During our trip to Byron Bay, we stumbled upon a small gem – Heaps Korean. If you’re a fan of Korean cuisine, this is a spot you don’t want to miss!
The place may be small, but it’s packed with charm and flavour. The menu was filled with delicious options, and everything we ordered was absolutely amazing. From the perfectly marinated meats to the rich, authentic flavours, every bite was a treat.
What made our experience even better was how welcoming and accommodating the staff were, especially with kids. They made sure we felt at home, and our little ones enjoyed the food just as much as we did. It’s always a win when the whole family leaves happy and full!
Whether you’re craving Korean food or looking to try something new, Heaps Korean is definitely worth a visit. It’s the perfect spot to unwind, enjoy great food, and soak in the relaxed Byron Bay vibe.
For my birthday this year, my hubby surprised me with a lunch date at The Newmarket Room Restaurant. It turned out to be an unforgettable experience with amazing food, a quiet and cosy ambiance, and impeccable service.
We kicked off our lunch with some refreshing mocktails. I opted for a Strawberry Mojito that was perfectly sweet, tangy, and refreshing, while my hubby chose a Tropical Paradise blend (pineapple and passionfruit)—a fruity delight with just the right hint of citrus.
Entrees: A Perfect Start
Chargrilled Octopus: Tender, smoky, and seasoned to perfection. The slight char added a delightful depth to its flavour, and it paired wonderfully with a tangy dressing.
Lamb Cutlet: Juicy, perfectly cooked, and bursting with flavour. The herb crust was crisp and aromatic, complementing the succulent meat beautifully.
Mains: A Culinary Feast
Chicken Roulade: Stuffed with herbs and cheese, the roulade was moist and full of flavour. It was served with a creamy sauce that tied all the elements together.
Barramundi Fish: Fresh, flaky, and cooked to perfection. The buttery lemon sauce elevated the natural flavours of the fish, making every bite heavenly.
Crispy Eggplant: As a vegetarian option, this dish was a standout. The eggplant was light and crispy on the outside, tender inside, and paired with a tangy tomato-based sauce that was simply divine.
Dessert: Birthday Bliss For dessert, we indulged in a Dark Chocolate Mousse as my birthday cake. It was rich, velvety, and decadently chocolatey. The mousse was topped with a hint of sea salt and fresh berries, creating a beautiful balance of flavours that ended the meal on a high note.
Final Thoughts The Newmarket Room Restaurant exceeded all my expectations. The food was absolutely delicious, with flavours that showcased the chef’s creativity and attention to detail. The ambiance was intimate and relaxing, making it a perfect spot for a special occasion.
Thank you, hubby, for making my birthday so memorable! 💕 If you’re looking for a place with incredible food and a serene atmosphere, I’d highly recommend checking it out.
What’s your favourite go-to restaurant for a celebration? Let me know in the comments! 😊
1 tablespoon crushed pistachios (plus extra for garnish)
1 teaspoon cardamom powder
1/2 tablespoon ghee
Optional: Crushed almonds for garnish
Instructions:
In a large mixing bowl, combine the full cream milk powder and full cream milk. Whisk until the mixture is smooth and free of lumps.
Gradually add the condensed milk while continuing to whisk. Ensure the mixture is well-blended and has a consistent texture.
Sprinkle in the cardamom powder and mix thoroughly to evenly distribute the flavour.
Heat a heavy-bottomed pan on low heat and add the ghee. Allow it to melt and coat the pan evenly.
Pour the milk mixture into the pan and start cooking on low heat. Stir the mixture continuously with a spatula to prevent it from sticking to the bottom or forming lumps.
Cook the mixture slowly, allowing it to thicken gradually. The key is to maintain a low temperature and consistent stirring, which will give the burfi a smooth and creamy texture.
As the mixture thickens and starts to pull away from the sides of the pan, continue cooking until it reaches a dough-like consistency. This will take about 10-15 minutes.
Once the mixture has thickened to the right consistency, remove it from the heat.
Prepare a cake pan or a square dish by lining it with baking paper. Grease the paper lightly with ghee to prevent sticking.
Pour the cooked mixture into the prepared pan. Use a spatula to spread it evenly and smooth the surface.
While the mixture is still warm, sprinkle the crushed pistachios (and almonds, if using) on top. Press them gently into the surface with the back of a spoon.
Allow the burfi to cool at room temperature for about 30 minutes. Then, place it in the refrigerator for 2-3 hours to set completely.
Once the burfi has set, remove it from the pan by lifting the baking paper. Cut it into squares or your desired shape.
Garnish with extra pistachios or a dusting of cardamom powder for an added touch.
Tips for the Best Milk Cake:
Use high-quality milk powder for a richer taste.
Ensure that the heat is kept low throughout the cooking process to avoid burning.
For an extra indulgent flavour, you can add a few drops of rose water or saffron strands while cooking the mixture.
Enjoy this deliciously rich and aromatic Burfi that melts in your mouth!
If you live outside of Nepal and miss the taste of lapsi ko achar, I have the next best thing for you—cumquat achar! This sweet, tangy, and spicy pickle is a delicious alternative that you can easily make at home. Cumquat is called muntala in Nepali
Ingredients:
Cumquats: 1 Kg, cut in half or into thirds
Mustard oil: 2 tablespoons
Mustard seeds: 1 teaspoon
Hing (asafoetida): 1/4 teaspoon
Garlic: 4 cloves, chopped
Bay leaf: 8-10
Dried chili flakes: 1-2 teaspoons (adjust to taste)
Fresh hot chilies: Optional, for extra heat
Salt: To taste
Red chili powder: 1 teaspoon (adjust to taste)
Sugar: 200 gm (adjust to taste)
Instructions:
Start by cutting the cumquats in half or into thirds, depending on your preference.
In a pan, heat mustard oil until it’s hot and shimmering.
Add mustard seeds, hing, chopped garlic, bay leaf, and chili flakes to the hot oil. If you like extra heat, add some fresh hot chilies as well. Fry the spices for a few minutes until they release a rich, aromatic flavour.
Now Add the cumquats to the pan and stir-fry them until they soften, about 2-3 minutes. Add salt and red chili powder, mix well, and cover the pan. Let it cook for a 5 minutes.
Add sugar to the pan and mix well. Cover the pan again and let it cook for a few more minutes until the sugar dissolves and the flavours come together. Turn off the heat and let the achar cool down.
Once cooled, transfer the achar to a glass jar. Refrigerate it, and it can be enjoyed for up to 3 months.
Enjoy, a delicious, tangy, and spicy homemade cumquat achar with your meals!
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