This winter bake yourself something simple and healthy with this easy homemade honey, banana and walnut loaf. Bananas are one of nature’s non-stop energy snack that have loads of health benefits. In fact, bananas have a burst of natural carbohydrates, vitamin B6 and potassium, which is perfect for balancing your healthy tummy. Make your body sing and get your tastebuds buzzing with this recipe.
1/2 cup (65 grams) Walnuts, Roughly Chopped
2-3 Super Ripe Bananas, Mashed
1/3 cup (40 grams) Melted Butter
1 Egg, Beaten
1 Teaspoon Vanilla Bean Paste or Extract
Pinch of Salt
1 1/2 Cups of Self-Raising Flour
1/2 cup (65 grams) Honey
1 Teaspoon Baking Powder
Someone has got to make something YUM in the kitchen this winter 😛
Just before you start looking glamorous in the kitchen, preheat oven to 180°C and grease a 4×8-inch loaf pan with butter. In a LARGE mixing bowl, mash 2-3 ripe bananas with a fork until you cannot see any lumps.
Get mashing with them bananas
If the bowl still contains large chunks of bananas, that’s okay, just use a whisk or if you wish to have chunks of bananas in your loaf, leave it as it is. Now add in 1/3 cup melted butter into the mashed bananas and continue to stir until it is blended in thoroughly. Note: Microwave the butter for about 10 seconds before adding it into the mixing bowl.
Tip: You can actually use one bowl for this recipe
Add in 1 teaspoon baking soda, mix, then add a pinch of salt. Gently fold until well combined. You’ll notice the texture becomes more gooey, that’s a good sign you’re doing it right.
It’s looking all gooey means it’s a good sign.
Mix in 1 teaspoon vanilla bean paste or if you don’t have that then vanilla extract is fine. Stir, then add the beaten egg, 1/2 cup honey, 1/2 cup walnut and 1 1/2 cups of self-raising flour. Mix mix MIX!!!
Time to make a re-MIX with bananas
Once the batter well mixed, pour the batter into the prepared loaf pan that you buttered earlier. Bake in oven for 45 -55 minutes on a 180°C or until a skewer inserted into the centre comes out clean.
Ready to bake baby
Once the banana bread has finished baking, set aside to cool completely or on a rack. You can add 2-3 teaspoons of honey on top of the loaf to add an extra sweet kick to it.
Looking MIGHTY sassy banana bread
After the loaf has cooled down slice and serve. Note: I found it much easier to use a bread knife as it reduces crumbly outcomes. It’s best to eat this banana loaf warm with a scoop of vanilla ice-cream.
Feeling a bit naughty? Add your favourite ice-cream.
Photos by Vanny Tang
Opinions are however, Nessy Eater’s own.
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In Sydney I believe the perfect lunch is including a spectacular view. So I did a little research and TA DA I was on my way to ARIA. For lunch I believe Matt Moran and his team has created very elegant dishes to match the atmosphere. One thing I already liked about this restaurant is the fact it’s a set price menu for example $46 for one course, $74 for two course and $89 for three courses. Off course I went all out and decided to choose THREE COURSE!
An intense and fruity little appetiser of fresh fig purée tart hits the table first, tasting sweet and gorgeously presented. There was a distinctively sharp taste of goat’s curd and my taste buds on the tongue could also detect the buttery flavour coming from the tart shell itself. I loved the crumbly biscuit from the tart base, it almost had a pie crust texture, ALMOST.
Goat’s Curd and Fig Purée tart
Soon after our delicious start, a lovely waiter walks to our table and offers a selection of the highest quality breads matched with seaweed and original butter. I opted for a warm thick slice of sourdough containing walnuts. Let me tell you I felt 100% guilty enjoying the whole slice of sourdough alone with a few smears of seaweed butter. The edges of the bread was indeed solid like a rock and as for the the spongy middle section it offered a tangy taste that can vary form barely perceptible to slightly sour. As for the seaweed butter, MY GOODNESS I have never encountered such a meeting like this before. It’s not your classic butter you have at home, it’s TOP NOTCH BUTTER that delivers a divine sweet yet salty, mellow flavour that is absolutely delicious with any selection of breads you prefer.
