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At my house, weekends are the days where the kitchen comes alive with real creativity. By contrast, my midweek meals are usually extremely uninspired (I'm sure I am not alone here). My day job is rather hectic so I'm often exhausted when I get home so quick and easy dinners are always on the cards. This can lend itself to a lot of repetition, but every now and again when preparing a w
Why speck wrapped potato croquettes? Why not! I love a potato croquette as much as the next guy (although probably not as much as Scotty who seriously loves them). But I'm not really a fan of deep frying as I always get nervous about how dangerous it can be. Also, there is always a healthier way to make something as tasty as deep fried food is without actually having to drop it in o
For the last few months Sara from Belly Rumbles and I have been engaging in secret meetings and hushed conversations as we develop an Australian Food Blogger event called The Sweet Swap. I am delighted to say that many a sweet lolly was consumed in the development of this online event (we are becoming lolly connoisseurs) and today we are both sharing sweet recipes in hono
I love a fruit smoothie - fresh, zingy, creamy and balanced. That's the key to a great smoothie, the balance of flavours. Sure, you can throw a whole bunch of things in a blender and still end up with a good smoothie, but a great smoothie? That's all about balance. For me, a weekend smoothie is a great pre-brunch drink as it is usually made to alleviate my 'Hangry' setting when I've s
Hands up how many of you have regularly eaten chestnuts during the Australia chestnut season in Autumn each year? I'm I the only one with my hand up? It's definitely an Italian thing. Each Autumn, My dad would bring home a case of castagne (chestnuts) that he would roast under the oven grill and then peel for us to eat. We usually only ate them grilled this way... but they are definite
Sometimes the hardest part about cooking during the week is deciding what to make and then finding time to get to the supermarket. To give you an idea of how time poor I am, I still have a dress waiting to be collected at my dressmakers and its been ready for 5 days! If you are a lover tasty fresh food like me, then frozen and ready to cook meals are probably not your thing. So what do
Every now and again you stumble across a gem of a dish that tastes astonishingly good with absolutely minimal effort! My sister and brother-in-law introduced me to this dish a few years ago. It is one of their go to recipes at dinner parties. The best thing about it is that it can be adapted to suit the number of people you are feeding. You're cooking dinner for you and your partner? T
So, apparently it's Easter this weekend. How the heck did that spring up on us all so quickly? I had been planning to make hot cross buns for a few weeks and thought I had plenty of time... then BAM Easter is arriving and I realised I better get my skates on. Lucky for me just as I was thinking I should start researching hot cross bun recipes, I was contacted by Wasamedia to see if
My dad is a lover of fruit and each week he would return from the Italian club in Perth with trays of fruit while we were growing up. He would get in trouble with my mother as he could never stop at one tray and we used to have to give large portions of fruit away to our family friends. As a young man in his home town of Quintodecimo, he would jump fences and steal fruit from the local I
Two years ago today this little corner of the internet was born. It is hard to fathom that for two years I have been regularly cooking, photographing, eating and posting recipes, while also leading a busy and stressful 'other life' at Opera Australia. With an extremely demanding work life, the decision to start Chew Town came from a desire to feel I was also being creative in
I'm lucky enough to work in Surry Hills during the day, which means I am surrounded by fabulous eating options at all times. Walking distance from the OA warehouse your will find great japanese restaurants, patisseries, pubs, the iconic Bourke Street Bakery, popular movida sydney, small but wonderful Vini restaurant and many more. A few doors down from Movida Sydney and Vini Restaurant is
I'm lucky enough to work in Surry Hills during the day, which means I am surrounded by fabulous eating options at all times. Walking distance from the OA warehouse your will find great japanese restaurants, patisseries, pubs, the iconic Bourke Street Bakery, popular movida sydney, small but wonderful Vini restaurant and many more. A few doors down from Movida Sydney and Vini Restaurant i
Two years ago today this little corner of the internet was born. It is hard to fathom that for two years I have been regularly cooking, photographing, eating and posting recipes, while also leading a busy and stressful 'other life' at Opera Australia. With an extremely demanding work life, the decision to start Chew Town came from a desire to feel I was also being creative
This is one of those dishes that I have been making for Scott for years. It is such a favourite of Scotty's that I often cook it when he has had a rough week and needs a pick me up. I haven't put it up on the blog till now because it felt like such an everyday dish to me. I was explaining this risotto pie to someone the other day and from the reaction I received from them, I realised tha
This is one of those dishes that I have been making for Scott for years. It is such a favourite of Scotty's that I often cook it when he has had a rough week and needs a pick me up. I haven't put it up on the blog till now because it felt like such an everyday dish to me. I was explaining this risotto pie to someone the other day and from the reaction I received from them, I realised that
