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Getting in on the Soft Serve ice cream popularity is Tsujiri on Swanston Street in the Melbourne CBD.  Tsujiri is a tea brand originating from Japan that excels in all things Matcha/Green Tea. With locations in UK, Canada and Asia, it has now opened in Australia. Tsujiri’s menu offers a wide range of Matcha and Houjicha flavoured drinks, as well as snacks such as cream puffs, swiss rolls and glutinous rice balls.

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Tsujiri’s signature sundae you can order mixed (Matcha and Vanilla), Matcha or just Vanilla and it comes with the glutinous rice ball and sweet potato ball on top, Sakura flavoured wafer, red beans and roasted rice. Tsujiri certainly doesn’t skimp on the flavour of the green tea as it’s stronger than you would have at Rice Workshop or Nene’s Chicken. I also loved the subtle floral notes of the wafer, and the roasted rice for a lovely crunchy texture. The only thing I didn’t like was the price where it’s leaning towards $10 and especially for the price.

Last words
While Tsujiri excels in green tea, its pricing is on the higher end and I question whether it’s worth it even if it’s good.

Tsujiri Menu, Reviews, Photos, Location and Info - Zomato

Tsujiri
146 Swanston Street
Melbourne VIC 3000

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I’ve always wanted to make Melting Moments (also known as Yo-yos) whenever I see them in cafes and bakeries. I love how it has this really light texture that just melts in your mouth and hence the name. Leading up to Christmas, I also wanted to make something Christmasy so adapting it slightly from the Gingerbread Cookies that I made previously along with making a few changes to the Lemon Melting Moments recipe from Taste.com.au, here is my twist on the traditionally Lemon flavoured Melting Moments.

Ginger & Orange Melting Moments (adapted from Taste.com.au) 
Makes: 20 Cookies
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Passive Time: 40 minutes

Ingredients
Ginger Cookies
260g Unsalted Butter, Softened
230g Plain Flour
90g Icing Sugar (Plus extra)
100g Custard Powder
1 1/8 tsp Mixed Spice
2 1/4 tsp Ground Ginger

Orange Buttercream Filling
60g Unsalted Butter, Softened
100g Icing Sugar
2 1/2 tsp Orange Zest, Finely Chopped
1 1/2 tbsp Orange Juice, Sieved
1/8 tsp Salt

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Method
Ginger Cookies
1. Preheat oven to 160°C and line 2 oven trays with baking paper.
2. Using an electric mixer, beat the butter until light and fluffy.

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3. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
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4. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.

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5. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.

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Orange Buttercream Filling
1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.

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2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.

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3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.

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Ginger & Orange Melting Moments
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A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ginger & Orange Melting Moments
  • 1
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  • 3
  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
A twist on the traditional Lemon Melting Moments (Yo-yos). A perfect replacement for the usual Gingerbread cookies around Christmas time, but a delicious departure from the norm all year round.
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Servings Prep Time
20Cookies 15Minutes
Cook Time Passive Time
25Minutes 40Minutes
Ingredients
Ginger Cookies
  • 260g Unsalted ButterSoftened
  • 230g Plain Flour
  • 90g Icing SugarPlus Extra
  • 100g Custard Powder
  • 1 1/8tsp Mixed Spice
  • 2 1/4tsp Ground Ginger
Orange Buttercream Filling
  • 60g Unsalted ButterSoftened
  • 100g Icing Sugar
  • 2 1/2tsp Orange ZestFinely Chopped
  • 1 1/2tbsp Orange JuiceSieved
  • 1/8tsp Unsalted Butter
Servings: Cookies
Units:
Instructions
Ginger Cookies
  1. Preheat oven to 160°C and line 2 oven trays with baking paper.
  1. Using an electric mixer, beat the butter until light and fluffy.
  2. Add in the sifted plain flour, icing sugar, custard sugar, mixed spice and ground ginger to the butter and stir to combine.
  3. Using your hands, roll a teaspoon full of the dough into balls. Then place the dough balls 3cm apart on the baking paper. Use a fork dusted in icing sugar to press gently onto the balls to flatten them.
  4. Place the trays in the oven, swapping the trays halfway through cooking, for around 15 minutes or until the cookies are just cooked through. Remove from the oven and leave to cool.
Orange Buttercream Filling
  1. Using an electric mixer, beat the butter and sifted icing sugar until light and fluffy.
  2. Add in the orange zest, orange juice and salt to the butter mixture and beat until combined. Note: If the mixture feels a bit too soft, add extra icing sugar.
  3. Pipe the buttercream onto one side half of the cookies and then sandwich together. Note: If you prefer the cookie filling to have a firmer texture, place into the fridge to harden slightly.
Recipe Notes

