This cute new cafe has a nice collection of drinks and breakfasts in the area of Paddington/Red Hill. My family and I have been here a number of times and our favourites are: the muffins, banana smoothie and the feta and avocado toast. It’s next to the Red Hill Bowls Club but it has been groved up with hanging plants, a blackboard menu and gentle rays of sunlight on a Saturday morning. It’s a great new cafe and the staff are very friendly. If you live close by you should go check it out!
This Japanese style noodle soup definitely hits the spot as we enter the colder months
I was sitting at a cafe on the weekend, people-watching as you do and decided to look up how to make ramen noodle soup. I’ve been meaning to explore Japanese food more as it is a cuisine I eat often but have never tried to cook. So I googled it. One of the first results was a Miso Ramen soup – the picture was very inviting so I read through the recipe and decided it was a goer!
It is especially important that I learn more about Japanese culture and cuisine because at school we find out next week if we got into the Japan trip which is next year. If anyone has any other good Japanese recipes that I could try please comment!
The toppings I chose were Chashu pork – the recipe is from the same website, bean sprouts, corn, boiled egg and pickled ginger. There is a lot of flavour in the soup alone so I didn’t feel I needed to add too much more. The pork is also delicious by itself, as a separate meal. Enjoy! 🎏🍲🇯🇵🍴
This new ‘baking bible’ has kept my baking cravings satisfied. From traditional cakes to tasty slices this book covers everything a baker needs to know. Phillipa Grogan opened her shop in Armadale, Melbourne in 1994 and it has been a thriving success ever since. Her and her husband Andrew’s philosophy is to use real quality ingredients and to start from scratch in order to make each dish special. And this is exactly what I believe too. What is the point of saying you made something if half of it was from a packet? It can be a good time saver for busy, on-the-go people but to me I have only really accomplished a dish when I have made it fully from scratch.
This week I made a quince and almond cake and just as Stephanie Alexander predicted in the foreward, I have broken it in well – there is already a buttery stain.
Hello fellow foodies!! For the last week I have been reading the March episode of Gourmet Traveller (the big Italian issue) as we are going to Italy this September. We have decided on going to Sicily for a week and then to explore the Amalfi Coast. I am so excited to try all of the traditional Sicilian street food which I found out includes arancino (rice balls filled with vegetables or meat and cheese), pane e panelle (chickpea fritters famous in Palermo – capital of Sicily) and fresh brioche filled with fruit, coffee or nougat ice-cream. As I was flicking through the magazine a recipe stood out to me. “A tomato-and-almond number hailing from the coast of Sicily”?? Who doesn’t love the sound of that? I am also a sucker for handmade pasta, and love to try new methods and different types. So here it is, my attempt at the dish.
Handmade busiate with pesto Trapanese
To make the pesto I smashed fresh basil, oil, garlic and 80g blanched almonds (roasted) in a mortar and pestle to form a paste, then 6 blanched roma tomatoes and seasoned to taste. Garnish with mint leaves.
I love everything about food which led me to start this food blog. I also love travelling and am particularly fascinated with different cultures and their cuisines. Here, you will find posts on food, travel and anything else interesting that catches my eye. I hope you enjoy reading and exploring! Love Alex