REVIEW: Taro's Ramen

A pretty temporary looking sign...

Sometimes I surprise myself. Be it by what I say as I have no filter or perhaps it's by my conviction to a cause, usually ice cream. In this case, I surprised myself by never having ramen. Such a common and popular food, especially amongst those who have Instagram accounts. Why has it taken me this long? Well, I don't know. I love Japanese food. And I love soup. And noodles. Look, let's not dwell on the reasons lest we're here all night.

Last time my sister and her husband brought their gorgeous little peanut up to visit, we called in to Taro's Ramen on Edward Street. Taro's frequently appears on the Best Of lists for soup and is a Brisbane ramen institution. The restaurant used to have a more substantial restaurant up at the Koala Building (maybe not the real name but there is a koala statue on top) but the current address is said to be temporary and more of a café than restaurant.

Look at that bowl of yum.

Heeding the advice of my sister who has been to Japan about 354,126,462 times, we got the Tonkotsu Ramen ($14.50) with an extra bowl of noodles ($2.50) to share between two as well as a bowl of Fire Tonkotsu ($15.90). We also ordered some Kimchi ($4.80) and stocked up on the condiments, including a d-load of chilli.

Basically literally ate all that chilli.

Tonkotsu Ramen is made from pork bones, boiled basically forever, which breaks down the collagen, fats and marrow which flavours the creamy coloured soup. Since it was my first time, we went traditional. The serve was very generous and the noodles were delicious. I ended up adding a huge amount of chilli because I am me and I love chilli, so I might as well have ordered the Fire Ramen, and I certainly will next time.

Should have cut out the middle man and just ordered the Fire ramen. Note to self: always get the hottest dish available.

The Fire ramen was a party in the mouth and I was very jealous of my brother-in-law. Although he did struggle to finish the bowl on his own. The egg in the fire flavoured bowl seemed even more unctuous and moreish. Everything about ramen is amazing and what took me so long! I wonder why kimchi is served with a Japanese dish, since kimchi is Korean but why look a delicious preserved cabbage horse in the mouth.

This shot was taken by my drone cam.

Taro's Ramen was great and my experienced ramen eater guests agreed that is was a great introduction. I would love to visit the Ascot restaurant and dive deep into the different varieties. Can't wait to keep this ramen exploration going! 

Food: 4/5
Service: 3.5/5
Price: 4/5
Atmosphere: 3/5

REVIEW: Papparich

Papparich in the Wintrergarden

Food is a massive part of culture, and one of the most enjoyable parts. It's one of the most accessible ways to learn about a country, what the people eat is influenced by trade, by the environment, by climate and so much more. Cuisine evolves, new produce effects trends, new technology's change how meals are prepared and the movement of people regenerates food. Take how the Greek immigrants brought Greek food and café culture to Australia in the 1950's and 60's, or how the classic fish and chips was introduced to England in the 16th century from Jewish refugees. Food is history, food is life and inextricably bound together with culture.

Malaysia is a melting pot and the food reflects this. With restaurants in all over Australia and overseas, Papparich comes to Brisbane, opening a brand new franchise in the Wintergarden. The restaurant has an open kitchen, giving a great view of the flaming woks. We were seated in the open-air balcony area and while it was pretty, I can't deny it was very warm. But this did steer us towards the extensive beverage menu and its enticing range of icy drinks.

Icy goodness

We ordered Mango Mania and Tropical Lime  ice blended drinks. Both were cooling and refreshing, but definitely for those with a sweet tooth. We got straight on to entrees and although I was absolutely DEVASTATED that there were no Pappa Deep Fried Chicken Skins left, we consoled ourselves with the Pappa Fried Chicken Wings. They were moist on the inside and crispy on the outside. If the chicken skins are half as good as the wings, I will be returning for them soon!

Yummy goodness!

We got two mains and shared them and we absolutely agonized over our choices. Malaysia has such a broad range of dishes, with Indian, Chinese, Malay and Indonesian influences. We settled on Vegetarian Char Koay Teow with egg and the exciting looking Roti Telur with Beef Rendang.

The Char Koay Teow took me straight back to hawker markets and hot South-East Asian nights, with delicious silky rice noodles and the charred, fiery taste of the wok. This dish is a Malaysian classic with great flavours and the contrast between the exquisitely slippery noodles and crispy vegetables. A definite winner dish.

Such an exciting dish!

The Roti Telur with Beef Rendang came out on a big silver tray with the roti in the centre and curry and condiments on the outside. The pieces of beef were tender and fell apart. The curry was fairly mild with a sweet taste that paired well with the roti. It was fun to adjust taste with the condiments on the side.

Interesting...

