Happy new year


Happy new year dear reader. I hope you had a great 2014 and I hope your 2015 is full of happiness and joy.

Thank you for following either by e-mail or via the WordPress.com reader or by another RSS reader.

If you’re inclined I’d really appreciate your heading over to Yummy Lummy and following me there by e-mail. Thanks :-)

An update on the ‘new’ Yummy Lummy


Dear Readers,

The migration from WordPress.com to a self hosted site using WordPress.org has progressed nicely and I’m happily blogging and uploading photographs of food. Please check it out by visiting Yummy Lummy.

In WordPress.org while you will see Yummy Lummy in the WordPress reader it doesn’t appear instantly and does take a few hours.

If you don’t mind receiving e-mails, I’d love it if you visited YummyLummy.com and on the right hand side bar at the top you’ll see a subscription tool. Subscribing by e-mail means you won’t miss out on any posts.

Thanks for reading my blog. I really do appreciate it.

Kind regards

Gaz

 

An important announcement Please resubscribe to Yummy Lummy at http://YummyLummy.com


Well not so much of an announcement but just a change.

I’ve made the leap to a self hosted site. I’ve experienced a few frustrations with this change and the new site doesn’t look anywhere as good as I would like. I’ll be experimenting with new themes over the next few months and hopefully I’ll settle on an appearance I want.

So this website will remain active for searching and access to old post purposes. I discovered the ability to import from WordPress.com to WordPress.org is not as easy as the website tutorials suggest.

Please go to Yummy Lummy and resubscribe and please continue following me there.

Thanks everyone. Please get in contact with me if you have any comments or advice.

Gaz

A quick #lunch at PappaRich after watching The Trip to Italy


Bron and I went to a movie this morning and saw The Trip to Italy. We really enjoyed it.

After the movie we enjoyed a quick lunch at PappaRich in the Canberra Centre.

I enjoyed a piece of Tandoori chicken and some chicken and beef satay sticks as well as a coffee milo drink :-)

Chicken and beef satay with peanut sauce as well as Tandoori chicken.

Chicken and beef satay with peanut sauce as well as Tandoori chicken.

Coffee Milo hot drink at PappaRich

Coffee Milo hot drink at PappaRich

The coffee milo drink was an odd surprise. I really enjoyed it.

Anyway, just a quick post to share some food ;-)

PappaRich on Urbanspoon

Onred on Red Hill Lookout


On Friday night Bron and I dined at Onred on Red Hill Lookout. We’ve dined there before and enjoyed the experience. This time was no different. The restaurant is at the top of a hill with a great view of Canberra. I imagine dining in summer in the early evening is more spectacular with the changing light conditions of sunset to view. At the end of May though, even with a 6.30 reservation, the sky was black and all of Canberra’s lights could be seen :-)

Continue reading

Spicy creamed cauliflower and pumpkin crab meat soup for #dinner So comforting on a cold #Canberra night


I posted this picture to Twitter tonight and I was asked for the recipe. Click on the image for a clearer view of the soup.

Spicy cauliflower and pumpkin crab meat soup for #dinner

Spicy cauliflower and pumpkin crab meat soup for #dinner

 

I’m happy to share the recipe although I never weigh anything and I suggest gauging the amounts based on how many people you’re cooking for.

Spicy creamed cauliflower and pumpkin crab meat soup

  • Servings: 1
  • Time: 45 minutes
  • Difficulty: easy
  • Print

Ingredients

  • Cauliflower—as many florets as you need
  • Pumpkin—as much as you need
  • Tomatoes
  • Chilli flakes—lots
  • Spring onion—finely sliced
  • Parsley—finely sliced
  • Cracked pepper—lots
  • Salt—as per your taste
  • Parmesan cheese
  • Cream cheese
  • Pouring cream
  • Chicken stock
  • Crab meat—tinned

Method

  1. Boil the cauliflower, pumpkin and tomato in stock until soft
  2. Drain and dry
  3. Return to the saucepan and add pouring cream
  4. Bring to the boil and stir continuously to reduce the cream
  5. Add curry powder
  6. When the consistency has thickened a little remove from the heat and blend with a stick blender
  7. Add the spring onion and parsley and stir in
  8. Add the Parmesan and cream cheeses and stir in
  9. Add the crab meat and stir in
  10. Add cracked pepper
  11. Capture an image
  12. Eat the soup
  13. Clean up the dishes
  14. Post an image to twitter
  15. Write the blog post

If you have any comments or questions please send me a comment in the space below.

