Woolloongabba's where it's at....

Saturday saw Party Mouth Foodie dining, antique shopping and a bit more dining about Woolloongabba.

For breakfast I took a visit to the newly opened egg BISTRO at 989 Stanley St East. Chris used to run the Garden Cafe at Cottage Garden Nursery on Stanley St East (just a few doors down from egg BISTRO). The venue itself is very chic and has a very warm, cosy feeling. Together with it's black and white interiors, timber furnishings, old silverware cutlery and soft music, you definitely feel like you've walked into something special. There's a lovely outdoor courtyard that connects itself to Michael Allen's Antique store, so make sure you have a mosy around there after you've tantalised your taste buds.

Talking about taste buds, lets get onto the best part - food! The menu at egg BISTRO is simple and the menu small, just how it should be. I ordered: Soft polenta with balsamic mushrooms, baby spinach and fried halloumi. Though I enjoyed my meal, I was still a little hungry afterwards so I would suggest accompanying a slice of sourdough with the dish.

My partner and close friend couldn't go past the Big Breakfast. This consisted of 2 eggs, sour dough toast, thick bacon, pork sausage, grilled tomato, balsamic mushrooms, home made potato cake and a tasty tomato salsa. They enjoyed the meal greatly; their only criticism was that the balsamic mushrooms were too strong. I felt the same with my dish also (and I love balsamic).

We sipped a couple of delicious coffees while we were there; my skinny flat white wasn't too hot and wasn't to bitter (truly a crime when this occurs!). Overall egg BISTRO is a lovely place to enjoy a quick coffee and home made cake or relaxing breakfast. I'll definitely be going back!

Later that morning I met up with some other friends and headed to the Woolloongabba Antique Centre. This place is awesome!! They have traditional Australian antiques, some amazing vintage clothing, groovy homewares, art and much much more.

Walking further up towards Logan Road, you will find the newly renovated Woolloongabba precinct. I love this place. You've got antique stores, boutique clothing/homeware shops, groovy bars, cute cafe's and top end restaurants.

I will start with a dear favourite of mine, Pearl Cafe. They say good things come in small packages well this place is more like good things come in small venues. The place is quite small and sadly inside can be a little noisy for some but I love it; reminds me of the quaint little alley way cafe/bistro's they have in Melbourne. I often head here for dinner or lunch on the weekends. They have a delicious modern menu comprising of rustic homely style meals. Their specials are always hard to go past! On Saturday I enjoyed the special which was Homemade Ricotta Gnocchi with Crispy Artichokes. I thought it was fresh and tasty, they over killed the olive oil but it was still good, not the greatest but still an enjoyable meal all the same.

My sister delved into the crisp local pork belly with apple and fennel slaw, mustard fruits and almonds. A nice dish but the pork belly wasn't crisp enough, tasty side flavours though.

We shared pickled beetroot with fetta and mint; yum yum yum is all I can say about that. The beetroot was pickled in house as well, it had a wonderful flavour!

There are a number of other venues in the area which I haven't tried but certainly will be in the very near future :)

I popped my head into The Crosstown Eating House. On entry of the 1920's 2 story brick building, I was greeted by some genuinely friendly and helpful staff. I advised the waitress that I wasn't eating but wanted to look around the place (I was thinking potential birthday venue you see) I liked how the tables where tucked away here and there; a nice change to the normal one room outlay. I was escorted to the top floor where the newly completed UPTOWN Drinks Lounge was. Warm timber furnishings, old school table settings and a piano. Instantly I envisioned family and friends walking into this room, piano playing cocktails on bar. I'll be looking into this for sure.

Thursday nights you can enjoy live music by resident pianist Joff Bush. Music starts at 7:30pm. Sundays sessions have just started too; Pub for the Day they like to call it: burgers, beers and maybe even the odd meat raffle thrown in for good measure. Every Sunday 12noon till 6pm.

