Almost Weekend @ Cumulus Inc., Flinders Lane

I was wandering along Collins Street, hoping to bump into someplace interesting before going home. Having a rough day at work, I was looking forward to unwind before hitting the sack. I didn't realize that I was already walking for a good 30 minutes until I hit Flinders Lane. Flinders Lane is home to so many of my favorite places to eat: Centre Place, Bar Lourinha, Journal Kanteen, Verge, and, of course, Cumulus Inc. This is one of the reasons why I would want to stay in Melbourne. Inventive food from a genius.
There was a seat at the marble bar waiting for my arrival. Cumulus Inc. is known for long waits so I'm fortunate to get a seat when I walked through the door. After deciding on a French red, I surveyed the floor. It was as exciting and lively as I remembered: rustic yet classic, feminine yet masculine.


Entree #1: Crab and Dried Scallop Soup with Crispy Chicken. Creamy and smooth with crab meat and dried scallop flavor. The crispy chicken bits were a surprise. The combination of seafood had an Asian feel to it but Westernized.
Entree #2: Charcuterie Plate of Kurabouta prosciutto. This was one of the best variations of proscuitto I've had in a long, long time. It was firm yet silky and that fat was astoundingly creamy. The way it was cured was almost grassy but slightly sweet and salty at the same time. The person taking care of slicing the charcuterie offered me more bread and I gladly accepted.
Main: Silk purse from a Sow's Ear, Ravigote and green sauce. This is a strange and intriguing dish. It kept me taking bite after bite until I realized that I almost gobbled everything up. These are actually pieces of fried tendons, crumbed, and stuffed with a filling that tasted so much like high-end meatloaf sans the sweet component. It was delicate yet complicated and the green sauce looked like a pesto made from parsley and coriander, from what I can taste.
Dessert #1: Coconut sago, meringue, coconut lime sorbet. I love desserts with coconut and this is always may dessert flavor of choice whenever I have had something rich such as my main. This seemed to be the perfect choice. It was light yet aptly sweet but nothing overpowering. The lime in the coconut sorbet didn't make it taste like dishwashing liquid, which was fantastic. The meringue reminded me of bakeries from home since it's been a while since I've had one that good.
Dessert #2: Madeleine with lemon curd. Now, this is the stuff for foodies who love desserts and teas. This piece of pastry has been legendary and I've read so many reviews raving about Cumulus Inc.'s madeleines. And now, I know what they're all talking about. The madeleine was cooked on the spot, on the perfect temperature for 15mins until just puffed up, slightly brown. Next, they will poke wholes into the blonde pillow and inject a cool lemon curd mix into it, dust with powdered sugar and served immediately. I know what it feels like to have a freshly baked pastry served straight from the oven and this one hits all the right spots. It was warm and just cooked through and no signs of any bit dried out, the edges crunchy and the filling oozing with delicious lemon curd.

I walked out of Cumulus Inc. satisfied as always. Suddenly, the city seemed to be happy as my tummy and I can't wait to be back at Cumulus Inc. soon.

