Oneworld Knox is located in the O-Zone section of Westfield Knox Shopping Centre. Their name aptly describes the variety of cuisines on offer, and by perusing their menu you can definitely tell that is the case. There’s African, Japanese, Thai, Chinese, Mexican, Indian, Italian and Spanish influences on Oneworld’s menu so there’s pretty much something for everyone. We were invited to dine at Oneworld, and one thing I noticed was that they go by the Farm to the Table philosophy, sourcing local produce for their dishes which I am a big fan of!
Oneworld have recently renovated and their fit out is cozy and welcoming, with overhanging plants and vibrant artwork on the walls. We were greeted by some friendly staff and of course, had to have a coffee to start off with. Their organic coffee is sourced from Healesville and has a lovely aroma to it but not too strong.
We ordered the Buffalo Wingettes and the marinade on the wings was very flavourful with a subtlety of spice that carries through it. Tender chicken that goes nicely with the sour cream, fresh diced tomatoes and alfalfa.
The Fajitas were the standout at Oneworld. We ordered the chicken fajitas but you can also order it with beef, prawns or just vegetarian. What I loved about this dish was the fantastic flavours of that salsa and the chicken was perfectly cooked. Often, you’d find chicken to dry out, especially breast meat but here it was very well cooked. The puree of cherries, capsicum, onions, and celery that when combined create this pink puree was something I hadn’t had before, but what a great combination that adds a bit of sweetness to the dish. I wish I could make that so I could have it as a dip! This dish you could probably even feed two people with just a few more tortillas.
I like trying new things, so when I saw Camel Burger on the menu I was instantly drawn to it. Their camel meat is from South Australia, and it’s served with tomato sauce and fries. Surprisingly enough, it was actually quite tasty, camel meat tastes like a more robust beef or veal but just different. The Oneworld sauce that goes with it pairs well, with it’s slight creaminess. Though, the downside is that camel meat seems a bit more lean, so I found it just a tad dry even with the sauce. Overall, it’s a pretty decent burger!
The Porterhouse Steak you can have your choice of garlic butter, mushroom jus or chimichuri sauce. If you choose the garlic butter, they actually provide you with a very generous serving of it in a small bowl. I’d have preferred a garlic butter sauce but the garlic butter was quite nice, though you probably don’t feel like having so much knowing how rich it is. The steak was also cooked to our request of medium and the salad gives the freshness it needs.
Oneworld Knox has an extensive menu with a great variety of tasty foods on offer, and with friendly staff which is a major plus to me! Open for Breakfast, Lunch and Dinner, or just for some desserts or drinks, if you so fancy. Try the Fajitas!
425 Burwood Highway
Wantirna VIC 3152
T: 03 9801 8962
Everyday – 10am to 10pm
I have some kind of fondness for anything Mexican. I think I just like their idea of meat, cheese and corn in many dishes. I also will always want to try making something entirely from scratch and in this case it was tortillas. I love making bread dough, the act of kneading is just so soothing that I really can’t get enough of it so why not try something slightly different but almost like making bread and pastry combined. I found this wonderful recipe from the Homesick Texan whose images look absolutely mouthwatering. There were many tortilla recipes using corn flour (masa harina) but I had such difficulty finding where any store sold this that I gave up and found a superb plain flour recipe.
The beef taco recipe I found on the BBC website, not the most authentic of places to look but it seemed quite simple enough and came out surprisingly good too. If you don’t want to make the tortillas just scroll down for the beef recipe.
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
1. Mix together the flour, baking powder, salt and oil. Then, slowly add the warm milk
2. Stir until a loose, sticky ball is formed. Knead for two minutes on a floured surface. Dough should be firm and soft.
3. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
4. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
5. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
6. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
7. Keep cooked tortillas covered wrapped in a napkin until ready to eat.
For the beef filling
500g/1lb 2oz beef mince
1 onion, chopped
150g/5oz field mushrooms, sliced (optional)
1 green pepper, seeds removed, chopped
1 garlic clove, crushed
½ tsp hot paprika
¼ tsp ground cumin
200ml/7fl oz beef stock
6 tbsp tomato purée
sea salt and freshly ground black pepper
Sprinkling of chilli power (optional)
12 taco shells/tortillas bought (or 8 fresh tortillas)
grated or shredded cheese (any kind but I used cheddar/mozzarella mix)
corn (canned or from freshly cooked corn)
tabasco sauce (if feeling adventurous)
1. Preheat the oven to 180C/350F.
2. For the beef filling, fry the mince in a frying pan over a medium-high heat for 5-6 minutes, stirring occasionally and breaking it up with a wooden spoon, or until browned. Add the onion, mushrooms if using, green pepper and garlic and cook, stirring occasionally, for five minutes or until the vegetables are softened. Stir in the paprika and cumin and season to taste with salt and freshly ground black pepper. Pour in the beef stock and tomato purée and mix well. Cover and simmer gently for 10 minutes, stirring occasionally.
3. To serve, place the taco shells on a baking tray and warm them in the oven for 2-3 minutes. Spoon the beef filling into the warm taco shells, add toppings or basically whatever you like to add in and it’s ready to eat!
I actually forgot to buy the capsicum and mushrooms. So basically my beef mix was beef, onions, chicken stock, tomato puree, spices and salt and pepper. With a sprinkling of chilli powder. I probably added a bit more paprika to my liking, but it’s basically all to your taste buds. It has a nice rounded taste of paprika which went really well with the beef and toppings.
I love recipes that just let you mix it up or add what you like. Just like a pizza. I probably could have added some fresh capsicum on top, avocado spread and onions too but I think it tasted delicious like that.
The tortillas were a joy to make, and very simple too. They came out soft and light, but a bit crunchy when using the skillet. Worked out so well, I’d probably make this again and again.
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