Moving onto Canvas. I haven't been here when it's been open, but they have some great deals throughout the week that I must check out. Tuesday is Tapas & Tequila - Taste a rustic Spanish / French tapas board teamed with a Margarita for only $30 for two, $55 for four etc... They have a new Margarita each week created by one of their award winning bartenders.

If you're game! They have Absinthe - Canvas Green Hour – They say you can discover your inner bohemian and delve into the magical world of Absinthe every Thursday... They have an Absinthe appreciation society too. I’m not sure I could handle this lol

Sunday is all about my favourite things!! Jazz, wine and cheese. Now tell me you can’t go past that! Cool jazz sounds kick off around 3pm with different local artist performing each week and they have a $20 cheese and wine special to go with it.

Next door you will find 1889 Enoteca. Voted 94 in the Gourmet Travellers Top 100 Restaurants. A few people I know have enjoyed their italian flavours and raved about it; not the price though, pretty expensive. My partner and I popped in for a glass of Pinot Noir a few months ago and we're definitely impressed. The venue itself is gorgeous! Brick walls, timber floors and red furnishings, the menu was to die for too. Like most places in the Woolloongabba precinct its in a heritage listed building, this one is in the Taylor-Heaslop building.

As you can see Woolloongabba has something for everyone. So why not check it out this weekend, I promise you wont be disappointed :)

My Very Own Deli Cafe

It's gotta a very nice ring to it doesn't it......

Ever since I can remember I have dreamt of owning my very own café / deli. The thought of packing a room full of all my favourite foods and sharing them with the world just seems perfect to me.

I purchased a couple of books on the Amazon site yesterday to help me towards my goal. I’m not sure they're going to be any good; all the reviews said these 2 were full of helpful business tips, fingers crossed. I contemplated doing a small business course but I'm going to read these first and see how I go. I'll have a few skills to bring forth from my Public Relations studies at University too.

I've been looking at designs today, probably the last thing I should be looking at, but hey :) As you can see below I keep swaying towards the French colonial look.

I also found this gorgeous little Deli Cafe in Finland clled Sis Deli + Cafe. www.sisdeli.fi Their layout is so clean and modern. I love the consistency that flows through-out their store and labeling. The little serving platters and paper takeaway bags are cute as! The black and white Burberry portrays a very chic look. I just love everything about it.

There is a lot of preparing to do but looking into it more and more is getting this young lady very excited.

Dream what you want to dream; go where you want to go; be what you want to be, because you have only one life and one chance.

Wednesday Girls Dinner - Megsie

Entrée Coconut prawns with mango mayonnaise
Main Mango and Macadamia Chicken with Salad
Dessert White chocolate mango cheesecake with berries

Coconut prawns with mango mayonnaise

Ingredients (serves 6)

1 cup (150g) plain flour
1/2 tsp caster sugar
2 tbs coconut cream
1 egg, beaten
2 cups panko breadcrumbs
2 cups unsweetened shredded coconut
36 green prawns, peeled (tails intact), deveined
Canola oil, to deep-fry
Mango mayonnaise
1 ripe mango, flesh finely chopped
Finely grated zest and juice of 1 lime, plus extra wedges to serve
1 cup (300g) whole-egg mayonnaise
1 small red chilli, seeded, finely chopped

For mango mayonnaise, place mango, lime juice and zest, mayonnaise and half the chilli in a food processor and whiz until smooth. Place in a serving dish and refrigerate until needed.

Mix flour and sugar in a bowl and season. In another bowl, beat coconut cream and egg with a fork. In a third, mix crumbs and coconut. Dip prawns first in the flour, then the egg, then the coconut crumbs. Chill until needed.

Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (or test a cube of bread - it will turn golden in 30 seconds when oil is ready). Fry prawns, in batches, for 1-2 minutes until golden, turning if necessary. Drain on paper towel. Serve with mayonnaise, topped with remaining chilli.

delicious. - December 2005, Page 95 Recipe by Valli Little

Mango and Macadamia Chicken with Salad

 

Ingredients (serves 6)

Chicken tenderloins (firm white fish or prawns work wonderfully too)
Salad
Mixed green leaves
Cherry tomatoes
Feta
Macadamia nuts
Marinade/Dressing
1 Mango
Handful of fresh mint
Handful of macadamia nuts

Wizz all the marinade ingredients together; add chicken tenderloins and marinade for about 1 to 2 hours. Fry the chicken in the marinade juices until cooked.

Serve alongside salad. Pour the sauce over cooked chicken.

White chocolate mango cheesecake with berries

Ingredients (serves 6)

250g plain sweet biscuits
125g butter, melted
100g good quality white chocolate
1 tablespoon gelatine
¼ cup water
1 mango pureed (you can replace with 1 punnet of fresh berries)
500g cream cheese softened
1 x 400g sweetened condensed milk
1 x 300ml tub thickened cream

Method

Crush biscuits in an electric food processor until fine. Add butter and process a few seconds more. Transfer to the base of a 23cm springform pan. Refrigerate until firm.

Break chocolate into pieces, microwave 1-2 minutes on MEDIUM or until melted.

Sprinkle gelatine across water; microwave 20-30 secs on high. (or follow gelatine packet instructions)

Microwave cream cheese and condensed milk until smooth. Beat in the cream. Add cooled melted chocolate and gelatine, mix well. Pour mixture over prepared base. Swirl through mango (or berry) puree. Refrigerate until set. Decorate with pureed mango and serve berries on the side.

Wednesday Girls Dinner - Miss Foodie

Entrée Char-grilled asparagus & mozzarella salad with warm caper vinaigrette
Main Moroccan chicken, pickled lemons and green olives
Dessert Blueberry tart

Char-grilled asparagus & mozzarella salad with warm caper vinaigrette

Ingredients (Serves 4)

1/3 cup firmly packed flat-leaf parsley leaves 1/3 cup extra-virgin olive oil

1/3 loaf Italian-style bread, crusts removed, cut into 2cm cubes
3 bunches of thick-speared asparagus, ends trimmed
3 balls (125gm each)
buffalo mozzarella, coarsely torn
2 cups snowpea tendrils or rocket leaves
2 tbsp salted capers, rinsed, soaked in water for 15 minutes, then drained
1 tbsp lemon juice
1 tbsp finely chopped chives

Method

Place parsley in a small bowl, cover with boiling water, drain immediately, refresh in iced water, then drain again and squeeze out excess water. Process parsley and 1/3 cup olive oil in a food processor until very finely chopped, then transfer to a small frying pan.

Place bread on an oven tray, drizzle with 1½ tbsp olive oil and cook at 190C for 10 minutes or until golden. Brush asparagus lightly with a little olive oil, then char-grill or barbecue, in batches, for 1-2 minutes on each side or until lightly charred and tender. Transfer to a large bowl; add toasted bread, mozzarella and snowpea tendrils.

Add capers to oil mixture in frying pan and cook over medium heat until just sizzling, add lemon juice and chives, then remove from heat. Season to taste, then pour over salad and toss gently to combine. Serve immediately.

http://gourmettraveller.com.au

Moroccan chicken, pickled lemons and green olives

Ingredients (serves 6)

60ml (1/4 cup) olive oil
6 chicken marylands
3 Spanish onions, thinly sliced
1 bulb garlic, cloves separated
1/2 teaspoon saffron threads
1 teaspoon finely grated ginger
3 cinnamon quills, halved
2 litres chicken stock
8 baby pickled lemons (see note), halved
300g Sicilian green olives
3/4 cup coarsely chopped coriander
500g packet couscous
100g roasted blanched almonds

Method

Heat 2 tablespoons oil in a large casserole over medium heat and cook chicken in batches until browned all over. Remove chicken and tip off all but 1 1/2 tablespoons fat. Add onions to pan and cook for 10 minutes. Add garlic, saffron, ginger and cinnamon, and cook for 1 minute or until fragrant. Return chicken to pan and add 1.5 litres stock, lemons and olives. Bring to a simmer, cover, reduce heat to low and cook for 1 hour or until chicken is tender.