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  • The filling is quite soft so if you prefer a harder texture and don't want to chill the cookies after it has been piped on add more icing sugar.
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While looking for Italian restaurants in the east side of Melbourne, I came across Il Birrificio. Located on Toorak Road in Camberwell, its far away from the hustle and bustle around Camberwell Station as this little gem is actually quite close to Burwood. What Ill Birrificio does well is its Wood Fire pizzas but their pastas, starters and desserts aren’t neglected either.

Their Salsiccia & Scamorza pizza was very tasty. I loved the cheesy topping with the meat and the fresh tomato base on a thin, crisp crust.

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Il Birrificio has a few specials, on the night we dined they had the Fettuccine Gamberi which has this zingy lemon taste to it, with the fresh thyme flavour coming through.

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While an Antipasti board isn’t what I would typically order, the cold meats with the rosemary and sea salt focaccia made for a pretty good starter.

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I am not certain if they always have the Grapefruit beer on offer, but I do recommend trying it if you have not had something like this before. I loved the grapefruit flavour, and while the combination might be a bit odd on first looks it’s actually one of my favourite fruity beers.

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The Biramisu is another winner from Il Birrificio. The beer flavour comes through well, and it’s not too rich or sweet. A great twist on the classic tiramisu.

Last words
This hidden gem has fantastic Italian dishes on offer in a very chilled environment.

Il Birrificio Menu, Reviews, Photos, Location and Info - Zomato

Il Birrificio
1385 Toorak Road
Camberwell VIC 3124

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I’ve made Green Tea Matcha Cupcakes before using my favourite Red Velvet Cupcake recipe but that was using powdered green tea and I wondered how to include black tea flavour into cupcakes. So I came across this Black Tea Cupcake recipe from Pastry Affair and they looked amazing so of course, had to give it a try and they tasted fantastic. The minimal use of frosting also works in its favour because honey plus icing sugar makes for a super sweet combination already so I’m glad I reduced the sweetness of the cupcakes and icing sugar in the frosting as well.

Black Tea Cupcakes with Honey Buttercream Frosting (adapted from Pastry Affair)
Makes: 18 Cupcakes
Preparation Time: 10 minutes
Cooking Time: 55 minutes
Passive Time: 30 minutes

Ingredients
Black Tea Cupcakes
235 ml Full Cream Milk
3 tbsp Black Tea (or the contents of 3 tea bags)
55 grams Unsalted Butter, Room Temperature
140g Caster Sugar
2 Eggs, Large
70ml Vegetable Oil
1 tsp Vanilla Extract
150g Plain Flour
25g Cornstarch
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt

Honey Buttercream Frosting
110g Unsalted Butter, Room Temperature
60g Honey
125g Icing Sugar
1/4 tsp Salt
1 tbsp Full Cream Milk

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Method
Black Tea Cupcakes
1. Preheat oven to 180°C.
2. Heat the milk and tea bags in a pot over medium heat. Once it’s nearly boiling, take off the heat and allow to cool. IMG_3996-1IMG_3999-1
3. In a mixer, cream the butter and caster sugar together until light and fluffy.

