Isabella’s Lemon Meringue Cup Cakes, Junior Master Chef

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Watching Junior Master Chef was the best thing because I was strongly inspired by the talented little kids to make something I’ve never done. This time I have hand pick Isabella’s Lemon Meringue Cupcakes to try my dessert skills. I am not a big fan of sweet things and cup cakes but somehow I was so attracted to this recipe. Maybe because it is lemon flavour and I love all things citrus. When the new issue of Master Chef magazine arrived my mail box I quickly went to Woolworth and bought a cup cake tray.

Good thing about this recipe is that it contains no butter which sounds a lot more healthier! It took me whole day to bake these things and I wonder how can the 12 yrs old Isabelle make it in 45 mins?! Lucky I got guidance from Cooking for my love and my first attempt was very successful!

Ingredients (for the Cupcakes):

1 cup thickened cream
1 cup caster sugar 
2 eggs, lightly beaten
1 1/2 cups self raising flour  
1 lemon, finely grated and retain juice  

Ingredients (for the Lemon curd):

1/2 cup lemon juice
100g unsalted butter 
1/2 cup caster sugar
1 egg and 3 egg yolks, lightly beaten (leave the 3 egg whites for the Meringue)   

Ingredients (for Meringue):

3 egg whites
1/2 cup caster sugar 

Directions: (For the cupcakes)

1) Preheat oven to 180C. Please 12 cupcakes liners in a 12 hole 1/2 cup capacity muffin tray.

2) Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour with a sieve, then add lemon juice and  zest and continue whisking until mixture is thick and smooth.

3) Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.

Directions: (For the Lemon curd)

1) Heat 1/2 cup Lemon Juice and 100g Butter in a small saucepan, simmer until butter is melted.

2) Add 1/2 cup Caster Sugar, 1 Egg and 3 Egg Yolks a little bit at a time and whisk continuously until the curd becomes thick and glossy. Take the saucepan away from heat if egg yolk starts to cooked and put it back on after 1 min and repeat the process until achieve desire result.

3) Pour into a bowl and leave aside until completely cool.

Directions: (For the Meringue)

1) Put 3 Egg Whites in a dry cleaning mixing bowl, use an electric beater to whisk at high speed until fluffy. 

2) Gradually add 1/2 cup Caster Sugar and continue to whisk into a stiff peak meringue.

3) Spoon meringue mixture into a piping bag.

Directions: (To assemble the final product)

1) Dig some small holes on top of the cooled cupcakes with a sharp knife, fill the holes with Lemon Curd and pipe a swirl of Meringue Mixture on top of each cupcake.

2) Place the cupcakes in a preheated grill for 1 minute until golden brown at 150 to 180C. Watch it closely and don’t let it burnt.

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Grated the lemon rind finely and leave in a bowl. Add few drop of lemon juice to keep it from drying

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Best way to juiced a lemon is with a steel spoon if you don’t have a juicer

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Best to pass the juice through a sieve before using, See I drop some seeds oops

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Separate the Eggs and ready to be use for the Lemon Curd

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I actually made the lemon curd first because it takes longer for it to cool than the cupcakes

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For the cupcake – Place cream, sugar and eggs in a large mixing bowl and whisk until smooth

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Slowly sieve the flour in

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Look at the smooth batter weee

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My result allow me to make 13 cupcakes instead of 12,if you have more just bake for 2nd batches

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Super sharp knife to dig some holes, reserve those little babies in a separate container as snack

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Spoon in the lemon curd

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Last step is to make the Meringue, the key is to whisk to soft peak before adding sugar in

DSC01183

Woo hoo ready to be bake

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Isabella’s Lemon Meringue Cup Cakes, Junior Master Chef

IMG_1192

DSC01188

Watching Junior Master Chef was the best thing because I was strongly inspired by the talented little kids to make something I’ve never done. This time I have hand pick Isabella’s Lemon Meringue Cupcakes to try my dessert skills. I am not a big fan of sweet things and cup cakes but somehow I was so attracted to this recipe. Maybe because it is lemon flavour and I love all things citrus. When the new issue of Master Chef magazine arrived my mail box I quickly went to Woolworth and bought a cup cake tray.

