food. milo slice.

Milo - so Australian, right?! Too bad I'm not a huge fan of the drink itself. Nate, on
the other hand is...I discovered this recipe from The Organised Housewife. Easy & delicious - I even liked them!

I know, the photo doesn't look that great but The Organised Housewife has one that will make you WANT to make these.

Milo Slice bar by The Organised Housewife
Ingredients

• 1/2 cup self raising flour
• 1/2 cup plain flour
• 1/2 cup Milo (I ended up using a bit more)
• 1/2 cup dark chocolate chips
• 1 cup rolled oats (I categorised this as a 'healthy' snack after adding this)
• 2/3 cup shredded coconut
• 2/3 cup brown sugar
• 1 egg
• 125g (4.4oz) butter, melted

happy. 2014.

Wait..wasn't it just July? I won't be the first to say it - this year has flown by! I feel like it's been spinning, spinning, spinning and now it's gone. Completely good with these types of spins because so much happened in 2013 to have made it an awesome year.

Big THANK YOU to everyone who was able to come visit us this year! We've enjoyed having all of you as house guests, we hope you loved Adelaide as much as we do (or if not, we got you drunk enough to think you did).

Big CONGRATS to all our friends who have gotten engaged, married, and grew their families this year. Even though we're not there in person, we love that we can still connect over texts, Skype, FaceTime, Instagram, Facebook.

Again, 2013 was awesome but I know 2014 is ready to bring it. Stay tuned for more adventures, food, drinks and anything else that makes its way across the blog (hopefully. We all know this whole 'blogging on the go' thing is still trying to work it's way into our lives).

Happy New Year!

food. chilli, lemon and prawn pasta.

Magazines are a bit more expensive
down here than in the States so I really have to stick to the 'yes Nate, I'll make at least one recipe from this magazine' idea. Donna Hay is easily becoming a go-to for my recipes (I only have two magazines but they are GOOD!). I was a bit thrown off by the spaghetti noodles at first, but this dish turned out great! We'll be adding it to our menu rotation.


Chilli, Lemon and Prawn Pasta from Donna Hay
Serves 4
Ingredients
400g spaghetti | I used the KitchenAid Fresh Pasta recipe
40g unsalted butter, chopped
1 Tbls extra virgin olive oil
4 glove garlic, through a garlic press
1 long red chilli, thinly sliced
1 Tbls finely shredded lemon zest
600g raw (green) prawns (shrimp), peeled, deveined and roughly chopped
salt and pepper, to taste
1 cup watercress sprigs, to serve

food. fresh pasta.

I've (finally) been able to make use of my
birthday gift! So far, my KitchenAid pasta attachments have been amazing and delicious. First step - make fresh pasta from a very simple recipe. KitchenAid's The Ultimate Mixer Cookbook has been helpful so far. Below is the basic pasta recipe I've used a few times. If you have a suggested recipe or tips on how to make/store fresh pasta, I'd love to hear them! Feel free to leave a comment on the blog, Facebook or tweet it to me. Enjoy!

halloween. and wine.

Happy Halloween! This is about as exciting as our night is getting...at least we have good wine and cute wine charms. Not as exciting as last year but we'll take any reason to buy candy we like and open a delicious bottle of vino.

food. summer vegetable stir fry.

Spring is in Australia! It's getting

warmer...tasty, spring veggies are getting cheaper at the grocery store...and I get to finally start making all the spring & summer recipes that have been making their way through my inbox.

Summer Vegetable Stir Fry from bonappetit.com
Ingredients
3 cups mixed tender herbs, divided (such as basil, Thai basil, mint, cilantro, tarragon, and celery leaves) | I opted for basil, mint, cilantro, celery leaves.
1/2 cup thinly sliced scallions, divided
1 1/2-inch piece peeled ginger, sliced
1 garlic clove
7 tablespoons vegetable oil, divided
Pinch of red pepper flakes | An additional we made
2 tablespoons unseasoned rice vinegar
2 tablespoons sesame seeds
Kosher salt and freshly ground black pepper
2 cups cooked, cooled wheat berries, farro, or brown rice | I opted for brown rice
4 cups chopped mixed summer vegetables (such as bell peppers, eggplant, chiles, zucchini, summer squash, carrots, celery, radishes, and cherry tomatoes) | I opted for zucchini, carrots, cherry tomatoes, mushrooms

work. meetings.

You can't decline a meeting like this. Today Sarah took us through a tasting of our current Winemaker's Dozen and as a bonus as got to take home a bottle. Does the Velvet Glove taste delicious on a Monday night, you bet it will!

Mollydooker's Flavour Spectrum - learn all about it on a visit to the winery!

duke. eating in bed.

He always gets meal time in bed. Getting old or has figured out how to get us to spoil him? 

food. red coconut curry lentil and sweet potato soup.

As soon as Nate said "best soup you've ever made", I jumped on my laptop to share the recipe. Seriously, I'm pretty impressed with this Donna Hay recipe. From the original photo in the magazine, I thought - oh, recipe said no cream but I think we'll need to get some. That is certainly not the case. This delicious and healthy soup recipe is the perfect cool night dish. Open a bottle of wine (our choice was a 2009 Mollydooker Blue Eyed Boy) and enjoy.

Red Coconut Curry Lentil and Sweet Potato Soup
Ingredients
1 tablespoon vegetable oil
3 shallots, finely chopped
2 cloves, crushed
3cm piece of fresh ginger, peeled and finely grated
1/4 cup Thai Red Curry Paste
3 medium sized sweet potatoes, peeled and diced
4 cups chicken stock
1 x 400 ml (about 13 ounces) can coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
2 x 400 ml cans of lentils, cooked and drained
1/2 cup coriander (cilantro) leave, finely chopped

vacation. day one.

Nate and I were finally able to get away for a belated anniversary trip. Kicking off our vacation, Nate set up one night in the city and dinner at press*. It was amazing - delicious drinks, delicious food, fun atmosphere - our type of date night. We'll be adding press* to our date night list.

drinks to kick off vaca

wine pick of the night | oakridge, yarra valley 

entree | beef tartare, aioli, toast

entree | zuchinni, persian feta, mint

my main | roast pork belly, roasted carrot puree, confit onion

the crispy skin on the pork belly was so good - I could have eaten that all night and been completely happy

side | brussels sprouts, hazelnuts

nate's main | lamb shanks, potato puree, carrots, parsnips

dessert | bomb alaska

Follow press* on Facebook | Tweet them @pressfoodwine