Remove chicken from pan and simmer juices until reduced by one-third. Return chicken to pan with half the coriander.

Bring remaining stock and oil to the boil in a pan, season, then stir in couscous. Remove from heat, cover tightly with plastic wrap and stand for 10 minutes. Fluff with a fork and stir in remaining coriander. Serve chicken on a bed of couscous, scattered with almonds.

Vogue Entertaining + Travel - October/November 2008, Page 102 Recipe by Sophia Young

Blueberry Tart

You can have the tart case and syrup ready to go the day before and fill it at the last minute. Any type of berry would work well in this recipe.

Ingredients

Pastry Shells (you will find them in the deli area of your supermarket)
3 punnets blueberries (about 375gm)
Blueberry syrup

150g frozen blueberries
2 pieces lemon rind, removed with a peeler
150g caster sugar
Crème fraîche filling
250g each crème fraîche and mascarpone
80 ml (1/3 cup) thickened cream
1 vanilla bean, split and seeds scraped
1 tsp vanilla extract
45g caster sugar

Method

For blueberry syrup, combine ingredients in a heatproof bowl, cover with foil, place over a saucepan of simmering water and cook until syrupy and berries are deep purple (2 hours). Strain through a muslin-lined sieve (do not press solids), discard solids and refrigerate syrup until required.

For crème fraîche filling, whisk all ingredients in a bowl until medium peaks form (do not overbeat as mixture may split), spoon into tart case and spread to fill.

To serve, scatter fresh blueberries over tart and drizzle with blueberry syrup to taste.

December 2009 issue of Australian Gourmet Traveller Magazine

Wednesday Girls Dinner - Sarah

Entrée Seared scallops with carrot fritters and yoghurt dressing
Main Marinated coriander chicken with cucumber relish
Dessert Dar’s Black Cherry Cheesecake

Seared scallops with carrot fritters and yoghurt dressing

Ingredients: Carrot Fritters

½ cup plain flour
½ cup soda water
1 egg, lightly beaten
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon turmeric
1 teaspoon caster sugar
1 teaspoon sea salt
1 small red chilli, deseeded and finely chopped
1 ½ cups grated carrot8 spring onions, finely sliced
½ cup chopped coriander
¼ cup vegetable oil
Method
Combine flour, soda water, egg, cumin, coriander (dry), turmeric, sugar and salt in a bowl – mix well. Add chilli, carrots, spring onion and fresh coriander – stir to combine. Heat oil in a frying pan and fry in batches (1 tbsp per fritter), 2 mins per side. Drain on paper towels.

Yoghurt dressing

½ cup natural yoghurt
1 tbsp lime juice
Sea salt, black pepper, 1 tbsp olive oil.

Method

Place ingredients in a bowl and whisk to combine. Sear scallops, 1 minute each side. Serve on carrot fritters with a drizzle of yoghurt dressing. Marinated coriander chicken with cucumber relish.

Marinated coriander chicken with cucumber relish 

Ingredients

6 chicken thighs – sliced in chunks
2 cups fresh coriander (chopped)
2 tsp black peppercorns
2 tsp sea salt
3 garlic cloves
2 tbsp lime juice
¼ cup vegetable oil

Method

Combine all ingredients (except chicken!) in a blender – blend. Pour over chicken, stir through and place in fridge for 2 hours to marinate. Bring to room temperature and then fry in a pan until cooked.

Ingredients: Cucumber relish

½ cup rice wine vinegar
½ cup caster sugar (dissolve in vinegar over low heat – stirring)
1 Lebanese cucumber, slice finely
½ red onion
1 long red chilli, seeded, finely sliced

Method

Combine all ingredients and serve on the side of chicken. Serve all with rice – enjoy!

Dar’s Black Cherry Cheesecake

This is my mum’s recipe; she’s been making it forever!

