mr burger food truck, collingwood, melbourne et al

Mr Burger food truck at Easey St, Collingwood.

Some days are just perfect. A stroll under sunny blue skies. A brightly enticing food truck manned by cheerful staff. Getting hands-on with burgers and chips in the open air, in the company of silly seagulls.

I'm not the sort to chase after food trucks, but the great thing about Mr Burger is that their trucks are in quite a few locations - plus they have also set up a regular shop in the Melbourne CBD to make things even easier for those who just want a traditional burger joint with a fixed address.

On this occasion - a Friday afternoon - we found one of the Mr Burger trucks parked on Easey Street, Collingwood during lunch hours. It wasn't particularly busy - a few takeaways here and there. We got our food within ten minutes, and found a spot where we could plonk ourselves down to have at it.

The chips here are well-seasoned, and have a nice balance of crisp and tender.

Chips from Mr Burger. Large - $5.

And the burgers? I adored them.

I opted for the namesake, Mr Burger, while Simon had the Mr Meat. These are some pretty classic burgers - no funny business here. Just fresh, quality ingredients treated with respect. Yeah, they're a bit messy to eat. But it's worth getting your hands dirty for these burgers. So juicy, surprisingly light on grease, and still a little pink inside. Most excellent. (P.S. They also offer a Mr Veg - a vegetarian falafel burger, which is apparently fantastic, too. I may try it next time, if I am able to pry myself from the good ol' beef options.)

I introduce you to my Mr Burger, with beef, cheese, lettuce, tomato, onion, pickles, mustard, mayonnaise and tomato sauce.

Mr Burger, $10.

And here's Simon's Mr Meat, with beef, cheese, lettuce, bacon, caramelised onions, pickles, bbq sauce, and mayonnaise.

Mr Meat, $11.

Yum, yum, yum.

It goes without saying that this post comes with an enthusiastic recommendation for Mr Burger.

I think the seagull agrees, too.

A seagull sneaking in to eat some chips! Thanks go to Simon, for donating this photograph. :)

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simple silverbeet / swiss chard stir-fry

Simply awesome stir-fried silverbeet / swiss chard.

I suppose I am quite lucky that I have a boyfriend who enjoys vegetables. I seem to have adopted an anxious personality with age, so a vegetable-loving partner means one less thing I have to worry about.

Simon has recently taken a strong liking to silverbeet (also known as Swiss chard), often buying them for himself, or suggesting we buy them when we go grocery shopping together. To be honest, I haven't had much experience in cooking silverbeet, so his enthusiasm served as great motivation for me to experiment with this vegetable.

What I've come up with, thus, is this simply awesome stir-fried silverbeet recipe. Why simply awesome? Because it is so easy, and yet it tastes so delicious. I first cooked it in rendered animal fat (e.g. drippings from roast chicken), which was sensational, but it is also very tasty with butter, or, if going the vegan route, feel free to use your favourite vegetable oil for frying - if I am to make suggestions, something like grapeseed, macadamia, avocado or olive oil will suit with their lovely complementary flavours, a bit of garlic and shallot in the pan wouldn't go astray either.

simply awesome silverbeet / swiss chard stir-fry
(serves 2 as a side)

6-8 stalks silverbeet / swiss chard (including both leaves and stems)
1-2 tablespoons butter or rendered animal fat or grapeseed/macadamia/avocado/olive oil
1/2 tablespoon balsamic vinegar
1/4 teaspoon ground nutmeg
salt and pepper, to taste

Trim and discard the stringier, tougher root ends of the silverbeet. Roughly chop the stalks into bite-sized pieces.
Warm up the butter, fat or oil in a pan over a medium flame.
Add silverbeet, balsamic vinegar and nutmeg. Stirring occasionally, cook for about 5 minutes, more or less, depending whether you like your silverbeet crunchy or tender.
Add salt and freshly cracked black pepper to taste.

*This simple dish is full of flavour as it is (especially if you use butter or animal fat), but you might also consider frying a little bit of garlic and/or shallot in the pan before adding the silverbeet, if you would like extra pungency and savouriness. If feeling carnivorous, try it with bacon too.

