Schottlander 100% pure blood wagyu beef dinner
Thursday 12th March 2015

Furthering my efforts to use quality local produce I have bought a pure blood Wagyu heifer from Schottlander’s farm in Gerringong. Not only is it local, it is some of the tastiest beef I have ever had. With the assistance of the farmer, I am butchering the 350kg cow myself, and will then utilise the entire beast from nose to tail. The prime cuts will be available mid-week on our 3 course menu, and I have also put together this 7 course event to show you how good nose to tail eating can be. Cost is $120pp, including a glass of french champagne on arrival, and bookings can be made from our website.

MENU

Beef tartare, sautéed mushrooms, parsnip chips  and truffle dressing
Wagyu beef terrine, celeriac remoulade and picalilli vegetables
Seared scallops and braised beef tendon, turnips and beets
Roasted beef eye fillet, bone marrow, horseradish, nuts and grains
Braised shoulder, Paris mash, shallots, smoked beef flank and red wine jus
Cabots cheddar and reduced beef glaze sandwich
Valrhona chocolate ganache, peppermint cream, candied mint leaves, chocolate tuiles and mint chocolate chip icecream

Dessert lovers cookery school - Sunday 1st March
We have 4 places left for out dessert-only cookery school on Sunday 1st March. Cook and eat three desserts all in one afternoon. Booking form available on the website.

Kid's Cookery School
On Monday 13th April (Easter school holidays) we will hold a one-off cookery school for kids ($65pp). Specially designed for kids aged 6-16, participants will learn how to make, roll and shape their own pasta tortellinis, and how to make icecream, honeycomb and chocolate sauce. Parents can drop off and pick up or stay and let their kids cook them lunch!   For booking forms please email finedining@caveau.com.au

Available Cookery school dates
Sunday 1st March 2015 (dessert cookery school)
Sunday 29th March 2015
Monday 13th April (special children's cookery school, $65pp)
Sunday 19th April 2015
Cookery school is $99pp and the booking form is available on our website www.caveau.com.au.

Have your camera "and eat it too" with this set of three camera shaped cookie cutters.




You get three different designs: an SLR, a classic rangefinder, and an old-school twin reflex camera.

The set also comes with a dough stamp, perfect for stenciling out camera details with frosting and sprinkles (take that, Ace of Cakes).

You'll even get a fool-proof cookie recipe that even the most culinary-challenged shutterbug can follow!

Just whip up a batch of sugary shutter treats, and you'll be the coolest kid at the camera club -- that's pretty sweet!

I was contacted by Josh from Menulog, who asked if I would be interested in a voucher to purchase some takeaway through Menulog. Menulog is a site where you can order your take-away and food delivery online. I would receive a coupon in return for a review. As you can guess I jumped at the chance.

I can't believe it! I won five tins of Griffiths Coffee in the Jarrah Jungle giveaway. It arrived today.



I cracked open the lid and opened the tin of Espresso coffee, inhaling its amazing aroma.


I filled up my coffee machine 'basket' with the coffee, patting it down and adding more until it was level. I tamped in the coffee then locked it back into place in my coffee machine and waited for the water to come to the right temperature. I then moved the lever so that the espresso came dripping out of the 'group handle'.  I added my sugar and milk and took a sip. Perfect! Lovely bold flavour and a lovely crema.

A big thanks to Jarrah Jungle for running their Griffiths Coffee competition. I still can't believe I won! You can keep up to date with Jarrah Jungle on Facebook and Griffiths Coffee on Faecbook to learn of new competitions.  I gave a tin to my cousin Adrian who loves his coffee. I am sure not to run out any time soon! Then again, I love my coffee and since trying Griffiths Coffee my intake might increase!

Finally, an infomatic from Griffiths Coffee's Facebook page:



I love my coffee! 

Ingredients:
Canola oil (antioxidant 307), water, egg yolk (5%), garlic (4%), sugar, milk solids, salt, acid (acetic), mustard flour, thickener (415), preservative (202) - See more at: http://taylorssauces.com.au/product-details/1580022C-1732-4F0F-8ADC-4FD9912C7BD4/Aioli#sthash.veLatoiE.dpuf

At participating restaurants only, check with your local Hoggies for details.

*Meal available with vegetables or salad, and either Hog Tail Fries, baked potato or mashed potato.

Hawaiian Chicken

$19.90


Crispy chicken breast schnitzel with juicy pineapple, grilled bacon, melted cheddar cheese and Byron Bay chilli sauce.*

Chicken Mushroom & Feta

$19.90

Marinated chicken breast char-grilled to perfection with grilled garlic mushrooms, feta cheese and mushroom sauce.*

Jamaican Chicken

$19.90

Char-grilled Jamaican style chicken breast on Cajun rice, served with sliced banana and pawpaw & mango chutney.

Flame-grilled Sirloin Steak
$19.90


Flame-grilled aged sirloin steak served with jalapeno pepper and capsicum salsa.*

Pan-fried Prawns & Avocado Salad

$19.90

Pan-fried tiger prawns, avocado, caramelised pumpkin, mesclun lettuce, cherry tomato, carrot, cucumber, red onion, Aussie feta, capsicum and almonds tossed with a choice of dressing.

