Sunday, March 29, 2015

Ripples Seafood and BBQ Restaurant, Malvern


Recently, Tim and I went for dinner at Ripples Seafood & BBQ Restaurant, a Chinese restaurant in Glenferrie Road, Malvern.  This was our third visit to Ripples, and as ever, the food was good, but the service was a little indifferent.

Here is a glimpse of the interior of Ripples, bedecked with white tablecloths and fancy folded napkins: 



Each time we have been to Ripples, we have ordered different things just for fun.  They make a fine beef brisket, but we opted not to order it on this occasion.

For entrée, we ordered satay prawn skewers ($7.50) to share:


These were as delicious as they looked.

We ordered two mains to share with steamed rice.  The first was BBQ pork with vegetables ($15):


The other dish was beef with ginger and spring onion ($15):


Both dishes were good to eat (though not spectacular) and healthy-ish.   I hate ordering dishes without vegetables so both of these dishes satisfied my requirement for some greens.

On finishing our meal, we were served with a palate cleanser of a small fruit plate each.

Ripples is good value and serves decent food in close proximity to the Malvern Central shopping centre, but don't expect enthusiastic service.

40-42 Glenferrie Road
Malvern VIC 3144
Ph: (03) 9509 5365

Saturday, March 28, 2015

Whiskey poached pears in chocolate cake


I mentioned recently that for the first time ever, I made four recipes from a food magazine that I had bought, making me feel that the subscription was justified.

The fourth of these recipes from the March issue of Taste magazine was originally entitled Fireball Pears in Chocolate Cake, which is a much catchier title that Whiskey Poached Pears in Chocolate Cake.  However, the name relies on you poaching the pears in Fireball Cinnamon Whiskey, which I did not have - I just used some other generic brand of whiskey to poach the pears.


You can find the recipe for this cake online here.  The cake itself was dense and deeply chocolatey, and the pears added some welcomed moisture.  I didn't think that the whiskey syrup added much - it didn't really thicken up, and it just tended to make the cake a little stodgy when poured on top: 


Overall, this was a really nice cake, which showcases pears nicely.  However, if I made it again, it would be sans syrup on top.  It also tastes better the next day, once the flavours have developed.

Friday, March 27, 2015

FFWD - Next-day Beef Salad



For French Fridays with Dorie this week, we made Next-day Beef Salad.   In my case, it was a misnomer, because the beef was roasted especially so that I could use part of it for this dish.

This salad comprises, cubed roast beef, cherry tomatoes, apple, chilli, cornichons, capsicum, spring onions and capers in a mustard mayo dressing, resting on a bed of greens.  I used spinach for my greens.  Instead of mustard mayo, I used Greek yoghurt flavoured with Dijon mustard, as I don't buy mayo.  I left out the capers for no reason other than that I couldn't find them in my pantry.  I have cornichons left over from another Dorie recipe, but these are also something I would not usually buy.

I fully expected to hate this salad.  I am not a huge salad person generally, and the combination of strong flavours and myriad raw components seemed quite offputting.  However, I was surprised by how much I enjoyed this salad. In the future, the only change I'd possibly make is to skip the spring onions, which I found to be rather piquant in their raw state.

To see what the other Doristas thought of this dish, visit the LYL section of the website.

Thursday, March 26, 2015

EwE - Zucchini, Spinach and Corn Saute



For Eating with Ellie this week, Chaya chose Zucchini, Spinach and Corn Saute.  This is a mixture of zucchini, corn and spinach, sautéed - just like it says on the tin.

There's not a lot to say about this one, other than it made a pleasant side dish.  It would be great with a little chilli for kick, I think.

To see what the other Ellie cooks thought of this dish, visit the LYL section of the EwE website.

Wednesday, March 25, 2015

WWDH - Chicken Poached in Coconut Curry



This week, Kayte chose Chicken Poached in Coconut Curry for Wednesday with Donna Hay.  You can find the recipe online here

I really liked this dish - if I had bothered to make rice,  it would have been perfect to mop up the lovely coconut red curry sauce. I wish I had also used more sweet potato than I did.

To see what the other Donna devotees thought of this dish, visit the LYL section of the WWDH website.

Tuesday, March 24, 2015

TWD - Crispy-Topped Brown Sugar Bars


For Tuesday with Dorie this week, we made Crispy-Topped Brown Sugar Bars.  They comprise a brown sugar cookie base, topped with melted chocolate, then a crunchy topping, which could have been rice krispies, or dried fruits and nuts, or in my case, Lolly Gobble Bliss Bombs:


being a very cool name for caramel popcorn.

These bars were delicious and super easy to make.

To see what the other Doristas thought of Crispy-Topped Brown Sugar Bars, visit the LYL section of the TWD website.

Sunday, March 22, 2015

Mama's Buoi, Melbourne


Recently, we ventured down one of Melbourne's famed laneways to dine at Mama's Buoi, a Vietnamese restaurant that is a relatively new addition to the Melbourne dining scene.  It is called Mama's Buoi because all of the dishes are inspired by the Vietnamese home cooking of the founder's mother, Mama Hoang.

On a bustling Friday night, we were not able to get a table immediately, so we settled down for a drink at the bar.  A highlight of the bar is the selection of cocktails with Vietnamese flavours.  We didn't have to wait long before we were shown to a table in the laneway, and were presented with these beautiful menus:


To start, we ordered these gorgeous pork and prawn rice paper rolls to share:


For main, Tim ordered the duck curry:


together with some steamed rice to mop up all the lovely curry sauce:


I decided to go with a Vietnamese classic, the green papaya salad:


The flavours in this salad were crisp and clear, and the green papaya has an unusual taste all its own that lingers (in a good way) long after you have eaten it.

We couldn't go past this beautiful rice pudding for dessert:


It was a perfect way to end the meal.

The service at Mama's Buoi was efficient and friendly.

Overall, we had a great experience, and would go back.

Mama's Buoi
Postal Lane, Melbourne GPO
(via 350 Bourke Street)
Melbourne VIC 3000
Ph:  03 9671 3426