Let’s skip eggs this hot morning and go straight for the coffee with ice cream ;) • Deep Fried Plantain Bananas with Soft Vanilla Ice-Cream drizzled in Chocolate • accompanied by your choice of Hot or Cold Vietnamese slow drip Coffee •
Time to celebrate the most important day of the year, National Ice Cream Day! 😋 My love for ice cream comes in many shapes and forms...scoops, soft serve, paletas, rolled, custard, sandwiches, sundaes, gelato, mochi, cake, bars, and the list goes on and on, it’s unconditional. 🤤🍦🍨🍧 #nationalicecreamday
So Kirins near to Cannon Street for a friends birthday recently. While the food I ordered was great I can say the service, really was not, especially when we arrived. However there were waiters who I could say actually knew how to tend to customers. Don’t know whether I would go back, I like to enjoy my dining experience as soon as I enter a restaurant to when I leave.
Are you just a little prepped for the week ahead?? This doesn’t mean you need to do a full week of meal prep, but having a plan for the next day or so can really beneficial to be ahead of the game! If you’ve thought through tomorrow, it’s one less decision you have to make that will eat into your willpower tomorrow. My super easy salmon fishcake 🐟 recipe (and others) are up on my private Facebook group - ‘Nutrition nonsense stripped - healthy diet healthy mind’. Come join!
It was slim pickings in my fridge today so I threw this together super quick to use up the last of my produce before going grocery shopping! ••••
Arugula, @hilaryseatwell apple maple veggie sausage, roasted carrots, cherries, pesto, sprinkled with seeds
Vietnamese coffee, chocolate, wattleseed, coconut.
Chocolate and coffee mousse, a crumb made from dehydrated chocolate and wattleseed cake, coffee honeycomb, cocoa nibs and puffed rice. Topped with condensed milk ice cream, young coconut granita and a dusting of coffee from Vietnam. Vietnamese coffee has such a unique aroma which gives this dessert a distinct flavour.
Beautiful confetti coriander in today from @spurrellforaging !!
If it wasn’t for @chefmattstone ‘s post the other day I would have probably sent it back. Little do I know it’s natural that coriander changes colour when they begin to seed.
Sunda _ is not a BBQ restaurant, but over half of the menu revolves around smoke, wok hei and cooking over fire.
When you walk through South East Asia you can’t help but notice the majority of the heat source used in street vendors is charcoal. You’ll see aunties cooking directly over open fires and you’ll even see people using pans and woks over charcoal as the heat source.
For me, the flavour of marinades being charred over fire really brings a feeling of nostalgia and it’s a flavour I love!
Many of the dishes on our menu are inspired by my childhood but also from my travels through South East Asia.
Indonesians have pepes, Malaysians have otak-otak, Thai’s have hor mok and the Vietnamese have Banh bot lok.
The similarities of these dishes is a seafood based paste steamed or grilled in banana leaf to create a custard, mousse or cake, usually eaten as a snack with steamed rice.
Our take at Sunda _ is a spanner crab curry parfait with topped with picked crab meat, finger lime, chilli threads, sweet fish sauce and coriander. We serve it with puffed jasmine rice crackers.
Fremantle octopus, oil blanched then to be braised in a crustacean and tomato stock.
It’s then finished over charcoal and served with lemongrass sambal, bush tomato and fish sauce pickled onions.
The end product of our Bika Ambon cake. The cake itself is yeast fermented coconut milk infused with pandan, kaffir lime leaf, lemongrass and palm sugar. Served with banana custard, salted nougatine, pandan ice cream.
A variation of the soup ‘Buddha jumps over the wall’. In the bowl there’s braised abalone, seared scallop, conpoy, corn fed chicken, shiitake mushroom, iberico jamon, bamboo pith, wakame and goji berry. A double boiled soup is poured at the table which is a stock made of chicken, ham, dried prawns, scallops and a long list of spices and medicinal ingredients. The soup stock took a total of 32 hours to prepare.