Lellama Fish Market Visit and Cooking Experience – Jetwing Beach Hotel, Negombo, Sri Lanka

Jetwing Beach Cooking Experience - Negombo, Sri Lanka

Monday 7th December, 2015

Ever since my Year 7 geography class and learning about the capital cities and countries of the world, I’ve had a yearning to travel to Sri Lanka (or Ceylon, as it once was known) to see the tea plantations with my own eyes and learn more about Sri Lankan culture and cuisine firsthand. I was determined that this was going to be the year to actively try and make that trip become a reality.

Knowing that my trip was indeed a “once in a lifetime” experience, I researched a number of places to stay on Google and TripAdvisor, looking for something that would give me an opportunity to enjoy the beautiful beaches in Sri Lanka, and somewhere luxurious to rest and recharge for a few days, but which also offered a unique culinary programme. Sounds impossible? And after a bit of clicking and surfing, I stumbled across the Jetwing Beach website which had a link offering a trip to the local fish market and hands-on cooking experience with the chef for US$45. After sending a few email enquiries to confirm that the culinary experience was still available, I booked my accommodation and eagerly anticipated my impending holiday adventure.

Persistence and a little dash of tenacity are the key ingredients in securing this activity. Despite having a copy of the original email response from the Restaurant Manager, I enquired with the front desk on three separate occasions on the morning of my first day at the hotel as to when this would be taking place, more so that I could plan when to drag myself away from the pool, alcoholic beverages and palm trees and be ready for some knife-wielding action.

A lot of nodding ensued, a few casual “We will ask” responses and then in the afternoon, I called by the reception desk to ask about the activity once more. After a little wait, I was asked if I would be willing to go downstairs to the hotel kitchen and meet with the Executive Chef in his office to discuss my culinary adventure in more detail. Talking briefly about what I wanted to learn, see and do, a trip to the fish market was arranged for five a.m. on Monday morning, where I would be escorted by a couple of hotel chefs to visit one of the oldest fish markets in Sri Lanka and select the fish I wanted to cook with.

I think after that initial meeting with the chef, most of the restaurant and hotel staff recognised my face and were keen to talk to me about my visit, with a few short greetings of “Madam, you are going to the fish market in the morning. No?”. The manager on duty in the restaurant on Sunday night came to my table to introduce myself and ask if I was still okay to start the next morning at five a.m. Yep, bring it on.

Granted, getting up just after four a.m. at a resort to go and pick the catch of the day isn’t everyone’s idea of relaxation or fun, and it’s not something I’ve succumbed to doing at the markets back home. However, travel makes everyone embrace adventure, even jumping into a swank black car with tinted windows and four guys I’ve never met before, in the dead of night without a second thought, to go and look at some fish.

The avenue of neon palm trees - Negombo, Sri Lanka
The avenue of neon palm trees – Negombo, Sri Lanka

On the way to the market, we drove through an avenue of fluorescent glow sticks that symbolically resembled a grove of palm trees. I wasn’t sure if it was part of the town’s Christmas decorations but it was spectacular to behold. I was a little slow getting my camera to capture the image (the photo here was taken on the way back as the sun was coming up) but in truth, I’m glad I made the effort to get out of bed a little earlier than usual.

When we arrived at the market just after five a.m., trading was in full swing with tuk-tuk’s, bicycles, cars and even small motorboats, all jostling for a position around the perimeter of the building. To one side was the local fish sales and the opposite side housed the commercial enterprise, with large trawlers docked against the jetty.

I was led through the smaller market to look at the stalls selling a variety of mullet fish, tuna, shark, swordfish and crustaceans. My chef friends were asking me what fish I wanted to try, and to be honest, at at hour of the morning I did not have a definitive menu planned in advance. The difficult thing though was that once the vendors knew that I was the purchaser, the price seemed to escalate tenfold and so I needed to wander off and become somewhat interested in someone else’s stall in order to secure some of the chef’s recommendations.

Across the other side was the fishing co-operative and large portions of tuna and other fish captured in the night’s haul were being cut, weighed and sold. We came across a few men struggling to lift a massive shark onto a set of scales to be weighed, and there were a few shouts when the final reading came to a staggering 232 kilograms.

The 232 kilogram catch of the day - Lellama Fish Market, Negombo, Sri Lanka
The 232 kilogram catch of the day – Lellama Fish Market, Negombo, Sri Lanka

It was fascinating wandering around the market, watching the dawn slowly break, seeing the trawlers head back out and other boats come back in. Yet in all the frantic hustle, my appearance did seem to be a little out of the ordinary, with one fisherman quite keen to ensure that I took a picture of him and some of his catch for prosperity.

