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Rainforest Inn Paluma
2007-04-25 05:45:00
After we finished admiring the sheer beauty of Little Chrystal Creek we headed further up the mountain to Paluma Village. The scenery was breathtaking. We were all famished. We found a great new restaurant located in the heart of Paluma Village. Rainforest Inn Paluma, 1 Mt Spec Road, Paluma, 07 4770 8688. They also have accommodation for your comfort and a nice break if you wish. They only opened in November last year. The food was sensational. The Chef there puts on a fabulous lunch that we had trouble finishing due to the huge portions. The interior is very comfy with big couches in front of the fire. Yes a fire in North Queensland. It is quite cool up there on the mountain. The lovely Jeffrey King is the Chef of this welcoming place and he has an excellent flair for food. Ben and Jared ate Beef Nachos which were massive servings, David and I had an open faced Steak Burger, lovely Fries with Garlic Aioli and the burger had an American Style BBQ sauce, with I think it was Hick...
More About: Rest , Forest , Fore , Luma

Has the world gone mad, or is it just me?
2007-04-21 15:34:00
Sometimes I wonder whether I am going mad you know. I am not trying to be negative, but really, people just don't give a shit anymore. Is it because I am getting older. I have different expectations now than when I was younger. Customer service just isn't what it used to be. When did looking after your customer, Stop? Sometimes I just think that it is an inconvenience for some people to actually do their job. Also what happened to good old fashioned manners. When has it become okay or acceptable to just abuse the crap out of someone just for actually doing their job. This is a story of a nice person copping some absolute bullshit. I saw a customer this week and I have never been so shaken up or shocked by a customers behaviour. I went into a Auto Repair joint to see a man about a price he was querying. I arrived and smiled as I usually do and then shook his hand and introduced myself. Right from the start I could tell he was agitated. Arms crossed all defensive and ready for a fi...
More About: World , Just Me , The World , Gone

Szechann Rack of Veal with Szechann Pepper Cream Sauce
2007-04-21 04:51:00
I love meat with some kind of heat to it. It truly makes you feel warm inside. We all loved this dish. It was a sexy plate licking dish. I am just drooling with the thought of it. This is seriously sexy food. The sauce is spicy and hot with the cream just taking the edge off the heat. The sweet potato and pumpkin puree is sweet and luscious and compliments the sauce and veal completely. Not bad for a Sunday roast huh? This is what happens when the red wine flows through my veins. I am absolutely adoring a gorgeous Margaret River 2005 Cabernet Merlot Clean skin I have bought a few bottles of. I am seriously thinking of going and getting a case now. So smooth and easy to drink. You know, one of those bottles you make sure you get the last drops out. Or is it only me who does that. LOL Probably just me. Back to the veal.IngredientsOne Rack of VealSzechann Pepper cornsSea Salt Flakes1 small piece of Butternut Pumpkin, skinned and cut into pieces1 medium sized gold Sweet Potato, skinned a...
More About: Sauce , Cream , Chan

Little Lizards
2007-04-14 14:18:00
I find this artwork quite intriguing and wondered whether all the lifeguards do this. Draw pictures of scary crocodiles when there is a sighting. You tell me? Looks like a large lizard rather than a crocodile. Is this drawing meant to scare our tourists who can't understand English. Watch out for lizards tourists from other lands, the little lizards are coming. If you compare the size of the sand granules to the actual drawing of what is supposed to be a scary crocodile, then that's one microscopic lizard you have to beware of. Now I am sure the lifesaver tried very hard to make him look scary but I don't think he does, do you? At first I thought a child drew that as a joke. But then I thought no, they are always closing the beach down there because of salt water crocodiles. So there you have it. A very scary looking little lizard to warn the tourists. I worry for our tourists you know. They are always getting themselves in trouble over here in our gorgeous country, and now I un...
More About: Little , Lizard , Lizards , Litt