Feed Me with British Fare @ The Commoner, Johnston Street, Fitzroy

"Nobody told you guys that tonight is Feed Me night?" asked our server. Now, we're all confused. It works this way: they will ask you if you have allergies and budget per head. The food will keep coming until your budget runs out or til you say halt. Simple yet complicated on so many levels. Drinks are not included by the way. After discussing the budget and wine with PM, we waited for our first dish to arrive. This is my second time at The Commoner. The first time being so exhausted with shopping at Brunswick and starving, I managed to have snagged a seat for one during an odd afternoon hour for lunch. I remembered distinctly ordering the lamb tangine which was fantastic and a glass of Rose. Simple but memorable. However, I told myself that lamb tangine doesn't really sound anything appealing, so I've decided to give it another shot and, oh boy, I'm glad I did. The first dish came. Boquerones on Crostini with Roasted Pepper, Aioli and Parsley. It's sardines with a strip of roasted/marinated red bell pepper, cheese on a crispy strip of crouton. It was simple with elegant tastes, a little bit of freshness, saltiness, sourness and crunch. Still, the idea behind the humble ingredients which can make-up a delicious starter is worth the rave.
Second dish. Roasted carrots with harissa, olive oil, soft boiled egg and crushed almonds. Another humble root crop uplifted with a North African favorite, harissa. The harissa was sweet and no taginess at all yet smoky and packed with spices (cumin and coriander stole the show). The roasted carrots were soft and unyielding, almost creamy and earthy at the same time.
Third dish. Roasted chicken livers in herbed olive oil. The chicken liver held itself up well but when sliced into, you can mash it with your fork and spread in onto a slice of bread. It was a self-made liver pate.
Fourth dish. Goat meat empanada. This was actually an unexpected dish. Though it wasn't as memorable as the others, it was loaded with minced goat meat with cumin. More points for the empanada pastry which was flaky and crispy. Fifth dish. Grilled baby squid with salad and lemon juice. This dish was a classic under-the-sun, laid back dish. It actually reminded me of Spanish inspired dishes where they serve grilled meats and pieces of seafood on a cazuela. I can distinctly taste the bitterness from the burnt smoky grill and tangy, fresh taste of lemons. A special mention would be the tender pieces of pearly white baby squid flesh.
Sixth dish. This is the main dish. Grilled scotch fillet with creamed spinach. The fillet was so melt-in-your-mouth smooth and tender, our table knives are like hot knives slicing through butter. It was sensational. I can't imagine another restaurant serving up delicious pieces of beef such as this. I won't forget the creamed spinach that was just underneath the silky pieces of beef. It wasn't overloaded with cream but it was cheesy and lively when paired with the beef.

Side dish. String beans with tomato sauce and toasted almonds. This was a humble dish for a side but well-executed. The string beans were crunchy and not soggy, tomato sauce was sweet with sour or bitter after taste.
At this point, we were full and decided to skip dessert. For the first five dishes, we had an Australian riesling and a Tassie Pinot Noir for the main. I didn't care much for the Pinot Noir, I found it too acidic.

Overall, it was a meal overladden with humble ingredients and honest to goodness cooking. Considering that The Commoner broadcasts itself as Modern British cooking, you can see a lot of influences here and there, but still adhering to the true nature of British cuisine. For some, the dishes may look like home-cooked meals but perhaps, that is the way it should be. Food should resemble the cooking of someone from your family, but have twists of something here and there.

Lovely Corn Fritters @ The Richmond Hill Cafe and Larder, Bridge Road, Richmond

I was in a rush to have breakfast at the Richmond Hill Cafe and Larder. When I arrived, the place was packed. I can't believe how late I was but when I looked at the time, it was only 9am. Is it really just 9am? As I queue up for a seat, I peered inside the restaurant and it was bustling with families, friends, couples and singles alike. Never had I been at a breakfast joint so pumping with adrenalin and life, as if the morning has injected itself with steroids.

I opted for a seat at the bar, to avoid the bustle and hustle amongst the morning breakfast diners. I happen to choose the right seat, because it was facing the bar and the open kitchen as well. I can see the chef and his assistants busily buttering toasts and sauteeing mushrooms, layinf soft boiled eggs into their containers, lining up warmed plates on the kitchen counter and plating up before the quick waitress will come by and pick up the orders. It was fantastic.
One let down, however, was the coffee. I've read from some reviews that though the food maybe awesome, the coffee was burnt. And indeed it was. I'm not sure how they could do it wrong. Maybe it's because they're always rushing to crank up lattes and capps but still, every decent cafe should serve decent coffee. Though not the worst I've had, this one was just as bad.
Burnt coffee aside, I ordered the corn and coriander fritters with smoked salmon, poached free range egg and fresh spinach. Recalling my Replete Providore corn fritters experience, I know better than to order corn fritters. I didn't enjoy my last corn fritter but instincts told me to give it another shot. And I'm glad I did. The corn fritters were AMAZING. It was crispy on the outside and soft and unyielding on the inside with lots and lots of lovely corn kernels crunchy and bursting with their ripened juices. The tasmanian smoked salmon was the perfect pair to the corn fritters, they were silky, they went down smoothly with the corn fritters.

