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{Mornington Peninsula Trip} Red Hill Estate & Max’s Restaurant
So blogging in sequence, the third stop on the 12 hour eatathon was Max’s Restaurant at Red Hill Estate. This is where I met up with Thanh, and we spent about half an hour tasting ALL the wine…. yup,...
View Article{Thermomix Thursday} Okonomiyaki
Welcome to another new segment, Thermomix Thursday! It’s a chance for me to show you what I’ve been Thermomixing. I love my Thermomix, but didn’t want to turn this into a Thermomix blog as I know the...
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{Thermomix Thursday} Pesto
I know there are quite a few of you missing my Thermomix posts, so fret no more! Let’s be honest, you don’t need to own a Thermomix to make pesto, but if you’ve got one, why the hell wouldn’t you? The...
View ArticleMie Goreng Khol (Fried Noodles with Cabbage)
I was debating whether or not to blog this recipe; but I thought why the hell not. Someone out there might be looking for it. This recipe comes from a magazine rip out which contained a book extract...
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Kale Chips {baked not fried}
The craze a little while back was kale chips. Everyone was doing it. I never really got on the bandwagon till I moved house and started shopping at a new fresh food market. This market has absolutely...
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Shakshuka
When it comes to all things breakfast/brunch, Shakshuka is the new black. Everyone is doing it, and you should totally follow suit. I thought it was something I could only make in a skillet, turns...
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Garlic & Thyme Mushroom Toasties
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...
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Beetroot Chips With Fennel Salt
Beetroot Chips with Fennel Salt 2014-05-13 04:20:24 Save Recipe Print Ingredients 3 large beetroots 1 tbs fennel seeds 1 tsp sea salt olive oil (optional) Instructions Preheat oven to 220C (or 200C...
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Good Food Month – Yotam Ottolenghi Brunch
“Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating.” – Yotam Ottolenghi November marks the month of food. The Age’s Good...
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Nature’s Way Beetroot Hummus
This week, I’m utterly obsessed with beetroot! So for my final part in the Nature’s Way Superfood series, I give you beetroot hummus with hidden nutrients. A very simple dip to make, this beetroot...
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Vegan Scallops with Soba Noodles
Prahran Market mystery bag arrived just before I had to jet off, but I managed to squeeze in one recipe using king oyster mushrooms. This dish is based off one we had in a very fancy resort in Bhutan....
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Spicy Vodka Rigatoni
This spicy vodka rigatoni is one of the easiest and tastiest pasta dishes you will ever make! Made even better with the help of MUTTI Gourmet Pasta Sauce Rossoro Tomatoes with Genovese Basil.Mutti’s...
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