onesmallpot

Palak Paneer on a Precious Day Off

Posted on April 19, 2013April 8, 2014 by Deepa

What I love most about my job, apart from the obvious- saving animals lives, alleviating pain in cute furry creatures and all that other WFF (warm fuzzy feeling) inducing stuff- are my weekdays off. In my line of work, at least on the clinical side of things, there is no Monday to Friday, 9 to 5 schedule.

Instead, we are required to work some weekends, meaning we get weekdays off in lieu. And while it is truly painful to drag yourself out of bed at 6.30 am on a Sunday morning, leaving behind warm sheets to tend to sick animals (who annoyingly don’t always plan their medical needs to occur during the week), having a weekday to myself really does soften the blow.

My day off feels like an indulgence, even though I’ve well and truly worked my backside off for it. It is something that is all mine……a whole day before me which I can fill with whatever my heart desires. Of course, much of it is spent on mundane tasks such as a workout session, housework and paying bills, but strangely just the idea of having the choice makes a day off seem like a guilty pleasure. And even those chores are less painful during the week- lines at post offices and banks are shorter, Sydney’s normally congested roads are a little easier to navigate and appointments with dentists and such are more available.

And on the occasion that the day off coalesces with the weekend- well, what more can you ask for than a long weekend?

This dish is definitely one for a day off. There are a few processes which take a little time when you first give it a go. But it’s so very worth it at the end.

Palak Paneer is an Indian classic. I have been disappointed with some of the versions I’ve had at restaurants; many are bland with a layer of oil floating over the top of barely recognisable spinach puree and lumps of paneer (cottage cheese) that you need to fish for.

My Palak Paneer is a little more robust, well-spiced and the result of several attempts to get the masalas just right.

You can make the paneer yourself using this technique from this lovely blog, or use store-bought paneer. If using store-bought paneer, I prefer the frozen cubes to the blocks you find in the fridge. Also, despite being more fiddly, I highly recommend you use fresh spinach rather than frozen.

Palak Paneer (Spinach and Cottage Cheese Curry)
Get:

Spice Mix
1/4 tsp cumin seeds
1/4 tsp coriander seeds
1/8 tsp fenugreek
8-10 black peppercorns
Insides of 2 cardamom pods

Tempering
1/2 tsp cumin
1/4 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp garam masala
3-4 cloves
2 bay leaves
3 hot green chillies split down the middle
1 small clove garlic, grated or minced (you will need 2 in total)
1/2 tbsp ginger, grated (you will need 1 1/2 tbsp in total)
1/2 large onion chopped finely (you will need the other half too, also chopped)

Gravy
1 quantity spice mix
1 small clove garlic
1/2 tbsp ginger, grated
1/2 large onion chopped finely
1/4 cup passata or 1 soft tomato chopped roughly
2 bunches English spinach
3/4 tsp sugar
1/4 tsp amchur (dry mango powder)
2 tsp salt
3 tsp oil

280-300g paneer in cubes (packaged or fresh)
Handful coriander, chopped roughly

Make:

If using frozen paneer, defrost.

Chop bottom part of the spinach stalks off and discard. The more tender part of the stalks can be left on. Chop each bunch of spinach into thirds. Place in a colander and wash thoroughly to get rid of the grittiness (and trust me, I’ve never met a bunch of spinach that wasn’t gritty!). Wash in batches if easier. Place aside.

To make the spice mix, dry roast all the spices in a small pan over low heat until fragrant. Use an electric grinder or mortar and pestle to grind to a powder.

Heat 1 tsp oil in a large saucepan or wok. When oil is hot, add spice mix, 1/2 tbsp ginger, 1 clove garlic and half a chopped onion. Fry on low-medium heat until onion is tender. Add spinach and simmer, covered until spinach is mostly cooked. Add tomato or passata, stir through and cook for a further 2 minutes. Add 1 tsp salt and stir through. Transfer to the bowl of your food processer and leave to cool. Once cooled, blitz to a puree.

