The latest desserts at CODA!

Good Afternoon People!

I have been so slack and need to update this regularly! There are more desserts about to be created and these are what we have been offering the last couple weeks!

Passion fruit Souffle with white chocolate mud cake and yoghurt sorbet

Everyone loves passionfruit souffle! It appears on the menu several times a year because everyone just loves the flavour. Going into Spring, I thought it would be nice and fresh to accompany it with the sweet white chocolate cake and tangy creamy yoghurt sorbet. FRESH FRESH FRESH!!

Orange blossom pavlova with mascarpone, berry compote and vanilla persian fairy floss

When I think of Spring, I think of fragrant flowers and berries! The crisp, soft centred pavlova has been spiked with orange blossom giving this beautiful fragrant. The berry compote has slowly been cooked without being too mushy or crushed. It has a little peppery taste to it to add something different. The sweetness overall the dish has been tamed with lemon scented mascarpone to balance out the flavour. YUM YUM for a nice Aussie day!!

Mint Chocolate Ganache in Michel Cluizel White chocolate Coupelles

Tasty little sweet treats we offer at CODA. This week we have PX sherry chocolate Ganache.

CODA Chocolate  bar

Yes, it looks the same but the flavours are slightly different from the last. Starting from the bottom layer, crushed walnut praline, chocolate creme, coffee mousse and caramel ice cream with cocoa nib praline to garnish.

Behind the scenes at CODA...

... It all starts with left over brioche dough...

MASSIVE DOUGHNUT!!!

Chef Joel filling in the jam!!!

Me being the hog, then I decide to share..hehe

Massive cut doughnut!! YUM YUM YUM!!!

Halloween Special for staff.. using meringue!!

SWEET SPIDERS!!!

HEAPS OF SWEET SPIDERS!!

Xx

Union Dining!

Hi all!

It's been a while since I've blogged I know, however, I've been trying to find some inner peace and just have fun and relax while I have the chance. Anyway, getting back into it... I feel light and very excited thinking about food I've eaten recently.

Union Dining is one of the restaurants I visited in September and it was fabulous!!! I got to try several dishes which were stunning. The chef Nicky Riemer, shares a European provincial dining experience and with her business partner Adam Cash, the two clever people made this night a night to remember.

The menu opens up and we got to order, starting off with the oysters...

Oysters mignonette

As always, the oysters were fresh with a tangy shallot vinaigrette to compliment the creaminess. DELICIOUS!! It was a great first impression to get us excited for the rest of the dishes to come!!

Caramelised onion tart with olives, anchovies and roquette

This dish was so tasty!! It was absolutely delicious. The warm butter pastry, saltiness of the olives and anchovies just married beautifully with the sweet onion. 

Terrine de maison with pickled Dutch carrots

I forgot what the meat component of this terrine was, however, it was colourful and layers of mixed meat and herbs, lined with thinly cut proscuitto. The pickled carrots gave just the right tang to go with the cold meat. YUM YUM!!

Piedmont steak tartare with pecorino & horseradish

This dish was quite different to any traditional steak tartare. There was no egg yolk, but a big shaving of pecorino cheese and loosly cut parsley and celery leaves. I don't mind it, it is very different, however, I wish there was an egg yolk in there to add more moisture. The traditional steak tartare definitely has a lot of taste and texture, but I'm glad I got to experience a different take on it.

Grilled quail with grapes and verjus

This was a special presented to us on the night and it sounded delicious. I made a ridiculous joke by moving the quail and said to my fellow diners, "Look! Snow Quail!" Immature of me I know, but if you move it around long enough, it does look like a different way of creating a 'snow angel' on a plate. Yes, I play with my food, but nonetheless I loved the flavours of this quail!! It just married so well with the creamy semolina and the juicy grapes...I wanted to lick the plate!!!

Coleslaw

I forgot what this salad was called, but as simple as it looks, we all agreed it was an amazing salad!! Fresh spanish onion, red cabbage, toasted pinenuts, currants and mint were tossed together with a slightly tangy vinaigrette... YUM YUM YUM!!

Pan seared baby snapper fillet with a lemon pearl barley risotto

The texture of the pearl barley just went really well with the soft tender fish. Although one of us had a few bites with bones piercing our mouths, it was truly delicious.

