Tipsy Tea: The White Rabbit Room, Canberra. May, 2022

May is an important month for me. Many of my family members were born in this month including me.
Trying to celebrate my birthday has often resulted in the opposite of fun. No details needed except sometimes expectations are unreasonable and may never be met.

This year I requested something simpler than the last. Afternoon Tea has changed a great deal in Canberra. But now The White Rabbit Room is offering a Tipsy Tea on weekends. I had tried to book it previously but due to the popularity it was after planning and booking a month in advance, attendance was possible.

Yes, I love Afternoon Tea and have experienced some memorable experiences. Sandwiches, savouries, cakes and scone. What could be nicer? And also, the ‘tipsy’ part?

On a blustery Saturday, Harper and I arrived, hoping for something pleasant. Despite being situated on busy Northbourne Avenue, the interior was protected from the traffic noise. We were shown to our table and sat in the comfortable chairs.
The White Rabbit Room is based on Alice in Wonderland and is quite different from many other afternoon tea venues I have visited. A video of the Disney Alice in Wonderland movie is often shown as well as some cartoons from an earlier era.

Ordering is easy as it is a set menu. The staff also ask if the patron has any food allergies and due to the joy of having an ever expanding list I did not feel as ‘precious’ as I regularly do when clarifying the hated or allergic ingredients would be absent.
When the tiered stand appeared, it would be wrong to deny the preference to eat rather than photograph overtook me, thus the pictures do not reflect the original visual impact. Harper and I agreed to swap items which did not appeal to our individual taste, which meant I was not limited on my desire for cake.

Harper bravely volunteered to eat the Italian Pork Sausage Roll and Sticky Ginger and Shallot Pork Belly. Conversation implied it was not really a sacrifice and observation indicated the taste was pleasing as both vanished very quickly. The Curried Cauliflower Tart contained the right amount of curry and the cauliflower was neither too squishy of rock hard. Yum.

For some reason the Roast Chicken and Cress Sandwiches vanished… or they were eaten very fast. Arancini Balls are not my favourite but these were pleasant.

The savoury tier was a success.

The sweet tier had a few misses. The Raspberry Cinnamon Donuts were very filling, and a little too dense. Over the years I have tired of my one time favourite Lemon Meringue Pie and while this did meet the criteria, it did not restore my delight. Sticky Fig Pudding and Butterscotch was enjoyable but very filling. The Dutch chocolate Pannacotta was very rich and we took the macarons home as we could not finish everything.

To accompany the tea, Harper chose coffee which disappeared quickly due to enjoyment. I chose the Peaches and Cream and The Liddell Tequila. Both were very pleasant, but I admit a preference for the Liddell Tequila. It came in a tea cup and the flavour was very satisfying.

Did we enjoy the experience?

The following month we went again, accompanied by Lindsay who was also delighted with the experience. Perhaps we may reserve this again for an occasion this year.

Overall:

It was nearly a year ago but we did enjoy the experience. I am not certain if the price has increased but it will cost approximately $75.00 per person but increases if you desire champagne. I believe for a festive occasion, if you can afford it, it is worth the money and did not disappoint me.

Score: 4.5/5

(Sorry for the blurred images).

100 Great Ways to Use Slow Cookers and Hot Pots

By Simon and Alison Holst

Beef and Beer Casserole with Parsley Dumplings

It may come as no (some) surprise but I do often use a multifunction cooker.  The purchase was not planned and at the time I wondered whether I would use it. 

It is used at least once or twice a week.  Often the recipe is one I have used before on the stove/oven/microwave but adapted for use.

Yet, I did buy some specific cookbooks (thank you Lifeline) for this device.

As my cookbook collection continues to grow it seemed a good opportunity to test this one.

I like dumplings, as long as they are not too dry, too wet or too heavy.  I like beef casserole as long as the sauce is tasty and the preparation is not too involved.

As usual I did not follow the method as specified.  The onions, garlic and bacon were cooked in the multi-function cooker first and then the rest of the ingredients were added.  The meat used was topside or skirt steak.  The bacon was purchased from the local Farmers Market. 

