brunch at luxbite, south yarra: the savoury edition

I have been increasingly neglectful of my 'hood over the past few years.

There are delightful places to be found in South Yarra, if you know where to go, and for the most part, I know where to go for delicious food in South Yarra, it's just that I usually end up visiting Simon in Fitzroy instead.

And yet - there are rare occasions when I can tempt my lazy boyfriend to visit me. Such as when I won a LuxBite voucher from a giveaway by Ashley from I'm So Hungree (thanks, lady!).

I've been to LuxBite for dessert (38 Toorak Rd, South Yarra) a few times, but it's been a long, long stretch since my last visit. During my absence, they've started serving up more than just desserts. Their savoury brunch menu looked really enticing, and on a cool Saturday afternoon, that was exactly what I was after.

But hey, let's still kick it off with something sweet. For drinks, we got the organic chai, and the salted caramel hot chocolate.

We're picky about our chai, but quite enjoyed the version here. It's probably one of nicer ones we've tried, though as usual, we yearned for just a bit more of a peppery kick.

Luxbite's organic chai, $4.50.

When the waitress served up the hot chocolate, we were instructed to stir before drinking. So I stirred, and I sipped. The cup had a salted rim, but instead of tequila inside, we get - of course - a rich, warm, sweet-and-salty chocolatey goodness with teasing hints of caramel. Oh, and yes, there was a good reason for stirring - the salt is located at the bottom of the cup. Good thing I stirred, which created a balanced overall experience, with only a few stray grains when I got to the end!

Luxbite's salted caramel hot chocolate (with Mörk's chocolate blend), $5.50.

One of LuxBite's greatest strengths, for me, is their playful East-meets-West inspiration, a style that is already well-established in their dessert offerings. Their savoury brunch options continue along this trend - here's what we had.

Satay marinated roast chicken with creamy polenta, caramelised garlic, anchovies, peanut.

Luxbite's satay marinated roast chicken with creamy polenta, caramelised garlic, anchovies, peanut. $15.

The chicken was well-seasoned and tasty, almost more curry-ish than satay-ish to me. I also liked the crispy anchovies and peanuts. I wasn't really watching out for the caramelised garlic but I'm sure they were in there somewhere, adding extra yumminess to the proceedings. This dish definitely reminds me of nasi lemak. The only thing I feel uncertain about was the polenta, the texture just seemed a little odd to me, and I found myself idly wondering if rice, quinoa or couscous would have been preferable instead. Simon didn't seem to mind it, though.

But the best is yet to come.

Slow braised beef with caramelised bacon and spring onion mash, fried egg.

Luxbite's slow-braised beef with caramelised bacon, spring onion mash, and fried egg. $15.

Holy cow, did I adore this. 

The beef was beautifully tender, and the fried egg had a perfectly runny yolk. The caramelised bacon added sweet umami, the spring onion mash was soft and light, and the lovely five-spice broth swirled and hugged everything together.

So hearty, so satisfying. And if you know anything about the Melbourne brunch scene, getting something of this calibre for $15 - a total bargain.

Wait, I think we need another picture.

Another gratuitous, closer-up shot.

We were full by the end of this. But let's face it, you don't leave Luxbite without dessert. I got a couple of things to take away: pre-planned delayed gratification. Let me tell you, making a decision was tough - everything just looked so alluring - but somehow, I survived.

This sour strawberry macaron tasted like a sophisticated strawberry candy. It was light and dainty, with a gentle sourness - yum. Though, given the name, I want it more daringly sour. I throw down this gauntlet!

Luxbite's sour strawberry macaron. $2.75.

This delectably shiny sphere is Home Sweet Home: Taste of the Tropics. Artful strips of pineapple encase a coconut cake with a mango centre. It was exquisitely constructed, and pleasant enough, but didn't knock my socks off. Also, a part of me couldn't help thinking about the chocolate-hazelnut and green-tea-pistachio creations I regretfully left behind. I suppose another trip is in order...

Home Sweet Home: Taste of the Tropics: toasted coconut mousse, mango cream, coconut sponge, burnt pineapple. $8.50.

