tag:blogger.com,1999:blog-34062354223515488132024-03-19T22:08:44.099+11:00Melbourne LarderMelindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.comBlogger204125tag:blogger.com,1999:blog-3406235422351548813.post-68785097797555610092010-10-05T20:23:00.007+11:002010-10-05T21:52:38.870+11:00My chocolate cake quest continues<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTp1szDXlsjtdVetTVX4ZySyxJQeNd0n7Id7FEnrr0tdbvht1yP43k2ga_3kjCHOt6q4MzMCAEEW9Nl7KpCHpQCqIYsYqUUegp2rz3ainSPOHGuCzOvOAC0-5sdsFB9i4XpT2IVY17dKy/s1600/IMG_0497.JPG"><img id="BLOGGER_PHOTO_ID_5524511492729115362" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTp1szDXlsjtdVetTVX4ZySyxJQeNd0n7Id7FEnrr0tdbvht1yP43k2ga_3kjCHOt6q4MzMCAEEW9Nl7KpCHpQCqIYsYqUUegp2rz3ainSPOHGuCzOvOAC0-5sdsFB9i4XpT2IVY17dKy/s320/IMG_0497.JPG" border="0" /></a><br /><br />I cannot resist a chocolate cake recipe. Just when I think it is not possible to add yet another one to my burgeoning files - there must be at least 100 chocolate cake recipes already there - along comes a new one.<br /><br />My latest cake recipe comes from New Zealand food writer and author Annabel Langbein. My friend John, a secret foodie at heart, has discovered Annabel through her series screening on ABC 1, and he kindly sent me a link to her website, thinking I would enjoy it. And I have. Annabel has travelled extensively and written 10 cookbooks, one of which, Assemble - Sensational Food Made Simple, won the Gourmand World Cookbook Award for "Best in the World for Easy Recipes".<br /><br />Annabel also features recipes on her website, one of which is for <a href="http://www.annabel-langbein.com/kitchen_recipe_view.php?cid=27&rid=104">"Magic Chocolate Cake and Chocolate Ganache". </a>This is a brilliant cake, which can be made either as one large cake, two medium cakes, or 10 small ones. It has a reasonably long list of ingredients but you throw them into a food processor, whiz for 30 seconds, pour into a cake tin and then bake, making it possibly one of the easiest cakes ever to make. As Annabel notes in her recipe introduction, "If you have never made a cake before, let this be your first. It is so simple and the results are satisfyingly impressive."<br /><p>The secret ingredient in this mix is 100g grated carrot (or pumpkin), which adds a lovely moistness to the cooked texture. It also has mixed spice, cinnamon, golden syrup and espresso coffee, which sounds like a lot of flavours to pack into one cake but it really works, adding a lovely spicy undertone to the chocolate notes. I encourage you to head over to Annabel's website to check out this cake recipe, as well as the other recipes and features.<br /></p>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com8tag:blogger.com,1999:blog-3406235422351548813.post-82927726412148445122010-09-27T17:17:00.006+10:002010-10-05T21:22:56.436+11:00Slice of heaven<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWyu3LyOJm6S3tn5a9ho5N2njCxhxouQT1eKWxNZBUW8mQqG59RbOxLtelWIEKNaK4o9QCfAYWlgGZghx4RRVDqN-bZcIjHzCEBLoDJnCaT_LltdrpSf0bUODfOQWNWhcBF3fTr0cAsd-/s1600/IMG_0500.JPG"><img id="BLOGGER_PHOTO_ID_5524505486090992290" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRWyu3LyOJm6S3tn5a9ho5N2njCxhxouQT1eKWxNZBUW8mQqG59RbOxLtelWIEKNaK4o9QCfAYWlgGZghx4RRVDqN-bZcIjHzCEBLoDJnCaT_LltdrpSf0bUODfOQWNWhcBF3fTr0cAsd-/s320/IMG_0500.JPG" border="0" /></a><br /><div></div><br /><div>My family's first stop at the Royal Melbourne Show is always at the Country Women's Association stand for Devonshire tea. Textbook perfect scones, baked fresh that morning by one of the CWA's army of talented bakers, accompanied by a small pot of thick cream and some strawberry jam, is one of life's wonderful little indulgences.<br /><br />This year, I explored the sale stall at the back of the room, with knitted tea cosies, printed tea towels and recipe books all jumbled together. When I picked up <em>The A to Z of Cooked and Uncooked Slices,</em> I knew this was one purchase I had to make. It was impossible to resist seventy pages of good old-fashioned slices, most made with plain ingredients found in any self-respecting country larder, and designed to feed hungry mouths in search of a sweet treat, whether hard-working farmers or children after school.<br /><br />Chocolate, caramel, apricots, cherries, ginger, walnuts, coconut, coffee, dates, hazelnuts, lemon and passionfruit are just some of the stars of this book. The beauty of slices, particularly old-fashioned ones, is that they turn simple ingredients into something special with a minimum of fuss and effort.<br /><br />It was difficult to choose which slice to bake first but I narrowed down my list to those with ingredients I already had in my larder: cherry nut slice and coffee streusel slice. I love the short no-nonsense tone of the recipes, which assumes a large degree of knowledge by the cook (but one that was perfectly in tune with the times - any self-respecting home cook would have known this information). These slices are suitable for a morning tea at home or they can be dressed up and taken out for company - in my case, these slices went perfectly with coffee during half-time at a friend's AFL Grand Final party.<br /><br /><strong>Cherry nut slice</strong><br /><em>Recipe from Isobel Green, Member of Honour, CWA Victoria branch</em><br /><br /><em>Base</em><br />1 cup plain flour<br />1/2 cup icing sugar<br />125g butter<br /><br />Rub butter into flour and sugar and knead well. Press into 18cm x 28cm greased tin.<br /><br /><em>Topping</em><br />Combine 2 eggs and 1/2 cup sugar into a bowl and beat well. Add 1 cup coconut, 30g chopped walnuts or pecan nuts and 30g chopped glace cherries. Add 1/2 cup sifted self-raising flour and mix well. Pour over prepared base and bake in a moderate oven (160 to 180 degrees, not fan-forced) for 25-30 minutes. Ice with pale pink icing (made with 2 cups icing sugar mixed with enough boiling water to be spreadable) and sprinkle with chopped walnuts,</div>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-13967849962634127192010-09-20T13:11:00.004+10:002010-10-05T21:21:08.514+11:00Spring bounty<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLgoCZOUGv1qK4mnOoQjHtRmLgd9as541-jaNak0u8jagnippvGTOzDcGMHa72mr6ETbH-7uOckS-rLLaXw8U4lZmzI91fEkBG1lN-DxFO9UnPzundnU23Rq1UxRY3KnBCUAoOOMG1XLs/s1600/IMG_0476.JPG"><img id="BLOGGER_PHOTO_ID_5524504829587789074" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoLgoCZOUGv1qK4mnOoQjHtRmLgd9as541-jaNak0u8jagnippvGTOzDcGMHa72mr6ETbH-7uOckS-rLLaXw8U4lZmzI91fEkBG1lN-DxFO9UnPzundnU23Rq1UxRY3KnBCUAoOOMG1XLs/s320/IMG_0476.JPG" border="0" /></a><br /><div></div><br /><div>The weather has been wintry but our gardens know that spring is here, with buds and blossom shooting out from trees and spring vegetables appearing in the markets.<br /><br />On a visit to the Victoria Market, I was rugged up in a winter coat and scarf to keep the icy wind at bay, but my trolley was full of spring freshness: sweet corn, asparagus, leeks, baby potatoes, peas, pineapple, strawberries and melons. Normally I rush around the market, my mind racing with ideas, and buy far too much produce that I won't have the time to prepare, or the crowds to devour.<br /><br />But this time I was restrained and concentrated just on dinner, which had all the freshness of spring, even if the gale outside my kitchen window was suggesting a thick soup or stew would be more appropriate. From the meat hall, I found a perfect little spring lamb roast, with a macadamia and sun-dried tomato stuffing, for $12. It roasted in the oven while I steamed baby potatoes and tossed them with some <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Warrnambool</span> butter and home-grown parsley. The final touch was some lightly steamed asparagus and dinner was served - minimum effort and maximum flavour.</div>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-69202250837022336412010-09-07T21:50:00.006+10:002010-10-05T22:05:21.232+11:00Morning sun blazes at night at Nosh's third wine dinnerA boutique Mornington Peninsula vineyard, Morning Sun, was the star of Nosh @ Newport's third wine dinner. The award-winning cool climate wines are produced from two vineyards, located 1km apart, at Main Ridge. The vines are planted on elevated slopes facing the morning sun, which creates a long and even ripening period each day with no direct exposure to harsh afternoon sunlight. The main varieties produced are pinot noir, chardonnay and pinot grigio.<br /><br />At the age of 70, Mario Toniolo fulfilled a childhood fantasy when he began the winery in 1995 and he can still be found pottering around the vineyard most days.<br /><br />The wine dinner began with a wild mushroom soup shot with sherry and goat's cheese croute, paired with a 2009 semillon. The intensely flavoured soup, full of wild forest fungal notes, was nicely balanced by the crisp floral and citrus bouquet of the wine.<br /><br />It was followed by another dish packed full of flavours: crab with celeriac and asparagus remoulade on potato spring onion pancake with hazelnut oil. The 2008 chardonnay matched to this dish was robust enough to stand up to these strong flavours and not be overwhelmed by them.<br /><br />The next dish was a blend of sweet and savoury: a confit duck leg with red quinoa salad, cranberry, brazil nuts and onion jam. The salad was light and fresh but packed full of flavour, aided by fresh parsley and coriander, with the nuts adding a delightful crunch. The matched wine was, naturally, a pinot noir; a classic pairing.<br /><br />Palates were given a break with a sharp and cleansing green tea, vodka and lime granita, before moving onto another main course: beef cheek bourguignon with cauliflower puree and celery watercress salad. The beef cheeks were so tender they flaked at the touch of a fork. A rich, robust shiraz, made with grapes sourced from Heathcote, was a match made in heaven.