Butter Mafia

It has been a good 6 months since I last posted here. Looking back, I realized how unproductive I was during the lockdown period. Gyms were closed so no more rushing out to attend classes; I have stopped working on weekends, I hardly spend any time looking at properties as house inspections are almost nil existence and most importantly, holiday plans are on hold until international travel resumes.

 Indirectly, this could be a sign for me to slow down and reflect on what matters most to me; quality time spent with family and with myself. Too often I push my limits in an attempt to attain what I presume to be "achievement" financially and physically, consequently, losing patience and self-worth when targets are not reached.

This year had been a lesson on it's own and one that I will remember whenever I take things for granted. Butter Mafia treats came in a timely manner during my reflection period, possibly God sent? :) 

I was kindly sent a package from Butter Mafia that included 6 decadent brownie logs and 3 cookies. I will go into more detail but for now, can we please appreciate that these treats are 100% gluten free and are handcrafted to taste delicious, nil compromise on flavour whatsoever.

 

Henchmen cookies - Peanut butter cookie fully loaded with hand cut chocolate chunks. A chewy, crunchy, sweet and salty little number and one that I could easily finish off at least 3 pieces of (despite my mind disagreeing). I am not a huge fan of thin chocolate chip cookies because it isn't satisfying enough for me but this fella proved me wrong.

And now, let's meet the 6 brownie logs aka the mob log. On the front row lies The Mistress surrounded by the Bad Boy brownie on the left and the Don on the right.

The mistress - lemon and passionfruit curd on vanilla biscuit. The perfect marriage of tangy, sweet and creamy on the palate, lightly dusted with fine coconut for added aroma. This would be the perfect little contrast to the other bolder brownie flavours.

Bad boy brownie - the ultimate brownie aka rich, decadent and loaded with roasted almonds and hand cut milk chocolate chunks.  What more can one ask of a brownie.

Don - a remake of the classic caramel slice but made better with the addition of roasted hazelnuts in the rich caramel layer and a chewy chocolate biscuit base. Caramel slice redefined luxuriously.

To the left lies the Mafia Darling and to the right, the Black Widow. 

Mafia Darling - decadent white chocolate salted caramel on a buttery vanilla biscuit, topped with tempered white chocolate with a lovely pink hue swirled into it. I was anticipating sweetness overload for this one but found it rather pleasant and easy to appreciate.

The Black Widow - When you think the Bad Boy brownie takes the cake (haha), the Black Widow is akin it's relative minus the nuts but filled with a layer of coffee caramel and dark chocolate. Ohh now this is one for the really hardcore chocoholics out there.

 Last but not least, the Mob wife; a rich and moist chocolate mud piece layered with raspberry pate. For those who love both chocolate and fruit, this is one not to miss. Would have loved more raspberry pate to balance off the chocolate flavour but then again, I have been overdosed on chocolate so...

Overall a really enjoyable afternoon for myself as I work my way through the various treats. One can easily order online from their website as delivery is available Melbourne wide (free delivery for those lucky peeps living within 5km of Northcote). 

Chocolateria San Churros, Malvern East MELB

Was depressed to note that my favourite Max Brenner shop in Glen Waverley had recently stopped operations for the sake of renovation. Where oh where will I go to get my sinful cravings sorted..

Felt a bit peckish for cake the other day whilst at Chadstone and decided to head to San Churros to get my fix. Not many cakes available but then again, I guess I am probably in the wrong place to get my fix haha.

Interior wise, it has a very chic, modern decor and has ample of space for families wanting to wheel in their prams or grocery haul.

Lemon cheesecake - as I wanted a rich item to sink my teeth into. It was indeed rich but sadly, verging on the dry side and in my humble opinion, felt as though its been sitting in the cabinet for a good week or more. At $8.95, I doubt I will be coming back for this.

Iced chocolate - was lacking good quality chocolate in this and tasted more like a milk drink instead.

Churros with a side of chocolate dip - pretty standard and probably one of the better items we had here.

