On the Quail

Our May Kitschen Ckaos recipe is Thai-inspired Pork Larb with Quail Eggs. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Thai-inspired Pork Larb with Quail Eggs

Makes 12

250g pork mince
2 golden shallots, thinly sliced
1 tablespoon lime juice
1 tablespoon fish sauce
2 tablespoons finely chopped coriander
1 tablespoon mint, finely chopped
1 small clove garlic, finely chopped
1 tablespoon brown sugar
¼ teaspoon chilli flakes, to taste
12 quail eggs
12 red amaranth or betel leaves
golden shallots, thinly sliced, extra, to serve
fresh red chilli, thinly slices, extra, to serve
baby coriander leaves, to serve

Heat a wok or frying pan over high heat. Add pork and cook stirring continuously until cooked through. Remove from heat and add shallots, lime juice, coriander, mint, garlic, sugar and chilli flakes. Stir until well combined. Set aside.

In a separate frying pan, fry quail eggs over medium to high heat until just cooked through. Top each leaf with a spoonful of pork larb mixture and fried quail egg. Top with extra golden shallots, red chilli and coriander leaves.

POP UP COWS

Laura and Lilly took a little time out the other week to check out the new Milkcow pop up store. With 60 stores worldwide, Milkcow has landed in melbourne. But you'd better be quick if you want to check out some of their delicious soft serve creations.

The Milkcow pop-up will run from Friday, April 1 until Tuesday, May 31 at Driver Lane, The Strand in the CBD. It's open from 11.30am until 10pm daily. For more info, visit milkcow.com.au.

Beautiful Melbourne

Cameron captured this beautiful picture of Melbourne on his way home from the Ckaos studios recently.

Scalloping Away

Our April Kitschen Ckaos recipe is Scallops with Spiced Carrot Puree and Bacon Chips. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Scallops with Spiced Carrot Puree and Bacon Chips

Makes 12

Ingredients
2 carrots, peeled, cut into 1 cm slices
¼ cup olive oil
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
12 scallops in shells
2 slices good-quality bacon, cooked until very crisp, finely chopped
micro chervil, to serve 

Place carrots on a tray lined with baking paper. Drizzle with olive oil, sprinkle with spices and toss to evenly coat. Roast at 200°C for 15 minutes until golden brown, stirring once during cooking. Process with a stab blender or in a food processor until smooth, adding extra olive oil or water if required. Season to taste.  

To serve: Spoon carrot puree into cleaned scallop shells. Pan-fry scallops over a high heat for 30 seconds each side or until just tender. Place on top of carrot puree and sprinkle with bacon and chervil.

LES MASON: SOLO  |  EXHIBITION

Lilly and Laura recently visited the Les Mason: Solo exhibition which marked the opening of the new NGV Design Studio at NGV Australia. 

Graphic designer and art director Les Mason was as much a successful designer in his own right as he was a provocateur, catalyst and protagonist in Melbourne's burgeoning design scene. For more than thirty years, Mason demanded that the graphic design community and the broader industry acknowledge the discipline as a fully formed profession and that practitioners should strive to offer rigorous conceptual and formal processes on par with other disciplines. Read More...

BIRDS IN PARADISE

Emma was busy last month with her side project Everyday People! Holding their Birds in Paradise warehouse party — not just a party — but a whole, immersive environment. Emma and the team built a tropical paradise for feathered guests to play in complete with a "Birdgin" airlines flying experience. More info here!

Photo credit: Kate Longley