In conclusion: I already knew from my earlier visits that Luxbite makes some fine macarons (and I still need to try more of the cakes for a more informed opinion, ha!), but after this leisurely Saturday afternoon, I'm happy to report that they do well on the savoury front, too. Go forth and get your beef on, people.



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maple orange yoghurt soda-fizz

maple orange yoghurt soda.

I was recently sent a crate of oranges as an invitation to participate in the Live Well, Go Orange campaign for Citrus Australia, where they're challenging/encouraging Australians to eat an orange everyday for ten days.

I was ever so gleeful when it arrived. Fruits always seem to look extra-wholesome in a wooden crate, don't you think? I'll be keeping the crate, it might work nicely as a mini bench, or as some kind of storage solution.

a dozen oranges in a wooden crate.

So for these past several days I've been eating oranges. I've cut them up and eaten them fresh in all their glory. I've made an orange and olive oil cake, adapted from this recipe. I've also offered one to Simon when he was struck by midnight cravings, and together we concocted a snack by filling up a bowl with a cup of yoghurt, orange segments, a scattering of cacao nibs, and a drizzle of honey and plum coulis.

As you can imagine, we had a lot of fun, and I'm feeling mighty fine. The recipe I'm sharing with you today is that of a pretty healthy soft drink, inspired by oranges and their health benefits. I used not only the flesh of oranges here, which are a juicy source for a variety of nutrients (vitamin A, B, C, as well as fibre, folate, potassium and calcium) but also the zest, which contains an even more concentrated amount of the good stuff. It's all whirled together with yoghurt and maple syrup, then topped with soda water, for something refreshing and a little different.

Are you up for the Go Orange challenge? What's your favourite way to have oranges?

maple orange yoghurt fizz 
(makes 1 big serve or 2 small serves)

1 orange, zested and segmented (peel and seeds removed)
1/4 cup yoghurt
1/2 tablespoon maple syrup
1/2 cup soda water / sparkling mineral water / carbonated water
some ice, or vanilla ice cream

Blend orange zest, orange segments, yoghurt and maple syrup together until smooth.
Pour into a large glass, or divide amongst two glasses, depending on whether you're sharing.
Top up with sparkling water and some ice. Stir gently to incorporate.
If you're feeling indulgent, make it a dessert - throw in a scoop of vanilla ice cream for a delicious float!

Ingredient amounts can be adjusted to suit personal preferences.
I used plain unsweetened natural yoghurt but feel free to use your favourite, and create interesting combinations!

maple orange yoghurt fizz.

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b'stilla, south yarra: moroccan magic

Hot and sultry harissa, at b'stilla.

"It goes with everything", the waiter narrates as he sets the fiery red harissa down at our table, and my eyes lit up in anticipation of happily sprinkling this famous condiment all over the ensuing savoury dishes to come.

We're having lunch at B'Stilla (30b Bray St, South Yarra) on a Friday, and it is surprisingly quiet. The crowds, no doubt, will push through as the night falls. But for now, we have almost the whole place to ourselves.

We started with the eponymous dish, b'stilla. One of the nice things here is that the menu offers a glossary for those who are unfamiliar with Moroccan food, and I am one of those who could certainly use a helping hand. Here's what they say:

B’stilla pronounced as “bas - stee - ya”
- traditional Moroccan pigeon pie often served as a starter for special occasions and celebrations. Our B’stilla combines pigeon and duck with sweet and salty flavours and a combination of thin, crisp layers of brik pastry.

It sounded intriguing. It looked intriguing, too.

Yes, those are generous lashings of powdered sugar and cinnamon piled upon a pie with savoury fillings.

B’stilla - a traditional Moroccan pigeon pie, $14.

I was a tiny bit skeptical.

The pastry was, indeed, beautifully thin and crisp, shattering ever so pleasingly underneath my cutlery. Then, a spoonful to taste, and lo and behold, it somehow worked, the sweetness, the cinnamon, and the bits of pigeon and duck and egg and almonds. Unfamiliar, to be sure, but in a good way. For some, it may be an acquired taste. We acquired it within seconds.

