Illawarra Food Reviews

Wollongong : Ha Long Bay

2011-05-11T04:31:00.003+10:00

I was in town for an appointment and went in early so my hubby and I could have lunch somewhere. It's hard to decide where to eat but we decided to try something new after walking up and down lower Crown street Wollongong.

I kept being drawn to Ha Long Bay and their $9.50 lunch specials so we decided to venture in. There is something thrilling about stepping out of you comfort zone and trying a new restaurant rather than going to your favourite. I was excited by the menu in the window and something I had never tried before - yellow curry.

Intrigued, I checked into Ha Long Bay Vietnamese Restaurant on Facebook.com only to find another person had checked in as well. It was the first time I had been in a location with a fellow Facebook diner and said hello :)

My hubby and I sat at a table at by the window to take advantage of the soft window light to help with the photos taken when the meal came out.

After much agonising over what to choose hubby settled on the combination stir fry with crispy egg noodles. He didn't want rice, noodles or soup so the crispy noodles was a nice change.

We ordered a pot of green tea ($4 for two people) and sat and chatted whilst we waited for our meals.

Mine arrived first - yellow curry seafood. It was absolutely delicious! A creamy and very mild curry with assorted seafood and perfectly cooked vegetables with a serving of rice. I struggled to finish it but enjoyed each and every bite.

Hubby was equally pleases with his stir fry combination which was tasty and included a mixture of meats and vegetables.

Again he struggled to finish but we left full and content as we headed out to the Crown Street Mall.

I now have a new favourite foodie treasure with many menu items I will be returning to sample. Even better I have now found a mild curry I can recommend for those that like Thai / Vietnamese curries but have a low tolerance for chilli.

My husband informed me that red curry was the hottest, followed by green curry and then yellow curry. I did a google search for "yellow curry" and learned that it is customary for it to include coconut cream and coconut milk, garlic, cumin, chilli, turmeric and other ingredients. Definitely something to try when spicy foods are off the menu.

Ha Long Bay Vietnamese Restaurant
52 Crown Street Wollongong
(Opposite the now defunct Wollongong Ice Creamery)

Phone: 0242 250328

Cuisine: Vietnamese

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2011-05-02T10:49:00.001+10:00

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Junior Masterchef - Beetroot Challenge

2010-11-14T22:44:00.001+11:00

Watching tonight's Junior Masterchef 'Mystery Box Challenge' was really enjoyable. One of the ingredients was beetroot. One of my all-time favourite vegetables. There is a photo somewhere of me eating beetroot slices by a waterfall-fed river near Eden in the Eurobodalla region as a five year old. It is one of the things I love to cook with and eat and surprise people at how versatile this root vegetable can be.

One of my favourite recipes that features beetroot is Borscht. Something that has gone out of fashion but in the 70s was THE dinner party favourite amongst my Mother and her friends. I remember the first I tasted this recipe - served cold. It was quite a taste sensation for an eight year old who had always assumed soups would be hot, or at least warm. Get out your 70s cookbooks (or google for a recipe) and give it a try yourself. Perfect for these balmy spring nights and a great appetiser.

If your children hate beetroot give them a fresh view on it with these delicious Beetroot chips. If you are having trouble convincing them to give them a try offer a sweet chilli dipping sauce made with Greek Yoghurt. Trust me - they will love it!

For a gourmand try these Crumbed Mushrooms with Roasted beetroot cubes and avocado salad that I enjoyed at the Ocean Beach Hotel and re-acquainted me with my love of beetroot. The smokey flavour from roasting helped tease out the sweetness and crispy texture had beetroot haters salivating.

Roast Beetroot, Crumbed Mushrooms and Avocado Salad

Ingredients:

3 eggs
4 cups fresh breadcrumbs (or gluten free rice crumbs)
1 cup finely grated parmesan cheese
1/3 cup finely chopped chives
salt & ground black pepper
400g medium button mushrooms, stems trimmed
olive oil, for deep frying
4 beetroots, cubed
1 avocado, seeded and sliced thinly
150g rocket or baby spinach leaves (or other salad leaf)
balsamic vinegar

Roasted Beetroot Method:

1. In a large bowl, combine the cubed beets, 2 tablespoons oil, 1/2 tablespoon vinegar, salt and pepper.
2. Cubes should now be placed on baking paper, arranged in a single layer so that they cook evenly. Cover with foil and roast for 20 minutes. Remove foil and bake for a further 20 minutes or until the edges have turned golden and the beetroot is tender. Arrange in a circle around the crumbed mushroom and avocado salad as a garnish.

Crumbed Mushroom Method:

1. Whisk eggs until well combined in a shallow dish. Set aside.
2. Combine the breadcrumbs, cheese, chives, salt and pepper in a separate shallow dish.
3. Dip mushrooms one at a time in the egg mix, then coat in the breadcrumb and
cheese mixture, pressing the breadcrumbs on to secure. Repeat with
remaining mushrooms, egg and breadcrumb mixture.
3. In a hot oil, deep-fry the mushrooms, a few at a time, until crumbs are golden. Lower onto paper towel to drain away excess oil and place in the oven to keep warm whilst you repeat with the rest of the mushrooms.