An easy silverbeet /swiss chard recipe worth trying.

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perth holiday wrap-up with odds and ends!

It's been a while since I've returned from Perth to Melbourne, and I've finally gone through all my photos. So to wrap it all up, I thought I'd share some of the mix of other things that haven't yet made it to my other posts. Consider this a summary of leisurely daily life in the Perth Hills with Simon and his family.

First, can I share one of the most indulgent and wonderful holiday rituals? Instead of going out and painting the town red, we would rug up with conversation, cured meats, cheese and wine almost every night. Such happiness. The below is one of my most favourite pairings. Incredibly spicy cured meat that burns, rounded out and softened by cumin-studded cheese.

"Burner" - spicy cured meat by Butch's Smallgoods (left) and Dutch Gouda with cumin seeds (right).

During the day, Simon and I would occasionally go for casual walks in the neighbourhood. Eucalyptus trees abound, along with quirky-looking gumnuts.

Eucalyptus trees with gumnuts.

Mundy Regional Park was just nearby. When we felt like we were becoming couch potatoes and spending way too much time on the internet, we would trek there for a bit of exercise and fresh air.

A little creek in Mundy Regional Park.

A nice view within Mundy Regional Park.

I don't know what these plants are, but I thought they were pretty.

Blue flowers...

A fuchsia something... flower, or leaves? A succulent look to it...

A red flower...

Yellow flowers...

And the silhouettes of the trees against the last rays of the dusky sun were lovely to look at.

Sunset at Mundy Regional Park.

We also met the neighbour's cat, Zoe. She was really shy and timid during our first days, and would run away before Simon or I could even get close. But on the very last day, lo and behold, we became friends.

Zoe and me. Look, we're friends!

And because this is a food blog, here is a picture of Zoe enjoying some salmon.

Zoe sniffing, licking and eating salmon.

Delicious.

Hello and goodbye, pretty Zoe.

Finally, we said our farewells to the Perth Hills, knowing that it shall not be too long before we meet again...

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a day at fremantle markets

Entrance to Fremantle Markets.

I love markets. I love my local markets, and I love exploring markets that are foreign to me.

So it goes without saying that when we were in Perth, I enjoyed it very much when we went to Fremantle Markets, with Simon's brother and his wife playing tour guides. They love food and are happy to recommend their favourite eats! My kind of tour guides.

Oh, we did other wonderful things as well, like strolling around, visiting a museum, appreciating the ocean. But as usual, all that I seem to capture is the food. So here we go.

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Michele's Crepe Suzette was an interesting start to the day. They are very popular, so there was a queue. We got a number and returned about ten minutes later for our lemon cinnamon sugar crepe. This is different to the wispy-thin crepes I usually have - they're thicker, chewier, more substantial. Keeping that in mind, I'm not sure about the authenticity, but they work as sort of a humble comfort food, if also a bit messy to eat in takeaway form - watch out for the syrup!

Lemon cinnamon sugar crepe by Michele's Crepe Suzette.

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Then we stopped to purchase a cup of soy chai masala from Black Cherries Espresso. I've mentioned before that Simon and I are picky about our chai, ever since he came back from his India holiday with the real thing. But we fancied this one - Simon even suggested this could be on par with the ones from India, or at least very close. While it does not emphasize the biting hot spices like peppercorn, it is certainly well-endowed with other lovely, fragrant, warm spices... my memory fails me now, but if I recall correctly, the notes of cardamom and cloves were particularly pretty in this one.

Masala chai from Black Cherries Espresso.

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I forgot to mention that the above two stops were, in some ways, placeholders for the main event - a ramen lunch at the famous Dosukoi Ramen Bar. We had registered our interest with them earlier in the day, and were told it could be up to a two-hour wait. So we gave them a mobile phone number, and happily wandered about until they called us. I'm not normally someone who hangs around this long for a meal, but hey, we're tourists with so many other things to explore, and all the time in the world! In the end, I think the wait was an hour and a half?

