My love of Sichuan food started with a visit to Spice Temple in Sydney two years ago, followed by many visits to the Melbourne Spice Temple after they opened here. (We've literally been seven times... eep!) I quickly developed a taste for those flavours I associate with Sichuan cookery: the fiery chilli, the sharp vinegar, the tangy and numbing Sichuan peppercorns, so strong that one bite overwhelms your whole mouth. There have also been visits to Dainty Sichuan (wasn't too impressed but perhaps we didn't order the right dishes), many plates of mapo tofu and gong bao chicken from Best Food Gallery in Box Hill, and endless bowls of dan dan mien from Dumpling King in Doncaster Shoppingtown. (Don't be fooled by the food court location - Dumpling King is pure awesome and their chilli oil is serious stuff. Love it!)

Steamed buns with spicy beansprout stuffing - Dou Ya Bao Zi (Sichuan Cookery)

Pock-marked Mother Chen's beancurd - Ma Po Dou Fu (Sichuan Cookery)

I know, classic restaurant dish - but so easy to make at home and incredibly tasty. (Side note: I find it interesting how she translates it into "Pock-marked Mother Chen's beancurd" for the British audience, whereas here I think this dish would be easily recognisable by its Chinese name).

Gong Bao chicken with peanuts - Gong Bao Ji Ding (Sichuan Cookery & Every Grain of Rice)

Chilli pork potsticker dumplings Stir-fried mixed mushrooms - shan zhen hui Stir-fried water spinach with chilli and Sichuan pepper - qiang kong xin cai (Sichuan Cookery)

For the dumplings, I used the spicy bao zi filling you saw above (pork and beanshoots this time), wrapped them in store-bought wonton wrappers and cooked them potsticker style. The greens were choy sum (sadly I couldn't find water spinach), stir fried with some dried chilli and whole Sichuan peppercorns. And as you can see, I only used ordinary button mushrooms, but they still tasted fantastic - the key is stir-frying them in a little chicken or pork fat, to give them a wonderful richness.

Pot-sticker dumplings with chicken stock - ji zhi guo tie Stir-fried mixed mushrooms - shan zhen hui Stir-fried water spinach with chilli and Sichuan pepper - qiang kong xin cai Chicken with chillies - la zi ji (Sichuan Cookery)

Egg-fried rice - Dan chao fan (Every Grain of Rice)

Vegetarian 'Gong Bao' Chicken - Gong bao ji ding (su) (Every Grain of Rice)

Clay bowl chicken - bo bo ji (Every Grain of Rice)

*I did go to China once; through Shanghai Airport on a three-hour stopover on my way home from Europe for a family emergency. I don't speak Mandarin and everything there felt so different, so bizarre, and I felt completely out of place - definitely a foreigner. I hope to visit China again under happier circumstances.

**I know that the word "revelation" is grossly overused in food writing, most often to refer to a dish that simply tastes good. However, here I mean it literally: whereas I'd previously thought of Sichuan food as purely within the domain of restaurants, it was suddenly revealed to me that it's easy to cook at home.

Crowd-Pleasing Chocolate Cake

I know that there has been a trend (perhaps more so in the 90s than now, but still), for dense, rich, adult chocolate cakes - with the darkest of dark chocolate, loads of butter and the scantest amount of flour or almond meal to bind everything together. This is not one of those cakes. This is a simple, light and fluffy confection - easy to make, and even easier to eat. And on a prosaic note, as it doesn't contain any melted chocolate or cream, it is very cheap to make.

It's the perfect cake to make when you need to whip up something quick and delicious, but don't want to spend loads of time or money - children's birthday parties, bake sales, bring-a-plate occasions with people whose tastes you don't know that well, that sort of thing. Funnily enough, I made it for a work morning tea where I wasn't sure if my efforts would be appreciated, and it went down really well!

I found the cake recipe in an issue of that free magazine they give away at Coles to advertise their products, replacing their ganache-icing with an easy icing based on icing sugar and cocoa. I'm glad I made the substitution, not just because it was cheaper (hah!), but also because the cake itself wasn't very sweet, and it really benefited from the sugar icing.

Both the cake and icing were really easy to make, just a little whisking and stirring.

Making the cake

Icing

I baked the cake in a big slab, for ease of sharing, and once it had cooled, lazily spread it with a thin layer of the icing. I loved how the icing drips down the sides of the cake!

