Grilled Pineapple Dessert

Grilled Pineapple Dessert

Hello Everyone! Pineapples are packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can fight inflammation and disease. They are especially rich in vitamin C, which is essential for growth and development, a healthy immune system, and aiding the absorption of iron from the diet.

Firing up the barbie tonight? This may be one of the most delicious ways to eat a pineapple! Try this Grilled Pineapple Dessert for a healthy alternative that’s fast and tasty. The tequila adds a tart flavour to balance the natural sweetness of the pineapple, and the sugar from the caramel. You may also substitute the tequila out for rum instead, or whatever bevvy tickles your taste buds.

Grilled Pineapple Dessert

There was no doubt that I wanted to buy a whole tub of ice cream to pair with this dessert, especially after all the summer heat we’ve been experiencing. But given the circumstances of Enhanced Community Quarantine, my priorities were focused elsewhere. Considering the capacity of my freezer, I first made sure that it was full of seafood that would last us until our next grocery trip, which is every two weeks now to limit the time I spend outdoors amidst the on-going pandemic.

But by all means, feel free to get creative by serving it with ice cream for a warm (and cold at the same time), sweet, tart, and creamy dessert. Take it to another level by topping the dessert off with nuts or granola to add a fun crunch to it!

Grilled Pineapple Dessert

PREP TIME 10 MINS | COOKING TIME 20 MINS | SERVES 2-3

INGREDIENTS

For the grilled pineapple

  • 1 medium-sized pineapple
  • 1 shot tequila (or rum)
  • 2 tsp ground cinnamon
  • 2 tsp ground nutmeg

Optional:

For the vegan caramel sauce

  • 1 cup raw sugar
  • 1/2 cup soy milk
  • 60g unsalted margarine
  • 1 tbsp vanilla extract
  • 1 tsp salt (or to taste)

To garnish/serve with

  • Fresh mint leaves
  • Handful of granola
  • Ice cream (flavour of choice)
  • Nuts of choice, roughly chopped

METHOD

  1. Prepare Pineapple: Remove the leafy crown with a sharp knife and cut a thin slice from the base. Slice the skin away from top to bottom, removing any brown eyes as you go.
  2. If you have a pineapple corer at home, use this before cutting your pineapple into rounds. Otherwise, cut the pineapple into 6-8 rounds, and like me, use a round cookie cutter to cut the cores out of each round.
  3. Set aside on a plate and coat with the ground cinnamon and nutmeg. Optional, spike the pineapple rounds with a shot of tequila.
  4. Vegan Caramel Sauce: Combine all the ingredients in a small saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery, about 6 to 9 minutes. Keep in mind that the caramel thickens more as it cools.
  5. Grilled Pineapple: Preheat grill pan over high heat. Slightly oil the grill and then carefully place each round into the pan. Cook until grill marks form, about 4 to 5 minutes per side. Once done, remove from the pan and transfer to a serving dish.
  6. Serve: Top with a squeeze of fresh lime juice, drizzle with the vegan caramel sauce, and sprinkle with fresh mint. Serve with ice cream flavour of choice topped with some roughly chopped nuts for some crunch, if desired. Enjoy!

Grilled Pineapple Dessert

Notes:

  • You may also opt to drizzle the pineapple slices with homemade salted caramel sauce instead.
  • Any homemade caramel sauce can easily be made ahead; great served warm, at room temperature or chilled with refrigeration. Refrigerate in an airtight container for up to 2 weeks. You can warm it slightly to make it more drizzle-able before use.

Grilled Pineapple Dessert

BON APPÉTIT

– Ally xx

myTaste.com

Pink Grapefruit Lemonade

Hello Everyone! It’s the last of Juicy January and I’ve got a nice, refreshing drink for you that you can also add a little twist if you want something naughty for all that healthy juicing you’ve (I’ve) been doing for the past month. It was just a normal Sunday morning when I went grocery shopping with my Mom and sister. I saw these lovely, plump, fresh grapefruits on the shelves and Schweppes’ Apple & Pink Grapefruit Mineral Water that I always, or well, most of the time, had in my fridge when I was still studying in Australia, came into mind. So I grabbed these fruits, some lemons, and mint, and decided that I was going to make a Pink Grapefruit Lemonade. When I got around to making them, I realised that I had some strawberries in the fridge that were on the verge of becoming overripe, and so I decided to slice them up and add them to the drink as well.

