The Golden Pig Food and Wine School

Are all those reality cooking shows inspiring you to get back into the kitchen? Then this is something to consider! Get into a real working kitchen with a chef who knows her stuff and has cooked for celebrities. Whip up a veritable feast and then sit down and enjoy the fruits of your labour. Want to know more? Read on …

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Make a stand for our farmers and your health!

If we keep saying it often enough, maybe people will listen.  It’s way past time for people to get their heads out of the sand! A great article in the Sydney Morning Herald – you owe it to yourself to have a read!

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http://www.smh.com.au/comment/toxic-food-whos-really-to-blame-20150220-13k7ow.html

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Another reason to visit Lone Pine Koala Sanctuary

The Parkers have done it again! Brisbane’s west has another authentic farmers’ market in a most unexpected location …..

Fresh fruit and veg from Suttons Family Farm at the Fig Tree Farmers' Market

Fresh fruit and veg from Sutton Family Farms at the Fig Tree Farmers’ Market

The Red Brick Bakery, Newmarket

Here’s comes the weekend and it’s time to treat yourself.  This Newmarket find is a weekend must do!

The Red Brick Bakery is home to artisan bakery, Crust and Co – suppliers to some of Brisbane’s top cafes and restaurants.

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On Fridays and weekends this little bakery opens it’s doors to the public and they come in droves to drool over the amazing variety of sweet and savoury morsels just screaming “eat me”!  Awesome sour dough (and a variety of other breads),  buttery, flaky pastries, tempting tarts and more walk out the door in white paper bags.  Entry to the bakery is through a very ordinary looking side door that on a weekday would look just like any other door, giving no hint of what really lies within.  In fact, I felt a bit like a naughty child, sneaking into a forbidden lolly shop!

Last weekend was my first visit to Crust and Co and it definitely won’t be my last. It’s probably a good thing that it’s only open to piggies like me a few days a week! I walked out with an almond and custard croissant and a cherry and almond brioche slice to share with the husband – both were divine!

Crust and Co opens it’s doors to the public on Friday, Saturday and Sunday mornings from 6am – 12 noon but be warned, you’ll probably have to queue to get in the door and the earlier you get there, the more variety you’ll find. This manna from heaven starts disappearing in those white paper bags very early so get out of those PJs and over to The Red Brick Bakery this weekend. You can also buy a great Merlo’s coffee at the bakery to complete this great experience. Just do it!

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Arthur’s Green, Red Hill

If footy clubs aren’t your bag, then you’ll be happy to know that there’s now another spot in Fulcher Road at Red Hill where you can catch up with friends and enjoy good food and coffee.

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http://www.mustdobrisbane.com/eat-drink-coffee-west-red-hill/arthurs-green-red-hill

Christmas entertaining …

I love making these little tartlets – I place them on a basil lined platter and shape them into a Christmas tree. But don’t be afraid to make one big tart, just make sure you leave the green stem on your tomatoes as it gives your tart that Christmassy look!

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Cherry Tomato Tartlets

1 1/2 cups plain flour
1/4 cup finely grated Parmesan
1 tspn Italian Herbs
125g butter, chilled and chopped
1 egg
2 tbspn chilled water
100g goat’s cheese (or feta) crumbled
1/4 cup pesto
12 cherry tomatoes, halved
Basil leaves to decorate

Preheat oven to 200c, 180c fan forced. Grease 24 hole muffin tin. In a food processor, blend flour, Parmesan and herbs for 30 seconds, until combined. Add butter and continue to process until mixture forms fine crumbs. Add egg and water until mixture forms pastry. Roll 2 teaspoons of pastry at a time, into balls. Place a ball in each muffin tin hole, flatten to line base and side of hole. Bake for 10 minutes or until pastry is a light golden brown. Fill shells with cheese, pesto and tomato (cut side down). Season with salt and cracked pepper then bake for 10 minutes – until tomato softens. Garnish with basil and serve, hot or cold.