Website http://www.hogsbreath.com.au

When I was shopping for an espresso machine I wanted one that could make cappuccinos as well. I found the Sunbeam EM3800 Café Espresso™ Stainless  online and decided it looked like a nifty little unit.

 Website http://www.hogsbreath.com.au

I decided to purchase a Chicken Ceasar Salad. Crumbed chicken with lettuce, bacon, croutons, parmesan and Caesar dressing, wrapped in a flour tortilla and served with Hog Tail Fries.

[ Chicken Ceasar Salad ]

Hubby chose a rump steak with mushrooms, corn, carrots, broccoli and mashed potato. He always loves the steaks at Hogs Breath Cafe as they cook the steaks the way he asks for, medium rare.

[ Steak with mushrooms ]

One of the many things I had to give up, or limit myself with, was beer. I love beer, always have. I guess I am not alone.

When I heard that RedBay Microbrewery in Cleveland offered Gluten-Free beer I was overjoyed. I had purchased some gluten-free beers through ebay and online but they were fairly expensive.

In December I attended a RedBay Tasting event which I found as an online deal. Normally $100, my husband and I paid $45 each for a two hour tour and tasting of cider, beer and ginger beer. We then were allowed to bottle, cap and box a carton each. My husband wasn't feeling well so we decided to collect our beer after the new year.

I am happy to say that two days ago Redbay returned my calls and with the help of my Aunt and Uncle we bottled a carton of Gluten-Free beer and a carton of Knight's First - Redbay Brewery's take on Newcastle Brown. Both beers were full-bodied and it is great to know that there are no chemicals or preservatives. It means you have to drink them in a timely fashion but I am sure that won't be  a problem ;)

Red Bay Micro-Brewery

7/77 Shore st West
Cleveland Qld. 4163

Ph 07) 3488 2739
Fx 07) 3488 2740

mybeer@redbaybrewery.com.au

TRADING HOURS
Tuesday 11am — 6:30pm
Wednesday 11am — 6:30pm
Thursday 11am — 7pm
Friday 11am — 7pm
Saturday 8am — 3:30pm

CLOSED –Sunday and Monday     

I just received an email from Caveau in Wollongong - the only restaurant to receive a 'hat' in the Sydney Morning Herald Best Sydney Restaurants guide. Enjoy! I'm drooling from Brisbane, QLD.

or view the online version here.

Valentine’s Day at Caveau Thursday 14th February 2013 Three course early bird menu – 5.30pm sitting ($110pp including french champagne on arrival and a red rose per couple) Entree Cured ocean trout, tomato jelly,  shellfish foam and pea mousse line or Warm confit duck salad, seared foie gras,  fig puree and Peking style dressing Main Roasted lobster tail, crushed purple congo potatoes,  braised pork cheek, grape tomatoes, baby fennel and lobster jus or Black angus fillet mignon, pommes  anna, spinach and bernaise sauce Dessert Bouche D’Affinois (cheese) with sultana paste and house made walnut bread or Belgian chocolate mousse and raspberry pave, shaved white chocolate and fresh peach ________________ Eight course tasting menu ($180pp including French champagne on arrival and a red rose per couple ) Three freshly shucked rock oysters with smoked kingfish and ponzu Cured ocean trout, tomato jelly, shellfish foam and pea mousseline Prawn and scallop escabeche, citrus fruits, saffron, basil and shaved fennel Warm confit duck salad, seared foie gras, fig puree and Peking style dressing Roasted lobster tail, crushed purple congo potatoes, braised pork cheek, grape tomatoes Black angus fillet mignon, pommes anna, spinach and bernaise sauce Bouche D’Affinois with sultana paste and house made walnut bread Belgian chocolate mousse and raspberry pave, shaved white chocolate and fresh peach Bookings essential.  Please email finedining@caveau.com.au Caveau 122-124 Keira Street Wollongong, NSW. There is parking at the back of the restaurant (Keira Lane), or  street parking in and around Keira Street. For a map of the restaurant location, click here.  www.caveau.com.au

A re-post from my new food blog 'An Instant On The Lips" which blogs all my foodie adventures including Queensland and soon to be updated: New Caledonia, Vanuatu and Fiji.


I love living in Cleveland, QLD. Just a short stroll to Raby Bay Marina and the many restaurants and cafes that share an amazing view. I had invited some friends from the Illawarra and Sydney to stay and we noticed the new Mexican restaurant, Funky Mexican Cantina. The interiors were bright and fun, using bright reds and greens, yellow and black for contrast.

We took our seats and ordered some cocktails whilst we looked over the menu.

Refried beans

Molle Sauce

Chimichunga

Chilli Prawn - Camarones Al Chipotle

Service was fast and friendly. Definitely a place to go if you like spicy food.

Funky Mexican Cantina Restaurant 
Shore Street, Cleveland, QLD.
Phone (07) 3821 4001
https://www.facebook.com/funkyscleveland