Grapefruits vary in hue from white or yellow to pink and red and can range in taste from very acidic and even bitter to sweet and sugary. Grapefruits are low in calories but are full of nutrients, and are an excellent source of vitamins A and C. These fruits support clear, healthy skin, can help to lower our risk for many diseases and conditions, and may even help with weight loss as part of an overall healthy and varied diet. To read into more details on how, for example, grapefruits can aid in weight loss, click here.

Pink Grapefruit Lemonade

Mix the juice of one grapefruit together with the juice of a lemon and you’ve got yourself and juice that’s rich in many nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E,  copper,  calcium, iron,  magnesium, potassium, zinc, phosphorus, protein, and the list goes on. The health benefits of lemons include the treatment of throat infections, indigestion, constipation, dental problems, and fever, internal bleeding, and high blood pressure, while it also benefits hair and skin care. They also help to strengthen your immune system, cleanse your stomach, and it is considered a blood purifier.

Throw in some roughly chopped mint leaves for a fresh, aromatic, sweet flavor with a cool aftertaste. If you happen to have strawberries in your fridge too, or if you actually bought them to try this out, throw them in too for an extra added nutrients and antioxidants, offering a wide range of health benefits that may surprise you – click here for more information.

PREP TIME 5 MINS | COOKING TIME | SERVES 3-4

INGREDIENTS

  • 650ml cold water
  • 1 punnet (125g) fresh strawberries, sliced thinly
  • 1 large grapefruit, peeled and cut into quarters
  • 1 large lemon, juice squeezed
  • 1/2 bunch of mint, roughly chopped
  • 1/4 cup boiling water
  • 1 tbsp white sugar

Optional:

  • 2-3 tbsp white rum

METHOD

  1. Add the white sugar and boiling water to a large pitcher. Stir until the sugar has full dissolved.
  2. Add the lemon juice together with the cold water, mint leaves, sliced strawberries.
  3. Juice the grapefruit using an electric juicer and then pour into the pitcher. Give it a good stir.

Pink Grapefruit Lemonade

If you’re feeling a little bit cheeky, throw in a few tablespoons of coconut rum (that was the only thing I had available at that time) or just plain white rum, tequila, or vodka – whatever tickles your fancy that is! 🙂 Enjoy and happy juicing!

BON APPÉTIT

– Ally xx

myTaste.com

Minty Pea & Ham Soup

Minty Pea & Ham Soup

Hello Everyone! I’ll keep today’s story short today just because I don’t have much to tell or write about for this recipe. However, I do just want to say that this was supposed to be a recipe for Pea and Watercress Soup, but for some reason I could not find watercress anywhere even if I did see them on the shelves two/three weeks ago when I didn’t need them. I had all the ingredients ready from grocery shopping two days ago, except the watercress. Maybe they’re not in season hence the lack of? Well I just did a Google search after writing that sentence and it appears that watercress is a late spring, early summer vegetable in Australia, available from October to December. Oh well. Anyway, so when I went to the shops yesterday morning as a last resort and could not find watercress, I decided to change my soup menu for today and bought a pack of ham for a pea and ham soup instead! I guess no harm done, but such hassles to find what could not be found.

Minty Pea & Ham Soup

I completely forgot that I had mint leaves in the fridge hence why not pictured in the ingredients shots. I think I wanted to use the mint leaves for the recipe with the watercress soup, but it completely slipped my mind when I had to change the menu. Also, at that time I couldn’t find my bottle of thickened cream when I rummaged the fridge; I found it in the end though, at the very back of the fridge…

Minty Pea & Ham Soup Ingredients

PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 3-5

INGREDIENTS

  • 2 cups frozen green peas
  • 2 cups chicken broth
  • 1 pack (300g) shredded ham
  • 2-3 garlic cloves, minced
  • 1 large potato, peeled and cut into chunks
  • 1 small red onion, diced
  • 1 small carrot, peeled and cut into chunks
  • 1/2 bunch mint leaves
  • Ground salt and black pepper to taste
  • Thickened cream

