Edible Chrismas Gifts

I recently participated in an event called 'Recipe for Change', a campaign organised by 1 Million Women. It's about changing your lifestyle to reduce waste and pollution, save energy and save money. I'll do a post on it soon as I discovered some great ideas to live more sustainably which you can do too!

One of my suggestions was to make your own Christmas presents as this time of year can be very wasteful purchasing gifts, wrapping paper, decorations, food etc.

Here are two recipes of edible gifts you can make yourself without having to fight the crowds at the shopping centres, save money and recycle. I've been saving jars all year and have recycled them to make candles, marmalade, Dukkah and Granola.

There are many different versions of Dukkah, a very aromatic Egyptian spice blend, this is my take on it:

Egyptian Dukkah
2/3 cup hazelnuts
1/2 cup pine nuts
1/2 cup sesame seeds
2 tbs coriander seeds
2 tbs cumin seeds
2 tsp freshly ground black pepper
1 tsp flaked sea salt

1. Preheat oven to 180°C. Toast hazelnuts on a baking tray for about 15 mins, be careful not to burn.

2. Remove from oven and let cool, once cooled rub to remove as much skin as possible.

3. Place hazelnuts and pine nuts in a food processor until coarsely chopped. Transfer to a bowl.

4. Heat a medium frying pan over medium heat. Add the sesame seeds and cook, stirring, for 1-2 minutes. Add to bowl with nuts.

5. Fry coriander and cumin seeds in the same way as sesame seeds until aromatic. Transfer to a mortar and pestle and pound to a fine grind. Add to the rest of the mixture and combine. Transfer to jars using a funnel.

Dukkah can be served with olive oil and crusty bread or as a season for meat or vegetables.

Granola is fantastic with yoghurt and with all these nuts and seeds is pretty good for you. Thanks to my friend Bec for sharing this recipe with me:

Granola
2 cups rolled oats
5 cups puffed millet (this can be found in the health food section of the supermarket)
1 cup whole almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 cup shredded coconut
1 1/4 cups maple syrup (good quality, not maple flavoured)
1/2 cup rice bran oil
1/2 cup water
1 tblsp brown sugar
1/2 tsp cinnamon
1 tsp vanilla essence
1/2 tsp salt
1 tsp nutmeg

1. Pre heat oven to 150°C and grease two baking trays

2. Combine, oats, puffed millet, almonds seeds and coconut in a large bowl.

3. Heat rice bran oil, maple syrup, water, sugar, vanilla, nutmeg and cinnamon in a saucepan until it boils, stirring constantly.

4. Pour over dry ingredients and mix.

5. Spread onto baking trays and cook in oven for 1 hour. You may need to swap trays and stir mixture intermittently depending on your oven.

6. Reduce temp to 140°C and continue cooking for another hour until golden.  Turn oven off and leave overnight in oven to dry out.

You can decorate jars with handmade gift tags. This is a very thoughtful gift that is kind to the environment.

Hope this inspires you to get creative this Christmas.x

Brandy Brownie Pops

This is a twist on my regular brownie recipe to create cake pops or brownie pops! I made these for an early Christmas lunch today. They are very rich and perfect for a Christmas dessert or even to give as gifts.

Brandy Brownie Pops
100g butter, chopped
300g dark chocolate (for brownie mix)
400g dark chocolate (to melt and coat brownie balls)
1 cup brown sugar
3 eggs
1 tsp vanilla extract
3/4 cup plain flour
1/3 cup cocoa
30ml brandy (rum would also work well)
150g chocolate sprinkles
you will also need wooden skewers and half a polystyrene ball

1. Preheat oven to 170°C/150°C fan forced.

2. Melt butter and 300g dark chocolate in saucepan over low heat. Set aside to cool for 5 mins.

3. Stir in sugar, eggs, vanilla extract and brandy.

4. Add sifted flour and cocoa.

5. Pour mixture into rectangle slice tin lined with baking paper. Bake for 30 mins covered with foil, bake for a further 10 mins uncovered. Ideally the brownies should still be moist inside.

6. Remove from oven and let cool for approx 1 hour. Once cooled break up into small pieces in large bowl or wizz in a food processor.

7. Roll mixture into small balls and refrigerate.8. Melt 100g dark chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon constantly.

9. Dip the end of wooden skewer in chocolate then insert into a brownie ball. Stick into polystyrene ball. Repeat with remaining balls. Refrigerate for 15 mins to keep firm.

10. Place chocolate sprinkles in a bowl or plate. Melt remaining dark chocolate. Dip brownie pops into the melted chocolate, turning to coat. Dip into chocolate sprinkles and roll to coat. Insert the brownie pop in the polystyrene and return to refrigerator to set. Tie a ribbon around sticks when ready to serve.

Makes 30

Merry Christmas!

Vive la Rosé Revolution

Celebrating dry Rosé wines, the Rosé Revolution aims to bring our palates into summer with gorgeous pink, savoury wines.

Forget the sickly sweet Rosé wines you may have tasted, the ones which taste like raspberry cordial. There are some fantastic Rosé drops made by winemakers all over the world, they're complex, savoury and sophisticated, perfect for summer drinking and also make brilliant food matches.

