#Passionfruit recipes Australia

[creativegourmetau]

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[venusinsilk]

51, 53, 69?

51: Favourite food?

I love so many foods they're all my family I can't pick..... i'm such a fat kid.... I love cheese, all kinds of stinky cheeses! This one goat cheese from Australia that's suspended in olive oil makes me go insane. I also love pasta and cured meats. I'm a deli girl I'm a ho at the deli counter flirting with the gross old man butcher for free samples.... salami prosciutto mama mia 👌 when I was vegetarian for 6 months a chef I worked for set up the slicer next to my station on purpose and sliced prosciutto next to me until I finally caved and started eating meat again smh. I love a super flaky croissant and there's a place that does this amazing ham and cheese croissant that's so flaky it's a fucking mess to eat but sooo good. I love fruit, passionfruit is one of my favs. Fav vegetable would have to be onion because it makes every recipe delicious. I also love the humble potato 🥔 god I love them so much I would die without potatoes

53: What is the last thing you did before you went to bed last night?

Probably coughed and blew my nose. I've been sick 😢

69: Do you believe in soulmates?

I believe there is someone out there for every human. There are at least 7 billion people on the planet. I think the odds are very good that each person will be able to find someone to love. Do I think there is *only 1* partner for each? No, I think it's ok to have more than 1 partner in a lifetime and I think each relationship can be fulfilling and meaningful. So in that respect, I guess I don't believe in soulmates in the traditional sense. I def believe in love and romance :)

[rahleeyah]

Jean's recipe book -

I imagine that Jean probably grew up cooking, and eating, plainer fare. Raised on a farm, pre war, what would be available to her would be whatever was local, in season, and affordable - whatever they grew she would have to buy things like flour and sugar. She probably spent a lot of time canning, making jams and pickles, preserving what she could so that her family could eat in the leaner winter months. Now, though, someone else is footing the bill for the groceries, and there's a lot more choices, and a refrigerator besides. I'm wondering, too, how much of the food she had access to might have be influenced by the Asian and island cultures that are much closer to Australia than they are to England.

Was Jean suspending everything she could get her hands on in gelatin like some of her contemporaries out in the world? I think not; Jean's cooking would be, I think, a bit more wholesome than that. I'm trying to recall meals I know she made; lamb and three veg, stew, all those roasts, I seem to recall her dishing out peas, and Lucien cutting up chicken. Fresh fruits on the table, fresh vegetables and good cuts of meat, homemade bread and biscuits, scones on Saturdays, maybe, that sort of thing, I think. She tried to bribe the judge of the begonia festival with a passionfruit sponge; maybe that's one of the fancier things she makes, when she wants to impress.

I like to think she makes her own chutney, and her own jams and marmalade now, though there's no more miserable afternoons spent stringing beans and sweating over pots for canning. Jean absolutely knows everyone's favorite cakes and makes them at birthdays, but maybe there's not often cake around the house; it seems a bit indulgent, for Jean, though she is herself partial to chocolate cake.

Oh but does she make trifle, in the summer? Does she read through French cookbooks thinking of Luciens mother, and try her hand on some complex pastry or entree hoping he'll see the effort, and appreciate it? Does Jean ever try to make anything that might remind him of Singapore, trying to make him feel at home?

I just. Food is comfort and culture and family and Jean is steeped in it and I'm fascinated by the question of her preferences and habits.

Also. Does Lucien bring home a fancy electric mixer and does Jean eye it with equal parts hope and mistrust?

[healthyfoodwithemma-blog]

Tropical frozen dessert slice : Base Mixed nuts 3/4 cup Desiccated coconut, 1/4 cup Oats, 1/4 cup Dates, 1/2 cup Chia seeds, 1 tablespoon Hot water, 4 tablespoons : Soak dates in hot water and then use this liquid to hydrate the chia seeds. Blend nuts and then add all other ingredients and blend until combined. Press mixture into a tray lined with baking paper. : Topping 🍌Banana, 1 🍍Pineapple, 1 cup 🥭Mango, 2 Passion fruit, 1 : Blend banana, pineapple and mango until smooth. Place on top of the base mixture and freeze. When the mixture had started to firm, spread the passion fruit on the top. Refreeze and when firm remove from pan and cut into pieces. : Inspired by Rebecca @nourish_naturally : #dessert #healthy #tropical #mangoes #passionfruit #frozendessert #yum #healthfood #delicious #fruit #eattherainbow🌈 #fruitlover #slice #nutritious #isolationcreation #selfisolation #food #cooking #sweettooth #sweet #passionfruit #fibre #noaddedsugar #sugarfree #recipes #healthycooking #blending #frozen #eatforhealth #realfood #foodspo (at Elwood, Victoria, Australia) https://www.instagram.com/p/B-Va2GcJmyJ/?igshid=53s43nbq83ma

