Impala and Peacock tea house Impala and peacock Tea house is located at 558 Sydney rd, Opening hours Sunday – Monday 10 -6 Tuesday- Friday 1pm -6 pm. Saturday Private high tea showers only
I was privileged to be asked to photograph and review this little gem of a place, looking forward with great anticipation for the long awaited day to arrive. The Impala and peacock as expected did not disappoint. It has been open over a year now and the owner Sarah who though young, has an impressive knowledge of all things tea. She takes great pride in both her gorgeous tea house and sharing her knowledge and passion with interested cliental. Tea drinking has a culture all of its own, which is obvious from even just a glance around this unique place, with its impressive array of teas and equipment which you can purchase to continue the dining experience at home. As a new convert to the world of tea drinking, I was in awe and intrigued at the variety of teas, tisares and the ceremony of tea drinking. I particularly loved that the tea came in glass pots, so that the beautiful colors were on display, and were presented upon glass warmers which both added to the classy presentation and the experience of keeping the tea at a perfect temperature. We were greeted by Amy, who was lovely, helpful, attentative and very approachable. She was very accommodating, and professional with an extensive knowledge, which she was more than happy to share. I usually associate high tea with fancy restaurants and a stuffy atmosphere however I was delighted with the relaxed and inviting atmosphere, coupled with simple but stylish decor. The most note worthy of which is a giant breathtaking vintage chandelier encased in a metal orb which is stunning and quite a sight to behold. The atmosphere is very warm and welcoming and the highly trained staff were always on hand to answer any questions or to be of assistance. On the day we went we were treated to high tea, a scrumptious selection of sweet and savory offerings, and fresh fruit complimented by delicious tea matching. We started off our afternoon’s adventure with Golden bud and Brunswick breakfast tea to enjoy with the savory tier. Golden bud was delightfully rich and light, delicately refreshing with hints of malt, caramel and honey overtones. It’s comforting, moorish flavor was complimented perfectly with the rich tangy mushroom, stuffed with Quinoa and salsa verde. The homemade frittata was perfectly cooked, smooth, and flavorsome with a light texture, perfectly moist yet firm. The Brunswick breakfast tea was a great choice to match with both the beetroot, pumpkin and feta sandwiches which in and of themselves I found had perfectly complimenting flavors and also with the traditional cucumber sandwiches which were light, with the addition of a delicate cream cheese, with ribbons of cucumber mixed well with the subtle flavor of dill as a accompaniment. Next we moved on to my favorite part of any meal, the desserts, and I was in for a real treat. First off we tried the Passion fruit, lemon and coconut slice which I can only describe as to die for! This is a definite attraction all on its own and the only down side is that it is very moorish, and a potential addiction, so dieters beware! This delightful, tangy, sweet, smooth, creamy dessert encompassed multi flavors and textures all in one, I strongly suggest you try it for yourself. The flourless orange cake was delicate, light in texture, had a full zesty flavor and was a fantastic match with Invigorate a recharging tisane, this warming, soothing drink with definite mango, orange and peppercorn overtones was a match made in heaven. The Aromatherapy tea we enjoyed was a good match with the more subtle flavors of traditional scones with jam and cream. Aromatherapy is a blend of peppermint, spearmint and lemon grass amongst other refreshing, invigorating, flavors. The scones were light, paired with delicious sharp, tangy, mouth watering raspberry jam and fluffy whipped cream. Very satisfying indeed. Our incredible afternoon was completed by a fresh array of seasonal fruit which I enjoyed immensely whilst sipping the piece de resistance ‘Blooming tea’. For anyone who has not yet tried this incredible, beautiful to behold, delightfully light, comforting , white tea and jasmine flower which definitely does hit the flowery notes, is certainly missing out. So without spoiling the excitement I will not disclose any more, but take my word for it, popping down to the Impala and Peacock is a definite must to try this tea and many other delights. They have absolutely won me over. I will be revisiting this gorgeous, tea house many more times in the near future. Thank you Impala and Peacock for an amazing and memorable afternoon. Camilla Wilson photos and breief: Camilla Wilson at GW Photography & onstage pix http://gwphotography.pixieset.com/
