It’s a running joke in our house that every time I go to a new Thai Restaurant I declare it the best Thai ever. But when I say that about Paste Mittagong, I mean it. Seriously, I swear that the food at Paste is next level, transcending the laws of food physics and flavour. I can almost guarantee I will not be able to find a better Thai Restaurant in Australia (though I’m more than happy to try).

One of the best restaurants in the Southern Highlands, Paste Mittagong was recently opened by Chef Bee Satongun, the proud recipient of a Michelin star and the title of Asia’s Best Female Chef for her sister restaurant Paste Bangkok. And while historic Mittagong is known for its old-world charm, Paste’s minimalist, Nordic vibe has zapped a little pocket of modern-day magic in to its mix. And don’t even get me started on their cool reclining chairs.

Before we even start to peruse the menu, I know I am going to like it here at Paste Restaurant. The staff are lovely, and incredibly fun, and as well as having an extensive knowledge of the food they serve, they keep us giggling.

Chef Bee’s menu is her interpretation of Ancient Thai cuisine using traditional methods but modernised with Australian ingredients and clever combinations of flavour. As we navigate our way through the menu the dishes all sound so incredible I fear may brain may explode having to choose just a few. But with some wise recommendations from our funny and chatty waitress (and a few tips from my mum who had visited in the Paste’s opening weeks), decisions are made for a meal that leaves me singing.

At mum’s insistence, we start with the roasted duck with rice cracker, and I am so glad she did. These are crunchy, soft, fresh and absolutely sublime with layer upon layer of rich and yet delicate flavours of nutmeg, curry paste and sawtooth coriander working with the shredded duck to create perfect harmony on my tastebuds. I would be happy to order another six courses of these but instead ready myself for the rest of this exquisite meal.

We fight over the salads so end up with two fragrant, herbal masterpieces. The first is
a roasted duck salad that is zingy, herbal and light, yet still delivers the gamey, earthy punch of the perfectly cooked chunks of duck. The sweet hits of lychee round out the dish perfectly.

The second is a breathtaking tropical pomelo salad. Now, I’m already a huge fan of pomelo but when their subtle, citrusy pops of flavour are combined with succulent slabs of slipper lobster, shredded betel leaves and a fresh chilli and herb dressing, you know I’m going to lick the fancy pants fine china plates clean, no matter how ill-mannered my mother tells me I am.

While we had planned on ordering their famous smoky southern crab curry, as it’s not on the menu today, we instead opt for a Penang chicken curry which was unlike any Penang curry I’ve tasted before.

The chicken practically leapt off the plate into my mouth. At least that’s what I told mum happened when I devoured it in a flash. You snooze, you lose, right? I reckon she would absolutely have loved the rich, earthy, almost floral flavours of the sauce and the beautifully moist chicken cooked on the bone. If only she was faster.

Our first slipper lobster was so good that greed overcame us and we decided on more, ordering a main of slipper lobster noodles in shell fish gravy.

This proved a worthy finale to our mains. The silky homemade egg noodles are bathed in a lusciously rich sauce of light soy sauce, chilli and pork stock and then topped with lobster in the shell. I cannot even begin to describe the awesomeness of this dish, which I have to say was a highlight of my meal.

Not quite finished with Paste Mittagong, we ordered dessert.

Chef Bee’s desserts are as incredible as her mains.  A chocolate dome served with a tangy passion fruit gel as well as blood limes to add a pop of freshness to what for me is a delicious but fairly rich dessert.

But a light and lovely Thai tea mousse served with a crispy crumb and an assortment of berries was the perfect way to finish off the meal.

If Paste Bangkok is even half as good as it’s little Australian sister, I can see why it has a Michelin star under its belt. If they keep doing the things they’re doing here, I’m sure the Aussie equivalent (a Hat) will be on its way to Mittagong very soon.

This meal was independently paid for.

Reviewed by Raff – Aged 12

Paste Mittagong
105 Main St,
Mittagong, NSW
PH: (02) 4872 2277

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The Southern Highlands is a cornucopia of culinary excellence and the gorgeous town of Bowral is its beating epicurean heart. With a high altitude and rich volcanic soils supporting some of Australia’s best produce, this has to be one of NSW’s best destinations for foodies.

But with so many sublime eateries serving up the freshest local produce, a weekend is never enough to taste all the temptations on offer. So, this food-fixated fam has learned to factor in eating, right alongside exploring, on our adventures and managed to cover a lot of ground and twice as many calories.

