All posts tagged: melbourne

Melbourne

/exploring the woods and sampling local mineral waters at Hepburn Springs/ Over the past ten days, we’ve made our way from Melbourne to Sydney through notably Albury and Canberra, and back to Melbourne, our final stop from where we’d fly back home. R and I don’t remember the last time we went away on such a long vacation and we were glad to squeeze Australia in before the baby’s arrival. My highlight of the trip is easily the time we spent outdoors in the nature admiring the beautiful flowers and foliage, smelling fresh lemon trees, and noticing the strange, amusing things animals do in their natural habitat. On our very last day we spent the afternoon at a winery just a little outside of the city, with red wine (sadly none for me) and cheese and crackers. Brie is my absolute favorite, but I had just a taste since I couldn’t have much while pregnant. At our last dinner, we were served kangaroo steak at Tosaria cooked in three different ways with three difference sauces. …

Kallista Tea Rooms

Scones are delightful things. Whether it’s the American or British style, I love them both for any time of day—breakfast, supper, as a snack, and preferably toasted and warm. Flaky on the outside, soft on the inside, scones make for great guest treats too. If you’re used to the American kind, which not surprisingly contains a whole lot more butter and sugar, you may find the British kind a bit plain. And while most American scones have add-ins like raisins, chocolate chips, blueberries, and others, British-style scones rarely have any. It’s not to say the Brits are terribly health conscious, but the difference is that they don’t mix in as much butter in the scones only to slather it later on as they eat it. Same goes with the sugar—jam-piling is what adds sweetness to the scones. And while American scones are shaped like a triangle, the British kind is round and resembles American biscuits. Our hefty breakfast at Tosaria has barely made its way down but we couldn’t say no to scones, especially not …

Juicy Bao

Anywhere we travel it’s impossible to miss Chinese food. And in between the sandwiches and steaks, we were in for some noodles and dumplings. Juicy Bao was recommended to us by a local friend, and it made for the perfect lunch spot while we window-shopped around Chinatown in downtown Melbourne. Because it was a late lunch, we decided not to over-order and stick to a few varieties: the signature steamed pork xiao long bao, pan-fried bao, pork and prawn wontons, minced pork noodles, and some stir fried Chinese broccoli. My favorite was the noodle dish, chewy and perfectly savory with some crunch from the greens. And of course, mixed in with a generous spoonful of chili oil. As for the baos, they were decent, with the exception of my little bao-juice-trickling-down-my-sleeve hiccup. But I have no one but myself to blame. Afterwards we continued our stroll around downtown, as our eyes roamed for a little something sweet. Pork and Prawn Wonton in Peanut, Chili, and Spicy Sauce Shanghai Noodles in Spring Onion Oil with Minced …

Tosaria

/Zucchini Fritters with poached eggs, mushrooms, beetroot relish, dressed rockets, and pea tendrils/ Our first deed upon arriving in Melbourne: breakfast. I had heard so much about Tosaria from my parents and brother on their last trip, one among the many things I missed out on. On this visit, we are generously hosted by two old friends of my parents’, proud owners of this family-friendly joint. Tosaria’s breakfast menu screams Sunday brunch and reminds me of places I’ve been missing. Between the savory and sweet, I wanted both. But the brioche French toast was tempting, and I thought I could always irritatingly fork in R’s plate. And to go with the brioche, my favorite: a cup of hot chai latte. At Tosaria, we are so well taken care of, so well that every meal leaves us in a state of swelling and coma. Everyone makes us feel welcome day after day, and we are even spoiled with off-the-menu choices. Portion wise, we expected big, and we got big. On top of fresh ingredients, plating was …