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eating anything from the menu that we d missed the first time the atmosphere was more subdued and quieter i put it down to the crisp new white tablecloths absorbing some of the noise and clatter and the downstairs was still dimly lit ushered up steep stairs we found ourselves in another room where the d ecor was considerably brighter and lighter at the end of the space under three arched gold painted windows was a bar and waiter s station area overhead hung brass lampshades that resembled upturned dervish s hats though mr stickyfingers preferred the description madonna s bra an acute observation given our waiter s presence the tables here were less close together than downstairs the ceiling high and although the mood was less intimate i felt more comfortable than on our previous visit it will i expect be an appropriate venue for private functions as time goes by i chose not to take more photos of the food suffice to say we could fault nothing about it the highlight being the oysters topped with blue swimmer crab lime and coriander we gave the spatchcock a repeat visit marvelling at the succulence of the meat and the unctuous sweet roasted eggplant underneath it finishing my meal with mint tea served with two top ups i swirled it around my mouth and felt the urge to spit was it heated dental mouthwash possible i suppose it lacked the herbal quality of the previous visit where was the spittoon apparently orange tea drunk by friends in a cafe in turkey turned out to be heated tang the proof being when they caught a glimpse of the tang jars behind the counter so who knows having devoured the entire menu i realised that many of the same ingredients are being used across several dishes but the application of them makes for very different tastes on the menu not only does this keep the costs down but demonstrates just how cleverly this kitchen is being run bravo greg malouf is back in the country after his guest chef appearance in austria and a new menu will come into play at mama ganoush next week giving us another reason to go back mama ganoush 56 chapel street windsor victoria ph 03 9521 4141 open for dinner only 0 comments labels chefs middle eastern food restaurant reviews reviews 08 october 2007 stinky balls of stodge i looked up and looked down the sky matched the newly concreted pavement i rounded the corner and beheld the queue in the distance it had snaked out to the edge of the wide extended pavement and around along the bicycle path the café patrons looked on as a rag tag group of locals suburban visitors and tourists patiently waited on the street the queue seemed to be a constant source of bemusement as they sippped caffé latés and wrapped fat fingers around panini bomboloni and pancakes clustered on simple outdoor furniture i joined the queue there were 26 people ahead of me the wind bore a cold hole in my back and as the sky got darker the rain spat icy droplets on my cheeks i drew up my hood and buried my hands deeper into my pockets shuffling along with the rest of the expectant shoppers the vendors moved sales along briskly it took 5minutes to get to the front i knew what i wanted here there was no time for dilly dallying or procrastination over the short menu when you got to the counter you placed your order and were specific dim sims fried or steamed deep fried spring rolls or crispy potato cakes all together in separate bags or mixed bags cash only transaction complete move on quickly condiments to the left slosh dark soy sauce or squirt lurid red sriracha chilli into the bags and consume quickly on the street before the greaseproof paper of the brown paper bags melds into the dumpling pastry fingers covered in grease and sauce i make a beeline for the public conveniences to clean myself up mr stickyfingers and i have a sunday ritual we start our day with freshly baked organic artisanal bread with marsh s traditional eggs from chickens that roam freely feeding on grass insects and whatever fare they come across with a helping of gypsy pig free range rare breed bacon it s the perfect start to the day healthy and delicious we then get stuck into our chores and if we need something from south melbourne market usually a visit to the market s cheese room then comes the second part of the ritual the dim sim queue the antithesis to our breakfast this anomaly in our diet is something that started as a way to entice mr stickyfingers to the market but i too have begun to enjoy the stinky delights of god knows how many kinds of offal derived from beef and mutton cabbage starch and seasoning with a little meat wrapped in a thicker than average goa tse dumpling pastry i know it sounds dreadful but comes together well their spring rolls however are not to my taste the filling is mushy and reeks heavily of cabbage not unlike another australian snack food the chiko roll although i have been visiting the market for twenty years it took me some time to come around to these giant dumplings