When I hear the word “milk bar”, it congers up images of a small corner store filled with the essential grocery items and display windows filled with lollies and candy. As a child I would buy a 20cent bag of mixed lollies and it would last me all day. But this milk bar is different.
I was happy to hear that the Bendigo street milk bar was still alive and operating. Many years ago, my mum and auntie used to work a couple of streets down and used to frequent it for lunch. During school holidays, my brother used to work with my mum for a few weeks. My auntie will call their lunch orders ahead and would send my brother down to pick it up. He has fond memories of his regular egg and bacon rolls :)
I had the opportunity to head down with my Little Man for brunch. I was met with friendly staff who were more than happy to help me with the menu.
I started off with a latte and my Little man had a babycino complete with marshmallows.
Since the Little man already had breakfast, he really wanted the brownie that was on display. It was dense and fudgy. So good.
I had the warm breakfast salad. It had salad leaves, bacon, tomatoes, shaved Parmesan, avocado and a poached egg with a lemon and olive oil dressing. It was tasty, fresh and something I can eat over and over again.
They have an outside courtyard, which is accessible through a small hall way to the back door of the cafe. A family were happily eating and chatting away.
I will definitely like to return and try their lunch menu. Their display case of different sandwiches and their specials board menu sounded amazing. The staff were super friendly and the place felt comfortable where you can just sit and have a cup of coffee as the world skipped by.
The Little man and I enjoyed our complimentary meal courtesy of 360 Immerse Agency and Bendigo Street Milk Bar.
Don't you love breakfast for dinner? Kedgeree, which usually contains cooked smoked fish, rice, eggs and curry, is known to be eaten for breakfast throughout the UK.
It is believed that the British soldiers brought it back home after enjoying eating it in India. It is now a popular breakfast meal using left over smoked fish though it can be eaten any time of the day.
I was really happy when I found this at a local fish monger. It's kippers. Kippers are smoked herring that has been split, salted or pickled and cold smoked. It reminds me of the Filipino smoked fish, tinapa. If you can't find kippers, you can use any smoked fish you like or even just used poached salmon.
I knew I wanted to make kedgeree as soon as I saw the kippers. I made it for dinner and my English hubby loved it. It now makes the dinner table often. For this recipe, I used a few different recipes I had and combined it to make my own.
Recipe: (serves 4)
1 large onion, chopped
2 cloves garlic, smashed
2 tbs curry powder
1/4 tsp turmeric powder
350g basmati rice
600ml chicken stock
2 bay leaves
4 hard boiled eggs, quartered
1 tbs lemon juice
Handful of parsley leaves
Salt and pepper
Melt the butter in a heavy based pan, add the onion and garlic. Sauté for 5 minutes
Add the curry and turmeric powder and cook for a further minute.
Add the rice and stir to mix. Add the stock and bay leaves. Bring to the boil and let simmer for 10-12 minutes.
Meanwhile, boil the kippers according to packet instructions then flake gently.
Uncover the rice and gently fork the kippers and boiled eggs through.
Cover and cook for a further 3-4 minutes.
Add the lemon juice, parsley leaves and salt and pepper to taste.
There are many versions of bacon and egg slice/pie/tarts out there. This is the one I have made a few times and think it's the best recipe I've found. I like this version as it has whole eggs instead of the egg being used as a binding agent for the bacon and the other ingredients in the filling. The pastry is short and has a nice texture that compliments the filling. And best of all, it's easy to make.
This is perfect eaten hot or cold. You can eat this hot for dinner during the week or can be eaten cold at the park on the weekends.
Shortcrust pastry (recipe below)
8 to 9 rashers of rindless bacon, chopped into 5cm lengths
1 medium onion, finely sliced
2 tbs finely chopped parsley
2 large tomatoes, finely sliced
Preheat oven to 220degC. Roll out two-thirds of the pastry and line it in a brownie tin (27cm x 18cm) that has been greased. Trim and rest the pastry while making the filling.
Pan fry the bacon. Remove and and drain on paper towels to cool. Add the onions to the same pan and gently fry till soft and glossy.
Sprinkle the bacon and onions over the pastry base evenly. Break the eggs into the pie and pierce the yolks with a sharp knife. Season with salt and pepper. Scatter the top with parsley and cover with a layer of the tomatoes.