Iced cake

I also love the way the icing goes a little crackly as it sets - it's a little messy to eat but so delicious!

Sliced cake

Although I've gone on about how light and easy this cake it, rest assured that it is a proper chocolate cake - the large quantity of cocoa in the batter gives it a deep chocolatey flavour without making it dense or overly rich. Win win!

Crowd-Pleasing Chocolate Cake
Cake recipe from the September issue of Coles Magazine, icing recipe from Taste.com.au

For the Cake
2 cups self-raising flour
1/2 cup cocoa powder
1 cup brown sugar
1 cup milk
3 eggs
2 teaspoons vanilla extract
125 grams melted butter

For the Icing
195 grams icing sugar
1 tablespoon cocoa powder
10 grams butter, at room temperature
1-2 tablespoons boiling water

To make the cake, preheat the oven to 170C. Grease a 30x20cm cake tin and line the base with baking paper. Sift flour and cocoa powder into a large bowl and stir in the brown sugar. Make a well in the centre.
Whisk together the milk, eggs and vanilla extract. Pour into the dry ingredients with the melted butter, and stir gently until just combined. Pour into the prepared tin and bake for approximately 30 minutes, until a skewer comes out clean when inserted into the centre. Allow to cool in the tin for about 10 minutes, then turn out onto a wire rack and allow to cool completely.
To make the icing, sieve the icing sugar and cocoa powder into a bowl. Add the butter and enough boiling water to make a spreadable consistency. (Start with 1 tablespoon, and add the 2nd tablespoon if necessary. Once the cake is cool, pour the icing over and smooth with a palette knife or spatula. Allow the icing to set before slicing into squares to serve.

Howdy y'all! Today I wanted to tell you about my new absolute favouritest cafe in all of Melbourne: Beatrix in North Melbourne.

Beatrix
688 Queensberry Street
North Melbourne VIC 3051
Ph: 0403 698 836

I finally made it to Beatrix a few weeks ago, after months and months of drooling over their Facebook page and Twitter account and reading my Twitter-buddies' enthusiastic tweets about the cafe. We went on a Sunday arvo, loved everything we ate, and promptly rounded up my parents to visit again the next weekend. They're a very small cafe, and there's usually been a bit of a wait when I've visited, even at non-peak times, but I've always felt it was worth waiting for. They have a rotating selection of handmade, beautiful old-fashioned cakes, and incredible ciabattas (ciabatte?) with creative and delicious fillings. The staff (especially the lovely owner/boss!) have always been super-friendly and helpful, even when they're full to the brim with customers. Totally love it!

Enough words: picture time! I won't be putting too many descriptions after the pictures because, well, how often do you need to read the words "OMG DELICIOUS!!"? Hehehe.

Here are the pics from our first visit...

Cake selection - visit 1

Cake selection - visit 1

How pretty are the cakes?

Ricotta and pistachio cannolli made with Pacdon Pork lard - $4

When we arrived and were waiting for a table, I noticed there was only one cannollo left, which made me very anxious - I'd seen the cannolli on Twitter that morning and knew I had to have them! - so I bossily (but politely, I hope) asked if they could keep that for me until a table became free. And they kindly did, so yay! I really liked the crispy pastry (made with love... and lard!) and the smooth ricotta filling. And you know what, about 5 minutes after we sat down, they brought out a whole new tray of fresh cannolli, so I needn't have worried. Oops!

Latte - excellent

The Bay of Pigs - a toasted ciabatta, roast porchetta, Gamekeepers free range ham, Zuni-style zucchini pickle and melty fresh pecorino - $14.50

Double pork goodness! The bread was fabulous too - it's satisfyingly crunchy but not so hard that it'll hurt your mouth. It's from Let's A Loaf bakery in Caroline Springs. (I've since realised this bread is stocked at the Vic Market - woohoo!)

Double Pork Goodness

Mushroom Toastie - slow roasted mushrooms w/ smoked provolone & balsamic roquette - $12.00

This mushroom toastie was decribed by Sandra as: "the best mushroom dish I've ever had in a cafe, anywhere". High praise indeed!

Mushroom Toastie - so much delicious cheese...

Here are some cakes we bought to take home! (The owner generously shouted us some extra cannoli and a slice of cake because our chairs got knocked a little when a large group came in - so nice of her!)