Good thing about this recipe is that it contains no butter which sounds a lot more healthier! It took me whole day to bake these things and I wonder how can the 12 yrs old Isabelle make it in 45 mins?! Lucky I got guidance from Cooking for my love and my first attempt was very successful!

Ingredients (for the Cupcakes):

1 cup thickened cream
1 cup caster sugar 
2 eggs, lightly beaten
1 1/2 cups self raising flour  
1 lemon, finely grated and retain juice  

Ingredients (for the Lemon curd):

1/2 cup lemon juice
100g unsalted butter 
1/2 cup caster sugar
1 egg and 3 egg yolks, lightly beaten (leave the 3 egg whites for the Meringue)   

Ingredients (for Meringue):

3 egg whites
1/2 cup caster sugar 

Directions: (For the cupcakes)

1) Preheat oven to 180C. Please 12 cupcakes liners in a 12 hole 1/2 cup capacity muffin tray.

2) Place cream, sugar and eggs in a large mixing bowl and whisk until smooth. Gradually add flour with a sieve, then add lemon juice and  zest and continue whisking until mixture is thick and smooth.

3) Divide mixture between prepared liners and bake for 15-20 minutes or until cakes spring back to touch. Cool in muffin pan.

Directions: (For the Lemon curd)

1) Heat 1/2 cup Lemon Juice and 100g Butter in a small saucepan, simmer until butter is melted.

2) Add 1/2 cup Caster Sugar, 1 Egg and 3 Egg Yolks a little bit at a time and whisk continuously until the curd becomes thick and glossy. Take the saucepan away from heat if egg yolk starts to cooked and put it back on after 1 min and repeat the process until achieve desire result.

3) Pour into a bowl and leave aside until completely cool.

Directions: (For the Meringue)

1) Put 3 Egg Whites in a dry cleaning mixing bowl, use an electric beater to whisk at high speed until fluffy. 

2) Gradually add 1/2 cup Caster Sugar and continue to whisk into a stiff peak meringue.

3) Spoon meringue mixture into a piping bag.

Directions: (To assemble the final product)

1) Dig some small holes on top of the cooled cupcakes with a sharp knife, fill the holes with Lemon Curd and pipe a swirl of Meringue Mixture on top of each cupcake.

2) Place the cupcakes in a preheated grill for 1 minute until golden brown at 150 to 180C. Watch it closely and don’t let it burnt.

IMG_1173

Grated the lemon rind finely and leave in a bowl. Add few drop of lemon juice to keep it from drying

IMG_1174

Best way to juiced a lemon is with a steel spoon if you don’t have a juicer

IMG_1176

Best to pass the juice through a sieve before using, See I drop some seeds oops

IMG_1177

Separate the Eggs and ready to be use for the Lemon Curd

IMG_1179

I actually made the lemon curd first because it takes longer for it to cool than the cupcakes

IMG_1181

For the cupcake – Place cream, sugar and eggs in a large mixing bowl and whisk until smooth

IMG_1182

Slowly sieve the flour in

IMG_1184

Look at the smooth batter weee

IMG_1185

My result allow me to make 13 cupcakes instead of 12,if you have more just bake for 2nd batches

IMG_1188

Super sharp knife to dig some holes, reserve those little babies in a separate container as snack

IMG_1189

Spoon in the lemon curd

IMG_1191

Last step is to make the Meringue, the key is to whisk to soft peak before adding sugar in

DSC01183

Woo hoo ready to be bake

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Sergeants Mess, Chowder Bay

www.sergeantsmess.com.au

Ratings
Food: 6/10
Atmosphere: 8/10
Service: 8/10
Value: 7/10

Average Price
Entrée: $15 – $25
Main: $30 – $50
Dessert: $13 – 20
Degustation: 2 course $110, 3 course $135
Corkage: N/A
Cakeage: N/A

