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Wok on Inn, The Rocks

Reviews January 6, 2014

I was recently invited along to Wok On Inn at the Rocks to sample some of their dishes.

Funnily enough I actually spent several months working at a friend’s company a few minutes’ walk away, so it was a good opportunity to visit one of my old haunts.

Please note that I was served ‘half size’ dishes, so expect a larger size for yourself when you visit. Given this in mind I would expect that double sizes of the dishes I sampled would be quite massive and filling!


Honey Garlic Glazed Sausages

Recipes March 8, 2012


Its been awhile admittedly between posts. I’ve been so busy lately and things have been very up and down in my life at the moment but I plan on bringing more posts to soon.. And I have a big backlog of delicious things to write about 🙂 Thanks for sticking around!

What better reason is there to start writing again than these delicious honey garlic glazed sausages? They are incredibly easy and delicious to put together in a few moments as well as are a good budget side dish to add to breakfast or dinner.

So let’s get started!

Throw sliced onions and mushrooms into a roasting dish.

Add some sausages and drizzle with honey, olive oil and crushed/chopped garlic

Roast in a hot oven until deliciously caramelised and crispy.

ingredients (to serve 4)
8 beef sausages (we used herb garlic ones from Coles)
1 medium onion, chopped into rings
handful of mushrooms, sliced
2 cloves of garlic, crushed and chopped
about 4 tablespoons of honey
2 tablespoons of olive oil
Preheat oven to 200 degrees. Place sliced mushrooms and onions in roasting dish. Snip sausage links using kitchen scissors and lay on top of onions/mushrooms in the roasting dish. Drizzle with honey, olive oil and sprinkle over crushed garlic. Toss sausages, mushroom and onion in the honey, oil and garlic until everything is evenly coated. Place roasting tray in oven and bake sausages for about 30 minutes, occasionally tossing sausages in honey glaze. Serve when they get deliciously crispy.

Goes great with French toast, blueberries and maple syrup.

Hope you are having a fabulous week 🙂 It’s nearly the weekend! Woohoo!




Brownie cupcakes with Peppermint Frosting

Uncategorized January 31, 2011

It’s no secret that I love anything choc-peppermint. I’m a huge fan of mint slices and choc-mint ice-cream. These flavours are also very popular with my friends and my boyfriend, so I don’t need an excuse to whip up anything choc-minty 🙂 In the past I’ve made choc-mint hot chocolate (sooo divine!); a rich chocolate ganache ice-cream with peppermint and let’s not forget, the choc-mint cake.

I hate showing up to any social-type gathering’s at someone’s house empty-handed and it’s always an excuse to bake (I shouldn’t say this because now whenever I visit people’s houses, they will demand cookies. Haha.). However I’m often very sleepy/lazy to want to whip up something crazy complex and complicated.. Easy is the best way to go most of the time 🙂 I pondered over the right type of baked good to bring to a housewarming for a friend, but I was running low on butter and eggs. Fortunately I had a box mix of brownies languishing in the cupboard… Box mix to the rescue!

These cupcakes result in a rich, fudgy brownie cupcake and is topped with a swipe of silky peppermint Swiss Meringue Buttercream (SMBC) and topped with some sprinkles to add colour. No fancy piping, decorations, special tools or skills needed! Fortunately for me I had an extra cup of the SMBC frosting from another cake sitting in the fridge just waiting to be used, but you could just as easily substitute it with a simple American buttercream (creamed butter, powdered sugar + a little milk.)

Ok, so let’s get this party started.

Start out with your favourite brownie box mix. My fave is White Wings (I swear by them! They make the best brownie box mix and believe me when I say that I’ve tried sooo many of them. This isn’t like, product placement or anything, but I wouldn’t waste my time with the other brownie mixes. Mostly they don’t bake as nice and moist as the White Wings brand or they taste crumbly/weird/have a strange aftertaste. I always have great results with this brand and it’s only in one bowl and takes a couple of minutes to assemble which is perfect for me.

This cake mix calls for 2T water, 1/4 cup oil and 2 eggs. I used a splash of water, 1/4 cup of melted butter, 1 regular egg and four egg whites (not for any particular reason, but because I had run out of whole eggs and I had used the yolks from those four to make ice-cream a day before. I kinda threw them in there hoping it would work and it turned out fine …But I mean, don’t go out of your way to do the same thing, I’ve used two eggs previously and it makes no real difference – in fact the texture seems slightly more fudgy with two eggs – probably as a result of the extra yolk.)