METHOD

  1. Heat a little bit of cooking oil in a large pot over medium-high. Add the shredded ham and fry until browned (about 5 minutes). Remove from the pot and set aside.
  2. Add a little bit more cooking oil and sauté the garlic until golden brown and fragrant. Then add in the onions and cook until soft. Add in the carrots and potatoes, and season with a bit of salt and black pepper. Leave to cook for about 5 minutes.
  3. Add in the chicken broth and bring to a boil. Once boiling, let it cook for a further 5 minutes before adding the green peas in together with half of the fried shredded ham. Bring the heat down to low and let it simmer for a further 10 minutes or until the vegetables are tender.
  4. Turn the heat off, and throw in the mint leaves. Then, using a stick blender, blend the ham and vegetables together with the liquid in the cooking pot until smooth.
  5. Divide the soup equally into serving bowls (3 large bowls, or 4-5 small bowls) and top with the remain shredded ham, a dollop of thickened cream, and mint leaves. Serve immediately with some toasted bread.

Minty Pea & Ham Soup

BON APPÉTIT

– Ally xx

myTaste.com

Dragon Fruit & Calamansi Shake

Dragon Fruit & Calamansi Shake

Hello Everyone! Today’s recipe as you can see is a very vibrant one indeed; but colour aside, the dragon fruit (or also known as pitaya) has many health benefits. For starters, it is low in cholesterol and even though the fruit does have small amounts of fat because of the many seeds in the edible part of the fruit, it has little to no unhealthy cholesterol producing fats. Dragon fruits also contain high amounts of vitamin C that provide you a rich balance of nutrients. These are only some of the health benefits that dragon fruits have to offer and you can head on over to Natural Food Benefits for further information.

Pink Dragon Fruit

The Pitaya is the fruit of several cactus species and are originally native to Mexico, and are now cultivated in East Asian, South Asian, and Southeast Asian countries. It is commonly know as the dragon fruit as it traces back to its Asian names, for example: the Thai kaeo mangkon (แก้วมังกร) (dragon crystal), the Vietnamese thanh long (green dragon), and the Chinese huǒ lóng guǒ (fire dragon fruit) or lóng zhū guǒ (dragon pearl fruit) to name a few. The dragon fruit comes in three different colours; a red-skinned fruit with either white or red flesh, or a yellow-skinned fruit with white flesh. With the red-skinned fruit, you can’t tell the colour of the flesh unless you ask the man or lady who sells them at the local markets, otherwise, supermarkets usually label them according to the colour of the flesh.

I cannot remember if I’ve touched on what a calamansi is on a previous blog, but I’ll give a brief description on what it is for those of you who don’t know. The calamansi citrus is like a cross between mandarin oranges and kumquats. The flavour is slightly sweeter than a lime, but has the taste of a sour orange. The fruit is grown throughout Southeast Asia, primarily in the Philippines and Malaysia, and is an ingredient used to flavour dishes and make them taste truly authentic. Other than that, it can be sipped on its own as a refreshing drink.

Dragon Fruit & Calamansi Shake

We bought these brightly coloured fruits in the market 2 weeks ago and we didn’t know what to do with them besides just eating them. Then I remembered that a had a red dragon fruit smoothie when I was back in Sydney and decided to turn these fruits into a drink of my own. I searched for recipes online and found one that had the addition of lime and other ingredients in it. I think at the time that I wanted to make this drink, I didn’t have any of the ingredients in the pantry but I had calamansi; and so I decided to give that a go and combine just the two. It tasted really good! The mild sweetness of the dragon fruit paired wonderfully with the sourness of the calamansi.

Pink Dragon Fruit

PREP TIME 10 MINS | COOKING TIME | SERVES 4

INGREDIENTS

  • 2 red dragon fruits, skins peeled* and cut into chunks
  • 2 cups ice
  • 1/4 cup cold water
  • Juice of 5 calamansi
  • Mint leaves, to garnish

*First slice the fruit into quarters, lengthwise, and then you can peel back its skin easily.

