hip hip hooray at the Dockyard

——-28/01/2012——-

Well I could say that was my sister’s 21st birthday but as you can tell by the cake, that’s a lie. 

My sister organised her birthday at The Dockyard, a trendy bar over looking the Newcastle wharf (near the Hog’s breath that I went to previously), offering tapas and modern pub food.

A Corona Bucket- a ingenious way of serving a crowd favourite beer.

Meatballs in a spicy tomato and red capsicum sauce (6) ($10.00)

Honeysuckle pizza with chorizo, bacon, Spanish onion, mushrooms and BBQ sauce ($15.00)

Grilled Haloumi and vegetable skewers with balsamic reduction (4) ($10.00)

Lime and black pepper squid with aioli ($10.00)

Twice cooked sticky pork belly with honey and ginger soy ($10.00)


Everything was absolutely deeeeeeeelicious (although I didn’t try the haloumi) so much so that we even ordered more of everything! I like when you order a variety of things and nothing is disappointing. 

My sister especially chose this cute custom made star shaped cake from Bobbie’s cakes and I didn’t think there would be enough but I got to take some extra home with me and that’s all that matters. 

I took a lot of photos with my impatient keen bean hands and only one shot was not blurry, but it doesn’t really do it much justice (sorry about that). I usually peel off the “pretty” icing layer on decorated cakes because it’s usually too marzipan-esque or too sweet but this one was perfect and I ate the whole thing (of my slice not the whole cake!).

This was a delicious dense moist chocolate mud cake with a chocolate ganache that wasn’t another overpowering sweet cake where you have to skull a gallon of milk per bite- a nice sweet ending to a delicious meal.

Even though there were a lot of people, we were not forgotten by the staff at the Dockyard. Drinks and amazing food were at reasonable prices and it’s at a great location. You can’t go wrong coming here for a meal or hosting your next casual function. 

Venue: The Dockyard

Address: No. 13/1 Honeysuckle Drive, Newcastle NSW 2300

Websitehttp://www.thedockyard.com.au/

Phone: (02) 4915 6558

 Cakehttp://www.bobbiescakes.com 

Dockyard on Urbanspoon

Alles Gute zum Geburtstag!

In keeping with all things German and delicious, I thought it was fitting to post this next (several months late- sorry!). A lovely German scientist bought in an awesome cheese cake for his birthday. When he cut me a piece, I spent the next 15 minutes sniffing it, it smelt oh so amazing! It was only when my office room mate threatened to eat it if I didn’t did I start digging my fork in! 

It was so delicious and had the perfect texture for a cheesecake, I just had to ask him for the recipe. He has kindly translated it and let me share it with you. He has also substituted the traditional quark for low fat Philadelphia (the version which I ate) as it is more readily available here.

I told him that he should have his birthday more often! 

  Russischer Zupfkuchen or “Russian pulling cake”                                                                             for a spring form with a diameter of 28 cm

Dough:
375 g Wheat Flour
40 g Cocoa Powder
3 teaspoons Baking Powder
200 g Sugar
Vanilla Essence
1 Egg
200 g Soft Butter

Filling:
250 g Butter
500 g Low Fat Quark/Curd Cheese (in Australia we use Low Fat Philadelphia)
200 g Sugar
Vanilla Essence
3 Eggs
40 g Vanilla Custard Powder

Preparation of dough:
Mix flour, cocoa powder and baking powder in a bowl. Then add all other ingredients and mix with dough hook, first on low setting, later on higher. (If it is way too dry and powdery, add just a teeny bit of water, but take care that it does not get moist either.) Form the dough to a ball, wrap it in plastic wrap and put it into the fridge for 30 min. Grease the bottom of the spring form with some butter. Use nearly half of the dough ball for the base of the cake and another quarter to make a wall around the sides of the spring form approximately 2 cm high.

Preparation of filling:
Warm the butter so that it is soft but not hot. Homogenize all ingredients with an egg beater in a bowl. Put the filling onto the cake base and smooth it on top.

Pluck pieces out of the remaining quarter of the dough and place them on top of the filling. Put the cake into a pre-heated oven for approximately 65 minutes, at 180°C no fan/160°C fan forced.

Thanks Alexander!  Happy belated birthday!