Half a roast poussin, charred bread stuffing, pea, leek & broadbean fricassee

This small bird was cooked very well and again complimented the fricassee and the roasted grapes still on the vine.

Spring baby lamb with oregano, green chilli, pecorino & baked semolina gnocchi

We all loved this lamb!!! Wish there was more on the plate hahaha we almost had to fight...but we were very civilised haha The taste of the whole dish was AMAZING!!

Aged scotch fillet with Roquefort, walnuts & Madeira

I love steak and the whole texture of the tender juicy meat with the bits of blue cheese and walnuts finsihed with the jus was OMG in my mouth!!! It's great to taste little bits of blue cheese without steak being drowned in blue cheese sauce. I've had it before at another place and definitely, that was a artery clog/heart stopper. 

Banana ice cream, almonds, passionfruit & chocolate sauce

With the amount of savouries we ate, we were definitely full, but there is always room for dessert!! The whole combo was interesting and very flavoursome, however, the banana ice cream was slightly under ripe and icy. Overall, the dish was good.

Italian trifle with zabaglione

This was kinda like a modern intake of a tiramisu. It was airy, light and creamy. Just so yummy and a great way to end the meal.

Many thanks to Adam Cash (Owner/Manager) who looked after us! The meal was one to remember and I would definitely recommend it to everyone!!!

Please visit Union Dining when you get the chance. The food is well executed and such a great atmosphere.  

Xx

A few more desserts to meet the eye (at CODA)...

(And hopefully your stomachs!)

Please view pictures below and allow yourself to come to CODA to see it in front of you. Pictures tell a thousand words...but the taste and texture is another story!!

CODA chocolate bar

It is official!!! Say goodbye to chocolate pudding and HELLO to CODA chocolate bar! Warmer months are arriving and this dish is staying for the next 3 months!

Pear souffle with poached pear, cinnamon ice cream and walnut coffee crumb

I know, I loved the banana souffle with the chocolate hazelnut ice cream too...but pear is still in and it's yummy with the cinnamon ice cream and the crunch flavours of sweet toffee, bitter coffee beans and roasted walnuts!! Not too bitter, this dessert is very delightful!!

Lemon Lime Meringue

This tower my viewers is the latest special!! I secretly call this "The Brian Special". It was created out of love for my friend from pastry school who is leaving for Canada. I've 'trialled' this dessert 3 times and      

I don't think it's called trialling if I end up eating the whole thing. This dessert also suits the beautiful weather we are about to encounter and is very refreshing on the taste buds. So starting from top layer to bottom, lemon lime granita, Kaffir lime ice cream, lemon curd, and flourless lime cake. The encasing is a tuille (thin wafer) and on the side is a vanilla meringue kiss.

Spring Desserts at CODA

Hey All!!! After a short time off from work, September came back with everyday becoming a busy one!! Desserts were created, trials were made, taste testers were had and OMG..I have had a major SUGAR OVERLOAD!!!

Starting off...a few SWEET SPECIALS were created in hope to make it on the Spring menu as voted by myself and CODA staff. Consumers with their feedback also made progress and here are the NEW ITEMS!!

Mango pannacotta with coconut caramel and crispy rice

Ticking all the great boxes, this dessert is inspired by the chinese yum cha mango pudding. Instead of the evaporated milk, coconut caramel is substituted for the sauce. This dessert is also gluten free and dairy free which makes it all the more enjoyable for everyone!! 

Vanilla Bean Creme Brulee

I don't know about you, but I love vanilla bean creme brulee!! The ritual of cracking the thin layer of toffe on top is the best start to an AWESOME dessert!! Fresh fruit of orange segments, strawberries and blueberries are tossed together with plum wine jelly and slitheres of mint which refreshes the taste bud and compliments the sweetened cream!

  

CODA Chocolate Bar

To replace the chocolate pudding, the CODA chocolate bar has been designed! This dish is all about the flavours of CHOCOLATE and subtle flavours that compliment it! So, here I present the coconut mousse floating on the chocolate vanilla creme sitting on white chocolate textured with toasted coconut and souffletine (round rice balls). Cocoa nib praline to garnish and raspberry sorbet to cut the sweet with this tangy delight. 

