Churros with white chocolate

The ultimate dessert for cold winter nights.

Oreo Cupcakes

Everybody's favourite cookie in a delicious cupcake.

Hungarian Beef Goulash and Herb Dumplings

A Family favorite and competiton winning recipe.

Upside Down Pinnaple Cake

Tropical "Deliciousness" disguised as a cake.

Thursday, January 29, 2015

Kailis in Leederville has been on my list for a while to try. I've bought some seafood from here a few times before and always felt a bit envious of the diners in the café sipping their wines and enjoying the freshly cooked seafood nearby.

We headed into Leederville on a very warm Saturday just before noon where we found parking easily just behind the café. So we walked up and were seated quickly near the window.

We decided to order 2 cocktails to start, a Mai Tai for my Husband and a Peach Bellini for me.

My Peach Bellini was so good. Italian prosecco combined with peach liqueur and peach nectar it really hit the spot on that warm day.

The kids menu mainly consists of seafood but also has the non-seafood option of Spaghetti with Tomato Salsa. All are $9.90 and they come with a free water in a plastic cup with a lid and straw. The kids are also kept busy with colouring in packs, which is handy.

We decided to share the seafood platter for 2 which was $90. The chilli mussels were nice and the thick tomato sauce had a nice flavour. The massive prawns on top however were overcooked and quite rubbery to eat which was a bit disappointing because prawns are my favourite seafood!

The scallops were crumbed in the half shell with chilli and herbs and were lovey, soft and sweet to eat.
The platter also came with a squid stir fry that had a lovely Asian flavour, my Hubby loved this dish the most.

The stand out on the platter I think was the beer battered fish and the pan fried salmon fillets. Both tasted so fresh and were cooked to perfection!

Our daughter had the Kids Fish and Chips which was the perfect size and nicely presented. Once again the battered fish was so good, it was all eaten!

I ordered a glass of Lamont's Quartet Classic White $10 to sip whilst finishing off the platter.

At the end we ordered some affogato's. The coffee was nice and rich and was a nice way to finish the meal.

Kailis Brothers Fish Cafe on Urbanspoon

Saturday, January 3, 2015

A few days into the new year we decided to try out Homestead Brewery for Breakfast. We had plans for later that day to head to Outback Splash at The Maze in Bullsbrook but realised it didn't open till 10am, an hour later than we thought. So my Hubby suggested a quick breakfast at Homestead and who was I to say 'no!'.

We've been here plenty of times already for a few drinks and some lunch/nibbles and have had breakfast on my 'list' to try for a while, that along with the Mandoon Estate Degustation Lunch or Dinner.

We arrived at about 9am and was surprised to find the place almost empty, with 2 other tables dining. I put this down to everyone still being on Christmas Holidays because I've heard this place isn't this quiet for breakfast on the weekends.

We grabbed some menus and decided to sit outside seeing as though it was going to be a nice day.

The waiter gave us enough time to decide on our drinks and we ordered our usuals; a Cappuccino and a Long Macchiato topped up.

Browsing through the menu you will find the 'usual suspects' being Bacon and Eggs, Eggs 'Benny' (a few ways) and Pancakes. Plus a few different items.

The coffee's were nice and smooth. No complaints...except that we didn't get take-aways for the road.

I had the Crispy Bacon and Eggs which came with a grilled field mushroom, tomato half and a slice of Sourdough Toast. The bacon was definitely crispy and my poached eggs were cooked to perfection. The sourdough toast could have done with some butter, so I piled my eggs on top.

Hubby had the Eggs Benedict which presented with 2 English muffins topped with ham, perfect poached eggs and 'that' sauce. The meal also came with the Homestead's 'Hashbrowns' which reminded me of little onion bhaji's.

They taste nothing like a bhaji but are crispy on the outside and soft and flavoursome on the inside. Thank goodness I had some of these on my plate too, because they were so tasty, I didn't want to share.

Our daughter had the Kids Pancakes (no surprise there) but wished there was more maple syrup! Perhaps a scoop of ice cream or cream would complete this cracker of a kids dish!?

