Not even sure you can class this as a post, but need to touch base with you all. I have been very neglectful this week on posting anything up on Belly Rumbles.
I’ve been busy with my real job. You know, the one that pays the mortgage, and lets me pander to my ever growing love of photography gadgets, kitchen items, etc etc. I think you get the picture.
I’m taking some well deserved time out, heading 3 hours out of Sydney via jet plane to Vanuatu. I really don’t plan on doing much except relax. I have packed two books and two copies of Lucky Peach to read.
Swimsuit is packed as well as the sunscreen and hat. No real plans for when we hit Port Vila, for once I am taking it as it comes.
Will be back on deck late July.
Hugs to all Sara xxx
(photo of Holiday Inn Port Vila, Vanuatu, where we will be staying, pinched from their website, me bad, but giving them credit)
I should of titled this Heston’s Fantastical Feast. I won’t hide that I am a bit of a Heston Blumenthal fan girl, okay far more than ‘a bit’. I’m a big fan of the man. He originally captivated my imagination with his TV series Heston’s Feasts. Each week Josh and I would wait in anticipation for the amazing meal Heston would create for his guests. Would it be the Fairy Tale Feast or the Gothic Horror Feast that week? Watching him magically transform food, creating something different and unusual fascinated me. It still does. Oh how I still yearn to be invited to one of those feasts.
I’m sure I’m not the only Aussie that is caught up in the magic Heston weaves. The popularity of Heston’s seasonal fare available at Coles during Christmas and Easter indicates that I’m not. But now we don’t have to wait for a seasonal holiday to enjoy some of Heston’s magic, the range has been expanded for everyday eating. Some of our most iconic dishes have been given a unique twist, a touch of Heston magic.
The lovely people at Coles sent me out everything in the new Heston for Coles range to try. With so much food, it seemed the perfect opportunity to hold an impromptu dinner party for my nearest and dearest. Dishes designed by Heston, the closest I will probably ever get to attending one of his fantastical feasts.
I think everything sounds far sexier in French. Take poulet en demi deuil for example, would be quite happy for a lover to whisper that in my ear. Sadly when translated into English, it doesn’t have the same ring. Chicken in half mourning sounds more on the sad side than sexy.
I was gifted a gorgeous Western Australia fresh black truffle from the lovely people at Lilydale along with a few packs from their ‘Ready for You to Roast’ range. Not a bad pick up and cook at home range, the breast roasts marinated in fennel and chili infused oil, were our favourites of what we tried.
Over the years I have seen many little places come and go in Coolangatta. Being a holiday destination some businesses do suffer when it isn’t peak holiday period. To be quite honest, I frequently visit in the quite times, have no idea how they survive off peak.
A Book an a Bite first caught my eye a couple of visits ago, but I didn’t have the chance to drop in to try them out. On my last visit I was thrilled to see they were still in business, and decided to call in for breakfast with mum.
You won’t find them on the popular Marine Parade strip with a view of the ocean. The Book an a Bite is located one street back on Griffith Street. Whites and pale wood give the café that Coolie beach vibe, as well as having a lovely little quirkiness. It was these two elements that grabbed my attention initially. Read more →
I stumbled across these adorable steampunk kangaroos on my recent visit to Brisbane. They are the creation of Queensland artist Christopher Trotter. The roos were exhibited at World Expo, Shanghai, 2010.
The first rule of Sweet Swap, you don’t talk about Sweet Swap. Hmmm, okay not quite true, we want you to all shout to the high heavens that registrations for The Sweet Swap are now open.
Let’s try again …
The first rule of Sweet Swap, you must make a sweet that hasn’t appeared on your blog before. This rule is true and is a must.
That particular rule made me not want to share this recipe with you. This amazing recipe is a twist on the very popular peanut butter cups. Apologies to those three that end up being matched to me and receive my sweets. You wont be getting these babies!
I apologise because these are f@#king good. I have to thank Amanda and her partner Scotty for bringing this YouTube clip to my attention. It sums up perfectly how I feel about these chocolates.