Little Crystal Creek
2007-04-14 12:59:00
So we went out for a day trip in the car before JD and Miss A went home to their mother. We decided to go up to the rain forest just 40 Min's north of here. Our first stop on the way was here, little crystal creek. This place is just beautiful. My goodness the rain forest was sensational and the views of the mountains just made me feel so relaxed in awe. To top it off little crystal creek to me is not a creek, it's a perfect set of waterfalls big and small. The man made stone arch bridge was gorgeous. It was like a scene out of a movie, a place I never knew I would see. The pictures just do not do the experience justice. You have to be there to understand how amazing it is. No words can describe the feeling this place creates in your soul. I imagined seeing a horse and carriage stroll across this bridge. The place really is nearly untouched. The pathways and bridge feel like they have always been there. You are surrounded by the biggest trees that have the most amazing ferns hangi...
More About: Crystal , Little , Litt , Cree , Creek

Banana Pancakes with Bacon & Maple Syrup
2007-04-13 06:40:00
The first time I had bacon plus maple syrup on pancakes was in the US. I thought it was strange. But I am always up for new things. They are so delicious and so yin and yang, sweet and salty, and all that JAZZ. You get the picture. I have become addicted to them. On a Sunday morning all of our family just can't resist a hot brekky. It's a must have. Even in summer and yes in Tropical Queensland. This Easter Sunday with everyone here was a good reason to indulge in some extra fat molecules. Since our move, two of our midgets have been in Brisvegas and come up here on school holidays. So it has been just awesome having them home again. They took their first plane trip and I was jumping up and down with excitement as they waddled down to the gate to get off the plane. All seven of us together again. I think everyone else thought we were a pack of wild monkeys Oo Oo Oa AAAAAA. Sorry, I digressed yet again. Back to the pancakes. I had some bananas that were looking really ripe and the ...
More About: Pancake , Banana , With , Cakes , Cake

Pan Fried Salmon on Mash with Hollandaise
2007-04-09 05:38:00
Ingredients2 pieces of Salmon, skin on of courseMashed Potato, the way you like it.For the Holl andaise3 tbsp White VinegarGround Course Black Pepper125 grams Melted Butter6 Large Egg YolksGood Pinch Salt Flakes1/2 Lemon JuicedLoveReduce vinegar with black pepper in a small saucepan until about 1 tablespoon is left. Melt butter and allow to sit for a minute, so that it separates. Place the 6 egg yolks into a clean mixing bowl and whisk together with vinegar, until fluffy. Then pour the melted butter in a thin stream while you continue to keep whisking on high speed. Leave the remaining solids from the butter in the jug. Try not to get to much in the sauce when pouring. Whisk in the lemon juice and salt. Taste for seasoning.Once your mash and hollandaise are set to go. In a hot fry pan with a good knob of butter and a splash of olive oil, place the salmon skin side down and fry for about 3 Min's. You want the skin to be crispy and golden brown. Turn the salmon and season with salt an...
More About: With , Anda , Land , Fried

Brilliant Bread
2007-04-07 11:44:00
We really have gotten out of the habit of making bread since we moved up here to Townsville. We used to make it every weekend and kind of took it for granted how lovely it is to make our own. The smell of the yeast is just heady and then when it is baking in the oven the whole house fills with an amazing smell. Who needs air freshener when you can bake? I have always been partial to a fresh baked loaf smothered in good old fashioned butter. Crusty on the outside and that incredible flavour of toasted sesame seeds. MMMMMMmmmmmm 4 cups Brea d Flour400 mils Water2 tsp Dried YeastLittle extra MilkPassion Place all ingredients in a good stand alone mixer, attach dough hook and mix for a good 4 - 5 Min's on slow speed. Stop mixer and touch dough with finger tip. If it is sticky add a little more flour and mix until combined well. Keep testing as needed. When your finger comes away from the dough without it sticking you have finished. Pull from mixer and knead on a floured surface by hand...
More About: Read , Brilliant