Roll out the remaining pastry and cover the pie. Brush the top with a little egg wash. Make slits in the pastry with a sharp knife to let steam escape.
Bake in the hot oven for 20mins, then reduce the temperature to 200degC and bake for 30mins.
2 cups plain flour
good pinch of salt
150g butter, chopped
6 tbs iced water
1 tsp lemon juice
Sift the flour and salt into a bowl and rub in the butter. Add the water and lemon juice and mix well with a fork, then knead lightly with a little extra flour. Cover and rest for 15mins before rolling out.
This month’s theme for our Kulinarya Cooking Club is “Only in the Philippines”. Tina from Pinay in Texas Cooking Corner and I are hosting this month and we wanted to focus on unique dishes that can only be found in the Philippines.
Being a Filipina, I love my rice. Growing up, it would be normal for me to have rice three meals in a day. So I thought it natural for me to chose a rice dish for the theme.
I love rice for breakfast. To make a complete meal, add egg and a meat.
What makes this dish unique to the Philippines is the name. Tapsilog. Filipinos like to abbreviate or replace words with acronyms. Tapsilog comprises of Tapa (Tap) sinangag (si) and itlog (log).
Tapa is cured beef. It’s beef that’s been marinated overnight and in some cases, dried then fried. I like my tapa not dried as it can get tough and chewy when not done right. I left out the drying step.
Sinangag is garlic rice. I love it. It’s rice that has been fried with lots of garlic.
Itlog is egg. An oozy, runny egg is essential for this dish.
For the tapa:
700g thinly sliced beef tenderloin. I used sizzling steak
1/2 cup vinegar
3tbs soy sauce
1tbs mushroom or dark soy sauce
Marinate the beef with the rest of the ingredients. Leave overnight or at least 4 hours.
To cook: in a large frying place the beef and marinade in. Let the beef simmer in the marinade until it dries out. Add some vegetable oil to the pan and gently fry until slightly browned and cooked through,
For the sinangag:
3cups of uncooked rice
1bulb of garlic, peeled and roughly chopped
To cook: cook the rice by absorption method. When cooked set aside to cool a bit. You can also use left over rice from the day before. When ready, add a little vegetable oil in a wok and gently fry the garlic till lightly browned. Add the rice and mix thoroughly and add the salt. Turn the heat to low and leave the rice to fry a little and for the garlic to infuse through. Mix every couple of minutes.
My three days of eating was full of not only food but was full of family, love and laughter.
The past few months have been a really busy time. Christmas, this time has been dedicated to spending quality time with the family. Time goes so fast and I don’t want to miss any part of it. Working 7 days a week at the shop can make that a little difficult but I’ve learnt to make time for not only with my husband and children but also with my mum and dad.
I hope everyone had a fantastic Christmas, just like me.
My Christmas celebrations started a month before. I held my annual Christmas Cocktail party for family. You can see the post here.
I started my Christmas baking two weeks before the big day. I wanted the house to be filled with the smell of Christmas. I found a recipe for cute mini chocolate pudding cookies. You can get the recipe here. With the left over cookie dough I made black and white cookies and tea cup cookies.
I made mini gingerbread houses for the family to decorate. I think the children did a better job than I did.
Noche Buena was held at my parent’s house. Dad worked hard on the barbequed lamb, pork and pork tocino (sweetened cured pork) and all was beautiful and delicious. Mum also had roasted chicken maryland and cooked up an amazing paella. Sis in law and I made salads to complete the feast.
For dessert, my cousin brough along a box of sweet mangoes. Sis in law made a delicious chocolate and honey cashew bombe wtih mocha sauce.
My contribution was a Christmas Wreath pavlova. I got the idea from Donna Hay’s Magazine, Christmas issue however, I decorated mine with fruit with Christmassy colours.
After the children opened their Christmas stocking presents, we started the day off with waffles with crispy bacon and maple syrup. Hubby made a buck’s fizz for me to drink while I cooked up breaky.
The chidren then opened up their main presents. Santa was very kind to them this year. To see some of their presents, you can go to Deanna’s blog post here.
