Through Road in Camberwell has a couple of cafes to
choose from such as Cafe Papillion and Through Road Pantry but we decided to
try out Miss Frank’s. We were a little confused which door to go in as there
were three front doors to choose from. In the end we went with door number
three on the far right. This led straight into the lower level of the cafe
where we found a cosy table. Our metal table had a novel inbuilt cutlery holder
and overall the cafe had a lovely ambiance. The menu showed a tempting selection
and was very reasonably priced. The Compote of rhubarb and orange served with
house yoghurt and toasted brioche ($11.00) was enticing as well as the Avocado
on toast with chipotle mayo, grapefruit and roasted tamari pepitas ($14.00).
However, I was really drawn to the Lemon and herb crumbed chicken panino roll
with a fennel and cabbage slaw and dill caper mayo ($10.50). Now the other week
I did say that I am not a big fan of chicken but this sounded really yummy so I
went ahead and ordered it. I’m glad I did because it was to die for... The
chicken was so moist and flavoursome, the roll crunchy in a good way, and the
rest matched perfectly. Definitely ordering that again. My friend went with the
Croque Madame – free range ham, gruyere and herb fondue on toasted sourdough,
topped with a fried egg and a side of piccalilli ($15.00). This was apparently
very delicious and looked quite a filling meal. As for coffee, our lattes ($3.80)
were very nice with just a little bit of panela sugar to sweeten them. Service
was efficient but perhaps the waiter could have been a tad jollier. He did drop
some cutlery on me but I tend to have that affect on people... This is definitely
one of my new favourite places to eat in the area.
It’s Bastille Day today so I thought that I should road
test a French recipe this week. Well... the recipe turned out to be delicious
but it did make a LOT of sauce so I would definitely make a smaller portion...
maybe even halve it. Bon appetite!
The recipe is from Delicious magazine - April 2002, page 98.
unsalted butter, melted plus extra to fry
Grand Marnier or Cointreau
first six ingredients in a food processor and whiz until combined and mixture
forms a smooth batter. Pour into a jug, and let sit for 30 minutes. Heat a
small frying pan over medium-high heat. Carefully brush the pan with a little
melted butter. Tilting the pan slightly, pour in enough batter (about 2-3
tablespoons) to just cover the base. Cook for 1-2 minutes until base of the
crepe is lightly browned.
flip the crepe to brown the other side. Transfer to a plate and repeat until
batter is used.
make the sauce, heat sugar and 1 tablespoon water in a frying pan over low
heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook
for 4-5 minutes until golden brown. Add orange juice and zest, and simmer for a
few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into
the sauce, then fold it into quarters and place on a serving plate.
with remaining crepes, serving 2-3 per person. Serve with ice-cream.
This chocolate pudding is so easy to make and tastes
delicious. I make this if I have friends or family drop by as I usually have
the ingredients hanging around the kitchen. You can make different versions
such as jaffa by adding some orange zest or mocha by adding some coffee. Adding
some dried chilli flakes is also a wonderful variation if you want to spice
things up... maybe when your lover drops by next time... Enjoy!
The recipe is
from the Australian Good Taste magazine - June 2006, page 90.
butter, to grease
cup) self-raising flour
(1/2 cup) caster sugar
(1/2 cup) milk
egg, lightly whisked
cream, to serve
(3/4 cup, firmly packed) brown sugar
(1 1/2 cups) boiling water
oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter
to lightly grease.
the flour, sugar and cocoa powder in a medium bowl. Make a well in the centre.
Combine the milk, butter and egg in a large jug. Gradually pour the egg mixture
into the flour mixture and stir until well combined. Pour into the prepared
dish and use the back of a spoon to smooth the surface.
make the chocolate sauce, sift the sugar and cocoa powder into a bowl. Sprinkle
over the pudding mixture in the dish. Gently pour the boiling water over the
in oven for 40-45 minutes or until a cake-like top forms and a skewer inserted
halfway into the centre comes out clean. Set aside for 5 minutes to cool
slightly. Serve with thickened cream, if desired.