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Hope you have a great weekend and eat YUMMY

Other food I ate today

Shaved lamb, tabouli and aioli for #lunch

Shaved lamb, tabouli and aioli for #lunch

Bacon and eggs for #breakfast Wish it was pay day Thursday :-)

Bacon and eggs for #breakfast Wish it was pay day Thursday :-)

Pistachio Dining at Torrens


Bron has bought an Entertainment Book and the plan is to eat our way through the book :-) The Entertainment Book provides a substantial discount on a large number of restaurants in Canberra. The value for food lovers is obvious.

On Thursday night Bron and I went to Pistachio Dining at Torrens for dinner. When we arrived for our 8 pm reservation we noticed the restaurant had just under half of its tables occupied and we noticed that night’s service only required one waiter. We were greeted with a friendly smile and shown to a table for two near the back wall of the dining room. The rectangular dining area was very large without any poles or pillars. One wall is the front window panel that reveals the carpark of the Torrens’ shops. At 8 pm on a May evening it’s dark and atmospheric. The restaurant is nicely heated :-)

The menu is marked by one of my favourite dishes of all time, viz., crumbed lamb brains (I think Dr Offal may reblog this post :-) ).

Pistachio Menu April 2014

Pistachio Menu April 2014

It’s no surprise I went for the brains for an entré while Bron when for the tasting plate.

Crumbed lamb brains with baby spinach, dried prosciutto and split jus

Crumbed lamb brains with baby spinach, dried prosciutto and split jus

Sautéed Sea scallops with smoked salmon, watercress, salmon roe and beurre blanc | Slow cooked lobster tail with pearl barley, chorizo, garlic chips, confit potato and herb oil | Grilled haloumi with buttermilk curd, tomato compote, charred onion and wild rocket

Sautéed Sea scallops with smoked salmon, watercress, salmon roe and beurre blanc | Slow cooked lobster tail with pearl barley, chorizo, garlic chips, confit potato and herb oil | Grilled haloumi with buttermilk curd, tomato compote, charred onion and wild rocket

The brains were delicious, my only negative was the prosciutto not because it tasted bad, quite the contrary it was delicious, but it was dried and difficult to handle with a knife and fork.  I would have used my fingers but that’s not appropriate in a fine dining restaurant.

Bron enjoyed her tasting plate too. I think the tasting plate is the way to go if we eat there again.

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For a main course I chose the lamb shoulder and Bron chose the pork.

Lamb shoulder that has been cooked for 12 hrs and pressed with green cabbage,  bacon lardons, rosemary, turned zucchini and potato

Lamb shoulder that has been cooked for 12 hrs and pressed with green cabbage,
bacon lardons, rosemary, turned zucchini and potato

Roasted pork with mushroom purée, red wine reduction, caramelised onion  and chickpea chip

Roasted pork with mushroom purée, red wine reduction, caramelised onion
and chickpea chip

Both dishes were delicious with easy pull apart flesh. You could just see how tender Bron’s pork was when she used her fork to gently tease a portion of flesh from the piece of pork in the centre of her plate. It sounded like the mushrooms were delicious too.

For me, the lamb was perfect. The lamb came in two parts, on top were thin slices of medium rare meat which was seasoned nicely and delicious. The rest of the meat was a large muscle bundle from the shoulder that was full of flavour and jelly.

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For dessert Bron chose a special which was a Crème brûlée  with pistachio biscotti and chocolate fondant. I didn’t capture an image sorry. I asked for the passionfruit parfait with vanilla ice cream and pistachio praline. Utterly delicious.

Passionfruit parfait with vanilla ice cream, pistachio praline, syrup and dried flowers

Passionfruit parfait with vanilla ice cream, pistachio praline, syrup and dried flowers

We would happily recommend Pistachio Dining at Torrens. If you live in Canberra, it’s a restaurant worth eating at.

If you have any comments or questions please send me a comment in the space below.

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Hope you had a great weekend and ate YUMMY

Pistachio Dining at Torrens

 

Pistachio Dining at Torrens on Urbanspoon

Google maps https://goo.gl/maps/VQouU