In the saucepan or wok, heat 2 tsp oil. When oil is hot, reduce heat to low and add 1 tsp whole cumin seeds. Allow seeds to pop, stirring gently. Add garam masala, turmeric and chilli powder and stir for a minute. Add bay leaves, cloves, chillies, ginger and garlic and stir for 1-2 minutes. Add the other half of the chopped onion and stir until coated in oil and tender.

Add spinach puree to the saucepan and bring to a boil. Add sugar, amchur and 1/2 tsp salt. Stir through and taste- add more salt in 1/4 tsp increments according to taste. Simmer on a medum heat for 5 minutes.

Add paneer and stir through, covering the cubes with the gravy. If using home-made paneer, be extra gentle! Cover and simmer on low heat for 3-5 minutes. If using frozen paneer, you may need to simmer a little longer.

Sprinkle coriander over the top and serve with rice, naan or chapatis.

Notes:
You can so totally simplify this by:
Using more garam masala instead of the spice mix- about a tsp should do it. However freshly ground spices are something else!
If you can’t find amchur, a good squeeze of lemon or a dollop of sour cream right at the end may provide the sourness required.
For a touch of luxury, feel free to stir through about a 1/4 cup of cream or sour cream.

Warm Lentil salad with Goats Cheese, Cherry Tomatoes and Walnuts

Posted on April 10, 2013August 11, 2013 by Deepa

A change is afoot boys and girls……..

Stay tuned.

Watch this space.

Hold your breath.

And all that.

In the meantime, I give you this scrumptiously satisfying lentil salad.

This salad will not do your taxes.

It’s not going to fill in and mind your kids when that babysitter cancels at the last minute.

But it will make a seriously yummy and healthy meal.

And it will purge you of all your Easter chocolate-related debauchery.

Who says one can’t have looks and brains all at once?

Warm Lentil Salad with Goats Cheese, Cherry Tomatoes and Walnuts

Serves 3-4 for lunch or 4-6 as a side salad.

Get:

1 cup dry brown lentils
1/4 tsp coriander seeds
1/4 tsp cumin seeds
Olive oil
1 small hot red chilli, finely chopped (de-seed if preferred)
2 small or 1 medium clove garlic, peeled and grated or finely chopped
1/2 red onion finely sliced into half-rings
2 cups vegetables diced (pumpkin, sweet potato, red or yellow capsicum, snow peas, carrots, celery, frozen peas or corn all work well)
3/4 punnet or 150g cherry tomatoes, halved
80g goats cheese
1/2 cup walnuts, roughly chopped
1/2 tin chick peas, drained and rinsed well
Generous handful fresh dill, roughly chopped

For the Dressing:

1 tsp Apple Cider Vinegar or Red Wine Vinegar
1 1/2 tsp Lemon Juice
1/2 tsp walnut oil or olive oil
1/2 tsp salt

Make:

In a large bowl, soak the lentils in at least twice the amount of water for at least 6 hours or overnight. Drain and rinse them and place them in a saucepan (hold on to the bowl as you’ll be needing it) with at least twice the amount of water and 1/2 tsp salt. Boil for 15-20 min or until cooked through (but not mushy!).

Preheat the oven to 180C.

If using diced pumpkin or sweet potato, toss these in a drizzle of olive oil and a generous pinch of salt, and spread out on a baking tray. Place in the oven until just cooked through (20 mins for sweet potato, 10-15 mins for pumpkin).

At the same time, place walnuts on a baking tray in the oven for 8-10 mins or until slightly browned. Remove and allow to cool.

In a large non-stick frypan, dry roast the cumin and coriander seeds until fragrant. Powder in a mortar or pestle or a spice grinder. In the same frypan, heat 1 tbsp olive oil and add powdered cumin and coriander seeds. Allow to sizzle for a minute or so, then add chilli and garlic. When garlic is browned, add onion and other vegetables (apart from pumpkin, sweet potato and tomatoes). Fry over medium heat for 3-5 mins until the vegetables are slightly browned but still crisp.