Avocado Salad Method:
In a large bowl combine baby spinach, olive oil, balsamic vinegar and top with crumbed mushrooms and garnish with beetroot

Twilight Food of the World Markets at Flagstaff Hill, Wollongong

2010-11-12T12:12:00.003+11:00

Pack a picnic rug and come along to Flagstaff Hill on the second Friday of the month during daylight savings, kicking off Friday, 8 October at 5.30pm for Wollongong City Council’s new Twilight Food of the World Markets.

The twilight food markets offer a range of international cuisines for you to sample, including Turkish, Indian, Latin American and Dutch. The evening markets will be held every second Friday of every month between October 2010 to March 2011. Starting from 5.30pm and finishing at 9.30pm.

http://www.wollongong.nsw.gov.au/council/news/Pages/NewTwilightFoodMarkets.aspx

Photo: By Black Diamond Images

Duck with special rice from Jasmine Restaurant, Warilla

2010-11-04T15:22:00.005+11:00

Duck with special rice from Jasmine Restaurant, Warilla:Vanessa Pike-Russell

It was my birthday on October 17th and my husband decided to treat me to dinner at the Jasmine Restaurant in Warilla ahead of our birthday celebration at the Sydney Night Noodle Markets the next night. Not wanting to overdo it we decide upon one entrée and one main to share, with rice.

Seated in the recently renovated restaurant in George Street, Warilla we ordered a mixed entrée, a beer and a West Coast Cooler from the drinks menu. I know it is very 80s of me but that was what I used to drink when I was 18 and it always makes me smile and feel like a party.

As we sat perusing the duck section of the menu we spotted 'Duck with Special Sauce - $14.90'.

Intrigued, I asked the friendly waitress what was in the special sauce.

"Chicken, beef and prawn", she replied.

The looks exchanged between myself and my husband mirrored our confusion. When you see 'special sauce' you imagine the ingredients to be... sauce... not two types of meat and seafood. Feeling adventurous we decided to give into our inquisitive natures.

The mixed entrée arrived quickly and with a smile. I loved the crab claw and the moist crab flesh. Hubby loves the prawn toast and together we make quick work of the entrée and dipping sauces.

When the main meal arrived with the perfectly cooked roast duck topped with chicken, beef and prawn we were pleasantly surprised and tried to identify the ingredients of the sauce. The dish was cooked to perfection with the vegetables slightly crunchy, the sauce gentle and flavoursome and combination of duck with the meats and seafood very tasty.

You cannot see the duck in this photo as it is underneath the other layers but we can attest that it was very delicious. We ascertained that there was oyster sauce, sesame oil, perhaps some fish sauce and a hint of lemongrass but to make sure we will go back and sample this dish again. Great value for money and a colourful presentation, served with a smile.

Mixed Entrée - $7.90
Duck with Special Sauce $14.90

Jasmine Restaurant
19 George St, WARILLA,
NSW, 2528
Phone: (02) 4296 1707

Witch's Kitchen teas

2010-10-15T15:37:00.003+11:00

Another Illawarra business discovered via Vanessa from South Coast Imag is Witch's Teas

All our teas are blended using leaves, flowers, peel, berries and roots that have been organically grown and hand picked at La Luna. They are then dried and processed in the Witch’s Kitchen, blended and packaged in a variety of combinations. All our teas are loose leaf tea – no tea bags! – so they need to be served in a pot and poured using a tea strainer, or brewed in a cup or mug using an infuser. For the best tea... (Read more)

	Witch’s Kitchen celestial Green Tea Prepared in a traditional chinese style for a mild, floral, green tea. When you finish a pot of green tea you can pour more hot water over the leaves for a fresh pot, or continue to add water to the tea pot as you drink the tea. You can usually get a lot of cups from one pot of green tea.
	Witch’s Kitchen celestial Nettle Tea A bright green, herbaceous tea with a mellow flavour. Soothing and calming.
	Witch’s Kitchen celestial Lemon Tea A blend of green tea and lemon scented herbs, including lemon grass, Melissa balm, lemon verbena and lemon zest.
	Witch’s Kitchen celestial Lavender Tea A blend of green tea, English lavender flowers and orange zest yields an intensely fragrant tea.
	Witch’s Kitchen celestial Aromatic Black Tea A hand-processed, Chinese-style black tea with a delicate flavour and spicy aroma.
	Witch’s Kitchen celestial Winter Tea The last harvest of the growing season, these leaves have been wok-fired as part of their processing. The resulting golden-coloured tea has a slightly sweet green tea flavour and a 'toasted' aroma.

Kirsten from Witch's Kitchen
Phone: 0410 289 539
Email: timbs@pacific.net.au

http://www.witchskitchen.com.au/

South Coast Providores

2010-10-15T15:01:00.006+11:00

One of the great resources you'll find at a Tourist Information Centre is the iMag. A tourism magazine with fun things to see and do, a directory of local businesses and a Whats On calendar of events. Several of my photos have been included in the Imag over the years including a photo taken at wineries in Gerringong and Coolangatta, Shellharbour Village, etc for the South Coast iMag. Recently I added Vanessa Moss from iMag as a friend on Facebook and South Coast iMag on Twitter and have been keeping up to date with some of the local foodie events and new companies that she has featured. Today the feature was on South Coast Providores and the special foodie day held at Berry today (15th October, 2010).

