The Meat & Wine Co. Steakhouse

OK, so I'd probably haven't been posting anything lately. so here goes.. (I hope there are still readers out there!)

Just hours ago, I was dining at The Meat & Wine Co. Steakhouse, the Southbank branch, indulging in what I've concluded to be most tender, most delicious ribs I've tasted. I'm dead serious.

Here are photos taken with my spanking new Sony TX9 (i just had to mention it!) to tempt you..

the best ever ribs that I talked about.. oh-so-tender! don't even bother using cutlery. I was in a pretty dress and I used both hands, how that? plus, each person get a bowl of lemon water to rinse your hands.

considering that it is a steak house, it only make sense to order their steak isn't it?

this is a medium rare monte aged fillet, with a creamy mushroom sauce and fries on the side. very tasty but the texture's a little on the rough side.

just look at the beautiful view from the restaurant overlooking the Yarra river and Melbourne city. breathtaking!

and this is taken at the VIP dining room, which we were lucky enough to be seated in there.

there was a LCD TV playing food channel the whole night, which our waitress for the night, Kylie proudly informs us the their head chef will soon be featured on the food channel.

important note: the pork ribs are a must to try ;)

Best Chiffon Cake

Best Chiffon Cake

I got this recipe from a friend whom have tried and revised, and finally perfected this recipe after more than 20 attempts. The texture is nothing close to any of the chiffon cakes that you can buy. In fact, it's nothing like the chiffon cake that I've grown up with. This recipes produces a very moist, spongy and flavourful cake, definitely to make you good friends with your neighbours.

You'll be needing:

1 cup (7 to 8oz) plain flour

1/3 tsp baking powder

½ tsp salt

7-8 nos. eggs

1/3 tsp cream of tartar

½ cup vegetable oil

150ml (5oz) water

½ cup sugar

1 tsp vanilla essence

1 tsp pandan essence

1. Preheat oven at 180 degrees, fan forced.

2. Separate eggs.

3. Add ½ portion of sugar, sifted flour and baking powder, vanilla and pandan essence, vegetable oil, water and salt to egg yolk.

4. Beat for 10 minutes at slow/medium consistent speed.

5. Add the other ½ portion of sugar, cream of tartar to egg whites.

6. Make sure there is no oil/egg yolk. Make sure your whisks are cleaned.

Beat at very high speed for 3 minutes till stiff.

7. Fold egg yolk mixture into egg white mixture in one direction, rotating the bowl with hands.

8. Bake for 40minutes to an hour in a 23cm chiffon cake pan. Once removed from heat, do not put back into oven.

9. Cool the cake upside down.

I usually can't resist cutting the cake after 20 minutes of cooling.

do drop me comments when you try this recipe :)