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FOOD OF THE WORLD
Discover a new world of food! From restaurant reviews to recipes, there is something for everyone.
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Flavour flavour flavour
10 kg of lamb steaks
10 kg of chicken thigh fillets
Expertly seasoned with salt, pepper, oregano and a dash of lemon and oil.
Home-cooking does not get any better! The key is in the preparation and allowing the meat to marinate for 24 hours prior to cooking. The spit must be cut every half an hour to an hour in order to continue the cooking process right through.
The combination of flavours is absolutely delicious. I have been lucky enough to learn the family secrets in preparing and marinating in a way that really compliment the meats natural texture and flavour.
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In light of our recent post regarding seafood, here is a relatively unknown wonder! Nanogui, or more commonly known as redfish, can be found in large numbers along the east and south coast of Australia. Above is the preparation from market to plate. Purchased from seafood centre after approximately 12 hours out of water, it simply doesn’t get fresher! These particular fish were caught a few kilometres out from Eden, a fishing town situated along the east coast of Australia.
Simply cut the head of and remove guts before removing scales. Lightly dust in flour and salt before pan frying in canola oil for about 5-7 minutes per side.
Sweet in taste, the flesh easily peels from the bone making eating relatively mess free. Absolutely delicious fish and deserves more recognition!
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An interesting look in to the Melbourne seafood centre. The Melbourne seafood centre is a wholesale market that sells seafood from all parts of Australia. You simply can’t get any fresher (unless you catch it yourself). Its amazing to realise we have such a wide and tasty range of seafood literally on our doorstep!
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Don Don - Affordable, quick and convinient!
Located on Little Lonsdale St, Don Don is a great little restaurant that won’t hurt your wallet but will keep you and your stomach satisfied at the same time. The service of this Japanese restaurant is quite fast, think of it as a great place to pop in for lunch or an after work meal. The restaurant is very reasonably priced (great for universality students within the area), Chicken Teriyaki Don and a can of coke set me back under $15 AUD, a competitive price amongst other eateries within the same location. The flavour won’t blow you away by any means, but it does indeed taste good and does get the job done - a very reasonable experience indeed, definitely worth your money if you need to grab a quick bite.
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Peppers? What’s a Capsicum? - More word changes in Australia
Did you know?
In Australia, Peppers are referred to as Capsicum’s - they come in all colours, shapes and sizes. ‘Stuffed Bell Peppers’ become ‘Stuffed Capsicum’s in the land down under... hmmm which name do you think has the better ring to it? Let us know!
Around the world, America specifically, the tomato based condiment that accompany savoury/fried foods is referred to as Ketchup. However, in Australia, the term ‘tomato sauce’ is generally used when referring to the condiment itself. How unoriginal wouldn’t you say.. although in Australian slang is it also common for the condiment to be called ‘dead horse’... hows that sound? Enticing at all?
In the states, confectionery sweets are called are given the common term of ‘Candy’. Although used in other English speaking countries such as the U.K and Australia, the term ‘Lollies’ is more popular within these countries when referring to these confectionery items.
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McDonald’s Food hacks?
Chances are if you grew up in Australia, you may have tried McDonald’s at one point. A common staple amongst many Aussie households due to it’s price, flavour and speed of service - the yellow arches are a popular choice for Aussie households on takeaway night. However, over the years you have may grown tired over the old regular menu that is available, fear not as if you are looking to try some new items I’ve got the solution for you. Across McDonald’s stores in Australia, Maccas have introduced a self service ordering menu as apart of their ‘Create your Taste’ extension. Here are some burgers you should try to create yourself!
‘The Land, Sea and Air Burger’ - This involves ordering a Big Mac burger as the base, then adding both a McChicken patty as well as a Fish Fillet patty to your order. When combined, you have a burger that has Land (Beef), Sea (Fish) and Air (Chic... wait.. can Chickens fly..?)
‘Big McChicken’ - For this one order a Big Mac for the base, but simply replace the three buns for three pieces of McChicken patty - simple enough right? But you might not have as much of a simpler time digesting the burger itself!
