Food Photography, Recipes

Chilli Crab with Squid Ink Linguine

I absolutely love seafood and carbs. Hands down, they both rock my world. I was walking through South Melbourne Market and spotted some amazing looking Squid Ink Linguine from The Fresh Pasta Shop.

My mind started ticking, what would be perfect with this dish?

After some serious deliberation with my Husband we decided that chilli crab would go well with it, especially with a little heat from the chilli on these cold Melbourne nights.

We also picked up a yabbie, because I thought it would look good on the plate – I’d never actually tried yabbie.

Ingredients, serves 2

  • 2 serves of Squid Ink Linguine, ours is from The Fresh Pasta Shop at South Melbourne Market
  • 2 long red chilli
  • 1 onion
  • 3 cloves of garlic, minced
  • Juice and zest of one lemon
  • Meat of 2 Blue Swimmer Crabs
  • Grampians Olive Co Chilli Infused Extra Virgin Olive Oil

Method

  • Dice onion, garlic and chilli separately
  • Bring two pots of salted water to boil
  • Place the crab and yabbie into boiling water, cook the yabbie for 10 minutes and the crab for 15 minutes.
  • Once cooked, place the crab and yabbie into an ice bath to stop the cooking process
  • When the crab has cooled, pick the meat and discard shells
  • Place Squid Ink Linguine in the second pot of water and cook for 7 minutes or until ‘al dente’
  • Heat oil in a pan and saute off onion and garlic.
  • Add chilli and the crab meat to the pan and mix well. Add additional Extra Virgin Olive to create a sauce
  • Once the pasta is ready add to the sauce, zest a lemon and add chopped dill.
  • Add some of the pasta pot liquid to the pan to help emulsify the sauce
  • Plate to create height and use the yabbie to garnish.

What you will create will be sure to wow your guests, we served this dish on a light blue bowl which made the Linguine and the yabbie pop!

Anything else you would recommend for this dish?

Enjoy!

Renee

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Food Photography, Recipes

Fig & Almond Olive Oil Cake

I was searching for recipes where I could utilise the delicious organic extra virgin olive oil we picked up while we were at the Grampians Olive Co a few weeks back.

I stumbled across this recipe online and instantly feel in love, especially since it didn’t call for any added sugar and that the honey was used as sweetener.

You can find a link to the website here.

I also loved how the recipe was fairly simple and that the only real expense is the almond meal (the recipe calls for almond flour).

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Here is what you will need to whip up this gorgeous and delicate cake.

Ingredients

  • 2 Tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1/4 cup of honey
  • 1/4 cup of Grampians Olive Co Extra Virgin Olive Oil
  • 2 large eggs
  • A pinch of salt
  • 1 1/2 cups of almond meal
  • 1 1/2 teaspoon of baking powder
  • 8-10 fresh figs, slice

Method

  1. Heat over to 180 degrees
  2. Use olive oil spray to grease the cake pan and line the tray with baking paper
  3. Gently whisk lemon juice, lemon zest, honey, olive oil,eggs and salt
  4. Add your almond meal and baking powder and continue to whisk till all combined
  5. Pour batter into your cake pan and place figs decoratively in tray
  6. Bake for 25 – 30 minutes, the top will go a lovely golden colour
  7. Once cool remove from cake pan

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This would be delicious with a thick cream and a drizzle of honey, the perfect dessert on a cold winters day!

Enjoy!

Renee

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Dining, Dining Reviews, Food Photography, Food Reviews

Lunch at Barrenjoey House

Getting to Palm Beach is super easy from the Central Coast, Ettalong to be exact, as there is a ferry that runs there and back on a regular basis.
My lunch date was my Mum, I was up visiting her for the Easter Weekend. She had visited Palm Beach and dined at Barrenjoy House in late 2017 and raved about it-so we had to go!

We jumped on the FantaSea Ferry to Palm Beach from Ettalong for the short trip over at around 11am. The trip is roughly 30 minutes, however the scenery and views make it an adventure in itself. Before we knew it, we were pulling up at Palm Beach.

As we were running late due to tide issues, Mum had called ahead to let them know. When we arrived at Barrenjoey House they still had our table ready and it was one on the terrace at the front. This was wonderful, and we truely felt valued.

We started with a drink, I enjoyed the Lychee Berry Smash – a mocktail with muddled lychees, raspberries, fresh mint and lemonade. It was so refreshing and the berry smash made it a delightful purple shade.