Harper was kind enough to donate a can of German beer for the casserole.  (Would this be a matter for regret?)

After waiting the requisite time, I tasted the casserole.  It was not bad but the brown sugar was required.

Mixing the dumplings was the usual fun of sticky hands, some of the dough taking up residence on my apron, the bench top, but fortunately not in anyone’s hair.  Why the dumpling dough is more contrary than scone dough, I do not know nor comprehend. 

As can be seen from the pictures, the dumpling dough completely concealed the casserole below it.  After waiting the half hour required it was time to eat.

The dumplings were bland and felt heavy and a little dry, despite the sauce of the casserole.  which was not very tasty, too thick and not fun to eat. Harper regretted the beer sacrifice.  The meal was edible but it saddened me to use good ingredients to eat a meal I did not really enjoy.

In the spirit of fairness, I have attempted another meal from this cookbook which will be featured soon.  Everyone deserves a second chance, unless they are a corrupt politician, mass murderer, etc.  Hrmmmm.

Note: My other disappointment was the cook book did not suggest using either the slow cooker/crock pot as an attractive hat, or a vase for a large bunch of flowers etc.  (Yes, I am being silly, but it is my blog (as attempting to gain others input usually involves thumbscrews or hypnotism) and being silly is more fun than eating this casserole was.

I would also like to thank those who have subscribed to this blog (or bolg as I mistyped.) Apologies for the lag between updates.

Rice Pudding from “Traditional Puddings” by Unknown

Yes, I know, choosing rice pudding to review a cook book is different. It is something from my childhood and memories of it can be good, bad or indifferent.

Rice Pudding is something I avoided since I left home. My father loved rice pudding but as he was a diabetic the sweetener used always made the pudding taste slightly bitter.

Rice pudding is considered old fashioned unless it is revised to include fruit, jelly, jam, meringue or avocado (for all I know). But why should be fashionable? My main interest is if it tastes good.

Harper loves rice pudding. So, as I needed to review another cookbook, this one was chosen and I deferred to Harper’s wishes (for a change).

Melting butter has become quick and easy due to microwave ovens. Measuring the sugar and rice as very simple as was warming the milk, though of course it had to be watched so it did not boil but simple enough and then stirring it to dissolve the sugar and mix with the rice was again very easy.

The most difficult part was grating half of the whole nutmeg. Next time I would grate it over a plate to make sure the distribution was a little more even.

After putting it in the oven, I confess I was distracted by something or other and was only reminded to check the pudding due to the timer chiming.

Harper was in the kitchen, awaiting the removal of the pudding and immediately claimed a serve, unadorned by any additional items and insisted I have a taste.

Unfortunatley I did not photograph the final product but it did look something like this, whithout the artistic effect of the used nutmeg grater.

I tried it and reversed my opinion of rice pudding. This recipe was good and Harper ate it happily and requested the book be retained while hinting heavily that it should be made regularly.

As the book contains a lovely and possibly simple version of a golden syrup pudding, Tate au Citron etc, I am willing to bestow it a place on the bookshelf. (By now it should be apparent, I have a sweet tooth.)

Traditional Pudding be glad that you are not expelled and do not need to attend remedial classes.

Youvarlakia (Meatballs with Rice in Garlic and Tomato Sauce) from “Recipes from a Greek Island” by Susie Jacobs

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After the lovely meal we had in Darwin, I was inspired to attempt a Greek recipe.  The book is one of the more recent purchases from the Lifeline Book-fair and the attempts to remove the clutter from the cookbook shelf have resulted in only a few removals. 

Harper has made Greek Meatballs previously but due to the recipe or the amount of rice, they were very bland and I wanted something which reminded me of the pleasure of eating Greek meatballs.  The recipe requires honey, which seemed odd, as well as cinnamon but I was determined to stick to the recipe, and not do my own interpretation. 

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Admittedly I did not grate the onion due to a desire not to cry.  In case anyone does not know, apparently putting an onion in the refrigerator prior to cutting or grating does prevent the onion from producing the vapour, but I’d conveniently forgotten, (which meant straying from the recipe, sadly.)  However, all the other ingredients were available.  One suggestion, if you buy fresh basil or mint, it is best to use it the same day. 