B’stilla pie with pigeon, duck, almonds, cinnamon, saffron, and egg.

More adventures abound. This here is a lamb medfouna, which, according to the menu, is a Berber style pizza. Meat or lentils, encased in a pastry and usually cooked in the ground. Ours is made with a potato pastry and cooked in an oven.

Lamb medfouna with labne, $6.

We discovered this to be reminiscent of a comforting potato cake, made even more amazing with the lamb and cashew filling, and the minty-green labne served alongside. Simon loved this, ever so much. And so did I.

Gorgeous bits of lamb and cashew, wrapped up in equally gorgeous potato pastry.

We were sad when we finished the medfouna (which Simon later pronounced to be the dish of the day), but there was no time to mourn. On to the next plate: smokey eggplant with crispy garlic, sesame, and coriander. This was categorised under "salads" but it's almost more like a sensual, textural dip that you can enjoy on its own. It was pretty awesome, and probably the kind of salad with which you can win friends.

A lush, smoky eggplant dish, $9.

The cauliflower with pine nut paste, ras el hanout (a Moroccan spice blend) and herbs continue our good run with salads. As with the above, there are some lovely elements working in harmony here, and my only gripe, if I must, is that I would welcome even more of that spice on the cauliflower florets. Give it to me, baby.

Roasted cauliflower florets and friends, $8.

We also ordered this chargrilled duck merguez (basically, a sausage) with lemon, because, quite frankly, it was one of the cheapest things on the menu and we figured we could fit in a little more. Meaty, spicy, and quite perfectly cooked, this one definitely earned its keep.

Chargrlled duck merguez with lemon, $4.5.

Did anyone say dessert?

Rosewater flan, dates, walnut nougatine, $11.

This rosewater flan was just stunning. A smooth custard winks with ephemeral hints of rosewater as it perches prettily on a dense date puree. Dark, syrupy caramelisation. Shards of sweet, crunchy walnut toffee. Beautiful.

Rosewater flan on date puree, scattered with walnut nougatine.

Admittedly, I don't eat out as often or as lavishly as many other food bloggers, but for what it's worth, this is my favourite dining experience so far this year. It has been a long while since I have been so roundly impressed by a meal, and if B'Stilla can keep this up, I sincerely hope that they hang around for many, many years to come.



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pan-grilled hoisin pork steaks (a 3-ingredient recipe)

3-ingredient pan-grilled hoisin pork steak.

Sometimes the rescuer in me wakes up, and seeks out neglected ingredients that have been sitting in a lonely corner for far too long. It makes me happy when I save them from oblivion and find them a good home. On a plate. In my belly.

My recent efforts revolved around a full bottle of hoisin sauce in Simon's fridge. No one really knows who bought it, or how long it has been there. Every time I open the fridge, it niggles at me a little. I started to think about how awful the bottle of hoisin sauce must feel, because surely if you are a bottle of hoisin sauce, all you want to do is mingle with other delicious things, to create even more delicious things.

Because I'm that kind of crazy woman.

It just so happened that I won a competition and received the prize of an incredible meat tray around that time (thanks, The Vegetable Connection and Cherry Tree Organics!) so there were plenty of carnivorous delights to go around. One of the items in the meat tray were some lovely boneless butterflied pork steaks. I thought they would match well with the sweet, rich hoisin sauce, which is often described as a Chinese BBQ sauce.

And thus, these 3-ingredient pan-grilled hoisin pork steaks came into our world.

pan-grilled hoisin pork steaks

1/4 cup hoisin sauce* (more to taste, later, if desired)
1 tablespoon oil with a high smoke point (e.g. rice bran oil, grapeseed oil, sunflower oil, peanut oil)
2 boneless pork butterfly steaks or chops (approx. 300g / 2/3lb total, and 2cm / 3/4" thick)

Combine hoisin sauce and oil. Rub all over the pork steaks and let them marinate for 1 hour, or longer.
Heat a grill pan over a medium high flame. Once the pan is hot, slap the steaks down. Cook for about 3 minutes on each side. (If they curve up during the cooking process, you can press them down a little so that they continue to sear well and evenly.)
Remove the steaks from the pan and rest for another 3 minutes before serving.

