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Miss Korea Kitchen located along Burke Road in Camberwell, serves fresh, healthy and authentic Korean cuisine. They offer the typical Korean dishes such as Korean Fried Chicken, Bulgogi, Bibimbap, Korean BBQ with customers being able to choose their protein (e.g. chicken, beef, pork or veg) with many of their offerings.

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The Japchae at Miss Korea Kitchen is one of the better Japchae’s in Melbourne. It’s closest competitor and reigning champion is Don-Udon‘s flavourful Japchae. Here, the Japchae has that subtle work flavour with fresh vegetables and crispy lotus root on top. The flavour is a bit more subtle overall as compared to Don-Udon’s version but it’s tasty nonetheless. You can order their Japchae with Beef, Pork, Chicken, Tofu, Veg or Seafood which are pretty much all the options you could think of.

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The best Cheese Buldak or Chicken and Cheese Bulgogi Hotplate is CJ Lunch Bar‘s offering. Here, I found the chicken to be overcooked and the seasoning unbalanced with the sauce being overly salty and needing just a bit of sweetness and more depth in flavour to match CJ Lunch Bar’s. The richness of the cheese though, helps complement the spiciness so that’s a definite plus.

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I’m going to again, compare Miss Korea Kitchen’s Stone Pot Bibimbap with Don-Udon (Box Hill) where their Don-Udon has such amazing flavour to it from how they cook each of the components and the addition of the chilli paste. Miss Korea Kitchen’s Bibimbap isn’t bad, each element has flavour to it but it’s definitely not as flavourful as it could be.

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I saw this Mini Patbingsu on the menu, which is basically a Korean version of an Ice Kachang or Japanese Kakigori. Their Patbingsu comes with chopped fruit, red bean, fruit syrup, condensed milk and wafers. For $8 it’s actually quite small and flavour wise it’s quite lacking. The shaved ice is very coarse with not enough condensed milk to add that richness it needs. The whipped cream topping lacks flavour as well so the overall result is  a pretty bland and expensive dessert.

Last words

Ignoring the Patbingsu dessert, I found Miss Korea Kitchen to have overall tasty Korean dishes and it’s one of the better ones I’ve been to in Melbourne.

Miss Korea Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Miss Korea Kitchen

845 Burke Road
Camberwell VIC 3124

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Located in Eastland’s Town Square, Kyoto Cafe provides a bit of Japanese flavour to Ringwood. Its interior is reminiscent of modern Japanese restaurants with its generous wood panelling all around.  It has an open kitchen with kitchen-side dining, and room upstairs as well.

While Kyoto Cafe do offer a few Donburi’s (Rice bowls), they do have a more extensive Yakitori menu, as well as tapas dishes, sushi and bento choices. They also offer a few dessert options, most are displayed at the front of their restaurant which are basically a variety of cakes and cream puffs to choose from.

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One of their bento options comes with fresh sashimi, tempura, chicken katsu and steamed egg with dipping sauces.

The sashimi were sliced into smaller pieces, but tasted quite fresh. The chicken katsu was crispy, and tender, while the tempura was also crisp with a light batter surrounding it and soft inside. There was also this odd vegetable wrap, I wasn’t fond of it and tasted a bit bland. 

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The steamed egg wasn’t as soft as I would have liked either and also was a tad under seasoned but still one of the better ones I’ve tried.

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The Japanese Fried Chicken here has this very dark, sticky glaze on it. The chicken was tender and crisp but I wasn’t overly impressed by the flavour of the marinade. Just give me the normal Chicken Karaage.

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To be honest, the main reason for coming to Kyoto Cafe was to try their desserts. The Yuzu cake had an amazingly punchy Yuzu flavour with a soft mouse layer, and a cake base.

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The Green Tea cream puff wasn’t as crunchy as I’d like but it had a great Matcha cream flavour inside that kinda oozed out. The Black Sesame flavoured one is on the list to try!

Last words

The ambience at Kyoto Cafe makes for a great dining experience. The food here, while it may not be amazing, will give you a tasty meal and sometimes that’s all you’re after. The beautiful desserts don’t hurt either.

Kyoto Cafe Menu, Reviews, Photos, Location and Info - Zomato

Kyoto Cafe
Eastland Shopping Centre
Level 3, 175 Maroondah Highway (Town Square)
Ringwood VIC 3134

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Manchester Press is one of the popular coffee and bagel eateries in Melbourne. Tucked away in one of Melbourne’s laneways, it has an extensive variety of bagel dishes. Their open bagels, an adaption of the typical open faced sandwiches, is also an interesting option for diners. While there are also several options for those not feeling like a bagel like salads and breakfast bowls.