Sour Dough matched with Seaweed and Original Butter
By now we were starting to suffer the effects of butter madness and we had to quickly forget about it and move onto our first course. These beautiful shelled pacific oysters was disturbingly presented well like a little “nihon teien” translate to Japanese-style garden with the ice plants looking similar to moss garden, oysters looking similar to rocks and the blackberries reminded me of bushes. The raw oysters were meaty, strong flavoured and had a silky fresh plumpness to it. That oyster juice with the blend of the other ingredients on the plate was precious and tasted insanely good that it was unacceptable to rinse it off.
Shelled Pacific Oysters
Another option from the first course also included the pressed rabbit and chorizo terrine with romesco sauce and a piece of focaccia. This dish was absolutely interesting because rabbits are not usually on the menu so fancy lunch indeed. The terrine had a summer theme to it with the colours and garnish. I was impressed by the texture as it provided a jello feel to it with the added chunks of meat and spice from the chorizo which left a meaty package into my mouth.
Pressed Rabbit and Chorizo Terrine
Side view is always better 😛
For the FRIED focaccia it left me speechless!!! It was nice, soft and crispy in the first bite that I couldn’t control myself having the whole darn thing. OH DEAR! I don’t think I can stick to “sharing is caring”. Teehee.
Have you tried Deep Fried Focaccia before?
I was lucky enough to catch a steamed bass grouper on my plate with spanner crab, Coorong pipis and smoked dulse. The snow white fillet was incredibly smooth with large flakes and it was tender, moist and had a mild flavour to it. The texture and consistency are similar to a swordfish. The creamy dressing and fish complimented each other because I had a cheeky grin after devouring this.
Steamed Bass Grouper
Another main dish you MUST order is ARIA’s roasted holmbrae duck breasts with golden beetroots, elderflower and chamomile. I went BALLISTIC having my very first bite. I went cray cray when the duck vanished into thin air. At the time of the disappearance of the duck I wished I could be a super slower eater because that duck was DUCKING GOOD, excuse the language.
Roasted Holmbrae Duck
What made it extremely a highlighting dish was not only the rich, strong flavour of the duck and the elderflower and not so the chamomile but it was the glossy golden layer atop of the duck which appeared to be a long strip sugar coat. It had a crackle noise and sounded like a wonderful orchestra.
Just can’t stop sharing inwards shot.
Very lucky to sit window seat and it’s Sydney Harbour Bridge, well half of it.
Moving onto DESSERTS but the only problem for us was deciding on which one to fulfil our dessert stomach’s cravings. Being indecisive our helpful waiter suggested the very popular mango and passionfruit soufflé. After a 20 minute wait ta-da the soufflé appears at our table looking all seductive with a scoop of roasted rice ice-cream and dusted icing. Look at that signature height of the soufflé, it was unbelievably 4-5cms tall. The dessert is served hot and oozing with goodness.
Mango and Passionfruit Soufflé
DEATH BY CHOCOLATE was the valrhona chocolate ganache– It was certainly eye catching to the point it could be displayed at a art gallery or maybe a museum. It was a very sophisticated dessert with cherries, cherry sorbet, warm chocolate doughnuts and hazelnut. I was seriously and I mean SERIOUSLY HYPNOTISED by the many many looks of this dessert.
Valrhona Chocolate Ganache
From a side angle it feels like this must be a new dessert. The valrhona chocolate ganache was super rich and smooth to the point I could just lick the extras on the plate. Cherries and cherry sorbet married so well together that their wasn’t a hint of sourness. As for the chocolate doughnuts and hazelnut I lost my sh!ts. Teehee.
It’s too pretty to eat this!!! BUT Oh well…nom nom nom
Smashed the dessert into pieces… 😀
WAIT there’s MORE DESSERT!!! What…more dessert? YES MORE DESSERT. Does this get any better?!?!
