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I saw this amazing recipe from Chew Town that I was salivating. It has a lovely golden syrup flavour with coconut and zesty lemon, a nice coconut flavoured tart base, and toasty macadamias. The perfect combination.

Macadamia & Coconut Tart (adapted from Chew Town)
Makes: 10-12 serves
Preparation Time: 15 minutes
Cooking Time: 65 minutes
Passive Time: 2 hours

Ingredients
Pastry
180g Plain Flour
45g Desiccated Coconut
1/4 tsp Salt
95g Coconut Oil, Room Temperature (1/2 cup)
90 – 135 mL Cold Water

Filling
150ml Thickened Cream
1 Egg, Lightly Whisked
280g Golden Syrup (3/4 cup)
70g Fresh Breadcrumbs
75g Macadamia Meal
40ml Lemon Juice
Zest of one Lemon
140g Macadamias
Icing Sugar for Dusting

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Method
Pastry
1. Place the plain flour, desiccated coconut, and salt in a food processor. Pulse until well combined.
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2. Add the coconut oil, and then pulse until the mixture is crumbly and sand-like.

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3. Add water while the food processor is pulsing, until the dough comes together. Note: You may not need all the water.

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4.  Remove the dough from the food processor and wrap it with cling wrap, and place in the fridge for an hour to chill.

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Filling

5. In a medium sized bowl, mix the egg and thickened cream until just combined.

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6. Add in the golden syrup, macadamia meal, breadcrumbs, lemon zest and lemon juice to the mixture. Whisk until all combined and then cover with cling wrap and refrigerate.
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Pastry

7. Preheat oven to 180°C. Remove the pastry from the fridge and allow to soften for around 5 to 10 minutes.

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8.  Place cling wrap beneath and on top of the pastry and roll out the pastry until it is wide enough to line the base and sides of the tart tin.

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9. Place the pastry into the tart tin and mould the dough to fit the tin. Prick the base with a fork and then place the pastry in the fridge to chill for around 30 minutes before baking.

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10. Line the dough with baking paper and then add in ceramic baking weights (or rice) and blind bake for 20 minutes.

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11. Remove the weights and baking paper, then bake the base for an additional 5 minutes. Remove the case from the oven to cool to room temperature.

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12. Decrease the oven to 160°C. Remove the filling from the fridge and pour filling into the cooled base. Place the macadamias on top of the filling, then place in the oven and bake for around 40 minutes or until the filling is just set and the macadamias are golden. Remove from the oven and allow to cool before removing from the tart tin.

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13.  Remove the cooled tart from the tin, and dust with icing sugar before serving.

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Macadamia & Coconut Tart
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A deliciously moist macadamia, coconut and golden syrup tart.
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Macadamia & Coconut Tart
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A deliciously moist macadamia, coconut and golden syrup tart.
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Servings Prep Time
12Serves 15Minutes
Cook Time Passive Time
65Minutes 2Hours
Ingredients
Pastry
  • 180g Plain Flour
  • 45g Desiccated Coconut
  • 1/4tsp Salt
  • 95g Coconut OIlRoom Temperature
  • 90-135ml Cold Water
Filling
  • 150ml Thickened Cream
  • 1 eggLightly Whisked
  • 3/4cup Golden Syrup
  • 70g BreadcrumbsFresh
  • 75g Macadamia Meal
  • 40ml Lemon Juice
  • 1 Zest of Lemon
  • 140g Macadamias
  • Icing SugarDusting
Servings: Serves
Units:
Instructions
Pastry
  1. Place the plain flour, desiccated coconut, and salt in a food processor. Pulse until well combined.
  1. Add the coconut oil, and then pulse until the mixture is crumbly and sand-like.
  2. Add water while the food processor is pulsing, until the dough comes together. Note: You may not need all the water.
  3. Remove the dough from the food processor and wrap it with cling wrap, and place in the fridge for an hour to chill.
Filling
  1. In a medium sized bowl, mix the egg and thickened cream until just combined.
  2. Add in the golden syrup, macadamia meal, breadcrumbs, lemon zest and lemon juice to the mixture. Whisk until all combined and then cover with cling wrap and refrigerate.
Pastry
  1. Preheat oven to 180°C. Remove the pastry from the fridge and allow to soften for around 5 to 10 minutes.
  2. Place cling wrap beneath and on top of the pastry and roll out the pastry until it is wide enough to line the base and sides of the tart tin.
  3. Place the pastry into the tart tin and mould the dough to fit the tin. Prick the base with a fork and then place the pastry in the fridge to chill for around 30 minutes before baking.
  4. Line the dough with baking paper and then add in ceramic baking weights (or rice) and blind bake for 20 minutes.
  5. Remove the weights and baking paper, then bake the base for an additional 5 minutes. Remove the case from the oven to cool to room temperature.
  6. Decrease the oven to 160°C. Remove the filling from the fridge and pour filling into the cooled base. Place the macadamias on top of the filling, then place in the oven and bake for around 40 minutes or until the filling is just set and the macadamias are golden. Remove from the oven and allow to cool before removing from the tart tin.
  7. Remove the cooled tart from the tin, and dust with icing sugar before serving.
Recipe Notes

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  • Instead of dusting with icing sugar, drizzle golden syrup before serving for some added sweetness and golden syrup flavour.

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Little Rogue is tucked away in one of Melbourne’s many laneways and it almost seems strange to come from the always crowded Swanston St and find this gem on the relatively quiet Drewery Lane. Little Rogue is famously known for its Matcha Lattes and coffee and there’s usually a selection of small bites sourced from other local suppliers such as donuts from Shortstop or baked goods from Penny for Pound.

