Cocktail of the Week: The Greek Tiger

Sorry for the lack of blogs this week folks! I found out Monday that I will be moving to Townsville in 3 weeks, so I'll try post where I can but it will be a busy time so hang tight!

Happy Humpday! This week's cocktail of the week is:

The Greek Tiger

If you haven't had Ouzo before, this cocktail is a great introduction. Its fresh and fruity, with that sneaky aniseed taste popping in at the end. It is a variation on an old classic: the tiger tail.

Glass: Hi Ball

Alcoholic Content:

• 1 - 1.5 Parts Ouzo

Non-Alcoholic Content:

• 4 parts Fresh Orange Juice
• Ice Cubes
• Lime Wedge
• Grenadine (optional)

Equipment:

• Martini shaker

Mix it:

1. Place a spoonful of ice cubes, ouzo, and orange juice in the shaker
2. Shake well, and strain into the glass
3. Add a dash of grenadine (if desired)
4. Squeeze the lime wedge over the drink

Garnish: Garnish with a twist of lime

Source: Legendary Cocktails by David Biggs

If the weather is a little warm, strain into a glass over ice. If you do not like liquorice flavoured things, this drink may not be for you, however, as with most cocktails it works well with vodka as a substitute.

Keep Smiling,

Jo

xoxo

Sling Lounge: The Cocktail Gods

Like any good Aussie, I love a good drink, and like any good woman, I love a great cocktail. Sling Lounge located in Brisbane's West End, is the place to go for all your cocktail needs. The guys here have seriously got every base covered, with the drinks menu spanning a whopping 67 pages! (Yes, you read that right, SIXTY-SEVEN pages!!!).

They range from the classic, to the seriously eccentric (and somewhat questionable), but I assure you whatever your tastes you will find your own personal cocktail nirvana on the menu at Sling Lounge. I sampled 4 of these amazingly imaginative creations (that I remember, and on that note, do be careful because the alcohol content will catch up to you before you know it), the first of which I wont go into as it was the humble classic, the Manhattan, but the combinations in the rest will knock your socks off so brace yourselves!

The Desperado was my second drink of choice, combining Jose Cuervo Especial Tequila, Creme de Pome Vert, lemon juice, and cloudy apple juice, served with a salt rim and an apple wedge garnish. Many people don't think of tequila as being anything more than a 1 second shot followed by a lick of salt and a dash of lemon (and in some cases a hasty meeting of your face and the floor), but this drink assures that tequila is as indeed meant for savouring as any other liquor. The lemon leaves a sharp taste along with the tequila which is softened by the apple juice - lovely and fruity. I probably could have gone without the salt rim though, but I have a very low tolerance for salt and I probably should have remembered to tell the barkeep that!

The next I sampled was the Kenyan Chief. This is where you really need to embrace the seemingly insane, as this oddly tangy, sweet, and twisted drink features 42 Below Vodka, lime, honey water, and here's the kicker: mustard. Yes, mustard! If you aren't a fan of mustard then this probably isn't for you, but for the more adventurous it is definitely worth a taste, even if you share it with a friend. To be frank I was reluctant to order this one so stole a sip from a friend and wasn't completely sold at first, but the after taste left a much more pleasant than expected tingle on my tongue.

After sampling sips here and there of other peoples drinks, it finally came around to last call, and while feeling a bit daring I went ahead and ordered my 4th drink: the Smoking Bandit from Hell. The name in itself sounds like a dare, and for those out there who like to take a walk on the wild side and also possess an uncanny knack for eluding hangovers, you must accept! With tequila, mescal, 5 spices sugar syrup, lime, and bitters, it is like no cocktail you have ever tasted before. The taste is a surreal smoky and bittersweet experience, and that smoky flavour hangs out in your mouth for a good few seconds after the first drop has gone down. I must stress though that this is not for the faint hearted, and if you aren't a fan of tequila then stay away.

Along with their absolutely smashing cocktails, the boys at Sling have also created an atmosphere that for me personally sent me back with Alice to wonderland. With quotes from Hemmingway and Wilde written on the walls, a large outdoor undercover area surrounded by lush greenery, and an indoor bar with artificial grass on the ceiling, this place has just as much creativity and panache as its cocktail menu. Also, for those who like me suffer from the irritating condition of alcomunchies, there is a kitchen serving starters and home made chips, as well as sharing plates for you and your mates, to calm those belly beasts.

