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True coffee at Melbourne Central with Plantation

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Welcome the Caffeine King to Melbourne Central. Another installment of the empire behind St Ali….is this Sensory Lab outpost.

plantation coffee cupThis time he’s headed upstairs to Melbourne Central’s new level two Dining Hall, opening specialty coffee outlet Plantation. While coffee connoisseurs can expect a new experimental coffee encounter, others will relish this convenient pre-work or mid-shop high-class coffee stop.

You’ll arrive at an eight-metre long coffee bench with distinct ‘order here’ and ‘collect here’ stations. With a selection of single-origins on offer, a little chalkboard signals the days brew – today, a Nicaragua Cup of Excellence Lot # 13 La Bendicion. Expect unique brewing methods, Plantation housing both a customized cold drip coffee wall and Uber Boiler for a pour over station. Invited to lift the lids on glass cloche jars at the ‘aroma’ station, they also do cold drip coffee in takeaway bottles that is, coffee extracted over several hours. A La Mazacco FB70 waits in the wings for espresso lovers.

As for the design, thank The Design Collective’s Jennifer Lowe and Brooke Thorn and Foolscap Studio’s Adele Winteridge. That lush green fern is an instant eye-catcher. Decorative metalwork and a dark timber and tiled shopfront mimic colonial-style architecture while under foot; a bright red and white checked floor alludes to the shaded balconies of plantation houses.

Invited to re-create the ‘boutique’ coffee experience at home – they sell a range of Hario specialty brewing equipment (all the way from Japan), packaged coffee blends and single origin beans.

Find fuel in fresh salads, sandwiches and pastries (baked on site) as friendly, knowledgeable coffee consultants help with coffee speak.

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Easy and Delicious Butternut Squash Chili – Clean Eating Recipe

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My husband and I recently decided to try eating better by incorporating healthier carbs into our diets and getting rid of excessive amounts of grains, etc. There is currently no bread whatsoever in the kitchen. How weird. Weird but really nice! One of the new meals we’ve tried that really stood out for flavor was this Easy and Delicious Butternut Squash Chili. Check it out below, and leave a comment about how it turned out for you!

Butternut Squash Chili

Keto recipes, clean eating

 

Serves 8. prep time: 30 min. total time: 1 hour

Ingredients

3 tbsp avocado oil, divided

1 large yellow onion, chopped

1 large carrot, chopped

2 large stalks celery, chopped

1 1/4 tsp sea salt, divided

3/4 tsp ground black pepper, divided

1 small jalapeno chili pepper, seeded and diced

3 cloves garlic, minced

4 cups   peeled, seeded, and diced butternut squash (abo 1 medium squash)

1 1/2 lb  ground beef

1 tbsp each ground cumin and dried oregeno

4 tsp chile powder

1 tsp smoked paprika

2 14-oz BPA-free cans fire-roasted diced tomatoes

1 cup chicken broth

optional toppings: sliced green onion, shredded cheddar, chopped avocado, fresh cilantro

keto diet

Instructions

1. In a large dutch oven on medium, heat 2 tbsp oil. Add onion, carrot, celery and 1/4 tsp each salt and pepper: cook, stirring occasionally, until tender, about 6 minutes. Stir in jalepeno and garlic: saute 2 minutes. Add remaining 1 tbsp oil, squash and 1/4 tsp each salt and pepper: cook, stirring, 1 minute.

2. Add beef, cumin, oregano, chile powder, paprika, and remaining 1/2 tsp salt; cook, stirring to combine and break up meat until beef is cooked through, 5 to 6 minutes. Pour in tomatoes and broth. Increase heat to medium-high; bring to a boil, scraping any browned bits from the bottom. Reduce heat to low, cover and simmer 20 minutes, stirring once or twice.

3. Garnish with optional toppings of choice. Or let cool then cover and refrigerate for up to 3 days.

other recipes to try:

The Frittata: a Simple Taste of Italian Elegance

7 Keto Coffees to Kickstart Your Day

 

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The Perfect Winter Lunch: Spicy Chicken Noodle Soup

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Spicy Chicken Noodle Soup

The (colder) winter is here, diets are in and morale is low. The solution: a nice tasty bowl of delicious soup that is both easy to make and a reminder of those exotic holidays spent abroad.

Ingredients

2 tbsp tamarind paste

4 red Thai chillies, finely chopped

2 cloves garlic, crushed

2.5cm/1-inch piece Thai ginger, peeled and very finely chopped

4 tbsp fish sauce

2 tbsp palm sugar or caster (superfine) sugar

8 lime leaves, roughly torn

1.2 litres/2 pints/5 cups of chicken stock

350 g/12 oz boneless chicken breast

100 g/3 ½ oz carrots, very thinly sliced

350 g/12 ozsweet potato, diced

100 g/3 ½ oz baby corn cobs, halved

3 tbsp fresh coriander (cilantro), roughly chopped

100 g/3 ½ oz cherry tomatoes, halved

150 g/5 ½ oz flat rice noodles

Fresh coriander (cilantro), chopped, to garnish

Instructions

1. Place the tamarind paste, Thai chillies, garlic, Thai ginger, fish sauce, sugar, lime leaves and chicken stock in a large preheated wok and bring to the boil, stirring constantly. Reduce the heat and cook for about 5 minutes.