METHOD

  1. Combine all the ingredients, except the mint leaves, into a blender.
  2. Blend until smooth. Pour into a tall glass and garnish with mint leaves.
  3. Serve and enjoy a refreshing drink in the summer sun!

Dragon Fruit & Calamansi Shake

PS: Consumption of significant amounts of red-fleshed dragon fruit may result in a harmless pinkish/reddish colouration of the urine and poop.

BON APPÉTIT

– Ally xx

myTaste.com

Mango Shake

Mango Shake

Hello Everyone! I’ll be keeping today’s post very simple and straight forward as tomorrow I will be doing a special post for two very loved people in my life. What I like about being back in the tropics around this time of the year is that it’s summer and summertime means MANGOES! Once, someone asked me a question: “If you were to be shipped to a deserted island and you could only take 1 item of food with you, what would you bring?” I thought a while about this and I remembered that my final answer was mangoes. The moment I said it, everyone nodded and agreed that it was a good choice; I could tell that their mouths watered as soon as I said it.

Mango Shake

I love mangoes, especially Philippine mangoes. I’m sorry but Kensington Pride mangoes, which are the ones I’ve been buying from Coles during summertime down under, cannot compare. Today’s recipe is very simple, and is definitely much better than what you get at restaurants. I remember the one that I had at Arabela, it was very watered down, and more on ice than mango.

Mango Shake Ingredients

PREP TIME 10 MINS | COOKING TIME | SERVES 4

INGREDIENTS

  • 4 ripe Philippine mangoes, peeled and cut into chunks
  • 2 cups ice
  • 1/4 cup cold water
  • Mint leaves, to garnish

METHOD

  1. Combine all the ingredients, except the mint leaves, into a blender.
  2. Blend until smooth. Pour into a tall glass and garnish with mint leaves.
  3. Serve and enjoy a refreshing drink in the summer sun!

Mango Shake

BON APPÉTIT

– Ally xx

myTaste.com

Nutella & Mixed Berries Pizza

Nutella & Mixed Berries Pizza

Hello Everyone! Before I begin, I would like to dedicate this post to my little sister April who would’ve been 17 years old today. She unfortunately showed no signs of life when she was born.

Nutella & Mixed Berries Pizza

Nutella & Mixed Berries Pizza

Today, I am finally ending this short pizza series on a high with this pizza recipe from SORTED Food. I’ve been wanting to give this recipe a go for a very long time and I’m glad that I’ve managed to cross this off my list of things to make, and will continue to make over and over again. So, during the process of making this dessert pizza, there is one step where you have to place the pizza in the oven with the Nutella spread and hazelnuts to bake before adding the berries on top. When I took the pizza out to do this, I saw that the Nutella started caramelising. I stupidly, without thinking, put my finger in the Nutella spread because I wanted to know whether it has hardened… And I burnt my finger. My first reaction (of course) was to quickly put it in my mouth… And thus I also burnt my tongue. Well done Allison. Well done indeed. Other than this little stupidity of mine, the pizza was a success. The flavours were on point and that mascarpone cheese to top it off was pretty amazing.

Nutella & Mixed Berries Pizza

Of course you may use other berries as well, those that are in season wherever you are in the world. Fresh or frozen, it doesn’t matter. I really wanted to try it with boysenberries since I absolutely LOVE them. I saw punnets of them on the shelves at Coles a few times during December-January time. But by the time I came around to making this pizza, the berries were off the shelf and they didn’t even have any frozen ones *sob*.

Nutella & Mixed Berries Pizza Ingredients

PREP TIME 15 MINS | COOKING TIME 8-10 MINS | SERVES 4-5

INGREDIENTS

  • Classic New York Style Pizza Dough Recipe
  • 1 punnet (125g) blackberries
  • 1 punnet (125g) blueberries
  • 1 punnet (125g) raspberries
  • 1 punnet (125g) strawberries, sliced
  • Fresh mint leaves
  • Roasted hazelnuts
  • Mascarpone Cheese
  • Nutella