The Sopranos and how it relates to my job.
2007-04-02 14:45:00
http://www.hbo.com/sopranos/ Here he is, Anthony Soprano . I don't know why he is sexy, he just is. Maybe it's the power associated with his character. But I love him.This is my favourite television series. It is just fantastic. I thoroughly enjoy every moment watching it. I can't help it, The Mafia and Me, make for a very interesting combination. In my heart I don't think the Mafia is a good thing and I am morally concerned with my obsessive interest in it. But I find the Mafia fascinating. They seem to exude this perverted confidence that I just can't help but enjoy. Goodfellas another fantastic film is just a classic. I think deep down inside I am definitely a naughty girl. Being naughty is alot of fun. You know what I mean ;)So how does this all relate to my job and a naughty girl like me. I'll tell you, in Townsville I am selling Waste Management and my bosses name is Tony. Freaky Huh? I just love, love, love and love my job. It suits me. I am part of the Family! Weird Coi...
More About: The Sopranos , Sopranos , Late

Chilli Crab Linguine
2007-04-02 13:38:00
Look at these bad boys. Mud Crab is truly my favourite seafood. They are so sweet and so luscious and so sexy to eat. The fresh smell of a Mud Crab is intoxicating. What to do, what to do with these gorgeous bad boys. I want to do something that makes them the stars of the show. Chill i Crab Linguine is an excellent way to show off their talents. The hardest part about this job is getting the meat out of these very hard shelled crabs.This is an easy recipe and I always, just get happy, with heaps of chilli in it. But the recipe for you will be a little toned down. I may love to scorch the inside of my tongue and mouth with chilli, but you may not. Ingredients1 Mud Crab, with all the flesh taken out and the shell discarded400 grams of Linguine2 small Birds Eye Hot Red Chillies, finely chopped3 cloves of Garlic finely chopped 1 large Lemon, juicedGood Olive OilKnob of ButterSalt Flakes & Pepper to seasonSo get some water boiling in a very large pot, add a good pinch of salt and add the...
More About: Hill , Guin

Just had to share :-)
2007-04-01 14:13:00
Couldn't help myself but share this little photo with you all. I has a Flavor. Sorry that I have not been posting it has been one hell of a week. Dave has been away and I have been all over the shop. I have been sulking, yes that's right I said sulking. I have been sitting here pouting away until his return. I am an extremely social girl and I have been going nuts. I hate going to bed at night by myself. I have not been inspired to cook all week. Sunday night was make your own night. We had cereal or toast. On Monday we bought a BBQ chicken and some pasta salad with fresh bread rolls from the supermarket. Tuesday I made a basic chicken pasta with a tomato sauce. We even had chicken with ham and cheese inside from Leonard's, and potato gems. I won't go on, but lets just say I was completely uninspired with Dave not about. Really not an eventful cooking week. So that's why no posts. But I picked up the ball when he came home on Friday night. So over the next few days I will show ...
More About: Just , Share

Oysters Kilpatrick
2007-03-26 11:52:00
How could you not love them? But alot of people hate them. Me, I am an addict. I love them. They are just one of those foods that unless you understand them, take in their elegance and respect the beauty within, you can't really appreciate them. They are more than just food they are a true delicacy to me. I am one of those people you see, who could just keep eating them, one after the other. Some people cringe at the thought of eating one, just like I do when you mention foie gras. Yuk, can't imagine eating foie gras. Sorry, I know all the groovy chefs love it and think that it just exudes some kind of status or something. But there is no way in hell I am going to eat it. Weird huh? Anyway back to the Oysters I digressed again. Sorry. So I know this is one of those classic simple recipes and I know practically every restaurant up here serves them, but there is nothing like doing it yourself. These gorgeous oysters are from Coffin Bay in South Australia and still up here they are s...
More About: Rick , Trick , Patrick