<br /><br />A farmhouse clothbound cheddar from West Country England was paired with the same shiraz, which worked equally well.<br /><br />The final dish was an unusual, and not entirely successful, dessert of caramel pumpkin pannacotta with ginger and chilli. It paired well with a botrytis from Plunkett but the strong ginger and chilli notes meant this dish would work better as a finale to an Asian-inspired meal.<br /><br />Morning Sun is one of the lesser-known Mornington Peninsula vineyards but it is well worth seeking out to try some of its impressive wines.<br /><br />For more information about Nosh's wine dinners, contact Nosh on 9391 6404.Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-111281463495258052010-06-08T16:53:00.003+10:002010-10-05T20:58:53.452+11:00New York coffee break: Ground Support<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl51M2YwlYMzu8nlmHQ3lRKo5OVHec9hCYB3Tz6HTZuwM2AlaLJ2jqGwofoYqEDrBQbiD3PtgFQXWhaOJPC1xEJdTS52OfahG3Wt8O1Y4hcFOnFh6aU2QNyVrE0IADIqReMr6Slb5OmwU3/s1600/P1000466.JPG"><img id="BLOGGER_PHOTO_ID_5490273242280815090" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl51M2YwlYMzu8nlmHQ3lRKo5OVHec9hCYB3Tz6HTZuwM2AlaLJ2jqGwofoYqEDrBQbiD3PtgFQXWhaOJPC1xEJdTS52OfahG3Wt8O1Y4hcFOnFh6aU2QNyVrE0IADIqReMr6Slb5OmwU3/s320/P1000466.JPG" border="0" /></a><br /><br /><br /><p>Shopping and sight-seeing around SoHo can be a serious and time-consuming business, so a decent coffee stop is very welcome. And Ground Support in West Broadway is just the ticket.</p><p>Light, airy and open, Ground Support was once an art galley and funky artwork still adorns its walls. It attracts a mixed crowd of locals and tourists, who cram inside at rough wooden tables, or spill outside into the adjoining courtyard. </p><p>A smooth cafe latte is strong and nutty, or there's single-origin Chemex drip coffee or cold-brew iced coffee. Sandwiches are artfully wrapped in brown paper tied with string and are big enough to share between two.</p><p><em>Ground Support<br />399 West Broadway (Spring St)<br />SoHo</em><br /></p>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-82036726760659240872010-06-01T22:08:00.006+10:002010-07-05T14:13:28.728+10:00New York coffee break: 88 Orchard<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRrb3X_mmRfd6F8fAWWEbrX467dpdcG48TgLzLz-j0KekPW1S8BDacpd3jwAEG4z8XNrW_PhAdr7a0fZmzkkW0koeXhU5NddOBFhe1QZSviy2vkhEzawTJvcmNoCc4Tc5gYz2KmodDZSr/s1600/P1000449.JPG"><img id="BLOGGER_PHOTO_ID_5481094438992868418" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLRrb3X_mmRfd6F8fAWWEbrX467dpdcG48TgLzLz-j0KekPW1S8BDacpd3jwAEG4z8XNrW_PhAdr7a0fZmzkkW0koeXhU5NddOBFhe1QZSviy2vkhEzawTJvcmNoCc4Tc5gYz2KmodDZSr/s320/P1000449.JPG" border="0" /></a><br /><br /><br /><p>While waiting for our tour of the Lower East Side Tenement Museum, we stumbled across 88 Orchard, a little cafe on the corner of Orchard and Broome Streets in the Lower East Side. Once one of the most miserable areas in New York, its tenements crowded with recently arrived migrants, this little pocket is now gentrified, with cafes and expensive clothing stores occupying the ground floors of renovated tenement buildings with beautifully artistic and decorative wrought-iron balconies and fire stairs. It's difficult to reconcile this pretty area, its streets crowded with expensively dressed locals and tourists, with the misery experienced by some of the migrants who moved here in the 1800s. (If you are visiting New York, I highly recommend a visit to the Lower East Side Tenement Museum - one of the highlights of our trip).</p><p>88 Orchard is a two-storey cafe, with the serving area and counter on the ground floor and more tables available downstairs, which was fully occupied by people tapping away on laptops on our visit.</p><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbzlxdQgt3Kd_MOhxQ-qk4NsntniFwFy58HoLRhl3zkzmbFgdRMVNLPnAH8qY1Lw6oETvCq_wW3G6bx_7T8_ow92TncH9kLqMssOrVRfRnLHzoLP1FD7JLaSr462JoQi1XARr6l2ceMn8/s1600/P1000450.JPG"><img id="BLOGGER_PHOTO_ID_5481094453644019858" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbzlxdQgt3Kd_MOhxQ-qk4NsntniFwFy58HoLRhl3zkzmbFgdRMVNLPnAH8qY1Lw6oETvCq_wW3G6bx_7T8_ow92TncH9kLqMssOrVRfRnLHzoLP1FD7JLaSr462JoQi1XARr6l2ceMn8/s320/P1000450.JPG" border="0" /></a></p><p>The coffee is served in coloured mugs that are more like tea-cups than coffee cups. Our cafe lattes had a chocolatey aroma and the milk was creamy. The sandwiches and salads looked enticing but we didn't have time to eat before our tour. This is a good little cafe to pass the time while waiting to visit the museum.</p><p><em>88 Orchard Cafe<br />88 Orchard St (at Broome St)<br />Lower East Side</em></p>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com3tag:blogger.com,1999:blog-3406235422351548813.post-67142026683339795642010-05-27T14:34:00.009+10:002010-07-05T14:14:27.953+10:00New York coffee break: Iris Cafe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRHzE3yPho5fOzCQLvM8R_mATuKtZDUo7oQOPNTvJIxSRIUMhZZrHuHR4OU70KWFq-Mb3qCzQmlh-fI5X6L4UCYFpfeFwDOPZVd8nxECqs1j8XCQOcFPYrRD52BRiCKLPGjemCmBjOUEE/s1600/P1000391.JPG"><img id="BLOGGER_PHOTO_ID_5480913851073423970" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRHzE3yPho5fOzCQLvM8R_mATuKtZDUo7oQOPNTvJIxSRIUMhZZrHuHR4OU70KWFq-Mb3qCzQmlh-fI5X6L4UCYFpfeFwDOPZVd8nxECqs1j8XCQOcFPYrRD52BRiCKLPGjemCmBjOUEE/s320/P1000391.JPG" border="0" /></a><br /><br />Iris Cafe is a perfect little neighbourhood cafe. Situated in a pretty corner of Brooklyn Heights, with tree-lined streets of beautiful old brownstones, Iris's little shopfront windows almost blend into the surroundings.<br />Although the Brooklyn-Queens Expressway is just behind this residential pocket, it is a quiet area and the traffic noise is just a low buzz in the background.<br /><br />Inside, the French-accented decor is perfectly suited to the pressed metal ceiling and exposed mellow brick walls. Gilt frames hold blackboards featuring the menu, while the subtle yet pretty burgundy-brown striped laminate on the tables proves that practicality doesn't have to be ugly. Artworks includes artisan black-and-white photos of busy hands, kneading bread and holding grapes or quiche.<br /><br />The simple menu focuses on breakfast and lunch dishes. Maple granola is crunchy and sweet, while the egg salad baguette is stylishly wrapped in brown paper tied with string. The salad is fresh, with plenty of egg mixed with tangy mayonnaise and lettuce. A highlight is the sticky cinnamon bun: soft bread loaded with plenty of cinnamon flavour but it is not tooth-achingly sweet.<br /><br />Cafe lattes are served in huge cups almost the size of soup bowls. Thankfully, the lattes are made with double shots, so there is a good taste of strong espresso, which is not overwhelmed by the milk.<br /><br />Iris Cafe is a perfect little neighbourhood cafe. Another homely touch is added by the "Please place your dishes here" sign in the corner (where patrons dutifully deposit their dirty crockery). If I could replicate one New York cafe in its entirety back home in Melbourne, it is this one. If you're planning on walking the Brooklyn Bridge to Manhattan, allow an extra hour and come here first for breakfast or lunch. You won't be sorry.<br /><br /><em>Iris Cafe<br />20 Columbia Place (Joralemon St)<br />Brooklyn Heights, Brooklyn</em>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com1tag:blogger.com,1999:blog-3406235422351548813.post-82248229313675595142010-05-24T17:23:00.008+10:002010-06-20T12:56:52.777+10:00New York review: Bubby's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gTUgnwZo9LqcUQ_PWDfasOjmTCVy7puDv00XSM3qUChpMUPJt-1KGJwUb5PQQzlX7il8mJQko0QkdhZOQXkC_jsFZW3Eeh1vb2nGjUrNU7VkvqbzhMOppzJJ21O4O5s2dzkfAgyo-lH8/s1600/P1000278.JPG"><img id="BLOGGER_PHOTO_ID_5481091517752871810" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6gTUgnwZo9LqcUQ_PWDfasOjmTCVy7puDv00XSM3qUChpMUPJt-1KGJwUb5PQQzlX7il8mJQko0QkdhZOQXkC_jsFZW3Eeh1vb2nGjUrNU7VkvqbzhMOppzJJ21O4O5s2dzkfAgyo-lH8/s320/P1000278.JPG" border="0" /></a><br /><p>Honest home-style cooking might not sound like the best enticement for a cafe but Bubby's proves there is a market for food that combines the best of home cooking with a chef's flair.</p><p>Brunch is the main attraction at Bubby's in Tribeca (there is also an outlet in DUMBO, Brooklyn). With just 100 seats, chef Ron Silver says Bubby's still manages to serve brunch to more than 1400 people each weekend, whether they are locals, celebrities or tourists.</p><p>The menu's focus is on American cookery from every region. Ron Silver says he has collected recipes over the years, many of which are family heirlooms handed down for generations. "My goal has been to create, with a few changes, home cooking the way I remember it from my childhood," he writes in his <em>Bubby's Brunch Cookbook.</em></p><p>The breakfast menu includes Bubby's famous sour cream pancakes, wild Maine blueberry pancakes, egg dishes using free-range eggs from Shady Maple Farm, Anson Mills whole hominy organic Carolina grits and homefries. </p><p>We opt for two plates of Bubby's Breakfast: two eggs, homefries or grits, bacon and toast. The servings are huge, with four pieces of toast, but the food is well-cooked and delicious. The grits are satisfying smooth while the homefries are tasty and crispy. It is an excellent way to start the day and it's easy to see why Bubby's has been embraced by locals since it opened in 1990.</p><p>Best of all, you can buy Bubby's Brunch Cookbook or Bubby's Homemade Pies on your way out and recreated your own little piece of Bubby's at home.