MAD MEX WINDSOR - ENTERTAINMENT BOOK SPECIAL NEW 2 Grande Melt burritos Toasted flour tortilla w/ black beans, pico de gallo, cheese, fajita mix, sour cream & your choice of filling & salsas, rolled like a burrito.
total bill: $11.90 (savings: $11.90) - excellent food!
ENTERTAINMENT BOOK SPECIAL - DETOUR RICHMOND NEW 2 chicken burgers - $12 plus chips $5 for a large bowl ending with $17 (total saving with Entertainment Book $12) and absolutely magnificent long black coffee at Amici on Chapel - have not been there for ages...
OMELETTE ANYONE? NEW
Yoshi Lis' Sunday breakfast; eggs with shimeji mushrooms, some raw vegetables (there are some cherry tomatoes from our garden that look like red currant - they could not get smaller) and freshly squeezed apple/carrot juice
ENTERTAINMENT BOOK SPECIAL - BURGER IT ON GLENFERRIE ROAD NEW
Burger It - probably the biggest and the tastiest burgers we have ever eaten... With Entertainment Book Melbourne the price for two meals and chips: two “Wild Thing[s]” $14.00 - 2 x flame grilled grass fed beef patties, double bacon, double tasty cheese, grilled onion, lettuce, tomato & Smokey BBQ sauce (Its Big) (saving of $14) plus large chips $7.00.
TASTE OF MELBOURNE 2014 NEW
Taste of Melbourne 2014 photos by David Lieu / David Lieu Studios The Taste of Melbourne is like no other event, it’s a four day food extravaganza that not only includes local food specialties, but seminars, celebrity chef demonstrations, international brands, bear and wine, and much more. Judging from the crowds, our famous weather could not keep the serious foodies at bay. Spend a relaxing and entertaining afternoon full of excellent fare and appreciate the huge variety of “tastes” Melbourne has to offer. — at Albert Park Lake.
ITALIAN LANGUAGE AND COOKING CLASSES NEW review and photos by Alice and Mounir Slamani invite kind courtesy of Corporate language school
by Alice Slamani From the moment you walk in the door at La Maison de Maitre you step into a world of wonder and culinary delight. The stage is set for an intimate dinner party with a professional chef as your host.
Corporate Language Communications offers integrated language classes accompanied with an amazing culinary experience. You get up close and personal with a professional chef and prepare a three course meal all while learning a new language, matching the cuisine. Currently on offer is French and Italian.
The opportunity to work with a professional Tuscan Chef, in itself, is an amazing treat. Learning the difference between the region’s flavours and techniques, while intoxicated with the aromas of the hands on classroom makes learning a breeze. The confidence and comfort Maggie offers, along with her talented chefs, allows you to be swept away with the culture on display. The learning space is generous with cameras to capture the various techniques on a large high definition screen, so that everyone can see and be a part of the cooking experience.
Hand rolling and personalising our individual imprint on authentic Tuscan Gnocchi was just part of the wonderful experience. Perfecting your knife skills with a rough chop of garden fresh vegetables, allows you to create a simple, yet divine and authentic tomato sauce. Provided with this recipe are the instruction on how to bottle your own sauce, making the most of end of season tomatoes at their richest flavour. Your personal chef then provides you with these recipes to take home along with the confidence you need to enhance your own personal kitchen repertoire.
The language component of the class is enjoyable and fun. Emphasis on pronunciation and conjugation makes the beginner and the expert alike feel a part of the show. Those with a natural knack for the language guided the newer learners with an upbeat learning environment. Conversation language skills are developed and encouraged.
I personally walked away from my Italian Language and Cooking class feeling inspired, confident and as warm and comforted as the food we created. Many gathered here for different reasons, to learn another culture, to share an experience with a loved one, whilst others received this treat as a gift. No matter how you get to participate, I believe you will receive the gifts of the region and feel swept away with the authenticity of this class. I am looking forward to trying the French session very soon.