Lellama Fish Market, Negombo, Sri Lanka
Lellama Fish Market, Negombo, Sri Lanka

With my fish portions secured and also fresh fish purchased for the hotel’s daily menu requirements, we headed back to the hotel and arrived just after six a.m. My chef companions went to the kitchen to start their day and gave me instructions to meet them outside the hotel restaurant at eleven a.m., ready to start my hands-on cooking lesson.

Having fortified myself with a few cups of coffee during the morning, I arrived early before the appointed hour, looking forward to learning the secrets of Sri Lankan fish curries and a few new culinary skills to add to my repertoire.

A cooking station had been set up outside for my lesson, with portable gas stoves and barbecue plates primed for action. The first order of business was to get my apron and chef’s hat on, which in the heat and humidity kind of gave me the same hairstyle as Krusty the Clown, but given the idyllic setting, I just had to go with it.

Armed with a sharp knife, my chef demonstrated how the vegetables were to be cut and I got to work on prepping the onion, green peppers, tomatoes, ginger, limes and lemongrass for our different curries.

It was a little disconcerting to have an audience ratio of four staff to one amateur cook to begin with, but once it became apparent that I can listen and follow instructions, chop vegetables without losing body parts and know a little bit about cooking in general, I had a one-on-one professional and highly enjoyable cooking experience.

The lunch menu consisted of a Vietnamese style steamed fish (mullet), fish curry (another variety of mullet), another fish curry (swordfish), grilled tuna, prawn curry and a dahl curry. I received a couple of recipes presented in a folder for a fish curry and the dahl curry to take home with me, but essentially the lesson was hands-on, cooking by instinct and taste.

The steamed fish was seasoned with salt, light soy sauce, sesame oil and fresh ginger, coriander and lemongrass. Whilst it was similar to what I prepare at home, what shocked me was that it is generally accepted that fish is steamed flat, yet our version was tightly wrapped in foil and bent in such a way to ensure it was snugly placed around the circumference of a small steamer and left to cook for 25 minutes.

We then progressed onto preparing the first version of the fish curry by slicing the mullet fish into thick slices and marinating the pieces in a combination of curry powder and chilli powder, before sautéing a mixture of the vegetables and coconut milk with the prepared fish.

While the pot was boiling, I was slicing pieces of swordfish for another fish curry and another flurry of spices, vegetables and coconut milk ensued to create another exotic dish. The chef asked me what I wanted to do with the piece of yellow fin tuna that was purchased, and with the midday sun beating down on us, it was perfect weather for seared tuna cooked on the grill plate, served rare. My little suggestion earnt me a winning smile from my teacher who then taught me to slice the tuna correctly and then create a simple marinade of cracked black pepper, sea salt and lime juice.

With the tuna set to one side, I then stepped up to the hotplate again to create the dahl curry from pre-washed red lentils, in much the same manner as the fish curries; a pinch of this, a dash of that, a spoonful or two of coconut milk, season, stir then sit. My chef also thought that the meal would be incomplete without the inclusion of prawns so I was set to work on creating a dry curry (sans coconut milk) on the strove top.

After an hour or so of learning, listening and instinctive cooking, I had made and prepared my own lunch to now sit and enjoy with the stunning view of the beach before me.

Jetwing Beach Cooking Experience - Negombo, Sri Lanka
Jetwing Beach Cooking Experience – Negombo, Sri Lanka

Sri Lankan’s take their hospitality very seriously and strongly recommended that my meal could not be appreciated without a bottle of Chardonnay to complement the fish and spices. Really, after getting up at an ungodly hour and cooking up a storm, who was I to argue? I was treated like royalty throughout the whole experience and the personal attention continued with my dishes served onto my plate, cold wine poured and steamed rice, coconut sambal and pappdums brought out to compliment my cooking. The head pastry chef suddenly appeared at my table to introduce himself and ask how I enjoyed my morning.

I was perfectly content and grateful that I had persevered in ensuring that I didn’t miss out on enjoying this unique experience, just absentmindedly gazing out to the sea when the chef approached my table with a gift of spices from the hotel kitchen, as a thank-you for participating in the culinary experience.

And just when I thought I couldn’t possibly eat any more, a beautiful palate-cleansing fruit platter arrived to revive me. Truly, great holiday memories are undoubtedly created from doing the things we love and learning from those who are willing to share their love of food and culinary heritage with new-found friends.

