crazy food combinations

Little boy blue come blow your horn, The sheep's in the meadow the cow's in the corn. But where's the boy who looks after the sheep? He's under the haystack fast asleep. Will you wake him? No, not I - for if I do, he's sure to cry. So the rhyme may go, I have to say that Little Boy Blue better start blowing his horn and wake you all up and show you his new establishment. It's not in a meadow and not in the corn, but in Kew. It's stylish and relaxed interior is open for both young and old and with welcoming vibrant staff it's a venue that any breakfast lover would embrace. So vibrant and energetic it's surly going to make the beginning of your day a fun and happy one. Open for lunch and dinner as well they showcase casual dining, fresh cakes at the counter that catch your eye and an open kitchen down the brick walkway, it may seem simple but it's truly uplifting. A packed house for a Saturday morning for a latish breakfast (10am) we were able to g...

Good bye Winter hello spring, farewell extra kilo's g'day to preparation for summer gear, so long delicious hearty rich dishes and greetings to lighter brighter food. Winter is fading away for another year and it's time we embrace the beginning of fresh veggies that are pushing their way up through the soil, and the beginning of sweet fruits that remind you of being in the tropics. Spring has got to be my favourite season, with strawberries, zucchini, sweetcorn and asparagus coming back into true season I know their is going to be a lot more cooking headed my way. Now I know you may be thinking, I've had these fruits and vegetables through out Winter, but you will find them at excruciating prices and not the same top quality you would have in it's true season. Take an apple for example, they are a summer to autumn fruit. Sweet and juicy apples that crunch at first bite, but if you have one now or during winter there is a distinct difference of a floury flavour and l...

Everyone knows Sundays are for either eating a Roast dinner or heading out for Yum Cha. Well I didn't feel like cooking and a night out with the hubby and a good friend sounded far better, so Yum Cha it was. Hidden off busy Chapel street Red door is like no other Yum Cha. Decked out in Asian Antiques where you find yourself dining amongst with cages and lanterns hanging above, and rich wood work surrounding you makes for a fascinating evening. You of course are able to purchase your table at the end of your night too if you wish, but lets see how you go with the Yum Cha first shall we? Our evening starts with a pre dinner drink and catch up, of which I splurge and go for the Alcoholic tea pot "Apple pie". Cider, bourbon, star anise and cinnamon served in the china tea pot. Served on ice this was a delicate and refreshing pre dinner starter, it could be an option though too to offer it heated as the spices would be more present but nun the less, when it comes to cider you ...

Black Rock is a quaint little suburb on the coast that truly shines through with some great food, an I am glad to be able to be apart of it. People tend to forget about the local places as we believe that they will always be there and tend to head to the further away Restaurants to eat. I've headed to one of Black Rocks icons who has been in Black Rock for as long as I can remember. Cafeteria sits on the corner of the main street and has always been the place for locals to retreat too, unwind and enjoy their catch ups with family and friends. Staff are welcoming and enjoy joining in the conversations, and checking how you are or what you've been up too. Always smiling and always to suggest what to have, or whats on the specials, so it's a pleasant friendly place that anyone going here would feel apart of the community. First thing in the morning you need a good coffee, and it is without hesitation that the staff have offered me a coffee while I get sorted out and comfy. Usi...

I am a fan of the traditional dog 'n' sauce but when you find them on the gourmet side you have to jump and grab one even quicker just to see if they are any good. I came across a joint that pride themselves in 'top notch dogs' and want to provide us with a wholesome fast food option with using all natural ingredients where possible and providing us natural and delicious flavours on every one of their dog's. Phat Brats, located in Brunswick is a quaint little place with it's high fast food counters and simple but somewhat charming dining area with bar stools and tables. The menu as much as you could guess are dogs, but not just your regular hot dog in bread. here they put a spin on everything which makes it difficult to choose. Do you go the modern Wagyu sausage with it's sauteed onion, tomato sauce and mustard or do you go the extreme and do the well known good ole American pick of the Chilli dog with it's spicy grilled beef, chilli sauce, house cheese ...

Melbourne's prestigious icon Victoria Market is inundating us with a night to rug up and embrace that winters chill with an evening market filled with food, wine as well as some boutique stalls. The Luna 1878 Winter Night Market was one to entice me too with mulled wine and stalls show casing cuisines with German, Mexican, Asian, Portuguese and more. But I am not too sure on whether it was a complete market as it was not as big as I have seen in the past. Sure there were a lot of people lining up at each place trying to get their hands on the American ribs, or the Portuguese dumplings but I have seen it bigger. But I am not complaining, well yet anyway. If you are an asthmatic such as myself, I suggest you have your pump at the ready. With the open char grilled flames you will be inundated with the smoke which smothers you, so stay towards the outer rim and enjoy the boutique craft stores and send a friend in to wait in line for you. There is something here for everyone to feast, a...

Ingredients: 1 1/2 tbsp Coconut oil 1 cup Dried peaches, cut into strips 3/4 cup Dried strawberries 2/3 cup Dried mixed berries 4 Apples, peeled and roughly cut 1/2 tsp cinnamon 1/4 cup Caster sugar 1 cup Water Crumble: 1/2 cup Coconut flakes 2 cups Rolled oats 5 slices Fruit bread, toasted 1/2 cup French vanilla coated almonds 220g Butter 3 tbsp Honey 1 1/2 tsp Vanilla essence Method: Heat coconut oil in a deep pan, add all dried fruits and slowly coat fruits in oil. Add 1/4 cup water, sugar and cinnamon. Once sugar has dissolved add remaining water and fresh apple. Stew mixture on medium heat until apples are tender. If needed add small amounts of water, it should be making it's own syrup from the fruits. Once apples are tender and liquid showing signs of a syrup set aside and cool. Process toast and almonds together until is resembles bread crumbs and place in mixing bowl. On a tray add oats and coconut and roast in an non preheated 180c for 20 minutes, remove and add to crumb m...

It's always great to eat out and enjoy the amazing foods that Melbourne has to offer and with the industry growing like it is, it is truly becoming harder to choose where to eat. Some restaurants choose to modernise flavours and experiment in changing flavours to play with your mind and others choose to use flavours, additives and so on to introduce bolder flavours but less produce. But what about the flavours that are hidden in just fresh produce. Are these becoming forgotten flavours that once was the only type of cooking? Here at Chin Chin they respect what is fresh produce utilising their own individual flavours to present such a modern bold flavoured experience which blew my mind. A shared Cucumber cocktail or love potion as I would like to call it, was the cooling agent for what was going to become the tower of inferno. Fresh cucumber mixed with gin, ginger and lime was served  to us and on a summers day I could truly be seen creating this mixture and relaxing. So refreshing ...