Sun Moth Canteen & Bar




Fried bread, green olives, lemon, chilli, garlic and percorino

These crunchy little morsels were very addictive.



Duck liver parfait, salted figs and candied walnuts

Solid parfait that initially refused to come out of the jar but ended up being quite tasty.



Sweet corn and chicken soup with buttermilk dumplings, spring onions and greens

A light Asian style soup with gnocchi-like dumplings.



Mushroom, olive and barley risotto

This hearty risotto was perfectly cooked and had a delightfully rich mushroom flavour.



Enjoyable food, chillaxed atmosphere, clean and simple decor. A great place to unwind.

Sun Moth Canteen & Bar

28 Niagara Lane, Melbourne

9602 4554

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*Disclaimer: I dined as a guest of Sun Moth Canteen & Bar and the team at Zomato. 

Base Camp Northcote


Onion Bhaji

Crispy fried onion rings served with sweet tamarind chutney



Butter Chicken

Tandoori roasted chicken tikka cooked in a rich tomato butter cream sauce



Cheese and Garlic Naan

We couldn’t decide whether to get the cheese naan or the garlic naan, so our waitress suggested that we get both. It was a great choice as this naan was simply soft and delicious!



Baigan Aur Mirchi Ka Salaan

Eggplant and capsicum in a slightly piquant sesame, tomato and coconut sauce



Pilau Rice

Fragrant and delectable



The food here was certainly impressive and the portions were good, while the service was prompt and the atmosphere casual.  This place is one of the better Indian restaurants that I have been to in a while, and undoubtedly worth a visit.

Base Camp Northcote

102 High St, Northcote, VIC

(03) 9482 1168

Base Camp Northcote Menu, Reviews, Photos, Location and Info - Zomato

Lemon and Coriander Hummus



  • 400g can of chickpeas, drained and rinsed
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil
  • 1 tablespoon tahini
  • 4 tablespoons lemon juice
  • 1/4 – 1/2 cup water (depending on how thick you want your hummus to be)
  • small bunch of coriander, finely chopped
  • salt and pepper
  • 2 tablespoons chilli sauce (optional but recommended!)



Place all the ingredients into a food processor and blend until fully combined and smooth. Spoon into a bowl and serve.



Super tasty, super quick and super easy. ANYONE can make this.

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




Great pizza, speedy service, simple and relaxed atmosphere.


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Afghan Salang Restaurant

343 Lonsdale St Dandenong, 8774 6778







Afghan bread and salad


Burani bonjon


 Mosh palow


Chicken korma




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



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.


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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


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


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).

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Agnolotti with beef sausage and spinach in a spicy tomato sauce


  • 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
  1. 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.
  2. Meanwhile, cook your pasta according to packet instructions. Drain well, and serve with the sauce. Sprinkle on some parmesan cheese.



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