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Notes

Devon Cafe

I’ve always wished I found a place where I could hang out & feel like as if I’ve come home on every visit. Well now I needn’t wish no longer. Upon my first step through the door leading into Devon Cafe I instantly knew that I would be visiting regularly for many years to come! And because the menu changes with each new season is all the more reason to fall in love with Devon again and again.

You eat with you eyes first as they say and at Devon the artistically skilled chefs present you with dishes that would belong at fine dining restaurants. So beautiful in fact that you almost feel bad about ruining it but of course once you start eating the masterpieces that thought goes out the window. The flavours are absolutely mind blowing and every single component of the dish work in harmony to bring you a symphony in your mouth.

I’m lost for words on each visit and that enhances the experience even more. If that wasn’t enough then I’m sure the vibe, the super awesome staff and the superb coffee will alone convince you that this cafe is an absolute gem. And just a short walk from Central Station you’ll find yourself looking for a reason to take a detour towards Devon. Actually scratch that - you needn’t a reason at all. Devon Cafe is a reason in its self. I’m glad it’s become a part of my journey through life. Thank you Devon! You and your beautiful staff continue to inspire me.
Devon Cafe on Urbanspoon

Notes

Paramount Coffee Project

After almost a year long hiatus this blog has been revived. I know I probably lost any readers I may have had. But I hope to gather new ones as this blog continues to grow and expand. Anyhow on with today’s blog post. Paramount Coffee Project. Just wow! What an impressive coffee shop. The moment you first walk in its difficult not to try getting your head around the huge industrial style open space they’ve got rockin’. It’s awesome. The weekday I had chosen to go was a quite one and so I was able to score the window seat over looking onto the main street. I was on a mission and already planned what I was going to order. The famous Crab Po Boy which was recommended to me by fellow food blogger ramenraff. After my first bite I was taken to heaven. Absolutely mind blowing! Crispy deep fried soft shell crab with crunchy housemade slaw and creamy ranch dressing brought together on a soft brioche like milk bun. Let me tell you I have never in my life had a bun so light and soft almost like a fluffy cloud. I still can’t get over how amazing it was. I’d say this burger is probably one of the highlights of this year. Truly! I also ordered my first filter pour over which was a fun experience. The coffee is served in a MUD milk jug and you recieve a MUD mug of the same size in which you pour your coffee into. Hence it being called the ‘pour over’ (pictured above). So impressed with my first visit that I returned later that week for more awesomeness. I started off a Shakerato which was a Danish specialty of iced espresso shaken with sugar syrup. It was deliciously frothy. Again on this visit I knew what I would be ordering from the food menu. The Philly Cheese Steak which consisted of Ranger Valley Beef, Gruyere Cheese, Dill Pickles, Ketchup and Aioli on toasted sourdough. I think there might have been caramelised onion in there somewhere too even though it doesn’t say so on the menu. Juicy steak perfection still pink in the centre combined with the creamy melty cheese and the crunch of the housemade pickles made for a seriously tasty sandwich with the flavours reminding me off a cheeseburger. I ordered a second coffee which was another Danish speciality called an Americano. Basically a long black skimmed of crema through the filtation process. It was heavy and sweet with a creamy body. So good. The baristas are extremely passionate about what they do and it really shows in the amazing coffee they produce. I definitely see myself visiting regularly and working my way through the menu.

The Paramount Coffee Project on Urbanspoon

1 Notes

Breaking a raw egg yolk over my pimped to the max instant ramen!

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Japanese rice sprinkled with furikake & spring onions, olives rare roast beef topped with coriander, chunk of Gouda cheese, soft boiled egg & kimchi. A colourful & exciting bento lunch! ^^

Japanese rice sprinkled with furikake & spring onions, olives rare roast beef topped with coriander, chunk of Gouda cheese, soft boiled egg & kimchi. A colourful & exciting bento lunch! ^^

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Baked omelette with lamb, homegrown chillies & basil.

Baked omelette with lamb, homegrown chillies & basil.

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Recipe: Baked Chicken Curry

Who doesn’t love curry? Well chuffed with how this one turned out. Tastes exactly like you would expect from an Indian Restaurant but better and because I cooked it in ghee (which used to be traditional in India until harmful vegetable oils made an appearance) makes it extremely healthy. Excuse the messy photo which I had taken in haste due to hunger; It’s that good! Take it to the next level by topping it with loads of greek yoghurt and coriander. 

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Recipe: Sticky Ribs with Rice and Wilted Spinach

It’s been so exciting cooking all these diverse meals lately and I feel a sense of accomplishment with each final result. These sticky moorish ribs were no exception. And you know what they’re probably the first time I’ve ever eaten american ribs. They certainly won’t be the last. This one’s a keeper and I imagine would be most impressive for a BBQ. Served simply with wilted garlic spinach and steamed rice to soak up the sweet spicy sauce.

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Making Leftovers Right

Turned the baked fish from yesterday into a Thai inspired curry with green beans and broccoli. So good.

Making Leftovers Right

Turned the baked fish from yesterday into a Thai inspired curry with green beans and broccoli. So good.

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Product of The Month: Dastony Cashew Butter

                               

This cashew butter is a thing of beauty. Stone ground for 48 hours until its silky smooth almost to the point of total liquidation. No other nut butter compares to the sheer taste and quality that can only be achieved with care and in small batches to ensure fresh consistency. A true artisanal creation. I love it best straight from the jar (I’ve been known to polish off entire jars of nut butters in one sitting - not recommended). It would also be great warmed slightly and used as a dip for fruits and chocolate.

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