Quick post for today but can you believe there’s only 37 more days till Christmas??? This year has flown by zomg it’s been a crazy year! Nuffnang threw a lil xmas party at Bavarian Bier Cafe and with a sexy bar tab we rocked up nice and early. Get ready for some humans!


But first some beer. I’m not normally a beer drinker but mango bier doesn’t really taste like real beer to me so it’s deeeelicious ahahahaha


Leona Karen and me in our blue and hawaiian theme


Some more awesome bloggers- Betty, Janice and Mae who may or may not have contributed to my partial memory loss 😛


Look at what they made me order!


There was some platters of food doing the rounds but I so very awesomely didn’t have my p&s camera on the right settings and everything was a bit blurblur


The pork belly was the first to disappear lol it was tasty. I like pork. And crackling.


Nuuu flash foto of cheese


The Ninja’s minions! Hihi Jialin and Samantha! Sorry I didn’t get to talk to you guys much! I um thought it was a good idea to drink a litre of beer really fast haha hope you’re having fun celebrating end of school!


Lawl Minh and I are ‘sad’ when bar tab ends even tho we still have drinks haha


And as everyone started drifting home, our crew of merry bloggers stumbled down george st and into superbowl mmm hello munchies 😀 Thanks Nuffnang for the awesome party!

Dear Sydney food bloggers,
Helen and I left the planning for our Xmas meetup a wee bit late so the emails were only sent out last night. Alot of you guys don’t have any contact details on your blogs booo I know you might have spam issues but seriously guys you should at least put up a contact form on your about section otherwise it’s uber hard to get in touch with you! Anywhos here’s the invite with much ♥ to Noods for the design. I hope you all can make it and hope it’s bigger and better than last year! Click the pic to be taken to the event page or click here

You know what day it is today? It’s National Bundt Pan day! I have been stalking The Food Librarian as she has been baking a bundt a day in the lead up to National Bundt Day and now I can’t get the Sir Mix-A-Lot ‘Baby Got Back’ song outta my head! I like big bundts and I cannot lie 😛
So for my tribute to Bundt Day I made a super MOIST chocolate bundt with a secret hidden layer of creamy peanut butter and dollops of grape jelly. I tweaked the recipe from La Mia Vita Dolce (who used Donna Hay’s recipe) and upped the amount of sour cream from 3/4cup to 1cup and ignored the almond meal cos I didn’t want to have to go shopping just for that. The bundt is awesome and would probably be even more awesome with some chocolate ganache mmm

Ingredients:
150g butter, softened
2/3 cup brown sugar
1 cup sour cream
2 eggs
1 tsp vanilla extract
1 cup plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of baking soda
1/2 cup cocoa

Preheat oven to 160C. Beat the 150g butter and the 2/3 cup of brown sugar until pale and creamy (approx 5mins on high)

Add the 1 cup sour cream, 2 eggs and 1 tsp vanilla and beat until mixture is smooth.

Sift into the bowl the 1 cup flour, 1/2 tsp baking powder, 1/4 tsp bicarb and the 1/3 cup of cocoa. Beat until mixture is just combined.

If you don’t want the peanut butter and jelly filling just skip the next 3 steps. I bought the grape jelly from DJ’s food hall for $15. The stuff is exxy but it’s awesome.

To make the peanut butter filling nuke 1 cup of smooth peanut butter with 1/2 cup of icing sugar for approx 10-15sec and stir together.

Spoon peanut butter mixture into piping bag. If you don’t have a piping bag just use a freezer or ziploc bag and cut off the tip.

Hello collage! Ok so first spray pan with heaps of oil. 1) Use about half your chocolate batter on the base. 2) Then pipe your peanut butter layer in the middle, staying away from the edges of the pan. 3) Plonk on spoonfuls of jelly on top of the peanut butter. 4) Top with the other half of the chocolate mixture. Smooth the top but try not to move the layers underneath when smoothing. Bake for 35mins or until a skewer inserted comes out clean.

