I read: "Chloe. The name comes from the Greek χλόη (khlóē), of the many names of the Greek goddess Demeter, and refers to the young, green foliage or shoots of plants. The name appears in the New Testament, in Corinthians in the context of "the house of Chloe". The French equivalent is spelled Chloé. She is the goddess of the harvest, who presided over grains and the fertility of the earth." The Little Chloe Malvern cafe is busy on Saturday - we can barely find the place for two and people keep coming... They are family with kids, happy couples and just friends getting together for lunch... They order milk berry shakes, coffees, beautifully arranged food and they are all looked after well... We love the place: neglecting its business it is not noisy but rather very warm spirit-wise inside. Ordered steak sandwich with some delicious Korean flavour and big breakfast with avocado and fetta. With Entertainment Book voucher it was only $10 each... and the lunch was delish!
100% RUSSIAN NEW
100% Borodinskie Grenochki (traditional and very tasty rye snack with min fat and max enjoyment) and Russian Kvas (traditional and very healthy drink with min alcohol contents (0.00099%) and max safety on the road) - very refreshing... and direct from the European Bazaar shop... it only gets better!!
THE SNACKS TO LOVE - EUROPEAN BAZAAR SHOP NEW
when the berries are asking you to taste them, when the mushrooms are begging you to cook them in the most delicious soup, when many other "zakuski" are arguing between each other which one is better and which one will be next to jump inside your shopping basket and when the deserts look like they will melt inside your mouth the first second you have a bite of them... no, it does not mean that you are dreaming... it also does not mean that you are in Europe... it only means that you are inside the European Bazaar shop to buy something yummy for tonight's table - something nice and special for your guests or your family!
ENTERTAINMENT BOOK - LUNCH AT ROCKSALT BRIGHTON NEW
Top 5 Reasons to buy the New Entertainment Book membership from us: 1. Enjoy hundreds of 2-for-1 and up to 50% off offers from the best restaurants and cafés in the area. 2. Discover the exclusive offers from Virgin Australia and Emirates Airlines for amazing value when you fly. 3. Treat yourself to a shopping spree at David Jones with a brand new, exclusive offer. 4. Be 'entertained' all year long with valuable cinema and theme park offers. 5. Feel the reward of your purchase contributing to community fundraising! I am publishing today some photos from one of our fav Rocksalt Restaurant - lunch that turned to be $16 each only with the Entertainment book voucher. The most crispy and tender salmon on the bed of sweet potato mash topped with spinach & basil pesto - just a real queen's treat!
LUNCH AT PERSIAN FLAVOURS RESTAURANT AND ENTERTAINMENT BOOK NEW
Thanks to Vika, Victoria, who kindly purchased the Book through Bohemian Rhapsody Clubthis year to support our work (and she is already "getting addicted to it" in a good way in her own words), we discovered a very nice place today: Persian Flavours Restaurant Springvale Road Forest Hill, small but the food is amazing there - so close to Russian cuisine (juicy shashlyks combination, salads and baked tomatoes plus yummy warm flat bread...)... we were fascinated by the persian hand made rug hanging on the wall - so delicate and so fine the work was - one can not imagine how the patterns are created and remembered - but the masterpiece worth a separate story of course... our lunch turned to be not only incredibly tasty but affordable at the same time: $9.90 per person with your Entertainment Book voucher. #entertainmentbookmelbourne#persianfood#bohemianrhapsodyclub
LUNCH AT CAFE PALATE AND ENTERTAINMENT BOOK NEW
WE SELL ENTERTAINMENT BOOKS FOR YOU TO SAVE MONEY AND TO ENJOY YOUR ENTERTAINMENT AT THE SAME TIME!
Entertainment™ Memberships are available in two formats: the Entertainment™ Book printed Membership or the Entertainment™ Digital Membership.
The traditional Entertainment™ Book Membership The traditional Entertainment™ Book printed Membership that comes with the Gold Card and vouchers. Contains over $20,000 worth of valuable up to 50% off and 2-for-1 offers for many of the best restaurants, cafés, arts, attractions, hotels, travel, shopping and much more!
The Entertainment™ Digital Membership The Entertainment™ Digital Membership puts the value of the traditional Entertainment™ Book into your Apple or Android device, and also allows you to: Show and save using your Apple or Android device, with no Card or Voucher to present Search for nearby businesses in the Entertainment Book™ program Search for specific businesses by name, location or dining category Share your Membership with another family member Which Membership is best for you? https://www.youtube.com/watch?t=11&v=DQciUfsl_dM
I am publishing today some photos from our lunch out at one of our favs -Palate cafe Prahran. With two coffees, lamb salad and calamari salad: only $14.50 each with your Entertainment Book voucher - so fresh and yummy...
