Month: December 2014

5 Canberra Festivals you don’t want to miss!

Blog post courtesy of http://www.prettydelicioustravels.com These top 5 Canberra festivals are a must do! If I had a dollar for every time I’ve heard someone say Canberra is boring, I would probably be writing this post while relaxing in an overwater bungalow in Bora Bora, sipping on Moet (my dream holiday, btw). But sadly, this comes to you from my couch in Kingston with David Attenborough playing in the background. That does not mean the common sentiment about Canberra being boring doesn’t come up often. I’ll be the first to admit that Canberra is no Melbourne or Sydney and no one pretends that it is. There aren’t street festivals or free gigs to pack your weekends with. The city isn’t buzzing on a Sunday afternoon. In fact, it’s pretty fucking dead. And I often complain that I never find out about the going ons until it’s too late. Nevertheless, there are some things that one simply can’t miss. I’ve certainly got my favourites. So here is my list of top Canberra festivals. 1. National Multi-Cultural …

Rubicon Canberra

Blog Post courtesy of http://www.prettydelicioustravels.com Rubicon Canberra is a fine dining restaurant located at Griffith shops. Rubicon serves contemporary Australian cuisine and great wines. Canberra recently celebrated beer week and local businesses jumped on board to offer up beer based goodness to beer lovers. I got pretty excited when I found out my favourite restaurant in Canberra, Rubicon, was doing a seven course degustation with each course paired with beer. Yes, you heard that right – seven course fine dining menu matched with BEER! I’ll admit that I had my doubts. For me, beer has always been consumed with pub food. And having eaten at Rubicon before I couldn’t imagine how it could be done successfully given the exquisiteness of their food. But I was curious. So I booked a table for Saturday night and turned up with an empty belly and an open mind and soon learned I was no connoisseur of food and beer. Rubicon is located at the Griffith shops and is easy to miss if you are not paying attention, like …

Chewy Chocolate Slice Recipe

Chocolate Slice Ingredients: 125g butter, melted 220g firmly-packed light brown sugar 1 egg, beaten lightly 1tsp vanilla extract 75g plain (all-purpose) flour 35g self-raising flour 2tbsp cocoa powder 45g desiccated coconut 1 extra tbsp desiccated coconut for sprinkling Chocolate Icing Ingredients: 160g icing sugar 2tbsp cocoa powder 10g butter, melted 1½tbsp hot water, approximately Method: Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular cake tin. Line the base and long sides with baking parchment, extending the paper 5cm (2 inches) over the sides. Combine the butter, sugar, egg and vanilla extract in medium bowl. Stir in the sifted flours and cocoa powder, then coconut. Spread mixture evenly over base of pan. Bake for about 30 minutes. Meanwhile, make thechocolate icing by sifting icing sugar and cocoa powder into a medium bowl. Add the melted butter and the water and stir until icing is a spreadable consistency. Remove the hot slice from the oven and spread with chocolate icing while still hot. Sprinkle with extra coconut. Cool in pan before cutting. …

Coconut Ice Recipe

Ingredients: 125g copha 250g desiccated coconut 500g pure icing sugar, sifted 2 egg whites, lightly whisked 1/2 teaspoon vanilla extract 3 drops red liquid food colouring Method: Line a square 20cm (base measurement) cake pan with non-stick baking paper, allowing it to overhang the sides. Melt the copha in a small saucepan over low heat. Remove from heat and set aside for 10 minutes or until cooled to room temperature. Combine the coconut and icing sugar in a large bowl. Add the copha, egg white and vanilla extract, and stir until well combined. Divide coconut mixture in half. Press half the coconut mixture over the base of the prepared pan. Add the red food colouring to the remaining coconut mixture and stir until well combined and evenly coloured. Spread the pink coconut mixture over the mixture in the pan and smooth the surface. Cover with plastic wrap and place in the fridge for 1 hour or until set. Remove the coconut ice from the pan. Use a sharp knife to cut into 16 small squares …

Single Origin Roasters, Surry Hills

Blog post courtesy of http://www.filledwithfood.comMy last day of brunch in Sydney was spent at Single Origin Roasters in Surry Hills. It was very close to our apartment and the walk was only about 5 minutes. It is also close to Central station, just off Elizabeth St. The cafe is on the smaller side but the open, outdoor seating arrangement makes it, perfect for summer mornings. The service was excellent; all the staff were friendly and we were promptly served our food. Three dishes were ordered. Saturday Morning Brunch   Avocado & Egg & Marinated Persian Fetta on 5 Grain Sourdough $14.50 The 5 Grain sourdough had the right amount of sourness that matched perfectly with the avocado and egg. The amount of avocado was plentiful enough to spread onto the two pieces of sourdough, and the centre of the bread was soft, contrasting nicely with the crunchiness of the crust. Overall, the texture of the dish was very appealing. Although this meal is a classic on most brunch menus, I would say it was one of …

Bincho Brisbane

Bincho has recently opened in the heart of Fortitude Valley on the bustling Brunswick Street and is a new addition to the Kataryzna Group’s portfolio, joining  its famous sister restaurants Cloudland, The Empire Hotel, Birdees, Press Club and Family. The restaurant name is derived from the Japanese “bincho-tan charcoal” which is a traditional Japanese charcoal widely used for cooking Yakitori as it does not release smoke or other odours. As Bincho has an open kitchen diners can witness Executive Chef Richard Slarp and his team cooking with this traditional method. The food menu consists of many varieties of yakitori skewers, some smaller menu items such as edamame, lotus root chips and miso soup alongside larger dishes like chicken karaage. Although these dishes sound like traditional Japanese dishes, Bincho has put their own spin on these dishes and this is what makes Bincho such a unique restaurant. The bar menu has a wide range of cocktails, pictured below and highly recommended by us is the Meshu Meet You Cocktail which  is a combination of  Choya Umeshu, Cointreau, lime juice, cranberry juice …

NY Brew Company Fortitude Valley

A touch of New York has come to Brisbane with the latest bar NY Brew Company to open in the newly refurbished Brunswick Street Mall, Fortitude Valley. The food menu consists of  New York street food such as burgers and hot dogs made from pretzels, 6 pizza options and a dessert menu to die for, featuring a Choc Chilli Brownie Coconut ice cream with caramel sauce and choc chips and a Rocky Road pizza featuring nutella, marshmallows, raspberry ‘jelly’ and double cream. Did we mention that all items on the food menu are $15 or less! The bar menu consists mostly of Australian craft beers such as Fortitude Valley Lager, Mountain Goat Summer Ale, Young Henry’s Natural Lager and Stone and Wood Garden Ale. However the Hills and Batlow apple ciders also feature on the tap wall along with 2 wines, a sauvignon blanc and a rosato. The tap walls as pictured below are a nice feature throughout the venue and we certainly hope that these are opened up to the public as pour your own …