food

Golden Gaytime Biscuits

Wandering the biscuit aisle when I was at the supermarket a week or so ago these biscuits caught my eye. 

Golden Gaytime inspired biscuits, made by Griffith’s™ Marvels.

Golden Gaytime Biscuits packet.

Golden Gaytime Popcorn in supermarket.

I quite like Golden Gaytime ice creams, and have tried in the past Golden Gaytime popcorn, which was alright, it was mostly the Golden Gaytime flavours with popcorn as a vehicle to carry the chocolate and toffee flavours. 

These biscuits are pretty good, they’re a biscuit, with a coffee crème filling, covered in chocolate with the signature Golden Gaytime biscuit crumbs on top.

Golden Gaytime biscuits in packet.

Interesting thing was there were several of the crumbs that had become detached from the biscuit in the plastic tray, and eating those I was surprised to find that they’re not that sweet. Not as sweet as I expected them to be, they are very crunchy though.

Ingredients and back of packet.

But the most egregious thing about these biscuits, Golden Gaytime, an Australian brand, and Australian icon, yet these biscuits are made in New Zealand?!

The biscuits themselves are pretty good, I probably wouldn’t eat more than one or two in a sitting, but I’d buy them again. 

Canberra 2023-08 -4- Woolworths Ready Meals

I bought Woolworths' ready meals, mostly as I wasn't sure if I wanted to cook anything extravagant at my AirBnB accomodation, although there were plenty of cooking appliances to do so. Perhaps if I go back I'll feel more comfortable doing so.

Having browsed Woolworths (Canberra Airport) for a while, I was going to do lamb shanks, because they could be microwaved to reheat, and then maybe a steak, because there was an induction hot plate. Do potatoes with both because I could pre-boil them before doing the steak and they could sit in their water while I cooked the steak. But then there was the question of a sauce, would I buy some garlic butter, or try and do a sauce in the pan? 

As it was just a single induction hot plate I knew I'd need to juggle what I wanted to cook.

However, then I found the ready meals area of Woolworths and decided this would be the way to go, at worst I figured it'd be okay.

Day 2 - Chargrilled Sage & Onion Stuffed Chicken Breast with honey glazed carrots (plus Brussel's sprouts)

This was surprisingly good, only a passing resemblance to the picture on the box, but it was good. It did need salt.

I'd bought some sugar snap peas and asparagus to have along side it, as these could be halved without too much problem.

The vegetables that were included; the Brussel's sprouts especially were a surprise as they maintained their texture really well, the carrots too had flavour.

The chicken was slightly overcooked, but not inedibly so, and the sage stuffing was a little stodgy.

All up fairly decent.

Day 3 - Wine Infused gravy cracked pepper rump steak

Plated up. (Forgot to take a photo of the box).

This was less good than the chicken, still okay, I would say it's like a fancy airline meal. It was perfectly edible, a flavoursome sauce, and the mashed potato was surprisingly flavourful and textured. The included mushrooms in the sauce was a surprise. But it needed the addition of the vegetables I had on the side.

Canberra 2023-08 -2- Breakfast

I’m not great at doing touristy things, I had these plans for doing a bunch if things today and ended up managing 2 and a half things, or maybe two and two halves of a thing depending on how you’d measure it. I’m measuring it as two and two halves of a thing.

Today was Old Parliament House. I think the last time I saw the big touristy things in Canberra was when I was a kid, and even then it's sort of a half memory. I only really sort of remember the Australian mint, and that might only be a sort of memory, as in it’s the sort of memory you have based on other things. Like I have a souvenir coin that came from the mint and maybe I remember something of the mint, but it’s very vague. 

The morning started with a need for diesel and for breakfast, both sourced in Fyshwick. Coles Express, followed by a cafe around the back of the industrial estate. It’s interesting looking at Fyshwick using maps, because you are always reminded that Canberra is a planned city, so everything has meaning even if it’s not always apparent. 

All the streets in Fyshwick are named after industrial and port areas around Australia; Wyalla Street, Yallourn Street, Geelong Street, Lithgow Street, Lyell Street, Isa Street, Pirie Street, Townsville Street, Wollongong Street, Albany Street, Kembla Street just to name several. 

Vacant land opposite cafe in Fyshwick.

I had intended to have a big breakfast at 8T8 Cafe , but I ate a little too much the night before and was still feeling a little bloated this morning, so just went for an egg and bacon roll and an orange juice (freshly squeezed). It seemed like the cafe was pretty busy, but mostly people coming in and out, there was only one bloke sitting inside, aside from myself.

Mrs Mac’s Microwave Beef Pie

When my oven started to be a bit problematic I found myself looking along the freezer aisle in the supermarket at the food items that didn’t require an oven. 

In the past microwave pies have just been oven pies that you could put in the microwave, usually on a bit of paper towel, and then maybe you’d crisp it up in the oven.

However I’ve tried the microwave hot chips in the recent past, and they do surprisingly well in the microwave. They’re ‘good enough’, they’re not as good as oven chips, but if you’re craving some hot chips then the microwave chips did a decent job.

So when I saw Mrs Mac’s Microwave Beef Pie in the freezer section of the supermarket I thought I’d give it a go.

It’s alright.

When you get it out of the freezer you need to cut off both ends of the package, but you leave the pie in the package and put it on a microwave safe plate.

Crinkly bag after microwaving.

Then it’s into the microwave for 3 minutes 15 seconds. 

The package comes out of the microwave quite crispy, and the pie comes out…not soggy. There’s a small level of crispness to it, it’s still relatively pale. 

It comes out quite hot, I did a lift test from the pie crust edge and it supports its own weight without any collapse in the middle from potential sogginess. 

It was quite hot, so I couldn’t do a bite into it test. 

I added sauce, and started to eat it, and it’s fine. It’s a perfectly serviceable meat pie, it isn’t soggy, the bottom is a little firm in places, but still fine to eat.

I bought two, so there’s a second one in the freezer, but would I buy it again? I’m not sure, I think it’s good enough to have in the freezer in case you don’t feel like doing lunch or dinner and is there as an option. 

Stumpy Gully Vineyard Lunch 2023

I recently went to Stumpy Gully Vineyard / Dining for a family lunch, and it was...fine.

I'm not sure if post-pandemic and lockdowns etc I've become used to a 'get in, eat and leave' sort of scenario, but it felt somewhat slow.

From arrival at 1:00 pm to leaving at 3:35 pm, it felt like a very long service for an entree, main and dessert.

The menu was small, 4 things on the entree, 4 on the main and 3 on the dessert.

Often when I'm going out eating somewhere I'm not taking photos of the food, as I'm eager / wanting to eat. I'm not a food blogger. (I'm not sure what I'd call my writings here, but not food blogging).

