Stéphane Raynaud’s Barbecue review and giveaway.

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All images © Marie-Pierre Morel. Barbecue published by Murdoch Books, Australia I’m a bit of a nut when it comes to cookbooks, I have tonnes of them all piled up on a massive bookshelf in my sitting room, but however in all honesty… some of them I rarely open… if ever at all. I do [...]

The Lodge Wine Bar, Balmain

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Always being one to lend the hand of support to young, independent and progressive businesses, I wanted to just quickly give a mention to this little wine bar which has recently opened in Balmain ~ The Lodge I was introduced to this place via a friend (Hi Mel! who is a total expert wine buff. [...]

Happy Australia Day 2012! Brazilian style! :)

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Beef, Pork and Cheddar Cheese, Aussie Meat Pie Rodrigo’s Stuffed Eye Round Frango con Quiabo e Angu ~ Chicken (cooked in Vinegar) with Ocra (and Green Chilli) Claudio’s Páo de Queijo ~ Cheese Bread Empadinhas de Camarao ~ Brazilian Prawn Empanadas Amanda Areias from the fantastic blog ‘Give me Flour’ was a angel and sent [...]

Happy New Year… (3 weeks late eeek!)

Happy New year all! (Ok that really is a tad late isn’t it!?) I do hope you all had a wonderful Xmas holiday period and New Year. I am just getting back into the swing of things after taking a few weeks off over early Jan to spend time with my family who visited from [...]

A very Merry Christmas 2011!

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Katie’s Beef Wellington Roast Loin of Pork with Apple, Apricot and Pistachio Nut Stuffing Creamy Pecorino and Parmesan Macaroni Bake with Salami, Roast Tomatoes and Chilli Garlic Butter Roast Chicken with Lemon, Macadamia Nut and Bacon Stuffing Roast Chicken with Mushroom, Walnut, White Truffle and Sausage Meat Stuffing Roasted Sweet Potatoes and Parsnips with Nutmeg, [...]

Tapas-style foodie ideas…

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Lamb with beer and roasted garlic – – – – – – – - 12-16 French-trimmed organic lamb cutlets 8 large cloves garlic 2 standard bottles ale/lager Salt and freshly ground black pepper A few fresh thyme sprigs Olive of for frying – – – – – – – - Preheat oven to 180˚C (350˚F). [...]

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