Lunch at Jamie’s Italian with Bron and Max


On Saturday Bron suggested lunch at Jamie’s Italian in the Canberra Centre. Max, Bron’s son also came along. Earlier in the day Max had suggested he would capture a photograph of his dish so that I could blog about it.

We’ve been to Jamie’s Italian before but in the evening. It was good then and we were expecting a similarly good experience.

On arriving we were greeted with a friendly smile from our waiter who stayed with us throughout the meal. Kids get treated specially at Jamie’s Italian. They receive a mug with crayons, a piece of paper with a line drawing for colouring and a 3D view finder which contains images of the kids’ menu. The good thing about the kids menu is that it isn’t chicken nuggets and chips or similar food you find in other restaurants. There were lots of families there with kids eating good looking meals. It’s good to see kids are considered as well as the adults are.

Bron captured a photograph of an interesting lighting feature in the middle of the restaurant.

Lighting at Jamie's Italian

Lighting at Jamie’s Italian

Max chose the hotdogs and chips. He went ahead and captured an image of his meal with his iPad. Maybe Max will one day have his own food blog.

Max's hot dogs and chips at Jamie's Italian. Image captured by Max with his iPad.

Max’s hot dogs and chips at Jamie’s Italian. Image captured by Max with his iPad.

Max was pretty happy with his meal.

 

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Bron decided on the Black Angel Spaghetti with the squid ink pasta, scallops and anchovies. She also got a fennel and orange salad.

Squid ink pasta, scallops, garlic, chilli, anchovies, wine and capers

Squid ink pasta, scallops, garlic, chilli, anchovies, wine and capers

Bron said her spaghetti was delicious.

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I went for the strip steak cooked rare.

350 g pasture-fed Aussie Black Angus bone-in strip loin served with wild mushrooms and peppery endives with summer truffle butter and shaved Tuscan black truffles

350 g pasture-fed Aussie Black Angus bone-in strip loin served with wild mushrooms and peppery endives with summer truffle butter and shaved Tuscan black truffles

Wild mushrooms and peppery endives served with the 350 g pasture-fed Aussie Black Angus bone-in strip loin with summer truffle butter and shaved Tuscan black truffles

Wild mushrooms and peppery endives served with the 350 g pasture-fed Aussie Black Angus bone-in strip loin with summer truffle butter and shaved Tuscan black truffles

The steak was cooked perfectly and just to my liking. The truffle butter with shaved summer truffles was divine.

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For dessert Max chose the chocolate brownie with amaretto ice cream and popcorn. Bron also had a bit of the dessert and mentioned a few times how good the chocolate was. Sorry I didn’t capture an image.

Jamie's Italian dessert menu portion

Jamie’s Italian dessert menu portion

The restaurant was quite busy and the turnover of customers was high. The restaurant is well staffed and the customer flow goes well. We’d happily recommend Jamie’s Italian to anyone wanting a good quality meal for a reasonable price.

Jamie’s Italian Canberra

Jamie's Italian on Urbanspoon

Google maps https://goo.gl/maps/p3iyT

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A busy weekend in Brisbane and Yatala Pies


I’ve just got home (Canberra) after a busy weekend in Brisbane to see my daughters. May is a big month for us, my father’s birthday is in May, my eldest two daughters both share a birthday in May (two years apart), it’s mothers day in May and my birthday is in May.

I arrived late Friday night and the girls were already in ‘bed’ ready to sleep. They had a big Saturday ahead of them.

On Saturday we got out of bed at 5 am and ate a quick breakfast. I had peanut paste on toast (I didn’t have time for a low carbohydrate meal) while the two youngest ones had Mum’s lemon curd on toast. We had to be on the road by 6.30 am and on our way to Yatala for the QGSSSA Cross Country championships. Athletics is not the favourite sport for Miss13 and Miss17 however, as all rounders they compete in as many sports as possible. The meet is held at Rivermount College which isn’t part of the QGSSSA. The college is at Yatala near the Gold Coast.