By now I felt like I was about to give birth to a food baby. The waiter walks straight towards our table with this gorgeously presented petit fours that I couldn’t decline such an opportunity to stuff my face with sweets. They were only a bite-size…
Complimentary Petit Fours (Normally $9.50 with tea or coffee)
Just one more bite…
After an indulgent lunch you may want to act like a tourist and take a glimpse of the Opera House and Harbour Bridge. It would be wrong not to walk around.
Needed to stretch my legs after a luxury lunch experience at ARIA.
ARIA is certainly a luxurious lunch and so it does require you to put a side some time for you to really enjoy it. For $89 for 3 course I certainly loved each dish as I can really see the effort they put in with presentation and flavour. Goodness I can’t stop thinking about the dessert. Make sure when you book to request for WINDOW SEAT, you won’t be disappointed. Overall I give this place a two thumbs up. I look forward to returning and testing their degustation at night.
See you again ARIA’s.
Photos by Vanny Tang
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Fancy baking in a bakery? How about an evening making a loaf of gluten-free bread and shortcrust pastry? At Brasserie Bread, they have come up with one of the best gluten-free slumber baking party ideas ever. It’s a rare chance to spend 3 hours with an artisan baker and learn the technical skills from starter to finish. For ($160 per person) max 10 students per course, this intimate workshop allows you go create and bake an amazing gluten-free bread loaf, a foccacia-style cornbread and a smoked trout & goats cheese tart with natural ingredient. In 2013 the Brasserie Bread has won sourdough loaf and Gold Medal at the RAS Sydney Fine Food Show Awards and in 2014 winner of champion sourdough & organic bread at sydney royal fine food show. The bakery is always occupied with a variety of hot fresh baked breads and pastries. For those who like to attempt making gluten-free bread, Brasserie Bread offer evening classes. You wouldn’t want to miss out breaducation, if you happen to like bread.
Gluten-Free Baking Workshop at Banksmeadow Bakery.
At 1:30pm sharp, the breaducation door was wide open and whilst we wait for other guests to arrive, I go do my Nessy thang. Wandering around with my camera and trying snoop around and see how a bakery looks like. This crazy large kitchen has a lot of personality and I am talking about GIGANTIC mixer and LARGE oven, it’s a dream baking kitchen alright. We were almost ready to begin, but it was nice of Artisan Baker Jo to let us introduce ourselves. Just a few centimeters to my left, I happen to be standing next to Go Bake Yourself! Urvashi is incredibly an awesome baker and you’d want her to bake you something everyday! Also standing next to Urvashi, Grab Your Fork’s cousin, Yvonne happens to be in the house. What a small world! This woman is seriously a baking enthusiast as she mentioned this would be her second class. SUPER KEEN BEAN!
Baking 3 Hours of gluten-free bread is fun for everyone.
Enough of me waffling and we start off with our starter ingredients to make Gluten-Free Bread Loaf. This includes organic gluten free flour, organic buckwheat flour, organic besan flour, river salt, raw sugar, fresh yeast, extra virgin olive oil, milk, water, xanthan gum and biga. Jo mentions that in the gluten free flour, there is a mixture of organic gluten free flour, 75% organic brown rice flour, 12.5% millet, 12.5% buckwheat. Top secret tip: For every 500grams of this mix, add 1tablespoon of gelatine, so this let’s the bread mingle well together. With the mix of these organic flours and gelatine it helps create a better tastier characteristics, especially the tendency of the bread is quite strong. For the gluten free enthusiast, Jo recommends Eating Gluten Free and Bette Hagman’s recipes. After Jo introduces us to gluten-free ingredients and our schedule, we hop to it with our mixing. We blended our fresh yeast, raw sugar, salt to our cup of milk, then poured it straight into our bowl and mixed thoroughly together till it looks sticky.
This is not so hard! Gluten-Free Bread Loaf here I come.
Next, we add water and oil, then continue mixing thoroughly till you get a nice mushy texture.
Adding 40ml of extra virgin oil plus 80ml of water into the mixing bowl.
After a nice arm workout with mixing, add 200 grams of biga into the mixing bowl. Did you know? Biga is a natural fermenting dough that is used to create a breads characteristics of flavour.
