So after posting a photo of the gyoza I made the other night a few people have asked for the recipe. We like making this one at home as the kids enjoy helping to make the little dumplings. It’s also a good way of hiding some veggies inside the mixture. We usually serve these with steamed bok choy with a drizzle of oyster sauce and rice. You can mix up the recipe and add carrots or other veg too if you like.
I’ve really been struggling with putting fingers on keys of late, between full time work, part time uni and 2 kids it’s often hard to find the time. So much so that a few weeks ago I visited one of the coolest new breweries to open in South East Queensland and have neglected to write a thing, so here you go. Continue reading
One of the greatest things about living in Brisbane is the choice between going south to the Gold Coast or north to the Sunshine Coast. While the Sunshine Coast might have been lacking behind the Goldy when it comes to beer venues, they’ve certainly made up for it this year. After recently staying at our favourite spot, Alexandra Headland, I found myself a little spoilt for choice. Let’s start with one of the first and still my favourite spot, Black Bunny Kitchen. Continue reading
So recently I was invited to sit down and talk about all things beer and food with Drew Kruck for his podcast along with Peter Wheldon. Click the link and have a listen to a couple of beer nerds chat about beer, food and modern day life.
click here to listen
This one is fast becoming a family favourite for us and a great way to feed a few people. This recipe will easily feed 6 adults and is an easy way to entertain. The recipe uses a whole piece of chuck steak cooked in the slow cooker, your local supermarket will have chuck steak up to 5kg and you just need to ask for them to cut you a whole piece off to the weight you want. Now many out there are screaming saying that pulled meat should be done over coals and smoke for hours to be authentic and I do agree but, I am also into simple food that taste great and is easy to do. Continue reading
Yep the fat man in a red suit is just around the corner so it’s time for another Christmas recipe, although truth be told I use this recipe all year round. This is the perfect way to feed a crowd and hams are available all year.
Usually here in Australia they come split into two being the leg and the round or you can get the whole leg. If I’m doing a half I will get the round end as it has way more meat on it and you’re not paying for bone. If you’re going for presentation you might want to go for the leg end or the whole leg depending on how many you’re going to feed. Often you can find a small whole leg around the 6 to 7kg mark and these look great, just make sure you can fit it into your BBQ or oven. The other thing to check when you’re buying the ham is to make sure its cooked, most hams you buy in Australia are already cooked and all you doing is heating and adding a glaze, however you can get raw hams that need to be cooked the whole way through so just be sure to check. Continue reading
Having kids with allergies there is no doubt that desert is the hardest thing to cater for. In our house we have kids that are anaphylactic to eggs, nuts, dairy and kiwifruit so you get pretty good and changing and adapting recipes. This is one that you will need to plan ahead for as you have to make your own condensed milk the day before, unless you can have dairy in which case you can just use a can. The other thing I must mention is this recipe is done using a thermomix, it makes allergy life a lot easier. Also while we have serious allergies our children are safe to eat products that on the label state “may contain traces” of their allergens, as long as its not an actual ingredient. Please double check all ingredients to ensure they are safe for your family if you are dealing with allergies. You can make this as one big cheese cake or little bite size ones. Continue reading