METHOD

  1. Preheat oven to 220C. Place your pizza stone in the oven as well to heat it up.
  2. Roll out your dough to a circle the same size as your pizza stone on a lightly floured surface as thick or thin as you want.
  3. Brush around the edge with a little water, then create a wall of raspberries all the way around. Fold the edge over the raspberry wall and seal it in by pressing down on the damp dough to form a stuffed crust.
  4. Spread a thin (or if you are that type, a generous) layer of Nutella onto the dough and top with the roasted hazelnuts (place them in to oven for about 5-6 minutes if your hazelnuts are raw). Don’t forget to lick your spoon, or whatever utensil that you used to spread the Nutella with, clean!
  5. Carefully remove the stone from the oven and quickly slide the pizza over the top of the stone. Place it back in the oven and bake for about 3 minutes. Remove from the oven and top the pizza with the berries and bake in the oven for a further 3-4 minutes or until cooked all the way through. It should not take more than 10 minutes in total.
  6. Remove from the oven and top with mascarpone cheese and fresh mint leaves.

Nutella & Mixed Berries Pizza

Nutella & Mixed Berries Pizza

BON APPÉTIT

– Ally xx

myTaste.com

Sadhana Kitchen

Sadhana Kitchen

Hello Everyone! Not only is it another Review Sunday but it is also my 100th post on the blog! 10 months ago I started this blog out of pure procrastination. Basically I was bored over the Easter break and was in no mood to tackle the many assignments that I had at the time for uni. Thus this blog was born. I have long been interested in food even way before 10 months ago, and was encouraged by many to start up a blog. I can say now that what was once just hobby, I have now grown to put much more effort into each dish that I prepare and into each blog post that goes up 3 times a week. I don’t want to say that blogging is now my ‘job’ as it sounds a little bit like ‘I have to do it’ kind of thing. It’s not about me having to do a blog post for everyone out there, but it is more like I do it because I want to do it – if that makes any sense? Anyway, I am just super happy about how well I have been doing with my blog and I have some exciting new changes coming up in the next few months. I am also looking to building up my followers both on wordpress and other social media platforms such as Facebook and Instagram, so if any of you guys out there have any tips on how to do this, your help/knowledge will be much appreciated!

Sadhana Kitchen

Now on to today’s post – Sadhana Kitchen! I first came to know about this little gem through posts on Instagram from various food bloggers. What attracted me to their menu was that the food they served was always so colourful through the uploads I came across while browsing through my newsfeed. The great thing about Sadhana Kitchen, even though it does not really matter in my case, is that they are gluten-free, organic, raw, and vegan – Sydney’s first organic wholefoods and raw foods café. Now, when I made mention that it does not really matter to me, I meant that I am not gluten intolerant, nor am I a vegan, but I was quite intrigued as to what kind of foods do those with dietary requirements eat since I am a person who can eat almost anything and everything. I often find myself saying how I’d never go vegetarian or vegan because I love meat too much to give it up but after paying a visit to Sadhana Kitchen, I have a whole new appreciation for healthy, organic, and raw superfoods. Though I don’t think that I will ever find myself converting, maybe not right now that is. I can’t say what will happen in the future, maybe tomorrow I will wake up and suddenly transform into a ‘crazy vegan lady’ as one of the waitresses mentioned about her obsession over veganism.

I’ve been here a total of two times, both with friends whom I know to have an appreciation for healthy foods but not necessarily vegans themselves. I thought that they’d be the perfect company for a nice weekend lunch. What was funny though was that one of my friends that I went with (she who shall not be named, but you know who you are), actually asked the lady at the counter if they put any ice cream in their smoothies – I mean, even after my other friend and I explained to her that they would definitely not put ice cream in their smoothies since its all about the vegan. The lady gave her a sort of weirded out look and said that they only use frozen fruits in their smoothies. Though I felt bad, I could not stop laughing on the inside.

This place I feel could do with a lot more seating space. Both times that I’ve been, and not even on the hour when normal people have their breakfast and/or lunch, like I’m talking 2 o’clock in the afternoon, it’s always packed. The first time we visited we were lucky enough to snag the only table left, but the second time around we weren’t so lucky. We waited about 20 minutes before we could run and grab a table, and after we did the place started empty out slowly.

