our green tea at LuxBite is slowly turning into a tea-me-tradition - I like this place more and more... I believe it is all about knowing.. when you know you love and you love what you know... (take it as quote form me please) As to Ned I do not remember what photo he asked me to upload for his Moscow darling (may be I do but this is between us please) so I put up the random ones from the five I took with him smiling for the cameras (you see the owner on the back ground who actually greeted us very warmly and said that she is rarely at the shop but each time she is here we are here too)... anyway... the snaps with imaginary pear tart (the latter is not related to my friend):
SOME COFFEES NEW
some coffees you will remember more than the others as it is not about the hot drinks but about the people you are with - this one I will - with an absolutely amazing soul Elena Metlenko... Elena, our meeting was better and more intense than a ruby pomegranate juice drunk in the moonlight! thank you for sharing that sunny day with me and introducing me to so many people just in one hour!... it was a thunderstorm ! just a short note: the barista at the coffee shop is an artist who draws on your coffee what ever you like :)
BRUNNY, THE CURIOUS SPARROW NEW
Brunetti, the breakfast mansion of my new friend Brunny, the loud jumping sparrow: a wider look on the interior beauty
I felt very guilty today as I have not shared my Monday breakfast with Brunny , the Brunetti sparrow that introduced himself to me today when I had water only for breakfast :) anyway... the snap and the guilty sentence "Dear Bruno, please forgive me, I should have shared but little I knew about you that time; we became good friends today only... remember (?) but please understand 2/3 of this croissant went to Alex so I will send you only 1/3 of my apology...":
Ok ... This I have to share as it happens every morning I am here at Brunetti Carlton before media screening starts at Cinema Nova. He (and it is He) does the same thing at the same time each morning- checks out the area next to the entrance window for cake crumbs. Well, who would not like to have Brunetti cakes for breakfast everyday - today he noticed me filming him and said 'hello' by flying over my head. Next time I have coffee with something at the cafe I will make sure he gets a piece. He is missing one thing now: the name... I should ask him for that next week.
ONCE UPON A TIME FOR SATURDAY BREAKFAST NEW
hey, in this world... ~ some people have personal silk caterpillar that knits gorgeous shirts, ~ some people have salmon that opens her belly and offers her own red caviar for dinner and ~ some people have a cow who whisks her own double cream milk to nicely accompany the long black coffee for branches - this is for some people... may be - for some people... I offered a very modest Saturday breakfast to Alex and officially deserved 11/10 (certainly have a room for improvement but serious: if his every meal was cooked like this I would not have time for my own life, but that is a sacred Saturday morning and his first and only day at home for the long 60+ hours week), so here we go: - a soft millet, ham, onion and egg pancake; goat cheese w/green chili, radish and celery and eggplant cooked with prunes on the side; - peach and rose petals tea with nothing else but fine cane sugar. should some restaurants get envy? probably not as it was just one simple Saturday invention... no one else should get envy either as if you want to be me you would probably get the whole package with it including not seeing your darling for hours and days... exceptional then:
THIS BORSCH AGAIN? OH NO! NEW
today I heard an interesting story about the word "borsch" and how it was originated (the word, not the dish). It is not written in encyclopedia - these are the very good guesses of our friend Sergey Sulima plus some limited information from the internet. "schi" is a russian cabbage soup; "bor" or more like "boor" are the first letters of the word "booryak" - this is how ukranian people call beetroot - my grandma called beetroot "booryak" - I remember that! two words coming together created the word "bor-sch" (like schi that are enriched by beets) but to be precise "boor-sch" - it is a thick vegetable soup with a distinctive bright red color that is created by adding fresh beetroot into it. my own recipe that many of our Club visitors loved so much was published long time ago on our pages: http://bohemianrhapsodyclub.weebly.com/cooking-and-culinary… but there is no recipe to be honest: everything is created on the spot with what is available in the fridge. this magical soup is a simple chemical reaction of assorted ingredients placed the right way into the boiling water: different each time - I am also sure each household has got its own recipe, but the soup should have as a rule the major ones: cabbage, beetroot and carrots - the are the must to have in and the borsch is not the borsch without them! my ingredients this time: - onion, garlic, potatoes - beets, carrots, sweet potato - celery zucchini, yellow capsicum - a handful of mushrooms, bay leaves, fresh coriander | all of the above should be fried in a pot with two spoons of olive oil - I add them gradually in by rainbow colors. - cabbage (that goes almost last before all the spices and additions for taste). 1/4 lemon , pepper | the boiled water should be added at this stage to the pot with fried veggies listed above - tomato, green chili, viet coriander - tomato sauce, no salt salt, sumac - coriander and fennel seeds and prunes the soup should be switched off immediately after its first boiling. the longer it stands the more tasty it gets as the vegetables start releasing all their juices into the water. the soup tastes the best after 3-4 hours being left on the switched off stove; served with sour cream, rye bread and greens here on the last photos: us in the evening with borsch and tea. bon appetite ! <3 time to cook the vegetarian version: 26 min
some coffees are so de-caf - they are not even de-cof and some are very herbal - Altai Mountains to the last herb.
