I love Easter egg hunts. Normally I am the one who gets so excited that I make everyone their own personalised baskets and hides all the eggs. In my house I even make everyone stand in a doorway until I say go and the battle begins. My middle sister is the reigning champion. Then again, I wouldn’t try to steal an egg from her! Read more >>

ANZAC Day is a very important day originally for the families that had a loved one who fought in WWI and for the soldiers themselves. But over time it has become a significant day for any person or family who has served, has had someone serve, and even those who are or have someone serving our country in the armed forces right now. In fact, it is important for all people who appreciate the peace and way of life that is possible in Australia because of the service of said men and women. Read more >>

Easter has slowly become a time for eating loads and loads of chocolate- and not just for the kids. It is also a time for fish, Jesus and the ever famous and ever transforming hot cross bun. Out of these, the two elements that often seem to merge most frequently are the chocolate and the hot cross bun – the choc cross bun. Read more >>

Scones with jam and cream, oooh yeah… Now that I have your attention I can tell you that scones are not just a sweet treat. In fact, I would like to introduce you to the savoury scone and encourage you to branch out from your high tea favourite and take a ride on the savoury side. Read more >>

I have been to the Terrazza Restaurant in Applecross many times over the years but this time was different. This time we got takeaway and so this review is a little unusual but I felt I had to share my experience. Read more >>

When you do your food shopping you most likely buy, along with your milk and bread, a dozen eggs every week. They are a staple in every house and are the basis or a key ingredient for many recipes. My favourite egg dish is simply that, eggs. There is no better breakfast than a plate of eggs. With endless ways of cooking them and endless combinations of ingredients they are never boring. Read more >>

I have never seen a pumpkin pie. Have you? I have heard of them along with lots of other weird and wonderful pies in many an American film but I have never actually had one that I could touch, smell or eat. It just sounds weird: pumpkin in a sweet pie. Read more >>

It is hard to find a good place to eat on the cheap, so I decided to take a look to see just what I could find and I must say I was very successful. Read more >>

While I was sitting at Blend the other week I noticed a little café a bit further up from it and decided to take a peek after we had finished. We wandered up and began to read the menu that was placed out the front and I got incredibly excited. It is called Delicious Fingers and is basically a super burger café. Read more >>

Sauce is something you should have at least a few recipes of at your disposal. When I say sauce I don’t mean the tomato sauce that comes in a squeezy bottle, I mean good old fashioned home-made sauce, like a béchamel. Read more >>

We visited Brooklands Tavern on Monday night with some friends, which also happened to be a public holiday. Even though they had suggested that we pre-book the table, we found only one family dining there, which created the feeling of entering the abandoned desert pub. By the time we had finished our meals, there were six more tables occupied, though. Read more >>

There are probably hundreds of Chinese restaurants in Perth and I have been to a substantial amount of them but this one takes the dumpling. Bullcreek Chinese Restaurant (a.k.a. Fey Choy Hin) is on Parry Avenue in Bullcreek and this seemingly family-run restaurant is one place I will continue to go back to. Read more >>

You often hear about those great little restaurants in obscure places which are often referred to as well-kept secrets. Blend on Marmion Street in Melville was one of them, but not anymore! It isn’t that it is a quiet place, in fact it gets very busy, it just isn’t well known. Although it has been open for about 2 years now, it is generally only visited by locals and those lucky enough to be told about it. Read more >>

I’m not sure whether it is just my hot-box of a house or not but I find, even if I buy bananas while they are still green, they go brown within a week. There is only that small window where you can eat a banana and it actually tastes good. Of course there are tips and tricks out there for keeping your bananas longer but it’s such a hassle. So instead, what do you do when they suddenly become overripe? The answer is simple, freeze them! Read more >>

Have you ever been to Fremantle on a glorious Sunday? On and off the café strip there are numerous fantastic places to laze your day away. There are places that are great for breakfast, some that are best for lunch and some that night brings the best out of. The Monk Brewery & Kitchen is on South Terrace, (next to Hungry Jacks), and is one of the few that works all day long. Read more >>