ALDI Degustation Dinner

Most people, like myself, either have a love or hate relationship with the ALDI discount supermarket chain. There was a time when I loathed the place and decreed that my parents were forbidden to buy any Christmas or birthday presents from there, which they took great delight in doing. Yet fast forward five or so years and I’m the one calling them up suggesting that they buy me the $99 sound bar in the weekly special buys catalogue for my birthday gift and eagerly scouring the bins for that matte black imitation Le Creuset cast iron pot I’ve been coveting for my kitchen.

Every Wednesday morning feels like Christmas to me when I click on the website and see what the new “7 Day Deals” are. I can’t exactly pinpoint the moment when I had a complete change of heart, but what I do know about myself is that I hate being ripped off and there is a substantial price differential when I purchase branded groceries from the other supermarkets than when I shop at ALDI. I have friends that are confounded by the store layout, wondering why on earth there are lawnmowers next to the frozen food section and why I can be bothered shopping there, and there are other friends who are also enthusiastic shoppers or cooks and like me, love a good bargain.

Given my love of good food, great wine and ALDI, I decided just for a bit of fun to combine all three passions and invite some friends over to my place to participate in a degustation dinner challenge. The rules were to create a dish where 90% of the ingredients are sourced from ALDI which is then served with a matching wine selection, also purchased from ALDI. Perhaps something similar to the mystery box challenge on Masterchef if you will, but where you have a whole supermarket to inspire your culinary creativity.

I nominated myself for a fish course and a pasta course, Mez and Adrian to prepare the meat courses (one being chicken and the other being a red meat of their choosing) and Alisha responsible for the dessert and cheese course to finish, all served with an appropriate wine match. With each guest having exceptional knowledge, qualifications and experience in wine, I was really looking forward to seeing what we came up with.

My ideas for the fish course changed over the duration of the three or four weeks prior to the actual dinner event. Originally I had been thinking of serving portions of grilled white fish over a bed of black rice with a red curry sauce, or perhaps serving a salmon dish but after flicking through a Dish magazine, I was inspired to incorporate mango into my dish, given that it was in season. After doing a reconnoitre of the ALDI fridges to confirm that I could obtain prawns for my dish, I went with Prawns with Lime and Mango Dipping Sauce as the first course. I had read about the highly-rated Corte Carista Prosecco DOC ($9.99), from Veneto, Italy in a wine trade magazine and knew that it would be a match made in heaven. And the result? Pretty good considering that I had never made the recipe before or tried the wine until that evening. The sparkling wine with fragrant floral notes was lovely to drink and well matched with the seafood. Cutting mango properly is still a skillset that I need to develop but I got there in the end, and the tropical fruit went well with the spiced marinade and wine. The only thing I didn’t source from ALDI was the mint required for the dipping sauce. Unfortunately ALDI didn’t have any on hand and my local market sold a bunch for a $2.00 so I figured I still won out.

Ricotta and spinach cappellaccio, spiced pumpkin purée, crispy sage, burnt butter sauce and walnut crumb - ALDI Degustation Dinner
Ricotta and spinach cappellaccio, spiced pumpkin purée, crispy sage, burnt butter sauce and walnut crumb – ALDI Degustation Dinner

The next course was my own creation, inspired from a Coles food magazine recipe which had roasted pumpkin, sage, wilted spinach, walnuts and a packet of Latina Fresh pasta. Thinking about the ingredients and what I could get from ALDI, I went with Ricotta and spinach cappellaccio, spiced pumpkin purée, crispy sage, burnt butter sauce and walnut crumb. You can source a pack of the ricotta and spinach cappellaccio for $3.99 from the cold storage and the rest of the ingredients are readily available. Similar to the situation with the mint, the sage on hand at ALDI looked a little limp, so again I got something more robust and cheaper from my greengrocer. Thinking I needed a white wine match for this course, I dropped by my local ALDI last week and spied a bottle of the Peter Mertes Gold Edition 2014 Riesling ($9.99) from Mosel Germany on the shelves. This wine is very dry on the palate with nice soft, fruity aromas that pairs well with a variety of food so it again was a great accompaniment.