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However, being an eatery known for its bagels you have to try it at least once. The Grilled Chorizo open bagel is served with melted cheese, tomato salsa and a side of pretzels and pickles.  I loved the combination of the grilled chorizo with the fresh and tangy salsa, melted cheese and a bit dense bagel. The pretzels are a bit ??? but it adds to the kinda American charm and especially so with the pickle.

Last words

Manchester Press does bagels and it does them well. 

Manchester Press Menu, Reviews, Photos, Location and Info - Zomato

Manchester Press
8 Rankins Lane
Melbourne VIC 3000

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Mr. Ed Cafe is located along the busy Racecourse Road in Flemington and minutes walk from Newmarket Station. While their offerings for breakfast and lunch may, on first glance, be your typical cafe dishes. On some of them, they do an interesting take on it. For example, their Smoked Salmon comes with sumac rolled eggs or their Baked Eggs comes with leek and chorizo ragu and Persian feta.

What Mr. Ed Cafe calls their ‘Horse’s Feed’ is like your big breakfast, served with poached eggs, taleggio croquette, chorizo, bacon, tomatoes and mushrooms. The poached eggs were cooked perfectly, with that golden oozy yolk. While I would have preferred the bacon to be more crispy, it was decent and not overcooked. The chorizo, however, was interestingly sliced horizontally and pan fried. Overall I’d say it’s a decently tasty dish.

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Their Baked Eggs as mentioned before is very interesting, it isn’t your typical tomato based Baked Eggs. Instead, it comes with flatbread and yoghurt, and has like curry or Indian spices with beans and chorizo, and of course eggs. The eggs were a bit over cooked and I found it to be quite rich. However, it’s quite tasty and especially so with the flatbread.

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In addition to their menu, they also have muffins, and croissants if you want something a bit smaller as a meal or as a snack.

Not only do they have a breakfast and lunch menu, but in the evenings Mr. Ed also has a dinner menu which is basically all burgers and sides, and offering wine and beer as well.

Last words

Mr. Ed Cafe serves tasty food and offers something different to the norm.

Mr. Ed Menu, Reviews, Photos, Location and Info - Zomato

Mr. Ed Cafe

285 Racecourse Road
Flemington VIC 3031

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I love the tartness of raspberries and it works so well with desserts to balance the the sugar out and to cut out the richness of something like a cheesecake. That’s why this Raspberry Swirl Cheesecake is fantastic, even though it’s so more filling than a cheesecake I would normally make, because of the raspberry flavour coming through it makes for a perfect combination. I found this recipe on A Farmgirl’s Dabbles and saw that amazing swirl pattern that I just had to try it for myself. Came out looking great!

Raspberry Swirl Cheesecake (adapted from A Farmgirl’s Dabbles)
Makes: One 9-inch Cheesecake
Preparation Time: 15 minutes
Cooking Time: 90 minutes
Passive Time: 7 hours+

Ingredients
Crust
250g Digestive Cookies
110g Unsalted Butter, Melted

Raspberry Puree
170g Raspberries
30g Caster Sugar

Cream Cheese Filling
1kg Cream Cheese, Room Temperature
220g Caster Sugar
1/8 tsp Salt
1 tsp Vanilla Extract
4 Large Eggs, Room Temperature

Boiling Water for the Water Bath

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Method
1. Line a 9-inch springform pan with baking paper and wrap it with a double layer of foil.

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2. To make the crust, place the cookies into a food processor and blend until it resembles coarse meal.

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3. Place the blended cookies into a small bowl, then add in the melted butter and mix well.

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4. Press the cookie mixture evenly onto the bottom of the springform pan then place in the fridge for at least an hour to set.

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5. To make the puree, place the raspberries into a food processor and blend until smooth. Sieve the raspberries into a small bowl to remove the seeds.

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6. Add in the caster sugar and mix until combined, then set aside.

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7. Preheat the oven to 175°C.
8. To make the filling, whisk the cream cheese in an electric mixer on medium speed for around 3 minutes or until fluffy and there are no lumps.

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9. Slowly add in the sugar, while mixing the cream cheese on low speed. Then add in the salt and vanilla extract and mix until well combined.