Kahlua fudgy brownies recipe

Having bought a block of chocolate early this year in preparation for a chocoholic moment, I had stashed it away in the kitchen pantry and upon moving homes recently, the sister stumbled upon it. And seeing as she has a birthday event at work whereby staff members are encouraged to each bring treats, I jumped at the prospect of being able to bake once more.

Only thing was I no longer wanted to play safe and bake things I am familiar with so I searched high and low for a fudgy chocolate brownie recipe. Eventually I was led to recipe girl's page and the rest was history.

Loved how the brownies had a fudgy, moist bottom and a fluffy cake top with a thin layer of crispness on top. The addition of kahlua or coffee liqueur could only be mildly detected but some sensitive tasters had easily picked that out.

Ingredients:
2/ 1/2 cups plain flour
1/2 tsp baking powder
1 tsp salt
227g butter
2 cups dark chocolate
1 1/2 cups brown sugar
2 eggs
1/2 cup Kahlua or another coffee liqueur

1. Melt butter in the microwave for 1 minute before mixing in the chocolate. Slowly amalgamate the chocolate into the butter, heating in the microwave as needed.
2. Sift the dry ingredients together and set aside.
3. Whisk sugar with eggs and gradually incorporate the coffee liqueur.
4. Fold butter and chocolate mix into the egg mix before folding into the flour concoction.
5. Bake at 160C for 40 minutes or until an inserted skewer comes out clean. Allow to cool completely before cutting into it.

Verdict? Possibly one of the best brownies I have made and one that I can see myself baking over and over again. Have omitted the icing the addition of extra kahlua as I didn't think it was necessary :)

Pidapipo & Doughnut Time, MELB

This week, I have managed to commit to my exercise routine which includes a mix of martial art-ish cardio, treadmill runs and weight lifting - one activity a day with about 30 minutes spent on it. No washboard abs or toned arms yet as my errr eating habits tend to let me down when I am stressed out.

To celebrate an awesome achievement, I have decided to go out and indulge in some treats which lead me to Pidapipo for freshly made gelati. Had the strawberry cream and rose flavoured gelati which was refreshing, smooth textured and subtly sweet.

Would have liked to try other flavours but perhaps when the weather gets a lot more warmer. Today's strong wind made it all the more difficult to enjoy my little cup of gelato by blowing pollen and tree bits into my face D:

The final treat for the day was a doughnut that I have been eyeing on for months since it started operating in Topshop. It is hard to miss Doughnut Time's baby turquoise coloured van that is brightly lit by light bulbs surrounding a tempting display of doughnuts.

Flavours tend to change quite often but I am sure favourite flavours will be recycled. My first doughnut was the Ferrero roche version. A fluffy doughnut glazed with a thin layer of milk chocolate, topped with chocolate flakes, hazelnut bits and a ferrero roche. Not too bad if you don't mind the sweetness.

Wouldn't say it's one of the best doughnuts that I have had (trust me, I have been doughnut seeking since my younger days) but kudos to coming up with yummy and interesting flavour combinations, a feat that requires a lot of thought!

De Bortoli Winery and Restaurant, Yarra Valley MELB

The initial plan for last weekend was for a good hike around Dandenong ranges followed by a good cup of tea with a side of scones. Sadly, lethargy and procastination got the better of me and before I knew it, the plan revolved to visiting the Yarra valley.

Would have liked to do a tour of the valley but that may have to wait for now. After doing a bit of tasting at De Bortoli's cellar door (the best dessert wines I have tasted thus far), we were fortunate that a few cancellations happened that day which led us to dining at their restaurant.

Customer service was top notch and could not ask for anything more. Waitress was extremely friendly, helpful and attentive which made our dining experience here all the more pleasant.

Oysters ala natural and shallot and lemon dressing ~

Tasting board for two ~ we had octopus salad, sun dried tomatoes, olives, arancini, slices of cured meat, pork terrine and a couple more salad dishes that were light enough for an appetizer and yet still packed full of flavour. Perfect for sharing and such an amazing platter that allows you to sample bits and pieces.