From clean eating cafes to high teas and fine diners, here, in no particular order, are a few of what we consider to be the best Bowral restaurants, cafes and snack stores for those dining with or without kids.

Gumnut Patisserie Bowral

There are good reasons for the queue outside this bakery! And they all involve flaky, buttery pastry. Seriously, if their award-winning pies and savoury pastries hadn’t already won our hearts long ago, their sweet tarts and tortes would have. The kids have a particular affection for Gumnut Patisserie’s bulging lemon tarts and raspberry and meringue studded custard tartlets and we’re all keen to return to taste test their takeaway high tea.

Location: Shop 7, Grand Arcade, Bong Bong St, Bowral

Bowral Sweets & Treats

OK, so this is not strictly a café, but it’s certainly all about eating. From classic Aussie lollies to the best of British sweets and crazy candy creations from America, Bowral Sweets & Treats is a one stop shop for all things sugary sweet. Unfortunately, my kids wanted to stop for a very long time to stock up on all their favourites including lemon sherberts, sour lollies and giant chocolate freckles, before they turned their attention to a cabinet of delicate handmade chocolates items. They even managed to add a couple of bug-spiked lolly pops (yes, with real edible insects) into their shopping bags before I could wrestle them back out the door.

Location: High Street Arcade, 310-312 Bong Bong St, Bowral

Cheese Etc

My cheesy children sniffed out this wonderful cheese shop as we scampered through the arcades off Bong Bong Street and there was no way they were going to keep walking. Knowledgeable and friendly cheesemonger Hugh was on hand to help us navigate his carefully curated selection of fine Australian and imported cheeses and we stocked up on a bloomy-rind funky French Brie (for later). But with tasting plates, eat-in and takeaway dining plus wines and beers on offer, the kids wanted cheese now. So they demolished a couple of the decadent Cheese Etc three cheese toasties, declaring them a work of molten magnificence and rating them an 11/10 on the scoffability scale.

Location: High Street Arcade, 310-312 Bong Bong St, Bowral NSW 2576

Elephant Boy Café

With its bookshelf lined walls and elephant themed bric-a-brac, this quirky Bowral favourite is a warm and welcoming spot for great coffee and classic-café offerings. If the warm ambience isn’t enough to warm you up on a chilly highland day, their excellent coffee will. Breakfast at Elephant Boy Café is especially good with fruit-stacked French Toast and a thoroughly delicious smashed avo garnering the approval of my very hungry travellers.

Location: 329 Bong Bong St, Bowral

Raw & Wild Market & Cafe 

Raw & Wild is an organic market and whole food café specialising in nutritious and absolutely delicious food. This is one of the best Bowral restaurants for health conscious and dietary restricted food lovers as they cater for every diet – from vegan and lacto vegetarian to sugar and gluten free. While I got lost in the aisles of the market, my ever hungry offspring shared a hearty kale and broccoli frittata, served with a side of lush green salad, in the café. Oh, and Raw & Wild is pooch-friendly too, so four-legged family members are also welcome.

Location: 250 Bong Bong St, Bowral

Dirty Janes Tea Salon

Dirty Jane’s vintage and antiques emporium is packed to overflowing with cool and quirky collectibles, handmade jewellery, vintage furniture and artworks that will make your repurposed, restored and upcycled soul sing! But be sure to find time for a visit to Dirty Jane’s delightfully vintage inspired Tea Salon, where you can point your pinkie in the air as you sip tea from bone china and delicately nosh on gourmet sandwiches, tarts and cakes, or hunker down to indulge in Bowral’s best High Tea.

Location: 13 Banyette St, Bowral

Bendooley Estate Restaurant 

While not technically in Bowral, Bendooley Estate Restaurant is about an eight-minute drive form town in the Berkelouw Book Barn, the rustic rural home of thousands upon thousands of new, second-hand and antiquarian books.  I’ve long loved exploring the hidden literary treasures under the exposed timber beams but having undergone a substantial transformation since my last visit, the book barn now shares its space with a Cellar Door and the Bendooley Estate Restaurant, which serves up excellent pies and pastas and suitably rustic gourmet fare, for those who can tear themselves away from the bookstore’s splendidly stuffed shelves.

