Chur Burger

ImageIn honour of it being National Burger day here today I thought I’d do a little review on an awesome place I visited on the weekend, Sydney’s Chur Burger! I’ve wanted to visit Chur burger for ages and finally on Saturday night I got my chance. After we had driven around for what felt like forever to find parking we arrived at a small little restaurant/cafe space with a whole lot of people waiting outside! In my mind I was thinking “just great, every other Sydney-sider has also had the same idea as me and also come here tonight!” but luckily the friendly staff at the door took my details and ensured me it would only be a half hour wait. Thankfully, the Ridges was located across the road, so we just popped in there for drinks (I think that most of their customers, if not all, were doing exactly the same thing as us). While we waited, we got chatting with the bar staff who assured as that the wait was this long every night, even on weekdays, and then like clockwork, exactly half an hour later my phone rang with our table! Yay!

If you’ve not heard about Chur burger before (then your missing out!), but think of it as a trendy little burger bar located in Sydney’s Surrey Hills. The bar is owned and run by New Zealand chef Warren Turnbull, which gives some reasoning for the bar’s name (the word “Chur” apparently, is a slang New Zealand term meaning awesome, cool or thanks!). As we entered I found myself in a really cool, very laid back room, which, while small was filled with groups of people. The seating and decor was very eclectic, and I suddenly realised that I was actually sitting on a giant paint tin turned upside down with a cushion on top! It was all very Surrey Hills! Once you walk in you order your food from the bar to your right (they serve alcohol too) and then take your place at your table. The whole thing really reminded me of an old school milk bar with lots of shared tables and benches to sit at.

Between the three of us (myself, sister and boyfriend) we ordered two of the Pulled Pork Burgers ($10) and a Grilled Beef Burger($10)  as well as a bowl of chips with chilli salt ($5) and sweet potato fries with lime and garlic ($5). To drink, the three of us all got the salted caramel milkshake ($8) because, well lets be honest who wouldn’t want a salted caramel milkshake!

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The food arrived quickly but no so soon that you felt rushed. Often at “food bar” type establishments (particularly in Surrey Hills) I feel like I’ve got to eat quickly so that they can turn over the table but not here. We were presented with a beautiful big burger each and wow, just wow it was so good! Just as a burger should be, not showy or fancy but just a good old fashioned burger on a soft fresh bread bun. My Pulled Pork was for sure the winner, with tender pork meat, BBQ sauce, red cabbage and fennel mayo all served on a soft brioche style bun! Seriously so damn good, I couldn’t fault it! The Beef burger was also delish, and I was impressed that the patty was cooked perfectly medium rare! Wow! That one was served with tomato jam, pickle, cheese and mustard mayo, you can’t go wrong there! 

The chips were also amazing, with a crispy finish and light coating of chilli salt. i think my favourite though were the sweet potato fries where the combination of lime, garlic and cinnamon really got my taste buds going. And if your wondering, both styles of chip were the proper old fashioned fat cut! YUM!! I’d probably recommend sharing the chips as the serve is really big, even the three of us with our huge appetites couldn’t finish it all!

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The highlight for my taste buds though was the milkshake which, dare I say it, would have to be one of the best milkshakes I have ever tasted! I felt like I was drinking a salted caramel macaron. It was honestly everything a milkshake should be, served in a tall silver milkshake glass, thick and rich and full of flavour it did not disappoint! Almost a meal in itself.

I think that the only downside to this place was the noise/heat level that quickly built inside and I had to remove myself for a bit to get some fresh air. Aside from that though I can’t wait to go again! Get down there Sydney-siders, this place is sure to impress!

Enjoy and Happy Baking!!

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Triple Chocolate Cheesecake

ImageSo I am fairly certain that anything with three types of chocolate in it will always taste delicious, regardless of what it is. Add to that the fact that the chocolate will make up a beautiful rich cheesecake and you’ve got yourself a winner! Last weekend I decided to cook a three course lunch for my mum for mothers day and knowing that she loves all things chocolate and cheesecake I knew what the dessert had to be. But the question remained….how to do it?? 

I often steer away from making no bake cheesecakes after a previous experience which didn’t end up to be very successful. During that attempt, the recipe asked me to use gelatine powder to set the cake (again a chocolate cheesecake). Now either I was a bit heavy handed with the gelatine or the recipe itself was a little (or a lot) off but what I ended up with was a very dense, very firm cake that was a huge let down in all areas! After that time I thought that I would just steer clear of the gelatine set type cakes and stick to the baked cheesecake. 

Thankfully though, my approach changed completely after watching an episode of MKR (yep another recipe from this show! I’m sorry but I really love it!) where two contestants (QLD’s Paul and Blair) created what looked like a beautiful triple chocolate cheesecake. Aside from the fact that the recipe seemed very simple, the two dad’s are self confessed “non-dessert” people, so I thought that my chances of success would be slightly higher (it was one of those, “if they can do it so can I moments”). So off I went on a path of determination!

