I am publishing today some nice photos from the visit to one of our favorite places in Melbourne : Nikos Quality Cakes in Oakleigh. I love going to the places were you can see why people who run such businesses are successful: the service is perfect and always better than you expect, the food is fresh with the variety for any taste and the atmosphere is so vibrant - Wednesday lunch they are full of guests who come in in flocks for good quality coffees and yummy snacks... We enjoyed vegetable frittatas with greek salad coffees and Alex's absolute favorite - sesame and crispy bublik. Bill total of $24 saving us $14 for one main with our dear Entertainment Book - excellent deal. I am always happy to pay the full price at this place for any meal - just because I love it.
yummy Mama Falafel dinner today down at Chapel street - only $11 for two of us with our Entertainment Book vouchers. We ordered grilled chicken pockets with fresh salad, veggies and hommus on the top - highly recommend this place for a quick meal on the go. the place also serves freshly squeezed fruit and vegetable juices:
Selling for just $65 each, the 2015 | 2016 Melbourne Entertainment™ Membership features over $20,000 worth of valuable offers from the best local restaurants, your favourite cafés, hotels and resorts, travel, attractions, shopping and more. See what's inside http://www.entertainmentbook.com.au/…/Tell-me-Mo…/Melbourne…
Do we love our Entertainment Book this year? Yes, even more than before... and we love telling you about our experiences with it... There is one more:
CNF Bar Cafe Chapel Street South Yarra we ordered very simple food - fish and chips, but my god! - this was the best-est Friday fish and chips I have eaten in many years - cooked with love and attention to detail the freshest fish with the beer best batter plus crispy on the outside and soft on the inside chips and very yummy salad with red radish to accompany it... add to that beautiful presentation and we were happy like kids and full even before the meal was finished! smile emoticon Excellent Friday dinner warming you up in winter The bill: $25 only with our Entertainment Book saving of $25.
HIER SALAT NEW
das ist Salat,das ist Krautsalat mit viel zu viele Zutaten (mit Alex und Sergei Hilfe gemacht):
some of them: cabbage, onion, garlic celery, carrots, raw beets green and red capsicum green coriander, dill, kale, avocados cowberries from European Bazaar Shop dried cranberries yellow and purple violets olive oil, salt, red wine vinegar
DAS IST BORSCH NEW
hier Borschtsch, alle Borscht Borscht
FRESCO RESTAURANT AT AMORA HOTEL RICHMOND - ENTERTAINMENT BOOK SPECIAL REVIEW NEW website
after almost a week on the South Australian roads having rye bread and cheese with coffees only for days that evening visit was a real king's treat from Alex when he invited me for Amora Hotel Riverwalk Melbourne Fresco Restaurant (Bar and Grill) for dinner. We were personally invited from the foyer to the restaurant when it opened at 0600pm (when it comes to service this place has got highest European standards indeed) and were sat at the table... and yes, again after our lunches in winds and sun, in open fields of the roads belonging to the Alice Springs heading trucks... and even just without it, the crispy white table clothes and crystal glasses seemed like a gorgeous Richmond fairy tale next to the river... Anyway, the food was amazing and it was not only because we were hungry but because it is always like this at Amora. They always do it a step better than you expect. We ordered - beef - seafood platter - asian greens - garden salad should I say that the food was deliciously fresh and cooked and served with a master chef touch and attention to detail (even the fish wrapping paper was made with music prints). We felt at home and very much welcomed. More to that our bill was only $43 with $25 Entertainment Book#entertainmentbooksavings. I adore my Entertainment Book as much as I love the places on offer...
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Masha's dinner she cooked for all of us: she is a real master chef when it comes to cooking, serving and decorating - baby beets with goat cheese, mint leaves and flowers (winter pansies) - organic chicken flat with herbs and spices - sashimi (with wasabi and sesame seeds) - beef cooked for XX-hours ( Julia Child's recipe) - mash with chives - green beans - avocado and tomatoes salad - so colorful it all looked on the plate I could not resist to take photos...
Basilico Restaurant Albert Park , no actually Windsor with Entertainment Bookvoucher. $10.00 each for delicious warm chicken salad and some kind of supreme pizza - so fresh, tender and delicious - all cooked in open fire oven with Italian love touch... sorry could not finish the whole meal - the portions were enormous...
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do you know that in ancient times the recipes for food would be written together in the books for medicine recipes and for texts of prayers! apparently food was equal to the gods' treat and equal to a good medicine... this is how we all should treat our food we cook or prepare for the table: present it beautifully decorated, cook with love, put the best ingredients, treat like medicine for your body and like a gift from gods. no wonder the prayers/graces were and still are pronounced over the food we eat - to change the food vibrations to better/positive, to bless and to be grateful... amazing, uh?