Location: 3020 Old Hume Highway, Berrima

Dos Hombres

This buzzy restaurant is one of the best Bowral restaurants for feeding families because what kid doesn’t love Mexican? Hidden away in an arcade just off Bong Bong Street, the staff are friendly and fun, the décor suitably colourful, the margaritas excellent and the food irresistibly spicy. Just two years old, Dos Hombres showcases spicy Mexican recipes using authentic ingredients. The kids and I filled up on some seriously good ceviche, tacos, and a bowl of top-notch nachos. But it is a moreish dish of crisp marinated cauliflower that takes me by surprise. And no matter how full we were by the end of our epic Mexican feast there was still room for a plateful of churros and ice cream.

Location: 283 Bong Bong St, Bowral

Onesta Cucina

Long considered one of the best Bowral restaurants, this is the spot for refined Italian. Onesta Cucina is a family owned and operated Bowral favourite serving up exceptional food using seasonal produce in a space known for its warm and welcoming atmosphere. It is one of those places you’ll want to come back to time and again. On my visit a house made Potato Gnocchi with braised lamb ragu packed a flavourful punch. Whether it will be on the menu frequently I can’t say as the menu changes daily. But the one guarantee is that whatever is on the menu d’jour will be superb. 

Location: 5 Boolwey St, Bowral

Paste Mittagong

This fabulous Thai Restaurant is just a ten-minute drive from Bowral’s main street in neighbouring Mittagong and is a must visit if you’re staying in Bowral. Recently opened by Chef Bee Satongun, the proud owner of a Michelin star and the title of Asia’s Best Female Chef for her sister restaurant Paste Bangkok, Paste Mittagong is all about elevated ancient Thai cuisine served in a modern minimalist dining space that wouldn’t be out of place in the most sophisticated city but feels perfectly at home amongst the antiques and heritage architecture of Mittagong. On our visit we indulged in a multi course fantasy feast of fragrant, herbal dishes that didn’t miss a trick.

You can read Raff’s rave review of Paste Mittagong here.

Location: 105 Main St, Mittagong

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Like most Aussie kids, I’ll never knock back the opportunity to scoff down a schnitty and chips. So, when I was told about the Feed the Family feast at The Bavarian – resplendent as it with four golden schnitzels – I whisked my family straight in to the nearest location.

Without trying to sound boastful, I have to say this was one of my most sensible decisions to date, because not only does The Bavarian’s Feed the Family feast cater for every member of the family, even fussy little sisters, the price had my parents singing. But more on that in a minute.

The share-style menu is for two adults and two children (aged 12 and under) of 12) and starts with traditional haüs-made pretzels. They are warm, soft and covered with a smattering of zingy salt then served with butter. And we devoured ours…. at least after playing with them.

Then they brought out the bowls of chips. I mean, I know it’s hard to make a bad chip, but a good chip is a thing of beauty and these were really good: perfectly golden, crispy on the outside and fluffy on the inside.

I have to mention the service too at the Bavarian Chatswood, where we test drove the Feed the Family feast, because it was so friendly and so good and we kids were made feel very welcome indeed.

To balance that out was a truly tasty salad, packed with leafy greens, chunks of roasted pumpkin, ruby hued beetroot and discs of crispy radish topped with soft gooey goat’s cheese and almonds for a little crunch.

Then there was the main event four golden jägerschnitzels: juicy crumbed chicken breast served with a yummy, creamy mushroom sauce that was so good I had to lick the bowl clean. Now I consider myself something of a schnitzel connoisseur, we even make our own at home, so I had high expectations.

The good news is The Bavarian’s schnitty more than met them. The bad news? My parents wouldn’t let me order a second.

But I quickly forgave them when they said dessert was coming. The Bavarian’s Feed the Family includes dessert of a classic apple strudel for them and vanilla ice cream for us kids. But because my lightweight parents were so full by this stage (and dad was more interested in taste testing another half-litre of lager) they let my sister and I have it all. Oh, happy day!

The strudel was amazing, served warm with flaky pastry filled with chunky apples, cinnamon, walnuts and raisins and the perfect end to my meal. At least in my opinion.

Mum and dad seemed to think the perfect end to the meal was the bill, because this enormous, amazing meal cost a grand total of $49. For all of us. Yep, you read that right. So, if you like schnitty (and let’s face it, who doesn’t?) and want to enjoy an enormous family friendly meal in a great venue at a parent friendly price, head to The Bavarian nearest you this school holidays (they have venues all over NSW, Queensland, Victoria, the ACT and South Australia) for their epic Feed the Family package. Trust me, you won’t regret it!

Me, I plan on sneaking back and sample one of their epic looking pork knuckles.

The $49 Feed the Family feast is available available until 30 January 2021 at The Bavarian’s numerous locations across NSW, Queensland, Victoria, ACT and South Australia. 