[partwildflower]

Great ice cream parlours around the world

Wherever you are in the world, ice cream is the quintessential summer treat. Whether you’re cycling in Copenhagen or temple-touring in Tokyo, exploring famous streets or keeping off the beaten track, we’ve scooped up a selection of fantastic parlours offering you respite from a sweltering day. All you’ve left to do is answer the all-important question: what’s your flavour?

Ice cream sandwiches at Ruby Violet, London. Image courtesy of Danielle Wood/Ruby Violet

Ruby Violet, London

We love the flavours at this quaint, blue-tiled London hideout, where extraordinary flavours are presented in an array of forms – from milkshakes and affogato to sofa floats and the Meringue Muddle, comprising two scoops with meringue bathed in hot salted caramel or chocolate sauce. If none of these will tide you over, you can also pick from a tantalising selection of cocktails, tea, coffee and hot chocolate, or indulge even further with an ice cream afternoon tea, ice cream cake or elegant bombe. The parlour was brought to life by Julie Fisher – who’s so good at crafting the creamy stuff, she’s even published her own recipe book, Ruby Violet’s Ice Cream Dreams.

Address: 118 Fortess Rd, London NW5 2HL

Le Bac à Glaces, Paris

All journeys to Paris should begin and end with a taste of its sweetest snacks: for the best artisanal ice cream try the chic and sophisticated Bac à Glaces, which makes its own creamy delights using natural produce and fresh fruit. Some stunning French flavours are just a scoop away: choose from chestnut, coffee, nougat, salted caramel, white cheese, speculoos and more, or opt for a selection of refreshing sorbets ranging from pink grapefruit to passionfruit.

Address: 109 Rue du Bac, 75007 Paris, France

Image courtesy of Oddfellows Ice Cream Co.

OddFellows Ice Cream Co., New York City

On your next trip to Brooklyn, New York City, make a stop at OddFellows Ice Cream Co. where the ice cream is pasteurised and made from scratch to guarantee a rich and flavourful snack. A bright vintage-inspired parlour featuring red-and-white striped interiors, it offers a different array of flavours each day – standouts include buttermilk apple, matcha passionfruit, pumpkin cheesecake, roasted pear and caramel walnut, and black olive coffee with blueberry compote.

Address: 175 Kent Ave, Brooklyn, NY 11249, USA

OLUFs, Copenhagen

About as colourful as Copenhagen’s architecture, the ice cream bars over at OLUFs in Osterbro are treats to both the eyes and tongue. Each one is a work of art in its own right: whether chocolate-dipped, pistachio-flecked or coconut-covered, the home-made Italian gelatos and sorbets are smothered and sprinkled to perfection – they’re so pretty, they’re the kind of snack you’ll want to be seen eating as you amble down the city’s stylish streets.

Address: Olufsvej 6, 2100 København, Denmark

Popbar, Jakarta

While we’re on the subject of popsicles, another venue to try is the amazing Popbar, which has made the rounds in the United States and proves a refreshing option to beat the heat with in Jakarta. You can customise a selection of pretty pastel popGelatos and popSorbettos with hundreds of toppings. Some eye-poppingly fruity flavours here include guava, papaya, watermelon, kiwi, mandarin and banana.

