It’s the Matcha chocolate ganache tart that gives it away – a pretty little pie case filled with two shades of green chocolate filling… We may be in Southport suburbia, but we’ve just stumbled upon a well-respected chef in a most unexpected locale.
‘Chanoyu’, meaning ‘a gathering of people to enjoy food and coffee together’, is a place to relax and enjoy some well-made café food with a Japanese taste.
Shin Sugiyama, Chanoyu’s owner, came to Australia as a teenager. After going back to Japan to train in traditional Japanese food, he returned to Australia to work as a chef in Japanese restaurants, major hotels and one of our most popular cafés.
In August 2016, Chef Shin opened his own café, making everything in house except for the milk buns. There’s a tasty Japanese tweek to the all-day keenly-priced menu, such as Croque monsieur with miso béchamel and yuzu coleslaw, and Katsu pork fillet in soft white ribbon sandwiches.
Shin gives us his recipe for muffins laced with strawberries, just one of the matcha-based treats he has in his shop. (You’ll have to visit Chanoyu to try Shin’s exquisite Matcha chocolate ganache tart accompanied by a matcha latte.)
Chanoyu, 1/19 Alicia Street, Southport Ph: 07 5532 2442
Read our review of Chanoyu here.
| Servings |
large muffins
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- 40 grams unsalted butter, melted
- 30 grams caster sugar
- 20 grams almond meal
- 20 grams plain flour
- 1 pinch salt
- 1 pinch cinnamon
- 15 grams raw sugar
- 5 grams kinako
- 225 grams self-raising flour
- 100 grams caster sugar
- 5 grams matcha powder
- 125 grams buttermilk
- 1 egg
- 80 grams unsalted butter, melted
- 100 grams strawberries, sliced
- 75 grams sweet red bean
Ingredients
KINAKO (roast soy bean powder) Crumb topping
Matcha strawberry muffins
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- Preheat oven to 160°C. Line muffin tins with paper.
- To make crumb mix: Add everything except butter to small bowl and mix. Add the melted butter and mix until crumb form.
- To make muffins: In a bowl, toss the self-raising flour, sugar, matcha powder and mix well. In another bowl beat the egg, add buttermilk and the melted butter together. Mix well. Add the flour and strawberry and the red bean into wet mix and stir until just combined. Do not over mix. Fill the muffin cups and put the Kinako crumb on each until just covered. Bake for 25min.
- NOTE: Matcha powder, Kinako and sweet red bean are available from Fuji Mart at Southport Park or GoGo Mart at Biggera Waters (near Harbourtown).