Coconut cake, grapefruit chiffon, 2 x cannolli

Shagg - coconut buttercake, coconut buttercream & moist coconut flakes - $8 / slice

Aaah, just look at those tall layers, full of creamy buttercream goodness and soft coconut shavings - it was an extremely indulgent afternoon tea!

Grapefruit chiffon cake - "made with Michael & Amelia's backyard grapefruits" - $5 / slice

All the sweets were excellent, but I was particularly impressed with the grapefruit chiffon. Look how tall it is! Fluffy heaven!

And now some pics from our second visit - we managed to snag the table right in front of the cakes - yay! I always get distracted by the cake display, and seem to ignore the little fridge they have on the other side of the coffee machine with even more tempting treats (e.g. strawberry meringue roulades, lemon tarts and more). Next time I must, must remember to look at the fridge before I get too excited and order loads of sandwiches and cakes!

Cake display - 2nd visit

On this visit, both my mum and Sandra had the mushroom toastie (this time it was made with small mushrooms rather than big meaty ones - delicious, but slightly less satisfying), and my dad went for the massive El Guapo!

El Guapo - Warialda Belted Galloway Beef brisket Tex-Mex style with chopped kidney beans, queso fresco and a little mexi-slaw - $15 for a large

It contained super tender beef, redolent with Mexican spice (I think it was chipotle or ancho, or maybe both!), some sharp queso fresco and a generous topping of refreshing coleslaw. It was amazingly good! They actually brought one of these out for me by mistake (I'd ordered the veggie offering that day), and after they took it back, I had a bite of my dad's sandwich and regretted sending it back...!

That was until this beauty of a sandwich was brought out...

El Mariachi - Patatas Bravas in a roll with aioli, rocket, parsley and red pepper sauce - $11.50

Aaah! Total carb overload! I loved it - all freshly fried and hot potato wedges, smothered in garlic aioli and spicy pepper sauce! It was too big to eat as a sandwich, so I just lifted the top off and picked at the potatoes, sauce and salad, and ate the bread in dainty (hah!) little bites.

Red velvet cake with white chocolate and cream cheese buttercream - $8.00

Yay for red velvet! Both the cake and icing were beautifully made, although I must admit I prefer a much higher buttercream-to-cake ratio for these. (Cream cheese icing is life!)

Whoopie pie - chocolate cake cookies filled with vanilla marshmallow buttercream - $5

My mum ordered the whoopie pie - I'd previously thought whoopie pies were a bit of a waste of time, but this was seriously good. I loved the dark chocolate flavour in the cookie part, and the gorgeously creamy buttercream inside.

Once thing I've noticed with all their cakes is that they taste "real", as in they're made with high quality ingredients and flavourings, with no artificial essences or anything nasty like that. They also have lovely, well-balanced flavours - they're generously portioned but not overpoweringly rich or sugary.

So there you have it: Beatrix is awesome. What are you waiting for?

***Edit 10/09/2012: After a few people told me they had trouble finding Wonderbao, I decided to put a map, with directions and photos at the bottom of this post. I hope this helps in your quest for doughy goodness!***


Wonderbao
Shop 4
19–37 A’Beckett Street
Melbourne, VIC 3000
Website

Wonderbao is a new-ish little shop in a laneway near the big green RMIT on Swanston street, specialising in the fluffy goodness that is bao. I really like the concept: there is a short, sharp menu - all bao, all the time.

Giant steamers

There are five savoury baos (i.e. closed steamed buns with a filling, like the char siew bao you get at yum cha), two sweet baos, and three gua bao (a steamed piece of dough folded around a filling, much like David Chang's pork buns).

In terms of drinks, they sell the little Yeo's cartons that I grew up drinking, and soy milk (hot or cold).

"F.O.B. Drinks" - $1.60

The Yeo's drinks are amusingly referred to as "F.O.B. drinks" on the menu - it's funny that that's cool now. When I was a kid in the 80's/90's, I hated displaying my Asianness. I would have withered up and died if an Aussie kid were to have seen me drinking a Yeo's in the playground, turned up their nose and asked: "aww wot's that?!" Now it's cool to be proud of your heritage and to share it - or perhaps I'm just more self-assured now - either way, I think it is a Very Good Thing.