Vanilla Mille Feuille with blood orange sorbet

Craving the taste of vanilla slice, this became an experiment and one of the SWEET SPECIALS we had on the menu.

Sweet potato fritters filled with chocolate and maple crumble ice cream

This was experimenting old ideas with new flavours. Great texture to the sweet potato, however, it is not for everyone.

Mango ganache filled chocolates

Salted caramel filled chocolates

Choc Mint ice cream bites

Using MICHEL CLUIZEL chocolate cups, these SWEET BITES have become a MASSIVE seller. It's a great end to the meal for something small to go with the coffee, and is the best chocolate being sold in town!!

Also, the difference in SPRING is.. there are changes in staff to the CODA fmaily kitchen team! Ones who have gone or who are gong..GOOD LUCK and ALL THE BEST!! HAPPY COOKING!! And you guys will be missed!! However, there are NEW CHEFS coming and who are staying, WE WILL MAKE NEW MEMORIES AND NEVER FORGET THE OLD ONES!!

Xx

Taste of Melbourne 2011

These last few weeks have been hectic!! But, in between busy days at work, there is always time for enjoyment of food!!! So... here is what my food buddy and I ate at the TASTE OF MELBOURNE!!!!

Arriving there, we quickly buy our crowns and run through the crowd to the closest food stall like we were in a race! In reality...we were just very very very very very very HUNGRY People!!!! We arrive at St. Katherines and buy...

Turkish lamb dumplings with garlic yoghurt, sumac and dried mint

&

KFC "St Katherine's fried chicken"

The food was tasty, however, I enjoyed the chicken more than the dumplings (which were more like tortellini). St Katherine's is the latest restaurant owned by The Press Club group. The chefs are George Calombaris and Shane Delia. Both bold and successful, it makes me feel that to become a celebrity chef, the trend is to shave your head and know how to cook. (Adam D'Sylva is another one). hehehe

So, our taste buds are wanting more food!! We make our way to the next restaurant stall The European!!

Western Plains pork parcel

Regal King Salmon fishcake tartare

The Pork was the best dish we ate on the day! It was this pork belly that was wrapped in a thin layer of brik pastry and the flavour was balanced out with the apple salad. YUM YUM YUM!!! I want more just thinking about it right now!! The fishcake was good, but a tad dry. I love dining at the European also, the restaurant serves great food!

Cheese platter from That's Amore

That's Amore is a cheese company who makes fresh beautiful cheeses! CODA is proud to use their fresh products made by Georgio the owner. He has a wide range of cheeses made with the freshest milk and some items on the platter above include ricotta, diavoletti (little devils), buffalo mozzarella. DELICIOUS!!! They also have a store called La Latteria on 104 Elgin St Carlton. If you want more information on cheese descriptions please go to their website on www.lalatteria.com.au 

Olive fried octopus, aioli, steamed eggplant and pickled free range eggs

Prawn and pork plums with '1000 year old' egg and pickled ginger

The Botantical produced these items as well as a wagyu beef burger. There was a massive line up for the wagyu beef burger..and knowing me..I had to be different and decided to try something different, so I got the other 2 (not as popular) items. These dishes were yummy!! Especially the octopus! Tasty salad with great flavours and very fresh! the plums were very average on the other hand. It was tasty and yummy, but nothing outstanding.

Cured Regal Kind Salmon with pickled daikon, lime and vanilla cucumber

This dish was interesting. I enjoyed it. The flavours were fresh and very tasty. The Millswyn brings flavours from Scandinavia and France in South Yarra.  

We had to do a little stop over for some sweets becuase I was starting to get full. I think this stall was called Miny Mots..or something, Reminds me of Tiny tots who sold the same thing a few years back. Mini balls of ice cream and sorbet, I chose the caramel popcorn flavour and and lime sorbet. YUM!

Seared scallops, green chilli aioli, almond and celeriac remoulade

Rhubarb, violet and rose geranium Eton mess

After walking through the bottom level and top level, we made our way back down to the bottom level to choose the last meal we were to eat at this year's TASTE OF MELBOURNE! We went to the Stokehouse! Eating the last of our savouries and back to sweet, I enjoyed the fresh rhubarb sorbet slide down my throat. Fresh crunchy meringue textures with fragrance of violets and hints of rose, it was a great end to this dining experience.

Xx