TWO BIRDS ONE STONE NEW
at Two Birds One Stone coffee shop, South Yarra following the recommendation of our friend with Ned Vorkapic, Yoshi Lis (two birds I guess) and me. Ned's word: "the hot chockie vas veri-goot, just take more fotas for my rasshin girlfriend please and show them to me before you post" - of course I would not Ned.... Alex's word: "the latte was soso" - i hope the latter is not a georgian name. mine word: "excellent long black - not very strong - just for my taste - bitter and sour" btw, the second photo - was Ned's arrangement - good eye, Mr Kapuska!
MOST TENDER PANCAKES: PEAS AND AMARANTH NEW
when they say that legumes, peas and beans are the magical fruit please believe them! because they are! according to the legend the black beans healed the sick Ilia who could not get up from his bed for 30 years. he was the famous russian bogatyr (knight-errant). this is the legend of the famous Ilia-from-Murom (Muromets) who defended his mother country from the evil. the beans gave incredible powers to his body so they will to yours. we all know that the proteins in beans and peas are close in value to meat proteins but they are digested much easier than meat. translated from Greek "protein" means "primary", primary in importance. some legumes and beans contain from 20-40% of protein. faba (beans in Greek) means "food". they are the highest in vitamins of group B presence. beans saved from starvation countries and nations for years and generations. the beans are also amazing when it comes to longevity, staying young, attractive and strong for longer. in Egypt the beans were highly regarded as the food for women as it helped them to rejuvenate and become more beautiful. Roman beauty masks were well known in the world: the mash from peas and sour cream can heal any facial skin imperfections in a couple of weeks. the beans and peas as well as other legumes were given to humans by Gods many millions years ago. gods also taught humans about the properties of the plants. the variety of legumes on earth is sensational! with legumes come also the phobias and allergies... there is one of them: do you remember the tale "The Princess and the Pea"? supposedly the king's blood is identified by the allergic reaction to peas and beans. the sickness is called favism. we would never know why but seemingly the kings were god's children and they could not consume the beans as the beans were genetically modified food for human consumption exclusively. legumes are cancer-fighting foods, they warm you up in cold nights,they tranquilize your energy, they heal and sate you. beans have a form of a human embryo, magicians use beans for their readings and for cleansing the dwellings from evil spirits. the bean weight is 9 g which is considered to be the weight of the human soul (?) - I doubt it but this is the magician's world... and this is the magical fruit!.. so what's for dinner tonight? I cooked (for breakfast though) the pea and amaranth bliny / pancakes (self-invented recipe) ingredients: - a can of good quality peas, 3/4 cup of amaranth flour, 1/2 tea spoon of h.salt, two cloves of garlic, one white onion, two eggs and this is it.... oh yes and 1 tbl spoon of olive oil of course for fry-baking. - coffee (with a pinch of salt to extract the coffee's flavor and a mandarin tree brunch with leaves) - brewed the old way - for the dip: Greek yogurt, lime juice, pinch of h.salt and panch phora seeds mix - to be mixed together and forever. backwards going recipe is here (love and enjoy!):
TWO DISHES WITH AMARANTH NEW
two more experiments with amaranth flour: - smoked salmon, egg and amaranth bliny and - just amaranth, cream and egg bliny - that went very well with two dips: sour cream+sweet chili sauce and olives+water chestnuts+anchovies sauce... when you really just feel that even the slightly fried food should be consumed once per month only... nevertheless they got 10/10 from Alex...
CHICKEN IN QUINOA NEW
ok, let's start the next chapter... #quinoa is also Gods' food. golden grain - this is how inkas called the quinoa (лебеда / киноа / кинва which was BTW eaten in its wild form (baked in breads) by my mum and her family back in Russia during the great hunger after the wwii - in the village it was always considered to be the food of the poor (?) - at least it was the healthiest of all...) the inkas also called it the mother of all grains. they were sure they had received it as a gift from the ancient chechepoye people (who in their turn probably got in from Gods). the golden grain was considered to be magical with the highest powers. quinoa gave incredible strength to the inkas warriors during their exhaustng trips. it is exotic and mysterious for europeans and we know so undeservedly little about it. there is obviously a good reason why the ancient people thought the grain was sacred. we only know that francisco pizarro prohibited its cultivation and proclaimed it to be a pagan plant; as a result the fields with the divine grain were destroyed. the grain gives you health and active longevity. it is a good substitution for meat protein if you are 40+. quinoa can even be compared in qualities with human milk. the grain is highly recommended for nursing women. quinoa is indispensable for our bones, hair, teeth and nails; it also lows the blood sugar and contains the major vital elements from the D.Mendeleev's table. the grain becomes more and more popular with the people who follow the healthy style of life. people please forgive me my ignorance - did not I cook the grain the right way - I used it for the chicken (dead one though) as a base for the batter:
ENTERTAINMENT BOOK SPECIAL: SUSHI SUSHI NEW
Bohemian Rhapsody Club and Online Magazine is raising funds. Here's how you can help: We are raising as much as we can to help our fundraising toward our cause: healing power of arts. You can help us by buying either an Entertainment Book or a Digital Membership. Whichever you choose, you'll receive hundreds of valuable offers for everything you love to do, and help our fundraising at the same time! https://www.entertainmentbook.com.au/orderbooks/182v887 we are thanking Michael Gladkoff at Word Nerds Australia for his today's purchase and his support of our cause for many years now, Thank you very much Michael! today we feature: our lunch on the go: at Sushi Sushi / Sushi Sushi: the salmon was so fresh we could hear him saying from the bento box: look at me - do you really want to eat me? the prawns were so fresh they were kissing us saying hello; the nori seaweed were so fresh we could wrap ourselves in them and go to sleep on the balcony. the three 50% off vouchers in the new 2017-18 Entertainment Book buy you: 2 deluxe bento boxes, 8 deluxe sushi rolls and 2 normal rolls - you can take away or eat at the beautiful and cozy cafe and talk to your food...