i suspect that the recipe has been refined somewhat since the death of the business patriarch and after on two occasions fines of 26 000 30 000 for breaches of food safety arising from unsanitary conditions and not using refrigerated vehicles to transport their products the recipe was until then quite an adhoc production the dim sim is something of a culinary icon in australia it is a dumpling made by chinese vendors to appeal to western palates as a snack food and is a popular item sold in fish and chip shops and chinese takeaways it is not dim sum which is found at southern chinese yum cha though it would appear to be based on their tiny steame d sui mai dumplings elizabeth chong a melbourne chinese cooking teacher claims that in 1945 her father william wing young was the inventor serving them in his restaurant wing lee and selling them at football matches the south melbourne market dim sim however is the one upon which most commercial dim sims are based with a large circumference packed with a stodgy meaty filling aussies love them either steamed or fried kuen cheng was the father of this commercial dimmie as a cook for the us marine corps he escaped the japanese invasion of china and wound up in darwin working his way down to melbourne where in 1949 his family claims that he sold the dim sims from a trolley that he took to caulfield race course and nearby pubs it is said that the dumplings were originally very salty which made patrons thirsty and kept him in the good books with the publicans who allowed this mutually beneficial trade to continue on their premises once business was booming he relocated to south melbourne market today kuen s children continue to maintain the business in a newly refurbished and larger stall people come from all over melbourne for their fix and there are always queues even early in the morning i once met a man who drives from grafton in northern nsw armed with an enormous car fridge to buy large bags of frozen uncooked dim sims that will last him several months he has been buying them since 1960 such is the love for smmds south melbourne market dim sims stall 96 south melbourne market cecil street between coventry and york streets south melbourne victoria open wednesday saturday sunday 8 00am 4 00pm friday 8 00am 6 00pm closed monday tuesday thursday some public holidays 7 comments labels chinese food food reviews south melbourne 02 october 2007 buried treasure brunchtime heading north of the city it s spring and the pretty boulevard is flush with the delicious pale hues of new leaves we pull up near a weary beige vinyl couch slumped on the verandah of an ornate hawthorn brick victorian era terrace house a few doors away is north carlton s rathdowne street food store outside the smokers cheerfully brave the wind and as we enter a waitress carefully places a fresh sheet of butcher s paper on a recently vacated table the café is full to the rafters with women no children and just a couple of men a waiter races from table to counter and back again multi tasking as he goes my heart goes out to him the poor dear is stretched to the limit a weary smile stretched over his face but with brisk professionalism he hands us breakfast lunch and brunch menus seated on a bentwood chair with my back to the wall i watch the world pass by joined by mr stickyfingers who watches it all in reverse courtesy of the mirror behind me the coffee is perfect the oj freshly squeezed and the hot chocolate looks velvety but what takes my breath away is my omelette buttery richly flavoured melt in the mouth eggs dissolve on my tongue the next mouthful is offset by sweet braised leeks then the first of the prizes is revealed hidden within are a half dozen barely cooked oysters as i cut my way in the first oyster releases its briny juices into the tarragon and champagne butter sauce adding a flavour that flashes to mind the salty peat taste of the wind on a rocky beach in scotland i am in brunch heaven so much so that i close my eyes to concentrate on the simple but masterful combination of flavours the soft textures are a culinary cashmere on my tongue after this ecstatic surprise mr stickyfinger s dish of scrambled eggs with avocado lime basil and smoked salmon on toasted brioche pales into insignificance the rathdowne street food store is the kind of place people say they d love to have as their local for the last ten years the team here have been plating up well executed simple comfort food from 8 00am until well into the evening they re also known for their take home meal options and catering decorated in pared back french bistro style it is a popular weekend venue in a shopping strip featuring a number of other quality dining options such as la luna and zum zum best seats with a view to the shopfront or by the fire or perhaps a table on the street to enjoy a warm summer s night our generously sized meals were priced at 19 50 18 50 respectively rathdowne street food store 617 rathdowne street carlton north victoria phone 9347 