Though service was as rushed as I was, if time permits, I would come back to the Richmond Hill Cafe and Larder again. I just need to be early, that's all =D.

Argentinian Barbeque @ El Gaucho, Fitzroy

This is just one of those nights that I wanted to stay in. It was the type of weather that will make you feel lazy to go and hang out. Dinner was already arranged with a bunch of us catching up and celebrating an officemate's birthday. I already committed so I have to go (since I bailed out last night). Tonight's dinner was arranged by my Peruvian manager and he's always a charming bloke to be around with. That's a plus.


After ordering entrees and drinks, we all chatted the away while waiting for the main dish to arrive. We all ordered the infamous beef asado, cooked over the grill.


Entree: Empanadas. I loved the pastry it used to cover the minced meat in. It was minced beef with olives, capers, bell pepper and onions. It was simple, fried, toasty and hot inside. The pastry was flaky and crusty. Delish.
Drinks: Pisco Sour. It is made with eggs, lime, and pisco. Pisco is a sugar cane based liquor with 42% alcohol. That damned thing was just burning my insides as I took a sip.
Sangria. This is my first sangria. I'm not sure what it's made of but I'm sure there's red wine. The boys looooved this drink.

Main: Beef Asado, Sausage, Blood sausage with Chimichurri. The marinade for the beef ribs was astounding. It wasn't anything overpowering such as soy sauce or tomato sauce. It was just salt and pepper which made it very tasty. The beef ribs were fatty and melt-in-your-mouth, best eaten straight off the grill. We had sides of green salad and potato salad.

Overall, it was a great night out with co-workers and friends. We talked about South America, about our bosses, about embarrassing moments and jokes amongst jugs of sangria. It was a delightful atmosphere and mix of people. I was amazed as to how far I've come in terms of meeting people of different cultures and to be able to relate with some of them. AND the best thing is, there was good food and drinks to go along with it.

SAZL Sweats: Oranges, oranges

Don't you just love oranges? Here in Melbourne they come in different shapes and sizes...

...not to mention that they are all sweet and juicy...

Chocolate Indulgence @ Lindt Cafe, Collins Street

There's this whole buzz about a Lindt Cafe being opened here in Melbourne CBD. I can understand why everyone is excited. Lindt Swiss chocolates are well renowned around the world for its quality and smooth, dense chocolates and are considered the most popular in the retail market.

I remembered feeling giddy as I had my taste of Dark Hot Chocolate at the Lindt Cafe at Darling Harbour when we visited Sydney. There's this unbelievable queue and I waited for almost 20mins just to get a cup of hot chocolate for take-away. It was insane but well worth the wait. The chocolate was intense, rich and smooth. I would have it at any time of the day. I left Sydney, saddened by the thought that there is no Lindt Cafe in Melbourne, albeit the fact that this is the home of Koko Black and other chocolate-themed cafes.

So when I read somewhere that Lindt Cafe is FINALLY opening in Melbourne, I was as ecstatic as the first time I saw the delicious Lindt signage back in Sydney. Aptly located along Collins Street, there is really no better (and posh) area to have it on.

Fortunately, there was no queue when we arrived, so we were seated in less than 2 minutes. Having settled on what to order, I got up and walked around the bars and bars of Lindt chocolates. They have the perfect flavor for every discerning chocolate lover, from dessert themed to fruit (Orange) to spices (Mint, Chilli and Ginger) to single-origins (Ecuador and Madagascar). There was the famous Lindt Lindor balls that comes with 6-7 different flavors. Truffles, specialty cakes and macarons (Delices) are all on display.

