Spoon Deli: Paddington

Spensley and I make time to have breakfast once a week, which feels like an excessive indulgence to me but if we didn't we simply wouldn't see each other due to the busy working and extra curricular schedule we both maintain. We were both desperately hungry when we reached Sassafras' door only to find it closed so decided to head across the road and chance Spoon Deli. The establishment has ample alfresco dining which makes it a perfect stop for cyclists, the cake cabinet hosted a drool worthy red velvet cake, my coffee was passable but that's where the positives end.

Spensley decided to selected the Eggs Benedict with Salmon. It was the better choice out of the two dishes as the yolks were beautifully runny, wilted spinach and a bright hollandise sauce.

I selected the Pumpkin and Zucchini Fritters and was rather disappointed. The fritters consisted of two triangles of flour, it was difficult to find any traces of vegetable and it was bland even with the selection of sauces on the side. I found the Spoon Deli experience overpriced, underwhelming and would recommend avoiding this establishment and rethinking your options.

Rating: 2.5 out of 5.
Address: 107 Latrobe Terrace, Paddington, QLD 4000.
Open: Seven Days a Week, Breakfast and Lunch.
Phone: (07) 3367 0722.

A Modest Proposal

"I have been assured by a very knowing American of my acquaintance in London, that a young healthy child well nursed is at a year old a most delicious, nourishing, and wholesome food, whether stewed, roasted, baked, or boiled ..." - A Modest Proposal.

When I was a young lass, I presented this satirical piece in my English class much to the horror of my religious class mates. But now, thanks to a company called First Impression Moulds, you can make yourself the creepiest baby cake ever and carve up the little cherub. Nom nom nom.

Desperately Seeking Chocolate Coins

It seems like yesterday but once again I'm faced with the annual challenge of a suitable gift for Mister Barlin's birthday. I love giving gifts but find it difficult to putting together something inspiring and unique for men and after some thinking, I settled on a jar of chocolate coins but alas, these are very much a seasonal product so when I searched through various department and specialist stores at Chermside, I came up with nought. Where was I going to find the rest? After snatching up four bags in Big W CBD, I recalled the TV advertisements for Tom's Confectionery Warehouse, a crazy Brisbane icon that indeed trades every day 8am - 9pm except Christmas. So with Spensley in tow, we arrived to find every chocolate and sweet under the sun including these giant Easter Bunnies. You can purchase this one kilogram rabbit as shown by my lovely assistant for less than $30.

After composing ourselves, we found the chocolate coins we sought, piled them into a pretty jar and popped it into the post. A creative, unique and attract gift sourced for another year. Huzzah!

Happy 100th birthday Oreo!

It might be March 7th in Australia but it's still yesterday in America. Which means it's actually Oreo's 100th birthday! I recommend celebrating with one and by reading my Ode to the Oreo.

Balsamic Lamb with Peach and Rocket Salad: Budget Edition

The March 2012 edition of MasterChef Magazine is just full of inspiration (in fact it's a must have) and this amazing salad by Kate Bracks caught my eye. However I couldn't justify the cost of purchasing 750g of lamb backstrap, verjuice and vino cotto so I've made some minor modifications for the budget conscious and I can say the results were quite pleasing to both taste buds and wallet.

Take 750g of lamb chops and marinade them overnight in 2 tablespoons balsamic vinegar, 1 tablespoon of sugar, 2 tablespoons olive oil, 2 teaspoons of dijon mustard, 1 teaspoon of light soy and 1 finely chopped clove of garlic.

The next day pan fry the lamb chops until medium rare and set aside to cool. Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons of dijoin together and pour over half a thinly sliced red onion, 2 halved, stoned ripe peaches sliced into wedges, 100g wild baby rocket and crumble 60g soft goats cheese. Toss the salad and then portion onto plates and layer the lamb over the top and serve.

Bitesize

I've just been spoilt by my gorgeous friend Mellie J, who sent this pair of cook books via her Mother (who also happens to be super awesome). Apart from the petite size and droolworthy photography, these books have inspiring recipes like S'mores Cupcakes, Spiced Pumpkin Whoopie Pies with Pecan Mascarpone and Manchego Croquettes. I think my cooking might be downsizing to nibbles in the near future.

Cold Press Coffee

I was out at Pourboy Espresso yesterday when I spotted their cold press coffee brewing system. So what is it? Cold press coffee is a process of extraction using room temperature water over an extended period of time (usually 12 hours) and produces a sweeter coffee which is best consumed cold and black. It's absolutely amazing and I'm keen to include in a Tiramisu in the future.