Eat, Pray, Love: Danish

A good breakfast always blows my mind away! If you are following this blog close enough, you will notice that I am actually in a breakfast/brunch hunt. And From Scratch Patisserie is my newest addiction! This patisserie is a proud child of a pair of young couple, Johnny and Edwina.

I always adore pastry, loving the softness and buttery texture of the layers. Different toppings or fillings can come in as a surprise because you will be amazed by their impeccable combination with the pastry. Gahh! A beautiful morning can be birthed through a satisfying breakfast.

From Scratch Patisserie provides a few series of pastry for its customers to choose from, including brioche, cookies, croissants, danish, tarts, sfogliatelle, fritata, pies, eclairs and macarons. They look so tempting and I am spoilt for choices!

Patisserie

More patisserie

Pain Au Chocolat

Croissant like pastry with dark chocolate sticks baked inside. This is my favourite of all! It is soft, flaky and buttery with chocolate flowing out when you take a bite. Given that I am a croissant and chocolate lover, I can never get sick of this! A must try!

Sfogliatelle

Layers of wafer like pastry with a cooked ricotta and semolina custard, citron peel, cinnamon and vanilla. It has a hard crusty covering with a generous serve of smooth custard inside. The custard has a mild flavour as ricotta does not really stand out.

She's Apples

Almond pasted pastry with apples, cinnamon and vanilla baked with a biscuit crumble on top. This is one of the most popular pastry in the patisserie. The biscuit crumble complements the apple well, which reminds me of apple crumble. It is not too sweet though.

Ugly Raspbettie

Laminated pastry rolled up and baked with vanilla custard and raspberry then rolled in cinnamon sugar. This is the most popular pastry and I can see the reason of its popularity. The layer of pastry is prominent and soft. A small bite will release the buttery flavour together with its raspberry fillings. Highly recommended!

Wham Bam Strawberry Jam

Seasonal fruit danish - flaky yet buttery pastry topped with seasonal fruits. This is not too bad, but I find the layers to be harder than the one in Pain Au Chocolat.

Nice Nuts

Hazelnut pasted scroll with cinnamon and vanilla roasted peanuts, hazelnuts and almonds. The hazelnut paste becomes the limelight of the pastry, accompanied by different kind of nuts. Like the wham bam strawberry jam, I find the pastry a little bit hard.

Clockwise: Wham Bam Strawberry Jam, Sfogliatelle, Pain Au Chocolat, Ugly Raspbetti, Nice Nuts

The popup patisserie at Leigh Street is situated just beside Coffee Branch and only opens on Friday from 7am to 9am. The early bird catches the worm, so do drop by before going to work or classes and grab an awesome pastry from there. You can choose to sit at the tables provided by Coffee Branch to savour them too. In case you miss out on the Friday popup, you can still visit it at the Farmers Market, Adelaide Showground.

People lining up for the pastry

The quaint popup stall is definitely a not-miss when you pass by Leigh Street on Friday morning. I will definitely come back again for more pastries. Till then, From Scratch Patisserie.

Website: http://fromscratchpatisserie.com.au/
Address and Trading hours: Adelaide Showground Farmers Market - 9am-1pm (Sun); outside City Council - 7am-9am (Wed); Leigh Street - 7am-9am (Fri)

From Scratch Pop Up Patisserie on Urbanspoon

Continuing from the batik cake post, here I am finding myself to fall in love in sharing good food around. This time off, let's go to Adelaide, Australia for a brunch at A Hereford Beefstouw.

A Hereford Beefstouw is a steak house established by a family in Denmark. Over 41 years, it has grown to 14 restaurants across 4 countries, Denmark, Greenland, Sweden and now Australia. This restaurant in Adelaide was officiated at Hutt Street on September 2011.

Xiang Ting and I had sealed a deal to redeem our lunch voucher which costed $29 for two from Scoopon (a popular site for Australian to get good deals) after our final exam in November. Upon reaching the restaurant, I was awestruck by the restaurant design. It has a classic Scandinavian (a historical cultural-linguistic region in Northern Europe characterized by a common ethno-cultural Germanic heritage and related languages that includes the three kingdoms of Denmark, Norway, and Sweden) design and modern art.

The exterior of A Hereford Beefstouw

The interior of the restaurant looks even more splendid and classy. It has a serving table where the waiter and waitress had their final perfect touch on the plating. The salad bar enables its customers to make their own salad.

Interior: Serving table and salad area

In addition, there is a huge array of wine available. Wine can go perfect with a lunch too.

Interior: Wine display

Customers can choose to sit at the balcony overlooking Hutt Street and enjoying the warm sunlight too.

Perfect lunch environment

Besides the pleasant environment, its waiters and waitresses were friendly too. I can't help but notice the details imprinted on their cutlery and table. It manufactures its tables, chairs and knives on their own. In here, you can feel that you are welcomed and given full attention.

Engraved knife

Engraved salt container

Engraved table number

Okay! It's time to go for the menu and feed our growling stomach.

Front page of menu: introduction of A Hereford Beefstouw

We were allowed to order two types of sandwiches each from the Danish Smorrebrod Menu (lunch menu). This was what we had ordered:

I ordered fried fillet of flounder and roast beef with remoulade. The fish was pan fried with bread crumb and crunchy. Roast beef was roasted to perfection and A Hereford Beefstouw's pride is in its own fine beef herd of high quality. Remoulade (yellowish, similar to tartar sauce, contains curry, horseradish, paprika, anchovies, caper and a host of other items) accompanied both beef and fillet well.

Roast beef with remoulade (above)
Fried fillet of flounder with remoulade (below)

Xiang Ting ordered the snack plate and ox tongue. The snack plate consists of pork liver pate (meat paste from pork liver), beef aspic (clear jelly made of beef stock and gelatin) and corned beef (salt-cured beef). Besides that, she ordered corned ox tongue and Italian salad too. I liked the salad a lot.

Veterinarian's midnight snack with pork liver pate, beef aspic and corned beef (above)
Corned ox tongue with Italian salad (below)

A satisfied stomach and a happy heart, this is what A Hereford Beefstouw aims to give its customer. And this was what we felt after the lunch. Next time off, I would like to try its famous Wagyu Beef. Do wait for me, A Hereford Beefstouw!

Love, Victoria.

Website: http://a-h-b.dk/eng (Make your booking online)

Address: 143 Hutt Street, Adelaide, SA 5000.
Trading hours: Mon-Fri (11.30am-2pm), Mon-Sun (5.30pm-10pm)

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