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4. Add the eggs one at a time, and beat until well combined before adding the next one.

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5. Add in the vegetable oil and vanilla extract and mix until well combined.

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6. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.

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7. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.

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8. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.

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Honey Buttercream Frosting
1. In a mixer, beat the butter and honey until smooth.

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2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.

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3. Pipe the frosting onto the cooled cupcakes and serve.

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Black Tea Cupcakes with Honey Buttercream Frosting
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Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Black Tea Cupcakes with Honey Buttercream Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Lovely black tea flavour in a moist cupcake with sweet honey flavoured buttercream frosting.
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Servings Prep Time
18Cupcakes 10Minutes
Cook Time Passive Time
55Minutes 30Minutes
Ingredients
Black Tea Cupcakes
  • 235ml Full Cream Milk
  • 3tbsp Black Tea
  • 55g Unsalted ButterRoom Temperature
  • 140g Caster Sugar
  • 70ml Vegetable Oil
  • 1tsp Vanilla Extract
  • 150g Plain Flour
  • 25g Cornstarch
  • 1 1/2tsp Baking Powder
  • 1/2tsp Baking Soda
  • 1/2tsp Salt
Honey Buttercream Frosting
  • 110g Unsalted ButterRoom Temperature
  • 60g Honey
  • 125g Icing Sugar
  • 1/4tsp Salt
  • 1tbsp Full Cream Milk
Servings: Cupcakes
Units:
Instructions
Black Tea Cupcakes
  1. Preheat oven to 180°C.
  2. Heat the milk and tea bags in a pot over medium heat. Once it's nearly boiling, take off the heat and allow to cool.
  1. In a mixer, cream the butter and caster sugar together until light and fluffy.
  2. Add the eggs one at a time, and beat until well combined before adding the next one.
  3. Add in the vegetable oil and vanilla extract and mix until well combined.
  4. Add in the sifted plain flour, cornstarch, baking powder, baking soda and salt and mix until just combined.
  5. Add in the cooled tea infused milk to the cake batter, sieving out the tea leaves if preferred. Mix until the batter is smooth and combined.
  6. Line your muffin tins with baking cups and pour the batter into the cups until around 3/4 full. Bake in the oven for around 18 to 22 minutes or until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the oven and allow to cool before frosting.
Honey Buttercream Frosting
  1. In a mixer, beat the butter and honey until smooth.
  2. Add in the sifted icing sugar and salt and mix until combined. Add in one tablespoon of milk and mix until combined. Note: Add in more milk if the frosting mixture is too thick and add another pinch of salt if the frosting is too sweet.
  3. Pipe the frosting onto the cooled cupcakes and serve.
Recipe Notes

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  • Try this with your favourite black tea leaves or other leaves but the amount that you infuse will be different depending on the strength of that tea. I used relatively strong black tea leaves which gave the cupcakes a delicate flavour.
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Eastland Shopping Centre’s new Town Square is a lovely space for restaurants and the Sunday market as well. Eastland managed to persuade popular burger joint Huxtaburger to open up a new eatery east of Melbourne. Now with five outlets around Melbourne, Huxtaburger offers American style burgers, snacks and drinks.

The Clair Burger has one huge piece of southern style fried chicken, plus jalapeno mayo and coleslaw with a sweet bun. It’s quite a tasty burger, I loved the spicy kick from the mayo and I love the flavour from the coleslaw with the crunchy and moist chicken. Though for the price, it is on the small side of things.

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The Chipotle seasoned chips are an interesting take on the standard fries. It’s not for the spice-averse though because it is has quite a kick to it. I’d say it has a bit too much seasoning, even for me who loves spicy things. 

Last words

Huxtaburger does burgers and fries well but it doesn’t offer value for money.

Huxtaburger Menu, Reviews, Photos, Location and Info - Zomato

Huxtaburger – Eastland
R03 Town Square, Eastland
171-175 Maroondah Highway
Ringwood VIC 3134

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