pantone801

Caramelised-Onion and Goats Cheese Pizza

// March 30th, 2010 // 1 Comment » // Food

Pumpkin is Marks favourite food (along with kumara mango and more), so recipes that highlight the sweet flavour of pumpkin or butternut are always a hit in the Deverauxxx house. Check out the Cherry Tomato, Pancetta and Bocconcini Pizza too.

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Cherry Tomato, Pancetta and Bocconcini Pizza

// March 30th, 2010 // 1 Comment » // Food

We are usually home around 7 from work and the gym, and mid-week meals need to be easy to avoid eating dinner at 10pm. I love making pizzas with home-made bases, but this is more of a weekend activity, so this version uses plain wraps for the base. Along with it’s pumpkin cousin this is so easy to make, and perfect for an easy midweek meal. We have a pair of pizza stones and start heating the oven early and get them nice and hot before placing the pizzas on them to get a crispy base. This recipe makes two pizzas, and we usually make two pumpkin at the same time, and have half of the the extra pizzas the next day for lunch.

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Planning for Foodies

// March 27th, 2010 // No Comments » // Food, Home

Since moving to Perth Mark and I have become very organised. The reason this started is due to Perth’s lack of late-night and Sunday trading, so we were forced to be very organised with our meal planning, and do a weekly shop on Thursday evening, the only night the supermarkets are open till 9, later than the usual 6pm. We have kept this up since moving back to Brisbane.
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One Eyed Dog Wearing Glasses

// March 27th, 2010 // No Comments » // misha

Spicy Fettuccine with Prawn and Sambal Oelek

// March 27th, 2010 // 1 Comment » // Food

This has become a new weekly favourite in our house and is modified from issue 90 of ABC Delicious Magazine. Fresh prawns work best, but mid-week we can’t be bothered cleaning and shelling them so we use pre-prepared frozen ones that we always keep a bag of in the freezer. Spaghetti can also be used instead of Fettuccine. Crabmeat can also be added as well, and I think I will try this with fresh squid one day too. Sambal Oelek is a paste made from ground red chillis, and sometimes includes salt, lime or lemongrass. It’s used for adding heat to dishes without altering the other flavours. Sambal oelek can be purchased ready-made from most Asian grocery stores, and sometimes in the Asian section of supermarkets. Adjust the amount to your preference, we both have hardened pallets and enjoy quite spicy food.

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Big Gay Day

// March 27th, 2010 // No Comments » // Partying

Every year the Wickham Hotel hosts an event called Big Gay Day, which usually coincides with Mardi Gras in Sydney, of often features similar acts. The laneway neighbouring the pub us closed off and a massive stage is set up. This years acts included Kelly Rowland, Katie Underwood and a Queen revival show that rocked the place. The day did end badly, Mark suffered from dehydration and collapsed whilst waiting for the main act. We rushed him off to hospital and he spent the night there getting his fluids replenished. Thankfully it was nothing major, just not enough water and too much sun.
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Massive Attack

// March 27th, 2010 // No Comments » // music

This week I photographed Massive Attack when they played Brisbane’s River Stage for Same Same. For me, Massive Attack CD’s were on high rotation in the 90′s. I even had the Blue Lines and Mezzanine albums on tape that I thrashed in my car while hooning around the eastern suburbs of Auckland. The River Stage in Brisbane is a fantastic venue, set in the botanical gardens the stage overlooks a natural grassed amphitheatre, and the sound an visual set-up was perfect.
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Teriaki Chicken Sushi

// February 27th, 2010 // No Comments » // Food

We had a new years eve party at our place this year, and put on some yummy platters of finger food. This is a mash-up of a few recipes, and can be made as teriaki chicken with rice, as sushi, or we sometimes make rice into scone sized rounds, grill them and make burgers with the crisped rice as a bun.
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Fig and Plum Tart

// February 27th, 2010 // No Comments » // Food

This is a favourite recipe from a recipe book by the owners of an Auckland Café called Zarbo that Mum bought for Mark a few years ago (when Mark and I got married we had a carrot cake from Zarbo as one of the wedding cakes). This is so easy to make, and only takes minutes. The figs sweeten up when cooked and the plum is a tangy contrast. The simple custard filling should not be too sweet. I use a flan tray that has a removable base making it easy to get the tart out, and ceramic pastry beads are great for blind-baking the shell, but beans or rice on a layer of foil will work as well.
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I love flying

// February 27th, 2010 // 1 Comment » // Uncategorized

This morning at our regular Saturday breakfast hangout Brown Dog; I read an article in the weekend paper about how Air NZ started the process of creating a new cabin environment- profiling passengers as Simpson’s characters.
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