In a small bowl or clean, empty jar, mix together the dressing ingredients until the salt has dissolved as much as possible.

Now it all comes together! In the same large bowl that you used to soak the lentils, toss together the lentils, cherry tomatoes, saucepan mixture, sweet potato or pumpkin (if using), chick peas, dill and dressing. Taste and add more salt if needed.

Serve warm topped with walnuts and chunks of goats cheese.

Notes:

If you are dill-averse, fresh coriander works quite well.

Use tinned lentils if you must- but know this, when it comes to lentils, freshly cooked ones are waaaayyyy better.

Weekly Photo Challenge: Colours

Posted on April 5, 2013April 5, 2013 by Deepa

Between the rock and the sky, Uluru, NT, Australia

This is my interpretation of The Daily Post’s Weekly Photo Challenge: Colour.

I took this picture while walking around the base of Uluru (Ayers Rock). The striking colours of the rock and the sky really got me!

(This was one of the areas of Uluru where photography was allowed).

Falling out of the sky and Chocolate Fudge

Posted on April 5, 2013April 5, 2013 by Deepa

There are so many things in this world that we just trust, unquestioningly. Whether it is based on knowledge, conditioning, or an element of religious faith, we rely on the predictability of certain events and functions that will keep us safe and get us through life.

We trust that when we stop at a red light, the programming of the lights is such that they will never all turn green at once as that is the way the traffic functions, allowing everyone to get around safely. Never once do we worry that one day something may go wrong with that computer that holds all the programming, leading to chaos on the road.

We are taught to cross the road when the little green man makes an appearance and we trust that when we do cross, the cars will stop as they should because, well, them’s the rules!

And my day job……well, that is a whole exercise in trust in itself. On a day to day basis, I perform procedures on sometimes aggressive animals held by nurses who are thankfully highly capable and have our interests at heart. I rely on this as well as the fact that they pride themselves in not letting us get hurt, an assurance that allows me to do my job to the best of my ability.

Two weeks ago, I took the ultimate leap of faith, trusting in many things that were well beyond my control. I willingly jumped out of a plane at about 14,000 ft above the water and I did so with (mostly) unwavering faith that the professional skydiver strapped to my back knew exactly how to keep me alive. That when he did pull the cord, the parachute would release and inflate as it should, allowing me to enjoy the view (oh that dazzling coastline!) while we floated gently down to land ungracefully on my butt on soft grass.

All those things did happen as they should. But what I wasn’t quite prepared for was the incredible rush. Those 45 seconds or so when we were plummeting towards the earth, cold wind whipping my face, freezing my eyeballs and the inside of my mouth which was grinning and screaming all at once. Then the parachute went up and in the video, I can pinpoint the moment when I looked up to see that beautiful, billowing, colourful thing that would float me down safely.

The sensation over the next few minutes can best be described as hovering. That feeling of weightlessness is something I could never have imagined. Suspended above the land and water on a stunningly clear day while slowly feasting my eyes on that impossibly blue water, the line of froth and the voluptuous coastline where it met the sand, is an experience that surpasses any I’ve ever had. And when we landed, it felt like it was over all too soon, that it would’ve been lovely to hover just for a little longer if it weren’t for the party pooper that is the pull of gravity.

If you feel the urge to jump out of the sky from a moving plane, this is where I did it and I found the company and the staff to be very friendly, highly professional and most importantly, very capable of deploying a parachute at just the right time.

This fudge is something else you can completely trust in. It is the simplest fudge recipe I’ve ever seen and it works, every time. It is my go-to recipe if I’m time poor and required to bring a plate to a function. I always take home an empty plate and many compliments.

