I’ve been published – In the September Issue!!!



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The love of food has got me somewhere… (and not just contributing to my weight fluctuations haha!) The countless weekends catching restaurant reviews in Canvas and Weekend, the many subscriptions to food magazines, purchases of cookbooks, trawling of food websites… these obsessive activities have all contributed to me landing a gig writing reviews for a magazine! Who really would have thought… writing reviews for a GZ magazines… haha – AWESOME! I’ve been asked to write more, so check back for future issues!

2 restaurants, and 1 club review for September.. definitely had lots of fun writing the articles 🙂

Let me know what you think xx



Shared Photos #1


Here are some photos sent to me of what my friends have cooked or have eaten or about to eat! Do feel free to share with me what you cook, what someone else has cooked, and what you eat – sharing is caring after all, and if I can’t be there to eat it, at least I can see it!! I have also included some photos of the food I have eaten haha…

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Being cooked for @ Mine – Chanel E01



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Nothing like a home cooked meal at your own home, cooked by someone else! Enter Chanel! Its the second time she’s cooked for me, I should say us really, namely Karl her husband, a friend (this time Karl’s brother) and myself. She’s a great cook, and trust me, the photos look good, but it tastes 20x nommier!!


  • Broccoli
  • Grilled Fish
  • Tong Cai w. Soyabean
  • Poached Squid to be dipped in wasabi
  • Oyster Omelette

Those guys can eat man!! Full table, totally cleaned out at the end of it! Then of course… Karl did the cleaning!! My turn next…


Yummy Chicken Spice Rub


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Need a quick, easy, yet incredibly tasty chicken marinade? No need to marinate overnight (though it always will make a difference!) You can cook this on the BBQ, pan fry or place it in the oven – whatever you want really.

Not only is it easy, but all the ingredients (less the salt) are fat fighting!

Forgive my lack of amounts and portions – just do it by feel – but don’t forget, more does not necessarily mean tasty!


  • Chicken (Can be tenderloins, breast, thigh, with bone, without bone, with skin, without skin – just remember, with skin, while tastier has more fat, with the bone, will take longer to cook)
  • Ground Cumin
  • Ground Coriander
  • Ground Cayenne Pepper (if desired – I like the spicy kick)
  • Freshly Ground Pepper
  • Salt (to taste)
  • Squeeze of Lemon
  1. Mix all dried ingredients together
  2. Rub dry ingredients on to chicken (cut whatever way you like), make sure it is well coated
  3. Before you are ready to cook (pan, oven, BBQ) squeeze fresh lemon juice over the ‘rubbed’ chicken (I have used Chicken Tenderloins)
  4. Cook as desired

Shouldn’t take you more than 5 mins to put together – so easy to churn out, can eat it with anything – on a salad, with cooked veges etc. This was my dinner tonight 🙂

Broccoli, Lentils & Pan fried Chicken Tenderloins...

For that real ‘special’ someone – hope you appreciate the photos below of what the ingredients would look like at your local supermarket! (of course you don’t need to buy the branded one! But if you find this one, then you maybe able to find cheaper equivalents nearby, like the Select Range!)

There are heaps of chicken cuts available – check here for all the types Chicken Cuts (AU) – (you need to HIT Meat, Poultry & Seafood after you click that link!)

Also, hope you don’t need pics of Salt and Pepper :-p!!

Lemme know if you use this, and how it works for you!



Not so creamy Cauliflower Mash


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Figured, since I’m sat here, nursing my food baby I should do something so that I don’t sink in to a food coma… BLOG!

I had chicken, cauliflower mash & gailan for dinner… and yes, not so creamy cauliflower.. hehe.. it was the first time I had made it, and I made it like I would make mash potatoes… ‘cept to get the cauliflower ‘mashed’ I used my handblender… BUT it crapped out… I could only use the hand processor function… so it didn’t turn out so creamy heheh plus, I didn’t have milk…. I did add a little bit of mayo, and it helped… But apart from the not-so-creaminess, it was YUMS…

1. Steam the cauliflower – 10 – 15 mins

Steamed Cauliflower

2. Mash the cauliflower with a handblender (or whatever way you find works!)

3. Heat olive oil, butter, milk & garlic – then add to the cauliflower

Olive oil, butter & garlic

4. Whip, stir, mix by hand, or with the handblender (whatever way works LOL)

Mashed Cauliflower

5. Add Salt & Pepper to taste

Then dinner was served….




김치 – Homemade Kimchi


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I’ve been meaning to make my own Kimchi for a while, and finally got around to it since reading that it would help me lose weight – haha! I’ve embarked on a mission since reading the 4Hour Body and to help me stick to it (I also started another Blog to track my progress), I had to incorporate my love for food – cooking new and yummy food – simple eh?