Address: Jl. Letjen S. Parman Kav. 28, Central Park Lt. L No. 157, RT.12/RW.6, Tj. Duren Sel., Grogol petamburan, Kota Jakarta Barat, Daerah Khusus Ibukota Jakarta 11470, Indonesia

Image courtesy of Salt & Straw

Salt & Straw, Portland

Pear and blue cheese, strawberry honey balsamic with black pepper, chocolate gooey brownie, and honey lavender are just some of the unique combinations that can be found at Salt & Straw’s Portland joint, which brings creativity and refinement to the table with frosty flair. Teamed with a rustic interior, where wooden floors and produce-lined furnishings glow in the sun, this little spot is perfect for whiling a post-lunch afternoon away.

Address: 838 NW 23rd Ave, Portland, OR 97210, USA

Glaslyn Ices, Beddgelert

Far removed from bustling big cities, this little Welsh parlour comes as quite a surprise, with award-winning ice cream that’s irresistibly thick and served on a tasty waffle cone. You’ll find it in the picturesque village of Beddgelert, set in the gorgeous Snowdonia area of Gwynedd. Pick up a crème caramel, white chocolate or butterscotch and pecan snack, to savour on a leisurely stroll along the river.

Address: Beddgelert, Caernarfon, Gwynedd County LL55 4YB

Rocambolesc, Barcelona

Located in Barcelona, this little treasure of a gelateria is a dream come true for every kid at heart. Imagined by Jordi Roca of El Celler de Can Roca fame, its cute interior makes for an upscale Roald Dahl-esque experience – think giant candy-striped pipes, bicycle wheels and colourful illustrations straight out of Charlie and the Chocolate Factory. We haven’t even mentioned the best part: uniquely-shaped popsicles and freshly-churned, 100% natural ice cream, popped onto a long waffle cone and decorated with many a great topping. On less sunny days, try the panet – lush ice cream and toppings wedged between two brioche halves.

Address: La Rambla, 51-59, 08002 Barcelona, Spain

Image courtesy of Gelato Messina

Gelato Messina, Sydney

Voted the home of Australia’s best gelato by Good Food Guide, Gelato Messina serves whopping, mouth-wateringly messy portions to more than satisfy your sweet tooth with. Five special flavours are introduced weekly alongside the usual crowd favourites, which include panna cotta with fig jam and amaretti biscuit, macadamia crunch, apple pie, and pear and rhubarb. Gelato cakes are also available – options include the quirky Dr Evil’s Magic Mushroom, the epic hazelnut and caramel affair that is The Golden 8, and the more sophisticated Bombe Alaska.

Address: level g/80 Pyrmont St, Pyrmont NSW 2009, Australia

Giolitti, Rome

Giolitti is one for all serious foodies to top their ice cream bucket list with: founded in 1890, this popular parlour is the oldest in Rome and constantly buzzes with eager crowds. Try a rainbow of traditional and harmonious flavours, each perfected by years of experience and served in generous portions. Follow a cone up with a delectable ice cream biscuit, cake or truffle, or opt for the most indulgent Mont Blanc dessert.

Address: Via degli Uffici del Vicario, 40, 00186 Roma RM, Italy

Gelateria Sincerita, Tokyo

Once you’ve finished tackling Tokyo’s savoury treats, head off to find this quiet, dainty and adorable hideout in Suginami. Everything here is coloured in feminine shades of pastel, making for a sophisticated Italian gelato experience in the heart of Japan. Get your hands on a scoop of coconut, maple, fresh milk, white berry or cheese and fig ice cream, all served in a dainty cup, and grab yourself a warming coffee for the road.

Address: 1 Chome-43-7 Asagayakita, Suginami, Tokyo 166-0001, Japan

Written for Secret Escapes’ blog, The Great Escape, published 14 September 2018.

[themargaritamum-blog]

Berry Beautiful Tuesday Thyme. . I used: 45ml Plantation Pineapple rum 15ml passionfruit Liqueur 90ml @thebuchashop Berry kombucha 30ml Lime Juice 15ml passionfruit Syrup (optional) . Place all ingredients in a cocktail jug and stir well until combined . Serve over ice with frozen blueberries, beautiful fresh thyme and a paper straw. .. Salud! .. Recipe and photography ©️ @the_margarita_mum (at Melbourne, Victoria, Australia) https://www.instagram.com/p/Bu4UEJeFZms/?utm_source=ig_tumblr_share&igshid=ctwyo18vkxjz

[nwbeerguide]

Celebrating Pride Month in style, Stoup Brewing Company invites you to try Budget Barbie Camper IPA and Rainbow Bubbles IPA.