ENTERTAINMENT BOOK SPECIAL: NIKOS CAKES NEW The 2016 | 2017 Entertainment Book Membership has expired on 1 June. Get your NEW 2017 | 2018 Entertainment Membership now to enjoy over $20,000 worth of valuable offers from some of the best local restaurants, cafés, hotels and resorts, travel, attractions, shopping and more for just $70 each! Purchase your Entertainment™ Memberships from Bohemian Rhapsody Club and Online Magazine again this year to support our fundraising efforts towards the work that we do on therapeutic arts [ the eastern way of healing provides for holistic approach and not focusing on the subject of healing or on the disease itself but rather taking you on the journey of centering your attention through a completely different canal: concentrating on the things that bring pleasure to your body, mind and spirit ] we feature our Nikos Cakes lunch today - your #EntertainmentBook voucher gives you 50% off your main meal. we paid $23 for both with coffees [ i had vegetarian frittata and Alex had something like Greek lasagna - but I forgot the name - the girl told it to me 5 times and asked to remember]. we loved the loud company of Greek people (mainly men in groups of four for some reason) enjoying their Sunday afternoon, coffeeing, smoking and munching. #NikosCakes is one of our favorites in Melbourne - they are the busiest in the area as well. They had around 200 people sitting inside, on the heated veranda and in the sunny street outside in the dense Oakleigh, Victoria, Australia. I hope this is my last post on food for this week... interested? buy your book from us and do the same: https://www.entertainmentbook.com.au/orderbooks/182v887
South Wharf Restaurants and Meat Market South Wharf Restaurant Bar present Burger Masterclass with Simon Moss – Meat Market DATE: July 1 at 1000am till 1200pm LOCATION: Meat Market South Wharf Restaurant Bar 53 South Wharf Promenade, Melbourne, Victoria, Australia 3006 WEBSITE FOR TICKETS RESERVATION: https://tickets.myguestlist.com.au/…/burg…/evs590ab5f61e4b4/ Meat Market is proud to present #SimonMoss’s burger masterclass – a fun and interactive burger masterclass! Simon will share his secrets on what makes the perfect burger as he guides you through choosing and preparing meat including that all important fat to meat ratio, choosing the right bun and condiments & how to quick pickle any vegetable. At the end of the class join your new found foodie friends and fellow class mates to enjoy a sit down lunch with your burger creation and a complimentary beer! (or wine) What You Will Learn • Hands-on interactive cooking class to learn skills and techniques on how to create the ultimate burger. • Learn the secrets of choosing and preparing your meat and choosing the right bun for your burger. • Learn about matching pickles, sauces and accompaniments to your burger. • Learn how to make Chef’s secret BBQ sauce • Learn how to fast pickle any vegetable What You Get • A 2 hour hands-on interactive cooking class with executive chef Simon Moss (ex- 1 hat Sapore, St Kilda) • The experience concludes on the terrace where you will enjoy your burger creation with a nice cold beer to match. • Recipes • 800grams of burger patties to take home (we recommend bringing a cooler bag) Tickets $89pp Thanks to our friends at the publicity crew for Simon Moss and the #SouthWharfRestaurants / #ConventionCentrePlaceSouthWharfBohemian Rhapsody Club and Online Magazine will be proudly covering this event (media: Fabrizio Evans at Group 42 and Nadia Pleshkova) Please stay tuned for more details.
BESAN FLOUR NEW
i was experimenting with besan flour: - mushrooms, celery, red capsicum and onions sliced - batter of: - - 1 tbl spoon of coconut oil for frying - - 1 cup very fine chickpea (besan) flour - - 2 cloves of garlic - - 1/2 tea spoon of sumac powder - - 1/2 tea spoon of Himalayan pink salt - - 3/4 cup water salad on the side: red capsicum, tomatoes, red onion, radish, fresh coriander and celery duck egg is added for decoration (seasoned with no salt salt and vinegar)
TO WAKE UP NEW
i had to wake up before that movie media screening at Brunetti... no excuses but I did not have dinner last night... it's a wake up and breakfast and it was way too big for one...
