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Thursday, 11 January


Espresso & Matcha's Saporous Expedition - Sydney: Bourke Street Bakery Surry Hills Espresso & Matcha

Grabbed breakfast at Bourke Street Bakery with Iron Fist during our travels. Situated along its namesake, Bourke Street in Surry Hills, it comprised of a quaint little corner store.

Like a moth drawn to flame, I was captivated by the pastry cabinet, with its tarts and cakes. Had it not been breakfast time, I surely would have gone for one of the cakes. 


Iron Fist ordered for both of us at the counter, whilst I busied myself in getting one of the very limited tables for the both of us.



Cruelty Free Shop January 2018 Vegan Mystery Box Kittens Gone Lentil

The start of the month means a new CFS Vegan Mystery Box delivery. This is the second box of my current six month subscription. Let's see what is inside!

Jan 2018 Vegan Mystery Box

  • Nature's Charm Chocolate Fudge Sauce: So, this is coconut based. Isn't everything these days? But it is coconut milk with other things, and the fat percentage isn't that high, so I am going to at least try it in hope that I can enjoy it. If not, a friend is getting a treat!
  • Wheaty Chorizo Spacebar: I love these little packaged sausages, they are so great for a snack, or fun to slice and add into or on top of things. I feel like I've had this before, though can't remember how spicy it is.
  • Blue Dinosaur Passionfruit Super Bite: Was curious to try this as I think passionfruit is a fun flavour, though coconut oil is the last ingredient, so will approach with caution.
  • The Chocolate Yogi Whyte Chocolate Oscar: Good new, The Chocolate Yogi is on the FEO list. But white chocolate is one of the most pointless abominations to exist. Still, I have a recipe I want to try that involves some melted white chocolate (along with a lot of other things), so this little guy is headed for that.
  • Bonsoy Silken Firm Tofu: I was super excited to get this! I often buy it to use in recipes that need silken tofu for making puddings, fillings, casseroles, sauces etc. And this is the right size for most of the recipes in my US cookbooks. Hurrah!
  • Go Organic Fruit Chews: I'm not the biggest lolly fan, but these sound like they will be fun. Sour apple is one of the flavours, as well as lemon, raspberry and strawberry. Apparently like starburst.
  • Pico Caramelised Almond Chocolate: This sounds interesting, with crunchy bits of caramelised almond throughout. Unfortunately, this brand is on the 'cannot recommend as they did not respond' FEP list, so it is uncertain where their chocolate comes from.
  • Cobs Sea Salt Popcorn: Generally speaking, I am not a popcorn fan, it gets stuck in your teeth and scratches your throat. Why? I made exceptions for some of the sweet and salty flavours. But I feel this is fated to be added to a party mix type recipe I have been looking at trying.
  • Chef's Choice Pad Thai Sauce: The last ingredient is chilli, so I will approach with caution given my fragile ability to deal with spicy food. Normally if I am making pad thai I am making my own sauce for a recipe, but this will be good to add some varieties to my quick lunch stir fries! The box also included a recipe for making pad thai with this sauce and the bonsoy tofu (but I would never use this tofu in pad thai, the silken textur...


Bushcraft 101 for Teens with Andy Currey Northey Street City Farm

Saturday 10 February 2018 , 9am to 3pm. In this one-day course, Andy from Sun and Stars Bushcraft, will take you on a practical journey through the philosophy of bushcraft. You will learn how to build shelters, light fires, make resourceful camp crafts, connect with nature, use animal mimicry and even listen to the birds. True bushcraft []

The post Bushcraft 101 for Teens with Andy Currey appeared first on Northey Street City Farm.


Welcome to 2018 Melissa Loh

Blogpost - Welcome to 2018

I swear the years fly faster the older you get. How the hell did I blink and were already a week into 2018?

This blog has seen fuller days 2017 has not been kind, so I wanna a fresh start.

Lets start with reflecting on my 10 goals for 2017.

  • We never got around to scheduling those date nights, but there were tonnes of family time.
  • Our 10th-year-anniversary celebration was a disaster a Noosa weekend turned into a diarrhoea episode on the SOs part.
  • I smashed my 30-books reading goal by reading 56 books, thanks to BookBub.
  • I didnt get to physically attend a conference, but I DID watch videos from Social Media Marketing World 2017 conference.

And I obviously didnt stick to ANY editorial plan for this blog.

So much for that.

Lets hope I do better this year.


Celebrating 2017

While 2017 ended on a horrible note with my father having to undergo a triple bypass (more on that later), I cannot deny there have be...


Growing salt in your garden?! Our Permaculture Life

Do you have a local variety of saltbush? Have you tried it? 

There are several types, but the main one growing wild around the Gippsland Lakes where I am now is Seaberry Saltbush. The leaves are so salty you can use it to replace salt in your meals.  

