Sunday, 15 June 2014

Piggery Café

This weekend Shannon Bennett from Vue de monde opened the first phase of his rejuvenation of the Burnham Beeches estate in Sherbrooke. Today, I visited The Piggery Café and Burnham Bakery to check it out...

Shannon Bennett being hands on at the Piggery Cafe

The venue is a mixture of modern and rustic with a touch of whimsy. A couple of legs popping out of the wall and branches to hang your coats on are a novelty.

See the legs coming out of the wall?

Things were pretty frantic today but Shannon Bennett was on-site to make sure things ran as smoothly as possible.

Shannon Bennett

Naturally the place was buzzing with people but we were warmly greeted and seated on a communal table straight away. Each table had a toaster and some pots of herbs. Rosemary and oregano were on our table. Perhaps a bit of ‘sage’ is needed... Our lattes were piping hot but still good. The coffee is from Alice Estate, Brazil.

Latte

The menu is fairly small but tempting and reasonably priced. Items on the lunch menu include the ‘Lobster Roll’ ($19.00), ‘Charcuterie plate with house pickles’ ($19.00) and the ‘Veggie Burger’ ($10.00). Side dishes include House-made fries ($8.00) and a delicious range of salads ($8.00 for 100g plate).

Yummy looking salads...

I decided to have something from the Char Grill BBQ section of the menu: the ‘Blackmore Wagyu Beef Burger’ ($12.00). This was packed full of goodies and had a succulent patty that was smoky from the grill.

Blackmore Wagyu Beef Burger

My dining companion went with the ‘Merguez sausage, brioche roll, crispy onions, house-made pickles’ ($11.00). The spicy lamb sausage was full of flavour and went well with the pickles and the crispy onion.

Merguez Sausage

Things got a little smoky inside for a while there and set off the smoke alarms but the efficient staff resolved the situation with flair.
 
 
 
Outside seating

Whilst waiting to pay, we drooled over the delightful selection of breads and baked goods but thought we had better save that for next time. Looking forward to stage two...

Piggery Cafe and Burnham Bakery


Address: 1 Sherbrooke Rd, Sherbrooke, VIC

Phone: 03 9021 2100




Trading Hours: Mon – Fri: 10.00am – 5.00pm
                                                       Sat – Sun: 9.00am – 5.00pm

Piggery Cafe on Urbanspoon
 
 
 

Friday, 13 June 2014

Fergus

I spent a lot of my school holidays at Cabrini Hospital in Malvern as both my parents worked there. My dad was the executive chef of the hospital so I drifted around the giant kitchen quite a bit. Thus, I thought it was about time I did a review of a café in Malvern! Fergus is a brilliant café that is situated just down from Cabrini in Wattletree Road. The white picket fence and blue door drew me in... The interior was lovely and bright with white walls and tiles and the oil drum lampshades were definitely a feature. I really loved the décor as it was modern but at the same time homey and relaxed.

  

Fergus has a great value menu with lots of variety and both small and larger options. Items on the menu include the ‘Slow roasted chicken roll with cos, avocado and lime aioli’ ($10.00) and the ‘Fergus Reuben Sandwich on rye, toasted with pastrami, swiss cheese sauerkraut, pickles and mustard, served with side of thick cut chips and aioli’ ($15.00).

 
Our lattes ($3.80) were incredibly delicious and well made. They use Maling Room coffee so they do have the best to work with but the barista still has some amazing skills...
 

I felt like something healthy and light so I chose the ‘Warm pumpkin and quinoa salad, roasted fennel, spinach, lemon lime dressing, tamarind yoghurt and hazelnut dukkah’ ($14.00). This was a yummy dish that was fresh and full of tang. It wasn’t exactly a warm salad as specified as some of the elements were ‘fridge cold’ and the pumpkin was a little bit raw for me. It was still delectable nonetheless.

Warm Pumpkin & Quinoa Salad
 
My dining companion decided to have the ‘Corn and pea fritters with dill crème fraiche, beetroot relish and smoked salmon’ ($16.00). A generous serving of salmon, this was a delightful dish. The beetroot relish helped to cut back the richness of the salmon and the crème fraiche.  