And luckily, I was NOT disappointed! Wow! what a recipe! The base is a lovely crumbly mixture that combines the flavours of chocolate, walnuts, dates and honey to make something really really special. The cheesecake mixture itself is beautiful, light, and creamy, with pockets of sour raspberries to cut through the rich flavours. Honestly, this would have to be the lightest, most delicious cheesecake I have ever ever eaten! If thats not proof enough, my family have continued to eat it every day this week and their still not sick of it! I promise you will love this one. It’s easy, tasty and so more-ish! The only issue that I had was that I think I used a slightly smaller cake tin then the recipe required, which meant I had a little leftover of the milk chocolate layer. I put this into another tin though to make a mini cheesecake, which my sister and boyfriend happily devoured as “chef-specials”!

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So here it is, the recipe for Triple Chocolate Cheesecake (original found here):

Ingredients

  1. Melted butter, to grease
  2. 300g plain chocolate biscuits
  3. 180g (1½ cups) walnuts, finely chopped, toasted
  4. 10 dates, pitted (Soak in boiling water to soften for about 15mins)
  5. 100g coconut oil
  6. 2 tbs honey

Filling:

  1. 750g cream cheese, softened
  2. 100g caster sugar
  3. 300ml thickened cream
  4. 200g white chocolate, chopped
  5. 200g milk chocolate, chopped
  6. 200g dark chocolate, chopped
  7. 3 tsp powdered gelatine
  8. 125g fresh raspberries, plus extra, to serve (I used frozen)

Method:

1. Grease a 23cm cake pan with removable base with melted butter. Process biscuits and nuts in a food processor until the mixture resembles crumbs. Add dates, coconut oil and honey and process to combine. Press mixture over base and sides of prepared pan and refrigerate until needed.
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2. To make the filling, using an electric mixer, beat cream cheese and sugar (on medium speed) until smooth and combined. Add cream and beat until smooth. Set aside.
3. Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the white, milk and dark chocolate in separate small heatproof bowls. Working with one bowl at a time, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Allow to cool.
4. Place 60ml boiling water in a small heatproof bowl and sprinkle over gelatine. Stir until dissolved. With the motor running, gradually add to cream cheese mixture and beat to combine. Add a third of the cream cheese mixture to each bowl of melted chocolate and stir to combine.
5. Pour dark chocolate layer over chilled cake base. Dot with raspberries, then freeze for 5 minutes. Top with milk chocolate layer and freeze for 5 minutes. Top with white chocolate layer and refrigerate for 4 hours or overnight to set.Image
6. Slice cheesecake and place on serving plates.
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I served mine with a raspberry coulis (cooked frozen raspberries with a bit of sugar and lemon juice to make a syrup) which is a lovely accompaniment!
 
Happy Baking and Enjoy!
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Mediterranean Stuffed Squid with Tomato Salsa

ImageCooking with seafood is often quite daunting for me, particularly because I’m not overly experienced with it. That being said, my family and I have always loved our Seafood and after a trip to Greece last year I reaffirmed my desire to try my hand at cooking stuffed squid tubes. The only thing I was missing was a great recipe (squid tubes are a tad expensive so I was keen to have a recipe that was tried and tested and that I’d know would be a big hit with my family) and luckily, after watching an episode of My Kitchen Rules I felt inspired. Two of the shows contestants cooked a beautiful Mediterranean style stuffed squid, serving it on a rich tomato salsa and a crisp salad. I knew this would be a great dish to cook for lunch for my mum this past weekend (here in Aus it was Mothers Day!). I did have a few variations on the original recipe which can be found here, so here is my take on the girls recipe! Originally I wasn’t going to make the salsa but in the end i am so glad that i did! It really lifts the dish and looks fantastic for presentation!

Hope you enjoy and happy baking!

What you’ll need:

  1. 5 whole baby squid, cleaned
  2. 1 tbs olive oil

Squid Stuffing:

  1. 120g medium grain rice
  2. 6 Green Prawns, peeled
  3. 2 tsp olive oil
  4. 250g chorizo, chopped
  5. 1 onion, finely chopped
  6. 30g chopped pine nuts, toasted
  7. 30g sultanas
  8. ¼ cup finely chopped parsley

Tomato Salsa

  1. 3 tomatoes diced into large chunks
  2. 2 tsp olive oil
  3. 1 small red onion, finely chopped
  4. 1 garlic clove, finely chopped
  5. 1 red chilli, finely chopped
  6. ¼ cup pitted black olives, chopped (I used mixed Olives)

What I did:

To make stuffing:

1. Cook rice in a saucepan of boiling until tender (about 10 mins). Drain and set aside.
2. Heat oil in a frying pan over medium heat and add chorizo and onion. Fry until onion is soft and brown and then add your peeled prawns (cut into smaller chunks). Cook until prawn is cooked through before adding your cooked rice, pine nuts, sultanas and parsley.