Vanessa Moss just been at south coast providors in berry- special 'foodie' day with local jams, oysters, bread, mushroom kits, fruit/ve, cheese, teas & more- open till 4pm! All local produce, they are in main street in berry near petrol station, tell em we sent ya!

Vanessa has uploaded some photos which has made me determined to find out more about the South Coast Providores range. I love tomato relish and dukkah and it is nice to know that it is a local company sourcing with local ingredients.

Founded in 2002 by Carole Ruta and Ian Grey who were frustrated that they could not find a quality conserve. South Coast Providores are committed to creating the finest quality preserves and conserves made from local produce. They make a range of conserves and preserves including mixed berry conserve, three fruit marmalade, chilli plum sauce and beetroot relish! (Source: South Coast Providores Facebook Fan Page)

Photos by South Coast iMag

You can find South Coast Providores at the monthly Kiama Blackbeach Markets and other foodie events.

Some research finds a page on Berry's tourism page berry.org.au and their listing:

South Coast Providores - artisan producers of conserves and condiments:-

Plums/peaches/figs/rhubarb/grapes/strawberries/blackberries/wildlimes/oranges/mandarins/lemons/limes/Clementine’s/pommel’s/macadamia nuts/pecan nuts/walnuts/quince/chestnuts/wild olives/beetroot/cumquats/feijoas/tomatoes.
We are proud to work with local growers with 85% of our produce all sourced within the Shoalhaven region.
All our products are hand cut and hand made in small batches to ensure the integrity of product.
Open 10am – 5pm Thursday to Sunday during winter and extended during spring/summer Also available wholesale

I found a link to an article in tasty.com.au about how Carole and Ian's business started. In short they met a need for great conserves and it flourished from there. Read it here.

South Coast Providores

Image courtesy of Foodscape Tours

Ian Gray - Carole Ruta
Phone: 0418 690 866 Mobile: 0418 22 3464
78 Queen Street
Berry NSW 2535

South Coast iMag on Twitter
http://twitter.com/#!/southcoastimag

Vanessa from South Coast iMag on Facebook

http://www.facebook.com/profile.php?id=750880889&v=wall

Article: How Carole was Jarred into Action

http://www.tasty.com.au/tasty-articles/2008/11/25/how-carole-was-jarred-into-action/

Berry listing for South Coast Providores
http://www.berry.org.au/default.asp?PageID=122

Foodscape Tours
http://foodscapetours.com.au/producers-southcoast.html

Gloria Jeans Gluten-free friands

2010-10-07T12:34:00.003+11:00

Last week I was shopping at Stocklands Shellharbour and feeling peckish. I stopped at Gloria Jeans and spotted their gluten-free friands made with almond meal. The last time I had enjoyed a friand was from Out For Lunch at the University of Wollongong. It is great to see more cafes and retail outlets offering gluten-free options!

Do you know of a cafe or restaurant that offers gluten-free options? Please let me know.

Regards, Vanessa

Sent from my iPhone

Westfield Warrawong Great Food Offers October 6th-12th

2010-10-06T17:15:00.001+11:00

	To view online click here Update your details

Find a store \| Find fashion \| Specials & Offers \| News & events \| Movies \| Centre Info \| Getting Here \| Our Community

Dear Reader,

This week your favourite fresh food stores have some great specials to help you stretch your dollar further! Plus, your last chance to win a week's worth of goceries worth $150.

SPECIAL OFFERS

View more special offers

	VIRGINIA HAM 1/2 PRICE! Now $5.99 At Country Deli Find out more »
	TASTY CHEESE 1/2 PRICE! Now $5.99 At Country Deli Find out more »
	FREE HI-FIBRE LO-GI LOAF When you spend $5 or more At Bakers Delight Find out more »
	GARLIC PRAWNS $19.99kg Save $5 At Warrawong Fish Market Find out more »
	SPIN TO WIN Spend $36 or more and get a spin on the Lenny's Reward Wheel Find out more »

NEWS & EVENTS

View more news & events

	STEAK SANDWICH Create the perfect weekend snack Get recipe »
	FREE SCHOOL HOLIDAY EVENT Catch Toshkie, Bow and Chip until Saturday 9 October at the "So you think you can tap" Show 11am-1pm daily Plus a FREE treat from McDonald's! Find out more »
	WIN A WEEKS WORTH OF GROCERIES Don't miss out on our last draw to win a week's worth of groceries valued at $150! Simply spend $40 in specialty Fresh Food stores Terms and conditions apply Find out more »
	WIN 1 OF 5 $10,000 GIFT CARDS Spend $50 or more in one transaction in participating stores* and sign up to our e-newsletter for your chance to win. Terms and conditions apply Find out more »

Flames Bistro and Pizza Bar, Warrawong

2010-09-30T11:56:00.001+10:00

The Open Hearth became a Hotel in 1949 and in the 1960s
sold more beer than any other country hotel in NSW.

A welcome addition has been the Flames Bistro and Pizza Bar.

When I travel into Warrawong Westfields and nearby European Delicatessens & Grocery stores I often visit Flames for lunch or a dinner. A nice way to unwind after visiting the busy shopping centres and stores.