SAN CHURRO CHAPEL STREET - ENTERTAINMENT BOOK SPECIAL NEW
one coffee, one hot chocolate, churros for one plus one free churros for one (Entertainment book treat) - total $18.00 - savings $9.00 with the Entertainment Book voucher
CHICKEN AND MUSHROOM SOUP AT NEW WIND CHAPEL STREET NEW
chicken mushroom soup
KFC RICHMOND (CRN OF SWAN ST) - ENTERTAINMENT BOOK SPECIAL NEW
worse than you can taste anywhere in Melbourne with its variety of food on offer ... tasteless, lifeless and soulless experience and food, cols and small portions. I love KFC chicken but this time we felt like we were cheated...
I continue publishing my childhood recipes that my mum or my grandmother used to cook for me and for the whole family. I hope you will enjoy Russian, Ukrainian, a bit of Jewish and a bit of Soviet Union kitchen delights...
Potato zrazy with dill cream sauce
Need: 600g potatoes, boiled with skin on, then peeled 300g boneless pork 80g pork fat cubed 1 medium onion, minced 1 clove garlic, pressed 1/2 French baguette 2 cups milk 2 cups sour cream 3 tbsp minced dill 1 tbsp shredded hot horseradish 1 egg, lightly beaten 1/2 cup all-purpose flour 2 bay leaves 1/2 tbsp black peppercorns salt and pepper to taste olive oil Do: Add pork to approximately 3 cups of boiling water. Reduce heat, add a pinch of salt and cook, uncovered, for 25 minutes. Skim off scum, add bay leaves and peppercorns, cover, and let simmer over very low heat for 1 hour 30 minutes. Remove from the broth and cool. Strain the broth and set aside. (Can be done a day ahead.) Add cold water to fatback cubes just to cover and let stand 30 minutes. Drain, pat dry and process or grind together with boiled pork. Saute onions and garlic in vegetable oil until golden-brown, about 15 minutes. Add to ground meat. Season with salt and pepper. Cube the bread coarsely, and soak in milk for 15 minutes. Squeeze well and process with potatoes and egg to make a paste. Gradually mix in flour until the dough is firm, but does not crumble. Break off sections from the dough, about 1 tablespoonful at a time, fold a small amount of boiled meat into the center, and roll to make a ball about 1-1/2 inches in diameter. Arrange the shaped zrazy in a lightly oiled pan, cover, and refrigerate at least 30 minutes. Bring the pork broth to a simmer and reduce to approximately 1 cup. Whisk in sour cream, season with salt and generously with pepper, and stir in horseradish and dill. Place the zrazy in a casserole, pour the sauce over them, and simmer, covered, for 30 minutes.
Kefir pancakes with apples Need: Nonfat yogurt 500 g Brown Sugar½ cup Eggs 2 Salt pinch Soda ½ teaspoon Wheat Flour 2 cups Apples to taste
Do: 1. To prepare fritters you need to beat the eggs with the sugar, combine with yogurt/kefir/butter milk, add salt. 2. then add the baking soda, flour and again mix well - the dough should get a light, fluffy 3. apples - cut into small slices. 4. pour dough one spoon at a time in a hot frying pan with olive oil. fry till browns on one side , then quickly and beautifully arranged slices of apples, press them with a spoon. When the bottom edge gets brown, flip.the pancakes Remove them from the pan, put in a dish, sprinkle with powdered sugar and cinnamon. serve with tea.
Pork with vegetables, stewed in cream
Need: Fillet of pork 400 g Mushrooms 300 g Bell peppers 100 g Tomatoes 100 g Cream 25% 150 ml Ground black pepper to taste White pepper powder to taste Olive oil 100 ml
Do: 1. Take the pork and cut into cubes of about one centimeter. 2. Heat a saucepan and pour in 50 ml olive oil. Put the pork in a saucepan. Pepper and salt it to taste. Roast the meat for 15 minutes. 3. While the meat is cooking, coarsely chop the mushrooms, dice tomatoes and cut the bell peppers in long thin strips. 4. After 15 minutes of roasting the pork pour the juices from a skillet. Add the remaining 50 ml of olive oil and all the vegetables. Salt and pepper to taste. Saute 5 minutes. Do not forget to stir. 5. After roasting the vegetables and meat, add the cream and water to the vegetables and the meat. Simmer for 15-20 minutes. Make sure that the mixture of cream and water does not dry out completely.