The cocktails average in price at around the $16 mark, with a few big ticket items in the mix, as well as the cheaper options like basic spirits and local and imported beers. You will also find a commendable wine list making this a place for absolutely everybody. Also available are a range of delectable mocktails for all those designated drivers out there!

Congratulations gents, a stellar 5/5 hearts!

For booking information, as well as further general information on Sling Lounge, visit their website at http://www.slinglounge.com

Been to Sling Lounge? What was your favourite potion?

Keep Smiling,

Jo

xoxo

NOTE: It really goes without say, but remember to always drink responsibly, know your limits, and never get behind the wheel after you've been drinking.

Habits on Cotton Tree: Humble and Happy

Tonight my mother and I met with my florist at a lovely new cafe on the Sunshine Coast called Habits. Located on the Esplanade at Cotton Tree, this cute little cafe was just the ticket on this miserable winters night.

The menu features what I would typically call modern Australian cuisine, featuring many seafood dishes (as to be expected by a seaside cafe), and of course MSA grade steaks. Another feature on the Habits menu is their 12" open pizzas, inspired by not only Italian flavours, but also Indian, Greek, and of course, the tastes of the sea. Here you will also find a very extensive wine list, as well as a great selection of classic and signature cocktails - unfortunately being the designated driver I didn't get the chance to sample them, but I will most definitely give a few a try next time(Taxi!).

Being in the mood for a nice hearty dish, I chose the Mooloolabah Prawn Rissotto, served with saffron, oyster mushrooms, fresh green peas, and a crispy parmesan tulle. The risotto was cooked to perfection, as were the prawns and peas within it. The prawns were also of a decent size and there was no shortage of them on my plate which is something I love to see. The peas were cooked but still crisp and fresh, finding that illusive compromise between cooked and raw. I would have liked to have tasted the mushrooms a bit more in the dish as a whole, but perhaps this comes down to the type of mushroom used. When combined with the smoothness of the risotto, the crispy tulle made for an amazing collaboration of textures that I have not before seen in a risotto and was pleasantly surprising. Also to my surprise, the portion size was bang on, and it was not as heavy as your run of the mill risotto. All too often I hesitate when ordering risottos because the serving size is always way too much for me when combined with the richness, but this was just perfect.

My mother, ever the fish fan, chose the fish of the day, which was coral perch, grilled and served with home made chips and a spinach and green bean salad. Of course I stole some - it looked too good not to try, and I was right. The beans could not have been cooked any more perfectly, crisp and juicy, yet warm on the palette, absolutely stellar! The fish itself was cooked just as well as the beans and flaked away to melt in my mouth, plus it was so fresh I could still taste the sea in it. The crunchiness of the fresh spinach, and warmth of the large round chips made this meal an absolute cracker.

Something I don't normally do is grab a coffee after my meal, but the weather was so miserable and cold and wet I just couldn't resist, and to the credit of the young barista, it was a fantastic coffee - now if only I remembered to ask for decaf! The prices were also very reasonable, and breakfast, lunch, and tappas menus are also available. Overall, a lovely experience from which I left with a fully belly and a happy smile, 4/5 hearts!

To find out more about Habits, visit their website at http://www.thegoodhabit.com.au/

Have you been to Habits lately? Lets hear it!

Keep Smiling,

Jo

xoxo

The Hump Day Pick Me Up: Cocktail of the Week!

That's right everybody, hump day has hit Australia with a vengeance this week with miserable weather setting in all along the east coast. So from now on, every hump day I'll be bringing you all a pick me up cocktail of the week, this week we have the humble classic:

The Gimlet

This refreshing Gin based cocktail is my hubby's absolute all time favourite. Served on the rocks in a classic tumbler, this one will tickle your tastebuds and have you reminiscing of summer in no time! Named after the small, sharp, drilling tool used for making pilot holes in wood, Gimlet is an appropriate name for this sharp cocktail with a fresh twist.

Glass Type: Tumbler

Alcoholic Contents:

• 2 Parts Gin (I recommend Bombay Sapphire)

Non-Alcoholic Contents:

• 1 Part Lime Juice Cordial

Mix it:

This ones simple as can be: pour over ice to serve on the rocks with a swizzle stick

Garnish:

Top it off with a fresh lime wedge.