</p><p><em>Bubby's, 120 Hudson St, Tribeca<br />Tue-Sun open 24 hours (Sat and Sun brunch 9am-4pm)<br />Mon open until midnight</em></p>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-48908857585093897392010-05-21T06:57:00.008+10:002010-06-10T21:08:19.616+10:00New York coffee break: Maialino<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifr5TVGDnFc2KJX_jKQ_HlG-23ONRzhyStkUMs2OTZDdw6nSBW7FspKRlPDKRWXpx4n4dib4mP7derM9oZ-ZQBsNDkYKico7YE6UQZmCeJBau9DRVJDYsCgLMKJlA5QoS4IMZG15vIJrL0/s1600/P1000266.JPG"><img id="BLOGGER_PHOTO_ID_5481001359728708514" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 274px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifr5TVGDnFc2KJX_jKQ_HlG-23ONRzhyStkUMs2OTZDdw6nSBW7FspKRlPDKRWXpx4n4dib4mP7derM9oZ-ZQBsNDkYKico7YE6UQZmCeJBau9DRVJDYsCgLMKJlA5QoS4IMZG15vIJrL0/s320/P1000266.JPG" border="0" /></a><br /><br />If you want glamour with your coffee, Maialino is the place to go. Located inside the Gramercy Park Hotel, opposite the fenced, pretty and private Gramercy Park (only people residing around the park have a key), Maialino is a Roman-style trattoria that is winning plaudits for its food.<br /><br />The long angular space, which opens off the hotel's lobby, has bay windows overlooking the park. There is an elegant bar, with rustic wooden tables and weathered floorboards, while things are a little more upmarket in the back section, where the tables are covered in cloths. The separate stations for bread, salumi, cheese and dessert are buzzing with busy waiters.<br /><br />Although more known for its food, Maialino takes its coffee seriously. There is a pour-over drip bar set-up in the morning, while espressos and cafe lattes are served all day. Late on a Thursday afternoon, the bar area is filled with suits drinking wine, and the back restaurant section is almost full.<br /><br />While we wait for coffee, a waitress brings us a complementary basket of grissini, olive rolls and sourdough bread, along with a bowl of fruity olive oil. The cafe lattes, served in large mugs, arrive shortly afterwards. Adorned with a perfect rosetta, the lattes are creamy but have a strong and chocolatey afterkick of caffeine.<br /><br />Maialino is definitely worth a visit if you're in the area; next time we'll allow more time and make sure we stay for food as well.<br /><br /><em>Gramercy Park Hotel<br />2 Lexington Ave, New York<br /></em><a href="http://www.maialinonyc.com/"><em>http://www.maialinonyc.com/</em></a>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-7845158920144184362010-05-20T18:57:00.011+10:002010-05-27T22:01:56.552+10:00Absolute Bagels - an absolute must in New York<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldVES4v17kuGpsxUeKyqc0CHUAzSvem7by78N5UFG_yG2X39uwZNVUfijnIlvNyygXpSXK8foczckBLXILcHL6en6zRs9QltkIkw36DLgDrqEgMOFBuh6fB0Sj-YziUmLI2yfK3i2fi7G/s1600/P1000089.JPG"><img id="BLOGGER_PHOTO_ID_5473279232962995778" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldVES4v17kuGpsxUeKyqc0CHUAzSvem7by78N5UFG_yG2X39uwZNVUfijnIlvNyygXpSXK8foczckBLXILcHL6en6zRs9QltkIkw36DLgDrqEgMOFBuh6fB0Sj-YziUmLI2yfK3i2fi7G/s320/P1000089.JPG" border="0" /></a><br /><br />Although bagels were invented in Europe, they are synonymous with New York and it's worth seeking out some local examples while visiting.<br /><br />While many bagels are just baked, New York bagels are boiled first, then baked, and they come in many varieties: plain, poppy seed, sesame seed, cinnamon and blueberry are just some of the versions on offer.<br /><br />Debate over where to get the best bagels in New York is fierce and H&H Bagels on the Upper West Side is usually named as one of the contenders. We did visit H&H and got a cinnamon bagel to munch on as we headed to Joe's for a coffee and then to Central Park. The downside at H&H for us was that their bagels are served unfilled (all the better to go with the feast of goodies available from Zabar's across the road), but we wanted ours ready to go.<br /><br />Absolute Bagels at 2708 Broadway (between 107th and 108th Streets) on the Upper West Side was recommended to us. A short subway ride from our Midtown hotel got us there at 9.30am, where we found all nine tables packed, along with a queue and a regular stream of take-away customers. Fortunately service is quick and turn-over is high and we snagged a table before we even had a chance to order our bagels. I chose the quintessential New York bagel: a lox smear (cream cheese mixed with smoked salmon), while Adam opted for bacon and cheese.<br /><br />The bagels have great vertical height and are evenly balanced between the bagel layer and the smear, which is a misleading name - this was a huge hunk of smooth cream cheese, mixed with very finely chopped smoked salmon. The bagels have a crispy surface but are soft and chewy inside and a delight to eat. Adam enjoys his bacon and cheese bagel, but I found the orange-coloured small dices of cheese off-putting.<br /><br />Service is brisk, bordering on curt, and it pays to know what you are after before you get in the queue, but the dumb questions from bagel novices such as ourselves were answered patiently and our bagels were ready in double-quick time. The internet is littered with reviews naming Absolute Bagels as the best bagels in New York. We didn't try any others to compare but we were completely satisfied and this will be one of the first visits on our next trip.<br /><br /><em>Absolute Bagels<br />2708 Broadway (between 107th and 108th Streets)<br />Upper West Side</em>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-47269529919255792042010-05-19T19:52:00.008+10:002010-05-27T21:56:09.909+10:00New York coffee break: Think Coffee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUdUQD-Tf7C5phzzSnX3AuoVRlxhCmjM8UbyLizZQXP_xLCY8ChkOMgpxutWPBigPGMJBdJbMs-32TmRx7l8uxah0WayVcNIUP3z-tEG30Ej2tcau1r2qMEBEgDf5Pbb8eSYCqVldocj5/s1600/P1000164.JPG"><img id="BLOGGER_PHOTO_ID_5473278093790948194" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUdUQD-Tf7C5phzzSnX3AuoVRlxhCmjM8UbyLizZQXP_xLCY8ChkOMgpxutWPBigPGMJBdJbMs-32TmRx7l8uxah0WayVcNIUP3z-tEG30Ej2tcau1r2qMEBEgDf5Pbb8eSYCqVldocj5/s320/P1000164.JPG" border="0" /></a><br /><br />Think Coffee is a cafe that many university students would love to have as their local. Open from 7am to 11.30pm weekdays (from 8am on weekends), Think's three outlets offer so much more than good coffee made from Fair Trade organic coffee that is roasted in Brooklyn. Wine and beer, cheese platters, a good range of teas, baked goods (including muffins, cookies, brownies, pies and cakes), and a menu featuring sandwiches, salads and soups are all part of Think's package. Events, including art exhibitions and bands, are also held, while barista classes are offered at the Think Lab.<br /><br />Think's outlet at 248 Mercer Street in Greenwich Village is large and packed with students from nearby NYU, many who are busy tapping away on laptops. Others are enjoying a glass of wine at the marble bar area or a coffee while they discuss homework. French club music is playing and the lighting is low, even at 5pm.<br /><br />The barista is slow to make the coffee but he is very careful and precise in his brewing and our cafe lattes are sweet and nutty, with a thick, creamy texture and crema. The atmosphere here is as much an attraction as the coffee and you may find yourself lingering much longer than you planned.<br /><br /><em>Think Coffee<br />248 Mercer Street (West Fourth Street), Greenwich Village<br />1 Bleecker Street (the Bowery), NoHo<br />123 Fourth Avenue (East 12th Street), Greenwich Village<br />thinkcoffeenyc.com</em>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-23663510528602459742010-05-17T14:51:00.008+10:002010-05-27T21:41:30.814+10:00New York institution: Katz's Deli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfkgwQdvkoJ2F4QWRl7K5eatGCXDqrpRonMUQOnxtGqqVzq6kYlkjWawziB2Y21Jz2lKPlaNMJwa2gy7ATTYvI8lDsU7arAkav8CFQUqPkyE4BluHuD0pDCqPo7lq6CNT_DSZEi1pMnL0/s1600/P1000168.JPG"><img id="BLOGGER_PHOTO_ID_5473276994284670018" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRfkgwQdvkoJ2F4QWRl7K5eatGCXDqrpRonMUQOnxtGqqVzq6kYlkjWawziB2Y21Jz2lKPlaNMJwa2gy7ATTYvI8lDsU7arAkav8CFQUqPkyE4BluHuD0pDCqPo7lq6CNT_DSZEi1pMnL0/s320/P1000168.JPG" border="0" /></a><br /><br /><p>Some places become famous and then turn into overpriced tourist traps. Listed in guidebooks, they still pack in the tourists but locals shun them.</p><p>Katz's Deli, which has been operating since 1888, is famous and touristy (especially since it was the venue for Meg Ryan's famous scene in <em>When Harry Met Sally</em> - the table where the scene was filmed is marked with a sign) but there's also a large number of locals who visit here too. </p><p>When you arrive, you are given a little ticket that you need to hang onto, as you'll need to show it to the cashier when you exit. You can line up at the long cafeteria-style bench, where up to 10 men are kept busy slicing and chopping meat and preparing sandwiches, or you can sit at a table and get wait-service. The room is vast and the decor is minimal: stark white lighting, plain laminated tables and walls adorned with photos of celebrities who have eaten here over the years.</p><p>We sat at the wait-service tables and were very quickly served with a complimentary plate of pickled dills and cucumbers. Adam opted for the half-sandwich (pastrami) and soup (split pea), while I chose the Reuben.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0e5WtYM07oiEnHpDhFbkj4b8rLxVphO_nFciUTf6wBOwBiBZtXkoiWFxa2AbFhdg3dqX0qIeMpaIrrMFK98dbIDZI1lv2USe7M4n6ui55PhD2vGkzZbGZTbYGD2UcF7Nw1PeO8OyyU-tg/s1600/P1000167.JPG"><img id="BLOGGER_PHOTO_ID_5473276984475575826" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0e5WtYM07oiEnHpDhFbkj4b8rLxVphO_nFciUTf6wBOwBiBZtXkoiWFxa2AbFhdg3dqX0qIeMpaIrrMFK98dbIDZI1lv2USe7M4n6ui55PhD2vGkzZbGZTbYGD2UcF7Nw1PeO8OyyU-tg/s320/P1000167.JPG" border="0" /></a></p>The split pea soup arrives quickly. It's a huge bowl - a meal in itself - and is impressively thick and full of flavour. Katz's boasts that its sandwiches are "the largest and best you'll ever try ... we dare you to finish one." It's no idle boast: even a half-serve of the famous pastrami sandwich is almost too much. Two thick slices of fresh rye bread are kept apart by a 10cm stack of thick, juicy pastrami slices. The Reuben is even bigger, piled with corned beef, melted Swiss cheese and sauerkraut.