Anyway, here is the recipe I got from searching the internet – thanks to the Kitchen Wench – with my own photo inserts and mods.


1 fresh Chinese cabbage, dark green outer leaves removed
1 1/2 cup cooking salt
1L water
1 heaped tbsp glutinous rice starch (sticky rice powder, not regular rice powder)
1 cup Korean chilli powder – aka gochugaru (not flakes, look for it at your local Korean grocery store)
1/2 cup fish sauce (or Anchovy Sauce)
2 tbsp white sugar
6 spring onions, washed and sliced on an angle into slices about 1-2″ long
5 cloves of garlic, crushed
1 knob of ginger, grated
1/4 nashi pear, cored and peeled
1/4 brown onion, peeled
200g white/chinese radish (long and white as opposed to small, round and pink-tinged)

1. Cut the cabbage in halves or quarters, and cut into the stem to remove most of it.

2. Combine 1L water with 1/2 cup of cooking salt into a large bowl, then plunge one half or quarter of cabbage into the water at a time. Carefully seperate the leaves layer by layer and make sure that you get the salted water right to the base of the leaves.

3. Drain water from the cabbage segments, then sprinkle a light layer of cooking salt over each layer of leaves, making sure to get more towards the thick, white base of the leaf rather than the thinner, green end. This is usually done by coating the lower half of your fingers in salt and using a flicking motion. Don’t feel that you have to use the ENTIRE 1 cup of salt here – just as much as is needed to give the leaves a light sprinkling – its hard to judge how much salt you will need/use as it depends on how big and how ‘ripe’ your cabbage is.

4. Place the cabbage segments into a bowl and leave covered for 5-6 hours, or till cabbage is floppy enough so that the leaves can be bent over, but still make a crisp ‘snapping’ noise when snapped. (I actually left this overnight as life got in the way and I didn’t get to do it all in one day – will let you know if this makes a difference)

Covered and left to stand for 5-6 hours

Salted Cabbage Segments

5. After leaving for 5-6 hours, rinse the lettuce twice in clean water, then squeeze as much water out of the lettuce as humanly possible (yes, squishing the cabbage is perfectly alright), and leave on a strainer for another 15-30 mins to drain the last of the water out

6. The ‘sauce’ can be made whilst you’re waiting for the cabbage to wilt (in step 4). Combine 1 heaped tbsp of glutinous rice powder with 1/2 cup water in a pot, stir vigorously over a low heat till the mixture has turned white, has a very thick consistancy and bubbles whilst being stirred. (This way annoyed me, as it thickens pretty fast, and is lumpy! So what I did was mix the glutinous rice powder with a few tbsp of cold water until well mixed, then add 1/2 cup of HOT water and stir, this will thicken so stir well to get rid of the lumps)

Glutinous Rice Starch Paste/Glue

7. Let the rice powder glue cool down, and while it’s cooling, blend together the garlic, ginger, nashi pear, onion and Chinese radish into a pulpy liquid.

Blended Onions, Garlic, Ginger, Pear & Radish

8. Once the rice powder glue is completely cool, stir in the chilli powder, sugar and fish sauce, then pear mix and spring onion.

8. Lay out the cabbage and coat the front and back of every leaf with this rice chilli paste, making sure that they’re well coated and you haven’t missed any bits. (I put on gloves, so I could use my hands!)

Lathered Cabbage


9. Once all the cabbage has been coated, press down into an airtight container and store in a cool, dark place for 3 days to aid the fermentation process. Taste it after 3 days, and if the lettuce tastes slightly tangy, soft but with some crunch and spicy, then place in your fridge. This can be stored in your fridge for up to 3 months (if it lasts that long!) (You can also put the Kimchi in to the fridge immediately so that the fermentation process slows down – What I did was leave it out for a few hours, then put it in the fridge)

Final Product

I also had some some radish left over, and not to mention the fact that I love radish, so I also made a Radish version – same paste 🙂

Radish Version

Only thing now, is the wait… I might try to have some tonight – Will let you know how it goes!!

It’s my turn to cook for Karl & Chanel, and I suggested Korean, so will definitely be serving this – look out for that post on what I end up cooking!

Carnal Foodie – Defined


On their own, the words carnal and foodie hold the following definitions:




  1. pertaining to or characterized by the flesh or the body, its passions and appetites; sensual: carnal pleasures.
  2. not spiritual; merely human; temporal; worldly: a man of secular, rather carnal, leanings.



–noun Slang

a person keenly interested in food, esp. in eating or cooking


Placed together, the definition is:

car•nal food•ie

[kahr-nal foo-dee]


a person who has a passion and appetite for the physical pleasure of cooking and eating

I look forward to sharing with you my blog-worthy eating experiences!