Owned by Saba Alemayoh and managed by the warm and bubbly Sebla Afewerk, Saba's is a relatively new Ethiopian restaurant making name for itself in Fitzroy. It's popular, and busy with locals and returning customers. Painted lanterns, colourful baskets and embroidered umbrellas set the mood in the casual dining area. The injera at Saba's is made from 100% teff flour (which you can also purchase), allowing them to serve a completely gluten free menu. Vegan options are also aplenty, due to the heavy use of legumes in Ethiopian cuisine. [caption...

[caption id="attachment_11520" align="aligncenter" width="800"] Jumping Chicken with Baguette - Mauritian 'Chop Suey' Chicken with Vegetables ($12.50)[/caption] I know very little about Mauritius, let alone its food, so finding and trying a restaurant in Melbourne serving Mauritian food offered an exciting prospect. Mauritius is a small island east of Madagascar and the cuisine there has been subject to French, Chinese and Indian influences. [caption id="attachment_11521" align="aligncenter" width="800"] Bistro's Samoussas filled with Vegetable Curry ($10)[/caption] [caption id="attachment_11523" align="aligncenter" width="800"] Gateau Arouille - Taro Fritters with Asian Slaw, Tomato and Coriander Chutney ($12.50)[/caption] A number...

Ever since the first time I saw a photo of it, I have always been intrigued by injera - the Ethiopian flatbread made with teff flour. Injera is used as a sort of 'plate', and also as an eating utensil, adorned with stews and salads until all consumed. As my first foray into African cuisine I decided to go on a food adventure to Little Africa, and since it can apparently get quite busy, I booked ahead. The restaurant itself was small and dim, yet cosy and intimate...