RASPBERRY AND WHITE CHOCOLATE CHEESECAKE NEW ok, that was a challenge as Masha said I would not have the patience to make this cheese cake ever so I asked her for the recipe (I got: "very nice mama" and Masha will get 1/4 of it tomorrow) please note that the recipe is not complete online - there is no directions of what to do with the white chocolate that you melt at the start... I just guessed... it turned up so good even Misha tried it yesterday (and for him it is a big deal to eat something sweet - he said of course the raspberries were the best) - it tastes very rich and milky-cream-cheesy with a bit of smoky flavor - no idea why but I guess it is because of a very good quality cognac I added in glaze instead of brandy. I also replaced the strawberry with raspberry (please note that two punnets was not enough and I had to finish the centre with the pomegranate seeds) I also used only 2/3 of the amount shown in recipe (if it says 1400g of cream cheese I used only 1000g etc) - it was still huge - like for 20 people - no idea how they say that 100% is for 12 people (!) - may be they eat it for a week... recipe: http://www.epicurious.com/…/white-chocolate-and-strawberry-… please also note that if you make it for the guests it has to be done at least a day in advance - the cake really takes time... yes and patience.. process after baking and decor plus final look:
IT'S ALL ABOUT THAT THIN LAYER OF HAIR NEW
no, it's not about the lunch break after our shopping , it is all about Lesha's new strip of hair that gives that unforgettable moustachie look of the dedicated planet savior... although those flexible calamari limbs with the funny name "tentacles" were very good and worth mentioning here too... may be it was an international tentacles day yesterday...
CELEBRATING MOTHER'S DAY AT LUXBITE NEW
late Mothersday treat - green tea, latte and hot chocolate (well... and illegally delivered russian zefirs -I swear it was Ned who did it - I swear! ) with Yoshi Lis and Ned Vorkapic last week - we discovered a new coffee place ( LuxBite#SouthYarra ) that has a sensational warm energy by the evening hours when the sun is not reflected from its perfectly white marble iceberg-like tables - and the beauty of it is - it is open till late... there is only one obstacle - we always talk so loud that we scare the Asian students next to us who like coming down to this place for amazing Marie Antoinette style mini-cakes and can not take good quality photos of their sweets - blame us please... I also thought: we all turn slowly into Japanese tourists as we also take photos of everything everything everything with the same enthusiasm they did many years ago... one of the photos below: Tuan H Nguyen at Twentyone Photos by Tuan Nguyen from our #MarieAntoinette fashion photoshoot
MYSTERIOUS AMARANTH NEW
amaranth is the most mysterious plant on planet Earth and we still do not know where it came from in the first place. it is believed though it was orginated from South America and its qualities are described in details in the diaries of the Spanish conquistador Francisco Pizarro. the plant has deep dark red color and was used by Incas for generations. the Indians called it "gods' food" or "given by gods" . amaranth has also got high healing properties and was used by local shamans as antivenom in the cases of severe snakes bites . not only the seeds but he leaves of the plant have magical powers. amaranth also grows in russia and once (but quite a long time ago) was cultivated and used for breads but was pushed out and replaced by wheat, millet and buckwheat. amaranth is a plant for cure . it grows now as a wild plant .it is believed that if you see the plant in your dreams while sleeping all your wishes will come true. in some equatorial countries amaranth can substitute the red meat as it is rich in proteins antioxidants and carotenoids. i was cooking some amaranth i found in the local health shop - with lemon chicken breast , salad and pomegranate seeds. there is an interesting video (sorry in russian language) about amaranth: https://www.youtube.com/watch?v=9VhcDbSqQA8
THE RED WINE'S FAULT NEW
while waiting for Alex from work i popped into the European Bazaar Shop to pick up something for our Club but had to stay much longer than I planned... - first ever in my life: a full glass of red wine from Irina's friends at Russian Monastery. it was very dark burgundy color and thick like blood... we drank for a reason but the effect was absolutely devastating for my body - I had to wait for another 90 minutes till I was able to drive... Irina said she has never seen me "just a bit drunk" - and I thought i was completely done! Alex was very upset too as I smelt strange (with the red wine). what an evening! never ever I will do it again!.. but i guess you will never know till you try for yourself...
Entertainment Book special: Rocksalt restaurant Brighton. we ordered eye fillets chargrilled with seasonal greens, smokey garlic butter, flat mushroom, port wine jus & hand cut fat chips. I have to admit the place has changed to the best. I do not know what was done to it but their meals simply Rock (and Salt I guess) . the price was $38 for two of us and the experience was of course priceless... did I get you convinced to to go there too? then get armed with your own book please: https://www.entertainmentbook.com.au/orderbooks/182v887
ENTERTAINMENT BOOK SPECIAL: CHILL NEW
...and finally my last food photo for this week (I hope) Entertainment Book special at CHILL Restaurant & Bar Preston tonight - another gorgeous discovery of the month: two steaks (mushroom and pinot sauce and tom yum sauce) plus sides: green beans,garden salad mash and kipfler potatoes. everything was just terrific to say the least: cooked to the perfection with that special classy touch, very cozy atmosphere that is just so well suited for the cold almost winter-like evening with the fire-place just a meter away from us, welcoming service and scenery with the softest romantic soundtrack - just beyond our initial expectations ... price: $64 for two. sorry the lights were very deem ,the photos turned up not up-lighted. alex apologises - no photos of him today - he was way too tired and dressed for work. no book? poor you! get t here please: https://www.entertainmentbook.com.au/orderbooks/182v887
LONELY PLANET: THE WORLD'S BEST SUPERFOODS BOOK NEW
ok, I am finishing with my challenge of the last three meals from the Lonely Planet / #LonelyPlanetFood 's new book called #TheWorldsBestSuperfoods / #HealthBoostingRecipesFromAroundTheWorld: middle eastern potato salad, pickled herring and matcha green tea 1. sweet potatoes unpeeled, pink himalain salt sunflower (olive extra virgin used), parsley ( fresh coriander used), pomegranate seeds for decor; dressing: goat yogurt (cow used), cumin (cumin used), cinnamon (nutmeg used) - as you see I made a variety that was absolutely amazing in taste! but I guess goat yogurt should be even better 2. herring, vinegar (one white used), water, white sugar (brown used), peppercorns (yes), juniper berries, cloves, bay leaf (from next door tree that grows way too much using our sun), red onion (he was spanish), horseradish (he was french), finely cut carrots, dill to garnish (coriander used) 3. matcha green tea that I made myself into powder and boiled water (I guess boiled water is always used for tea - there is no tea without water as there is no coffee without water ha! but there is tea without coffee) herring took most of the time as it asked me to marinade her. i also tried to include as many our own garden greens as possible and use organic and healthy ingredients as well as trying to slightly change the recipe without changing the overall flavour theme. i hope our readers will love the book that contains more than you cook in one year recipes, a preword by famous Natasha Corrett Honestly Healthy, symbols foe energy, immune system, digestion, longevity and heart <3 with some fabulous photos, comments, origins of the dishes, tasting notes and step by step methods of preparation. Bohemian Rhapsody Club and Online Magazine expressing its special thanks to the #LonelyPlanetFood publishing house for providing the book for review - and thanking personally #AdamBennett at Lonely Planet Melbourne / Manager, Media & Communications (Asia-Pacific) . please stay tuned for more information.