I was lucky enough to attend a launch party tasting at Cover Bar + Dining, River Quay. I'm a huge fan of the new dining precinct, right on the river in South Bank. There are five restaurants in this intimate and stylish location, situated at the southern end of the river front promenade.

Cove, a contemporary oyster and champagne bar, is in prime position and stands out with its gorgeous bar constructed from 231 vintage drawers.

The wines were matched with divine, freshly shucked Coffin Bay oysters.  Here is a quick rundown of my tasting experience at Cove.

2010 Jamsheed “Jose the Rosé” Yarra Valley - 50% Syrah and 50% Pinot Noir, this was one of my favourites.  Pretty pink with a slight orange tint, it's quite dry on the palate with fresh berry fruit flavours.

2011 Kellybrook Yarra Valley - made from Cabernet Sauvignon grapes, another dry style with strawberries and cream aroma.

2010 Domaines Ott “Domaniers” Provence, France - Syrah and Grenache grapes are balanced perfectly with flavours of stone fruit and orange.

2011 Woodstock McLaren Vale - hot pink, this wine is slightly sweet, and tastes like Turkish delight, which I love. Predominately Grenache, with some Shiraz and Cabernet Sauvignon, this would go great with some spicy Thai food.

2011 Red Claw ‘Pink Claw’ Mornington Peninsula - this variety made from Pinot Noir grapes was created by Yabby Lake to help raise breast cancer awareness and a portion of profits from every bottle are donated to the Breast Cancer Network.

2011 Alta ‘for Elsie’ Pinot Noir Rosé, Adelaide Hills - another Pinot Noir variety it tastes of berries and has a soft, dry finish.

2011, Chateau Pierre-Bise “Cabernet d’Anjou, Loire, France - this one was quite sweet, almost like a dessert wine with honey flavours, it went well with the cheeses we were treated to at the end of the evening. I'd also like to make special mention of the Chef's Pumpkin & Currant Marmalade, made in house with figs, shallots and orange zest.

Cove will have a brilliant selection of rosé available until the 14th of February if you'd like to experience some different styles yourself. Or you can check out the Rosé Revolution website for other pink inspired events.  There are also some great prizes to be won if you take a pic of yourself drinking Rosé over the next few months.

Happy quaffing.x

Images courtesy of Cove Bar & Dining

Cook Off at the Chopping Block

Firstly I'd like to thank all my wonderful friends and partner Paul for coming to the Good Food & Wine Show to support me. Your cheers and smiles were very comforting during my 30 minutes of fame, I was so nervous my hands were shaking. Not ideal when you're trying to chop ingredients!

Over six months ago I entered the Gourmet Garden Blog Off / Coof Off  competition, myself and five other Brisbane bloggers were selected out of 80 entries for our creative writing and recipes. The next stage was a cook off at the Good Food & Wine Show Brisbane.

The lovely Amanda from Cooking For Busy Mums, was my competitor and she made Pork & Vege Sausages with Chilli Beans a family and budget friendly delight. The competition was close and I'm sure Amanda was as nervous as me, but in the end she was the winner! Congratulations to Amanda!

My recipe of Moroccan Lamb Cutlets with Herb Yoghurt and Zucchini Salad, I'd like to say came second, not last :). It's a great recipe for a summer BBQ and you can do all the prep before your guests arrive. It's full of seasonal and fresh produce. The herb yoghurt is also great as a dip if you have left overs.

Moroccan Lamb Cutlets with Herb Yoghurt and Zucchini Salad

12 lamb cutlets (3 per person)
1 tube Gourmet Garden Moroccan Seasoning
Sea salt

Herb Yoghurt
200g natural yoghurt
1 tbsp Gourmet Garden Parsley
1 tbsp Gourmet Garden Chunky Garlic
1 tsp Gourmet Garden Mint
1 tsp lemon juice
Salt and pepper to season

Zucchini Salad
2 large zucchini
¼ cup pine nuts, lightly toasted
1 punnet cherry tomatoes, halved
Approx ¼ cup parsley, roughly chopped
Approx 3 cups lambs lettuce
1 tsp Gourmet Garden Mild Chilli
2 tsp lemon juice
1 tsp olive oil
100g Danish feta
Salt and pepper to season

1. Place cutlets in a large bowl and squeeze entire tube of Gourmet Garden Moroccan Seasoning on top and mix until cutlets are coated well.

2. Combine yoghurt, Gourmet Garden Parsley, Gourmet Garden Chunky Garlic, Gourmet Garden Mint, lemon juice, salt and pepper in a small bowl and mix well. Refrigerate until ready to serve.

3. Slice zucchini lengthways with mandolin; then slice again, lengthways with a knife. Place in large bowl and add pine nuts, cherry tomatoes, parsley and lambs lettuce. Make dressing by combining Gourmet Garden Mild Chilli with lemon juice, olive oil, salt and pepper. Pour over salad and toss. Arrange salad on plate and crumble feta over the top.

