I met Alastair for a quick dinner in the city after work one evening. It was a cold night and what better on a cold night than ramen? Not much, I tell you. So we took the opportunity to try Hakata Gensuke.
Fortunately it was early (ie just about 6pm) as I have heard stories about the queues at Hakata Gensuke. Even so, we did wait outside – fortunately while it was cold it wasn’t raining – for about 5 minutes while we waited for seats to become available.
Disclosure: The Samsung Galaxy A5 was provided by Edelman Australia and Samsung.
Recently I took the fairly newly released Samsung Galaxy A5 out for a day. I had a wander around the city and met a friend for lunch and took the opportunity to trial the phone.
I love how much phone cameras have improved. They’ve gotten so much better that when we visited Nelson in January, I didn’t use my SLR at all – just my phone. Because I like to leave my SLR at home when I can e.g. during the day when there’s plenty of natural light, a good phone camera is really important to me.
Oh I think this is the first official Thermomix recipe I’ve posted. Yes I still have it and yes I still love it. I use it mostly for prep work rather than actual cooking (with the exception of making sauces and custard, which it excels at). It does also make great scones, in about 5 minutes, so I use it a lot for that.
(Yes I know, I purchased a ridiculously expensive machine and I basically use it to chop things and make sauces and scones – let me live, okay…)
Disclosure: We attended the soft opening courtesy of Ikkoryu Fukuoka Ramen.
Ramen in Melbourne has been gradually getting better as more ramen focussed restaurants have been opening up.
The latest is Ikkoryu Fukuoka Ramen (IKR) and a couple of weeks ago I attended the soft opening with Alastair. As you probably know, there are numerous styles of ramen with different regions having different variations. IKR’s style is tonkotsu which originates from the Hakata district of Fukuoka city in Kyushu. Tonkotsu is made from a pork bone base, cooked at high heat for a long period of time until the soup is opaque, milky and creamy.
I lovelovelove gnocchi but I rarely make the potato version because it’s so difficult and time consuming to make.
You know the drill – you need to use potatoes grown and harvested by virgins under the light of the new moon, cooked gently over the flame of ten blessed candles, and kneaded with the delicateness of an butterfly wing, otherwise your gnocchi will be forever cursed to be heavy and gluey.
Fortunately potato gnocchi is not the only gnocchi in town.
Back in January when we went to Nelson, one of the places Annette and Terry took us to was Jester House cafe. They won an award for top cafe in NZ in 2013/14.
You know how Melbourne cafes have a certain ~~thing~~ in common – the coffee, the food, a certain kind of aesthetic with the decor? Jester House Cafe is nothing like that. No blond wood, exposed bricks, or single origin coffee here.
They have a cafe cat – but more impressively and much more quirky – they also have tame eels! How many cafes do you know that can claim that?
Disclosure: I attended courtesy of Prahran Market.
Several weeks ago I wandered Prahran Market with a voucher booklet and a food paddle collecting food when I was invited to attend the Taste of Prahran Market event, part of the Melbourne Food & Wine Festival.
This event sells out extremely quickly each year, and now that I’ve done it, I can see why.
Throwback to our Alaskan cruise holiday last year.
The second port was Skagway – a small town of about 900 people. The population doubles during the summer tourist season as it’s a popular stop for cruise ships, with almost a million visitors going through the town.
In 1898, due to the Klondike Gold Rush, Skagway was the largest city in Alaska with a population of ~10,000, but the gold rush only lasted for three years.
Ohhhh look it’s a cooking post. It’s been a while – because gasp – I’ve barely been cooking anything decent.
In fact, this roast pork is from Christmas lunch. Shameful, I know.
Yes, I don’t know what’s going on either. I’m just being lazy. Fortunately I’ve been stocking the freezer with plenty of prepared meals (shhhh they’re fancy ones, okay) so at least Alastair isn’t going hungry.
Personally I’d be happy with toast every day if I didn’t get nagged to eat proper food. Toast is great. Toast is the best food. Toast & me 5ever.
Disclosure: Alastair and I attended courtesy of Grey Goose and f4 Consulting.
A few weeks ago, Alastair and I found ourselves in Collingwood, climbing possibly the steepest stairs in Melbourne to Saint Crispin’s private dining room.
The way up wasn’t much of a problem, but I did have a slight concern about how we would fare on the way down, considering we were there for Taste By Appointment, an evening created by Grey Goose to explore our personal tastes through a dinner and cocktail crafting class.
(Spoiler: the way down was absolutely fine, because the night was all rather classy and quite educational.)