27 August 2014

Soaking in the sunshine at Northbridge Brewing Company, Northbridge



Weekends this time of year are my favourite. Sunshine, not too much heat and the option to choose from both your summer and winter wardrobe wear. Planning a lunch catchup with my favourite girls Linda and Vee for last weekend we weren't sure where to go initially - just that we wanted to take advantage of the sun, and that alcohol was needed.

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25 August 2014

Dinning il capo style at Lalla Rookh, Perth



A few months ago Jeremy and I took my mum out for a dining experience at a restaurant I won't name. It was one of my greats but sadly with new management and kitchen staff it was a less than stellar event.  With mum's birthday rolling around recently I was keen to make up for the not so good dinner and brainstormed long and hard over what venue we would take her to.

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24 August 2014

Cuban cocktail crawl at Crown, Burswood



Ever since the movie Chef came out I've become a little bit obsessed with Cuban culture and cuisine. And yes, I know that the movie never actually goes to Cuba, but the whole vibe of that little successful food truck and it's heartwarming adventure has left me singing the jaunty songs over and over again. Keeping this in mind, when I received an invitation to a Cuban cocktail crawl at Crown Casino, I was extremely excited!

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12 August 2014

Recipe: Brussels sprouts, kale, cauliflower and anchovy winter salad



I love my vegetables, but sometimes - especially in winter - it can feel like I'm not getting my required intake, or that the dishes all seem to be the same. Recently I visited Cantina 663 and while the whole meal was a bit hit and miss, I had a really memorable salad there. I decided to recreate it in the comfort of my own home, with some additions and changes based on my own tastebuds. I hope you enjoy it!



Ingredients:
15 brussels sprouts
1/2 bunch of kale
1/4 head of cauliflower
1/2 leek
1/2 cup chopped walnuts
20 white anchovies (not black as they're too salty for this dish)
2 cloves of garlic, squashed
5 slices of rustic bread
3 tablespoons mayonnaise
3 teaspoons grated parmesan
Olive oil
Salt
Peppercorns
2 teaspoons of thyme


Method:
1. Heat the oven to 180 degrees.
2. Cut the brussels sprouts into halves, the leek into 1cm thick rings and the cauliflower into small florets. Wash them all thoroughly, then drain and lay out onto a baking tray. Add the squashed garlic, crushed peppercorns, thyme and a drizzle of olive oil, then bake for approximately 30 minutes (or until desired texture achieved - should have some slight crunch to them and the leeks should have caramelised).
3. Cut the bread slices into croutons and place onto a baking tray. Drizzle with olive oil then bake for around 10 minutes (or until golden).
4. Cut the kale into bite sized pieces then wash and drain.
5. Place the kale, roasted vegetables, croutons, anchovies and walnuts in a bowl together and mix.
6. Add the mayonnaise (use homemade or a whole egg mayonnaise that's not sweet) and parmesan, tossing the ingredients so that they're lightly coated. Then add salt to taste.
7. Serve and enjoy!




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