Pavlova, something I regard as quintessentially Australian.  Most New Zealanders would argue with me until blue in the face, and they may have a point from what I have read.  But, being quintessentially Aussie, is not about ownership of the original recipe.  It is about a dessert that is as part of growing up an Australian, as sand in your cossie bottoms down at the beach (I am sure we didn’t event that either).  I could not tell you how many BBQ’s, dinner parties, lunches, picnics and family gatherings where the humble Pav appeared.

I was approached by the PR company representing Australian owned Queen Fine Foods, and asked if I would like to try some of their new make-at-home Sorbet and Gelato mixes.  It’s summer, my readers love road tests, of course I was going to take them up on the offer.

I had many ideas dancing through my little brain of how to take the base mix and individualise it Belly Rumbles style.  With Australia Day fast approaching, pavlova ice cream seemed an obvious choice. Read more →

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It has been giveaway central at Belly Rumbles leading up to Christmas.  This is our third and final for the year, but before I tell you about this one, a bit of housekeeping on the last few competitions.

Appletiser PeepToe Voucher Giveaway:  The $200 voucher was won by Dilhara.
Gloria Jean’s & Caffitaly Giveaway:  The two major prize winners were Michele T & Rachel R , the runner up prize goes to Kaya.
Congratulations to all the winners.  I have been in contact via the email address you provided.

I always have a stash of roasted salted pistachios at home.  You could say I am a little addicted to this particular nut.  I recently found out that pistachios are naturally cholesterol free, are one of the nuts lowest in kilojoules, lowest in fat and highest in fibre, as well as on e of the most nutritious nuts you can buy.

Who knew I was making the right decision all these years over other nuts!

I did spy the Wonderful Pistachio range when I was doing my weekly shopping, but declined on buying any of their flavoured nuts, instead I stayed true to what I like and purchased the Roasted & Salted variety.  By coincidence a week later Wonderful Pistachio contacted me.  Having enjoyed their Roasted & Salted nuts, I was quite happy for them to send their flavoured ones to me to sample.

Beside the Roasted & Salted, Wonderful Pistachio is also available in Sweet Chilli and Salt & Pepper flavours.

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You may remember my first road test of Adriano Zumbo’s new macaron mix, which is now available in supermarkets around Australia.  It was a great success.  I ended up with awesome looking macarons.  Sadly not the case for my second road test.

Even though the salted caramel macarons looked great once made, I wasn’t happy with the flavour.  They tasted a touch too artificial for my liking.  Decision was made to give the other flavour in his range, passionfruit, a try.

shells just out of the oven, hit and miss, they tried hard to have feet

I followed all the steps as with my first road test.  Unfortunately this time my macarons didn’t work out.  They were a bit of a disaster.  No feet and the shells were thin and flat. Read more →

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It really was only a matter of time before the master of the macaron, Adriano Zumbo, put his own macaron mix on the market.  Move over Donna Hay.

Actually when I picked up my macaron mix ($7.99) from Woolworths, Donna’s equivalent was marked down for clearance sale.  Not sure if that is just a marketing ploy, or if Donna Hay macaron mixes will no longer be available.

You may recall I road tested Donna’ s macaron mix back in August last year when it first hit our shelves.  I was very impressed with the result and thought they were fantastic for something that came out of a packet. Read more →

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Not exactly a patisserie you would stumble upon, but locals seem to be very well aware of Looma’s existence with a constant stream of people turning up to collect their orders or picking up something for lunch.  Located in a unit towards the back of a factory complex, you really have to be looking for this retail/wholesale patisserie.

Looma’s  was established in January this year by Michael and Ibrahim Khatib.  You will find Michael upstairs dealing with the business side of the operation while Ibrahim runs the kitchen.  Ibrahim, a qualified Chef, spent many years working at Altitude Shangri-La and then Croquembouche Patisserie.   His time at Croquembouche saw him master his pastry skills.  Why Looma’s?  It is an interesting name to call a patisserie and Ibrahim shared that it was his nickname when younger. Read more →

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I have never backed away from a challenge.  So when a mystery box arrived on my doorstep from Essential Cuisine, with the challenge to create a French dish using the mystery ingredients supplied as well as Essential Cuisine stock, how could I say no.  They were even kind enough to throw in a voucher so I could purchase any proteins I may need.

The brief was to choose a cuisine, either Spanish, French, Middle Eastern or Asian.  Then a selected mystery box was sent out for me to challenge myself with.  I chose French as when I think stock I automatically think classic French cooking.  The next step was to create a restaurant worthy entree or main. Read more →

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Do you ever get sick of grocery shopping and meal planning?  Even though I love to cook, I will admit I do.  I also get home some days and just couldn’t be bothered, that is when high fat pizza usually gets ordered.  Hello Fresh is a new company that will provide you with a three or five days of meals,  providing you with both recipes and groceries.

Once a week your delivery will arrive with all your fresh ingredients.  You will need to provide a few pantry ingredients such as mustards, oil, dried herbs or spices.  The recipes are designed to be healthy and to be easily prepared in 30 minutes.  Perfect for our time hungry lives.  No shopping and no thinking, I can live with that. Read more →

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Oh how I am praying that the rain eases in time for the big parade tomorrow.  Even though I am not LGBTQ or I, Mardi Gras is one of my favourite times of the year.  I may no longer venture out to watch the parade live, but I will be enjoying a cocktail and watching it on TV.

Cocktails were always on the cards for Mardi Gras.  This year, when Gillian of Casella Wines contacted me in regard to creating ‘winetails’ with Yellow Tail wines, timing was just perfect. Read more →

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I tend to keep a nice stash of homemade chicken stock in my freezer.  Sadly like all good things, this at times comes to an end.  With my supply not being refilled until I get the time to make a big pot of stock again.

Feeling quite rotten a few weeks ago and craving soup,  I sent Mac out on a mission.  “Please could you pick up some chicken stock?”, running brands through my fuzzy clogged up head, “umm, could you make it Massel?”

On his return from his mission, Mac lobbed the stock onto the kitchen counter.  “I nearly rang you, do you realise that this is chicken style stock?”.  To which I responded with my best Scooby Doo head tilt impersonation and vacant look.

Chicken style stock?  What on earth is chicken style stock?  I had never noticed the small wording of ‘style’ under the large wording of ‘chicken’ before.  On inspection of the ingredients, there is no chicken in this stock.  Why not just call it vegetable stock with fake chicken flavour?  Oh yes, that probably wouldn’t sell as well.

To be fair on closer inspection, they do state clearly ‘all vegetable’ at the bottom of the pack.  There is also a nice red tick next to the wording ‘no animal content’.  Maybe they should put a big red line through chicken, just for dummies like moi?

I suppose Massel non chicken stock is good news for those vegetarians out there that want something that tastes like it came from a chicken.  Then again I have never quite understood vegetarians that want their non animal food to taste and look Read more →

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