4. Heat a large fry pan on high heat, add olive oil and fry lamb cutlets. Reduce heat after first 30 seconds and cook for approx 1 1/2 minutes per side for rare, longer if you like it medium and depending on size of cutlets. Set aside to rest for a few minutes then sprinkle with a small amount of sea salt, serve next to salad with a small dish of herb yoghurt. Serves 4.

Good Food & Wine Show

This weekend the Good Food & Wine Show is back in Brisbane to tantalise your taste buds!  And best of all, I will be participating in a cooking competition against a fellow blogger, creating my own recipe with Gourmet Garden herbs.  The cook off starts at 11am at the 'chopping block' stand, so please come and cheer me on.  After the excitement of the cook off I'll be picking up a shopping list of goodies.

There will be hundreds of exhibitors at the show, live cooking demonstrations and wine tastings.  Here are some exhibitors I encourage you to visit:

Pana Chocolate – Australian  handmade chocolate made from raw and organic ingredients, it's the healthiest and tastiest chocolate I've tried and comes in yummy flavours like rose and mint.  The packaging is also very cute and recyclable.

Pukara Estate – olive grove in the Hunter Valley producing premium extra virgin olive oils which come infused with garlic, lime, lemon, chilli, pepper, wasabi and truffle. Perfect with bread and a bit of sea salt.

Villa Maria Estate – I visited the cellar door when I was in Marlborough NZ last January, they have a very big range and beautiful Chardonnays. Their Gewürztraminer is also worth a try for something different.

Wirra Wirra Vineyards – a more well know producer from South Australia, my favourite wines are from their RGT Collection.

Barambah Organics Dairy - produces a range of certified organic dairy products and was most recently awarded a Delicious Produce Award for their all natural yoghurt.

Barossa Valley Estate - BVE is located in the gorgeous Barossa Valley and their cellar door is very warm and welcoming with fireplace and comfy lounges.  I have a bottle of BVE Ebnenezer Shiraz '05 waiting for a special occasion.

Maggie Beer Products - Maggie has had astounding success over the last few years, which is not surprising  considering the quality of her gourmet products.  A good place to pick up some Christmas gifts.  Maggie has also designed the menu for the Oxford Landing Restaurant, which is worth stopping by after bustling around the exhibition.

I'm also looking forward to discovering some new food delights, tasting a lot of cheese and wine of course.

Hope to see you Sunday!

Details
At the Brisbane Convention & Exhibition Centre, South Bank
Friday 9 Novemberr: 9am - 5pm
Saturday 10 November: 10am - 6pm
Sunday 11 November: 10am - 5pm (Cook off at 11am)

Easy Entertaining

Happy summer!  It’s party season, time for picnics, BBQs and dinner parties.  If you're planning on hosting a dinner party here are some tips to ensure easy, stress free entertaining.

1. Have a shared dish party, where everyone brings a contribution.  This is a very cost effective option and easy on the host.  You can be in charge of the main course and your guests can volunteer to bring other items or dishes such as cheese and dips, salad, dessert or drinks.  Guaranteed to create a fantastic feast with more than enough food.

2. Focus on one feature dish – a deluxe dessert or succulent main and keep everything else simple.  This way you only have one thing to concentrate on and more time to enjoy your guests company.  Visit a gourmet deli for some cheeses and crackers and arrange on a platter for entrée   For dessert buy a moreish ice-cream or mousse (I love Maggie Beers Burnt Fig, Honeycomb and Caramel Ice Cream) and serve in Martini glasses.

3. Keep in mind seasonal ingredients when planning a menu.  Not only is it more affordable to use ingredients which are local and in season, you won't get caught out having to substitute or use frozen food.

4. Be prepared!  Make as much as possible in advance.  You can make dips, salad and dessert all before the event day.  If you’re having a BBQ you can pre-make salads, meat balls, veggie skewers – then all you need to do is fire up the BBQ and cook.  Everyone can then help themselves.

5. Table settings – try a pot of fresh herbs or some native greenery/sticks/flowers foraged from your garden or different size pillar candles.  Play around and have fun, you'll be surprised by what can look good from items you already have at home.

6. Serve a signature cocktail or welcome drink, for my housewarming I served shot glasses of Bloody Mary.

7. Have a theme – it doesn’t need to be dress up, you could have a pizza night where you make fresh dough and have an abundance of toppings for guests to get creative and make their own pizzas.

8. Finger food or bowl food can be a great option if you don't have much space for guests to sit and eat.  Just make sure the food is filling and substantial so no one goes home for cheese on toast.

I hope these tips ensure your next party is stress free and affordable.  I'd love to hear your entertaining tips?

Elise xo

Veggie Curry Puffs with Herb Yoghurt

I must give credit to Mr H. for this recipe - whilst house/dog sitting at the tree house last weekend we prepared some snacks and supplies, including very tasty curry puffs made from scratch.  I have to admit, it is time consuming making your own pastry and filling the little pockets, but well worth the end result.  Crisp, fresh pastry is wonderful! And you can freeze them, just defrost before frying.