Soya milk - $2.80 a cup

I absolutely love soy milk, whether it be sweet Malaysian tau chwee, hippie-food Bonsoy, or even plain ol' supermarket So Good, so I was really keen to try Wonderbao's hot soymilk. However, I was definitely not a fan - it was incredibly thick and barely sweetened, almost like drinking mashed up soybeans, rather than a smooth sweetened drink. (And this is coming from someone who doesn't even like sweet drinks, doesn't take sugar in her coffee or tea, and routinely asks for less sugar in things like bubble tea!)

I also thought the process of preparing the soy milk was kinda strange: to serve it, a staff member uses a soup ladle to scoop the soy milk out of the big soup tureen into a little jug, and then pours it through a tea strainer into the little takeaway paper cup - it takes ages and seems a bit cumbersome and difficult in such a small space.

Ok, so let's get onto the good stuff: the baos! On my first visit, I had a classic char siew bao (don't worry, I didn't eat it with chopsticks, haha), and a roast pork belly gua bao.

Lunch! Hot soya milk, char siu bao, roast pork belly gua bao

I thought the branded bao wrappers were pretty cute!

Branded bao papers!

Char Siew Bao - $2.00

I really liked the char siew bao - the dough was nice and fluffy, and the filling tasted exactly like I expected it to. It was a comforting, well made bao. Although I should add that the friend with whom I visited later in the week commented that they could have been a bit more generous with the filling. (Apparently nearby Nam Loong's char siew bao have a higher filling-to-bun ratio).

Roast pork belly gua bao - cucumber, pickled carrots & daikon & hoisin sauce - $3.80

I was also impressed by the roast pork belly gua bao - it was pretty big (especially compared to Momofuku's pork buns), and had a nice balance of flavours from the fatty pork, the sweet hoisin, and the crunchy veggies. The roast pork itself wasn't crackly like I'd hoped, but I found that I didn't miss it - there was enough texture and flavour going on already.

I found that two bao were enough for me for lunch, but I decided to splash out on a sweet egg-custard bao too. (For the sake of the blog, you do understand!)

Nai wong bao - egg custard - $1.70

Mmm... custardy

The nai wong bao was very good. Sweet and smooth, with the perfect filling-to-bun ratio. And at only $1.70, you can't really go wrong!

On my next visit (two days later), I decided to mix things up a bit, and tried a a chicken bao and a braised pork belly gua bao.

Da chicken bao - egg & shiitake mushroom - $3.20

The chicken bao was generously filled, with a very firm ball of chicken, mushrooms and egg on the inside. I liked it, but did think that all the other bao/gua baos I tried were even better.

And speaking of which... here's the dee-licious braised pork belly gua bao!

Braised pork belly gua bao - pickled mustard, coriander & crushed peanuts - $3.80

I wasn't expecting to like the braised pork belly gua bao as much as the roast pork belly, but it was actually fantastic! The square of pork was tender, with a good balance between meat and fat, and I loved the sticky dark sauce in which it was covered. The crushed, sugared peanuts (like a muah chee coating) were an unexpected, but very tasty addition, and the fresh coriander complimented and cut through the sweetness and richness. So good! I was in the middle of an animated conversation with my friend, and after taking one bite, I do believe I stopped myself and said: "Oh wow, this is really good. Ok, you talk now, I need to eat this!"

However, whilst the concept and food are both great, they don't seem to have quite nailed the execution yet and are still finding their feet. The staff, for example, have all been really nice and friendly, but a bit unsure, without the confidence and speed that I'm sure time will bring.

Like with that soymilk example I mentioned above, the systems they have in place aren't that efficient, which contributes to long queues and waits at peak times. For example, (and I'm sure you'll forgive my Business Operations-speak) the gua bao aren't made in a production-line, but rather with staff members making individual ones, all reaching into that central condiment trolley at once, and then having to squeeze past each other to get them to the customers.

Another example: menus are only placed near the register, and not posted up anywhere - slowing things down as customers can't decide what they want until they get up to the front. (Although you know me, I'd googled the menu beforehand and already knew what I wanted! Hehe). I'm sure in time all these little kinks will be worked out, and they weren't necessarily dealbreakers for me... but I just thought it was worth mentioning in case you need to work around a short lunch break!

