We had some ice cream at Pidapipó’s Degraves St store after walking past a few times during our week in Melbourne.
My overall impression is that if this is peak Melbourne ice cream, then peak Melbourne ice cream is at least five years behind Sydney. The hot cross bun flavour was our favourite, and we appreciated that most of the flavours we had were not too sweet, but we felt that there was an overall lack of specialness. The waffle cones were mass market, from The Original Cone Company, and along with the ice cream itself didn’t quite reach the level of artisanship, even when compared to a Sydney chain like Gelato Messina, let alone a specialty store like Mapo.
I would invite any Melbourne-based ice cream enthusiasts to Mapo before leaving angry comments down below. If Pidapipó is in fact not top-tier Melbourne ice cream, please also feel free to correct me with your alternative suggestion.
I must have walked past Betty’s Burgers & Concrete Co in the Melbourne CBD dozens of times, each time wondering to myself what kind of synergies could possibly exist between these two seemingly unrelated products. It was only recently, after reading a post in a closed Facebook group for food-enjoying white collar professionals (though I do not wear any collar to work), that I discovered that concrete was the name given by this chain of restaurants to their frozen desserts.
Enter frozen dessert. This is the Lemon Raspberry Cheeecake Concrete ($6). It was very sauced, and very sweet. I was not a big fan. That is all.
I thought my Qffle days were behind me, having had many a Qffle from the Blackball in 206 Bourke St back when I lived in Melbourne. It was only tonight, four years since my last Qffle, that I discovered that BlackBall does indeed have Sydney based stores. What a delight.
This is some milo soft serve. My girlfriend liked it. I didn’t care that much for it. It consists of milo soft serve, some sago balls, and quite a nice vanilla wafter biscuit. Honestly, just fine. Nothing like the Qffle.
This is the Qffle. Underground legend. It is a freshly made waffle with a very gooey centre. No too sweet and absolutely delicious. Great with ice cream, bubble tea, and also served with your choice of sweet or savoury topping. Also amazing on its own, which is how I like mine. Sleeper hit. No idea why it’s called what it is. Give it a try.
EDIT: After reading this entry my partner helped me to understand that the Qffle is clearly named after the gooey Q texture hidden just underneath the crispy outer layer.
After a couple of aborted attempts at eating at Nikkei over the past year, my partner and I finally made it over there to try their $88 pp Japanese-Peruvian tasting menu, inspired by the apparently quite significant Japanese diaspora in Peru. This is a restaurant from the group that runs Osaka Trading Co (which I did not love), but is much better.
The first thing I noticed and enjoyed was this sweet wooden communal dining table. It looked expensive, perhaps carved out of a single tree, and potentially a lot of money. I’d love to have one of these tables in my home one day, to entertain no one. The second thing was this nice drinks menu, bound in a very Midori Traveler’s Notebook esque leather covering, complete with a little bit of patina which I hope continues to develop as the restaurant continues to exist.
Our first little nibble were the empanada bites, two of which were allocated to each diner. These small deep fried bites were crispy and crunch, mostly unidentifiable generalised fried stuff (perhaps it is the edamame but reconstituted?) filled with a small amount of surprisingly large-grain choclo (Peruvian) corn and topped with parmesan cheese. The smoked mayonnaise topping and bottoming, which held the bites to their paper base, was well liked by my colleagues around the table.
These Hokkaido scallops were quite special, presented in a huacatay (Peruvian black mint) butter, tangy acevichado (ceviche-like) salsa, and tiny balls of arare cracker. The scallops were sweet with a nice torch-born sear to them. The sauce that they were bathed in was both creamy and citrusy, while the lightly puffed arare cracker added additional textural interest, like tiny rice puffs. I would recommend eating this with a spoon to not miss out on all of those beautiful flavours in the sauce.
While not all colleagues around the table were impressed by the ceviche de pulpo, I actually thought it was quite good. This was a classic-ish ceviche with a nice tender octopus instead of fish, bathed in a marinade of lime juice and spices, and served with cancha corn, or toated corn kernals. My partner, lover of citrus but hater of certain seafoods, enjoyed this dish, as did I. I thought the flavours were quite bright and fresh, and again enjoyed the variety of textures and flavours offered by the crunchy toasted corn.
The causa sushi is in my opinion an attempt to innovate just a little too much. On offer was a piece of scampi nigiri topped with ikura, and a piece of yellowfin tuna gunkan each. The twist here is that Nikkei has used a mashed-potato base as opposed to rice, an ingredient we were told is common in Peruvian cuisine. While I had a bit of hesitation to eat raw scampi (thinking back to this allergic reaction I had at Moxhe) I told my two anaesthetic colleagues that I was for full resus and went to town on the first scampi I’ve had in a very long time. I think I might have become desensitised.
The seafood was fine, the scampi was sweet and the cubed tuna a little spicy and actually quite tasty. Unfortunately I wish they had just stuck with rice though, as the texture of the causa just didn’t do it for me. Poor rice in sushi can mean the difference between good sushi and bad sushi, and not-rice sushi just makes it all that much worse.
The wagyu maki that followed renewed my sadness that the causa sushi was not just regular sushi. The rice in this was actually quite good. The lightly seared thinly sliced MBS8+ rib eye was well liked by one of my learned colleagues, though to be honest I was less of a fan of the meat itself, but still a fan of the overall package. I enjoyed the mixture of yakinku sauce and anticucho sauce, a sauce we were told was commonly used in Peru for grilled chicken, as well as the crunchiness of the vegetables rolled inside the warm sushi rice.
The chuleta de cerdo was again another dish that was well liked by all the friends around the table except me. I personally thought that the Tokachi-style kurobota pork rib eye was a bit too fatty for me – certainly there was enough lean meat to go around, but perhaps my first piece was just 40% fat and it just set a bad tone for the rest of the dish. I can’t criticise the meat’s tenderness or sweet-savoury flavour, but it is just unfortunate that the texture of the first bite was offputting. What I did enjoy thoroughly in this dish was the delicious sweet potato chips, which were thin, tasty, and went well with just a bit of the meat’s sauce. This dish was served with some charred lemon to squeeze onto the meat, but I didn’t find that it improved my experience. Again – the three other diners on the table universally loved this pork but I just need to tell you how I feel.
I wasn’t crazy about the ensalada de verano. I thought that while they did innovate a little with some spicy yuzu kosho, the leaves were a bit bitter. Whatever. It’s vegetable.
This matcha alfajor dulce de leche ice cream sandwich was actually quite good. A bit difficult to crack without smushing the ice-cream out from under the biscuit, but really quite pleasant tasting. Not too sweet.
THOUGHTS I quite enjoyed the opportunity to eat all of these Peruvian ingredients (particularly interesting corns and sauces) that I’ve never had the chance to eat before. Some of it was quite different, but still tempered in the familiarity of all the Japanese food that my partner and I tend to eat. I quite enjoyed the raw seafood based dishes at the start, moreso than the cooked dishes towards the end, but I do think that overall Nikkei gets a recommendation from me. Many blessings to this crew. (I also enjoyed the unobtrusive but good and knowledgeable service.)