Okay, so technically it’s not proper fudge in that it doesn’t involve sweating over a bubbling vat of sugar and cream, vigorously stirring with one hand whilst trying to hold both the pan and the candy thermometer in the other hand.

But somehow I don’t think the fudge Gods will mind!

I can’t remember exactly where it came from but I’m pretty sure the original is a Nigella Lawson Recipe.

Simple Chocolate Fudge

Get:

300g decent to good quality dark chocolate (or a combination of dark and milk)
30g butter
1 tin sweetened condensed milk
1/4 tsp vanilla extract

Add ins (optional):

Finely grated zest of 1 orange
1/2 tsp cinnamon powder
1/3-1/2 cup nuts, preferably roasted
1/3 cup white chocolate chips
Anything else you think may work!

Make:

Line a baking tray with grease-proof paper.

In the top bowl of a double boiler, place chocolate, butter, condensed milk and any aromatics that you are using. Stir over medium heat until chocolate and butter melt and the whole thing combines to a smooth mixture.

Take top bowl off the heat and stir in any other add-ins (nuts, chocolate chips, etc).

Pour mixture into paper-lined tray and refrigerate for at least 4 hours.

When set, cut into squares or diamonds with a sharp knife.

Serve to thunderous applause.

Notes:

To create a double boiler, you need a saucepan half full of water and another dry saucepan/pot that sits on top of the first one without actually touching the water. You put the chocolate etc in the top pan to melt it gently without burning it.

Click The Month: March 2013

Posted on March 31, 2013April 20, 2014 by Deepa

In a month that started with me getting a year older, greyer, creakier but hopefully somewhat wiser, I managed to quite literally take a leap of faith when I did my very first sky dive! An incredible experience needless to say and once I had looked up to assure myself the parachute had managed to inflate itself, I could then get on with having the time of my life.

We celebrated safe landings and birthdays with a purely decadent meal at the Sailors Club, a meal that ended with what could be two of the best desserts I can remember having.

In between that and a trip to Adelaide, I managed to squeeze in a little me time, a dose of hubby time and a dash of Cookie time. Me time included finally starting to read a new book, How to be a Woman by Caitlin Moran which I heard about through this blog.

March was given it’s marching orders with Easter, more cake and far too much chocolate for a sane human being. Here’s to a less sugary but just as much fun April……..

Sunshine and Cake

Posted on March 29, 2013 by Deepa

Sydney has put on quite the show lately. Stunningly beautiful days have been in abundance. Those sorts of days when you wake up to sunshine pouring in through the gaps between the blinds and the window frames. An impatient sort of sunshine that wants to wake you up so that it can show off its brilliance to you.

Then you look outside and the sky is a seemingly impossible shade of blue, clear and unbroken.

Or better yet, the expanse of azzure is occasionally interrupted by the perfectly pillowy cloud. Sweet little puffs of white that have no intention of doing anything silly like raining down on the perfect earth.

Why then, did I feel the urge to bake what would possibly be considered a wintery cake? Was it that I saw it in Sunday Life Magazine and couldn’t take my mind off it? Or maybe because when I was sorting out the paper for recycling, I stumbled across that very same issue and just so happened to open it right to that very page? Or perhaps because I thought of a way to involve oranges, which surely are the closest thing there is to liquid sunshine?

This is no delicate creation, this cake. It has a moist, dense crumb that says I am cake, hear me roar! It holds its own, almost unapologetically and would be able to support a nice, thick layer of icing if you felt that way inclined.

I went for an orange and cardamom syrup instead. Orange and cardamom, they are old buddies. Tiny little fragrant cardamom makes an impact on big bumbling orange like no other.

So enjoy the sunshine, and for those of you who don’t have any, perhaps this cake will help?

Oh, and Happy Easter!