Replacing buns with lettuce is another hack that can be done through the self service machines or over the counter, perhaps give this a go if you are watching the carbs. Be warned however! It could get messy!
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Aangan - Quality Indian food at a Quality price
Thursday night, who wants some Indian food? I do!
Aangan is quite a popular Indian restaurant franchise with a few locations in Victoria. Craving some Indian food, I set out to visit their West Footscray restaurant and ordered a serving of Mild Butter Chicken along with some Garlic Naan bread. The presentation of dishes as well as the atmosphere of the restaurant itself gave me a feeling of elegance but at the same time provided the warmth of a household. The flavours here are second to none, at least compared to other Indian restaurants within the Melbourne area. The mains available at Aangan have a great size to them, my butter chicken was definitely hearty in size and worth the price (under $20 AUD). All in all, a great experience provided by wonderful staff, definitely would recommend visiting an Aangan location if you ever feel like some Indian food!
P.S It may be a good idea to order more than one serving of naan bread!
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If you are traveling to Melbourne on a budget or just looking for places to eat while in Melbourne, Check out this video!
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Centreway Kebabs - The home to Australia’s Best HSP
Embedded within the Australian culture, such iconic fast food items include the Sausage roll, dim sim, Chiko roll as well as the classic Meat Pie. However, during the 2015-2016 period a new item caused quite the buzz all over Australia. The Halal Snack Pack (HSP for short) is a dish popularised by many kebab establishments, which consists of halal certified meat (beef, chicken or lamb) on top of a layer of hot chips and cheese. The dish stands out for it’s bright colours belonging to the three key sauces that are put on top of the chips and meat (barbecue, garlic and chilli), this in combination with its styrofoam packaging has created a somewhat iconic meal that many kebab outlets have adopted throughout Australia.
Emerging from this boom, one kebab establishment is said to have came out on top for the title of ‘Best HSP’ amongst communities and reviewers alike. Located in Keilor East, Melbourne (Australia), Centreway Kebabs does indeed make an arguably great contender for the title of Best HSP within Australia and is very reasonably priced ($12 AUD for small, $16 AUD for large). As a means of comparison, I tend to order a small HSP consisting of Lamb, Cheese as well as all three sauces wherever I may try out a HSP.
Straight away I had noticed the succulent difference between the Lamb available at Centreway, the meat was so tender and moist, no dry pieces of meat to be found. The hot chips at the bottom were crisp and flavourful, the closest to thing perfection if I've ever seen it. Some people may regard the cheese as minuscule, but this was not the case at Centreway, the quality as well as the melt made me know that this was made with a passion. The three sauces were the perfect topping on an already perfect dish, the combination of flavours within my mouth varying from sweet to savoury were very pleasurable. It is safe to say that no other kebab outlet can match the total HSP experience available at Centreway, but if you believe otherwise please do go and try it if you ever are within the area!
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Chinatown Wagaya.
Where food meets art. One of the coolest restaurants I have been to. Quite expensive, but the price definitely correlates to the quality of food. Being in a group we tried a range of different Japanese dishes. The dishes are quite small so the ability to continuously order is a huge advantage.
The quality of food was the true stand out, the sashimi and sushi ingredients were fresh and the seafood you could tell was fresh from the market floor. You wouldn’t be at fault for thinking you were in Japan with the restaurant designed to play on authentic appeal. I would highly recommend this restaurant to any of my friends, family and work colleagues.
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A new way to cook? Sous-Vide
Sous-vide (pronounced Sue-Veed) is a new way of cooking that is giving home cooks a chance to cook restaurant quality food at home. Sous-vide means Vacuum sealed in French and refers to the process of vacuum sealing food and cooking it in a water bath.
You can cook anything you like in the sous-vide from meat to desserts. I cooked a pork shoulder to make pulled pork and I used the Anova sous-vide machine.
