Jeroxie - Addictive & Consuming (A Melbourne Food Blog)

Guest recipe – Olive Oil Chocolate Mousse

by jeroxie on September 2, 2010

Olive Oil Chocolate Mousse by Shellie (Iron Chef Shellie)

The silky smooth texture and sweet notes of the Manzanillo make this eggless chocolate mousse a
delight to eat. The olive oil taste isn’t overpowering or strong, it is mellow and just brings the
chocolate and cream to life. ”

Chocolate mousse

Please read more here…

Tagged as: Australia, blogsherpa, melbourne, olive oil, Victoria

{ 14 comments }

What ears? Pig ears did you say?

by jeroxie on September 1, 2010

in Chinese,recipe

Pig ears are usually served as an appetizer or side dish in many Chinese dinners. It can have a crunchy texture from the cartilage. I love it soft and very gelatinous. This reminds me of a favourite dish called Kway Chap. It’s flat rice noodles. It is served in a light soy broth with side dishes like soy egg, tau pok (fried beancurd), pig’s intestines, fatty pork, pig ears, salted mustard green and some other side dishes. This dish makes me miss Singapore, the hawker centers and supper after clubbing.

Fresh pig ears

The ears did have a smell. So make sure that it is washed thoroughly. I also used a disposable shaver for the hair. Use a blow torch to clean up areas that are more difficult to reach. If you don’t have a blow torch, maybe tweezers? There is nothing squirmish about handling the ears. It feels just like a ear.

Shaving pig ear

Please read more here…

Tagged as: chinese, fresh ingredients, home cooking, pig ear, recipe

{ 40 comments }

Laksa King, Flemington

by jeroxie on August 31, 2010

in Flemington,Melbourne CBD & Inner,eating out

Laksa King
320 Racecourse Rd,
Flemington VIC 3031
(03) 9372 6383
Google map

After so many years in business, Laksa King has finally packed up and moved across few doors to their renovated new home. The new Laksa King is bigger, brighter and much cleaner. There was always a queue and I can’t remember a time that I didn’t have to wait at the old Laksa King. I was excited to check out the new place and so did an adhoc detour with Mister on the weekend of their opening.

For those that have been, don’t you think this is a huge transformation?

Interior of laksa king

Please read more here…

Tagged as: Australia, blogsherpa, chinese, malaysian, restaurant, review, Victoria

{ 28 comments }

The Age Good Food Guide 2011

by jeroxie August 31, 2010

I’ve created a list to remind myself of the places that I MUST go in the next 6 months. Who is your list?

6 comments Full article here

Taste of Melbourne 2010

by jeroxie August 29, 2010

This is my first experience at Taste of Melbourne after missing out last year due to a flu attack. I vowed not to missed out this year and am a very lucky girl to have the opportunity to visit Taste twice. I shall be concentrating a little more on the restaurants food in part 1 of 2 of Taste of Melbourne 2010. It is quite an epic post so please stay with me. I do promise food porn.

34 comments Full article here

Sugadeaux Cupcake Tasting at The Provenance, Collingwood

by jeroxie August 27, 2010

I had the sweet priviledge of attending Sugadeaux Cupcake Tasting at Amsterdam Cafe last year. Before I move on to what this year’s tasting had to offer, allow me to tease you with what I tried last year and some of the flavours that I believe is still in stock and why you should eat them! My favourite was and is the toffee apple and it’s still available!

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Giveaway – 1 of 8 bottles of Manzanillo Extra Virgin Olive Oil (Cobram Estate’s Premium Range)

by jeroxie August 25, 2010

Giveaway!
As the hoarder that I am, I tend to collect… well, stuff. I have less than 10 different types of olive oil in my pantry and now a very proud and delighted owner of a bottle of Manzanillo Extra Virgin Oil from Cobram Estate. Manzanillo, a single varietal Extra Virgin Olive Oil (EVOO) is finally on the shelves after 9 years of development and a deserving great additional to Cobram’s Ultra premium range. It is currently available in Essential Ingredient stores and leading restaurants in Sydney and Melbourne as well as the Black Pearl Epicure in Brisbane.

