tag:blogger.com,1999:blog-79218631425372152732024-02-19T11:28:48.000+08:00What Can I Bake? Perth food blog / Recipe blog / Eating out in Perth / April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-7921863142537215273.post-65769589085730633292016-01-20T07:43:00.004+08:002016-01-20T07:47:42.375+08:00Yoghurt PannacottaWooohooo! This is my first post for 2016 and definitely my first post in a while......we're all entitled to a break every now n then right...?<br />
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Anyways, I've been making this for a few months now...Pannacotta's are all the rage at the moment and you'll find them on most cafes Menu's around Perth especially in these warmer months. <br />
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I've become particularly fond of this Gippsland Dairy Yoghurt due to the way it combines creamily with the gelatine and also the delicious flavours they come in. This recipe I've used their Mango and Blood Orange Flavour.<br />
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My hubby loves these in the morning for a light breakfast served with some toasted muesli, milk and fresh fruit!<br />
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<span class="item"><strong><u>Yoghurt Pannacotta</u></strong> </span><br />
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Recipe by April Kopf</div>
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Prep time: <span class="preptime">4 mins</span></div>
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Makes: 6 Small Servings</div>
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<strong><u>Ingredients</u></strong></div>
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1 Cup Milk</div>
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1 Cup Yoghurt of your choice (I used Gippsland Dairy Mango and Blood Orange)</div>
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2 Teaspoons Gelatine (my rule is 1 tsp of gelatine per 1 cup of liquid)</div>
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30ml Boiling hot water</div>
<strong><u>Method</u></strong><br />
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Sprinkle Gelatine over the hot water and stir until gelatine is dissolved. Let cool.<br />
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Whisk the Yoghurt and Milk in a bowl or jug until combined and whisk in the gelatine mix.<br />
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Pour into moulds. I used these metal moulds I got from Kitchen Warehouse and I found there's no need to oil or grease them because they turn out quite easily.<br />
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Refrigerate overnight preferably, but I find if you make these mid-morning they'll be OK for dessert!<br />
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We usually have ours for a nice light breakfast with muesli, milk and fruit but they also go great for a snack anytime!<br />
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Enjoy!April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-90879037541331304612015-09-22T07:29:00.000+08:002015-09-22T07:29:04.517+08:00Mrs. S Its been a while since I last caught up with my friend <a href="http://www.ninifoodielicious.com/" target="_blank">Nini</a> - in fact the last time we got together was at <a href="http://www.whatcanibake.net/2015/04/max-brenner-joondalup.html" target="_blank">Max Brenner Joondalup</a> not long after they opened up.<br />
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This particular Saturday we decided to meet up in Maylands and have breakfast at Mrs. S and do a bit of cake and sweet treat shopping whist we were there.<br />
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We both knew how busy and popular Mrs. S would be so we opted to meet around 8:30 am but being a lazy cold Saturday I found it funny how we both were late but within 5 minutes of eachother, so it all worked out in the end and we were sitting down by 9.<br />
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I've been to Mrs S once before and I remembered I had the cornbread with bacon and eggs, it was a popular dish last time and there it was again on the menu! I do like to order up differently a lot of the time but couldn't resist having this one again. Thanks Nini for this beautiful photo of 'yolk porn'<br />
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Nini chose the Yoghurt Panna Cotta purely for the photo value! Mind you it did taste just as lovely as it looked, and she was super happy with her choice. The Panna Cotta was nestled in amongst beautiful vibrant fresh and poached fruit</div>
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My daughter ordered the simple Toast with Jam and Butter and happily munched away through it all.<br />
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Inside is a whole counter full of house made cakes, breads, pastries and sweet treats that send your senses and bank card into overdrive!! We couldn't resist taking home a few treats each and I was telling Nini that if I don't make my own cakes and sweets I always buy them from places like Mrs. S etc.<br />
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Overall a delicious breakfast and great catch up as always. </div>
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<a href="https://www.blogger.com/%3Ca%20href=%22https://www.zomato.com/perth/mrs-s-maylands%22%20title=%22View%20Menu,%20Reviews,%20Photos%20&%20Information%20about%20Mrs.%20S,%20Maylands%20and%20other%20Restaurants%20in%20Perth%22%20target=%22_blank%22%3E%3Cimg%20alt=%22Mrs.%20S%20Menu,%20Reviews,%20Photos,%20Location%20and%20Info%20-%20Zomato%22%20src=%22https://www.zomato.com/logo/16597645/ibiglink%22%20style=%22border:none;width:200px;height:146px;padding:0px;%22%20/%3E%3C/a%3E" target="_blank"><a href="https://www.zomato.com/perth/mrs-s-maylands" target="_blank" title="View Menu, Reviews, Photos & Information about Mrs. S, Maylands and other Restaurants in Perth"><img alt="Mrs. S Menu, Reviews, Photos, Location and Info - Zomato" src="https://www.zomato.com/logo/16597645/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a> </a>April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-30870247394545368222015-08-20T18:58:00.002+08:002015-08-20T18:58:35.468+08:00WA Signature Dish 2015 - Buy West Eat BestIn case you haven't heard the <a href="http://www.buywesteatbest.org.au/wa's-signature-dish/wa-signature-dish-2015#.VdP-9TYVjIU" target="_blank">WA Signature Dish</a> is back In full swing this year. The Signature Dish Competition is presented by <a href="http://www.buywesteatbest.org.au/wa's-signature-dish/wa-signature-dish-2015#.VdP-9TYVjIU" target="_blank">Buy West Eat Best</a> and is a great way to showcase the fantastic local food industry and celebrate the diversity and quality of produce in WA.<br />
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<tr><td class="tr-caption" style="text-align: center;">Image via Peter Maloney (DAFWA)</td></tr>
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Each year there are 4 different regions chosen and local produce from each of those regions become the 'hero' component in your culinary creation. This year, there are also 'supporting ingredients' which are Buy West Eat Best's member ingredients which can be optional to include in your recipes too.<br />
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The 4 regions to be showcased this year are;<br />
<strong>Gascoyne</strong><br />
<strong>Kimberley</strong><br />
<strong>Peel </strong><br />
<strong>Swan Valley and Surrounds.</strong><br />
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I was lucky enough last year to be chosen as a Semi Finalist for the Great Southern Region. I had a great time at the cook off in Denmark at <a href="http://whatcanibake.blogspot.com.au/2014/05/lunch-at-pepper-salt-restaurant-and-my.html" target="_blank">Pepper & Salt Restaurant at the picturesque Forest Hill Estate.</a><br />
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Here are a few photos from the launch which was held on the 10th of August at <a href="http://bistroguillaumeperth.com.au/" target="_blank">Bistro Guillame</a> at Perth's Crown Resort.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7rXPMDRec9QWKcjMGLZYkVfKD6-krZP_yQZRz_5K12Ux7eM_xcBADhppCTpXlB9rLGETLP3Sdr8Rd90zpMiBDOZru6ecvHaiv6cPGsBeS5vbCn_m4szvMvCb8ngHQKORb4-pc3sor68/s1600/P15_0175+WA+Signatu%252322DB198.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7rXPMDRec9QWKcjMGLZYkVfKD6-krZP_yQZRz_5K12Ux7eM_xcBADhppCTpXlB9rLGETLP3Sdr8Rd90zpMiBDOZru6ecvHaiv6cPGsBeS5vbCn_m4szvMvCb8ngHQKORb4-pc3sor68/s400/P15_0175+WA+Signatu%252322DB198.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image via Peter Maloney (DAFWA)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rob Broadfield addressing the crowd.<br />
Image via Peter Maloney (DAFWA)</td></tr>
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Be sure to tune into <a href="http://www.destinationwa.tv/event.php?id=249&hit=1" target="_blank">Our State On A Plate</a> on Channel 9 on Saturday at 5:30pm to catch last years winner Rhiannon Birch show Eamon Sullivan and us how to cook her winning dish from last year, Dorper Lamb in Lupin and Za’atar Crust with Sweet Potato and Lupin Salad, Moroccan Flavours.<br />
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<tr><td class="tr-caption" style="text-align: center;">Image via Peter Maloney (DAFWA)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKATC2vmgcBfdzPYob0cQ7IjcHz-urI4oBrWXr4OU15z8jrYqIdc-15tBtn5gyPw0lEddnPaNkwDf76tos91KlEu9JJIKNPp6SjQ8K2VC5TAlVVgF_FV1men-co6-uY0PsXAoqx1TDvQ/s1600/P15_0213+WA+Signatu%252322DB307.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKATC2vmgcBfdzPYob0cQ7IjcHz-urI4oBrWXr4OU15z8jrYqIdc-15tBtn5gyPw0lEddnPaNkwDf76tos91KlEu9JJIKNPp6SjQ8K2VC5TAlVVgF_FV1men-co6-uY0PsXAoqx1TDvQ/s400/P15_0213+WA+Signatu%252322DB307.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rhiannon Birch's 2014 Signature Dish<br />
Image via Peter Maloney (DAFWA)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGMxzW3_5j331OHFaWGhsvB2Fm7RnlPPXw0u5n1OouACK6zKbEdkbHax3jF4_d0oC1cppnDT2NUpauMMT2qhZQ_UatcUpl4I7etQsZgl7BpMHUHAk_CWC1pTNS6IByYlcnhP1KShPV00/s1600/P15_0183+WA+Signatu%252322D1034.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzGMxzW3_5j331OHFaWGhsvB2Fm7RnlPPXw0u5n1OouACK6zKbEdkbHax3jF4_d0oC1cppnDT2NUpauMMT2qhZQ_UatcUpl4I7etQsZgl7BpMHUHAk_CWC1pTNS6IByYlcnhP1KShPV00/s400/P15_0183+WA+Signatu%252322D1034.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mentor judges<br />
