We can see a little into the semi open kitchen and smell the effects of our lunch being prepared. Emma, the owner and chef, previously worked as a pastry chef at Flinders Street Project, another of ourfavourite places to visit (review here), so this is pleasing news to me indeed
You may as well get your money's worth and go with the latter. From the street, Penang Kitchen looks to be nothing more than a Malaysian takeaway that also sells a variety of quality teas
Nope, today we're staying in, employing one or many of our excellent brunch-centric Hacks of the Day and sitting down to a nice homemade egg/bagel/breakfast taco experience in the comfort of our own homes
Food Republic | Eating, Drinking & Living The Way A Man Should
Adapted from various sources. I see this as the granola version of kitchen sink cookies, as in you can put everything but the kitchen sink into this as long as you follow the ratio oats + nuts + dried fruit
Yes that's right, Jake's Kitchen. (it is actually a Donna Hay recipe) Donna Hay’s Jake's raspberry bread and butter puddingsINGREDIENTS soft butter for spreading (he used Lurpak)12 slices bread, crusts removed200g frozen raspberriesCUSTARD2 eggs, lightly beaten 1 cup milk 1 cup (single or pouring) cream 2/3 cup icing sugar1 teaspoon vanilla extract METHODPreheat the oven to 160 degrees Celsius. Pour over the bread and allow to stand for 5 minutes
to take my time, pour over recipe books, my favourite magazines and sometimes I. jammies, but I was comfortable and it’s my kitchen, so what’s the point of
Add eggs, flour and sour cream, mixing well. I had one for brekkie (my bad) today and they were soft and chewy and moist in the middle but they still had that nice solid brownie top, and the rapsberry flavour goes right through them, they are a real winner
The new Kitchen Design course took more than two years to develop and gain accreditation. Read more about what the course offers, and the views of those in the industry who have been actively involved in its design and development
Our group is cooking it's way through David Lebovitz' new cookbook, "My Paris Kitchen". This week our pick was for Steak with mustard butter and French Fries
This recipe comes from the new book, Our Sweet Basil Kitchen, by Cade and Carrian Cheney. Since that fateful first encounter, Indian food has become a mainstay of our family diet
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