EUROPEAN BAZAAR SHOP - YOUR VISIT TO THE NUTCRACKER'S SWEETS LAND NEW
if only Pyotr Ilyich Tchaikovsky was alive, if only he lived in Melbourne and if only he visited European Bazaar Shop North Road we might hear his Nutcracker-2 created after his visit so inspired he would be seeing this symphony of deserts, concert of marshmallows of many kinds, ballet of jams and chocolate sonatas on the shelves on this shop... even those of you who never wrote music would start writing it - believe me:
EUROPEAN BAZAAR SHOP presenting today: - savory snacks for your table: - - vietnamese carrots russian style - - pickled tomaoes - - pork and beef pelmeni (russian-siberian meat dumplings) - desert snacks for your table: - - blue bay cheese - - highest quality black currant from russland - the only berry in the world from its original mother-land full of ancient soil nutrients, anti-oxidants, vitamins and minerals - - wild брусника / cowberry - so fragrant you would not believe you are not actually in the far away russie-sh forest
Pyotr Ilyich Tchaikovsky / Nina Kaptsova - Dance of the Sugar Plum Fairy
CHAPELLI'S SOUTH YARRA NEW
With Entertainment Book you have 45% OFF your 2-Night stay at Daydream Island! - offer valid till May 13! If you do not have your book yet - buy it from us via this page: https://www.entertainmentbook.com.au/orderbooks/182v887 Normal Rack Rate | Entertainment™ | Member Rate Garden Balcony | $375 per night | $206 per night Ocean Balcony | $460 per night | $253 per night Coral Ocean Balcony | $515 per night | $283 per night BOOK NOW VIA MY BOOKINGS™ Situated in the heart of the Whitsundays and with excellent access to the Great Barrier Reef, Daydream Island Resort & Spa is the perfect destination for a holiday adventure or relaxing escape. With over 20 island activities including rainforest walks, water sports, an outdoor cinema, a rejuvenation spa and one of the world's largest living reef lagoons, your holiday will be a most memorable one! Package includes breakfast daily, sparkling wine and chocolates on arrival. Rates are based on a minimum 2 nights stay. You can also book your flights and Whitsundays cruise with Entertainment™!
But more to that ... we are spoiling you today with more pictures fromChapelli's Cafe & Restaurant Chapel Street - also one of our fav local destinations for good and tasty dinning out - we had moroccan lamb salad and garlic prawns with basmati rice. Total bill: $16 each with the Entertainment Book voucher plus a perfect service.
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CAFE LA VIA NEW
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Introducing one of our fav places in Melbourne for lunch/dinning out: Cafecaffe la via Glenferrie Rd, Malvern with one of their signature dishes - chicken parma with the bestest potatoes ever - $13 each with your Entertainment Book voucher
SHU RESTAURANT COLLINGWOOD NEW
at the funky place in Johnston Street Collingwood: Shu Restaurant (featured in the new Entertainment Book 2015-16 - Grilled Australian banana prawns, Asian herbs, seeds & nuts, tossed in spicy soy - Chicken stir fried with seasonal vegetables, sweet & sour ‘gong bao’ style and white rice. The chicken dish was excellently delish and surprising in a good way, the prawns were sort of ok - I liked the salad it went with, the rice was not cooked in a good way plus there were only two table spoons of it in a bowl as a side dish that looked very weird as the portions were extremely small. But the place has got that Fitzroy-Collingwood special atmosphere and the dinner plates are amazing kid of ceramic Japanese style - great for Friday after work dinner with friends, wine and family... neglecting the overlooked rice we liked it... The mains were very good. $15.50 each with the Entertainment Book voucher we recommend our readers to give it a go and try it.
ENTERTAINMENT BOOK SEASON OPENING NEW
nevertheless the Entertainment Book 2015-16 is new and better than ever (actually we were told it is the best Book in the last 9 years which is true as we browsed it through before going to lunch today)... anyway, nevertheless the Book is new, our habits remain old style traditional: we opened the season with Caffe Sienna / Caffe Sienna Ristorante why this particular place? no, not because it goes first in the Book but because we love it: atmosphere, tables full of loudly talking people (it reminds me of smoky Alitalia planes), handsome and tall enough Italian manager, easy parking, heart of Chapel location (you can't be heartier), service, freshness and service (I think I mentioned the latter already)...anyway: they just do it simple but one step better than you expect... tasty and better!