Mum enjoyed a cocktail, the Andy Warhol – Vanilla Vodka, passionfruit pulp, egg white and prosecco. Perfect for the hot day, it was refreshing yet sharp. I am obsessed with the glasses they were served in. Does anyone know the name of them?

Photo 2-4-18, 4 45 51 pm_previewMum with her Andy Warhol Cocktail

For starters, we ordered the marinated olives which were perfectly marinated. The marinade contained chilli, rosemary and what looked like orange rind. So tasty.
We also ordered a serve of the sourdough which was toasted with garlic and parmesan – I have had “garlic bread” before but this was next level. Light, crispy and with a hint of garlic.

Photo 2-4-18, 4 46 13 pm_preview

Service was extremely fast, I felt perhaps, a little too fast. I wanted to sit and enjoy my lunch and take my time however there was little time between drinks/starters/mains etc. Our waiter was so lovely and attentive and offered suggestions on the menu. I always love when the waiter is happy to have a chat.

For our main meal, we each had the seasonal seafood platter. Priced at $42, I felt there could definitely have been more seafood on the plate, perhaps a full Balmain Bug rather than half or even a side salad. However in saying this, the seafood was cooked to perfection. The Balmain Bug was sweet and tender, the prawns firm and the fish lightly battered.

Photo 2-4-18, 4 46 50 pm_preview

Next up was dessert. I chose the Affogato. I actually hadn’t tried one of these before but was craving a good coffee. It didn’t disappoint. With the perfect serve of vanilla bean gelato, it was presented with the espresso and Frangelico in separate shot glasses. I loved pouring it over the ice cream myself, it added a sense of fun to the dish. It also featured a piece of almond biscotti.

Mum enjoyed the dessert special, Eton Mess, which was pleasant and surprised us both as it had banana in it. This added a different texture, alongside the meringue. It was light and refreshing.

Both desserts were $15

Photo 2-4-18, 4 47 50 pm_previewMum enjoying dessert, Eton Mess

After we finished dessert we decided to head off and explore Palm Beach (especially the shops). We had a look through the dining area, ensuring we weren’t in anyones way. The interior is gorgeous, with Morrocan light fittings, beautiful leather lounges and a gorgeous fireplace. Beautiful mirrors are featured throughout the spaces, I especially loved the one above the fireplace.

My only concern with lunch was the way my Mum was spoken too by a waitress, well berated. It was unfortunate, my Mum was standing in front of an opening door which the lady opened into my Mum. Rather than apologise the waitress was extremely rude to my Mum. Mum apologised for being in the way and we moved on.
I went to the bathroom, and overheard the waitress talking poorly about my Mum to another waitress, who then rolled her eyes. This was extremely unprofessional and uncalled for and has left a bad taste in my mouth.

Even with this poor customer service experience, I would return to Barrenjoey House. The other staff were fantastic, the food perfectly cooked and presented and its also has a great vibe.

Photo 31-3-18, 4 00 16 pm_preview

Renee x

Food Photography, Health, In The Kitchen, Recipes, vegan, Wellbeing

The Prospect Project, Ludacrisp Granola

http://www.theprospectproject.com

I was lucky to receive a sample of The Prospect Project’s, Ludacrisp Grain Free Granola. I really love this brand’s values. Products are vegan, they donate products for fundraising efforts, products are made by hand, they support women in business AND they care about the environment – wow!

Photo 18-2-18, 12 52 13 pm_previewSome of the amazing values of The Prospect Project

The Creator
Shannon, who was unhappy with the corporate world and wanted to make a positive change for her community, has created an amazing brand that openly admits to not taking themselves too seriously – which I love! I also applaud them on proudly supporting women in business, that makes my heart smile!

Screen Shot 2018-02-18 at 6.22.24 pm.pngThis is Shannon, the creator!
Photo credit: http://www.theprospectproject.com

Ludacrisp Grain Free Granola
The tagline describes this granola perfectly, “All Killer, No Filler”. As per the website, the granola contains no sweetners, syrups or additives. They dehydrate the granola rather than bake it, to really enhance and lock in the flavour. The use of dates over sugar provides a healthy alternative and gives it the perfect amount of sweetness.

The granola is extremely well priced with 250g for $12 and 1kg for $30.

