Treating ourselves and wanting some fresh air and sunshine before Autumn comes along, Bill and I took advantage of our Day in Lieu and made the drive to Bronte. Three Blue Ducks (141-143 Macpherson St, Bronte) led by former Tetsuya head chefs, has been on my list for a while for a brunch session after sampling their foods at The Paddington Markets, we hoped to beat the weekend crowds and visited on a Friday.We arrived there just in time for breakfast which ends at 1130am (lunch starts at 12pm so don’t get caught out in beween these times and starve) and were seated in the bar side of the cafe where we watched the bartender juice fresh fruits and admired the quirky teapots hanging on the wall. The menu was exciting and initially I had my eye on the Quinoa and fig bircher with caramelised peaches, fresh fruit, yoghurt and toasted nuts but sadly they were already sold out. We started the morning right with an organic latte, fair trade and roasted by Single Origin Roasters for me and a fresh and instead opted for a seemlingly simple bowl of bircher muesli with seasonal fruits. This was the perfect bowl of muesli, each spoonful was delicious, the crunch of apple slices, toasted nuts, berry compote, natural smooth greek yoghurt, sweet fig and the bursts of fresh passionfruit – so amazing and satisfying that Bill and I were fighting for each mouthful.
Three Blue Ducks
Needless to say the food was fresh and of a high quality making you feel good from the inside and absolutely delicious. It may be because the produce used is local and as organic as can be. They even have a cute garden at the back (just keep walking down the corridor) making use of all the space.
After brunch we took a short stroll to Bronte beach which in turn led to a full on coastal walk from Bondi to Coogee and back to Bronte.
P.S Victorians, you can also get a piece of Three Blue Ducks gorgeous foods at Falls Creek XP
I hope you all have had an enjoyable Easter break!
After all the chocolate madness over Easter, I was looking to make a more healthier dessert using some leftover matcha powder when Beyond the Square Communications approached me to try samples of Queen Fine Foods Jel-It-In.
Finally now I'm able to bring pannacotta's and jellies to share with my Muslim, vegan and vegetarian friends! Jel-It-In is a plant based alternative to gelatine, made from extracts of seaweed and seeds from the carob tree, think similar to agar-agar. Even if you're not vegetarian, Jel-It-In is a healthier alternative to gelatine which is made from the by products of animals (I always thought it was pork fat but it could also include skin, horn, hoof, bones – you name it!).
Matcha Panna Cotta
Matcha Panna Cotta tweaked for Jel-It-In gelling powder.
1 tbs Matcha powder
2 tbs sugar
1 tbs water
2 packets Jel-It-In gelling powder
5 tbs water
1. Mix the matcha powder and 2 tbs sugar with 1 tbs hot water to create a matcha sauce.
2. Dissolve 2 sachets of Jel-It-In in the remaining 5 tbs water.
3. Dissolve 80g sugar in the milk, half of the matcha sauce (step 1) and add the dissolved Jel-It-In (step 2) and bring the mixture to boil.
4. Once boiling point is reached, pour the mixture into the mould and leave it in the fridge to set.
5. Pour the remaining rest of the matcha sauce to serve.
I found it easy to use, clear and unflavoured. It was very fast-acting, as my panna cotta started to firm up while at room temperature soon after I poured it into the mould. I'm not sure whether it was the Jel-It-In but the panna cotta slid easily out of the mould when serving and held the shape of the mould very well when served – almost too well.
All in all I found it a great alternative to gelatine, though I will need to tweak my recipes used for gelatine as I found it set too fast and too hard compared to gelatine. I am especially excited to be able to share desserts with my Muslim and vegetarian friends as they only usually eat agar agar jellies and now they can have the taste that is seriously divine panna cotta desserts!