God bless the Italians! An odd way to open a post about anceint Mesopotamian cuisine, I know, but so many ancient foods are still in use in the regional cuisines of Italy that it makes me want to praise them. That and today’s Mesopotamian Cookoff creation comes from the wonderful Italian cook and food blogger, Cafettiera Rosa, who concocted a terrific Pork Tenderloin with Licorice from one of the world’s oldest recipes from Uruk found in the Archives of Erech. The recipe calls for wild licorice (Glycyrrhiza glabra), asafoetida, garden cress (but possibly watercress), cumin, zest of citron, and water, and states that the cook boil six liters of water with wild licorice and cook for a long time. Then it reads that the citron zest should be added and cooked until it is reduced to 1 liter. Then the liquid is strained and meat is added and cooked. Cafettiera filled in the gaps with her culinary expertise to create the beautiful dish shown below.
She writes, “There is something utterly fascinating in cooking one of the oldest recipes in history. The food we eat and the ingredients we use are shaped by our history and by what is available to us, be it a result of nature or human intervention . . .
. . . When I think about remote places, both in time and in space, I often find I can get some grasp when thinking about ingredients: food reminds me that those people, so far away from my daily experience, were human beings and no matter how different our lives, they still shared with me the challenge of making food taste better.
When reading the selection of recipes from the Yale tablets [and elsewhere], I could not help but being drawn to a recipe calling for liquorice and citron. Both plants are heirloom productions in Calabria, the tip of the Italian toe where my partner comes from, and where I spend most of my holidays. Calabria is one of the major licorice producers in Italy: the plant has been cultivated on industrial scale for more than three hundred years. Citrons are one of the three naturally occurring types of citrus, not created by human intervention, from which the huge variety of modern citruses originates; in Calabria, like in the rest of Italy, citrons brighten up winter days, sold in tall piles at every street corner. Both ingredients are quite out of fashion in modern cooking now, but to an Italian, they are familiar. Candied citron peel features in almost all traditional sweet recipes, and licorice sticks were one of my favourite treats as a child. At some point my sister suffered of low pressure and the doctor suggested she tried chewing licorice wood. I don’t think she ever touched one, but I for sure munched often on the bitter, and yet incredibly sweet, wood. Licorice contains a potent sweet component, several times sweeter than sugar, and a set of complex aromatics, making it a surprisingly versatile ingredient to work with. Citrons are traditionally candied, but my favourite option is to eat them raw, sliced and dressed either with sugar or with salt, pepper and olive oil. Sometimes the pulp, tart and similar to lemon, is removed; the interesting part is actually the rest: below the zest, rich of aromatic oils like all citrus fruits, there is a white part, which in other citruses is bitter and definitely inedible. In citron it is sweet and crunchy, the taste of sunny winters to me.
I am way less familiar with asafoetida, which I’ve bought for the first time a few months ago. A fascinating powder, tasting of onion and garlic, probably one of the most intensely flavoured spices. A pinch is a generous amount; use too much and the recipe will turn out inedible. It does require culinary savviness to use asafoetida; it is definitely not a spice you taste and put straight in your food without a second thought. Cumin is not traditionally used in Italy, an omission I cannot understand. It is probably the spice I use more often in cooking, after black pepper.
The recipe I chose contemplated no addition of something hot like pepper or chili. I thought I would miss the kick, and did not expect the garden cress to be able to provide the necessary pungency, however in this particular recipe it managed to deliver it.
I had the freedom to choose what meat I wanted to use with this set of ingredients. My attention was immediately drawn to pork and duck; these meats are often paired with licorice in Chinese cooking. In the end I went for pork because I had trouble finding duck, and because somehow it reminded me of the ‘Calabrian’ theme of the other ingredients (there are very few dishes in Calabria that don’t use pork, in one form or the other). As for the cut and the cooking time, I used a technique I am quite familiar with. It may sound too ‘modern’, but the reality is that we have no clue of what this recipe was supposed to be. I’m sure the flavour mixture will work with other cuts and techniques as well and I will experiment again. I cooked the meat in butter because this is what I usually do with tenderloin and because it was a reasonable choice from an historical point of view. The result was an intriguing plate, that tastes like nothing I’ve tasted so far. It is quite appealing to the modern palate and I would not worry about guests or family not liking it; the mixture of sweet licorice, fresh citrus, pungent cress and earthy cumin was slightly bitter on its own but worked perfectly as a sauce for the meat.
