Proud Mary

This place is like a revolution.  There are people everywhere.  Congregating out the front and standing inside up to an hour for a seat for breakfast.  It’s crazy!  It’s even crazier that no one seems to mind.  The calm crowd is one of all sorts - an eclectic range of cultures and fashion sense.

Proud Mary’s, located in Collingwood Melbourne, has a warehouse feel with a combination of exposed brick and wallpapered walls with polished concrete floors. There is this groovy little area holding the record decks surrounded with vinyl’s and Elvis’ ‘Heartbreak Hotel’ is playing.

With the staff dress sense depicting that as if they are on stage for a musical theatre production, they are genuinely friendly, incredibly attentive and gracefully swift.

As I enjoy a soy flat white, I observe the hive of activity: one of the girls is casually arranging massive bunches of different flora, fresh from the market, into various large jugs and jars posing as vases then putting them in place.  The boys, all with Grizzly Adams beards, are rocking it around eight or nine coffee grinders all with various blends of beans that have been roasted in house, pumping out lattes and cappuccinos as if their life depends on it.  In a way I guess it does.

Fifteen minutes pass by and so many patrons continue to stand inside and outside reading newspapers, talking and watching the staff execute their performances all the time happily waiting.  People share small tables in a communal style and no one cares that they are sitting so close to total strangers.  I guess after waiting for an hour on a cold winter’s morning why would you? The vibe – it’s warm, friendly, diverse and accepting.  It’s totally controlled mayhem.  I love that everyone on staff knows what their job is with very few spoken words.

I decide to order from the breakfast menu and choose the ‘Avocado’ with heirloom tomato, goat’s cheese, rocket pesto, toasted farmhouse loaf ($14) without the pesto but with two poached eggs ($3 each).  It seems to arrive so quickly I feel like they read my mind as I walked in the door.  It was exactly as I had asked for and the flavors were fresh and fantastic.  Maybe a little too generous with the tomatoes but the eggs were cooked perfectly oozing rich golden yolk over the plate.  I felt it was cooked and presented with love just for me.

Avocado

The breakfast menu has a great range from toast and fruit to ricotta hotcakes and a variety of egg dishes and ingeniously omits the classic eggs benedict.  They also offer fresh juices, have a lunch menu that speaks stylish, fresh and tasty and they display a very tempting cabinet of daily baked goods.  The prices are right on.

To conclude my breakfast experience I have a peppermint tea.  For a place that is clearly so serious about perfecting coffee I’m in for a pleasantly spectacular tea service.  Presented to me is a magnificent clear glass teapot with tea leaves swimming inside. It reminds me of a lamp that a genie pops out of.  This is accompanied with a vintage glass to sip from just slightly bigger than a shot glass which is placed on a sky blue saucer.  It almost looks like I have been given all the equipment for a peace pipe.

Peppermint Tea

As I’m leaving thinking to myself I must come here for lunch next time, the matre de girl in the gold jacket says ‘thanks babe’ and I just smile back at her, so pleased that I have been there to watch the magnificent theatre that is Proud Mary.

Food – 9/10

Service – 9/10
Ambiance – 9/10

172 Oxford Street, Collingwood.

Phone – (03) 94175930

www.proudmarycoffee.com.au

Monday – Friday 7am to 4pm

Weekends – 8am to 4pm
Public Holidays – 7am to 4pm

Chefs of the Future

This week’s post is not a review as such, it’s a food story I want to share with you.

I was invited to Mildura this week to speak at the 10^th anniversary of the ‘Chefs of the Future Cooking Competition’.  This is a cooking competition specifically for apprentice chefs from the Sunraysia region that runs over three days.  I started this competition ten years ago.

The purpose of this competition is to ignite, inspire and enable chefs in training to have the confidence to explore their creativity and think outside the square.  It was such a humble little affair ten years ago that has grown and evolved into this amazing regional event.  So when I was asked to speak at the 10^th anniversary on Wednesday night I was thrilled and could not have been prouder .

I was able to watch the six finalists (two from each year level of their apprenticeship) finishing their dishes.  They had been given a mystery box and had to create a main and a dessert with the must use ingredients – duck breast and banana.  I then viewed the judges scrutinise over the dishes.  A tough job I am sure as these young chefs had excelled in the time frame they had been given of 2 ½ hours.

That evening at a gala dinner the competing students were awarded medals for the AusTAFE Culinary Challenge and the six finalists will go on to represent Sunraysia in the next stage of this competition.  Then the winner Dalton Kendrigan was announced.  Dalton is a third year apprentice at the Rendezvous Restaurant in Mildura.  Coincidentally I had dinner at the Rendezvous the night prior.  Dalton is in great hands with his head chef and owners of the restaurant.  He has a promising career and hopefully winning this competition has empowered him to be more assured in his abilities and future as a great chef.

An absolute highlight of the night was eating the menu that had been designed by Jim McDougall – Head Chef at Stefano’s, Mildura.  Jim and a brigade of non-apprentice cookery students prepared and served a menu that was inspired by local produce.

