Which food are you?

Coffee. Potatoes. French Brie. Oranges.

Recently I attended a creative writing workshop and we were encouraged to write a six word memoir. The brevity of this task forced me to concentrate, distill, focus.

We were warned that the task could be emotionally confronting or cathartic depending on how we viewed the world. When I finally squeezed my six words from my soul and etched them onto paper I found that I was firmly in the “cathartic camp.”

I also found that I was suddenly leaking from my eyes which precluded me from being able to share my six words of brilliance with the group. Sharing is greatly encouraged in a writing workshop which was going to take a little bit of getting used to as at that stage all my writing was private. I was yet to summon the sharing diva.

So instead, I distracted myself with silliness and came up with “my life in food- in six words.”

Coffee, potatoes, french brie and oranges.

For the Psychologists playing along at home yes I am emotionally repressed and yes my childhood is full of formative experiences where I distracted with humour. “Look! I spilled my juice on my new dress!”

But the task did indeed get me thinking about how I really could link a lot of the formative experiences in my life to food.


chocolate biscotti recipe

When my Dad was dying of cancer my husband in his wisdom, gifted me a box of Hillier’s devonshire caramel chocolates. As I juggled my devastation and grief with my overwhelming real life obligations I found myself generally overwhelmed.

One night after a particularly awful day, I retreated to the quiet of my bedroom, sat atop the blankets with the door firmly closed to my two little children, unwrapped a chocolate from its crackling gold wrapper and ate it. Or rather, devoured it.

Such sweetness, such silken creamy goodness. I relished each slow bite sitting there on my bed staring quietly out the window thinking about what I was losing. Taking a quiet moment, enjoying something sweet in the midst of devastating sadness. Then I placed the box carefully back into the bedside table and picked myself up and re-entered my life.  Nurtured by chocolate. It sounds strange but it was true.



Likewise when I had my first child and  the sleepless nights, the exhaustion, the overwhelming cluelessness,  was suddenly compounded by flu or sickness (how dare it) I longed for nothing more than my Mother’s chicken soup. And her Mother in law’s before her.

Nutrient dense, simple, liquid goodness passed down through generations all the way from the Netherlands to my own small kitchen. One mother caring for her children, to another and then another.

A little bowl of hot, healthy nurturance supped quietly in my kitchen. A reminder that I was cared for and that I could care for others, no matter how hard it felt.

Frangelico on ice (Oh, sophisticated lady)

And how could I forget the night I met my husband. Black dress, sore feet, non stop talking, a terrifying taxi ride, dancing with friends and then a handsome smile from across the room.  Three simple words eventually followed and I was smitten! impressed!

You won’t believe they worked, but they did (this was back in the day). Frangelico. On. Ice.

I know, your laughing. So am I. But when he offered to buy me a drink and then suggested I try something new I was impressed. Amazed. Enthralled. How urbane. What sophistication! But in one drink I farewelled the boys of my teenage years with their Bundy’s and coke and their cheap pots at the pub. I didn’t really like the drink to be honest, but I liked him for buying me the drink.

So simple.

The list could easily go on. Goat’s cheese souffle from Donovan’s on one of my most memorable first dates, fresh oranges on the roadside in Mildura from a road-trip to remember, vegetable filled lasagna brought by a friend when I was grieving, Nanna’s roast potatoes cooked in dripping, a white bread and ham sandwich in my poverty stricken university days.

Lifetime memories made sharp through food. Simple, memorable, pleasurable food.

Coffee. Potatoes. French Brie. Oranges.

As for why I chose those particular food’s to describe myself?

I was brought up on meat and three veg. A meal was not a meal unless it included the humble potatoe, in any form. I am still trying to break the starchy potatoe addiction so many years later. But the potatoe speaks to me of sustenance, comfort, country, family.

French Brie came to me a little later. It brought with it a whole new world of possibility and depth of experience. It speaks to me of other places, other people, new experiences. It is also food for sharing with friends or family and sometimes even children.

Oranges are a more simple pleasure. They sustain and strengthen with their juicy sweet simplicity.


And coffee. Coffee has been with me through late night studies, early morning babies, precious friendships and quiet moments with my loved one. Coffee provides a moment of quiet and a cup of connection.

Coffee, potatoes, french brie and oranges. I wonder how you would describe yourself in food?

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Jam Face Cafe Adelaide


Jam Face Cafe Adelaide

Jam Face cafe in Adelaide Central Market is the brain child of the fantastically talented Poh Ling Yeow of Master Chef fame. Eat My Street was invited along for a breakfast feast at this adorable little cafe in the heart of the market, as part of the Tasting Australia Words to Go Festival. I was in for a never ending brunch spread in the style of Alice in Wonderland but minus the Matt Hatter.

Jam Face Cafe Adelaide

We all gathered around the cute little timber tables hand-built Poh and Johnno (her husband) and tried the delicious house made granola and yoghurt which had a very pleasing blend of tartness, sweetness, and crunch. This was followed by a skinny flat white that I had been dreaming about all morning and once that was finished my tummy was feeling very happy. Little did I know that there were another 5 courses to follow.

Next we were served Poh’s silken, salty, scrambled eggs. I am calling “best over” on these memorable scrambled eggs. They were so delicious that I frequently have cravings for them and I am still busily experimenting in my own kitchen trying to replicate the dish. (Is it worth taking a flight to eat eggs? Adelaide is a long way away…..)