MR CYCLO NEW
wait till Misha Marchev said: "let's go around the corner" Mr Cyclo. Vietnamese Street Food - that dinner went all to take away - we could not even touch it after NoodleWorld but Misha insisted... They definitely know their flavors very well. I guess we can change our usual "birthday dinner spot on Chapel" to Clarendon now - just about time after so many years...
BEST TOM YUM OF THE MINUTE NEW
quick dinner fix on the run with Yoshi Lis and Misha Marchev in South Melbourne at Noodle World Coventry Street - two plates shared for three of us. the place became much worse compared to 15 years ago when we had our weekly lunches there with Christine Chong, Menka and Adam and our #SSSInTheCity company as well as frequent dinners , but I have to confess the #TomYum soup is still the same - super sensational!
LONELY PLANET: THE WORLD'S BEST SUPERFOODS BOOK NEW
Lonely Planet / #LonelyPlanetFood publishing house present a new book called #TheWorldsBestSuperfoods I took a personal challenge (not a big deal though...) to prepare 6 dishes from 6 recipes from the book's chapters - one from each. I managed to make/cook three only today in 1.5 hours (spare that I had) with three more to go. I share three today with our readers: 1. cacao, cashew and almond bliss balls page 25 ingredients: almonds, cashews, dates. cacao (organic powder taken for this recipe), salt (himalayan taken), water (photo is provided) 2. donegal oatcaked page 47 (oats, organic butter, water, salt) hot smoked salmon and majoran are taken for decor (photo is provided) 3. tapenade from page 103 (black olives, capers, anchovies, olive oil (virgin light taken) thyme , garlic, lemon juice (lime is taken instead) black pepper. (photo is provided) more to come tomorrow I guess... I could have done the rest of the 6 today but realised that I ran out of sweet potatoes for recipe 4. My thank you note to the publisher will follow tomorrow as well... http://shop.lonelyplanet.com/…/the-worlds-best-superfoods-1/
IDEALLY LEAN LUNCH NEW
Entertainment Book special today: Palate cafe Prahran - our fav spot for lunch. Your main goes for 50% off with the Entertainment Book voucher plus you get your mum a terrific present for #MothersDay . ($25 only for two delicious lamb salads) plus there is a list of healthy smoothies. If my very long introduction was very much convincing to you please visit:https://www.entertainmentbook.com.au/orderbooks/182v887 , gift it to your mum this weekend and wait for her to call you back talking with many exclamation marks.
I will bury a grape seed into the warm soil, And will kiss the vine, and pluck the ripe bunches. And will gather my friends, attune my heart to love, Otherwise, why do I live on this unchanging earth? Bulat Okudzhava
catch up for hot drinks before the location check up in Leaf & Vine Cafe hot capuccino and long black, black colored ceramic cups, handsome guy on the cover, Russian dark chocolate zefir sweets and us of course... (!!!!) - no idea who was hotter in this collage but I guess we were on the first place as the cover guy was staring at us from the pages non stop... first photo - Anna Berger at Anna Berger Shots ; the rest of them your humble and obedient servant, NM... I really loved this place - so hidden from the main road and we were isolated in the back corner of the cafe garden to discuss what we needed to discuss...
