Korumburra Chinese

Hello Saturday!

We have all been talking about a having a dinner together with all of our friends, and the location has been talked about as Korumburra Chinese. So it was finally last week that we actually planned it for good. The background behind all of this hype is that a few of our friends live in Korumburra and go to Korumburra Chinese all the time (which I am super jealous of by the way!). I have been there once and loved it and have been holding it in high acclaim ever since. So the thought started that we needed to get the rest of the clan from our area over to Korumburra Chinese for a group dinner. Friends have come and gone since I had first started talking about it and the thought and come and gone from my mind as well. Well a slight nudge from a friend that the idea should be planned put it in full steam ahead! No one even knew what it was called, other than Korumburra Chinese (turned out to be Rainbow Palace). So I rang and booked for Friday night.

There was actually a false alarm last week when we tried to make it Saturday night, but lack of planning on my part and the lack of enthusiasm on other’s parts eventuated into us not going. But I learnt from that and forward planned! We then decided that the following Friday night was going to be it so we started planning!  

So all week we were gaining interest and confirming numbers. The numbers were at 20 people at one stage if everyone responded. But some people had other things on so we ended up having a table full at 14 people. I love spending time with friends and it was great to get everyone keen to come. It is also BYO so everyone was keen to take a few drinks. I stopped on the way home from work to grab some Moscato (Wolf Blass: one normal and one pink sparkling) which ended up very well received.

 It turned to be a good night, which I wasn’t surprised about really J We had our own area at the back of the restaurant and everyone enjoyed themselves and got involved in conversations, storytelling and generally catching up with each other. We all had something different and tried all different things. Sang Choi Bow was the flavour for the Entree with three of us ordering it. Some soups were on the cards as well as stay sticks and pork tenderloin (all of which looked great, which makes it hard for me to choose for next time!). All were very quickly devoured and were well received for the first time tryers! Chicken with Three-Course Mushrooms was my choice for main and I shared that with a few friends and the BF along with Chicken Curry, Beef Plum, Sweet and Sour Chicken and some rice. All of it was so delicious and was a great variety that allowed us to have some new things in the mix! Everyone left realising why we have been raving about it so much, and I am hoping that we all go together again (fingers are pretty tightly crossed)!

So the moral of the story I guess is to have a nice drive over to Korumburra if you are at all keen on Chinese food. It sits nicely between traditional western-inspired Chinese food and the traditional Chinese food that still appeals to western tastes. I am already planning to take my Dad over there one night for dinner because he is a seasoned Asian food lover like me.

XO

NJC

Akkonah Park Market and the Pancake Parlour

Hi Hi!

Its been a while since my last post, and I am eternally sorry for leaving you in hanging. But life has gotten away with me recently, which is I guess the prefect start to this blog.

Markets are brilliant and such a great way for women, couples and families to spend a day or a morning. Last weekend, me and the ladies decided that we were way overdue for a catch up, so off made plans to get out and about and head to the Akkonah Park market in Berwick. Such a great market because it is open every single Sunday, rain, hail or shine. None of the travelling hours to an exotic market you have been told about and have been thinking about for ages, only to arrive on the 4^th Sunday of the month, instead of the 3^rd! As much as I love exotic and under-estimated markets, sometimes a bunch of girls is so desperate for a catch-up, there needs to be some sense of certainty in a market. The Akkonah Park market is definitely that, as well as being extensive, creative, carried in the stalls, but oh so certain. The fruit and vege stalls are such regulars that people rely on them as source of shopping, and the creative stalls that showcase people’s talents always makes us all feel very inspired to do something similar “one day”.

The main topic of conversation for us all is of course food and what the market has to offer. As soon as we got there, I bee-lined for the hot drink cart  to get a Chai Latte and the ladies got some Churros. Unfortunately, neither of our yields was anything to rave about, but we didn’t let it ruin our day! So we wandered through the stalls and I got some essentials like socks and gloves. But then came the serious part, we stopped at the cheese stall and got 3 cheese for $10. I got myself some Goats Cheese, some yummy Gouda that we tasted and also some very intriguing Cumin spiced cheese. We all had the intention of having some sort of Cheese Appreciation days because we knew t was farfetched we would eat all the cheese ourselves. But the deal and the huge variety of chesses that were on display were too great to miss out on.