Ingredients

250g philly cream cheese (bring to room temperature)

250g cream

½ cup caster sugar

1 tin of pitted black cherries – drained

1 tbsp gelatine

75g butter (melted)

1 packet choc ripple biscuits

Crush biscuits and combine with butter, press into a cling film lined spring form pan and harden in fridge. Cream cheese and sugar, add cream – beat. Dissolve gelatine in 1/3 cup boiling water – stir madly until dissolved, stir through mixture. Add black cherries – mix through. Pour on top of base and place in fridge – allow 2-3 hours to set.

Wednesday Girls Dinner - Megsie

Entrée Prawn Saganaki

Main Braised Veal or Lamb Served with gnocchi

Dessert Poached Pears

Prawn Saganaki

Source: George Calombaris Greek Cookery from the Hellenic Heart

Ingredients

600g whole green prawns

4 brown onions

250g extra virgin olive oil

3 cloves garlic

1 tbs thyme, chopped

2 cups crushed tomatoes

1 cup water

1/2 bunch shredded parsley

100g feta, crumbled

Method

In a heavy saucepan, sauté prawns in olive oil for 3 minutes. Add sliced onion and cook for further 3 minutes.

Add sliced garlic and thyme, cook for 2 minutes then add crushed tomatoes and 1 cup water and simmer for 5 minutes. Season to taste.

Stir in shredded parsley, spoon into serving dish/bowl and sprinkle with crumbled feta.

Grill until golden and drizzle with extra virgin olive oil to serve.

Braised Veal or Lamb Served with gnocchi

Ingredients

800g veal shanks (I used lamb)
30g plain flour
100 ml extra virgin olive oil, plus extra
60 g unsalted butter
1 brown onion, finely diced
1 leek, white part, only, washed and finely diced
4 celery stalks, cut into 5 mm thick diagonal slices
1 large carrot, halved and cut into 5mm thick diagonal slices
2 garlic cloves, finely chopped
2 fresh bay leaves
375 ml dry white wine
500 ml chicken stock (I used vegie)
400 g can Italian tomatoes
2 tbs roughly chopped flat-leaf parsley
sea salt and freshly ground pepper
400 g gnocchi (see my recipe in notes)
Parmesan

Method

Dust shanks in flour and shake away excess. Heat oil and butter over medium heat in a frying pan large enough to hold the veal and vegetables quite snugly. Brown shanks in pan (in batches if needed) then remove from pan. Add a little extra oil to the pan then add onion, leek, celery, carrot and garlic. Cook over medium hear for 10 minutes, or until vegies are soft, but not coloured. Add the bay leaves, white wine and chicken stock to the pan and stir to release any pieces stuck to the bottom of the pan. Add the chopped tomato and half the parsley.

Return shanks to the pan and cook, covered, stirring occasionally, for about 30 minutes. Removed the lip and cook for a further 1 1/2 hours, or until the meat falls off the bone. Remove shanks and allow to cool slightly. Remove meat from bones and tear into 2 cm pieces (don't cut). Return meat to the sauce and check the seasoning. Keep sauce warm while you cook the gnocchi.

Stir remaining parsley into sauce. Spoon the gnocchi into bowls and top with sauce. (I stirred the gnocchi into the sauce rather than serving it on top of the gnocchi). Grate Parmesan over (lots of it!) and serve.

Delicious!

Source: My signed copy of Neil Perry, The Food I Love!

Poached Pears

Absolutely delicious, especially when served with ice cream. Do this recipe justice and make sure it's full cream ice cream too!

Ingredients

4 whole pears (I used Josephine)
500 ml sweet white wine (I used Moscato because I had it in the fridge)
175 g caster sugar (I think I used a bit less than that)
zest of 1/2 lemon
375 ml water

Method

Make sure the saucepan fits the pears snugly. Combine wine, sugar and zest and 375 ml water in the pan. Put over low hear until sugar dissolves. Add the pears and cover (with a round of baking paper - I didn't so this). Bring slowly to the boil, then simmer for 10-15 minutes, or until the pears are soft yet still a little firm. Remove the pan from the heat and cool the pears in the poaching liquid.