Melting butter for the cake batter.

Arrange your cupcake papers in the cupcake tin.

Mix cake batter together.

Here’s a tip for you; pour your cake batter into a small jug – this makes it a bit easier and neater to pour the batter into the cupcake papers rather than pouring it all in a big mess straight from the bowl.

Fill cupcake papers with batter.

Bake cupcakes and remove onto tray and cool.

You can pop them in the fridge for about half an hour if you like to help speed the cooling process along. Before frosting, ensure that cakes are entirely cool so they won’t melt the SMBC.

Tint and flavour your Swiss Meringue Buttercream (I used two capfuls of peppermint essence and gradually added Wilton’s green paste colour until I got the colour I wanted).

If you have made yours overnight like mine and kept it in the fridge, it may have gone a bit hard (due to the high fat content). Leave it out at room temperature and beat until it is smooth enough to handle. You may have to add a tiny amount of cream or milk to help make it smooth out a little bit but I found that the addition of the peppermint essence was enough to make it rather smooth again, instead of hard and lumpy. While adding peppermint essence (I added two capfuls to about 3/4 to 1 cup of SMBC icing), taste it and add more/less to adjust the frosting to make sure it is perfect. I like mine to be quite minty, but I could have gone a bit more pepperminty than with 2 capfuls (I ran out of peppermint essence).

Plop about a teaspoon of peppermint frosting onto each cooled brownie cupcake.

Using a flat butterknife, smooth out the frosting.

Sprinkle on some 100s and 1000s.

If you have more frosting or slightly higher domed cupcakes, you can create more of an upwards dome on your cupcake by smoothing the frosting upwards, like this.


Enjoy these cupcakes!!



Creamy Chicken Mushroom Pasta

Recipes April 12, 2010

This pasta recipe is an old family favourite. It’s really easy, cheap and delicious and feeds a crowd. 

Creamy Chicken and Mushroom Pasta 

750g shell pasta, cooked to pack instructions 
2 brown onions, roughly chopped 
4 cloves of garlic, finely chopped 
4 tablespoons of butter
400g tin cream of mushroom soup 
1 cup grated tasty cheese
4 tablespoons of plain flour
2 cups (500mls) of (cold) milk (more or less. depends on how thick you want your sauce.) tip: using cold milk for a bechamel means less lumps! 
The shredded meat from 1 large barbecue chicken 

Melt butter in a heavy based oven-safe pot. Add the onion and garlic and cook, stirring, for 3-4 minutes or until the onion softens. 

Add the flour and whisk for 1 minute, or until the flour is slightly golden and smells nutty. Add the milk, whisking continuously until fully incorporated. Bring to the boil and cook, stirring, for 1-2 minutes, or until slightly thickened. Add the cream of mushroom soup and the cheese and whisk until cheese has melted. TIP: If the sauce consistency isn’t right, either reduce it until thickened or add more milk to lighten it.  

Add shredded chicken and pasta and toss until just heated through. 

TIP: Pour into a baking dish and sprinkle with a mixture of extra cheese and panko breadcrumbs and grill until melted.


Onion-y Omelette

Uncategorized January 27, 2010

This is my absolute faaaaaaaavourite omelette at the moment. It’s so quick and easy and veeery delicious. And it needs so little ingredients, so it’s a great budget recipe as well. The addition of onion and shallot seems rather insignificant, but it really adds such beautiful flavour. 

Ingredients: Serves 1. Prep time: 5 minutes, Cook time: 5-6 minutes.
1 tablespoon olive oil 
2 eggs
2-3 stalks spring onions, finely sliced
1 medium (or 1/2 a large) brown onion, roughly chopped 

Heat a medium frying pan on medium-high heat with the oil. 
When the oil is hot, add the onion and cook, stirring, for 2-3 minutes with a pinch of salt until softened. Add the spring onion and cook for a further minute. 

While the onions are cooking, beat your eggs in a bowl with a generous pinch of salt.

Pour beaten eggs evenly over shallot/onion mixture in hot skillet. Leave for about 5-10 seconds (allowing eggs to cook and firm up) and then flip with a spatula. If your pan is hot enough after flipping, it should only take another 10 or so seconds to completely cook. 


Love, xox


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