pandan waffle, EAT from Kmart, Raving Rabbid plush toy
OH HAI! How was your weekend dudes? Mine was spent eating as usual though that pic above is from a coupla weeks ago when we were nomming tasty eats in Cabra. The pandan waffle ($1.50) breaks into cute heart shaped pieces for easy sharing and are best eaten piping hot and fresh from the waffle machine.
In case you don’t follow on me on twitter I came across these ceramic tiles at Kmart for a bargain $8 hoho there was also ‘cook’ but really ‘eat’ is much better don’t ya think?
And lastly something not food related but lookit! It’s a Raving Rabbid! When this game first came out on Wii I was so freaking obsessed with this rabbit haha he’s so crazy and once you’ve heard his wacky scream you’ll never forget it! He was $10 from Game and wait wait he makes sounds:
Easy eggless tiramisu recipe. Creamy, coffee laden layers of sponge, it is an impressive looking dessert but is so simple to whip up. I kinda have issues with uncooked eggs in desserts so after sifting thru some recipes online this is what I’ve come up with.
Edit: So I don’t use eggs in this recipe BUT the sponge fingers you buy at the shops may have eggs so just be warned in case you’re making this for someone who is allergic to eggs!
1 cup thickened cream
1/2 cup caster sugar
2 cups strong coffee or espresso
4 Tbsp Tia Maria (or coffee liqueur)
250g mascarpone cheese
Cocoa powder or chocolate shavings for decoration
20 lady fingers or sponge cake for the layers
First brew your coffee in a bowl. I used about 3 spoons of coffee + 2 cups of water. If you like a stronger taste just add more coffee. Make sure the bowl is wide enough to be able to fit a sponge finger. Place in fridge to cool.
Whip 1 cup of thickened cream to stiff peaks and doubled in volume.
In a separate bowl, whip the 250g mascarpone cheese, 1/2 cup of sugar and 4 Tbsp of Tia Maria until the mixture is smooth and creamy. If you want it more boozy add more liquer if not you can always omit it to make it kid friendly.
Fold the cheese mixture into the whipped cream. Set aside.
Get your coffee from the fridge and dip the lady fingers or sponge cake for about 5seconds into the coffee before placing into lined springform tin. I like em squishy and filled with coffee so I tend to leave it in there longer just before it disintegrates
If you’re gonna use the lady fingers for a pretty decorative edge
set some aside now line the tin with unsoaked lady fingers now! Then layer your soaked lady fingers. Don’t worry about the gaps it’ll be filled with glorious cream.
Spread half the cream + cheese mixture over lady fingers
And repeat! Place remaining coffee soaked lady fingers on top
And place remaining half of cream + cheese mixture on top
Top with sprinkled cocoa or chocolate shavings. Important: Refrigerate for at least 3 hours before removing from springform pan! Cut lady fingers to same size and arrange on the outside. (Sidenote: now that I think about it you could probably place the decorative sides inside the pan instead of sticking them on after the tiramisu is refrigerated hmm). Tie together with a pretty ribbon and tadah you’re done!
Happy nomming and have an awesome weekend dudes!
Meidi BBQ House (Shop 4, 100 Church St, Parramatta), meat on sticks! There was wagyu, lamb and chicken all marinated in a slightly spicy marinade, ginormous prawns, sardines and mussels as well as the random chicken hearts and intestines
Meat! On sticks! Look at how they turn! It’s quite hypnotising really just staring at the sticks of meat turning by themselves. The boy and I are at the newly opened Meidi BBQ House (Shop 4, 100 Church St, Parramatta) initiating Josh into the magical world of Korean BBQ. Meidi’s bbq buffet of meats is only open for dinner and is a mere $28.80 mon-thurs and $29.90 fri-sun. Service can be a bit dodgy and there is a 2hr time limit on fri-sun so be warned they’ll try and hustle you out haha
Sticks! Look at the sticks! So perfectly arranged! Way neater than the usual jumble of meats at other bbq places hey?
There was wagyu, lamb and chicken all marinated in a slightly spicy marinade, ginormous prawns, sardines and mussels as well as the random chicken hearts and intestines. The rice cakes were fun to grill they became crisp on the outside and mochi like on the inside but I was only there for the wagyu mmm charcoaly fatty wagyu sooo good get in mah belly
There was also a cooked section with bain maries filled with dumplings, corn, clams, sweet and sour pork, tea eggs and miscellaneous vegetables. Interestingly there was no rice. Usually at bbq there’s rice no? I would’ve liked rice. Or a shallot pancake. Mmm pancake..
Insert the stick onto the new fangled contraption and watch as it spins the meat for you! It’s meat tv yo! The charcoal gives the meats an incredibly flavour and smells so freaking delicious that of course you have to put up with certain boys asking ‘Is it done yet? How about now? Ready? Now?” oh gawd
Our pile o sticks. We did good. Did I mention it was buffet? For glory!
There wasn’t much in terms of dessert cept for oranges and self serve ice cream. But hey you’re not really there for dessert right? It’s all about the meat!
I forgot to take a pic of the exhaust pipe thing on each table but it was pretty damn powerful and we didn’t walk out of there smelling like meat mmm meat i want more.
Easy Bubur Pulut Hitam recipe aka glutinous black rice dessert. The dessert I loved eating the most whilst growing up was Bubur Pulut Hitam, a soupy rice pudding type of dessert that was a deep, dark purple in colour and would always stain my clothes (and teeth!).
