crazy food combinations

A spectacular and eye capturing glass display show case sweet perfections of cakes, macaron, chocolates and biscuits. Silky glistening glazes and ganache shine under the lights so perfect that you could see yourself in it's reflection. Welcome to Bibelot. It is a wonder why it has taken me this long to finally visit this sensation of dessert experience. Chocolate that runs on tap should surly be the breaking point to visit to anyone who either is the general chocoholic or has a passion for dessert eating. To the front of the long counter as you walk through ceiling to floor glass doors is the ice cream area where creamy ice-cream is served and smothered with a chocolate sauce fresh from the flowing tap. Further down are cabinets upon cabinets of decadent desserts and treats, where you drool over and become indecisive of what you actually came in for. Bright macarons of traditional and unusual flavours fly out the door packages beautifully for the perfect gift or just for you to enj...

It's not what you know, it's who you know and for most diners and foodies the fact you can say you've gone to George Calambaris's restaurant you can tell that these people enjoy to name drop. Greek cuisine is always an amazing choice when you want to experience natural flavours with a slight char grilled flavour and balanced off with acidity and freshness. Here at Hellenic Republic it all about the congregation of your family and friends and to enjoy marvellous creations of the traditional cuisine but refined to a delicate and exquisite style. A choice to design your own evening of shared plates or go for the style of designed sharing plates chosen by the team. I tend to always enjoy someone else choosing my dishes, it's as though they are giving me a surprise for the night that always makes it for an exciting dining experience. A serve of soft golden croquettes that were a sensation within themselves and smoked mackerel on a bed of beans and tomato was a great star...

Ingretients: 1 cup Self raising flour 1 cup Polenta 1 cup Milk 250g Cheese, grated 2 Cayenne peppers, yellow 3 Jalapeño peppers, some seeds removed (dependant on personal heat) 1 Zucchini, grated 1 Creamed corn (regular can) 2 eggs, beated Salt and pepper to taste Method: Combine all dry ingredients into a mixing bowl. Add milk and eggs, mix until combined. Stir through cheese, creamed corn and zucchini Finley chop chillies removing seeds to your acquired taste.  The more seeds the more bite of heat you will have. Stir through into mix. Grease a loaf pan or muffin tin dependant on how you would enjoy eating. Spoon mix into your prepared pan. Bake in a 200c oven for 30 minutes until golden and firm. Remove and allow to cool or enjoy warm. To serve spread with butter or a slight smear of honey.

Down the hidden path ways of Carlton on a frosty morning was a delightful sensation of what is to be an expansion of the Modern breakfasts that are hitting the Melbourne scene. Grand wooden doors await ahead of you as you walk down a slate grey cobble path, with a smaller door opened it is almost like you are walking into a scene from Alice in Wonderland. In the entrance is a grand stand of pastries and bench seating for those who just come for a quick coffee, continue through and you are welcome to a sunlit dining experience with hanging plants, coffee roasting equipment and an overall organic theme. Welcome to The Vertue of the Coffee Drink. Warm greetings from staff and coffees on the go as soon as you sit down, you are welcomed like family to dine. The menu speaks Modern and will be hard to beat from it's competitors. The Morning breakfast selection of Smoked ocean trout served with curried aranchini, soft duck egg and accompanied by a mango chilli chutney had bold flavours whi...