Bread has always been considered as the wealth of the Rus. Give us this day our daily bread…Slavic people mainly grew wheat, barley, oats, and millet. Rye bread became Russia's real "daily bread", even though it had come to Russia from outside.
How did the first bread taste? Sour bread from leaven dough was particularly loved by Russians. They used beer or kvas base, yeast or a part of old dough as leaven that gave sourness. "A working man," wrote18th-century historian Ivan Boltin, "can eat at one go up to two pounds of black bread together with schi. While in France one person eats on an average a pound of wheat bread a day, a Russian, not only a working man but also an idle person, cannot be satisfied with this amount."
The role of bread in the life of Russian people was so great that famine began in the country in bad harvest years despite the fact that in Russian woods there was plenty of game and the rivers teemed with fish. But as numerous sources recorded, meat could not replace bread for the Russians.
Neither could white wheat bread substitute black leavened bread. When Russian troops, who entered the boundaries of the Khanate of the Crimea in 1736, got isolated from the rye flour carts and bread had to be made from wheat flour, diseases set in among the troops.
In time, bread making in Russia was improved, the range of baked bread varieties extended, and their quality bettered. This was furthered by high flour milling skills.
During the 17th century, 25 varieties of wheat and 30 kinds of rye flour were produced. Russian flour makers and bakers were so skilled that foreign ambassadors often sent Russian bread as a delicacy to European courts.
As to wheaten bread, it was considered over long centuries as a luxurious and dainty food. In monastery bakeries bread was usually made from wheat flour.
As you should know, bread is extremely valuable foodstuff. Scientists insist that it contains more than 200 useful substances among which are 5-8% protein and 40-50% carbohydrate. So, the people, who eat bread, cover all organism needs in energy. Bread is rich in rough fibre that contains vitamins and mineral substances.
Bread exterior also plays a vital part - it must look attractive, "pleasant to eye" and its aromatic bouquet has more than 200 different smells. Sometimes coriander, caraway-seeds, vanilla and other things to diversify the taste and the smell of bread are added to the dough.
7 major Russian breads
At all times in Russia bread has been regarded as a sacred food. It is always on the table and it takes the center stage, which is not surprising, because it is the bread - the power of life.
White bread Baking of white breads started from the XII century. For many centuries the white bread was considered as a special privilege available only to the wealthy people. One of its best varieties, the "krupchaty" white, was served only in wealthy homes. The common population in those days could only afford the rye breads, which was cut and served for dinner every day;, but the white bread was available to them only on holidays.
Black (sour) bread Black bread was called "sour" and people started baking it a bit later after the white bread. During the Russian-Turkish war, the army of our ancestors was at the enemy's territory, where there were no conditions to bake their favorite sour rye bread as only wheat flour was available. Therefore they had to bake their bread from wheat flour... and this is when diseases started to spread in the Russian army so accustomed they were to eat their favorite black bread.
Krasnosel'skii bread (Red Rural) This is one of the varieties of black bread. Initially, it was mainly baked in monasteries. The main difference with the common black bread as the name shows is the characteristic color of the crust, that became predominantly red in the process of baking.Well, it was rural, probably because the people could eat it at the villagers gathering on holidays in the temples located on the territory of the monastery. The bread baked by the monks, always would came out extremely soft, with a very thin crust and with indescribable flavor, attracting people from a mile away. In addition, it is quite satisfying, rewarding and has a long shelf life.
Boiled bread This bread was also started its history at the monasteries. The difference is in presence of that sweet-sour taste, as well as it would stay soft and fresh for days. It is called boiled because because it is made from flour and malt. Such method helps bread to stay fresh for much longer and to retain its delicate flavor. In past years, it was decided to be prepared in two ways: no-opara and opara. It is due to the latter method that the bread unleashes its amazing custard taste.