I shared a degustation plate with JL. The degustation plate consisted of the following:
Hazelnut Delise - This was my favorite. The macaron was light and chewy with just the right layer of crunch. The creamy hazelnut filling was scrumptuous without being too sweet or overwhelming. Top-knotch!
St. Mortiz cake - This one for me was a let-down. The cake layer was too wet though it held itself together well. There was no underlying or unique flavor that stood out.
Vanilla Bean Ice Cream with Chocolate Sauce - JL and I enjoyed this one very much because of the chocolate sauce. It was gooey and fudgy. We saw that a guy seated next to us added water to the sauce cup and drank it from there! He created his own chocolate drink out of the sauce and water. Not really a pleasant sight but it goes to show that the chocolate sauce was that good. Milk Chocolate Slabs with Hazelnut Wimbledon truffle for me - Strawberry and white chocolate truffle
Hazelnut truffle for JL

Overall, it was a pure chocolate indulgence. There were a few glitches. For example, when our degustation plate arrived, the server tipped the ice cream cup upside down, onto JL's cutlery! Good thing it didn't go directly onto JL's new scarf. The upside down vanilla bean ice cream was replaced with a new one. Another incident that happened was to PM. One server came by, asking how we girls are. The server suddenly became confused as to whether PM is a girl or a boy. It wasn't until PM laughed that she realized he's a boy. I think it was a really awkward experience, though we just laughed the uneasiness off our shoulders. It's a lesson learned for the server to use a slightly different and colloquial term instead of referring to everyone in the party as girls. Poor PM. Aside from those two glitches, everything went well. The service was good and friendly. We went away on sugar high.

Lazy Spring Breakie @ North Cafe, Rathdowne Street, North Carlton

I have to literally drag myself up from bed this morning. I was feeling so lazy even though my brain was battling against my tummy for something good to eat for breakfast. Well, make that brunch. I've based my choices on some good reviews from Breakfast Out, which was always a good idea for me to fish out the ones that I find different than your usual breakfast/brunch options. Lucky enough, I found North Cafe from the site.

I opened my laptop as I woke up, lingering over whether to go to the Richmond Hill Cafe and Larder, Bistro Flor or North Cafe. Too many choices, so little time. I was already waiting at the tram stop towards Bridge Road when I found out that I have to wait for 20minutes for the tram to arrive at my stop. Ok, I was forced to walk to Bourke Street to take the tram to Carlton. Once I was on, I have to battle between hopping off at Stop 18 (North Cafe with 10mins walk) OR Stop 19 (Bistro Flor).

The walk to North Cafe wasn't unpleasant. It was a bit cold but less windy, which is always good. Reaching the cafe, the place was packed. Popular. I had no choice but to sit outside in the cold. Sigh. Recalling my Dench Bakers experience a while back, I'm sure the breakfast here will be good. Sitting outside wasn't as bad as I thought it would be. Warm coffees and food arrived curtly and the service was down to earth and always with a smile.

Countless patrons dropped by to have coffees for take-away. For my brunch, I had two soy lattes. The coffee here was exceptionally good. My soy latte came with a delicious, foamy, creamy top, not too bitter but smooth and inviting. Precious.

I'm battling between the French toast with poach pears, walnuts and lemon honey labne AND the Huevos Rancheros, a Mexican style breakfast. I thought of having half orders, which they do, btw, but my server warned me that the servings will still be huge. I decided to forget about my sweet tooth and opted for the Huevos.

Fortunately, I didn't regret my choice. This is something I haven't had for breakfast/brunch before. 2 yolky fried eggs over black beans over soft tortillas with grilled corn, avocado, chorizo and salsa. Having the habit of "stacking" the different elements of my dish into a fork and relishing the combinations, overall, this is scrumptuous. Yolky egg with soft black beans, creamy avocado, tangy salsa and smoky paprika-spiced chorizo...hearty and tasty.

Though I have to say that this is something that won't have every day for brunch, this is a good way to start a day when you had too much to drink last night. There were several other options on the menu, sadly, the French toast have to wait til my next visit.

SAZL Sweats: Paprika Spiced Buttered Shrimp

Even though the shrimps were frozen, we still opted to try out the "fresh" shrimps today. They looked shiny and smelled salty, which were always good signs. I miss the days when you can buy live, jumping shrimps. My grandma would heat up some sesame oil and fresh ginger in a hot wok, throw the shrimps in and put the lid on for a few minutes. Once she opened the lid, the lovely, warm smell of shrimps in all their coral-ed glory, will waft up in the air. She would also add a good splash of soy sauce and chinese rice wine (the cheap kind, which was more fragrant), simmer for the few seconds and serve. Within a few minutes, the entire 2-3 kilos of goodnes will be wiped out. From the corner of my eye, I would see my grandma's pleased expression as we line up to empty our plates of the shells. That was a darn good meal.

