Breakfast at Sweethearts

263 Coventry StSouth Melbourne, VIC 3205(03) 9690 6752

Don't expect to just walk in off the street- you know the breakfast has to be good where you have to book a table! We were lucky this Sunday and got an outside table with no booking - made my day thats for sure!
Their selection of slightly unusual breakies are brilliant- I had the Mexican eggs- 2 perfectly poached eggs on toasted muffins, with delicious chilli beans, sausage and avocado. To soak up some of the egg I got one of thier roesti as well- mmm deep fried, potato obviously shredded on the premises- these are not even vaguely related to those deepfried hashbrowns most places now seem to rely on. Divine!
My niece had the Mediteranean- eggs on polenta with pesto- slightly imaginative, but not too 0ut there and absolutely delicious!
Coffee is great and the service was really pleasant.
I love this joint!

Smashed Pav

Again, awe and wonder as Looby threw this one together. So simple, but so delish!

For 7 people

1 small meringue base per person

2 packs muscarpone

1 pack creme fraiche

fresh fruit- blueberries, strawberries and passionfruit (whatever really)

Optional- dark chocolate

Throw it all together and smash it!

Deconstructed Nicoise

I just watched in awe as Looby constructed this magnificent deconstruction- the flavours were amazing!

Ingredients

Tuna steaks - bbq-ed with olive oil, salt and pepper

new potatoes

beans

olives

soft boiled eggs

anchovy mayonnaise

Una's

Well I felt really let down by this Sydney institution- everything was oily, nothing was particularly tasty, and I like roesti crispy- not just ginormous- a real disappointment! OK if your filthily hungover I guess, but if you just want to eat, pretty dull.
And if you don't like stuffing yourself stupid, consider the kids portion schnitzels- plenty for any whale...
372 New South Head RdDouble Bay 2028 NSW
Phone: (02) 9327 7287

Lemon Meringue Pie

This was my favourite as a kid- and though this recipe is a bit of a hodge podge of different ones, it sure is delicious (and not that hard to make)

Lemon Meringue Pie
Pastry
2 cups plain flour
¼ cup icing sugar
150g butter chopped
1 egg yolk
2 tbsp. water
½ teaspoon vanilla essence

Filling
2 lemons
¾ cup caster sugar
½ cup cornflour
Cup water
3 egg yolks

Meringue
3 egg whites
1/3 cup caster sugar

Preheat oven to 200 degrees.
Sift icing sugar and flour together.
Add butter- rub in with your fingers till the mixture resembles fine bread crumbs
Add yolk, water and vanilla. Mix lightly. Pastry should form a ball
Wrap in plastic wrap. Rest in the fridge for at least 20 minutes
Roll out pastry on a lightly floured surface, to fit a 25cm flan tin. Ease pastry into tin, then trim edges.
Blind bake for 10 – 15 mins in a 200 degree oven.
Allow pastry to cool
Turn oven down to 180 degrees
Finely grate the rind of 1 lemon. Juice lemons- you need ½ cup. Combine the sugar and cornflour in a medium saucepan and gradually stir in the lemon juice and water until smooth. Whisk over medium heat until the mixture boils and thickens. Remove from the heat, stir in the lemon rind and egg yolks, and mix quickly to combine. Allow to cool.
To make the meringue, use clean and dry electric beaters to whisk the egg whites until soft peaks form. Add the sugar a spoonful at a time, whisking each addition till glossy.
Spread the lemon base in the pie base, the top with meringue.
Bake for 10 mins or until brown.
Set aside for at least 30 minutes to cool.

Spice I Am

It's not a secret any more, but this place has to be the best Thai food outside Thailand. Hot as hell, fresh flavours beautifully combined. The queues say it all- ten out of ten for this hot spot.

Try the green pawpaw salad- guaranteed the best you've ever eaten.

Hubby loves the crispy pork belly...mmmm....crispy!

A recent trip to Sydney confirmed standards have not fallen!

90 Wentworth Ave.Surry Hills Sydney 2010

Beetroot curry with onions

I am obsessed with beetroot- I just love it. I know that's not the case for everyone- but if you like beetroot and like curries- you'll luuuurve this! Could be an accompaniment to another dish (we had it with the Spicy Baked Beef)- or could be good just with rice (I'm having it that way for lunch today!). Pretty spicy, so you might want to add a dab of yoghurt/ raita.

Serves 3

Ingredients

350g raw beetroot (weight without stems and leaves)

4 tbsp vegetable oil

1 tsp. cumin seeds

1 clove garlic, peeled and finely chopped

1 small onion peeled and coarsely chopped

1 tsp plain flour

1/2 tsp cayenne

225 g (8 oz) tomatoes finely chopped

1 tsp salt

300 ml water

Peel the beetroot and cut into even wedges

Heat the oil in a medium sized pan. When hot add the cumin seeds. Let them sizzle for 5 seconds.

Add the garlic, stir and fry until it turns golden.

Add the onions and stir and fry for a minute.

Add the flour and cayenne- stir and fry for a minute.

Now pop the beetroot in with the tomatoes, salt and water.

Bring to a simmer.

Lower the heat, cover and simmer for 30 minutes.

Remove lid, turn heat up to medium and cook uncovered for 7 minutes- the sauce should be thickening up nicely by then.

This dish can be made ahead of time and reheated.