4064 9 comments labels breakfast restaurant reviews reviews older posts home subscribe to posts atom about me stickyfingers melbourne australia once upon a time on the fringe of a growing city of armchair gastronauts the wind swept a free spirit into the kitchen of a little house by the sea and curious about her philosophical musings it stayed to watch the world through her eyes carrying her dreams on the breeze to the far corners of the world view my complete profile read about me at sbs tv s food site this work is licensed under a creative commons attribution noncommercial no derivative works 3 0 unported license other updates follow stickifingers email please note that the email function on this blog is for readers who wish to contact me regarding non commercial matters unsolicited pr and press releases emailed to me via this blog will be treated as spam as per the australian spam act 2003 a spam message is not necessarily sent out in bulk to numerous addresses under australian law a single electronic message can also be considered spam australian legislation relating to spam makes it illegal to send or cause to be sent unsolicited commercial electronic messages that have an australian link the legislation sets out penalties of up to 1 1 million a day for repeat corporate offenders the act also prohibits the use of address harvesting software and harvested address lists to send spam my other blog stickifingers is bite sized get the stickifingers widget and many other great free widgets at widgetbox not seeing a widget more info recent reviews by sticki f what s this subscribe to posts atom posts all comments atom all comments earlier ramblings 2013 1 january 1 hospitality a new breed of food reviewers 2012 2 november 1 april 1 2011 5 october 1 august 1 june 1 may 1 february 1 2010 7 december 1 november 2 september 3 april 1 2009 21 november 2 october 1 september 3 august 3 july 1 june 3 april 1 march 1 february 3 january 3 2008 70 december 1 november 1 october 1 september 2 august 6 july 12 june 15 may 6 april 2 march 9 february 8 january 7 2007 45 december 10 november 11 october 16 september 8 stickyfinger s dream magazine contains these stories teczcape an escape to food blueberry multigrain cereal oats muffins no eggs what makes a muffin a muffin the light and fluffy texture the shape which takes after a cup shape in the muffin tin as we moved towards using less flou 1 week ago nyt dining and wine eat your rival carnegie deli will reopen where stage deli once was amphora takes a wine forward approach ferg s represents alabama and more restaurant news 1 week ago confessions of a food nazi mint symbol pol sambol is one of the traditional side dishes i devoured with gusto on a trip to sri lanka this version combines coconut with fresh mint to add a fla 2 weeks ago abstract gourmet for tomás dear tomás you were born on saturday the 3rd of june 2017 it was a pretty normal kind of day in most respects it was the start of winter in perth if y 7 months ago threethousand the e l f debut ep launch description gerling front man darren cross has reinvented himself as the e l f for his electronica side project named image color picker while the band ta 1 year ago cindy michael where s the beef makan ii image makan ii march 7 2025 when a long time food blogging friend was back in town we needed somewhere to eat around the cbd on a friday night 1 year ago the last appetite breakfast in petra jordan i ve been in jordan for a few days i miss polystyrene clamshell breakfast 3 years ago niamh s eat like a girl how to make bacon jam you do know that bacon jam recipe if you have been around here for a while many people are familiar with it now but i was the first in the uk to share a 4 years ago sarah cooks cherry trifle cherry trifle today s recipe is for a massive cherry trifle layers of brandy soaked sponge cake cherry jam cherry compote cherry jelly vanilla bean 4 years ago progressive dinner party whitelabel seo reports disadvantages of hiring whitelabel services whitelabel seo reports are reports that are prepared for clients by seo companies these companies compile the reports and then sell them to the client for 5 years ago vittachi harold evans asian connection the legendary british newspaper editor who died this week had a significant effect on journalism in asia and vice versa harry evans an assistant editor 5 years ago chocolate zucchini yogurt cake recipe buy clotilde s latest book the french market cookbook gâteau au yaourt maxence is a big advocate of the adage if it ain t broke don t fix it in othe 6 years ago souvlaki for the soul this feed has moved and will be deleted soon please update your subscription now we ve moved update your reader now this feed has moved to http souvlakiforthesoul com rss update your reader now with this changed subscription ad 6 years ago mellie eg tummy rumbles รีวิวร้านอาหารญี่ปุ่นเป็นคอร์ส shinkanzen omakase เมื่ออยากทานอาหารแบบพิเศษต้องเลือกกินแบบ 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