Heading to the vege and fruit stall was next, and we all stocked up on some well needed supplies. Unfortunately I had done a shop during the week and was internally devastated that I couldn’t take full advantage of this stop. I had my sensible hat on that reminded me that I would never use all of whatever I was wanting to buy. So I went for some bananas and an eggplant, of which I had the great pan of making a dip with (and still haven’t done so yet).

So after that was all done and dusted, we still hadn’t had enough of the day so we went to the Pancake Parlour for Lunch. This was a de-brief session of the morning we had. The hardest part about the lunch for everyone was the decision to go Sweet or Savoury! My mind was well made up as soon as I heard the specials: Spicy Prawn Crepe with salad. So that is what I ordered, unfortunately I only ordered an entree size which was nowhere near large enough but I was glad I ordered some “Cottage Fries” aka potatoes with it.

The girls had some tea and I had a cold drink and we talked about what we had been up to recently and got all of our words out for the day J A great end to the day that went for longer than we expected, but none of us minded or complained, I think we all really needed some girl talk over some pancakes and apple carts. It was well deserved and we spoiled ourselves, which I think is the sweetest part of it all.

XO

NJC

Homemade Pizzas

Hello there!

Weeknight dinners are something that most people dread. But I’m not sure why. The thing that I dread is finding myself in front of the telly from the time I get home to the time I go to bed. I love getting up and doing something, I think that it helps extend the day and helps lessen the slave feeling you get when all you do during the week is sleep and work.

So on Thursday night this week, I came home with a really defeated feeling. But half way home I starting thinking about what my plan was for dinner. I had bought a Good Food Ideas magazine recently and in true lazy fashion, only skimmed across the more interesting recipes and pictures. One of which was a caramelised onion tart with filo pastry and brilliantly glossy and caramelised onion. I skimmed across this recipe enough to work this much out, so naturally this great picture and idea has stayed in my head since.

So my ideas started humming and before I knew it, I had forgotten my terribly hectic day. The caramelised onion tart quickly graduated into a homemade pizza with some of the cheese I had bought at the market on Sunday and some chorizo and pancetta that I had in my fridge. Between leaving work and as I was finding myself in the supermarket,  I was having a internal battle for my dinner; whether to cook a great Indian curry (from a jar) or make homemade pizzas (by this stage I was realising that I had too many great ingredients to just make one flavour pizza).

So the idea was now to make a easy pizza base that I had heard about for ages and recently a friend had made it and gave the tick of approval; a base made from just yogurt and self-raising flour. So I grabbed some Greek yogurt and got slightly side tracked by the cast-iron frypans and griddle pans of which I bought one of each (and since buying have really praised myself for the clever purchases).

Pizza Base:

1 cup Greek Yogurt

1 cup Self-raising flour

1. Mix together into a ball

2. Knead for 4-5 min

3. Cut into 2 halves if you want 2 thin bases, or leave as one if you want a think base.

4. Roll out to desired thickness

Pizza 1:

Greek yogurt

Half an onion, sliced

Quarter of a cup of sliced leek

Quarter of a cup of capsicum, sliced or diced

Quarter of a cup of Goats cheese, torn up

Quarter of a cup of pancetta, diced

Half a very large mushroom, sliced thinly

                1. Warm a pan (I used my new cast iron one J)

2. Put some olive oil and throw in the sliced onion and leek and cook on low until soft and brown.

3. Put a layer of Greek yogurt on the rolled out pizza base

4. Put all the ingredients except the Goats Cheese on the pizza in any sort of way you like

5. Slide the pizza onto the pizza stone or tray that you had in the oven as it was warming up.

6. When the pizza is cooked and the toppings look crispy and yummy, bring it out and put the goats cheese on top. Slice it up and eat it!!

Pizza 2:

Greek Yogurt

Quarter of a cup of Chorizo, finely sliced

Quarter of a cup of capsicum, sliced or diced

Half a very large mushroom, finely sliced

Quarter of a tomato, diced

Quarter of a cup of cumin spiced cheese (or whatever else you want)

                Put together in the same way you did the first one! Eg, yogurt base, ingredients other than the cheese into the oven and put the cheese on as you pull it out of the oven.

The result of my scatter-brain, love of finding any reason to go the supermarket, and ideas stemming from a food magazine, was something I was pretty darn proud of!

XO

NJC

Chicken skewer inspration

Good Afternoon,

Last night was one of those nights where I was really motivated to get home and have a nice night at home cooking dinner and watching TV. I think they call it relaxing….haven’t had many nights at home lately so it was an opportunity to spend some quality time on the couch.