Others
Ease of finding a car park: Easy
Ease of finding the restaurant: Normal
Brightness of restaurant: Bright
Noise Level: Quiet
Waiting time for foods: 15 mins – 20 mins
Booking time require: 1 week – 5 week
Child friendly/High Chair: No

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Ho Ho Ho! It’s this time of the year again – when you see me eating continuously everyday and celebrating the festive day with work colleagues and friends to different restaurants. My company have organised a lovely day out for us in Sergeants Mess in Chowder Bay for this Christmas. The restaurant is located on Chowder Bay road in the middle head Peninsula below Georges Heights, Mosman. It is owned and operated by Manuel Spinola, of the tea room Gunners Barracks and Dunbar House Watsons Bay.

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I must say this place is absolutely beautiful and natural because it is surrounded by National Park and waters. Prior to the sit down menu we were offer with canapés and drink. I can’t help but to keep taking pictures of the water view and the harbour.

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Sear king fish sashimi with seaweed in vinaigrette dressing

Fresh king fish lightly seared on the outside. The Vinaigrette dressing and seaweeds brought a subtle, clean and flesh flavours that enhanced the sweetness of the fish.

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Mini Lamb wellington

Not long after the best canapés of the night was served, super juicy and succulent lamb wellington wrap with buttery pastry. I even request the waiter to bring out more hehe

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finally here comes the alcohol

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Tuna and sultana crackers

The ordinary cracker suddenly became extraordinary with the hint of sweetness from sultana

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Vegetarian menu: Spiced chickpeas crepe, with brocollini and almonds

I got best seat of the day because I sat next to a girl who is vegetarian so I get to take pics of what she was eating as well as sitting opposite of another colleagues who ordered exactly the opposite as I did in an alternate serving menu.

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Vegetarian menu: Pan fried Gnocchi with tomato, eggplant and basil

Gnocchi looks very chewy but my colleague said it was lack of seasoning and wasn’t as good as expected.

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Vegetarian menu: Strawberry & raspberry tart with raspberry sorbet

This dessert looks like an art with fresh strawberries and a refreshing sorbet to welcome the summer

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Prawn Tortellini, grilled octopus, tomato and lemon dressing

This was the highlight of the night I reckon, Tortellini was visually attractive to start with. Pasta skin is cook to perfect with flavours bursting into my mouth after the first bite. Octopus was grill to a smoky finish and pair well with the tangy lemon dressing. I wish this was a main course size rather than an entrée.

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Red wine, tomato & Olive braised rabbit, potato gnocchi

Rabbit looks like it was perfectly cook with lots of fresh herbs.

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Char grilled scotch fillet, eschalot & green beans, béarnaise sauce

I love scotch fillet. The best out of all parts in a beef, this one was slightly undercooked still having lots of red in the middle. Looking at another table someone’s has an overcooked steak even though we weren’t given a choice of how we want our steak to be. Weird thing is my steak wasn’t cook on the top so I strongly believe it was cook in a whole then slice into piece afterward which wasn’t fitting into my liking.

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Pan fried pork fillet, celeriac puree, fennel, apple & sage salad

On the other hand, the pork maybe a better option with a silky smooth puree.

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Blueberry financier with vanilla ice cream

Love the shape of the financier, looks like an Egyptian pyramid.

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Chocolate mousse cake with frangelico & raspberry

This is not for the faint hearted, chocolate mousse was so rich that my heart almost clotted for a second. But then the raspberry was overly sour so I was like being toss around heaven and hell.

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Say cheese!

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Have a lovely Christmas and happy new year guys and eat your way through to New year!

 

Conclusion: Canapés and entrée was impressive but disappointed me a little bit in the main and dessert. Lovely ambience with great water view. Perfect for wedding or group functions.

