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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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Having made the traditional hot cross buns many times before, I wanted to experiment and try something different this year. Of course, I thought of green tea, one of my favourite flavours. I came across quite a few recipes that paired these green tea hot cross buns with red bean paste or sweetened red beans, but I love the pairing of green tea and white chocolate. The bitterness of the tea flavour works well with the sweetness of the white chocolate and it’s not so far off from making chocolate hot cross buns. I bought some hot cross buns from my local bakery to compare with and these hot cross buns are just as or even more so, fluffy inside. Perfect warm, with a thin smothering of butter or even red bean or black sesame paste if you’re feeling a bit adventurous.

Matcha White Chocolate Hot Cross Buns (adapted from Wandercooks and Taste.com.au)
Makes: 12 Buns
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Passive Time: 2 hours

Ingredients
Matcha Dough
600g Plain Flour, Extra for Dusting
14g Dried Instant Yeast
100g Caster Sugar
25g Matcha Green Tea Powder
1 1/2 tbsp Mixed Spice
1/8 tsp Salt
250g White Chocolate Chips
50g Unsalted Butter
300ml Full Cream Milk, Room Temperature
2 Eggs, Lightly Beaten

Flour Paste for the Crosses
90g Plain Flour
4-7 tbsp Water

Glaze
80ml Water
30g Caster Sugar

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Method
1. In a large bowl, sift the flour, caster sugar, matcha green tea powder, mixed spice and salt. Then add in the yeast and stir until mixed well.

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2. In a small saucepan, melt the butter over low-medium heat. Then add in the milk and heat until the mixture is lukewarm.

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3. Pour the lukewarm milk and butter mixture into the dry ingredients, along with the beaten eggs and mix slowly until the dough starts to combine then add in the white chocolate chips and mix until the dough forms into a ball.

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4. Take the dough out of the bowl and onto a floured surface, and knead the dough for around 10 minutes or until the dough is nice and smooth. Place the dough into a large lightly oiled bowl and cover with plastic wrap. Set aside in a warm place for around 1 to 1.5 hours or until the dough doubles in size.

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5. Once the dough has doubled in size, take it out of the bowl and knead the dough back to its original size. Split the dough into 12 equal parts (roughly 100g in weight) and roll into a ball. Then place onto a lined baking tray roughly 1 cm apart and allow the dough to rest for another 30 minutes. Once the dough has doubled in size again or near doubled in size, preheat the oven to 170?C.

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6. To make the crosses, combine the plain flour and water in a small bowl. Add a tablespoon of water at a time until it’s just runny enough to pipe. Place the paste into a piping bag and pipe onto the buns.

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7. Once the dough has doubled in size, place in the oven to bake for around 20 to 25 minutes or until they have browned on the top. Remove from the oven and place the buns onto a cooling rack.

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8. To glaze the buns, combine the water and caster sugar into a small saucepan and heat over low heat. Bring to the boil, stirring if necessary so that the sugar dissolves and boil for around 3 to 4 minutes. Brush the glaze onto the warm hot cross buns then serve the buns warm or at room temperature.

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Matcha White Chocolate Hot Cross Buns
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Matcha White Chocolate Hot Cross Buns
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Ingredients
Matcha Dough
  • 600g Plain FlourExtra for Dusting
  • 14g Dried Instant Yeast
  • 100g Caster Sugar
  • 25g Matcha Green Tea Powder
  • 1 1/2tbsp Mixed Spice
  • 1/8tsp Salt
  • 250g White Chocolate Chips
  • 50g Unsalted Butter
  • 300ml Full Cream MilkRoom Temperature
  • 2 EggsLightly Beaten
Crosses
  • 90g Plain Flour
  • 4-7tbsp Water
Glaze
  • 80ml Water
  • 30g Caster Sugar
Servings:
Units:
Recipe Notes

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  • You can also 1 to 2 tbsp of azuki (red) beans or paste inside before shaping it into a ball and resting for a second time.
  • If you prefer something less sweet, use around 50g less of white chocolate baking chips but be aware that the bread itself isn't particularly sweet.
  • You can also make a glaze with 1:1 portion of apricot jam and hot water and mix it together to brush on the top.

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I love mixing Western style desserts with Asian flavours and here I found a recipe from Just One Cookbook that combines that creamy and light French Crème Brûlée with Japanese Green Tea flavour for that slightly bitter tea note. Perfect!

Green Tea Crème Brûlée (adapted from Just One Cookbook)
Ingredients
360ml Thickened Cream
360ml Full Cream Milk
1 tbsp Green Tea Powder
5 Large Egg Yolks
100g Caster Sugar, plus 1 tsp for each serving

Equipment
Kitchen Blowtorch

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Method
1. Preheat oven to 150°C.
2. In a medium saucepan, add the thickened cream, full cream milk, and sifted green tea powder and heat over medium heat. Stir the mixture often, until it’s very hot to touch but not boiling. Remove from the heat and allow to cool.

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3. Start to boil a kettle over the stove.
4. In a medium sized bowl, whisk the caster sugar and egg yolks until the mixture becomes pale in colour.

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5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.

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6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.

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7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.

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8. Pour the boiling water into the baking tray or pan until the water comes up to halfway on the sides of the ramekins. Place the tray in the oven. Bake the crème brûlée for around 30 to 40 minute or until the crème brûlée is set when shaken but the middle still wobbles. Remove the ramekins from the oven and then allow to cool to room temperature before cling wrapping the ramekins and refrigerating for at least 2 hours (up to 3 days).