Veggie Curry Puffs with Herb Yoghurt

Pastry

3 cups plain flour

200g chilled butter, chopped

2 egg yolks

1/4 cup water

pinch salt

1. Process flour, butter and salt in a food processor, until mixture resembles breadcrumbs. Add egg yolks and water, then combine with your hands.

2. Turn dough onto a lightly floured surface and knead for about 10 mins or until smooth. Wrap in glad wrap and refrigerate for 30 minutes.  Make filling in the meantime.

3. Slice dough in half with a butter knife.  Roll each piece of dough until 5mm thick on floured surface with floured rolling pin. Using an 10cm biscuit cutter, cut rounds from each pastry half.

Filling

You can use anything you like as a filling, I used whatever veggies I had on hand.  It's good to have a pumpkin or potato base.  Same goes with the seasoning, the more the merrier!

100g pumpkin, mashed

100g sweet potato, mashed

1 cup broad beans, shelled

2 cloves garlic, finely chopped

1/2 brown onion, finely chopped

1/2 tsp ground cumin seeds

1/2 tsp ground coriander seeds

1/2 tsp fennel seeds

1 tsp paprika

2 tsp curry powder

2 tsp oregano, chopped

salt and pepper

1. Combine all ingredients, and let cool for about 10 minutes.

2. Spoon 1 tablespoon of vegetable mixture into centre of each pastry round. Wet edge of pastry and fold in half to enclose mixture, pinching edges together to seal.

3. Half-fill a large fry pan or wok with vegetable oil. Heat over medium-high heat until hot. shallow-fry curry puffs for 1 to 2 minutes or until pastry is golden. Transfer to paper towel to drain.

Serve with herb yoghurt

200g natural yoghurt

1 tbsp parsley, chopped

2 cloves garlic, finely chopped

salt and pepper

Next time I will try oven baking, for a healthier option.  I'd love to hear what veggies you use if making this recipe?
Enjoy.
Elise xo

The Red Hen - A Review

Italian is one of my favourite cuisines and I've been longing to devour another delicious, creamy pasta dish ever since my trip to Italy over a year ago.  Italy has a fantastic food culture nourished by passion and basic recipes.  Quality ingredients and loving preparation are fundamental to creating the perfect Italian dish.

I was lucky enough to be invited to a special dinner at The Red Hen with a group of food lovers.  Located amongst Indonesian, Ethiopian, Greek, Vietnamese, Mexican and Tibetan restaurants on Hardgrave road, West End, it is definitely a culturally diverse place to be, and also very appetising place to be. 

I'd never met my fellow dinner companions in person, but sure enough conversation flowed easily as we all shared a common interest - food. 

For entree we shared five items from the menu:

Polpettine di pollo - chicken meatballs served with a white wine sauce and crostini.

Calamari fritti - fried baby calamari served with fresh rocket, lemon wedge and aioli.

Bruschetta al pomodoro - toasted sourdough with fresh tomato, basil, garlic, extra virgin olive oil and balsamic vinegar.

Involtini di melanzane al forno - oven baked eggplant parcels filled with ricotta and fresh herbs, served with napoletana sauce and topped with parmesan cheese.  This was definitely my favourite entree, full of fresh ingredients and lots of cheese.

For main course I had to make a decision, a very hard decision based on the enticing menu selection.  I eventually decided on the gnocchi al gorgonzola - housemade potato dumplings with gorgonzola, cream and spinach.

It was an excellent choice, perfectly creamy with strong gorgonzola flavour, garlic, and freshly chopped spinach.  If you're a blue cheese lover, this one is for you.

And just when I thought I couldn't possibly fit anything else in, it was dessert time! I was told, the Rich Chocolate Brownie is the best in Brisbane.  Moist on the inside with a delicate crust, the sweetness melted with slight bitterness from the cocoa. Mouthwatering.

To sum up, The Red Hen is a great casual dining spot in West End and you won't be disappointed by their good, hearty comfort food.  The dishes are simple with only 4-5 ingredients, classic, authentic Italian, made with love.

The Red Hen is BYO (corkage $5 per bottle).  Gluten free bread and pasta options $2.00.

Elise dined at The Red Hen as their guest.

Food and Wine Celebration - James Street

I’d just like to make a quick announcement about an exciting foodie event coming up next week.  James Street Markets will be celebrating 10 years next week with a huge program of food, wine and style events. The James Street Food & Lifestyle Trail, 15th-20th October, will involve restaurants and shops along James Street showcases their wares.

Here are a few of my top picks:

Gerard's Bistro - live cooking demonstrations throughout the day Saturday 20th, including free tastings of breakfast bites from the new menu and spring cocktails with Matty Hewitt, Bar Manager and Bartender of the year 2010.

Magnolia Interiors - partnering with Marie Claire Executive Fashion Editor, Jane Roarty, showing you how to set the perfect table for summer entertaining whilst sipping champagne. 11am Saturday 20th.

Taste - wine education with Mezzanine Wines, Italian varietals. $10, 1pm Saturday 20^th.