Just thinking back a bit, when I arrived Friday night I discovered that a tube of moisturiser (yes I have Ichthyosis) had ‘exploded’ in my bag and the shirt I was going to wear had been ruined. Mum said I should wear one of Dad’s shirts. She also said it would be warm so short sleeves wouldn’t be a problem. I always listen to my mother.

So we arrive at Yatala and it’s cloudy and cold. I’m shivering. Thanks Mum 🙂

[To get more detail out of the images, click on them, they should open in a new window with a higher resolution. I’m happy to receive comments on the photography. Some images were captured with a Canon PowerShot G16 and the others with a Nikon D7100. I shoot in manual and capture RAW files to allow some post processing in Adobe Lightroom. ]

Rivermount College GPS coordinates

Rivermount College GPS coordinates

Rivermount College GPS coordinates

Rivermount College GPS coordinates

The girls run well and enjoy themselves. The next stop is the Sleeman Sports Complex in Chandler. We have to get Miss17 there for gymnastics training. Even though she didn’t make the Queensland team this year she’s allowed to compete at the national championships this week in Melbourne. She has to train at Gymnastics Queensland headquarters in Chandler. Before we get there though, Miss17 suggests a spot of morning tea at Yatala Pies.

Yatala Pies is a bit of an institution in South East Queensland. Their pies are known far and wide. Funnily enough I’ve never eaten in the Yatala Pies shop. This was a first.

The Famous Yatala Pies shop at Yatala near Queensland’s Gold Coast http://yatalapies.m2media.com.au/wp-content/uploads/2010/04/feature1.jpg

Yatala Pies on Urbanspoon

https://goo.gl/maps/e4YGs

Miss17 had a curry chicken and vegetable pie, Miss13 had a sausage roll and I elected to have a pasty. It’s been ages since I’ve had a good pasty. This one didn’t disappoint. I loved it.

 

Yatala pies pasty

Yatala pies pasty

Yatala pies takeaway box.

Yatala pies takeaway box. You can see Miss13’s sausage roll in the background.

Now regulars readers know me so it shouldn’t be any surprise that when I saw Vanilla slice I had to have one. Yatala Pies sells French Vanilla slices with a whopping big layer of French vanilla cream. It was gorgeous.

Yatala Pies French vanilla slice

Yatala Pies French vanilla slice

After a lot of driving back and forth between Chandler and Chermside it was a long tiring day. After getting the kids back to my parents’ place it was time to cook our special May dinner to celebrate so many birthdays and mothers day.

I said to Mum that I wanted to cook salmon and would be wonderful is Miss17 could make a salad. I also made a pumpkin cauliflower mash which I used to smear the plate and perch the salmon on.

Salmon

Salmon

#Dinner is salmon on a smear of pumpkin cauliflower mash with a green salad

#Dinner is salmon on a smear of pumpkin cauliflower mash with a green salad

For dessert, Miss17 had made an ice cream cake. The base was made with Ferrero Rocher, Chocolate Mint and Queensland nut (Macadamia) ice creams. The top had a combination of mixers added to make it a cake to remember.

Miss17 made me a Ferrero rocher, chocolate mint and Queensland nut ice cream cake with heaps of mixers

Miss17 made me a Ferrero rocher, chocolate mint and Queensland nut ice cream cake with heaps of mixers

After dinner we watched The Hunger Games on DVD. I’d never seen it before. It was good.

After a good night’s sleep Miss19 joined us after a busy weekend of working and studying. We had planned a special breakfast together. My daughters and me 🙂 We decided to head to Groove Train at Chermside because it was close and the last time we were there we enjoyed the food.

The Groove Train on Urbanspoon

https://goo.gl/maps/aebPU

I asked for poached eggs with bacon, hollandaise sauce, avocado and mushrooms. It was pretty good.

Poached eggs with bacon, hollandaise sauce, avocado and mushroom on sourdough toast

Poached eggs with bacon, hollandaise sauce, avocado and mushroom on sourdough toast

Miss13 asked for pancakes

Pancake stack with berries and maple syrup

Pancake stack with berries and maple syrup

After breakfast I had to take Miss17 back to Chandler for more training. I said my goodbyes and then caught a flight back to Canberra.