Lemon Lattace Cheesecake Slice
2007-03-23 08:28:00
These are so yummy. A lady about 8-9 years ago at work brought them in for a morning tea once and everyone just adored them. I can't remember her name. I asked her then, how do you make them? It went in one ear and out the other. All I remember her saying was, it was so easy and that she used one 250 gram butter and one 250 gram Philadelphia cream cheese. I kept thinking, that's alot of butter. Anyway I craved them for months after that morning tea. So I came up with my own recipe and it works really well. Enjoy them, they are so beautiful and perfect with a coffee. Ingredients 250 grams of Butter softened500 grams of Philadelphia Cream Cheese softenedJuice of one large Lemon , or two small Lemons 1 tablespoon of Gelatin 3 tablespoon of Boiling Water1 cup of Caster Sugar1 teaspoon of Vanilla Bean Paste2 packets of Lattace Biscuits or Similar ( puff pastry biscuit)Blend butter in a free standing mixer and blend on high until light and creamy. Add cream cheese and blend again on hig...
More About: Cake , Cheesecake , Slice

Oh - I miss Brisbane :(
2007-03-22 13:07:00
Don't get me wrong I love where I live, but really, I am a city girl at heart. Try as I might not to miss Brisvegas, I can't. My heart yearns for her. I miss my friends so much and I feel so isolated here sometimes. Everyone really is a stranger and the comfort of being able to cuddle a friend I love and trust, is gone. Sure I can pick up the phone, but it's not the same. Everything here seems so foreign and un-lived in for me. It's a beautiful place but there really is nothing like home. Knowing every short cut, knowing the supermarket aisles back to front. The city and her buildings, the river with it's twists and turns. How beautiful is the city with her lights? I'm not moping and I am not feeling sorry for myself, nothing like that. I am enjoying the adventure that is Townsville. I just can't help but miss her. I miss breakfast at the Red Deli in Clayfield, the Chandler Flea Markets, the Cabbage Patch fruit shop and deli, Zone Fresh at Windsor, the chocolate custard cann...
More About: Bane , Miss , Brisbane

Szechann Pork Salad with Chilli Honey Dressing
2007-03-22 12:03:00
This really was one of those days today where I had no brain. Wasn't even thinking properly when I just randomly chose some items at the supermarket. I was on auto pilot. How the hell do you come up with something, that turns out a triumph, when your not thinking and have no plan whatsoever for dinner. I amaze myself. This is absolutely the best salad I have ever come up with. Truly incredible, total 100% triumph if I do say so myself. You have to try it. No really, you have to try it. Don't just pretend your going to make it. Do it, please, for me? Pretty please?Ingredients100 grams of Rocket Leaves10 Cherry Tomatoes, sliced into little wedges1 Red Onion, sliced into half moons100 grams of Greek Low Fat Feta, cut into small cubes1 Pork Fillet2 Tablespoons of Szechann Pepper groundThe Dress ing2 tablespoons of Hot Chilli JamJuice of 1 Lemon2 tablespoons of Honey 2 tablespoons of Olive OilTo start rub your pork fillet in the Szechann Pepper, all over it. Then in a fry pan heat some o...
More About: With , Salad

Chocolate Mint Stick Pistachio Cookies
2007-03-14 13:50:00
Ingredients250 g Butter1 cup of White Sugar6 tablespoons of Milk1 teaspoon of Vanilla Bean Paste3 cups of Self Raising Flour1 cup of Custard Powder100 g of Pistachio Kernels, roughly chopped or bashed150 g of Mint Chocolate Sticks choppedBeat butter and sugar in a mixer until well blended and pale. Add vanilla bean paste and milk and beat well. Fold in sifted flour with a metal spoon, replace bowl and then beat in pistachios and mint chocolate sticks, until just combined. Roll into teaspoon sized balls and place on a lined baking tray. Bake at 200 c for 12-15 Min's or until golden brown. Cool on tray for a minute and then transfer to a cooling rack. Makes about 50 cookies. We really liked them. Dave especially. Lovely with a glass of full cream milk, which is what I am doing right now while I type this. Hope you like my new combination cookie? Cheers AmelitaXoxoxoX
More About: Cookies , Cola , Cook , Late

