Honey

Three Williams

Duck Narnie

(peking duck, cucumber, shallots, fried onion, coriander, cabbage, orange hoisin)

★★★★☆

Wild Mushrooms

(lemon and garlic sautéed with wild mushrooms, mushroom and goats curd tapenade, fried egg, hazelnuts, truffle oil, parsley, sourdough)

★★★★☆

Golden Gaytime French Toast

(crunchy brioche french toast, vanilla ice cream rolled in a chocolate cookie crumb, chocolate crisps, fresh strawberry, toffee sauce)

★★★★☆

Splice Shake

(orange, apple and coconut blended with ice cream)

★★★☆☆

Banana smoothie with native honey, macadamia and wattleseed crumb

★★★★☆

Super Smoothie

(kale, apricot, apple, linseed, sunflower, almond, banana, ginger, cinnamon)

★★☆☆☆

Overall:

Terrific food, friendly service, minimalistic decor. There are often queues for this popular place during the weekend so we decided to visit on a weekday and were seated straightaway. It’s a place that’s definitely worthy of a return visit.

Three Williams

613A Elizabeth St, Redfern, NSW

(02) 9698 1111

http://threewilliamscafe.com/

Ricotta Hotcakes with Banana and Honey

Original recipe from Taste.com.au, however I tweaked it slightly.

Ingredients:

1 cup self-raising flour
1 teaspoon bicarb of soda
Pinch of salt
2 tablespoons sugar
130g fresh ricotta
1 cup milk
1 egg, beaten
25g unsalted butter, melted
1/2 a lemon rind, grated
Olive oil
Sliced bananas and honey, to serve

Method:

1. Sift the flour, bicarb and salt into a bowl and stir in sugar. In a separate bowl, combine the ricotta, milk, egg, melted butter, and lemon rind, beating well until smooth. Gradually whisk this into the dry ingredients to form a smooth batter.

2. Heat oil in a non-stick frying pan and pour in batter to form hotcakes. Cook over medium heat until bubbles appear over the surface and then flip over and cook until both sides are golden brown.

3. Serve hot with banana slices and a drizzle of honey.

Overall:

These hotcakes were so good that the banana and honey were not really needed. Each hotcake was soft and fluffy with slightly crispy edges. The fresh ricotta gave some subtle creaminess and the lemon rind added some zesty freshness. Another quick and easy recipe.

Kong BBQ

Smoked Brisket with Ssamjang and Kimchi Bun

★★★★☆

Spicy Pork Belly with Pickled Cucumber and Kong Crazy Horse Chilli Bun

★★★☆☆

Korean Fried Wings with Honey, Garlic and Sesame

Super sticky, super sweet

★★☆☆☆

BBQ Corn with Chilli Salt and Miso Butter

★★☆☆☆

Kong Bossam BBQ Tray – Pulled Chicken and Pork, Pork Belly and Beef Brisket, Pickled Kimchi, Walnut Ssamjang and Lettuce

★★☆☆☆

Teriyaki Roast Ora King Salmon, Wok Fried Broccoli and Tomato Roti Roll

★★★☆☆

Pulled Pork with Slaw, Kimchi and Burnt Chilli Mayo Roti Roll

★★☆☆☆

Overall:

We came on a late Sunday afternoon (to avoid the queues) and were immediately seated. The place was bright and open with the kitchen being in plain view from the dining area, and the service was very efficient. The ‘Chin Chin’ cookbooks that were neatly lined up along one of the shelves remind you that Chris Lucas (the brains behind this place) is also the brains behind other restaurants such as Chin Chin on Flinders Lane and Baby pizzeria in Richmond.

The fusion of American, Korean and Japanese flavours create a very unique menu here at Kong BBQ. So if you are a fan of Asian fusion cuisine, this place is definitely for you.

Kong BBQ

599 Church St, Richmond, VIC

(03) 94271307

https://www.kongbbq.com.au/