Garlic

Micheli’s Wood Fire Pizza & Pasta

21-25 Heatherdale Rd, Ringwood 9873 7079

Prosciutto Wood Fire Pizza

(garlic and herb base, fresh fior di latte cheese, fresh rocket, prosciutto crudo, olive oil, grana parmesan)

Generous toppings (especially the prosciutto!) served on a delicious garlic and herb base

★★★

Spaghetti Marinara

(selection of seafood pan fried in garlic oil in Napoli sauce)

Well cooked spaghetti, watery sauce

★★

Overall:

Great pizza, speedy service, simple and relaxed atmosphere.

Afghan Salang Restaurant

343 Lonsdale St Dandenong, 8774 6778

Bolani

Kebabs

Afghan bread and salad

Burani bonjon

Mosh palow

Chicken korma

Jalebi

Thoughts:

Bolani – thin traditional flatbread layered with pumpkin or potato, capsicum, onion, coriander, garlic and herbs, served with a garlic infused yogurt dip. The potato bolani was good but the pumpkin one was even better! = Excellent

Kebabs – tender pieces of deliciously smoky charcoal cooked chicken and lamb, served with a fresh chunky dip made from parsley, coriander, jalapeños, 5 types of capsicum, celery and vinegar = Good

Afghan bread and salad – comes with the kebabs. The afghan bread is plentiful and freshly baked while the salad is just a regular salad = Not bad

Burani bonjon – golden fried eggplant topped with garlic yogurt and spice = Good

Mosh palow – brown rice and beans. Recommended by our waiter, this dish was very tasty = Good

Chicken korma – not as heavy as an Indian chicken korma, this chicken stew was filled with a interesting blend of spices = Not bad

Jalebi – deep fried dough soaked in sugar syrup = Not bad

Overall:

The food is freshly made and is actually quite healthy as they do not use coconut milk, cream or cooking wine. Service is friendly and attentive while the atmosphere was dim and average.

Bent Espresso

2/385 Centre Rd, Bentleigh 9557 1339

Beetroot relish, avocado and goats cheese on toasted sourdough with poached eggs and dukkah

Sautéed garlic mushrooms, spinach and goats cheese on toasted sourdough with poached eggs and dukkah

Potato and herb cake topped with smoked salmon, asparagus, poached eggs, soft herbs and horseradish cream

Thoughts:

Beetroot relish – the combination of the sweet beetroot, the salty goats cheese and the creamy avocado made this dish quite enjoyable = Good

Sauteed garlic mushrooms – the fresh, buttery, garlic infused mushrooms were fantastic! The sourdough was a little bit over toasted but everything else on the plate was delicious = Excellent

Potato and herb cake – the potato cake itself was crispy and full of flavour while the horseradish cream added a mildly pungent element to the dish = Good

Overall:

I can’t imagine what this place would be like when it gets busy as they do not have a waiting list of any sort here. You simply loiter around and hope that the staff know who arrived first, or that the people who arrive after you follow the honour system and don’t jump the queue. The place itself is very small, with a funky huge mural along the back wall and bright red retro style chairs and tables. The staff are friendly and efficient, while the food here is delightful (perfectly poached eggs and all). On a side note, they do not have a toilet here so you have to use the public toilets located outside near Bentleigh Station (which were apparently revolting).

Agnolotti with beef sausage and spinach in a spicy tomato sauce

Recipe:

Pasta of your choice
800g can diced tomatoes
2 cloves of garlic, finely chopped
3 fried sausages (sliced)
200g of spinach
Basil leaves (shredded) or dried basil
Chilli flakes
Salt and pepper
Parmesan cheese to serve

Place tomatoes, garlic, sausages, basil and chilli flakes in a saucepan and bring to the boil. Add the spinach and allow to simmer for 15 minutes, stirring occasionally, until the sauce thickens. Season to taste with salt and pepper.
Meanwhile, cook your pasta according to packet instructions. Drain well, and serve with the sauce. Sprinkle on some parmesan cheese.

Overall:

Quick and easy. The more chilli you add, the better!