For starters we had chicken karaage. It was nicely seasoned, though that didn't stop us from liberally using the shichimi shaker on the table. You can almost never have too much spice. It could also be crunchier, but it was addictive regardless. Come on, it's deep-fried chicken.

We got the soft pork ramen, and while, given the hype, I think there is room for improvement, it was still tasty. I relished the kick of miso in the broth (though I suspect there is also added MSG swimming around in there, and the stock could use more depth); the noodles were perfectly cooked with great springy texture.

Pork ramen at Dosukoi.

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Finally, I became the cheerful owner of a chocolate doughnut from Levi's Doughnuts, made fresh so it came piping hot, much to my approval. This rustic, irregularly shaped beauty concealed a luxuriously glossy melted dark chocolate filling. It's both down-to-earth and sexy.

The dark-chocolate-filled doughnut from Levi's Doughnuts.

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Next post - saying goodbye to Perth, and then, finally, a recipe post, for those of you who miss them.
So do stick around!

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corica pastries (& the famous apple strudel), northbridge

A long, sturdy box, containing Corica's famous apple strudel.

When I updated my Facebook status to say I was in Perth, one of my friends was quick with his recommendation: "You must have Corica's apple strudel!"

Apparently the apple strudels from Corica Pastries are so famous that travellers from Southeast Asia often bring it back with them on their flights home. That's pretty impressive stuff.

So off we went to Giuseppe Corica Pastries (106 Aberdeen St, Northbridge).

We had other plans for the day so we just made a quick stop. In addition to the must-have strudel, I was curious to try their other offerings, too. I chose a couple of smaller things to snack on - a shortbread sandwich with buttercream and apricot jam, named "Amore", and a custard horn.

Amore (left) and custard horn (right), $2.90 each.

The Amore was sweet, dainty, and also rather expensive for how tiny it was. The custard horn had a delightfully flaky pastry encasing the lusciously creamy custard - so good, I wish I had bought more. In fact, I'd say it deserves some of the limelight alongside the strudels at Corica.

Ah, yes, those famous apple strudels. You can get the classic apple strudel and/or the blueberry-apple strudel. We got the latter. It survived the car ride home mostly intact, with just some minor damage.

My suggestion? Heat the strudel up in the oven first - it really brings it back to life. I loved it so, so much more when it was warm and crispy, and it was then that the wow factor really properly hit me - oh, the layers of crunchy and creamy and comfort! - and I finally knew what the fuss was all about.

Yep, I'm passing on the recommendation. 

Corica's blueberry apple strudel, $20 - yields about 4 servings.

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swan valley food and wine trail, western australia

A vineyard in Swan Valley.

Here's something I promised a couple of weeks ago, a post about my Swan Valley Food and Wine Trail experience.

Now if there's one thing that a food lover loves, it's a food and wine trail. I mean, a whole day swanning around (heheh, see what I did there?) and being indulgent in all things edible. Heaven.

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So after having lunch at Taylor's Cafe, Simon and I went around to Whistler's Chocolate Company, which was just next door.

Oh, what fun it is to be in a chocolate showroom surrounded by sweet delights!

The chocolates on display at Whister's Chocolate Company in Swan Valley.

We purchased dark-chocolate-coated dried strawberries, and raspberry licorice. I liked the novelty of the dried strawberries as I don't think I've had them before, but overall I found the quality of the products quite average. If by any chance I go there again, I'll ask for samples before buying.



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After that, we stopped by at Caprino Farm, known for their goat dairy products. Unfortunately, it seemed that they didn't have any milk and yoghurt for us at this particular time of the year. (Upon visiting their website later, we see that it's best to call before dropping by.)

Still, all's not lost. During our quick gander, we met this adorable puppy called Boo, who jumped up at us ever so enthusiastically.

LOOK HOW TINY HE IS.

Awwww, Boo.

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I haven't had nougat in ages, so of course we stopped at Mondo Nougat. The selection is quite dazzling, and I decided to go with the easy decision of an assorted bag.

A bag of assorted nougats from Mondo Nougat.

It was fun going through the different flavours, which included the classic vanilla as well as interesting ones like lemon, cappuccino and more. I only wish they do more crunchy versions - I enjoy soft nougat, too, but I do have quite a fondness for crunchy nougat. Considering how skewed their offered options are, perhaps I'm in the minority?