HOTEL ALBION: FISH CHIPS AND SALAD NEW
$12 only with Entertainment Book 2016 voucher
Albion Hotel Port Melbourne: fish, chips and salad is less than $12 per meal with our Entertainment Book 2016. You can buy your new 2016-2017 book from our Club today. The money go towards supporting our projects that you all enjoy to be part of. Your kind words towards our work is good but this small monetary investment will keep supporting our new year work and new exciting projects. Just also letting you know that because we sold less than 10 books last year (we went through 8 only!) we did not receive a cent from your donations as all the money went to the Entertainment Book Publisher. We hope we will do it better this year with your support aiming for more than 10. Please note that we can not afford to give away the books for free to our event participants as we did it in 2015 anymore, sorry. Our page:https://www.entertainmentbook.com.au/orderbooks/182v887
ENTERTAINMENT BOOK: STOKERS CAFE SOUTH MELBOURNE NEW.
lunch buna-shimeji mushrooms. bok choy fresh corn eggplants. white and spring onions coconut oil chili seeds: mustard, cumin, coriander hommus yes nice.
ALEX'S LUNCH WITH A MAGIC GRASS: TARRAGON NEW
JAR SALADS 52 HAPPY, HEALTHY LUNCHES BOOK BY ALEXANDER HART NEW website Bohemian Rhapsody Club is grateful to Simon and Schuster publishing house for the opportunity to review this book.
The Jar Salads books will teach you how to prepare healthy lunches that can stay for sometime in the fridge without getting soggy and wet damaged by the seasoning and vinegar. How many time did you take salads to work or on the road trip with you and you were not happy with the taste and the look of it after some hours after preparation. The smart way the author is offering to us on how to keep such salads crispy ans fresh will be the way for all of us to follow. When U first opened the book I thought: how could not I guess about such way myself? The book also describes not only the way the seasoning should be placed in the jar but also the order your salad ingredients should be in the jar for the better results. After you prepare your first jar as an experiment keep it in the fridge for the night for example then open the fridge, take the jar out, open it and... well, this is what you will find out after reading the book. There are 52 recipes. 52 is the number of week in one year meaning you will be enjoying a new salad every single week. The salads recipe inspiration come from Middle Eastern food to Italian, from Thai to Greek, all around the world so for all the possible tastes. We also suggest to be creative and invent your own salads.
I also personally liked the way the pictures are presented: with the full description what goes where in a simple scheme. The pictures and graphic should have taken lots of time to arrange, so it is a lot of work not only knowledge that was put in creation of this book. The book contains section on vegetarian, meat, poultry and seafood salads. There is an alphabetic reference at the back of the book for your convenience too.
Apart from the yummy recipes of the salads the book contains some valuable information on how to eat te salad, how long can you keep them, where to buy these special jars, why they should be made out of glass, and basically how it all works in a two pages introduction.
I was also very touched to find out that Alexander is a cook from Blue Mountains, NSW, one of my favourite places in Australia. This is the first book of the author and we are looking forward to his new books.
THREE CROWNS DINNER AND HOME MADE RASPBERRY SMOOTHIE NEW
Знаменитый врач и астролог знал в совершенстве латынь, иврит, древнегреческий и итальянский языки, изучал древнеегипетские и восточные поверья, умел изготавливать чудодейственные лекарства, писал стихи, философские и медицинские труды.
В 1555 году вышла его книга под названием «Превосходная и весьма полезная книга, потребная всем, кто желает стать искушенным во многих изысканных рецептах». Там вперемешку даны медицинские советы и рецепты блюд, которые способствуют здоровью и долголетию.