Reviewed by Raff – Aged 12

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Pavlova is always a good idea. Whether it’s for festive feasting, family gatherings or just because… pavlova, the marvellous meringue is a staple on dessert tables Down Under, and though it appears infrequently on our own, it’s always been a favourite of the kids. With my ooky spooky duo busy conjuring up cobwebs for Halloween, they’ve requested we add a pav again to this year’s freaky Halloween feast. But not just any pavlova, my fruity, fearsome Day of the Dead pavlova.

The kids have always been batty about Halloween, but over the past few years, thanks in no small part to gorgeous animated movies such as ‘Book of Life’ and ‘Coco”, they’ve also developed something of a soft spot for Día de los Muertos (the Day of the Dead). And there’s a lot to love about the centuries old Mexican tradition. It’s believed that the border between the spirit world and the real world dissolves on the Day of the Dead (celebrated each year from October 31- November 2) and families welcome back their late loved ones with a candlelit fiesta of food, flowers and drink.

My culturally curious twosome have read up and researched the celebration – a unique combination of Mesoamerican ritual, European religion and Spanish culture that celebrates the dead, rather than fearing them. And with the utmost respect to Mexican culture, they’ve started to replicate some of its rituals at home. This doesn’t mean just nibbling on sugar skulls, scoffing tacos and burritos, although those will no doubt be on the menu and I have to confess that a celebratory margarita or two may also be involved. But with two much missed souls to celebrate they’ll be setting up a colourful little altar with photos, flowers and ofrendas (offerings) for their grandparents, who they are determined will not be forgotten.

With Halloween and the Day of the Dead falling on the same date, and both celebrations involving costumes, skeletons, graveyards and tasty treats, Sugarpuff’s sweet imagination went into over drive and last year she came up with idea of turning a pavlova into a sugar skull, because there’s not much sugarier than a pavlova. Together we turned her vision into a tasty reality whipping up a crispy white meringue with a fluffy marshmallow soft centre and smothering it in layers of cream and decorative fruit. The result was a smash hit at our annual spook fest and was suitably cooed over before being demolished by our ravenous guests.

Here, we’re sharing our Mexican twist on everyone’s favourite Aussie (or Kiwi if you’re so inclined) dessert, with our recipe for Day of the Dead pavlova.

Top tips for a perfect pavlova

• Ensure your whisking bowl and whisk are both completely dry before you start as moisture prevents egg white from aerating.
• Make sure your eggs are as fresh as possible.
• Separate the eggs very carefully, as even a tiny bit of yolk can ruin the mix.
• Bring the whites to room temperature before whisking.
• To keep your egg white light, beat in the caster sugar slowly. Beating it in too fast can deflate the mixture.
• Don’t overbeat your mixture after adding the sugar, as this can cause your meringue to crack and collapse during baking.

Day of the Dead Pavlova

October 25, 2020

by Aleney de Winter

Cuisine Australian

Category Party & Novelty food

Try our Day of the Dead inspired Pavlova for halloween

Ingredients

• 6x 60g eggs
• 300g caster sugar
• 2 teaspoons cornflour
• 1 teaspoon white vinegar
• 300ml whipped cream
• 50g pure icing sugar
• Fresh fruit of choice, to decorate. We use raspberry, blueberries, strawberries, kiwi fruit and mango

Instructions

1. Preheat oven to 200 degrees Celsius.
2. Line a baking sheet with baking paper and draw a rough 20 cm high skull outline on it. If you have a bake snake use that to create your shape and hold in place with a few ramekins.
3. Using an electric mixer, beat the egg whites until soft peaks form, then whisk in caster sugar, one tablespoon at a time, until the mix forms smooth peaks. If it feels grainy, whisk for just a little bit longer (don’t overmix as the meringue will collapse).
4. Fold in the cornflour and vinegar with as few motions as possible.
5. Place the meringue mix on to the baking parchment within the skull outline and mould into shape using a spatula. Work fast though to keep the air in. (Don’t worry if it’s not perfect becasue like mine it can be trimmed a little after cooking and built up with whipped cream where needed).
6. Place the meringue into the oven and immediately drop temp to 120 degrees Celsius.
7. Cook for an hour and half. Then turn off the oven and leave to cool in the oven with the door open.
8. Whip the cream with the icing sugar until it forms soft peaks then dollop over pavlova.
9. Decorate your Day of the Dead pavlova with sliced and diced fruit of your choice.

