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La Burgery opened its doors last year, replacing Nandos on Whitehorse Road, Box Hill close by to the Box Hill Town Hall. It offers an extensive variety of burgers, with beef, chicken, lamb, fish and vegetarian options as well as wraps and salads if you are not feeling like a burger. They also offer a few sides, like fries (obviously) and onion rings. All their ingredients are locally sourced with their bread and meats delivered daily.

Their Mexicano is served with a free range beef patty, jalapenos, rocket, avocado, cheese, chunky salsa and sour cream and seasoned with habanero spice. The burger is flavourful and fresh, although the beef patty was fairly dry.

The chips we ordered were also a bit disappointing. Not crispy enough and lacking seasoning. A herb seasoning would be great on these fries.

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The Antipasto Bellissimo burger is served with chicken breast, red capsicum, roasted pumpkin, feta cheese, semi-dried tomatoes, basil pesto, rocket and herb aioli. The chicken was more moist, and the basil pesto flavours comes through well. Although, both burger buns were harder than expected.

Last words

There aren’t too many places to grab a burger in Box Hill, apart from fast food joints so La Burger fits nicely into the Box Hill food scene. The burgers weren’t amazing by any means, but they were slightly above average which sometimes, is good enough.

La Burgery Menu, Reviews, Photos, Location and Info - Zomato

La Burgery
5/1031 Whitehorse Road
Box Hill VIC 3128

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I saw this recipe posted by Adam Liaw (of Masterchef Australia fame) on Twitter and it looked stunning. Making a cake that separates when cooked into two layers, one with a delicious soft custard layer and another light and fluffy sponge layer is one that I had to try making. Though, I made a mistake of taking it out too early  so that’s why there’s a few cracks but apart from that, it looked great and where dusting some icing sugar over it helps cover some of that up.

Orange Marmalade Custard Cake (adapted from Adam Liaw’s recipe on GoodFood.com.au)
Makes: One 20cm cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours

Ingredients
180g Orange Marmalade (1/2 cup)
125g Unsalted Butter, plus extra for greasing
4 Egg Yolks
4 Egg Whites
120g Caster Sugar
1 tbsp Cold Water
160g Plain Flour
500ml Full Cream Milk
1 tsp White Vinegar
50g Icing Sugar

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Method
1. Preheat oven to 160ºC and line a 20cm square cake tin.
2. In a small saucepan, combine the orange marmalade and unsalted butter and heat until the butter has just melted. Then set aside to cool slightly.

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3. In a stand mixer, whisk the egg yolks and caster sugar until light and fluffy.

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4. Add the tablespoon of cold water and melted butter mixture to the eggs and whisk until combined.

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5. Add the plain flour to the mixture and mix on a slow speed until just incorporated.

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6. Then add in the milk a bit at a time until the mixture is smooth.

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7. Separately, whisk the egg whites to firm peaks and then add the vinegar to the egg whites, whisking until combined.

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8. Fold half the egg whites into the marmalade mixture until just combined. Then fold in the remaining egg whites until just combined.

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9. Transfer the mixture to the cake tin and then bake for 45 minutes or until the top is brown and the edges are well set. The cake should be very wobbly in the centre still. Cool to room temperature in the tin, then chill in the fridge for an additional 2 hours.