Flames Bistro Welcomes our New Chef, Pizza Pete formerly of the famous Italian Bar Reggio in Sydney. We pride ourselves on fresh food cooked to order. We also provide excellent service, a great new menu and a comfortable place to enjoy your time with friends and family. Great Blackboard Specials Daily @ Flames Bistro.

Flames Bistro & Famous Pizza Bar

Take Away Pizza & Pasta Menu

Group Bookings Welcome

Current Menu last updated 30th August 2010

Tuesday Night Special

Any Classic Pizza served with a glass of wine or middy of beer $16.00

Wednesday Night Special

T-Bone with middy of beer or glass of wine $10.00

Thursday Night Special

Any Classic Pizza served with middy of beer or glass of wine $16.00

Flames Pizza Entrees

The Lot Garlic, Chilli, Oregano, Olive Oil, Fresh Sliced Tomato & Basil $8.00

Bruschetta Plain Pizza dough, Garlic, Chilli, Oregano, Olive Oil $6.00
Garlic & Cheese Mozzarella, Oregano & Garlic $10.00

Flames Classic House Pizza Menu

All Served with Mozzarella & Napoli Sauce

Margarita Herbs, Mozzarella & Napoli $13.00
Numero Uno With One Traditional Topping $14.00
Pomodori Fresh Sliced Tomato, Basil & Herbs $14.00
Aussie Bacon & Egg $14.00
Hawaii Ham & Pineapple $14.00
BBQ Meat BBQ Sauce, Cabanossi, pepperoni & Bacon $14.00
Flames Specialty Pizza All Served with Mozzarella
Trecolure Garlic, Prosciutto, Rocket & Dressing $16.00
Prawns Prawns, Garlic & Parsley $16.00
Seasoned Cheese Feta, Boconcinni, Parmesan & Mozzarella $16.00
Pelican Napoli, Fish, Calamari, Prawns & Garlic $18.00
Potato & Prosciutto Potato, Rosemary, Cooked Prosciutto $16.00

All $15.00 Flames House Pizza Menu All $15.00

Flames Pizza Chilli, Salami, Mushroom, Pepperoni & Capsicum
Napolitano Olives & Anchovies
Crown Street Roasted Eggplant & Capsicum, Parmesan & Garlic
Mafia Salami, Mushroom, Chilli, Anchovies & Olives
Crossroads Ham, Mushrooms, Anchovies & Olives
The Veggie Daily House Vegetables, Option Pineapple & Olives
Keira Combination of Meats & Veggies, Option Pineapple & Olives
King Street Spinach, Parmesan, Garlic & Bocconcinni
London Salami, Artichoke, Marinated Eggplant, Pesto & Garlic
Open Hearth Pesto, Artichoke, Marinated Eggplant & Salami
Polo Chicken & Mushrooms

Add the following to create your own Pizza!
Prawns $ 4.00 Chicken: $3.00 Seafood: $5.00
Traditional Toppings $1.00 each:
Cabanossi, Pepperoni, Salami, Mushroom, Ham, Onion, Bacon,
Capsicum, Pineapple, Egg, Pesto.
Speciality Toppings $1.60 each
Sliced Tomato & Basil, Roasted Capsicum, Roasted Eggplant,
Prosciutto, Red Onions, Marinated Eggplants, Pesto,
Boconcinni, Feta, Parmesan, Artichokes or Potato.

Kids Menu All $7.00
Served with a Plate of Salad or Veggies
Traditional Fish & Chips Served with Lemon & Sea Salt
Healthy Home Crumbed Chicken Strips & Chips
Pasta with Napoli or Bolognese Sauce

Flames Sides Dishes $5.00
House Salad Ripped Green Lettuce, Tomato, Cucumber & House Dressing
Bruschetta Plain Baked Pizza Dough, Garlic, Chilli, Oregano & Olive Oil
Bowl of Beer Battered Chips with Sauce of your choice!
Garlic Bread

Flames Fresh Salads $8.00
Rocket Salad Fresh Rocket Topped with Parmesan & House Dressing
Greek Salad Lettuce, Capsicum, Cucumber, Olives, Feta, Dressing
Antipasto Combination of Deli Meats, Cheeses & Vegetables
Mixed Salad

Antipasto Plates Start @ $8.00 Per Plate
Mixture of Prosciutto, Artichoke, Roasted Capsicum, Marinated Eggplant,
Roasted Eggplant, Olives, Salami, Feta cheese, Boconcinni & Anchovies.

Flames Mains Menu
Fish N Chips Battered Fish of the Day, Chips & Salad $14.00
Chicken Schnitzel Burger With Lettuce & Mayo $9.00
Chicken Combo Chicken Schnitzel & Linguini Bolognese $16.00
Following Served with Mash & Veggies or Salad & Chips
Veal Pizziola Napoli, Capers & Olives $16.00
Veal Al Funghi Cream, Wine & Mushroom $16.00
Chicken Parmagiana Oven Baked $16.00
Napoli, Cheese with Ham or Eggplant
Chicken Schnitzel Meal Served with Lemon $15.00
Eye Fillet Pepper, Diane, Mushroom or Gravy $17.00
T-Bone Steak Add $1.00 for Sauce $16.00
Linguini Napoli Napolitana Sauce $9.00
Linguini Bolognese Traditional Bolognese $10.00
Linguini Bosciola Bacon, Mushrooms & Cream $11.00
Meat Lasagne with Salad $10.00

