A great recipe to put on the stove to simmer away for half a day. A rich, tasty ragu made lighter with salsa verde!
Take your next BBQ to the next level with these lamb riblettes and simple salads.
A quick simple recipe to impress a crowd using good old fashioned lamb mince!
As part of the Melbourne Food & Wine Festival 2014, I was invited up to North East Victoria along with Thanh to enjoy #RegionalWeekend. The Longest Lunch seemed to be happening on The World’s Hottest Day, but was an absolute blast!
No. 8 is one of those restaurants I have always walked past at Crown, wondering what it was like inside. Executive Chef, John Lawson uses traditional cooking techniques, contemporary combinations of flavours and brings together some very unique, specially grown ingredients to the restaurant.
I am loving the North American food movement taking over Melbourne. I can’t get enough of true American BBQ, fried chicken, burgers, and now SUBS! I was invited down to Hero to check our their famous #limited6.
Bomba is the newest place in town you should add to your list. Not only for it’s stunning rooftop bar, where you can enjoy a drink, fresh air and some of Melbourne’s gorgeous sky line, but also for it’s Spanish flavoured menu.
Last year I won a voucher to eat at Coda; Adam D’Sylva’s restaurant in Melbourne’s CBD. It’s a bit on the pricey side, so I was glad to be able to experience it without emptying my wallet.
The food was outrageously good! I really can’t wait to go back.
These are the balls that started it all.
The balls that brought us all closer together.
The balls that broke the ice between us.
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!
Here’s another awesome dish for you to try. Easy, tasty and looks fancy…. and if you don’t take the seeds out of your chilli… extra spicy!
I join some other like minded foodies in a trip down to The Counting House, on the Mornington Peninsula.
This recipe is sensational. Every time I make them, the crowd goes wild!
So what are you waiting for?
So let’s start with our first taste of Wellington. In a lovely old bank building, Logan Brown is located in the popular Cuba Street; and has a great variety of local wines and foods to choose from. Shaun Clouston is the head chef and partner at the award winning fine dining restaurant.
My time was very limited at Green Olive, as I was passing through on my way to an epic lunch with Thanh. Follow Green Olive’s sign from the main road, down the drive, and you’ll be amazed with the gorgeous view. Keep driving and you’ll soon reach the farm shop, and cafe area. Another gorgeous
It started with a tweet. It started with a tweet of mine: “good news – I didn’t buy a cookbook today. bad news – 1 bought 3 instead. is there a cookbooks anonymous I can join?” (Don’t worry Mum, they were all well below retail price, and my savings are going well!) The good thing
Having looked at recipes for lamb shanks for as long as I’ve had this blog, I decided it was about time I made them. I picked up 4 for $16 on a trip to the South Melbourne market, as well as a variety of other ingredients I needed to make this recipe. I chose this
Week 5 Theme: Greek Cookbook Used: Greek Cookery from the Hellenic Heart Author: George Calombaris Because I’m a nuff nuff and had an extreme weekend of cooking, I stupidly formated my memory card before my Christmas luncheon which contained prized photos of my moussaka that I made for this week’s cooking challenge. The best I
Apologies to Erin who sent me out this Pearl Couscous to me to try last month! I have been meaning to blog about it sooner, but I have been swept off my feet with so many other things, I haven’t had a chance to enter the kitchen. But I finally made some time, and cooked
Mid-week cooking took a Greek influence this week. It was my first attempt at Greek food, and I know how much my boy loves a souvlaki, so I thought I’d give this recipe a go. I had a few issues with the meat not staying on the stick when I was cooking it, so I
I finally made it back into the kitchen for mid-week cooking again, last week I went out with good friends for some good food and good wine…. always a nice combination if you ask me! So this is the recipe I actually wanted to make last week from a Woman’s Weekly cookbook. I don’t normally