That’s 200 grams of Biga.
Mixing all ingredients together.
Well that’s a wrap for Gluten Free Bread Loaf. Just kidding! We had no choice to say farewell to these babies for about an hour so they can bulk ferment in a warm place. We all had to make sure our bowls were covered in clean wrap, so no flavours dissolve out in open.
Placing these Gluten-Free Bread Loaf mixture into the refrigerate room before baking.
Eagerly waiting for a next activity, Jo introduces us to Lupin. Lupin is a fantastic ingredient as it contains LOW GI and HIGH in PROTEIN (up to 40%) and great health benefit for those participating high content of dietary fibre. It is made from dehulled leguminous lupin kernels, not maize. From an Artisan Baker’s perspective, Jo suggest Kialla Pure is an excellent choice to making gluten free products, however if you don’t have that then use whatever that best fits you.
Jo talks about the ingredients we were using.
For making our Gluten Free Focaccia, it was exactly the same steps to making Gluten Free Bread Loaf. However slight difference with ingredients: organic gluten free flour, river salt, raw sugar, fresh yeast, organic Lupin flour, extra virgin olive oil, milk, water, xanthan gum and biga. After combining all ingredients together, cover it with clean wrap and store in a warm place. During the waiting process, six lucky guests including myself got the opportunity to go behind the scene and witness Brasserie Bread baking world. Unfortunately we weren’t allowed to take photos, but let me point this out, it was FREAKEN INCREDIBLE EXPERIENCE! It felt like Willy Wonka Wonderland, except this one’s for the bread fanatics. We stopped at the croissant pastry room and endless trays of croissants were waiting to be baked. We even witnessed bakers who had no gloves on taking out hot crisp sourdough bread straight out of the oven. That’s unbelievably insane!
Excitingly waiting to place the mixture into that tiny tray.
I know! Time flies and our Gluten Free Bread Loaf mixture was ready. I am going to make sure this bread is going to look attractive to eat. But first, let me out scoop 250 grams of Gluten- Free Bread Loaf mixture to take home and test it out in my own oven.
We were allowed to take home 250g Gluten-Free Bread Loaf mixture.
Jo suggests we should sprinkle nothing but sesame seeds to add that additional flavour to our loaf of bread. Hmmmmmm I can smell it already!
Get ready to get baked Gluten-Free Bread Loaf.
Can’t wait to see how these bad boys will turn out.
Once these adorable tins are in the oven, get your hands dirty cause it’s time for Gluten Free Shortcrust Pastry. Each guest gets one piece of already made mixture that has been refrigerated for at least 1 hour before ready to use.
Excited to make Gluten-Free Shortcrust Pastry.
Closely listening and examining Jo’s method of placing the shortcrust onto the tin seemed super easy, but when I done it, it was a bit of a struggle. Luckily, a great tip Jo mentioned is use your roller to evenly shape the edges of the crust. Once you have enough confidence with the mold of your crust, add baking beans to hold the shape before place it in the oven.
Baking beans are used to get the shortcrust pastry to hold their shape before putting it in the oven.
Pre-heat the oven to 180 degrees, then push the tarts into the oven for 10 minutes until slightly golden brown. My tart almost looks golden brown, but don’t forget I need to add a few things then back in the oven again.
Hey! My gluten-free shortcrust pastry turned out not so bad for a first timer.
Jo offered us smoked trout, goats cheese, caramelised onion, ricotta and pesto to fill up a lovely tarts. Once all guests were finished showing-off their presentation talents, tarts went straight back in the oven again for about 10 minutes.
The best part about making gluten-free tart is filling it with smoked trout, goats cheese, caramelised onion and pesto.
What do you think? The crust was perfectly baked and texture was very nice and crumbly with a hint of buttery flavour.
TA DA! My work of art 😀
Fruit flavour refreshments : Frou Frou Cordials is a must try! Taste very fancy without any preservaties, colouring or artificial flavours.
Back to the bakery lab and our Gluten Free Focaccia is ready for us to mold. Before that Jo gives us some helpful hints to create the perfect flavours to our focaccia and that’s adding extra virgin olive oil. Once we’ve completed shaping our Focaccia, it’s ready to get baked!