Jim was the inaugural winner of the Chefs of the Future Cooking Competition and went on to work for Shannon Bennett as his Sous Chef at Vue de Monde for four years and Head Chef at Cafe Vue at 401 for two years before recently returning to Mildura to make his mark on Stefano de Pieri’s signature degustation restaurant.

I love that Jim has continued to support this cooking competition that he first won.  It’s a mark of the man – generous and dedicated to his craft and willing to share his expertise and time.

Jim’s menu was incredible on the night.  It was so smart, fresh and clean.  I have not enjoyed food this perfect for a long time.  I am in awe of his talent.

This was the menu –

Canapés

Smoked Murray Cod with vanilla gel and air dried pig cheek
Profiteroles with pumpkin puree and gorgonzola dolce
Tartare of Kangaroo on rye bread crouton and quail egg

Entrée

Yabby and sweet corn salad with pickled yabby, crab, sweet corn, cantaloupe and wood sorrel.

Main

Roasted dry aged beef, potato puree, beetroot, puffed rice, macadamia and wild mustard.

Dessert

Textures of chocolate – ganache, cake, aerated, sand and mascarpone cream.

Roasted dry aged beef

Textures of chocolate

In my view Jim is the next big thing.  Keep your eyes and ears open for him.  His first book in collaboration with Stefano, to be released in November, is called ‘Nuovo Mondo’ (The new world).  But if you can it is worth the trip to go and visit Jim and let him cook for you.

http://www.stefano.com.au/

The Sweetest Thing - Part 2

Keely's Peach & Raspberry Tart

Keely is the reigning ‘Trifile-off’ champion in the family from ‘The Sweetest Thing’ story I posted a few weeks ago.  Strangely enough there has yet to be another challenge after all these years.  But the sweet thing that Keely is best known for is her version of Donna Hay’s Peach & Raspberry Tart.  This has been her speciality for a few years now and it never gets tiresome. 

I still remember the first time she made it for me, I loved it.  The textures of the fruits with the simple base make it seem like an old fashioned crumble when you bite into it.  With the contrast of sweet peach and sour raspberry the flavours are a mini explosion. Serve it warm with double cream and ice cream to be really decadent!  You can still love it completely naked at room temperature too.  It’s just gorgeous either way.

This exquisite tart is perfect to take somewhere when you have been asked to bring something sweet because it looks like it’s off the shelf. Your friends will be very impressed when you tell them that you baked it and didn’t buy it from your favourite store on the way over. It is impeccable as a dessert but is so versatile that it’s very suitable to have for afternoon tea also.  Someone pop the kettle on please.

Give it a try this weekend.  Thank you sweet Keely x.

Keely’s Peach & Raspberry Tart

What you need;

125g (4 oz) butter, softened

1 cup caster sugar
1 teaspoon vanilla extract
2 eggs
1½ cups self-raising flour
2 peaches, halved and cut into thin wedges*
150g (5 oz) raspberries*
2 tablespoons icing sugar

What you do;

Preheat oven to 160c (325F).

Line a 22cm round cake tin with a removable base with baking paper.

Place butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy. Add the eggs and beat well. Fold in the flour and spoon the mixture into the tin.

Top with peaches and raspberries and sprinkle with icing sugar.

Bake for 1 hour or until tart is cooked when tested with a skewer.

Remove from the tin and serve warm in wedges with vanilla ice-cream.

Serves 8 – 10

*Keely uses tinned sliced peaches and frozen berries

Taken from a Donna Hay cookbook "Off the Shelf: Cooking from the Pantry”.  Harper Collins, 2001.

The Sweetest Thing Series - Part 2 of 9.

copyright - food for you reviews

Jack & Daisy's

It’s not often that I walk in to a cafe for the first time and be greeted like I’m a regular.  I love feeling so welcomed and valued as a customer, confirming I have made the right choice in trying something new.

I experienced this at Jack and Daisy’s cafe in Cumberland Road, Pascoe Vale last weekend. 

The staff at Jack and Daisy’s seemed thrilled when six friends walked through the door. Even though we did not have a booking, and tables were full, we were somehow accommodated in the rear courtyard with a promise of a table inside when one became available. The inside decor was a combination of polished concrete and wooden floors, exposed red brick and plaster walls accompanied by groovy music that created a relaxed atmosphere.

The rear courtyard was delightful with tables and chairs scattered elegantly over the faux green grass, a white cane lounge with generously sized cushions, all of which was overshadowed by an old oak tree losing its autumn leaves.

For those accompanied by the toughest of all food critics, a cubby house full of toys is available for the children to play with.

About ten minutes after we had sat down in the courtyard we were offered a table inside and as attractive as the vibe inside was we chose to stay out in this little garden of treasures with the winter sun beaming down on us.

The menu was small and simple offering only five lunch items.  They cater for the breakfast, brunch, and lunch market.  I got the sense that breakfast may be one of their unspoken specialities.  The price point was fantastic and they have a great menu for the little folk.

