The weather was getting a bit too chilly for May with the howling wind, splashing rain and frosty mornings. And it is this exact weather that gives me the best excuse to store more fats and have more meat! Speaking of meat, The Highway's does offer something different to the adventurous foodies. In its fourth year, the game season is to be launched once again from 18 May. Foodies from South Australia as well as other states are expected to join this annual culinary delight in this coming 2 weeks (18 May - 31 May).

I was invited to the Highway's to sample their game menu. All the food and drinks were complimentary.

Going wild every game season, the menu this year will be featuring wallaby, buffalo and venison. All the game meat are sourced fresh from local outback game meat supplier Something Wild in the Adelaide Central Market.

There are two options of entree that you can choose from. We started off with the first entree, crumbed quail eggs with beetroot puree, pressed red foo potato and micro cabbage. The eggs were crunchy and the pairing with sweet beetroot puree was intriguing. The layering of potatoes was a fancy and textural addition to the dish.
Crumbed quail eggs with beetroot puree, pressed red foo potato and micro cabbage
The second entree was pancetta wrapped wallaby with grilled artichoke and saffron aioli. This was the dish of the night! It reminded me so much of the pressed lamb in Georges. The smell of wallaby was not too strong. It was so tender that I can pull the meat apart and melted in my mouth. The pancetta added the umami flavour and saltiness to the dish. The saffron aioli was really good too!
Pancetta wrapped wallaby with grilled artichoke and saffron aioli
Moving on to the main course, there are three types of game meat - kangaroo, venison and buffalo - which constitute the menu.

The first main course was the native currant and tomato braised kangaroo tail, served with mixed radish, frisee salad and grilled bread. As kangaroo meat itself has a really strong smell, the chef chose the native currant and tomato to braise the meat to subdue the pungent smell. The side salad was fresh and the grilled bread counterbalanced the rich braised kangaroo tail.
Native currant and tomato braised kangaroo tail, mixed radish, frisee salad and grilled bread
Next up was the venison denver leg steak with portobello mushroom, celeriac puree and nasturtium. It was the prettiest looking dish of the night. The venison steak was cooked to perfection with its attractive pink meat. The meat was so tender! And who would resist the plump and juicy portobello mushroom?
Venison denver leg steak with portobello mushroom, celeriac puree and nasturtium
The last main course offered on the menu was the buffalo burger with ciabatta roll, cheddar, caramelised onion, spinach and kutjera radish. The buffalo meat had a similar taste to beef and this burger was like the classic beef and cheese burger. The choice of native ingredients used in each dish was commendable because it portrayed the Australian outback spirit and complemented well with the meat.
Buffalo burger
Last but not least, it was dessert time! We had the duck egg brulee with salted caramel ice cream and pistachio soil. It sounded and looked like an ordinary dessert but surely it tasted different from the normal creme brulee. The duck egg had rendered the dessert so rich and creamy. The caramelisation on top of the brulee was brilliant and the salted caramel ice cream was smooth.
Duck egg brulee with salted caramel ice cream and pistachio soil
The game season will continue until the end of May at the Highway's bar and bistro lounge. So, grab your friends and go wild at the Highway's!
Complimentary wine at the Highway's bar and bistro lounge
Foodies, are you game?

Game season menu
Address: 290, Anzac Highway, Plympton
Trading hours: 11am-12pm (Sun-Wed), 11am-2pm (Thurs-Sat)

 The Highway / HWY on Urbanspoon

Love, Victoria

If I were to name a dessert cafe that never fail to impress me, I would say it is St Louis House of Fine Ice Cream and Dessert. In fact, their novelty has been recognised as written in 14 Australian Ice Cream Shops You Need To Visit Before You Die. This blog post is written after umpteen times of visits. 

There are a few highlights in the store, namely their house churned ice cream, churros and their dessert creations. 