Corn & Pea Fritters
 
Fergus is the perfect place to relax on the weekend with a fantastic coffee whilst reading the paper.


Address: 301 Wattletree Rd, Malvern East, VIC

Phone: 03 9509 8351



 
Trading Hours: Mon – Fri: 7.00am – 4.00pm
                      Sat – Sun: 8.00am – 4.00pm
 
 
 
Fergus on Urbanspoon
 
 

Thursday, 5 June 2014

Barilla's Italian Breakfast Cooking Class

Miss Sage Sugar was a guest of Barilla and Bite Communications

On Saturday, I attended a pre-show Italian breakfast cooking class at the Good Food and Wine Show hosted by Barilla. The gorgeous Sammy and Bella (winners of My Kitchen Rules Season 2) charmed the crowd and taught us to cook Seadas, a Sardinian breakfast favourite. Seadas are fried pasta that is filled with cheese and then drizzled with honey. I have not made these before so I was excited to give it a try.

 
Firstly, Sammy and Bella demonstrated how to make the Seadas and then it was our turn to reproduce them. We were provided with the dough so we just needed to roll the dough out. We then cut out our disks, made the filling, filled the pastries, and then fried them up. A wave of runny honey over me and some on my pastries and two wonderful Seadas were born then quickly devoured. Of course, this is a very simplified version of the recipe... I’ve provided the complete recipe below. Thankfully, Bella and the Barilla helpers were there to assist us if we ran into trouble...   
 


 
I was thrilled to be able to make something that actually slightly resembled the originals. The Seadas really were delicious and I can see why they are so popular. The saltiness of the pecorino contrasted well with the sweetness of the honey. As the honey is a finishing touch, this allows you to make the pastries as sweet as you desire. I can’t wait to recreate this recipe at home for my friends and family and have a go at making the dough from scratch.

 
Look who was hosting a cooking class next door...

Adriano Zumbo


On departing, we were not left empty handed as Barilla also supplied us with a gourmet hamper full of their yummy products including pasta sauce, tortellini, and biscuits as well as a divine Barilla pasta tin. We were also able to keep our Barilla aprons from the class.
 
 
Thanks to Barilla and Anna from Bite Communications for a delightful time!

What was your favourite part of the Good Food and Wine Show?

 
Recipe for Sammy and Bella’s Seadas:
 
Serves 6
 
Ingredients for the dough

·        3 cups "00" flour

·        1/3 cup semolina

·        2 free range eggs, plus 1 yolk (set 3rd egg white aside for below)

·        80 to 100ml water

·        80g salted butter, softened (or lard)

 
Ingredients to fill, cook and finish

·        extra flour, for dusting

·        1 egg white, from above

·        350g fresh ricotta

·        50g pecorino sardo, grated

·        zest from 1 lemon

·        zest from 1 orange

·        olive oil, to fry

·        3/4 cup (250g) honey

 
Method

·        In a stand mixer bowl fitted with a dough hook, place plain flour, semolina, whole eggs plus egg yolk, 80ml water and softened butter. Mix until well combined, and add a touch more water if it’s too dry. Allow the machine to knead for 5 minutes or until the dough is smooth and elastic. Wrap in cling film and let rest for at least 30 minutes.

·        On a floured work surface, roll out the dough to 2 or 3 mm thick. Using a 4 inch fluted pastry cutter (or a glass), cut out 24 disks. Using a pastry brush or your finger, brush 12 of the disks with egg white.

·        Grate the pecorino and mix with ricotta, lemon and orange zests. Distribute this mix evenly across 12 disks, cover with another disk and press down firmly on edges to seal.

·        Heat 1 inch of olive oil in a frying pan until hot (or in a deep fryer to 180° C). Fry the pastries, in batches, until lightly golden. Drain excess oil on paper towel.

·        Serve immediately, hot and drizzled with honey.
 


 
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