Tomorrow - I am going to try a new recipe.
2007-03-13 14:58:00
How Beautiful - Bundaberg to Mackay on the Bruce HighwayI have created a recipe today for choc mint stick and pistachio nut cookies. Wish me luck and you should have the recipe tomorrow.Cheers and Goodnight everyone.AmelitaXoxoxoX
More About: Recipe , Tomorrow , Going , Reci , Goin

Definately not food and definately uGLy!
2007-03-13 14:30:00
Look at him, he is giving me the evil eye. I cannot believe how many of them are up here in North Queensland. Obviously all the Cane Fields, hence the name Cane Toad. There are masses of them. I walk through the grass in the dark so apprehensively. Every time you put your foot down. One jumps at you from out of nowhere. They give me the willys. Sends shivers up my spine. This is in my carport next to my garbage bin. Another one of the local attractions here in Townsville. I am telling you they are in plague proportions. They actually pay kids for each one they catch and put to sleep humanely. In other words stick them in the freezer. I could never stand to even get close to one. Let's just say I have no choice but to get used to the nasty little suckers. But I don't want to get used to them YUK!
More About: Food , Ugly , Fina , Nate , Koban

What happened to those Prawns you say?
2007-03-12 14:40:00
Well this is what I did with them. I used this Tom Yum Soup paste and I changed it. Like I do when I am using this type of ingredient. Enhance it, I say. So I added a can of Coconut Cream to the directions on the packet in liue of some of the water, plus a tablespoon of fish sauce, a tablespoon of palm sugar, some snow peas and some dried Chinese mushrooms. Topped with some fresh chopped chilli and walla! There you go. Tasted really good. The prawns were lovely and succulent. My mouth was tingling very nicely from the chilli. I love fresh chilli. It was just refreshing and yummy. I love Asian soups. So there ya go that's what happened to those gorgeous prawns my new fisherman friend gave me. Cheers Amelita
More About: What , Hat , Those , Hose , Pene

Magical Magnetic Island
2007-03-12 06:40:00
Here she comes FantaSea to carry us across Rowes Bay to Magnet ic Island . Driving onto a boat was a first time experience for us and the Patrol.I love my Patrol. Look at her on the boat. This is Jasmine she is an oil tanker we think. Magnetic Island Picnic Bay on Magnetic Just beautiful.The water is just so blue.The main street at Horseshoe Bay. Barefoot the Art Gallery and Restaurant. This is where we stopped for lunch. Amazing atmosphere. So relaxed and so comfortable. The artwork was stunning.We had lunch on the back deck. Very tropical and comfy.Great Bar. David and I had the Eye Fillet, Rosella & Redwine Jus and Potato Rosti.Simply Gorgeous :)Maddy had the Tempura Battered Fish & ChipsYummo! Steve had the Oysters Kilpatrick.Looked fantastic. Ben had the Fettuccine Carbonara.He said it was nowhere as good as mine.Right answer Benny Boy.Alex's Chips.Now these were excellent chips. Can you see the chip in mid flight? Maddy's Ice ChocolateThis is the view on the drive back to the ...
More About: Magic , Land

Magnetic Island
2007-03-10 23:47:00
I can see it from the beach and I have been hanging to go over there and today is the day. So wish me luck as we put the Patrol on a boat and go to the lovely island everyone raves about. I will take some photos and see you soon. Have a great Sunday! Cheers Amelita
More About: Island , Land , Magnet , Magnetic

