Information: Xin Yi Road, Section 4, Number 115-2 | 台北市信義路四段115-2號 Tel: (02) 2701 2498| Hours: 11:30am-10pm
Recently, I stumbled upon this lovely cafe amidst the busy streets of Taipei. It’s located on a busy street corner, and it’s easy to miss because there is only a tiny discreet sign on the side of the building and on the front door.
Savour Cafe is the size and shape of a shoebox, but I think that just adds to the coziness factor. The full length windows let in a lot of natural light, and the interior decor is simple, yet full of interesting details.
As many of you know, my love for my Panasonic bread maker knows no bounds. Since its purchase nine months ago, the novelty has not worn off, and it’s still one of the most heavily used appliances in my kitchen. I use it mainly for baking basic breads, but lately, I discovered that you can bake a variety of desserts with it too. Initially, I wasn’t really interested in these additional functions, because I have a pretty well stocked kitchen with all sorts of tools and appliances. But every once in awhile, a bread machine produced cheesecake emerges on my Instagram feed, and I’m curious enough about both the process and results to try it for myself. The ingredients needed are fairly basic: for the cheesecake base, you need cream cheese, milk, sugar and an egg, and some flour. For the crust, you can use either graham crackers or digestive biscuits. Since graham crackers aren’t easily available in Taiwan, I used digestive biscuits. A few of the recipes I researched had just the cheesecake, and no crust! But for me, a cheesecake without a crumbly crust to go with it, is just like a bathroom without a door. Or a car without wheels. Ok, you get the idea.
For the crust:
- Digestive biscuits 60 grams (about 3-4 crackers)
- Unsalted butter 25 grams
For the cheesecake:
- Cream cheese (cut into cubes, softened) 250 grams
- 1 egg
- Sugar 35 grams
- Flavorings (optional) vanilla, or lemon juice, or lemon zest
- Flour 20 grams
- Milk 70 cc
Many of you know that Woolloomooloo is a hip urban gastropub in Taipei that serves Australian-style lattes and a wonderful variety of Western style entrees and appetisers.
But, to me, the best part about Woolloomooloo is the desserts. My most heartfelt love goes to their strawberry tart. It is perfection on a plate. The organic strawberries are ripe, sweet and juicy, and the creamy smooth tart base has just the right hint of tanginess.
學生時代的時候， 我在澳洲住了將近四年。 那時候， 最enjoy的是澳洲的咖啡。 那裡的咖啡就是小小的一杯， 但非常濃郁。 喝完了那一杯真的會讓你精神百倍。 回想一下， 我那幾年加起來大概喝了上百杯的小小杯咖啡吧！ 後來時透過好朋友 Janet 才知道 Wolloomoolo 也能喝到澳洲 style 的咖啡。