So the plan was to make up a dinner menu when I got home depending on what I felt like, what the bf felt like, what was in the pantry, fridge and/or freezer. The bf ended up having to work so I had a door open up of so many more opportunities of what to cook myself, which is great and all, but oh so confusing and muddling to my brain (which is trying to relax). My mind went straight to the chicken skewers that I have been thinking about recreating from the takeaway shop around the corner from work. The inspiration served enough for me to get some chicken out and get it defrosting. A perfect accompaniment was some fried rice, so I got the random selection of veges from the fridge and my Microwavable Smart Rice out.

Chicken skewers:

Hoi Sin sauce

Soy sauce

Peanut butter

Oyster sauce

Peanut oil

Fish sauce

Chilli sauce

I threw in a bit of each of these and mixed it all together. Mixed through my roughly medium cubed chicken breast and set that aside.

I skewered the chicken onto some bamboo skewers which I had soaking in water.

I then put a bit of canola oil into a pan and fried the skewers until they were cooked.

Fried Rice:

Microwavable Smart Rice packet

Peanut oil

Handful of Cabbage, sliced

Quarter of a Carrot, diced

2 eggs, mixed with a fork

Half a tomato, cut into wedges

Chilli sauce

Soy sauce

Oyster sauce

Fish sauce

I cooked my Microwavable Smart Rice pouch as per the directions and set aside.

I put a little peanut oil into the hot wok and added the eggs. Cooked the thin omelette and chopped it roughly with the spatula I was using to flip it and set it aside in a bowl.

I put a bit more peanut oil into the wok and added the chopped veges and stir-fried for a few minutes until tender. I added the cooked egg and the rice and added a fair glug of soy, chilli, oyster and fish sauces and mixed and fried and mixed.

Timing was a bit hap-hazzard last night, so I had the egg cooked before I skewered the chicken, then I set that aside and put a halt to the rest of the rice cooking until I had the skewers in the pan cooking. It was thrown together and things were everywhere in the kitchen, but I stayed calm and relaxed, which was my overall goal, so mission accomplished! Unfortunately I didnt end up cahieving what i wanted out of the chicken skewers, but they were delicious non-the-less, and of course wont ever be cooked the same again anway :)

I used up the fridge remains ready for a shopping expedition on Wednesday to that was another underlying accomplishment (one of my pet hates is having to a half shop when I would normally do a full shop because I get enticed by all of the deals and end up doing a double shop to somehow compensate!) Pet hates aside, I managed to make something out of my relaxed state and I did end up on the couch watching re-runs of Offspring which ended a great cooking experiment.

XO

NJC

Experimenting with recipes

Hi again,

Came across a recipe for Gourmet Rocky Road. A great one that looks and sounds delicious. But it reminded me of the rocky road a made a few Christmas’s in a row that was very similar if not the same, but without the Gourmet label. To make mine I wander through the supermarket and choose ingredients as I go that I can envisage in a new-aged rocky road. I then made a big batch, half of which was dark chocolate and the other half with white chocolate. My method is exactly the same as the recipe but mine are free form clumps into a try, rather that the squares that the recipe produces. The result is a miss-match of what I think of as interesting, non-traditional rocky-road additions in a rustic presentation. But all this time, they were Gourmet! Jokes aside, it asks the question where the Gourmet label site with people, how does an ingredient qualify and turn something traditional or even modern into “Gourmet”. I guess in this case it is the addition of Pistachios and Cranberries, which are delicious and becoming more popular (again or for the first time depending who you ask) as methods of jazzing up the traditional recipe.

I started getting even more experimental with my Rocky-Road clumps and added mini meringues and other dried fruit on occasions, which is daring and I think it even might take it into the child treats category rather than a Gourmet or Traditional category. But it shows how one addition, subtraction, or tweaking can change the impression food gives and who it might appeal to. A traditionalist might steer clear of the Meringues or cranberries in favour of glace cherries and marshmallows and the more hip and modern might jump for the pistachios and cranberries over the glace cherries!