If you aren't one for Gin, this one also works great with a good quality Vodka, my recommendation is Belvedere or Grey Goose.

Tried it? Twisted it? Loved it? Hated it?

Share it!

Keep Smiling,

Jo

xoxo

Tibetan Kitchen: Simple and Tasty

The Tibetan Kitchen specialises in traditional Nepalese food, and is located on Hardgrave Road, in Brisbane's West End. I have dined there a couple of times now and have loved it every single time.

My most recent visit was for my friend's birthday, where a group of 25 of us partook in the banquet menu. At $25/head, it was awesome value for money, and the dishes most certainly did not disappoint. There is something on the banquet menu even for the least adventurous diner, however my personal favourites were the Paneer Sang, the Jinghe Maccha, the Pakhora Onion Baje, and the Aloo Chop.

The Aloo Chop and Pakhora Onion Baje can be found on the entree menu and are a great introduction to Nepalese food. Aloo chop are potato patties deep fried in a chick pea batter and traditional spices. They're great for kids as well as adults, not too spicy either, and great to dip in yoghurt based sauces. The Pakhora are deep friend onion patties served with a yoghurt and cucumber sauce. If onions aren't your bag, then probably best to steer clear, but if not you will not be disappointed by this most humble of entrees. The crunchy texture and combination of the onion flavour and sensational spices makes this one an absolute cracker of a dish and a great start to what will be a fantastic meal.

Jinghe Maccha is a prawn dish with an amazing creamy sauce with a distinct lime tang. The only downside to this dish is that you may cop a big hit of lime on the prawns which will leave rather bitter and sour taste in your mouth. The star of the banquet and my personal favourite dish at this restaurant is the Paneer Sang. While it may not look the most appealing, this dish is packed with flavour. The spinach, ginger, garlic, and coriander sauce is simply incredible, and the cottage cheese is so smooth and silky it takes on all the flavour of the sauce and just melts in your mouth.

The only downside to the experience was that the restaurant is quite small which made it rather cramped and it seemed to me that there were not enough wait staff to cope with the demands. However, a very minor downside to what will surely be a fantastic meal.

So next time you feel like something different in West End, definitely give Tibetan Kitchen a try! I give this one a 4/5 hearts.

Check out Tibetan Kitchen at http://www.tibetankitchen.info/

Have you been to Tibetan Kitchen? Lets hear about it!

Keep Smiling,

Jo

xoxo

Chewable Vitamin C Tablets: Are they really worth the trouble?

Chewable vitamin C tablets are a hot commodity in my house as the cooler months set in, but are they really worth the trouble?

I put the question to my GP on Thursday, he advised me that unless you are turning over a high amount of energy then they really aren't going to do much for you. Professional athletes, physical labourers, and people who lead physically active lifestyles are the only people that really benefit from extra vitamin C.

So there you have it, be active if you want your extra vitamin C to do its job!

But what about the internal effects of chewable tablets? Its best to choose tablets which have low ascorbic acid levels to avoid any nasty stomach ulcers, as well as save your teeth. Studies have found cases where people who have over indulged in these tablets (i.e. Me) have experienced tooth erosion. Is it true? Well lets just say my dentist wasn't very happy with me this year, and after 3 fillings, 6 Novocain injections, and a $900 bill, I wasn't happy with me either. Abuse of vitamin C is also linked with diarrhoea and dehydration due to the body flushing out the extra unnecessary vitamins.

So next time you decide you need an extra vitamin C kick, choose a natural source like oranges, or supplement pills rather than the chewables. If you really hate oranges and just can't stand swallowing pills, take the dentists advice and brush your teeth after to make sure that acid is well off your teeth.

Had a good or bad experience with chewable vitamin C tablets? Lets hear it!

Keep Smiling,

Jo

xoxo

UPDATE: My good friend Mark has informed me that a former work mate of his reported knowing someone who after drinking copious amounts of orange juice and suddenly ceasing, contracted Scurvy. So do be sure to keep up with your RDI of vitamin C, and once you start if you decide to stop, wean yourself over time to avoid contracting this ugly condition.

Thanks for the tip Markus xoxo!

Campbell's Real Stock: Real Tasty!

A good instant stock can be very hard to find, and its never quite the same as the real deal. However, you can come close! As much as I love to make my own stock the truth is most of the time I just don't have the time.