Tags

cooking with kids,

Day of the Dead,

Halloween,

Recipes

© 2021 copyright www.boyeatsworld.com.au

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We love camping as much as the next family but given our propensity to think through our stomachs, we tend to put as much thought and effort into planning our camp menu as we do into choosing a destination, and despite the restrictions of an esky and a single burner camp stove or fire, never skimp on flavour. But of all our camp cooking favourites, this easy campfire paella is number one on our kids’ culinary hit parade.

Dating back to mid-18th century Valencia, Paella was born to be cooked over fire. In fact, back in the day, the Valencians used wide, flat pans (paelleras) to cook their rice outside over wood fires, using whatever meats and vegetables were available. The most important ingredient is the rice, and while bomba is best, any short grain rice like Arborio, will do the trick as they absorb liquid easily.

While our Paella at home is cooked in a carbon steel pan that heats quickly and doesn’t retain too much heat, when we’re camping anything goes and we find our cast-iron pan works just fine.  The only thing to remember is whatever dish you use, you must not stir your paella as it cooks, as the socarrat, that deliciously crispy crust that forms on the bottom of your pan, is essential to a successful paella.

Though this time we whipped up our easy campfire paella up our camp stove, we think it cooks best over coal, just like in  the old days. Just remember to get your fire prepped about an hour before cooking so there are plenty of hot coals, not blazing flames, as they offer more constant temperatures. It’s also worth noting that while cooking over coals does take a little more time, the smoky result is worth every extra minute.

Easy Campfire Paella

October 11, 2020

by Aleney de Winter

Cuisine Spanish

Category European food Food

Persons

4

Ingredients

• 2 small chorizo sausages
• 2 chicken thigh fillets
• 12 green prawns
• 12 cherry tomatoes
• 1/2 red capsicum
• 1 1/2 cups chicken stock
• Big pinch of saffron
• 1 medium onion
• 4 garlic cloves
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp chili flakes
• 1 teaspoon paprika
• 1 cup Arborio rice
• ½ cup dry white wine
• ¼ cup chopped parsley
• 1 lemon, quartered

Instructions

1. Pour 1½ cups broth into a bowl with the saffron and set aside.
2. Peel and devein the prawns, slice chorizo and chop chicken into strips.
3. Place your cast iron skillet on the grill or over coals to preheat, then add a tbsp of olive oil.
4. Add diced onion, chilli flakes and salt, then sauté until the onion softens.
5. Add the rice and garlic to the pan and toast, stirring frequently for two-three minutes.
6. Add the wine and stir until absorbed (should take less than one minute).
7. Stir through paprika then add the chicken, cooking until seared.
8. Add cherry tomatoes and capsicum strips, then top with the broth and stir once to distribute evenly.
9. Let the rice cook undisturbed for five minutes, then add chorizo and continue cooking until the stock is almost completely absorbed.
10. Add the prawns and cook until opaque.
11. The paella is ready once the rice is tender, all of the liquid has been absorbed, and the rice can be heard crackling, an essential step to ensure your paella gets a toasted brown crust called socarrat which imparts a huge amount of flavour to the dish.
12. Remove from heat and sprinkle with parsley and lemon chunks to serve.

Tags

camp cooking,

Camping with kids

© 2021 copyright www.boyeatsworld.com.au

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When Mum first explained to me the concept behind Raclette, I thought it was far too good to be true.  Seriously, what could possibly be better than a variety of charcuterie, steaming potatoes, pickles and fresh salad…  covered in wads of oozing melted cheese?

I was drooling just talking about it, so when she told me we were heading to Hemingway’s Manly, one of my favourite French restaurants, for their new Soiree Raclette, I was out the door and in the car before Mum could even grab her keys. 

I’ve said it before and I’ll say it again, I adore the relaxed vibe of Hemingway’s, with its floor to ceiling bookcases and pictures of the restaurant’s literary namesake, as much as I love the menu and the welcoming service.  As soon as we arrived we were escorted to a table complete with a Raclette grill by Sonia, one of the owners of the restaurant, who hails from the Alps of France and is one of the nicest people in Manly. OK I may be a little biased because she feeds me but trust me, she’s a star.

We’d barely ordered drinks when the goodies started piling up on our table: a platter of delicious charcuterie meats like prosciutto, pancetta, salami, chorizo and bresaola, bowls of pickles and gherkins, steaming baby potatoes, a fresh green salad, and, of course, thick slices of magical Raclette cheese. 