Equipment needed
- Sous-vide machine
- Big pot for water bath
- Food Saver vacuum machine
- Food Saver vacuum bags
Pulled Pork Recipe
1. Clean and dry meat
2. Rub honey mustard on meat
3. Rub seasoning on meat, 2 packets (I used grill mates smoke BBQ rub)
4. Cut up 1 onion, diced
5. Put ingredients into vacuum seal bag and seal with food saver machine
6. Once cooked, remove from bag and shred
Sous-Vide instructions
1. Set temperature to 165F.
2. Place meat in the water bath
3. Cook for 18-22 hours. (I cooked mine for 20 hours)
Pulled Pork Nachos Recipe
1. Place corn chips on a baking tray
2. Add pulled pork to chips
3. Add salsa to chips
4. Add cheese on top
*add any other ingredients you like*
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Rum ball recipes!
Who doesn't love rum balls? so easy and quick to make. Rum balls can be made from many different ingredients. Rum balls can to life when bakeries got busy and had lots of leftovers from cakes and biscuits, not wanting to let any of it go to waste, they made rum balls.
Many people use rum balls as a traditional dessert in the festive time and also give them as gifts. There are many recipes that can change up the traditional rum ball recipe.
TIM TAM BALLS
Ingredients
200 g Arnott's Tim Tams
395 g condensed milk 3/4 of a can
1 cup desiccated coconut
Method
1. Crush Tim Tams in a blender, fold in condensed milk.
2. Roll mixture into balls, then roll into coconut or grated chocolate.
3. Refrigerate until firm.
*Instead of coconut, chocolate sprinkles or grated chocolate can be used.*
CHERRY-RIPE BALLS
Ingredients
250 g Arnott's Marie biscuits
3 Cadbury Cherry Ripe chocolate bars
1 tbs cocoa
3/4 cup desiccated coconut
400 g condensed milk
100 g dark chocolate
1/2 cup desiccated coconut *extra *to decorate
1/2 cup red sugar crystals *to decorate
1/2 cup chocolate sprinkles *to decorate
Method
1. Blitz biscuits, Cherry Ripe bars, and cocoa in a food processor to form a fine crumb. Transfer to a bowl and stir through the coconut.
2. In a small saucepan over gentle heat, stir condensed milk and chocolate until chocolate has melted and the mixture is smooth. Pour over the crumbs and mix well.
3. Combine extra desiccated coconut and red sugar crystals in a small bowl. Place chocolate sprinkles in another. Using damp hands, form Cherry Ripe mixture into small balls. Roll in either coconut mix or chocolate sprinkles to coat well.
CHOCOLATE RUM BALLS
Ingredients
250 g Plain biscuits
2 Tbsp cocoa powder,
1 Cup desiccated coconut,
395 g Can condensed milk
Method
Place biscuits into snap lock bag and crush into small pieces. Transfer to a large bowl
Add cocoa and 1/4 cup coconut. Mix well. Stir condensed milk through, until well combined
Spread remains coconut onto a plate. Roll tablespoons of mixture into balls. Roll in coconut to coat.
Chill until firm. Transfer to airtight container. Store in fridge.
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Quick and easy baking recipes
Need something for a last-minute afternoon tea or a last minute catch-up? Try these recipes!
Here are a few recipes that I've used when I need to bake last minute or when I feel like baking but want something quick.
CHOC-COCONUT BITES
Ingredients
· SHREDDED COCONUT, FOR SPRINKLING
Coconut Rounds
· 3 CUPS (240G) DESICCATED COCONUT
· ¼ CUP (60ML) COCONUT WATER
· ½ CUP (125G) COCONUT OIL, MELTED
· ½ CUP (125ML) RICE MALT SYRUP
· 1 TEASPOON VANILLA BEAN PASTE
Chocolate Coating
· ⅓ CUP (80G) COCONUT OIL, MELTED
· ¼ CUP (90G) RICE MALT SYRUP
· ¼ CUP (25G) RAW CACAO POWDER, SIFTED
Method
To make the coconut rounds, place the coconut, coconut water, oil, rice malt syrup and vanilla in a bowl and mix well to combine. Press into a 20cm x 20cm lightly greased baking tin lined with non-stick baking paper and refrigerate for 30 minutes or until firm.