Finally, we decided to get a little adventurous and ordered one of the most unusual items we could find. We decided upon the Steamed Mantau with Kaya, steamed buns with a sweet green paste which was coconut jam. The buns had a generous smear of butter on them too. Now, I have to be honest, I did not like these at all. But my dining companion, while she agreed that they were unusual, ate most of her bun. And I'm glad I tried them.

Papparich offers a wide range of dishes with curries, noodles, soups and fried goodies, it's the perfect place for a weekday lunch or languorous dinner. Affordable and efficient, it's a welcome addition to the city's dining landscape.

Disclaimer: Cassie Cakes was an invited guest of Papparich Brisbane. Opinions are my own and the above review is an honest account of my experience.

 

Chocolate Dipped Vanilla Shortbread

A delicious buttery vanilla biscuit , generously dipped in milk and white chocolate. Perfect to give as a homemade gift!
 

Oh my stars, look at this! The first week of the second year of Four Weeks of Christmas baking! Mull that over for a minute and figure out the time line then join me in a big fat YAY! My tree is up and shining beside me as I type and I have a Christmas candle burning, I really love this time of year.

In December, we use salt and pepper from a Santa and Sack combo. That's how we roll.

 Is any other biscuit so quintessential Christmas as shortbread? How did that happen? Shortbread is Scottish, I know that much. But why is it associated with Christmas? I did a quick google and couldn't find an answer on the first two pages I clicked on so I'm stumped. If you know, please leave a comment and tell me!

Little offset spatula. How handy you are.

Mr Cakes loves shortbread. Or he did. When I asked him the morning of baking the shortbread, he didn't seem too excited. He had just come off night shift so that might explain it, though anything Christmas related should be welcomed with a ridiculous amount of enthusiasm. That's how I live my life.

Little stars and maybe the circles are moons! A Christmas sky.

Shortbread gets its name from the 'shortness' of the dough, meaning it's buttery and has a high proportion of fat. The recipe traditionally is very simple with just butter, plain flour, rice flour and sugar as well as a dash of salt. There are many variations and commonly, the rice flour is substituted with cornflour. Cornflour will make a softer biscuit and rice flour gives a crisper, more crumbly biscuit. Ever the traditionalist - with baking at least - I use rice flour.

That pink dish cost me $20, it was more than 60% off. That is a Christmas miracle. But I had to bring it up the back stairs so Mr Cakes didn't see it as I have been spending waaaay too much money. How did it get here, he'll ask and I'll say "SANTA!"

I did stray ever so slightly by adding a vanilla pod to the dough. I wanted not only the amazing flavour of vanilla but I find those tiny black dots so pretty on the surface. Like their own teeny tiny baubles. Then I went further off the traditionalist path by dipping them in chocolate. And I don't think I need to explain that chocolate makes everything better. We all know that. That's science.
 

Bon-bons were half price too. And the pack said they're luxury bon bons. Bargain.

This is such a simple recipe, a really great one to do with little ones in the kitchen. I don't have any little ones (yesssssssss) but I do have puppies and they like to help too. Snuffling up any dropped bits of dough so quick. So helpful.

Pretty. God, I'm glad I bought that dish. I got one in mint too, which will definitely be making an appearance soon.

 Once the dough has been made, I like to roll the dough out on a piece of baking paper. This ensures less mess but also makes it easier to get the cut out cookies off the bench. When making stars, this is especially important as a little stickiness on the points of the stars came make them misshapen.

This shortbread is really yummy, the vanilla makes it pop. And the chocolate. Chocolate makes everything better.

These would make great gifts, they would look so pretty wrapped in a bit of cellophane and tied with a little red bow. Also, they're pretty inexpensive which counts around this time of year, so many expenses.

Remember to leave some cookies out for Santa!

I just ate a burrito and then had two of these delicious shortbreads and I tell you, I could get a second job as a shopping centre Santa. God, I'm so full.

Visit Four Weeks of Christmas Baking past!:

Week 1 of Four Weeks of Christmas Baking: Christmas Star Cherry Tart with Cinnamon Honey Roasted Macadamia Ice Cream
Week 2 of Four Weeks of Christmas Baking: Raspberry Jam Drops
Week 3 of Four Weeks of Christmas Baking: Rum Ball Trifle
Week 4 of Four Weeks of Christmas Baking: Eggnog Cake

Chocolate Dipped Vanilla Shortbread
Adapted from The Guardian shortbread recipe

Prep time: 10 mins

Cooking time: 27 mins

Total time:  37 mins

Servings: 24 cut-out biscuits

230g butter, softened
120g caster sugar
1 vanilla pod, scraped
260g plain flour
80g rice flour
150g milk chocolate
150g white chocolate
 

1. Preheat oven to 150°C and line two cookie sheets with baking paper
2. In a large bowl, beat the butter with a wooden spoon until soft then add the sugar and mix thoroughly.
3. Scrape in the seeds from a vanilla pod and mix.
4. Sift in both flours and mix to a smooth dough.
5. Roll out dough to 1cm thickness and cut using assorted shaped cutters.
6. Place on the prepared cookie sheets, at least 2cm apart and place in the fridge to chill for at 15 minutes.
7. Bake each tray on the middle shelf of the oven for 27 minutes, or until cookies are just cooked.
8. Allow to cool.
9. Melt the chocolates in separate bowls, in the microwave in 30 second intervals.
10. Dip each cookie in the melted chocolate and allow to dry.
11. Enjoy!

