Now to share another favourite of mine… it all started on a summers night while a friend and I decided to go check out Chin Chin, the wait was over an hour for a table but I felt we had to persevere for this culinary delight. So we went in search of drinks to help pass the time and only a few doors down we came across this funky busy little bar which so happened to be their opening night, the decor is dark and grainy, with exposed bricks, built in archways around the bar to really shows the buildings history and character.
Upon stumbling on the menu, nobody should be surprised to find a large array of meatballs and meatball options but what did throw me was they also have home made jerky in different variations from the Samboy (Salt & Vinegar) Ninja (Teriyaki) San Diego (Chilli)… Never having experienced jerky before and the only description that had come to mind was that of a taxi driver sitting on some meat for a month i wasn’t so eager to try it. But I’m so glad i did, I was surprised how tasty it was, not leathery, and quite easy to chew. It really was tasty dried meat!
But that’s not why we’re here, its the all mighty Meatball, and this restaurant really knows who they are. The menu is fun, you choose your balls, and what your balls want to sit on. they will do any combination you request. But because we already had dinner plans we settled for just a sampler. A board quickly arrived with 3 beef sliders with red sauce on a brioche bun… it was a total mouthgasm!
I’ve now been so many times that its now just become a regular thing. Now i had read that they were opening a second restaurant in Richmond and didn’t think anything much of it until i was stumbling around Richmond after a few drinks, and knew exactly what i had to do.Reluctantly we all to soon left for chin chins, only to be haunted by these amazing sliders, so much that i had to return the very next night.
Their new venture is lighter inside, very clean and chic, staff were amazing and accommodating even when they were pushed to capacity. A quick look at the specials board and not even taking in what it was i had to have it. Game of Thrones inspired Meatballs “Winter is coming”… it totally beat all expectations
Surely this would have been the final meal for Robb Stark at the red wedding, Wild Boar & Feasting Duck with Red Ox Sauce on Smash of potatoes and peas, with Long Rib and Red Wine. The only let down was that the wine was served in a glass and not a horn tankard.
But savoury dishes isn’t the only thing they do well here, One does not just go to Meatball, with out experiencing the Woopie-Mac. Simply its ice cream sandwiched between 2 cookies and with 5 ice creams, and 5 cookies to choose from you are only limited by your imagination.
This is definitely not a share option, if you can resist only a bite of these then your will power is far greater than mine, and i look forward to serving you while you sit on the iron throne… These will bring even the cheese platter people to their knees.
And what’s just as amazing is that they also do breakfast balls, and a full take away menu for when you want your balls on the run!
Check out The Meatball & Wine Bar on Flinders Lane and now on Swan St
will make about 250mL
Its hardly a secret that i have a sweet tooth, and to see anything with salted caramel makes it a must have. Often I’ll make double batches to keep in the fridge and pull out to finish off or add to desserts.
You will need;
SAUCEPANS to cook with.
FIRE to heat.
MEASURING CUPS to measure
SUGAR PROBE, or any temperature gauge that you can accurately reach up to 120°C
GLASS DOMICILE to hold your gooey salted caramel goodness
This will take about 15mins of pure dedication… so no TV, Facebooking, or stalking your ex!
Other stuff you will need;
1/2 cup Cream
100g Caster Sugar
1tsp of salt
1/2tsp Vanilla Bean Paste (Half a pod)
1/4 cup Glucose Syrup
30g Unsalted Butter
1/4 cup Cream
1Tbsp Glucose Syrup
1/2tsp Maldon Flaked Sea Salt
BOIL 1/2 cup of cream, vanilla, salt and 1/4 cup of glucose
HOLD set aside
HEAT Sugar in a medium sized saucepan until a even caramel colour
SHOWER scalded cream mix into caramel
BEAT constantly until you reach 120°C and take off heat (it will split if you dont give it love)
TOSS in Butter, 1/4 cup cream and Tbsp Glucose
DRINK wine and wait for it to cool
FUSE 1/4 tsp of flaked sea salt into the caramel
DIP fingers directly into the salted caramel and enjoy its goodness
Salt has an amazing way of bringing the sweetness and flavour of a dish out and this is no exception. If you can resist even contemplating consuming it all by yourself then we should not be friends…
Make this to impress your friends, its devilish, simple and most of all is killer on Vanilla bean ice cream!
OK this is the first post for my new blog so this is a tremendous occasion and should be celebrated as such. What better start to this than to talk about the ever so amazing Taco Truck… Wait… What? You haven’t heard of the Taco Truck? Well first of all… shame on you, secondly we need to give you a little background on the Food Van revolution. Made famous in L.A, food vans and pop-up restaurants call upon there many fans through social networks and draw massive flash crowds.
The time is 3:30pm on a Wednesday and trolling through post after post on Facebook the ever so hilarious LOL cats and political anarchism has left me bored with life, when I stumble across the Taco Truck’s latest location post for the night. My eyes light up and my mouth begins to salivate as i begin to plot my route for the night ahead…
Today we travel to Mr Wilkinsons Bar in Brunswick… I pull up at 6:45 as I park I can already see the crowd amassed by the Taco Truck outside the pub on a sultry summer evening. The crowd of bohemian hipsters wait patiently some with drinks in hand to help pass the time… The menu for this evening is Fish Tacos, Chicken Tacos, and Potato Tacos.
My mind was made up well before I had arrived, just hoping that they hadn’t sold out already… As I make my order as clinical as if I was in the presence of the Soup Nazi, totally not necessary but in terms of efficiency I am a fantastic customer. The wait time is not an issue when it comes to the taste of these moreish flavour vessels.
Soon enough my name is called and the glorious white cardboard platter is handed to me… My Taco plate has arrived!
2 fresh soft hand made corn tortillas layered with fresh red cabbage slaw, freshly squeezed lime juice, and lightly battered white fish accompanied by zingy poppy mayo with a side of freshly cooked corn chips.
The next decision is always the hardest… to spice up with the Salsa Verde or to go al natural.
Best eaten as fresh as possible but seriously who could wait to stuff these morsels into there gullet.
The fresh taste of the slaw, and crispiness of the fish is welcoming to my pallet, but it’s the mayo and the lime juice that steals the show giving a zingy flavour explosion unlike no other.
With a fantastic partnership of a couple of pots of Kirin from the bar, my night is now complete…
For information where you can find the taco truck and other pop up restaurants checkout wherethetruck.at