The ninth year anniversary of Iron Chef Shellie, celebrated with a creamy, berry creation; a Paris Brest.
A luxury road trip from Brisbane to Byron Bay with thanks to Accor Hotels and Uber Select.
Set in the heart of East Melbourne, GG is a hidden gem. With a killer wine list and rotisserie, you can have a simple wood fired pizza or a gorgeous john dory dish. Save room for dessert though!
When life Cherrie gives you lemons calamansi, you make crème brûlée. I mentioned in a previous post that calamansi is one of my current obsessions. Whilst there are many things you can do with them, I decided it was time to make something delicious with them. I’ve been wanting to make crème brûlée spoons for ages.
This post show cases some of the food and debate on offer at The Age’s Good Food Month event: Is Fine Dining Finished? at The Point Albert Park. Hosted by the amazing Dani Valent, the dinner presents contrasting dishes from the fine dining scene, and the current food fashion of the casual, shared, street food scene.
My first attempt at homemade brioche, made with French butter and a chocolate swirl.
I join some other like minded foodies in a trip down to The Counting House, on the Mornington Peninsula.
A lovely, country style chicken dish, that utilises the sweet, crunchy, popular Jazz apple.
Melbourne’s answer to Adriano Zumbo? I’ve not been to Zumbo in Sydney… YET. But I’ve seen enough to think when Zumbo finally opens in Melbourne he may just have a bit of competition. Lux Bite is a cute little cafe with gorgeous looking desserts with quirky names. The staff are extremely friendly, and their enthusiasm
I saw the recipe for this on one of Nigella’s shows, where she uses a whole bottle of Riesling. Hamsley loves coq au vin, and will often request it from time to time; but this seemed like a much quicker and easier alternative. I cooked it on the Sunday and reheated it on the Monday
This post was sponsored by Nuffnang I was lucky enough to be one of the winners of a double pass to the French Festival on Adrian’s blog, Food Rehab. Thanks again Adrian!! If it wasn’t for his blog post, I wouldn’t have even know we had such an event on in Melbourne. It was held at
Brioche; it’s French for Crack!* *Brioche is not French for crack, it is actually a French bread that contains a high egg and butter content, to give it a rich and tender crumb. But once you try the brioche at Parisian, you’ll swear it’s made from crack. (Iron Chef Shellie has not tried crack, nor
Week 31 Theme: French Cookbook Used: The AWW Cooking School Author: Australian Women’s Weekly Ideally, I would like to try and cook something relevant for major celebratory international holiday; but it just never happens. I decided to embrace my inner French mademoiselle this year and cook up a coq au vin for Bastille Day. It
As I mentioned in my previous post, I had a Masterchef inspired night. This recipe was in a pressure test challenge where 3 of the worse performing chefs have to follow a recipe, and the chef that served the worst dish goes home immediately. Whilst this may seem like a simple recipe, you can easily