Guest Post: Naptime With Yasmine Makes Time For Melbourne’s Doughnut Time


Editor’s note:  In 2016, my adventurous, world traveling daughter spent most of the year in Australia courtesy of a Working Holiday visa. Her never boring and often hilarious blog, Naptime With Yasmine , documents much of her experiences there.  Last month, Roy and I met up with her and one of our other daughters in Sydney, and then traveled on to Melbourne. While walking around the city, I was enchanted by the window display of Doughnut Time. Besides looking absolutely delicious, the pastries displayed sported catchy little names such as “Yass Girl, You Sleigh” (red velvet with candy canes) and “O Holey Night” (Christmas cream glaze with festive sprinkles). But do they taste as good as they look? Here’s the scoop from Yasmine – but you can call her Allison.


Make Time For Melbourne’s Doughnut Time


Look through Doughnut Time’s Instagram . Do yourself a favor and open it now. It’s enough to make me want to jump out of my balcony, into the street, and sprint right down to Degraves Street in the CBD and spend another $6 to satisfy this demanding craving that’s plagued me since the first moment one of their doughnuts grazed my lips.

Doughnut time has become a massive craze. Its hashtag is everywhere, dominating Twitter and Instagram. The line is always out enormously long. Walking past the store, there are, without fail, hordes of young girls instagramming pictures of chocolate filling spewing out of the crispy pastries.




So, if the concept of doughnuts isn’t new, what makes Doughnut Time so special? In an age of nutrition-obsessed, health-conscious consumers, how can a doughnut shop not only survive, but thrive? How can a chain go from one store in Brisbane to selling in over 15 locations just a few months later? The publication Time Out Melbourne even listed it as some of the best doughnuts in all of the city. After resisting for months buying what I claimed was an overpriced item to only make me fat, I finally caved. I set off to find out.


They refer to their donuts as “works of art.” And aren’t they, though? Their website  features an array of unique creations with cheeky names and equally impressive ingredients. They have doughnuts called “The Gluten that Got Away,” “The Ed Sheeran,” and “Glazed and Confused.” Unfortunately their current menu doesn’t include those, but I opted for one that satisfied both my need for a trendy name and my chocolate craving. I didn’t leave disappointed.

I arrived at the Melbourne CBD location on Degraves Street, just a few meters from Flinders Street Station around 1:00pm, ready to take the plunge. I waited in line behind five people, but not for long. Within seconds I was at the front of the line, chatting with the two teenage girls behind the counter. “I’ll have the Zero Chills,” I said. The name of the doughnut I chose (butterscotch glaze topped with Hershey’s kisses and crushed Oreo), a popular slang term to mean that I “do what I have to do,” seemed fitting for the occasion.


They packaged my doughnut in a light blue, retro-inspired takeaway box that had, “Honey, I think it’s time. Call now” and “It’s always a good time” written on the side.  It’s as if they were mocking me for holding out for so long. They knew I couldn’t be kept away forever.


On my way to devour my doughnut in Federation Square, I stopped by 7/11 for some cheap coffee (it’s not even as bad as they say it is). After all, who can afford a $6 doughnut and coffee as expensive as it is in Melbourne ?

I took one bite. The outer edge of the doughnut had a slight crunch, but the inside was moist, fluffy, and utterly irresistible. I smeared chocolate all over my face. I licked my lips and dropped pieces of the butterscotch glaze all over my shirt. I felt full and slightly sick after my third bite, but I didn’t let that get in the way of me finishing the entire thing. I had zero chills about what other people thought. I was enjoying a special moment with this insanely sugary, insanely expensive, but insanely breathtaking dessert.

So, I asked myself again, what makes Doughnut Time so special? It’s the taste for sure. It’s absolutely about the quality. But most of all, it’s about having a fast-food, chic, hole-in-the-wall (literally) doughnut shop that gets us. They know their consumers. We want to have aesthetically pleasing desserts to Instagram and hilarious names that make references we understand. We want to frequent a place that thinks of combinations and creations that are close to home and familiar but widely unheard of and somehow still tantalizingly rare. We wanted it, and we found it. At least I did, anyway. Me and 11,000 other followers.