Dinner while watching Master Chef Australia was a nude burger with tomato, bacon and Coon cheese.

Nude Wagyu burger with bacon, tomato and Coon cheese

Nude Wagyu burger with bacon, tomato and Coon cheese

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Weekend food round up featuring Bron’s Weiner schnitzel and more


Okay so it’s been a while since I’ve done one of these food round ups. I’m not limiting myself to this weekend either 😉

Let’s start on Thursday. It was a payday which means lunch has to be a celebration.

A cheese burger from Urban Bean Espresso Bar which I ate nude (sans bread) to keep it low carb.

A cheese burger from Urban Bean Espresso Bar which I ate nude (sans bread) to keep it low carb.

Continue reading

I love pork | An easy pork roll


Tonight I wanted to use a couple of pork rashers and some vegetables.

Low carbohydrate pork roll

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • Pork rashers × 2
  • Pumpkin, diced
  • Cauliflower, small flowerettes
  • Celeriac, diced
  • Soy sauce
  • Sherry
  • Olive oil
  • Cos lettuce leaves

Method

  1. Cut the rashers into pieces about 2 cm (1 inch) wide
  2. Slice off the rind and place the rind onto baking paper and salt and then roast for 30 minutes at 180 °C and enjoy as a predinner snack
  3. Toss the pork, celeriac, cauliflower and pumpkin into a mixing bowl and then add salt, soy sauce, sherry and oil and with your hands cover everything well.
  4. Lay out on a roasting tray and place into an oven at 150 °C and cook for about 45 minutes
  5. Allow the food to rest for about 5 minutes and then lay onto some lettuce leaves
  6. Capture an image
  7. Eat as lettuce rolls
  8. Wash up
  9. Write a short recipe blog post

For more detail and a better impression of the food click on the image and then hit the back button to return to the blog post.

Pork rind roasted to crackling

Pork rind roasted to crackling

Roasted pork rasher with roasted cauliflower, pumpkin and celeriac.

Roasted pork rasher with roasted cauliflower, pumpkin and celeriac.

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From earlier today

Shaved lamb with aioli on a bed of tabouli

Shaved lamb with aioli on a bed of tabouli

Bacon and scrambled eggs with fig fennel and chilli chutney

Bacon and scrambled eggs with fig fennel and chilli chutney

Shepherds Pie My reduced carbohydrate version


It’s been a cold weekend in Canberra and I had some lamb mince in the refrigerator.

A portion of shepherds pie

A portion of shepherds pie

Shepherds pie

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • Lamb mince
  • Onion finely diced
  • Celery finely diced
  • Carrot finely diced
  • Spring onion finely sliced
  • Garlic onion finely sliced
  • Red chilli finely sliced
  • Parsley finely cut
  • Coon cheese slices
  • Philadelphia cream cheese
  • Cauliflower
  • Kent pumpkin
  • Chicken stock
  • Red wine
  • Queensland nuts
  • Tomato paste
  • Salt and pepper
  • Butter
  • Worcestershire sauce
  • Nutmeg

Method for the mash

  1. Steam the roughly diced cauliflower and pumpkin. You want enough to cover a baking tray when mashed
  2. When the vegetables are soft drain them thoroughly
  3. Put them back into the saucepan and blend with a stick blender
  4. Add some cream cheese to thicken
  5. Add some spring onion, chilli and garlic onions

Method for base/filling

  1. In a saucepan soften the onion
  2. Add the celery, carrot, spring onion and garlic onion and soften
  3. Add the lamb mince and break up
  4. Add the tomato paste
  5. Cook until everything is loose
  6. Add Worcestershire sauce and red wine
  7. Cook until the liquid has reduced away
  8. Add a good large nob of butter
  9. Add the Queensland nuts that have been ground into a nut meal
  10. Transfer the thickened filling into the base of a rectangular baking tray