Pork Fillet with a mustard cider sauce, cauliflower purée and broccolini - ALDI Degustation Dinner
Pork Fillet with a mustard cider sauce, cauliflower purée and broccolini – ALDI Degustation Dinner

The next course was prepared by Meredith who was originally thinking of preparing a braised meat dish so that she didn’t need to prepare too much in my kitchen but when reviewing what was available in the meat department, she was inspired to cook a Jamie Oliver recipe that she had tried before, Pork Fillet with a mustard cider sauce, cauliflower purée and broccolini. Mez came armed with a meat thermometer to ensure that her pork fillet was cooked and served at the optimum temperature, and the mustard cider sauce and purée pre-prepared making the serving process a lot easier. The chosen wine match was a Tudor Pinot Noir 2014 ($12.99) from the Yarra Valley region in Australia. The pinot which had the typical aromas of red fruit, particularly raspberries, was soft on the palate, medium-bodied and a nice, long finish. Even though I’m a Shiraz girl, I was thinking that this wine wasn’t bad at all and while the serving suggestion on the bottle recommends gamey meats, the soft texture of the wine paired well with the soft texture of the pork fillet. I really loved this dish, particularly the slightly-sweet mustard cider sauce and smooth purée.

Chicken à la Adrian with a ‘Stop & Go’ accompaniment - ALDI Degustation Dinner
Chicken à la Adrian with a ‘Stop & Go’ accompaniment – ALDI Degustation Dinner

Three courses down and three more to go. When I asked everyone to send their dish descriptions and wine matches so that I could write up our dinner menu, Adrian sent me something along the lines of Chicken à la Adrian with a ‘Stop and Go’ accompaniment which sent my imagination into overdrive. I confused ‘Up and Go’ with the term ‘Stop and Go’, thinking that I was going to be served chicken breasts poached in a breakfast beverage and naturally I should have known better. Adrian had sourced all his favourite ingredients at ALDI to create chicken thighs fillets parcels stuffed with baby spinach and haloumi, and wrapped in thin slices of prosciutto. The ‘Stop and Go’, or red and green items, were oven-roasted, vine-ripened baby roma tomatoes and asparagus, dressed with a balsamic finish. Adrian chose Baron Amarillo Rioja Reserva 2010 ($9.99) from Rioja, Spain which was a wine I hadn’t tried before, but will probably buy a lot more of in the future. Rich and elegant in taste, with a soft lush texture coming from the length of time the wine was aged in oak, this wine had a boldness to it that cut through the salty flavours of the cured meat but complemented the roasted vegetables and chicken. Very, very nicely done.

Alisha was brave enough to come along to our dinner adventure and immerse herself in the weird, wonderful world of ALDI. Her dessert choice for the evening was a Dark chocolate mousse with fresh strawberries inspired by Jamie Oliver’s 30-minute meal challenges and she was also tasked with preparing a cheese platter to finish the meal, selecting the ‘Emporium Selection Aged Warrnambool Cheddar 20-month’ and ‘Danish Smooth Blue’ cheese with assorted crackers with a Keeper’s Glove Special Reserve Tawny. The dark chocolate mouse was delicious but I probably did Alisha a disservice by putting in the fridge beforehand so it lost its mousse consistency when it was served but chocolate never goes out of style. The cheese selection was delicious as was the tawny port which matched well with both the dessert and the cheese dishes.

Approaching midnight and having successfully indulged in six delicious courses and some beautifully selected wines, I was quite pleased that my quirky idea turned out to be a great success. Who knows what exotic dishes we will conjure up in our next ALDI-inspired culinary adventure?

https://www.aldi.com.au/en/

Foodie Trails – Gourmet Indian Masala Trail, Melbourne CBD

It’s funny how we are prepared to try new experiences on holidays, but rarely undertake similar adventures in the places in which we live. One of the first things that I do when planning a holiday to a foreign destination, is to sign up for a culinary food tour or cooking class in that country once I arrive, so that I can get a greater appreciation of the cuisine and culture. Although I live in a beautiful city with a rich and diverse offering of foods from many different nationalities, I rarely take the time to discover the edible treasures readily available on my own doorstep.

When I saw an advertisement for a walking tour around the Melbourne CBD with Foodie Trails, sampling authentic Indian cuisine combined with the opportunity to discover wonderful new places to source spices and obscure food items, it was a journey of discovery that I didn’t want to miss.

The starting point of the journey was the Visitor Information Centre at Federation Square where we met our guide Himanshi, before setting off on our gourmet adventure. What was exciting was that we only needed to walk a couple of hundred metres down Flinders Street before arriving at our first location on the tour, an Indian restaurant and café called Flora. I actually walk past this restaurant every day on my way to work but never had the courage to actually step inside and discover what lay beyond the glass doors.

Seated at a large table towards the back of the restaurant, Himanshi treated our group to a narrative of her love of food and travel stemming from her childhood upbringing in India. With maps of the states and provinces before us, we learnt about the origins of popular Indian dishes and spices, and how centuries of various rulers and empires from around the world had contributed to and influenced, what we know as Indian cuisine today.

