While in Sydney for work recently, a friend and I tried a restaurant we'd never been to before. I was lucky and had the seat facing the restaurant, and got to watch the way the staff all called out to each other, shouting and repeating and who knows what else. It was hugely entertaining, and I wish I knew what the routine was.

I also got to watch all the other meals come out for various dinners, and a look at the menu left me none the wiser.

Welcome to my first ever Ramen experience. I ordered the chicken ramen, and bravely, when offerred included the egg.

It took us a while to work out the chopsticks and soup spoon combo but we got there, and I'll be honest, I can't wait to have Ramen (or at least good Ramen!) again!

For a loud, vibrant experience, I can't recommend Ippudo enough!



Dump and Run

Ever wanted something warm, delicious and super quick to eat after dinner? Thats a stupid question. Of course you do. Because I do, and the world would be a sad miserable place without dessert.

I ran into this idea trolling through pinterest. I've made it twice, once in the slow cooker and once in the oven. Both times it worked just fine.

So, what is this magic dessert I hear you say? Its apple dump cake, and its so easy its absurd.

Step 1 Get two tins of pink lady apple slices (or similar, I get mine at coles, my mum put me on to them, thanks mum!). Sprinkle them with cinnamon.

Step 2 Empty tins into either a) your slow cooker or b) a pie dish.

Step 3 Empty a yellow cake mix packet into a bowl. Mix it with some butter. How much butter is up to you, and the cake mix you bought. You want to make a crumb. You can add a sprinkle of cinnamon here too if you want.

Step 4 Put the crumb mix over the apples.

Step 5 Cook until crispy and golden. (If you're using a slow cooker, put paper towel over the top BEFORE you put the lid on so that the moisture doesn't drip onto the top).

Step 6 Serve with vanilla ice cream, or custard, or just eat with a spoon standing over your slow cooker.



Once the weather started cooling down again, a friend and I decided to head up to the Brisbane markets (in the CDB on a Wednesday) for dumplings. There's a van, we love dumplings, it was a plastic container full of happiness.

Only when we got there, the dumpling van wasn't there….so we looked around for an alternative, and settled on a 'new to us' restuarant called Communal (you can check their website here!).

We both ordered the Fish Burger, me because it had a pickled onion, and him because as a vegetarian the beef burgers were off limits.

It was good food, good atmosphere, and I can't wait till we have an excuse to go back.



Do or doughnut, there is no try

I made so much brioche dough it was silly. I had twice as much as I needed (actually, in all honesty, I didn't need any of it…..but there you go). So, what do you do with the half of the brioche dough??

You make doughnuts of course!

I have never made doughnuts before. I was nervous. Deep frying is not something I really wanted to do.

But Hubby came and helped me with the hot part, and the dusting in cinnamon sugar part, and the sampling the still hot goodies part…..he was a great help.

While the thicker ones came out slightly undercooked (rookie mistake), the ones that were smaller were light, fluffy and everything I could have asked for. If you don't mind the calories, you should try this for sure.

You'll need half the dough from this brioche dough recipe, and 100g of caster sugar mixed with a tablespoon of cinnamon for dusting.

I don't have a doughnut cutter, so I used a container about the right size for the big circle and an egg cup for the hole. Then I heated up the oil as hot as I could, and popped two in at a time, flipping as soon as it got brown. I did the same with the holes (can't waste good dough!).

A quick drain on some paper towel and a flip through the cinnamon sugar and your good to go!



Anniversaries, cake and strawberry ice cream

At the beginning of May, my hubby and I celebrated our first wedding anniversary. The lovely thing about having gotten married at a restaurant on top of a mountain, means we can revisit it each year. Assuming of course that The Summit at Mt Cootha doesn't close down anytime soon!

We had a lovely meal, in the best seats, and even had a view of some fireworks from Suncorp Stadium. We ordered an entree and main each, but, skipped dessert in favour for a slice of wedding cake frozen from last year.

I made some strawberry ice cream to add something extra, we weren't sure how well the cake would hold up after 12months. But after, it was just lovely, and we had it over a couple of nights, with ice cream, and chocolate sauce.

Homemade Strawberry Ice Cream


  • 1 cup whole milk, chilled
  • 3/4 cup granulated sugar
  • 2 cups thickened cream, chilled
  • 1-2 teaspoons pure vanilla extract
  • 1 cup frozen strawberries


Put the strawberries in your food processor and blitz until, chunky but the kind of size you'd want as chunks in your ice cream. Set aside.

Using a whisk, or electric mixer, or similiar, whisk to combine the milk and sugar until the sugar is dissolved.

Stir in the cream and vanilla to taste, mix in the strawberries and pop into your ice cream maker.