Chai Latte Review: Est 1983. Espresso & Panini Bar - 20 Cremorne St, Richmond 3121

Well & truly established!

With a school nearby and Swan St only a stone’s throw away, you may be hard pressed not to find a free car park or worse yet be forced to park illegally and risk getting a fine; and it would almost be worth it.

The look, the feel, the colours and service was what puts Est 1983. Espresso & Panini Bar amongst my top ranked places in Melbourne to quench your Chai Latte thirst.


Loved the classic motor bike shop next door, which really did add to it all; the furniture place next door to that, also made a neat time killer.


My chai rating:
8/10 (worth going out of your way for)

Chai Latte Review: Cheerio – 323 Lennox St, Richmond 3121

Cheerio, Adieu mon cheri!

If you were walking too quickly you would miss it, but Cheerio is a cool looking place, which despite not having too much room or tables available, it had a very steady stream of business.

While waiting for my Chai, I noticed a woman working in the kitchen who topped off the perfect look for this place. Not sure if it was the warm tattoos on her arms or the look of emotional hurt in her face but I loved it, I must come back for brekky someday soon.

The Chai’s prep looked great and it was set for a winner, though it wasn’t as good as I thought. He over did the milk or something because it was waaay too hot (slang for >90deg). The overheated milk sadly washed out the spices and I couldn't even taste the cinnamon or vanilla meaning I was left with the faint aroma of cloves with the slight pinch of peppercorn (or was it star anise?). I think this place needs to be given another chance, I really loved the look & feel, I’ll try again soon and update you.

My chai rating: 
6/10 (marginally better than the powdered Lipton Chai Latte)

The Best Chai Latte in Melbourne

So you make a great coffee, but how does your Chai Latte stack up?

I’m part of the silent minority who prefer a Chai Latte to a coffee. But, the best coffee joints don’t always guarantee that you get a quality Chai.

A Chai Latte is a relatively complicated drink so, I’ve taken it upon myself to review a few places based predominantly on the quality of their Chai.

My criteria:
- Loose leaf or powdered
- Strength of the ingredients used
- Temperature
- Of the ingredients, the separation and flavour of my favourites: milk, vanilla, peppercorns and cinnamon.

Current Chai reviews:
- Cheerio (Lennox St, Richmond)
- Est 1983. Espresso & Panini Bar (Cremorne St, Richmond)
- Demitri's Feast (Swan St, Richmond)
- Alice (Napier St, Essendon)
- Bendigo St Milk Bar (Bendigo St, Richmond)
- Three bags full (Nicholson St, Abbotsford)
- Thousand £ Bend (Little Lonsdale St, Melbourne)
- Fifty Acres (coming 23 August 2013)
- Grace Cafe (coming soon)
- Espresso 3121 (coming soon)
- The Fair Foodstore (coming soon)
- Friends of Mine (coming soon)


Want me to review a place or particular Chai? Just let me know, simples :)

Simple Scone Recipe - The (almost) perfect Saturday

3:26AM the alarm rings, nothing unusual here considering the Euro Cup is on. The game, Greece Vs Germany; the challenge is to get out of bed try my best to soothe the achy scone (a standard when I’m running on minimal sleep) pick my folks up, then off to my sister's place to watch the game.

DAMN! I hit snooze twice already, kick-off’s at 4.40AM sharp, it's about 4 degrees outside, my better half is snug & warm but, I need to start moving, now!

MADE IT! In fact still have 7 minutes to spare. Greece is down a captain but hopeful.

Germany score

Greece score

Germany score

Germany score

Germany score

Greece score; that’s 4-2 folks, game over.

Surprisingly in good spirits my scone ache is now gone, the sun is coming up but it still feels like it's about 4 degrees.

Grocery shopping, done! (brownie points scored, 5)

Dishes, done! (brownie points scored, 2)

Swept floor (brownie points scored, 2)

Bake scones, make tea & whip up cream (brownie points scored, 5)

Prep breakfast in bed for the better half (brownie points scored, 4)

Doing all this together AND not waking anyone (brownie points scored, 8)

9 brownie points used...  ;)

It's only just past midday, hair-cut, blog a little, birthday party, sleep then wake up and do it all again...ok not ALL again, just the soccer and possible try claim a few more of the brownie points...