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn9x72PV9UDfJhX9jf0ygYYPdZ29dVZywTNkfOtOW38elGv63d1zVjHSQQqpaOusLFuLdqznTcHIE5hdfO-7cFai47QHFj_9Ut4fw0nSsN7IvJUNhuHzPkaDkf6KPdH_UyRodyaQALusp/s1600/P1000170.JPG"><img id="BLOGGER_PHOTO_ID_5473277003268266610" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn9x72PV9UDfJhX9jf0ygYYPdZ29dVZywTNkfOtOW38elGv63d1zVjHSQQqpaOusLFuLdqznTcHIE5hdfO-7cFai47QHFj_9Ut4fw0nSsN7IvJUNhuHzPkaDkf6KPdH_UyRodyaQALusp/s320/P1000170.JPG" border="0" /></a><br /><br />This is not the world's greatest food but it does not aim to be. It is well-cooked and well-made deli food and it is a New York experience. We enjoyed our meal and it was great fun to eat at a place we felt we knew because of its reputation (and its film cameo). Of course the serving sizes are totally over the top but that is part of the deal and you can always get your leftovers packed into a doggie bag (although I think they taste best when eaten fresh at Katz's). It's definitely worth placing Katz's on your "to do" list.<br /><br /><em>Katz's Deli<br />205 East Houston St</em>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-88696938302036127552010-05-16T19:54:00.007+10:002010-05-27T16:40:40.581+10:00New York coffee break: La Colombe Torrefaction<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxoAP1PJQnrKGbzEomDpgNs6PBZmJ-xgcOoa0NU13VZOrjCc6x9toW6H2bI08WqfAvSjJzFc6RtTPMg31oAHSX2IJyFJ6O9YgPZITqlb4E3LztGGNsJSxJ66tvRgb6AFESHJdzWn4NY5t/s1600/P1000120.JPG"><img id="BLOGGER_PHOTO_ID_5473274570619701762" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxoAP1PJQnrKGbzEomDpgNs6PBZmJ-xgcOoa0NU13VZOrjCc6x9toW6H2bI08WqfAvSjJzFc6RtTPMg31oAHSX2IJyFJ6O9YgPZITqlb4E3LztGGNsJSxJ66tvRgb6AFESHJdzWn4NY5t/s320/P1000120.JPG" border="0" /></a><br /><br /><br /><p>Coffee is unashamedly the focus in the streamlined and minimalist La Colombe Torrefaction store in SoHo. There's no merchandise and little branding - just slick walls that point customers towards the coffee counter. As owners Todd Carmichael and Jean-Philippe Iberti point out on their website: "[We have] an unapologetic devotion to tradition not trend - a place where taste always trumps novelty."</p><p>La Colombe Torrefaction is a coffee roasting company based in Philadelphia, with a focus on medium and dark roasts. There are two outlets in New York: one in Lafayette St, SoHo, and the other in Church St, TriBeCa.</p><p>In the SoHo store, there are a few seats along one wall but most of the traffic is for take-away. A lot of customers were opting for a coffee that seemed a strange concoction to our eyes: a tall plastic glass filled with black coffee that is topped up with milk and lots of sugar sachets by the customer. We opted for cafe lattes, which were well-made and creamy, although the coffee was surprisingly light for a medium-to-dark roast and is perhaps more suited to an espresso than a milk-based coffee. This area of SoHo seemed a little quieter to us than the areas between West Broadway and Broadway streets, but it is worth seeking out this little shop, especially if you are in the area visiting Balthazar's or the MOMA Design Shop.</p><em>La Colombe Torrefaction<br />270 Lafayette Street (Prince Street), SoHo<br /></em><a href="http://www.lacolombe.com/"><em>www.lacolombe.com</em></a>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-54220510565157164562010-05-14T20:59:00.011+10:002010-06-01T22:08:31.151+10:00New York breakfast: Clinton St Baking Company<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVAouUddIsV6ICunQcL20486KW4J5PF0wrI1m72ZB2tHKLMoD698zDlCeH28PymJ_y11AnbkJzh-DogSD_ZrAf_cXrB_W1VuwApWhp9skbKwnvi7u6ETq_jS-CB7vDpUrJ5DZ7z19Tgcz/s1600/P1000201.JPG"><img id="BLOGGER_PHOTO_ID_5472934388497090386" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGVAouUddIsV6ICunQcL20486KW4J5PF0wrI1m72ZB2tHKLMoD698zDlCeH28PymJ_y11AnbkJzh-DogSD_ZrAf_cXrB_W1VuwApWhp9skbKwnvi7u6ETq_jS-CB7vDpUrJ5DZ7z19Tgcz/s320/P1000201.JPG" border="0" /></a><br /><br /><br /><p>In a city of 8 million people, queues at peak times are not unexpected. But at mid-morning mid-week? This is normally a quiet time where diners can be almost guaranteed a table the minute they walk in.</p><p>At 10.30am on Wednesday, it was almost impossible to get in the door of Clinton St Baking Company for the amount of people milling around waiting for a table. A waitress quickly took our name and told us there would be a 30-minute wait. This suited as, we could visit <a href="http://melbournelarder.blogspot.com/2010/05/cafe-pedlar.html">Cafe Pedlar</a> for coffee (situated in the same street at no 17) or the nearby Thompson Park, which apparently featured in Die Hard 2. </p><p>When we returned for our table, the crowd had not lessened and hopefuls were still putting their names down for a table. Clinton St Baking Company does not take reservations for brunch, and seats just 32, so this is the only way to get a table. I can't imagine what the queues are like on weekends!</p><p>If you do queue, don't despair as the wait is definitely worth it. Clinton St Baking Company has won a slew of awards and recognition, including "Best breakfast or brunch" by <em>Time Out NY</em> and "Best Pancakes" by <em>New York Magazine,</em> as well as being nominated for "Top 10 brunches" by the <em>New York Observer.</em> </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-_fKKjJLfMUQLL7z4Fn3C4BWN5A2tltxfhl4U1nMB1FUfFDFGmAXDh-VH_y8jt6PsUmlCMyWBwA2NtV6J_nFLXcjvZDKkrUdP1xlY5pTo9nCJvnoWwU-rPUgtB7jUzXSrjrCKdYzGfeK/s1600/P1000203.JPG"><img id="BLOGGER_PHOTO_ID_5472934411585069650" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-_fKKjJLfMUQLL7z4Fn3C4BWN5A2tltxfhl4U1nMB1FUfFDFGmAXDh-VH_y8jt6PsUmlCMyWBwA2NtV6J_nFLXcjvZDKkrUdP1xlY5pTo9nCJvnoWwU-rPUgtB7jUzXSrjrCKdYzGfeK/s320/P1000203.JPG" border="0" /></a><br /><p>The inside of the cafe is light and airy, with sunlight streaming in from the large windows looking streetside. It is busy and the place is buzzing with satisfied diners. Waitstaff whisk past with plate after plate loaded with meals and turnover is quick. As enticing as the brunch/breakfast menu sounded - buttermilk biscuit sandwich, truffle fried eggs and asparagus, southern breakfast or Spanish scramble, anyone? - pancakes was always going to be our choice. </p><p>But first up, to get us in the mood, was a decadently rich classic extra thick chocolate milkshake, made with ice-cream from The Brooklyn Ice Cream Factory.</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVIxtmN8u0_NSrYUbx8KzwW_vaePENSIGDNKVfRfEDCO3sBtVP8Vt90Jp11xGxcRe10-jBjjylEs3Z9I9T6ma2Dfrmf8Mpd3eqk87UdK6SEOWysH0DRK6U6Og_6uqpWtU1o5jiKIcHrIH/s1600/P1000198.JPG"><img id="BLOGGER_PHOTO_ID_5472934379530012194" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVIxtmN8u0_NSrYUbx8KzwW_vaePENSIGDNKVfRfEDCO3sBtVP8Vt90Jp11xGxcRe10-jBjjylEs3Z9I9T6ma2Dfrmf8Mpd3eqk87UdK6SEOWysH0DRK6U6Og_6uqpWtU1o5jiKIcHrIH/s320/P1000198.JPG" border="0" /></a><br /><br /><p>It was a short wait for our plate of heaven: three pancakes drizzled with Wild Maine blueberries or banana and walnuts, with a dish of warm maple syrup butter on the side. The pancakes, almost the size of the serving plate, are paradoxically fluffy yet substantial: the texture is delicately light but it will be a very hungry diner who will be able to finish all three. The thick warm maple syrup butter has a dulce du leche flavour and is just as good being dipped into as it is drizzled over the pancakes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LPGFdZO70RFNn6CHCkqwhklrShv2_d4zyPEa7F2GmLrNgVzPCD78VQ-sEc1UEQwphch2qf-sUooJCiZbOkTpri-VUuCkLFERUQwDUGFhuhHQ7eXBmN4lcGDFNp5vZmbm9pjcDQuDnfM7/s1600/P1000202.JPG"><img id="BLOGGER_PHOTO_ID_5472934399745844018" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LPGFdZO70RFNn6CHCkqwhklrShv2_d4zyPEa7F2GmLrNgVzPCD78VQ-sEc1UEQwphch2qf-sUooJCiZbOkTpri-VUuCkLFERUQwDUGFhuhHQ7eXBmN4lcGDFNp5vZmbm9pjcDQuDnfM7/s320/P1000202.JPG" border="0" /></a></p><p>So popular are the pancakes that they're on the menu all day - dinner is also served here. The cake display cabinet and dessert menu is also loaded with treasures that we unfortunately did not have the appetite to sample: an impressive-looking black and white layer cake, blueberry cheesecake, sour cherry lattice pie and classic hot fudge sundae.</p><p>In good news for New York visitors like me, who can't pop down for a regular fix of the best pancakes I've ever tasted, Clinton St Baking Company is scheduled to publish its own cookbook in November 2010.</p><p><em>Clinton St Baking Company<br />4 Clinton St (between East Houston and Stanton Streets)<br />www.clintonstbaking.com</em></p>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-66601248028944796612010-05-13T17:30:00.007+10:002010-05-20T18:56:58.431+10:00New York coffee break: Cafe Pedlar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqG7-OciVolFJKMYeFvGi7P0uJo9kve0lI67N4DT4hXrkTYH1rBuxanluQNOfuvQUt-e5RmWNkZrwCb6RaeNhRiZVnQnbtVWNo4cdxRTUpfzExw7ZQg4Y4y_D7p9zoOlpeP1PxnewDm7O8/s1600/P1000204.JPG"><img id="BLOGGER_PHOTO_ID_5472918587995836082" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqG7-OciVolFJKMYeFvGi7P0uJo9kve0lI67N4DT4hXrkTYH1rBuxanluQNOfuvQUt-e5RmWNkZrwCb6RaeNhRiZVnQnbtVWNo4cdxRTUpfzExw7ZQg4Y4y_D7p9zoOlpeP1PxnewDm7O8/s320/P1000204.JPG" border="0" /></a><br /><p>For most of its history, the Lower East Side has been a poor, working-class neighbourhood, providing the first home in the United States for generations of immigrants.</p><p>But in the past 10 years, the Lower East Side, like many inner-urban areas of major cities around the world, has undergone gentrification. And with gentrification comes coffee.