Sadhana Kitchen - FRAPPES: PITAYA PUNCHFRAPPES: PITAYA PUNCH
Pitaya (dragon fruit), strawberries, banana, and orange ($9.50)

I love dragon fruit, but even though this is called a ‘pitaya’ smoothie, the banana taste came across more predominantly. A refreshing smoothie nonetheless and had a very vibrant colour to it which made it even more appealing to the eye.

Sadhana Kitchen - GREEN SMOOTHIES: COOL MINT
GREEN SMOOTHIES: COOL MINT
Seasonal greens, orange, mango, and flax seeds. Vitamin, mineral, and fibre booster with omega-3 fatty acids ($9.50)

Though I wasn’t quite sure about what greens were added to the smoothie (but I’m guessing either kale, spinach, or even both), the mint flavour really came through. Again, refreshing for a warm summer day.

Sadhana Kitchen - SUPERFOOD SMOOTHIES: WARRIOR SMOOTHIESUPERFOOD SMOOTHIES: WARRIOR SMOOTHIE
Blueberries, raspberries, banana, sprouted brown rice protein powder, chia seeds, coconut oil, mesquite, and almonds. Packed with muscle building cholesterol free protein, omega-3 for brain function, and calcium & manganese for healthy bones ($9.50)

The epic of smoothies! Very thick though so it was a bit difficult to drink from the straw.

Sadhana Kitchen - RAW SANDWICHES: BLAT
RAW SANDWICHES: BLAT
Sadhana coconut bacon, lettuce, avocado, tomato, coriander and house-made mayo, in between two sliced of onion bread ($14.50)

What intrigued me about this dish was the ‘coconut bacon’ which basically was just coconut that was made to look like bacon and even had the texture of bacon. I’m not sure about whether it’s an innovative way of thinking from Sadhana Kitchen, as in if it’s actually already a thing that someone else came up with, but definitely creative idea!

Sadhana Kitchen - SADHANA LASAGNE
SADHANA LASAGNE
Layers of zucchini pasta, cultured cashew cheeze, basil pesto, walnut mince, wilted spinach, and chunky tomato sauce ($15.50)

This was the dish that I had the first time I came around to visiting Sadhana Kitchen. Don’t be fooled by the size of it on the dish, it actually filled me up good! Loved the flavours of the dish and that walnut mince really looked like meat mince that you’d find in your traditional lasagne.

Sadhana Kitchen - CARROT AND WALNUT FALAFEL PLATE
CARROT AND WALNUT FALAFEL PLATE
Carrot and walnut falafels served with seasonal greens, pickles, olives, zucchini hummus, and beet dip ($16.50)

This was the other dish that I had the second time around. I initially wanted to order their Prana Pad Thai which had kelp and zucchini noodles, but they unfortunately ran out. I had no regrets though because this dish did not only look pretty on the plate and appealing to the eye, it had great flavour and was also surprisingly filling (just not a filling as the lasagne of course). The ‘falafels’ had a nice crunch to them as well as a roasted flavour. The dips complimented them nicely and the salad on the side really enhanced the flavours that it needed to bring it to the next level of flavour satisfaction.

Sadhana Kitchen - SADHANA SUPER BOWL
SADHANA SUPER BOWL
Shredded kale, house-made sauerkraut, cherry tomato, cucumber, and pesto zoodles served with Brazil nut cheddar, sundried tomato, and smoked paprika hummus ($17.50)

I’m not quite sure as to how this dish tasted, only because this wasn’t my dish to consume. I had a taste of the zoodles (zucchini noodle) but that was basically it. To me, this dish looked like a bowl of vegetables – that’s it really, though my friend did find it quite satisfying.

Sadhana Kitchen


SNICKERS CHEEZECAKE
Cashews, almonds, walnuts, desiccated coconut, coconut oil, coconut sugar, vanilla, dates, sesame, and salt ($12.50)

This cheezecake was made with layers of nougat creme, milk chocolate, and chocolate ganache topped with caramelised nut clusters. Probably my favourite from the two of the cakes we had. The flavour really came through as it almost tasted like a traditional snickers bar – when I say traditional, I mean it in a way that it doesn’t taste like the vegan alternative.