Image via Peter Maloney (DAFWA)</td></tr>
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This year, the winner not only receives the title of winning WA's Signature Dish but also gets 2 hours mentoring with Guillame Brahimi (head chef and owner of Bistro Guillame) plus a luxury wine and dine experience in Northern WA!<br />
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Check out <a href="https://www.facebook.com/buywesteatbest" target="_blank">Buy West Eat Best Facebook</a> and <a href="http://www.buywesteatbest.org.au/wa's-signature-dish/wa-signature-dish-2015#.VdP-9TYVjIU" target="_blank">Website</a> for Entry Forms and more details.April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-87465061755935639362015-08-11T12:45:00.001+08:002015-08-11T12:45:11.802+08:00Johnny's Burger JointAs another weekend rolls around I get excited, because it means I can browse through my ever- growing list of new and old eateries and choose which one to dine at that we haven't before.<br />
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On this particular day, we decided to pop our Johnny's Burger Joint cherries, so we piled into the car and set the GPS to Warton Road in Canning Vale. Some 45 minutes later we arrived at the busy shopping centre, spotted the shop and quickly found parking.<br />
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I was very surprised to see only a few small groups of people eating here as I've seen the hype these burgers cause on Instagram and Facebook. Though upon being seated I did notice 2 big tables reserved for a big group gathering and the place did eventually fill up with hungry diners.<br />
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We were going to have the bacon and cheese fries but I just couldn't go past the waffle fries, I remember when HJ's did these when I was a kid an I loved them!! They were so delicious and crispy!<br />
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Both my Hubby and I couldn't pick between The Cure and The Juicy Lucy, so we decided to order them both and fight (nicely) over them when they come out later. <br />
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The first thing that I noticed when I stepped inside Johnny's was the milkshake machines lined up along the bench. The fridge is also stocked with various drinks and soft drinks which include some American Imported soft drinks, too.<br />
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We opted for 2 chocolate milkshakes and a can of diet coke. The milkshakes were icy cold and thick; I shared mine with my daughter but was only allowed the one gulp!! My husband thought the Milkshake was a pretty good one too!<br />
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My Husband's Juicy Lucy burger was smothered in Hickory sauce and the big beef patty was oozing melted cheese....delicious!<br />
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My Cure Burger - Bacon Infused Beef patty, bacon, fried onion ring and Johnny special sauce made for a tasty treat and was definitely great value .The burgers are pretty big and around the $14 mark, I left some behind as I was so full!<br />
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Overall, our first time at Johnny's was a delicious one, we just wish it wasn't so far away!<br />
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-24856305108750719832015-07-22T09:07:00.000+08:002015-07-22T09:42:47.776+08:00High Wycombe TavernWe love the Wiki! We've been dining here for a while now and were introduced to the place when my Hubby's Cousin lived in the area. We kept being told this place had cheap pints and awesome food so one day we checked it out and we're so glad we did. We now frequent this place every couple of weeks, usually when we can't decide on somewhere new to eat or we just want a good quality meal.<br />
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The High Wycombe Tavern can get pretty busy on the weekends for lunch (the secret is out!), so I'd suggest making a booking just to be sure. Only once, have we been turned away because they were packed but now we know to ring and book most times.<br />
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The menu is quite extensive and covers all the bases, pasta, steak, fish n chips, pork belly etc etc. They always have a specials sheet where you'll find a Rump Steak or Fish n Chips with a PINT of beer for just $15 plus daily specials. They also do a 'Beer of The Month' where pints of it are just $4.90 and it's usually either Stella, Becks or Heineken.<br />
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These cheaper meals are great and we've both had the Wagyu Roll with Chips & Gravy numerous times.<br />
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Sizzling Garlic Prawns often make an appearance and the small size is perfect for 2 people to share for starters.<br />
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Last time I had the Seafood Gnocchi special. <br />
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And the time before that I had the Pie Special which was a delicious Rich Beef and Gravy Pie.<br />
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My Hubby loves their Hellfire Parmy. A thick juicy crumbed chicken breast topped with pork belly pieces, BBQ sauce and Jalapeno Chilli its a pimped up version of the classic, done right!<br />
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Kids are well looked after with meals priced at $7.50, with a few choices and come with a slushie drink, ice cream and a kids activity pack!<br />
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This place is great for a family/birthday lunch or dinner with the family as its nice and cosy and has something to please everybody's tastes.<br />
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<a href="https://www.blogger.com/%3Ca%20href=%22https://www.zomato.com/perth/high-wycombe-tavern-high-wycombe%22%20target=%22_blank%22%3E%3Cimg%20alt=%22Click%20to%20add%20a%20blog%20post%20for%20High%20Wycombe%20Tavern%20on%20Zomato%22%20src=%22https://www.zomato.com/logo/16597449/ibiglink%22%20style=%22border:none;width:200px;height:146px;padding:0px;%22%20/%3E%3C/a%3E" target="_blank"><a href="https://www.zomato.com/perth/high-wycombe-tavern-high-wycombe" target="_blank"><img alt="Click to add a blog post for High Wycombe Tavern on Zomato" src="https://www.zomato.com/logo/16597449/ibiglink" style="border: currentColor; height: 146px; padding: 0px; width: 200px;" /></a> </a><br />
<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com4tag:blogger.com,1999:blog-7921863142537215273.post-71230300907102650632015-06-30T20:04:00.000+08:002015-06-30T20:04:05.143+08:00Stewarts at Brookleigh EstateI was so excited to hear from Stewarts and was eager to try out their new winter menu for 2015.<br />
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We chose a Sunday lunch to indulge and we did just that. <br />
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As I've mentioned before in my <a href="http://whatcanibake.blogspot.com.au/2015/03/stewarts-restaurant-at-brookleigh.html" target="_blank">previous visit here not too long ago</a> (and that's just how I think ill keep my visits to Stewarts in future- very regular) one of my favourite wines happens to be on the list - the one I'm still yet to find to purchase in Perth. I found this lovely drop when I competed in the <a href="http://whatcanibake.blogspot.com.au/2014/05/lunch-at-pepper-salt-restaurant-and-my.html" target="_blank">Buy West Eat Best 2014 WA's Signature Dish Competition down in Denmark WA</a> and it's made by Forest Hill Estate. It's a 2012 Riesling and is very easy to drink. My husband agreed and we ordered a bottle of this right away.<br />
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We decided to have an entrée each instead of sharing this time around. My husband couldn't pass up the Beef Cheek. A small portion of thinly sliced cheek, served with mash, artichoke puree, it was like a mini roast and it was very tender and delicious.<br />
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I ordered the Duck Liver Parfait with Orange Jelly, Cornichons and Crisp Breads. I was definitely loving the creamy rich flavor of the pate and was very happy sipping my wine and nibbling on my little platter for one.<br />
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Filo Wrapped Chicken Wellington, Ecrase Potatoes, Silverbeet and Mustard Cream Sauce was my hubby's main (after we almost both ordered it) and the filo was lovely and crispy. The light mustard cream sauce added a nice touch also. This was a great sounding, looking and tasting dish!<br />
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For my mains, I decided on the Caramelized Pork Belly, Boulangere Potatoes, Choucroute, Sweet Potato Puree and Apple Cider Sauce to help break my pork belly drought. I don't know why but it's been a while since I've had pork belly. A perfectly sized portion of belly with a thin crispy crackling and a meltingly tender meat underneath. I'm always mesmerized how the grains of meat alternate in different directions layer by layer in pork belly and was loving every minute. <br />
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Looking through the menu I noticed they've switched from doing weekend breakfasts to now serving weekend brunch. Brunch is served 10am - 3pm Saturday and Sunday and looks great! The friendly waitstaff also mentioned that the new brunch menu has been very popular due to the more relaxed serving time. You can still order the full lunch menu on the weekends too so all bases are covered!<br />
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I'm so glad Stewarts isn't far from home and now I've seen the brunch menu I'll be back here in a few weeks to check it out!<br />
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The rest of the winter menu looks great too. They have a different Fish of the day dish and a pretty decent kids menu too.<br />
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Thanks Brookleigh!<br />