If you'd like to brush a little more hoisin sauce on your pork, or add other condiments like pepper... go for it!

I served mine with a simple vegetable side dish: steamed bok choy, drizzled with soy sauce and sesame oil. (This is only 3 ingredients, too - yay!)

*Since this recipe has so few ingredients, it is important that you use a hoisin sauce that tastes good to you. The one I rescued from Simon's fridge is Ayam brand, and it also happened to be gluten-free. However, not all hoisin sauces are gluten-free, so if you are that way inclined, do check the label and list of ingredients. I also try to look for sauces that have a fairly natural ingredient list.

easy-as-anything pan-grilled hoisin pork butterfly steak with a simple side of bok choy.

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kebabs r yummy, south melbourne

lamb kebab from kebabs r yummy, $9.50.

I cannot believe I have been working in South Melbourne for the past few years, and have only discovered Kebabs R Yummy on 192 Well St this year. It's enough to make a greedy food-lover like me weep ever-so-gently on the inside with could've-been regret and it's-not-too-late joy.

Perhaps I'm exaggerating a little. But seriously, the food here is lip-smackingly delicious and great value. And the head honcho lady who runs the joint - she's a dear. Not only do I love coming here to get my work lunches, I sometimes visit after work to grab takeaway dinner as well. (Not both on the same day, though, that's probably a bit excessive and would likely result in a meat coma.)

My first experience here was back in January, and I got the lamb kebab, which is what you see in the picture up there. This is a hearty hunk of crisp-at-the-edges lamb döner kebab goodness, strewn with fresh onions, lettuce and tomato, deftly drizzled with chilli and garlic sauce on a nice warm slab of Turkish bread. It's mighty, it's piquant, it's carnal. It is also the only work lunch I've ever bought to have defeated me, thus far. I've never had trouble finishing the takeaways I get, especially if they're as tasty as this one was, but I really struggled here and in the end I had to admit there was going to be leftover bread.

On my next trip I went for the Combo Meat on Top, where I got three salads of my choice, plus lamb and chicken on top, and, of course, feisty lashes of that chilli and garlic sauce. This has subsequently become a favourite of mine for takeaway work lunches. Being a fork-friendly meal, it is less messy to deal with, and easier to eat at my desk. I mean, let's face it, I will never resemble anything remotely close to a sophisticated professional, but at least going for this dish means that I am less likely to be mistaken for an awkward cavewoman. Plus, I really like the salads here as well - they are always nicely seasoned, and do a nifty job of balancing out all that meat. You can't see them hiding underneath in the picture below, so you'll just have to trust me on this. I usually get the eggplant, green beans, and mixed roast vegetables, but there are heaps of other options.

(chicken and lamb) combo meat on top from kebabs r yummy, $9.90.

So, in conclusion, if you ever find yourself in South Melbourne and you're craving something big, meaty and satisfying (that's what she said), give Kebabs R Yummy a go. It may even be worth a slight detour.

Because, as it turns out, the kebabs here are pretty yummy.



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easy cheesy spinach frittata (quick and simple)

Baked frittata. Easy, cheesy, spinachy.

Hello, frittata.

You're just so good, so easy. Delicious warm, but also cold. Suitable for all seasons: cool and convenient picnic fare for summer, warm and comforting at home in winter. I think I love you a little. Or a lot.

This can be as simple as anything. A bit of butter, a bit of garlic. Whisked eggs and yoghurt. Spinach and cheese. But of course, I can get fancy with you, too. I can stir in some basil, throw in some chopped sun-dried tomatoes. So many possibilities, so many variations of deliciousness.

I gleefully top you with cheese before putting you into the oven. Who doesn't like a cheesy crust, after all.

How my easy cheesy spinach frittata looked before it went into the oven. Just in case you're interested.

The hot oven worked its magic. You look nice, frittata. Oh yes, you do.

Easy cheesy spinach frittata, hot from the oven.