 

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Address:

Chowder Bay Rd, Chowder Bay
opening hrs: by appointments  
Ph:+613-8978-9200
Web: www.sergeantsmess.com.au

Getting There:

Parking: parking outside of restaurant
By Water taxi: From circular quay to chowder bay wharf   

Map picture

Wine appreciation and canapés with Justine Schofield

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Few weeks ago, I was lucky enough to be invited to a wine appreciation event hosted by JP. Morgan, The evening features wines from the Barosssa & Eden Valley regions of South Australia, all have been specially selected and matched to canapés designed by the top 4th master chef in season 1 – Justine Schofield. I was very excited to meet Justine personally, she is so young and lively. Who would have thought a security camera sales would became a successful chef who now own her catering business? After hearing such inspiring story I tell myself to work hard toward my dream too!

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Justine’s mom side is French hence her cooking are largely influence by it. 2009 bought the opportunity for Justine to apply for the first ever series of Master Chef. She made it through to the Top 20 and amazed the judges week after week with her extensive food knowledge and organised approach to cooking. Now, she is starting to do private catering for functions, corporate event, Christmas and New year.

Unfortunately I had to leave early so I didn’t get to taste all the canapés but I will list out the name and matching wines for the readers.

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Antipasto platters: sugar-cured salmon, San Daniele prosciutto, Assorted breads & extra virgin oil.

I especially like the prosciutto and bread with the dipping sauce, the soft bread went well with the flavoursome sauce.

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Antipasto platters: marinated olives, roasted capsicums & eggplant, hummus, babaganoush & caperberries. Assorted breads & extra virgin oil.

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Crostini with preserved lemon brandade with HENSCHKE EDEN VALLEY RIESLING 2009

That’s my favourite canapés of the day! The smooth blended brandade had a sweet cod taste and salty lemon flavour in it. It matches well with the white wine which was light and refreshing.

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Confit cherry tomato, Persian fetta, white anchovies & green olive skewers with PETER LEHMANN “MARGARET” SEMILLON 2005

I really like the presentation of this skewer and I notice the cherry tomato was cut flat on the bottom so it is able to stand straight on the plate, but I found the white anchovy was a bit too strong for me.

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Seared scallops with jalapeno mousse & grated granny smith apples with MOUNTADAM HIGH EDEN CHARDONNAY 2008

Sorry guys this was the last canapés I tried, the concept of combining a spicy jalapeno with a fruity granny smith apple is cool, I had a small explosion on the taste buds. It would taste even better if the scallops were sear a little bit more.

 

Tartlet of artichoke, goat’s cheese & salsa verde with CHARLIE MELTON ROSE OF VIRGINIA 2010

Wild mushroom persillade vol au vents with shredded confit of duck with YALUMBA HAND PICKED MOURVEDRE, GRENACHE, SHIRAZ 2006

Mini lamb, pickled beetroot & capsicum relish burgers with TORZI MATTHEWS FROST DODGER SHIRAZ 2008

I had a great evening and a nice chat with Justine, I wish her best of luck on her catering business and hope to try more of her food soon!

 

 

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Aged Please Come Again

Justine Schofield   
Ph:+612-8572-5313 m:0415 228 383 
Email: info@justineschofield.com.au  

Wine appreciation and canapés with Justine Schofield

IMG_1299

Few weeks ago, I was lucky enough to be invited to a wine appreciation event hosted by JP. Morgan, The evening features wines from the Barosssa & Eden Valley regions of South Australia, all have been specially selected and matched to canapés designed by the top 4th master chef in season 1 – Justine Schofield. I was very excited to meet Justine personally, she is so young and lively. Who would have thought a security camera sales would became a successful chef who now own her catering business? After hearing such inspiring story I tell myself to work hard toward my dream too!

IMG_1298

Justine’s mom side is French hence her cooking are largely influence by it. 2009 bought the opportunity for Justine to apply for the first ever series of Master Chef. She made it through to the Top 20 and amazed the judges week after week with her extensive food knowledge and organised approach to cooking. Now, she is starting to do private catering for functions, corporate event, Christmas and New year.

Unfortunately I had to leave early so I didn’t get to taste all the canapés but I will list out the name and matching wines for the readers.