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-7202059666877134492015-06-24T16:16:00.000+08:002015-06-24T16:16:29.896+08:00Mary Street BakeryAnother lovely catch-up was on the cards with my friend Brooke <a href="http://www.cooking101.com.au/" target="_blank">(Cooking 101)</a> . It was Brooke's choice this time around and Mary Street Bakery was the decision. A very popular little spot in Highgate on the corner of Mary and Beaufort Streets, I can't believe I hadn't dined here sooner!<br />
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We met up around 11, grabbed a table outside and looked through the menu. I love how MSB's breakfast menu extends all the way to 3pm. I decided on the slow cooked eggs with bacon. Lovely silky smooth eggs that overflowed with the touch of my fork; this was perfect and just what I needed on that cool morning.<br />
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Brooke went the very popular Crispy Chicken Buttermilk Pancakes, with Maple syrup and a Fried Egg. Delicious, tender, crunchy chicken thigh on top of a pancake with a fried egg surrounded by a sticky sweet maple syrup. The flavour combo on this one was to die for!<br />
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I couldn't help but steal a bit of Brooke's breakfast, then she kindly offered up a piece of chicken smothered in the sticky maple syrup and I was in heaven!<br />
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We got talking to one of the friendly staff members who asked if we'd like to see the wine list. I think we all know the answer to that one, and just like that a lovely glass of champagne was quickly in our hands!</div>
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Satisfied from our brunch at MSB we sauntered over the road to The Queens Hotel and ordered a beer each to soak up the sun and make the most of the time we had left to chat!<br />
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-29211559857408444442015-06-14T17:18:00.002+08:002015-08-12T17:06:38.028+08:00Chilli Con Queso - Mexican Cheese Dip<span style="font-family: "Trebuchet MS", sans-serif;">This recipe is to die for! It's a hot cheese dip with Mexican flavours and is great to whip up when you have a few friends over for some drinks. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I remember as a kid going out with my family to our local Mexican restaurant Acapulco Annie's and ordering this every single time!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuME3dLg8VojwKOUbJ3EniX_LhYGBEqtGw29cDRFri4QnT2l-KqDG4ljYUYDGzjwqGeyW75z49T56HGqdLExeXFDysSS59FCebw5OLrU_T5AHld3RTORxeWGxxvPA3RuIgYKepe9nR0U/s1600/IMG_6594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuME3dLg8VojwKOUbJ3EniX_LhYGBEqtGw29cDRFri4QnT2l-KqDG4ljYUYDGzjwqGeyW75z49T56HGqdLExeXFDysSS59FCebw5OLrU_T5AHld3RTORxeWGxxvPA3RuIgYKepe9nR0U/s640/IMG_6594.JPG" width="480" /></span></a></div>
<strong><u><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></u></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 spring onions, sliced thinly, reserving half for garnish</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp garlic powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tsp Mexican seasoning spice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp chilli powder</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Handful of coriander, chopped finely</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">salt & pepper to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup grated cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 block Kraft velveeta cheese, grated</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 TBSP parmesan cheese</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 tbsp jalapeno chillis, chopped finely, reserving half for garnish</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup milk</span><br />
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<strong><u><span style="font-family: "Trebuchet MS", sans-serif;">Method</span></u></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Place everything in a microwave safe jug and heat on high for 3-4 minutes whisking halfway. Mixture should be thick, hot and combined.</span><br />
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<span style="font-family: Trebuchet MS;">Pour into a serving bowl and garnish with spring onions,jalapeno chillies and cracked pepper. Serve with corn chips and raw vegetable sticks.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Leftovers can be refrigerated and gently reheated within 4-5 days.</span></div>
April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com6tag:blogger.com,1999:blog-7921863142537215273.post-76935168687708361222015-06-03T10:03:00.000+08:002015-06-03T10:03:04.702+08:00A Fish Called Inglewood AFCI is just tucked away on Beaufort St., right behind Miss Kitty's Saloon on Ninth Avenue.<br />
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A great little location, with an ATM across the road and plenty of parking nearby. We decided to eat here for lunch on a Saturday. The menu changes daily, reflecting what was bought fresh from the fish markets earlier that morning!<br />
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Looking upon the menu, I don't think we could go past the seafood platter for 2 which came with 2 glasses of red or white wine. It was just one of those days where an easy but tasty seafood platter was needed, but not the long drive to Fremantle to have one!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1Xl7XvSOVX7veUALjN69H0CGx7wFKulhX_CaT6AsrxK-MdjgY6_tSDAdBjJWcN8r9ySaStiRbRoKMLcl7YYsqpvUp-ftmDE69pdvYdzjCwrSzIJfTWCigLMFfnf4dfAaf6aiXBKqDuY/s1600/IMG_3650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1Xl7XvSOVX7veUALjN69H0CGx7wFKulhX_CaT6AsrxK-MdjgY6_tSDAdBjJWcN8r9ySaStiRbRoKMLcl7YYsqpvUp-ftmDE69pdvYdzjCwrSzIJfTWCigLMFfnf4dfAaf6aiXBKqDuY/s640/IMG_3650.JPG" width="480" /></a></div>
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The wine selection we were given was the 'Chain of Fire' red or SSB, so we both chose the white to come out with the platter whilst ordering a beer from the handpicked beer menu to drink now. AFCI have just had their liquor licence approved, so now have a well stocked fridge full of old favourites and hand picked boutique style drinks to compliment your lunch or dinner.<br />
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The kids are looked after with their own little menu and some colouring in to keep them occupied.<br />
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Our daughter chose the fish and chips and ate it all! (with a little bribery of AFCI's house-made ice creams for after of course!)<br />
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Our platter was filled with a yummy selection of the usual things you'd find on a seafood platter. The oysters were lovely and fresh and the squid was the best I've had in a long time. It was soft and tender, definitely cooked to perfection. Everything else was delicious too!<br />
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A relatively new business in Inglewood, great location and family friendly, I can definitely recommend this place! <br />
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They also have a little take away menu, great if you live nearby, or quickly stopping past, with the fave's like fish and chips, fish burgers and salads.<br />
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<a href="https://www.blogger.com/%3Ca%20href=%22https://www.zomato.com/perth/a-fish-called-inglewood-inglewood%22%3E%3Cimg%20alt=%22Click%20to%20add%20a%20blog%20post%20for%20A%20Fish%20Called%20Inglewood%20on%20Zomato%22%20src=%22https://www.zomato.com/logo/16601479/ibiglink%22%20style=%22border:none;width:200px;height:146px;padding:0px;%22%20/%3E%3C/a%3E" target="_blank"><a href="https://www.zomato.com/perth/a-fish-called-inglewood-inglewood"><img alt="Click to add a blog post for A Fish Called Inglewood on Zomato" src="https://www.zomato.com/logo/16601479/ibiglink" style="border: none; height: 146px; padding: 0px; width: 200px;" /></a> </a><br />
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April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-35925758249970255502015-05-05T12:58:00.001+08:002015-08-12T17:07:04.324+08:00Prosciutto Caprese SaladThis salad has the traditional ingredients of a Caprese salad with the addition of <a href="http://dorsogna.com.au/" target="_blank">D'Orsogna</a> Prosciutto.<br />
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It's very simple to prepare and is always a crowd pleaser. It's also a great side salad for a BBQ.<br />
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<strong>Ingredients</strong><br />
2x 90gm Packs D'Orsogna Prosciutto<br />
3-4 Roma Tomatoes, sliced<br />
1x Tub Bocconcini, sliced<br />
Handful of Basil Leaves<br />
Olive oil, Balsamic Vinegar, Salt and Cracked Pepper to serve<br />
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<strong>Method</strong><br />
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Arrange the Tomatoes, Bocconcini and Basil Leaves evenly in a pattern on a serving platter and fold the Prosciutto around the salad.<br />
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Season with Salt and Pepper and drizzle with Oil and Vinegar to serve.<br />
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Serves 4-5 (as a side dish)</div>
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Prep Time: 10 Mins</div>
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Cook Time: Nil</div>
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You can find this recipe in the <a href="http://dorsogna.com.au/la-cucina/" target="_blank"><span style="color: #c83746;">La Cucina section of the D'Orsogna website.</span></a></div>
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This recipe was created in partnership with <a href="http://dorsogna.com.au/" target="_blank"><span style="color: #c83746;">D'Orsogna Smallgoods</span></a></div>
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-81229187394401851282015-04-27T07:59:00.000+08:002015-04-27T07:59:00.796+08:00Max Brenner - JoondalupMy Daughter and I were looking for somewhere new and fun to eat out during the recent school holidays, and it was a no brainer to head to the new Max Brenner Chocolate Store. <br />
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Located at Lakeside Joondalup, we walked around the huge complex for a while before spotting the store and taking a seat.<br />
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We invited my fellow blogging friend <a href="https://www.facebook.com/NiniFoodielicious" target="_blank">Nini - Eat Drink Travelicious</a> and she arrived not long after. <br />