Scrumptions Reads - book launch for the Brisbane Foodie Guide by Karen Reyment, lucky door prizes of Hardie Grant book packs, Foodies' Guides, champagne and goodies from a selection of those featured in the book. 2pm Saturday 20th.

Visit the website to view the full program of events.

Flowers and Wine are a Girl's Best Friend

It's spring time, the weather is gorgeous and there is nothing better than a blissful glass of vino whilst relaxing outside and soaking up the sunshine. Hmm, I’m day dreaming a little as it’s only Thursday and I can’t wait for the weekend! 

Last night I attended the Laneway Ladies special event to taste Spring Seed Wine Co’s incredible range of organic wines. Traditional winemaking, natural, minimal processing combined with organic viticulture are key elements to ensure purity, integrity and flavour in Spring Seed Wines. The grapes are grown in the Bosworth family’s organic vineyards, located in the McLaren Vale, South Australia.

Louise Hemsley-Smith from Spring Seed and Urbane head sommelier Sarah Ramwell were our hosts for the evening which started with a glass of ‘Forget-Me-Not’ Semillon Sauvignon Blanc. The first thing you notice about the Spring Seed wines is the stunning labels of painted flowers. Yes, I know, don’t judge a book by its cover, but in this case I think the labels are definitely and indication of how beautiful these wines are.

The evening was casual and a friend and I seated ourselves amongst the group of ladies excitedly chatting away. We were interrupted only for some delicious canapé offerings thanks to Head Chef at Urbane, Alejandro Cancino. Louise and Sarah worked the room topping up glasses and taking a few brief moments throughout the evening to talk about the wines.

The ‘Poppy’ Pinot Grigio, a brand new 2012 variety from Spring Seed, launched on this very evening was a stand out for me. It was light and fresh, with citrus and pear flavours, perfect for warm spring days!

I must quickly mention the food as it was absolutely delish and I love taste testing as many ingredients as possible. We tried smoked paprika octopus with potato, pâté on brioche, smoked duck breast and poached pickled quince, aniseed pastry and caramelised onion and cheese tartlets. All were packed full of flavour and complimented the wines nicely.

Back to the wines, The ‘Four O’Clock’ Chardonnay and ‘Scarlet Runner’ Shiraz followed the Poppy. Both of which I’ve tried before and loved. For those of you who don’t like Chardonnay, try the ‘Four O’Clock’ I think you’ll be pleasantly surprised. We finished with the ‘Sweet Pea’ Moscato which the bar tenders at Laneway mixed into a superb cocktail with Aperol, an Italian aperitif. This was very fresh and citrusy, easy to drink. A quick tip - if you like Moscato, try it with Gin for a tasty and easy to make cocktail.

I highly recommend trying these wines if you love a good drop, you’ll be saving yourself a headache from preservatives and also promoting the benefits of organic farming for the environment. 

Festival Flavours

Brisbane Festival started recently with a huge exciting program of events for the next few weeks. During the festival some of Brisbane's top restaurants are participating in Festival Flavours, offering delicious dining deals from 8th-29th September.

Here is a quick taste of the culinary delights on offer:

5ifth Element

Two course meal plus any James Squire beer or any Vinaceous wine - $50

Stokehouse Brisbane

Lemon and dill battered local flathead, hand cut chips, tartare sauce, cress matched with a James Squire 150 Lashes Pale Ale - $30

Libertine Restaurant

Libertine Street Food Platter for two with 375ml Carafe of Vinaceous Rose -$30

QAGOMA

Roast rack of lamb, crusted in mustard served with rosemary roasted honey glazed root vegetables and redcurrant jus matched 2010 Vinaceous 'Raconteur' Cabernet Sauvignon, Barossa Valley. - $50

Watt Restaurant + Bar

Two share plates (BBQ prawns/Seared sirloin/Duck spring rolls/Zucchini flowers) + two beverages (Vinaceous Sparkling/White/Red wine or James Squire Cider/Pale ale) - $40

Check out the latest Style Magazine for more participating restaurants.  Make sure you mention Brisbane Festival or Festival Flavours to claim these offers.

Laneway Love

I'm still having withdrawals from my indulgent week in Melbourne. There was plentiful food, wine and shopping. Read on to escape to the Melbourne laneway culture, culinary delights and restaurant hot spots.

After checking in to our hotel on Little Burke Street my travelling companion and I decided our first priority was food and we ventured to nearby Chinatown. It was late on a Tuesday evening and there were plenty of restaurants still abuzz with diners. Seven days a week you can get a decent restaurant meal until early morning, one of my favourite things about Melbourne.

Ling Nan Chinese Restaurant, open till 3.30am, was the perfect choice for hungry travellers. Cheap and cheerful is probably the best way to describe Ling Nans, the food was good and the staff very attentive. Bed time..

First day in beautiful Melbourne city, we walked briskly in the chilly wind to Brunswick Street. Forgetting how far down the street you actually have to walk before happening upon cafes in hindsight we should have caught a tram. By the time we reached Don Vincenzo, we were starving! Breakfast is what gets me up in the morning so having to walk a couple kilometres to get it is an effort for me. I chose Relish me - poached eggs sour dough, homemade beetroot and tomato relish, avocado and marinated feta. A very satisfying breakfast dish, it gave me the energy I needed to get some shopping done!