I've become quite partial to chewing a salty leaf or two of the wild bushes I find around this Island, and collecting a few to toss in with the dinner soup.

I've also taken to nibbling on the juicy saltbush berries growing wild around here. They are tiny, bright red, and simultaneously salty and sweet. The berries are abundant and when I find a good-tasting bush, I collect a handful to add to salads and sauces. 

Seaberry Saltbush (Chenopodium candolleanum syn Rhagodia candolleana) is of the Chenopodiaceae family - same as beetroot and spinach.

It is a scrambling dense shrub with glossy leaves that are semi-succulent and it has bundles of bright red berries at the tips of the stems around this time of year. 

It is a common Australian native plant that is...

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Wednesday, 10 January


Espresso & Matcha's Saporous Expedition - Sydney: Kobe Wagyu BBQ Espresso & Matcha

A trip to Sydney with Iron Fist would hardly be complete without my dragging him to enjoy some DIY BBQ. Having received a recommendation from a local friend, we headed off to grab dinner at Kobe Wagyu Yakiniku. 

It was situated upstairs off George Street in the CBD.

Arriving at 6, we were shown to our table. Despite the considerable price of $80pp the restaurant was at capacity, which was quite surprising for us. 

Tuesday, 09 January


Birds Nest Yakitori - Fortitude Valley Espresso & Matcha

Back to work with Iron Fist, and we decided to start the year with a bang! Unlike most of my colleagues (and readers), I was more than pleased to go back to work, having lived a completely unregimented life of gaming through the nights and blogging through the days with complete disregard for time and structure. Finally, I was back to having three standard meals a day and at least six hours of sleep a night! To celebrate the start of the working year, Iron Fist and I decided to get lunch delivered. Pouring through the options we found Birds Nest Yakitori to provide a well balanced option that was neither too greasy nor too self deprivingly healthy.


Having already been to their West End store, I knew what to expect on the menu, which contained a selection of skewers, grilled meats, rice dishes, and surprisingly, burgers. 


Espresso & Matcha's Saporous Expedition - Sydney: Circa Paramatta Espresso & Matcha

Was driving through Paramatta with Iron Fist and we decided to take a pit stop and re-caffeinate to get through the afternoon. Having heard about the locally popular hole in the wall cafe, Circa, we decided to give them a try. 

Had we not been looking specifically for the store, we would definitely have missed it. Situated in a very inconspicuous corner of a building, the signage resembled graffiti which I would have otherwise overlooked had it not been for the considerable amount of people there. Seating was available, but sadly it was a full house, so we got our order takeaway.

Got my usual cappuccino with no sugar. It definitely was strong enough to provide the much needed caffeine hit and had a body to it without being overly acidic, but with a slight bitterness that I appreciated, though the milk could have been a little creamier.



Recipe Round-Up: The Superfun Times Vegan Holiday Cookbook (A Year In Review Part 2) Kittens Gone Lentil

Part two of my year long trek through The Superfun Times Vegan Holiday Cookbook by Isa Chandra Moskowitz. Last year I challenged myself to cook a recipe from each chapter around the time of each holiday contained within. See part one here for New Year through to Easter.

Tempeh Shepherd's Pie with Whipped Sweet Potatoes (Passover): I made a half recipe of this, which gave 2.5 to 3 serves... according to the book a full recipe will serve 8-12, but I guess maybe serving with other things? The sweet potato is baked before being whipped. Mine was a largish one, and I was glad that I started early because it took almost two hours to roast until it was soft enough! I used Nuttelex for the whipping instead of coconut oil. The filling is based on tempeh, mushrooms and vegetables, with lots of flavour. It does have anise seeds in it, which I found tasted a bit odd. You are meant to pipe the whipped potatoes over the top in a pretty pattern, but I just spooned mine over.
Rating: :)

Tempeh Shepherd's Pie with Whipped Sweet Potatoes

Tempeh Shepherd's Pie with Whipped Sweet Potatoes

Spicy Chocolate Cupcakes with Hot Candied Pecans (Cinco de Mayo): I made these for a bake sale, where they were quite popular. My liners were more muffin-sized rather than cupcake sized, so I ended up with 9 rather than 12. They rose a lot when baking! The heat comes from cayenne pepper, which gives them a spicy kick. I went almost the full amount of cayenne, as I was making them for the sale. I only made a half batch of the chocolate glaze, which was more than enough and very runny. I chilled it carefully in the fridge to get it to a spreadable consistency. I also just made a half batch of pecans, using one pecan half per cupcake rather than a sprinkle of chopped pecans.
Rating: :)

Spicy Chocolate Cupcakes with Hot Candied Pecans

Pan B...

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