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(There are a number of very interesting and informative blogs which provide various suggestions on how best to store basil or even better grow it, but snails eat any basil I attempt to grow outside.) 

I rinsed the rice a few times before pouring the hot water over it, to ensure that it did not contain too much starch.  The attempts at forming sausage shapes was quite fun, though some did not really resemble sausages so much as misshapen fingers or bad modern interpretive art. 

Frying them in the hot oil resulted in a few acquiring an even more peculiar appearance, but this is not the fault of the book, but rather the cook.

Cooking the sauce in the pan and oil used for the meatballs appealed to me as it meant less washing up and less waste.  The onion was cooked until it was transparent and it was astonishing to see how quickly it caramelised with the addition of the cinnamon, garlic and honey.  The smell produced made me swallow a number of times and resist the temptation to eat it as it was.  With determination I added the tomato and some pepper and watched it reduce. 

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Adding the water and the meatballs, I followed the directions and waited “patiently” (with an ‘Im’ in front of it) for it to cook.

The meatballs looked a little stranger than I’d hoped.  I served and annoyed Harper by taking pictures and then we ate. 

The meatballs were good.  Better than the recipe Harper had used previously, but not as good as the ones I’ve had in Greece or Darwin.  There are many other recipes in this book, which is safe from being given back to Lifeline, which I look forward to cooking (and eating).

So, rejoice Recipes from a Greek Island! Thanatos will not be dragging you to Hades soon.

(Apologies for the quality of some of the photos.)

The Roses Cafe, Mittagong

There are three Roses Cafes: one in Goulburn, Yass and Mittagong.

Introducing Jay, a further person who is prepared to support and sacrifice their taste buds in search of yummy food while participating in some food adventures (not that they are terribly hair raising most of the time).

Jay and I had arranged to attend a workshop in Mittagong (Southern Highlands of New South Wales), many months ago. Due to circumstances the workshop was cancelled but the accommodation had already been fully paid. What to do?

Despite the pandemic we decided to meet and spend some time exploring this area. Neither of us had visited Mittagong or surrounding towns for some time and it was nice to get away and pretend life was a little normal (even though it is not).

The next morning after we arrived we visited the Mittagong Saturday Markets, which are well worth a visit and then felt hungry despite sharing a yummy pistachio, rhubarb and almond croissant at the markets. We recalled a pleasant looking cafe on the main street of Mittagong called The Roses Cafe. Hungry and in need of some warmth (while face masks can keep your face warm, it was cold that morning) we wandered to the cafe where we were warmly welcomed and waited to order.

The Glasshouse Cafe, Civic, Canberra. May, 2020.

It may seem odd to do a restaurant review while the COVID19 pandemic continues, however some places in Canberra and NSW are now accepting dine in patrons.
At one time I visited The Glasshouse on a regular basis as I worked in a nearby building. It provided good coffee and had a well thought out and interesting menu. It has since changed hands and as we were nearby and hungry, Harper and I decided to eat our brunch there. There were a number of take away customers but we were the only ones eating there at the time.

Random Recipe: Apple Pie From “Whirlpool Cookbook for Microwave Oven with Grill and Crisp” (Author Unknown)

Apologies for the many delays in updating the blog. As may be noticed it is a little more difficult at present to provide reviews of restaurants (thank you COVID 19, not) for while we have eaten some takeaways, most of them have been from restaurants we have reviewed previously e.g. Blackfire, Sammy’s, et al. which impressed us when we ate there.

I have to admit to a certain amount of laziness in testing recipes, but there is also the added fun of trying to obtain ingredients. Recently I almost did a random recipe on a mushroom lasagne but as every mushroom used was a substitute, as were a number of other ingredients, it did not seem fair. (It was a very good lasagne but was very labour intensive.)

This recipe is the opposite of labour intensive. There were apples in the fruit bowl which were nearly past their best and not wanting to waste food while Harper was hinting often that Apple Pie is a favourite), the challenge was to find a recipe which did not mean a visit to the supermarket.

