I was watching Jamie’s US Road Trip and he sampled a cocktail which is famous in New Orleans – The Hurricane. The below information is from Wikipedia Recipe One part dark rum One part white rum passion fruit syrup lime juice “The hurricane is an extremely sweet alcoholic drink made from lime juice, passion fruit syrup and rum. It…
Turkish Gozleme stall at Viva La Gong, MacCabe Park, Wollongong:Vanessa Pike-Russell 20091107_VPR9452_vivalagong More Illawarra Food and Restaurant Reviews at http://illawarrafoodreviews.blogspot.comPhotography by Vanessa Pike-Russell http://www.vanessapikerussell.com.au Illawarra Food and Restaurant Reviews http://illawarrafoodreviews.blogspot.com
Portugese Kitchen Chorizo sausage with salad $6, Viva La Gong:Vanessa Pike-Russell _VPR9466 More Illawarra Food and Restaurant Reviews athttp://illawarrafoodreviews.blogspot.comPhotography by Vanessa Pike-Russellhttp://www.vanessapikerussell.com.au Illawarra Food and Restaurant Reviews http://illawarrafoodreviews.blogspot.com
It’s a lovely day to be in McCabe Park, Wollongong celebrating Viva La Gong, Wollongong’s multicultural festival. See a slideshow of images from last year’s event Illawarra Food and Restaurant Reviews http://illawarrafoodreviews.blogspot.com
I was reading through the Woolworths brochure and spied these Italian Style Meatballs with free sample of Leggo’s Tuscan Meatballs simmer sauce. I used to buy my meatballs from a butchers in Shellharbour Square but I decided to give these a try. Very nice! The meatballs were fairly lean and the flavours in the simmer sauce were…
[ A globe artichoke. Photograph by Vanessa Pike-Russell]It’s a very fiddly vegetable but the thin layer of tender flesh on each leaf is a delicacy. I prefer the artichoke hearts marinated in oil when you’re in a rush. They are great as part of a Mediterranean salad, on pizza or added to a mezze platter. [Photograph…
A globe artichoke. It’s a very fiddly vegetable but the thin layer of tender flesh on each leaf. Boiled for twenty minutes, until the outer leaves come away easily.A dip was made of butter, garlic and lemon juice. Only the very ends (at the base) of the artichoke leaves were eaten, using the teeth to…
Add RSS feed of Illawarra Food Reviews to your Gmail clippings:Vanessa Pike-Russell Open up Gmail, click on ‘Customize Clips’ link to add Illawarra Food Reviews feed to your gmail Open up Gmail, click on ‘Customize Clips’ link to add Illawarra Food Reviews feed to your gmail add_illawarrafood_to_gmail_rss More Illawarra Food and Restaurant Reviews athttp://illawarrafoodreviews.blogspot.comPhotography by…
Maryann’s view of Cathedral Rocks, Kiama Downs:Vanessa Pike-Russell Spending the day with my friend Maryann at Kiama Downs IMG_0002_crop More Illawarra Food and Restaurant Reviews athttp://illawarrafoodreviews.blogspot.comPhotography by Vanessa Pike-Russellhttp://www.vanessapikerussell.com.au Illawarra Food and Restaurant Reviews http://illawarrafoodreviews.blogspot.com
Made at home from Master Tean’s curry mix with Spinach (Silverbeet), broccoli Bok choy, rehydrated Chinese mushrooms and seaweed, ikan bilis and celery. Made from Master Tean’s curry mix that I won from a competition hosted by A Table For Two. Other ingredients include Spinach (Silverbeet), Chinese mushrooms, marinated mussells and broccoli p.s. I LOVE…