GPO Cheese and Wine Room

October 5, 2010
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GPO Cheese and Wine Room

Bless me father for I have sinned, I have committed the cardinal sin of any food blogger……. Off to a girly dinner of cheese and wine, it was around 11am whilst performing a completely unrelated task at work that it struck me, no camera. Wait, what? No camera? But you are going out to dinner! I thought to myself, scalding myself in my head and probably looking quite blankly at my computer. Hopefully no one picked up on this as it might have scared my co-workers. Trying to think of ways to combat this catastrophe without A, costing too much money and B, still coming up with great quality pics. Nothing. So I apologise in advance for the quality of the pics as they were taken on my iPhone and we all know how the iPhone performs in low lit areas. Now on to my post – we arrived...

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Avocado Ice cream

September 26, 2010
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Avocado Ice cream

I am slightly avocado obsessed. When the shops aren’t charging $4 each, I am in avo heaven. Many have doubted my surefire hangover cure of avocado on toast seasoned with salt and pepper but I assure you all that it works a treat. AND you don’t get that seedy feeling that comes with inhaling bacon, eggs and sausages. Its the illusion of naughtiness and its fab! Dad and I went to Flemington markets last weekend to suss out whether it was worth us buying fruit and veg in bulk at cheap prices (and halving out loot when we returned home) or just buy small quantities from a regular fruit and veg shop. I took along Wheelie “the affectionate name given to my nanna trolley. FYI – The BEST $25 ever spent!!) and not only did we fill Wheelie, we then had to carry so many bags that the circulation was but...

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Daring Cooks Challenge September 2010 – Food Preservation

September 19, 2010
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Daring Cooks Challenge September 2010 – Food Preservation

This months challenge was an interesting one. Food preservation. The challenge was to make apple butter or “bruschetta in a jar” and successfully jar it to preserve in the cupboard. Basically how its done is you make your mixture (whatever that may be) and place it in sterilised jars. Heat the jars up to boil for about 20 minutes and the air gets pushed out until the lid pops – the popping sound is the lid sucking back in to let you know its ready – and there you have your jar ready to be stored away for a rainy day Ingredients 1.6kg roma tomatoes, washed, seeded and chopped 5 garlic cloves 250ml dry white wine 250ml white wine vinegar 30ml balsamic vinegar 2tbs sugar 2tbs dried basil 2tbs dried oregano Method Place 3 jars on a rack in a pot of boiling water; cover jars with water and...

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Lime tart

September 19, 2010
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Lime tart

Trying to stick with an Asian theme for Sunday, I wanted to have something lime-ey to follow the pork but something that wasn’t too fussy so I could enjoy a couple of Sangria’s and not have to concentrate. I decided on a lime tart and got to work early on so it would have time to cook and then cool completely before dinner. Ingredients Shortcrust pastry 3/4 cup lime juice 3/4 cup caster sugar 3/4 cup cream 3 eggs Method Make shortcrust pastry and blind bake in the oven, patching up any holes that may appear before puring in the filling. Preheat oven to 140° Meanwhile place the lime juice and sugar in a heatproof bowl over a saucepan of simmering water until sugar dissolves. Add the cream and lightly beaten eggs making sure you stir continuously so the eggs don’t scramble. Keep stirring for about 5 minutes and...

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The Complete Book of Modern Asian

September 19, 2010
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The Complete Book of Modern Asian

Excited about the huge slab of pork belly in my freezer, I went in search of a recipe that would showcase the meat without complicating it too much. We had friends over Sunday afternoon and rather than spend the day in the kitchen, I wanted to spend time with them. This recipe was perfect for that. I put it in just as they got there, then pretty much let it do its thing then when it was almost ready, do up the veg. Compliments all round for the dish and the skin was crisp crackly perfection Crisp Five-Spice Salt Pork Belly with Grilled Asian Vegetables Pork Belly ingredients 1kg piece boned belly pork, skin on 1 1/2 tsp fine sea salt 1/2 tsp five-spice powder 1 tbs peanut oil 1/4 cup (60ml) light soy sauce 1 small fresh red chilli Method I didnt have fine sea salt so I...

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Strawberry tart with Dolcetto and honeycomb

September 8, 2010
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Strawberry tart with Dolcetto and honeycomb

Some left over shortcrust pastry prompted me to be resourceful with other sweet left over ingredients in my fridge (and a little booze for good measure). Enter my strawberry tart….A pyramid of freshly whipped cream, plump, boozy, sweet strawberries and crumbled honeycomb. This is a great dessert for Spring but probably not so good for the Spring time gym efforts. Well at least there’s fruit on it right? Ingredients Shortcrust pastry (see here for the recipe) 1-2 punnets of strawberry’s (depending on the size you are making) 250ml Dolcetto and Syrah wine 250-500ml thickened cream 80ml honey 20ml water 220g white sugar 2 tsp bicarb soda Method Wash and hull strawberries and place in a small bowl with the wine. Leave in the fridge overnight (or as long as you patiently can) to let them get to know each other. Roll out the pastry and fit it to a...

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Sunday Lunch by Gordon Ramsay

September 7, 2010
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Sunday Lunch by Gordon Ramsay

Ahhh Sundays. A favourite of the cooks who love nothing more than to have a relaxing day baking until their hearts content. However, a loathed day it can also be, as those enjoying the fruits of their labour realise that Monday morning is but a few hours away. A recent trip to a wholesale butchers left Stud and I with a slab of scotch fillet that has burnt a whole in my pocket since the purchase. Sunday was the day! I decided to cook something hearty for my Scottish Stud and thought who better to assist me that Mr Ramsay himself? I had actually cooked this recipe before but used pork fillet instead for a bit of a change. This time I decided to switch it up by doing individual Wellingtons instead of the one big one. Ingredients 400g flat cap mushrooms, roughly chopped (I used 250g but probably...

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These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.

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