Note to self: whilst in Melbourne, stop at any sandwich bar and marvel at the potential for a super fresh, high stacked salad sandwich. Remember with a shudder, the nasty mayo laden coronation chicken, sad single soggy lettuce leaf and watery tomato slice, so typical of the London equivalent I had to make do with. So rejoice, order with the lot, add avocado and pineapple and a splash of sweet chilli. This is my favourite Australian lunch. Obviously a bakery like Babkas will supply the best freshly baked bread, but with the rise of the Vietnamese bakeries across town, you can get one super cheap just about anywhere. N. Tran bakery at 263 Chapel street Prahran is great; their white bread rolls lighter and crispier than most.
It’s spring and that means time to eat healthy hearty brunches. This japanese omelette is just the ticket.
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Princess Lottie has been at it again. So sinful I’m absorbing calories just looking at them. Nanimo bars a Canadian invention and Cherryripe bars inspired by an Australian confection, this plate epitomises diplomacy degustation…
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Ah… feeling really nostalgic this week. Remembering the amazing evening that was New years eve on Sydney harbour with Sophie, Bob and about 10 mates. It was stunning, because of the natural beauty of the location, the amazing fireworks, but also, because if there is one thing Australians do really well, it’s incinerate meat in any location… even off the back of a boat.
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Another nostalgic afternoon in the kitchen, making these rich, delicious Ozzie treats. The Yo yo, aptly named, involves the sandwiching of two thick buttery biscuits with a sweet vanilla cream. My man with the munchies cannot stop eating them. Get the recipe here…
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Though classic Vegemite will remain true to its 1923 Australian roots, Kraft is unveiling a new, spin-off Vegemite with a creamy twist…
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I’ve paid a lot for these Ozzie classics at the Grocer on Elgin the Kiwi gourmet store in Notting Hill, and finally decided to make my own, especially as Sacha hoovers them up so fast! The thing is, I modified the original recipe with orange zest and a spoon of orange blossom water, which makes them just that little bit more exotic. You can add cinammon and chili, or chopped apricots and raisins. Anything goes, but it’s important to use Golden syrup for the real Anzac flavour. A full box will last a day or two in this household.
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Words cannot describe the first
breakfast I eat on Belongil beach in
Byron Bay. After an early flight into this balmy paradse, these creamy fresh yolks ona bed of wilted
spinach are empowered by the very quality and freshness of
Australian ingredients. A depth of flavour you cant know if you haven’t been there…