The simple little scone concoction

THE RECIPE (originally published in 2010 by i-vefa):

cut in 4cm blobs

Ingredients

- 4 cups self-raising flour

- 1 can of lemonade (375ml)

- 300ml Thickened Cream

How to work the magic:

1. Pre-heat over at 170 degrees
2. Mix all the ingredients in a big bowl (if mixture still feels wet, just add more flour)
3. Flour a flat bench / table top, place dough on floured surface and flatten, so it's about 4cm in thickness
4. Just use a little glass to cut out circled dough blobs, then place on a baking tray, bake for 15mins
5. Serve.

I recommend serving with whipped cream, jam or just good old fashion butter.

should look a little something like this

looks like it was a hit!

definitely a success! 

thank you & enjoy!
i-vefa

My New York Tart (a.k.a. Lemon Meringue Tart)

Fresh out of the oven.

The day I first made this all but a few weeks ago, I thanked the heavens and at the same time thought “oh now, what have I done” make it and you’ll see, it’s so damn good it’s evil!

Mastering the lemon filling .

The inspiration for this came from my many lunch dates at Dean & Deluca during the month of May 2012; after finishing my lunch there I would almost always finish off with a small lemon meringue tart, my one regret being not having tasted the chocolate one that was a permanent resident next to it, ahhh well, a reason to go back.

Lucky enough to be in New York City for business, I enjoyed the culinary delights New York City had to offer and thus was born “My New York Tart”. So I’ve had some fabulous culinary and gastronomical experiences, many that I’m eager to share, many that I’m eager not to…

Ingredients:

THE BASE

- 400g crushed /processed to a powder

- 150g melted butter

MERINGUE

The fun part.

Ingredients:

- 4 egg whites (save the yolks for the lemon filling)

- 1 cup caster sugar

- 2 table spoons vanilla sugar

- 2 table spoons of corn flour

- 3 table spoons of white vinegar

LEMON FILLING

- 1/3 cup cornflour (approx. 50g)

- 1 cup water (250ml)

- 3/4 cup fresh lemon juice (use 1 full cup for extra tang and only 1/2 cup of water)

- 3/4 cup caster sugar

- 65g butter chopped into cubes

- 4 eggs yolks

How to work the Magic:

Ready for the oven.

THE BASE

Just mix the two, then kneed it for a minute or two and mould it to the tart base and walls, let it cool and harden for about 30mins in the fridge.

I’ve also cheated and purchased a ‘add butter biscuit base’ but only because the supermarket didn’t have the biscuits I wanted I promise. This base is similar to that of a cheese cake base. Another really yummy base can be found here: How to Make a Tart Crust

LEMON FILLING

1. Combine the water, lemon juice cornflour and caster sugar in a saucepan and place on medium heat and stir with a whisk until the mixture thickens (approx. 5mins).

2. Immediately after removing from heat, whisk in the butter & yolks.

3. Transfer to the tart base, cover with cling wrap and place in the fridge for a few hours or at least until it’s cooled.

MERINGUE

Simply Irresistible.

1. Set oven to 200°C.

2. Place the egg whites in a bowl and whisk until stiff peaks form.

3. Gradually add the caster sugar & vanilla sugar, whisking well until the mixture is stiff and nice'en glossy.

4. Add the corn flour & vinegar and whisk until combined.

THE DESIGN

1. And now the fun part; just put the meringue over the lemon filling covering completely.

2. Place it in the over for 10min or until it gets a slight brown colour on some of the meringue tips.

3. If you can resist, let it sit for an hour and serve. For perfect results, serve the day after!

ENJOY! (said as I chow down a piece myself ;)

The above pic is actually a piece of the signature sweet 'Lemon Meringue Sponge Cake' from Harry Cipriani in New York City, which I enjoyed on several occasions (available in all the Cipriani Restaurants)

Almonds & Vanilla Macarons

These macarons were inspired by none other than Mr. Adriano Zumbo himself i.e. The Macaron King!