On that note, please excuse me. It’s Doughnut Time.



All photos taken by Allison Yates

Please visit the insanely entertaining Naptime With Yasmine , a blog that focuses on people, travel, and living and working abroad with a sense of humor and a social conscience. She is a traveler, but also a feminist and advocate, questioning the impact of her presence and the implications of her actions abroad.

My personal favorite posts have to be the great stories she tells about the year she lived in Ibiza, Spain.

As Allison says, “Have a meaningful, and most importantly, entertaining life.”

Delicious Dukkah Roasted Cauliflower Salad


Is this a salad? Or is it a side? It doesn’t matter because it is delicious! In fact, it could be a main dish and I would be happy. What makes it so good is that the cauliflower is roasted with an addictive seasoning from Egypt called Dukkah. I had been seeing it mentioned in foodie magazines and then I stumbled on it in a spice blend shop in Melbourne, Australia.


Of course I had to try it. We all loved it with crusty bread dipped in olive oil, and then the Dukkah. It was even good sprinkled on our breakfast of hard boiled eggs in our Airbnb. Earlier in the trip we had eaten roasted cauliflower atop a salad with yogurt sauce; I wondered how cauliflower would taste if it was sprinkled with Dukkah before it was roasted… It turned out to be a winner! Below is a recipe for basic Dukkah. As you can see, there are options listed to make variations. Following that is the cauliflower salad recipe. The lemon & oil salad dressing and yogurt sauce take the whole thing over the top – enjoy!

Basic Dukkah Recipe

1 cup chopped nuts (Australian tend to use hazelnuts, others use pistachios and/or almonds)

1/2 cup sesame seeds

2 teaspoons cumin seeds

2 teaspoons coriander seeds

2 teaspoons pepper

1 teaspoon coarse sea salt

Other possible additions:

1 teaspoons turmeric powder

1 teaspoons chili powder

1 teaspoon paprika

1/2 teaspoon  ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves


Heat the oven to 350 degrees. Line a baking sheet with parchment paper and spread the nuts out on it. Bake the nuts for five minutes, watching them carefully so they get brown around the edges but don’t burn. Set them aside and let them cool.

Place the seeds in a skillet and over medium heat, stir them until they start to brown. They may pop! Set them aside and let them cool.

Place the nuts in a food processor and pulse a few times until crumbly. Do not let it become a paste. Place in a mixing bowl. Process the coriander and cumin seeds until ground. Add them to the mixing bowl, along with the sesame seeds, salt, pepper and any additional spices and stir to combine.

Serve with olive oil and crusty bread. Use as a breading for chicken or fish. Or make the tasty cauliflower dish below:

Dukkah Roasted Cauliflower Salad – Serves Four



For the roasted cauliflower:

1 head cauliflower

3 tablespoons Dukkah – recipe above

2 tablespoons olive oil

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper. Wash and cut the cauliflower into florets. Place them in a single layer on the parchment paper. Sprinkle the florets with the olive oil and Dukkah. Bake for 30 minutes. Cauliflower should be tender, easily pierced with a fork, and browned on the edges.


For the yogurt sauce:

1/2 Greek yogurt

1/4 cup olive oil

2 teaspoons lemon juice

1/2 teaspoon salt

Whisk all ingredients together.

For the salad:

6 cups arugula

1/2 cup olive oil

1/4 cup lemon juice

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

Place the arugula in a large bowl. Whisk the rest of the ingredients together. Pour enough dressing over the arugula to coat it, but not drench it. Reserve the rest of the dressing. (It’s great drizzled over vegetables or as a dressing on any kind of salad.)

For Garnish:

2 tablespoons chopped cilantro

1 cup cherry tomatoes, sliced in half


To assemble the dish, place the dressed arugula salad on a serving platter. Place the roasted cauliflower on top. Drizzle some of the yogurt sauce on top. Scatter the chopped cilantro and cherry tomatoes over the top. Serve immediately and pass the remaining yogurt sauce at the table.


Another Printable Recipe Archives     fb     tweet (2)     pin     me     instagram_2016_icon