</p><p>Cafe Pedlar's Manhattan outpost is in Clinton St, which is sandwiched between Williamsburg and Manhattan Bridges. Clinton St itself is well-known for its dining establishments (including Clinton St Baking Co, famous for its pancakes). The street (which is easily reached by catching the F subway line to East Broadway) has a nice neighbourhood feel to it and there's an eclectic mix of shops. The street hasn't been taken over entirely by stylish cafes: little neighbourhood shops, such as a dry-cleaner, a newsagent and a hairdresser (advertising for braiders with experience) still fulfill the needs of local residents. </p><p>Cafe Pedlar has a very Melbourne feel. It is long and narrow, with exposed brick walls, but it's not dark, as light streams in from the large front windows. Shelves holding bottles of wine speak of its other life as a wine bar.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2Fqt3g7m0A2jRwJ_YRvfyn3KGGWjgxrEe7dz04GNIgZuiaHpy9WjI7GBI8S0Le68oIxxYkNBnE1bB1bHV3OUOPqeNd6zCUG6IMm3iSaDq6liEsdIuxc7nVT95qyceYOy1QLUCdGt3cwr/s1600/pedlar.jpg"><img id="BLOGGER_PHOTO_ID_5472918566571283266" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 203px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2Fqt3g7m0A2jRwJ_YRvfyn3KGGWjgxrEe7dz04GNIgZuiaHpy9WjI7GBI8S0Le68oIxxYkNBnE1bB1bHV3OUOPqeNd6zCUG6IMm3iSaDq6liEsdIuxc7nVT95qyceYOy1QLUCdGt3cwr/s320/pedlar.jpg" border="0" /></a></p><p>The cafe uses coffee beans from Stumptown (an independent coffee roaster and retailer based in Portland, Oregon) and all drinks are made with double shots - which is just as well, as the cups are twice the size of a standard Australian cup. </p><p>Intricate double rosettas on the cafe lattes make a pretty touch. The latte is quite milky but there is a strong, dark cocoa undertone that rounds out the creamy milk nicely.</p><p>Danishes, rolls, pretzels, tarts, muffins, cookies and cakes feature on the simple pastry-based menu. This is a great neighbourhood cafe, perfect for locals, but well worth a visit if you're in the area.</p><p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CPPWWfgX7QrKVl9pga0mA-d66K9V3l3BEsG-Ix5pL8SA1ADaRIgqoGalUzVi-ATklTULJofNLlnQtTjXlHFTgoytgoWgL_w1Dlg4LK6mR09qTCER-qW6ccojMARC5qPnZzQ1XPdtu144/s1600/P1000191.JPG"><img id="BLOGGER_PHOTO_ID_5472918578781916642" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CPPWWfgX7QrKVl9pga0mA-d66K9V3l3BEsG-Ix5pL8SA1ADaRIgqoGalUzVi-ATklTULJofNLlnQtTjXlHFTgoytgoWgL_w1Dlg4LK6mR09qTCER-qW6ccojMARC5qPnZzQ1XPdtu144/s320/P1000191.JPG" border="0" /></a></p><p><em>Cafe Pedlar<br />17 Clinton St (East Houston St), Lower East Side<br />210 Court St (Warren St), Cobble Hill, Brooklyn<br /></em><a href="http://www.cafepedlar.com/"><em>www.cafepedlar.com</em></a></p>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-38612253275434899562010-05-11T21:14:00.011+10:002010-05-18T07:35:31.626+10:00The perfect neighbourhood bakery<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnZlz4luo4QxyDvM26VBKLqt5JZmngNK6hAKf91m8vkPpwnX_MqmCZih9Jy0VzR4crsk2LYkFqsu_buy9Xy7Y42jGMN7obulUfUIpvRevq2KDW_6EfAlLCuJsHmii0s0xXTzP1yWxQzHN/s1600/P1000018.JPG"><img id="BLOGGER_PHOTO_ID_5472133454856110658" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnZlz4luo4QxyDvM26VBKLqt5JZmngNK6hAKf91m8vkPpwnX_MqmCZih9Jy0VzR4crsk2LYkFqsu_buy9Xy7Y42jGMN7obulUfUIpvRevq2KDW_6EfAlLCuJsHmii0s0xXTzP1yWxQzHN/s320/P1000018.JPG" border="0" /></a><br /><br />You can smell Levain Bakery before you see it. The unmistakable odour of fresh yeast and hot-out-of-the-oven cookies wafts up from the underground bakery and out into the street.<br /><br />Located in one of the Upper West Side's many leafy streets, Levain is an artisanal bakery that opened 15 years ago. Its French-style sign at the 167 West 74th Street site is understated but the delicious smells mean you won't miss the subterranean bakery. The bulk of the shop is given over to the kitchen, and you can perch at the little counter and watch the bread and cookies being made.<br /><br />Levain Bakery is best known for its divine six-ounce (approximately 200g) cookies but it offers a full range of bakery goods, including bread - sourdough loaves and rolls, ciabatta, wholemeal walnut raisin rolls and olive bread - pizza slices, muffins and cakes (sour cream coffee cake on our first visit).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVaMuKpVTR9Eth0BT6dg_i48hqLvpjoE8xWFwP5hZagLeMj-ofY8WNNLHRVpUyOju0cXhDAfiuJUzJeVqZO9G6DVJ9IgKzVcerWQQclfZbQ053vDDol_SWWmM0XV1Flva87HKTeTtV9g_/s1600/levain.jpg"><img id="BLOGGER_PHOTO_ID_5472133434858391426" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 229px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDVaMuKpVTR9Eth0BT6dg_i48hqLvpjoE8xWFwP5hZagLeMj-ofY8WNNLHRVpUyOju0cXhDAfiuJUzJeVqZO9G6DVJ9IgKzVcerWQQclfZbQ053vDDol_SWWmM0XV1Flva87HKTeTtV9g_/s320/levain.jpg" border="0" /></a><br /><br />Pizza slices ($7.75) make a fabulous late morning breakfast. We chose the caramelised onion with parmesan reggiano. The crispy, flat bread base was generously layered with sweet dark onions and melted drops of parmesan. The staff thoughtfully cut it into four pieces for us and we ate it in raptures on the park bench outside the bakery.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNyYZrCOkGcczyRp27pLr9_1ir1taM58KyaOeBJd9H71T9QEmKM66DY2q9EQCXw-qz4uEXKN2vswbFFcVfPRXagqXcsNGPeeYmd81T73PQhAnhnKO1JVT0JkwAt6vOz85sHIZlFY60T80/s1600/P1000015.JPG"><img id="BLOGGER_PHOTO_ID_5472133447217427026" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRNyYZrCOkGcczyRp27pLr9_1ir1taM58KyaOeBJd9H71T9QEmKM66DY2q9EQCXw-qz4uEXKN2vswbFFcVfPRXagqXcsNGPeeYmd81T73PQhAnhnKO1JVT0JkwAt6vOz85sHIZlFY60T80/s320/P1000015.JPG" border="0" /></a><br /><br />A sweet treat was next and we chose a sourdough brioche stuffed with Vahlrona chocolate ($3). The dense and chewy texture of the brioche perfectly offset the richness of the dark chocolate. It is served either hot or cold - we chose it cold but next time I would try it warmed.<br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEUss0sHpJx_y8DevFmmRqtmj7hVkanA9EVv2Cr7ren0rsR8CxXdDck1aPflHWFegWb9XBCGI4r57pDGwBjhKB9utjesT5l4-RYQ21OULITgVsjzcX7IAX3mBric4vmykjHSG8oe63_Jd/s1600/P1000068.JPG"><img id="BLOGGER_PHOTO_ID_5472133463365184818" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEUss0sHpJx_y8DevFmmRqtmj7hVkanA9EVv2Cr7ren0rsR8CxXdDck1aPflHWFegWb9XBCGI4r57pDGwBjhKB9utjesT5l4-RYQ21OULITgVsjzcX7IAX3mBric4vmykjHSG8oe63_Jd/s320/P1000068.JPG" border="0" /></a><br /><br /><div></div><div>While the breakfast was delicious and I was keen to return to sample more goods, the real reason for our visit was the Levain Bakery cookies ($4), which are justifiably celebrated. They come in four varieties: chocolate chip walnut, dark chocolate chocolate chip, dark chocolate peanut butter chip and oatmeal raisin. Each cookie is at least an inch thick and about four inches in diameter. The biscuits are decadent - each chewy mouthful delivers a chunk of chocolate and walnut, or a nutty undertaste to the rich chocolate. The double chocolate version was extremely rich and we definitely could not devour it in one sitting. In fact, the cookies were perfect for all-day nibbling - a piece here and a piece there were often enough to satisfy any sugar cravings.<br /><br />Unfortunately, but understandably, Levain Bakery does not publish its recipes but many people have tried to come up with their own version, which is available on the bakery website (<a href="http://www.levainbakery.com/">http://www.levainbakery.com/</a>) <br /><br />While in New York, we tried to visit as many new places as possible. But we returned several times to Levain Bakery for its cookies. I only wish I could have brought lots home with me!<br /><br /><em>Levain Bakery<br />167 West 74th Street, Upper West Side<br />Mon-Sat 8am-7pm, Sun 9am-7pm<br />There is also a Hamptons outlet, open seasonally - see </em><a href="http://www.levainbakery.com/"><em>www.levainbakery.com</em></a><em> for more details</em></div><div></div></div>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com2tag:blogger.com,1999:blog-3406235422351548813.post-85161291851532269272010-05-10T05:42:00.015+10:002010-05-17T14:51:21.193+10:00New York coffee break: Joe's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU1_aR-sFCqvISfVopiughUPQ9fuZbs56qppMuEBHXsre0_8-h5BxjkhKaXFeRAp6l6RzCBK8vq5ds0S1PuEtnOEPu_IYoHzEh2gLAmmysHrmkHly8tCibitnLpn1yfvEYNiCPVAMl6av/s1600/P1000046.JPG"><img id="BLOGGER_PHOTO_ID_5471806453068513858" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU1_aR-sFCqvISfVopiughUPQ9fuZbs56qppMuEBHXsre0_8-h5BxjkhKaXFeRAp6l6RzCBK8vq5ds0S1PuEtnOEPu_IYoHzEh2gLAmmysHrmkHly8tCibitnLpn1yfvEYNiCPVAMl6av/s320/P1000046.JPG" border="0" /></a><br /><br />Mention the words "New York" and "coffee chain" in the same sentence and serious coffee drinkers will shudder, expecting weak, watery drinks or, worse, coffee disguised with sugary syrups.<br /><br />But Joe's, a boutique coffee chain of five stores, is different. This is a company that treats coffee seriously. First, the beans are sourced from Ecco Caffe, an artisan coffee roasting company based in California. Second, coffee classes, including espresso fundamentals, milk steaming techniques and a cupping series, are offered at Joe's University (13th Street, Waverly Place and Columbus Ave stores). Private classes and home visits are also available.<br /><br />Joe's opened as Joe the Art of Coffee in 2003 but renamed itself to plain Joe last year. It also opened its fifth store, on the Upper West Side, "bringing serious coffee to an underserved neighborhood", according to the New York Times, which nominated Joe's as one of its 10 outstanding coffee bars that "not only produce extraordinary coffee at the highest standards, but also do so with consistency day after day."<br /><br />The Upper West Side store is at 514 Columbus Ave (West 85th Street).