I now live in Germany, so I had to play with the ingredients I can find here. I tried to find citron in every shop of my town. I couldn’t. August is probably the worst time of the year to get citruses, at least from Italy, so I was not too surprised. I substituted the zest with a mixture of fresh lime and dried orange peel, but I will try to use the real thing this winter, when I go to Calabria. I already promised several of my family members they will taste one of the most ancient recipes in the world.
Pork Tenderloin with Licorice by Cafettiera
Ingredients: the thick end of a pork tenderloin, about 400 gr 5 licorice wood sticks, about 10 cm long zest of a lime (see note below) 1 teaspoon dried orange powder 1/4 teaspoon asafoetida 1/2 tablespoon cumin salt 1 tablespoon butter water a small bunch of garden cress (see note below)
optional: pistachios, for garnish
Note 1: I substituted citron zest with a mixture of lime and dried orange zest; probably lemon would work as well. Citron zest is a little less intense, so I’d increase the quantity if I can find it.
Note 2: in Germany the only type of cress commercially available is sold in the form of tiny sprouts (see picture). I like the pungency of water cress and would have bought a small bunch of it, had I found it, to add to the sauce. Still, the garden cress was quite pungent and a crucial addition to the balance of the dish. Don’t leave it out.
Note 3: I served the dish with an arugula salad and some barley couscous. Both were available ingredients to Ancient Mesopotamia, so they are not too much of a stretch.
Method: Start by making the licorice extract. Boil four licorice sticks in two liters of water until the water is reduced to about 1/2 liter. This took me almost an hour.
In a heavy bottomed pan dry roast the cumin seeds. Put most of them in a mortar (keep a pinch on the side for later) together with a licorice stick. Pestle until the licorice and cumin are reduced to a powder. Mix in the dried orange zest, the grated zest of a quarter of a lime, and a generous pinch of salt. Use this mixture to rub the meat using your hands. Cover with cling film and leave to rest for at least two hours, or overnight in the fridge (I left it about four hours, two in the fridge and two outside).
When the water is reduced to about a quarter of the original volume, add in the zest of half lime and a pinch of orange zest. Leave to boil for another 10-15 minutes, then leave to cool and strain. You’ll end up with 300-400 ml of licorice extract. It should taste bitter and sweet at the same time, with a fresh note from the citrus.
When almost ready to eat, melt half of the butter in a wide pan together with the reserved pinch of roasted cumin. When it is hot and foamy add the pork tenderloin and let it brown on one side for 3-4 minutes. When it is well browned turn it and repeat, until browned all over. Add about 250 ml of licorice broth, cover and let it simmer for 5 minutes. Add half of the cress and a dusting of lime zest, cover and let cook for another 2-3 minutes. Take off the meat and wrap it in foil. Turn the heat to high and let the sauce reduce, adding the remaining butter to it and scraping the bottom of the pan. Slice the meat, top with a few tablespoons of the sauce (thin it with a bit of licorice extract if it is too thick), a sprinkle of garden cress and a bit of lime zest. Sprinkle with toasted pistachios, if using, and serve straight away.”
Uruk, the city that the original recipe comes from, was essentially one of the first cities in the world. In myth and literature, Uruk was famous as the capital city of Gilgamesh, and it transformed human communities from collections of agricultural villages to a city with centralized authority, a full-time bureaucracy, a military, class stratification and trade specialization.
From its formation in around 5000 – 4800 BCE, Uruk began to amass a comparatively large population in Southern Mesopotamia, owing perhaps to its placement just inland of the marshes near the head of the Persian Gulf. The environment allowed for a concentration of fisherman, farmers, gardeners, hunters and herdsman, all of whom were able to specialize their professions and increase productivity in Uruk’s sophisticated urban environment. The downside (perhaps) of this specialization is that individual families became less self-sufficient.
Through the gradual and eventual domestication of native grains from the Zagros foothills and extensive irrigation techniques, enabled Uruk’s growth into the largest Sumerian settlement, in both population and area, with relative ease. By 3400 BCE the monumental buildings as pictured in the artist’s reconstruction were built, and by 3100 BCE the earliest cuneiform writing emerged.
What we have in this recipe is nothing less than a dish from the dawn of Western Civilization (though the recipe is from a later date in Uruk’s history) that is still delicious today. (Words by Caffettiera Rosa and Laura Kelley. Photo of Pork Tenderloin with Licorice by Caffettiera Rosa; Photo of Ferula foetida “tree” in Iran by M.Rejzek; Illustration of Uruk by Balage.)
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% 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
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
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
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
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
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
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.
You save more than 20,000 for your entertainment with this book and you do not have to worry what day of the week to use your voucher or that it will expire - they are all valid till June 2016 with no limitations or conditions!
CAFE LA VIA
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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
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
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!