Allow the mixture to ‘bulk fermet‘ for at least 1 hour in a warm place.
Jo demonstrating how to decorate the gluten-free focaccia.
Time to top the Gluten-Free Focaccia with desired ingredients.
Can’t believe I made my own Gluten Free Bread Loaf!!! I like I am one step closer to becoming the perfect future housewife 😛
Our Gluten-Free Bread Loaf is ready!
Ok ok, I confess and Urvashi can be my witness that most of the time I was the kid in this class. Everyone elses Gluten Free Focaccia turned out to be a normal, except mine and Urvashi. Haha! You see Urvashi focaccia and my Franklinstein focaccia got married in the baking room. They were baking it out for 15 minutes in the oven and they look perfectly happy with a nice golden crisp tan face. They make an excellent couple because they both have wonderful red sun dried tomatoes and sprinkles of rosemary smile and oh, can’t forget dusted cheddar cheese to add that extra personality.
Haha! Urvashi and I may of decorated our Gluten-Free Focaccia in a different manner.
Before we left, it was my duty to go for a BREAD-ING SPREE with Yvonne and Urvashi. Can you imagine how much bread and danishes one can take home and eat? Brasserie Bread have an enormous supply of bread, cake and pastries. It honestly didn’t take us long to decide what bread to take home because everything smelt so delicious, my body was ready for it.
WOW! Is this bread heaven or what?! ❤ ❤ ❤
Ready to eat Olive & Rosemary Loaf
Love to whack someone in the head with the Rustic Loaf. KIDDING! Or am I ? 😛
All the French Pastry one could ever ask for!
This is where beautiful breads and pastries are made.
I only have one sentence to sum up my BREAD-ING SPREE feelings. DAMMMMMN GIRL!!!! Mama’s bringing home the bread. 😛 I apologise to you readers in advance that your eyes will have to witness a few disturbing photos and maybe some side effects include craving for bread and pastries.
Just doing my BREAD SPREE with Urvashi at Brasserie Bread Bakery store. No biggie!
Let me introduce you to some unique breads that Brasserie Bread has to offer!!! You won’t be bored from this bakery. Behold! Organic Sourdough – Large Bakers Round that’s the size of my face and BIGGER.
French Mountain Bread – Large Bakers Round-It’s TWO TIMES BIGGER than my FACE.
Granary Toast Loaf packed with variety of 6 grains.
The Kalamata Olives & Fresh Rosemary Boule ($7.50) is great with soup.
Walnut & Fig Loaf ($7.50) contains chock-full of walnuts and dried figs and is the ultimate fruit sourdough.
Ready to take on the world with my my French Mountain shield and Rustic sword.
(Excuse my messy Nessy hair, I just came back from a battle).
I am not ashamed of myself for not being that typical girl who enjoys shopping spree at a shopping center ( don’t get me wrong, I love that too), but I rather get some carbs in my system and go all bread-ing bad at the bakery.Teehee.
Nessy Eater girl clearly brings home the bread. Haha!
Photos by Vanny Tang
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
The classic way to get food bloggers to come out is to pig out and what flawless way to do that is bacon our way to Swine & Co. (16 O’Connell St, Sydney). I rocked up with Amy from Milkteaxx , Isaac from ifat, Simone from SimiLicious, Lillian from Weekend Notes and 2 extra guests. Addictively, there were a few short pauses whilst we witness a piggy tip over charcoal and its ears would be flopping along with it as the pig gets spun around. I guess our meal had something to do with pigs…
Swine & Co. Menu
It’s not only pigs that gets the attention…what about a Charlie Chaplin ($14) to get you in the relaxing mood. The highlight of this cocktail is not the name itself but the mixes of lime juice, gin and apricot brandy definitely is a nice, gentle and sweet mix.
Charlie Chaplin ($14)
A nice start to every meal is getting distracted by a full sack of FREE BREAD served with a scoop of smooth butter and salt. Plenty to go around whilst we waited for our food. A selection of dark rye , lavosh, tall breadsticks and sourdough bread. It was so damn good I even managed to squeeze a few more breadsticks and lavosh into my belly towards the end of our meals.
