crazy food combinations

When I think of the Irish my mind used to think of four leaf clovers, leprechaun and stew. But now when I think Irish my mind instantly says The Last Jar. Close to the Victoria Market this Irish Pub sits on the corner inviting all those who are keen on Guinness and pints. Although I am not either one of those I was told about their story and how amazing their food was. Being an enthusiast of those 2 things there is nothing keeping me away from entering through the doors. A dark bar is what strikes you first with the traditional Bar set up and men on stools catching up over a pint on a Friday afternoon. To the back is a day lite restaurant area decked with 1980's tables and vinyl chairs leaving for a very casual and now what we call retro decor. On the specials are the Sweetbreads served on a glistening and silky pumpkin puree, roasted hazelnuts and pickled mushrooms.  Heavenly and a well balanced dish, that is almost plate licking worthy. The sweetbreads cooked perfectly and adds a...

A place that has been open for more than a couple of years in the food environment lately I feel is achieving a mile stone and is clearly doing something right in capturing the publics attention. It's a hard industry with tackling on the competition and ensuring you are staying up to date with the trends and making it modern and none the less eye catching and amazing for the consumer. Three Bag Full is truly delivering what we want and they are doing it well. Warm decor with a large dining hall that is filling up early on a Sunday morning with happy go lucky diners for there morning brew. An Ethiopian blend with a slight citrus taste is the brew of choice but is bold and perfect for the initial wake up if it is your first for the day. With the rays of sun beaming through onto the tables through the large windows really helps warm you up and relax you. Now let me tell you how excited I was for my choice this morning. As I gazed over the menu's and across to the specials there wa...

When I think about food I think about the combinations that address your palate when eating and where the design or story of the dish has come from. Is there a story of where the ingredients have come from, have they been gown by them or perhaps is there thought behind the delicate and natural flavours and textures? I ventured to the Kettle Black and really happy that the time had come for me to sit down and eat here. With a beautiful natural decor, ceiling to floor windows and the feel of an organic nature expresses a calm retreat from the busy life. The menu speaks delicate and pretty, and if you have seen the amount of pictures on social media it proves to be just that. I wanted to experience the blend of flavours to get the most out of the experience, so I headed for the King Island Crayfish roll with a light spread of lime and yuzu mayonnaise and finished with sorrel and local leaves. The roll itself was meant to be an Ash roll however as all restaurants experience supplier dramas...

Some like it hot and some like it well...... you know how it goes but on this occasion you all must like it hot. An extraordinary Jamaican Restaurant in Yarraville 'Bax Food' is delivering nothing but delicious and spicy cuisine and all things Jerk. The interior is vibrant in colours and welcomes by staff ensures to be homely.  The bench styled seating makes for a cozy atmosphere and a casual ordering system somewhat like a yum cha style. With cocktails on the way and after a friendly chat to our waiter food has taken over our thoughts. Spice and heat is nothing to cringe at, but more to understand the threshold you can enjoy. The boundaries of heat to break you but yet still enjoy the complete dish. To order you will need to understand that it is casual and there is no line between entree and main, unless you order in that manor. To begin we set our mouths on an electrifying wake up with Jerk Roasted corn with coconut and a jerk  mayo. Sweet succulent...

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.