Stewarts at Brookleigh Estate

I was so excited to hear from Stewarts and was eager to try out their new winter menu for 2015.

We chose a Sunday lunch to indulge and we did just that.

As I've mentioned before in my previous visit here not too long ago (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 Buy West Eat Best 2014 WA's Signature Dish Competition down in Denmark WA 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.

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.

 

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.

 

 

 

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!

 

 

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.

 

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!

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!

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.

 

Thanks Brookleigh!

Read More

Mary Street Bakery

Another lovely catch-up was on the cards with my friend Brooke (Cooking 101) . 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!

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.

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!

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!

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!

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!

Read More

Chilli Con Queso - Mexican Cheese Dip

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.

I remember as a kid going out with my family to our local Mexican restaurant Acapulco Annie's and ordering this every single time!

Ingredients
3 spring onions, sliced thinly, reserving half for garnish
1 tsp garlic powder
2 tsp Mexican seasoning spice
1/2 tsp chilli powder
Handful of coriander, chopped finely
salt & pepper to taste
1/2 cup grated cheese
1 block Kraft velveeta cheese, grated
2 TBSP parmesan cheese
4 tbsp jalapeno chillis, chopped finely, reserving half for garnish
1 cup milk

Method
Place everything in a microwave safe jug and heat on high for 3-4 minutes whisking halfway. Mixture should be thick, hot and combined.

Pour into a serving bowl and garnish with spring onions,jalapeno chillies and cracked pepper. Serve with corn chips and raw vegetable sticks.

 

Leftovers can be refrigerated and gently reheated within 4-5 days.

Read More

A Fish Called Inglewood

AFCI is just tucked away on Beaufort St., right behind Miss Kitty's Saloon on Ninth Avenue.

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!

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!

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.

The kids are looked after with their own little menu and some colouring in to keep them occupied.

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!)

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!

 

 

A relatively new business in Inglewood, great location and family friendly, I can definitely  recommend this place!

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.

Read More

Prosciutto Caprese Salad

This salad has the traditional ingredients of a Caprese salad with the addition of D'Orsogna Prosciutto.

It's very simple to prepare and is always a crowd pleaser. It's also a great side salad for a BBQ.

Ingredients
2x 90gm Packs D'Orsogna Prosciutto
3-4 Roma Tomatoes, sliced
1x Tub Bocconcini, sliced
Handful of Basil Leaves
Olive oil, Balsamic Vinegar, Salt and Cracked Pepper to serve

Method

Arrange the Tomatoes, Bocconcini  and Basil Leaves evenly in a pattern on a serving platter and fold the Prosciutto around the salad.

Season with Salt and Pepper and drizzle with Oil and Vinegar to serve.

Serves 4-5 (as a side dish)

Prep Time: 10 Mins

Cook Time: Nil

 

 

You can find this recipe in the La Cucina section of the D'Orsogna website.

 

This recipe was created in partnership with D'Orsogna Smallgoods

Read More

Max Brenner - Joondalup

My 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.

Located at Lakeside Joondalup, we walked around the huge complex for a while before spotting the store and taking a seat.

We invited my fellow blogging friend Nini - Eat Drink Travelicious and she arrived not long after.

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.

I also had my usual cappuccino and my daughter had the classic vanilla milkshake which came in a funky ceramic milk carton mug.

 

Nini couldn't go past the Tutti Frutti Waffles served with strawberries, Chocolate Ice cream and Chocolate dipping sauce.

 

 

The store was very busy at one point and the line to order at least 12 people deep but people were being served quickly.

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.

Read More

Salame Romano, Jalapeno and Feta Mini Quiches

These mini quiches are delicious to make for parties or just to snack on at home. 

Filled with D'Orsogna Salame Romano, jalapeno chillies and feta cheese, they're very simple to prepare and bake.

If you're making these for kids you can omit the spicy chillies and they will still be tasty.

Ingredients
2 Sheets Shortcrust Pastry
1x 150gm pack of D'Orsogna Salame Romano
2 TBSP Pickled Jalapenos, Chopped
3 TBP Marinated Feta Cheese
2 Eggs
1/4 Cup Milk
Salt & Pepper

Method

Preheat oven to 210C.

Thaw out the pastry sheets and cut circles using an 8cm fluted cutter.

Arrange circles in a muffin tin lined with silicone muffin pans.

Dice 5 slices of D'Orsogna Salame Romano and spread evenly amongst pastries along with the Jalapenos and Feta Cheese.

 

 

Whisk eggs, milk and salt and pepper to taste, in a jug and pour evenly over each pastry being careful not to overfill.

Bake for 15-18 minutes.

 

 

Serves 4

Prep Time: 5 mins

Cook Time: 18 mins

You can find this recipe in the La Cucina section of the D'Orsogna website.

 

This recipe was created in partnership with D'Orsogna Smallgoods

Read More

Easy Croque Madame

Impress your family with this Easy Croque Madame Recipe. Using D'Orsogna Premium Leg Ham and then topped with an egg, this makes a quick, delicious snack!

Ingredients
4 Slices of Bread
6 Slices of Cheese
1x 180gm D'Orsogna Premium Leg Ham
2 Eggs
Butter
Salt and Pepper


Method
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.

 

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.

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.

 

Serves 2

Prep time: 5 mins

Cook time: 10 mins

 

You can find this recipe in the La Cucina section of the D'Orsogna website.

 

This recipe was created in collaboration with D'Orsogna Smallgoods.

Read More

Pickled Jalapenos

Every 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!

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.

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.

Here is my simple recipe to have you growing, pickling and enjoying your home-grown chilli's long after the growing season has passed.

These also make great gifts, and alot of people love the effort that goes into homemade products.

1 Cup White vinegar
1 Cup Water
1.5 TBSP salt and sugar
1 TBSP whole peppercorns
5-6 Whole cloves
2 Garlic cloves
1 Star anise
2 Cups Jalapeno chilli's

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.

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.

Turn off heat and set side for 10 minutes.

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.

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.

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.

This recipe has enough liquid for 3-4 250ml preserving jars.

Read More