Polenta

Zinc Restaurant and Lounge Bar

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Prosciutto and Sage Wrapped Chicken Supreme

(semi dried tomato scented baked polenta, sauteed medley of cherry tomato, kalamata olives, capsicum, roasted garlic, balsamic and thyme jus)

★★★☆☆

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Honey and Seeded Mustard Coated Pork Tenderloin

(braised fruity red cabbage, charred peach chutney, truffle scented cream braised potato, pink peppercorn and lemon espagnole)

★★★☆☆

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Beer battered Fresh Market Fish

(potato chips, summer salad with rock melon, lemon and remoulade sauce)

★★★☆☆

Overall:

Lovely food, service and atmosphere.

Zinc Restaurant and Lounge Bar

53-61 Macrossan St, Port Douglas, QLD

(07) 4099 6260

http://www.zincportdouglas.com/

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Breakfast Thieves

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Spanish Gypsy Dance

Spanish morcilla (black pudding) served with crisp rosemary and parmesan polenta bars, Chilean pebre (salsa), cherry tomatoes, pickles, basil oil and perfectly poached eggs

★★★☆☆

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The Legend

Spicy baked eggs with spinach hot chorizo, mushrooms, green peas, sweet corn and feta served with herbed garlic bread

★★★☆☆

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Leprechaun

Crisp fried sweet corn fritters on puree of chipotle and grilled corn, pickled beetroot, yuzu-avocado mousse and perfectly poached eggs

★★★☆☆

Overall:

There were so many things I liked about Breakfast Thieves: the captivating menu, the well presented food, the charming decor and the efficient service (although our food did come out before our coffees which was a bit unusual). This place is definitely worth visiting.

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Breakfast Thieves

Shop1, 420 Gore St, Fitzroy, VIC

(03) 9416 4884

http://www.breakfastthieves.com.au/

Breakfast Thieves Menu, Reviews, Photos, Location and Info - Zomato

Chicken Cacciatore with Double Corn Polenta

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Ingredients:

Chicken

  • 4 chicken breast fillets, cut into thirds
  • salt
  • pepper
  • 1/2 cup plain flour
  • olive oil
  • 1 large red capsicum, chopped
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 can diced tomatoes with juice
  • 1 cup chicken stock
  • 2 teaspoons dried oregano leaves
  • fresh basil leaves

Polenta

  • cups milk
  • 1 cup water
  • cups fresh or frozen corn kernels
  • 1 cup quick-cooking polenta
  • 1/2 cup grated parmesan cheese

Method:

1. Sprinkle chicken pieces with 1 teaspoon of salt and 1 teaspoon of pepper. Mix thoroughly.

2. Lightly coat the chicken with plain flour.

3. In a large pan heat the oil, add the chicken and cook until golden brown. Set aside the chicken.

4. Heat more oil in the pan and add the capsicum, onion and garlic. Saute over medium heat until the onion is soft.

5. Add the tomatoes, chicken stock and oregano and bring to a boil.

6. Return the chicken to the pan and turn them to coat in the sauce. Season with salt and pepper to taste. Bring the sauce to a simmer.

7. Meanwhile, prepare the polenta. In a medium saucepan, bring milk, water, and fresh or frozen corn kernels to a boil.

8. Gradually add polenta, stirring constantly until incorporated. Reduce heat to medium-low and simmer until thickened. If polenta is too thick, add more water.

9. Remove from heat and stir in parmesan cheese.

10. Serve polenta on plates with the chicken and sauce. Sprinkle with basil and serve.

 

Overall:

Simple to make and super delicious!

Brother Burger and the Marvellous Brew

413 Brunswick St, Fitzroy 9419 0088

 

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 Croquettes

Light crispy shells with soft creamy centres of spiced potato, corn kernels, polenta and cheese,

served with their fiery house made chilli jam

= ★★★

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 Butterscotch milkshake

Sweet, creamy, buttery. Happiness in a tall milkshake cup.

= ★★★★

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Oh, Brother (double 100% Wagyu beef patty, double cheese, jalapenos, lettuce, American mustard, ketchup, pickled onion)

= ★★★

The Plain (100% Wagyu beef patty, lettuce, pickles, mustard mayo, ketchup)

= ★★★

Fat Chips served with house made mustard mayo and ketchup

= ★★

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The burgers here were without a doubt mouthwateringly delicious! The soft juicy Wagyu patties were cooked to a perfect medium,  the homemade sauces and pickles were delicious and the burger buns (which are baked in-house daily) were nicely toasted. Everything simply tasted fresh and amazing. I wasn’t surprised to discover that the beef that they use is hormone, growth promotant and GMO free, and that free range chicken and eggs are used. Alcoholic milkshakes can also be found on the menu here, with each milkshake having a double shot of booze (eg. chocolate house-made marshmallow vodka milkshake). Service was quick and friendly, atmosphere was very casual, and takeaway orders receive a 10% discount.

 

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Blueberry Cornbread Muffins

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Recipe from: Joy of Baking.com 

  • 1 cup plain flour
  • 1 cup cornmeal
  • 1/2 cup sugar (I used brown sugar so that the muffins would be more moist)
  • 3 tsp baking powder
  • zest of one lemon
  • 1 cup blueberries
  • 1 large egg
  • 1 cup milk
  • 1/4 cup corn, vegetable or canola oil

Method:

1. Preheat oven to 200°C

2. In a large bowl combine the flour, cornmeal, sugar, baking powder, salt and lemon zest. Gently stir in the blueberries

3. In another bowl whisk together the egg, milk and oil

4. Combine the wet and dry ingredients and stir just until the ingredients are combined (over mixing will result in tough muffins)

5. Spoon mixture into a greased muffin tray and bake for 20 minutes (or until cooked through when tested with a skewer)

 

Overall:

These muffins were like nothing I had ever tasted before. The crunchy texture and subtle corn flavour combined with the blueberries and fresh lemon zest resulted in lovely muffins that are great to snack on.

Merchants Guild

680 Centre Rd, Bentleigh East 9579 0734

 

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Soy latte

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Pumpkin, feta and harissa polenta biscuit, free range poached eggs and za’atar

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Shortcut bacon with an avocado and charred corn salsa on sourdough with poached eggs and jalapeño pesto

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Doughnut french toast with vanilla mascarpone, peaches, berries and pistachios

 

Thoughts:

Soy latte – strong with a rich aroma = Good

Polenta biscuit – this polenta biscuit was fantastic as it was full of flavour, crisp on the outside, and soft and delicious on the inside. The eggs were nicely poached and the herbaceous za’atar added an interesting element to the dish = Excellent

Bacon, avocado, eggs – ordinary bacon, tasty avocado and corn salsa, terrific jalapeño pesto (it gave the sourdough a nice little kick) = Good

Doughnut french toast – delicious! My only grievance with this dish was the small portion size = Good

 

Overall:

A delightful gem of a place where the service, atmosphere and food is great. It’s comforting to know that there are terrific brunch places like this south side of Melbourne. I’m looking forward to my next visit.

 

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