Once cool, remove the pears from the pan and serve. The liquid can be used later in a variety of ways.

Source: Neil Perry, The Food I Love

Wednesday Girls Dinner - Alyssa

Entrée Warm beetroot salad with pancetta, walnuts and blue cheese.
Main Duck Ragu with mashed potato
Desert Blood Orange Panna Cotta

Warm beetroot salad with pancetta, walnuts and blue cheese

Ingredients (serves 4)

12 baby beetroots

4 slices pancetta
1/2 cup (55g) walnut halves
100g blue cheese, crumbled
100g Rocket

Method

Preheat oven to 180°C. Wrap each beetroot in foil. Place on an oven tray. Bake in oven for 25-30 minutes or until tender. Remove from oven and set aside for 5 minutes to cool slightly.

Meanwhile, place pancetta and walnuts on separate oven trays and bake in oven for 5 minutes or until pancetta is crisp and walnuts toasted.

Wear gloves to peel beetroot. Dress with olive oil and available vinegar (I used red wine vinegar). Season to taste with salt and pepper.

Arrange the rocket leaves on serving dishes. Top with beetroots, crumbled blue cheese, walnuts and pancetta. Drizzle with dressing. Serve.

Duck Ragu with mashed potato

Ingredients (serves 4)

20g unsalted butter
2 tbs olive oil
2 duck breasts (see note), trimmed of excess fat, and thinly sliced into strips
6 slices pancetta, chopped
1 onion, finely chopped
2 garlic cloves, chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 bay leaves
2 tbs tomato paste
1 cup (250ml) dry red wine
600g good-quality tomato pasta sauce
1 cup (250ml) chicken stock

Method

Heat the butter and oil in a frypan over medium-high heat. Cook the duck, in batches, until browned. Remove duck with a slotted spoon and place in a bowl.

Drain all but 1 tablespoon oil from the pan and heat over medium heat. Add pancetta, onion, garlic, carrot, celery and bay leaves to the pan and cook, stirring, for 2-3 minutes until they start to colour.

Return the duck to the pan with any resting juices, then add the tomato paste and cook, stirring, for 1 minute. Add the red wine and cook for 2-3 minutes until the liquid has reduced slightly. Add the tomato passata and chicken stock, bring to a simmer, then reduce heat to low, cover and gently simmer for 45 minutes or until the duck is tender and the sauce has thickened slightly.

Season the sauce to taste, then serve the ragu with creamy mashed potato.

*Please note when I was cooking this I could not locate duck breasts therefore cooked a whole duck and stripped the meat from the duck after it was cooked (this was a process I observed from cooking beef ragu). Note this was somewhat messy however I found this added a rich flavour to the dish.

Blood Orange Panna Cotta

Ingredients

600ml pouring cream
1 vanilla bean (split lengthwise down the middle)
1/2 cup of sugar
1 sachet of gelatin

Method

Heat cream, sugar and vanilla bean on medium heat for five minutes stirring gently until sugar dissolves and the mixture somewhat thickens.

Remove cream mixture from heat. Scrape seeds from vanilla bean and remove vanilla bean from the mixture. Let it cool for five minutes.

Mix gelatine with water (as per packet directions).  Allow gelatine rest for 3-5 minutes. Main concern is to have cream and gelatine mixture similar temperatures.  Add gelatine to the cream mixture and gently stir.

Pour into glasses/moulds. Note it is easier to pour the mixture into moulds/glasses using a jug.  Place in fridge for about four hours.

Additionals - I created grapefruit syrup with mine by simply juicing one grapefruit and adding sugar. Do not be too concerned if there is pulp. I also added a citrus twist to my fat bottom panna cotta by including a long strip of orange rind with the vanilla bean in step one.

Maybe not the best recipe leading into pool party season but delicious and extremely easy.