Monthly Archives: March 2017

Food yummy food!

I spent the last 3 days eating out a lot. Doesn’t happen very often, but when it does, it is awesome and on a Gargantuan scale!
I all started Friday morning with the big vegetarian breakfast at the Blue Lotus Café in Stirling (in Waldecks garden centre). With a side of bacon…

Then Swedish dinner. Flat meatballs, boiled potatoes and a delicious frozen non-baked cheesecake.

Saturday lunch was a progressive one in Leederville.
Started with entrées at Ria, a Malaysian restaurant. Pepper squid, crispy pork belly (oven roasted pork belly served with Asian coleslaw and homemade apple sauce), chicken satay and fried mushroom balls (filled with spiced potato and mint and coriander chutney).

Then main course at Bill’s bar and bites. Grilled chorizo, sherry, lemon. Sopressa, salami, olive and artichoke pizza. Beef brisket sub with pickle and BBQ sauce. Cheese platter.

And a nice drop of wine too…

And a little sweet munchies at Foam café. Afghan biscuit.

Now, you could think that would be enough for the day. No, no. no!
There was more to come!
Dinner… Drinking Bethany Shiraz on a terrace overlooking the Swan River and looking at the sunset… Guacamole and prawn salad.

And finally last night, after a French movie, dinner at Sauma in Northbridge. I’m trying to make my way through the whole menu. Absolutely fabulous Indian food!
Banana leaf fish (saltwater fresh barramundi, onion, coconut, ginger, chilli, tamarind, chargrilled with rice and raita).

And because this photo is not very good, here is my excuse to go back and have another one!
You could think that after this, I would stop thinking about food for a while. No way! There is a chill in the air now, autumn is here and it is time to do some serious cooking again. No more salads, but stews, slow cooks and soups… Can’t wait!

Wednesday Lifelines.

I got a new desk calendar yesterday, Aunty Acid.
Plenty of material from there…

I might look like I’m doing nothing but in my head I’m quite busy.

My life is just a series of awkward and humiliating moments separated by snacks and naps.

I’m going to use what little energy I have today to breathe and maybe blink. That’s about it.


This year, I’m going to walk the Camino de Santiago, about 800kms between Saint Jean Pied de Port (in France) and Santiago de Compostela (in Spain).
So, apart from starting to walk as much as I can, climb as many stairs as I can and basically try not to wonder too much about the enormity of this adventure, I need to build up my food intake…hahhaha! Any excuses really to eat…
I had friends over for dinner Friday, one of them who has completed the Camino last year. This was the occasion to ask lots of questions, and in my case, the most important one regarding bladder pit stops… because, really, nobody cares about blisters…
Dinner was Spanish, with paella to start (recipe on this blog) and then, a new cake, from a cookbook called “My Barcelona kitchen”.
This Tarta de Santiago (traditional Galician almond tart) was so easy to make and so yummy. I wasn’t sure about it at first, but it turned out well and it was even better a couple of days later.

oil or butter, for greasing
250g ground almonds
250g sugar
250g eggs (weighed when cracked, without shells)
finely grated zest of 1 lemon
1½ tablespoon brandy
4-5 tablespoons icing sugar


    1. Preheat the oven to 180°C. Rub a small amount of oil or butter around a 24cm cake tin and line with baking paper.
    2. Put the ground almonds and sugar into a large bowl and mix to combine.
    3. Put the eggs, lemon zest and brandy in a separate bowl and mix to combine.
    4. Make a well in the centre of the almond mixture and pour in the egg mixture. Mix all the ingredients together, then beat for 5 minutes. (I used a hand-held beater).
    5. Pour the tart mixture into the prepared tin and bake on the middle shelf of the oven for 30-40 minutes. To test that the tart is cooked, insert a skewer into the centre, count to three and remove it. If the skewer comes out clean, the tart is cooked; if not, cook in 5-minute increments until the skewer tests clean. Allow the tart to cool completely before removing from the tin.
    6. Put the tart onto a wire cooling rack and place a cut out of the St Jams Cross in the centre of the cake. Use a sieve to sprinkle over a generous amount of icing sugar, then very carefully remove the paper cross template and serve.
    7. Eat!

I would have put a bit more lemon zest. The cake is cooked when the edges detach themselves slightly from the tin. And it is more a cake than a tart really.
Yes, I know, I’m not so good at template icing…

Slice of Life.

House cured yuzu and beetroot Huon salmon, zucchini fritter, pomegranate lemon and hazelnut crumble, crème fraiche, wild rocket.
Breakfast at Hamptons in City Beach.

Non vegetarian tiffin (green chicken tikka, rice, naan, black bean curry).
Lunch at Sauma in Northbridge.


This recipe is from Coles magazine. It will serve 12 mini appetites, 8 decent people and 4 hungry souls.

60g butter, softened
2/3 cup (150g) brown sugar
1 tsp vanilla essence
1 egg
1 cup (150g) self-raising flour
1 tsp mixed spice
100ml sour cream
1 tbs milk
2 yellow nectarines, thinly sliced
flaked almonds, to sprinkle
ground cinnamon, to sprinkle
caster sugar, to sprinkle


    1. Preheat oven to 180°C. Grease and line a 30cm×20cm lamington pan with baking paper.
    2. Use an electric mixer to beat the butter, brown sugar and vanilla in a large bowl until pale and creamy. Add egg and beat until well combined.
    3. Sift the flour and mixed spice into a separate bowl. Combine sour cream and milk in a small bowl. Add the flour mixture and sour cream mixture to the egg mixture in alternating batches, finishing with flour mixture. Pour into prepared pan and smooth the surface. Arrange nectarine on top. Sprinkle with almonds, cinnamon and caster sugar.
    4. Bake for 35-40 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool slightly before transferring to a wire rack to cool completely. Cut into pieces.
    5. Eat!

I didn’t have sour cream at home, so I used Greek yogurt with a little bit of lemon juice. I also used 3 nectarines to have plenty of fruit on top of the slice.
And this the same slice made with plums…