But as I'm sure you can tell, I really like Wonderbao. The baos are great, and really well priced. The baos range from $1.70 to $3.20, and the made-to-order gua bao are only $3.80. The individual items are all pretty big, and I find that two make a decent-sized lunch. A delicious, handmade lunch in the CBD for less than $7? Yes please!


Here are some little scribbles I did on a map I printed out from Google - I hope this helps those of you who have struggled to find Wonderbao! I am less than useless with directions, and it took me a lot of wandering around to find it the first time, hehehe. If I can find it, you can too. Wonderbao themselves put a map up on their Instagram feed, but it's a bit stylized, and because I'm bad with directions, I find referring to a standard Google map much easier.

Wonderbao (the "W" in the map above) is in a little arcade with one entrance on A'Beckett Street and one on Literature Lane. If you need more direction... please check out the below photos and directions!

1. Getting to Wonderbao from A'Beckett Street
The A'Beckett Street entrance to the arcade looks like this, and you have to walk through it to get to Wonderbao. (Wonderbao is at the back). It's pretty nondescript; I walked past it the first time until I saw the little yellow "Wonderbao" signs stuck in the windows.

A'Beckett street entrance to the Wonderbao building

2. Getting to Little LaTrobe Street
The other entrance to Wonderbao is on Literature Lane, but to get to Literature Lane you first have to find Little LaTrobe street! (Heeey Melbourne laneways!)
It's easy to get to Little LaTrobe street from Swanston or Elizabeth streets (Little LaTrobe is clearly signed), or you can walk through this lane off LaTrobe Street:

Laneway to get to Little LaTrobe Street

This lane is directly opposite the entrance to Melbourne Central on LaTrobe Street - just cross the street, walk straight down that lane 'til you get to the end, and you will be at Little LaTrobe Street!

3. Finding Literature Lane
Whichever way you choose, once you get to Little LaTrobe street, you'll need to find Literature Lane. Just keep walking until you find Cafe Stax. It's bright red and Little LaTrobe street isn't that big. You'll find it. Go down the cobblestone street and you will be at Wonderbao!

Literature Lane (Wonderbao in the back)

Hope this little set of directions helps! Forgive me if it is too basic for you, hehe, but if you're directionally-challenged like me, I'm sure you'll appreciate it!

Greens and Grains

Now that I'm back at work, I'm trying to get into a routine of bringing my lunch most days - to save money, save time, and (ideally) get some extra nutrients into my diet! I saw this recipe for "Greens and Grains" in a Jill Dupleix feature in the latest Delicious magazine, and it ticked all the boxes. It's a brown rice salad, with the extra nutritional power of zucchini, mixed sprouts, herbs, avocado, and a honey-olive oil dressing. Wow! I've rewritten the recipe below, in my own words, adapting it to ingredients I had on hand, and making the instructions a little clearer. Before we get onto that, though, I wanted to show you a couple of other tasty workday lunches!

I find that when I buy lunch, I tend to get meals that are high in refined carbs and protein, with very few veggies. (Think: rice or noodle dishes, dumplings, sandwiches or hot dogs etc.) So, when I bring lunch in, I try to stuff as many vegetables in there as possible!

This faux banh-mi is a case in point...

Faux Banh Mi

I used a lovely Beatrix/Let's-a-loaf ciabtta, spread it with hoisin sauce and butter (the butter was to replace that strange pâté/butter/lard thing that Vietnamese bakeries spread on their banh mi), and filled it with poached chicken breast, and loads of grated carrots, cucumber, coriander and chilli. Super fresh and tasty!

It was a bit of a pain to prepare all the different veggies and chicken the night before and pack them in separate little plastic containers, but it made enough for two days' worth of delicious faux banh mi... and I had even more carrots and cucumbers leftover to bulk out a lunch that would have otherwise just been a sad little tin of supermarket spicy tuna and rice.

"Tuna and Rice", fresh veggies

Another great lunch was Ottolenghi's cauliflower and cumin fritters with lime yogurt and a red rice and quinoa salad. (Both recipes are from the Ottolenghi book, but seem to be easily available online - just google!)

Cauliflower and Cumin Fritters with Lime Yogurt, Red Rice and Quinoa Salad

I actually made these for dinner one night, and brought the leftovers to work the next day. The fritters were just as good cold, and the robust salad really held up well. (The low-GI, high fibre, high protein nature of the salad was a bonus - perfect to prevent me falling into a carb-induced stupor after lunch!)

