A simple weeknight meal that can be prepared ahead. Perfect for leftover lunchbox meals too!
Located in the Queen Victoria Market, Fisher & Paykel’s pop up kitchen has arrived in Melbourne. The Social Kitchen offers a variety of cooking classes, including celebrity chefs. Read on to see how you can win one of ten tickets!
With Summer on its way, hotter days; nobody want’s to spend anytime near the stove. This chicken salad will soon be in your rotation come Summer no doubt. If you feel super lazy, just make it with a BBQ chicken you pick up on the way home.
I don’t believe I had sampled gozleme before until Thursday of last week. Since then, I’ve had one nearly every day; and I’ve even banh-mi-dised it. I don’t wanna get too cocky, but Banh-mi-dising could be a new food movement!
This is seriously the easiest, most tastiest dinner or lunch option you must try!! You basically do all the prep the day before, then just cook chicken, put it all in a roll and BAM! You have the best meal ever. I’ve included the full recipe below, but I left out the cucumber, and I also left
So my quest for all things with spice, zest and tang continues, as we venture into Vietnamese cuisine. They almost look like Vietnamese meatballs, I didn’t notice until I actually made the recipe myself. And we all know how much I love meatballs! The nouc cham dipping sauce definitely completes the dish. The patties themselves
This wasn’t meant to go on the blog. The only photo I have is on my phone and it was instagramed. But after numerous requests for the recipe, here it is! I love phở but my favourite place to have it is a bit far away to go there on a whim. I tried an
Week 42 Theme: Bird Cookbook Used: BBC Australian Good Food Magazine (September 2010) Author: BBC Mine doesn’t look that appetizing. It’s because I didn’t take the caramel to a deep amber colour. I was too afraid of it burning! It still tasted good though. When I think “caramel chicken”, my mind conjures up images of
Week 17 Theme: Vietnamese Cookbook Used: The Complete Book of Modern Asian Author: The Australian Women’s Weekly March has been a crazy month, hence the lack of blog posts. It all seems to be happening, and because I’m designing and producing alot of things for the Grand Prix which is at the end of
You know a place is worthy of trying if Matt Preston has eaten there before. Katie and I decided it was time we caught up on all the gossip with each, other over some pho. I asked Katie to choose the place as I was flat out and suffering from man flu; thus affecting my
My friends and I needed a cheap feed before going to the Ross Noble arena spectacular. I picked a restaurant near the venue so we didn’t have to drive across town and co-ordinate everyone. None of us had been to Saigon Rose before, and decided it was about time we gave it a try. We
Mid week cooking postings have been a bit rare as of late haven’t they? This week I attempted a very easy pho recipe from the new Donna Hay magazine. I am a big fan of pho as you may remember from my previous pho adventures. Most recipes I’ve seen have about 600 different ingredients to
Cup eve in Melbourne, 2 chefs dateless, what did they do? They got together in search of Pho. Now I have explained what Pho is in a previous post but Iron Chef Katie has a cute little poem on her website, and it goes a little something like this: Do not say Foe Do not
No mid-week cooking this week again, sorry folks, being haven’t a bit of a random week with lots of things not going particularly to plan. So I had been craving my favourite Vietnamese dish, pho. For those who aren’t familiar with pho, it is a traditional Vietnamese rice-noodle soup. The key to a good pho