Canelloni with Salad Ricotta, Spinich & Mushroom $10.00

TAKEAWAYS & BLACKBOARD SPECIALS

Flames Bistro & Pizza Bar Trading Hours

Open 7 Days Lunch & Dinner Take Away Pizza

Monday - Tuesday

Lunch 11.30am - 2.00pm

Dinner 6.00pm - 8.00pm

Wednesday - Thursday

Lunch 11.30am - 2.30pm

Dinner 6.00pm - 9.00pm

Friday - Sunday

Lunch 11.30am - 2.00pm

Dinner 5.30pm - 9.00pm

The Open Hearth Hotel Function Room

It doesn't matter what style of function you're hosting;

we can provide a venue to suit your needs.

The Open Hearth Hotel Beer Garden - Function Room

Party Menu: Bruschetta & Salad & Pasta & Pizza

6 plus persons @ $16.00 per head

Flames Beer Garden is available at no charge for special events. Celebrate in a relaxed atmosphere with a cocktail party, family or friends. The seating is great for functions and standing for finger food and drinks. We can arrange live music, bands or a DJ for your event if required. Our Function Menu and Liquor Packages are available upon request. Set Menus and Canapes available.

Flames Beer Garden

Flames Beer Garden is available at no charge [ free ] for functions and special events..

Office Parties - Sporting Events - Private Functions - 21st's - Group Bookings Welcome

The Open Hearth Hotel Warrawong Pub Trading Hours

Monday - Saturday: 7.00am – 1.00am

Sunday: 10 am – 10 pm

Follow us on Twitter!

Become a fan of our

Facebook page!

53-57 King Street
Warrawong NSW 2502

Corner of King & Cowper Streets

Click on logo to view map!

Flames Bistro & Pizza Bar Bookings 02 4276 2258

to place your order, make a reservation or function enquiry.

Flames Bistro bistro@openhearthhotel.com.au

The Sugar Cube Belgium Waffles, Wollongong

2010-09-23T20:23:00.004+10:00

Sugar Cube Belgium Waffles, Wollongong:Vanessa Pike-Russell

"The Sugar Cube’ is famous for homemade Liège Belgium waffles, cooked fresh to order. These are complimented with a range of delicious, quality toppings including fresh fruit, real maple syrup, melted Belgian chocolate, premium ice cream and homemade toffee sauce.

Also on offer; a large selection of hot & cold drinks, cakes, brownies, banana bread, toasts, cookies and ice cream! Special occasions can be catered for with platters/tiered stands featuring your choice of mini waffles, choc dipped strawberries, cake cubes etc.

The Sugar Cube takes pride in using environmentally friendly packaging. Drink cups/lids, straws, food containers, cutlery and bags are 100% biodegradable/compostable."

Today I finally made it into The Sugar Cube in Wollongong. I had asked if they had any gluten-free products they kindly created a gluten-free waffle mix and invited me in to try it. I finally made it into Wollongong and enjoyed a gluten-free waffle with strawberries and cream. Such indulgence! Named the Dragon waffle after the St George Illawarra

I also enjoyed a mocha and sat down at the cute red stools and table and enjoyed having a few moments to myself and just taking my time to enjoy my first ever gluten-free belgium waffles and a cup of Lazumba mocha coffee.

Definitely not the last time! I would love to try their Banoffee waffles. A great way to warm up on a cold, overcast day.

The service was fantastic and so friendly. Definitely worth a visit!

Conveniently located opposite WIN Sports & Entertainment Centre and within easy walking distance of Wollongong’s City Beach. Car park available at rear (shared with Chicko’s, 45 min limit, enter from Harbour Street).

The Sugar Cube Coffee & Treats
13 Crown Street
(Corner Crown & Harbour Streets)
WOLLONGONG NSW 2500
Tel. 02 4227 3888

OPENING HOURS

Mon – Thurs 7.15am to 6pm
Friday 7.15am to 10pm
Sat 8.30am to 10pm
Sun 8.30am to 6pm

Sugar Cube Belgium Waffles, Wollongong

More Illawarra Food and Restaurant
Reviews at http://illawarrafoodreviews.blogspot.com

Photography by Vanessa Pike-Russell
http://www.vanessapikerussell.com.au

Carnation Light and Creamy Recipes

2010-09-21T14:17:00.000+10:00

A lighter way to enjoy your favourite dressings & sauces with CARNATION…

Dear Vanessa,

Try this delicious selection of entree, main and dessert dressings & sauces for meal making magic!

So versatile in its use, whether it's in a better for you Caesar salad dressing, a modern twist on the Creamy Tomato Sauce or a divine vanilla bean custard recipe, you can use CARNATION Light & Creamy Evaporated Milk to satisfy your tastebuds without the additional fat.

CARNATION Light & Creamy Evaporated Milk has 95% less fat than cream, so it's a lighter way to enjoy your favourite dressings & sauces all year round!