With the weather report favoring jeans and tennis shoe futures, it's a good time to pay Stoup Brewing Company for another limited-availability release. This time around, the brewery trio are happy to announce the release of Budget Barbie Camper IPA and Rainbow Bubbles IPA.

Released, this past Tuesday (May 28th), Budget Barbie Camper IPA is the brewery's homage to June's Pride Month in Seattle and all municipalities who support equality for LGBTQ rights. It's also a beer inspired by one of Australia’s cult classics, “The Adventures of Priscilla, Queen of the Desert” and that sweet tour bus.

Starting with a base recipe for one of the hottest styles, hazy IPA, the brewer added something special with the addition of Australia's most popular hop, Galaxy, before adding a little bit of the Pacific Northwest with a favorite hop among local brewers, Mosaic. The result is a beer that is soft on your palate, coupled with a bit of bitterness, before copious amounts of blueberry, passionfruit, citrus, and papaya stimulate your olfactory memories of fruit smoothies and sandy beaches. Like the film which inspired countless men and women to rally against stereotypical norms, this 6.5% ABV and 40 IBU hazy IPA should challenge your perceptions.

Backing things up and released today, June 4th, Stoup releases their second Pride Month series beer, Rainbow Bubbles IPA.

Not wanting to overstate things, we elected to have the brewers explain this fun-sounding India Pale Ale.

Our second IPA in the Stoup Pride Month series is simply joy in a glass. Feast your eyes on a giddy dance of bubbles in every color of the rainbow while enjoying the aromas of Hallertau Blanc and HBC 630. So as not to overpower the delicate aromas of gooseberry, white grape and tropical fruit, we kept the malt bill soft with additions of wheat and pilsner malt. It's moderately dry and extremely crushable. We raise a glass of Rainbow Bubbles IPA to equality, compassion, and the incredible gift of loving people for who they are. (Disclaimer: the bubbles are NOT rainbow colored. That's impossible, silly).

Get your hands on this, 5.7% ABV, 34 IBU, conversation-starter; along with Budget Barbie Camper IPA, at the brewery's taproom. Stoup Brewing Company is located at 1108 NW 52nd Street in Seattle's Ballard neighborhood. For more information on Stoup Brewing Company, visit http://www.stoupbrewing.com.

About Stoup Brewing Company

"Two thirsty science nerds and a curious connoisseur walk in to a brew pub… Okay, so it wasn’t quite like that, but it might as well have been."

Stoup Brewing is a long held dream of Brad Benson and Lara Zahaba – two hopeless drink and chow hounds. That the two found each other twenty years ago seems fated – Brad, a scientist to the very last DNA strand, would proffer a hypothesis based on proximity and human nature, we’re sure (ahem). Whatever your take, the takeaway is this: Brad loves beer and has been a loyal student, courter, and crafter for years that number beyond his fingers and toes. Lara loves all things gastro – from a savory plate to a smart pour. The pair, professionally and recreationally, have spent the better part of their hours improving their palate’s quality of life. It was only a matter of time before they ponied up and joined the community of talented purveyors.

Enter, Robyn Schumacher – friend, teacher and self-professed beer geek graduated Cicerone. She had the same dream. Fitting that Robyn’s infatuation with beer bloomed under the tutelage of a Biology degree. Robyn’s regard for all things hop and malt only deepened while her teaching career flourished. Brewing in her spare time was the final hook. Call it what you will – the stars aligning, simultaneous fermentation – Stoup Brewing was born. We’re thrilled to be a part of Seattle’s burgeoning craft beer community in Ballard’s Brewing District.

from News - The Northwest Beer Guide http://bit.ly/2W81jhq

[zarafoodrecipe]

20 perfectly delicious passionfruit recipes

There are a couple of good reasons to love passionfruit. First, it's available all year-round in Australia. Next, its zesty flavour and floral aroma immediately transfers you to a lush tropical island. Finally? It makes a pretty good hero in some of your favourite recipes. From cakes and cocktails to puddings and pavlova, its transformative powers are impressive and persuasive crowd-pleasers.

