recipe | spiced nuts

I try to eat healthy. Don’t laugh, I really do! I mean, granted I live and breathe burgers and ice cream (and too much other deliciousness) but give a girl a break all right? I also have healthy salads and snacks every day. For example, my in-between-meal snacks generally involve fresh and dried fruit and lots of mixed nuts. The fruits I love, but the nuts can be challenging sometimes, especially when I’ve eaten all the macadamias and cashews. Because they are totally way better than all the other nuts.

Hi, my name is Cat and I’m a nuttist.

Read the full post here…

.

recipe | baked blueberry yoghurt cheesecake

Saturday was a bit of a crappy day. It started off well with a mammoth sleep in until about 11am, but it all started turning pear-shaped when I got a hankering for a good bowl of har mee (Malaysian prawn noodles). I’d heard that Shiok in Chinatown’s Eating World did a good one, so I got up and headed out on a mission.

Apparently, everyone else was also going to Chinatown.

Read the full post here…

.

it's our 5 year anniversary! and it all started at Newtown Thai...

It all started five years ago. Our eyes met over a steaming dish of pad thai… ok I lie, that would be all too convenient, wouldn’t it? I have in my head various versions of how “it all started”. I mean, I’ve known Panu for years, we worked at the same company but it didn’t “all start” when we first met. Truthfully? I thought he was totally weird when we first met, but that’s a whole nother story.

Read the full post here…

.

recipe | i made char kuay teow. that is all.

A whole month ago (actually, technically more than a month ago now), Malaysia Kitchen hosted a series of events which were aimed at promoting the sheer awesomeness that is Malaysian cuisine. The campaign, Flavours of Malaysia, involved a number of events across Sydney, and I was fortunate enough to attend one of them – a cooking class hosted by the flamboyant Wanitha Tanasingam.

Read the full post here…

.

recipe | mango muffins: Saturday morning impromptu baking

In case y’all haven’t figured it out already, I’m a total control freak. But I’d like to think of it as “effortlessly organised and efficient”. Panu calls it “busy body” but sometimes he says it’s “endearing”. Hm, do we believe him? Anyway, the point is that I like to plan ahead, well ahead, for any event or activity. I don’t do unplanned, and I certainly don’t do impromptu.

Read the full post here…

.

BBQ time: beef rib asado and happy birthday Valentin!

Last Saturday, we celebrated the birthday of one of my favourite little people: my buddy, Valentin Segura, turned 1! What a hard year he’s had, what with being a little blob and having to learn to crawl and stuff. I mean, life’s tough. So we celebrated his hard work with a BBQ! And not just any BBQ. Little Valentin is half Argentinian so we had a traditional asado, cooked by his abuelo, a certified expert in this kind of thang.

So we were already in for a serious feed, but add to that the fact that Valentin’s mum and his grandma are both professional chefs. I mean, seriously. Is this the most professionally catered BBQ or what?!

Read the full post here…

.