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The menu is mainly sweet treats, from waffles, to crepes, fondues and ice cream. I spotted some fondue's with strawberries being delivered to a nearby table and it wasn't hard to convince my daughter into us sharing one of these.<br />
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I also had my usual cappuccino and my daughter had the classic vanilla milkshake which came in a funky ceramic milk carton mug.<br />
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Nini couldn't go past the Tutti Frutti Waffles served with strawberries, Chocolate Ice cream and Chocolate dipping sauce.<br />
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The store was very busy at one point and the line to order at least 12 people deep but people were being served quickly. <br />
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They also have a store where you can buy all types of chocolates, truffles and other tasty chocolate products, but we resisted due to having consumed a decent amount of chocolate already all before lunch time.<br />
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<a href="https://www.blogger.com/%3Ca%20href=%22http://www.urbanspoon.com/r/338/1942065/restaurant/Perth/Max-Brenner-Chocolate-Bar-Joondalup%22%3E%3Cimg%20alt=%22Max%20Brenner%20Chocolate%20Bar%20on%20Urbanspoon%22%20src=%22http://www.urbanspoon.com/b/link/1942065/biglink.gif%22%20style=%22border:none;width:200px;height:146px%22%20/%3E%3C/a%3E" target="_blank"><a href="http://www.urbanspoon.com/r/338/1942065/restaurant/Perth/Max-Brenner-Chocolate-Bar-Joondalup"><img alt="Max Brenner Chocolate Bar on Urbanspoon" src="http://www.urbanspoon.com/b/link/1942065/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a></a>April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-29017139364090092722015-04-20T12:10:00.001+08:002015-08-12T17:07:43.204+08:00Salame Romano, Jalapeno and Feta Mini QuichesThese mini quiches are delicious to make for parties or just to snack on at home. <br />
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Filled with <a href="http://dorsogna.com.au/" target="_blank">D'Orsogna</a> Salame Romano, jalapeno chillies and feta cheese, they're very simple to prepare and bake.<br />
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If you're making these for kids you can omit the spicy chillies and they will still be tasty.<br />
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<strong>Ingredients</strong><br />
2 Sheets Shortcrust Pastry<br />
1x 150gm pack of <a href="http://dorsogna.com.au/" target="_blank">D'Orsogna</a> Salame Romano<br />
2 TBSP Pickled Jalapenos, Chopped<br />
3 TBP Marinated Feta Cheese<br />
2 Eggs<br />
1/4 Cup Milk<br />
Salt & Pepper<br />
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<strong>Method</strong><br />
<strong></strong><br />
Preheat oven to 210C.<br />
<strong></strong><br />
Thaw out the pastry sheets and cut circles using an 8cm fluted cutter.<br />
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Arrange circles in a muffin tin lined with silicone muffin pans.<br />
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Dice 5 slices of D'Orsogna Salame Romano and spread evenly amongst pastries along with the Jalapenos and Feta Cheese.<br />
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Whisk eggs, milk and salt and pepper to taste, in a jug and pour evenly over each pastry being careful not to overfill.<br />
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Bake for 15-18 minutes. <br />
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<div style="text-align: center;">
Serves 4</div>
<div align="center">
Prep Time: 5 mins</div>
<div align="center">
Cook Time: 18 mins</div>
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You can find this recipe in the <a href="http://dorsogna.com.au/la-cucina/" target="_blank"><span style="color: #c83746;">La Cucina section of the D'Orsogna website.</span></a><br />
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<div class="separator" style="clear: both; text-align: left;">
This recipe was created in partnership with <a href="http://dorsogna.com.au/" target="_blank">D'Orsogna Smallgoods</a></div>
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-22138032715928436022015-04-07T08:21:00.000+08:002015-08-12T17:07:25.068+08:00Easy Croque MadameImpress your family with this Easy Croque Madame Recipe. Using <a href="http://www.dorsogna.com.au/" target="_blank">D'Orsogna</a> Premium Leg Ham and then topped with an egg, this makes a quick, delicious snack!<br />
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<strong>Ingredients</strong><br />
4 Slices of Bread<br />
6 Slices of Cheese<br />
1x 180gm D'Orsogna Premium Leg Ham<br />
2 Eggs<br />
Butter<br />
Salt and Pepper<br />
<br />
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<strong>Method</strong><br />
Butter all the slices of bread and place 2 slices of cheese on 2 pieces of bread. Fold in half 4 slices of ham and place 2 on top of the cheese.<br />
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Top with remaining pieces of bread (butter side down) and toast in a sandwich toaster until the cheese is melted and the bread is golden.<br />
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While the sandwiches are cooking, heat up a small pan on medium heat and add 1 tsp of butter. Once the butter has melted crack in 2 eggs and cook for 1 minute. Turn of the heat, cover and let the eggs sit for 1 minute then place on top of the sandwiches.<br />
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Serves 2</div>
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Prep time: 5 mins</div>
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Cook time: 10 mins</div>
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You can find this recipe in the <a href="http://dorsogna.com.au/la-cucina/recipes/easy-croque-madame" target="_blank">La Cucina section of the D'Orsogna website.</a></div>
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This recipe was created in collaboration with D'Orsogna Smallgoods.</div>
April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-41501362506076396922015-03-20T13:54:00.000+08:002015-03-20T13:54:05.072+08:00Pickled JalapenosEvery year throughout the warmer months we always have a few chilli plants on the go. It amazing how many chilli's can grow on the one plant throughout the season!<br />
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The ones that I find grow the easiest and are the most eaten in our household are the jalapeno variety. I find them just the right amount of heat (call me a wuss!) and they have that lovely chilli flavour and smell.<br />
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These warmer months, however don't last forever, so for the last few years I've found myself pickling and jarring them to keep in the pantry to use through the year without having to buy them.<br />
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Here is my simple recipe to have you growing, pickling and enjoying your home-grown chilli's long after the growing season has passed.<br />
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These also make great gifts, and alot of people love the effort that goes into homemade products.<br />
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1 Cup White vinegar<br />
1 Cup Water<br />
1.5 TBSP salt and sugar<br />
1 TBSP whole peppercorns <br />
5-6 Whole cloves<br />
2 Garlic cloves<br />
1 Star anise<br />
2 Cups Jalapeno chilli's <br />
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Wash your preserving jars and lids then bring them to the boil in a large soup/preserving pot for 5 minutes. Set aside until filling stage.<br />
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Simmer all the ingredients, except chilli's for 2-3 minutes until sugar and salt are dissolved. Add chilli's (you can chop them up, like I have, or leave them whole) and simmer for 10 minutes. <br />
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Turn off heat and set side for 10 minutes. <br />
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Using tongs, drain jars and lids and carefully ladle or spoon chillies into the jars and well as the liquid. Be sure to add the peppercorns and spices as these will only add flavour as they develop. <br />
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Fill to 1cm below the top and screw the lid on and invert. It pays to use good thick oven mitts doing this process as the jars and liquid are very hot! Always make sure the jars are just as hot as the contents going in or else this will result in the jars cracking.<br />
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Leave the jars upside down until they're completely cool. The lids should have sealed and you can now store these in your pantry or give out as little gifts.<br />
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This recipe has enough liquid for 3-4 250ml preserving jars.</div>
April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-41190013347345707772015-03-06T15:38:00.001+08:002015-03-06T15:38:03.596+08:00Stewarts Restaurant at Brookleigh Estate - Swan ValleyI catch up with my friend Brooke of <a href="http://www.cooking101.com.au/" target="_blank">Cooking 101</a> regularly and so far our destination of choice seems to be the Swan valley.<br />
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Scouring through the entertainment book I notice Stewarts at Brookleigh Estate. I often share their specials on my page and have been to a friends wedding here a few years ago so we decided to hit this place up.<br />
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Located towards the back end of the valley on Great Northern Highway, its a bit further out than most of the wineries and restaurants but is an easy scenic drive. <br />
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Stewarts restaurant is nestled on the property of Brookleigh Equestrian Estate, which is very picturesque and very popular for weddings.<br />
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I was a happy girl looking at the wine list when I saw Forest Hill Estate 2012 Reisling, my most favourite wine that I first tasted when I went down to Denmark for the <a href="http://whatcanibake.blogspot.com.au/2014/05/lunch-at-pepper-salt-restaurant-and-my.html" target="_blank">WA Signature Dish Competiton</a>. After we came back from Denmark I was looking in all the small boutique wine stores around Perth for this little gem with no luck. $38 a bottle was a great price and we happily sipped on this throughout out lunch.<br />