The point is that you can mix up recipes, they don’t need to be followed word-for-word. You might even make something up that you end being famous for! People loved my deliciously unhealthy Rocky-Road and was asked to make it on numerous occasions, which was a real compliment. If you have ever thought “I wonder if it would be nice with cream in it?” or “I wonder if there is a recipe that uses chicken instead of beef”, be that person that tries it out! It’s not the worst thing if it doesn’t work, out (It may seem like it at the time) but, trust me, it will be ok and there will be something else that works out and makes up for the shortfall. I think I am better at making up and changing savoury recipes as I find them more forgiving, so when I get creative with something sweet like the rocky-road, it is a huge achievement for me! But I’m still forever retrying my luck in the sweet territory and coming up with new ideas that more than often fail, but oh well, I will just try and try again! The payoff eventually will be marvellous and I will have learnt so much along the way!

Xo

NJC

http://www.taste.com.au/recipes/18595/gourmet+rocky+road

Commercial Hotel Warragul Steak and Veges

HI HI!

Dinner out, as I have explained has very high expectations attached for me. I always except a tasty meal. I understand the concept of a pub meal and really do appreciate the home-cooked meal at a pub and a restaurant. In this case, the mighty steak brought this feeling on board. Last night I was late finishing an appointment and the intention was to go home afterward and cook dinner (had no idea what) and lounge around. What actually happened was that the boys were going out to the pub for tea as they generally do on a Wednesday night as they insist that it the new Thursday (Which is the original new Saturday) and I got invited! So off to the Commercial in Warragul we went.

The most challenging but most exciting part of going out to dinner for me is deciding what to have. It is a stressful, anxious, expectation filled, thrilling experience because it I know that the decision that I make will determine how I will feel about my meal. So much goes into choosing a meal, do you go for the traditional food that you know is good, do you choose the meal you would have cooked at home, or the meal that you would love to cook, but know you wouldn’t have. I went for the Porterhouse Steak with Veges and mushroom gravy, which is something that I most likely would have cooked at home so I was really hoping that it would be fantastic. AND IT WAS! So homely and hearty. The steak was perfectly medium and the veges were perfectly traditional and complementary J A happy girl! The boys went the famous Chicken Burger which has been labelled as the Wednesday burger and becoming the fast replacement of the Parma! This Chicken burger is really truly delicious, which I put down of course to the combination of the ingredients, but mostly I put it down to the choice of Mayo. It is all in the Mayo! Good mayo is really such a success and different to that of mediocre mayo.

So all in all, everyone had a brilliant dinner and I can’t stop thinking about it! A good steak is definitely the way to an aussie girls heart. Appreciation needs to be given to a well cooked and tasty steak. I can’t think of much more disappointing than an overcooked steak (if you haven’t ordered it that way) and poor excises for sides. That’s the feeling that generally steers me away from steaks on the menu unless I have had a good experience prior. Such a deal breaker!

The best part of it all way that our friends that is generally behind the bar serving us was actually joining us for a meal! The other best part was that we learnt that they have started to do TAKEAWAY MEALS at lunch and dinner times! (see link below to their Facebook page).

So as you can tell, there were many best parts to the night, and isn’t that what we all desire in a casual dinner out with friends?

XO

NJC

Commercial Hotel Warragul Facebook: https://m.facebook.com/?refsrc=http%3A%2F%2Fwww.facebook.com%2F&_rdr

Camping with food

Hello and Good Afternoon,

Saying good bye to a long weekend is always hard, but in my case it has been such a long awaiting good time, I’m happy to go out on a high. A last minute decision to go away camping for the weekend at the start of winter is something that we haven’t done for a while, so it was fantastic to embrace the long weekend and take a bunch of fantastic friends along with us!

Camping is something that I enjoy a lot, I love the scenery, the four wheel driving, the social aspect, the relaxing time, the quietness, the lack of phone reception, and of course, I love the food! Gourmet, exciting, new, uncharted territory, delicious and best ever aren’t the sorts of words the ordinary person would say about traditional camping grub. But they are general words in the camping food dictionary for me and my friends! Campfires, camp ovens, gas cookers and billy’s have so many opportunities to charm and entice campers, you just need to break the rules and possibly put in a bit of effort.

