If you like Thai food (who doesn’t??) then you can find great recipes and advice from Charinya’s blog… worth following for all your WP bloggers out there…
This is probably the easiest Thai entrée’ I have ever made. It was really fun to make and also looks elegant and tasty.
I really encourage you to try to make it in your kitchen.
- Prawns, peeled and deveined . Gently cut them open to ensure the seasoning is placed inside. Each prawn makes 1 spring roll, so use as many you like.
- Spring roll wraps. I use a larger size (250mm). Cut diagonally twice to get 4 triangle sheets from 1 big sheet
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I love Paul Jurak’s work (and I’m not referring to his teaching or plumbing! 🙂 … I’m referring to blogs posts like the one below and the awesome interview he did on ABC radio yesterday … link here: http://www.abc.net.au/local/stories/2014/04/30/3995299.htm?§ion=news
Having just been to the doc to get my blood sugar levels checked I might try this recipe next time! Thanks for sharing it Kasey! 🙂
ANZAC day commemorates a special yet somber day steeped in Australia and New Zealand’s history, as it marks the first major engagement of our military operations during the First World War. I have given the traditional ANZAC biscuit a healthier makeover for you to enjoy this ANZAC day, just remember to stop at one or two! Ingredients – makes 25
2 cups rolled oats
3/4 cup wholemeal flour
1/2 cup brown sugar
50g walnuts, chopped
3 Tbsp olive oil spread
1 1/2 Tbsp golden syrup
1 Tbsp bi-carb soda
1/4 cup boiling water
- Preheat oven to 180C and line a tray with baking paper.
- Add oats, flour, sugar and walnuts to a large bowl and mix to combine.
- Heat a small saucepan over medium-low heat. Add olive oil spread and stir gently until melted. Add golden syrup and stir to combine. Stir in bi-carb soda and boiling water.
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Nice review and photos from Tara about Beijing Dumpling House in Hawker.
Great article on easy and healthy eating with a variety of ingredients.
When you sign up to become a dietitian you unknowingly also sign up to become an expert in creating meals that are three things:
To prove that we don’t just “talk the talk” and can “walk the walk” I am going to Tweet what I eat every this week, to show you that healthy eating doesn’t have to be boring or ridiculously expensive.
Healthy eating is best served organised with a side of preparation. The key to this is having a well stocked pantry, fridge and freezer that enables you to whip up a variety of different meals easily. First up, simple pizza scrolls. Perfect for lunch or a light dinner served with a side salad, these pizza scrolls are delicious, simple and pretty darn nutritious.
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Wow, this review sounds like a once-in-a-lifetime dining experience. Grey venue, company, chefs and food all in a few too-short hours. Great story Tara!
Reading back on my review of the Starlight Dinner at Old Parliament House as part of Enlighten earlier this year, you can hear the disbelief in my (writing) voice. The night appeared to have little connection to Enlighten, and we found the use of the venue, and the food, underwhelming.
It’s not very often I get a response to a poor review. But this time, within a matter of days, our group’s been contacted by the people behind the food: Restaurant Associates. They want to really show us exactly what their kitchen – and chef Sebastien Lutaud – are capable of, and we agree to attend a Chef’s Table experience.
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and here’s another great review by Gary of the Mecca Bar in Manuka. haven’t been for a while but this review and photos make me want to go again soon!
Last night Bron and I went to dinner at the Mecca Bah in Manuka. We’ve been there a few times before but this is the first time since I’ve started the low carbohydrate (low carb) way of life.
We arrived at 7 pm and were shown to a table we’d sat at before. The restaurant was already busy and it didn’t take long for it to be filled. Everyone around us looked like they were enjoying their meals. There were lots of pizzas being ordered judging from the number of wait staff carrying them to various tables.
The menu has changed a little recently with the addition of Duck Baklava to the Mezze selection. Bron has a work mate who recommended it to her. It didn’t take us long to work out what we wanted. We decided to share the Duck Baklava between us as well as the roasted pumpkin…
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I like this personal view of what makes a bar tick: real people with a vision for what they love and want to share. Bit out of my price range though … But will keep it in mind for a special occasion! 🙂
Our Nation’s capital is all very grown up when it comes to venues now, and the bar at the unique hotel hotel in New Acton is a sign of the times.
Some thoughtful ideas on contemporary design, art and sustainabilty come together in this very welcoming space.
It attracts a diverse and appreciate audience, and on the night of this chat, I observed everyone from a large group of twenty somethings having cocktails, ladies in the 50’s sharing craft and book stories, a large posse of black tied corporate executives enjoying a conference pre-dinner, few TV celebs and some hipster consultant types enjoying their expense accounts.
So the large space with its various nooks is very accommodating.
In theory all the concrete in the building could make for an intimidating space, but its the genuine warm welcome from the team that means your…
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