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We both agreed to share the Scallops for entrée which were fresh from Rotto and served with saganaki haloumi and sauce vierge. The scallops were cooked perfectly and the haloumi added a nice saltyness to them. This dish was very much enjoyed on both parts.<br />
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For mains Brooke chose the Confit Duck leg. This looked amazing on the plate and definitely a filling meal with the large portion size. It came with roasted beetroot, broccolini and balsamic.<br />
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For my mains I couldn't go past the gnocchi. If there's gnocchi on the menu I find it hard to choose other things. This gnocchi was served with a generous pile of mushrooms, spinach, brown butter and parmesan. <br />
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The gnocchi was nice and the portion size again was big, I couldn't finish it all! I polished off as much as I could, though.<br />
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After lunch the waiter asked us if we could be tempted with dessert; yes we could...and we did! So glad we did too, we ordered the churros to share and eagerly awaited it's arrival. Stewarts definitely delivered with this dessert beauty.<br />
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Fresh churros with dark chocolate dipping sauce cleverly poured into egg shells. We got stuck in straight away (after photos of course) and loved every bit of it!<br />
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Stewarts had been on my 'to try' list for a while and the visit was most definitely worth the wait. I'll be back here again and know I wont be disappointed!<br />
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Stewarts are also affiliated with the Entertainment Book, we used our gold card and received the relevant discount.<br />
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<a href="https://www.blogger.com/%3Ca%20href=%22http://www.urbanspoon.com/r/338/1370752/restaurant/Perth/Stewarts-at-Brookleigh-Upper-Swan%22%3E%3Cimg%20alt=%22Stewart's%20at%20Brookleigh%20on%20Urbanspoon%22%20src=%22http://www.urbanspoon.com/b/link/1370752/biglink.gif%22%20style=%22border:none;width:200px;height:146px%22%20/%3E%3C/a%3E" target="_blank"><a href="http://www.urbanspoon.com/r/338/1370752/restaurant/Perth/Stewarts-at-Brookleigh-Upper-Swan"><img alt="Stewart's at Brookleigh on Urbanspoon" src="http://www.urbanspoon.com/b/link/1370752/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a></a>April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com1tag:blogger.com,1999:blog-7921863142537215273.post-10609323558828059302015-03-03T07:20:00.000+08:002015-03-03T11:24:32.113+08:00How to Pack the Perfect Picnic<br />
<div class="MsoNormal" style="background: white; line-height: 18pt; margin: 0in 0in 0pt; mso-outline-level: 4; vertical-align: baseline;">
<span lang="EN-AU" style="color: #414141; font-family: "Arial",sans-serif; font-size: 16.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-AU;">How To Pack the
Perfect Picnic<o:p></o:p></span></div>
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<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">Summer
does not last all year, so it’s important to take advantage of the nice weather
as much as possible while it’s here. Have you thought about taking your meals
outdoors? <br />
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Perth has some gorgeous picnic spots, from the beautiful gardens at Burswood
Park and the sheltered picnic tables at the Bibra Lake Reserve to the Queen’s
Gardens and of course the beautiful Swan Valley. Lilac Hill Park in the Swan
Valley is great for both family picnics and romantic afternoon lunches in the
park - it has a stunning picnic area on the river. See a full list of parks and
picnic areas in the Swan Valley </span><span lang="EN-AU"><a href="http://www.swanvalley.com.au/About_Swan_Valley/Parks_Picnic_Areas"><span style="font-family: "Arial",sans-serif;"><span style="color: #0563c1;">here</span></span></a></span><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">.<o:p></o:p></span></div>
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<div style="background: white; line-height: 18pt; margin-top: 0in; vertical-align: baseline;">
<strong><span lang="EN-AU" style="border: 1pt windowtext; color: #464646; font-family: "Arial",sans-serif; mso-border-alt: none windowtext 0in; padding: 0in;">The Main Dish</span></strong><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"><o:p></o:p></span></div>
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<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">When
it comes to picnic food, simple and clean is the best way to go. Choose
something healthy that you can prepare at home and bring to your picnic spot
that won't require an extreme temperature, lots of dishes or utensils, or a big
clean up.<o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">Sandwiches
are a delicious staple for any Perth picnic. You can pack the toppings
separately, and have everyone build their own sandwich outdoors.<o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">Stop
at your local deli for some fresh meats, cheeses, and veggies. In your picnic
basket, include onions, lettuce, slices of your favourite cheese, a tomato,
some pickles and perhaps some avocado to spread on top.<o:p></o:p></span></div>
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<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">The
bonus here is that a make-your-own-sandwich picnic allows everyone, even the
picky eaters, to eat what they like, there are few dishes and utensils
required, and almost no clean up.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhduMKHJGDk-sub_0mablVlUg4Aux3_LPHCrEBf8JnkYzezhWz5J8l3rTLGgEmXUjhKi_sB51gzCp1zYrpc_xYxzfKEKG0WNnNSgIb7ZybhHawLvt5ePZi_GPYpOI2rVtXDaRkcfkowSk/s1600/picnic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhduMKHJGDk-sub_0mablVlUg4Aux3_LPHCrEBf8JnkYzezhWz5J8l3rTLGgEmXUjhKi_sB51gzCp1zYrpc_xYxzfKEKG0WNnNSgIb7ZybhHawLvt5ePZi_GPYpOI2rVtXDaRkcfkowSk/s1600/picnic.jpg" height="265" width="400" /></a></div>
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<div style="background: white; line-height: 18pt; margin-top: 0in; vertical-align: baseline;">
<strong><span lang="EN-AU" style="border: 1pt windowtext; color: #464646; font-family: "Arial",sans-serif; mso-border-alt: none windowtext 0in; padding: 0in;">The Side Dish</span></strong><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"><o:p></o:p></span></div>
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<div style="background: white; line-height: 18pt; margin-top: 0in; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">Even
if you add veggies to your main dish, it’s always nice to have a side dish that
is healthier than potato chips. Potato salad or fruit salad can both be
prepared at home, stored in a dish and served on a plate without making a mess.<o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">If
you're in a rush or looking for finger foods, cutting up some fresh fruit and
vegetables requires little preparation and little clean-up. If you want to
spice it up a little bit, you could make some homemade vegetable dip to be
shared. Try baby carrots and hummus, grapes, berries, or even chunks of cheese
with crackers.<o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 0in; vertical-align: baseline;">
<strong><span lang="EN-AU" style="border: 1pt windowtext; color: #464646; font-family: "Arial",sans-serif; mso-border-alt: none windowtext 0in; padding: 0in;">Picnic Beverages </span></strong><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"><o:p></o:p></span></div>
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<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">While
water is always a great option, it can be nice to dress up a picnic with
something sweet to quench your thirst. Pink lemonade made from fresh lemons,
water, and sugar to taste is perfect for the summer sun whether your picnic is
for a date or a day out with friends/family. <o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">Remember
that mixing a drink like homemade lemonade is a great way to get your kids
involved in preparing for the picnic! Partially freezing your drinks before you
pack your picnic helps minimise the risk of spilling while keeping your drinks
colder for longer, even if they're left sitting in the sun.<o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">For
store-bought drinks and other items just remember that a bottle or can opener
may be needed, so it’s always good to have them in the picnic bag, just in
case!<o:p></o:p></span></div>
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<div style="background: white; line-height: 18pt; margin-top: 0in; vertical-align: baseline;">
<strong><span lang="EN-AU" style="border: 1pt windowtext; color: #464646; font-family: "Arial",sans-serif; mso-border-alt: none windowtext 0in; padding: 0in;">Dessert</span></strong><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"><o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 0in; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">No
picnic is complete without a tasty snack for dessert, and these </span><span lang="EN-AU"><a href="http://whatcanibake.blogspot.com.au/2014/03/dark-chocolate-cookies.html"><span style="font-family: "Arial",sans-serif;"><span style="color: #0563c1;">homemade dark chocolate cookies</span></span></a></span><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"> definitely
make the cut.<o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">The
recipe is simple - it only has six ingredients! You'll need dark chocolate,
butter, sugar, two eggs, baking powder, and flour. <o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">The
best way to keep your cookies fresh on a picnic is to pack them in an airtight
container with a piece of stale bread - it keeps your cookies fresh and soft
until you are ready to eat them. <o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">When
it comes to dessert, try to avoid solid chocolate or frosting, both of which