Kind regards,

BETTER FOR YOU CAESAR SALAD DRESSING

Preparation time: 10 mins (plus cooling time)
Cooking time: 5 mins

By using CARNATION Light & Creamy Evaporated Milk, we have cut the fat content by 94% compared to a traditional Caesar salad dressing. It's so quick and easy-to-create, see if you can taste the difference!

Get recipe here >

CREAMY TOMATO SAUCE WITH BACON & BABY SPINACH

Preparation time: 10 mins
Cooking time: 10 mins

With 95% less fat than cream, using CARNATION Light & Creamy Evaporated Milk means your family can enjoy Creamy sauces more often. Served over your favourite pasta, this recipe will become a family favourite in no time!

View recipe here >

VANILLA BEAN CUSTARD

Preparation time: 5 mins
Cooking time: 5 mins

What a perfect way to end a meal! This delicious recipe for Vanilla Bean Custard will leave your mouth watering for more! Perfect over poached pears, Christmas pudding or even just apple crumble, it's sure to be a crowd pleaser!

View recipe here >

The Sydney Morning Herald Good Food Guide Awards 2010

2010-09-15T14:29:00.004+10:00

The Chef's Hats 2011

City
Three Hats: Marque, est., Quay
Two Hats: Aria, Assiette, Becasse, Bentley Restaurant & Bar, Berowra Waters Inn, Bilson's, Bistro Ortolan, Buon Ricordo, Claude's, Four in Hand Dining Room, Guillaume at Bennelong, Icebergs Dining Room and Bar, Lucio's, Pilu at Freshwater, Rockpool, Rockpool Bar & Grill, Sepia, Tetsuya's, Universal
One Hat: Ad Lib Bistro, Altitude, Arras, Astral, Billy Kwong, Bird Cow Fish, Bistro Moncur, Bistrode, The Boathouse on Blackwattle Bay, Bodega, buzo trattoria, Cafe Sopra, Catalina, Etch, Fish Face, Flying Fish, Golden Century, Jonah's Whale Beach, Koi, Longrain, Mad Cow, Manly Pavilion, Omerta, Ormeggio at the Spit, Oscillate Wildly, Otto Ristorante, Pendolino, Pier, Restaurant Balzac, Sailors Thai Restaurant, Sake Restaurant & Bar, Sean's Panaroma, Spice Temple, Yoshii.

Regional
Two Hats: Lochiel House (Kurrajong Heights), Rock (Pokolbin)
One Hat: ashcrofts (Blackheath), Bacchus (Newcastle), Bamboo Restaurant and Bar (Casuarina Beach), bells at killcare (Killcare), Bistro Molines (Mount View), Caveau (Wollongong), dish (Byron Bay), Darley's (Katoomba), Eschalot (Berrima), Fins (Kingscliff), Italian and Sons (Canberra), Lolli Redini (Orange), Muse (Pokolbin), Neila (Cowra), No. 2 Oak Street (Bellingen), Ottoman Cuisine (Canberra), Restaurant Como.
:: Order your Sydney Morning Herald Good Food Guide 2011

Source:

The Sydney Morning Herald
Good Food Guide Awards 2011

Full winners list

Sydney Morning Herald website September 6, 2010
http://www.smh.com.au/entertainment/restaurants-and-bars/the-sydney-morning-herald-good-food-guide-awards-2011-20100906-14y61.html

Wollongong French Restaurant Caveau awarded 1 hat in 2011 SMH Good Food Guide

2010-09-15T12:49:00.006+10:00

The premiere dining experience of the Illawarra has to be Caveau in Keira St, Wollongong. The daily degustation menu, cookery school and seasonal events and wine nights have rightfully earned itself Wollongong's ONLY restaurant to be awarded a hat in the 2011 SMH Good Food Guide, now for 6 years in a row. I have been drooling over Caveau's menu since Peter Sheppard opened it with photos below as found on their website.

I am so pleased to share with you a video created by Alex Sturman of Xander Productions to highlight just why Caveau is regarded so highly.

Learn more about this amazing restaurant at http://www.caveau.com.au

Caveau

www.caveau.com.au

122-124 Keira St
Wollongong NSW 2500, Australia
+61 2 4226 4855
Get directions

Open Tue-Sat 6pm-10pm

View from the Headlands Hotel., Austinmere | Flickr - Photo Sharing!

2010-09-12T14:56:00.000+10:00

View from the Headlands Hotel., Austinmere | Flickr - Photo Sharing!

Cafe: Socrates Table, Nowra

2010-08-01T19:38:00.000+10:00

I recently visited Nowra Stewart Place and bought a Hellenic Wrap from Socrates Table Cafe in Berry St, Nowra. If you love European and Greek food (like I do) you will love their range of wraps and sandwiches fillings available. I chose a Hellenic wrap which included spinach, feta, mint, dill and Greek yoghurt. I asked for a spoon of ricotta because I thought it would be a nice mix. I would have loved to enjoy the wonderful ambiance and sit in the cafe but it was getting close to the time when the Premier Motor Service coach was due to be heading for Bega; so instead I asked for the wrap to be takeaway, waved goodbye and walked to the bus stop near the coach and started eating. My first bite was blissful. The wrap was toasted and lovely and warm, the fresh flavours of mint and dill setting off the spinach, feta and ricotta with the creamy Greek yoghurt. YUMMM!!!

