Weird combo. ????

Nitrolab in Glen Waverley is conveniently located close to Glen Waverley station, but further down from the crowds from Century City Walk and the majority of the eateries on Kingsway. It’s not a particularly big shop, but I guess it serves the market well. Like N2, they have a selection of nitrogen made ice-creams and sorbets with interesting toppings in a cone or cup. They also offer Belgian waffles, shakes and sweet and savoury crepes if you’re so inclined.

Whatever compelled me to get this combination of Raspberry sorbet, cookie crumb and Nutella, I have no clue but it is an interesting idea. Though, taste wise it isn’t something I’d go back for. The sweetness of a sorbet, not sour enough to balance the rich and sugar filled Nutella. The Nutella and cookie crumb works together I admit. Next time, I’ll probably go for something less adventurous.

Last words
With Dessert Story, YOMG, Pierre Song and Yo-get-it, it’s a competitive market but I’m happy to get my ice-cream fix one way or another when I’m there.

Nitro Lab Menu, Reviews, Photos, Location and Info - Zomato

Nitro Lab Glen Waverley
Shop T2 A
39 Kingsway
Glen Waverley VIC 3150

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Nine Taiwanese Dessert House located on Swanston St is similar to Dessert Story, serving a variety of ice-y sweet treats and Bubble Tea drinks. What I love about Dessert Story is their ice machine for some of their “snow” menu options, has this delicious slightly sweet and milky shaved ice. This dessert house also has the same but is it as good?

Their Green Tea Snow Ice, comes with red bean, jasmine jelly, taro and sweet potato balls topped with a scoop of green tea ice cream. It’s decorated with this green syrup of sorts. The snow ice here isn’t too bad, it lacks the same creaminess that the Dessert Story ones have. It’s also very sweet all over, with this sort of odd fake taste to it. The jasmine jelly is nice though, and is the reason why I tried making Ooolong Tea Jelly, not too sweet but with this subtle tea flavour to it.

I liked their Taro Bubble Tea though, but the one they gave us was warm because they just cooked the taro so that was a bit disappointing. At least it’s real taro!

Last words

Maybe their other dessert options are better? First impressions weren’t too great, I might come back again but for now I’d still go to Dessert Story if I had the choice.

Nine Taiwanese Dessert House Menu, Reviews, Photos, Location and Info - Zomato

Nine Taiwanese Dessert House
268 Swanston Street
Melbourne VIC 3000

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I had a bowl of egg whites left over from a previous recipe and was trying to think of something I could use it for. Here I found a macaroon recipe from A Dash of Sass that has an amazing moistness to it, and yet retains that balance of crunchy exterior, and nuttiness with that lovely coconut aroma. I opted out of drizzling chocolate on top as I felt that this could stand on its own, but if you wanted to decorate it with chocolate please follow the link to the original recipe.

Coconut Almond Macaroons (from A Dash of Sass)
Makes: 24 cookies
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients
3 cups sweetened flaked coconut (225g)
100g slivered almonds
1/2 cup sweetened condensed milk (120ml)
1 tsp vanilla extract
2 egg whites
1/8 tsp salt

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Method
1. Preheat oven to 180°C.

2. Place the sweetened flaked coconut and almonds on separate lined baking trays and bake until lightly toasted. Stirring frequently so that it toasts evenly for around 12 minutes. Leave oven on after removing the toasted coconut and almonds.

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3. Chop the almonds and set aside.

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4. Combine the condensed milk and vanilla extract in a large bowl.

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5. Mix in the coconut and almonds until well mixed.

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6. Using an electric mixer, beat egg whites and salt until stiff but not dry.

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7. Gently fold egg whites into coconut mixture.

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7. Drop batter onto baking paper using rounded tablespoon. You can also shape it with your hands if you like your macaroons more even in shape.

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8. Bake until macaroons for around 14 minutes or until they just turn golden brown around the edges and then leave to cool.

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Coconut Almond Macaroons
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These crunchy little things are deliciously moist and has an incredible coco-nutty aroma to it.
Servings Prep Time
24cookies 10minutes
Cook Time
30minutes
Servings Prep Time
24cookies 10minutes
Cook Time
30minutes
Coconut Almond Macaroons
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You:
Rate this recipe!
These crunchy little things are deliciously moist and has an incredible coco-nutty aroma to it.
Servings Prep Time
24cookies 10minutes
Cook Time
30minutes
Servings Prep Time
24cookies 10minutes
Cook Time
30minutes
Ingredients
  • 225g Sweetened Flaked Coconut
  • 100g Slivered Almonds
  • 120ml Sweetened Condensed Milk
  • 1tsp Vanilla Extract
  • 2 Egg Whites
  • 1/8tsp Salt
Servings: cookies
Units:
Instructions
  1. Preheat oven to 180°C.
  2. Place the sweetened flaked coconut and almonds on separate lined baking trays and bake until lightly toasted. Stirring frequently so that it toasts evenly for around 12 minutes. Leave oven on after removing the toasted coconut and almonds.
  3. Chop the almonds and set aside.
  4. Combine the condensed milk and vanilla extract in a large bowl.
  5. Mix in the coconut and almonds until well mixed.
  6. Using an electric mixer, beat egg whites and salt until stiff but not dry.
  7. Gently fold egg whites into coconut mixture.
  8. Drop batter onto baking paper using rounded tablespoon. You can also shape it with your hands if you like your macaroons more even in shape.
  9. Bake until macaroons for around 14 minutes or until they just turn golden brown around the edges and then leave to cool.
Recipe Notes