Ok, so back to the "Greens and Grains". As I said above, I rewrote the recipe to make the steps a bit clearer and easier. The method for cooking brown rice, in particular, is important. Jill's recipe simply says to cook the rice "according to packet instructions". However, I've always struggled cooking brown rice "according to packet instructions", finding that it usually ends up tough and dry. I recently tried Bill Granger's brown rice method (from his Everyday Asian book), and found it makes perfect brown rice - so those are the instructions I've included below.

Cooked brown rice

The most difficult part of this recipe was doing the zucchini - grating and/or slicing it isn't too hard, but draining  the excess liquid sure is! I tried just letting the slices drain in a sieve, but they still remained quite damp. Drying them with a clean tea towel worked much better. (I pressed the zucchini slices between two tea towels, and I squeezed the excess liquid out of the grated zucchini with another tea towel - phew!). Even though it's a bit of a pain, I wouldn't be tempted to skip this step. Zucchinis hold heaps of water, and the final salad will get soggy if you don't.

Zucchini slices

Grated zucchini

I'd never eaten mixed sprouts before - I must admit that I always thought of them as bland, virtuous, health-food store food - but they tasted great, and added yet another layer of texture to the salad. (Not to mention protein!)

Mixed sprouts, spring onions, olive oil

Another tip: brown rice, whilst fabulous, does seem to mute other flavours. I'd suggest seasoning the salad quite strongly with salt and pepper (obviously taste as you go!), and being very generous with flavoursome herbs. In addition to the mint stipulated in the original recipe, I added chives, dill and rocket.

And here is the finished salad! The recipe makes enough for four generous servings, which I had over the course of a week.

Greens and grains

As you can see, the salad is topped with avocado - to prevent the pieces going brown, I brought the whole avocado to work, scooped out a quarter of an avocado each day, and kept it in an airtight container in the fridge. (Obviously adapt this to your own work-fridge situation and your own tolerance for brown avocado!) If avocado isn't your thing, I think this salad would be divine topped with cold poached or smoked salmon, or even tinned tuna (mmm... extra protein and omega-3's). But having said that, it just struck me that this salad is both gluten free and vegan - bonus!

I think this is perfect for a work lunch. It tastes great, is easily transportable, healthy, and substantial enough to keep you going throughout the afternoon without weighing you down or leaving you bloated. And even if you do end up eating it mindlessly at your desk, with all those veggies, protein and fibre, you can rest assured you're doing your body some good.

Greens and Grains
Based on a Jill Dupleix recipe in the September 2012 issue of Delicious magazine

Ingredients
1/2 cup brown rice
5 tablespoons mixed nuts and seeds (I used slivered almonds, pistachios, sunflower seeds, pepitas)
2 zucchinis
3 spring onions
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon honey
100g mixed sprouts
2-3 handfuls chopped herbs, to taste (I used rocket, mint, chives and dill)
1 handful rocket leaves, roughly chopped
1/2 avocado, sliced
Salt and pepper

Method
To cook the rice, rinse the brown rice under running water until the water runs clear. Place in a small heavy bottomed saucepan with 1 cup (250ml) water. Bring to the boil, then clamp on the lid and turn the heat down to the lowest possible. Allow to cook for 30 minutes, then turn off the heat and let sit, with the lid on, for a further 15 minutes. Remove the lid, fluff up the rice with a fork, and allow to steam dry and cool slightly.
Toast the nuts and seeds in a dry frying pan for a few minutes over medium heat until lightly browned and fragrant. Set aside.
Coarsely grate one of the zucchini, and squeeze out the excess water using a clean tea towel. Thinly slice the other zucchini using a vegetable peeler and drain on a clean tea towel.
Finely slice the spring onions and place in a bowl that is big enough to take all the ingredients later. Whisk together the olive oil, lemon juice and honey, and pour over the spring onions.
Now - assembly! To the bowl with the dressing and spring onions, add the sprouts, brown rice, toasted nuts and seeds, zucchini, rocket and herbs. Season well with salt and pepper. Toss with a fork to combine.
Top with avocado slices to serve.

Serves 4

So, work lunches: do you buy or bring in? What are your favourite workday lunches?