I've always wanted to try these, though I didn't have the courage, I mean if you've ever tastes one you'd know just how bloody delicate they are.

But with a few tips from Mr. Zumbo they turned out a treat...pardon the pun ;)

Prep-time: 45 minutes (not including the setting time)

Ingredients:
ALMOND MERINGUE BISCUT
- 2/3 cup almond meal
- 1 1/2 cups caster sugar
- 3 large egg whites (room temperature)
- 5 tbsp (65 g) granulated sugar
- a few drops food colouring (optional)
- 1 teaspoon vanilla extract (equ. 1 vanilla bean)

THE CREAM FILLING
- 100g white chocolate, chopped
- 60g thickened cream
- 1 teaspoon glucose
- 1 teaspoon vanilla extract (equ. 1 vanilla bean)
- 50g butter

How to work the Magic:

ALMOND MERINGUE BISCUT

Grease 3 large baking trays. Line with baking paper. Sift almond meal and icing sugar together in a bowl.
Using an electric mixer, beat eggwhites in a bowl until soft peaks form. Gradually add sugar, beating until dissolved. Add vanilla. Beat until just combined. Fold in half the almond mixture until just combined. Fold in remaining mixture until combined and glossy (mixture will break down a little).

Spoon into a large pipping bag. Snip 1cm from 1 corner. Pipe 4cm rounds mixture onto prepared trays, 3cm apart. Tap trays on bench to remove air bubbles. Set aside until you can touch the macarons without it sticking to your finger.
Preheat oven to 120°C. Bake macarons, 1 tray at a time, for 15 - 18mins or until tops have popped up. Allow to cool on trays.

THE CREAM FILLING
Mix all ingredients in a saucpan and stir until all melted and combined. Once ready, be sure to refrigerate the mix for at least 30mins or until mixture thickens.

Spread filling in macaron shells, though not to eadge and not too high, approx. half a teaspoon should do s fine. Squeeze another of these wonderful shells and sandwich the creame. Set aside until filling sets. Serve.

HINTS:
1. Don't let mixture become too thick, or it will be hard to spread macarons.
2. Macarons can be very 'challenging', they may need some attempts before you get them right.
3. Be careful when adding food colourings, too much can make the macarons too soft.

I had a few attempts at making these, in fact 3 attempts in 2 days with only the last working...just!

Not a dessert for the faint hearted, set a side your time, patients and possibly, your weekend.

Quick breakfast, Omelette recipe / The Smoothy

Way back when (2010), I was inspired to show you how to create the perfect no frills omelette, this one isn't too different and is more for the people who continually ask me, "so what do you eat in the mornings" and tell me that they don't have any time to make an easy, delicious brekky, and I don't mean just on the weekends

First my day-to-day breakfast consists of either 2 sorts:

1. Giant Smoothy (Prep time: 7mins)
The first (my fav) and most common is my giant smoothy. Once you see what goes in it you'll understand the giant bit.
Let's make one thing clear, this smoothy WILL CHANGE YOUR LIFE!

Ingredients
1 Banana (expensive these day I know!)
1 egg (2 if you're not adding the protein powder)
1 Handful of Blueberries (great source of anti oxidants)
1 Tablespoon honey
1 Heaped tablespoon raw cocoa
1 Scoop protein powder (any flavour will do)
300mil of milk (soy works fine also)
1 Hand full of walnuts
1 Hand full of almonds (optional)

The method, simply blend blend blend...!

For some reason, people get frightened thinking it takes ages to do this, it really doesn't, honest! Do it and watch yourself make it through to lunch time without any craving of snacks.

2. Cheese & Mint Omelette (Prep time: 7mins)
Not much to explain here...Though for a great hint of spicy flavour buy yourself some chili infused olive oil


Ingredients
2 eggs (60g)
2 or so table spoons of milk (or water)
3 table spoons of grated cheese (any)
10-15 leaves of fresh mint (chopped finely)

Method
1. Olive Oil in fry pan and heat (Cold pressed oil if possible)
2. Wisc eggs, cheese, milk & half the mint
3. Pour in pan, DONE!