Oh my, how time flies. Can you believe it’s already September? Well I can’t, and I can’t believe I’ve left the blog unattended for this long. There’s so much to tell you. I’ve been eating out heaps, but I have to say, eating without having the blog in mind, not having to remember everything and not taking photos has been quite liberating.  I’ve been loving Sri Devi’s chicken 65 (pieces of chook marinated in tandoori masala then deep fried!), gorging on bread (what else?) at Bread in Common and just last weekend we found a tiny Japanese place that was pretty awesome.

Anyway first things first – I have an article out in the current issue (October) of SBS Feast, about a place dear to my heart. Actually dear to most of our hearts I think – it’s Perth! Or more accurately, eats around Perth CBD and Northbridge.





When I was asked to write the story, I found it daunting. Actually daunting would be an understatement. How to condense this vibrant, changing city within a thousand words? But eventually what gripped me were the good old favourites, along with the newcomers on their way to being institutions. I tried to pack in as many as I could: Noodle Forum, European Foods, Kakulas Brothers, Twilight Hawker Markets (namely Marcelita’s Empanadas and Bangkok Jump Street), Co-Op Dining, City Farm and Hong Kong BBQ. If you’re curious to read more pick up a copy of the mag, it’ll be on the shelves for a couple more weeks.

Lastly, I was on the radio last Tuesday! Crazy, right? I harped on about farmers markets with Simon and Anth for the RTRFM 92.1 Tuesday evening Food Alternative segment. It was both a great and unnerving experience but thankfully my blabbermouth took over in the end. (Big thanks to segment producers Ai-Ling and Laura for the invite!) If you’d like to listen, the stream is here.





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Lunch at Chin Chin. One of the best lunches. Ever.


Weekend breakfast means pastries. And a jam donut. And caneles. And French butter.


Spring Street Grocer’s cheese cellar. My version of heaven.


On the way up to Captains of Industry.


Solo coffee at Captains of Industry. Totally loving that guy’s jumper.


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pear & chai spice muffins


Winter has well and truly set in. While the mornings are absolutely freezing at the moment, I’m relishing the opportunity to stay in and read. There’s nothing better than smushing myself into the recliner and flicking through Kinfolk, or  my current favourite, Anthology (both can be found at Studio Bomba or online at Magnation). If these magazines indicate anything is that there’s a growing longing for the simpler things in life: staying in, entertaining and enjoying the quiet moments in life. Anyway, here’s my contribution to that. A muffin recipe perfect for Mondays when you can barely make it back into the cubicle: we call them Muffin Mondays.





Pear & Chai Spice Muffins

The chai spice I use is a blend from Gewurzhaus called Raj’s Majestic Chai Masala. It has a warm, comforting cinnamon scent that’s not too strong on the nose. However in lieu, steeping a regular chai tea bag will do.

Makes 6 Texas/jumbo muffins or 12 regular muffins

150ml of milk
50 ml of sour cream
1 black tea bag
1 tsp chai spice
2 pears, peeled
310 gm self raising flour
150 gm caster sugar
pinch of salt
100 gm butter, melted and cooled
2 eggs, beaten

Preheat oven to 180°C. Line a muffin tin with cases.

In a jug, mix together the sour cream and milk. Warm in the microwave. Add the teabag and stir in the chai spice. Leave to steep for ten minutes while you peel the pears.

Slice the pears and discard the cores, reserving six nice slices for decoration.

Combine the flour, sugar and salt in a large mixing bowl.

Add the pears to the flour and toss them around to coat. (This stops the fruit from sinking.)

Discard the tea bag and add the tea milk mixture, butter and eggs to large bowl of flour. Mix the mixture from the outside in, stirring until no streaks of dry flour are visible. Scoop into the muffin tray and top each muffin with a pear slice. Slide into the oven and rotate at the 15 minute mark.

Check the muffins at 25 minutes – they should be firm and spring back when pressed. Remove from the muffin tin and cool on a wire rack.





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