Чтобы предотвратить заболевания или избавиться от них, в рацион необходимо включать строго определенные продукты.
Страдающим от высокого кровяного давления рекомендуется есть больше макрели, овсяных отрубей, богатых клетчаткой овощей и фруктов.
Для профилактики рака эффективны брокколи, шпинат, капуста, побеги брюссельской и кормовой капусты.
Успеха в борьбе с диабетом помогут достичь арахис, соевые бобы, чечевица, фасоль, груши и яблоки.
От артрита помогут семга, сардины, речная форель и макрель.
От астмы — травы, смешанные с перцем чили», чесноком, луком, горчицей и хреном.
Снизить уровень холестерина позволят овсяные отруби, овсяная каша и сухая фасоль.
Заболевания сердца излечиваются при помощи рыбы, чеснока, имбиря, дыни, грибов, оливкового масла, лука и морских водорослей.
Ниже мы будем выкладывать рецепты блюд из книги Нострадамуса. Некоторые их компоненты изменены диетологами, исходя из того, что можно реально купить в магазинах, но без ущерба целебной силы этих блюд.
Michel de Nostredame.
Famous doctor and astrologist knew Latin, Hebrew, ancient Greek and Italian languages, he studies ancient Green and Eastern philosophy; he could make some miracle medicine; he wrote poetry and philosophical and medical manuscripts.
His book called "Fine and Very Useful Book for Everyone, who Wishes to Become a Tempted Expert in many Gourmet Recipes" was published in 1555. The book contains a mixture of food and medicine recipes, that will support your heath and longevity.
You should include particular products in your diet in order to prevent some illnesses and / or to heal them
The people who suffer from high blood pressure are recommended to eat more sardines, oat bran, and the vegetables and fruit that are rich in fiber
Broccoli, spinach, cabbage and Brussel sprouts will assist you in prevention of any cancer illness
You should eat more peanuts, soy, buckwheat, pears, apples and legumes to prevent diabetes
Arthritis will go away if you eat sturgeon, sardines and rainbow trouts
Asthma is healed by grasses mixed with chili pepper, garlic, onion, mustard and horseradish
To reduce the level of cholesterin you should eat more oat bran, oats and legumes
Fish,garlic, ginger, melon, mushrooms, olive oil , onion and sea weed will help you to heal your heart diseases.
There are some recipes from his book. Some of ingredients were changed by the dietitians in order to be reasonable and recommend you the common products that you can get in the shops without loosing the meals and products' healing properties.
Для его приготовления вам потребуются: 1 средняя головка салата латука, 3 больших порезанных помидора, 1 маленькая нарезанная головка лука, 1 зубок измельченного чеснока, 60 граммов оливкового масла, 30 граммов воды, 150 граммов уксуса.
Разрежьте салат на 8 частей и положите в салатницу. Затем — помидоры и лук. Смешайте оливковое масло, воду, уксус и чеснок и полейте приправой овощную смесь.
КРАСНАЯ КАПУСТА С ЯБЛОКАМИ .
Для приготовления этого блюда нужны: небольшой кочан красной капусты, 60 граммов сливочного масла, 1 средняя головка нарезанного репчатого лука, 1 большое очищенное от кожуры и сердцевины порезанное яблоко, 2 столовых ложки сахара, 0,5 столовой ложки молотой гвоздики, сок одного лимона, 2 столовых ложки изюма без косточек, 120 граммов красного вина.
Порежьте капусту, промойте и подсушите. На медленном огне растопите масло на средней величины сковороде и поджарьте лук до золотистого цвета. Добавьте яблоко, сахар, гвоздику, лимонный сок, изюм и оставьте на огне на 10 минут или чуть дольше, пока яблоко не станет мягким. Затем добавьте капусту, вино и тушите, время от времени помешивая, примерно 30 минут, пока капуста не станет мягкой. К столу блюдо подается горячим.