Their Matcha lattes is what every person seems to come to Little Rogue for, and rightfully so, because their lattes are fantastic. It’s smooth, frothy and has an amazing bold, slightly bitter green tea flavour. It’s honestly unmatched.

Last words

If you want your Matcha latte fix. This is it.

Little Rogue Menu, Reviews, Photos, Location and Info - Zomato

Little Rogue
12 Drewery Lane
Melbourne VIC 3000

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Bowery to Williamsburg located near Federation Square in Melbourne’s CBD has this New York subway vibe to it from the outset and inside as well. A second store opened along Hardware Lane due to its popularity. In the mornings, you can see the queue go out of the door of this petit venue.

Keeping with its American aesthetic, its food is also reminiscent of New York, specialising in an array of breakfast and lunch bagels, and American style sandwiches with its selection of deli meats and cheese fillings.

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The Reuben is filled with pastrami beef brisket, egg, swiss cheese, sauerkraut and Russian dressing. It’s an interesting combination and I loved the thin slices of beef and the zingy sauerkraut but the rye was extremely dense and hard and made for a less than satisfying meal.

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Their coffee’s come with a Reese Peanut Butter Cup which is a nice touch. The coffee isn’t anything special but it’s not bad or anything.

Last words

Bowery to Williamsburg has the appeal of American style bagels and decent coffee but is let down by their overly dense (maybe even stale) bagels.

Bowery to Williamsburg Menu, Reviews, Photos, Location and Info - Zomato

Bowery to Williamsburg
16 Oliver Lane
Melbourne VIC 3000

 

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Pacos Tacos in Eastland’s Town Square is their second store in Melbourne, with their first located on Bourke Street in the CBD. However, their Eastland store has a slightly different menu with a smaller focus on cocktails and sharing dishes and a larger focus on main meals and entrees but both stores offering their range of tacos options.

Their Enchilada comes with BBQ chicken, brown rice, red mole, cheese, sour cream, and jalapenos. It’s quite a decent feed, and the combination of ingredients makes for a tasty enchilada. It just needed a few more jalapenos to make it pop.

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Pacos Tacos’ Croquetas are basically deep fried sweet corn and pickled jalapeno croquettes with a chipotle sauce. I loved these crunchy croquetas and would happily just eat a few of these and some nachos. 

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Their Burritos comes with your choice of chicken, beef or pork with brown rice, black beans, cheese, lettuce, sour cream, jalapenos and a chipotle dressing. I didn’t find the burrito to be anything special, it was nice but again needed some heat to it because it was lacking in a bit of flavour.

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The Pollo Frito (aka chicken wings) with a citrus and corn coating with hot sauce. These chicken wings were crispy and moist, and the hot sauce is a nice accompaniment to the wings.

Last words

Pacos Tacos in Eastland doesn’t really wow, but it does offer a good selection of Mexican dishes.

Pacos Tacos Menu, Reviews, Photos, Location and Info - Zomato

Pacos Tacos
Town Square, Eastland Shopping Centre
R07/171-175 Maroondah Hwy
Ringwood VIC 3134

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I grew up eating Agar Agar jelly as a kid, and would always see it featured in some form or another at potluck gatherings with friends and family. Sometimes it’d be flavoured but most of the time it’s jelly with some fresh fruit inside. These agar agar jellies have a bit more bite to it, and it’s why you can use jelly moulds to make these because they should come out of the moulds with ease and still hold its shape. You can also use agar agar powder as a vegan substitute for gelatin so there’s actually plenty of uses for it!

Lychee Jelly
Makes: Around 16 Jellies
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Passive Time: 1 hour

Ingredients
600ml Lychee Syrup (From can of lychees in syrup)
5g Agar Agar Powder
Can of Lychees, Strained

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Method
1. Place the lychee syrup and agar agar powder into a saucepan and heat over low/medium heat until agar agar powder as dissolved completely. 

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2. Pour the mixture into a measuring cup so it’s easier to pour. Place a lychee into the jelly moulds then pour the mixture into jelly moulds to the top.

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3. Place the moulds into the fridge for at least 1 hour or until set completely. Take out of the fridge and push  the jellies out of the moulds and serve with in a bowl with some leftover lychee syrup and lychees or by itself.

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Lychee Jelly
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Lychee flavoured agar agar jelly with lychees inside. A great summer treat.
Servings Prep Time
16Jellies 5Minutes
Cook Time Passive Time
15Minutes 1Hour
Servings Prep Time
16Jellies 5Minutes
Cook Time Passive Time
15Minutes 1Hour
Lychee Jelly
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Rating: 0
You:
Rate this recipe!
Lychee flavoured agar agar jelly with lychees inside. A great summer treat.
Servings Prep Time
16Jellies 5Minutes
Cook Time Passive Time
15Minutes 1Hour
Servings Prep Time
16Jellies 5Minutes
Cook Time Passive Time
15Minutes 1Hour
Ingredients
  • 600ml Lychee SyrupFrom can of lychees
  • 5g Agar Agar Powder
  • Canned LycheesStrained
Servings: Jellies
Units:
Instructions
  1. Place the lychee syrup and agar agar powder into a saucepan and heat over low/medium heat until agar agar powder as dissolved completely.
  2. Pour the mixture into a measuring cup so it's easier to pour. Place a lychee into the jelly moulds then pour the mixture into jelly moulds to the top.
  3. Place the moulds into the fridge for at least 1 hour or until set completely. Take out of the fridge and push the jellies out of the moulds and serve with in a bowl with some leftover lychee syrup and lychees or by itself.
Recipe Notes

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  • Instead of Lychee syrup, you can just use 600ml of water and add around 80g caster sugar.
  • Adding more liquid would make the jellies more wobbly, but I'd recommend not using a jelly mould if you were going to use less powder or add more liquid as the jellies may not come out of the moulds.
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