If there was one dish that could convert me to veganism, it would have to be Footscray Milking Station’s incredible coconut quinoa porridge. Beautifully creamy, with an intense coconut flavour, topped with sweet papaya and a sprinkle of toasted hazelnuts and coriander (yes, coriander), for a titillating savoury contrast. In keeping with the theme, a well-spiced, brewed chai that works very well with nutty soy milk is a nice change from the morning coffee.
Located on a quite suburban corner, Footscray Milking Station brings a touch of South Yarra’s cafe style over to the west-side. Clearly popular with the locals, the interior and street-side tables are typically filled by 9 on a weekend, with plenty a passer-by popping in for a Padre coffee with Jonesy’s milk and takeaway toasties and pastries. There’s much to love about the Mexican-inspired menu; the eggs are amazing, whipped up into a silky scramble, perfectly poached and topped with tomato hollandaise and peppers or served with spicy beans on top of a crispy tortilla base in the popular huevos rancheros. For lunch, more-ish pulled pork and jerk chicken panini are rave-worthy, washed down with a cold jarritos soda. And how about corn cakes with guac and chorizo for a tasty gluten-free option?
Before you head out, check out the deli in the back, a nostalgic touch harking back to the building’s cornerstore days.
If you’re anything like me, then colder weather means craving for comfort food (read: pudding) but little motivation to faff about in the kitchen. So here’s a quick and easy recipe to deliver delicious pudding in less than 5 mins with minimal washing up, that is also relatively waistline-friendly. Doesn’t look too flash (it is a pudding in a mug after all) but I guarantee it will be tasty.
- 3 tbs plain flour (I often use half and half coconut flour)
- 2 tbs unsweetened cocoa powder
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- 2 tbs rice malt syrup
- 2 tbs low fat yoghurt
- 2 tbs milk
- 1 egg
- 2 squares good quality dark eating chocolate
- Place all ingredients except the chocolate squares into a small mixing bowl and combine thoroughly. I find beating with a fork works best to break up any lumps.
- Pour batter into a mug and push the squares of chocolate into the mixture. Microwave in 30s bursts until the cake has risen and cooked but is still gooey in the middle.
- Dust with icing sugar or top with cream/fruit to serve or simply enjoy as is.