31 Mar The Left Handed Chef, South Melbourne
Head chef Ehud Malka migrated permanently to Australia three years and decided to set up a little café right here in South Melbourne. Up every day at 3am, Ehud bakes bread from scratch at The Left Handed Chef, everything from brioche to multigrain. The bread is used in the breakfast and brunch dishes and also for the sandwiches at the counter. Sweet goodies are made in house as well, and there are many gluten free options too.
Their own special blend of coffee beans is roasted by Redstar in Port Melbourne, and we enjoy a latte and cappuccino.
This week’s specials are centred around waffles, and the Piggy Waffles catch my eye. Thick cut bacon, chilli eggs, cheesy waffles, avocado and goats curd, this is many a person’s favourite all in one. Surprisingly it all works together too. When it lands on the table I wonder if the ‘piggy’ not only referred to the fact that there’s bacon, but that it’s a huge serve.
We eventually realise that the servings here are quite large in general. Pulled Pork Tacos are filled with slow-roasted pork, hot apple chutney and topped with crackling. Lots of crackling. The pulled pork is slightly sweet and has a bit of zing from wholegrain mustard in the mix.
The Banoffee French Toast is topped with a sweet and sticky toffee sauce, caramelised bananas and strawberries. The thick toast has a nice crunchy exterior, though at times the centre is a tad dry.
Ehud’s Waffle Donuts have been a hit. They’re simply deep-fried, doughnut-shaped waffles coated in cinnamon sugar. Cinnamon sugar brings back childhood memories and even though I know it’s not great for me health-wise, I can’t stop eating it.
The food is priced very reasonably, especially when you see how much you’re getting. The staff are absolutely lovely too, treating customers almost as if they’re long-time friends. The whole brunch visit was a very enjoyable experience, making me wish it was my local. And where does the name come from? Well, Ehud’s left-handed of course.
Disclaimer: I was invited to The Left Handed Chef as a guest, however, opinions expressed here are purely my own and are based on my experience at the time