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicig4vo731LciZL6xzi1Vx1Rsb6OpOx_3HEVaerjHHK5kucliwM23mBLGlKaZPXLh8nWer1ypyxTSfjjBfmQ4KyvQBJ0j-fhTx-514r0F4QD28LqbeCYa6QqZXztk0iiUJWcIE3s_AN4P1/s1600/Joe.jpg"><img id="BLOGGER_PHOTO_ID_5471806444324226482" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 299px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicig4vo731LciZL6xzi1Vx1Rsb6OpOx_3HEVaerjHHK5kucliwM23mBLGlKaZPXLh8nWer1ypyxTSfjjBfmQ4KyvQBJ0j-fhTx-514r0F4QD28LqbeCYa6QqZXztk0iiUJWcIE3s_AN4P1/s320/Joe.jpg" border="0" /></a><br /><br />It is small but has a great vibe and makes good use of the limited space available - a tiny office alcove is hidden behind one of the blackboards behind the counter, reached by a small pull-up ladder. About a dozen people can be seated at the tiny tables, just big enough for a laptop and a coffee cup. There's also two park benches out the front that adds some extra seating - best on warm days only. Central Park is also nearby if, like us, you find Joe's is filled to capacity when you visit.<br /><br />Coffee is made with a house blend or single origin blends are available. The house blend makes an excellent cafe latte - a nutty aroma gives way to a smooth and creamy drink that slips down effortlessly. Despite the coffees being larger than Australia - the smallest one is served in a 12oz cup - there is still a strong caffeine taste and the espresso is not overwhelmed by too much milk.<br /><br />Our second visit to Joe's was at 11am on Sunday and we had to join a queue stretching out the door. Parents with prams, babies and dogs dominated the park benches out the front and there was barely room to move inside, which was crammed with joggers from nearby Central Park fuelling up after a run. But the baristas worked overtime and, despite there being at least 10 people ahead of us, we waited only 10 minutes for our coffee, which was just as excellent as our first cup.<br /><br />Another Joe's outlet is in the Graybar Passage of the Grand Central Terminal (89 East 42nd Street). It is a tiny little shop that serves take-away only, but the quality across Joe's stores is consistent and our coffee from this store also hit the spot.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEjagCW-ZQoxhdHCbC0WvEvSkIWJ4vA5s9Hs62Ocg8pqtGGhSnXd_hVyoGa4AsrIIWzHgSys-MhCC7PM5_vXtnFNu2AVLa8GhZ-i2V-vOe33xsyjSW-OCSsBOcrjbPW9Hcfv31lZdcOBD/s1600/P1000332.JPG"><img id="BLOGGER_PHOTO_ID_5471806462620924226" style="WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOEjagCW-ZQoxhdHCbC0WvEvSkIWJ4vA5s9Hs62Ocg8pqtGGhSnXd_hVyoGa4AsrIIWzHgSys-MhCC7PM5_vXtnFNu2AVLa8GhZ-i2V-vOe33xsyjSW-OCSsBOcrjbPW9Hcfv31lZdcOBD/s320/P1000332.JPG" border="0" /></a><br /><br /><em>Joe's can be found at five locations:</em><br /><em>514 Columbus Avenue (West 85th Street), Upper West Side<br />89 East 42nd Street (Grand Central Terminal)<br />141 Waverly Place (Sixth Avenue), Greenwich Village<br />9 East 13th Street (University Place), Greenwich Village<br />405 West 23rd Street (Ninth Avenue), Chelsea<br />See joetheartofcoffee.com for more information.</em>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-14205630234415511522010-05-09T11:56:00.010+10:002010-06-10T20:39:10.046+10:00Where to eat? Our first night in New York<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4MQrh-8vlLNzLSU4g6yaLaGEHMlLdcNAUQKEvdNdzKiVwsMh1c72mHcHEP24FvnJEfVEBtVKlmCIG9WUOe00h7J9YiV_l18qlfqJWNgaPa7LIVmOBXBxm8LmV7nXHWJQ3sA73U4yrl0Z/s1600/P1000007.JPG"><img id="BLOGGER_PHOTO_ID_5470654574628279906" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim4MQrh-8vlLNzLSU4g6yaLaGEHMlLdcNAUQKEvdNdzKiVwsMh1c72mHcHEP24FvnJEfVEBtVKlmCIG9WUOe00h7J9YiV_l18qlfqJWNgaPa7LIVmOBXBxm8LmV7nXHWJQ3sA73U4yrl0Z/s320/P1000007.JPG" border="0" /></a><br /><br />On a cold and wet Monday, Bleecker Street in Greenwich Village is looking far from the appealing, vibrant area that was described to us. Students mill around neon-lit entrances to pubs that reek of stale beer. Minetta Tavern, our planned destination, looks closed but the door opens to reveal a venue too crowded to fit us in anyway.<br /><br /><p>But, a few doors up MacDougal Street, we find Hummus Place. It's small and dimly lit but it looks inviting: the "Zagat Rated" sticker and only one empty table seal the deal.</p>It is tiny inside: barely three metres wide and a kitchen area that is almost the same size as the dining room mean that this place truly fits the cliche of "shoebox-sized". It seats about 24 people, with two-person tables dominating. The simple decor - just a few coloured platters on the wall - mean there is little distraction from the excellent food.<br /><br /><p>As the name suggests, this is a specialist venue. Of the eight entrees (mains), four are hummus-based. But don't be put off - this is hummus like you've never had before. It is gloriously thick, with a rich, complex layering of flavours that puts supermarket versions to shame. It is served with a basket of puffy, home-baked pita bread that will be replenished as often as you need. Hummus masabacha ($6.95) is plain hummus, topped with whole chickpeas and a dusting of paprika. Other hummus dishes come topped with whole fava beans and a boiled egg, tahini or sauteed mushrooms and onions. The unadorned version allows the pure flavours to shine through, but the caramelised mushrooms and onions add an extra layer that offsets the richness of the creamy hummus.</p><p>Before you get to hummus though, be sure to sample some of the five appetisers (entrees) on offer. Labane ($3.95) - a dish of strained yoghurt cheese with za'atar and olive oil - is a dish that sounds simple - perhaps even off-putting to some - on paper. But the description does not do it justice: the texture is similar to that of thick, whipped cream without the heaviness, and there is an underlying flavour reminiscent of spring in its fresh lightness. This sublime dish is perfect in every way and it is impossible to stop at just one scoop. </p><p>The roasted eggplant ($3.95), topped with tahini and lemon dressing, is also worth trying: the eggplant melts in the mouth, while the tahini topping adds a subtle smokiness.</p><p>Another specialty of Hummus Place is the shakshuka ($7.95), a rich stew of tomatoes, roasted capsicum, onions and eggplants topped with two fried (organic) eggs. This is a hearty and satisfying dish, yet it doesn't leave you feeling heavy or full afterwards.</p><p></p>There is a dinner special served Sunday to Thursday, with two appetisers, two entrees and a bottle of house wine (from Israel) for $39.95, which is a great way to sample the menu.<br /><br />A place that is essentially a one-dish show might not sound lucrative but Hummus Place is now a mini-empire with five venues. But small can be good: this is a place that has its eye firmly on its product and has perfected it to the finest degree.<br /><em></em><br /><em>Hummus Place<br />99 MacDougal St (Bleecker St)<br />West Village<br />Also at four other locations: see </em><a href="http://www.hummusplace.com/"><em>www.hummusplace.com</em></a><em> for more details.</em>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-49311562436916332972010-05-08T06:09:00.019+10:002010-05-20T19:49:50.574+10:00Good coffee in New York - does it exist?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlKMj0-flk91Vh9M2M8Qj8R6VESVh4y4Q8VoGar8wNmJYj204YHyuoI6db8ZbdmZxJ3qBqVM4s258hfgJ_0GdEfJ37DTw9n6OfNFWBng6p4ydlS34E3BTrMGjCRqifiQ7Hjn6IXTp7Xz7/s1600/P1000110.JPG"><img id="BLOGGER_PHOTO_ID_5470231456423932162" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlKMj0-flk91Vh9M2M8Qj8R6VESVh4y4Q8VoGar8wNmJYj204YHyuoI6db8ZbdmZxJ3qBqVM4s258hfgJ_0GdEfJ37DTw9n6OfNFWBng6p4ydlS34E3BTrMGjCRqifiQ7Hjn6IXTp7Xz7/s320/P1000110.JPG" border="0" /></a><br /><br /><div><div></div><div></div><div>Our mission: could two caffeine addicts, spoiled for choice in their home city of Melbourne, find a decent cup of joe in New York? </div><br /><div>Friends warned us to prepare ourselves for a week of disappointment and deprivation, saying that drip or percolated coffee abounded. Although I generally deplore travellers who want to eat food just like they have at home, coffee is different. In Melbourne, we take excellent coffee for granted and I find it difficult to get my daily hit from weak, milky pretenders.<br /><br />But a few weeks before our departure, the <em>New York Times</em> came to the rescue, featuring an <a href="http://www.nytimes.com/2010/03/10/dining/10coffee.html?scp=1&sq=new%20york%20takes%20its%20coffee%20seriously&st=cse">article by Oliver Strand</a> on “New York is finally taking its coffee seriously”. “New York used to be a second-string city when it came to coffee. No longer,” Strand wrote. “Over the last two years, more than 40 new cafes and coffee bars have joined a small, dedicated group of establishments where coffee making is treated like an art, or at least a high form of craft.”</div><br /><div>The article listed the 40 best coffee places around Manhattan and Brooklyn and this list became our bible for the next week. Some days we planned our itinerary around coffee shops we wanted to visit but generally we found it useful to refer to when we were already in a neighbourhood and needed a caffeine hit.</div><br /><div>On our first morning in New York, thirty-six hours after we left Melbourne and with only weak, tepid aeroplane coffee to sustain us in that time, we set out to blast away the jetlag with some good coffee. Our destination was Culture Espresso Bar in West 38th St, the closest cafe to our hotel that had been rated by the New York Times as “one of the few serious coffee bars in Midtown. </div><br /><div>As noted recently by both the<em> New York Times</em> and <em>The Age,</em> Australian baristas are teaching New Yorkers about great coffee. Culture Espresso Bar is part of what the <em>New York Times</em> dubbed the “Australian coffee diaspora”, as one owner is Australian, as is Ross the barista who made our coffees. Overhearing our order for two cafe lattes, he asked, in an accent as broad as our own despite his 10 years in New York, whether we wanted our lattes served in glasses. </div><br /><div>As he expertly made our coffees, we asked Ross about his experiences with coffee in New York and he laughed but conceded that things were getting better, especially as the US has easy access to some of the world's greatest coffee beans.