I love the taste of peppermint. There’s something just so refreshing about it and it goes perfectly with rich and creamy chocolate. I found this lovely recipe from The Food Charlatan and the cookies looked spectacular so I had to give it a try.
Mint Chocolate Cookies (adapted from The Food Charlatan)
Makes: 40 cookies
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Passive Time: 1 hour (optional)
225g Unsalted Butter, Softened
160g Caster Sugar
2 Large Eggs
1 Egg Yolk
1 tsp Peppermint Extract
10 drops Green Food Colouring
585g Plain Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cream of Tartar
1/2 tsp Salt
170g Dark Chocolate Chips
170g Milk Chocolate Chips
1. Preheat oven to 175°C and line baking sheets with baking paper.
2. In a stand mixer, beat the unsalted butter and caster sugar together until light and fluffy.
3. Add the eggs and yolk, peppermint extract and food colouring and mix until well combined.
4. In a separate bowl, sift the plain flour, baking powder, baking soda, cream of tartar and salt.
5. Add the dry flour mixture to the butter mixture and mix until mixture is not fully combined.
6. Set aside around 1/3 cup a mixture of dark and milk chocolate chips. Then take half of the dark and milk chocolate chips and chop coarsely with a knife.
7. Add the rest of the chocolate chips and coarsely chopped chocolate chips to the cookie dough mixture and mix until just combined.
8. Take a tablespoon of the dough and shape it to form a ball. Place these on the baking sheets and then gently flatten them. Then press the leftover chocolate chips on the top of the cookies.
9. Place the cookies into the oven and bake for around 8 to 10 minutes or until the cookies are just starting to brown. Remove from the oven and allow to cool for around 5 minutes then remove the cookies from the baking sheets and place onto cooling racks to cool completely.
Shanghai Street is famously known for their Xiao Long Bao. It’s one of the very popular eateries in Chinatown. While Shanghai Street is known for their Xiao Long Bao, their menu is extensive with a variety of Dim Sum offerings, dumplings, wontons, noodles, rice dishes and soups as well.
Their Xiao Long Bao has an incredibly tasty filling. It’s similar to that off a traditional Chinese dumpling, with the subtle taste of ginger. However, the bun is likened to that of a BBQ Pork Bun, which is light and fluffy. The combination is great, juicy pork filling with the fluffy exterior. Winner.
Shanghai Street’s fried rice is also very good. It has this very salty taste to but it’s very flavourful.
The Pork & Prawn Dumplings with a peanut and sesame sauce is quite interesting. A different combination that I’m used to and not entirely sure I like the mix of peanut sauce with dumplings. To be honest, I’d just have the dumplings with the standard vinegar/chilli oil instead. The filling was pretty good though, as it usually is with pork and prawns.
Shanghai Street excel in dumplings and they’ll have me as a returning customer.
146 Little Bourke Street
Melbourne VIC 3000
An interesting way to use almond butter in both the cupcake and the frosting to give it a rich almond taste. Fluffy cupcakes paired with the roasted almond buttercream makes for a great combination. Recipe adapted from Small Indulgences.
Almond Butter Cupcakes with Almond Buttercream Frosting (adapted from Small Indulgences)
Makes: 12 Cupcakes
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Passive Time: 30 minutes
Almond Butter Cupcakes
70g Brown Sugar
1 tbsp Vegetable Oil
1/4 tsp Almond Extract (Optional)
1 tbsp Baking Powder
150g Plain Flour
120ml Light Milk
70g Almond Butter
85g Unsalted Butter, Softened
140g Almond Butter
140g Icing Sugar
1/4 tsp Almond Extract (Optional)
3 to 6 tbsp Thickened Cream (45ml to 90ml)
Almond Butter Cupcakes
1. Preheat the oven to 175°C.
2. In a stand mixer, whisk the brown sugar, egg, vegetable oil and almond extract until well combined.
3. Sift the plain flour and baking powder in a separate bowl.
4. Add the flour mixture, and the light milk into the other mixture. Whisk until just combined.
5. Add the almond butter, then whisk until smooth.
6. Line a muffin tray with cupcake baking cups. Fill the cups until halfway. Place the cupcakes into the oven and bake for 15 to 18 minutes, or until a toothpick inserted into centre of the cupcake comes out clean. Set aside to cool.
Almond Buttercream Frosting
1. In a stand mixer, beat the butter and almond butter together until light and fluffy.
2. Add in the almond extract, and sifted icing sugar a third at a time. Making sure the sugar is mixed well into the butter mixture before adding the next third.
3. Add in the thickened cream, a tablespoon at a time. Depending on how thick your almond butter is, you may need to add a few more tablespoons so that it is at a pipe-able consistency.
4. Once the cupcakes are cooled, pipe the buttercream using your preferred nozzle.
Don Tojo is pretty much the Don Don’s of Carlton. Quick, fast and easy Japanese food. The menu isn’t very diverse with a few pork, beef and chicken dishes, curry and noodle soups but they excel in what they do.
The Buta Teriyaki Don is basically slow cooked pork on rice with teriyaki seasoning. I liken it to slices of roast pork with the teriyaki flavouring. It’s quite nice, though the pork I find a bit dry and lacking in vegetables or other accompaniments but it’s cheaper than your typical Asian/Japanese food so it makes sense.
Cheap, tasty Japanese food.
164 Cardigan Street
Carlton VIC 3053
Yokozuna located in Chadstone Shopping Centre is a Japanese eatery specialising in ramen. Yokozuna has a few different flavoured broths to choose from to go with your ramen such as Tonkotsu, Red Ramen, Vegetable Ramen, and they even had a Black Sesame flavoured broth as an option too. While, Yokozuna specialise in ramen, they also offer bento boxes, rice and udon dishes as well so there’s plenty to choose from.
The Spicy “Red Ramen” with Pork had a lovely spicy broth. You can’t choose how your noodles are cooked unfortunately and the noodles weren’t nearly enough for the price charged.
Fried Chicken Ramen with sauce (Karaage) had a lovely flavour to it. However, when they first gave us this dish the chicken was to the point of being burnt. While they did replace it with a new batch, that was tender and moist. It’s disappointing that they tried to give us burnt chicken in the first place.
The Black Ramen is ramen with a black sesame flavoured broth, it has a slight sweetness to it with the aroma and taste of toasted black sesames. Interesting flavour, but one I probably couldn’t eat the whole thing of as I found it oddly rich.
The Matcha Latte is frothy, but overly milky, not enough green tea flavour and not smooth at all as you can taste the green tea powder while drinking it.
Yokozuna is unfortunately quite mediocre in all aspects. While there are some positives, there are plenty of better choices for ramen in Melbourne and better choices for food in Chadstone Shopping Centre as well.
Chadstone Shopping Centre, Upper Level
1341 Dandenong Road
Malvern East VIC 3148
- Lychee Chiffon Cake
- Green Tea Crème Brûlée
- Mint Choc Chip Cookies
- Almond Butter Cupcakes with Almond Buttercream
- Lychee & White Chocolate Macarons
- Ginger & Orange Melting Moments
- Black Tea Cupcakes with Honey Buttercream Frosting
- Caramel Apple Beer Bread
- Black Sesame Tang Yuan
- Almond Butter Cheesecake with Chocolate Ganache