I have a confession: before starting Chew Town two years ago I never used to bake. Given how often sweet recipes appear on Chew Town these days, the above confession may be a little surprising. Before starting the blog I was afraid of being creative with baking given how precise the recipes need to be to work. I have come to realise that with a great idea, a little confidence and a bit of
I have a confession: before starting Chew Town two years ago I never used to bake. Given how often sweet recipes appear on Chew Town these days, the above confession may be a little surprising. Before starting the blog I was afraid of being creative with baking given how precise the recipes need to be to work. I have come to realise that with a great idea, a little confidence and a bit o
I've certainly eaten my fair share of fritters in my time. My history with fritters is all thanks to my mother who often cooked them for us growing up as snacks. She would make a batch of them and leave them in the fridge for us to grab while we were staring into the fridge looking for a snack - they usually never lasted the day. You have probably noticed my fascination with fritters t
I've certainly eaten my fair share of fritters in my time. My history with fritters is all thanks to my mother who often cooked them for us growing up as snacks. She would make a batch of them and leave them in the fridge for us to grab while we were staring into the fridge looking for a snack - they usually never lasted the day. You have probably noticed my fascination with fritters
Did you know that to make ricotta at home you only need four ingredients? The key kitchen gadget you will need is a thermometer. Now, don't be put off by the word thermometer. There is a general feeling amongst people I come across who think that when a recipe requires a thermometer it must be complicated. If you are looking at a 25 process patisserie dish that requires a therm
Did you know that to make ricotta at home you only need four ingredients? The key kitchen gadget you will need is a thermometer. Now, don't be put off by the word thermometer. There is a general feeling amongst people I come across who think that when a recipe requires a thermometer it must be complicated. If you are looking at a 25 process patisserie dish that requires a thermo
It's officially 12:09am as I start writing this... which means it is Valentine's Day. Now, I don't want you thinking I'm into the whole Valentine's Day thing - but I can see how you might have jumped to that conclusion given the above image is not exactly subtle on the whole love theme. To be honest, I am actually quite averse to celebrating Valentine's Day. For my four years toge
It's officially 12:09am as I start writing this... which means it is Valentine's Day. Now, I don't want you thinking I'm into the whole Valentine's Day thing - but I can see how you might have jumped to that conclusion given the above image is not exactly subtle on the whole love theme. To be honest, I am actually quite averse to celebrating Valentine's Day. For my four years together
There is definitely something special about baked pasta. My Italian ancestors were onto a winner with that combination, and I think they knew it. What I love about Italians is that when they find something they love they explore it to the absolute limits with each region of Italy having their own special versions. I must confess that I am a bandit for baked pasta. My mother used to mak
There is definitely something special about baked pasta. My Italian ancestors were onto a winner with that combination, and I think they knew it. What I love about Italians is that when they find something they love they explore it to the absolute limits with each region of Italy having their own special versions. I must confess that I am a bandit for baked pasta. My mother used to ma
When Scotty bought me my beloved Kitchenaid (aptly named 'Beatrix') he vowed he would never buy me the attachments. This was because he wanted to continue to buy me thoughtful presents rather than the entire catalogue of Kitchenaid accessories (FYI this was his decision not mine). It seems my many hours in the kitchen marvelling at how this appliance has changed my culinary life re
When Scotty bought me my beloved Kitchenaid (aptly named 'Beatrix') he vowed he would never buy me the attachments. This was because he wanted to continue to buy me thoughtful presents rather than the entire catalogue of Kitchenaid accessories (FYI this was his decision not mine). It seems my many hours in the kitchen marvelling at how this appliance has changed my culinary life resul
We had a small gathering of people at our place on Australia Day last weekend... yet we had enough food for an army - Overcatering is becoming our style. Our theory is that if we cook up a feast when we have guests over on the weekend, we have enough left overs for the whole week. With Scotty demanding that he have the opportunity to cook for our friends for a change (have I mentioned be
We had a small gathering of people at our place on Australia Day last weekend... yet we had enough food for an army - Overcatering is becoming our style. Our theory is that if we cook up a feast when we have guests over on the weekend, we have enough left overs for the whole week. With Scotty demanding that he have the opportunity to cook for our friends for a change (have I mentioned bef
There are moments when you stare into the fridge looking at what is left at the end of a week, and you are stumped by what to cook for dinner (despite having a fridge full of ingredients). Then, there are more rare times when you are struck by moments of divine fridge pondering clarity where inspiration hits and the results are spectacular. This is a tale of the latter.