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10. Remove from the fridge and from the tin, slice and dust with icing sugar to serve.
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Marmalade Custard Cake
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  • 5
Votes: 2
Rating: 2.5
You:
Rate this recipe!
This cake separates during cooking into a delicious custard layer with an incredibly fluffy sponge layer.
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Marmalade Custard Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 2.5
You:
Rate this recipe!
This cake separates during cooking into a delicious custard layer with an incredibly fluffy sponge layer.
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Servings Prep Time
1Cake 15Minutes
Cook Time Passive Time
1Hour 2Hours
Ingredients
  • 180g Orange Marmalade(180g = 1/2 cup)
  • 125g Unsalted Butterplus extra for greasing
  • 4 Egg Yolks
  • 4 Egg Whites
  • 120g Caster Sugar
  • 1tbsp Cold Water
  • 160g Plain Flour
  • 500ml Full Cream Milk
  • 1tsp White Vinegar
  • 50g Icing Sugarfor dusting
Servings: Cake
Units:
Instructions
  1. Preheat oven to 160ºC and line a 20cm square cake tin.
  2. In a small saucepan, combine the orange marmalade and unsalted butter and heat until the butter has just melted. Then set aside to cool slightly.
  3. In a stand mixer, whisk the egg yolks and caster sugar until light and fluffy.
  4. Add the tablespoon of cold water and melted butter mixture to the eggs and whisk until combined.
  5. Add the plain flour to the mixture and mix on a slow speed until just incorporated.
  6. Then add in the milk a bit at a time until the mixture is smooth.
  7. Separately, whisk the egg whites to firm peaks and then add the vinegar to the egg whites, whisking until combined.
  8. Fold half the egg whites into the marmalade mixture until just combined. Then fold in the remaining egg whites until just combined.
  9. Transfer the mixture to the cake tin and then bake for 45 minutes or until the top is brown and the edges are well set. The cake should be very wobbly in the centre still. Cool to room temperature in the tin, then chill in the fridge for an additional 2 hours.
  10. Remove from the fridge and from the tin, slice and dust with icing sugar to serve.
Recipe Notes

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  • The orange marmalade can be substituted for your favourite kind of marmalade.
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Richmond has recently become more vibrant with the ever increasing amount of apartments being built near the Yarra river and especially so on the traditionally rundown Victoria Street. On It Burgers has two stores, one in Ferntree Gully and the other in Richmond/Abbotsford so their inner city location is conveniently accessible by train and tram.

On It Burgers has around ten burgers to choose from, and for sides you can order onion rings, fries, with dips as extras and variety of milkshake flavours. Being someone that loves trying something a bit different, I ordered the Spicy Chick which is basically deep fried crispy chicken with Sriracha mayo, slaw and lettuce with a black bun. It’s very reminiscent of those KFC burgers but with the added spicy kick. Honestly, there isn’t much excitement from deep fried chicken but the flavours overall work together. On It Burgers also offer burgers with soft shell crab, vegetarian options (mushroom), jalapeno beef, and beef and bacon together, together.

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You can choose Sea Salt or Garlic and Basil as seasoning for your fries. The Garlic and Basil seasoning is nice,  but nothing like my favourite seasoning for fries from Grill’d. 

Last words

On It Burgers don’t reinvent the wheel with their burgers, there’s some interesting fillings but overall it’s your mostly standard burger joint done relatively well.

On It Burgers Menu, Reviews, Photos, Location and Info - Zomato

On It Burgers Abbotsford
349-351 Victoria Street
Abbotsford VIC 3067

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I had leftover lychees from making Lychee macarons so I decided to try making a lychee chiffon cake substituting the typically used Pandan juice with lychee puree. The Lychee Chiffon cake here has this subtle lychee flavour, almost like a little tang to it. Could be too subtle for some, but it’s definitely a wonderful, light chiffon cake.

Lychee Chiffon Cake (adapted from Pick Yin’s blog)
Makes: One 25cm Cake
Preparation Time: 15 minutes
Cooking Time: 1 hour
Passive Time: 2 hours

Ingredients
160g Lychees, Canned and Strained (Makes 1/2 cup Lychee Puree)
180g Self Raising Flour
50g Caster Sugar
8 Egg Yolks
6 tbsp Corn Oil
1/4 tsp Baking Soda
8 Egg Whites
100g Caster Sugar
1/2 tsp Cream of Tartar

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Method
1. Preheat oven to 170°C.
2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.

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3. Sift the self raising flour and baking soda in a small bowl.

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4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.

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5. Add the lychee puree to the egg mixture and mix until combined.
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6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted.