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9. Take out the ramekins at least 30 minutes before caramelising the sugar on top. Then add one teaspoon of the caster sugar on top and move the ramekin around so that the sugar coats the entire top of the crème brûlée and discard any excess sugar. Using a kitchen blowtorch, melt the sugar until the sugar caramelises and browns. Leave the crème brûlée ramekins for at least 5 minutes before serving.

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Green Tea Crème Brûlée
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A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Green Tea Crème Brûlée
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A Japanese variation of a French classic.
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Servings Prep Time
6People 15Minutes
Cook Time Passive Time
40Minutes 2 1/2Hours
Ingredients
Crème Brûlée
  • 360ml Thickened Cream
  • 360ml Full Cream Milk
  • 1tbsp Green Tea Powder
  • 5 Large Egg Yolks
  • 100g Caster Sugarplus 1 tsp for each serving
Equipment
  • Kitchen Blowtorch
Servings: People
Units:
Instructions
  1. Preheat oven to 150°C.
  2. In a medium saucepan, add the thickened cream, full cream milk, and sifted green tea powder and heat over medium heat. Stir the mixture often, until it's very hot to touch but not boiling. Remove from the heat and allow to cool.
  3. Start to boil a kettle over the stove.
  4. In a medium sized bowl, whisk the caster sugar and egg yolks until the mixture becomes pale in colour.
  5. Add the milk mixture a bit at a time to the egg mixture, whisking vigorously so that you avoid cooking the eggs.
  6. Once it has all been mixed together, place a sieve or a cheesecloth over a large bowl and strain the mixture.
  7. Pour the strained mixture into 6 medium sized ramekins, then place the ramekins into a deep baking tray or pan.
  8. Pour the boiling water into the baking tray or pan until the water comes up to halfway on the sides of the ramekins. Place the tray in the oven. Bake the crème brûlée for around 30 to 40 minute or until the crème brûlée is set when shaken but the middle still wobbles. Remove the ramekins from the oven and then allow to cool to room temperature before cling wrapping the ramekins and refrigerating for at least 2 hours (up to 3 days).
  9. Take out the ramekins at least 30 minutes before caramelising the sugar on top. Then add one teaspoon of the caster sugar on top and move the ramekin around so that the sugar coats the entire top of the crème brûlée and discard any excess sugar. Using a kitchen blowtorch, melt the sugar until the sugar caramelises and browns. Leave the crème brûlée ramekins for at least 5 minutes before serving.
Recipe Notes

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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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Shortstop is a popular donuts and coffee spot in the Melbourne CBD. Located on Sutherland Street and walking distance from Melbourne Central Station, the donuts there tend to be sold out before closing time so I’d recommend getting in there early or pre-ordering! At Shortstop, they usually have around 10 different donut flavours to choose from and their flavours do also change from time to time. Whilst the flavours may change, they usually have at least one of each type of donut (Raised, Cruller, Filled and Cake). The first time I visited Shortstop I had to try all the different types. Obviously.

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I ordered the Thai Milk Tea (Raised), Maple Walnut & Brown Butter (Raised), Tiramisu (Filled), Cookies & Cream (Filled), Triple Matcha (Cake) and Australian Honey & Sea Salt (Cruller) which sadly, is not pictured above.

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The Cake donuts are as you would think by the label given. They are cake shaped donuts. Freshly made, this Triple Matcha Cake donut is fluffy, with a bold matcha flavour to it with just a slight bitterness coming through. The white chocolate and matcha glaze is heavily on the sweet side but that’s par for the course for white chocolate and donuts in general. Love the matcha flavour but not the glaze so much.

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Eaten the Shortstop donuts fresh is amazing and I highly recommend you don’t keep the donuts for too long after as the texture, taste does change a bit. The Maple Walnut & Brown Butter Raise donut is incredible. Like the best damn donut I’ve ever tried. Crunchy and toasty maple walnuts with the just sweet enough brown butter glaze on top of this so fluffy raised donut it’s the perfect combination. 

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The Thai Milk Tea donut is interesting and in a good way. I love fusing Asian flavours with traditionally Western food so this one works for me. The Thai Milk Tea flavour does come through but it’s a bit more subtle than I would have liked but again the donut is top notch. Fluffy and not dry.

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The Tiramisu filled donut has a lovely coffee cream filling inside. The coffee flavour is surprisingly intense and might be a bit too strong for my liking with the fluffy donut. However, for those that love their coffee creams strong, this one is for you.

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Usually you can’t go wrong with a Cookie & Cream flavour or filling, and this is no different. The Cookies & Cream filling is tasty, the flavour comes through perfectly and the cream is so light and delicious paired with the fluffy donut.

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The Cruller’s are interesting. The texture of these donuts is quite airy which is nice, but the honey glaze is incredibly sweet. Too sweet to have the entire donut all to oneself to be honest. The sea salt seasoning does try and put the sweetness back in balance a bit but I wouldn’t order this particular flavour again.

Last words
Interesting flavours and more importantly tasty donuts. Donuts done right.

Shortstop Coffee & Donuts Menu, Reviews, Photos, Location and Info - Zomato

Shortstop
12 Sutherland Street
Melbourne VIC 3000

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