IMG_1296

Antipasto platters: sugar-cured salmon, San Daniele prosciutto, Assorted breads & extra virgin oil.

I especially like the prosciutto and bread with the dipping sauce, the soft bread went well with the flavoursome sauce.

IMG_1297

Antipasto platters: marinated olives, roasted capsicums & eggplant, hummus, babaganoush & caperberries. Assorted breads & extra virgin oil.

IMG_1300

Crostini with preserved lemon brandade with HENSCHKE EDEN VALLEY RIESLING 2009

That’s my favourite canapés of the day! The smooth blended brandade had a sweet cod taste and salty lemon flavour in it. It matches well with the white wine which was light and refreshing.

IMG_1301

Confit cherry tomato, Persian fetta, white anchovies & green olive skewers with PETER LEHMANN “MARGARET” SEMILLON 2005

I really like the presentation of this skewer and I notice the cherry tomato was cut flat on the bottom so it is able to stand straight on the plate, but I found the white anchovy was a bit too strong for me.

IMG_1302

Seared scallops with jalapeno mousse & grated granny smith apples with MOUNTADAM HIGH EDEN CHARDONNAY 2008

Sorry guys this was the last canapés I tried, the concept of combining a spicy jalapeno with a fruity granny smith apple is cool, I had a small explosion on the taste buds. It would taste even better if the scallops were sear a little bit more.

 

Tartlet of artichoke, goat’s cheese & salsa verde with CHARLIE MELTON ROSE OF VIRGINIA 2010

Wild mushroom persillade vol au vents with shredded confit of duck with YALUMBA HAND PICKED MOURVEDRE, GRENACHE, SHIRAZ 2006

Mini lamb, pickled beetroot & capsicum relish burgers with TORZI MATTHEWS FROST DODGER SHIRAZ 2008

I had a great evening and a nice chat with Justine, I wish her best of luck on her catering business and hope to try more of her food soon!

 

 

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

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Aged Please Come Again

Justine Schofield   
Ph:+612-8572-5313 m:0415 228 383 
Email: info@justineschofield.com.au  

Sydney Food Bloggers Christmas Picnic

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Sydney-Food-Bloggers-Xmas-2010-muck up

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special thanks to Simon for the group photos

Few weeks ago, I got an email from not one but two of my favourite food bloggers Chocolatesuze and Grab your fork to invite me to attend the 2010 Food blogger Xmas Picnic, I was so excited but also nervous and little bit scare as I’ve never met anyone. Looking at the attendance list there was about 60 food bloggers attending, most of them I’ve visited their blog and left a message or even tried cooking their recipe. Putting faces on the blogs was a really good thing, I met a lot of nice people and the feeling of taking pic of the food without being embarrassed is awesome because 60 other people are doing the same thing!

Few days before the party, I bumped into Chocolatesuze on the train. I know what she eat for lunch and dinner but she doesn’t know who I am. I took a deep breathe and walked to her and said hi also introduce myself. She was really nice and asked me to make sure I come on Sat so here I am. Arrived at 12’ish but couldn’t find anyone, the only person I knew was Chocolatesuze but she was late! And luckily Marvin (who I saw standing alone looking as confuse as me) was also joining the food blogger event for the first time so we walked together and start looking for them.

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Strawberry Santas by Ayana from Absolutely Ayana

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Chocolate Christmas tree by Lisa from Lisaperkovic

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Chocolate mudcake Christmas cupcakes by Kimberly from KayB

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Macaron tower by Cleony from I Eat Sweet

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Greek beef meat balls by Gianna & Demos from The Empty Fridge

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BBQ Ribs by Billy from A Table for Two

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White chocolate wontons with pinenut and rosemary praline by John from He Needs Food

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Pao de Queijo Brazilian cheesebread by Tammi from Insatiable Munchies

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Chopsticks challenge who is the faster to transfer the beans to the other bowl is the winner…hey don’t cheat

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Blind tasting test… wait til your name is call ok

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Food plating skills test

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A lovely pic with Kat, Sheena and Dave

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Say Cheese to Gaby & Angie =)

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Finally a photo with Chocoaltesuze

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Marvin & I both managed to find our way to the food blogger after asking about 10 times “ excuse me, is this the food bloggers party?”