Here, we've rounded up our 20 best passionfruit recipes.

Read More: https://www.bhg.com.au/best-passionfruit-recipes

[creativinn]

All-New Two-in-One Minimalist Cafe and Art Exhibition!

Set along the bustling street of 240 Jalan Besar, this all-new artisan café specializes in gourmet French pastry. Founded by a group of passionate friends, La Vie was established with an aim to create a conducive and comfortable environment for all who visit.

Initially branded as an online patisserie, the café first began with a selection of simple coffees and cakes, but quickly evolved into the artistic space it is today. Grounded by strong community values, La Vie hopes to be a space for artists to showcase and sell their work.

Complete with walls adorned by paintings, the café not only offers free exhibition space, but is also socially-conscious in their sourcing. Through utilizing locally-sourced beans and tea leaves, the café hopes to become a championing support to as many homegrown talents and businesses as possible.

Fitted with a mix of plush velvet cushions and sofas, alongside metallic seating arrangements, La Vie showcases a highly minimal café set-up, though they have made great effort to assimilate themselves into the Jalan Besar district. Inspired by the surrounding clubs and bars, La Vie, too hopes to create a visually compelling experience amongst guests – thus the dim blue-hued lightning on the way to the toilet. Through my conversations with co-founder, Nelson, I have come to find that the café is far from complete, as the crew have plans of adding further installations in the form of visually-stimulating projections.

Kaiser

Named after two of the chef’s pets, the ‘Chloe’ and ‘Kaiser’ are regarded as the café’s best-selling and signature pastries, alongside the Watermelon Strawberry cake, and Bailey Tiramisu. Made from espresso and baileys, soaked ladyfingers, and mascarpone zabaione, the Baileys Tiramisu is undoubtedly the most eye-catching of the entire selection.

Bailey Tiramisu

Served in a miniature flower pot, with a single mint sprouting at the top, the $8.50 Bailey Tiramisu is a metaphor which represents La Vie’s entrance as a new business along a heavily congested street. Designed to be both creamy and milky, without being too sweet, La Vie has paid careful attention in maintaining the integrity of the original dessert. Catering to an adult palette, the Bailey Tiramisu alongside all of La Vie’s meticulously curated selection of desserts present sweet flavours in a health-conscious manner.

Chloe

Originally made by French pastry chef and chocolatier, Pierre Hermé, La Vie’s signature $8.50 Chloe pastry represents the café’s uniquely innovative rendition of the dessert. Through eliminating raspberries from the final recipe, La Vie’s Chloe intends to cater to a more Singaporean palette, and thus incorporates lychee mousse, rose sponge, lychee bits, and lychee popping boba.

Watermelon Strawberry

Extremely creamy with a subtly sweet taste, the Chloe’s texture is almost comparable to that of the Watermelon Strawberry cake. Crafted from almond dacquoise, rose chantilly cream, watermelon, strawberry, grapes, and blueberries, this pastry showcases an unexpectedly harmonious explosion of flavours and textures. First discovered by the chef in Australia, the $9.50 Watermelon Strawberry also showcases the café’s personal touch in adequately localising the dessert.

Artisanal Tea

Both desserts also pair seamlessly with the cafe’s signature $4 artisanal tea – a fizzy fruit-flavoured beverage which turns from light blue to purple when stirred.

While all of La Vie’s unique offerings showcase impressive flavour and calculated restraint, the café’s $9 Kaiser definitely tops this list. Made of mango mousse, passionfruit sponge, mango bits, and mango popping boba, this dessert features the perfect blend of flavour. Filled with liquid, this dish will literally pop in your mouth, and is further complemented by delicate toppings in the form of cornflower, white chocolate pearls, and silver leaves.

La Vie

Address: 204 Jln Besar, Singapore 208890

Operating Hours: (Mon-Sun): 12pm-10pm

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This content was originally published here.

[creativegourmetau]

If you are seeking to buy frozen bananas in Australia but are unable to do so due to any uncertainties, don't worry; I will walk you through some crucial information on this fruit. Bananas are incredibly nutritious and abundant in Australia. This frozen banana has the following benefits: Benefits of frozen banana Energy booster It improves your immune system and provides you with more energy. A high fibre fruit with creamy texture and healthiest to eat.