Here's one I stuffed up earlier. Chocolate Pudding.
2007-03-10 13:12:00
I think I am having one of those malfunction brain meltdown days today. It started with the fact that I forgot to buy fruit for the chocolate fondue. Then it went to spilling stuff on the floor, on myself and basically any spare patch of clean kitchen anywhere. Ahhhhh Total malfunction. Yes, I to have my bad days in the kitchen and here's one I stuffed up earlier today. It was a simple recipe and I stuffed it. The top went to brown. The inside was not nearly cooked enough, even though it was just starting to burn on top. So what was a girl supposed to do. I jammed a big metal spoon into and gave it a quick fold around. Goeyness and sponge swirled around together. Then I popped it into the oven again for another 5 mins or so, then served with fresh cream. I won't tell you who's recipe I used. I don't think it was the recipe. It was me with a couple to many drinkys under my belty. It tasted good. It was rich, just not right, if you know what I mean.Also I don't know whether this ...
More About: Chocolate Pudding , Stuff , Chocolate , Cola , Here

Moroccan Chicken with Saffron Macadamia Rice & Passionfruit Yoghurt Sauce
2007-03-10 08:04:03
As in a previous post I said that I was going to use more dried spices. This is one of my new recipes, inspired by my new spice range. I hope you all like it. David, Ben, Maddy and I loved it. Ingredients 4 cups of Arborio Rice500 mils of Chick en Stock1 cup of WaterPinch of Saffron Strands1 scoop of Mac adamia Nuts8 Chicken Thigh Fillets, no skin and no bones.1 Large 500 gram Tub of Natural Greek Style Yoghurt2 large Passion fruit or 4 small ones1 clove of Garlic finely choppedSalt & PepperMoroccan Spice Mix, you can pick that up at any good Indian or Asian GrocerSprinkle the Moroccan spice mix all over the thigh fillets an hour before your ready to cook and allow to marinate covered in the fridge. Your ready to cook. Preheat your oven to 150 degrees. Place your Macadamias in an oven proof dish and toast in the oven. Keep an eye on them you want them toasted, not burnt. I hate nuts with even little burnt bits on the edges. Grab your rice cooker, then add the rice, 500 mils of chicken...
More About: Fruit

My new fisherman friend.
2007-03-09 20:03:01
Look at these beauty's. So fresh. We were sitting out on our deck last night and there was a knock on the door. The kids coming running in all freaked out because we really don't know anyone here and we were not expecting anyone. Their yelling 'there's someone at the door' over and over again. So I thought, that's weird and went to inspect. It was Dave, my neighbour. Yet another Dave enters my life. Here he is, with a big smile on his face, holding a blue plastic bag for me. Prawns fresh from the sea. How cool is that? He had been out on his 40ft fishing trawler for the last 5 days and brought home a bounty of goodies, look at what I got. I am a very lucky girl in deed. My neighbour Dave is, I would say, the nicest person I have met in the last two and half weeks. He is down to earth, lives a simple life, he seems so happy and relaxed. He tells me, he thinks he is the Ferrel of the neighbourhood. I don't think so. I am starting to think he is, the only normal one. But to soo...
More About: Fish , Friend , Erma , Herm , Fisherman

Perfect Pizza
2007-03-08 20:02:06
When it comes to Pizza nothing beats homemade. We all would love to have one of those gorgeous wood fired ovens but most of us can only dream of having our own. The crispy bottom is what your looking for and what I was to. A couple of years ago I found and old but new Terracotta tile under my house. Hence I thought, what a great way to retain heat in the oven. So it began. We start with a basic bread dough and I add 1 cup of Polenta or Cornmeal it's the same thing really. It adds a nice flavour through the dough. I also sprinkle it on my tile when it's hot to stop the pizza from sticking to the tile. Gives a nice texture to the crispy bottom of the pizza as well. I then preheat my oven to 210 degrees for a fan forced or 230 degrees for a non fan forced, making sure my tile is in the oven. Take a piece of dough about the size of a cricket ball or a little bigger if you like. Roll it out into a circular shape as in the pictures above. The dough circle doesn't have to be perfect. It...
More About: Perfect