When I think of going camping, I instantly take my mind to what is going to be cooked for breakfast, lunch and dinner each day. I investigate and think about what delicious, warming things I will take and make with minimal effort but maximum fun and taste. One of the things my friends and I find the most fun is starting to plan breakfast the night before and dinner sometime after breakfast! Happy hour is something that has been introduced as a concept of absolute delight to our camping afternoons! We all try and take some nibbles to contribute to the communal afternoon time happy hour feast. It has a tendency to provide a platform for people to try new things and it has created new ideas and love for different foods.  There has been blue cheese, pastry twists, smoked trout, dips, crackers and more over the years and this recent camping tradition has once again brought new light to traditionally “fancy” foods by placing them in such a different scene. My friend broke out the smoked trout again on this weekends’ adventure and combined with avocado and crackers. It was something super fancy and delicious, but oh so appropriate. It was great to see people that didn’t think it would be nice absolutely love it and go back for more and more of the great cracker creations!

Lunches were and always have been a bit of a time filler. Mainly because everyone is either saving their energy and room for the dinner that has been in the planning stages since breakfast, or we are all slipt up doing all sorts of “camping” things J Dinner is where all the excitement happens, I can’t deny. Everyone is back from fishing, four wheel driving, swimming, walking, or doing as little as possible and things just fall into place at that time of the day. A few drinks have been sunk and conversations are freely flowing. Ideas are always taken on board with more excitement and enthusiasm. I always have a personal mission to make the best with traditional camping foods. I think the trick is not to get sucked into presentation or what it looks like, potential in the food needs to be seen and opportunities to turn boring things into great things needs to be embraced. Variables like smell, ingredients and the amount of love put in are the things that matter in a camping food creation, and that’s what makes the meal we don’t stop raving about! Last night was the big night for dinner. The camp oven does brilliant things to food, so our friends’ camp oven is something that is always a staple in the communal dinner cook up! It was discussed that we would create something beautiful in the camp oven, where the only rule was that if you could contribute an ingredient, you were guaranteed a bowl! So a brilliant concept of spaghetti was born. It soon turned into an interesting but intriguing idea with carrots, potatoes, peas and corn, curry powder, sausages, and bacon added into the mix. But none the less, it turned into a fantastic stew/pasta/one pan dish that we pretty darn proud of J

I could go on for a lot longer than this about the bacon and egg breakfasts that we cooked, the vodka, lime and soda mixes and the other dinners we cooked on our adventures, but I better keep some material for the other future posts! Overall a great weekend with great people. It really had every element of a great weekend. The food was experimental, and turned out better than we could have imagined which is always a plus! The bar is always set higher every time we get away, so we have a high expectation of the next happy hour and the next camp oven cook up, no doubt. But, I’m sure that we will all take the challenge on with our heads held high!

Xo

NJC

Mid-week cooking adventures

Hello there,

Friday is here! It has been a very hectic week, and due to that, there has been little time to record my thoughts, activities and adventures around food this week.

But I did get a great night cooking in this week. When I am in a slump, all I want to do is get home and cook. I didn’t leave work until 5.40pm (when I finish at 4!), decided it was a great night to go shopping half way home. Got stuck in major traffic and it took me 1 hour to travel a 20 minute journey because of a road closure. Managed to keep a positive outlook because I had food shopping to look forward to! Realised I was in the loan car and didn’t have my shopping bags for Aldi, realised also that even if I was in my own car I still would have had the bags because I keep forgetting to put them in the boot! So, I decided to go to Safeway on the conclusion that it seemed cheap last time I shopped there. Finally got to the supermarket at 6.30pm after a delightful, investigative journey a way I don’t normally go.  Realised in the car park of the supermarket that I didn’t have a stupid dollar to pay for a stupid trolley. Went to the ATM and got money out, got myself a croissant to eat while I was shopping and a yummy loaf of Low GI bread from Bakers Delight. Anyway, I finally got gold coin that ended up being a donation to the lucky kid that collected the trolleys because there was no trolleys to link to so that I could get my $2 back.

One thing that was a brilliant achievement on my memory’s behalf is remembering that I had some fantastic recipes in my handbag that I had printed out in the hope that I would have some time to make them.  One was a Cauliflower and Parmesan soup, and the other, a recipe for Chinese fried bread sticks. The soup was something that I wanted to try because I hadn’t made such a soup before. The Chinese Bread Sticks were something that I had a few times when other people had provided them as a contribution, they are so oily and delicious and in the hope that I could stop the seemingly life-long search for a bakery that I can buy them from, I thought that I could make them at home! So, I scrambled a list together of the veges, fruits, and pantry items on my “Out of Milk’ app and

