Sushi “Cake”

DSC02069

How time flies! It’s been a whole year since I made a Fruit “Cake” for my mum’s birthday and I needed another cake alternative for this year. I saw a savoury sushi “cake” at a work lunch a few years ago and I remember thinking to myself: THIS IS GENIUS!

Ingredients:

  • 3 cups sushi rice
  • 8 tbsp sushi vinegar
  • 425g canned tuna
  • 4 eggs
  • Smoked salmon
  • Cucumber
  • Avocado

Method:

1. Rinse rice under cold running water (stirring occasionally with your hand to remove any excess starch) until water runs clear. Drain well.

2. Place rice and water in a rice cooker to cook (easy option), or in a large pot to cook. If cooking in a pot, have the pot covered and bring to a boil. Reduce heat to low and cook (covered) for 15 minutes or until the water is absorbed. (If rice is still not soft, add more water) Remove from heat. Set the rice aside and allow it to cool slightly.

3. Using a wooden spoon, gently fold in sushi vinegar.

4. In a loose base cake pan, place half the sushi rice on the base of the pan. Layer on the tuna and then layer on the remaining sushi rice.

5. Make an omelette from the eggs (I added a splash of soy sauce to my omelette), and place the omelette on top of the sushi rice.

6. Arrange the smoked salmon, cucumber and avocado on top of the “cake”.

7. Remove pan from around the “cake” and serve.

DSC02075

Nachos Mexican Cantina

175 Waverley Rd, Mount Waverley 9888 3866

 

IMG_1530

Enchilada New Mexico

Two chicken enchiladas topped with a fried egg and melted cheese, served with rice, frijoles and a taco

= ★★

IMG_1531

Texas Chilli Burrito

Ground beef simmered in a variety of chilli powders rolled in a flour tortilla with tomatoes, onions and cheese, topped with guacamole and sour cream, served with rice and frijoles

Faintly spicy burrito filling that brought to mind a tasty bolognese sauce

= ★★★

 

Overall:

The food is decent but pricey, so bring your Entertainment Book voucher if you have one.

 

Nachos Mexican Cantina on Urbanspoon

Persian Flavours Takeaway & Eat In

338 Springvale Rd, Forest Hill 9878 3087

DSC02002

‘Dough’ yogurt drink

A traditional Persian drink comprising of yogurt, water, mint, black pepper and salt.

The predominant taste of this unfamiliar drink was yogurt and salt. In fact when it comes to quenching your thirst, this drink does the complete opposite. Nevertheless it is a good accompaniment for spicy dishes.

= ★★

DSC02009

Zereshk Polow

Rice with sweet barberries and smoky fried onions

= ★★

DSC02014

Plain naan, Maast-mose (yogurt with cucumber and garlic flavour), Mixed kebab (combination of chicken kebab, lamb tikka and lamb koobideh)

= ★★

DSC02015

Garlic naan, Chicken masti (chicken marinated in yogurt, ginger, garlic, spices), Cheese naan

= ★★

DSC02020

Butter chicken curry (charcoal chicken cooked with onion, garlic, cashew nuts, cream in gravy and butter sauce),

Mixed veggies curry (mixed vegies with cashew nut cream and gravy sauce),

Beef massala (beef cooked with onion, garlic, yogurt, cream, sultana and tomato sauce)

Each curry was light and well seasoned however we found the butter chicken and the mixed veggies curry to be exceedingly sweet.

= ★★

Overall:

I really wanted to like this place but the food simply did not excite me. I couldn’t help but compare the curries we had to the rich Indian curries that I’ve had in the past, and the rice and kebabs we sampled to those that I’ve had at Afghan places. Perhaps Persian/Iranian cuisine isn’t for me. Service was quick and the decor was simple. A nice experience but not a place I see myself returning to.
Persian Flavours Takeaway & Eat In on Urbanspoon

Lemon and Coriander Hummus

DSC02028

Recipe:

  • 400g can of chickpeas, drained and rinsed
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil
  • 1 tablespoon tahini
  • 4 tablespoons lemon juice
  • 1/4 – 1/2 cup water (depending on how thick you want your hummus to be)
  • small bunch of coriander, finely chopped
  • salt and pepper
  • 2 tablespoons chilli sauce (optional but recommended!)

 

Method:

Place all the ingredients into a food processor and blend until fully combined and smooth. Spoon into a bowl and serve.

 

Overall:

Super tasty, super quick and super easy. ANYONE can make this.

The Kettle Black

50 Albert Rd, South Melbourne 9088 0721

DSC01982

House-made coconut yogurt with gluten-free grains, seeds and nuts, Toorak Station prickly pear, rhubarb, citrus powders, fruits and flowers

This beautifully presented dish was fresh, healthy and surprisingly filling

= ★★★

DSC01987

Hotcakes with house-made ricotta, blueberries, pure maple, double cream and seeds

I’ve previously had this dish at Top Paddock and was looking forward to ricotta hotcake heaven.

DSC01990

Regrettably I didn’t find the hotcake here to be as good as the ones I’ve had at Top Paddock. Don’t get me wrong, this hotcake was still sweet, fluffy and delicious. It’s just that comparatively the edges weren’t crispy, the centre was a little bit soggy and the strawberries still had their stems on (which I know you can eat, but I just prefer my strawberries to be stemless).

= ★★★

Overall:

Half located on the ground floor of a modern apartment building and half in a classic Victorian terrance, the decor here is a stylish combination of modern and homely. A noteworthy team of people own the place including Jesse McTavish (chef from Top Paddock), Nathan Coleman (Top Paddock owner), Ben Clark and Diamond Rozakeas (also from Top Paddock), Tim James (former manager of Two Birds One Stone) and Sam King (ex-Seven Seeds and Place Holder). The menu here is fresh and innovative and the staff are very welcoming. While I don’t think this place rivals Top Paddock, it is still worth stopping by if you happen to be in the area.

The Kettle Black on Urbanspoon

Man Mo @ WTC

River side of World Trade Centre, 38 Siddeley St, Docklands 9077 9598
DSC01975

 Prawn Dumplings

Tasty filling, soft thin dumpling skin

★★

DSC01970

 Cantonese Roast Duck

Deliciously crispy skin with tender juicy meat. If only the portions were bigger.

★★★

DSC01971

 Curry Laksa

★★

Overall:

As soon as we entered Man Mo we couldn’t help but be impressed by the refined decor. This place was without a doubt one of the more fancier Chinese/Malaysian restaurants that I’ve dined at. There was initially a bit of confusion with our booking but the staff here were very helpful, and sorted everything out in no time. A wide selection of dishes are available here however the dishes are somewhat pricier than your typical Chinese/Malaysian restaurants. Note that parking rates at the World Trade Centre during weekdays is outrageous. If only diners at Man Mo could get their parking validated.

 

Man Mo @ WTC on Urbanspoon

manmo 2

*Disclaimer: I dined as a guest of Harvey Publicity. All food ratings & review are purely based on my own experiences and how I felt about the service, food and quality at the time of visit

Cafe On Eaton

12 Eaton St, Oakleigh 9568 4668

 

DSC01995

Open Pork Yiros Plate with Greek salad, Pita bread, Tzatziki and Chips

Generous portions however the pork was slightly dry and salt needed to be added to the chips.

★★

DSC01997

Chicken Yiros Souvlaki (wrapped in lightly grilled pita)

The chicken was deliciously moist, the yogurt sauce was terrific and the fresh salad gave the souvlaki delightful crunch.

★★★

 

Overall:

Quick service, simple decor, tasty souvlakis. Note that orders here are taken at the counter.

 

Cafe On Eaton on Urbanspoon