Food oh glorious food ... I've never seen such variety of macarons, cakes, cookies, brownies, and other yummy nibbles at a picnic! What sort of insanity is this? Hahaha, the sort brought about by ChocSuze and Helen. Thanks for the invite!
These individually packed Cape Grim 300g porterhouse steaks from Tasmania are the bomb diggity. They don't look that big when you're hungry but oh man these will definitely satisfy in a big way.
This Tapas restaurant is located in St Kilda's, in Melbourne. And for me, is the best restaurant in the Acland Street lineup. After a stroll down this famous street and taking in our choices (Malaysian - definitely wouldn't be good, Australian - overpriced for the same old boring dishes, etc), Santa Ana was the only place which spoke to me.
The Masterchef Live event, held over the course of 3 days featured cooking classes, food stalls and live demonstrations by the various Australian Masterchef celebrities. Being a fan of the Masterchef series and an admitted foodie, I bought tickets and signed up for a bread making class. Unfortunately I left the camera at home so please excuse some of the mobile phone pictures.
A favourite way to have eggs in Italy is in a tomato sauce/base. Anything can be put in with the eggs, in this case I've used Italian Chipolatas. I've previously used bite sized chunks of chicken, which works just as well. Served with hashbrowns and basil, this made for a delicious high protein breakfast/brunch for two.
Squid ink pasta has been on my to do list for years. I never got around to it as I just couldn't find the squid ink in my area. The local seafood shop only sells cleaned squid and when I asked for squid ink, the guy looked at me funny! The Italian deli just didn't stock it. But yesterday, a friend of mine got a few packets and so it was time to spring into action!
I first saw the tamarillo (whose name was chosen to promote the fruit) aka tree tomato on tv, where it was described as fruity tomato. My interest was immediately piqued, as it always is when I see foods I haven't tried. So when these fruit started appearing in the local supermarket I had to give em a go.
This dish puts together a scallop starter and a pasta main into one mind blowing dinner. Trust me, it's good. The creamy, almost meaty tortellini are lifted by tender, juicy scallops and topped with a piquant tomato salsa.
I had been wanting to visit Bourke Street Bakery for a long time, ever since I saw a post about it on some blog while I was overseas. Their baked breads and pastries just looked soo enticing! I could almost smell the bakery through my screen, and so when I came back to Sydney I arranged to meet a few friends at their Marrickville store.