Breakfast

Third Wave Café, Prahran

~ culinaldi ~ Leave a comment

I stumbled upon Third Wave late one Friday evening while I was half-heartedly flicking through my Urbanspoon app and wondering where I should have breakfast in the morning. I had been thinking about all the bargains I needed to grab at Aldi and at the Prahran Market so as I looked at cafés in the area, my interest was piqued when I saw a beautiful picture of cheese blintzes, just like the ones my Baba used to make.

Third Wave, Prahran
Third Wave, Prahran

Finding cafés that offer blintzes on their menu is a rare treat, so I made note of the address and set off down Chapel Street. Third Wave is located in Cato Street, a nondescript side street located near the Woolworths supermarket. With a fitness studio directly opposite, it is a unique place to find a café. It’s nice to walk in and find plenty of space and choices where to sit. The café has a living wall at one end and full length windows to the left and bright touches of orange reflected in the menus and crockery to add a bit of glamour to the industrial décor.

After eating at different cafés every Saturday morning, when you look through the menu, it almost becomes predictable and while I went with the express intent of ordering the Cherry Cheese Blintzes, it was refreshing to see such a varied menu. There was a dedicated paleo section, a number of Russian dishes and several house specialities. For five minutes, I struggled to decide with all of my favourite breakfast dishes on the menu – Should I have the ricotta pancakes with caramel sauce? Ooh, what about the creamy orange French toast? No, wait, they have house cured salmon with brioche and poached egg! But what about the blintzes? … Thankfully someone came and took my order and I managed to babble out that I would like the blintzes for breakfast.

Cherry Cheese Blintzes - Third Wave, Prahran
Cherry Cheese Blintzes – Third Wave, Prahran

The blintzes looked fabulous and were beautifully presented with a cherry sauce accompaniment. My heritage is Russian and my grandmother was an amazing cook who made fantastic blintzes with ricotta or quark cheese that she had made herself, so inevitably my mind and palate attempts to draw a comparison. The blintzes were great but nothing like my Baba’s and I paused to remind myself that this dish is its own unique offering and interpretation of a classic component of traditional Russian cuisine.

The crepes were thin and light but what was surprising was that the creamy filling was really cold inside. Usually, the cheese filling is warm – it wasn’t unpleasant, just unexpected. The filling was pink, with large chunks of fresh dark black cherries mixed throughout the cream cheese mixture. With a smooth creamy texture, the filling wasn’t sweet to taste, with the cherry sauce providing additional moisture for the crepes and a touch of natural sweetness to the filling. With two large crepe parcels filled with cream cheese, the portions are very generous, so don’t make any plans for lunch!

It’s not often that I frequent the same café but with so many delectable things on the menu, I felt obliged to return and try something else. So this morning, I struggled with the same dilemma – sweet or savoury? Pancakes or French toast or savoury with a touch of sweet Brioche? I’m a sucker for ricotta pancakes and when the menu description makes specific mention that the pancakes are very fluffy, I feel obliged to test this assertion.

Ricotta pancakes topped with salted caramel sauce, apple and vanilla ice cream - Third Wave, Prahran
Ricotta pancakes topped with salted caramel sauce, apple and vanilla ice cream – Third Wave, Prahran

I think I nearly gasped at the sheer size of this dish, with two large thick pancakes drizzled with a rich brown caramel sauce and ice cream. I will be the first to admit that these are the best ricotta pancakes that I have ever had – fluffy, with the pancake batter perfectly cooked and visible chunks of moist, thick ricotta cheese mixed throughout. The caramel sauce wasn’t too thick or sweet and my initial thought was that there may be too much sauce on the plate but the thick pancakes seemed to balance the quantity. It was nice to have a bit of crunch of pistachio with the creamy ice cream which was slowly melting into the caramel sauce. There were bite sized chunks of cooked apple, not too many portions but just enough to lend some sweetness and balance the flavours and textures. I think what I liked best about the pancakes was the slightly oily crust that had formed on the outside when cooking which was delicious. I have tasted ricotta pancakes that had a inedible burnt crust; some that were a gooey uncooked mash inside; or ones that were so thin that could have been used as a Frisbee and had a notable lack of ricotta in its substance. To my mind, it is an achievement to get all of these elements perfectly balanced so undoubtedly the best ricotta pancakes I’ve ever had the pleasure of eating.