The dessert I loved eating the most whilst growing up was Bubur Pulut Hitam, a soupy rice pudding type of dessert that is a deep, dark purple in colour and would always stain my clothes (and teeth!). After reading Emily’s post and dreaming about it all week I decided to give it a go and made a few adjustments. The pudding has an almost risotto-like consistency and is topped with a splash of coconut milk. Of course why just pour in coconut milk when you can make smiley faces 😀
Makes about 8-10 servings. Ingredients:
2 cups black glutinous rice
10 cups of water
2 pandan/screwpine leaves
1 cup sugar (I used raw sugar but you can use caster sugar)
Coconut milk to drizzle
First soak rice in a medium sized pot for 30mins. Then discard the purple water and rinse the rice.
Wash the pandan leaves and tie into a knot (it’ll make it easier to remove later on). Fill the pot with the 10cups of water, bring to a boil then reduce to low heat and simmer uncovered for 30mins. Stir the rice occasionally. If you like the rice to be a more congee like texture then keep on cooking until preferred consistency. Personally I like it with a bit of bite.
Add the 1 cup of sugar. STIR and do NOT walk away! It should take about 10-15mins for the mixture to thicken, stir every couple of minutes so the rice doesn’t burn. If the mixture becomes too thick just add water.
How cute is this tiny bowl!?
Serve hot and
I ♥ suckling pig. Seriously so much love. If I was stuck on an island with only 1 animal for a food source it would be the piggy. It’s a magical animal yo! We were invited by Chophouse (25 Bligh St, Sydney) to eat, drink and be merry at a Pig and Pinot dinner. The star of the night? An 11.4kg suckling pig to be carved at the table!
I ♥ suckling pig. Seriously so much love. If I was stuck on an island with only 1 animal for a food source it would be the piggy. It’s a magical animal yo! We are a group of pork crazy food bloggers, invited by Chophouse (25 Bligh St, Sydney) to eat, drink and be merry at a Pig and Pinot dinner. The star of the night? An 11.4kg suckling pig to be carved at the table! A new carvery will be opening upstairs in about 2 months time and each night will be featuring either beef, goat, lamb or yes the absolutely delicious suckling pig.
But first we start off with Jamon and Italian buffalo mozzarella, with roasted fennel, spring onion and almonds. It is amazing. The mozzarella is smooth and creamy, instantly turning me into a ball of fuzzy happiness. The balsamic vinegar is sweetly acidic against the paper thin slices of jamon and soon the plate is scraped clean.
Ceviche of Hervey Bay sea scallops, with Mt Lowe truffle, avruga and apple. The scallops are perfect specimens. And I do mean perfect. The truffles are sourced from Oberon just the day before and are delicate in taste. The citrus cured scallops and the julienned apples give this dish a zing leaving my tastebuds buzzing for more.
The smell of roasting piggy has been wafting tantalizingly from the kitchen since we had arrived and finally the moment we had all been waiting for: Executive Chef David Clarke and his 11.4kg suckling pig!
Here piggy piggy piggy! It’s just SO BEAUTIFUL! I could weep! Tears of joy! Adam Heathcote, Operations Manager of Pacific Restaurant Group explains that the organic pig is sourced from the Macleay Valley near Coffs Harbour.
There is a stampede to the piggy and we snap away. Of course this was to be expected with our group of happy piggy lovers lol but soon we are joined by other patrons who are gazing at the piggy in envy
That’s not a knife! This is!
Dave gets to work carving up the piggy. He looks really happy here. I’m happy too.
Soon my precious, soon.
Huge platters piled high with juicy, tender meat and shards of crackling so crisp and delicious that the only sounds to be heard at the table were blissful sighs of happiness. After she had professed her love for the pork cheek earlier in the evening, Helen chortles with glee when the jowl is placed onto her plate. It was So. Freaking. Awesome. Sharing is caring!
The pigs ears, tail and even snout are carved up
To offset our pork overload there were also some sides, the cheesey cauliflower gratin was rich and comforting
Green beans glistening with herbed butter
Wedge salad topped with the oozily perfection of a slow cooked egg
Our starters are paired with a 2008 Ostler Pinot Gris from the Waitaki Valley, New Zealand which is light, fruity and refreshing. The pork is paired with a fabulous 2006 Ostler Pinot Noir from the Waitaki Valley in New Zealand and is very, very easy to drink 😀
Caramelised banana cheesecake with butterscotch and peanut brittle ($8). Beautifully presented, the cheesecake was light, creamy with just the right amount of butterscotch to satisfy my sweet tooth.
XO Henessy Cognac and Berta Grappa Nebbiolo Tre Soli Tre are offered with our desserts and while I actually liked the smell of the Grappa I’m afraid all I could taste when I drank it was burrrrning. Um. Rain check?
But ooh there’s the famous Chophouse chocolate bar with caramelised hazelnuts! There is something so satisfying about hacking away at a block of chocolate with a cleaver…
People start departing so Richard and I gather the paddles with the remaining chocolate. Must. Not. Waste!
As Helen, John and I linger over our tea chatting with Adam and Dave, a chocolate tart with sugared salted macadamias and creme fraiche magically appears. Why hello! I was quite impressed with the tarts buttery base which melts in the mouth and the sugared salted macadamia nuts are so freaking addictive I think I could eat a kilo of the stuff! The smooth chocolatey filling just about pushes me over the edge and into a food coma of bliss and as we stumble out of the restaurant after saying our goodbyes my mind fills with dancing images of suckling pig…
Chocolatesuze dined as a guest of Chophouse