Orange and Almond Yoghurt Cake with Orange and Cardamom Syrup

Cake modified slightly from Bill Granger’s recipe in Sunday Life, March 10 2013

Syrup modified from The Patterned Plate

Get:

4 eggs
1 1/2- 2 cups caster sugar
1 1/2 cups full-fat greek yoghurt
1 tsp vanilla extract
Zest of 2 oranges, finely grated
2 cups plain flour
1 cup almond meal
3 tsp baking powder

For the syrup & topping:
Juice of 2 oranges
1 cup icing sugar
The insides of 6 cardamom pods, ground to a coarse powder
1/3 cup flaked almonds, lightly toasted

Make:

Preheat the oven to 170 C. Grease and flour a 20cm square baking tin.

Whisk the eggs and caster sugar in a large bowl with an electric beater until thick and well blended (or if you are lucky enough to have a stand mixer, you can use that and know that I’m incredibly jealous).

In a seperate bowl, combine the yoghurt, vanilla and orange zest. Fold gently into the egg mixture. In another bowl, sift the flour, almond meal and baking powder and combine. Add bit by bit to the wet ingredients and fold through gently. Try to add the dry ingredients around the sides of the mixture rather than right into the middle to preserve the lightness of the batter.

Pour into the cake tin and place in the middle shelf of the oven. Bake for 35-40 mins or until a knife or skewer passed into the middle of the cake comes out clean.

While the cake is baking, combine the sugar, orange juice and cardamom in a small saucepan and place over medium heat. Stir until the sugar dissolves, then allow to boil on low heat for 3 or 4 mins.

When the cake is baked, pierce it all over the top with a fork. When the cake is still hot and in the tin, pour the syrup evenly over the top and sides of it. Allow the cake to cool in the tin and absorb the syrup. Sprinkle flaked almonds over the top.

Serve alongside tea or warmed with a dollop of cream or ice-cream (or both).

Date-me-you-nut Truffles

Posted on March 24, 2013 by Deepa

I saw these gorgeous looking Date Truffles on Prerna Singh’s equally gorgeous blog, Indian Simmer, some time ago. I finally got around to making them, then wondered why it took me so long as they are oh so easy and rewarding. Rich and chewy, sweet without being sickening, it is a damm good thing that these babies are actually quite healthy.

The first batch I made ended up as gifts to friends and family in Adelaide, in colourful little jars along with dark chocolate truffles (it’s all about balance, I say!).

The second batch was sent to a friend who is soon undertaking the painful and soul-destroying task of moving house. She declared it to be a fabulous ‘packing snack’, which I fervently hope meant ‘a great thing to snack on while packing’ as opposed to ‘a great snack to use as packing material’.

Part 2 of the second batch made a wonderful pre-skydiving snack (yes, you heard right and more on that later). It certainly was a much needed energy hit after rising at an unearthly hour to drive ninety minutes to take the leap.

The third batch- and yes, I have indeed made 3 batches in the space of 2 weeks- is sitting comfortably in our fridge waiting to be gobbled.

So here goes…..the basic recipe is much the same as the original, but being me I couldn’t help but throw in a few spices.

Date-me-you-nut Truffles

Makes 14-16

Modified slightly from Cocoa Covered Pistachio Date Truffles on Indian Simmer

Get:

1 tbsp unsalted butter

500g Pitted Dates
The insides of 4-6 cardamom pods, ground to a powder
1/2 tsp cinnamon powder
Dash of vanilla extract (optional)
1/2 cup shelled nuts (pistachios, macadamias, hazelnuts, pecans, almonds all work well)
About 1/2 cup dessicated coconut

Make:

In a non-stick saucepan, melt butter. Add dates, spices and vanilla and cook on medium heat until the dates soften and start to soften and go a little gooey (about 10 mins).

Place date mixture into a food processor and allow to cool a little. Process to a thick paste. Use the pulse setting. It may be hard for the blades to move through the mixture, but do not add any water.

Add nuts. If using almonds or hazelnuts, I prefer to roast them in a 170-180 C oven for 7-10 mins. Process the nuts into the date mixture so that the nuts are chopped finely but not powdered (you should still be able to distinguish the nut pieces).