New product: Biodegradable Eco Cup

2010-07-26T13:28:00.005+10:00

A GREEN Takeaway coffee cup by BioPak

Paper cups lined with cornstarch rather than plastic and with either a recyclable PET plastic or compostable cornstarch lid. The cornstarch cup and lid will completely break down into compost.

Recently I was travelling and purchased some takeaway coffee and started to feel bad for not taking my own cup. As a University student for many years I have seen how much waste is produced by fast food vendors and was very happy to see the use of BioCup. Intrigued, I decided to do some research and came across an article on the Bega coffee shop 'Cafe Evolve' [once known as the Niagara Cafe] in the Businesses Treading Lightly (BTL) website. What a wonderful idea to involve Sacred Grounds Fair-Trade coffee supplier and make an impact on cafes around the country, not just in your own town. Kudos to Cafe Evolve & Voodoo Coffee their supplier of Sacred Grounds.

Bega Café influences supply chain
It started with a take away coffee cup left behind by a customer.
Anna Leaman and Peter Haggar of Niagara Café [now known as Cafe Evolve] in Bega were interested in using fully biodegradable cups and when a customer left a compostable cup on the tables, they decided to investigate.

Anna says the first suppliers they approached offered options too expensive to contemplate. Then they found a company called BioPak biopak.com.au which could supply paper cups lined with cornstarch rather than plastic and with either a recyclable PET plastic or compostable cornstarch lid. The cornstarch cup and lid will completely break down into compost. Anna says they currently take home all food scraps from the coffee shop and compost them and will do the same with any compostable cups or other biodegradable products left behind by customers.
The café owners then approached their coffee supplier, Sacred Grounds, to see if they could supply the cups. “Sacred Grounds already supply fair trade, organic coffee so we thought it would fit with their image and philosophy," said Anna.
Sacred Grounds, a brand supplied by Voodoo Coffee Company voodoocoffeeco.com not only undertook to supply the cups but will be able to supply all their retail customers with these cups within 6 months. Not only is Scared Grounds improving their offering but the local distributer, seeing an opportunity, contacted BioPak to become a distributor. Food outlets in Bega and surrounds will now be able to choose biodegradable straws, milkshake containers, cutlery, catering trays and take away salad boxes. For business it is also important to keep an eye on the bottom line. “And these cups only cost a couple of cents per cup more,” said Anna.
BTL can help: If you want information about biodegradable take away containers and cups call BTL Toll Free on 1800 187 729 or Sustainability Officer Vickie Williamson on 0401 674 762 or email vwilliamson@btl.net.au
http://www.btl.net.au/newsletters/btl-newsletter-issue-5-spring-2009.html

http://biopak.com.au

Masterchef - Adam wins!

2010-07-26T11:46:00.000+10:00

MasterChef winner Adam Liaw. Picture: Ten Network

I would pay to dine in Adam's restaurant any day. Well done! You have such a wonderful dignified nature and I love your sense of humour.

Breakfast at Monet's, Batemans bay

2010-07-25T15:55:00.006+10:00

23/07/2010 Breakfast at Monet's, Clyde River, Batemans Bay by Vanessa Pike-Russell

I recently made a trip from Wollongong to Bega (and a few days later the return journey) on the Premier Motor Service coach on a $79 adult backpacker pass each direction for 3 months. There are several stops along the journey including one at Nowra Stewart Place and Batemans Bay. On the trip down I bought a Hellenic Wrap from Socrates Table Cafe in Berry St, Nowra which was delicious.

Then on the same trip we stopped at Batemans Bay where I purchased a Mocha from the StarFish cafe which came with a free mini marshmallow. Sweet!

After spending some time with my Grandmother in Bega I made my way back a few days later and this time had Breakfast at Monet's Cafe on the water at Batemans Bay. I had caught the 7am bus from Bega so decided a bacon with two eggs on gluten-free toast would give me the needed energy to last the 6 hour trip back to Wollongong.

There is something so special about eating warm food and a great cup of coffee with the spectacular view to make you feel good. A big thanks to the staff at Monets for their wonderful service with a smile and for catering to people with Gluten sensitivities. It's a shame the local bakery had no gluten-free options but if they had I wouldn't have found a great place to spend the Batemans Bay rest break.

Socrates Table, Nowra

Owner: Babs Zarrella.

Phone: 02 4422 7898. Mobile: 0431 419 592.

Email: mailto:babs2007@optusnet.com.au.

Location: Nowra

http://www.myspace.com/socratestable

Starfish Deli Cafe, Batemans Bay

Shops 1 & 2 Promenade Plaza
Clyde St, Batemans Bay NSW 2536, Australia
(02) 4472 4880

Monets Cafe, Batemans Bay

2/5 Orient St Batemans Bay NSW 2536

(02) 4472 5717

http://monetscafe.com.au

Beer Tasting Dinner @ Samuels Thirroul

2010-07-09T18:22:00.003+10:00

7 Aussie Craft Beers matched to a 6 course dinner. Enjoy a warm up beer on arrival, then 6 delicious courses by the bar next door to Samuels, matched with 6 fine Aussie Craft Brews chosen by Dan the beer snob, your beer guide for the night.