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Next, we dabbled in the viscous wonders of The House of Honey. Lots of honey tasting ensued. We bought a block of honeycomb, a jar of Jarrah honey (a dark honey purported to have extra awesome health benefits), and a jar of lavender honey (which tasted absolutely gorgeous).

Our haul from The House of Honey.

We also took a quick break at their Sticky Spoon Cafe. Much as I wanted to try their cakes and scones, we were still super full from our lunch, and settled for a "honey spider" instead - basically, a float made with honey sparkling water and honey ice cream. It was gentle, sweet and refreshing. However, our ice cream tasted like a plain vanilla - not quite sure what happened there. Hmm...



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It's time for something savoury, and The Cheese Barrel, run by Olive Farm Wines, fits the bill. This is not a cheese factory - it's just a place to buy and enjoy cheeses from all over the world, and matched with their very own wines, if you like.

They don't do free tastings here, but the staff were pretty helpful in assisting us with our choices. We ended up taking home Queso San Simon from Spain, and Healey's Pyengana Cheddar from Tasmania.

Queso San Simon from Spain (left) and Pyengana cheddar from Tasmania (right).

I only discovered smoked cheese in recent years and I am a big fan. So it goes without saying that Queso San Simon absolutely won my heart with its smooth, buttery texture and smoky ham notes. I relished the Pyengana cheddar as well - rich, crumbly, with hints of salt crystals. Yum yum.



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What's a food and wine trail without the wine? Don't worry, while we're not exactly connoisseurs, we do enjoy the occasional tipple. There were so many wineries on the trail, but Harris Organic Wines stood out to me, thanks to their natural approach to wine making.

My positive impression of this winery was further enhanced after meeting their cat, Arthur. He was a little reserved at first, but we quickly earned his trust.

LOOK HOW BEAUTIFUL HE IS.

Arthur the cat licks me affectionately. He loves me, he really loves me!

Simon and I are quite partial to dessert wines. We picked their Rose Muscat and Tokay (aka Topaque). The Rose Muscat is lovely - sweet but not syrupy, it was light and fresh with a nice hint of acidity, and I even detected lychee notes. Then there is the Tokay, which undergoes an even more natural process - no preservatives are used, and if I recall correctly, winemaker Duncan mentioned that it was not fortified nor filtered, either, so the alcohol content is lower, and there are traces of sediment. It was indulgently delicious - like liquefied spiced honey raisins.

Wines by Harris Organic - a Rose Muscat and a Tokay ( aka Topaque).

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We made our second honey stop for the day, at Windarra Honey. This is a very simple and rustic shop, and what it may lack in shiny sophistication, it makes up for with personal charm. The beekeeper himself greeted us, showed us the beekeeping box, then led us through different honey samples plus other tasty honey-related products like honey tahini and passionfruit honey spread, which we ended up getting, along with some bee pollen and Parrot Bush honey.

Honey goodies from Windarra Honey.

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It was getting late, and Cape Lavender was our last stop for the day. Their cafe had all but closed, but we were still able to get takeaway lavender scones, which came thoughtfully packed with small tubs of cream and strawberry lavender jam.

Lavender scones from Cape Lavender.

The following day, I warmed the scones up in the oven and assembled them together with the jam and cream for breakfast. They were divine - fluffy, flaky, floral, fabulous. A real treat. It made me very, very happy.



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P.S. The Swan Valley Food and Wine Trail seems like it may be best experienced from Wednesday to Sunday, when most of the producers are open to visitors. If there are any particular stops you fancy, check their opening hours. To be honest, we didn't do a lot of research - other than Urbanspoon, I got some information on the Swan Valley website and we also popped by the Swan Valley Visitor Centre for a free map - great for planning your journey the old fashioned way, with a pen for circling places of interest.

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hot smoked paprika milk steak marinade

A smoky milk steak marinade.