Seeking out laneway graffiti art we chose a late lunch at Movida Hosier Lane. One of my favourite spots in Melbourne, Movida offers a unique Spanish tapas experience. We managed to squeeze in a few plates one being a deliciously silky Duck Liver Parfait with Pedro Ximenez Foam and Toasted Brioche - it was absolutely stunning and inspired me to make another attempt at making my own parfait.

It was time for a nap. What? Don't judge, holidays are tiring.

Before dinner we stopped in at the City Wine Shop for a sticky beak at the vast array of wines they stock and tried a glass of Michael Hall Piccadilly Chardonnay with a Tasmanian cheddar and more duck parfait.  Not quite as good as Movida's but amazing all the same. We sat at a long wooden table out the back of the shop where all the wine was stored, the walls adorned with wine region maps from all over the world.

Dinner that evening was at the exclusive Izakaya Den. Hard to spot from the street (even when looking for it) Izakaya Den is located in a basement below street level and is seriously cool. With an expansive, sleek bar, we had to wait for a spot, but once seated food comes quickly. It's exciting to watch the Chefs in the kitchen behind the bar and the waiters busily attending to everyone. The menu was short but everything we tasted spectacular. Here is a teaser of what we tried: Kingfish sashimi, Zucchini and pickled ginger tempura and the grilled lotus root. 

The next day we made our way to the Queen Victoria Markets, not for trash and treasure but more food.  First we walked through the stalls abundant with fresh gourmet produce. Next, the cheese and deli section. With so many choices I was overwhelmed and wanting to suddenly be the host of a dinner party.

We purchased a few treats including Murray River Pink Salt and enjoyed some cheese tasting, then off to St Kilda, the gorgeous seaside town just outside of the Melbourne CBD. A trendy cafe and shopping precinct, St Kilda has a very relaxed atmosphere.  We perused a number of cake shops before settling in to a bar with comfy couches. Visit on a sunny day to take in the views of Port Phillip.

Still in a relaxed mood when we arrived back in the city, we caught up with a friend at Section 8 for pre-dinner drinks. Located down one of Melbourne's sexy alley ways, Section 8 is an outdoor container bar and a great place to start the evening.

We moved on to Cookie for dinner. Serving Thai cuisine, Cookie is decked out with mix and match furnishings, very trendy but service is a bit hit and miss. The food and wine were great but we had to wait 20 minutes for a booked table. Thankfully the company was delightful and we still had a thoroughly enjoyable evening.

Nearing the end of the trip, we decided to hire a car and drive to the Mornington Peninsula to stock up the cellar.  By cellar I mean precious cardboard box in our cupboard ;). The drive was lovely with beautiful scenery and I would have loved to spend more time in the Peninsula.  Instead we managed to visit three wineries - Port Phillip Estate, Montalto and Moorooduc Estate. All three excellent in their own right, but Port Phillip Estate definitely stood out with its views out to the bay and prestigious architecturally designed building.

Our final day in Melbourne and it finally rained, perfect to sit indoors with a glass of red and glaze outside at the passers-by. The Cellar Bar is the best spot in town to do just that. The shopfront to Grossi Florentino, it's a iconic spot for Melbourne locals. If you're feeling hungry you can pick up some delicious Italian cuisine, mmm comfort food.

Thanks to all who suggested their favourite places in Melbourne, all wonderful recommendations and much appreciated.

Malt Dining - A Review

One of the best restaurant experiences I've had, no delusions, I am in awe of Malt Dining.

A celebration was in order, and a good opportunity to tick off a restaurant on my list of 'must dos'. Malt is located on Market Street, Brisbane, and offers the ultimate food, wine and dining experience with a cellar, bar and restaurant dispersed over three levels.

A bit of history for you - Malt Dining resides in Wenley House, built in 1865, the original site of the state's first public market. The location was quickly outgrown and the markets moved to Roma Street Parklands, then Rocklea where they are still operational today. The brick building has been maintained beautifully and Malt has created an intimate meeting place with elegant wooden floors, double hung windows and the original raw brick is left exposed.

The dining room in the attic, quite full for a school night, was abuzz with chatter and a pianist playing classical tunes. It was a warm and welcoming space, stylish and intimate.

Once seated and presented with our menus we quickly decided on Coffin Bay natural oysters and a glass of sparkling wine each 'cheers', it was a celebratory occasion after all and a good excuse to indulge.

The wine list boasts an eclectic array of Australian, New Zealand and other international goodies.  This caused indecisiveness but we eventually settled on the 2010 Tellurian ‘Pastiche’ from Heathcote, Vic.

For main course I selected the pan seared Tasmanian salmon with celeriac purée, beurre blanc and a salad of smoked tomato, shaved octopus and pickled lentils.  My companion chose the selection of Bangalow sweet pork with a carrot purée, coffee, onion rings and pine nuts.

Once the ordering was complete we had a chance to soak up our surroundings and swirl our big glasses of red.  Malt dining has a lot of charm and elegance and I felt very comfortable and relaxed sitting back and enjoying the atmosphere.