Borodinski bread There are at least three versions - the three stories of this bread's origins. According to the first, the monks Spaso-Borodino Convent start baking it. The second version says that the bread recipe was invented when a convoy with food was hit by a missile, resulting in mixing flour, cumin and coriander. The third version says that it is the oldest bread of the dead, the recipe of which was known in the XV century and was used on the celebrations to honor the dead people.
Moscow boyars bread This sort of bread has always been considered as very special. Therefore, it was served on special occasions: for example, the wedding tables. It was baked only by special order. It consists of special grade of flour, the freshest butter, and some spices. Needless, the bread was not cheap, so it really could only be afforded by the nobles and upper classes (boyars).
Starodubsky bread This bread can even be served for tea. The bread are made of a special shape lubricated by beer on the top. There was a crucial tole this bread played in history. It was well known that the Kutuziv army of 1812 war was getting ready to attack and it was stopped in Tarutinskoye camp. Starodubsky bread was baked to support the army because at the time Starodub village played a significant role in food supplies and was the place where the bread was baked.
NIKOS QUALITY CAKES OAKLEIGH - ENTERTAINMENT BOOK SPECIAL
one of our favourite places in Melbourne - the food is fresh, the service is immaculate, the water is filtered, the salads are yummy, the atmosphere is uplifting with good positive energy flowing through this place... the coffees are top class and add to this - great company - you have the perfect place for lunch or light dinning! plus $$ savings with Ent Book voucher!
very fresh and refreshing food, also it is a self serve - so you can put anything you want inside your pita pocket.. full chicken pocket X 2 for $10.95 (and $10 savings with Entertainment Book) - yuuuummmm...
ENTERTAINMENT BOOK SPECIAL - LORD OF THE FRIES CHAPEL STREET
our lunch was Original Burger and Chicken Burger. Total Bill for two: $7.95 (savings with Entertainment Book: $7.95)
ONE IN THE POWER OF FOUR
spoiling Alex's morning with european buterbrods (open sandwiches): smoked salmon and caviar, salami, roast chicken and peanut butter/honey - all on wheat free toast; lebanese coffee with honey on the side:
Russian cuisine has developed over a long period, adopting different dishes from many different countries, but at the same time it has retained many of its own traditions. In spite of all of the changes in the national cuisine over the years, no one can imagine Russian food without brown bread, soup, pancakes, pies and porridges or dishes made with fish or mushrooms or pickled vegetables.
Sedentary lifestyle of Russians is considered to be one of the factors which influenced the development of Russian cuisine. During long winters, when people spent most of their free time inside of the house, they cooked using the Russian oven. Russian stove allowed the cooks to either bake or boil food; however, it was impossible to fry, grill or roast meat. Russian stove uses a very interesting temperature regime: food could be prepared at either a constant or decreasing temperature but never with an increasing one. These conditions allowed to cook specific meals which cannot be created today using a modern gas or electric oven.
Russia's expansions of territory and openness of the country towards the world in the 16th-18th Centuries led to appearance of new types of food, such as smoked meat and fish, chocolate, ice cream, wines, and liquor. At least for the urban aristocracy and provincial gentry, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes.
New territories which were added to the Russian Empire also influenced the cuisine and introduced their national meals to the whole country. For example after the Caucasus area became a part of Russia people got acquainted with today's very popular dish - shashlyk (shish-kebab).
Today, Russian cuisine is very diverse. It combines traditional meals with dishes borrowed from European and Eastern countries.
When in Russia you should certainly try Russian soups.
One of the most popular soups in Russia is borsch (beetroot soup), though Ukrainians claim that they invented this hot meal. Borsch is made on the basis of meat or chicken broth and includes beetroot as the main ingredient, which at the same time gives a strong red colour to the soup, as well as other vegetables. This type of soup can be served either hot or cold.
Shchi (cabbage soup) is also popular in Russia. It is generally made of either cabbage or sauerkraut although meat can be added. Shchi made of sauerkraut have sour taste and are called sour shchi. A summer sorrel soup, popular in pre-Revolutionary Russia, was known as green shchi. This kind of soup is usually served with sour cream.