1 head of lettuce 3 tomatoes 1 white onion 1 clove of garlic 60 g olive oil 30 g water 150 g of vinegar
Cut and mix all the ingredients together and prepare a mixture for seasoning. Serve cold.
RED CABBAGE WITH APPLES .
1 head of red cabbage 60 g of butter 1 white onion 1 apple 2 tbl spoons of sugar 1/2 tbl spoon of cloves powder juice of one lemon 2 tbl spoons of seedless raisins 120 g of red wine
Chop the cabbage, wash it and dry it. Melt some butter and fry the onion, add apples, sugar, cloves, lemon juice, raisins, and leave it on fire for 10 min so the apple if nice and soft. Add cabbage, wine and steam the mixture stirring it from time to time for 30 min until the cabbage becomes softer. Serve this dish got as a garnish for your meat dishes
Разрежьте помидоры на две части по горизонтали. Перемешайте хлебные крошки, чеснок, петрушку, лук и тимьян. Добавьте соль и перец по вкусу. Разложите по 1 столовой ложке получившейся смеси на четыре половинки помидоров. Налейте приблизительно 1 столовую ложку оливкового масла в кастрюльку или другое огнеупорное блюдо и положите в него помидоры (смесью вверх). Вылейте остатки масла на помидоры и поставьте их в духовку на 15 — 20 минут. К столу можно подавать как в горячем, так и в холодном виде.
ДЕСЕРТ ИЗ АПЕЛЬСИНА И МОРКОВКИ
Для его приготовления берется: 400 граммов очищенной и тонко порезанной моркови, 1 апельсин, очищенный и разделенный на дольки, сок 1 апельсина, 1 столовая ложка молотой корицы, 2 столовых ложки лимонного сока, 1 столовая ложка сахара, 8 измельченных фиников без косточек, йогурт.
Смешайте морковь и апельсин с корицей, сахаром, соком лимона и апельсина. Накройте посуду крышкой и поставьте в холодильник. Перед подачей на стол немного слейте жидкость и посыпьте десерт финиками. Отдельно подайте йогурт.
TOMATOES ALA Provençal
2 ripe tomatoes 3 crushed garlic cloves 1 cup of white bread crumbs 1 tbl spoon of parsley 1 onion 1 tol spoon of thyme 3 tbl spoons of olive oil
Warn the oven to 200 fegrees
Cut the tomatoes in two equal parts horisontally . Mix the bread crumbs, garlic, parsley, onion and thyme. Add salt and pepper as per your taste. Top the tomatoes with the mixture. Add 1 tbl spoon of olive oil to the pot and place the tomatoes in the pot (the mixture should stay on the top). Spread the rest of the oil on tomatoes and place the pot in the oven for 15-20 min. You can serve this dish either cold or hot.
ORANGE AND CARROT DESERT . 400 g of shredded carrots 1 orange 1 tbl spoons of ground cinnamon 2 tbl spoons of lemon juice 1 tbl spoon of sugar 8 figs cut in small pieces yogurt .
Mix the carrots and the cinnamon powder, sugar . lemon juice and orange. Cover the dish and place it in the fridge. Serve the desert covered by figs and yogurt.