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The Kris Krinkle started after we satisfied our tummy, you can pick one from the pool or STEAL an existing one

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Hehe Richard got my steam basket shuuuu

 

Thanks for Helen and Suze in organising such a fun picnic, I had a really fun day and met lots of food bloggers. Looking forward for the next meet up and keep in touch guys! Drop me an email if you want a copy of any of the pics. 

 

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Queen Victoria Market, Melbourne

www.qvm.com.au

 

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It’s a fairly standard norm for food bloggers to blog about the Queen Victoria Market (QVM) in Melbourne and I am no exception. We first visit the dry food section and slowly eat our way up to the meat and seafood section. This landmark of Melbourne impressed me alot because of the way the shops are structure and the variety of food it offers.

The Market is open every day of the week except Mondays and Wednesdays. On Wednesday evenings in the summer months, there is a night market which offers dining, bars, live entertainment and a variety of other stalls.

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Weisswurst with Sauerkraut from the Deli Hall

Weisswurst is German sausage, Sauerkraut is shredded cabbage fermented in brine, so basically to simplified things this is a damn good sausage roll. The sausage has a really crusty skin and the roll was nice and hot.

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Bread rolls and all kind of snacks

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Meat store which have fresh wild rabbit for sell

The meat are nicely prepared and marinated with all different kinds of herbs, Chicken wraps, fresh wild rabbit, they even have chicken & prawn dim sims…umm… impressive!

 

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Cheese , olive oil and Salami

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The heaven of Olives

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KoKo Black in QVM

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prosciutto and Jamon, the most expensive I saw was $425/kg which is aged 24 months

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The hearty selections of meats

We were so tempted to get some of those nice Scott fillet and Wagyu beef score 7 for $65/kg, thinking back and forth how the hell can we transport it back to Sydney and just saw the meat store selling cooler bag for $3.5 and we finally managed to find some ice packs from Big W too. So here the crazy two of us bought 1kg of Scott fillet, few slices of the Wagyu beef and some chunky pork chop with bones.

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Cappuccino to clear our pallet and get ready for the next round

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 Spicy lamb borek

Our eating journey didn’t just stop here, we saw everyone was sitting on the benches eating this little babies and we were walking round and round to find it. This is like a turkish bread stuffs with lamb mince and garlic and heaps of herbs. The flavours was strong and the bread was fluffily soft.

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Jam doughnuts, $4.50 for 6

The highlight of the day was these jam doughnuts, the doughnuts van is a veritable institution at the QVM, cooking hand rolled, jam filled, sugar crusted yeasty little beauties for over 50 years. So don’t waste your calories on Doughnut king anymore.

 

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Address:

Corner of Victoria and Elizabeth St, Melbourne VIC
opening hrs: Tue & Wed 6:00 to 14:00, Fri 6:00 to 17:00, Sat 6:00 to 15:00, Sun 9:00 to 16:00  
Ph:+613-9320-5822
Web: www.qvm.com.au

Getting There:

Parking: onsite parking 
By Train: Melbourne Central Station  
By Tram: Any tram heading north along Elizabeth and William St
 

 

Map picture

Movida, Melbourne

www.movida.com.au
 

Ratings
Food: 7/10
Atmosphere: 6/10
Service: 6/10
Value: 6/10

Average Price
Entrée: $9 – $20
Main: $13 – $25
Dessert: $13 – 20
Degustation: N/A
Corkage: $7
Cakeage: N/A

Others
Ease of finding a car park: Extremely Hard
Ease of finding the restaurant: Hard
Brightness of restaurant: Dark
Noise Level: Noisy
Waiting time for foods: 15 mins – 20 mins
Booking time require: 1 week – 5 week
Child friendly/High Chair: No

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Ok It’s time for Obesebaby to expand interstate, a good friend of mine said…A Recent weekend trip down to Melbourne. Me and JC did a huge research of our must visit and restaurants list to make use of our each day in Melbourne. Movida was one of the Spanish on our mind, especially after watching Master Chef 2 where my favourite Marion had her celebrity challenge against Movida’s chef and owner – Frank Camorra. The restaurant is hidden in a small lane way full of colourful graffiti. I couldn’t help but keep taking pictures and imaged how the challenge was and how they can fit two stoves in there.

