For me, the hardest time eating low-carb/low-GI is at breakfast. My usual breakfast involves leftovers of some kind, but occasionally I need something a bit more traditional. These little breakfast ‘bites’ are really simple to make and keep well for a few days once cooked.
A ‘recipe’ as such isn’t really needed. You just need a non-stick muffin/cupcake tin, one egg per hole, and something to make them taste delicious… Continue reading
Two Peas is a delightful new eatery in Glebe/Forest Lodge, with food by chefs Nick Johnson and Tom Stoneham, and a lovely man named Pete at front of house. They are committed to the ethical, organic, local and seasonal is produce and in products, from biodegradable coffee cup lids to sustainable line-caught fish (hurrah!).
After nearly three years of food blogging, last June I managed to attend a food blogger event! The food bloggers’ #fancyfrenchdinnerparty was held at Restaurant Atelier, a gorgeous little sandstone cottage in Glebe. It is just the kind of place at which I would love to have a special dinner or event – I could even imagine having our wedding reception here, if we hadn’t already planned one! Continue reading
Recently four lovely ladies and I went to an Indian cooking class. It was hosted by Chef Ajay, the dude who makes all the delicious Yash chutneys, pickles and spice pastes at Marrickville Markets. To ensure our new culinary knowledge was put to good use, we organised an Indian Christmas in July dinner party for 20 of our closest friends! Continue reading
Sometimes, just occasionally, I like to indulge myself. Today I brought home a very indulgent bounty from my local markets on Addison Road in Marrickville: a bag of beautiful mixed brown mushrooms, Pepe Saya butter and some delicious chèvre. Oh, the possibilities!
Recently, we saw Michael Pollan talk at the Opera House. He was awesome.
The things he spoke of were not new to me. Ideas about eating locally grown produce; not eating too many refined “white” foods; avoiding foods so artificial that our grandmothers wouldn’t recognise them as food… But there was one line which stuck with me above all others: Continue reading
Inspired by my mum and guaranteed to feel you feel loved, this is not quite a soup, not quite pasta, and not quite a stew, but a very soothing and delicious fusion of the three. A fantastic way to use up an old roast/bbq chicken. Continue reading
I adapted this recipe from Luke Ngyuyen’s recipe. Bo la lot make a fantastic finger food which can be eaten either piping hot, or just warm. I should call my version ‘roo la lot’, as I actually used kangaroo mince instead of beef. Continue reading
I love san choi bao. I also love chilli con carne. Recently when making the latter for myself and Mr Black, I came up with a brilliant idea of using iceberg lettuce leaves instead of tacos or tortillas to wrap up our chilli – making them instantly low carb and low GI, too. Continue reading