3. Leave to cool completely.

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4. Once cool, spoon mixture into squid tubes, firmly compacting it and then seal the end with a toothpick.

For Salsa:

1. Preheat your oven to 200C. Place your diced tomatoes onto a tray, drizzle with a little oil and roast until tender and slightly collapsing.

2. Heat the oil in a frying pan and cook your onion, garlic and chilli until soft. Stir in tomatoes and olives. Season. I also added a little parsley and lemon juice for flavour but thats up to your tastes.

Cooking the Squid:
1. Rub squid all over with oil and season. Meanwhile heat your pan to a very high heat. Add the squid and cook for about 5 minutes, turning so that all sides are cooked through (you can tell that its cooked when it turns from translucent to a white colour). Ensure that you don’t overcook the squid. I found it hard to get the ends to cook as they couldn’t touch the pan due to the toothpicks. To overcome this, remove the toothpicks right at the end of cooking (by now the rice should be cooked and hold in place) and then tilt the ends so that they touch the pan and cook.
2. When serving, make thick cuts in each squid tube so that you can see stuffing, without cutting all the way through. Lay onto plate on top of the salsa

Enjoy!!Image

 

 

Element 6 Cafe

ImageAs a kid, I never really stuck to the whole “3-meals-a-day” thing but sort of spent my days grazing away as I pleased. As I got a bit older and discovered the concept of “brunch” I felt excited at the prospect of having another reason to keep eating away. Nowadays though (and as my trusty metabolism has started to slow down a bit!) I tend to think of brunch as a great opportunity to catch up with friends and family on the weekends over a lovely cup of coffee and a plate of something delicious involving eggs. For me, the best sorts of places are those hidden gems; little local cafes that serve up beautiful homely food at a recent price. The service is friendly and laid back and the decor is warm and inviting. Sadly though, if asked for a local venue that fits this bill I probably wouldn’t be able to think of one. I mean, its not that my immediate local area in Sydney doesn’t have something to cater to this need, but more that I personally am not aware of any such places. Instead, I often venture to places in Rozelle or Alexandria, areas that have sort of made a name for themselves as Sunday brunch venues. Luckily for me though, a friend of mine recommended a fantastic little place thats super close and absolutely stunning, Element 6 at West Ryde.  

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The cafe itself is located amongst an odd collection of old corner and specialty stores on the slightly less pleasant (visually) side of the train station but don’t let that put you off. When you arrive, your greeted by some of the friendliest group of staff I have ever encountered! Literally nothing seems to be too much to ask of them and they somehow always manage to find you a table. The decor is a little unusual, with a collection of random artefacts around the walls but I think they were very much going for an eclectic artsy feel. My mum comments that its a bit like they’ve furnished the cafe with bits and bobs that they found in the op shop two doors down and I’d have to say that I tend to agree with her. That being said, I didn’t really mind that “look”, its comfortable and an inviting.

Taking a look at the menu, I really struggled to decide what to choose because there were so many delicious sounding options. In the end I went for the Moroccan Spiced baked Eggs with haloumi cheese and chickpeas and wow I wasn’t dissapointed. I was presented with a huge moroccan ceramic dish filled with two perfectly cooked eggs (runny in the centre) baked in a rich tomato sauce throughout which were loads of chickpeas and capsicum. On top were two lovely pieces of crisp haloumi cheese, which added a perfect level of saltiness and a fantastic spice blend similar to a dukkah! Every mouthful was heaven! to soak up all the goodness, a soft Egyptian bread was baked and placed on the side of the board. Now I don’t often eat bread but when I do its only if I know its a good one and wow was this bread good! So soft and fluffy and just perfect in every way! I was stuck in a weird position of not wanting it to end but being super full so in the end…i ate it all! To wash it all down I had the HoneyBee Smoothy which was a rich and thick combination of fresh banana, yogurt, honey and cinnamon! You can’t go wrong with that combination!

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My sister also ordered the N6 Eggs which included two huge pieces of organic sourdough bread topped with a mound of buttery, garlicy mushrooms, haloumi cheese, spinach, roast tomato and two perfectly poached eggs! Another divine dish, which I can safely support, considering I had it a couple of days later when we returned! My mum also commented on the coffee, which was nice and hot and very flavoursome!

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Overall, i would highly recommend a visit to this local favourite! A friend of mine eats there weekly and can not stop raving about it! Next time I think the french toast with mascarpone, seasonal poached fruit and pistachio praline will need a definite look in, I mean how can you resist that!! Yum Yum!!