I was asked multiple times if I wanted to drink, no, I was happy with the sparkling water. Which was Italian and tasted fine, tasted of nothing really. I'd have preferred a locally produced sparkling water, there's a few that are Mornington Peninsula-based.

After ordering we were served slices of bread, which I'd assume was baked there, it had a good chew and soft interior. The butter was also made there and had a fennel pollen dusting. I'm willing to bet that herb pollens is a big thing for chefs trying to find something new, as soon as I heard them say it I thought I'd heard of it before. A while ago browsing the Essential Ingredient I found Dill Pollen for sale, it's out of stock, but it's $82 for 28g of the stuff.

I opted for the 'House Made Cotechino Sausage' as the entree, I like others at the table saw it, googled it and then...when it eventually came out to the table were a little perturbed. We'd all assumed it would be a single sausage, but instead it was a slice (albeit a chunky slice) of a large sausage - think slightly larger than a Polish sausage in diameter. It was served with a handful of beans, and a small leaf of radicchio. 

Then, after some wait, the mains came out. 

I had opted for the duck, unlike my fellows who chose the steak. 

I like to cook, so if I'm out and about opt for stuff I'm less likely to cook at home.

The duck breast was quite large, perfectly cooked. It had a few forest mushrooms (tiny), pumpkin crisps, chickpea cream and tuscan kale. 

I've never really been a fan of kale, despite its prominence in the last 10 years or so. I've tried a few times to cook with it at home, and tend to just opt for spinach, or if not, silverbeet. I've just found that it's a very bitter unpleasant vegetable, that you need to put a lot of stuff into to get a nice vegetable output. 

Pumpkin Pie, with apple something beside it.

This kale was fine, it had been cooked in some sort of stock I'd assume, or had been salted and buttered and wilted, but retained a deep green colour.

Lastly I opted for the Pumpkin Pie, which had an...unappetising texture. 

Very, if not extremely loose in its texture. 

I have a photo of this, as I opted not to eat it.

I could have, it wasn't inedible, but what's the point of eating unless you're going to enjoy it?

The views from the dining room are nice. 

Their front door is big, but easy to open.

Their dining chairs are uncomfortable, and I needed to keep moving to be comfortable.

Violet Crumble Chocolate Honeycomb Flavoured Milk

It's no Choc Honey Comb SupaShake, but it's alright.

I saw this on the shelf in my local IGA between the UHT milk and coffee additives.

The fact that is was here and not in a fridge means it's shelf stable and therefore likely a UHT milk base. Not really a problem, especially as it's flavoured. Just make sure to chill it, drinking room temperature milk isn't a great experience even if it's safe to do so.

It tastes alright, but upon opening it, there's quite at hit of a chocolatey smell and something else. The honeycomb mostly comes in the flavour and maybe a little in the unidentified 'other' smell. 

Ingredients wise it's all fairly boring:

Milk (79%), Water, Sugar, Cocoa powder (0.7%), Flavours, Acidly Regulator (339), Vegetable Gums (450,407,466). Salt, Emulsifier (471).

To demystify the numbers:

  • Acidity Regulator (339) - also known as sodium phosphate. From what I can gather it's either in there as what is says to regulate acidity, or possibly as an emulsifier (to make things stay mixed). 

  • Vegetable Gums (450,407,466). 450 I think is in it to change / alter the texture, it's also used as an acidity regulator it's also known as Potassium and Sodium Diphosphate. 407 is Carrageenan it's a seaweed and is a thickener / gelling agent. 466 is cellulose gum and is another thickener, stabiliser, emulsifier or binder.

  • Emulsifier (471) - is produced from vegetable oil. 

I feel like it could've used a little more milk as the mouth feel is a little bit watery. 

It's not very Violet Crumble in its flavour, yes it's a chocolate honeycomb flavoured milk, but it's not a Violet Crumble-flavoured milk. 

I'm not sure I'd buy it again. Because there's the need to refrigerate it before consumption, it's less of an impulse purchase and more of a thing to buy for when I'd fancy it. Also it's just milk rather than the aforementioned SupaShake which threw in the textural qualities as well. 

Sorrento Vanilla Slice - Just Fine Food

19th August 2019 - 2:30 pm

'Just Fine Food, the home of Sorrento's Famous Vanilla Slice' so says their Facebook page is very old school, and kinda in a good way.

The chairs are bentwood and a bit too light. 

The food options are pretty minimal, a couple of cakes, a few savoury slices and one or two other things.

But you're not really going here for anything other than the vanilla slice. 

Just Fine Food outdoor seating area.

I would make a terrible food blogger because I almost never remember to take a photo of the food I'm eating. I'm more interested in actually eating the food. So I have no photos of the vanilla slice itself. 

Just Fine Foods' google listing has plenty of nice photos of the vanilla slice taken in the sunshine or in perfectly balanced / edited light. 

I wasn't sat in the sunshine, because it was intermittently being sunny and rainy at the same time. 

The vanilla slice had wonderfully crisp pastry, a dense, creamy interior, some sort of jam on the base and the bottom remained firm enough to cut with the spoon, having not gone very soggy from the weight of the slice sitting on top of it.

The slice was also quite large, flat dimensions around a portable external hard drive – about 10 cm x 8 cm and probably 6-8 cm high. It was substantial, but not overwhelming.

It had a lot of icing sugar on top and more was dusted around it. A little too much in places for me, so I scraped that off. 

Large teapot filled with searingly hot water.

Old school wise, this is the first cafe I've been to in a while that their tea options is an old school stainless steel tea pot with leaf tea. Most cafes try to do something fancy with smaller tea pots (my associate an I were both having the same tea so the pot was large). The cups were not very big. But there was definitely enough for several cups of tea. 

The milk jug was also stainless steel and quite a large amount of milk in it even if you're having your tea quite milky.

Other notable things, the spoon provided to eat the vanilla slice was a teaspoon of the same design as that with the tea. Again something a lot of other cafes don't do, they seem to want to have a huge range of cutlery and plates.

Sugar canister.

The sugar is white for your hot drinks is white and there are no other options, and it's in a canister on the tables not packets of sugar like in a lot of cafes. 

These plates had obviously seen some use and wear, the same with the cutlery. 

There were no napkins on the tables, there were outside, but inside they were by the counter. I can understand why, being in a tourist destination they're likely to see a lot of use for things not food related use. It probably all adds up.

The cafe itself is less than inviting if you like modern cafes, the ceiling is very high, the tables and seating hasn't been updated in a long while.

But it doesn't need to have been, this is practically a single item destination cafe, you're not going there for anything other than their vanilla slice.

There appears to be nine other cafes along Ocean Beach Road where Just Fine Foods is. There are likely better fully featured options if that's what you're looking for. But for a really good vanilla slice, then this is the place to go.