REVIEW: The Vietnamese



This place has been here since before I was born and is still doing a busy trade...that's got to be legendary in the restaurant scene.

Long before there was banh mi and rice paper rolls in every food court, there was The Vietnamese, a Valley icon serving up Vietnamese 7 days a week. With criminally cheap prices and one of the ever dwindling number of BYO restaurants, The Vietnamese has established itself as the perfect place to line your belly before a night out. We called in late on a Thursday night and even after 9 on a school night, the restaurant was still busy.


I took this as we were leaving after 10:30, so it's uncharacteristically empty.  

We were seated without much fanfare, no one's coming to The Vietnamese for the service - while the staff aren't rude, they're not going to walk you through the menu or be sparkling conversationalists. My feelings weren't hurt though, I'm though like that. After a few minutes, we signalled to the waiter that we were ready to order. For entrée, we ordered a serve of Vegetarian Spring rolls, $7.50 for 4. The spring rolls arrived as soon as they were ready and at the same time as the mains. Ain't no fancy fine dining course timing here!


Some nice hand modelling there.

The spring rolls were fine, each spring roll was quite large, hot and fresh. They didn't taste like the best spring rolls out but they also aren't out of the freezer and for less than $2 each, you can't complain.


FUN ROLLS! They are fun! You even get to open your own plastic bag!

My lovely lady friend ordered the Fun Rolls ($13.00), in Stir Fried Satay Chicken. The fun rolls are make your own rice paper rolls. I've never seen them called fun rolls anywhere else but I adore the name. And rolling your own really is a lot of fun! The dish comes with cooked rice noodles, crispy lettuce, mint and an insane amount of satay chicken as well as rice paper and a bowl of water to soften them in. It's messy and fun. The chicken was a little bit fatty though, but still delicious.


Before I customised it...

As has been documented on this blog here and here, I have a deep love for pho. Wikipedia has just told me that it originated in Northern Vietnam and spread through the entire country during the partition of Vietnam in 1954. So there you go. When you come to Cassie Cakes, it's not just about the food but the history as well. I should get that trademarked.

...and after! Love me some bean sprouts.

Anyway, so I ordered a bowl of Pho, on The Vietnamese's menu as Sliced Beef Noodle Soup. I ordered a large bowl for $10, the regular bowl is $9 and I thought, for only $1 more, why not go large? Because it's obscenely large, that's why. And I know this. Every time I go, I think, 'I'll get a regular' because I know I can't eat it all but then I see it's only $1 more for the large and here I am, drowning in pho. But what a happy death. The pho comes with the usual accompaniments and as usual, I add the chilli in by the tablespoon. The pho here is not the best, I won't lie, but it is good and decent, with all the desired flavours of coriander and star anise. And the price can not be beat.

And my feelings about the pho at The Vietnamese really sums up my feelings about the whole place. It's good, not amazing, but well priced, hot and fresh. And once you factor in how much you save with BYO, it's a great pre-gaming venue before a night out. Plus it makes me think of my friends and good times and that's nothing to be sniffed at.

Food: 3/5
Service: 3/5
Price: 4/5
Atmosphere: 2/5

Cassie Cakes Goes to Paniyiri

Finally!

Finally. FINALLY. I went to Paniyiri. And I was so excited. In the fortnight leading up to the Greek festival, I told everyone I was going. As if it was an exclusive thing. The famous celebration of Greek Culture started in 1976 and gets bigger every year. 60,000 people are expected to attend this year. That's a lotta baklava! And a lotta haloumi...and a lotta lotta Greek food! Check this blurb from the Paniyiri website:

This year festival goers are expected to down some 300,000 Honey Puffs, more than 100,000 Souvlakia, almost 12,000 Dolmades, 18,000 coffees, 1,600 kilograms of grilled Haloumi, 10,000 Shiftalies (Greek Cypriot sausage), 1,000 kilograms of calamari and another 1,000 kilograms of baby octopus.

I can only do my bit to help Paniyri reach those goal.

 

Let's get amongst it.