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  • If the mixture looks too wet, just add a bit more toasted coconut flakes until it comes out with the consistency you like.
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Meat in the Middle on Kingsway in Glen Waverley offers an selection of souvlaki dishes and burgers. It’s a cute little place, that is buzzing in the evenings.  You can order your souvlaki in a wrap, or open platter and all their menu items have interesting names to go with them.

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The Kingsway, is their fusion souvlaki with a side of chillies to eat with your pork gyro and pita bread.  It’s a very filling meal, and I love the freshness of the Apple slaw, which I didn’t find to be too rich in dressing.

Last words

Tasty dishes and decently priced. I’ll be baaack!

Meat in the Middle Menu, Reviews, Photos, Location and Info - Zomato

Meat in the Middle
86 Kingsway
Glen Waverley VIC 3150

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One of my favourite cupcakes is the Red Velvet Cupcakes with Mascarpone frosting. What I love about the cake is how moist it is because of the lack of butter which is replaced by vegetable oil, yoghurt and vinegar. Being a fan of all things green tea, I thought about using that recipe here and it came out really well might I add! The Red Bean Buttercream Frosting was adapted from Cupcake Project and I do recommend try making your own Red Bean paste unless you can find a really authentic red bean paste. The ones I could find in Melbourne, all had loads of sugar and other ingredients instead of red beans and the frosting won’t be as flavoursome.

Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting (Frosting adapted from CupcakeProject.com)

Serves: 24 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients
Matcha Green Tea Cupcakes
2 eggs
180g caster sugar
375ml vegetable oil
250ml plain yoghurt
1 tsp vinegar (5 ml)
315g plain flour
15g green tea powder
1 tsp baking soda
1 tsp salt

Red Bean Buttercream Frosting
115g unsalted butter, room temperature
240g red bean paste, smooth
1/4 tsp salt
75g icing sugar

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Method
Matcha Green Tea Cupcakes
1. Preheat oven to 180°C.

2. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.

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3. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.

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4. Add in sifted ingredients to the food processor and blend until just incorporated.

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5. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.

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Red Bean Buttercream Frosting
1. Mix the butter until light and fluffy.

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2. Add in the red bean paste and beat until smooth.

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3. Mix in salt and sifted icing sugar until combined.

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4. Pipe onto cooled cupcakes.

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Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
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Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Matcha Green Tea Cupcakes with Red Bean Buttercream Frosting
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  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Aromatic green tea cupcakes with the delicious pairing with red bean frosting.
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Servings Prep Time
24cupcakes 15minutes
Cook Time
40minutes
Ingredients
Matcha Green Tea Cupcakes
  • 2 Eggs
  • 180g Caster Sugar
  • 375ml Vegetable Oil
  • 250ml Plain Yoghurt
  • 1tsp Vinegar
  • 315g Plain Flour
  • 15g Green Tea Powder
  • 1tsp Baking Soda
  • 1tsp Salt
Red Bean Buttercream Frosting
  • 115g Unsalted ButterRoom Temperature
  • 240g Red Bean PasteSmooth
  • 1/4tsp Salt
  • 75g Icing Sugar
Servings: cupcakes
Units:
Instructions
Matcha Green Tea Cupcakes
  1. Preheat oven to 180°C.
  1. In a food processor, mix the eggs with the caster sugar, vegetable oil, plain yoghurt, and vinegar.
  2. Sift plain flour, green tea powder, baking soda and salt in a separate bowl.
  3. Add in sifted ingredients to the food processor and blend until just incorporated.
  4. Place cupcake papers into a muffin pan, divide the batter in the cupcake papers, pour only halfway so batter doesn’t overflow, and bake, rotating half way through, for 25 to 30 minutes. Remove and let cool.
Red Bean Buttercream Frosting
  1. Mix the butter until light and fluffy.
  2. Add in the red bean paste and beat until smooth.
  3. Mix in salt and sifted icing sugar until combined.
  4. Pipe onto cooled cupcakes.
Recipe Notes

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