[jeremystrele]

Julia’s Perfect Tropical Summer Pavlova

Julia’s Perfect Tropical Summer Pavlova

Food

Julia Busuttil Nishimura

The meringue base should have a crisp and shattery shell and a pillowy soft marshmallow centre. Photo – Julia Busuttil Nishimura.

Though cream is the traditional topping, Julia mixes in some crème fraîche to make it slightly more sour. Photo – Julia Busuttil Nishimura.

The toppings are up to the whims and fancies of the chef, but Julia’s is decked out with sliced mango, passionfruit, lime zest and coconut flakes. Photo – Julia Busuttil Nishimura.

Pavlova is a quintessential summer dessert and perfect for Christmas, which lucky for us in Australia, happily coincides with a bounty of tropical and stone fruits and berries. Marshmallowy on the inside and light and crisp on the outside, a good pavlova is a thing of beauty. I like to keep mine really simple with two, maybe three different fruits. Here I’ve gone with a tropical mix of mango and passionfruit but also scattered over some coconut flakes and lime zest to brighten it up.

While whipped cream is traditional, I like a combination of cream and crème fraîche which cuts through the sweetness. Just be sure to begin this recipe the day before, or at the very least 3 -4 hours before you want to eat it. Top your pavlova shell just before serving.

Ingredients

(Serves 10)

Pavlova shell 7 egg whites Pinch of salt 460g caster sugar 2 tsp cornflour 1 1/2 tsp white vinegar Zest of a lime

Topping 250ml pure cream 200ml crème fraîche 1 mango, sliced into wedges The pulp from two passionfruit 2tbsp coconut flakes Zest of a lime

Method

Preheat the oven to 150C. Line a baking tray with baking paper.

In a very clean bowl, place the egg whites with the pinch of salt in a bowl of a stand mixer fitted with a whisk attachment. Whisk on a low speed until the whites begin to break up. Increase the speed to low-medium and continue to whisk until soft peaks form. Slowly add the sugar, one teaspoon at a time. This will take around 10 minutes. Increase the speed to high and beat for two minutes. You should have a stiff and glossy meringue.

Fold in the corn flour, vinegar and lime zest by hand. Spoon the mixture onto the prepared baking tray and use a palette knife or spatula to form a circle around 23cm in diameter. Create a dome shape by smoothing the edges towards the centre and then create a slight dip in the centre, making the edges slightly higher than the centre.

Reduce the oven to 120C and bake the pavlova for approximately 1 hour or until the exterior has formed a crust. Turn off the oven and leave the pavlova shell to cool in the oven completely for at least 3 hours.

Just before serving, whip the cream and crème fraîche to soft pillowy peaks. Spoon onto the pavlova shell and top with the mango and passionfruit. Scatter over the coconut flakes and the lime zest.

What else I’m cooking…

Galettes made with new season stone fruit. The last one I made had the flakiest pastry, a thin layer of frangipane and topped with slices of striking blood plums.

What else I’m eating…

Mince pies from Bread Club in North Melbourne. They are the most anti-mince pies mince pies I’ve ever had. These ones are subtle and not-too-sweet and are almost more apple than mince pie, which is maybe why I love them so much!

Click here to download recipe printout!

[healthyhh]

🍑 Peach n Passionfruit Smoothie Double the health benefits! Peaches - Antioxidants, vitamins, minerals, plant compounds, aids digestion, improves heart health, protects your skin, prevents certain types of cancer, vitamin C for immune system & reduces allergy symptoms. Passionfruit - Antioxidants, fiber, low glycemic, improves insulin sensitivity, boosts immune system, supports heart health & reduces anxiety. RECIPE Ingredients . Frozen peaches - 1-1/2cups . Frozen bananas - 1-1/2cups (3-4 bananas) . Frozen passionfruit - 4 cubes . Agave - 1/4 cup . Coconut Almond Milk fresh - 1/4 cup . Vanilla extract - tblspn METHOD Slightly defrost peaches, bananas then blend with agave & vanilla until smooth (too runny add banana, too thick add milk), pour in glass, leave an inch of space. Defrost passionfruit pulp, add to top of smoothie. Makes two to share the love. Enjoy! #smoothie #peaches #passionfruit #banana #nicecream #recipe #drinks #instadrinks #healthydrinks #fruitlovers #nutrition #wellbeing #wholefoods #plantbased #raw #vegan #holisticfood #delicious #yum #vegandrinks #smoothielovers #breakfast #diet #liquiddiet #eathealthy #foodie #easyrecipes #creativegourmet #foodcrazyyyy #fitnessfood (at Melbourne, Victoria, Australia) https://www.instagram.com/p/CE3kfRyp0MM/?igshid=nm1jyzvxh7ra

