Poppysmack in Melbourne, Victoria, Australia | Food and drinks company

Poppysmack

Locality: Melbourne, Victoria, Australia

Phone: +61 403 325 364

Address: Blackburn 3130 Melbourne, VIC, Australia

Website: http://www.poppysmack.com.au

Likes: 1160

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25.01.2022 Happy Chicken Soup Day! Did you know there are random holidays dedicated to random feel good days like Chicken Soup for the Soul Day? Who’s your go-to human that is your chicken soup? Make sure you give them a shout out and tag them to let them know they’re wonderful. #poppysmack #quotes #chickensoup #soul

22.01.2022 Posted @withregram @losing_my_vegan_virginity UPSIDE DOWN COCONUT CAKE with PINEAPPLE and CARAMELISED PINEAPPLE SAUCE A lightly sweet and moist tropical cake thats very easy to make - one bowl only! Ingredients: One 425gm tin of sliced pineapple ... 210gms coconut yoghurt Caramelised Pineapple sauce @poppysmacksauce 3 x flaxeggs (1 "egg" is 1 Tbsp ground flaxseed to 2 Tbsp water) 60gms dessicated coconut 120gms brown sugar 200gms dairyfree spread @nuttelexspread 160gms plain flour 1 Tbsp baking powder Zest of 1/4 of a lime 1 tsp nutmeg 1/2 tsp ginger powder Method: Preheat oven to 180 celcius Lightly wipe a round cake pan with vegan butter to avoid it sticking Cut each ring of pineapple in half and arrange at bottom of cake pan Pour a bit of Caramelised Pineapple Sauce over the pineapple pieces in the cake pan In a bowl combine all the other ingredients Using an electric mixer, mix ingredients until combined The cake batter will be quite sticky, do your best to get it all off the beaters and using a scraper pour the batter into the cake pan on top of pineapple Bake for 45 minutes. Check to see its cooked through by putting a knife in the centre... if it comes out clean your good! Serve with extra coconut yoghurt and drizzle some extra Caramelised Pineapple sauce on top Who’s going to give this a try? #yum #vegan #veganrecipe #pineapplecake #tasty #poppysmacksauce #caramelisedpineapple #recipes

19.01.2022 Uncle Nam brushes the skewers with a special peanut sauce. It keeps the ingredients moist inside, he says with a focused look on his face. The sauce crackles as it drips onto the glowing embers. Out comes a plume of smoke. The sweet smelling smoke draws the kids back to the dinner table. Hanh, aged 5, picks up a wooden skewer straight off the BBQ. She dips it in the special peanut sauce her mum made. Chomp, the little girl bites a chunk off the skewer. Her face scrunches... up in pain as the freshly cooked pieces scorch the inside of her mouth and singes her tongue. Aiya!, she screams, jumping up and down from one foot to the other, hoping that movement will cool it down. Her mouth opens wide as she frantically tries to cool the hot morsel with a heavy in and out breath. Finally, it's cooled enough to eat and she proceeds to devour the rest of the delicious skewer. Panic turns to sheer delight. Her thumb raises up as a sign of approval and triumph. Adults and the other kids doubled over with laughter. A Um’s (mum) eyes are moist. Not sure if it’s the laughter or the smoke from the barbeque. Could it be because this is our last family gatherings in Mekong? I’ll tell you about the journey another time.

18.01.2022 January 27, 1975 Rach Gia, South Vietnam The war is nearly over in Saigon, but with an Army barrack near our village, we hear sirens and gunshots every day.... We seek refuge in a temple at a small town by the sea called Rach Gia. Every morning outside the temple we would hear food hawkers yelling, Bánh mì, get your hot Bánh mì here. Hanh and I stare at the hawkers' cane basket filled with baguettes, like hungry leopards. There are no bakers in the village we came from so I'd never tasted a Bánh mì before. Bread was a luxury in those times but today, lady luck is kind to us. Mum wants us to have a treat. She signals my two elder sisters Mai and Anh to buy us some. I hop and skip with them with excitement. Mai buys half a dozen baguettes and I remember them being so warm in my hands. The smell of freshly baked bread makes my mouth salivate. For dinner, us kids get half a baguette each! A special seasoning sauce and cucumber slices are all it needs. I bite into it thinking This is heaven!", grinning from ear to ear. That was my first ever Bánh mì. - Tran

18.01.2022 Did you know that November 14 is Spicy Guacamole Day? This random holiday encourages guacamole lovers to spice up their favourite party dip. Who has tried pimping out your guac with Sambal?

15.01.2022 It looks like it's going to be a lovely weekend to come check out some markets... come and visit us @ 21st - Park Orchard market - Cnr Bowmore Ave & Park Rd, Park Orchards 22nd - Kinglake market -94 Whittlesea-Kinglake Rd, Kinglake It will be so great seeing more of you now that restrictions are easing. We can't wait to see you all again.

15.01.2022 Thank you to everyone who came to visit our PoppySmack stall at @ParkOrchardMarket & @KinglakeMarket. It was great fun trying to guess who everyone is behind your masks and sunglasses. Come and visit us again this weekend at the fabulous 5th Market in Chelsea this Sunday from 10am to 3pm. Come with your Christmas shopping list ready!

15.01.2022 How gorgeous is this photo by Val from @2doors_studio & his partner Monica from @losing_my_vegan_virginity? Thank you both for this great photo. With Melbourne's weather reaching 30 today, how about a Gin & Tonic, with Caramelised Pineapple?

15.01.2022 No one really makes Siam-style peanut sauce like Grandma. But the next closest thing to it is our Salty Sweet Satay Sauce. Ours is made from peanuts grown in Queensland. Thank heavens for modern machinery! We’re spared from pounding the heavy mortar.... Grandma sure would be proud of this jar of peanutty goodness! Who else loves our Salty Sweet Satay Sauce?

11.01.2022 Wanting to make Bali's Gado Gado but never knew how? Here are some of the ingredients we suggest you use for the dish. We are currently working on this recipe for you. Who's excited to get a sneaky peak at the recipe?

07.01.2022 Want Free delivery with Poppysmack order? Head over to Victorian Country Market website Support Local Farmers, Makers and Producers like Poppysmack, this Christmas.... Have a gorgeous summer day! X Hanh & Tran.

05.01.2022 How to make an amazing Banh mi before Spring ends: Here’s what you’ll need. Vegetarians and vegans, use mushroom pate and soy mayo. Want to take it up an extra notch? Add a bit of Poppysmack Salty Sweet Satay Sauce or Siam Chilli Sambal. It’s like a fancy sandwich. Personalise it with your favourite sauces and condiments.

01.01.2022 Hey PS Crew! We've got 3 reasons to celebrate with you this week. 1) No more staying apart - we're free from community transmissions of COVID. But please refer to government guidance to stay safe. 2) Melbourne's food and hospitality businesses are coming back to life. Finally, we can all brunch & pub again!... 3) We're stoked to be chosen as one of the brands for AAMI's Backing Business advertising campaign. Look out for AAMI & Poppysmack billboards on West Gate Fwy (toward Sth Melb).