For their dessert creations, I had ordered the Eton Mess. It was served in a martini glass with layers of crunchy meringue, fresh strawberries, berry puree and French Vanilla ice cream, drizzled with pouring cream and hazelnut ganache. The berry puree was so divine with the refreshing burst of sweetness and sourness from the berries. Fresh strawberry and meringue added another layers of texture whereas the ice cream was so smooth that it melted in my mouth straight away. I really loved the combination of the berry puree and the meringue. It is NOT messy at all! 
Eton Mess
Another favourite dessert creation is the Archie's Cookie Crunch. It was served in a tall glass with layers of shortbread cookies, melted Nutella, fresh strawberries and Cookies and Cream ice cream. Again, this was another dessert full of textures and flavours. It did get a bit fiddly to eat at the end when we were reaching for the bottom of the glass. The dessert was fresh and sweet. On top of that, who can resist the addition of Nutella?? The cookies and cream ice cream did not particularly taste much like Oreo but it was really nice.
Archie's Cookie Crunch
Apart from that, we also ordered the Nutella Affogato. The balloon martini glass was used to serve the french vanilla ice cream and melted Nutella with a shot of espresso coffee and a biscotti. My friend totally enjoyed this creation.
Nutella Affogato
On some instances, I just felt like ordering the ice cream to take away and this decision never disappoint too. I have to say that St Louis serves one of the best ice cream in Adelaide!
St Louis Ice Cream
St Louis can be also a serious competitor to San Churro in terms of their churros. I prefer the churros in St Louis as they are crispy but yet not too hard and still have a soft filling inside. The churros are dressed with cinnamon sugar and served with choices of warm melted dipping chocolate. My preference of dipping chocolate is always the milk and dark chocolate.
Churros for Two
Crepe is pretty versatile to be prepared either in savoury or sweet fashion. What is better than a dessert crepe in a dessert house? I ordered the Dulce de Leche Banana Crepe. It was a thin crepe, filled with fresh banana, honey roasted nuts and dulce de leche, topped with Dulce De Leche ice cream. The salted caramel was highlighted throughout the dish and well executed.
Dulce de Leche Banana Crepe
In addition to crepe, we also ordered the Choc Peanut Butter and Banana Waffle. The Belgian waffle was drizzled with peanut butter and melted milk chocolate, topped with crunchy honey roasted nuts, banana and French Vanilla ice cream. The waffle possessed crunchiness and softness at the right spot.
Choc Peanut Butter and Banana Waffle 
Every dessert session at St Louis is a satisfying one. If you are craving for dessert during breakfast, fret not, St Louis will be there for you as they are opened from 7.30am.

Do remember to follow them on Instagram as they always come up with promotions such as Churros Buy One Free One and Dessert Creations Buy One Free One. It would be a good chance to secure a great deal with them.

Address: 19 Gouger Street, Adelaide 
Trading hour: 7.30am-11pm (Mon-Thurs), 7.30am-12am (Friday), 9am-11pm (Sun)MONDAY - 

St. Louis House of Fine Ice Cream & Dessert on Urbanspoon

Love, Victoria 

It was a beautiful Sunday with sun radiating its warmth through this autumn day. It was also a great day hanging out with Maddy at Queen Street Cafe in Croydon. 

I ordered the Braised Lamb Leg on the specials board. It was served with chorizo, roast sweet potatoes, potatoes, black rice and mascarpone. The lamb leg was well seasoned and full of flavour. It was also tender and fall apart as I dig into the dish. Besides that, the potatoes were roasted well but I found the addition of mascarpone contrasted the hot dish. I quite enjoyed it but Maddy found this to be confusing as there were too many components on the plate. 

Braised Lamb Leg
Maddy ordered the Shakshuka with carcciatore, baked eggs and salad. The tomato components of Shakshuka was pretty prominent and the egg was baked well. It was a lovely dish.
Queen Street Cafe is a lovely spot in the suburb for brunch all week round. I especially loved the seat by the window because that was a good spot for 'sunbathing' and food photography.

Address: 12, Elizabeth Street, Croydon.
Trading hour: 8am-4pm (Mon-Sun)

Queen Street Cafe on Urbanspoon

Love, Victoria
My love towards Korean food developed since I came to Adelaide. I especially love the balance of spiciness and sweetness Korean food provides. I have always wanted to go to Sushi Gallery because it has received rave praises from my friends. Thank you to Yan and Aaron that I can finally go there and try it out myself! 

Sushi Gallery is a homey Korean restaurant in Glynde, offering Japanese and Korean fusion food. The owner and staffs are all Koreans, hence this explains the legit authentic Korean food the restaurant offers. 

