TOP 5 MELBOURNE DINNERS

It leaves a massive mess on the table but it also fun to eat this way. As for the food , we found it to be very nice. We got the peeled prawns and the pippies. Myself and the wife both agree we would go back for a dinner feed and drinks . For our birthday week, babi guling will be returning to our dinner menus. Crisp, crackling, tender roasted pork belly, finished over our woodfire, and served with three kinds of native sambals, fresh herbs and lettuce.
Very striking and different to most Alocasias! This is a very attractive and striking house plant with green patterned leaves with a rough texture with deep veins. The leaves have a croc like texture. melbourne hotpot Easy to grow and is excellent indoors. Can be planted outdoors as long it’s kept in a shady position. We have grown a lot and this is your chance to get these at our temporary low price.

For a DIY approach, try MEATing on Bourke Street. Their all-you-can-eat specials range from $35 to $50 per person. Scan the wall to choose cult-status instant noodles, sausage, kimchi and more meaty delights to add to your feast.
It took one of the most stroke-intensive characters in the Chinese language to describe the sheer deliciousness of biang biang mian, Shaanxi Province’s trending belt noodles. Top them with stewed pork and wash them down with a bei bing yang – China’s favourite orange soda. There was an outpouring of grief in theatre dinner circles when Dracula’s went down, but it was ultimately for the better.
Forty-plus years in the fancy Cantonese biz is time enough to perfect Chinatown’s favourite brunch. If you love Sushi and are located in the Sydney area, we have some great news for you. We are halal certified, and cater to a range of dietary requirements, with clear labelling throughout the buffet and a wide range of options to enjoy. You like our page, like this post and tag a friend will enter the Easter #egghunt #hotpot #buffet give away. Celebrating Queen's #Jubilee service and Queen's Birthday Holiday, we give out a welcome jar of drink for all June Babies when you dine in.

Onychium japonicum is an attractive fern with erect finely divided fronds to 45cm tall. Easily grown in a moist position in filtered light. Suitable for pots & baskets. Fast growing evergreen climber but can be grown as a shrub, native to South Africa.
The menu tells you how long you will need to cook them for too. Then, head to the sauce and spice counter and grab some soy, chilli or whatever else you would like to add. Sometimes they’ll offer combination platters with a good balance of proteins and vegetables.

You pick your own soup base and then just take whatever topping you would like from the train. It gets a bit busy sometimes (evenings/weekends) so it might be a good idea to book in advance. I usually walk in without without a reservation and had a couple of times when I had to wait 30min to get a spot. If anyone knows authentic Sichuan cuisine, it’s Chef David Li. Chef David has been experimenting with Sichuan flavours since he was 14 years old. Now the executive chef at his titular restaurant, he creates recipes and trains the talented chefs in the kitchen.
Bright indirect light or part shade. Valuable deciduous tree with clusters of yellow and white scented flowers. Every part of it is edible and the leaves and seed pods contain 38% protein with nearly all essential amino acids, making it a great alternative to meat.
Great as an indoor plant or patio plant as well as understory in the garden, will tolerate hot and humid weather. For frost free climates out of the wind. Prefers part shade and keep moist.

This is a large Anthurium which when grown in a large pot or in the ground in well drained conditions will be the focal point of your garden. Of South American origin this one has a purple spadix to 60cm long and 75cm thick. It will grow in all warm frostfree climates and appreciates good light and resents being too wet in heavy shade. If you want something spectacular that no one else has, get this one.
The ōdō no bara and ōdō no kata By gently, gradually and slowly simmering the chashu, the time-honored soya sauce-based braising liquid is absorbed to the very center of the chashu. This is the “repeated simmering process” uniquely created by IPPUDO. The umami of the original pork flavor is further condensed by allowing the flavor to settle through low temperature vacuum aging. You can enjoy these two pork cuts in one bowl. Delicious, I love the concept.
Chongqing and its adjacent Sichuan Province are hot pot grandmasters. Here, specially designed tables are fitted with a sunken hot pot receptacle that houses an ornate steel pot. Patrons then order plates of raw ingredients off the menu, concoct themselves a custom sauce from the DIY sauce station, and get to business. This is a delightful compact growing and slowly climbing Philodendron with big 30cm thick shiny triangular green leaves with red tones & red veins…attractive light red under tonings underleaf.