In adding the links out to the google listing and adding photos I was looking through the search results for 'Sorrento vanilla slice' and discovered Just Fine Food have a website, which is not linked on their google listing. The site shows off none of its old schoolness. It's a fairly, not generic, but recognisably 'cafe website' style of site. A quick look through the page source of the website reveals it's using woocommerce.

None of the photos appear to have been taken in the cafe, or if they were they were taken in a black light box, the exception is one photo; a top down shot of a vanilla slice on a wooden table this is probably taken outside.

The menu on the website does show that there's more on offer than what I first thought walking in there. 

Additionally the About Us page is very lacking in information. From the reviews on google it's enough to infer that the business itself has changed hands at least once, though the recipe and the person making it has not. I couldn't find a source for this aside from another blog, but I guess this isn't something you go out of your way to publicise.

Essence Real Brandy Custard review

I bought this 340ml tub of custard to go with some left over Christmas pudding I got from my grandmother post-Christmas day.

When looking at it in the shop I suspected it would be nice because it only has 4 ingredients. Cream, eggs, caster sugar and brandy.

Ingredients

No thickeners, no stabilisers, no xanthan gum. Nothing like that. Just ingredients that were I making custard for myself, this is what I would use.

This custard is delicious. It is so silky, so smooth, so...wonderfully made.
The brandy isn't overpowering either. I've bought some custards in the past which purport to be "brandy custard" but they are overwhelming in their brandy flavour.
Not this, there is that hint, the tantalising delicious hint of brandy, enough to know it's present without being shouted at.
You could, were you inclined to just eat this custard on its own.
I did...just to taste it before I put it on my Christmas pudding.
And the I had another spoonful.
And the I had it with my Christmas pudding.
I certainly didn't just 'drizzle' it over my pudding which is what the serving suggestion says, I had a bit more than a simple drizzle.

I looked on their website, and it seems they only make it for December, but their vanilla bean custard is available all year round. So I'll have to think of a reason I need to buy that one to give it a try.

The Grand Trailer Park Taverna

I should have gone to the Imperial Hotel for a chicken parma.

I was eating early because I was going to the Little Dum Dum Club which began at 6:30 pm.

I was going to go to the Arbory, except the weather was in the process of shifting from muggy to cool with a wind slowly blowing through the city and I was dressed for the latter so I didn’t want to go from where I had parked (Federation Square) down to Flinders Street station (where Arbory is) and then back up to the European Bier Cafe on Exhibition Street where the Little Dum Dum Club would be later in the evening.

I could have eaten at the European Bier Cafe, but I wanted to try somewhere different.
Often, when looking for places to eat in the city I turn to ParmaDaze.com which offers a good, single minded review of all things crumbed chicken-based.
Then in my searching I found Burgers of Melbourne not as detailed as ParmaDaze, but it’s certainly an interesting site if looking for real images of burgers, albeit a bit Instagram-styled images. Their site has a fairly detailed star rating breakdown, and gave The Grand Trailer Park Taverna a good rating.

The bar

The bar

I went into The Grand Trailer Park Taverna having looked at the menu online and thought that it would be an interesting place to go and try.

The interior was interesting, it’s got a food truck / trailer park sort of hipster aesthetic. Completely built inside with no readily apparent real original elements to it, as it’s on the second level of the building so everything that was within would have had to fit up the stairwell or perhaps through the balcony by crane.
The interior style they had created within was well realised.

A pot / mug / jar...thing of pub coke.

A pot / mug / jar...thing of pub coke.

I ordered the ‘David Chang’ - “Premium Aussie beef patty, American cheddar cheese, streaky bacon, egg, tomato, butter lettuce, sliced beetroot, special burger sauce & America mustard on a toasted brioche bun” $18.50
Maybe it’s my own fault for ordering something with fairly inconsequential sorts of flavours.
But that said, something like the ‘Mighty Melbourne’ from Grill’d which contains “Grass-fed lean beef, tasty cheese, crispy trim bacon, free range egg, a couple of slices of beetroot with salad, relish & herbed mayo.” manages to make for a fresh tasting and enjoyable burger, for several dollars less than the Grand Taverna.

I ordered beer battered chips with the burger, and a pot of coke. The latter of which was served in a big jar / mug thing.

Alcoholic shakes & Cocktails

Alcoholic shakes & Cocktails

In short order, possibly 10-15 minutes my burger arrived. I didn’t take a photo of it, and am glad I didn’t because that time taken would have allowed even more of the heat to drift away from it.

The burger and indeed the chips were, optimistically, warm. Near the back of the burger it was slightly warmer than the rest of the burger.

There were no real dominant flavours in the burger. It was warm, filling but it was all a bit...bleh. The mustard and special burger sauce had no real defining flavours to it. The butter lettuce looked like it was regular iceberg lettuce from looking at it before biting into it, and somewhat browned on the end at that.
The most positive thing I could say is that it was filling.

The chips were good, well, good enough. They were well battered, nice flavour, they’d been cooked in clean oil. They were vaguely warm, though retained their crunch even as they shifted towards room temperature.

Remains of the 'David Chang'

Remains of the 'David Chang'

I’m sure people hipsters and people in their teens and early to mid-20s enjoy this place. Booths, big tables, high stools and benches to sit at. It’s got a retro American aesthetic to it that speaks to a certain style, it’s all very...well designed. Well constructed to a point. It’s the point that kinda got me looking around, knowing that aside from the kitchen the whole space had to have been constructed from scratch, making it a very fake space. Perhaps fake is the wrong word, it’s well ‘designed’ but it’s been quite constructed in order to get there.
Maybe that element doesn’t matter, I’m not sure.

But I think whatever the design aesthetics of the space the food should speak for itself, and, it was rich, but no defining flavours. Soft, but no real contrasting texture. I couldn’t really describe one specific element of the burger except maybe a hint of the American mustard. Not even the beetroot provided much contrast as it like the egg was swamped by the ‘special burger sauce’.

McDonald’s “Create Your Taste” experience

The other day I created my own burger at McDonald’s, and was pleasantly surprised.

I don’t go to Maccas amazingly frequently. Here and there on my road trips and very occasionally when I’m out and about. Less than once a month I’d say is more than likely.

I visited the Maccas in Chadstone on the 08/11/2015 at 1:30 pm. I had intended just to get a Grand Angus meal, but the queue to the registers was somewhat long so thought I’d have a go at the Create Your Taste touchscreen board.

So, I got a regular bun with herb aioli, angus beef, red onion, tomato, spinach, lettuce, Maccas cheese, mozzarella and crispy bacon.

Maccas have made the experience of ordering it very easy, the touch screen is responsive, which considering the size is pretty good, it feels like a capacitive touchscreen, the only touchscreens I’ve used in the past that are the size Maccas has are resistive touchscreens.
Only once or twice did I have to swipe twice when it didn’t react accordingly.