The best part of any food tour is being introduced to new dishes under the guidance of someone who knows how it should best be eaten. Himanshi had arranged for servings of a traditional South Indian breakfast dish called idli, a savoury cake or dumpling, served in a warm red lentil and vegetable soup flavoured with chilli and mustard seeds known as sambar for everyone to try, served with a cold coconut chutney as an accompaniment. After watching Himanshi demonstrate how to eat the dumpling with the soup and coconut sauce, we all reciprocated and tried it for ourselves. Yum! It was absolutely delicious, and I particularly loved the coconut sauce which had fresh coriander through it.

No breakfast is complete without a hot beverage and Himanshi obliged by ordering chai masala tea for us to enjoy with our soup. Vastly different from a chai latte, masala tea is made from loose leaf tea, fresh ginger, various herbs and dry-roasted spices such as cardamom and cinnamon, which has been boiled and strained before served with milk. The warm spiced tea had a lovely taste and was very easy to drink, and although I could have happily indulged in another cup, it was time for us to leave and head towards our next destination.

After a short walk through the Melbourne city centre, we arrived at a small shop located in Russell Street called Ceylon Curry Corner, which is in close proximity to Chinatown. I must admit that one of the main motivators for joining the tour apart from my love of Indian cuisine, was to discover a place in the city that sold spices and traditional Indian foods. Once we walked into the shop, I knew that I had found that place.

With walls laden with packets of dried herbs and spices, and shelves stocked with jars of various foodstuffs, Himanshi took the time to explain the traditional elements and key ingredients found in Indian cuisine by passing them around our group. We then had an opportunity to buy our own spices to bring home and incorporate into our own cooking. I had been searching for a five-seed spice blend called panch phoran to use in a recipe for a Sri Lankan curry for quite some time, and I was excited to finally get my hands on a packet for only a couple of dollars.

Our last destination for the afternoon was a well-known Indian restaurant located at the top of Bourke Street called Red Pepper. Red Pepper has a contemporary, modern interior and our group was looking forward to enjoying what Himanshi had ordered for our lunch. It’s been a long time since I’ve enjoyed an authentic mango lassi and didn’t hesitate to order one to accompany the food, but I found that it was so delicious and refreshing that my glass was empty within only a few minutes.

Soon after, several individual platters of food were served, containing large portions of warm butter naan, and smaller bowls of goat curry, raita, butter chicken, chicken curry, lentil soup , rice and a small salad. Thankfully I had brought my appetite with me on the tour but where to start? Butter chicken is always a favourite and a dish that I have mastered making at home in my own kitchen, so naturally I started there. Everything on the platter was beyond compare – fresh, delicious, full of flavour, the meat dishes were tender and succulent, the sauces were beautifully spiced and not unbearably hot to taste. Naan bread is always wonderful and this was no exception yet somehow I had some left over to mop up the left over remnants of the curries at the end of the meal.

Just when I thought I couldn’t eat another mouthful of food, our gulab juman dessert arrived. These delectable dumplings are made from cottage cheese, immersed in a sweet sugar syrup with a touch of cinnamon and absolutely yummy, even on a full stomach.

This marked the end of a wonderful tour of the Melbourne CBD area, sampling a fantastic selection of culinary delights at popular Indian cafés and restaurants within its locale. Himanshi surprised us all with a little goody bag by way of thank you for participating in the tour which contained a lovely key charm and a packet of spice mix to make our exotic Indian creations at home. What better way to spend a Saturday afternoon in the city?

http://foodietrails.com.au/

Flora Indian Restaurant & Cafe Menu, Reviews, Photos, Location and Info - Zomato

Ceylon Curry Corner Menu, Reviews, Photos, Location and Info - Zomato

Red Pepper Menu, Reviews, Photos, Location and Info - Zomato

Mr Hendricks Café, Balwyn

As much as I love the art of decluttering and adhering to organising and minimalist principles, I must admit that my iPad is in complete disarray; absolutely chock full of saved bookmarks from newspaper articles and random, unfiled notes on cafés across a multitude of apps, highlighting places that I should potentially go and visit for breakfast. Somewhere in all that mess, I happened to come across something that recalled to mind that there was a café called Mr Hendricks Café located in Balwyn on my must-go list. With the added bonus of staying in Kew this week and discovering that the café is also directly located on the #109 tram route, it would seem like a wasted opportunity to be in such close proximity and not make an effort to go there for breakfast.