Next week might be the third wave at Third Wave!

http://thirdwavecafe.com.au/prahran/

Third Wave on Urbanspoon

The Resident, Ashburton

~ culinaldi ~ Leave a comment

When I moved into the area, my friend Steven who had also moved to a neighbouring suburb, was telling me that I needed to visit the café near the Ashburton train station but wasn’t sure what it was called. Flicking through The Weekly Review, there was an article on a café in Ashburton called “The Resident” which piqued my interest. So I made plans to head there for breakfast last Saturday morning and invited Steven and his wife Sophie to accompany me. When we arrived there, it turned out that The Resident was the café that Steven had been recommending to me all along!

The one thing I’m started to notice when I look at different breakfast menu’s is that the dishes on offer are somewhat familiar. What intrigued me at The Resident was that the menu is refreshingly unique with its offering of a pork belly and manchego omelette for breakfast, which was my selection. Steven chose poached eggs with mushrooms while Sophie opted for the cured New Zealand King salmon, samphire, potato rosti, poached eggs and dill mayo. Samphire! What’s that? Samphire is also known as sea asparagus and is similar in taste and texture but with a fresh, salty burst of flavour.

Pork belly, smoked tomato and manchego omelette - The Resident, Asburton
Pork belly, smoked tomato and manchego omelette – The Resident, Ashburton

My breakfast dish had thin slices of pork belly within the folded omelette and pockets of melted manchego cheese on top of a slice of lightly toasted sourdough bread. However, without the accompanying smoked tomato chutney, the dish was somewhat bland and lacking any real flavour. The pork belly was engulfed by the plain egg omelette and didn’t have any real taste which was a shame because the dish sounded delicious. The melted cheese didn’t contribute to the taste or texture of the omelette which is unusual as manchego has a sharp, distinctive flavour which couldn’t be detected.

Cured New Zealand King salmon, samphire, potato rosti, poached eggs and dill mayo - The Resident, Ashburton
Cured New Zealand King salmon, samphire, potato rosti, poached eggs and dill mayo – The Resident, Ashburton

All of our dishes were beautifully presented, but I will admit to a very serious case of food envy towards Sophie’s dish. The dill mayo looked thick and creamy while the potato in the rosti had been through a ricer and had been uniquely constructed.

The Resident has excellent coffee and great service and it was a wonderful opportunity catching up with friends on the back decking underneath the warmth of the ceiling heaters.

Crabapple Kitchen, Hawthorn

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In a recent edition of the (melbourne) magazine, I was reading an article on Greg Feck and his café/restaurant “Crabapple Kitchen” in Glenferrie Road. As I was salivating over a photo and recipe with brioche buns of pork and apple slaw, out of curiosity I Googled their website and saw that they were open for breakfast and took the opportunity to look over their Autumn menu.

Secretly hoping that the brioche buns were available, under the FoodandTravelCo’s selection of international breakfast dishes on the menu, I spied the exotic sounding baked eggs from Marrakesh. As I was about to head off to Morocco for a holiday, I was keen to try all things Moroccan.

By the time I arrived at Crabapple Kitchen mid-morning, there was a queue forming at the door to be seated. Trying to ignore the couple in front of me complaining about the ten minute wait, my eyes were absorbing the French provincial kitchen décor and chefs and baristas bustling around the front open bar area.

I was seated along the breakfast bar opposite the kitchen, with an array of candid photos of the San Pellegrino 50 Best Restaurant awards with snapshots of Heston Blumenthal and Greg’s partner, Kim and other gourmands occupying my attention.

Baked egg in a tagine of duck kofta with tomato, ras el hanout, toasted almonds and coriander served with Batbout (small Moroccan bread) - Crabapple Kitchen, Hawthorn
Baked egg in a tagine of duck kofta with tomato, ras el hanout, toasted almonds and coriander served with Batbout (small Moroccan bread) – Crabapple Kitchen, Hawthorn

I don’t normally order savoury for breakfast, but I was almost relieved to be eating something hot and spicy to beat the cold weather outside. Little did I know, just how hot and spicy. The Moroccan bread was light and delicious but there was only a small piece of it to counteract the chilli factor. A delicious mixture of baked tomato, spices and small meatballs of minced duck meat and egg, but the dish was extremely hot, both in temperature and overwhelmingly spicy. So much so that after a while, it was hard to distinguish what was being eaten and it was a struggle to continue eating after several mouthfuls. I could see the chilli in the mixture and almost wondered what I would be in for in Marrakesh!

The maître d could see that I wasn’t eating and when I explained about the heat factor, he asked if I would like a glass of milk to counteract the spice, but I politely declined thinking that all I wanted was more of that delicious bread to fill me up!

Crabapple Kitchen have an innovative menu and I had the privilege to indulge in one of their themed Friday Night Flight dinner evenings in May, so I have experienced their wonderful cuisine and their take on Moroccan traditional fare, however I think this dish was a rare misstep.