It arrived in a pretty good amount of time for a freshly made burger. On a wood paddle, which as anyone who’s eaten anywhere seems to be the norm for ‘fancy’ burgers and something I follow @WeWantPlates for much amusement regarding.
But there was a piece of waxed paper separating the burger from the wooden paddle, said paper didn’t buckle under the small amount of liquid that came out as I tucked into the burger so I think it serves as a good enough barrier between burger and wooden board.

The burger was surprisingly good.
If I’d been served that at some fancy inner city cafe rather than at Maccas I’m not sure I’d be able to tell.
The bun / roll could have been a little more firm slash less Maccas-like.
Also the cheese weren’t melted onto the burger.
If I were to order it next time I think I’d opt for Maccas cheese and parmesan to better level out the flavours a little bit.

My dining compatriot just had a cheeseburger meal, but did remark on how good it looked. But also said ‘If I’m going to Maccas I want something unhealthy tasty and with chips’.

I don’t disagree, but, I think I’d also want something more than just standard Maccas fare if it’s there.

Receipt.

It’s also not that much more than a large burger meal at Maccas or Hungry Jack’s. it certainly rivals Hungry Jack’s for its flavour and presentation, although HJ’s is more ‘flame grilled’ flavour-esqe, the bacon is smokey and that’s good enough.

In the past I’ve certainly eaten much worse burgers than what I got at Maccas’ Create Your Taste.

Reflecting on other eateries that also do fancy burgers, though it’s not really a fair comparison there’s Grill’d which do fantastic burgers and chips. However, if you buy their ‘mighty’ burger (which has different names depending on which state you’re in), and eat it with your hands only it will come a part and dribble sauce onto your hands.

The Maccas burger was perfectly sized and also came with a Create Your Taste moist towelette.

I do wonder how much this must have cost Maccas to implement, there’s at least 2-4 touchscreens in each Maccas. Then there’s the ingredients they’d need to have on hand to make up these burgers.

Looking through Maccas’ menu and what’s on offer on the Create Your Taste menu it seems like a lot of the ingredients are used in their regular burgers.
I think the exceptions are the cheeses, sauces, different buns along with the grilled mushrooms, grilled pineapple, jalapenos, caramelised grilled onions, coleslaw and spinach.

Even though I’ve not ordered either of the caramelised items be it onion or mushrooms I would hazard a guess these are prepared elsewhere and just reheated for their role in Maccas’ CYT menu.
Grilled pineapple is from a tin.
The jalapenos are pickled.
Which leaves the coleslaw and spinach as the two perishable items on the list. So perhaps not a huge cost to them, but there must’ve been some in the process of setting all this up.

But I think that the Maccas Create Your Taste menu, option, ordering thing is a pretty good alternative to the standard Maccas fare and is certainly better than any of the other options for fast food, especially give the ubiquity of Maccas around Australia.

Solo dining and the Arbory

I am a solo diner when I’m in the Melbourne. I go and see things there solo and dine solo. I don’t find dining solo too intimidating although I will admit that I won’t wander into any place to eat because it is intimidating wandering through the front door and asking for a table for one.

Father’s Office at the QV is one place that I’ve found to be rather nice for an early solo diner, they’ve recently changed, or rather consolidated their menu from what I recall from the last time I dined there. Hopefully it hasn’t changed because it offered a nice place to dine and they had some tables against the window where you could look out of onto Little Lonsdale Street.

The Portland Hotel used to be somewhere I’d go because it offered quick service and pretty good food with an odd flare of Australian native meats in the city. I wouldn’t say it was fantastic for a solo diner, but there’s enough traffic in and out that it’s never really quiet enough to feel any impressions from being a solo diner. I say used to, last time I went there the Wallaby sausage roll was somewhat dry and flaky and served on what appeared to be a cheese board, and a small one at that.

Also the steak I ordered; the horseradish butter that came with it had a film of plastic around it. Obviously from it being in a log and them slicing off a wad of butter for my meal and forgetting to take off the plastic. It wasn’t enough for me to kick up a stink, but it’s enough for me to steer clear for a while.

Which brings me in a rambling for of way to to

Arbory, Flinders Walk Melbourne.

Arbory’s contact information page on their website just lists that. Its entrance is next to Elizabeth Walk up some very wide steps.

From their signage and their website one would assume that’s what their establishment is called, but their Twitter account gives their establishment the full title of ‘Arbory Bar & Eatery’ and looking at various article about it refer to it like this.

Looking into some articles written about Arbory have said that is is Melbourne’s longest bar. Which it’s not.

A bar is something you can stand or sit at and from where drinks are served from. I believe this title goes to The Trust bar on Flinders Lane.

I have seen one article call Arbory Melbourne’s longest eatery, which is much more accurate and goes along with its longer title of Arbory Bar & Eatery.

View of the Yarra River from Arbory

View of the Yarra River from Arbory

At 150 metres it’s quite a long space. None of it that I could see except the toilets, kitchen and bar are what would be called “inside”. It’s all outside covered by umbrellas and canopy gas heaters. Although I should note I didn’t walk the full 150 metre length of the Arbory, I got to the second bar and decided to turn around.

But to roll backwards a moment I visited the Arbory Bar & Eatery on Sunday 5th April 2015.

When I wandered in there was only one security guy on the entrance. Which is notable. Whenever I’ve had the urge to dine in Federation Square (usually because I’ve parked there) I have always been tempted to go to the Taxi Kitchen. But every time I consider approaching the amount of security they have on their door and they stand there like bouncers....I just get an attack of the nerves and think ‘nope, I can’t deal with this’ and usually end up at Beer Deluxe. He was also dressed in a blue shirt, not as the full suit that the bouncers...I mean security at Taxi Kitchen wear. It’s a minor thing and maybe it wasn’t even deliberate on Arbory’s side, but it was notable to me.

I had prior to actually walking up to Arbory checked out their menus so knew what I wanted before I got to the bar, but I checked the menu anyways.

 

Arbory Crinkle Cut Chips with Truffle Salt and Pecorino

Arbory Crinkle Cut Chips with Truffle Salt and Pecorino

I ordered the Rare Roasted Salmon, Fennel, Orange and Hazelnuts and also a side of Crinkle Cut Chips, Truffle Salt and Pecorino.

I didn’t get an alcoholic drink as while they did have cider it was about 5% and I am a fairly cheap drunk / have a fairly low tolerance for alcohol. I know where my limits sit and they’re fairly low.

I selected a bar stool over looking the river and next to a tree branch. The perfect space for a solo dining experience. A single seat and a tree branch next to me so there’s no personal space invasions by others.

I’m not really sure how long my meal took to come out. Not very long, enough for me to tweet a bit and check my email.