Method to finish

  1. Over the meat base add a single layer of Coon cheese slices and add some nutmeg
  2. Layer the mash over the top
  3. Add some pepper and paprika if you like
  4. Place into a preheated oven at 150 °C (300 °F) for about an hour  and the mash should be golden brown
  5. Remove from the oven and allow to rest for about ten minutes
  6. Capture an image of the full thing
  7. Prepare a plated up version
  8. Capture an image of the plate
  9. Eat the shepherds pie
  10. Wash up and clean up
  11. Blog about it

Shepherds Pie straight out of the oven

Shepherds Pie straight out of the oven

A close up of the shepherds pie straight out of the oven

A close up of the shepherds pie straight out of the oven

A portion of shepherds pie

A portion of shepherds pie

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Sunday brunch at Poachers Pantry


Sunday 4 May this year is known for two things. It’s Star Wars day (May the 4th be with you) and the Collector Pumpkin Festival. The weather wasn’t that conducive to being outside looking at pumpkins so Bron and I elected to enjoy brunch at Poachers Pantry. We’ve been here before and enjoyed it. It was time to visit again.

We had a reservation for 10 am and arrived a little too early. Even though it was a really fresh morning with a bit of wind we went for a walk to further whet our appetites.

2014-05-04_09.47.19_BCMAt 10 am we were greeted warmly and shown to a table next to a fire place which was a welcome relief from the cold outside. We asked for coffees and then perused the menu.

Bron asked for the Shakshuka baked eggs with sweet peppers, tomato, spinach, creamed fetta and toast and I asked for the Poacher’s Farmhouse Breakfast – fried eggs, ham steak, black pudding, crispy potatoes, button mushrooms, tomato relish and toast.

Bron loved her eggs and I was equally impressed with my dish. The tomato relish was very spicy and packed a punch. I asked if it was possible to buy the relish and unfortunately it’s not. In the end I chose an alternative take home.

fig, fennel and chilli chutney

fig, fennel and chilli chutney

Shakshuka baked eggs with sweet peppers, tomato, spinach, creamed fetta and toast

Shakshuka baked eggs with sweet peppers, tomato, spinach, creamed fetta and toast

Poacher’s Farmhouse Breakfast - fried eggs, ham steak, black pudding, crispy potatoes, button mushrooms, tomato relish and toast

Poacher’s Farmhouse Breakfast – fried eggs, ham steak, black pudding, crispy potatoes, button mushrooms, tomato relish and toast

The coffees we asked for were full of flavour and the special sugar (which you can see in a glass jar in the image above) complemented the flavour of the coffee. The service is warm, friendly and very helpful. Bron noticed on the black board that they had wasabi chocolate macarons (I bought her a bottle of smoky barbecue sauce instead because Bron makes amazing pulled pork). We’d recommend Poachers Pantry for a weekend brunch.

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

Welcome to Poachers Pantry http://www.poacherspantry.com.au/

Poachers Pantry on Urbanspoon

Google maps https://goo.gl/maps/Dj05t

This year’s birthday fun


It was my birthday this week (Thursday 1 May) and I made sure I had as much fun as possible. I have quite a few friends who take the day off on their birthday but I always like to be at work because my work friends are the best 😉

On Thursday I woke up early and decided I’d have a classic breakfast of bacon and eggs. The image is a special birthday image because I wanted to continue playing with exposure bracketing and create a high dynamic range (HDR) image. For more detail please click on the images and then use the back button to return to the blog.

Birthday bacon and eggs with avocado in HDR.

Birthday bacon and eggs with avocado in HDR.

I also added a little avocado. Doesn’t that bacon look good. I wish we could share the smell of bacon on the blog.

On arriving at work I noticed my work area had been decorated. This must have happened after I finished work on Wednesday. My work friends had decided to rev me up by using colours and images of footy teams I do not support. For some reason that morning I decided to wear my Brisbane Broncos neck tie which was a good move given the Canberra Raiders, NSW Blues and Collingwood Magpies images and colours surrounding me all day.

My work area was decorated for my birthday with team colours I do not support, e.g., Canberra Raiders and NSW Blues.