Finding the location was easy enough and I seemed to arrive in the nick of time to be able to secure a table, because within fifteen minutes the place was busy and a small queue had started to form. It’s so exciting to see a unique breakfast menu with a number of original signature dishes, not often seen or replicated elsewhere. I’m always a sucker for French Toast at the best of times, particularly when it’s of the brioche variety, but I had already consoled myself with a couple of images from Instagram and moved on. The Francophile in me particularly warmed to the thought of indulging in a Cassoulet with braised beans, smoked ham hock, lamb shoulder, toulouse sausage, confit duck leg, persilade and fried egg. The description of the Prawn and Corn Fritters was beyond compare and even the Avocado on Toast sounded extraordinary with the inclusion of wekame, sesame, pickled cucumber salad and lemon gel as key elements within the dish. My coffee arrived and someone was keen to take my order, but inexplicably I needed another couple of minutes to arrive at a decision. After much deliberation, I finally settled on the Crispy Eggs with sweet potato puree, ham jock, salad of fennel, radish, red onion and candied walnuts.

The café fit-out is absolutely beautiful in its simplicity and elegance, almost a refined industrial décor that made the frustrated interior designer in me just sit back and admire the room’s composition in jealous admiration. Soft tan leather cushions on the banquette seating, attractive pendant lighting, glossy black Thonet chairs, elegant gold lettering on every door and window and beautiful polished wooden bench tops and tables in rich warm tones ticked all of my aesthetic boxes.

Coffee is available in a standard cup size, although after my spree of ordering larger versions, the glass seemed to have shrunk. My latte was creamy and delicious but after a couple of sips, another glass was definitely in order.

Crispy Eggs with sweet potato puree, ham hock, salad of fennel, radish, red onion and candied walnuts - Mr Hendricks Cafe, Balwyn
Crispy Eggs with sweet potato puree, ham hock, salad of fennel, radish, red onion and candied walnuts – Mr Hendricks Cafe, Balwyn

Trying to capture an appropriate image for my food chronicle was no mean feat – there were so many colours and items on the plate that trying to fit them into one frame was a frustrating task. Photographic duties aside, I went straight for the ham hock which was simply delicious, slightly crispy yet soft and salty at the same time. There was plenty of meat on the plate, yet it was something I found myself wanting more and more of. The crumb on the boiled eggs came away easily and delicious with the sweet potato puree, but made for a bit of sport trying to scoop a mouthful onto my fork. “Slippery little suckers”, one might say.

I’m not a huge advocate of salad for breakfast yet surprisingly, I loved it and would say it was absolutely my favourite part of breakfast. From the crunch of the candied walnuts to the finely shaved fennel, the entire salad was beautifully dressed with a silky, smooth and slightly sweet honey mustard dressing, with every leaf glistening with the sheen of olive oil.

Completely satisfied with my breakfast, I even ordered a third cup of coffee just so I could sit and prolong the indulgence for just a little bit longer. A way to a woman’s heart is through her stomach, and Mr Hendricks, I’d have to say that you have certainly captured mine.

Mr Hendricks Cafe Menu, Reviews, Photos, Location and Info - Zomato

Adeney Milk Bar, Kew

When I first signed up for a brief sojourn to Kew, my friend Alison took me on a quick tour of her neighbourhood and the first place of interest was Adeney Milk Bar Café, just a short walk around the corner. So with the promise of warm weather, blue skies and birds either tweeting or swooping, after many months in seclusion I was so eager to get to Adeney that I almost skipped all the way there.

Naturally with the sun out, all the outdoor seating beneath the front verandah was fully occupied but thankfully there were a few tables near the front window that were still available. The interior of the café is so inviting and homely, making me feel that I was almost indulging in a breakfast in someone’s home.

Perched on the banquette seating along the wall, I had a wonderful view of the street outside and full view of another separate dining space towards the rear of building. It’s quite cosy in the seating department and not long after arriving, a family with very young children sat down at the next table alongside me, which was in such close proximity that I could have helped myself to their breakfast as well. It was no laughing matter when the little girl then proceeded to keep yelling repeatedly in my left ear, “Mummy, what can I have to eat?” for what seemed like an eternity.

The coffee machine was in full throttle with a constant flow of both in-house and take-away orders coming from all directions. Believe it or not, there is a dedicated walk-up sliding window behind the counter, available for those wanting to order take-away coffees without having to step inside. When I had a sip of my large hot skinny latte once it arrived, I immediately knew what all the fuss was about. The Fitzroy Street house blend sourced from Industry Beans was incredibly smooth, creamy and delicious that I found myself just staring absentmindedly into space, nursing the warm glass in my hands and taking lots of long, slow sips.

