The forecast for Christmas Day was looking a fine 24-25°C until the figure started creeping up daily. Now that we’re look at a 32°C day I think I’m going to need more cold snacks. Paris Creek Farms sent me a lovely pack of their Greek Style Yoghurts. I considered making a frozen White Christmas then settled on a Frozen Yoghurt Bark. Way healthier than white chocolate, super quick to make and absolutely refreshing. Maybe I’ll tackle the White Christmas idea another time. This snack is highly customizable and flexible. You can swap for any toppings. Think fresh strawberries, caramel swirl, sh ..read more

Recently I shared a Candied Nuts recipe for a super quick and easy snack. Now, I’m aware more and more people or sugar conscious these days so in the spirit of inclusiveness I’ve got something just as speedy to prepare. Personally I prefer this to the candied nuts and BIG hint – it sure spices things up. This one’s for all my chilli lovers out there, I got your back. Also great for gifting because if I got a jar of these I’d be stoked! Spicy Nuts Print Recipe Course Side Dish, Snack Cuisine American Prep Time 7 mins Cook Time 5 mins Servings 2 cups of nuts Author Ling Ingredients ..read more

This year I’ve been very time poor. December is always a rush for me but this year is really something else so I’ve decided to share some quick easy to make snacks to keep the festive spirit up. These could be made easily all year round too! I don’t know about you but I love nuts, all sorts of nuts. To kick off in Christmas spirit let’s make something with sugar and spice. If you’ve got 8 minutes to spare let’s make some Candied Nuts. These make great gifts too! Maple Candied Nuts Print Recipe Course Snack Cuisine American Prep Time 8 mins Cook Time 7 mins Servings 2 cups of nuts Aut ..read more

December is an extremely busy month for my work and sometimes it’s hard to bring forth the festive spirit. I try to bring the decorations out early, prepare my list of Christmas movies on Netflix and plan some festive foods. Every year I like to make a few things, some new experiments and some favourites from the repertoire. Needless to say it’s building into a bit of a tradition at our house. To Mr Foodie’s delight that is. Now Mr Foodie is very English when it comes to Christmas so it’s a very traditional hot roasts and I never change that. The same full trimmings every year. I’ve starte ..read more

We all know Christmas is an indulgent time of the year and there is absolutely nothing wrong with that Christmas cheer! Having said that now and then, between the mince pies and marzipan, the pudding and cheeses, I’m looking for something that a little lighter and refreshing. Paris Creek Farms sent me some of their beautiful produce and it gave me just the perfect idea! For those who are unfamiliar, Paris Creek Farms is a South Australian bio-dynamic organic dairy farm. They have a passion for sustainability and high quality produce which makes them simply amazing. I’ve had almost every prod ..read more

I was organizing my photos and was reminded of this team dinner/celebration we had at Orso Kensington. I was always a fan of Andre’s Cucina and shamefully it took me so long to get to Orso. As the saying goes, better late than never. Unlike the polenta bar it’s not an Italian restaurant and there is no polenta here. It’s quite different to Andre’s Cucina, very different. First impressions sure had the wow factor with a beautiful and grand decor. Service was impeccable from start to finish. For the wine drinkers you might find a rather complete and diverse wine list, much to my boss’s liking ..read more

Daughter in Law has been open for a while now, you may have noticed this vibrant colourful place on Rundle Street. It is an Indian food restaurant but not the kind we are familiar with. Don’t get me wrong, there’s definitely curries and rice but it’s quite a bit more than that. They call it the unauthentic Indian food. A welcome modern twist resulting in a delicious meal. A little while back I caught up with a friend here and the staff recommended we go for the Tasting Menu. While one or two items may change from time to time I wanted to share what you can expect should you choose this optio ..read more

Hello friends! Am I the only one who feels time has passed incredibly fast since Covid happened? It’s just hit me that I haven’t written here in over a year. Fortunately I’m still getting my food sharing fix from Instagram! Coming around to Christmas soon and I can’t say I’ve been up to much in the past 2 years other than working, eating and making bread like everyone else in lockdown. My usual travel plans have been at a complete halt but I am thankful we are safe. Very safe here in South Australia (and not in lockdown). Google and Facebook seem to enjoy reminding me this time last XYZ years ..read more

Covid-19, restrictions and isolation has got us delving into our inner masterchef and maxing out the card on food deliveries. I’ve always cooked a lot but I’ve never made so much bread like I have in the past 3 months. With much success if I might add. I’ve had my share of takeaways but all this has got me thinking of the one thing that begs to be eaten piping hot. Fresh out of the fryer. FRIED CHICKEN I began thinking of my personal favourites and go to guarantees. This is not a ranking and by no means absolute. Shout out to my 5 go to fried chicken places. 1. Plus 82 Pocha I’ve been mor ..read more

Seoul Express has long been a food course favourite in Southern Cross Arcade, Rundle Mall. More recently they opened up in Firle and the lines were so long we had to go check it out. It’s been known for its generous portions, excellent value and good tasting offerings that have fed many workers and students over the years. The menu is very Korean with a variety of soups, stews, cold noodles and rice dishes. Jeju Katsu $14.50 Trading in Australia they have some dishes that definitely appeal to the wider crowd too. Mr Foodie instantly wanted Jeju Katsu. Crumbed and fried pork stuffed with ..read more