last week i celebrated a
birthday! i turned 40 minus 3. i also decided that i deserved to eat and drink special things cooked by other people and not in my kitchen. here are a few delicious morsels i savoured for you…
birthday dinner @ Chiswick
a meal of delicious seafood at Matt Moran’s
twilight cocktails @ Bar 36
i’ve always maintained that Bar 36 (aka Blu Horizon bar at the Shangri-la) makes the best vodka martini. a birthday martini is becoming my yearly tradition!
paleo-friendly brekkie @ the local
brekkie at Sotto in North Sydney
Veuve & blooms
because birthday girls drink bubbles!
lunch @ Cooh
i read about this new organic, sustainable cafe (
Cooh) and had to go! i had smoked trout with roasted beets, radish, goats feta mousse and a seed crisp. soooo good.
i’d definitely have a birthday week do over!!!
this is what i’ve been cooking lately
roast chicken & veggies for a dinner with friends
lamb shanks for the cold winter nights
paleo big brekkie
mussels en provence
mid-week paleo chicken fajitas
weekend steak, scrambled eggs & veggies
buffalo wings with blue cheese sauce for footy night
chicken & date tagine
flourless, sugarless chocolate cake
have you been cooking up a storm? what’s been on your plate of late?
After eating all weekend, it was still unsurprising that the first thing Gracie & I did on our arrival home from a weekend away was ask Jay to take us to IGA to pick up ingredients for dinner.
While these two were cosily living a life of luxury on the couch I had to make do with my own dinner-making companion…
Jay, Gracie & Harley
my drinking companion – an old fashioned Prawn, Lemon & Chilli Linguine
(a recipe concocted in the car trip home from the airport)
500g green prawns, peeled & deveined
3 slices bacon, finely chopped
3 tbs olive oil
2 small chillis, chopped finely (deseed if desired)
1 lemon, rind grated & juiced
half bunch Italian parsley, chopped coarsely
2 tbsp small capers
300g linguine (dried or fresh)
salt & pepper to taste
In a large pot bring to the boil salted water and cook the pasta til
In a large fry-pan, heat 2 tbs olive oil, then add bacon and cook til browning.
Once browned slightly, add chilli and lemon rind and stir til fragrant.
bacon with chilli & lemon
Add the prawns and cook til pink and slightly charred with caramelisation.
adding the prawns
Then add the lemon juice & capers, stir through to heat for 30 seconds before adding the parsley and turn off the heat.
capers & lemon juice
final stage; add parsley and take off the heat
In the meantime, once the pasta is cooked
al dente, strain, add 1tbs olive oil (and I add some olive sea salt).
cooked linguine with olive sea salt
Divide between bowls and serve!
dinner for three
It serves 3 (with one of those three being an extra large serving).
We served with fresh made garlic panini bread & a glass of Brown Brothers 2010