FOOD HAUTE cuisine
THE NEW VEGAN BOOK AUTHOR: AINE CARLIN PUBLISHER: SIMON AND SHUSTER Bohemian Rhapsody Club is very grateful to S&S AU Public Relations and Jennifer Hoddinett Marketing & Publicity Coordinator personally for this opportunity to review the book
once a famous sculptor said about his art: "to create a great sculpture I take a piece of rough stone and I remove all the unwanted parts from it..." being a vegetarian is not as simple as being a great sculptor: you can not take the meal and remove all the meat from it. it does not work this way. it is not as simple. you should change you mentality and the way you look at food. with sculptures you can always break the final art piece that did not turn out ina good way and start a new one. with sculpturing your body vegetarian way there are many lessons to learn. when you start your journey please take advises from the wise ones, use the recipes that will help you. finally even if you eat gold, grass or flesh you food will be organically turned in your body into what it wants: blue or grey eyes, dark or golden hair or no hair at all, it will be turned magically into your blood and muscles, into your brains and into your heart. what matters is how well this food "flows" in your body and happily it is absorbed. there is no difference between any living form. it does not matter what you consume: everything IS LIVING CREATURES, not only sheep and cows, but carrots and cabbage also know everything and even more than you. well, if you were more approachable they would eat you instead of you eating them. but let's come back to our veggies and cooking the vegan way. The book I have in front of me is written by Aine Carlin and she cooks it right! the book contains not only cooking recipes but the bath milk recipes, foot, facial and body scrubs and exfoliators (cruelty free beauty which i personally adore), very simple to make deserts, salads, baking, mains, snacks and sauces, soups, sandwiches and pastas, juices and smoothies, even the pickles find its place it the book; steps, tips and ingredients are all there as well ad some absolutely awesome photography... well the book is dangerous as if you open it up you will run to your kitchen and start cooking. I counted more than 90 recipes ready for me to continue changing my way of looking on food... Thanking sincerely Simon & Schuster and the author Aine Carlin for this meat-free expedition! follow Aine: http://www.peasoupeats.com/ subscribe: https://www.youtube.com/channel/UClFbhoSkIUQSjGa6UHHtSXQ buy the book: http://books.simonandschuster.com.au/…/Aine-C…/9780857833082
SOMETHING LIKE THIS
something like this for Alex's breakfast and his raspberry smoothie...something like this for Alex's lunch and his strawberry smoothie:
Yak Ales Barbecue Festival - Melbourne Today was the Yak Ales Barbecue Festival in Melbourne and it was held at the beautiful Flemington Racecourse. It was pretty easy to get there by tram although trains were also running and there was plenty of parking available for those that drove. The event was spread out over a large area and felt relaxed and that there was plenty of space to walk around and enjoy the sights and smells of various BBQ related food venues. We started with a pulled beef sandwich with pickles and mustard from Fancy Hanks which was extremely enjoyable and tasty. The staff were happy and friendly and this was something we experienced from all of the different places we visited. To get a feel for the event, we wondered around the entire site. We saw several Yak Ales bars, plenty of BBQ food vendors, BBQ sales companies and the competitors preparing their products for the judging competitions. The judging ranged from butchers preparing plates for three judges to the competitors preparing lamb, chicken, ribs, etc. The judging required that all judges be accredited and there were experienced judges from around Australia and from the USA. Some judges were at their first competition and they'd undertaken a day of training to prepare them. Never having seen this kind of judging, it was interesting to watch the process and listen to the experts provide guidance for the inexperienced judges. We didn't see any mad running to the judging area with those last minute entries although apparently that did occur in Sydney. Along with the different BBQ foods, there were options for dessert and drinks. There was a face painting and activity area for the little kids and for the older kids, a jumping castle and rides. The demonstration tent had a variety of demonstrations with questions and samples provided with the timetable clearly displayed to enable us to prepare a plan for anything demonstrations we wanted to see. The main stage was used for music acts to entertain the crowd while they sat at tables enjoying their food and drinks. I really enjoyed listening to Sunny Hawkins entertain the crowd with his singing. It was a fun day trying different food, talking to people selling BBQ equipment, cook books and watching the competitors preparing their entries for judging. Watching the judging of the competitors entries and the butchers being judged on their plates was very interesting as my only experience of this previously was watching the American competitions on TV. The judges provided commentary and explanation and answered questions so that we could get a better understanding of what was happening. The staff at the various food trucks, tents, trailers, bars were friendly and happy and entertaining so even though it was a very hot day in the sun, it was very enjoyable. The first aid tent was providing sunscreen and water was available from the bars and different locations spread through the venue. There were queues for food and drinks but it was run smoothly and didn't take long to be served. This was a very enjoyable day and something I'll definitely go to again. We enjoyed the atmosphere, venue, variety and friendly staff and a worthwhile day out in a great venue. Next time, we'll try more foods and maybe even purchase the sauces and wines for sale.