could melt in the sun. Store bought or homemade cookies, brownies, or even
more fresh fruit can also be a great picnic dessert. <o:p></o:p></span></div>
<br />
<div style="background: white; line-height: 18pt; margin-top: 0in; vertical-align: baseline;">
<strong><span lang="EN-AU" style="border: 1pt windowtext; color: #464646; font-family: "Arial",sans-serif; mso-border-alt: none windowtext 0in; padding: 0in;">Kid-Friendly Munchies</span></strong><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"><o:p></o:p></span></div>
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<div style="background: white; line-height: 18pt; margin-top: 7.5pt; vertical-align: baseline;">
<span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">Picnics
are a great way to get the kids outdoors and to explore a new place around
Perth. However, kids can be messy even at home, so it's usually better to keep
it simple. Fresh cut local fruit or veggies are a good option, or, if you want
to let the kids help with the preparation, consider a simple recipe like devilled
eggs or homemade fruit, nut and seed bars.<br />
<br />
<b style="mso-bidi-font-weight: normal;">Author Bio:</b> This post was written by
Jodee Wearne, the owner and manager of </span><span lang="EN-AU"><a href="http://www.justintimegourmet.com.au/"><span style="font-family: "Arial",sans-serif;"><span style="color: #0563c1;">Just
In Time Gourmet</span></span></a></span><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"> in Perth. Jodee and her family, love heading out on picnics
which is why they have created a speciality range of gourmet picnic hampers to
tempt the taste buds, which can be delivered directly to your door (with free
Perth metro delivery!) – </span><span lang="EN-AU"><a href="http://www.justintimegourmet.com.au/hampers/picnic-hampers/"><span style="font-family: "Arial",sans-serif;"><span style="color: #0563c1;">see these here</span></span></a></span><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;">.<o:p></o:p></span></div>
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<span lang="EN-AU" style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br />
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<span lang="EN-AU" style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"><span style="font-size: small;"><span style="color: black;"><span style="font-family: Times New Roman;">
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<span lang="EN-AU" style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"><span style="font-size: small;"><span style="color: black;"><span style="font-family: Times New Roman;"><o:p></o:p></span></span></span></span></span></span><br /></div>
<span lang="EN-AU" style="font-family: "Calibri",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-AU; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif; font-size: 11pt; line-height: 107%; mso-ansi-language: EN-AU; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><span lang="EN-AU" style="color: #464646; font-family: "Arial",sans-serif;"><span style="font-size: small;"><span style="color: black;"><span style="font-family: Times New Roman;">
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April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com1tag:blogger.com,1999:blog-7921863142537215273.post-36407324659019123902015-02-20T11:46:00.000+08:002015-03-03T11:26:02.129+08:00Print HallTo celebrate Becoming the WA Finalist for <a href="http://whatcanibake.blogspot.com.au/2015/02/ilve-presents-australias-best-home-cook.html" target="_blank">The Noosa International Food and Wine Show ILVE Presents Australia's Best Home Cook</a> , my Hubby and I were invited to <a href="http://www.printhall.com.au/" target="_blank">Print Hall</a> for the media launch the next day along with Jim Berardo and Greg O'Brien, the co-founders of the Festival and a few of the sponsors. Print Hall has been on my list for so long I was excited to try Executive Chef Shane Watsons amazing food. We headed to the function room on the 2nd floor and it didn't take me long to spot the menu and folded in the napkins. <br />
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Duck Liver Parfait was my Hubby's first course. Generous mounds of lovely smooth and rich parfait topped with salted plum, cherry and Geraldton wax.<br />
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My first course was the vegetarian option; New Season Vegetables which was lovely steamed asparagus and yellow squash, savoury soya milk and a big roasted malt wafer! I love asparagus and the fresh dill paired with the other elements perfectly!<br />
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For mains I had the Pan Roasted Barramundi that was topped with Coorong Pippis, courgette and dill. The skin was lovely and crispy and the Barra cooked to perfection.<br />
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David Blackmore's Wagyu Beef Bavette was a cracker of a dish! My husband loved the cut of beef which they cooked perfectly medium-rare and it was accompanied with leek, roasted pepper, cornichons, beef tendon and a rich jus. The beef tendon was soft; almost jelly like with a light meaty flavour, quite hard to describe.<br />
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The desserts we chose were Sweet Chaos with sweet parfait, honeycomb, mandarin and lavender and The Bittersweet Chocolate Tart which was lovely dark chocolate ganache snaked across the plate adorned with caramel almonds, crumbled caramel popcorn and ice cream. Both desserts were delicious.<br />
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April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-23351634518018769622015-02-20T11:45:00.002+08:002015-02-20T13:58:57.286+08:00ILVE presents Australias Best Home Cook Competition - Noosa International Food and Wine Festival 2015 and Lunch at Print HallEarlier this year I received an email congratulating me that I'd been chosen as a finalist for a Competition held by <a href="http://www.noosafoodandwine.com.au/" target="_blank">The Noosa International Food and Wine Festival</a>. The competition is <a href="http://ilve.com.au/" target="_blank">ILVE</a> Presents "Australia's Best Home Cook" and its to showcase the rise of the modern, everyday home cook.<br />
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After receiving more info about the cook-off it was all coming excitingly clear that I had a 1 in 3 chance to represent WA and attend the Festival In May at Noosa! What a fantastic prize!<br />
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The dish I'd chosen is a very easy dish, in fact the recipe is <a href="http://whatcanibake.blogspot.com.au/2014/07/shakshuka-baked-eggs-in-spicy-moroccan.html" target="_blank">here</a>. It's called Shakshuka and is basically a thick tomato sauce with Moroccan spices, beans and chorizo. Its simmered for a good 30-40 minutes before cracking some eggs around in the sauce and letting the hot simmering cook the eggs to your liking. It is then served with crusty bread to mop up the tasty goodness.<br />
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Cook off day had arrived and I headed to the ILVE Showroom in Osborne Park. My Hubby then met up with me at the showroom for moral support and to bring my bread knife that I forgot!<br />
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Cooking at home in your own kitchen is fun, comfortable and every appliance you know how to use. Cooking in a foreign kitchen is a quite daunting; not to mention cooking under pressure and the judges watching your every move. The showroom was full of beautiful brand new ovens, gas cook tops and induction cook tops which took a little help from the friendly staff on how to use, but once we knew, it took a bit of stress off.<br />
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I was so happy to see that my big heavy based Scanpan pan I brought from home worked on the new induction cook top, so I used that to cook my dish and the heat control was fantastic. Usually at home when I simmer on low I find it catches on the bottom of the pan but this was simmering the whole pan gently and constant.<br />
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We had 2 hours to cook off and the ambience wasn't stressful but more calm. We had all obviously cooked our dishes heaps of times before, so we eased straight into cooking mode fast.<br />
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My dish was presented, eaten and judged 2nd in line. I gave the judges a brief description of the dish and explained how versatile and easy it was to cook.<br />
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The judges deliberated and their decision was final. I was stoked to be chosen as the winner of the WA round!! I now get the chance to cook off in May at the Noosa Festival. I've never been to Noosa but I've been hearing its a lovely place and the Festival is so much fun, I'm really looking forward to it!!<br />
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To celebrate my Hubby and I were invited to <a href="http://www.printhall.com.au/" target="_blank">Print Hall</a> for the media launch the next day along with Jim Berardo and Greg O'Brien, the co-founders of the Festival and a few of the sponsors. Print Hall has been on my list for so long I was excited to try Executive Chef Shane Watsons amazing food. We headed to the function room on the 2nd floor and it didn't take me long to spot the menu folded in the napkins. <br />
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Duck Liver Parfait was my Hubby's first course. Generous mounds of lovely smooth and rich parfait topped with salted plum, cherry and a smear of Geraldton wax on the side.<br />
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My first course was the vegetarian option; New Season Vegetables which was lovely steamed asparagus and yellow squash, savoury soya milk and a big roasted malt wafer! I love asparagus and the fresh dill paired with the other elements perfectly!<br />
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For mains I had the Pan Roasted Barramundi that was topped with Coorong Pippis, courgette and dill. The skin was lovely and crispy and the Barra cooked to perfection.<br />
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David Blackmore's Wagyu Beef Bavette was a cracker of a dish! My husband loved the cut of beef which they cooked perfectly medium-rare and it was accompanied with leek, roasted pepper, cornichons, beef tendon and a rich jus. The beef tendon was soft; almost jelly like with a light meaty flavour, quite hard to describe.<br />