Cross-section of easy cheesy spinach frittata.

easy cheesy spinach frittata

1 tablespoon butter
1 clove garlic, minced
5 large eggs (around 55-60g/2oz each)
1 pinch salt, or to taste*
2 pinches black pepper, or to taste
1.5 cups baby spinach leaves, firmly packed
1/2 + 1/3 cup roughly grated/shredded cheddar, or other cheese*
1/4 cup sweet basil leaves (optional, but awesome)
1/4 cup sun-dried tomatoes, chopped (optional, but awesome)
1/4 cup unsweetened natural or greek yoghurt

Preheat oven to 220°C (425°F) fan-forced (200°C/390°F conventional).

In a 20cm/8" oven-safe pan, warm up the butter over low to medium heat and gently fry the garlic until soft and golden. Swirl to coat all inner surfaces of the pan with the melted butter, and spread out the garlic across the pan with a fork.

In a bowl, whisk eggs with salt and pepper until the whites and yolks blend together smoothly. Gradually trickle in yoghurt, whisking all the time. Stir through the spinach and 1/2 cup cheese, as well as the basil and sun-dried tomatoes, if using.

Pour the egg mixture into the pan. Scatter the top with the remaining 1/3 cup cheese. Bake in the preheated oven for approximately 15 minutes or a little longer, until a puffed golden with hints of brown.

Cool for at least 10 minutes before cutting. It will sink and shrink as it cools, and become easier to remove from the pan with time. Cut slices straight out from the pan, or if you're feeling brave, run a knife along the edges and flip it out. (Note: If attempting to do the latter, perhaps use more butter in the initial cooking process, and also wait longer for it to cool.)

Suitable for breakfast, brunch, lunch, dinner, snacks, picnics, anytime really!

* I've made this frittata with both roughly or finely grated cheese. I've tried it with different cheeses -  cheddar, grana padano, parmesan / parmigiano-reggiano and pecorino romano. I've found that with a very salty cheese like pecorino, there was no need to add salt at all.

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pok pok, docklands

I met up with a few friends for dinner last month. We became acquainted years ago through the training of the Brazilian martial art, capoeira, and these days, some of us still rock up to classes, while some have moved on to other things. Despite it all, our bonds remain.

So, let's call us.... Capoeiristas Anonymous ™.

Selecting a restaurant for our gathering was no easy task. As it turns out, many places insist on groups of 8+ taking on the set menu option, which wasn't necessarily the best fit for us. Thankfully, there were no such restrictions with Pok Pok (801 - 803 Bourke St, Docklands), so in the end, that was where we merrily went. (And I got Simon to come along, too, despite him not being a member of Capoeiristas Anonymous.)

It was a good choice! The food was satisfying, and the service came not only with patience for the shenanigans of our mischievous group, but also a twinkle in the eye.

I kicked off the proceedings with Thai milk iced tea. This is of a similar standard to other Thai places in Melbourne. Pretty sweet, as expected, but still nice and refreshing.

Pok Pok: Thai milk iced tea ($4).

For starters, we went with some Bangkok street style fresh spring rolls (soft spring roll wrapped around tender chicken, lap cheong, marinated tofu, steamed bean shoot, finely sliced egg omelette and fresh cucumber served with tamarind relish). I'm not always big on sweet-and-savoury dishes, so while I found it to be pleasant, I wasn't carried away. Simon, on the other hand, was rather infatuated, continually asking me if I could re-create it at home.

Pok Pok: Bangkok street style fresh spring rolls ($7.5).

Next up was char-grilled chicken satay (free range chicken marinated in fresh Thai herbs and spices, served with Bangkok street style peanut sauce and cucumber & red onion relish). I really enjoyed this. The chicken was tender and the sauce was thick and satisfying, with the spice and crunch coming through in every bite.

Pok Pok: Char-grilled chicken satay ($7.5).

Simon and I shared two mains amongst us. The first one was the Massaman lamb curry with crisp roti bread (Massaman curry of slow-cooked lamb shank, waxy potatoes, onion, fried shallot and crunchy cashew nuts served with freshly cooked roti bread). I had forgotten that most Thai curries - or, at least, many of the ones I've had - tend to be a bit too sweet for me, so perhaps I made a minor mistake in ordering this. The lamb also didn't fall off the bone as easily as I'd hoped. However, the bread was delicious - if a tad greasy - like a flaky, crispy fried love child of roti and naan. It also matched well with the sweetness of the curry, thus rescuing me somewhat from my quandary.