</div><br /><div>Culture Espresso opened in mid-2009 and has proven to be an oasis in Midtown, which locals deplore as an area deprived of decent food or coffee places. It uses beans from Intelligentsia Coffee and Tea and Four Barrel Coffee. An espresso is $2.50, and a latte is $4. </div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSQH6JsQLU_fM9NcxNUZTjziv2Z9eUUy66gO9o5dlrdUi9y5VIYyW1oDXA_a7pO1UdNJwH9v7ZXDjRwhk0ysR5ZkBUXvT6RVd2l1kZvu-zj7xUcwwpMJJdS06-syZO18zzUW1EX6bWyIk/s1600/P1000105.JPG"><img id="BLOGGER_PHOTO_ID_5470231449465581874" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdSQH6JsQLU_fM9NcxNUZTjziv2Z9eUUy66gO9o5dlrdUi9y5VIYyW1oDXA_a7pO1UdNJwH9v7ZXDjRwhk0ysR5ZkBUXvT6RVd2l1kZvu-zj7xUcwwpMJJdS06-syZO18zzUW1EX6bWyIk/s320/P1000105.JPG" border="0" /></a><br /><br /><div>Our lattes look good, with textbook-perfect latte art on top. The aroma is nutty and the first sip transports us to coffee heaven: dark cocoa undertones to the creamy milk and a good hit of caffeine (as all drinks are made here with double espresso shots). This was a seriously good coffee that would easily rank highly in Melbourne.</div><br /><div>The decor here is funky and the most is made of a small space. With just 22 seats, it can be difficult to snag one of the small tables (on our three separate visits, the cafe was always busy), although there are worse seats in the world than one here at the window bar overlooking a busy street in the heart of Manhattan. Purple-patterned wallpaper, a sparkly chandelier and modern artwork add to the ambiance. </div><br /><div>Breakfast staples of granola, muesli and eggs are supplemented by more exotic dishes such as a Tuscan breakfast platter, and sweet-tooths will be satisfied by jumbo muffins, cookies and croissants. Sandwiches predominate on the lunch menu. </div><br /><div>Culture Espresso Bar is a cafe that easily ranks highly on its own merits. But in an area of Manhattan that is lacking in decent coffee places, it is even more of a beacon. </div><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3YXNv8w6vA_PdeeUfbwk4xTQMSGB4_hEPEMpDHld8Uhber8DikqhQaAomugyQ0wcEhNWeC4bFiI1Add0kh2rg30aaEI4G92-sR12rOVX60by3jCzlCeN-i1yHPOLKdr_Hh0Z68IKOYeR/s1600/P1000272.JPG"><img id="BLOGGER_PHOTO_ID_5470231469316231666" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3YXNv8w6vA_PdeeUfbwk4xTQMSGB4_hEPEMpDHld8Uhber8DikqhQaAomugyQ0wcEhNWeC4bFiI1Add0kh2rg30aaEI4G92-sR12rOVX60by3jCzlCeN-i1yHPOLKdr_Hh0Z68IKOYeR/s320/P1000272.JPG" border="0" /></a></div><br /><div><em></em></div><div><em>Culture Espresso Bar<br />72 West 38th St (Sixth Avenue), Midtown<br />Monday-Friday 7am-7pm<br />Sat-Sun 8am-4pm<br /></em><a href="http://www.cultureespresso.com/"><em>www.cultureespresso.com</em></a><br /><em>(212) 302 0200</em></div></div>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com4tag:blogger.com,1999:blog-3406235422351548813.post-68525151435142327002010-04-21T20:34:00.004+10:002010-06-10T21:31:33.546+10:00Coffee break: Eclipse<p>Don’t be fooled by the Collins Street address: the entrance to Eclipse is in Flinders Lane, hidden away at the back of the refurbished Intercontinental Hotel. </p><p>Red-brick walls hide a nightclub-like interior, its darkness illuminated by spotlights on the walls. The serving area and Synesso machine dominate the small interior, with a few wooden tables, including two communal tables, and a glass cabinet of pastries the only other furniture of note. There's also plenty more tables outside for those who can't cram inside, and table service is offered.</p><p>Queues are long at peak times but the city-cool-chic staff are quick and gracious under pressure. Although most customers take away, the pastries and a lunch menu that has expanded considerably since Eclipse opened, offer a reason to stay in. </p><p>But the focus is on the excellent coffee. An aromatic espresso, a rich brew with unsweetened cocoa and woody notes, is a powerful drink, while a toasty, nutty cafe latte is equally masterful: a balanced blend of chocolaty coffee with creamy milk that slips down very easily. Rotating single-origin beans on offer might include a chocolaty Brazilian blend that teases the palate with a brief burst of flavour.</p><p>A relative newcomer to the CBD coffee scene, Eclipse is already overshadowing nearby rivals and promises to be a stayer.</p><p><em>Eclipse<br />7A/495 Collins St (enter off Flinders Lane), Melbourne</em></p>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-43610669152565750472010-04-19T17:03:00.009+10:002010-05-12T14:52:44.440+10:00Fast and tasty muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1Rul0Tp95yiHREuBV9CYWCleCfFC74EQaCp_1Xk6J-cTFpryr32ezowpi7EsnurL3hbAjNiY_xudhjbIj2R_gkyrLIKLGqsVR4oK9HY54czcTNujsp9fJXOarCrECVSZKsA1FkAAtsmK/s1600/IMG00069-20100417-1513+(2).jpg"><img id="BLOGGER_PHOTO_ID_5470214949444666882" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD1Rul0Tp95yiHREuBV9CYWCleCfFC74EQaCp_1Xk6J-cTFpryr32ezowpi7EsnurL3hbAjNiY_xudhjbIj2R_gkyrLIKLGqsVR4oK9HY54czcTNujsp9fJXOarCrECVSZKsA1FkAAtsmK/s320/IMG00069-20100417-1513+(2).jpg" border="0" /></a><br /><br /><div>Some people don't believe me when I tell them I find it faster and easier to bake than I do to buy a cake or biscuits. Because I have a well-stocked pantry, I can mix up flour, eggs, butter and sugar into a tasty cake as quickly as if I loaded two children into the car, drove to the supermarket, agonised over the multitude of choices in the biscuit aisle and then queued to pay.<br /><br />Of course, there are always times when convenience will win out, but a recipe such as for these tasty muffins shows that baking can be just as quick and easy. There's also the added bonus of minimising preservatives and additives and, to me, home-made always tastes better. </div><div><br />Not only are these muffins, which come from Allan <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Campion</span> and Michele Curtis's excellent <em>In The Kitchen</em> cookbook, very quick to whip up, they are also toddler-friendly: it's easy for little hands to mix together, although you might find a few of the white chocolate bits make it into little mouths rather than the finished product!</div><br /><div></div><div></div><div><strong>Raspberry and white chocolate muffins</strong></div><div><em>Recipe from In The Kitchen by Allan <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Campion</span> and Michele Curtis</em></div><br /><div></div><div>200g self-raising flour</div><div>150g caster sugar</div><div>Zest of 1 lemon, chopped</div><div>60g melted butter</div><div>125ml milk</div><div>1 egg</div><div>100g raspberries</div><div>95g white chocolate chips</div><div>Icing sugar to serve</div><br /><div></div><div>Preheat oven to 180 degrees. Line a muffin pan with paper cases.* </div><br /><div></div><div>Mix the flour, caster sugar and lemon zest together. Beat the butter, milk and egg together in a separate bowl. Mix the dry and wet mixes together to form a smooth batter, then fold through the raspberries and chocolate.</div><br /><div></div><div>Divide the mix into the muffin cases and bake for 20 minutes, or until risen and golden brown. Allow to cool, then dust with icing sugar to serve.</div><br /><div></div><div><em>* Note: the recipe says this makes 10 muffins, but I found it made 18 small-sized (not Texas) muffins.</em></div>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-19524227879795168992010-04-18T16:12:00.008+10:002010-05-12T14:51:03.316+10:00The ultimate comfort food<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihA8SZKep4czlRsxbvZM6iZ34J8OyH897Kh1LFOwSa54KC73-_M-5WJKe1bsmYHzlrwPnrs7prcCd7KOQxtIYTWbB7muf70fkND-sMZdivROXLUT3TA_io3FgchGKZoGjE6rdrfQX2Sw3A/s1600/IMG00070-20100419-1830+(2).jpg"><img id="BLOGGER_PHOTO_ID_5470213668908757458" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihA8SZKep4czlRsxbvZM6iZ34J8OyH897Kh1LFOwSa54KC73-_M-5WJKe1bsmYHzlrwPnrs7prcCd7KOQxtIYTWbB7muf70fkND-sMZdivROXLUT3TA_io3FgchGKZoGjE6rdrfQX2Sw3A/s320/IMG00070-20100419-1830+(2).jpg" border="0" /></a><br /><br />Baked custard might be an old-fashioned dessert but it is a dish that deserves to be made more often. It is the ultimate comfort food: its silky-smooth texture makes it deceptively easy to eat half of the dish before you realise how much you've eaten, but it also has an easy elegance to it that is more than the sum of its simple parts of cream, milk, eggs and sugar.<br /><br />Thankfully, Donna Hay has resurrected this lovely dessert in the latest issue of her magazine. There's a step-by-step guide to making basic baked custard, plus twists to the base recipe using spices, chocolate, rice and brioche for a modern take.<br /><br />I had forgotten how much I loved this dessert until I made it recently. Surprisingly, my toddler was not overly enthused by the custard, but Adam and I quickly polished off the dish before we realised how quickly we'd eaten it! Not to worry - this is a dish that doesn't keep and tastes best warm from the oven. Its comforting texture will enfold you like a cosy doona and it is a dessert to enjoy on cold nights.<br /><br /><br /><strong>Baked custard</strong><br /><em>From Donna Hay Magazine, issue 50</em><br /><br />500ml single (pouring) cream<br />250ml milk<br />1 vanilla bean, split and seeds scraped, or 1 teaspoon vanilla extract<br />2 eggs and 3 egg yolks, extra<br />110g caster (superfine) sugar<br /><br />Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit). Place the cream, milk, vanilla bean and seeds in a saucepan over high heat until the mixture just comes to the boil. Remove from heat and set aside.