The Winter menu at Adeney is fairly typical of most other cafés with all the usual suspects present. There are two smashed avocado options available, and after a lot of deliberation, I landed on the Winter Smash with avocado, chilli, coriander and fresh lime on toasted sourdough ($14) and added the poached egg ($3).

Winter Smash: avocado, chilli, coriander and fresh lime on toasted sourdough and poached egg - Adeney Milk Bar, Kew
Winter Smash: avocado, chilli, coriander and fresh lime on toasted sourdough and poached egg – Adeney Milk Bar, Kew

Although it’s called the “Winter Smash”, the bright green colours of the avocado, coriander sprigs and fresh lime were decidedly reminiscent of the approaching Spring season. There was quite a substantial amount of the avocado mixture on the plate to devour and while I thought that the inclusion of the red chilli would be the standout ingredient, after the first mouthful it was apparent that someone had been heavy-handed with the lime which had unfortunately left a slightly sour aftertaste. Although the flavours were a little out of balance, it was still extremely edible and enjoyable when paired with the crusty sourdough toast and soft poached egg. I had once again underestimated how restorative and satisfying a good dose of creamy avocado and bread can be.

Having finished another delicious cup of coffee along with my breakfast, all was good and right in my own little world and even more so when I realised that Adeney was going to be my new “local” for the next few weeks, which might also be just enough time for me to be able to stroll around the corner again and try their new Spring menu.

Adeney Milk Bar Menu, Reviews, Photos, Location and Info - Zomato

Mastic, Kew

There is something about beautiful sunny Saturday mornings during Spring. I don’t know whether it is the warm sunshine coupled with blue skies that spark feelings of rejuvenation or the fragrant blossoms on trees, but after working long hours during the colder months, under the constant glare of artificial lights and continually having to miss my beloved Body Pump classes, Saturday morning heralded my first non-working weekend for a month and brought with it, a commitment to get back into a healthier lifestyle. In the spirit of new beginnings, having temporarily exchanged my inner city lifestyle and relocated to the leafy surrounds of Kew for the coming month, the opportunity to explore new cafés and food destinations in the area brought an added sense of adventure. What better way to kick-off the weekend than by heading to Mastic, George Colombaris’ café venture dedicated to healthy and nutritious eating.

The café fit-out is quite unique; with plywood cabinetry and structures built overhead but has a rather confused sense of style in that I wasn’t sure if I was having breakfast at a high school cafeteria or the gymnasium. Thick coloured strips of red and clear plastic separate the café space from the neighbouring Hellenic Republic restaurant; green and white plastic-coated wire chairs are used for seating on top of a blue “raised dot” linoleum floor surface; large plywood communal tables with colourful geometric designs, blackboards and table tennis bats adorning the wall space all contributed to a decidedly “institutional” presence in the interior design. I retreated to a marble-topped table in the back corner and patiently waited five minutes or so for someone to acknowledge my arrival.

It’s not easy being green which I discovered when looking through the breakfast menu. As much as I desire to be lean and healthy, the thought of drinking a green whole fruit smoothie with kale, spinach and other leafy ingredients didn’t thrill me at all, nor did the farro salad and buckwheat porridge dishes. But what did catch my eye was the description of the French toast, blueberries, strawberries, crème fraiche and buckinis offering – I guess if George says it’s good for you, then who am I to say otherwise?

I was thoroughly looking forward to my latte which arrived in a beautiful matte black cup, only to be told by the waiter that they had to pop out back and get some more teaspoons. I usually hate having things placed in front of me and told not to touch, but I can only surmise that it was either my extreme tiredness or newly acquired zen-like attitude that enabled me to patiently watch this guy return to the front counter with a handful of clean spoons and commence his duties in the kitchen. I watched him disappear out back and several moments later he returned to the table with my breakfast. Just before he sped off, I politely asked for a teaspoon and he didn’t bat so much as an eyelid at my request.

French toast, blueberries, strawberries, creme fraiche, buckinis - Mastic, Kew
French toast, blueberries, strawberries, creme fraiche, buckinis – Mastic, Kew

Healthy food needn’t be boring or ugly, as evidenced by the colourful array of berries and presentation of the dish. There was a mixture of both fresh and freeze-dried berries scattered over the toast providing lots of added flavour and texture to the palate. I have no idea what type of bread was served (or even if it was bread) but it was soft with a cake-like consistency and quite sweet to taste, as though drizzled in a syrup. It was extremely delicious and not as dense or heavy as a traditional French toast. Buckinis, as advised by Google, are activated grains of buckwheat and added another textural element in addition to the freeze-dried fruit. The crème fraiche broke up the density and sweetness of the cake mixture with just enough served to not overwhelm the other elements on the plate.

