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$1 per litre- Cheapest Fuel In Ballarat- Discounted offpeak deal

WP_20170716_18_42_53_ProWe all love a bargain- and ridiculously cheap fuel in Ballarat isn’t easy to come by at all- look for discounted fuel, and often it’s a raw deal, where you have to buy a heap of overpriced groceries to get a few measly cents off the already inflated pump price.

The other night, coming back from grabbing a delicious burger and HSP at I love burgers and Kebabs in Wendouree, I found a genuine deal, with an extremely cheap price.

At the metro Pertroleum, Wendouree, the pump price for regular 91 RON unleaded fuel was a teeny 103.3 cents per litre at metro fuel, Wendouree.  (We dub this place “Indian fuel” because there is always a nice, smiley indian bloke at the counter.

I almost always get fuel here because it’s consistently the cheapest unleaded fuel for my car in Ballarat, and the quality is just fine- never had a problem with my car.

Recently, they replaced the bowsers, and pumps, so if anything, quality and purity shoudl have improved over the last month or s0.

I haven’t seen prices like that since is was a little kid. Must be a price mistake, right? cheapest_fuel_in_ballarat_metro_petroleum_wendouree_indian_fuel_unleaded

I pulled in, and grabbed the hose, and checked the pump price- yep. 103.3 cents per litre for unleaded in Ballarat.

That represents up to a whopping 20% discount off the woollies servo only just up the road.

Filled up 55 litres- $56.81 paid at the counter, no problem. Asked the guy at the counter why so cheap? he said that their distributor, mobil was running an offpeak promotion for a limited time.

Anyway, the discount petrol deal probably wont last long, so get onto it before it vanishes!!

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The Turret Cafe Sturt Street Ballarat Victoria

WP_20170712_14_23_16_ProDropped in for a coffee and cake at the Turret Cafe ballarat on Sturt street, just down from the base hospital.

As usual, there was a lot of activity, with people both staff and customers scurrying about everywhere, and nomming into delicious looking lunches.

The atmosphere in the cafe is absolutely beautiful, refurbished in a sympathetic style that highlights the history and charm of the building the turret his housed in – “linden”- upstairs is accommodation that can be booked out on air B&B under the name No.1 Errard boutique accommodation.

As we waited patiently for service, mouthwatering fragrances wafted from the sorely tempting looking lunch options as the waitresses rushed about, but sadly we just didn’t have time to stop long enough to enjoy the offerings properly.

The refrigerated cake cabinet was what we were here for though- numerous sumptuous and some rather unique treats, baked in house beckoned!

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We went with one of the more unusual and exotic offerings- a “Croissant” and raspberry cake…

And that was what it was- literally.. but they failed to mention in the description the best part- the fact the Croissants were drowned decadently in dark chocolate fudge sauce, cocoa and the layers of raspberries were interlaced with huge chunks of high quality chocolate. Its quite a creation worth experiencing, and it truly is an absolutely exceptional triumph for the patisserie staff behind the scenes.

Coffee was great too, staff are wonderful. Needless to say, we plan to come back, and try out those meals as soon as possible too.

http://www.turretcafe.com.au/menu.html

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802 Sturt Street
Ballarat, Victoria 3350

Tel: 03 53344744
Fax: 03 53344722

 

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BFC – Ballarat Fried Chicken. The dirty rat Vs Dirty Bird.

WP_20170709_18_24_50_ProBallarat Fried Chicken. The Name pretty much says it all.This is no ripoff of of the dirty bird’s secret spices- its a whole new original effort, tangy and spicy, inside and out, with marinaded tenderized chicken, encrusted in a crispy and spicy coating.

Easy as pie to make at home- and takes very little effort or skill thankfully.

Yes, there is salad in this pic, but that’s 100% optional.

The differing point in this recipe is the use of breakfast cereal biscuits for a very coarse and crispy crumb finish, mixed with delicious spices.

Crushed weetbix, becasue of its sharp and angular crumbs achievesa very good, and thick adhesion to the chicken meat- far superior to traditional breadcrumbs as the edges stick into the meat quite nicely.

Key Ingredients:

  • 3 Large chicken breasts
  • 7+ bricks of Weetbix or budget equivalent
  • Cup of corn flour
  • 2 Eggs
  • 1/2 cup milk
  • 500ml rice bran oil for frying

Suggested Special equipment:

  • Steak griddle pan (ridged base)

Spice & marinade ingredients:

  • 3 Dried chillies
  • 1 large lemon
  • 3 colour grinding pepper
  • Sea salt
  • Sesame Oil
  • Sesame Seeds
  • Cooking rice wine (sake)
  • Centuries ahead Mexican spice mix (Salt, onion, oregano, chilli, garlic, thyme, cumin)
  • Centuries ahead Pepper steak spice mix (unknown composition)

Suggested salad:

  • handful Leafy green fancy salad mix
  • half of a slightly underripe pear
  • 8 cherry tomatoes
  • Salt + pepper (on tomatoes)
  • liberal shaving of Gran padano hard Italian cheese
  • small handful of black grapes.
  • splash of balsamic vinegar

Method:

Step #1- meat preparation & marination

  1. Cut chicken breasts thinly into 3cm wide strips (or larger if so desired) and tenderise lightly with a mallet
  2. Place chicken meat in a large bowl with a tightly fitting lid
  3. Cut lemon, squeeze juice onto bowl of meat, stir gently.
  4. slice skin of 1/2 of the lemon thinly, then dice vigorously, add to bowl
  5. dice chillies, add to bowl
  6. add spice mixes to desired strength
  7. introduce 4 tablespoons of sesame oil to bowl
  8. add sesame seeds
  9. splash in rice wine / sake
  10. stir meat gently, ensuring spices sesame seeds, and lemon pieces are distributed evenly
  11. cover, and place in fridge for 30mins +

step #2 Preparation of batter & crumb, frying.

  1. Break two eggs into a cup, and whisk with a fork to break and mix white & yolks, add milk to thin.
  2. Add in salt, pepper & spice mix to taste.
  3. Pour spicy egg batter mix into a large, shallow dinner plate or bowl
  4. Crush weetbix biscuits by hand in fists into a shallow dish- mix of fine and course pieces is best.
  5. Mix cup of corn flour with wheat biscuit crumbs, and add spices, salt, pepper to taste.
  6. Dip marinaded chicken meat into egg mix, then transfer to crumb plate
  7. Pat crumbs firmly into the marinaded, battered chicken.
  8. Pour rice bran oil into steak griddle pan till 1cm deep over high point of ridges.WP_20170709_18_06_52_Pro
    1. Griddle pan is best for shallow frying- the ridges discourage sticking, and ensure good oil coverage on bottom of chicken pieces.
    2. Shallow frying is ideal, as care needs to be taken to ensure crumb does not fall off chicken pieces.
  9. Use tongs to carefully hand shallow fry each chicken piece.
  10. Place chicken pieces on absorbent paper toweling after cooking to ensure a crisp and less oily finished product- pat dry with paper on the top side also.
  11. The finished product shudl be golden, crispy, spicy and delicious
    1. great on it’s own with a dipping sauce, or cut up, in a salad, if you are feeling guilty and bloated after eating most of the chicken straight from the pan once its cool enough to bear

 

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