We ordered the Tteokbokki, Korean rice cakes cooked with sweet and spicy sauce. Besides rice cakes, there were also fishcakes and eggs in the dish. The spiciness and sweetness hit the right note, the rice cakes were firm and chewy. I would have preferred the rice cakes to be cooked a bit longer. Nonetheless, it was a nice dish. 
Tteokbokki, Korean rice cakes 
For each main dish you ordered, you will receive 3 different side dishes, including potatoes, kimchi and seaweed. They were not the most exciting side dishes in a Korean restaurant but the flavour did the justice. The kimchi side dish is always the essential in a Korean restaurant and it was well executed here.

Apart from the rice cake, we also ordered the Bulgogi salad which consisted of lettuce and marinated beef, drizzled with mayo sauce. The beef was flavoursome and the crunchiness of lettuce together with the yummy mayo sauce, created a really good salad. I really enjoyed this dish.
Bulgogi Salad
The star of this restaurant is the Samgyetang, chicken ginseng soup. The chicken was stuffed with glutinous rice, and being boiled in broth together with ginseng and chestnuts. The thickness of the soup was just nice for a wintry day. It was bursting with flavours and highlighted the essence of the chicken.
I am always craving for Korean Fried Chicken even since my visit to Naruone in Sydney. So we decided to order the Garlic Fried Chicken. I expected to have a big chicken cutlets with crispy batter and drizzled with soy sauce but it was not. Nonetheless, the chickens still had the crunch and were well seasoned with soy sauce and nuts.
Garlic fried chicken
The food at Sushi Gallery is something I will always go back for. They serve great Korean food in which the flavours will always linger around your taste buds, then your brain, lastly your heart.

Address: 7/475, Payneham Road, Felixstow
Trading hour: 11am-2.30pm, 5pm-8.30pm (Mon-Sat)

Sushi Gallery on Urbanspoon

Love, Victoria
The former Westpac building at 2 King William Street has been refurbished since last year to elevate its heritage feature to a brand new level. It is the building which houses the popular Jamie's Italian. 

Situated on the top floor of this building is 2KW which takes pride in having the highest rooftop bar in Adelaide. This is an absolute advantage for the patrons to have bird's eye view over North Terrace and areas slightly beyond including Elder Park and St Peter's Cathedral. The sunset and night views are undeniably amazing, making 2KW one of the hottest rooftop bar in Adelaide.

To celebrate the completion of Term 1, my friends and I decided to check out this restaurant and bar. In order to reach the restaurant, we had to take 2 lifts including the latter lift which caters exclusively to 2KW customers. 

2KW is divided into different settings, such as the bar, the terrace, the cabanas, the garden and the restaurant. The bar/terrace area offers open seating and of course the gorgeous view of northern Adelaide.   
Sunset taken from the bar
We grabbed some drinks before digging in into the food. We ordered the Paloma Cocktail Jug for sharing. It was a citrusy Mexican classic and pretty similar to Margarita. The alcohol content was not too overpowering and it was a refreshing drink. A pretty good start to our meal!
Paloma Cocktail
The restaurant menu was divided into small, medium, large and steak sections.

For small, we ordered the Spinach, Kefalotyri Sheep Cheese Croquettes with beetroot and turnip pickle. The croqueettes were crispy and brought out the earthy flavour of the spinach. Hence, the sweetness of beetroots came in handy to balance out the earthiness.
Spinach, Kefalotyri Sheep Cheese Croquettes 
For medium, we ordered the Slow Cooked Grilled Octopus with confit kipfler, chorizo and ramesco sauce. The octopus was on the tougher side which might be related to its cooking technique. The ramesco sauce is a nut and red-pepper based sauce. It was smooth and made a great accompaniment with the other ingredients on the plate.
Slow cooked grilled octopus 
We also got the Falafel Salad for our vegetarian friends. It contained chickpeas, quinoa, pearl barley, radish, preserved lemon and chilli, being tied together with the green tahini sauce. The salad was well seasoned and I enjoyed the slight crunch from the peas.
Falafel salad
Our vegetarian friends also ordered the Smoked Eggplant. The baba ghanoush was served with sumac, labneh, cranberry and dressed with leaves. It was well received by my friends.

