Iron Chef Shellie

Blog Archives

A great way to use up five over ripe bananas!

The tastiest way to bring life back into stale bread!

By the powerhouse behind Lorna Cafe; Maria is Upwey’s newest addition. Serving beautiful Mexican inspired dishes and scrumptious treats!

This super quick recipe will ensure you always have a tasty breakfast for snack on the go!

Smoothie bowls, do you serve with them a straw or a spoon?

It’s chocolatey, it’s banana-y, it’s fudgy and damn fine! It’s a simple banana cake to help you save those over ripe bananas.

The final trip for 2016, thanks to Accor Hotels, including a helicopter flight, cheese, wine and more!

A long weekend away in the Barossa Valley, staying at the Novotel and eating everything at the newly renovated in house restaurant, The Cellar Kitchen.

Damn delicious waffles, easy to make, and your change to WIN A WAFFLE MAKER!

New player on the scene offering great breakfast, lunch and dinner fare. Perfect for a casual bite any time

With the carefully balanced blend of spices, why not spice up an ordinary pancake mix for a special breakfast on those lazy mornings?

For those looking for a new healthy breakfast option, give this a whirl. Packed with chia seeds and soaked in almond milk, it’s not bacon and eggs but it’s still pretty good!

A highlight of Good Food Month was the Mediterranean brunch that featured celebrity chefs; Yotam Ottolenghi, Karen Martini and Shane Delia. Hosted at Aerial in Docklands, it was a feast fit for a king.

Quinoa is not just a replacement for couscous, you can enjoy it for breakfast as well with the help of some classic morning companions.

As the trees turn to gold, Victoria’s Goldfields Region comes alive. As the sun peaks through the leaves, there is plenty to explore, eat and experience.

Bowls of coffee and ricotta hotcakes in Hobart, to oyster farming and cheese tasty on Bruny Island. This day was a hard one to beat.

Chocolate, raspberries, banana, it’s a match made in heaven. Whether it’s what you want for breakfast, or later on with a cuppa and some gossip, it will take you to a #happyplace.

After driving of Spirit of Tasmania, it was time for us to make our way down to Hobart. A few stops along the way including the Christmas Hills Berry Farm.

Another year has passed, and I’m apparently a year older according to the universe. Am I any wiser than this time last year? Who knows; let’s take a stab in the dark and say, yes.
I decided to make a stack of pancakes to celebrate, because why have cake when you can have pancakes?!

Let’s talk mushrooms. Summer mushrooms, with an easy to prepare dish you can whip up for one, or to please a crowd. I’m sure some of you have made new year’s resolutions to eat better, so let’s start with eating smart this Summer.

A brunch for Dairy Farmers Thick & Creamy yoghurt launch at Collingwood Children’s Farm. It was like a wedding: gorgeous long tables, fragrant colourful flowers, stunning looking food. We were spoilt for choice!

An ingredient I’ve seen in a lot of cooking magazines lately is pearl barley. It can be used in salads, soups, and stews. I found an interesting recipe to use it in pancakes so thought it was worth a try.

Whilst I am not one who could ever follow the “I Quit Sugar” movement, I did try this recipe from the book for a healthier alternative for breakfast.

When it comes to all things breakfast/brunch, Shakshuka is the new black. Everyone is doing it, and you should totally follow suit.

Definitely a warming dish, full of flavour. Fun to eat on your own or share a big one with friends.

I’ve wanted to make a puffed apple pancake for some years now. Not months. YEARS.

Yesterday I was determined to not wait any longer, and got to the task of making it in my new skillet. What a gorgeous way to start the day!