Sadhana Kitchen - WHITE CHOCOLATE & SALTED CARAMEL BANOFFEE PIE
WHITE CHOCOLATE & SALTED CARAMEL BANOFFEE PIE
Cashews, desiccated coconut, coconut oil, stevia, cacao butter, sesame, vanilla, dates, maca, mesquite, and lucuma salt ($12.50)

This banoffee pie was made of layers of banana creme, salted caramel creme, and white chocolate creme on a walnut & coconut biscuit base. The name itself was already enough for me to be sold on ordering it, but I must say that that was probably the only good thing about it, the name. I don’t know what it was, but the cake didn’t quite tickle my fancy. I think it was the taste of it? Like the banana tasted a bit off, not that they used a bad banana, but it was more like you know it’s supposed to be banana, but it doesn’t taste like banana kind of thing. It was also the cake that was ignored for a while on the table when we dug into our desserts.

Sadhana Kitchen - SALTED CARAMEL SUNDAE COCOWHIP
SALTED CARAMEL SUNDAE COCOWHIP
Twisted SK coconut cocowhip, topped with half a caramel slice, cacao nibs, himalayan pink salt, and house made superfood caramel sauce ($13.00)

The second time we came around to visiting Sadhana Kitchen, it was all about the cocowhip hype. To be honest, it was alright. Loved the added toppings, but I felt like the cocowhip was a little bit too soft. By the time we dug in and had about 2-3 spoons each, it was almost like soup, and it wasn’t even a particularly hot day as well for it to melt so fast!

Before I end, here are a few things that you might want to know about organic/raw foods, and veganism:

  • Veganism is the practice of abstaining from the use of animal products and by-products, particularly in diet.
  • Foods that are prepared and processed without exceeding 40°C are known to be raw. This way of preparation allows the food’s natural enzymes to stay intact, which in return gives your body the most benefit and easy digestion.
  • The best place to start improving your health is by improving what you eat. This is the main reason why Sadhana Kitchen insist on using only pure, organic seasonal produce that is free from harmful toxins to create delicious dishes.

Overall, I would definitely recommend this place for those who are fans of organic and raw foods, and of course those who are all about the vegan. I would also recommend this for those who are experimenting with food and are open to broadening their palettes. Like I said, I would probably never go vegan myself, but having experienced the foods has really made me appreciate how else it can be prepared and still be as filling and delicious as what I am used to eating. The food is a definite 8.5 out of 10 for me. Their main menu was the stand out, but their dessert disappointed a bit, even though I was even more excited for their dessert menu. Service was good, and the ambience could be a bit better. Value for money is variable, I don’t know about spending $12.50 for a slice of cake. I definitely hope to visit again soon as I am curious to know what the vegan substitute for their ‘eggs benny’ is and their prana pad thai with kelp and zucchini noodles looks too good to pass up! *drooling*

Sadhana Kitchen

Sadhana Kitchen
147 Enmore Road
Enmore, New South Wales
Australia, 2042

– Ally xx

Prawn & Mango Vermicelli Salad

Prawn & Mango Vermicelli Salad

UNSW Student Cookbook 2014: Photoshoot
Getting my dish styled and photographed for the cookbook

Hello Everyone! So about a month ago or so I entered a recipe into this year’s UNSW Student Cookbook 2014. The theme for this year was “Simple Recipes to Impress” or as it is aptly referred as “Simprecipes”. I originally submitted a recipe for fried chicken wings with a prawn and mango vermicelli salad, but since there was another chicken wing entry that already made the cookbook, I was asked to tweak my recipe and just submit the salad. Though it wasn’t quite what I submitted originally, I was still very happy that it was chosen – they loved it for the bright and fresh colours! I also realised though that mangoes are out of season in Australia right now so I doubt anyone will be trying out my recipe until the summer. Sucks. That’s why I love the tropics, all year round mangoes!