To make the chocolate coating, place the oil and rice malt syrup in a heatproof bowl over a saucepan of simmering water and stir until melted and combined. Add the cacao and whisk until smooth. Remove from heat.
Remove the coconut mixture from the fridge and, using a 6cm round cookie cutter, cut into 9 rounds. Using 2 forks, roll each round in the chocolate coating and place on a greased wire rack over a baking tray lined with non-stick baking paper.
Sprinkle with the shredded coconut and refrigerate for 10 minutes or until set. Serve chilled. Makes 9.
For all the big kids out there, this one is awesome for something sweet and a little bit healthier as well as a naughtier treat.
HEALTHIER CRACKLES
Ingredients
· 60g (2 cups) natural puffed rice
· 50g (1/4 cup) coconut sugar
· 35g (1/2 cup) shredded coconut
· 30g (1/4 cup) raw cacao powder
· 125ml (1/2 cup) melted coconut oil.
Method
1. Combine puffed rice, sugar, coconut and cacao powder in a bowl. Add coconut oil. Mix until combined.
2. Line 24 mini muffin pans with paper cases. Spoon mixture into prepared cases, stirring the mixture occasionally to prevent settling in a bowl. Place in fridge for 30 minutes to set. Store in an airtight container in the fridge for up to 3 days.
POPPING CANDY BROWNIE
Ingredients
· 200g dark chocolate, coarsely chopped
· 200g butter, chopped
· 1 cup (220g) brown sugar
· 3 Coles Australian Free Range Eggs
· 1 cup (150g) plain flour
· 1/3 cup (35g) cocoa powder
· 1/4 cup (60g) sour cream
· 205g Cadbury Marvellous Creations Jelly Popping Candy Beanies chocolate block, coarsely chopped
Chocolate Icing
· 1 cup (160g) icing sugar mixture
· 2 tablespoons cocoa powder
· 50g butter, softened
· 1 tablespoon milk
Method
1. Preheat oven to 180°C. Grease and line the base and sides of a 20cm square cake pan with baking paper, allowing the sides to overhang. Combine the dark chocolate and butter in a large saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and the mixture is smooth. Set aside for 5 mins to cool.
2. Add the sugar to the chocolate mixture and stir to combine. Add the eggs and stir to combine. Add the flour, cocoa powder, and sour cream and stir to combine. Add one-third of the popping candy chocolate and gently fold to combine. Pour into the prepared pan. Sprinkle with half the remaining popping candy chocolate. Bake for 35-40 mins or until a skewer inserted in the center comes out clean. Set aside in the pan to cool completely.
3. To make the chocolate icing, combine the icing sugar and cocoa powder in a medium bowl. Add the butter and milk and use an electric mixer to beat until smooth.
4. Turn brownie onto a large serving plate. Spread with chocolate icing and sprinkle with the remaining popping candy chocolate. Cut into pieces.
(credit: recipies from Taste.com.au)
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Strawberry flavoured Greek yoghurt
Sometimes it is great for products to be produced locally, with 99% of the ingredients sourced within Australia...but sometimes its not. Whether it has been catered to a more Australian market, or perhaps it is a unique spin on an old school classic, Jalnas Greek yoghurt foregoes any authenticity with this sweet take on a relatively savoury flavour.
Usually, Greek yoghurt is rather tangy and in no way sweet. Often used to accompany meats and bread, Jalnas yoghurt seems to step away from the stereotype. It is sweet, with a noticeable strawberry flavour that would be best suited for the sweet tooth. Whilst there is still numerous health benefits such as high calcium, its texture seems to replicate the traditional breakfast yoghurt more then Greek yoghurt.
Whilst I admire Jalnas bravery in attempting their spin, the traditionalist in me is having nightmares. It is hard to find any similarities to normal Greek yoghurt. 10 points for bravery, 2 points for taste.
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