<br /><br />Place the eggs, extra yolks and sugar in a bowl and whisk until well combined. Gradually add the hot cream mixture to the egg mixture, whisking well to combine.<br /><br />Strain custard into a 1.5 litre capacity (6 cups) ovenproof dish.<br /><br />Place dish in a water bath* and bake for 1 hour 25 minutes or until just set.<br /><br />Remove from the water bath and allow to stand for 15 minutes before serving. Serves 4-6.<br /><br /><br />* To make a water bath, place the custard dish into a deep-sided baking dish and pour in enough boiling water to come halfway up the sides of the custard dish.Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com1tag:blogger.com,1999:blog-3406235422351548813.post-13931747237619500052010-04-17T14:33:00.008+10:002010-05-12T09:51:54.724+10:00Coffee break: 65 DegreesThe north-eastern end of Exhibition St is an unlikely home for a world champion barista. It's a quiet area, away from the main CBD shopping strips, but that hasn't stopped 65 Degrees becoming a big hit with those in the know. There's a steady crowd of loyal regulars lining up for take-aways - even three businessmen, who were in Melbourne for just six hours, were thrilled by the tip-off that led them there. "We'll definitely be back!" they chorused as they left.<br /><br />Con Haralambopoulos, one of three brothers behind the cafe, has an impressive list of coffee titles to his name, including world espresso champion and world latte art champion. The brothers previously ran 7 Grams in Richmond, but closed that to start this new venture. The obsessive attention to coffee detail even extends to the name: 65 degrees Celsius is the correct temperature for milk when making coffee.<br /><br />The narrow but light-filled interior has tall tables and stools at the front and smaller tables at the back. The best seats are those by the leadlight full-length windows that overlook Exhibition St. This end of the street is quite pretty, lined with trees, and with less traffic than other, busier streets in the CBD (there were even some carparks available out the front on the morning that I visited).<br /><br /><br /><p>A substantial breakfast and lunch menu is chalked on a blackboard at the front of the cafe and the glass display case is full of sweet and savoury treats. But the focus is on coffee, made here with beans from Gridlock, and Con's impressive coffee skills. Warm cocoa notes dominate in a smooth and silky short black that is a delight to sip. The café latte is simply stunning: there’s a hint of toasted nuts but no flavour predominates in the smooth, balanced brew that slips down without effort. I am in raptures as I drink it: this is, quite simply, the best cafe latte I've ever had in my life! </p><p>The only drawback to 65 Degrees is that it is at the opposite end of town to my office, so I can't visit as often as I would like. If you love coffee, do yourself a favour and get to 65 Degrees as soon as you can: it's a must-visit destination. </p><p><em>65 Degrees<br />309 Exhibition St, Melbourne<br />Mon-Fri 6.30am-4pm</em></p><p><br /> </p>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0tag:blogger.com,1999:blog-3406235422351548813.post-54122386785313070272010-04-16T18:01:00.012+10:002010-04-17T16:28:41.125+10:00Hot pies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHkDS6JUvka8Cr0Rwl1oaSYk317I-dDg-pxvWhZGnxj-sZzC7TiDMLpH2Fp_KoNzqzB1iLmsUuhzYgovJdf2bmRygJqiNsp41XWDN_yEckRYGFPAUolaNGzG5Xf09hiJ_HND1YtOxZkTW/s1600/IMG00066-20100412-1834.jpg"><img id="BLOGGER_PHOTO_ID_5460968474335198210" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHHkDS6JUvka8Cr0Rwl1oaSYk317I-dDg-pxvWhZGnxj-sZzC7TiDMLpH2Fp_KoNzqzB1iLmsUuhzYgovJdf2bmRygJqiNsp41XWDN_yEckRYGFPAUolaNGzG5Xf09hiJ_HND1YtOxZkTW/s320/IMG00066-20100412-1834.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpr3tvYtpSujHwrM4r8n4csRUmptw0jPPSfxCdxWX6TDlNdh1pWa2JEPp7K6amnbJ-9jAQ7lwsu9rAMPPoblO4WHJCrTHewNXo6qGtnqax9N6dHK3WN89t6gzmGYGlYLaijQX5yTmah4pl/s1600/IMG00054-20100319-1028.jpg"></a><div><br /></div><div>Subscribing to food magazines makes me realise how quickly the months slip away. I feel like I've just opened an issue and a new one is already on the doorstep. <em>Donna Hay Magazine's</em> 50th birthday issue has just arrived, and it has a magnificent chocolate layer cake on the front cover that is begging to be made.<br /><br />I haven't missed an issue of <em>Donna Hay Magazine</em> since I first subscribed to it and I find inspiration in every issue. To make sure I get the most out of my food magazines, I file them according to season (so I put all the autumn issues together). Each year, when the season changes, I take out that season's past issues and flick through them to see what I've made in the past that I enjoyed, or to get some new recipes to try.<br /><br />Tonight's dinner came from my random flickings. I rediscovered this easy but tasty pie dish that I had first made in 2008 and marked as "definitely make again". It is such an easy dish to make but it is very impressive, whether you serve it as a weeknight dish for the family or dress it up for dinner with friends. The Dijon mustard is the hidden secret here, adding piquancy to the pie filling. I made two large pies, as specified by the recipe, some smaller pies for the children, and had some filling left over that I piled into ramekins and topped with leftover pastry scraps to make a lid. The pies are easy to reheat as leftovers.<br /><br /><strong>Easy chicken, leek and mushroom pie</strong></div><div><em>From Donna Hay Magazine, issue 38 (April/May 2008)</em><br /><br />1 Tb olive oil</div><div>50g butter</div><div>1 leek, sliced</div><div>200g button mushrooms, chopped</div><div>2 x 200g chicken breast fillets, trimmed and chopped</div><div>sea salt and cracked black pepper</div><div>2 tsp Dijon mustard</div><div>6 sheets store-bought butter puff pastry</div><div>1 egg, lightly beaten<br /><br />Preheat oven to 200 degrees. Heat the oil in a non-stick frying pan over high heat, add the butter, leek and mushrooms and cook for 5 minutes. Add the chicken and cook for 2-3 minutes until sealed and lightly browned. Add salt, pepper and mustard and mix to combine.<br /><br />Cut 4 x 14cm rounds from 2 sheets of pastry and 4 x 16cm rounds from remaining sheets. Place 14cm rounds on baking trays lined with baking paper, top with chicken mixture and brush edges with egg. Top with remaining pastry, press edges to seal and brush with egg. Bake for 20 minutes or until golden. Serve with steamed green beans or a simple salad.</div><div></div>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com2tag:blogger.com,1999:blog-3406235422351548813.post-58715977850116515552010-03-28T20:19:00.009+11:002010-04-17T15:05:30.757+10:00Preparing for an Easter feast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9R_0C5xTnJuwguOFF43-MwxKoGq8oYfA79KKEcLG8trho4mhHPzz0FSVu0dt0mDu_dJbWXMD0-a417_S_rc8C1cf7cV6GcJy4lVB_9l6jSdFepxmSrKk28ApQd-ioYMH4YxIxwzFdBNv/s1600/IMG00054-20100319-1028.jpg"><img id="BLOGGER_PHOTO_ID_5460960476575244498" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9R_0C5xTnJuwguOFF43-MwxKoGq8oYfA79KKEcLG8trho4mhHPzz0FSVu0dt0mDu_dJbWXMD0-a417_S_rc8C1cf7cV6GcJy4lVB_9l6jSdFepxmSrKk28ApQd-ioYMH4YxIxwzFdBNv/s320/IMG00054-20100319-1028.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT798VGOi_DrTP-JDWgr1oFbcyvQuVtHxGff5tCLVNCjoJxuglhIB_Eq4ehNU4Akwvj8tr3a46GCs0J1GojWBQ2i-HL9KfcipdxvsChIW-uNyHyY8jL5XlbZOerNfcqXlOdrYN0J6UsXK6/s1600/IMG00066-20100412-1834.jpg"></a><div><br />My latest issue of <em>delicious</em> magazine has arrived and I've already bookmarked lots of recipes to try. My favourite spread is the Easter baking<br />feature by editor Kylie Walker. White chocolate truffle cake, Easter biscuits, braided fruit loaf, orange drops, chocolate coconut Easter cakes - I want to try them all!<br /><br />The hot cross muffins particularly attracted me. I like the idea of an alternative to hot cross buns, which, while fun to make and delicious to eat, are reasonably labour-intensive. These looked easy to make and I had all the ingredients in my larder, so I decided to try out a batch in preparation for Easter. This recipe gets the thumbs-up: easy to make and even easier to eat! The aromatic muffins are a cute twist on tradition and, if you leave off the cross, they are also yummy enough to whip up year-round<br /><br /><strong>Hot cross muffins</strong></div><div><em>From delicious magazine, April 2010</em><br /><br />135g dried cranberries</div><div>1 cup (150g) currants</div><div>2 1/2 cups (375g) self-raising flour</div><div>1/2 tsp bicarbonate of soda</div><div>2 tsp ground cinnamon</div><div>1/2 tsp ground nutmeg</div><div>2/3 cup (165ml) sunflower oil</div><div>1 cup (250ml) buttermilk</div><div>2 eggs</div><div>200g caster sugar, plus extra 2 Tbs</div><div>80g icing sugar</div><div>1 tsp lemon juice</div><div></div><div>Preheat oven to 200 degrees. Grease a 12-hold muffin tray and line with paper cases.<br /><br /><br />Soak dried fruit in just enough boiling water to cover for 10 minutes. Drain well, then pat dry with a paper towel.<br /><br />Sift the flour, soda and spices into a large bowl. In a separate bowl, whisk together the oil, buttermilk, eggs and sugar until combined. Add to the dry ingredients and stir to combine. Gently stir in the fruit. Divide the mixture among muffin cases, then bake for 20-25 minutes until lightly browned and a skewer inserted into the centre comes out clean. Cool completely on a wire rack.<br /><br />Meanwhile, place the extra 2 Tbs sugar in a pan with 2 Tbs water and simmer over a low heat, stirring, until sugar dissolves. Brush the glaze over the muffins.</div><div></div><div>Sift icing sugar into a bowl. Add lemon juice and just enough hot water to make a thick, pipable icing. Use a piping bag, or drizzle from a spoon, to draw a cross on each muffin, then serve.</div><div></div>Melindahttp://www.blogger.com/profile/12775084147563664373noreply@blogger.com0