it was once upon a time... and my dad, one of Moscow's most famous bibliophiles brought over this new book that I could not put aside even for one minute till I finished reading it - and I kept reading it days and nights and I could not have enough of it... It was called " National Cuisines Of Our Peoples" by a guy with IMHO a very funny surname Pokhlyobkin and a very famous name: William (as a Shakespeare but tastier) . Then new books appeared: "Tea" " Spices" etc etc... I used his cooking principles for years... Then I suddenly found out he was murdered in a very mysterious circumstances - an innocent and genuine Russian writer, almost a hermit and quite a famous diplomat... His books can be found online almost everywhere including cooking culinary history and art of diplomacy - his wife left him with a kid as the husband was too preoccupied with his work and his travelling but as we know not all geniuses are good family guys... I want to publish a couple of his recipes as a tribute to W.A. Pokhlyobkin and my days in Moscow with his books.
In the nineteenth century, Russians of gentle birth often spent the social season in Paris. Although they professed a reverence for all things French— to the extent of employing foreign cooks—the Russians secretly cherished a love for their native cuisine. This led to the invention of many new dishes bearing the names of the Russian nobility: Veal Orloff, Salad Demidoff, Nesselrode Pie. Beef Stroganoff may have been born in a similar way, the brainstorm of a French chef to Count Pavel Alexandrovich Stroganov, a popular society figure in Paris at the turn of the nineteenth century. The culinary historian William Pokhlebkin believes the dish was invented much later and named in honor of a different Stroganov, Alexander Grigorevich, following his death in 1891. Whatever its origins, the dish commemorates the Stroganovs, one of the oldest noble families in Russia. As far back as the sixteenth century, when the Stroganovs were still merchants, Tsar Ivan the Terrible had granted them the right to develop land in Siberia. As their enterprise grew, so did their wealth, and by the nineteenth century the family had been flourishing for several generations. Beef Stroganoff represents a happy marriage between French technique and Russian flavor: sour cream is added to a basic French mustard sauce, which is mixed directly with the meat instead of being served as an accompaniment. Beef Stroganoff eventually became an international favorite. Unfortunately, it has suffered all too often from a liberal addition of tomato paste and even ketchup; but made according to the original recipe, it is a noteworthy dish. 1 ½ pounds tenderloin of beef,trimmed and cut into strips 2 inches long and ½ inch thick 2 tablespoons butter 1 small onion, sliced paper thin Salt, freshly ground black pepper 2 tablespoons butter 2 tablespoons flour 1 teaspoon dry mustard 1 cup rich beef bouillon* ¼ cup sour cream Parsley * To make a rich bouillon, boil down 2 cups of basic bouillon to concentrate it, or else use a commercial condensed broth. In a heavy frying pan melt the 2 tablespoons of butter and sauté the onion until soft and just barely golden. Add the tenderloin strips all at once and cook over high heat for just a few minutes, until the meat is cooked through. Season with salt and pepper to taste. Set aside, but keep warm. In a small saucepan melt the remaining 2 tablespoons of butter. Mix together the flour and the dry mustard and whisk into the butter. Cook for a minute, then gradually add the bouillon, stirring constantly, until a fairly thick sauce has been formed. Stir in the sour cream, mixing well. Pour the sauce over the meat, check for seasoning and heat through, but do not boll. Spoon the meat and sauce onto a large platter and garnish with parsley. Serve with Straw Potatoes (p75) mounded decoratively on the meat. Yield: 4 to 6 servings. Note Mushrooms may be added if desired, although they are not strictly authentic.
it's always a beautiful treat, like a small celebration to go and visit our friend at the European Bazaar Shop North Road Ormond: it's tea time and there is always something yummy there for tea - your eyes will jump out seeing sweets and cakes chocolates and halva, with cream or with no jam, with jam and with no cream, with strawberries or with cherries - white top - black bottom, black top - white bottom - as you wish and all to your order... and as we are approaching Russian Easter celebration this weekend it is important that your fridge is full of good quality and fresh food to put on the table for your guests... make sure you have everything ready including pas-ha, kulichi and bright colored eggs... yes... as I said it is tea time - which is around the clock for Russians... please feel free to pop in any time at our fav spot for Russian delicatessen - the shop is open from 1000am till late 0900pm for your convenience and if you are in a hurry - Irina, the owner got all the food just ready for this weekend celebration to make it easier for you...