So glad to cross a 'Homestead Breakfast' off my list today, it really is a great new place in the Swan Valley. We are locals and we probably are embarrassed to say how often we really do come here :-)

Homestead Brewery on Urbanspoon

Mandoon Estate on Urbanspoon

Thursday, November 20, 2014

Arancini Balls
This recipe is a very basic recipe of Arancini. Please feel free to flavour the risotto, if you prefer, with mushrooms, pumpkin etc.

1 Onion, chopped
2 tsp crushed garlic
Salt & pepper, to taste
2 Cups Arborio rice
4 Cups Hot Chicken stock (or vegetable)
Saffron threads (steeped into the Chicken stock)

Sauté the onion and garlic in some oil for a few minutes then add the rice and stir to coat.

Pour over the stock and stir to combine. Cover and simmer for 15-20 minutes on low until the liquid is absorbed and the rice soft, stirring every few minutes.

Uncover and stir roughly for about 1 minute to release the starch, then leave to cool in the fridge.
(You can make this the day before)

Risotto Mix
1//3 Cup parmesan cheese, grated
2 eggs
1.5 Cups Panko Crumbs
Baby Bocconcini

Lightly mix in the Parmesan Cheese to the Risotto mix.

Scoop up some rice (about egg size) and lightly squeeze into a ball (this helps if your hands are slightly wet). Press an indent with your finger to the middle of the ball and push in the baby bocconcini and cover with a little bit more rice.

Coat the ball in the beaten egg and then into the Panko Crumbs. Place on a plate and refrigerate until ready.

Heat up some oil and fry for a few minutes on each side until crispy and golden.

*I served these Arancini Balls with some Homemade Pasta Sauce but you can serve them with a big salad or some Aioli.

*These can be made ahead and fried on the day. They can also be reheated in a low/med oven for 15-20 minutes.

Thursday, October 23, 2014

I met friends the other week for lunch and we decided to go somewhere that has a voucher from the Entertainment Book. We chose the lovely RiverBank Estate.

I've never been to RiverBank before and the first thing I noticed was the beautiful rolling vines which went on for ages and backed onto the Swan River.

We decided to sit underneath the beautifully designed veranda outside seeing as though it was a nice sunny day. The newly sprouting vines overhead gave out plenty of light shade and was lovely to sit under.

We chose the RiverBank Tasting board which is a selection of bites chosen by the Chef that particular day.

The Tasting Board consisted of an array of gourmet delights prepared by Head Chef  Darren King. We had a Light Prawn Salad, Pork Rillettes, Aranacini Balls, Potato Salad, Duck Liver Pate and Chorizo, Olives and Crackers.

We also ordered Pumpkin Arancini Balls and the Tempura Prawns with Wasabi Mayo.


All the food was faultless and we had fun picking our way through the dishes as we sipped on The Celebration White which is a dry blended white and was very easy drinking both my friend and I took a bottle home each!

After lunch we had a few tastings and I must say all of the wines I tried were so good, literally one after the other!

With the Entertainment voucher we saved just over $20 off the total bill. I'll definitely be back here with my Hubby for a beautiful lunch one day very soon.

They also have an Entertainment Voucher for 30% all Cellar Door Sales up to $500, so big savings all round!

RiverBank Estate on Urbanspoon
I love the crepes and custard combo, and this recipe makes a lovely dessert for dinner parties or anytime really.

2 eggs
1 1/4 Cup Milk
1 TBSP Sugar
1 Cup Plain Flour

Sift dry ingredients in a bowl and whisk in combined wet ingredients until smooth. Rest for 5 mins before using.

Crème Patissiere (microwave version)
1 Egg 1 Egg Yolk
4 TBSP Caster Sugar
1 tsp Vanilla extract
2.5 TBSP Cornflour
2.5 Cups Milk

In a Pyrex jug whisk eggs, yolks, sugar, cornflour and Vanilla until thick. Whisk in milk and microwave for 1 minute then whisk.
Then microwave for 30 sec at a time stirring in between until you have a thick custard. Place cling wrap on top of the custard to stop a skin forming, refrigerate until cold before using.

Macerated Strawberries
Half a punnet of strawberries, hulled and sliced
2 tsp caster sugar
Juice from 1/4 of a Lemon

Mix everything together and leave at room temp.


You can stack the crepes on top of each other with the custard in between or you can spread the custard over and fold then in quarters like I've done in the photo.

Spoon over the strawberries.