Be prepared for 4 hours of all things Aussie Craft Beer. You’ll sip, you’ll savour, you’ll nibble, you’ll drool, you’ll learn, you’ll…become a beer snob.
Get as little or as many people as you wish together and come have some fun.

When: Thu 22nd July
Time: 7pm (warm up beer) for 7:30pm dinner
Where: The bar next door Samuels
Click here to view map
Price: $69
Phone: 4268 2244 or 0422968985
Address: 382 Lawrence Hargrave Drive, Thirroul
Email: dan@beersnobs.com.au
Website: www.beersnobs.com.au
Category: Wine / Beer Events and Tastings

Win $200 for your energy bills this Winter

2010-07-09T11:13:00.000+10:00

If the images are not displayed, please click here.

Got energy-saving tips for winter? Tell us in 25 words or less and the top 10 entries will receive $200 – ideal for paying your energy bills. (Entries close 23/07/2010 at 5pm AEST**)

Your chance to win one of 5 hampers, packed with winter goodies like UNCLE TOBYS Oats,
COUNTRY CUP soup and MILO, is as easy as answering three simple questions.

(Entries close 23/07/2010 at 5pm AEST*)

Adults for Kids prices at Sydney Aquarium or Sydney Wildlife World

2010-07-09T11:12:00.000+10:00

The Sunday Telegraph and Sydney Attractions Group are giving you the chance to purchase adult tickets at kids prices to visit Sydney Aquarium or Sydney Wildlife World these school holidays.

Don't miss SHARK HQ at Sydney Aquarium! Submerge yourself in the world of these
awe-inspiring animals. Witness state of the art shark tracking divers, baby sharks
and from July 12 come face to face with the largest animatronic Great White Shark in
the world. Plus, make sure you check out Rex, one of the world's largest crocodiles
next door at Sydney Wildlife World.

Don't miss The Sunday Telegraph this weekend for details.

For more information about Sydney Aquarium and Sydney Wildlife World, click here.

Australian Beer Awards wins for Five Islands Brewing Company

2010-07-08T17:53:00.001+10:00

I first visited the Five Islands Brewing Company in 2006 and soon fell in love with the great food and fantastic beer made on the premises. Then there's the location - directly opposite North Wollongong Beach and next to the Wollongong Entertainment Centre.

Today I found out that they recently won three bronze and one silver in the Australian Beer Awards. Well done to 'Pig Dog' and his team.

"Last weeks Australian Beer Awards held in Melbourne proved a successful outing for Five Islands Brewery, snagging four medals. Our Dapto Draught and Barbeerian Wit both received bronze medals, whilst the Bulli Black and Rust fared even better with silver medals. Congrats to the FIBC brew team of Andrew, Shaun and Ashur…well done boys." [ Read more on their Wordpress blog ]

Competition: Win an Inghams Dinner with Friends

2010-07-08T15:51:00.002+10:00

Ingham are hosting the Ultimate Dinner Party and want you to be the host! Simply register to be a host, invite your friends and family and start thinking about what you'd like to have served at your Ultimate Dinner Party!

http://dinnerwithfriends.inghams.com.au/

SBS Food: In Season: Cabbage

2010-07-08T13:32:00.002+10:00

Cabbage in brine recipe : SBS Food
I love to receive emails from SBS Food. They are chock-full of helpful information, updates on SBS Food shows, Give-aways and Recipes.
This week they have a feature on Cabbage. Enjoy!

In Season: Cabbage

Cabbage, to be quite frank, is not one of the most loved vegetables. However, tastebuds grow up too and when cooked properly it is a delicious accompaniment to other foods. For a simple take, try this recipe for cabbage in brine or for something fancier impress family and friends with this recipe for roast duck with braised cabbage

Learn how to make Cabbage in Brine with Vasili's Mamma.

Ingredients
1/4 cabbage
1 litre water
1 cup vinegar
1/2 cup salt
1 tsp sugar
1 lemon (squeezed)
Spices of your choice
Large jar with lid

View conversion table

Preparation
Thoroughly wash the cabbage. Chop the cabbage into chunks.

Place chopped cabbage in a large sterilised jar (do not put the lid on).

Heat water, vinegar, salt, sugar, spices and lemon in a pot until the mixture boils.
Pour the boiled ingredients (brine) in the jar of cabbage, filling up to the rim. Tighten the lid and leave to rest for 24-48 hours. It is then ready to eat.

Note:
Allow the brine to continue to boil in the jar until it cools down.
If you enjoyed this Cabbage in brine recipe then browse more greek recipes, vegetarian recipes and our most popular lamingtons recipe.

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View from the Headlands Hotel., Austinmere | Flickr - Photo Sharing!

Cafe: Socrates Table, Nowra

New product: Biodegradable Eco Cup

A GREEN Takeaway coffee cup by BioPak

Masterchef - Adam wins!

Breakfast at Monet's, Batemans bay

Beer Tasting Dinner @ Samuels Thirroul

Win $200 for your energy bills this Winter

Adults for Kids prices at Sydney Aquarium or Sydney Wildlife World

Australian Beer Awards wins for Five Islands Brewing Company

Competition: Win an Inghams Dinner with Friends

SBS Food: In Season: Cabbage

Ingredients

Preparation

The Sydney Morning Herald
Good Food Guide Awards 2011