Bread with olive oil ~ the bread here was phenomenal. Extremely soft and goodness me, the olive oil was amazingly full of olive oil essence and has an undesirable aroma.

Squid ink pasta with spanner crab and squid ~ every pasta served in the restaurant is housemade and so, freshness and quality is guaranteed. This dish was light and had enough dressing on every strand of pasta - no need for extra sauce, Manu!

Duck tortellini with mushrooms, pears and parmigiano cheese ~ I am delighted that the serving here is not measly unlike a few other establishments that I have been. I love every bit of textural element added to this dish be it the pillowy soft tortellinis or earthy crunch from the mushrooms and nut.

The most decadent chocolate cake ~ who would have thought a tiny piece of cake is so densely packed with chocolate? The sorbet and pieces of fruit lent the dish some freshness, acidity and lightness - chef did an amazing job at balancing this dish well.

Zeppole ~ ricotta doughnuts, dulce du leche, blood orange, candied zest, mint and orange curd ice cream. I have not tried zeppole before but if all zeppoles taste as good as this dish here, I will probably need to work harder at the gym. The doughnut had an interestingly moist centre despite undergoing some intense deep frying to attain that crunch exterior. Paired with a medley of citrus, this dish was also well balanced on the sweet-sour scale. A bit of savoury caramel added a different dimension to this altogether.

 Will I be back? I sure will with an army of hungry foodies;)

 

Ganache Chocolate, South Toorak MELB

I have been on a chocolate craze lately (I blame stress) and chanced upon Ganache, conveniently located on the mainstreet of Toorak. When chocolate cravings met fitness nut, it was a torn decision aka more conservative ordering:/

The outlet itself is very spacious and perfect for an afternoon catch up with long lost souls.

Iced chocolate ~ not overly rich but me being the semi lactose intolerant individual that I am, I found this bordering on the milkier side.

Blackforest cake ~ did I mention that I was also craving for cake? A simple cake that is not overly flamboyant in taste and textures - no guessing what you're getting, right Forest?

Would have liked to sample their gourmet chocolates but will save that for another trip;)

Max Brenner Chocolate Bar, Glen Waverley MELB

I am not a huge fan of chocolates but when I do get the chocolate cravings, it's difficult to get rid of it. Consequently, I needed a quick overdose of chocolate to fix the problem.

Max Brenner has been around in Melbourne for a long time. Not surprising that it's an excellent place to hang out with friends until the wee hours of the night or for a quick chocolate-y dose.

The bunch of us were a bit "itchy" after dinner so I suggested a walk up the road to Max Brenner. The place was packed full of people on a Saturday night but we were fortunate enough to secure a seat and place our order before the kitchen closes.

Dessert pizza ~ pizza topped with marshmallows, cornflakes and slathered with a thick, rich layer of chocolate spread. This is not for the weak hearted as it is very sweet. I would suggest a slice per person.

Waffle with vanilla ice cream, strawberries and chocolate drizzles ~ can't say no to waffles served with a couple of my favourite ingredients. On the flip side, this was not overly loaded with sugar and would be a nice finish to a meal.

Cake Bake and Sweets Expo, Melbourne Convention Centre, MELB

I am not someone who would spend my weekends in exhibition centres. The last time I was at one was to scout for prospective pharmacy employers/ career development societies and that was dating back in 2010. Before that, it was for enrolling myself into a good overseas university. Aside from that, I tend to stay away.

In March earlier this year, I had the privilege of picking up an invitation to the annual Cake Bake and Sweets Expo held in Sydney. Sadly, due to work commitments, I was unable to attend. And the overall cost of travel expenses did not make the situation any better.

Second chances are rare events that may not ever happen again but for some miraculous reason, I happened to be in Melbourne whilst the Cake Bake and Sweets Expo is being held here. My determination saw me pulling a few strings and voila, I have got myself an invitation and possibly a ticket to the dreamland station.