Ingredients (as per website):
hazelnuts, almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, chia seeds, flax seeds, dates, coconut oil, vanilla, cinnamon.

Smoothie Bowl Sunday
With my sample I decided to make a smoothie bowl to really showcase the granola, plus they are super easy to make, and let’s be honest, some Sunday’s you just want to be lazy!

I used the following ingredients;
* The Prospect Project, Ludacrisp Grain Free Granola
* Strawberries
* Blueberries
* Boost Rawsome Smoothie pack
* The Beauty Chef, Glow powder
* Almond milk

Photo 18-2-18, 5 36 50 pm_preview

Simply the Boost Smoothie pack, Glow powder and almond milk.
Pour into bowl and serve with sliced fruit. Sprinkle the granola on top.

Photo 18-2-18, 5 37 17 pm_preview

Admire, photograph, eat and enjoy!

Have a wonderful week,
Renee x

beauty community, cruelty free, cruelty free beauty, Food Photography, Health, In The Kitchen, Make Up, natural beauty, organic beauty, Recipes, skincare, Uncategorized, vegan, Wellbeing

Cacao Chocolate Chia Puddings

I was very excited to be announced as a Brand Ambassador for the beautiful organic brand, Buddha Organics. I can’t wait to bring you some really yummy, organic recipes using their super food blends!

For today’s recipe, I am using the Organic Cacao Chocolate Blend. This blend is rich in Magnesium and high in antioxidants. It is also;

* Low GI
* Vegan
* GMO Free
* No fillers or additives
* Certified organic

So for breakfast, I thought why not make dessert for breakfast – but one that is healthy! Can this delicious Cacao Chocolate Chia Pudding really be my breakfast? It looks like dessert? What is this magic?

Photo 20-1-18, 3 03 51 pm_preview

Ingredients
* 2 cups of almond milk (or dairy substitute)
* 1 cup chia seeds
* 2 tsp Organic Cacao Chocolate Blend by Buddha Organics
* 1 tsp on maple syrup
* 1 banana
* coconut to taste
* 1 punnet of mulberries
* 1 punnet of strawberries

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Chia Puddings are the absolute easiest thing to make. So easy, even I can make it!

Simply blend the banana, almond milk, maple syrup, coconut and Organic Cacao Chocolate Blend.

Once blended, add the chia seeds but do not blend. Simply shake the container to distribute the chia seeds evenly.

Pour into glasses, cover and chill in fridge until set (usually over night!).

When set, simply top with selected fruit and eat! You could even add some chopped almonds to the top for some added crunch.

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So good, you will honestly think it’s your dessert!

What’s your favourite chia pudding? Do share!

Renee
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beauty community, cruelty free, fitness, Food Photography, Health, In The Kitchen, Make Up, natural beauty, organic beauty, Recipes, skincare, Uncategorized, vegan, Wellbeing

Super Greens Smoothie Bowl

It is hot in Melbourne today. We don’t get too many hot days here, so I really shouldn’t complain, but I hate the heat! I plan on surviving the heat by making this amazingly delicious, nutritious and refreshing Smoothie Bowl.

Smoothie Bowls are super easy to make, and you really can use any ingredients that you think will taste great.

There is no right or wrong way with a Smoothie Bowl. I always just free-style it, I prefer a thick smoothie so add frozen fruit such as banana to increase the thickness.

For today’s Smoothie Bowl I used the following;
* Rockmelon
* Strawberries
* Blueberries
* Chia seeds
* Pepita seeds
* Raspberries
* Coconut water
* Frozen banana
* Baby spinach
* Boost, Greener Pastures packet
* Freedom Foods Crafted Blends gluten-free bar


I like to see what superfood bars are on special at the Supermarket and include those as a bit of crunch and added sweetness.

Blend the Boost Greener Pastures with 1 cup of coconut water, baby spinach and peptia seeds until you have a smooth consistency. I also added some of the chia seeds, keeping some out for decorating purposes.

Pour into bowl and decorate with berries and additional Chia seeds.

I used cutters to cut out the cute “love” message and stars from the Rockmelon. Time consuming but cute right?

Serve chilled.

Have you enjoyed my recipe, Super Greens Smoothie Bowl? I’d love to hear any feedback you may have!

What’s your favourite Smoothie Bowl recipe?

Renee

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P.S Stay cool Melbourne!