Appealing to me initially was the sound of the ‘spicy beef and cheese quesadilla with guacamole and herbed yoghurt’ ($14) or the ‘zucchini and mint fritters with sour cream dressing’ ($13) but for some reason I was humoured by the name of the dish ‘schnitzwala – panko crumbed chicken breast schnitzel, tasty cheese and coleslaw on turkish’ ($10) add bacon ($11) add chips ($11.5).

Schnizwala

The schnizwala was nice but I wondered if I should have got the bacon for some extra flavor and depth. I also felt some avocado would have been a welcomed compliment.  All in all served with chips I think this dish is a great tummy filler and would be quite good as hangover food!

Pancakes

The children ordered ‘pancakes with maple syrup and ice cream’ ($6.5).  I quote “these are the best pancakes ever except for yours mum”.  Nothing else needs to be said about that – they were a major hit.  One thing I didn’t try but liked the look of was their cakes and sweet treats from the front cabinet.  They looked delicious and were smartly served up on a mini wooden board – very cool!

Upon leaving the Jack and Daisy’s team, who were all very personable and stylish in their urban chic, I sparked a conversation with the owner Eugene.   A very friendly young man who opened Jack and Daisy’s 18 months ago.  He informs me that they have already extended next door into the old post office and are putting the finishing touches on for parties and functions.  I would have loved to have quizzed Eugene a little more about how Jack and Daisy’s came about and see if there is any truth in the story I heard that Eugene and a mate own the cafe in partnership and named it after one of each of their grandparents.

There will definitely be another visit to Jack and Daisy’s for me, I loved it – next time for breakfast, coffee, cake and some more of the story from Eugene.  Stay tuned or go visit them and let me know!

Jack and Daisy’s

152B Cumberland Road, Pascoe Vale, Victoria.
(03) 9350 4106

Open – Weekdays 7am – 5pm.  Weekends 8am – 4pm.

Food – 7/10

Service – 9/10
Ambiance – 9.5/10

The Sweetest Thing

I am very fortunate to have a group of beautiful women in my family; most of them have quite a sweet tooth and all of them have a sweet personality.  They are all great cooks and very passionate about food – particularly sweets.  I don’t think I am exaggerating when I tell you this – I have never seen a group of women get so excited about cakes, slices, desserts, in fact anything sweet. I would go as far to say that in my opinion one of their favourite things to do would be to have some cake with a strong cup of tea over a chat with each other.  It is something that I get much enjoyment from watching.  I myself don’t share the same passion for sweet as I am more at one with savoury, however I love food and one of the main things that I love about food is how it brings people together and bonds them in such an ordinary and seamless way.

At our family gatherings there are many of us and it’s growing each year.  The dessert table is always the one with the most dishes on it and it gets the most amount of attention. It is the one that provides the shrieks of happiness. I am always waiting with much interest to see who has made what this time – an old favourite or has someone been experimenting with something new since we last met?  There was even one Christmas when my brother in law and his wife had a ‘trifle off’.  Each thought they had the best trifle recipe.  A panel of judges was assembled from within the family to determine who had made the best trifle. It was a tough contest but of course the sweet lady was triumphant.

Each of the girls has their speciality, possibly more than one. But they have mastered each one with patience, passion and a desire to share with those that they love.  That’s the thing – the sweetest thing, that no matter why or when, food is always the one thing that threads people together.  For happy times, sad times, difficult times, celebration times, family and friends come together and share their food and it becomes the fundamental point of the gathering.  It is the easiest way to express your condolences or your delight without a spoken word. You can just hand over a baked good and the other person knows exactly what you are trying to say.

So this love or near obsession for all things sweet that the lovely ladies in my family have, has prompted me to ask them to share their number one sweet recipe with me so I could share it with you.  It was not easy for some of them to choose just one.  Although this was to be expected!

Over the next few months one by one I will share each recipe with you to try.  In the meantime here is the list of number ones and the first recipe that I will share with you. If you do try one I would love your feedback.

·         Sue’s Golden Dumplings
·         Angela’s Butterscotch Pudding
·         Fiona’s Hazelnut Slice
·         Marita’s Trifle
·         Keely’s Peach and Raspberry Tart
·         Jess’s Fruit & Custard Tart
·         Veronique’s Easy Chocolate Cake
·         Rachael’s Apple Crumble
·         Amanda’s Caramel Butternut Snap Cups

The Sweetest Thing - part 1; Sue’s Golden Dumplings

This is one of Sue’s favourite sweets recipe.  It’s loved by many in the family.

What you need –

DUMPLINGS

1 cup self raising flour
1 tablespoon butter
1 egg, lightly beaten
A little milk

SAUCE
1 cup water

1/2 cup sugar
1 tablespoon golden syrup

1 tablespoon butter

What you do –

Place sauce ingredients in pan and heat.

Rub butter into flour, stir in egg and enough milk to make a fairly stiff dough. Roll into little balls and drop into the boiling syrup for about 5 - 10 minutes.

Sue usually doubles the sauce.

THANK YOU SUE.  Enjoy everyone!

Sue found this recipe in the NMAA COOKS RECIPES FOR BUSY MOTHERS COMPILED BY NURSING MOTHERS' ASSOCIATION OF AUSTRALIA