birthday week eats

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
birthday dinner @ Chiswick

a meal of delicious seafood at Matt Moran’s Chiswick.

twilight cocktails @ Bar 36
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
paleo-friendly brekkie @ the local

brekkie at Sotto in North Sydney

Veuve & blooms
Veuve & blooms

because birthday girls drink bubbles!

lunch @ Cooh
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!!!

food glorious food

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?

prawn, lemon & chilli linguine | tonight’s dinner

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 al dente.

In a large fry-pan, heat 2 tbs olive oil, then add bacon and cook til browning.

bacon 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 Tarrango.

Bon appetito!