There are moments when you stare into the fridge looking at what is left at the end of a week, and you are stumped by what to cook for dinner (despite having a fridge full of ingredients). Then, there are more rare times when you are struck by moments of divine fridge pondering clarity where inspiration hits and the results are spectacular. This is a tale of the latter. Lo
I quite like buying a slice of carrot cake here or there, but I'll be honest with you... up until last weekend, I had never tried to make it. It seems quite silly now because it is such an easy cake to throw together, and I have since ascertained that freshly made carrot cake is simply spectacular. Eating it while the inside is still magnificently moist and before the cream cheese frosting ha
I quite like buying a slice of carrot cake here or there, but I'll be honest with you... up until last weekend, I had never tried to make it. It seems quite silly now because it is such an easy cake to throw together, and I have since ascertained that freshly made carrot cake is simply spectacular. Eating it while the inside is still magnificently moist and before the cream cheese frosting h
If you and I only just met and we happened to be at Yum Cha... I would fight you to the death for the last char siu bao (BBQ pork bun). Over the years Scotty has learnt to deal in yum cha trades. Usually his trade goes something like this "ok, so I'm going to have the last har gow and sui mai as I know you won't let me have the last char siu bao". I'm usually happy to forgo anything
The best cooking apparatus in summer isn't even found in the kitchen. It sits proudly in the back yard - or in our case, the front porch - waiting patiently for six months till it rises from the wind and rain to take centre stage in as many dishes as you can imagine... it is, of course, the BBQ. In summer, Scotty and I love to cook as many meals as possible on the BBQ even when i
The best cooking apparatus in summer isn't even found in the kitchen. It sits proudly in the back yard - or in our case, the front porch - waiting patiently for six months till it rises from the wind and rain to take centre stage in as many dishes as you can imagine... it is, of course, the BBQ. In summer, Scotty and I love to cook as many meals as possible on the BBQ even when
Happy New Year friends. For the last two weeks Scotty and I have been back in Perth, Western Australia spending the Christmas and New Year break visiting my Italian family and spending much needed time with my two gorgeous nieces. Before we left Sydney, I had this wonderful idea that I would sit at my parents holiday house putting together post after post of my recent
Happy New Year friends. For the last two weeks Scotty and I have been back in Perth, Western Australia spending the Christmas and New Year break visiting my Italian family and spending much needed time with my two gorgeous nieces. Before we left Sydney, I had this wonderful idea that I would sit at my parents holiday house putting together post after post of my recent coo
If you are a regular reader of this blog you will be accustomed to my love of flavoured and roasted nuts. Perhaps you remember the Lemon and Garlic Almonds or the Honey Roasted Rosemary Cashews. Well, I'm continuing my series of roasted nuts with these Honey Roasted Thyme and Bacon Pecans. So, why are roasted nuts so wonderful? They buy you time when hosting a dinner party! You can make
If you are a regular reader of this blog you will be accustomed to my love of flavoured and roasted nuts. Perhaps you remember the Lemon and Garlic Almonds or the Honey Roasted Rosemary Cashews. Well, I'm continuing my series of roasted nuts with these Honey Roasted Thyme and Bacon Pecans. So, why are roasted nuts so wonderful? They buy you time when hosting a dinner party! You can make t
I'm a little late making Christmas gifts for my work colleagues this year. In fact it seems that I do it later and later each year. The last few years I've given the Development Team at Opera Australia some great foodie gifts including Cookie Jars and Candy Cane Fudge Brownies so this year the presents must continue as I have a reputation to uphold my friends. I've highlighted in the last
I'm a little late making Christmas gifts for my work colleagues this year. In fact it seems that I do it later and later each year. The last few years I've given the Development Team at Opera Australia some great foodie gifts including Cookie Jars and Candy Cane Fudge Brownies so this year the presents must continue as I have a reputation to uphold my friends. I've highlighted in the las
Making new food blogger friends is always great fun... and once a year it is made even 'funner' with the swapping of dozens and dozens of cookies. The Great Food Blogger Cookie Swap was started in 2011 by Love and Olive Oil and The Little Kitchen and 2012 marks the second year of this annual event. The premise is simple: you sign up, pay $4.00 to support the Cookies for Kids C
Making new food blogger friends is always great fun... and once a year it is made even 'funner' with the swapping of dozens and dozens of cookies. The Great Food Blogger Cookie Swap was started in 2011 by Love and Olive Oil and The Little Kitchen and 2012 marks the second year of this annual event. The premise is simple: you sign up, pay $4.00 to support the Cookies for Kids Ca
It's been a couple of weeks since my last post which is a long time between drinks at Chew Town - but I have an excuse! Regular readers of this blog know that I manage the sponsorship team at Opera Australia. For the last six weeks the team and I put together one of our biggest free community concerts of the year - Mazda Opera in the Bowl for 10,000 Melbournians. It's a big effort for the
It's been a couple of weeks since my last post which is a long time between drinks at Chew Town - but I have an excuse! Regular readers of this blog know that I manage the sponsorship team at Opera Australia. For the last six weeks the team and I put together one of our biggest free community concerts of the year - Mazda Opera in the Bowl for 10,000 Melbournians. It's a big effort for th
In my other life I am extremely fortunate to work for Opera Australia. Opera has always been my first love and by managing the sponsorship team at OA, I get to enjoy opera every day while also sometimes finding myself in some great situations. A few weeks ago Opera Australia's wine partner Wingara Wine Group held a Katnook Estate wine dinner at Matt Moran's other Sydney eatery (the mor
In my other life I am extremely fortunate to work for Opera Australia. Opera has always been my first love and by managing the sponsorship team at OA, I get to enjoy opera every day while also sometimes finding myself in some great situations. A few weeks ago Opera Australia's wine partner Wingara Wine Group held a Katnook Estate wine dinner at Matt Moran's other Sydney eatery (the mo
It is a short and sweet post today my friends as today is my birthday and I have far too much celebrating to do! I've taken the day off work, which is what everyone should do on their birthdays, and have begun the day at a local cafe eating breakfast, drinking coffee and reading The Recipe Writer's Handbook... Heaven I've been meaning to make flavoured sugars for some time now. I love
