I am 548 days, or 1 year, 5 months, and 30 days til my official finish date of my apprenticeship. To say it’s long is an understatement, I am again beginning to feel like this is never ending.. I’m not going to lie, it’s not easy, it’s not all cupcakes and chips with aioli. It’s … Continue reading
I love new menu changes. Call me weird, that’s cool. Here is why I love menu changes… 1. New seasons bring seasonal produce. It’s mid Autumn here at the moment :) Veggies like celeriac, parsnip, kale, silverbeet and sweet potatoes are all in season. Autumn//Winter happen to be my favourite seasons for food.. it’s all … Continue reading
A really simple cheat version of pad thai. Easy for weeknight dinners, and makes enough to have left overs for lunch and dinner :D Ingredients: – 300g rice noodles – 1 cup raw snow peas, cut on the diagonal – 1 cup of bean sprouts – 3/4 cup of toasted peanuts – 1 long red … Continue reading
I made this recipe for my wonderful mother-in-law while we were living in their home. Cathy is coeliac, and her daughter Tahnee, my sister-in-law is gluten intolerant, so a lot of cakes and biccies and things are out of the question. I was dubious of how this would turn out, but I was pleasantly surprised. … Continue reading
So between my last post and now, I have had a birthday, moved house, bought a new house, and finished and completed my first block and my first year. I currently now have 717 days remaining.. ahh the joys. Everyone told me that it would go so fast.. but it forever seems to drag on. … Continue reading
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 ;) … 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
ussinfay with shifafa on the side
Training to become a pastry chef
Natascha Mirosch. Professional eater. Food & travel writer. Editor.
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