once I was in the supermarket, I relaxed and wandered around for the next hour or so. I hear a lot of people announce that they hate food shopping and see it as a chore. But not me, I love dawdling around like I have nowhere else. More often than not, I find myself spending an hour or more in there trying to avoid the devilish items and trying to remind myself what I actually need rather than desperate want.  Didn’t get home until 7.30-8pm, unpacked my groceries and got some music going. Made my way through my dinner, then onto some dough for the bread sticks, then onto some soup and then while the soup was bubbling, I fried my bread sticks. A multi-tasking effort that made me forget my worries! My soup was delicious, I omitted the bacon and added masses of cracked pepper. My bread sticks were great at the time and were close enough to give me the satisfaction that I made them all by myself, but they did go a bit soggy the next day. But overall, were a very exciting achievement by myself and i must admit was was jumping around filled with excitement that i had re-created something so delicious :)

I try to have a great night to myself cooking when I feel a bit less than average because there is no pressure or guilt to do other house work and I’m the only judge of my experiments! I thoroughly enjoyed myself and I had a great yield which brought me comfort from food, both through warming food in my soup and through delicious taste memories in the Chinese bread.

XO

NJC

http://www.taste.com.au/recipes/27199/cauliflower+parmesan+soup+with+crispy+bacon

http://www.knowingfood.com/vege/you_tiao_zha_gui.html

Pub vs Restaurant?

Hello Tuesday!

Well I must apologise for being so slack and not posting anything since Friday! I had the weekend off? Well anyway, back to business.

Something that has become a thought lately is the difference between a pub and a restaurant. Well, not so much the difference, just the fact that one is generally in pursuit of the other in that restaurants are trying to achieve a laid back persona and pubs are trying to heighten their profiles to that of restaurant quality food. I totally understand the concepts behind both of their endeavours to achieve what markets the other has. They are both trying to appeal to a broader audience which is the principle behind clever and tactical business strategy. I guess it’s because of the fact that I understand it so thoroughly through the business (logical) side of my brain, I find it so interesting in the social (creative) side of my brain too.

This all came about after our dinner at Midells last week when my pursuit of some delicious scallops started. Well in actual fact, I must admit that I have been in pursuit of scallops for a bit longer than just last week. I have always wondering if I was a fan of scallops and the only ones I could try were the ones from the fish and chip shop, and even I knew there could be better. So then came the day that the family and I went to Scene at Parnassus on the out-skirts of Drouin, where they have a fantastic concept of choosing the menu for you by eliminating your dislikes! We were served an absolutely brilliant entree that formed my true introduction to scallops. The bar was obviously set very high and ever since then I have been very, very interesting to whether this ingredient could be a great new addition to my menu choices and even my cooking repertoire.

So along came Sunday night. Out for dinner at the Toolshed in Noojee which is a country pub that we absolutely love and go to very often. I ordered some crumbed scallops, which were delicious and were accompanied with their renowned buttery veges. But as expectation was set so high, it was obviously a little deflated. As I was still holding my other encounters with scallops so high, my partner (who loves the Outback Parma from the Toolshed) suggested the thought that he is confused why I order such odd things when we are out to dinner and that “at a pub, you don’t order that weird s#@t”. As blunt as he was, he might be on to something. I am guilty of trying things and thinking of things the way I would have cooked them, and more often than not, I am let down. Which began the in depth thought I have had for the past three days. Do you only order certain things when at a pub (like a parma or steak) and only order certain things when out at a restaurant (like scallops)? Of course, nothing enjoys me more when one or the other bucks the trend and serves up something that annihilates the stereotype, so therefore, I am forever in search.  

Then last night, a birthday dinner at the Cardinia Club in Pakenham. A beautiful dinner of Perch Fillet with Salsa Verde (fancy!) and some roast veges. But the question to whether the Cardinia Club is classed as a Pub or a restaurant is the battle. A beautiful bistro with cheap and delicious wholesome meals, with great fancy options as well as some classic pub options also. Perfect example of the amalgamation between the tradition pub and the fancy restaurant! I struggle with the concept that each type of venue needs to be mutually exclusive. I think that they can be one in the same and they have my permission to dabble in each other’s specialities, that what brings excitement to menus everywhere!

XO

NJC

http://www.naturaltherapypages.com.au/article/Left_Right_Brain
http://www.sceneatparnassus.com.au/
http://www.theoutpostretreat.com/The-Toolshed-Bar.html
http://www.cardiniaclub.com.au/