Blue Bay Cheese is here for our tomorrow's event too. I could not resist to buy some deli for ourselves - smoked salmon pieces, Riga sprouts (they look good and swim free in a new packaging) and blue bay raw honey (I am buying it the first time but it looks very very honest!!):
after a whole day walking in Olida here it comes... Easter at Fortnums Restaurant and Reception Venue green tea - so refreshing, scones - giant, warm, light, fresh and fluffy with hand made raspberry jam and cream (and even a japanese maple leaf for decoration on the side), the potato wedges - so crispy on the outside and so soft on the inside with fresh chili sauce and melting milky sour cream... The restaurant is very busy with tourists and locals, the food is simple but made with so much love and the autumn lush garden is created to be vanished inside of... we would not rush if we knew Tosha was not waiting for us at all in the car
there are lots of people asking us when Mounir Slamani's recipe on Chorba [shor-ba] Algerian soup will b released. I just got an email from Alice Slamani with the recipe. Please read carefully, cook slowly and chew leisurely as it helps the society... :) MOUNIR SLAMANI ALGERIAN CHORBA [ shor-ba] SOUP the dish was warded Golden Ticket from Channel 10 Recipe For Riches program
Ingredients: 500g of lean beef cubes (I use the “slow cook” marked product) 1 large onion 2 cloves crushed garlic 1 large zucchini 500g of crushed tomatoes (canned) 2tbs tomato paste 250g of chick peas (canned) 1 medium potato 50g of angel hair pasta 1 bouquet of coriander 1 tbs salt 1 tbs of pepper 1 tbs paprika 1 tsp chilli flakes 1 tbs olive oil 2 lt of water Method Use olive oil while heating the pan on high Add diced onion & garlic Add beef and brown Peel zucchini and cube, add to meat Peel potato and cube, add to mixture Chop coriander and divide into three portions Add 1/3 of chopped coriander Let it brown together, stirring thoroughly until caramlisation occurs Cover meat and contents with warm water Bring to the boil Add tomato paste Allow it to simmer and dissolve Drain chickpeas and add to mixture Add crushed tomatoes Bring to the boil Add remaining warm water Mix well Add spices Stir Add another 1/3 of coriander Stir Reduce heat to a constant simmer (low) Simmer for 1hour, checking every 20 minutes Taste at 1hr and check the tenderness of the meat. If meat is tender, chorba is fully cooked. Turn heat off Break angel hair pasta into 1/3rds. Addto soup Sprinkle remaining coriander on top and allow soup to rest for 15 minutes Ready to serve.
I am so excited about today's event mainly because it is promising to be phenomenal: I really miss Jason D. Varga's amazing performances here at our place; Ramarim shoes Brazil is going to be one breathtaking art exhibition as we got the best models in the industry (some new very good looking Russian girls too) and I heard that the shoes are something every girl is dreaming of plus Mounir Slamani's cooking class which I have very high expectations of and Sergey Lazo's songs which I know nothing about to be honest...
everything is ready...well... almost... our featured sponsors are: Floral Décor (thanks to Tanya Lyssenko) - gorgeous tender pink almost to the due of delicate violets - roses bureks with cinnamon and apples: http://www.burek.net.au/ (thanks to Milan M) delish cheeses (thanks to Andrei K, Olya and Blue Bay Cheese team) and kishes I made adding some of their cheese - they will melt in your mouth... and last but not least: European Bazaar Shop North Road Ormond (thanks toIrina Shutkina ) with some beautiful sweets and croissants with different yummy fillings - the smell is awesome and all around the house now...
plus there is a basket full of some surprising prizes and gift bags to give away to everyone including our crew and all the guests... it is going to be something very special...
what else ? you need to be here to see...
SEREZHA'S SALAD plenty, live and recipe-ed
it was exactly ate when we sat down and eight I could see so much tasty food, but eye could only try a bit Be honey really wanted to bee at the table too so we invited the sticky jar we had beens and beats in the salad that have bean so lovely and it beet everything on the table with its rainbow colors No one guest he was our guessed as we looked as the guests of one cute puppy ourselves We did not need as we had everything we knead One knight and also: two is better than one night Everything was home maid, we would just need a made for washing the dishes ...and someone's nose and pause were everywhere till he needed to paws and fall asleep
cabbage salad rcipee: quater of a cabbage head 1/4 of large raw beet one small light green pepper one stalk of celery asian bean sprouts 4 garlic cloves 1 medium cucumber 1 large carrot 10 yellow mini-tomatoes one large red tomato 1 medium green-red capsicum white onion no-salt salt, grapessed oil, vinegar
on the side: with chicken filet-miniuon and chicken cutlets on skews adding crossants from European Bazaar shop for Polish fruit tea and cheese burek from Burek Company mango and banana juice broad beans and wasaby peas honey