After watching Masterchef’s master class on Friday, I wanted to make that dessert.
Poh made it look so easy, I had to try it. The hardest thing was finding a cup to put it in. I ended up using a plastic wine glass which had a pointy bottom which meant that when I flipped the panna cotta upside down, it had a little nipple on top. Looked hilarious, I was so embarrassed that I had to cut it off, hence my final product to the right. I garnished it with some pistachio nuts and some raspberries on the side.
If you were watching the Masterchef masterclass episode you would’ve noticed the second part to the dessert which was the tuiles. I did end up making it but it didn’t make it to the plate up. I had problems getting it off the baking paper but boy did it taste nice. Next time, I’m going to grease the baking paper a little and make the circle a little smaller so it’ll come off nice and smooth. It would of been great to compliment the panna cotta so I guess I can call my tuiles, my first disaster.
You can find this wonderful dessert recipe at the Masterchef website.
…I guess I can call my tuiles, my first disaster.
Scones Recipe. Basic scones with a touch of love, strawberries to flavour and thickened cream to indulge
I’ve used the following recipe from taste.com.au but added a few things here and there.
Scones are super easy to make and preparation and cooking time is less than 30mins. It’s not Valentines Day so why love heart scones?
I went searching through my sister’s baking utensils and all I could find was the love heart cookie cutter, don’t laugh, just embrace the love.
But a great idea for Valentine’s Day, right? You can use any shape as long as it’s around 5cm in diameter. I could of used jam but the strawberries were sweet and juicy, just right for the scones and cream.
Here’s the recipe i used…
…don’t laugh, just embrace the love.
This is my favourite Japanese restaurant in Melbourne. I highly recommend trying this place if you love Japanese food and culture. The dishes are superb, authentic and delicious. The staff are super friendly and when you leave they all bow to you.
I’ve always wondered what Shoya meant and on their website it states that it means “Rising House”. What I didn’t know is that they have 6 levels of dining and entertainment. I only knew about the Japanese style BBQ, the traditional Horigotatsu style seating, fine dining area and the sushi bar where the chef cuts and prepares the raw fish on a massive ice block. What I didn’t know was that they hid away a karaoke area and executive lounge area.
My last visit to Shoya had me trying several new dishes as you can see above. When I eat Japanese I almost always get some raw beef (tataki) as entree and always convince myself to get a plate of sashimi. In this instance, the sashimi came out inside an ice capsule which looked amazing. The quail egg that came with the beef tataki topped off the dish. I’ve tasted many different raw beef dishes and only one came close to this and that was at Wagamama’s in St Kilda many years ago, when it was good.
My favourite dishes for the night was the ox tongue wrapped in a soufle wrap and the dessert which was a panna cotta infused with black sesame and topped with powdered green tea (matcha) . If I didn’t have to share it with my girlfriend, I would of enjoyed it more.
Visit their website to see some of their tantalising dishes.
25 Market Lane, Melbourne, Vic, 3000
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