If the mixture is very hot, allow to cool further. Pinch off small amounts and form into balls, rolling them between clean hands. I like to make the truffles about 3 cm in diameter.

Place dessicated coconut in a small food-safe plastic bag (such as a snap-lock sandwich bag). Throw in truffles 3-4 at a time, hold the bag closed and shake around so that the truffles are coated in coconut. Place the coconut covered truffles in the fridge for at least a couple of hours.

Other options are to coat the truffles in cocoa powder, as specified in the original recipe, or in crushed nuts.

Gift or gobble as appropriate.

Weekly Photo Challenge: Future Tense

Posted on March 23, 2013March 23, 2013 by Deepa

Tiny hands that will one day become bigger, stronger hands to re-shape the world for the better…….
This is my interpretation for The Daily Post Weekly Photo Challenge: Future Tense.

Black Pepper Chicken Fry

Posted on March 17, 2013April 6, 2014 by Deepa

I am a shameless cookbook hoarder. This in itself would not be a problem except that I seldom use cookbooks. I tend to be more of an intuitive cook and will occasionally do a Google search or look to my favourite blogs for recipes. But those lovely, expensive, glossy cookbooks? Sadly neglected.

My cookbooks are even strategically positioned close to the kitchen for convenience. From your basic $5 pasta bible bought at the discount table in a shopping centre to spectacular hardbacks written by celebrity chefs with photography that is almost as delicious as the recipes themselves. From Madhur Jaffery to Masterchef, it’s all there on that shelf, in pristine condition and waiting to be used.

Oh yes, there are the days when the mood takes me that I flip through a few of them looking for inspiration. Eventually I may even find a recipe that I want to (sort of) follow, and if I’m feeling really diligent, the dish might even make its’ way onto the stove or the oven and then onto a plate. But mostly I just like to have these books.

Recently, I broke my self-imposed cookbook buying ban by purchasing one that I had been ~~stalking~~ coveting for quite some time. Tasting India by Aussie Chef Christine Manfield is truly a work of art and full of totally cook-able recipes. Manfield manages to take the reader with her on a journey around India, celebrating its mind-boggling diversity, its hospitable people and most importantly, its incredible cuisine. The smears of masala that have already appeared on some of the pages attest to the fact that this is one cookbook that I will be using again and again, and for more than just its decorative value.

The Black Pepper Chicken Fry is a dish that I have already made several times. The long simmer allows the chicken to be oh so tender and nicely coated with the pepper-based masala. You first get a little hit of pepper, followed by the lovely chicken that falls apart obligingly in your mouth.

Black Pepper Chicken Fry

Feeds about 4, takes about 60-80 mins to make

Adapted from Tasting India, Christine Manfield, p.250.

Get:

Spice mix:

1 1/2 tsp cumin seeds
1 1/2 tsp coriander seeds
1/2 tbsp black peppercorns
3-4 dried red chilies
The insides of 2 cardamom pods
1/2 tsp cinnamon powder

Other ingredients:
1 tbsp vegetable oil
1 tsp cumin seeds
1 tsp mustard seeds
8-10 curry leaves
4 medium cloves garlic, peeled and finely grated
1 1/2 inch piece fresh ginger, finely grated
1 large white onion, finely diced
2 ripe tomatoes, finely diced
1 kg chicken thigh fillets cut into 1 inch pieces
Salt
Water

Make:

Place the spice mix ingredients in a small pan over a low heat. Roast until they are browning slightly and fragrant. Powder using a mortar and pestle or spice grinder.

Heat the oil in a large non-stick saucepan over medium heat. Add cumin and mustard seeds and stir until popping. Add the spice mix and stir for a minute or so. Throw in the curry leaves and cover to protect yourself from the hot oil flying everywhere. Add the ginger and garlic and stir for about 2 mins. Add the onion and cook until softened, then add the tomato and cook for a further 5-7 mins. Season with the salt and stir.