The Rare Roasted Salmon was fantastic, meltingly tender cooked and salad beside it was complementarily sized.

The Crinkle Cut chips were rather large sized.

The salmon wasn’t hot, it was warm enough.

This doesn’t worry me that much because the space is 150 metres long and the table number they give you is just the regular pole with number on it often used in cafés. But there’s two bars and I think the kitchen is in the middle.

I assume they must have a system of guessing where people have sat, but it still is marvellous that they found me at all, given I was hiding behind a tree branch.

Empty plate

Empty plate

I don’t have a picture of the salmon. I’ve never really got into taking pictures of my food, I prefer to eat it.

I did take a quick photo of the chips.

I didn’t as the website invites “Stay awhile”.

Rather I ate and left.

But I did enjoy my meal there, and will very likely return.

The views of the Yarra are unparalleled in Melbourne.

No where is that close to the Yarra River. No where in Melbourne is that close to the Yarra with a quiet stretch of pedestrian walk beside it either. A lot of the Southbank restaurants tout their closeness to the Yarra, but given the walkway beside it and the boats that moor beside it’s more like knowing the river is there than seeing it. Similarly east of Arbory on the other side of Princes Bridge there are few cafés at river level below Federation Square, but they are also perched on the side with an alfresco area and an indoor area rather than being one continuous space.

Arbory’s space is one continuous space, you can walk along the length, but you’re not going to be interrupted by passers by or pedestrians and the like.

Tonight I could look down at the river and had I been inclined probably could have thrown the ice from my drink into the river.

Which incidentally where some of the squarest ice cubes I’ve ever seen in a bar.

I will be returning to the Arbory because it was reasonably priced, was lovely for a solo diner and has amazing views of the Yarra. I’m also curious what it will be like there in the dead of winter.

Although, I never felt cold while I was dining while facing the river. The canopy gas heater (one of several) which was behind me kept my back warm throughout.

Because I was curious about Arbory I have done a little reading of a few articles about the building of Arbory, its launch and other behind the scenes things like that. Several articles about Arbory assert that the toilets, kitchen and bar are shipping containers.

Which is probably an ‘on trend’ thing to think.

But very probably wrong.

Firstly, think on Arbory’s location.

While I didn’t out a tape measure while I was there I did take a few geotagged photos so I can work out some distances based on it.

Where I sat is about 70 metres into Arbory and the first bar was within probably another 5 metres or so.

Why is this relevant?

Because there doesn’t appear to be any easy road access to Arbory and shipping containerswhen they’re taken to a site either as storage (usually secondhand) construction (secondhand or new) or specialist fit out (what Arbory might have had, but I don’t think it has) they’re dropped off the back of a tilt tray truck or a truck with a crane attached (also known as a Hiab Truck).

There isn’t any road access to that part of the Yarra / Flinders Street station by a truck large enough to carry a shipping container.

There is road access beside Princes Walk on the other side of Princes Bridge, but it is closer to Federation Square rather than at river level.

I think it would be

possible

to get a shipping container to that area of the river, but it’d need to be on a barge, floated up the river. But this would present additional issues. Mostly due to the height of the bridges along the Yarra which are not very high in places. But it could be floated from the rowing club or somewhere like that. Princes Bridge has enough clearance to the site.

But that would only introduce other issues. Such as how you’d get the container off the barge once it’s moored on the side of the river. You could put a crane truck on the barge and then use that to move the shipping container into the right position.

But I don’t think a barge would be stable enough to do that with a crane truck. As a shipping container is between 2,360 kg - 3,980 kg depending on if you have a 20 foot or 40 foot container.

Or alternatively Arbory’s builders built shipping container-like structures within the space they are leasing.

Which is what is appears to be the case when through Arbory's Twitter media timeline from when they first opened.

It’s just a little disappointing everyone seems to be jumping on the shipping container concept without thinking through the complexities of what would be involved with getting shipping containers there.

Pondering on all this did leave me with one other question and that was the question of supplies.

As I said there’s no road access to that part of the Yarra.

The closes is the other side of Princes Bridge or road level St Kilda Road next to Flinders Street Station.

The most direct though hardly the cheapest would be by river, but I doubt there’s any delivery companies that deliver by water.

But it does make me wonder how they bring in kegs of beer and the food and everything.

There’s no access from the station, well not for patrons, maybe there’s something in their lease about having access via the station for deliveries. But even then there’s little road access to that part of the station. Road access to Flinders Street Station is from along Banana Alley. I think there’s station access along there, that might get you near the end of the station’s edge. But that’d still be on the wrong level. The road access for the station is at rail height and sort of at station height. While Arbory is sort of at station / rail height.

Perhaps they just walk everything down from road height, or around Princes Bridge. This question has been vexing me a little bit, so I’ve emailed them which, I assume if I were to look back on it now in the slightly harder light of day compared to when I wrote it late at night will seem a bit rambling. Oh well.

Origins of Butter

I started musing on this after seeing reading a random tweet, Until I started to research this I didn’t really think about the link between milk and butter and where cream factored into it.

Butter is created by whisking/mixing or ‘churning’ the cream until it the fats separate and it becomes butter and buttermilk. You can do it with pure cream (rather than thickened or any other form of adulterated cream) and an electric beater (you could also do it with a whisk if you’ve got a lot of time on your hands and want to do some focused exercise, but like making meringues by hand it’s something you do once and never again). The cream undergoes a seemingly magical transformation and goes from white to yellow.

The earliest mention of butter comes from Herodotus a Greek historian, according to him he says “pour the milk of their mares into wooden vessels, and shake it violently; this causes it to foam, and the fat part, which is light, rising to the surface, becomes what is called butter”. They considered the foam, the butter to be more valuable than the separated milk.

Hippocrates also mentions butter he prescribes it externally as a medicine; though he gives it another name, pikerion.

Pliny the Elder also recommended it; to ease the pain of teething (mixed with honey) and also for ulcers in the mouth.

In fact, after the Greeks and Romans learnt how to make butter they used it only as an ointment in their baths and as Hippocrates used it; in medicine.
The Romans used it to anoint their bodies and the Burgundians smeared their hair with it.