I hereby briefly interrupt my interstate travel journals to bring you this simply smokin' steak marinade recipe. It's a recent experiment and it's super easy, so easy that there is really no excuse for not trying it. Go on now, caress your steak with milk and let those warm, seductive paprika notes sing...

hot smoked paprika milk marinade 
(makes enough for 2 steaks)

1/3 cup milk
4 teaspoons hot smoked paprika

Mix milk and hot smoked paprika together to create the marinade. That's it! You may add more flavours with minced garlic and herbs, if you like. You may also add salt to season it now, or you may decide to salt your steaks later - just before grilling, or even afterwards.

Alternatively, mix together just enough milk and hot smoked paprika together to form a paste, and rub all over the steaks.

how to use this smoky marinade:

Marinade for at least 1 hour, but 2+ hours or overnight would be even better for greater flavour infusion. If the meat is not well-immersed in the marinade, flip it every now and then.

(Vegetarians: I imagine you can use this smoky milk marinade for things like vegetables, tofu, tempeh, and mock meats, too.)

When you're ready to eat, remove steaks from marinade, oil the pan, and cook those juicy hunks to your liking. Serve the steaks with a sprinkle of salt, plus a drizzle of extra virgin olive oil or a slice of butter. Alternatively, you cook the marinade to create a sauce to go with the steaks - see below.

what to do with the leftover marinade?

You can try simmering the leftover paprika milk marinade along with some butter to reduce it down to a sauce that can go nicely with your steaks. Alternatively, save it and use it later in another dish - quiche, gratin, scrambled eggs and whatever else takes your fancy...

Hot smoked paprika milk steak.

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Taylor's Art & Coffee House, Swan Valley

My adventures in Perth continue, this time a little further out from the city, in the fertile Swan Valley. 

Obviously, I did the Swan Valley Food and Wine Trail. How could I not?

After some windy, rainy weather early last week, it cleared up to be sweet and sunny by the time Wednesday morning rolled around, so we decided that yes, it was time to drive around for a day of edible fun.

First things first. We began our day with brunch at Taylor's Art & Coffee House (510 Great Northern Highway, Middle Swan).

Taylor's Art and Coffee House, Swan Valley.

This is a quaint, sustainable cafe run by the Taylor family. Many of ingredients in the dishes here are sourced from homegrown seasonal produce from their own gardens. I like the "farm to plate" concept and was happy to find a place like this in Swan Valley.

We started off with the "soup of the day" - creamy corn with truffle and parmesan. This is a lovely, rustic soup with blended corn providing roughage and texture, parmesan kicking in a sharp saltiness and the gentlest blink-and-you'll-miss-it hint of truffle teasing our taste buds. The focaccia bread on the side was fresh, warm and had such a crunchy crust - so wonderful with this homemade soup.

Taylor's Cafe: small soup of the day - creamy corn with truffle and parmesan ($9).

And then the mains.

We tried this chermoula chicken salad with roasted sweet potato, beetroot, chickpeas, spinach, spiced yoghurt and garlic walnut crumble, just because it sounded so fabulous. The flavours didn't pop as much as we expected, but it was still alright - and very wholesome.

Taylor's Cafe: chermoula chicken salad ($23).

We also decided upon the braised organic beef meatballs, served with dressed greens, sour cream and crusty bread. This was super comforting on a cool winter's day. The meatballs were tender and moreish. The tomato sauce was a bit heavy on the salt, but it can be somewhat countered with the sour cream and more of that focaccia, so we can kind of forgive that. The salad on the side was mostly leafy greens, but also had bits of pumpkin and goat cheese, and it was perfectly seasoned.

Taylor's Cafe: braised organic beef meatballs ($18).

All in all, we were won over by the down-to-earth food with fresh ingredients and generous servings. Moreover, the young man waiting the tables was friendly and quick with a smile. They've got the countryside charm going on! I'd recommend Taylor's Cafe for breakfast, brunch or lunch - this was a great first stop for our Swan Valley Food and Wine Trail experience. The only downside, perhaps, is that we were so full afterwards that we could barely fit anything else into our tummies for the rest of the trail - so let that be a word of caution, ha.

I'll soon follow up with we did for the food and wine trail. Stay tuned!



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