Some food firsts

Since my last cooking update, I have made a number of ‘first dishes’ all of which I have been so very happy with. Today, I finally stop being lazy and share them with you!

After making risotto for the first time and having leftovers, it was only natural to try making arancini for the first time too! Arancini are rice balls that have been coated in breadcrumbs and fried.

The assembly line ready to go!

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I pan-fried instead of deep frying them so they turned out a little lopsided. Didn’t matter because THEY WERE DELICIOUS!

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This is actually the second time I’ve made this dish: rosemary butternut squash and feta cheese dip. Great with our homemade baguette crisps or pita chips!

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Potato bake. Potato tossed with (a very moderate amount of each) sour cream, white cheddar and Parmesan cheese. Also mixed in some sauteed onion and cooked bacon. Topped with mozerella and into the oven!

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Michael made cinnamon buns – I ate too many. Because they were delicious.

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After a couple of attempts, I have perfected a new recipe. Pear cupcakes… fluffy, fruity and moist! My own recipe created by my own brain. Who would’ve thought.

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I missed ‘nem nuong’ (Vietnamese BBQ’d ground pork). I finally made some for the first time since coming to Australia and… it tasted like mommy’s cooking back home. โค I only wished I had a BBQ!

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That wasabi lime mayonnaise we tried at Burger Urge definitely made a lasting impression. We had all the ingredients in the house so of course, we made crispy our own sweet potato chips with wasabi lime mayonnaise – delish!

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And that’s it for now! ๐Ÿ™‚

Surgery: Groan

We are starting our 3rd rotation – Surgery, next week! I’m already scared just thinking about it.

Received the following email today:

Dear Rotation 3 Students,

Welcome to your Surgery rotation.

Your rotation commences on Monday 20th of May. You will be required to attend a 6.45am Scrub, Gown and Glove session at the RBWH before your orientation. Please report to Madonna Cameron and or Tina Boric on the 4th Floor Reception, Operating Theatres RBWH at 6.45am.ย 

6:45… in the am. My body is already crying. Thank goodness we live 5 minutes away by bus.

Oh well, have to start getting used to it! Surgery rounds (where the team will go around and see all their patients) start at 7am apparently.

On to a new adventure guys! Starting to set my alarm early (7:30am tomorrow) to lessen the shock when I will have to wake up and it’s still dark outside. ๐Ÿ˜›

Yummy burgers located: Burger Urge

We’ve never had a really good burger in Brisbane, so when the opportunity came up, Mike bought a deal: $18 for 2 burgers and 2 small chips at Burger Urge.

We took advantage of this week’s vacation to go try it out and having never been by the place before, we didn’t know what to expect.

Burger Urge (in Fortitude Valley) is a small, edgy restaurant with modest seating areas indoors and outdoors. They are a local establishment (with 4 other locations) and use what I love to see: fresh local ingredients.

Taken from their website:

  • There are no preservatives or stabilizers in our sauces.
  • All produce is fresh โ€“ We go to the Rocklea Markets 3 times a week.
  • All produce is sourced from local vendors.
  • We use free range eggs and bacon.
  • All meat comes from farms and barns โ€“ not cages!

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A friendly smile greeted us as we approached the counter.

It did not take long for me to make up my mind. The lamb and haloumi cheese combination was irresistible so I got Zorba the Greek (An unbeatable combination of prime ground Australian lamb topped with fresh onion jam, haloumi cheese, whole-egg mayonnaise, and pesto on a bed of cos lettuce and tomato). I also upgraded my chips to sweet potato fries with a garlic aioli mayonnaise.

Mike took longer to decide, but eventually settled on the Primal Urge (Prime ground Australian beef topped with beetroot, pineapple, free range egg, tasty cheddar cheese, homemade tomato chutney, and whole-egg mayo on a bed of cos lettuce, tomato and white onion). He also upgraded to sweet potato fries with a wasabi lime mayonnaise.

Grabbed a drink and took a seat outside. We liked that the seating area was sheltered and was pleasantly surprised at the random decor overhead – colourful suspended bikes. Definitely unique and something we’ve never seen before.

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It wasn’t long before our meals arrived and boy did they look yummy!

I apologize now. We were really hungry and just wanted to get on with eating… I didn’t realize how terrible these photos were – they do not do the burgers any justice!

The burgers were arranged and skewered in a way that kept the burger open so you could see everything inside.

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My burger had a huge amount of pesto which I thought would be overpowering but that was not the case at all, especially because the patty was nice and thick. The onion jam was sweet and delicious with a generous amount of haloumi. Flavours worked great, there was definitely no leftover burger on my plate.

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Mike tried to eat the burger with his hands but quickly admitted defeat as the first bite released a gush of egg yolk. No worries, that’s what the fork and knife are for! The combination of egg, beetroot and pineapple wasn’t something we saw until coming to Australia – but so good!

The one thing I would change about the burgers: cutting off the oxidized edges of lettuce. It would make the burgers even more appealing!

The sweet potato fries came in really cute small baskets. I’ve seen this at other restaurants but still think it’s great to go that extra little step for presentation of chips. The chips were crispy, had great flavour (spicy Urge seasoning) and were delicious. The best thing? Trying the wasabi lime mayonnaise – definitely a hit with us! We’ve always made a curry mayo for sweet potato at home but we loved this! It will definitely be something we make from now on!

Awesome food! We’ll definitely be back whenever we’re in the mood for some seriously good burgers!

Burger Urge - Fortitude Valley on Urbanspoon