It didn’t pass into cookery use at this point in time, very likely because of the climate, the churned butter wouldn’t stay solid for long in a warm climate that the Romans inhabited, and they were already using oils for cooking and wouldn’t have a reason to switch to dairy based ones. [1]

Another source, an article in the Southern Argus Thursday 20 April 1933 says “The Arabs and Hebrews made a sort of bag out of animal pelts, filled them half full of milk, sewed them up, and then manipulated them by swinging and kneading them until butter formed”, this article also states the ‘legend’ of butter’s creation that “legend has it that butter was accidentally discovered, through the ancients carrying the milk in an animal skin, the swaying giving the action and producing butter.”. [2]

From around the same era, 1923 The Muswellbrook Chronicle on Friday 5 October published an article called ‘Butter Some Interesting History’ which agin mentions a variant of this legend, except it actually quotes a member of staff Mr W. R. Torrens from the Byron Bay Butter Factory who says "I believe, the Arabs have used a method of tying a rope to the skin bag containing the milk, and draw ing it about the ground, from the back of a pony or camel, till the butter formed.”. [3]

Another article in the Rockhampton Morning Bulletin (Friday 2 August 1929) has another variant of this tale, this time attributing it to the Aryans who it describes as “The early Aryans of Central Asia, from whom the entire descended were the first heardsmen” and because they were “not being tillers of the soil, these nomads were forced to depend wry greatly on the dairy products of their herds.”
It goes on to state that “On their journeys the nomads carried their milk in the goat skins by camel or horseback. During one trip the jogging of the animals churned the milk to butter. The surprised Aryans liked the taste of the butter and regarded it as a gift from the gods.” [4]

There are several other newer articles I came across and a lot of them tell some variation of the ‘vessel of milk on horse back’ story. This story / myth / legend of butter’s discovery must have come from somewhere. These various articles I’ve found have pretty similar components to the story.

This ‘legend’ appears on several sites and it’s got the air of one of those facts that has been repeated so many times that it sounds true enough, the logic behind it seems to make sense, but I haven’t been able to find anything that actually backs it up with any good sources.
The issues I have with this legend of butter’s creation really, is that it’s similar in the way it’s repeated to how blue cheese was discovered which also goes through similar variants of a ‘it was left in a cave’ / ‘a sheppard left his cheese in a cave and it went mouldy’ tales.

That just in my brief voyage through Trove’s search engine I’ve found similar tales of its origin more likely means all these newspapers were working from the same piece texts.

Butter it seems is one of those things discovered by accident. Although that isn’t an answer I’m happy with, but for now, it’s an answer. Just not a complete answer to the question.

Salted Caramel



Caramel is basically cooked sugar.
It’s created by either heating sugar on its own up to melting point and then a little bit beyond that.
Or by mixing it with water, bringing it up to melting point and evaporating off the water.

There’s also caramel, the slightly gooey substance which is more chocolate-like in its sensation and pairings. It’s the stuff inside a Caramello Koala.
That (well probably not that inside the Koala), but that sort of stuff has butter or cream added to the caramel.

Salt is mostly sodium chloride, with a few other minor bits and pieces.

Salt is basically a flavour enhancer, it also preserves organic material quite well.
Salt’s method of enhancing flavour is a little bit complicated, but from what I understand it suppresses bitterness.[1] But also increase sweet, sour and umami flavours.[2]

Some other sites and people around the internets will suggest the salt cuts through the sweet flavours and allows the other flavours; sour and umami to shine through.

Now that I’ve given a quick run through of caramel and salt, moving on to Coles.

Coles has for sale two salted caramel products, the first I noticed because I nearly bought it, but didn’t the second I noticed because it was for sale.

“Salted Caramel Filled Donuts 6PK”.
These were in Coles when I wandered through the baked goods isle.
I almost bought them because I thought they were Coles’ jam filled variety of jam doughnut, something which I probably shouldn’t buy or eat, but do on occasion. They’re not the best jam doughnut, I could probably get a better one from the local bakery or something like that, I could definitely get a better one by going to a Sunday market sort of affair. But occasionally when in the supermarket they’re not bad. If you buy them on the day they’re cooked, sometimes Coles lets them sit in the packet for 3+ days.

These weren’t jam filled doughnuts though.
These were “Salted Caramel Filled Donuts”.
I’m under no delusion that the jam filling has much resemblance to fruit (although it does have some, mostly apple and a bit of red fruit usually strawberry or maybe raspberry).
But “Salted Caramel Filled Donuts” is just...
A doughnut is a ball of basically bread, covered in sugar, then filled with jam.
But these “Salted Caramel Filled Donuts”, that’s over doing it, over icing the doughnut with that amount of stuff.

The other item that caught my eye was “Salted Caramel Peanuts 400grams”. Sweet peanuts in general I just don’t get, the same with sweet popcorn.

The other item, which I only found by looking on Coles online is salted caramel ice cream.

I just...I guess people are buying it if they’re offering it.
But it seems just a little too over indulgent.

Caramel is essentially cooked sugar, paired with salt.
If it’s a caramel sauce type thing it’s cooked sugar, butter or cream and then added salt.

I know no one’s claiming these things are health foods. But there is something, to me that seems like this is too much.
Like this is a bad combination of things, made easily available as a filling for a doughnut.
Having a doughnut isn’t exactly the healthiest choice, but it’s usually just a hit of dough and sugar (and if you’re really lucky something that began life as a fruit).
But with Coles’ “Salted Caramel Filled Donuts” you get that double whack of salt as well.

Cinema rants

When I was younger I would, occasionally buy some popcorn when seeing a movie. But usually I’d eat the popcorn during the trailers, during the stuff that doesn’t matter, where you can watch or eat or whatever.

The Day of the Doctor was 75 minutes long. Most movies are at least 100 plus minutes long.

Recently (fine, in the last 5+ years) if I’ve wanted to see a movie in the cinemas I’ve been waiting until it’s on its last few weeks of release, so I could go to the cinema and have space around me, so I’m not next to people chewing like a cow munches grass in the field or rustling around in a bucket of chaff and grains getting the last few bits out of the bucket.

The woman next to me in the cinema was younger than me (I found out through engaging in friendly conversation), though over 18 and also...I don’t know how to say this without sounding critical, but significantly larger than me and only just within the dimensions of the cinema seat.
I, at first engaged her in conversation and didn’t really pay attention to her bucket of popcorn, 2 bags of Maltesers and another packet of something that I couldn’t see or immediately identify. And a Vitamin Water.
Then, whilst chatting to me she started to eat, and then asked me a question (about Doctor Who) with a mouthful of Maltesers.
That’s when I wanted to quit on reality. Instead I did the next best thing and pulled out my phone and retreated to twitter.

People vomiting in front of me and people talking to me with a mouth full of something. Two things I cannot deal with.
Actually even the latter, if they’re at least a table’s width away from me I think I could deal with it. She was less than 20 centimetres away from me.

A bucket of popcorn, I’m not being deliberately facetious, it was a bucket size of popcorn. There were other sizes, I saw other people carrying other sizes of popcorn.
Two bags of Maltesers and something else unidentified.

I admit, I was glad that when I booked my ticket I decided to err on the side of caution and get an isle seat. This was in part because I thought it’d be busy but also because I have long legs and like to stretch out down the isle.

If I had been trapped next to the bucket of popcorn I think I may have screamed.
The talking to me with a mouthful of Maltesers almost sent me over the edge.