Campbell's Real Stock is by far the best instant stock I have used, and the great thing about it is that it comes both as a standard stock as well as a salt reduced for those who are watching their salt intake. The further great news is that the reduced salt version tastes just as great. After comparing it to other brands I found Campbell's to pack a lot more flavour and produce a much tastier dish. These stocks are also all made with 100% natural ingredients.

It comes not only in 1L and 500mL packs, but also in handy 250mL (1 Cup) 6 packs so if you don't use stock often, nothing goes to waste.

So next time you need a good liquid stock but don't have time to make your own, I recommend Campbell's. Its available in Vegetable, Beef, Chicken, and Fish, and salt reduced options are also available.

If you have used this product before and have something to say about it, feel free to share! Positive or Negative its all about learning.

Keep Smiling,

Jo

xoxo

Roast Pumpkin Soup

In the spirit of winter, here is a very simple and very tasty pumpkin soup recipe for you all to try. The secret is of course roasting the pumpkin first! With the addition of cumin and nutmeg it has an almost Thai touch and goes down great on those chilly winter nights!

Serves: 15

Ingredients:

• 1 L Chicken Stock
• 1 whole Pumpkin, around 4-5kgs (I use Jap, but works well with Butternut, Grey, and Qld Blue)
• 1 Bulb of Garlic
• 2 Onions, diced
• Cumin
• Nutmeg
• Olive Oil
• 1 tbsp. Butter

Optionals:

• Bacon Bone
• Cream

The Soup

1. Cut the pumpkin into manageable pieces, leaving the skin on.
2. Dip in olive oil, and roast with garlic bulb in the oven over moderate heat for 30-45min (time will depend on the kind of oven you have)
3. 10min before the pumpkin is done, melt butter and start to cook onions in a large saucepan or pot until tender
4. Remove the pumpkin and garlic from the oven and separate the pumpkin flesh from the skin
5. Squeeze the garlic cloves out of their skins and add to the pot along with the pumpkin flesh, spices, and chicken stock (and bacon bone if desired).
6. Boil until the pumpkin begins to break up and resemble a chunky soup consistency.
7. Remove from stove and allow to cool for 10min (remove bacon bone if applicable)
8. Pour mixture into a food processor or blender and blend until smooth.

Serve as is with a dash of cracked pepper, or with a dollop of cream stirred in, along with a side of toasted ciabatta bread.

I love this soup! While it may take time to prepare it really is so easy, and keeps for around 10 days when refrigerated (without cream). It can also be made with vegetable stock however, doesn't taste quite as good. Also if you use a reduced salt stock and leave out the cream, it makes for a nice healthy winter meal.

Keep Smiling,

Jo

xoxo

The Toff in Town: A Melbourne Treasure

A good restaurant is precious. While in Melbourne on the weekend visiting my partner, we went out to celebrate our anniversary at Toff in Town in the Melbourne CBD.

Located on Swanston Street, this stage and carriage room captures the essence of the Victorian capital with style and class. The bar overlooks the street and from the 2nd floor, one can see the length of the street while being removed from the hustle and bustle. The booths are all designed with closeable doors and shades, and rather than constantly pestering you, the staff wait for you to press a button before disturbing your privacy - perfect for a date or business meeting. It really has that New York feel, down under.

The menu is designed as a shareable affair, featuring a range of entrees, salads, skewers, and mains, along with two amazing desserts. We sampled the Betal leaf with salmon and crab meat for our first choice. The Betal leaf gives a strangely complimentary bitterness to the citrusy marinade of the salmon and crab which also give their own distinct flavours to make this an absolute flavour sensation. A real party in your mouth!

We also sampled the chicken skewers which were not for the faint hearted - the thai style chili and coriander dipping sauce was hot hot hot and all in a good way. For mains, we had the porterhouse steak strips and the banana leaf snapper. The steak was perfectly cooked and had a distinct Mongolian type flavour, with the heat of the chillies gradually building up, making it the perfect dish for my not so adventurous hubby. The Banana leaf snapper was just like eating fish that had been marinated in a green curry sauce, fantastic but beware of the chillies!