(Please, not the supermarket! I’ve recently changed where I shop for food to a place which is much quieter than the larger supermarkets, but it does not always stock the things required. But it is an independent supermarket which is preferable to the big chains.)

The Recipe

Enough waffling and onto the recipe. Basically there are 3 steps:

1. Make the pastry and let it rest before rolling it out and lining the ‘Crisp” dish.

2. Peel and cut the apples and arrange them on the pastry before sprinkling with sugar and cinnamon.

3. Cook in the microwave.

Once I made pastry very often but not often recently. (However, we recently purchased a pie maker, so who can tell?) Sometimes it seems it is made weekly but there has been quite a gap of late (because flour is not always available).

The Preparation

Despite leaving the butter out of the refrigerator for a few hours, it was hardly soft. In some ways it almost seemed it hadn’t softened at all. This can be explained by the recent cold weather (as it will soon be Winter in Australia), which made rubbing the butter through the flour a little time consuming.

The quantity of water mentioned in the recipe was too little so another half a teaspoon was added in order that the pastry did not crumble when it came time to roll it. Then another half a teaspoon and so on until the pastry became malleable.

Unfortunately the recipe did not mention that the pastry should be covered while it rest because it is known to dry out which again makes it difficult to roll. Reusable beeswax material was used to cover it while it was in the refridgerator.

Rolling the pastry is always a good way to work out any residual anxiety/anger etc. but to not be too enthusiastic in ridding yourself of these emotions as it may have an adverse effect on the pastry. It is best not to think of politics or world events while doing so.

 

Peeling and cutting the apples, it was time to reflect how often the microwave is used for cooking. At one time it was used regularly until someone complained.

Arranging the apples was fun and soon the sugar and cinnamon decorated the top and it was placed in the microwave.

 

The Cooking

After cooking for 10 minutes the apple was still a little under cooked. The pastry remained pale and the pie was returned for another 6 minutes. After this the apple seemed cooked.

The Eating

It looked okay, the pale pastry was somewhat off-putting, but it was crisp and did not crumble. The filling looked appealing.

While it was not the best apple pie I’ve ever eaten, it was quite nice.

Harper yummed the pie down. Lindsay abstained as sweet things do not tempt Lindsay.

The Verdict

The cookbook will be kept as it does have recipes specifically for the microwave. There may be further recipes attempted in the future depending on availability of ingredients, time and inclination.

 

Thank you to everyone who reads this blog.  I hope you and those you care about are safe and well.

Trev’s @ Dickson

It has been some time since a restaurant review was written for this blog. The main reason is how busy it has been and also the current fires, which are affecting a large area of Australia and the people and animals living here, have created a situation where the air quality is the worst in the world. Little incentive to eat out.

However, Harper persuaded me to try Trev’s as the reviews were very good and the magic words ‘Eggs Benedict’ were uttered. (Not that there is any form of obsession about this breakfast.)

Chicken Divan from “Weight Watcher’s Microwave Cookbook”.

(The author’s name is not included anywhere I can find in the book, hence the omission.)

I was curious what the meal containe and how it differed from the Women’s Weekly similar recipe which was not a success. This is normal as whenever I hear, read, watch a person praise a recipe or meal some investigation is warranted. Often there is disappointment; for example when you find out a cookie is a biscuit, a biscuit is a scone, Oreo’s are not as good as Delta Creams, etc. (A Delta Cream is made by Arnott’s and, in my opinion, is better. Oreo’s actual biscuit is gluey and the filling reminds me of the filling of Tootsie Rolls or Twinkies, which were another disappointment.)

Random Recipes: Stuffed Zucchini (Hobakseon) From “Korean Home Cooking” by Soon Young Chung.

Korean food can be very good, if you like octopus, kimchi, seafood or potato chips with sweet cheese. Unfortunately I am not fond of any of the previously mentioned food but do enjoy some recipes from Korea e.g. Bibimbap.

This cookbook has been on the shelf for some time and in the immediate queue of 5 cookbooks which are due for the Random Recipe test.

The people tasting this meal, Lindsay and Harper were not averse to the idea of this recipe (which is good as Lindsay did not show any interest in one of the previous choices. In that instance Lindsay was correct.)