2. Using a sharp knife, thinly slice the chicken. Add the chicken to the wok and cook for a further 5 minutes, stirring the mixture well.

3. Reduce the heat and add the carrots, sweet potato and baby corn cobs to the wok. Leave to simmer uncovered, for 5 minutes, or until the vegetables are just tender and the chicken is completely cooked through.

4. Stir in the coriander (cilantro), cherry tomatoes and noodles. Leave the soup to simmer for about 5 minutes, or until the noodles are tender. Garnish and serve hot.

My Tip

Tamarind paste is produced from the seed pod of the tamarind tree. It adds both a brown colour and tang to soups and gravies. If unavailable, dilute molasses (dark muscovado) sugar or treacle with lime juice.

Bon appetite and be sure to let us know how the recipe turned out for you in the comments’ section below.

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10 Weird Foods You’ve Never Heard Of

theagendadailypr@gmail.com'

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In case you’re traveling somewhere soon, be on the lookout for weird foods. Here are 10 you’ve never tasted before.

1. Khash – Middle East, East Europe and Turkey

 

A pretty gruesome little dish made up of stewed cows feet and head. It was once a winter comfort food but is now considered a delicacy. I’m sure it’s fine, so long as you don’t mind that grinning skull staring at you through its cold dead eyes.

2.Tuna Eyeballs – Japan

Weirdest Foods From Around the World

 

Although it sounds nasty, apparently it’s rather tame, tasting pretty similar to squid or octopus. None of the gunk you’d normally associate with slicing up eyeballs then?

3. Hákarl – Iceland

The rotting carcass of a Greenland or basking (Somniosidae) shark. It’s buried underground in a shallow pit and pressed with stones so the poisonous internal fluids that allow it to live in such cold waters can be drained out making the meat safe to eat. After this it’s hung out to dry before being cut into strips and served. With a smell that’s described as ammonia-rich and a strong ‘fishy-flavour’, it was described by Anthony Bourdain as “the single worst, most disgusting and terrible tasting thing” he’d tried.

4. Century Egg / 100 Year Old Egg / 1000 Year Old Egg – China

Yeah, OK, it’s neither a century nor a millennium old, but this egg is pretty rotten. After being preserved in a mixture of clay, ash and quicklime for a few months, the yolk turns a dark green or even black and slimy while the white turns to a dark brown translucent jelly. Apparently it smells strongly of sulphur and ammonia, but tastes like a hardboiled egg… until you breathe out that is.

5. Jing Leed (Grasshoppers) – Thailand

Weirdest Foods From Around the World

 

So, yes, this is a big old grasshopper seasoned with salt, pepper power and chilli and fried in a big wok. Tastes a little like hollow popcorn skin… except a little juice squirts out when you bite into it… nice.

6. Wasp Crackers – Japan

Weirdest Foods From Around the World,Wasp crackers – Japan

Yep, you guessed it, it’s a biscuit filled with wasps. Think chocolate chip cookies, only the insects replace the choccy chips. Apparently the digger wasp, which the biscuit contains, has a pretty mean sting. I wish your tongue good luck.

7. Fried Spider – Cambodia

 

Fried spider is a regional delicacy popular in the Cambodian town of Skuon, prepared by marinating it in MSG, sugar and salt and then frying it in garlic. Apparently it has more meat on it than a grasshopper, but also has brown sludge in the abdomen, which consists of mainly innards, eggs and excrement. Yum.

8. Witchetty Grub – Australia

Weirdest Foods From Around the World,Witchetty grub – Australian

Part of the Australian ‘bushmeat’ family, this was another staple of Indigenous Australians in the desert. These can either be eaten raw, when it tastes like almonds, or lightly cooked, where its skin crisps like roast chicken and its insides take on the look and consistency of scrambled egg.

9. Bird’s Nest Soup – Southeast Asia

Weirdest Foods Around the World

This Asian delicacy is made from the nest of the swiftlet bird, who instead of collecting twigs for its bed, builds it out of its own gummy saliva, which goes hard when exposed to air. Usually the built high up on cliff faces, harvesting them is a dangerous business and many people die each year. Whether its ‘rubbery taste’ is worth this human sacrifice, I’ve yet to find out.

10. Southern Fried Rattlesnake – United States

weirdest foods

A favourite in the Southwestern United States, it’s said to taste a little like frogs legs. Experts advise boiling the meat off the bones before dipping in egg and covering in seasoned salt mix, flour and breadcrumbs. Deep fat fry and munch away.

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