Dessert is a favourite of my beloved, and so we had to try both amazing options. The first was a chocolate mousse with cherries and brandy snap, and the second a coconut creme brulee. Unfortunately I cannot eat coccoa so I wasn't able to sample the mousse, however, I have been assured that it was to die for. As for the brulee, the hardened toffee layer on top provided an amazing texture contrast to the smooth custard below, which with the addition of coconut put a lovely spin on a classic dessert.

Of course, dining like this doesn't come without a price, and the prices are expensive for the amount of food you get. That being said, for a special occasion it is well worth the splurge! I give this one 4.5/5 hearts.

To find out more about The Toff, visit their website at http://www.thetoffintown.com/

Have you been to The Toff in Town? Lets hear about it!

Keep Smiling,

Jo

xoxo

Creamy Sundried Tomato Pasta Sauce

Another fabulous and oh so simple cream based sauce. Add chicken or go vego, its up to you! Best served with fettuccini but don't limit yourself!

Serves: 3

Ingredients:

• 1 Cup Chicken stock
• 200mL Cream
• Sundried tomatoes, chopped
• Fresh Basil
• 2 Cloves Garlic, crushed
• 1 Tbsp. Butter/Margarine
• Pepper

Optionals:

• Mushrooms
• Bacon Bits

The Sauce

1. Over moderate heat, melt butter in a small/medium saucepan with the garlic.
2. Add 3/4 of the stock and the tomatoes (and mushrooms/bacon bits if applicable) and simmer until the tomatoes are tender
3. Reduce.
4. Add the cream and basil, and simmer for 10-12min, or until the sauce is thick enough to coat the back of a spoon.
5. Add pepper to taste.

Stir through pasta of choice, and garnish with shaved parmesan and a basil leaf.

This is one of my signature dishes, my family love it when I make this for them, and it goes great with any kind of pasta, especially fettuccini, linguine, spaghetti, gnocchi, and ravioli. As always, substitute for low fat options to create a healthier meal, however, be careful with this one as the sauce really wont thicken nicely unless you use a good quality heavy cream. I recommend Dollop Double Cream. You can also stir through seafood for this one, however always be careful when cooking with seafood - be sure of your guests dietary requirements, and never ever buy anything but the best and freshest products.

Keep Stirring and Smiling,

Jo

xoxo

Philadelphia Cream for Cooking: Not so heavenly?

So along with recipes, I'd also like to share my experiences with certain products. My first product review is for Kraft's new Philadelphia Cream for Cooking.

I love to cook with cream but I don't love to gain weight, so I gave this product a try. I used the 60% Less Fat version.

What I found was that while it may be low fat, it tastes very very salty. I used it in my Creamy Sun-dried Tomato pasta sauce and was shocked at how saline my sauce became. I didn't add any salt, or salty ingredients into the sauce.

I also found that it didn't stir in well at all, it was clumpy and very difficult to get a smooth consistency out of.

This may of course have just been my experience, so if you have used Philadelphia Cooking Cream please share your experience so that we can all benefit from it!

Keep Stirring and Smiling,

Jo

xoxo

Magnificent Creamy Mushroom Sauce

This is a fantastic sauce to go on your steak, or to stir through pastas and risottos. I found the ingredient combo online at taste.com.au and went from there. Enjoy!

Serves: 2

Ingredients:

• Mushrooms, sliced as you wish (Cup, Flat, Portobello, Swiss Brown, any mushroom you like really!)
• 2 Tbsp. Butter/Margarine
• 75mL Cream
• 1 Clove of Garlic, crushed
• Basil or Mixed Herbs
• 3 Tsp. American/Dijon Mustard
• Pepper

Optionals:

• 50mL Dry White Wine (A nice wooded Chardonnay is ideal)
• Cumin Seeds
• Bacon Bits

The Sauce

1. Over low/moderate heat, melt butter in a small/medium saucepan until runny.
2. Add Garlic and Mushrooms (and Bacon if applicable)
3. Stir until mushrooms are tender and the butter has taken on a mushroomy colour.
4. Add mustard and herbs to taste (If you are using wine, add now and reduce)
5. Add cream and pepper (and cumin seeds if applicable) while stirring the sauce
6. Simmer for 5-10min, or until taste satisfies.

Serve as desired with a sprig of parsley to garnish.

This sauce really is so easy and tastes amazing! I hope you all enjoy it. For a more healthy option, always remember to substitute butter with low fat margarine, and to use reduced fat cream.

Keep Stirring and Smiling,

Jo

xoxo