Both main meals were outstanding, applause to the chef.  The salmon was cooked perfectly and melted in my mouth, the complimenting purée and buerre blanc were both creamy and delicious.  The octopus, tomato and lentil salad were a fantastic bonus and I would have been happy with a main size serving of this alone!

I couldn't resist tasting the Bangalow pork, as this would have been my second choice. Also cooked to perfection I became slightly jealous, but not for long, as my salmon was incredibly good.

The service staff and kitchen were on a roll, I could not fault them. So why not finish off an already wonderful evening with cheese.  I did note the desserts sounded very tempting but I couldn't go past a Brie from Udder Delights, Adelaide Hills. Hand made from local milk, with a creamy rich texture, served with lavosh, oat cookie, warm thinly sliced fruit loaf, quince paste and pear.

To our surprise we were offered complimentary fortified wine to finish. Which really ended our evening just perfectly.

Details:
28 Market St, Brisbane
Open Mon-Sat
Ph: 07 3236 4855
Mains from $18-$44
Live music in the attic, select Wed-Sat

Triple Chocolate Fudge Brownies

After a long week there is nothing better than a bake day to relax and refresh oneself. Flipping through my recipe books, picking herbs from the garden and experimenting in the kitchen is my perfect remedy to relieve stress. One of my favourite recipes and one I constantly aspire to perfect is the classic brownie.

Mmm, my mind drifts to thoughts of... melting chocolaty goodness....

My latest creation is very, very naughty.  But oh so good!  So here we go, please stop reading now if you easily give in to temptation.  Don't blame me if you can't stop at one, neither can I!

Triple Chocolate Fudge Brownies

100g butter, chopped

300g dark chocolate

1/2 cup rapadura sugar

3 eggs

1 tsp vanilla extract

1/2 cup sour cream or natural yoghurt

3/4 cup plain flour

1/2 cup cocoa

1/2 cup roasted macadamia nuts, or walnuts (optional)

150g white chocolate

100g milk chocolate

1. Preheat oven to 180°C/160°C fan forced.

2. Melt butter and dark chocolate in saucepan over low heat.  Set aside to cool for 5 mins.

3. Stir in sugar, eggs and vanilla extract.  Stir in sour cream.

4. Add sifted flour, cocoa, nuts, white and milk chocolate.

5. Pour mixture into rectangle slice tin lined with baking paper.  Bake for approx. 30 mins.  Ideally the brownies should still be moist inside.

My best brownie tip: it's all about the chocolate, the better quality the better the brownies.  Also, be careful not to burn the chocolate when melting.

Enjoy the weekend, I'd love to hear what you do to relax.
Elise
xo

Cold Pressed Coffee - A Review

As you may have guessed - I love food... and wine... and I also love a good coffee. Recently I had brekky at BlackStar, a boutique coffee roastery located in the back streets of West End.  A favourite spot for me to indulge in 20g double ristretto shots, Black Star also have a modest menu offering, roasted beans fresh to order and cold pressed coffee.

It was a very hot day, in the middle of winter....and I opted to taste test Black Star's range of Cold Pressed Coffee instead of my usual espresso.

The Cold Pressed range includes Full Creamy, Soy Deluxe and Total Black.  Made with freshly roasted and ground coffee this is the best ice coffee I've ever tasted. They are all natural, artificial-free, preservative-free, fair trade organic. Milk is local from Maleny dairies and they use a little Mexican agave nectar and vanilla extract to sweeten. 

I highly recommend trying the Full Creamy and Soy Deluxe for a thirst quenching caffeine hit, perfect for Brisbane's scorching hot summer days; or hot winter days in this instance. The Total Black wasn't to my taste, a bit too sweet and had a slight grainy texture.

Served in glass bottles, which look quite similar to beer, you can pick up your favourite cold pressed in a take-away, six pack cardboard holder.

Ladies Day Out

Last weekend I had the pleasure of attending a wine tasting tour with a group of girl friends at the beautiful Mt Tamborine. Located in the Scenic Rim of the Gold Coast Hinterland, Mt Tamborine is the perfect spot for day trips or a weekend away with several cellar doors, cafes & restaurants, galleries and unique souvenir shops.

I've enjoyed many self-guided wine trails, but this was my first official tour. Cheryl Brennan, proprietor and tour operator of Mt Tamborine Wine Tasting Tours was our dedicated guide for the day. Cheryl shared plenty of insights about the region and cellar doors throughout our journey and ensured we had an amazing experience every step of the way.

Our first stop, Aussie Vineyards, has received many awards for their wines including a bronze medal for the Au '07 Pinot Noir at the Royal QLD Wine Show.  The cellar door was very cosy and there was a lovely outdoor area where you can set up a picnic blanket and enjoy wine and food in the sunshine.  They also offered exquisite olives oils and vinegars for tasting and to purchase.