Ok so bit of a fail on my part but as soon as I put my chocolate layer into the pan I realised it wasn’t actually a proper bundt pan but just a random pan with hole in the middle booo! And the pan was too wide so there wasn’t enough mixture which is why it broke and died as I tried getting it out of the pan bah sadness

But hey lookit my innards shot!

I did however make a singular proper mini bundt!

Tadah! Bundt! Baby got bundt!

Mini innards shot

And a shot of a slice of bundt. Happy Bundt Day dudes! So, fellas! (Yeah!) Fellas! (Yeah!) Has your girlfriend got the butt bundt? (Hell yeah!) Tell ‘em to shake it! (Shake it!) Shake it! (Shake it!) Shake that healthy butt bundt! Baby got back bundt!

If I ever see the magical word of ‘burrata’ you can be sure I will be at the restaurant faster than you can say ohmygawdiloveburrata. The lovely Sarah had organised a Bloggers Dinner at Kingsleys Steak & Crab House (Restaurant 10/6, Cowper Wharf Rd, Woolloomooloo) and I and h u n g r y h u m a n s jumped at the chance of feeding our burrata deprived souls.


But first, some crazy awesome cocktails! The mango chilli cocktail was freaking delish- sweet, fragrant mango with a spicy tingling chilli kick!


Crusty bread with a slab o butter


Burrata mozzarella salad, heirloom tomato and basil. My preciousss. Tim Muschamp, the restaurant manager cackles, “a little Italian man in Townsville spends all day making these!” Piercing the thin skin of the mozzarella pouch I can’t help but chortle with glee at the oozing pool of sweet mozzarella-flavored cream innards. Burrata is food of the gods. Oh glorious burrata I could eat you for entree, main and dessert! A splash of balsamic vinegar cuts the richness and the scattered tomato segments are sweet and juicy.


Baby Octopus with chilli, salt and pepper. I am lucky to be sitting with food bloggers whose motto is ‘sharing is caring’ and we deposit bite sized morsels to each others plates to taste. The baby octopus is tender and dare I say the dreaded M word? Moreish. Don’t hurt me. No more.


Steak Tartare with truffle aioli and sourdough crostini is a glistening mound of steak nubbins, perfectly seasoned and topped with a cute as a button quail egg. There are those who like stabbing an egg and letting the golden yolky innards flow out and there are those who pop the whole thing in their mouth hehehehe /stares at Jacq 😛


All conversations stop when the Alaskan King Crab Legs arrive. The legs are pre-cracked to make crab flesh innards easier to excavate and the meat is sweet and tastes of the sea.

Oh hai! Yes i’m wearing a bib. I am the world’s messiest eater.


(Sexy photo from Ninja) Group Executive Chef Lars Svensson, wheels out a table with the Beef Wellington 400g Eye fillet, mushroom duxelle in puff pastry and then it’s chopping time! Food bloggers do love a good show!


Why hello there sexy! The eye fillet has a beautiful deep pink center and is wrapped in fabulously buttery flakey pastry.


Vegetation: Zucchini, peas, mint and persian fetta; Iceberg salad, radish and blue cheese; Charred new season asparagus, parmesan.


Desserts under da spotlight


Chocolate brownie and banana sundae. Hee I <3 sundaes topped with a bright red maraschino cherry! Old skool yo!


Creme brulee with sticky blueberry compote has a delightfully thick caramelised layer to thwack the spoon into, before delving into a creamy custard base that is full of happiness. I wasn’t a huge fan of the blueberry compote on the side cos I reckon the creme brulee by itself was just plain awesome.


But I only had eyes for the Toffee cheesecake with praline ice cream which had just the right amount of wobble and a deep caramel richness. It is a massive slice and threatens to defeat the dessert champion. A pot of tea helps balance the sweetness and after discussing the cuteness factor of the crabs in speedos drawings on the wall we stumble home, memories of burrata floating in my dreams.

Chocolatesuze dined as a guest at Kingsleys Steak & Crab House