My version is entirely different, though I have tried her version a few times back in Manila. I'm still head over heels in love with Spanish, so I have these influences in mind when I created this dish from scratch. The original version of this dish was inspired by the plain garlic shrimps with butter and lemon sauce that I've always seen served in Western movies, which connotes affluence and class. As I chopped away, I wanted to add some "heat" but do not have fresh chillies. I opted to use the Sambal that I've bought from the Asian grocery. Some herbs, perhaps? Why not parsley? Again, nothing fresh at hand, so dried parsley will do as just as well. Lastly, I always remember Chef Frank Camorra with his parsley/smoked paprika combination in almost all of his dishes, so I added just half a teaspoon of it into the mix for flavor.

Ingredients:

1kg fresh green banana shrimps
half a head of garlic, chopped roughly
3-4 tablespoons of butter, softened
few drops of cooking oil
2-3 tablespoons of dried parsley
1/2 teaspoon of smoked paprika
1/2 cup of fish stock or water
salt and pepper to taste

Method:

1. Heat up a large saucepan, medium heat will do. Add in the oil and butter. Once melted, tip in the chopped garlic.
2. As the butter foams, add in the shrimps, stir lightly until well coated.
3. Add the water and paprika. Cover and simmer for a 2-3 minutes.
4. Add in the parsley and simmer for another 2-3 minutes.
5. Season with salt and pepper. Take off the heat and enjoy!

I wanted something fresh with the shrimps, so I bought some salad leaves. The sauce was good and pungent, just the way I like it but the sauce was too scanty, so next time, more sauce please!Another thing I would change is to use fresh herbs, maybe combine coriander leaves and parsley.

Japanese Bento Team Lunch @ Torimatsu, King Street

Team lunches are always filled with options. The gang was choosing between a steakhouse, Japanese restaurant and Thai place. Obviously, today, Japanese reigns supreme. Some of the guy have been to Torimatsu more than twice, so they highly recommended the place. After a few entrees of gyozas, chicken kariage and ebi tempura, our bentos arrived.

This is my Tempura Sushi Bento. One piece of ebi tempura, with some veggie tempuras, rice, miso soup, two small dishes of string beans and bean sprouts and 8 or so pieces of sushi.

Arabesque Dinner @ Momo, Grand Hyatt Hotel, Collins Street

When Greg Malouf says he will bring you on a journey, he WILL bring you on a journey. As I and some other people who will be dining at Momo entered the lift and pressed the button next to Momo, the lift dimmed and Middle Eastern music played. I thought that the lift got stuck and braced myself. "Is everybody ok?", asked one of the people in the lift. Aside from a hungry stomach and jittery nerves, sure.

Jittery nerves aside, I was ushered to my table. Entering Momo was a wondrous experience but, interior-wise, I was expecting more. Sure, there was the sparkling Swarovski crytals and plush velvety chairs but I was expecting the place to be more spacious. On another point, I wanted to make the most of my experience in Momo, so I asked the maitre'd to select a few dishes. Jacques, the in-house wine connoisseur, also suggested wines in half-glasses along with the appetizers and mains.


My journey began with fresh peppered crunchy vegetables with olive oil and pomgranate molasses as a dip, with Turkish bread baked in-house. It was lovely and a good appetizer for vegetarians. The bread was airy and soft, like warm powdery pillows.

This is my first time to have wine pairing, so I've decided to write the names of the wines along with the paired dishes.

Entree#1: Turkish style mussel and prawn Pilaki cooked in a parchment with parsley salad paired with Livio Feluga Sharjs Italian Chardonnay. Pilaki is a concentrated seafood soup made with a tart tangy (tomato) flavor. There was a piece of prawn and a piece of mussel, just enough for one. It was simple but it packed a lot of flavor. It was a bit spicy as well. The wine was light and subtle but very fragrant. It melds with the spiciness of the soup which "flattens" it out. A good start.