BOILERMAKER HOUSE BAR AND RESTAURANT website review by Glen and Camilla Wilson from GW Photography and Onstage Pix One of the perks of being a Wedding Photographer is the chance to sample some of Melbourne`s finest restaurants and venues menus. Melbourne’s Boilermaker House rates among the best – dare I say the best food I’ve ever eaten.
For anyone not familiar with a Boilermaker it’s a shot of whisky followed by a pint of Beer. Boilermaker house has 700 whiskies and over 70 crafted beers both on tap and bottled.
Our menu for the evening was a matched dinner – each course accompanied by a complimenting Boilermaker or cocktails.
Entrée Small Ploughman’s platter combining House made pickles, Mild & Spicy Salami`s Duck & Pistachio Rillet and one of the finest chicken liver pate`s I’ve ever tasted.
Main was a sampling of: Char grilled Duck breast with rhubarb puree – cooked to perfection. Lamb & Paprika sausages with romesco sauce. Heirloom tomatoes salad with PX dressing – simply amazing. Fried zucchini flowers with an olivade – these are delicious and also served as a bar snack.
Desert & Cheeses Neroni Marshmallo, Salted Caramel fudge and a chocolate lovers sensation – Chocolate truffle. Riverine Blue & Le Delice Des Cremiers cheeses.
My favorite selection of drinks: A sensational coffee cocktail: The Inherent Vice- Whisky Stout reduction, white chocolate & Pistachio liquer with fresh expresso. Newstead smoking swine ale – Beer filtered through Smoky Bacon.
The venue is has great atmosphere – soft lighting, rustic brickwork & exposed beams, decorated with books and a treasure trove of quirky ornaments ranging from Diving helmets to whisky bottles.
Blues music plays in the back ground to complete the mood. A centerpiece is a magnificent table present by the Balvenie Distillery Scotland.
Dine in intimate booths, sit at the bar or relax in 1 of 3 open dining areas.
Melbourne’s` Boilermaker House offers 5 star class dining in a relaxed environment and first class service.
The staff have exceptional knowledge of their product range and a genuine passion and enthusiasm for their work.
Our host for the evening, Stephanie was friendly, and helpful, guiding us through every aspect of the food and drinks menu.
Boilermaker house is a great place to enjoy fine food and drinks and totally lose yourself in the whole experience , our dinner lasted over 4 hours – time really does fly when you’re having fun.
Boilermaker house is open from 4 pm till 3am Monday to Friday and 3pm till 3amweekends.
Dinner is served until 10 pm weekdays and 11 pm weekends and bar food till 3 am.
The mix of single malt whisky, fine crafted beers and cocktails accompanied by exquisite food, makes Melbourne`s Boilermaker House a must visit for food, Beer & Whisky lovers.
Kebab Station Coburg lunch today - platter with mixed grill is huge meal for two and has everything on it: homemade Turkish bread so hot and soft - I bet you will never find anything like this in Melbourne, dips with the best-est hummus and babaghanoush in town; open flame fire grilled meats of all kinds, fresh salad and some rice - the smell that made Tosha go absolutely crazy:
Palate Prahran lunch today was just one designed perfection: berry smoothies: almond milk, mixed berries, banana, tahini, chia seeds, pineapple & topped with shredded coconut (this got my 5 stars and 10 meow-lodcov) followed with lamb salad in mint leaves, cherry tomatoes, honey glazed beetroot, grilled haloumi and Palate home made hummus (the latter also got my 5 stars and 10 meow-lodcov) I never forget Yoshi Lis who usually gets 20 out of 5 generalissimus stars no matter what - meaning for everything!