Then Sonia gave us the downlow on how to Raclette!  Basically you pile a little shovel-like tray with slabs of the Raclette cheese, place it in the grill, and then pour the molten and oozy result all over a heaped plate of charcuterie and spuds. It’s like a fondue on steroids, and yet unlike anything I’ve ever eaten. I mean, it is such a simple idea, and yet the result is one big plate of cheesy heaven.

The Raclette Soiree also includes a dessert called Dame Blanche, which is essentially a deep bowl of creamy vanilla ice cream smothered in a rich hot chocolate sauce topped, whipped cream and almonds. Sure it’s simple, but ice cream sure doesn’t taste that good when I lob it in a glass. There is some secret French sorcery going on here for sure.

I made the mistake of looking at the rest of the menu and saw it was full of other French faves like beef tartare, ratatouille and the week’s special, duck confit. Which means we’re now going to have to go back again for dinner tomorrow and the next day, so I can eat my way through the entire menu. Or just order another Raclette.

Hemingway’s Raclette Soiree is available on Thursdays, Friday and Saturday nights and is $45 per person. Which, when you consider we ate so much that we had to waddle out, I reckon is a bargain. 

Reviewed by Raffles – 12

Hemingway’s Manly
48 North Steyne, Manly

Disclosure: Raffles was a guest of Hemingway’s Manly.

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Yeah, yeah, I know everybody screams for ice-cream, right? But trust me when I say you have never screamed as loud as you will over the ice cream at Frugii Dessert Laboratory. In fact, I screamed so loudly after my first visit that we returned to Canberra two weeks later just for a fix. Yep, it is THAT good.

You see Frugii is no ordinary ice cream parlour, rather it is a Wonka-ish place of sugary wonder and magic for your tastebuds. It is a place where anything is possible, and weird and wacky ice cream flavours like seafood laksa and butter chicken (yes, butter chicken) sit alongside the usual chocolate and vanilla.

I would totally have tried them all but Frugii’s curry inspired selections weren’t available when I visited because they change the flavours every day (which is an epic excuse to keep coming back), but that didn’t mean there weren’t still some unusual flavours. There was Feijoa, home grown by the genius that is Mr Frugii, which was fresh and fruity and Soursop (which I’d never heard of before we visited) and it had quite a tangy kick. But I couldn’t resist the fresh and vibrant lemongrass ice cream, becasue it is one of my all time favourite flavours, or a lush cardamom creation that had my tastebuds singing. They were both flavours I had never seen in ice cream, which is a huge oversight because they both rocked and I could eat them by the bucketful.

The good thing about an ice cream adventure with my whole family along for the ride is I got to taste a few other flavours too. I almost wanted to wrestle the zingy raspberry cone off my sister because it tasted just like a mouthful of fresh raspberries. So good.

Then there was mum’s choice, a black truffle flavour bomb that had my sister and I in battle mode as we fought each other, and mum, to steal it form her. She caught on though and ordered it as an affogato on our next visit just so we wouldn’t steal it. 

But here’s the thing. It’s not just the incredible flavours that make Frugii what I think is Australia’s best ice cream. Every flavour and every ingredient is all-natural, and the silkiness of the ice cream, which is satisfyingly creamy without being too fatty and leaving that waxy coat on your teeth like some ice creams do, is texturally better than any ice cream I’ve tasted. And I’ve even had ice cream at what was voted the world’s best ice creamery in South Africa. Clearly the judges of that little contest didn’t make it to Canberra, because Mr Frugii would have totally slayed it. 

But that’s not even the best bit. Seriously, it gets better! Frugii Dessert Laboratory doesn’t just do ice cream, they do amazing ice blocks in flavours like durian and also offer an array of desserts and hand-made ganache chocolates that are equally worthy of the three-hour trip from Sydney. 

There was a multi layered French opera torte that was layers of heaven and slabs of New York style cheesecake, but it’s was a lemon meringue choux au craquelin that tickled my taste buds. Now I like to consider myself a bit of a junior lemon tart connoisseur (and by connoisseur, I mean greedy glutton who eats all the tarts) and this version was the best I’ve ever tasted.

The choux pastry was light and the oozy lemon filling was luscious. It was smooth and silky and had a tart bite that so many lemon fillings lack, which was balanced perfectly by a tower of fluffy, sweet Italian meringue. Man, just writing about them is making me crave a six pack of them.

But, despite the addictive ice cream flavours and amazing choux pastry, the thing that’s most special about Frugii Dessert Laboratory is its owner, Mr Frugii, who is one of the nicest and most lovely people I have ever met.