I would, I think have preferred to sit next to a child waving a sonic screwdriver about, they would have had more decorum.

75 minutes is not long enough to need a bucket of popcorn, 2 bags of Maltesers, an unidentified bag of something else and a Vitamin Water.

If it’s a normal length of movie, 100 plus minutes then maybe, understand going with one of those things.

But if you were watching The Day of the Doctor or indeed any 75 minute show at home, would you need or want that much stuff?

Tea Capsules

I have never been disgusted and angered by a product until I saw this product being advertised the other night. I saw it during the ad-break of “Escape to the Country”, and it disgusted me that this product existed.

“now also available in convenient tea capsules!” so says Dilmah’s website of their Tea Capsules.

I know, they’re attempting to cash in on the coffee capsule craze.

But coffee and its myriad of flavours and whatever I can sort of see a purpose, as much as any other coffee device. There’s plenty of coffee making devices, the stove top brewing the moka pot, or plunger or even coffee bags. Plus the poor cousin; instant coffee.
I don’t really know where one method of coffee sits against the other, I’m not a coffee drinker.

But tea.
Tea is different, essentially you can have loose leaf tea in a tea pot or some sort of single cup device that replicates a tea pot on a smaller scale. Or you have tea bags. Simple.
Everyone who drinks tea will make it by using either or both of these methods; loose leaf or tea bags.

Why, why, why would “tea capsules” be good?
Or more to the point why would they be better than tea bags or loose lead tea?

I presume (again as I don’t own a ‘capsule coffee make’) that you would need to pass some water through the nozzle of the coffee machine to clean it prior to making you tea other wise you might end up with a little bit a coffee in your tea. Dilmah’s website does indicate you should do this.

Also, what of cost?
High to extreme I would think.

I don’t drink Dilmah’s tea as I have always drunken Australian grown tea, which is Nerada tea. So I’ll be comparing the prices between that and Dilmah’s tea capsules.

According to the Dilmah’s website a packet of their English Breakfast has 10 servings in it and costs $5.20 AUD, according to Woolworths’ website it costs $5.90 AUD.
Compared to Nerada’s 100 pack of tea bags on Coles’ website is $4.61 AUD, I’ve listed Coles’ website rather than Woolworths as theirs is currently on special (it’s on special for $2.99 but is usually $4.57 AUD, essentially no difference in price between the big two).
So in order to equal the servings of the 100 Nerada tea bags with the Dilmah capsules you’d need to spend $52.

What of the environmental costs?
As I mentioned above, I drink Nerada Tea, which is grown in Australia, an Australian company, employing Australians. The tea only travels as far afield as Australia, from where it’s grown in the fields to the factory where it’s dried and packed.

Dilmah’s and every other tea company has to at least be shipped into the country.
But these tea capsules, they’re made out of plastic and aluminium (according to the Wikipedia page).
I very much doubt that the bits of aluminium in these tea capsules are conventionally recyclable by the council.

On tea bag front, tea bags are made out of paper, they’ll rot in any compost or in any landfill.

Finally.
Control.
I like my tea a certain way, I use tea bags because that gives me the best balance between control and simplicity. Occasionally I’ll use loose leaf tea in a tea pot (and not use Nerada’s tea, in that case I’ll use T2’s Daintree tea as Nerada’s loose leaf is sometimes blended with imported teas.
I like my tea strong, I usually use 2 tea bags and let it steep for a while.
With these capsules, high pressure hot water (from what I understand) is forced through the capsule.
So you can’t control *how* your tea is brewed, it just gets spurted out into your cup.

Tea making was already a simple process, with infinite control and minimal amounts of waste.
These tea capsules make the process complicated, produce a lot more waste and take away all control.
If I didn’t already not drink Dilmah I’d boycott it.

Buy Nerada Tea Bags or T2 Daintree Loose Leaf Tea. Both are good, Nerada’s is inexpensive, T2’s isn’t as cheap, but is still cheaper than tea capsules.

Royal Mail on Spencer

6th July 2013 - Dinner 7pm-ish

I rather like kangaroo, it's not something I cook often, as I am prone to messing it up, usually over cooking it or getting it a little too rare.
I order it when I go out as that's something for me, to order stuff I'm not good at or couldn't be arsed cooking at home. So unless it's a very nice sounding carbonara, herbed lamb rack or something chicken based I'm unlikely to order it as it's something I'm pretty capable of cooking up myself.

Kangaroo though is on a lot of menus, the other thing is salt and pepper calamari (more on that and 'trio of dips' another time). Often though kangaroo seems to be the alternative red meat, there’s steak and then there’s kangaroo. It’ll have a jus on it, because everyone likes a jus, it’s like a sauce, only minimal and stylish.

I’ve eaten at several places where they’ve done kangaroo...well enough. It’s not been messed up, but I’ve very rarely walked away going ‘wow that was an amazingly well prepared and cooked piece of meat’.

At the Royal Mail on Spencer on corner of Stanley and Spencer Street in West Melbourne I had a amazing piece of kangaroo, it was tender, amazingly so, flavoursome, while still maintaining its own flavour and well cooked.
Initially I thought it had been cooked sous vide, and then finished off on the grill it had such a wonderfully tender texture and flavour to it.
But I found out when paying that it gets marinated for a week, which would explain its tenderness. It was tender enough that I fancy I could have cut it with a butter knife and if pushed could have pulled it apart with a spoon and fork.
It was served with pickled beetroot, chickpea puree, kipfler potatoes and sour cream.

Earthy flavours are what goes well with kangaroo. Beetroot being one of those marvellously earthy and sweet vegetables it was present, pickled (making it take on a somewhat ‘tinned beetroot’ flavour). Personally I’d prefer it to have been boiled or baked, the segments would have been small enough when whole to have been boiled, retaining their sweet flavour.
The kipfler potatoes were searingly hot, well cooked and provided a nice about of heat to what was a somewhat cool assortment of items on the plate.
Chickpea is a flavour that goes well in small amounts in some places, with pork belly it helps to cut through the porky richness. But its spicy heat here, it does have the a familiar earthy sensation as the beetroot and potatoes do, but it seemed to challenge the kangaroo’s flavour a little too much rather than complement it.
The sour cream was actually a rescue on this front, with a touch of this with the chickpea and potatoes or beetroot helped to temper the chick pea’s flavour somewhat.

I also ordered, mostly out of curiosity the "crispy pigs ears" (prior to the kangaroo). I don't know what I was expecting. Pigs ears aren't exactly a go to ingredient. What I got was a bowl of thinly sliced pigs ears resembling pork crackling. The bowl, a "to share" item was rather big and lacking anything to dip or anything like that. I think these needed to be paired with something to make them somewhat more...fulfilling.
Maybe an apple salsa or maybe a salsa verde, something to add some greenery to it. Rather than what it was served with; a lime.

