Over the Easter break, I went to Melbourne with family. It was a lovely three days, filled with shopping and walking and, of course, eating. Eating a lot. I’m a big fan of eating, especially when it’s an “experience”.
This time round, we certainly had that. I insisted upon Vue de Monde, a fancy pants restaurant in the heart of Melbourne. I’d seen head chef and owner, Shannon Bennett, on the telly and just adored his laid back, ocker cooking style. A classically trained French chef and one of the best in the world, Bennett won me over by taking a humble potato, julienning the hell out of it, assembling it in a mould with cream and butter, cooking it and then pronouncing it a ‘fancy roast potato’. LOVE.
So off we trotted to Vue de Monde on Good Friday. Three hours later, we were close to pain as we stumbled out into the crisp Melbourne night. It was delish, peeps. The service was impeccable, the decor astounding and the food…oh, the food. We got the seven course degustation menu, along with snacks as soon as we were ushered to our table and petit fours to cap the evening.
But don’t take my word for it. Here’s the photos I took, posted on the tumblr and the instagram. Enjoy, salivate and if you have a spare dollar or two, visit Vue de Monde! It’s a once in a lifetime experience, that’s for sure 🙂
I’ve been a busy bee today, meeting new babies, cleaning bathrooms, watching TV (such hard work) and making Mince Pies. Phew, am I right?
Now, because I’m a kind and generous person, I thought I’d share with you peeps the glories of my mince pies. Because I’m Kind and Generous. No, I’m not a braggart at all 😉
Fruit mince recipe:
470g can crushed pineapple
¼ cup brown sugar
1 cup sultanas
½ tspn cinnamon
1 cup raisins
½ tspn nutmeg
¼ cup currants
1 tbsn cornflour
¼ cup apricots
¼ cup brandy
Peel and grate apple. Combine all ingredients in saucepan except cornflour and brandy. Stir over medium heat until mixture boils, reduce heat, simmer 3 minutes or until fruit is plump. Blend cornflour with brandy, mix into hot fruit mixture. Stir until mixture boils and thickens. Cool before filling into pie shell.
Grease 12 round based patty pan (or metal pie shells). Process flour, icing sugar, custard powder and butter until crumbly. Add egg yolk and enough of the water to make the ingredients come together. Knead dough on lightly floured surface until smooth. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 200 degrees celsius. Roll two-thirds of pastry until 3mm thick. Cut rounds to fit patty pan or shells. Repeat until all 12 are filled. Spoon fruit mix into pastry cases.
Roll reserved pastry until 3mm thick. Fashion pie lids in whatever shape you desire. Place over fruit mixture, brush with egg white and sprinkle with sugar.
Bake pies 20 minutes or until lightly browned. Stand for 5 minutes before transferring to wire rack to cool.