He spent ages chatting with me about all the secrets to his amazing ice cream (I’ll never tell) and it turns our he’s such a wizard he makes all his own bases, extracts and even chocolate. He extracts the flavours straight from fruits, vegetables and even cocoa beans, many of which he grows himself, like the fejoia. And then he uses them to create his creations which, just like Mr Frugii, make everyone feel happy.

Reviewed by Raffles – Aged 12

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You know that feeling when you want Thai so bad, and then find out that there’s a Thai restaurant boasting two consecutive Chef’s Hats from the Good Food Guide, only five minutes from where you’re staying? I do! And you can bet your life I wasn’t gonna let an opportunity like that slip away. So, I kinda booked us in for dinner.  And by kinda, I mean I made a firm booking at Morks Contemporary Thai Restaurant for four people at 6.30pm. And then reconfirmed it. 

Look, it’s not as cheeky as it sounds. Mum and dad did say we could go wherever we wanted for dinner during our latest stay in Canberra. And by we, they meant me, I’m pretty sure. And yeah, maybe I should have checked if everyone was happy with my choice but, in reality, I did everyone a huge favour and they should be thanking me. Because Morks is banging!!

It’s in a great spot on the sparkly Kingston waterfront and while it’s a little fancy and a bit schmancy, it has a really chill vibe and great music. They even played Hendrix! The staff at Morks were dudes too. And our personal dude gave us some awesome tips on the best things to order. They should give him a pay rise because he nailed it.

We kicked off with Morks signature sweet potato dumplings. The silky-skinned, sweet potato filled flavour bombs were served floating in a fragrant Penang​ curry sauce and were so amazing that everyone in my family had to acknowledge my genius in booking the restaurant. At least they should have.

Then came another signature dish, angel prawns, direct from heaven I think. They’re cooked and served in a rustic pottery dish. Each prawn sits on a base of kaffir lime custard and is drizzled with creamy red curry before having a cute little pottery hat placed on top! It’s very theatrical but so worth it. I could eat 100 of them without blinking.

The Pan roasted Hāpuku with green curry and bamboo shoots was soft, juicy and sweet and as well as the soupy green curry sauce had a great big punch of curry paste slathered on top of each of the fillets. The crunchy addition of bamboo shoots gave it texture and soaked up plenty of flavour from the luscious sauce, which we mopped up with the remains of with crispy paratha roti.

The duck fried rice was well, ducky and delicious with a touch of mint tossed through it to give it freshness and balance the fattiness of the duck. I had to fight my dad for this one, it was so good.

Morks Restaurant is dishing up their own unique take on Thai flavours with a next level twist and I recommend everyone in, or heading to, Canberra should get some Morks on their fork!

You can thank me later.

Reviewed by Raffles – Aged 12

Morks Contemporary Thai
18/19 Eastlake Parade,
Kingston ACT
PH: +61(0) 2 5134 6993

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Raff is never happier than when he’s in a restaurant kitchen, learning tips and tricks about his favourite dishes from his favourite chefs, and pilfering the spoils to stuff down his neck. And Mhu Grob Padt Prik Khing (stir fried crisp pork belly in spicy red curry paste) and Chat Thai Gateway’s Chef Oat are both high on that favourite list.  

So, when Chef Oat offered to teach him how to whip up the spicy dish at home, he practically cartwheeled in to the Chat Thai Gateway’s kitchen, ready to get his wok on.

Thanks to our lovely mutual friends at the Tourism Authority of Thailand, the generous Chef Oat not only took Raff step by step through the process of making the popular Thai favourite at home, but shared his secrets to the best ever pork belly (boil it, dry it, salt it, roast it, fry it), and how to pimp up a can of store bought curry paste for maximum flavour, and to save time on cooking at home.

Padt Prik Khing is a Thai curry cooked and served drier than regular coconut milk based Thai curries. It is strong on spice with a hefty kick of chilli and Thai ginger (galangal) from the paste, so is best served with steamed Jasmine rice.

Here, with his blessing, we’re sharing Chef Oat’s incredible at home recipe for Mhu Grob Padt Prik Khing.