I could barely sleep yesterday night and even when I did, I woke up at about every two hour intervals. To top things off, daylight saving begins today and so, us unfortunate folks in Australia lose an hour of our precious time. But still, I was on an adrenaline rush when I woke up this morning. Prepped myself quickly and before I knew it, I was collecting my ticket into the venue!

Immediately after walking in, I bumped into the food street as I call it. So many choices to swoon over, which I did, obviously.

First stop is Agathe Patisserie. As I work on weekends, heading here to get my pastry fix is near impossible as its not exactly nearby my area and by the time I get there, everything will be gone! So glad I could get my fix today!

The spread on the table was more than enough to bring joy to the French people. I so wanted to pick one of everything but that would spoil my sugar budget:(

Visitors are bound to bump into something different at every corner of the expo. Chocolates, macarons, cakes and other sweets aside, we have pretzels, ice cream, baking utensils, baking ingredients, culinary academies and so forth. It was truly an eye opener, especially for someone completely new to Melbourne. Did I mention that cake decorating classes are available for visitors? Some classes are a little more exclusive if you are happy to part with a few dollars in exchange for some quick lessons but if you are on a tight budget and time schedule, your best bet will be wandering around the stations and listening attentively:)

At the Cake Bake and Sweets expo, I've learnt that sugar and chocolate can be beautifully crafted into various objects that not only can be consumed but also be utilized for decorating purposes. To be honest, if you have the time, it may be worthwhile to enrol into a few classes to grasp a good understanding of the basics which can be useful for giving your baked goodies the wow factor ;)

I have an affair with Cacao chocolates and patisserie products since 2011 where I nibbled on one of my first few macarons in Melbourne. I took this opportunity to drool over their amazing display of donuts and eclairs at the expo and of course, picked up a few macarons along the way too!

This amazing display made by the staff at Savour school is mind blowing. Who would like to have a crack at guessing the total weight of chocolates used to construct this masterpiece? Winner gets to walk away with some Kenwood goodies!:)

Aside from visiting Cacao in 2011, I also walked into Luxbite (as seen here). So here lies another love affair. Where oh where did those years go. Luxbite is now celebrating their third birthday and to top it off, they are taking things to a new level. Everything that I bought from them were beautifully packed and I swear, nothing crumbled under all the day's intensity. I also managed to have not one but five photos with the Luxbite founders. Extremely happy I was:) Admittedly, I must have been pretty shameless too haha.

Got our hands on both flavours of N2 gelato. The honeycomb, salted caramel and vanilla one was to die for whilst the mango version felt very refreshing, especially if you have had a full day of sugar.

So back home, the unboxing of the goodies begun. First up was Agathe Patisserie delights. Croissants were top notch but the show stopped had to be their rose flavoured cream croissant. It is as pretty as a picture and tasted so good. Flaky buttery layers enclosing a very moist center filled with rose flavoured cream that had a little hint of pink to it. Too pretty I say:)

Unboxing the Luxbite goods was too easy. The packaging was pretty easy to dissemble without damaging the goods. I have not had the chance to try them out yet but will do so over the next few days. Slowly:)

As I have tried most of Cacao's macarons before, I decided to grab a small box of macarons just to keep myself occupied with sweets over the week and also sneaked away a peanut butter and salted caramel donut and a mango popcorn eclair. Can't wait hehe:)

Sadly, the delicated Zumbo cakes moved a bit in their individual boxes and I managed to save what I could. The chocolate layer cake slid in it's box and under the warm spring temperature, it did not turn out as pretty as it was before. But never mind that, the fridge stopped it from getting any worse and I'm still going to eat it haha:)

And so, that caps off what is an amazing day for a sugar addict like me. I stayed for 1.5 hours which was obviously too short of a time to appreciate everything in the centre. However, I am very grateful for the second chance of being able to physically attend it and meeting some really inspiring patisseries who have clearly busted their bums to get where they are today.

ps: I am looking forward to a very sweet coming week;) Aint no raining on my parade that's for sure!!