Frank was born in Spain, raised in Australia and worked as a chef in his native country. At Movida he brings the taste of his homeland with a twisted of aussie fusion. Food in here are made with quality, every item you see on the menu is a per-piece price. But they are very rich and full of flavours. We didn’t book a table but arrived at 5.45pm to try our luck. We were already planning to go the Movida next door ( A bar style of Movida which also owns by Frank) if there was no seat available and amazingly we got a seat!

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The open kitchen catches your attention first, fire from the stove and activity from kitchen chefs demonstrated how busy this place is.

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Complimentary bread with olive oil

To start we were given warm complimentary bread, I believe they are sour dough and the one I like more was the one on the right which has a lightly char grill crust.

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Croquet – Fried silky croquette flavoured with Jamon and Egg, $4 each

Going through the menu was like a pain because we wanted to try many things but only have limited space in our stomach (as well as limited cash in the wallet), so we decided to go for 3 tapas and 2 mains, we were also told by the waiter that the size of a main is the size between an entree and main. So if you are a big eater prepare to break the bank. Our first tapas was croquet. The croquettes had a crunchy exterior and the blissfully smooth and creamy potato, Jamon and egg filling would equate to my definition of comfort food. Jamon FYI is certain types of dry-cured ham from Spain. It tasted like bacon indeed.

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Costilla con sobrasada – Roast lamb cutlet encased in a Catalan pork and paprika pate, $7.50 each

At first, looking at the lamb I said to myself, how come the meat is so puff up and round. After having my first bite I totally understand why! While having a little explosion in my taste bud, I can taste paprika, fresh herbs, garlic,  mint and plenty of other ingredients which encased into the lamb. The meat was slightly pink and cooked to perfection. I would love more of those!

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Monte Y Mar – Pork stuffed Calamari with squid ink dressing, $7 each

This are two fine piece of art on the plate, I can imagine how many works and no. of hour in kitchen was spent to prepare this dish. The slow cooked shredded marinated pork was very tender and taste a bit like tuna. Calamari was just cooked, the squid ink was mix together with vinaigrette which gave a dash of sourness to offset the rich pork flavours.

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Chorizo con guindillas – oven-roasted house made chorizo with mild pickled green peppers, $14.50

This is the least favourite dish out of the whole night, because the size was like an entree size and the chorizo is not those one that I’ve tasted in any Spanish restaurant. It was salty to start with and the stuffing has liver in it I believe because it taste very grany and powdery.

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Carrillera de buey – Slowly braised beef cheek in pedro ximenez on cauliflower puree, $19.50

This dish gave me the wow factor, despite its not so attractive looking. The beef cheek was so tender that it literally melted in my mouth and oh I can’t help to keep digging in for more. I am sure the beef was braised slowly for few hours to have such soft and smooth texture. I must say I am not a big fan of cauliflower but I absolutely love the puree!!!

Conclusion: I think the food in here is very unique and fusion, not like any of the Spanish restaurant in Australia. The highlight for me was definitely the beef cheek.The service was lacking toward the main course of the night as the restaurant got busier and busier. The meal cost the two of us $84 which I thought was acceptable although we are both not at our fullest.

 

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Address:

1 Hosier lane, Melbourne VIC
opening hrs: Mon – Sun 12:00 to late  
Ph:+613-9663-3038
Web: www.movida.com.au

Getting There:

Parking: Flinders Lane
By Train: Flinders St Station  
By Tram:
Flindersinders St

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