Add the chicken pieces and stir until they are coated with the other ingredients. Cook for about 5 mins until the chicken starts to colour. Add 1 1/2 cups water, cover and simmer on low-medium heat for 30-40 minutes or until most of the liquid has been absorbed. Stir every 5 mins or so. About halfway through the process, taste and add more salt if necessary.

Serve with your favourite Indian bread or steamed rice.

Notes:

Yes, it does seem like a lot of water…..but it works….trust me on this one.

OSP @ The Pot, Adelaide

Posted on March 15, 2013 by Deepa

What happens when One Small Pot falls into The Pot? Why, a very happy blogger of course! Yes folks, I’m back from my Adelaide holiday and the very first thing I have to tell you about is this gorgeous little food and wine bar on King William Road in the upmarket suburb of Hyde park. My friend B, who is positively a walking talking Good Food Guide to Adelaide took me there for a long, lazy lunch and a long overdue ~~gossip~~ catch-up session.

Perched on little bar stools at this airy, too-cool-for-school establishment, we sipped (too much) wine and unceremoniously devoured plate after plate of pure heaven. Around us, the place buzzed with chatty lunchers while sunshine poured through the big windows and danced across the decor which managed to be at once classic and eclectic. A wall of wine bottles above the bar and a concise and carefully chosen wine menu made it clear that this was a wine bar not to be messed with. And on the adjacent wall was a specials board that consisted of the daily offerings scribbled on sheets of brown paper, lest those expensive wines decided to take themselves too seriously.

The food menu seemed to focus on smaller tapas-style share plates, but there were also a selection of bigger plates and desserts. B and I started with the sashimi small plate, which was an oh-so-delicate introduction to the meal and really got the gastric juices flowing with its’ delightful acidity.

The scallops with pea puree and pork crackling were a slightly more substantial follow-up act. The tender, melty scallops went down far too easily with the lovely Rosé I was drinking.

Next up were two of the best dishes of the line-up: the Corn and Coriander Fritters with Chilli Jam, and a special that was a soft boiled egg in light batter, deep fried. Those fritters hit the spot like no other. Despite being deep fried, they remained light and succumbed beautifully to the fork and the mouth.

Right: Corn and coriander frittersLeft: THAT egg! — Right: Corn and coriander fritters
Left: THAT egg!

Just when we thought it couldn’t possibly get any better, they brought out the egg.

That egg…….I have dreams about that egg! Soft boiled, then deep fried in its’ crispy coat, it was served with an Asian garnish that I would be willing to give my left pinkie toe for. That creamy, soft egg coats the inside of your mouth just enough to enhance those sweet salty tangy Asian flavours that insist on dancing gleefully over your tongue. Bliss!

Starting to fill up, we tucked into some duck spring rolls wrapped in iceberg lettuce and dipped into a gorgeous zingy sauce that may just have been one of the best spring rolls I’ve eaten outside of Asia.

With a little more chit-chat to be had and just a small space left in our bellies, we went for one of the bigger plates, the Blue Swimmer Crab with Chilli and Tomato Hand Cut Pappardelle. This pasta was divine, silky and freshly made on the premises, the perfect filler for that last spot of tummy space.

The wait staff added to the wonderful experience and our very friendly, bubbly waitress really took it upon herself to help us with our choices.

This was a decadent lunch, a bit of a splurge but oh so worth it! Smaller plates were between $10-$20 and most of the bigger plates were between $20-$40. Pot buns were around $10 each. There were also options of a cheese plate, sides and amazing looking desserts, which we did not have a smidgeon of room for. They also do a tasting plate for $65.

Next time, I’ll be back for the breakfasts, which sounded yum, and I’ll definitely leaving room for dessert!

The Pot is at 160 King William Rd., Hyde Park. You can give them a buzz on (08) 8373 2044.

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