For our Christmas lunch, we had goose. I used Jamie Oliver’s recipe. So easy and so tasty. Our sides consisted of roast potatoes cooked in beef dripping, cauliflower cheese, corn cobs, pigs in a blanket, mashed swede and carrot and brussel sprouts with bacon. Needless to say, we were completely full after our lunch.
For dessert, we had choc-honeycombe ice-cream pudding. A quick and easy cake, I adapted from super food ideas Magazine, December issue. Hubby also had my Christmas cake which I started 2 months ago. It’s the usual recipe I use, which you can get here, but I added chocolate chips to this one just to change it up a bit.
For late supper, we had my home made country pate with Cheddar cheese and crustini. I made the pate about 4 days before. I try to make this every Christmas so it’s sort of a Christmas tradition in my house now.
Boxing day is traditionally spent at my mother in law’s. As we don’t get to see her on Christmas day, the Moore families head over to her house to celebrate a late Christmas. She put on a lovely spread of roast turkey and ham, assorted roasted vegetables. As usual, we go home with full bellies.
For dessert we had a mango cheesecake and a pavlova. Yum.
As you can see my Christmas was fabulously filled with delicious food and fantastic company.
Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and it’s colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes we hope you find the same passion and love for Filipino food as we do.
This month’s theme is Decadence.
For me, anything other than toast or cereal for breakfast is decadent. Firstly, I eat breakfast quickly in between getting both children fed and ready for the day. Secondly, if I do eat, it’s pretty boring. I eat just enough to get me through to lunchtime.
To have Champorado for breakfast is very decadent for me. Not only it’s because it’s more than the usual dull cereal but because it’s chocolate. Chocolate for breakfast, I recommend it.
Champorado is usually eaten for breakfast in Philippines. It’s usually accompanied by fried tuyo (salted dried fish). It’s stinky but lovely. I opted not to include in my breakfast. It really does stink out the house when you cook it therefore I am forbidden to cook it indoors. The only option was to cook it outside but I wasn’t brave enough to face the cold.
1/2 cup glutinous rice
5 cups water
5 tbs white sugar
2 tsp cocoa powder
50g dark chocolate, chopped
1. In a pot, add the glutinous rice and water. Boil till the rice is tender and most of the water has been soaked up by the rice.
2. Combine the sugar ad cocoa powder in a small bowl then add to the rice. Stir to combine.
3. Add the dark chocolate.
4. Stir and leave on gentle bubble till the chocolate has melted and it has thickened.
5. Serve with a drizzle of evaporated milk on top.
NB: If you want it sweeter, simply sprinkle more sugar on top
You can check out what the other members of the Kulinarya club made for this month’s theme here.
I must be the last food blogger to try out Luxbite. I have heard many good things about Luxbite and have been wanting to go for a long time. Hubby finally took me on Mother’s day weekend. To be honest, the decision to take me was due to the reason pictured below.
They recently started serving breakfast and this dish was the special for the Mother’s day weekend. It is called Sweet Benedict. It consisted of donuts, bacon, burnt butter maple dressing and white chocolate hollandaise. It was also dotted with fresh kiwi and decorated with a chocolate heart.
When we ordered it, we were not expecting it to look this beautiful. It was hard to eat it because we didn’t want to destroy the look of the dish. However, it only took a few seconds of that thought before we plunged right in.
The donut was crunchy and delightful. The saltiness of the bacon worked really well with the sweetness of the rest of the dish. The fresh kiwi gave it the freshness it needed. Personally, the best part of the dish was the pork crackling and lemon crumbs. This added a savoury element to the dish. All in all, this weekend special was delicious and I hope this makes it back onto the menu on a regular basis.
We also ordered the waffles. The texture was more bready than the usual skinny waffles you would normally get and together with the spices, it had a more substantial feel and made it moorish. The Heilala Vanilla roasted plums were sweet and tangy at the same time. Deanna happily ate the waffles with lashings of the whipped honey butter.
Now, how can I write about Luxbite and not mention their macarons. They are much talked about. They have many unique flavours. I wanted to try them all but I let Deanna choose what she wanted to eat. So she chose watermelon and yoghurt, strawberry, passion fruit and the chocolate sprinkles.
I loved my first experience at Luxbite and I will happily go back again. In fact, I am planing to going back again real soon. After all, I have to try every macaron and cake they offer, don’t I?