Mr Cakes and I arrived in the early afternoon on the first day of the weekend festival. The weather was gorgeous, a beautiful Autumn day. Clear blue skies, crisp and sunny. Forget about street parking, there wasn't a hint of a free space for blocks around Musgrave Park, at least not by the time we arrived. We found parking for $10 close by though and it was worth the money to hasten the eating of Greek food.

 

I was pretty excited about this shot, the flags flying together..unity...symbolism. Stuff.

As we came over the rise of the west side of Musgrave Park, I was surprised at the size of the crowd. Musgrave Park seemed a lot bigger full of all these people. The air was fragrant with the smoky smell of spit roasts and barbeques. I was so excited, dancing round Mr Cakes as he paid the $10 entry for us both. The stalls formed a large crescent around the large stage with a fairground of rides and games behind the food tents. The choice was too much for me so we started by knocking back a few drinks at the bar overlooking the amphitheatre.

Opa! That's a free wine right there. For liking dry wine. Go me. 

I don't know too much about Greek wine but then again, I don't know too much about any other kind of wine. I ordered a Roditis Savatiano dry white wine and Mr Cakes got a Mythos Greek beer. The bar man was very impressed that I liked the dryness of the Roditis so for that, I got another wine for free! The festival was off to a good start.

Mr Cakes has food handling skillz.

After we took the edge off with the drinks, we got down to business. I was fanging for some calamari! We made our first purchase of calamari and our first serve of haloumi from the Pan-Rhodian Society of Brisbane stall. The calamari was every thing I hoped it would be with lashings of lemon and salt. The haloumi got the same treatment. The haloumi was just amazing, I don't know if it's cos the Greeks are privy to a secret supplier or the way they cook it but it was unlike any I've had at cafes or at home.

Smell-a-internets is needed.

Meaty goodness.

Our next stop was at the Pankoakos Association O'hippocratis stall. We could resist the sweet smell of spit roast lamb no longer. Both Mr Cakes and I wanted to try the Yiros Wrap but I exercised rare restraint and insisted  we got the meat only serve. Mr Cakes showed no restraint and got a spinach and feta filo as well. 

Look at the texture of that lamb.

A filo that wasn't quite in to Paniyiri.

The lamb tasted as good as it looked, which was amazing. The little bits of fat on the lamb were my favourite, so unctuous and delicious. The filo wasn't the best but we soon remedied that...

Everything in this photo was awesome. Oh my god, that chicken.

...at the Cypriot Community of Brisbane stall. Mr Cakes got another filo, stat, along with a serve of sheftalies, which are Cypriot sausages, a juicy serve of barbeque roasted chicken and another serve of haloumi. 

These filos were much more in to the festivities. 

Don't you love Mr Cakes' shirt?

If it is possible, this haloumi was more delicious than the last serve! The sheftalies were tasty and well seasoned with herbs - I think with parsley. The piece of roast chicken thigh was just out of this world. Mr Cakes barely got a look in.

This looked like fun!

I was pretty full by then but you can't keep a good pair of eaters down. We took a break and watched the traditional Greek dancers then we wandered round the games area.

I really wanted to go in here, but Mr Cakes was not in to it.

No thanks.

After the intermission, we were ready to go again. 

Is the singular of diples diple?

Boss moussaka.

We got a serve of moussaka and a diples from the Panayia's Southside Parish stall. A diples is thin, fried pastry drizzled with syrup. It was okay, but I think it would have been better fresh and hot. The moussaka was also okay, the eggplant in the moussaka was really nice but the mince was a little dry and the topping was a touch stodgy.

A well-oiled honey puff machine.

Now it was time for honey puffs. Well, almost. We were pretty full so we had to have a nother drink and a bit of a sit down. But then! It was time for honey puffs. I'd been scoping out every stall for their honey puff prowess. It was to be my first honey puff experience and I needed it to be good.

Life changing.

We decided to go with the Greek Ladies Philoptochos Society of St George Greek Patisserie, not least cos of the awesome name but also because the turn over was high and the place was pumping out honey puffs like ... I don't know, like the Greek Ladies Philoptochos Society of St George Greek Patisserie. Mr Cakes also ordered a Greek coffee which ended up being Nescafe which confused us. But the honey puffs! Oh the honey puffs! Everything I heard of them was true, they were amazing. Hot, sweet, crispy on the outside, soft on the inside. I ordered a small plate and I don't think I could have eaten a large plate but oh how I was I'd tried. Honey puffs. More like HEAVEN  puffs. 

Wow. WOW. I don't know how I paused to take this photo.

We couldn't have possibly eaten more but there was so much more that we could have tried. My first Paniyiri was so much fun, next year I'm going to get there earlier to really give us time to digest more and eat more. OPA!