1. After working 6 days straight I shouldn’t bother holding a conversation with someone until at least after my 3rd or 4th coffee – otherwise it’s complete jibberish and ends up coming out something like this : “nhaso isdnd wjhdsiaos .. what ?” 2. When a senior position chef or head chef asks you a question, … Continue reading
I’ve been exploring vegan-friendly food lately. Vegan-friendly food makes me think outside the box – it makes me steer away from the usual milk, butter, eggs routine when making sweet goodies. I have made this a number of times now, and it’s been a hit with meat eaters and vegans alike. This fudgey tart is gluten free, … Continue reading
Tomato sauce out of a bottle makes me gag, it’s too sweet, too salty and too red.. All kinds of nasties live in that bottle. I made this tonight to serve alongside my lamb and fetta sausage rolls What a winner! Really easy and super delicious. And as an added bonus is completely clean Ingredients: – … Continue reading
Who doesn’t love sausage rolls ? Proper sausage rolls by the way - not the ones you can purchase from shotty bakeries or the local servo when you are rolling home from a night on the turps. A recent dish at work has made me think about sausage rolls. After some deliberation – it was simple… … Continue reading
Ahhh .. yesterday, it became all official. I am now a first year apprentice. It’s a little scary knowing now that I am signed into a three year contract. It doesn’t change my status in the kitchen strictly speaking, but, I don’t know, it feels a little different already. I am still doubting my skill-set … Continue reading
Bring on New Shanghai in Brisbane City, Queens Plaza. Tucked away in the bottom level food court next to Coles, lies the busy little sanctum of really good Shanganese food. We were greeted and seated almost immediately and, because we had our little Parker-Bear with us, we were given a high-chair. My partner Bart and … Continue reading
A year ago last month, I began the first leg of my soon to be career. I studied a Certificate III in Patisserie at the beautiful Southbank Institute of Technology TAFE College in Brisbane. For those who know me.. I don’t like a lot of sweet things, I am a savoury gal all the way. I’m … Continue reading
Another Summer salad to add to my ever growing collection.. nothing better than a really good wholesome salad in the heat of Summer I reckon. Salad’s are so quick and easy, not to mention fresh and nutritious – it’s an easy way to get a dinner meal out of the way so you aren’t stuck … Continue reading
I am on the preserve train at the moment. It’s pretty fun and rewarding, but my advice would be NOT to do it in the heat of Summer (in Australia) – because man does it get hot in the kitchen over a boil pot of bubbling jam! This jam is super delicious on scones, fresh … Continue reading
When I received a phone call from the beautiful Tara one morning saying that I was invited to attend a book launch luncheon in Noosa for Adriano Zumbo, I literally squeeled for joy when I got off the phone. What an oppurtunity! and what a great way to finish of my patisserie studies – and … Continue reading
eating cooking teaching writing living
Training to become a pastry chef
Natascha Mirosch. Professional eater. Food & travel writer. Editor.
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Loveable misanthrope, gay superdad.
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