Japan Komo was recommended to me by my colleague and having never really stopped by at Mitcham, even though living quite close by, I thought it was a good incentive to take a look around there. Japan Komo is quite a small restaurant on Whitehorse Road, and seemingly ever so popular.
One thing I love is a good Spicy Tuna Roll, and funnily enough there is a little Japanese Sushi store inside Woolworths Box Hill that makes a pretty darn tasty Spicy Tuna Roll. Japan Komo’s Tuna Roll isn’t as great as I expected, they use the standard store bought Asian chilli sauce as their chilli “spice” instead of their own version version like the Woolies has (Spicy Japanese Mayo). Flavour-wise the tuna tastes fresh, but again the chilli sauce is the let down.
Their Sukiyaki Beef Bento comes with a generous serving of beef, rice, small sushi and croquettes with a side of salad and miso soup. The beef is cooked well, and the seasoning is balanced.
I’ve mentioned the fantastic Japanese curry at Momotaro Rahmen in Richmond, and this Japanese Beef Curry is quite different to the one at Momotaro. The curry here is quite watery, and I haven’t often come across a Japanese curry that isn’t even a bit thick. Flavour is there, but I found it a slightly strange and the beef a tad tough.
Japan Komo is run by Japanese (or at least cooked by Japanese) but unfortunately I found my dining experience here a disappointment. Although the food here isn’t bad by any means, there are Japanese restaurants around these parts of town that I’d prefer to go to instead (Irodori House in Box Hill or even the slightly pricey Miku in Doncaster). Maybe their other sushi rolls and sashimi are fantastic, as the reviews here are definitely overwhelmingly positive.
497 Whitehorse Road
Mitcham VIC 3132
Kneading bread or dough is very relaxing for me so I was very happy to try out this recipe from BBC GoodFood which looked very simple to make (Spoiler alert: it was) and yet so appealing with its use of wholemeal flour and mixed seeds to give it a bit of a bite inside. The smell of freshly baked bread is just simply amazing for breakfast, take a look at the recipe below.
500g strong wholemeal flour
7g sachet fast-action dried yeast
2 tsp bread improver (Optional)
1 tsp salt
up to 350ml warm water
100g mixed seeds (I used a mix of pepitas, sunflower seeds and pine nuts)
50g walnut pieces
a little sunflower oil, for greasing
1. Make the dough with the flour, yeast, salt (and bread improved if wanted) by tipping the flour, yeast and salt into a large bowl and making a well in the middle.
2. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough (add a splash more water if necessary)
3. Tip the dough onto a lightly floured surface and start adding most of the seeds and all the walnuts as you knead. Knead for at least 10 mins until smooth and elastic (Can also be done in a tabletop mixer with a dough hook but why skip all that fun)
4. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
5. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Shape the dough into a large round and roll the round in the remaining seeds, then lift the bread into a tray to prove for about 30 mins until doubled in size. (I left mine overnight to bake fresh in the morning)
6. Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely.
The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
This bread was very easy to make, with just a small amount of waiting time for it to rise. The bread comes out soft inside but still crunchy with the pine nuts, pepitas and sunflower seeds. The fresh crust was also stunning and if you prefer the slices to be a bit more crunchy, just lightly toast it and then butter it and that’s basically all you need for a fantastic slice of bread. One word. Yum.
I’ve previously dined at Third Wave Cafe in Prahran (just off Commercial Road x Chapel St) and tried their breakfast/lunch menu which you can check out here and I was thoroughly impressed by their dishes. Third Wave Cafe have generously invited my friend and I to try their dinner menu where their specialty is slow cooked, smoked meats and fish American BBQ style. Although their BBQ meats may be the attraction for some, they also have a Paleo menu and even dishes such as burgers and quesadillas to try. So for those that have tried Third Wave’s breakfast and lunch menu, it provides a small window into BBQ dishes but only when dining here in the evening will you find their expanded Slow Smoked BBQ menu.
We ordered the Pork Ribs (450g/Half Rack), which were absolutely delicious. The pork is tender, easy to slice off the bone and cooked to perfection with just the right amount of BBQ flavour. Served with the Pork Ribs, are two different BBQ sauces, the Spicy BBQ sauce and Apple Bourbon sauce, both having their subtle flavours that match the barbecued ribs. I love the spicy BBQ sauce in particular, as it’s smokey yet not overpowering and the spiciness gives the ribs a little kick but even then you could go without any of the sauces as the ribs are seasoned beautifully with the tastes of southern American cuisine.
Third Wave’s Chicken (Medium Plate) was also fantastic and it really isn’t a surprise anymore that the food here is a step above. From their menu’s explanation, it details that the chicken is marinated overnight and smoked using Maple wood for many hours. The chicken is moist, and the aroma of the smoked chicken is salivating. Often Chicken that is barbecued is tough and dry, and I find it very difficult to cook well but here they have done the chicken justice. The chicken here, like the pork ribs above is served with two different BBQ sauces which I believe one was the spicy BBQ sauce.
For sides we ordered the Confit Kipfler Potatoes (Medium Plate) which are Kipfler potatoes confit in duck fat and seasoned with salt and rosemary. The potatoes were crispy and the subtle seasoning of rosemary is all you ever need, but the one downside was the liberal use of salt.
Having a crispy theme going on with the sides, we ordered the Crispy Coleslaw that is a mix of apples, carrots, cabbage and with Third Wave’s own coleslaw dressing. There are hints of richness from the mayonnaise that is cut through by the slight bitterness to the cabbage and a hint of tang. It isn’t something I would order often but it does at least provide some lightness to your overall meal.
Third Wave Cafe’s serves delicious dishes throughout the entire day, so it’s no wonder people come back for more and I definitely will keep coming back. One of the highlights in both their dinner and lunch menus is their smoked meats and BBQ dishes. Their Texan Fry Up and the Pork Ribs here are my personal favourites but with an interesting variety on their menu, there is room for some competition. I sincerely do recommend trying their menu at least once, tasty BBQ dishes breakfast, lunch and dinner and with friendly service, I don’t think there is much else you could ask for.
Opening Hours (correct as at 4 July 2014)
Monday to Tuesday – 8am to 4pm
Wednesday to Sunday – 8am to 10pm
T: 03 9510 2991
M: 04 1255 0854
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