Queen of the South Prahran restaurant offers you modern mexican dining with menu that ranges from bite sized antijitos to larger sharing plates. Queen of the South should be on your list of places to try and is suitable for your next casual catch up, ADDRESS: 201 - 209 High St, Prahran VIC 3181 WEB: queenofthesouth.com.au OPEN: Wednesday-Sunday 5pm–12am RESERVATIONS: (03) 9005 2308; email@example.com @queenofthesouthprahran Queen of the South is located on High Street and serves a market-driven menu inspired by traditional Mexican recipes, complemented by a bold bar program grounded on a comprehensive selection of agave based spirits and signature cocktail recipes. Melbourne food culture veteran and head chef Malcolm Williams (Senoritas, Rice Paper Scissors, Touché Hombre Melbourne & Bangkok) has developed a menu that ranges from delicious bite sized antojitos to larger sharing plates. William’s says “I’m aiming to introduce Melbourne to a more mature style of Mexican dining and move away from the mainstream taco and burrito street food culture”. Queen Of The South’s menu is rooted in authentic Mexican cooking and techniques as expressed through specialty dishes such as the classic Mexican “Vasito de Elotes’ - sweet corn cup with chipotle mayo & queso fresco served street style in a cup, or the “Aguachile”- a market fresh ceviche with cucumber, habanero, red onion, radish & fresh lime. Larger sharing style options include dishes such as the “Albondigas” – spicy pork meatballs, pickled jalapenos, salsa nogada and salsa verde. For those who are partial to Tequila, you will not be disappointed here. Modern cocktail classics include the Tommy’s Margarita, Michelada & Paloma, or try one of the signature recipes such as the “Cereza Sling” with Tromba Blanco tequila, Campari, Cherry Herring, raspberry, pineapple and lime. Located on the ground floor of the Trilogi apartment building, Queen Of The South’s sleek cocktail-bar and dining room offers a sophisticated atmosphere suitable for groups from 2 to 195 for drinks, light snacks or a full ala-carte dining experience. Currently open Wednesday to Saturday 5pm til late. Closed 23rd December to 4th January when we will open with more extended trading hours. Please stay tuned - we have more exciting news coming up soon!
WHAT THE DECK IS MADE OF?
Entertainment Book special: at The Deck Brighton with moroccan chicken salad and greek lamb - delish and only $22 for two lunches! Support our fundraising by buying the NEW 2017 | 2018 Entertainment Membership for your Mum, other family members, or even spoil yourself this Mother's Day. Entertainment Memberships are filled with hundreds of valuable offers for everything you love to do, and you'll be helping our fundraising at the same time! BUY NOW: https://www.entertainmentbook.com.au/orderbooks/182v887
after a 0500am wake up this is what I needed at 0200pm in order not to fall asleep at the wheel: Knafeh Nabulseyeh at 74 Poath Road Hughesdale: the highest quality coffee with a pinch of cardamon and traditional middle eastern fresh still warm from the oven sweets - best-est coffee we had in the last month! thank you Hakeem Farid for introducing us to your friends (who actually speak Russian :o) it is 5 out of 5 from both of us. we have to come back for felafels and kebabs.
DINNER AT HOME WITH A FRIEND
this place was ok foodwise., entertainment-wise and company-wise. food. my fav was the first entrée (experimental russian salad and shuba salad combination -thumbs up!), glassed sushi lacked the experience of the chef though as the rice was a bit dry and the dish was missing the secret charm (failed!), pumpkin and sweet potatoes soup was a bit too sweet - perhaps the potatoes sweetness killed the pumpkin flavour (almost failed but the vegetables' happiness saved the dish still and somehow) - the soup arrived accompanied by the "russian rye topped with french butter", la grande main was a blast - the carrot, tomato green and olives raw salad and roast slow 9 hours cooked pork in spice and herbs - was almost a signature dish... even the puppies loved it! the desert was served when we were almost under the table unbuttonning our pants and belts up to two sizes - nevertheless more flavors were expected in the icecream - perhaps next time the cook should have used the natural raspberries instead of the jam (slack! but still scoring 4.5/5) . if it was not for Napoleon cognac we would all notice more mistakes made by the chef but the company was way too nice plus the entertainment music which was not there : Joe Dassin was in my head https://www.youtube.com/watch?v=pxC_NqDUpBE (dont know if anyone heard t - I doubt it) it was not switched on because I was not a DJ of the night - was looking for my old new year Paris photos with Masha and Cameron to accompany my thoughts but could not find any in my pc archived files... we say it was a 4 out of 5 evening overall . (as i said if it was not for the people there would not be anyone there at the table to enjoy the evening! :)<3 (smiley face)
it is half price with the Entertainment Book and t is delicious. Featuring: Teriyaki Chicken box for two: $14
ENTERTAINMENT BOOK SPECIAL: GRAMERCY BEST DINNER OF THE MONTH
Bohemian Rhapsody Club and Online Magazine is raising funds. Here's how you can help... Support our fundraising by buying the NEW 2017 | 2018 Entertainment Membership for your Mum, other family members, or even spoil yourself this #MothersDay. Entertainment Memberships are filled with hundreds of valuable offers for everything you love to do, and you'll be helping our fundraising at the same time! Entertainment Book is terrific! We are featuring today: Gramercy Social restaurant, Prahran we had two steaks with potatoes and watercress. I have to admit this is the first time in Australia I smelled the real meat - it tasted so delicious like meat should taste and how it tastes in Europe; Alex said potatoes were delicious and cooked to the perfection: very soft on the inside and with the crispy brown sides the very tender watercress and the w.c salad dressing were very tasty too. Cost: $35 for two. this is what you can do also: https://www.entertainmentbook.com.au/orderbooks/182v887 our friends started buying the book after we took them out for the experience we only ask you please buy from us, not from the people on the train! :) the train comes and goes - we are always here... and we will keep buzzing in your ears... till you learn how not to listen to us!