[emigratingtooz]

Finally have fruit on our vine and they are coming through fast now....spotted 10 in total so will need to figure out some recipes #passionfruit @nthom4s (at Perth, Western Australia) https://www.instagram.com/p/B_gvlD6H0i3wtOFIMBcCF1hW18XOr5luCWF_ZA0/?igshid=1jg0fq1lwcpbv

[australianslush]

White Chocolate Martini Recipe 60ml Gin or Vodka 15ml White Chocolate Syrup 10ml Vanilla Syrup 10ml Creme De Cacao Fresh Lime Squeeze Shake in shaker with cubed ice 🧊 Strain into Martini Glass Add 2 Teaspoons Fresh Passionfruit Garnish with Grated or Shaved White Chocolate Enjoy!! 🍸 (at Mount Eliza, Victoria, Australia) https://www.instagram.com/p/B-wM0uHlYhv/?igshid=w5y1idoaybfc

[themargaritamum-blog]

‘Passion Bitters’ 🧡 To create this passion in your life, infuse a couple of teaspoons of passionfruit pulp in 60ml of vodka for 72 hours 🧡 Strain the vodka into a cocktail glass filled with ice and fill the glass with @bundabergdrinks diet Lemon, Lime and Bitters Soda. Add a dash of orange bitters and stir. 🧡 Serve with rosemary and fresh passionfruit pulp. 🧡 Enjoy. 🧡 Recipe and photography © @the_margarita_mum 🧡 Salud! 🧡 Recipe and photography @ @the_margarita_mum . (at Melbourne, Victoria, Australia) https://www.instagram.com/p/BuUOELhFylu/?utm_source=ig_tumblr_share&igshid=2h1g3kg91oir

[travelonlinetips-blog]

New Post has been published on https://travelonlinetips.com/what-to-order-from-the-menu-at-montrachet-brisbane-2/

What to order from the menu at Montrachet Brisbane

Brisbane has always boasted a classy clutch of French restaurants. Maybe it’s the Gallic imports who are behind it — they still regularly arrive in Brisbane, attracted by the Queensland sun and a laid-back way of life. Or maybe it’s because locals have a particular fondness for classical European cooking.

Shannon Kellam has another theory. “Most of the French restaurants in Brisbane over the years have been chef-owned,” he says. “That’s really important. In a French restaurant you have to be a host. You welcome people into the dining room and you interact with your guests.”

Kellam is no different. When he’s not working the pans he can regularly be seen wandering the floor of his own 55-seat restaurant, Montrachet, which he co-owns with his wife, Clare Wallace.

The chef-owner model has always suited Brisbane’s dining scene, which for years balanced glitzy inner-city showstoppers with intimate spots hidden away in the city’s undulating suburbs. That’s where Montrachet started, in an old heritage-listed shopfront on Paddington’s Given Terrace.

After opening in 2004 it quickly became a local institution, Brisbane’s very own slice of France with frosted windows, red leather banquettes, marble topped comptoir and crisp white tablecloths.

Bucket list dining

Montrachet’s menu is built on classic French fare such as steak frites, seafood bouillabaisse and crème brûlée, but over the years Kellam and Wallace have pushed their food into more adventurous territory. Every Saturday, Kellam is let off the chain for the Montrachet Supper Club, when he puts his mastery with French cooking (the guy has twice represented Australia at the Bocuse d’Or world chef championship) towards creating special one-off degustation menus.