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7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.

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8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.

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9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.

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10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.

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11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.

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Lychee Chiffon Cake
  • 1
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  • 4
  • 5
Votes: 5
Rating: 3
You:
Rate this recipe!
A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Lychee Chiffon Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 5
Rating: 3
You:
Rate this recipe!
A subtle lychee flavour to the classic chiffon cake.
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Servings Prep Time
1Cake 15minutes
Cook Time Passive Time
1hour 2hours
Ingredients
  • 160g LycheesCanned, Strained
  • 180g Self-Raising Flour
  • 50g Caster Sugar
  • 8 Egg Yolks
  • 6tbsp Corn Oil
  • 1/4tsp Baking Soda
  • 8 Egg Whites
  • 100g Caster Sugar
  • 1/2tsp Cream of Tartar
Servings: Cake
Units:
Instructions
  1. Preheat oven to 170°C.
  2. Place the lychees in a blender and blend, then strain until you have 1/2 cup of lychee puree. Set aside.
  3. Sift the self raising flour and baking soda in a small bowl.
  4. In a separate large mixing bowl, whisk the egg yorks and corn oil together until combined.
  5. Add the lychee puree to the egg mixture and mix until combined.
  6. Add in the caster sugar to the egg and lychee mixture and whisk until the sugar has completely melted
  7. Pour the mixture into the dry ingredients and whisk well until it forms a smooth batter. Set aside.
  8. In a stand mixer, whisk the egg whites and cream of tartar together. Once the egg white mixture starts to foam, slowly add in the caster sugar until the meringue is smooth and glossy and forms stiff peaks.
  9. Add 1/3 of the meringue mixture to the lychee mixture and fold gently until it has all combined. Then add in the rest of the meringue and gently fold until all combined. Be careful not to over beat the batter.
  10. Pour the mixture into the chiffon cake tin. Place a cloth on the table and tap the cake tin on top of the cloth to remove any air bubbles in the mixture. Place the tin in the oven and bake for 10 minutes. Lower the temperature to 160°C and bake for another 45 to 50 minutes or until cake is done and the cake tester comes out clean. Once done, remove from the oven and flip it upside down to cool for up to 2 hours.
  11. Once the cake has cooled down, run a thin knife around the edges of the tin and remove the bottom of the chiffon cake tin to remove the cake. The chiffon cake should be served upside down with the flat surface on top.
Recipe Notes

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  • 160g of canned and strained Lychees should make 1/2 cup Lychee Puree
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Miss Saigon, a recent entry to the Box Hill food scene, adds to the growing list of Vietnamese eateries in this renowned Chinese food hub. Miss Saigon predominantly offers a wide selection of Pho options, where you can opt for a beef soup option with various beef toppings, and the same with the chicken soup base and chicken toppings but of course there’s always an option for a mix of beef and chicken. They also have Grilled Pork and Grilled Chicken with Pho for something a bit different.

While they only really do offer Pho for a main dish, they do also offer spring rolls (as you do) and rice paper rolls, and quite an extensive list of drink options such as my personal favourite Three Colours dessert/drink, as well as Vietnamese Coffee, Fresh Sugar Cane and Mango Smoothies.

Their Pho is served hot, unlike Indochine which is served very lukewarm. The beef and chicken soup bases aren’t particularly memorable but it has enough flavour to it.

I did quite like the Grilled Pork Pho, but it adds quite a bit of oil to the soup which makes it less appetising. The grilled pork though, had nice flavour.

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The Three Colours drink is basically cendol (green jelly), red bean (bigger variety) and mung bean with ice and coconut milk. Refreshing and not too sweet.

Last words
While, Miss Saigon probably won’t win any awards for authenticity, the Pho is decent enough to be a satisfactory meal.

Miss Saigon Menu, Reviews, Photos, Location and Info - Zomato

Miss Saigon
Shop 68B, 1 Main Street
Box Hill Central
Box Hill VIC 3128

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