A LITTLE POEM IN HANGING ROCK CAFE
it's autumn in Hanging Rock, Victoria red velvet cakes and raspberry scones Jennifer Zaman and Ashish Hussain coffees and hot chocolate confused waitresses and cars cars cars it does not want to rhyme Dasha and Tosha hunting for foxes again it's autumn looking down at our emptied cups...
WHOLE OR EMPTINESS?
do you know if you cut the fruit or vegetable up in small pieces it looses half of its magical energy. compared to when you bite from the whole fruit so is with an apple - you should never cut it up or peel it - it will be almost a dead fruit. eat it whole with the kernels - the tree has much more to offer than its fruit. the perfection of the shape of any fruit can be only compared with the perfection of the shape of the fruit - there are no comparison... they also keep the universal cosmic codes that connect you with the divine / intent. anyway I cut mine in salad today as this is the only way someone in the house would eat them:
yesterday's morning breakfast at Natasha Lukin's place while discussing business: coffee and something yummy and raw on the side... i find bananas easily replace bread in taste - they are much more interesting to eat than bread too: bananas talk to you (not "with" you, but "to" you) - bread does not talk - no idea why... [although some sweet cakes simply sing in your mouth - they probably trick me... ]
ENTERTAINMENT BOOK SPECIAL: BASILICO
if you photograph a ceasar salad and it speaks back to you saying: "have you actually asked my permission to do it?" - it is kinda scary - it talks to you with the egg's voice or is it actually ceasar's voice?.. then calamari ask you to pepper them but is does not help... and only the arancini balls sit there and say nothing in their rice and pumpkin voice - then you know it is all ok - Italians speak a lot!.. but there are some exceptions. Entertainment Book saves you $20 off you bill at Basilico Restaurants / Basilico Restaurants https://www.entertainmentbook.com.au/orderbooks/182v887
LONELY PLANET: THE WORLD'S BEST SUPERFOODS
Lonely Planet present a newly printed book called #TheWorldsBestSuperfoods, an incredible masterpiece put together by an array of authors (33 all together). http://shop.lonelyplanet.com/…/the-worlds-best-superfoods-1/ Dive into the world of superfoods with #LonelyPlanetFood, the world’s leading travel publisher’s new food imprint. Unlock the long-held secrets of health-boosting diets from every culture of the globe. Discover which super ingredients will boost your energy, stave off illness, reduce your chance of diseases, make your hair shine, your skin glow and turbocharge your brain power. Better still, learn how to harness the benefits for yourself with a myriad of tasty recipes from around the world, all containing naturally nutrient-rich ingredients that will improve your energy, digestion, heat, immune system, and longevity. Travel can transform your cooking, exposing you to new flavours and powerfully health-boosting ingredients that you may not even have heard of before. But, when there is so much world to explore in terms of food, The World’s Best Superfoods is there with a hand-selected collection of the world’s most exciting culinary experiences and healthiest secrets served directly to your kitchen. With recipes ranging from Mexico’s chia fresca (a refreshing beverage) and Japan’s wakame seaweed salad, to Bolivia's quinoa stew and England’s revolutionary pungent-smelling but silky-textured plankton risotto, the cornucopia of superfood ingredients represented here is sure to get your body revved up to its most maximised self. Eating well has never been so delicious! Each of the 66 recipes includes easy-to-use instructions and mouth-watering photography plus an 'origins' section detailing how the dish has evolved. There are also tasting notes that explain how best to sample each dish - whether that's at dawn by a Vietnamese street stall, or in the zen calm of a Japanese tea ceremony – to truly give you a flavour of the place and help you reap the benefits of sampling nutritious superfood in its natural habitat. Thanks to our friends at #LonelyPlanetBohemian Rhapsody Club and Online Magazine has one of the copies of the printed book to review. Please stay tuned for more information to be published shortly. scriptum PS.You see on photos that my plates are empty yet I challenge myself this time to make at least two recipes from this book to impress our readers who will see the world's best superfoods will be served restaurant style meaning the plates will not be empty anymore. I see the mute question in your eyes: who will be eating it? let's see...
EUROPEAN BAZAAR SHOP
now you are set up for Easter or else - European Bazaar Shop has it all for your holiday table and even more: pirozhki with meat and cabbage; shuba salad, traditional Easter food: cakes, easter pas-ha and we even tried some very good looking eggs right at the shop with red caviar (oh, the latter was perhaps my dream...) - they sell very quickly as there are not that many russian shops that are open these holidays. European Bazaar shop works daily from 1000am till late 0900pm @ 535 North Road Ormond.