In late 2017 Kellam and Wallace transposed Montrachet to new digs on King Street. The buzzy precinct with its bars, cafes and a hotel is a world away from sleepy Paddington, but inside the restaurant not much has changed. There’s still the red leather and dark timber, the mirrors and the fresh flowers. And there’s still the iconic comptoir, which remains a favourite with Montrachet’s dedicated gang of solo diners.

Still, what do they come to eat? We wanted to find out, so we sat down with Kellam and put together the ultimate bucket list of his best menu items. Consider the following your Rosetta Stone for dining at one of Australia’s very best French restaurants.

Entree

Open the menu in front of Kellam and he immediately points towards the top of the entrees: low temperature-cooked Ora King salmon with a pear and young fennel salad, shaved walnut and a riesling sabayon.

Kellam takes the salmon and cures it for 12 hours in salt, sugar, citrus fruits and pastis (an anise-flavoured apéritif). Then the fish is portioned and cooked at 55 degrees for four minutes.

“The salmon is like butter in your mouth,” Kellam says. “Then there are the different elements of pear and fennel, with the shaved walnuts and sabayon. To have all those things perfectly cooked with salmon is amazing.”

To wash it down, Montrachet sommelier Alexis Rojat recommends a light, fresh sancerre from the Loire valley.

If you want to eat a true Montrachet Brisbane icon — opt for a double baked soufflé with crab meat, gruyère cheese and a light cream bisque.

“It epitomises old world French cooking,” Kellam says. “There’s the cheese and the pastis in the sauce and all those flavours linger in your mouth. There’s the fat content but the soufflé itself is very light.”

The dish is so roaringly popular that some guests order one for entree and a second for mains. The key to their enjoyment, Kellam says, is that it’s very hard to eat quickly.

“You’ve got that hot bubbling sauce,” he says. “When people are excited about something, they eat it fast. But you can’t eat a soufflé fast.”

Just make sure you have some baguette handy to mop up the aftermath, and maybe a glass of chablis with a nice bit of texture, Rojat says.

Mains

Kellam’s first recommendation for mains comes down to just two words: steak frites.

It’s a classic at any self-respecting French restaurant but particularly at Montrachet, where the stories attached to the dish are as good as the meal itself. Kellam’s favourite: an interstate corporate who arrives solo every week, sits at the comptoir and orders this Black Angus eye fillet with its generous side of house-cut fries, finished with either a bearnaise or green peppercorn sauce.

Kellam uses Queensland beef, grain-fed and dry-aged for two months. As for the frites, the restaurant is frying Kestrel potatoes right now but that can change week-to-week, depending on the season. The secret to finding the perfect spuds? A picker at the morning markets with a saccharometer to measure sugar content. Very clever.

A wine to take on this heady classic? Rojat leans towards reds, recommending a Saint Emillion merlot blend.

Still, if steak feels too easy, Kellam has a back-up – seafood bouillabaisse, built from a recipe he developed for his first Bocuse d’Or appearance in 2013. It takes a traditionally robust and strong Marseilles-style bouillabaisse and refines it so you can taste just about every element that goes into the dish. As for what Kellam throws in there? It depends on what fresh market fish is being dished up for that day’s specials.

For vino, go for a grenache blanc blend from the south of France — a wine with a bit of weight but that still retains some minerality.

Dessert

Montrachet Brisbane arguably saves the best for last with the chocolat de passion, for which Kellam won an award at the 2010 Trophée Passion dessert competition in Paris. Think, Grand Marnier brulée, passionfruit curd, chocolate hazelnut praline mousse and strawberry sorbet.

It sounds like a heavy weight — and at $20, it’s priced like one — but it’s the dish’s surprising lightness that makes it so special.

“You feel uplifted and fresh,” he says. “It manages that by balancing the correct amounts of trimoline and glucose along with acid and citric acid from the fruits, as well as the fat of the chocolate … It’s light and refreshing, like you ate a piece of fresh fruit to help with your digestion. The dessert does the same thing and that’s what blows people away.”

By all means wash it down with an espresso if you must, but Rojat recommends a Coteaux du Layon sweet chenin blanc from the Loire Valley to send you on your way for the night.

Sounds about the perfect way to end a meal to us.

PS. Find out where Shannon chooses to eat in Brisbane when he’s off the clock here.

Have you eaten at Montrachet? What’s your favourite dish?

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