Two relatively new foodie haunts situated only 10 minutes from each other in South Melbourne and St Kilda, you should make the trip if you haven’t already.
You might even be lucky enough to meet Lola like some of my friends were at the first one!
My first Thursday treat for this holidays was a visit to Lola Berry’s new South Melbourne Market smoothie haven, Happy Place. We were faced with a typically wintery June day so took the warm Beetroot and hibiscus latte option as a smoothie alternative! It was pink. Enough said. A point of difference from the last beetroot latte I had in Mornington… a little sweeter thanks to the hibiscus, and similarly delicious. I blogged about my visit to Store Fifteen here. We also tried a couple of delicious raw treats. Have you been to Lola’s Happy Place yet? What’d you think?
After a little wandering and a South Melbourne traipse. I was swiftly collected by my friendly, car-less (not careless!) buddy Sara. We could both barely contain our excitement for our first (but probably not only) visit to Matcha Mylkbar.
Green everything ensued. We happily picked menu items to share (hooray for vegan meals enabling sharing!) and split a green bunned burger and gnocchi. My expectations were met in abundance! Not overpriced for the area, generous portions without overdoing it and mylk lattes to finish.
If you haven’t tried making your own nut mylk….I’ve shown you how to give it a go here.
Where to try next? Have you got any brilliant tips for new places in Melbourne to try? Help me out foodie friends!
My Sunday morning breakfast was delish! I made The Fit Foodie’s buckwheat porridge.
I’ve tried it before but in a busy week it’s tricky to find the time to cook in the mornings. Going back into term four, I think I might try and make a batch of this so that I’m able to heat it up for weekday breakfasts.
1C buckwheat groats
2C macadamia or almond milk
2 small pears
1 chamomile tea bag
2 Tbs Coconut flakes
2Tbs chopped pistachios
2Tbs dried cranberries (make sure these are organic without added sugar!)
1tsp vital greens
The how to…
Add the buckwheat to a pan with 1C of boiling water and heat with the vanilla and cinnamon.
Once the water is absorbed, add a cup of the milk and stir.
Keep cooking and gradually add remaining milk to allow absorption. This takes about 20 minutes, the buckwheat should still have a slight crunch.
In a pan add 3C of boiling water and the tea bag. Pop the peeled pears in and ensure they are covered or that you regularly turn them. Simmer until tender (Approx 10-15 min).
Pour over the porridge and garnish with toppings.
Some other toppings to consider…
Cacao powder or nibs
Almonds, macadamias, brazil nuts, pepitas, sunflowers seeds
Other fruits – banana, strawberries, figs, apple, blueberries, raspberries