I totally feel we behave like prostitutes with our friends nowadays as our constant meeting place that we were practically married to - VBT - is out of the question and our search for a new "our" cafe in the area continues on... that leads us from place to place - we try to find a good coffee plus an atmosphere similar to some cozy home but all in vain... our small and rushing feet stopped today at the Zumbo Café South Yarra, a secret place located in between two SY streets: Daly and Claremont - the cafe is located sort of in the cozy tunnel that connects the two streets - some hidden Melbourne location only locals would tell you about... following the recommendation from our friend we pop in - the meeting is partially spontaneous partially planned. the place has a very light energy feeling (created by the sun rays, connected multi-mirrored-pieces walls and large glass display windows). there is a large variety of specialty cakes, pastries and sweets. we coffeed, hot chocolated and a small passion-fruit caked [Natasha Lukin and Ned Vorkapic shared one]. coffee? nothing special until 15 minutes through the table talk passed by and my first sip... it kicked in like a storm of caffeine and my head started spinning immediately with the speed of an iceland smoking volcano if you saw one ever live, Natasha said it was a tiny piece of cake that I stole from Ned's plate as I have not eaten any sugar for a long time... but also reckon the coffee worked very slowly but surely. Alex is trying his cake now - he said "my love to eclairs might be challenged after this passion-fruit beauty ..." i think it was all the fault of the orange color but IMHO the cake had a very rich sweet burning taste... sensational? yes! will the place turn into our home location now? don't know... time will show... that's it folks!
FOR THE SAKE OF...
for the sake of love for colors: beetroot salmon, turquoise plate, lime green garden parsley leaves, grey rye and golden yolks... i thought it would be better but it is as good as it gets.q
A CALL FOR TWO FEMALE AND TWO MALE MODELS. There is a very exiting project coming up. A restaurant and bar in Windsor invites 6 people from our media crew for cocktails and drinks. We will be covering with the video, photos and a short and sweet review of this place. The models' task is to drink and eat and to have a joyful conversation at the table. Please note that this call is only for the models who went through our casting already or who are the VIP members of the Club as these is not enough time for us to run another casting before this project takes place. Please express your interest: firstname.lastname@example.org or PM me.
we have not been here for ages - apparently Laurent bakery Camberwell has been refurbished 6 months ago. and it looks so much cozier - i think it was also re-caked and re-coffeed as everything tastes so much better here now. with your new 2017-18 Entertainment Book you get half price cakes and half price coffees but even this amazing fact should not stop you from going there - i will tell you more and let it be our secret: the place has beauty magazines that are terrific when it comes to photos and think they also knew about it... an I think i can not eat my concorde cake - the sweetest chocolate mousse is too much through my lips - lucky for Alex! https://www.entertainmentbook.com.au/orderbooks/182v887
LUXBITE BEST DESERT OF THE MONTH
Ned Vorkapic said he feels terrific teasing his darling russian girlfriend (who is probably freezing at the moment in Moscow sreets) with these hi-tea (more like ni-chi-guo-le-ma-tea and i will explain why in a sec) moments - he checks all photos on my mobile before approving them to be publicised for her - at the LuxBite while we wait for Alex from his training. i like this cafe more in the evenings - it looks so quietly warm and homely when the sun is not reflected from the white marble but on the contrary the light is soft and pleasant - the cafe place is run by very generous family (Yen Yee supported our Marie-Antoinette photoshoot with some spectacular cakes) - evening green tea with - now this is something absolutely divine coming up!! - chocolate, almond and custard croissant cooked by their pastry chef Jimmy (I wish I did not share it with Ned!) - i have to admit i have never eaten anything like this in my life - not overly-sweet, with airy-puffy pastry layers and with that distinctive roasted almond sensation in your mouth - melting and.. - I always knew Asians went better than French in almost everything on this planet! plus the service is very and absolutely welcoming here. we sit and watch how the place is filled up with the late customers buying large party cakes for the weekend occasion - the customer flock does not end... i think i am their client from now on after 0500pm.
THE OVEN TWIST NEW
The Oven Twist Ringwood dinner. I love my Entertainment Book as I can find out so many new hidden good places Spoil mum this mother's day - not only restaurants for half price but you can shop for the perfect Mother's Day gift with these exclusive Entertainment Member-only shopping offers – flowers, fashion, homewares, eGift Cards and more! - buy your special book today: https://www.entertainmentbook.com.au/orderbooks/182v887 featuring today: our dinner at the Oven Twist - only $26 (normally without the voucher: $52) for two with chicken alexandria and prawns on rice!
DUCK HUNTER'S LUCK duck zucchini carrots tomatoes olives rye and mushrooms lunch. best part - sweet mushrooms please note that I captured the duck from the first shot - it is an exceptional hunter's luck to capture the duck like this! the duck did not have any luck though - she lost her favorite leg today...
RADIO ECLAIRE long black, Alex, hot chocolate, cappuccino, Ned, coffee eclaire and almond croissant - all eight of us - got together under one roof of French Fantasies tea rooms, South Yarra which hardly had a vacant table on Good Friday morning - packed with lots of tourists, locals and famous French actors on the walls (even they wanted to be there!) - the rest of the coffee shops are shut down for holidays in the area. Alex felt sorry that he did not buy a bigger eclair - "eating the small one..." - he said to the microphone, "...was like listening to the radio - no effect whatsoever!" Natasha felt sorry that she actually ate half of the almond croissant without any guilt feelings. Ned was not sorry at all for anything (anyway it was his usual feeling)! - he just asked me to take 100-s of photos of him and his chokkie. complex human behavior!
at Ganache Chocolate for the hot drinks varieties with Ned Vorkapic, Yoshi Lis and Rouben Dickranian plus some bonus red and black pechen'ki for everyone!!! everyone likes free macaroons! please just note how Ned's facial expressions do not change from photo to photo - only the cups he holds change! is that a plan? please also note that Alex and Rouben are not in these photos!