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La Spaghettata, Carlton

 I would like to greet all the mothers out there a very happy Mother’s day! I hope you were given the special treatment you truly deserve.

For this year’s celebration, we decided to avoid the hustle and bustle on Mother’s day itself. Yesterday (Saturday), we opted to have a nice and quiet family dinner at La Spaghettata  situated at 238 Lygon Street, Carlton. Lygon Street is famous for it’s variety of restaurants and La Spaghettata is one of them, a two-storey Italian restaurant that provide good food and excellent service.

Upon arrival, we were greeted by a cheerful elderly bearded man at the entrance. We went in with our pram and the service staff led us to our table. I picked up the menu  and saw a photo of the same man who greeted us outside. His name is Tony Cattafi, the owner of La Spaghettata. Having the owner at the restaurant when it’s busy and crazy somehow gives me an assurance that it’s going to be a night of an awesome dining experience.

We were seated at a table for four people (2 adult and 2 children) beside a nicely painted wall. We ordered the following:

Entrees: Garlic bread and Mornay, bechamel (white sauce) and grated parmigiano  (6 pieces Oysters)

Main: Moreton Bay Bugs with fresh salad and tartare sauce, Fillet Gordon (eye fillet with demi-glace brown sauce, avocado, prawns and mushroom), Lasagna (kids meal)

Drinks: cocktail and white wine

Dessert: Profiteroles

We started with our entrees, my kids devoured the garlic bread while me and my husband enjoyed the oysters. I love the cheese on top and as we scooped out the oyster, it was juicy and fresh. The fillet gordon was so tender, cooked just the way I like it. They were very generous with the brown sauce (I usually have bernaise sauce with my steak) although it was a tad salty for me. I’m not really a fan of salt. Even a pinch could be salty for me. So again, this is just my personal taste. Side dish veggies were all cooked perfectly – the corn, carrots and beans.

Portion size is generous but not too much. White wine Moscato went very well with the steak. I finished my food very satisfied. It was our first time at La Spaghettata and I must say it was a great choice. Then came our for time for dessert. My husband ordered Profiteroles and I was picturing small chocolated-coated balls with sweet cream inside (Coles profiteroles) so I said maybe I’ll skip desserts. We waited for a good 7-10minutes and we were served with this beautiful pastry dripped with chocolate and vanilla ice cream on the side. I said “ok well I’ll try it” and ended up eating half of it (or more). It was delicioso! The chocolate wasn’t too sweet, cream puff did not taste like there’s sugar in it and it just matched perfectly with the ice cream. That was the highlight for the night.

I would recommend La Spaghettata to Melbourne diners, couples or families. It was definitely worth a try.

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La Spaghettata, Lygon Street Carlton

Food for the Week

Food for the Week

Every week I find it hard to think of what food to put on the table. There’s so much work to do during the week and the last thing I want is to spend hours in the kitchen. To lessen the burden on busy days, I started this habit of food preparation by writing down all the available food we have in the pantry and in the fridge that will make it in my menu plan for the week. It’s only been a few weeks since I tried this and so far I find it really helpful.

Breakfast

  • Pancakes
  • Spam
  • Corned beef
  • Granola
  • Milo cereals
  • Porridge with fruits (usually banana)
  • Eggs and toast
  • Tapsilog

Lunch / Dinner

  • Beef stir fry with vegetables
  • Roast chicken with vegetables
  • Baked macaroni
  • Baked or fried fish
  • Pinakbet
  • Sopas
  • Tortang Talong
  • Tinola
  • Nilaga
  • Sinigang

Part of the preparation also is to cut the ingredients beforehand. By listing down the recipes, you’ll get an idea on how to cut your meat and vegetables. I place cut veggies in a tight container and place them in the freezer. I also try to cook a bulk of food before lunch time so I don’t have to rush and cook again for dinner. Most of the time I still cook dinner separately but when I want to reduce my time in the kitchen, I choose baked or roast food for dinner.

I try not to put these menu in an actual day-by-day plan so I can use them interchangeably.  I find it hard to strictly follow a 7-day menu plan but by listing down what’s available, I don’t have to stress on what food will I serve next. All I need is choose from the list. ♦