Today was the official launch of the cookbook and it was a great turnout! Good food, good drinks, good music. I helped with setting up in the morning, preparing the platters to go out, serving, and a little bit of packing up at the end. Oh and I also got to meet Kumar Pereira, Masterchef Australia’s Season 3 and Allstars contestant. Such a sweet and loving guy! Here’s my entry for the cookbook (I will also post the recipe down below if it’s a bit hard to read from the photo):

Prawn & Mango Vermicelli Salad


PREP TIME 10 MINS | COOKING TIME 10 MINS SERVES 4

INGREDIENTS

For the salad:

  • 200g rice vermicelli noodles
  • 500g cooked prawns, shelled and deveined
  • 2 ripe mangoes, cut into chunks
  • 1/2 bunch fresh mint leaves, loosely torn
  • 1 red bird’s eye chilli, sliced
  • 1/4 cup unsalted peanuts plus extra to serve, finely chopped
  • 1/4 head red cabbage, finely sliced

For the chilli-lime sauce:

  • 4 tbsp fresh lime juice
  • 4 tbsp rice vinegar
  • 4 tbsp water
  • 2 tbsp white sugar
  • 1 tsp sesame oil
  • 1 red bird’s eye chilli, finely chopped
  • 1 spring onion, finely chopped

METHOD

  1. In a medium-szied bowl, soak the rice vermicelli noodles in lukewarm water until tender, about 8-10 minutes. Drain and set aside.
  2. Combine sauce ingredients in a bowl and mix well (yields about 1/2 cup of sauce).
  3. Add the salad ingredients to a large bowl and mix through. Dress with the chilli-lime sauce and toss to combine. I’m a huge fan of all things spicy so don’t be afraid to add more chillies for those spicy-lovers out there!
  4. Garnish with extra peanuts and a few mint leaves. Serve.

This recipe is all about the intense variety of flavours, so invest in quality ingredients to really give it the best punch. It’s easy and super tasty! The bold flavours definitely won’t disappoint!

BON APPÉTIT

– Ally xx

myTaste.com

Eggciting Herb Garden

Eggciting Herb Garden

“I was wondering why you have a carton of eggs on the ground!” said a fellow housemate while I was out back in the yard with a camera around my neck ready to photograph the above. I shall explain in detail below:

Hello everyone! Today I want to share with you a project (or part of a project I might say) that I have been working on as part of my Introduction to Ceramics course at uni. I said ‘part of a project’ only because it is actually one of the processes that my tutor demonstrated and talked about in one of our tutorials – and that process is called Slipcasting.

Slipcasting is basically a mass-production technique used in pottery especially for shapes that are not easily made on the wheel. Liquid clay (known as slip) is poured into a plaster mould and then removed one the clay is set solid. For a hollow piece, the liquid is poured out of the mould once the plaster has absorbed most of the liquid from the outer layer of the clay.

Our tutor also showed us how we can dip porous objects into slip. She demonstrated by dipping a sponge into the slip, had it fired and the result was just amazing. Basically what happens is that when the slipped object goes into the kiln at mid-fire glaze, the object burns out from the high temperatures and leaves the outer shell of the object. So you can imagine how a sponge turned out, it was so fragile and aesthetically beautiful as well.

So that’s what I did here, I completely submerged an egg carton in slip and let it to dry. I then did another coat of slip because the first layer started to crack while it was drying. I had the carton fired and it came out looking really great! I then applied layers and layers of oxide glazes (cobalt, chrome and china blue) and dipped the whole carton in a clear glaze. It was then fired again and this was the result:

Eggciting Herb Garden

I got the initial idea of slipcasting an egg carton through images I saw online while searching for inspiration for the first project for my ceramics course (which is ‘botanica’, basically nature-inspired). I saw images of egg cartons being used as planters, as well as pot holders for eggshell pots. So decided, why not make a permanent egg carton holder?

Eggciting Herb Garden

As you can see from the image above, the eggs don’t quite nicely sit in the hole. This is because when objects get fired in the kiln they tend to shrink a bit (and I’m guessing the two layers of slip ate a bit of space too). So my extra large eggs that I originally had saved could not fit at all, I had to buy new eggs that were smaller in size just so they could kind-of fit.

Eggciting Herb Garden

Hope you enjoyed reading and viewing this post. Please stayed tuned as well for when I actually finish making what I am supposed to make for my Botanica project. I will be making a set of plates inspired by water lilies and lily pads! The second project for this course is to make a vessel and I was thinking of stemming from project 1 and creating a centrepiece to tie the whole project together. So yes, look out for that in the next month and a half!

– Ally xx