38 comments Full article here

KoKo Black – A Nuffnang Chocolate Meetup

by jeroxie August 24, 2010

I love meetups and meeting new people. So when it came for volunteers to help organise a Nuffnang meetup, I was probably the first to raise my hand. And it was lovely to be able to co-host this chocolate event with lovely, super adorable and talented, Violet of Violet Le Beaux.

31 comments Full article here

Round up #6 – International Scones Incident Party

by jeroxie August 23, 2010

First of all, Happy Birthday Month of my 2 lovely co-host, Anh of A food’s lover journey & Cherrie of Sweet Cherrie Pie. This is the first baking party of #IIP and it has been massive. Every month, I get blown away with all the different interpretations of the dish. The scone is such an old fashion quick bread or biscuit as some has defined it. Will scones ever be the new cupcake? You can either dress it up and down. It can be the humble butter scones with the dollop of cream or the fancy pants savory scones.

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International Incident Scones Party – Pumpkin scones with sweet tomato jam

by jeroxie August 22, 2010

I remembered the first time I made scones. That was for a domestic economic class at secondary school back in Singapore. It was terrible. It was so hard so all my classmates laughed at me and called them rocks. No one ate any of it. They all went straight into a bin. I was traumatised by the incident and can remember it vividly. This is a real mental challenge for me. I want to do it well so badly.

56 comments Full article here

Milk Bar Compost Cookies

by jeroxie August 19, 2010

Ever since I tried the compost cookie that @annatreasure made at one of Anna’s infamous dinner parties, I have been meaning to make some. So after months of reading about compost cookies on other delicious blogs and also missing out on the real deal, I made some. Imagine a cookie where you can chuck in chocolate, leftover M&Ms, crisp and even coffee grounds. I did follow the recipe that I grabbed from Amateur Gourmet quite religiously. I took out the corn syrup and added honey instead. And of course, used my own choice of naughty snacks!

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Winners to Taste of Melbourne 2010

by jeroxie August 19, 2010

The 5 winners of the doubles passes to Taste of Melbourne 2010. I hope you all have fun at Taste and enjoy eating.

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A Special Giveaway – My new travel buddy, the Panasonic Lumix TZ10

by jeroxie August 17, 2010

A Special Giveaway
I was and still am totally thrilled to be offered the opportunity to test out the new Panasonic Lumix TZ10. The reviews that I have read have been pretty good. I
spent the last week taking it everywhere I went. The new TZ10 comes with a 25mm wide-angle, 12x optical zoom, LEICA lens camera. Pretty impressive specs. So what did I think of it?

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Parisian Patisserie Boulangerie, North Essendon

by jeroxie August 17, 2010

Some of you may be aware that I am trying to achieve some decent baking skills before year end and to be able to bake a reasonably batch of macarons. I bought my first proper baking book ever. A very popular recommendation from twittverse. It shall be reviewed in the coming weeks. Please stay with me as I thread onto the world of flour, butter, sugar and eggs.

An invitation to a proper patisserie to taste and ….. this post is not about me but a very talented patissier, Neil Mckenzie (trained in Le Cordon Bleu) and the newly opened shop, Parisan Patisserie that is set up by him and his wife, Majella. This Parisan Patisserie Boulangerie is located in North Essendon and it’s just a 5 mins drive from home! Perfect!

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Hung Vuong, Footscray

by jeroxie August 15, 2010

I cannot believe that I have blogged about Hung Vuong in Footscray. With so many choices along Hopkins Street, this has been our preference lately. Maybe because it has heating in winter and air-condition in summer unless many of the older establishments. And also maybe because it has nice white light and better for taking photos!

I made my usual order of beef special combination. It is basically pho served with beef slices, beef sausage that is heavily laced with black pepper, tendons and thinly sliced tripes. The broth is quite heavily scented and flavoured with clove. MSG? Of course! But still a nice broth. The portions here are quite generous. As usual, I love topping it with bean sprouts, Vietnamese basil, a good squeeze of lemon with slices of fresh chill, chilli sauce, hoisin sauce and more chilli oil. Stir, combine and slurp! Pho is the best in winter! Comforting and somehow doesn’t make me feel too heavy after

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