Way back when, Wednesdays

Retro style at Myer

Did you used to enjoy eating at the restaurant in the Myer store at Tea Tree Plaza, Modbury? On page 22 of the edition dated 15 August 1973, the Leader Messenger promoted the Myer Restaurant in its regular feature Tea Tree Plaza News.

Myer restaurant

The Myer Restaurant was situated on Level 3 of Myer, in the area that is now Ladies Fashion. It offered patrons panoramic views of the Adelaide Hills from a large, rounded rectangular window. You can still see where the restaurant was located if you drive down Smart Road towards Reservoir Road and look for the window above the entrance to level 2 of the store, that faces the car park.

The Myer restaurant was self-service. Self-service was very much in vogue at the time. A customer at the Myer restaurant would line up, take a tray and push it along the guided rails as they proceeded along the servery and selected their meals, paying for their purchases when they reached the cash register.

The advertisement pictured says that the Myer Restaurant would appeal to families but it was a comfortable place for anybody to sit and relax during their time browsing the store. Dining there would transform your shopping trip into a special outing.

You could choose from a range of reasonably priced meals and beverages, including hot food, sandwiches and treats like cakes and colourful jellies. Part of the appeal was looking at the presentation of all of the different foods and choosing what you wanted. The décor was very fashionable for the time, with funky chairs and tables and burnt orange tiles on the walls.

My personal recollection of the Myer Restaurant in the 1990s is enjoying the huge square-cut scones, topped with jam and fresh cream and accompanied by a big mug of hot coffee on an icy winter’s morning. What are some of your memories of dining there?

Myer renovated the restaurant in the years preceding its closure and it introduced table service, which was what customers expected in more modern times.

Some readers might also remember that when the restaurant closed in approximately 2005, Myer donated several large photographic prints depicting our local history to the City of Tea Tree Gully Library. If you know when the Myer Restaurant ceased trading, please let us know.

Everything old is new again. Nowadays we have the IKEA restaurant which is also self-service and offers a range of interesting cuisine, cakes and on occasion that 70’s favourite, chocolate mousse. If it was still in operation, we might view the Myer restaurant as being retro and hip!

#waybackwhenwednesday

A beautiful cupcake in a world full of muffins

Move over cronuts. Witness the birth of the Lemon Curd Cupcake at the Bake & Brew café.

lemon curd cupcake

This luscious hybrid is indeed a cupcake but it is the size of a muffin! Experience delicious, tangy lemon curd embedded in a light, fluffy sponge base, topped with fresh cream and a cake hat. This beautiful creation is baked in-house. It is the ideal accompaniment to your favourite beverage. Bake & Brew café is situated next to the Tea Tree Gully Library in the Civic Centre. You can enjoy the lemon curd cupcake for $5.00.  The Bake & Brew café is open from 8.45am to 4.00pm from Monday to Friday.  Telephone:  (08) 8397 7383.

 

 

Way back when Wednesdays

Chocolate Marbled Cake

Chocolate Marbled Cake

Chocolate Marbled Cake

In celebration of Wednesday birthdays (including mine) why not try this vintage recipe for Chocolate Marbled Cake? It’s delicious and it works.

It comes from my mother’s cookery bible of 1961, A Good Housekeeping Cookery Compendium. Compiled by The Good Housekeeping Institute, the book was first published in 1952. In the Forward on page 6, the book states that cookbooks “sometimes assume that their readers are already familiar with the very simple processes, it can still happen that a young housewife  –  or a daughter-at-home called upon to produce a meal in time of domestic crisis-finds embarrassing and unexpected gaps in her cookery knowledge.” By today’s standards this is an outdated perspective which assumes that women are responsible for home duties and it does not allow for the modern practice of ordering takeaway food!   In contrast to other books of its time, A Good Housekeeping Cookery Compendium instructs the reader on everything you need to know about different techniques and how to prepare every type of meal, from cooking eggs, selecting different cuts of meat, preparing seafood, to making and decorating a wedding cake.

You could ice this cake with chocolate frosting or a ganache, drizzle melted chocolate over it or simply just sprinkle the top with icing sugar, as pictured.

Note: As this is an older recipe, you will need scales which can measure imperial weight.

6 oz. butter or margarine

6 oz. sugar

¾ cup warm milk

4 egg whites

9 oz. plain flour

2 tsps. baking powder

Vanilla essence

Milk to mix

1 ½ oz. block chocolate

Cream the fat and sugar very thoroughly and stir in the warmed milk and the stiffly beaten egg whites. Sieve the flour and baking powder and add to the creamed mixture, together with a few drops of vanilla essence, and if necessary a little milk. Divide the mixture into two, and add the chocolate (dissolved in a very little milk or water) to one part. Put alternate spoonfuls of the two mixtures into a prepared tin and bake in a moderate oven (350 degrees F, 190 degrees C, gas mark 4) for 1 ¼ – 1 ½ hours, until firm to the touch.  Enjoy!

Modern tips: Oven times may vary; if your oven is fan-forced, cooking time will be reduced. I use a ring tin for this recipe, which works well, but you could also use a round tin with a diameter of around 23cm. I lined the tin with baking paper. You may prefer to use silicone or non-stick cookware or grease and flour your tin. I interpreted ‘block chocolate’ as dark cooking chocolate.

Wow it’s Italian! Experience the essence of Italian Cooking

Come along to a delicious book launch on Monday 2 November, from 6.30pm.

Written by Yarra Valley cooks Hilda and Laurie, Wow! It’s Italian is full of recipes and tips to create the perfect rustic Italian meal, based on their time living in a tiny Italian village high up in the Apennine Mountains.

You’ll learn how to make classic dishes like traditional Italian meatballs and crusty bread and gain insights into growing and preserving food for the harsh long winter months – a la the Italians.

Book online or phone 8397 7333.