Complimentary basket of bread
The black pudding with Harvey Bay Scallops ($22) were well played with foie gras, lime caviar and quinoa. The top coating of the black pudding has been lightly seared to crisp however inside remains warm, soft and juicy like sticky rice. Similarly the scallops add a amazing sweetness to the dish. In between little pops of lime caviar that looks like pink pearls would burst citrus liquid in my mouth to enhance the flavours. As for the quinoa, a highly nutritious grainy texture, making it a good balance.
Black Pudding with Harvey Bay Scallops ($22)
The Crispy Pig’s Tail ($19) appetiser served with pine purée, grapes, pickled mushrooms and pistachio completely impressed me with the large volume of crackling crunchiness and strong vinegary flavours to really give it a tangy kick. This dish may visually disguise itself with all green leaves but the flattened pig’s tail knows how to live up the roasted flavours. For me, the balsamic smell made me step away from this dish, however with the help of the porky fragrance it enhanced my experience with this dish.
Crispy Pig’s Tail ($19)
When the Tuna Crudo ($17) showed up to our table, all eyes paid close attention to the block of marble pink salt. On top, large chunks of fresh tuna and cubes of refreshingly juicy watermelon is a winning dish. Garnished with white anchovies, fried capers and drizzled with white balsamic dressing. If you’re curious to know the saltiness level of this dish…well it came across from the anchovies not from the slab of pink salt. Oh how I really wanted to take this glossy chunk of pink salt home. Yep, it would of been a perfect chopping board with the added saltiness to my ingredients. A very convenient method to add salt in your food. Teehee.
Tuna Crudo ($17)
I’m such a troublemaker when it comes to getting my hands on the Swine Smash ($14). Unfortunately dining downstairs don’t offer this gorgeous fruity mojito cocktail, therefore I had to rush upstairs to the bar and order it. But that’s ok because I’m a sucker for the sugarcoated pancetta that I hogged the entire evening. You really can go without the beverage and just order the candied pancetta on its own. I’d pig out for just that if I could, SERIOUSLY DELISH.
Swine Smash ($14)
Some people claim to dislike brussel sprouts, but they must have never tried Swine & Co.’s Brussel Sprouts ($12). There are a few tricks in this dish that makes it even more delectable. With blue lentils, fermented chilli and speck that gives it a well-seasoned smokiness to this side.
Brussel Sprouts ($12)
It was our duty to get the Pork Belly ($34) because we could barely hide our joy when the waitress described the crackling porky goodness on this dish. The top surface of the pork skin is hard to resist as it also contains an appealing layer of juicy fat and tender meat. The dish was even more inviting with a dollop of smooth creamy pumpkin puree and pepper jus, which I really wanted to have it all to myself. Also sautéed Tuscan cabbage and a piece of pork croquette that is exquisite.
Pork Belly ($34)
Feels like the party just started! It’s definitely the smell of the suckling pig that brought us here. We all fell silent as this dish landed on our table. Can you smell the fat and the crackling? Haha, I’m such a teaser 😛
Crowd favourite dish Pork Belly
In case your belly felt itchy for some sides then the bowl of Hand Cut Chips ($10) is a great pick. I’m always on the hunt for classic chips and these are the tastiest with a satisfying crunch with each bite. To make these chippies more fancy they included rosemary salt and additional aioli that will guarantee double dipping, whoops. Hehe.
Hand Cut Chips ($10)
It’s hard to be that perfect pig who can easily win peoples hearts but we noticed the Suckling Pig ($40) being carried out towards us showed ridiculous gold sheet of glazing crackle. Tucked underneath the puffy crackle was the meat itself that was heavenly tasty. Just observe closely at the glorious pieces of magical pork. You are allowed to bury the succulent meat in celery salt and stripes of baby fennel. The pig itself was wonderfully milk fed and sourced from Macleay Valley.
Suckling Pig ($40)
Pretty damn sure this is the best sexy suckling pig.