Not surprisingly, I polished off my first coffee due to its lukewarm state and was now anxious to order another. I slowly ate my breakfast and tried in vain to catch the attention of my waiter who had set himself the task of walking around the café to monitor empty tables (which were numerous) and not make eye-contact with actual customers. After an agonising five minutes, I suddenly hit upon the novel idea of scoffing down the remainder of my breakfast and placing my empty plate in full view in a desperate bid to lure him over to my table, and guess what … it worked. Incredibly, my second latte was brought over by the barista within a minute of ordering which restored some of my misgivings regarding the level of service at Mastic. Having enjoyed a “healthy” breakfast and a great cup of coffee, I had all the energy needed to venture out and make the most of my weekend.

Mastic Menu, Reviews, Photos, Location and Info - Zomato

Balderdash, Port Melbourne

Drinking copious amounts of alcohol mid-afternoon has the ability to make one believe that you are capable of almost anything. A few weeks ago, I had the pleasure of enjoying several new release Bress wines during a long lunch at Harry & Frankie’s wine bar in Port Melbourne. At last year’s Bress seasonal lunch, I made several vows that I was going to make a trip to their cellar door in Harcourt and re-stock my cellar and yet of course that journey never eventuated. So with the order form in front of me and a few glasses under my belt, I thought nothing of ordering half a dozen bottles of wine to pick up at a later date.

Naturally when the call came to collect my wines, only then did it dawn on me that it might prove to be somewhat difficult to lug six bottles home when using public transport as the preferred mode of transportation. Being the victim of my own senseless self-talk required me to return to Port Melbourne this weekend, and so it seemed a natural choice to head directly to the nearby Balderdash for breakfast.

Several friends who live in this locality have recommended this café to me and with the promise of warmer weather starting to eventuate, I started to feel glad that my crazy notions were taking me on random food adventures as I walked towards the café. When I walked inside, all the tables were occupied which left me with a seat in the front window to enjoy the brilliant warm sunshine.

The service at Balderdash is very friendly, attentive and definitely service with a smile. At first glance, the menu seemed to be a stock-standard café menu with a handful of typical breakfast dishes but when I stopped and took another look at the descriptions of each dish, I discovered another side to what was printed on paper.

I was intrigued about the description of the Pulled Pork Benedict although I wasn’t sure if it was served with toast, and as luck would have it, at that precise moment my coffee arrived. The person who served it saw the opened menu and was ready to take my breakfast order, but also took the time to explain in quite some detail what was included within the dish once I had asked the question. I was sold as soon as they said “brioche bun” but after politely listening to the spiel, I gave them the thumbs up to go ahead and locked in my order.

Enjoying a delicious hot, creamy latte and watching the morning traffic along Bay Street go by, I was shocked out of my reverie when breakfast was served within only what seemed several minutes after ordering.

Pulled Pork Benedict, Slow cooked pork shoulder with two poached eggs, hollandaise and prosciutto crumb - Balderdash, Port Melbourne
Pulled Pork Benedict, Slow cooked pork shoulder with two poached eggs, hollandaise and prosciutto crumb – Balderdash, Port Melbourne

A feast for eyes as well as being a substantial meal, the Pulled Pork Benedict consists of slow cooked pork shoulder with two poached eggs, hollandaise and prosciutto crumb, and is served on a brioche bun with fresh spinach. Although I had been leaning towards ordering the corn fritters when I had first arrived, I was glad that my inner voice again persuaded me to give this dish a try.

The shredded pork was extremely succulent and tender and also well-matched with the silky, creamy texture of the poached eggs and hollandaise sauce. The novelty factor was the smattering of dried and finely diced prosciutto over the eggs, to form a crunchy crumb and balance the abundance of soft textures throughout the dish. I have a deep and abiding love for any form of brioche at the best of times and the inclusion of the sweet and fluffy bread to this dish definitely brought a smile to my face.

While foolish talk can sometimes lead you on journeys that are unexpected, they can also be a source of fun and provide the opportunity to take the road less travelled. In the end, the belief in my own strength led me to towards a wonderful café and enjoy a fabulous meal that I might have otherwise overlooked. Ironically, I later discovered that carrying six bottles of wine home on a tram is actually an easy feat after all.

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