“Food in my family, both here and in Sydney, is always a way to get the whole family together,” says Pamela Trombetta, a 26-year-old Australian-Italian living in Roma. “Not just the immediate family, but also with grandparents, cousins, aunts, uncles, nieces, nephews, the lot!” The culture is one that is well known and the cuisine is one that is widely enjoyed. The Italian people live and breathe food and family, with the two more than often colliding in the wonderful fun that is the family feast. Read more >>

There are many interesting facts about the human tongue, some that are common knowledge and some that aren’t, some that are ordinary and some that a particularly strange. But nothing is more interesting than what is on the tongue – tastebuds.
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Go to any barbecue or family dinner and more often than not a potato bake will be served at the table. Well, most people have a family recipe for potato bake and about 95% of those will contain a sachet of French onion dip mixture. My Mum’s recipe however has none of that; it is the most tasty, creamy, beautiful looking potato bake ever!
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‘What is the trick to cooking fluffy rice?’ you may ask yourself every time you attempt to spoon you porridge-like gunk onto your plate. The biggest tip I can give you is to rinse the rice thoroughly! Read more >>

Ah the French… always elegant, always classy. From the proud Eiffel Tower to the timeless fashion, and certainly nothing changes when you take a gander at their glorious food. From haute cuisine to the rustic country-style dishes, it is always beautiful and always amazingly rich and flavoursome. Read more >>

If brunch by the river is something you live for then the gorgeous Beach Street Café is definitely somewhere you should try. Located in Fremantle on Beach Street (a little further towards the West from the Left Bank) across from the Rottnest ferry dock it is a beautiful place for lounging back for a coffee and a great feed. Read more >>

These garnishes can be used on almost anything; my favourite is putting them on mini-cupcakes slightly pushed into a ganache. Sprinkling a bit of edible glitter on top can also give a really great effect. Read more >>

I can’t count how many times friends ask me when they are cooking or planning a nice dinner for their partner. “How can I improve this dish? What do I need to add to this to make it better?” Read more >>

My food arrived and I was like “WOW!” Standing by itself, A massive burger! A Monster! I didn’t know how I was going to eat all of it? No need for any sort of side chips or salad. Great attention to detail the whole dish thoughbut the one thing that I didn’t quite understand was why the chef garnished with nuts and seeds? Read more >>

New owner Alex Trakilovic brings a refreshing change to Perth’s café scene. The service is friendly with an ongoing effort to keep the customer happy. I live 35 minutes away and the trip, even if it’s just for a coffee or to catch up with friends is worth the hour round trip. Read more >>

If drinking is not your choice for a night out, or you just fancy a change from alcoholic cocktails, non-alcoholic cocktails are just as beautifully made and equally delicious and come without the drawback of a hangover the next day. Moreover, these fun drinks are a way... Read more >>

The best way to describe the décor and atmosphere of The Windsor is clean, crisp, warm and inviting. Well staffed, with great friendly and fast service for the whole dining experience. And in keeping with the speed of the drink service…Read more >>

Try adding an egg to a cream based pasta dish just before serving. This is because this is a trick some chefs use; the egg yolk adds so much flavour to the overall dish.

If you look at the picture below you can see that the pan is not too hot so that the egg doesn’t start cooking straight away. Read more >>

When making garlic butter some things to keep in mind are:

Firstly, make sure the butter is soft; 40-50 seconds in a microwave is good.

Next, either fold in or whip in garlic, depending on how strong you like the flavour of your garlic bread; I suggest 20-30grams per 500grams of butter (a heaped tablespoon). Read more >>

I booked for a Saturday dinner; we started the night with drinks and what I like to call ‘time-fillers’. Yes that’s right, garlic bread. I’ve gotta say, it was nice to have some garlic bread with real garlic in it. Its great flavour shows a chef who is big on the fine details. Previously a bank, Banca has been refurbished. On entry you are met with simple, modern décor; effective lighting using down lights, massive potential for seating and you don’t feel crowded. Read more >>