Smoked eggplant
The last medium dish we ordered for the day was the Tongue 'N' Cheek. The dish was made up of ox tongue rillette, confit pork cheek, with fennel and apple salad. The pork cheek had a caramelised skin but it was not crunchy. Similar to human cheek composition, the pork cheek was mainly fats. Besides that, the rillette was well seasoned and I also enjoyed the salad. Fennel and apple always made a good combination.
Tongue 'N' Cheek 
Moving on the large dish, we ordered the Chermoula Crusted Lamb, Eye of Shoulder. The lamb was cooked perfectly with its salivating pink appearance. It was tender and melts in our mouth. The barberry rice with pistachio, apricot and sweet carrot had unbeatable flavour despite my preference to have the rice cooked just slightly longer. The saltiness and sourness (from lemon) were not so prominent in the yoghurt even though it was still nice to eat with the lamb.
Chermoula crusted lamb, eye of shoulder 
It was a great night out with good company, ambience and the dress up. Thank you 2KW for providing us top notch dining experience. 

Do take note also that 2KW has strict dress code for their patrons. So be dressed up!

Address: Level 8, 2 King William Street, Adelaide
Trading hour: 10am-12am (Mon-Thurs), 10am-1.30am (Fri), 12pm-1.30am (Sat), 11am-12am (Sun)

2KW Bar and Restaurant on Urbanspoon

Love, Victoria
I was privileged to be invited to the grand opening of PappaRich Adelaide with complimentary food and drinks alongside with other food bloggers and Chef Poh. 

Coming from Malaysian background, Malaysian food is always dear to my heart and soul. Transcending cultures and races, Malaysian food is prepared using myriad combination of spices and cooking methods. If you were to ask the thing that a Malaysian overseas student misses the most, 'Malaysian food' would be undeniably the MOST popular answer.    

With the addition of popular Malaysian restaurant chain, Papparich in Adelaide, it certainly adds colour (and competition) to the Malaysian dining experience here. 

Today's treats were chosen by Poh Ling Yeow who is the ambassador of PappaRich. Besides that, she is also an artist, TV host, ex-Masterchef contestant and proud owner of Jam Face. Having Poh amongst us was a privilege because she has the knowledge of Malaysian food due to her background. Mhmmmm, can't wait to EAT! 

So, we started off with some drinks. These ice blended smoothies were really refreshing, giving us the summery feel. The Mango Mania had well balanced sweetness and sourness, as well as with different textures from the blended ice, cubed fruits and longan.  
       Ribena Melon                                             Coconut paradise                                                 Mango Mania 
I got both the Matcha Rocks and Teh C Special. It is advisable to stir the Matcha Rocks (especially with the matcha ice cream) before sipping in. It was smooth and perfect for those who love milky smoothies with a subtle tinge of matcha and mashed red bean. 

Just as how Australians always have coffee/tea for every meal, we Malaysians will always have a Kopi O or Teh Peng. The Teh C Special did bring back my memories in Malaysia. It is a 3-layer-tea with milk and palm sugar. The taste of tea was strong and it was not too sweet.     
Mango Mania                                                                                           Teh C Peng 
For entree, we had prawn dumplings and vegetarian fu chook. 

Prawn dumplings are part of Malaysian Chinese food culture and are usually ordered when we go yumcha/dimsum in Malaysia. The prawns were wrapped in glossy dumpling skin and they were well seasoned and well cooked. Coupling with the chilli sauce, it made a good breakfast or snack. 
Prawn dumplings
For this vegetarian dish, several vegetables such as carrots and cabbage were wrapped with bean curd skin and steamed. The sweet chilli sauce on the side was the must-have with this vegetarian fu chook roll. I would have preferred it to be filled with meat and deep fried (Well, that would have become another Malaysian snack, Lobak.)
Vegetarian Fu Chook Rolls
The next dish was Chicken and Beef Satay with red onions, cucumber and satay (peanut) sauce. This is a popular Malay dish. The skewed meat were well cooked and the satay sauce was divine! Besides bathing the meat with the sauce, I also love to skewer and dip some diced cucumbers and red onions in the satay sauce.
Beef and Chicken Satay
Roti Canai is a Malay-Indian flatbread which is usually served with dahl or sometimes sugar. It is my favourite breakfast! There are more than 10 types of roti in Malaysia, ranging from Roti Tisu to Roti Telur whereby different ingredients such as cheese and eggs can be added into the roti. It is indeed a creative dish. 

