Chicken With Pomegranate Cosmo 009

I haven’t posted anything on my blog lately about cocktails and drinks.  While I love cooking and baking, hubby loves to get in his bar and mix up some concoctions for me and family.  He loves to keep his bar fully stocked with different liqueurs and spirits.

Just like me, he experiments with flavours and textures with his drinks.  He can make me a lovely refreshing cocktail and at the same time, whip up a delicious mocktail for the kiddies to enjoy.


Here are a few Hubby has mixed up and have come up a treat.


Pimms and lemon squash



Mai Tai: White rum, Malibu, orange juice and grenadine


Blue Sky Colado: Malibu, coconut milk, blue caraco, pineapple juice and sugar syrup


Sexy Cider: Sparkling White wine, Calvados, apple juice and fresh berries


And Hubby’s favourite at the moment  …

Vodka and Lime Crush: 

1/3 cup caster sugar

4 limes, cut into wedges

160ml vodka

Crushed ice, to serve

Chilled lemonade, to serve

1. Place the sugar and lime wedges in a mortar and pound with a pestle until the lime is crushed.

2. Add the vodka and ice and pound to crush.

3.Divide among serving glassed and top up with lemonade

For more drink ideas and inspiration, check out my instagram feed and search for #DrinksMadeByHubby.



Refreshing Homemade Lemonade


What do you do when you have lemons?  You make lemonade of course!

It’s lemon season at the moment.  They are abundant on trees.  I’m proud to own a lemon tree and it bore fruit for the first time this year. Since it’s my tree’s first year fruiting, it only had 6 lemons.  I managed to use them to bake a lemon meringue cake (of which, I am hoping to blog very soon).

I got my hands on some cheap lemons and I knew what I wanted to do with them.  I wanted to make lemonade.  I found a recipe by the Hairy Bikers and it was easy and quick.  I keep the lemon syrup in the fridge and make the lemonade when needed (or requested).



Makes a jug full.

  • 8 medium sized lemons
  • 1.2kg white sugar
  • 75g citric acid
  1. Slice the lemons thinly, removing any pips and place in a large heatproof bowl
  2. Add the citric acid and the sugar
  3. Pour 700ml of boiling water
  4. Leave to cool then sieve into a jug
  5. To serve, dilute with water or soda water.  Serve with ice and some fresh lemon slices


Bon Appetite,


Endeavour beer 2012 Growers Ale. A Review.

I have to admit, I am not a big beer drinker but when I was offered to try this new craft beer, how can I say no?

Endeavour beer is the baby of 3 blokes who love beer and are all about creating beers from the ground up, using the freshest barley and hops. They have recently released their 2012 Growers Ale. It's a craft beer made in Australia made for the Australian summer. It's made with all Australian Galaxy and Southern Saaz hops making it 100% Aussie.

It is perfect for a summer's day. I found it refreshing, smooth and light. As a person that doesn't drink too much beer, this went down really well on a warm Summer's evening and found myself reaching into the fridge for another.

I also wanted to try it with a meal. Hubby suggested an Asian inspired meal so I made fried rice and stir fried beef and vegetables. The beer complimented the flavours of dinner and helped freshen and lighten the meal a little.

So if you're looking for something light and refreshing to quench your thirst or a drink to go down well with your dinner, I think this Endeavour beer Growers ale is perfect for you. I know I will keep a 6 pack in my fridge.

I recieved product samples courtesy of Trish Nicol Agency and Endeavour beer

Bon Appetite,



Halloween 2011 – Mummies invade

This is our first time to do something for Halloween. We usually let this day go by without even a thought, however, Halloween is gaining popularity here and it is getting harder to ignore.  The supermarkets are filled with decorations and trick or treat candies and stores are decked out in spider webs and skeletons.

We let the children get dressed up for the night. We didn’t go trick or treating as that part of the Halloween tradition has yet to hit my home (and I don’t know if it will be). They were happy to get dressed just for the fun of it and to just sit and watch tv in it 🙂   Deanna was excited to get dressed in her mummy costume. It was her idea. I think her recent visit to the tutankhamun exhibition may have something to do with it.  Thomas was not so keen to wear the bat cape I had bought for him though, we managed to take a photo or two of him.

For our easy holloween dinner, I made hot dog and pizza mummies accompanied by ghost mashed potatoes.  These were quick and easy to make and very tasty. After a busy two days, I didn’t want to spend too much time in the kitchen so this was perfect and the kids loved it.  After all, how can you go wrong with hot dogs and pizza, right?

