Seriously, when did that happen?

A follow on from my previous post “What? When did that happen?“,  I am still finding myself uttering these words as my grip of the Canberra dining scene seems to slowly be slipping through my fingers.

1. Buttermilk and bourbon fried chicken with waffles is coming to Woden. “Seriously, when did that happen?”

Okay that was just a menu item, their actual name is No. 10 restaurant and bar. According to their Instagram account, the first week of October is when they plan to open. There are plenty of things on the menu that have caught my eye, check them out here.

2. Turkish Pide House City has now closed. “Seriously, when did that happen?”

Apparently for ages! I drive past it all the time and always assumed it was there but now something new is taking its space. Hopefully not long to go.

3. Damian Brabender is finally opening his restaurant Otis . “Seriously, when did that happen?”

Technically this hasn’t happened yet for the public, but my friend was lucky enough to attend a soft launch and I cannot wait to eat one of everything from the menu. See a sneak peek from Michelle here.

4. Shannon’s BBQ is now closed. “Seriously, when did that happen?”

Or not paying their phone bill, I can’t tell since their phone line is disconnected. This was also on my ‘to eat list’ but I never got around to eating there and now it looks like I never will. Does anyone know what happened to this place?

5. Rockin’ Ribs has now closed. “Seriously, when did that happen?”

I never made it to Rockin’ Ribs after Victor died but now the whole place is completely empty and available for lease. All the BBQ places seemed to have closed up shop in Canberra.

6. Fried Korean Chicken is coming to Dickson. “Seriously, when did that happen?”

I recently walked past and saw signs for Rogane Chimac opening next to Kingsland. I don’t know when it will open (or if it has already),  but it didn’t look like it was far off. They have more than fried chicken, but does it really matter?

7. Gus’ is now closed. “Seriously, when did that happen?”

Now this is starting to show how little I venture into Civic and I’m probably the last one to know about this, but Gus’ cafe has been closed since around June(?!?). Gus’ has been around for so long, I was shocked to hear that it closed.

8. Mills and Grills is providing ribs and pizza to Canberra. “Seriously, when did that happen?”

According to my friends Mills and Grills have been open for ‘a long time’, which really means I need new friends or a better radar. They are loving their pizza but I want to try out their ribs. Check out the menu at here.

9. There is a restaurant out near the airport. “Seriously, when did that happen?”

It is called Helix bar and dining and located inside the Vibe hotel and a lot of reviews say it is over priced and the service is sub par. It doesn’t sound like a place that I want to rush out and try.

 

Has there been anything happening around the Canberra dining scene that has got you asking “seriously, when did that happen?”

 

 

 

 

#tbt

#tbt What do you see? A girl holding a sesame roll filled with tasty chopped meats? 
I see the time when I tried to angle the camera to get my nails in the shot as they were still in tact but I was burning my hand because the food was so hot. 😂
#behindthescenes #anythingforfood #nailswithoutmyfingerprint

My love for beautiful things 

Reason #327 of why TimmyC and I work so well together. Yesterday I wrote a message to him saying “be alert not alarmed. I went to the bison pottery sale” and all he wrote back was “lol” No questions, no judgement, just an understanding that I have a love of beautiful things. 

I spent so much time at the sale that the designer said if I stayed long enough I would get a job 😂😆 The sale is still on today, which is super tempting especially after eating at #86 last night and seeing all the wares that I didn’t purchase. 

#bisonhome #beautiful #bisonceramics

ANZAC slice – taste tester

It was 9pm on a Monday night when I turned to TimmyC on the couch (the hardest place to get up from) saying that I would like to make a slice for work morning tea the next day. He did his usual eye roll but then agreed to helping me make something that I assured him was going to be easy. To be honest, I hadn’t even looked at the method but luckily it was fairly easy to throw together.

I love chewy ANZAC biscuits, so I adhered to tips to take out the slice from the oven earlier to keep the chewy texture and I read some comments which said it was a bit bland or sweet enough so I added an extra tablespoon of golden syrup. This is ten times easier than ANZAC cookies because there is no rolling and pressing, it’s just throwing it into one pan and cutting it up later. You have to make this, even if just for the smell.

ANZAC slice

Ingredients (in Australian units)

  • 1 cup plain flour
  • 1.5 cups rolled oats
  • 2/3 cup desiccated coconut
  • 2/3 cup caster sugar
  • 125g butter
  • 3 tbsp golden syrup
  • 2 tbsp cold water
  • 1/2 tsp bi-carb soda
Equipment
  • slice pan
  • baking paper
  • large mixing bowl
  • small saucepan
  • spatula
  • wire rack

Method

  1. Preheat oven to 160C (fan forced) and line a slice tin with baking paper
  2. Throw in all the dry ingredients into a big mixing bowl and make a well in the centre
  3. Place butter and golden syrup in the saucepan and put it on medium heat until the butter melts
  4. Take the saucepan off the heat and add the bi-carb soda (which will foam up, just keep stirring until it all dissolves)
  5. Pour butter mixture into the well and mix together
  6. Place mixture evenly into the lined slice tin and place it in the middle shelf of the oven
  7. Bake for 25 minutes (for a chewy texture) and let the slice cool on a wire rack (without the tin)

Tips~

I think using a high quality golden syrup makes all the difference in this slice. I use Lyle’s golden syrup made in the UK which can be found in a lot of supermarkets.

Taste tester 

When I’m not browsing my countless cook books or I’m craving something in particular, I turn to taste.com.au to look for inspiration and recipes. It is an Australian site so the lazy girl in me doesn’t have to convert all the units, the recipes call for ingredients readily available to me and the best of all, most of the recipes have been reviewed and commented on,which helps to know if a recipe is worth trying.

I’ve had some success and failures from the website, but I thought I’d share them with you so you can avoid the mishaps that I’ve cooked and enjoy in the easy, tasty recipes that I’ve found.