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10. Add in the eggs one at a time, mixing until just combined before adding in the next egg.

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11. Pour the cream cheese filling into the prepared springform pan.

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12. To make the raspberry swirl, use a teaspoon and drop the puree onto the top of the the cream cheese filling. Then with a wooden skewer or toothpick, make swirls or circular motions around to get your desired pattern. Note: You may have puree leftover which you an use to serve with the cheesecake.

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13. For the water bath, boil a medium pot of water.
14. Place the springform pan in a large, shallow roasting pan then carefully pour in the boiling water until it reaches around halfway up to the side of the pan. Then transfer the pan to the oven and bake for around 60 to 70 minutes, or until the cheesecake is mostly set but with a bit of a jiggle in the centre.

15. Take the cheesecake out of the oven and place onto a baking rack to cool completely. Then refrigerate for at least 6 hours or overnight.

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16. Once completely chilled, remove from the fridge and run a knife around the edge of the cake then remove from the springform pan. Serve the cheesecake with the raspberry puree or with some fresh raspberries and whipped cream.
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Raspberry Swirl Cheesecake
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Votes: 0
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You:
Rate this recipe!
Amazing looking and tasting cheesecake with a lovely raspberry flavour coming through. Serve with fresh raspberries and raspberry puree for that added raspberry flavour punch.
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Raspberry Swirl Cheesecake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Amazing looking and tasting cheesecake with a lovely raspberry flavour coming through. Serve with fresh raspberries and raspberry puree for that added raspberry flavour punch.
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Servings Prep Time
19-inch Cheesecake 15Minutes
Cook Time Passive Time
90Minutes 7Hours
Ingredients
Crust
  • 250g Digestive Cookies
  • 110g Unsalted ButterMelted
Raspberry Puree
  • 170g Raspberries
  • 30g Caster Sugar
Cream Cheese Filling
  • 1kg Cream CheeseRoom Temperature
  • 220g Caster Sugar
  • 1/8tsp Salt
  • 1tsp Vanilla Extract
  • 4 Large EggsRoom Temperature
Water Bath
  • Boiling Water
Servings: 9-inch Cheesecake
Units:
Instructions
  1. Line a 9-inch springform pan with baking paper and wrap it with a double layer of foil.
  2. To make the crust, place the cookies into a food processor and blend until it resembles coarse meal.
  3. Place the blended cookies into a small bowl, then add in the melted butter and mix well.
  4. Press the cookie mixture evenly onto the bottom of the springform pan then place in the fridge for at least an hour to set.
  5. To make the puree, place the raspberries into a food processor and blend until smooth. Sieve the raspberries into a small bowl to remove the seeds.
  6. Add in the caster sugar and mix until combined, then set aside.
  7. Preheat the oven to 175°C.
  8. To make the filling, whisk the cream cheese in an electric mixer on medium speed for around 3 minutes or until fluffy and there are no lumps.
  9. Slowly add in the sugar, while mixing the cream cheese on low speed. Then add in the salt and vanilla extract and mix until well combined.
  10. Add in the eggs one at a time, mixing until just combined before adding in the next egg.
  11. Pour the cream cheese filling into the prepared springform pan.
  12. To make the raspberry swirl, use a teaspoon and drop the puree onto the top of the the cream cheese filling. Then with a wooden skewer or toothpick, make swirls or circular motions around to get your desired pattern. Note: You may have puree leftover which you an use to serve with the cheesecake.
  13. For the water bath, boil a medium pot of water.
  14. Place the springform pan in a large, shallow roasting pan then carefully pour in the boiling water until it reaches around halfway up to the side of the pan. Then transfer the pan to the oven and bake for around 60 to 70 minutes, or until the cheesecake is mostly set but with a bit of a jiggle in the centre.
  15. Take the cheesecake out of the oven and place onto a baking rack to cool completely. Then refrigerate for at least 6 hours or overnight.
  16. Once completely chilled, remove from the fridge and run a knife around the edge of the cake then remove from the springform pan. Serve the cheesecake with the raspberry puree or with some fresh raspberries and whipped cream.
Recipe Notes

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  • You can use raspberry cookies instead to make the crust which makes for an amazing raspberry+raspberry combo.
  • If you don't have a large roasting pan to fit the springform pan, an alternative is to use a deep baking tray and fill it with boiling water and place in on a rack below the cheesecake.
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