For dessert, I made orange Jack-o-lanterns filled with strawberry jelly. I got the idea from a food magazine “Super Food ideas”

I also made snakes in soil (chocolate mousse topped with crushed chocolate biscuits and sour worms)

For a creepy drink, the children had green slime with worms (lime softdrink spider) while the adults had blood (red wine)

I don’t know if we will ever celebrate Halloween like the American’s do but I think the children have fun dressing up.

Visit Deanna’s blog for more Halloween photos.

I hope you have a spooky Halloween…  oooooOOOOoooohhhhh!!!!

Bon Appetite,


3 ways with coconut water

I love coconut water. I espeically love it when I’m on a holiday resort on a white sandy beach, sipping straight out of the coconut shell.

Unfortunately, we can’t always be on holidays, but at least coconut water is now readily available. Cocobella coconut water is new to the Australian market. In recent years, it has been discovered that coconut water is “nature’s own sports drink”. Coconut water offers the ultimate hydration… and it tastes good too.

Coconut water is the clear liquid that comes from a young green coconut. It contains zero fat or cholestrol, no wonder health-conscience celebrities go for it.

I was given a few samples to try out and review. With Hubby’s help, we made a mocktail, cocktail and a dessert.

Pina colada Mocktail.

2/3 cup mango cocobella coconut water

1/3 cup cup pineapple juice

squeeze of lime juice

garnish with a slice of lime

Hubby also played around with the coconut water. He created a cocktail called Mars sunrise.

130ml cocobella guava

30ml Malibu

30ml White rum

30ml triple sec

ice cubes

Coconut Panacotta with coconut jelly,sago and pineapple syrup

Coconut Panacotta

500ml coconut cream

250ml milk

100 white sugar

10g powdered gelatine

Heat the coconut cream, milk and sugar. Add the gelatine, still till dissolved.

Strain into a glass or 1 cup capacity ramikins.



1/2 cup sago

In a medium pot, add lots of water and then add the sago.

Boil till the sago is cooked through. About 15-20minutes.

When cooked, sieve the sago and place in a bowl of cold water. Set aside until needed.

Coconut Jelly.

180ml coconut water

2g gelatine powder

Slowly heat the coconut water and add the gelatine powder. Do not boil the coconut water.

When the pannacotta has set, gently spoon in about 1 -2 tablespoons of the sago into the ramikin.

Then gently pour over the coconut jelly.

Pineapple syrup

250ml pineapple juice

1 cup of sugar

In a medium pot, add both ingredients and gently simmer till the juice thickens a little.

When ready to serve, pour a little of the syrup over the coconut jelly.


Cocobella coconut water is available coles supermarkets, Fitness first, BP and various health food stores.

I recieved a sample of cocobella coconut water courtesy of Thrive PR.

The Cook Book Challenge – Week 2 : Indian ( a catch up )

Week 2 : Cool
Recipe :  Mango Lassi
Cook Book : Floyd’s India by Keith Floyd

I love Indian food and for this Indian theme, I didn’t want to make a curry, simply because I tend to make curry a lot.  Hubby is a quarter Indian and naturally loves curry.  So I have made it my mission to find that perfect curry recipe for him.
For his birthday weekend, we had his family over and he asked for me to make Curry (surprise, surprise!).  So I thought, to accompany it, I’ll make Mango Lassi.  I’ve never made it before but have had it dozens of times.  
Puree any soft fruit of your choice, such as raspberries, strawberries, mangoes apricots or bananas, to make 250ml of puree.  Add the puree to 750 ml of natural yoghurt and 100ml of sugar syrup and blend with some ice cubes.
note:  to make sugar syrup, put 50g of sugar in a saucepan with 300ml water.  Place over moderate heat and stir until the sugar has dissolved.  Bring to the boil and simmer for 3 to 4 minutes, then remove from the heat.  Leave to cool.  The syrup can be stored in the fridge for several weeks.
Bon Appetite,

It’s Been A While

Can’t blog…eating…

Brazilian Festival

Christmas Day 2007 Lunch…

Coconut Crusted Tuna with Tomato Rice & Tuna Pineapple Salsa…

Strawberry Festival

Birthday Cake & Mia Tai’s…

Merry Christmas, Happy New Year, sorry for the hiatus, and Bon Appetite