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The desserts we chose were Sweet Chaos with sweet parfait, honeycomb, mandarin and lavender and The Bittersweet Chocolate Tart which was lovely dark chocolate ganache snaked across the plate adorned with caramel almonds, crumbled caramel popcorn and ice cream. Both desserts were delicious.<br />
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Extremely satisfied from our sumptuous lunch we then had a speech from one of the Founders of the Noosa Festival Jim Berardo who gave us a brief history of the event and how its changed and grown over the years. Jim Berardo and Greg O'Brien first started the Festival over a decade ago as a way to thank all the suppliers of the Berardo Restaurant. It's gotten bigger and better each year and now has over 25,000 people attending the 4 day event each year.<br />
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Jim then introduced Print Hall's Executive Chef Shane Watson to everyone and he gave a speech about the menu that we just ate and his plans for The Noosa Festival. If your planning on heading to The Noosa International Food &Wine Festival this year Shane will be in charge of the Audi Asian Food Trail on the Thursday and Friday so get your tickets!<br />
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I cannot wait for May to roll around and get a chance to attend this awesome festival and cook off against the other fantastic Home Cooks!<br />
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Keep an eye out for my next post: Australia's Best Home Cook Competition Finale!<br />
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Visit <a href="http://www.noosafoodandwine.com.au/" target="_blank">The Noosa International Food and Wine Festival Website.</a><br />
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com5tag:blogger.com,1999:blog-7921863142537215273.post-70165777055768157952015-01-29T17:36:00.000+08:002015-01-29T17:36:46.050+08:00Kailis Fish Cafe - LeedervilleKailis 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.<br />
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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.<br />
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We decided to order 2 cocktails to start, a Mai Tai for my Husband and a Peach Bellini for me.<br />
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My Peach Bellini was so good. Italian prosecco combined with peach liqueur and peach nectar it really hit the spot on that warm day.<br />
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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.<br />
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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!<br />
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The scallops were crumbed in the half shell with chilli and herbs and were lovey, soft and sweet to eat. <br />
The platter also came with a squid stir fry that had a lovely Asian flavour, my Hubby loved this dish the most. <br />
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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!<br />
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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!<br />
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I ordered a glass of Lamont's Quartet Classic White $10 to sip whilst finishing off the platter.<br />
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At the end we ordered some affogato's. The coffee was nice and rich and was a nice way to finish the meal.<br />
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<a href="https://www.blogger.com/%3Ca%20href=%22http://www.urbanspoon.com/r/338/1370423/restaurant/Perth/Kailis-Brothers-Fish-Cafe-Leederville%22%3E%3Cimg%20alt=%22Kailis%20Brothers%20Fish%20Cafe%20on%20Urbanspoon%22%20src=%22http://www.urbanspoon.com/b/link/1370423/biglink.gif%22%20style=%22border:none;width:200px;height:146px%22%20/%3E%3C/a%3E" target="_blank"><a href="http://www.urbanspoon.com/r/338/1370423/restaurant/Perth/Kailis-Brothers-Fish-Cafe-Leederville"><img alt="Kailis Brothers Fish Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1370423/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a></a><br />
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com1tag:blogger.com,1999:blog-7921863142537215273.post-31812239335713583642015-01-03T17:26:00.001+08:002015-01-13T08:42:13.876+08:00Homestead Brewery for Breakfast A few days into the new year we decided to try out <a href="https://www.mandoonestate.com.au/" target="_blank">Homestead Brewery</a> for Breakfast. We had plans for later that day to head to <a href="http://www.outbacksplash.com.au/" target="_blank">Outback Splash</a> at <a href="http://www.outbacksplash.com.au/" target="_blank">The Maze</a> 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!'.<br />
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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 <a href="https://www.mandoonestate.com.au/" target="_blank">Mandoon Estate</a> Degustation Lunch or Dinner.<br />
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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.<br />
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We grabbed some menus and decided to sit outside seeing as though it was going to be a nice day. <br />
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The waiter gave us enough time to decide on our drinks and we ordered our usuals; a Cappuccino and a Long Macchiato topped up.<br />
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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.<br />
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The coffee's were nice and smooth. No complaints...except that we didn't get take-aways for the road.<br />
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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.<br />
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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. <br />
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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.<br />
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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!?<br />
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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 :-)<br />
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<a href="https://www.blogger.com/%3Ca%20href=%22http://www.urbanspoon.com/r/338/1885099/restaurant/Perth/Swan-Valley/Homestead-Brewery-Caversham%22%3E%3Cimg%20alt=%22Homestead%20Brewery%20on%20Urbanspoon%22%20src=%22http://www.urbanspoon.com/b/link/1885099/biglink.gif%22%20style=%22border:none;width:200px;height:146px%22%20/%3E%3C/a%3E" target="_blank"><a href="http://www.urbanspoon.com/r/338/1885099/restaurant/Perth/Swan-Valley/Homestead-Brewery-Caversham"><img alt="Homestead Brewery on Urbanspoon" src="http://www.urbanspoon.com/b/link/1885099/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a></a><br />
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<a href="https://www.blogger.com/%3Ca%20href=%22http://www.urbanspoon.com/r/338/1885968/restaurant/Perth/Swan-Valley/Mandoon-Estate-Caversham%22%3E%3Cimg%20alt=%22Mandoon%20Estate%20on%20Urbanspoon%22%20src=%22http://www.urbanspoon.com/b/link/1885968/biglink.gif%22%20style=%22border:none;width:200px;height:146px%22%20/%3E%3C/a%3E" target="_blank"><a href="http://www.urbanspoon.com/r/338/1885968/restaurant/Perth/Swan-Valley/Mandoon-Estate-Caversham"><img alt="Mandoon Estate on Urbanspoon" src="http://www.urbanspoon.com/b/link/1885968/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a></a><br />
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-45586918905144984312014-11-20T07:49:00.001+08:002014-11-20T07:50:01.622+08:00Arancini Balls<u><strong>Arancini Balls</strong></u><br />
This recipe is a very basic recipe of Arancini. Please feel free to flavour the risotto, if you prefer, with mushrooms, pumpkin etc.<br />
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<u><strong>Risotto</strong></u><br />
1 Onion, chopped<br />
2 tsp crushed garlic<br />
Salt & pepper, to taste<br />
2 Cups Arborio rice<br />
4 Cups Hot Chicken stock (or vegetable)<br />
Saffron threads (steeped into the Chicken stock)<br />
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Sauté the onion and garlic in some oil for a few minutes then add the rice and stir to coat. <br />
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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.<br />
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Uncover and stir roughly for about 1 minute to release the starch, then leave to cool in the fridge.<br />
(You can make this the day before)<br />
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<strong><u>Arancini</u></strong><br />
Risotto Mix<br />
1//3 Cup parmesan cheese, grated<br />
2 eggs<br />
1.5 Cups Panko Crumbs<br />
Baby Bocconcini<br />
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Lightly mix in the Parmesan Cheese to the Risotto mix.<br />
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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.<br />
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Coat the ball in the beaten egg and then into the Panko Crumbs. Place on a plate and refrigerate until ready.<br />
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Heat up some oil and fry for a few minutes on each side until crispy and golden.<br />
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*I served these Arancini Balls with some Homemade Pasta Sauce but you can serve them with a big salad or some Aioli. <br />
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*These can be made ahead and fried on the day. They can also be reheated in a low/med oven for 15-20 minutes.<br />
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April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-34240856631598681802014-10-23T13:24:00.003+08:002014-10-23T18:01:34.043+08:00RiverBank Estate - Swan ValleyI 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.<br />
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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.<br />
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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.<br />