The Heritage, a restored church relocated from Burleigh Heads was next on the agenda. This majestic structure now sits on the hill tops entertaining guests with fine dining and wine tastings. Our tasting began with champagne, clinking our glasses it was clear we had already been won over.  The stand out beverage, Country Road Cream, a liqueur based on soy and brandy, was velvety smooth and provided just the right amount of warmth.  We advanced on our journey feeling quite content but eagerly anticipating more delights.

For Lunch - DeliVino - appropriately named, this establishment is a foodie heaven with a deli, restaurant and wine bar.  We made a quick, decisive choice on tapas and commenced a tasting at the bar featuring wines by Harrington Glen Estate, Preston Peak, Ridgemill Estate, Lucas Estate and Canungra Valley Vineyards.  The food was perfectly timed, right after our tasting.  The Smoked Wagyu Beef Carpaccio with horseradish cream, watercress and extra virgin olive oil was perfect, the beef tender and horseradish providing a creamy zing to compliment.  My favourite was the Goat Cheese Strudels - Witches Chase chevre, toasted walnuts, pesto and onion jam - they simply melted in your mouth.  Yum!

Next stop -  Witches Falls  the only winery which produces its wines on the mountain. Like Witches Falls, most of the wines featuring at cellar doors at Mt Tamborine source their grapes from the Granite Belt region.  April and May is the ideal time to visit as you can see all the production happening through the glass window in the tasting room. My favourite at Witches Falls is the Wild Ferment range, produced with only the indigenous yeast from the grapes skins.

Our adventure ended with a cheese tasting at Witches Chase Cheese Co, a well earned reward for a day spent wine tasting.  Witches Chase are most famous for their Cow Philly and Chev Philly which won gold medals at the Brisbane Cheese awards.  I managed to contain my excitement and only purchase two cheeses, the Chilli Goat Gouda and Triple Cream Blue.

The spectacular sweeping views and crisp clean air made the day extremely pleasurable. As Mae West said: 'Too much of a good thing can be wonderful'.

Cheers.

Quick Bites

Here is a quick and tasty recipe for you.

I'm on a budget at the moment, saving up for a holiday at the end of the year. However I can't resist an afternoon of cheese and wine.  I can't bear to substitute my favourite Blue cheese or Camembert for a cheaper version, so instead I have skimped on the dip and created my own.  Cheaper and healthier = win win.  Oh and it only takes 10 minutes.

Sweet potato, basil and cashew dip

1/2 a sweet potato, peel, cut into chunks and boiled until tender

60g Danish feta

50g cashew nuts

4-5 basil leaves, torn

1 clove garlic, diced

Salt and pepper to taste

Combine ingredients in food processor.  Serve with dipping provisions of your choice. You can substitute the sweet potato for any vegetables on hand, why not try pumpkin or carrot?

Delish!

Sensational Seasonal Strawberries

Buying local, in season produce is fresher and more affordable, it also means less energy to produce and transport. I have decided to create a monthly recipe based on seasonal fruit and vegetables.

For June, strawberries are sweet and good value.  For my recipe - a comforting, rich fruit crumble, perfect for cold winter evenings.

I managed to make do with ingredients I already had in the pantry.  One special ingredient, a fortified Grenache adds to the richness and warmth of the dish.  I had a brief internal conflict of whether or not to drink the last of the bottle or to use it in the crumble.  I think I made the right decision as it really makes the dish.

You can use port or even a dessert wine (in this case use less sugar).  The Banished Fortified Grenache, aged 20 years was crafted in the beautiful McLaren Vale by Oliver's Taranga.  It is ambrosial and will warm you from the inside out, smooth and creamy with hints of caramel, stewed fruits, sweet toffee and a little spice.  If you visit the McLaren Vale I definitely recommend visiting Oliver's Taranga cellar door, a quaint, converted workers cottage, set amongst the gorgeous 100yr old vines.

The Banished Strawberry Crumble

Filling

500g strawberries, hulled, halved

1 tbsp cornflour

1/4 cup cane sugar

60ml The Banished Fortified Grenache

Topping

1 cup rolled oats or natural muesli mix

1 tbsp white Chia seeds

1/4 cup shredded coconut

1/4 cup pine nuts

1/3 cup locally produced honey

1/2 cup almond meal

1/3 cup cane sugar

pinch salt

100g butter, chilled and chopped

1. For topping combine oats, Chia seeds, coconut and nuts.  Spread on tray lined with baking paper and stir through honey until evenly coated.  Bake for about 10-15mins in 180°C oven.  Stir 3-4 times throughout to ensure even toasting

2. Reduce oven to 160°C and grease a medium baking dish

3. Combine cornflour and cane sugar in a medium bowl, add strawberries and toss until covered. Leave for 5mins.  Add fortified Grenache to strawberries.  Add to baking dish.

4.  Once toasted muesli mixture has cooled slightly, stir through almond meal, sugar and salt.  Add butter and rub in with fingers.  Pour over strawberries.

5. Bake for 45mins.  Serve with cream or ice-cream and extra coconut to decorate.

A perfect winter treat, balanced with sweetness, a little tart and a bit of bite from the warming fortified Grenache.

I would love to hear about your favourite winter comfort foods.

Until next time, stay warm.

Elise

xo