Welcome the Caffeine King to Melbourne Central. Another installment of the empire behind St Ali….is this Sensory Lab outpost.
This 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.
Cozy Up with These DIY Fall Drinks
Autumn is so exciting! It’s chilly, pretty, and awesome. Warm sweaters, cozy reading socks, and delicious hot autumn drinks. Nothing feels cozier than curling up with a hot cup of your favorite fall drink under a warm throw and not feeling guilty about staying inside because, well, it’s far too chilly out to be out there. So here is a list of our favorite, most delicious fall drinks. Enjoy!
Decadent Nutella Hot Chocolate *Crock Pot
- 6 1/2 cups skim milk
- 1 can sweetened condensed milk
- 1 T vanilla
- 1/4 cup cocoa
- 1 cup Nutella
- 1/4 tsp salt
Combine all ingredients in the Crock Pot and cook on low for 2 hours. For a less sweet, more milky version, add 1 to 2 cups more skim milk.
Pumpkin Spice Coffee
- Brewed Coffee
- 1 T Pumpkin pie filling
- Pumpkin pie spice to garnish
- Vanilla creamer
Mix pumpkin pie filling and a splash of vanilla creamer to taste with cup of brewed coffee. Add whipped cream and pumpkin pie spice to garnish as desired. Enjoy!
Read Next: 50 Warm and Cozy Fall Dinner Recipes
CARAMEL APPLE CIDER
- 4 cups apple cider
- 2 tsp vanilla
- 1 tsp apple pie spice
- 1/4 cup caramel
- cinnamon stick (optional)
Cook to simmer and serve!
Salted Caramel Mocha
- Mocha latte k-cup kit from Starbucks
- Sea salt
- Caramel Sauce
- Turbinado sugar (for garnish
Add a dash of sea salt and caramel sauce to Starbucks mocha latte k-cup kit. Garnish with whipped cream and turbinado sugar as desired. Enjoy!
Read next: Easy and Delicious Butternut squash Chili
Easy and Delicious Butternut Squash Chili – Clean Eating Recipe
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
Serves 8. prep time: 30 min. total time: 1 hour
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
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 Perfect Winter Lunch: 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.
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
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.
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.