My work area was decorated for my birthday with team colours I do not support, e.g., Canberra Raiders and NSW Blues. Yes the baby is me at about six months old.

My work area was decorated for my birthday with team colours I do not support, e.g., Canberra Raiders and NSW Blues.

My work area was decorated for my birthday with team colours I do not support, e.g., Canberra Raiders and NSW Blues. The biohazard sign is always there given the food I eat and the fact I have IBS. TMI? Really?

My work area was decorated for my birthday with team colours I do not support, e.g., Canberra Raiders and NSW Blues.

My work area was decorated for my birthday with team colours I do not support, e.g., Canberra Raiders and NSW Blues.

My work area was decorated for my birthday with team colours I do not support, e.g., black and white for Collingwood.

My work area was decorated for my birthday with team colours I do not support, e.g., black and white for Collingwood.

I turned on my laptop and noticed Google knew my birthday.

How did Google know it's my birthday?

How did Google know it’s my birthday?

For lunch I wanted something light because Bron was taking me out for dinner to a surprise venue. I elected to buy some shaved lamb and tabouli from Mavi. I was also given some Canberra Raiders lime milk for my birthday from  a work mate. I needed to ensure my team, i.e., the Brisbane Broncos were in the frame too 😉

Shaved lamb with tabouli and humus. I was given a Canberra Raiders lime milk for my birthday. That meant I needed my Brisbane Broncos can cooler in frame too.

Shaved lamb with tabouli and humus. I was given a Canberra Raiders lime milk for my birthday. That meant I needed my Brisbane Broncos can cooler in frame too.

For dinner Bron took me to The Boat House by the Lake. I decided because it was a special occasion I wouldn’t capture images but I did keep the menu for the evening as a momento.

The Boathouse menu from Thursday 1 May 2014

The Boat House menu from Thursday 1 May 2014

I ate the ocean trout pastrami, the scallop, the beef fillet and oxtail and finished with the Nitro valrhona dulcey caramel cheesecake. Every dish was delicious. Every dish was delicately created. In many ways it reminded me of Sage which is one of our favourite restaurants. If you want another Canberra blogger’s perspective I suggest reading Tara’s post.

While every dish was delicious, the other highlights included the view of the lake and the bread. Given it was my birthday I let myself off the low carbohydrate life style and indulged myself in the amazing bread and butter. If given a choice between the bread and the view, I’d recommend the bread every time. I definitely want to return so I can capture images.

Okay so Friday wasn’t my birthday but I was going out to dinner again so I treated Friday as an extended birthday too.

Cheese omelet and avocado for #breakfast

Cheese omelet and avocado for #breakfast

After a big dinner, the breakfast had to be relatively light 🙂

So after a day at the hospital Bron and I went out with five other friends to Hangari Kimchi in Dickson. This was our first Korean barbecue experience. It didn’t disappoint.

The following is a series of images from the night. Basically you can order meat for barbecuing as well as things like hot pot. We had both a hot pot and barbecue. For meat we concentrated on beef and pork. The meat was fantastic very thinly cut Wagyu and prime rib plus streaky fatty pork. The kimchi was very spicy but really tasty as was the hot pot. I’d like to return and enjoy some of the other meats.

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson

Hangari Kimchi in Dickson bathroom

Hangari Kimchi in Dickson bathroom

For dessert we went to the Dickson Cold Rock Ice Creamery. I had passionfruit and mint flavoured freddo frog.

Cold Rock Ice Creamery passionfruit with mint Freddo frogs

Cold Rock Ice Creamery passionfruit with mint Freddo frogs

It’s been a great birthday and I’m grateful to Bron and my friends for helping me celebrate.

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

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flourish-31609_150

The Boat House by the Lake http://www.boathousebythelake.com.au/

Boathouse By the Lake on Urbanspoon

 

Google maps https://goo.gl/maps/IXA8P

Hangari Kimchi

Hangari Kimchi on Urbanspoon

 

Google maps https://goo.gl/maps/Jlrk8