Pok Pok: Massaman lamb curry with crisp roti bread ($14.5).

And here's the crowd favourite, roast pork belly and dry green peppercorn (crisp pork belly stir-fried with green peppercorn curry paste, crunchy green beans, kaffir lime leaves, chilli and basil served on Thai jasmine rice). This was so good. Generously spicy, with an amiable crunch, a hint of fattiness, and a touch of stickiness - a smorgasbord of elements that enticed me to tuck in, again and again.

Pok Pok: Roast pork belly and dry green peppercorn ($13.5).

I also managed to sneak in a couple of samples from my friends' dishes. (No pictures, though - I didn't want to subject my friends to food-blogger-terrorism, ha!)

The wok-fried Angus beef with oyster sauce (wok tossed Angus beef in oyster sauce with splash of Chinese cooking wine and stir-fried with shimeji mushrooms, broccoli and onion, served with Thai jasmine rice) was a suitably delicious option for J, who wanted non-spicy fare: it's like a more upmarket and elegant take on a Chinese-style stir-fry, complete with a fragrant smokiness from the wok.

I also tasted a spoonful of D's stir-fried chilli basil chicken with fried egg “Krapow Gai Kai Dow” (free range chicken mince lightly stir-fried with chilli & holy basil, snake beans, banana chilli and served with fried egg together on Thai jasmine rice). Once more, I was impressed. This is a familiar dish, one that I've ordered in many other Thai restaurants, and the version here is excellent - something I can recommend.

We couldn't leave without a sugar fix, of course.

I opted for the coconut ice cream in sweet brioche sandwich, which came with the typical Southeast Asian toppings of palm seeds, sweet corn and peanuts. I appreciated the coconut ice cream, which was gentle and not too sweet. I'm not too sure how I feel about everything else - the brioche made this more of a heavy dessert, and the corn seemed slightly dry and half-frozen - so I think I would've been happy to just have the ice cream by itself and forgo the rest.

Pok Pok: Coconut ice cream with sweet brioche sandwich in syrup, topped with palm seed, sweet corn and roasted peanuts ($6.5).

The others unanimously decided upon the fried roti with fresh banana and Nutella. It's a small serving, especially compared to what I got, and I only stole a tiny morsel of this. My memory is slightly fuzzy, but I do vaguely remember liking it.

Pok Pok: Fried roti with fresh banana and Nutella ($8.5).

When all's said and done, the Capoeiristas Anonymous had a delightful time, and Pok Pok is the sort of place that I would love to have as my local - I lament that it is not so. A few things didn't fully hit the target for me, but several dishes I would very, very joyfully consume again (e.g. the satay, pork belly, Angus beef and chilli-basil chicken mentioned above). Plus, there are yet more affordable items on the menu that caught my eye and begged another visit. I'm up for round two, if anyone else is!



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honey yoghurt beetroot smoothie

honey yoghurt beetroot smoothie.

It's autumn now, and nearly winter, but I'm clearly still in denial, still making bright and cheerful smoothies. Indeed, why not? They are so easy, so delicious, so satisfying. And today's beetroot smoothie is so, so wonderfully pink, in a fuchsia-magenta kind of way. It is also sweet, earthy, and revitalising.

In other words, wherever you're at, be it cool or warm... if beetroot is in season, this is a smoothie that you should seriously consider making.

A happy pair of sweet, earthy beetroot smoothies.

honey yoghurt beetroot smoothie 
(serves 2)

1 small beetroot, peeled and chopped (approx. 150g / 1/3lb)
1 cup milk
1/2 cup unsweetened natural or greek yoghurt
2 tablespoons honey
8 ice cubes

Whiz everything together in a blender until smooth. Pour into glasses, and serve.

You may strain the mixture to remove any grittiness from beetroot roughage, but as I am lazy and appreciate the extra fibre, I didn't bother.

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