I had one drink with my meal, a 2 Brothers Gypsy Pear Cider.
One thing, I was sat down and handed the drinks and food menu and asked ‘would I like something to drink, a beer or wine?’. Okay, so I said ‘not for the moment I’ll have a look through the menu’, that thing I’ve had placed in front of me. The man seemed a little perturbed by this. Or perhaps you are meant to order a drink without looking at the menu?
The Gypsy Pear Cider was one of two ciders on their menus, the other was a Bulmers Apple Cider.
The Gypsy Pear Cider was good, fresh, not overly sweet as some pear ciders are.

The Royal Mail on Spencer is interesting in that it doesn’t really seem on the path to much, their site says “The Royal Mail on Spencer is a classic pub with a traditional bar 10 minutes from Southern Cross Station, Docklands and Telstra Dome.” Which is true, except Telstra Dome is now Etihad Stadium. It’s 1.28km from the stadium and around the same amount to Southern Cross Station. Although I do think that walking from the Royal Mail to the stadium/station would take 10 minutes (or so) the reverse wouldn’t as there’s something of a gradient change between the two which would slow you down.

The Royal Mail sits on the corner of Spencer Street and Stanley Street. Stanley Street is convenient for Festival Hall in that it has a lot of street parking, but is 2 blocks up from Dudley Street (which Festival Hall is on) / Rosslyn Street to which Festival Hall backs onto. Which means it’s far enough away so that you can easily enough get a parking spot on the street.
Also if you go further north up Adderley or Spencer Street the streets that cross them going east and west; Roden Street and Hawke Street also offer good opportunities for off street parking, and these are still closer to Festival Hall than if you parked in the Docklands.

Choc Honeycomb SupaShake

Some years ago Cadbury produced a range of shakeable milkshakes that you bought in the supermarket and at milk bars and the like, based on their chocolate bars. There was a chocolate one, a Crunchie one and I seem to recall a Cherry Ripe one.

The instructions on the cartons were “shake until you can’t hear any liquid sounds” or something to that effect. At the end you had a milkshake. Frothy and fantastic.

They disappeared after a while, likely some time ago.

However there still exits a product that does the same thing.

The SupaShake (or possibly Supa Shake), produced by Fonterra Brands (Australia). I’m occasionally partial to their Choc Honeycomb flavour.

Being Chocolate and Honeycomb flavour it does have a familiarity with Crunchie and those other honeycomb-based products.

Looking at the ingredients list was probably a mistake, and looking at the ingredients list whilst writing up this little musing on the drink, with a web browser in front of me was doubly a mistake.

First up there’s low fat milk and sugar. These I expected. It’s a sweet milk drink.

Next glucose syrup (from maize), which according to Wikipedia is used in commercially prepared foods as a sweetener, a thickener and a humectant (something which keeps moisture in food keeping it fresh. Probably not relevant to wet things.)

Now there’s the things only listed by numbers. Four vegetable gums; 460, 412, 466, 407.

The use of four different vegetable gums I imagine bring the super to the SupaShake.

460 is cellulose.

412 is Guar gum. It’s from guar beans. It has eight times the water thickening potency as cornflour, which itself is pretty fantastic if anyone’s made gravy or thickened a casserole or sauce with cornflour it can turn liquid in thick sauce very quickly.

466 is carboxymethyl cellulose it’s also cellulose, like 460. It’s a thickener and a stabiliser. Used in stuff like ice cream. Also things like toothpaste and personal lubricant, which is interesting.

407 is Carrageenan. It’s seaweed. It’s used as a vegetarian and vegan alternative to gelatin. It’s also used in a lot of things that need a consistent structure, texture or gelatinous structure. It’s used in ice creams, milk shakes, pâtés, soy milks, toothpaste, personal lubricant some diet drinks and various other things.

Next ingredient is chocolate a whole 0.3%, though this contains soy lecithin. This seems to be there to make the chocolate more soluble and combine with the milk more easily.

Next, “flavours”, and it doesn’t explain any further than that. It’s something I hate on ingredients lists, the other one which is just as bad and unhelpful is “spices”. No explanation further than those incredibly vague statements that these products might contain “flavours” or “spices”, just that, a vague statement.

Now onto the cocoa powder, 0.1% of it.

Finally two colours 110 and 102.

These ones I wish I hadn’t looked up.

110 is also known as Sunset Yellow or Orange Yellow. It’s manufactured from aromatic hydrocarbons from petroleum, according to Wikipedia.

It’s also banned in Norway and Finland.

Made from petrol. Marvellous.

102 is Tartrazine. Wikipedia says it’s a “synthetic organic chemical”, but other sources say it’s also a petroleum based colouring. Or coal tar.

It’s also banned in Norway and Austria.

Now having read all the ingredients and what exactly the numbers of the colours mean, I’m not sure if I want to drink this chocolate and honeycomb flavoured drink again. I still have one in the fridge though, it’s got a longer shelf life than regular milk. So I don’t need to make a decision as to what to do with it too soon.

The Little Dum Dum Club - "Nick Cody's Birthday"

11th May 2013

Possibly the oddest venue to see a podcast; Location: Church Street McDonald’s on Richmond.

The guests for the afternoon were; Nick Cody (the birthday boy) and Luke McGregor. With special guest Xavier Michelides.
And also Nick Cody’s mum Kerryn.

There were balloons, party bags and of course Ice Cream Cake. I say ‘of course’, as I’ve only been to a very, very small amount of Maccas birthdays very likely less than 5 of them. None that I really remember. I remember nothing of their cakes, but it seems Maccas parties and frozen cake goes together.

So this was a new experience, though seeing a recording of a podcast in a Maccas outdoor/undercover area is going to be a new experience whatever the case.

Considering what went on during the Dum Dum Club shows of the Melbourne International Comedy Festival 2013 like nipple licking and the like this recording was relatively tame. But then it had to be. It was McDonald’s.

At the end of the show Dassalo did discuss the McDonald’s new chicken burgers, which considering his obsession with Subway’s triple pepper chicken is understandable.

While they were recording the podcast there was no amplification from anyone’s mics. That didn’t seem to be a problem for anyone, possibly McGregor a little bit. Dassalo especially seemed to be able to throw his voice quite well around the space and seemed louder than everyone without actually sounding like he’d raised his voice.

I don’t remember ever having the Ice Cream Cake previously and having it today...I found it somewhat underwhelming. I’m good to probably wait another 20 years before having it again. But I think it’d be great to go to a repeat recording of the podcast in a Maccas, or indeed any other eating establishment. It’s a pity that Subway don’t really go in for the seating areas or parties as I think Tommy Dassalo would love to do a podcast as a podcast somewhere.