Pure honey

On our drive to Mornington Peninsula, last weekend, we made an interesting stopover at Pure Peninsula Honey at Derril Road in Moorooduc.

It is brainchild of apiarist John Winkels, who turned his hobby into a full time business. It all started in 1985, when John found 2 feral beehives in a dead gum tree in a farm in Moorooduc, which he carefully monitored, tended and later moved into boxes thereby laying the foundation of this beautiful farm. After operating for over 25 years it is now quite well known for its honey and has helped many orchards in Victoria and New South Wales pollinate and produce honey.

Inside a Bee colony.


Visiting this farm gives you a good inside in the world of honey. I learned so many new things about honey, like there are over 30 different types of honey to suit different needs and tastes. You can sample these different types of honey and even buy them together with wax, honeycomb, cosmetic products and honey ice cream too.

Did you know how bees make honey? Honeybees use nectar, which is almost 80% water mixed with some complex sugars, to make honey. Bees actually have two stomachs, one normal stomach and the other in which hold the nectar. It can hold almost 70mg of nectar, almost equal weight of the bee.

Once the bee returns to its hive, it passes the nectar to other bees, who chew it for about half an hour. During this time the enzymes break the complex sugars to simpler easily digestible sugars. The bees then spread this over the hive so that water can evaporate and the result is a thick syrup. They fan this syrup with their wings so that it dries fast. Once the honey is gooey enough the bees seal the honeycomb with wax.

If you are heading to Mornington Peninsula, it is a small diversion and you can visit this beautiful honey farm. Highly recommended whether you are kid or an adult.



Try a Food Truck in Melbourne, this time?

Imagine an International city being named the most livable city in the World, six years in a row.

It is no mean feat, isn’t, well that is Melbourne for you.

If you have visited it you would certainly know that when it comes to dining, Melbourne will never disappoint you, be it fine dining or barbecue. I bet but, did you know that the food truck culture is as lively as its dine-in culture?

A good number of food trucks now operate in Melbourne, out of Federation Square, Opposite NGV, or Queen Victoria Night market.

However, what if you to want to locate a particular food truck at lunch time? Well help is now available. Cool, isn’t? You can track them @http://wherethetruck.at/about/

Some of them you may want to try are –

Mr. Burger

Myles Munro and Dargah Kan, who were then running The Mercat Cross Hotel, decided to launch their pub food business in 2012. So they both headed to US and tried as many food trucks as they could, before heading back home to set up Mr. Burger.

Initially they wanted to put their truck inside the Pub, but faced a minor problem; the door of the pub was too small to fit the truck through. So Mr. Burger was born in Oct 2012.

The Lukumades

It was started by Exarhos Sourligas in 2015 to show his love for Greek doughnuts.

Mr. Chow

It serves the tastiest of Asian and American street food fusions.

Soul Kitchen Pizzas

It serves the finest wood fired pizza at the Arts Centre or at an event at your place.

With such diverse and incredible food trucks out there in the city, just head out with an empty stomach to begin with and enjoy.




Ying Thai, an amazing Thai meal.

Lygon Street in Carlton suburb of Melbourne is famous for its Italian Café and Restaurants because it is home to many Italian immigrants. However I was recommended Ying Thai2, on Lygon Street for Thai food, when I expressed my desire to eat Thai and I was not disappointed.

It is a small place on 2 floors with basic seating and a few artifacts from Thailand.

We ordered Chicken Pad Thai, Pud Med Ma Muang (stir fried with vegetables and cashew nuts), Gang Keaw Waan (Thai green curry cooked in coconut milk and vegetables), mince Pork with fresh Basil, Steamed Jasmine Rice, Coconut Rice and plain Rice. For drinks we decided to go with the Jasmine Tea.

Jasmine Tea was served in this pot.
Jasmine rice, Coconut Rice.
Chicken Pad Thai.
Mince Pork with fresh Basil.
Thai green curry.

The food was good, tasty and had great flavours. The mince Pork was the highlight of the meal. Overall a good reasonably priced dinner.

The restaurant is quite popular with both meat eaters and Vegetarians and can get full pretty quickly. If you are going for dinner, I recommend you make reservations to avoid disappointment.

Some of their staff is not very good in English, so you may have to do a bit of explaining. However, for convenience most of the dishes are numbered so ordering is pretty simple.

It is now my favourite place in Melbourne.


Afghani Kebabs.

Being a true foodie, I love Kebabs and in the absence of true Mughlai kebabs, in Australia, the best option is to try Afghani Kebabs.

There are two Kebabs joints near the place I am in presently, in Melbourne, The Melbourne Kebab Station and Afghan Charcoal Kebab (ACK). Both are just next to each other in Coburg.

Afghan Charcoal Kebab.
The Menu
Pizzas are also available.
Food on display.

I had tried the Melbourne Kebab last time, so now it was the turn of the Afghani Charcoal Kebab. It is a family owned joint serving both Afghani and Turkish dishes, including Biryanis and Pizzas.

They claim to serve the best quality Halal Pizzas but I am not going to comment anything on them since I had tried the Kebabs only. The reason for the great taste, as claimed by ACK is because they use of fresh ingredients. The outlet is open from 10 in the morning till 10 pm in the night. They also do take away.

The meat they serve is tasty charcoal meat cooked in traditional way served with handmade traditional Afghani bread and sweet rice garnished with raisins. The meals are also accompanied by traditional dips, humus and a shredded carrot and raisin salad.

The Kebab platter, Chicken Kebabs and Mince Meat Kebabs.
The Naaanwai at his workstation.
The Afghani Roti
Sweet rice.
Traditional Dips.
Shredder Carrots salad.

Traditionally in Afghanistan, families cook their meals at home but for bread they rely on a nearby Naanwai (baker). These breads are quite different from the Mughlai one we’re used in India as they are largely made of fermented wheat flour (Atta), not maida.

If you are ever in Melbourne do not forget to try these Kebabs, I promise you will not be disappointed.

Indian Mithai in Australia

Yesterday after dinner I felt like having something sweet and so headed straight to Pista House in Coburg, about 15 minutes drive from where I am staying.

Their outlet in Coburg.

Pista House is the local “mithaiwala” established sometime in September 2014 and has since served the community from the Indian sub continent with their amazing products.

The display counter.

They make a number of Indian mithais like besan ka ladoo, motichoor ka ladoo, rasmali, rabri, jhozi halwa, ajmeri kalakand along with a lot of savoury snacks (namkeens) inclusing Samosas.  Each of these are really like what we get back home with some even better tasting.

Pista House is open from 9 am to 10 pm on weekdays and upto 11 pm on weekends. On weekends they even serve “Bhature chole” in the mornings.

It is a small outlet, so do not expect too much in terms of sitting arrangements. One thing is however, sure that you will never regret being here.