Which bottle of wine or weapon are you taking home?
ALL THAT PORK can really get your waistline expanding and I don’t mean to add crazy thoughts into that brain of yours. Everything is porky on a plate so you better make sure you’re not allergic to anything that’s related to pigs. A favourite beverage of mine is Swine Smash, it was fricken unbelievable! For all pork lovers it’s a must visit.
By the way, Nessy Eater has changed her look. I hope you readers don’t freak out too much about the layout or the colour. Let me know what you think. I thought it would be great for Nessy Eater to get out of the phase of grey and move onto something more bright. *Cries* This blog is growing up now and I’m feeling hungry 😀
Photos by Vanny Tang
Like to know more about Nessy Eater food adventures?
Not surprisingly, Melbourne has so much to offer, such hype I’m surrounded by festivity, food, fashion and fun. I was blown away by a bakery store called N.Lee Bakery that I had tried, recommended by a friend of mine, who conveniently works down the road.
He mentioned the lines would be enormous and it was best to go before the lunch hour rush. Thank goodies I followed his advice. When we got there we were lucky last in the queue. One minute later *gasped* I turned around I see a line full of people behind me, coming from main streets, alley way streets and even cars. It’s quite a culture that draws attention to their delicious freshly baked crusty breads and flaky pastries.
Their service is quick and friendly, it’s an efficient in and out service, but if you’re a person who really can’t wait then there’s a few wooden tables and chairs for you to unwind.
Packed full of cooperate dressed people, I knew there wouldn’t be a slight chance for us to sit and eat in. So we decided to order *drums rolls* their classic Vietnamese Roll ($6.90) for take-away.
I can finally see the reason why my friend suggested this roll. I was possessed by the lot. Starting from the bread, the outer glazed layer, I had to HAD TO brush my fingers a few times on the outer layer and say my good-byes before I deconstructed it. Gently unfolding the roll, I could see the bright colours of fresh veggie ingredients of shredded carrots, few strands of coriander that perfumed the entire roll, looking innocently towards me. Tucked beneath the overcrowded veggies, a slice or two of roast pork and Vietnamese pork and drizzled fish sauce that had soaked in the warm fluffy bread.
Taking that first bite was mind-blowing. The crunchy, crispy and flavoursome feeling I had absorbed lead to me forget everyone around me and that included my friend. It got a little messy as crispy, flakey pieces of the outer layer roll kept falling as I took a bite every single time.
After lunch I spent my precious hours wandering through the busy streets and touristy places. Constantly walking back and forth the CBD I was drawn by the electric colours on the walls at Croft Al off Payness Pl. With curiosity circulating in my mind, my body took control on its own and drifted towards the rusty alley way.
I was influenced by the artistic walls that was graffitied along the entire alley way. I was a little concerned whether to continue walking or do a u turn as I was by myself, so I suggest bring a friend or a bunch of friends to share the electrifying experience.
The night ended with the craziest Korean Fried Chicken aka KFC at Gami for dinner.
Move over Arisun! Gami has taken over your crown and introduced the most mouth-watering, lip smacking and finger licking experience one can never imagine with fried Chicken. I was amused by the constant cries and facial expressions of my friends thinking they were constipating, but really they were just enjoying that chicken.
We ordered Half Original Fried Chicken ($16)
We also ordered a jug of Gami house bitter [Brunswick Bitter] ($14.50) which came with a bowl of side dishes, sweet and sour radish and prawn crackers. This would be great if soccer was on!
Cheese, yes please! Corn Cheese ($9) enveloped so well together with the sweet sweet corn drenched in mayo and stretchy baked cheese becomes pretty addictive!
For the LOVE of CHEEESSSSSSSE….
It was such a bummer the Seafood & spring onion pancake($13) turned out to be a disappointment. At first I questioned if we ordered this as it was served to our table. I must be seafood blind as I couldn’t see any…Maybe call it spring onion pancake next time. There was plenty of spring onions in this pancake of ours.
To avoid disappointment make a booking before heading there! Otherwise you’d be only watching others eat that juicy chicken.