I didn’t use Biscoff in my recipe. There are quite a few brands that make Speculoos cookie butter. Yup, it’s made out of ……. cookies, as per the clip. The brand I got my hands on was Thierry’s. Just like peanut butter, you can buy smooth or crunch. I used crunchy for this recipe to give the chocolates some extra texture. It worked brilliantly. If you can’t get your hands on crunchy, smooth will work just as well.
I can’t express how good these are. Do yourself a favour and get your hands on some Speculoos butter, melt some chocolate and make them. They taste amazing and are pretty simple to make. Just don’t blame me when you have scoffed the lot.
Line mini muffin trays with paper liners. This recipe makes approximately 24 speculoos butter cups.
In a medium bowl mix speculoos butter and butter until completely combined. Then stir in icing sugar.
In a medium bowl melt chocolate and copha. I use the microwave to melt my chocolate. If you aren’t comfortable with that use the double boiler method.
Place a teaspoon of melted chocolate in to a mini muffin paper. In your hands, turn and twist the muffin paper so the inside, and up the sides, is coated in chocolate. Repeat this with the remaining muffin papers.
Then place a dollop of speculoos mixture in to each muffin paper. Press the mixture down with back of a spoon or your fingertips to flatter and get an even top.
Over the top of the speculoos mixture spoon more chocolate until completely covered and it reaches the top of the muffin paper.
Place in the refrigerator to set.
Once set store speculoos butter cups in an airtight container in the fridge.
You can get Speculoos butter in Australia, a good place to start is USA Foods. They have a comprehensive range of US goodies on offer. I purchase mine through them, but I am sure there are other places to get it.
These caramels were made for one reason only. Well actually that is a blatant lie, they are also extremely delicious and I dare you to stop at just one.
Aside for their deliciousness they were made to announce and celebrate The Sweet Swap 2014! Yes folks The Sweet Swap is happening again.
For those that participated last year, firstly I would like to send you all a big hug and thank you for jumping on board the first ever Australian Bloggers sweet exchanging event. If you didn’t participate you can read about who participated, what they made and drool right here.
The Good Food & Wine Show has a new home this year. Do not set your autopilot to Darling Harbour, instead this year head out to Sydney Olympic Park.
There really is so much to see, eat and drink at the show that it can be slightly overwhelming. You will see most of the exhibitors from last year, but I want to share with you some of the new exhibitors I discovered (and not to be missed), as well as some must visit household names.
One of the major draw cards to the show is the chefs. The best place to see your favourite chef in action is the Good Food Theatre (free). The shows are included in your entry ticket so grab a seat, take a load, relax and enjoy the antics of some of Australia’s best loved chefs. My chef picks to go see are Martin Boetz, Miguel Maestre and Alastair McLeod.
Kenwood have teamed up with Adriano Zumbo and he is hosting macaron making classes over the duration of the show. Unfortunately if you haven’t purchased a ticket to one of the classes they have now all sold out. Fortunately, you can still call by the Kenwood stand and look at their great products on display, purchase some Zumbo goodies and maybe even meet the man himself. Read more →
The heading almost sounds like I am ordering you to run out the door and head to Thai Vintage in Sylvania for a meal. Well you can, I’m not saying don’t. But if you live within their delivery area you are able to order on line, and have them bring the food to you.
Home delivery isn’t a new concept, restaurants have been doing it for years. I know I have been ordering home delivery for just as long, and in winter I am more tempted. Long workdays, plus shorter sunlight hours, equals me not wanting to cook or to head out the door to a restaurant. I would rather sit by the fire with a glass of wine. I wonder if that’s just me? Would love to see the statistics on that one.
If I had been on top of things, I would have shared this recipe with guys back in April (when it was due to be). In April I would have called these cookies, macadamia and white chocolate Anzac biscuits. Instead, Anzac Day rolled up, said hello, we played a game of two up together, and it left again. All without this recipe being shared.
With the addition of white chocolate chips and macadamia nuts, they hardly resemble Anzac biscuits at all. They do hint at it with the oats, coconut and golden syrup, but it is the white chocolate and macadamias that are the heroes.