Mhu Grob Padt Prik Khing

May 23, 2020

by Aleney de Winter

Cuisine Thai

Category Asian food Recipes

Ingredients

• 500gm pork belly
• 1 cup green beans (cut into 3cm batons)
• 2 tbsp pork crackling
• 1 tbsp dried shrimp
• 2 tbsp red curry paste
• ½ tbsp palm sugar
• 1-2 tbsp water
• 1 stem of Lemon grass, finely diced
• 1 tbsp of finely diced galangal
• 1 tbsp whole white peppercorns
• 1 tbsp roasted coriander seeds
• Kaffir lime skin (optional, if available)
• 1 tbsp salt
• Kaffir lime leaves
• 1 red chilli sliced

Instructions

1. Boil the pork belly for 15 minutes until the skin is translucent.
2. Place on rack for 30 minutes and allow to dry.
3. Brush the pork skin lightly with vinegar and rub with salt. Let it rest for another 15 mins.
4. Heat oven to 200 degree Celsius.
5. Place in a roasting pan in the oven for an hour or until crisp and brown
6. Remove from oven and pan fry the skin side. Set aside to cool, then slice.
7. In a mortar and pestle, pound dried shrimp.
8. Add pork crackling and pound until coarsely fine but not powdery, then set mix aside.
9. In the mortar and pestle pound lemongrass, galangal, whole pepper corns, roasted coriander seeds and kaffir lime skin into a paste.
10. Add the palm sugar and curry paste, and pound until blended.
11. Heat oil in wok and stir fry paste and fish sauce to remove moisture
12. Add the dried shrimp and pork crackling, then set aside
13. In the wok add a touch of oil and cook beans and pork for a minute to heat through.
14. Reintroduce curry paste and fresh chilli
15. Serve topped with finely sliced kaffir lime leaves and a side of steamed rice.

Tags

Asian food,

asian recipes,

sydney dining,

Thai food

© 2021 copyright www.boyeatsworld.com.au

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A virtual visit to South Africa calls for more South African snacks. Because we can’t possibly head on safari or visit all out favourite haunts without bringing our tastebuds along for the ride. And with a 2pm AEST start for today’s sofa safari, coinciding with afternoon tea, we thought it was time to whip up a big batch of  Hertzoggies, the kids’ new favourite sweet treat.

These old-school tartlets date back to the 1920’s when supporters of the then South African Prime Minister and Boer War General J. B. M. Hertzog, better known as Barry to his mates, invented the Hertzoggie cookie (Hertzogkoekie in Afrikaans), which is actually more of a tartlet, but that’s just semantics.

We had our first taste of South African Hertzoggies completely by accident in a café near the colourful Bo Kaap district in Cape Town, where we were picking up a few treats for a road trip and spotted the inviting delights. On first bite, the regret that we didn’t buy more was real.

With their fluffy pastry bases, pop of apricot jam and the chewy crunch of coconutty meringue, the Hertzoggies recipe to follow is as much about texture as taste.

Usually devoured with a cup of tea or served up as a dessert during Eid in the Cape-Malay community, Hertzoggie cookies are still popular across South Africa today. Because they’re freaking amazing.

Want to try them? Here’s our South African Hertzoggies recipe! Easy to make. Even easier to eat!

South African Hertzoggies

May 15, 2020

by Aleney de Winter

Cuisine South African

Category Africa African Food Recipes

Ingredients

• *For the pastry:*
• 2 cups of self-raising flour
• 1 teaspoon of baking powder
• 150gm castor sugar
• A pinch of salt
• pinch of nutmeg
• ½ cup of cubed butter
• 3 egg yolks
• 1 tablespoon cold water
• *For the filling:*
• 3 large egg whites
• 1 cup of castor sugar
• ½  tsp of vanilla essence
• 2 cups of desiccated coconut
• ½ cup apricot jam

Instructions

1. Preheat oven to 180 °C.
2. Grease a mini muffin baking tray.
3. Sift the flour, baking powder, nutmeg and salt into a large mixing bowl
4. Add the castor sugar and cubed butter, massaging the butter in to the flour mix until it forms fine crumbs.
5. Add eggs and mix, adding a touch of water if needed, to bring the dough together.
6. Knead the dough on a clean floured surface until smooth, then roll in a ball and cover in a bowl to rest for about 20 minutes.
7. In a separate bowl, whisk the egg whites to soft peak stage, then incorporating the vanilla essence and sugar in stages until it reaches glossy firm peaks.
8. Carefully fold in the coconut and set aside.
9. Press pastry mix directly into each of the muffin trays so that each tray is filled with a 5mm thick base
10. Add two teaspoons of jam onto the pastry, then top each with the meringue mixture.
11. Pop the tarts into the oven and bake for 25 minutes until the tops are crisp and golden.
12. Allow to cool slightly, then carefully lift them out the tray and onto a cooling rack.

© 2021 copyright www.boyeatsworld.com.au

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