Wednesday, 25 June 2014


I love this recipe. This banana cake/muffin recipe actually comes from my mum.  She has been making this since I was young, so you know this has been tried and tested.  Whenever I have too many ripe bananas, I seem to always make a batch of these.

2 1/4 cups plain flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups caster sugar
1/2 cup oil
2 eggs
3 small ripe bananas or 2 large bananas
1/2 cup milk
1 1/2 teaspoon white vinegar
250g dark chocolate chips

Makes 18 large muffins


We were invited again by Mango to attend the latest edition of Highpoint's Around the World seasonal food program.

This month's guest chef was Daniel Wilson (read Huxtable & Huxtaburger), showcasing seasonal ingredients apple, beetroot and sage via cooking demonstrations.

I also got a chance to chat to Daniel about all things food, from his culinary background in New Zealand - he started as kitchen hand as a 16 yo - to his experience work with the Daniel Bouloud at his eponymous NY restaurant.

Chef Daniel Wilson

Monday, 12 May 2014


206 Victoria St, Richmond - 03 9429 5952

I love Vietnamese pork salad rolls (Banh Mi).  I've tried so many over the years from different Vietnamese bakeries across Melbourne and I have to say, I haven't found any better than Phoc Thanh on Victoria Street. I've been loving these rolls for so long that I remember when they were just $2.50 each!


To celebrate Mother's Day, we had a lovely family dinner at Food Lover's home. Being on dessert duty, I decided to make an orange cake as it's one of mum's favourites. Here's a quick and easy cake recipe with polenta which is absolutely delicious.

2 oranges
1/2 cup polenta
2 1/2 cups self raising flour
2 cups caster sugar
200ml sour cream
3 eggs
250g butter, melted
1/2 cup water
1/2 cup orange juice, no added sugar with pulp
Flaked almonds
Thickened cream, to serve

Serves: 8-10

Wednesday, 16 April 2014


We received a lovely parcel from the good people at Barilla.  They recently launched their gluten free range including various styles of pasta and sauces.  Inspired by our care package, I cooked my classic Spaghetti Bolognese recipe with Barilla's gluten free spaghetti for a mid week get together dinner with all MDB contributors.  We were amazed how similar the gluten free version was to its wheat cousin.  The only difference I could tell was that the gluten free pasta had more of a fine rough texture compared to the slippery, smooth wheat pasta.  All in all though, we all agreed that the use of corn and rice flour made a great wheat pasta alternative for those who have a gluten intolerant.


 2 sticks of celery
1 large onion
1 large carrot
2 tbs olive oil
3 cloves of garlic, crushed
250g pork mince
250g beef mince
1 1/2 cups red wine
1 can of diced tomatoes (400g)
1 tbs dried oregano
1 tbs dried basil
2 bay leaves
2 sprigs of rosemary
1 tbs sugar
1 large jar of traditional tomato pasta sauce (690g)
salt and pepper to taste
750g gluten free spaghetti

Serves 6

Monday, 14 April 2014


Basement, 61 Flinders Lane, Melbourne - ph: (03) 8663 0500

A few weeks ago BF and I were invited to Cecconi's relaunch event however, due a sudden case of illness, we were unable to attend. We were extremely excited when we received an in lieu invitation through AMPR to come and see what Cecconi's has achieved. Last Monday BF and I finally had the pleasure of experiencing this Italian restaurant and cellar bar.