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We chose the RiverBank Tasting board which is a selection of bites chosen by the Chef that particular day.<br />
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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.<br />
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We also ordered Pumpkin Arancini Balls and the Tempura Prawns with Wasabi Mayo.<br />
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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!<br />
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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! <br />
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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.<br />
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They also have an Entertainment Voucher for 30% all Cellar Door Sales up to $500, so big savings all round!<br />
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<a href="https://www.blogger.com/%3Ca%20href=%22http://www.urbanspoon.com/r/338/1370662/restaurant/Perth/Swan-Valley/RiverBank-Estate-Caversham%22%3E%3Cimg%20alt=%22RiverBank%20Estate%20on%20Urbanspoon%22%20src=%22http://www.urbanspoon.com/b/link/1370662/biglink.gif%22%20style=%22border:none;width:200px;height:146px%22%20/%3E%3C/a%3E" target="_blank"><a href="http://www.urbanspoon.com/r/338/1370662/restaurant/Perth/Swan-Valley/RiverBank-Estate-Caversham"><img alt="RiverBank Estate on Urbanspoon" src="http://www.urbanspoon.com/b/link/1370662/biglink.gif" style="border: currentColor; height: 146px; width: 200px;" /></a></a>April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com3tag:blogger.com,1999:blog-7921863142537215273.post-65089937130064802512014-10-23T09:50:00.001+08:002014-10-23T09:51:17.029+08:00Crepes with Creme Patissiere and Macerated StrawberriesI love the crepes and custard combo, and this recipe makes a lovely dessert for dinner parties or anytime really.<br />
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<strong><u>Crepes</u></strong><br />
2 eggs<br />
1 1/4 Cup Milk<br />
1 TBSP Sugar<br />
1 Cup Plain Flour<br />
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Sift dry ingredients in a bowl and whisk in combined wet ingredients until smooth. Rest for 5 mins before using.<br />
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<u><strong>Crème Patissiere (microwave version)</strong></u><br />
1 Egg 1 Egg Yolk<br />
4 TBSP Caster Sugar<br />
1 tsp Vanilla extract<br />
2.5 TBSP Cornflour<br />
2.5 Cups Milk<br />
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In a Pyrex jug whisk eggs, yolks, sugar, cornflour and Vanilla until thick. Whisk in milk and microwave for 1 minute then whisk.<br />
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.<br />
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<strong><u>Macerated Strawberries</u></strong><br />
Half a punnet of strawberries, hulled and sliced<br />
2 tsp caster sugar<br />
Juice from 1/4 of a Lemon<br />
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Mix everything together and leave at room temp.<br />
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<strong><u>Assembly</u></strong><br />
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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.<br />
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Spoon over the strawberries.<br />
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Enjoy!<br />
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-27533215754224102322014-10-11T17:24:00.001+08:002014-10-11T20:24:04.615+08:00Chilli-Garlic Tomato Sauce Recipe<div style="text-align: center;">
<strong><u><span style="font-family: Verdana, sans-serif; font-size: large;">Chilli-Garlic Tomato Sauce Recipe</span></u></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">800gm Can Whole Peeled Tomatoes</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">1/2 cup water</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">1/2 cup sugar</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">1/2 cup white vinegar</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">1 brown onion, diced</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">2 TBSP garlic, chopped</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">1 TBSP small hot red chilli's, chopped</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">2 tsp salt</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">1 tsp Dijon mustard</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">1/2 tsp pepper</span></strong></div>
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<strong><span style="font-family: Verdana, sans-serif;">1 clove</span></strong></div>
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<span style="font-family: Verdana, sans-serif;">Place all ingredients in a slow cooker and cook on high for 4 hours and low for 4-6 hours. Blend with a stick mixer and pour into hot sterilized jars, seal and cool.</span></div>
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<span style="font-family: Verdana, sans-serif;">Makes approx. 3 cups. These make great gifts for Christmas etc!</span></div>
<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com0tag:blogger.com,1999:blog-7921863142537215273.post-14298945112815291992014-09-29T19:25:00.000+08:002014-10-01T07:55:19.281+08:00Homestead Brewery at Mandoon EstateWe visited Homestead Brewery on the very first weekend they opened. It was a lovely warm day and we were greeted by a friendly staff member who gave us a quick run down of the Menu.<br />
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We started by having small tastings of the 4 Beers they had on tap. I chose to drink the Thunderbird IPA which went down very nice and didn't leave that heavy feeling in my stomach that I usually find with craft beers.<br />
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We took a seat on the veranda in the beautiful sun over looking the newly sprouting green vines whilst looking over the menu.<br />
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The menu is great, you can order some tapas and cheese platters to share with friends over a few drinks. Light and main meals are also available, kids meals and a pizza menu where the wood-fired pizzas are made using house-made dough.<br />
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Out the back they have a new, fully fenced playground with soft-fall and shade sails. The grassed area is huge, it has heaps of bench tables, is shady and is a great place to bring a picnic rug and sit under the trees or in the sun. The outdoor bar serve beer and wine to the grassed area and they also have a little deli to the left where you can purchase cheese platters and add some charcuterie meats and fresh baked rolls to your platter. Pizza's are also available here and come out in a take away box so its easy to dispose of.<br />
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The outside also backs onto the river which would be a great spot to tie up your Kayak or boat and walk up and grab a drink and a bite to eat. Just note that the Jetty there is Private and belongs to Sandalford!<br />
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After watching our daughter play on the playground for a bit we ventured back inside and walked past the Mandoon Estate Fine Dining Restaurant which was lovely and fancy, I'll be back to try this one day soon.<br />
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For lunch my daughter chose the kids Margherita Pizza and ate it all! Love the homemade dough.<br />
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I had the Pork and Fennel Tacos which were tasty, light and filling.<br />
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Hubby ordered the Fish and Chips and A friend had the Wagyu Burger on a Brioche Bun .<br />
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The meals came out within a reasonable time frame and were presented nicely. Next time I think ill try the Mussels, they sounded so good.<br />
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There's plenty of seating around the place, tables, lounges and picnic benches and if this place is bustling you'd still be able to grab a seat somewhere and enjoy a drink or 2 without feeling crowded.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaRNkOcV41x1ZeUGQlnSKcd78H7RBRYGi6uN1pqaVlhTgXElaV7BYCvSoViiE41JGiVkcjMnzq7pkd_oRjIh7MAZ8w4IWJE4TXjJvzjFXyp1VLP3RiO4bF0KJPJDy19a0g1JR2EHUnB4/s1600/homestead+(21).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiaRNkOcV41x1ZeUGQlnSKcd78H7RBRYGi6uN1pqaVlhTgXElaV7BYCvSoViiE41JGiVkcjMnzq7pkd_oRjIh7MAZ8w4IWJE4TXjJvzjFXyp1VLP3RiO4bF0KJPJDy19a0g1JR2EHUnB4/s1600/homestead+(21).JPG" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit J Staniforth</td></tr>
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They had a live band playing outside when we finished our lunch and it was so nice enjoying a glass of red whilst listening to classic Aussie live music.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSj4OAzUUWOSttS5ZSQyl6DW-SFCIDbxse5ohc-oVRCa_HOs8sWv-3_bgJk7y4E8JNt05CSpvlG8oILGUSnfS6mZyaxH48TSim7BEOPl5fAIdugeCr6zatGMHVJFpW-sJvWbWZoOO8TE/s1600/homestead+(19).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSj4OAzUUWOSttS5ZSQyl6DW-SFCIDbxse5ohc-oVRCa_HOs8sWv-3_bgJk7y4E8JNt05CSpvlG8oILGUSnfS6mZyaxH48TSim7BEOPl5fAIdugeCr6zatGMHVJFpW-sJvWbWZoOO8TE/s1600/homestead+(19).JPG" height="640" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit J Staniforth</td></tr>
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Whilst inside looking through the glass walls at the shiny new brew tanks, we spotted a Taxi Phone. How great is that! And being not that far into the Valley I can probably guarantee you wont be waiting too long for a cab too.<br />
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We also had the General Manager come over and ask us how our food and general experience of the place was. After a little chat we told him we look forward to becoming regulars.<br />
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Homestead brewery at Mandoon Estate are open 7 days a week. No more wondering through the valley thirsty on a Monday/Tuesday, head on down here! <br />
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<br />April Kopf - What Can I Bake?http://www.blogger.com/profile/13191765317089560403noreply@blogger.com2