I love where I live!
2007-03-08 20:02:06
I always thought I would be to scared to leave Brisbane behind for good. This relocation has been a complete rejuvenation. I feel alive again. The atmosphere here is one of a holiday all the time. Not that we are not working our buts off in this new destination. But its a sense, a feeling like your on holiday anyway, even though I am not. We have all been waking up every morning with a new desire and passion that we never had before. We all eat breakfast and enjoy our mornings every weekday now, not just the weekends. The hot humid breezes in the morning are just wonderful. You actually want to get out of bed, rather than wishing that you didn't have to. I don't know what it is about this place that makes you feel alive and relaxed but it does. I feel so much more positive about life and what I can do with it. I hadn't felt that way in a long time. What I remember of Brisbane now, is a shadow that had come across our lives. A stagnating just limbo sort of life. Not knowing what ...
More About: Love , Live , Here , Where

Chocolate Brownies
2007-03-05 07:59:04
I want to introduce you to one of my favourite cookbooks ever. Betty Crocker's CookbookEverything you need to know to cook today.I bought it in the United States about 6 or so years ago. It's a beauty, for all of you who wonder what's what in the USA food culture. I make Sloppy Joe's, Smokey BBQ Sauce, Cornbread, Southern Fried Chicken, of course Brown ies and lots, lots more. This has to be the best Brownie recipe I have ever used. It simply beats the rest and anyone can do it. They are so delicious, so rich and so much chocolate. I made these with the girls today. I know they're good Brownies , when the kids are just hanging to lick the bowl. The taste explosion begins even before they are baked. Betty Crocker's recipe is a brilliant one and you should try it at home. This is a double batch recipe. So if you only want to make a half batch, just halve the ingredients. The Ingredients230 grams Butter300 grams Dark Chocolate Buds3 and a half cups of Sugar4 teaspoons of Vanilla Ex...
More About: Chocolate Brownies , Cola

Sesame Seafood Salad
2007-03-04 07:58:01
So one of the simply amazing things about living in the tropics is how fresh and stunning the seafood is. I am telling you it is fantastic. I am talking so fresh. Smells like the sea, tastes like the sea and just mouth watering. Photos cannot do this amazing seafood the justice it deserves.But I tried. I wanted to do something special and something just decadent with it. This is what I came up with and wow, it is so good. David my personal barman whipped up this lovely drink for me while I was cooking. Melon Schnapps with Lemonade and a piece of a Tahitian lime. So refreshing. Look at how lovely these bugs are. So sweet and juicy. What you need for the salad.The flesh of 2 Mangoes diced piecesThe flesh of 2 Avocados diced pieces1 Hot Chilli seeded & chopped 2 Moreton Bay Bugs cleaned & chopped into bite sized pieces500 grams of fresh cooked Prawns peeled and cut into bite sized pieces1 scoop of roasted & salted MacadamiasJuice of half a Tahitian LimeFor the dressing.Half a ...
More About: Food , Seafood , Sesame , Salad , Sala

Sausages, Brown Onion Gravy & Mash
2007-03-01 07:56:02
Are these not gorgeous looking sausages? Chunky Lamb and Hand Cut Italian. I got them at a butcher in Belgian Gardens, Townsville. This is the best butcher I have ever seen. They have so much quality meat and gorgeous ideas. I will be doing a post on them soon for you.This is an old favourite with my own personal touch. My family just loves it and it is real home comfort food. It is very easy and a sure fire winner. All you have to do is make mash potatoes the way you like them. I like them with a good knob of butter, a good splash of cream, salt and pepper. Start your sausages off in a fry pan that has not been preheated with a splash of olive oil. Bring them up to heat slowly, fry them until they are cooked all the way through. Turn up the heat and let them brown. Remove from pan and keep warm, or zap them in the microwave for 30 secs before plating up. Now for the gravy. Fry 3 brown onions, 2 shallots and 3 cloves of garlic with a good pinch of salt flakes, in the fry pan you us...
More About: Brown , Sausage , Usage , Sage , Sausages

Our bird equivalent!
2007-03-01 07:56:02
Which one is me? Which one is Dave?
More About: Bird , Vale , Lent