It is always a pleasure to be able to watch the dough-flinging process prior to cooking. The dough is transformed thinly that you feel that it is going to break soon but yet it stays! 
Dough flinging process and happy cooks
PappaRich offers Roti Telur Bawang with Curry Chicken. The flatbread had outer crisp and inner softness. Sooo good! The ingredients used in the roti were onions and eggs. It came with dahl (lentil sauce), curry chicken and sambal. Fortunately for those who cannot stand extreme spiciness, the curry chicken and sambal were mild. Definitely something I will order again next time! 
Roti telur bawang with curry chicken 
Noodle dishes were up next! We had fried rice noodle, Char Koay Teow, Wat Tan Hor, Prawn Mee and Ipoh Koay Teow Soup.  

The Pappa Fried Rice Noodles was my favourite dish. The rice noodles were stir fried with prawns, eggs and bean sprouts, alongside with the seasoning (lots of oyster sauce and soy sauce), producing the perfect 'brown-and-nearly-charred-but-that-is-the-best-part' appearance. The colour was appetising and the flavour was good. Oh YUMM!
Pappa Fried Rice Noodles
The Char Koay Teow was prepared similar way as the fried rice noodles but with different kind of noodles. In comparison with the rice noodles, I prefer the rice noodles MORE!
Char Koay Teow
The Wat Tan Hor was made up of deep fried noodles with gravy, 'poached' eggs, seafood and vegetables. The gravy should be the highlight of the dish because it ties all the components together. PappaRich executed that pretty well.
Wat Tan Hor
The Prawn Mee came with a small plate of chilli paste. The soup itself was not spicy so if you are a spicy lover, do put in the chilli paste generously. Apart from that, the broth did exude prawn flavour. Ohhh, and PappaRich did include that important fried onions!
Prawn Mee
The last noodle dish was the Ipoh Koay Teow Soup with steamed chicken. It used the same noodle as Char Koay Teow but this time off, it was served in a light chicken-prawn broth. The steamed chicken was tender and well seasoned.
Ipoh Koay Teow Soup with Steamed Chicken
Rice is always the essential staple of Asians, Malaysians included. We had Biryani Rice and Nasi Lemak for the feast.

Biryani Rice is Indian-inspired spiced rice which is eaten best with curries or sambal. PappaRich serves it with red chicken and sambal eggplant. I always love the red chicken because it has the stickiness and sweetness. And most importantly, it is fried! The sambal eggplant was soft and mild. The sweetness of raisins in the rice cut through the spice component and gave you a popping texture. It was a nice dish.
Biryani Rice with Red Chicken and Sambal Eggplant
One of the featured Malaysian dish is the Nasi Lemak! It is made up of coconut rice, which normally comes with anchovies and peanuts in sambal, curry chicken or prawn and boiled egg. Talking about flavours, there were different textures in the dish, not to mention the different layers of taste you will get. The anchovies were crunchy and the sambal prawn gave a mild kick in the taste buds. The coconut rice was fragrant with every grain being visible.
Nasi Lemak with Curry Chicken 
What's better to end the meal with desserts? We ordered the egg sago pudding, sago pudding, banana fritters and banana split. The banana fritters had crunchy outer layer, but I would have preferred to have smaller banana fritters (which in that case, I can have more crunch!). 

I just realised that they do offer Tau Fu Fah (soft silky custard) which I will order next time!! 
Egg sago pudding, Sago pudding, Banana fritters with vanilla ice cream, Banana split with ice cream 
It was a good meal! Thank you PappaRich for the finger-licking and mouth-watering Malaysian feast. The Malaysian spirit was clearly portrayed with the amount of food we have. It was also a privilege to have Poh as the host!
Poh and I
Home is where the heart is <3>
It's home indeed. :) 

Address: 116 Gouger Street, Adelaide
Trading hours: 11am-9.30pm (Mon-Sun)  

Papparich on Urbanspoon

Love, Victoria 

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