Entree#2: Musakhan – spicy quail baked in mountain bread with spinach, chickpea’s and melting shallots paired with Javillier Savigny Les Beaune. I was actually looking for the award-winning veiled quail but Greg Malouf opted for a different version of the dish. The quail wasn't spicy at all but it was wrapped smuggly inside a warm, silky mountain bread. I loved the sauce. It was made with macademia nuts, some pistachios and creme fraiche. Lovely. The wine pairing was amazing. The wine itself was delicious. When Jacques described the wine was having a residual sugary after taste, that was exactly what he meant. But when drank with a savory dish, the sugar melts away. I was amazed as to how this wine does not have a hint of after taste or acidity. Best of its kind.
Main#1+Side#1: Spiced roasted hapuka with crunchy Serrano ham, new season vegetables, clams and preserved lime butter with Nicola potatoes, baby beets and courgettes gratinéed with cumin Gruyere paired with Zind Humbrecht Pinot Gris. The hapuka has a touch of sumac, if this is the first time you're having anything with sumac, it won't be an entirely pleasant experience at first. But you have to have it with a multiple of other ingredients of tastes, so make up for that sour almost artificial taste. I liked the combination of crunchy Serrano ham with the sumac then the melt-in-your-mouth texture of the hapuka, then the lovely citrusy melted preserved lime butter surrounding it. The hapuka was a delicate dish but snapper will work as well. The side was also well-paired with the main. I'm addicted to anything that is gratineed, which means, there's cheese. What amuses me at this point was the combination of potatoes and beets. Potatoes and beets? Please give it a try. You won't regret it. Wine-wise, the pinot gris was fresh but a bit strong to accompany the light and crispness of the fish.

Main#2+Side#2: Aromatic duck with Freekeh, mushrooms, artichokes and Hrous - Tunisian chilli and onion relish with Creamed Yarra Valley feta spinach with Turkish pepper with Paradigm Hill Shiraz. The duck was served two ways: the leg was well-done and the breast was still pink inside. The freekeh was cooked in a rich masterstock. You have to take a bite of the duck with the onion relish, it pulls the taste up a knotch with some kick and more flavor. I loved the freekeh, which was firm and cooked just like. It almost tasted like barley but without the earthy after taste. The feta spinach was a good combination with the duck.
Dessert plate:
Tangelo, winter strawberries, pistachio halva and passionfruit sorbet - tonight it was lemon sorbet, blueberries and strawberries. Simple and fresh. Leatherwood honey and tahini ice cream, toasted oats, pear and sugar floss - I loved the tahini ice cream. It was creamy and light. It is not yoghurt. Imagine a smooth, light, sweet ice cream but without the vanilla flavor. The oats added a muted crunch and the sugar floss was sublime.
Warm chocolate cake with cardamom, chilled mulberry zabaglione and Jeannie wafer - Of all the desserts, this one was my favorite. Who could resist an airy chocolate cake with zabaglione? The mulberry actually tasted like pungent dark cherries. The Jeannie wafer had a toffee crunch to it. Yum.
Mandarin and yoghurt crème caramel with cherry-seed short cake - I'm not too sure out yoghurt creme caramel but I liked this one the least of all. I like mandarin and yoghurt but when combined, it's not the best tasting dessert. Still, a valiant effort in terms of uniqueness and flavor.
I had my dessert with Fresh tea, a combination of peppermint, spearmint and lavender leaves. I have to say that my overall experience at Momo was fantastic and different. Service was excellent and of 5-star quality. But something is missing. I have to digress by reminiscing my experience at Jacques Reymond. I happened to find out the name of the gracious maitre'd, Chris Young. He was always smiling and vibrant, eager to help and inform. I missed people like him at fine dining restaurants. The maitre'd at Momo, though he made good recommendations for my meal, was probably having a toothache that night. I wish he could have given more smiles, people would appreciate that. Aside from that, everything was close to perfection. For my first experience at Lebanese and Syrian food, this was really a top-knotch experience.