Solyanka is also a well-known Russian soup. It is is a thick, spicy and sour soup. There are mainly three different kinds of solyanka, with the main ingredient being either meat, fish or mushrooms. All three types contain pickled cucumbers with brine, cabbage, salty mushrooms, cream and dill. The soup is prepared by cooking the cucumbers with brine before adding the other ingredients of the broth.
Ukha (fish soup)
Ukha is loved by fishermen. Some people claim that the real ukha can be made only on fire using fish, which have just been caught. Though there are plenty of nice recipes how to cook ukha at home. The main ingredient is, of course, fish including vegetables, and the most important thing to remember is that the fish soup becomes ukha if you add a spoon of vodka into it.
Okroshka cold soup
This is a real Russian cold soup, which is very popular. It is made of vegetables, potatoes, sometimes meat and eggs, including kvass. Kvass is a Russian non-alcoholic drink made of bread. You pour kvass into the mixture of vegetables in your plate and your soup is ready. The soup is served with sour cream.
Russian hot dish called "pelmeni" (dumplings) is very popular in Russia. They are made of minced meat filling, wrapped in thin dough (made out of flour and eggs, sometimes with milk or water added). Pork, lamb, beef, or any other kind of meat can be used; mixing several kinds of meat is quite popular. Traditional Ural recipe requires the filling be made with 45% of beef, 35% of lamb, and 20% of pork. Often various spices, such as pepper, onions, and garlic, are mixed into the filling. They are easy to cook and very tasty with different dressings. One can buy semi-manufactured dumplings at any supermarket.
"Blinis" are thin pancakes. Russian blinis can be made from wheat, buckwheat, or other grains, although wheat blinis are most popular in Russia. You may eat them with jam, sour cream, meat, salted fish and caviar. Nowadays there are special cafes which make only pancakes for their guests and may offer interesting dishes made of pancakes to you.
Shahslyk is a form of shish kebab usually cooked at picnic parties (marinated meat grilled on a skewer). Originally it was borrowed from the peoples of the Caucasus and today in summer cafes or restaurants in Russia they offer different types of shashlik including lamb, pork, chicken and even salmon shish-kebab.
Salads and Appetizers
Salads are widely spread in Russia, especially salads with mayonnaise. The most famous is Olivier salad (sometimes called Russian salad). Usually it includes meat, potatoes, eggs, pickled cucumbers, green peas and mayonnaise. During big holidays or family celebrations people make a lot of salads and appetizers. One of the most popular appetizer is Seledka (herring with onions). It is usually served as an entre with vodka.
There are some dishes and products which are traditionally associated with Russia. First of all caviar, which is considered to be a Russian delicacy. One can find two types of caviar, red and black. Such fish species as salmon and trout are caught or raised to get red caviar. It is cheaper than the black one, while the black caviar has always been a symbol of luxury. By taste and nutrition value, the three types of fish are considered to be the most valuable, they are white sturgeon, stellate sturgeon and sturgeon.
Dining in Russia
Nowadays small food kiosks which sell snacks are widely spread in big Russian cities. They offer sandwiches, salads and drinks. In small cities and villages and also during train stops at small stations one can observe local people selling handmade pies (pirozhki) with different fillings as well as smoked fish and ice-cream. Beer and non-alcoholic drinks can be sometimes purchased in the street as well. In late summer berries and mushrooms are sold along the highways.
Fast food cafes have developed very quickly in modern Russia. Every big city has got a great variety of fast food restaurants. One can find famous world chains such as Mcdonald's, KFC, PizzaHut, etc, as well as Russian fast food cafes - Chainaya Lozhka (they offer pancakes and salads), Teremok, Kroshka-Kartoshka, etc.
Cafes & Restaurants
Nowadays in big cities there are plenty of cafes and restaurants which represent traditional Russian cuisine as well as cuisines of other countries. In Moscow and St.Petersburg one can find restaurants, representing almost all the countries of the world, you name it - Australian, Asian, Armenian, American, Belorussian, Hungarian, French, Greek, Italian, Georgian, Jewish, Mexican, European, Chinese, Korean, German, Tatar, Turkish, Japanese, Ukrainian, etc.