Jam Face Cafe Adelaide

Next up was the oh so stylish bacon and egg sandwich. This came with an excellent toasted parmesan and thyme crust that served to elevate the dish to next level goodness. Jam Face Cafe Adelaide

Baked beans in their gorgeous little orange pots came fresh from the oven, followed by buttermilk pancakes and then a lavish plate of pastries. Cooking with pastry is Poh’s first love and it certainly showed in the intricate detail of her pastry creations. Jam Face Cafe Adelaide

Jam Face Cafe Adelaide

This was all accompanied by Poh’s own range of cold pressed juices, with interesting combinations such as watermelon strawberry and mint juice and beetroot, lemon and chocolate mint juice.

I really loved my breakfast at Poh’s Jam Face cafe. The classic brunch/ breakfast dishes all had their own unique “plot twists” that made them memorable and excellent. The cafe fit out was cosy and comfortable and imbibed with Poh’s creative flair.

Jam Face Cafe Adelaide

If you already thought Poh was talented (and I am pretty sure that we all do) then wait until you check out her new little cafe. You will delight in its tasty, colourful creations, just like Alice down the rabbit hole.

Happy Eating.

Dani xx

Address: Adelaide, Central Market, 29, Adelaide
Phone:0433 815 137
Thursday 7am–5pm
Friday 7am–9pm
Saturday 7am–3pm
Sunday Closed
Monday Closed
Tuesday 7am–5pm
Wednesday Closed

Jamface by Poh Menu, Reviews, Photos, Location and Info - Zomato

Eat My Street is a Melbourne website dedicated to good food for the good life in Melbourne and beyond. We post recipes, reviews, interviews, events and more. Follow along on Facebook or sign up for the Eat My Street Cooking Club to join in the fun.

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Fuss-free Baked Meatballs Recipe


Baked Meatballs Recipe

Baked Meatballs Recipe

Meatballs, we all love them right? So tasty, delicious and Sweedish-esque. We can eat them and pretend we are on a Scandinavian adventure with a stop-over at NOMA about to happen at any moment. They are also great for sharing with family and friends or eating in a delicious sandwich on the run.

I previously posted a recipe for my Moroccan Meatballs, but todays recipe is a little easier, faster and less sophisticated. These baked meatballs taste  really good. You might like to cook them for a simple and fast Friday night supper with the family.

Prepare them and then pop them in the oven and in one hour you will have a delicious, juicy meatball dinner the whole family can enjoy.

Fuss-free Baked Meatballs Recipe
Prep time
Cook time
Total time
This is a simple and tasty recipe for no fuss baked meatballs.
Cuisine: Australian
Serves: 8-10 meatballs
  • 500g mince steak
  • 1 pkt French onion soup
  • 1 onion
  • 2 sticks celery slices
  • 1 x 425g can peeled tomatoes
  • 8 new whole potatoes
  • 1 cup water
  • 1 Glad oven bag.
  1. Mix steak and HALF the French onion soup and mix together thoroughly.
  2. Roll mixture into balls. You should have 8-10 meatballs made.
  3. Pop them onto a tray and into the freezer briefly so that they hold their shape.
  4. Mix 1 cup of water and the rest of your soup mix in a jug.
  5. Place your meatballs and roughly chopped vegetables into an oven bag and then pour in the soup mix. Seal the bag and pierce with a fork.
  6. Cook 200 degrees C for 1 hour.

Serve with a loaf of crunch bread and a side salad for a tasty supper.


Dani xx

Cooking Club

If you haven’t heard, I have started an Eat My Street cooking club and I want you to join in. So many of my readers are amazing, creative and fantastic cooks and so I want to hear what you are up to. Send a request to join the Facebook group and join in the fun.



Eat My Street is a website dedicated to good food for the good life. We post recipes, reviews, interviews and more. Please sign up or Like us on Facebook to join in .


It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Why a good cup of tea is better than your best friend


SpacesWhy a good cup of tea is better than your best friend.

I hate to be judgemental or anything, but sometimes a good cup of tea really is better than a best friend. I’m not saying that if it came down to it Survivor style, I would choose to vote my bestie off the Island while sitting smugly next to my favourite tea-pot (although honestly, look how gorgeous it is).

But what I am suggesting is that friends everywhere need to take a moment to look into their leaves, and learn

  1. Tea is right there beside you through the good, the bad and the ugly. Early mornings with a new baby, late nights partying, boring afternoons studying. Fights, romances, business meetings. Failures, wins, losses and everything in between. Tea is always available and never hanging out with its new boyfriend right when you need it most.
  2. Tea has the right answer to every question. Actually tea is the right answer to ever question. Tears, laughter, boredom, excitement, fatigue, grief, wealth, desperation, confusion, anxiety, embarrassment, awkwardness. “Pot of tea?” Yes and more yes.
  3. Tea brings people together, no matter how disparate. Grandma and the goth from next-door? No problem. Your masseuse and your accountant accidentally cross paths? Have a seat. Your boss and your latin dance instructor? Happily supping together. Try it. All people. Honestly.
  4. Tea never takes a selfie of you looking grim, tea looking fabbo, and then posts it to the internet.IMG_0939
  5. Tea is there every morning, always. It never runs off to discover itself in Croatia leaving you with the horrible task of finding someone new to sit around bored with.
  6. Tea may have had a little bit of a glamorous make-over of late, but deep down, inside that bright orange box, it is still the same old black leaf.FullSizeRender
  7. Tea loves your people, all of your people, all of the time. Perky new gym buddy, boyfriend with better hair, your sisters dull new finance, your excellent but nasty cleaner, all of them equally welcome to hang out with the pot. FullSizeRender
  8. Tea can calm you down or perk you up, depending on what you need. It will never brutally agree with you that you did make a fool of yourself last night at your annual work Christmas party, when you were actually looking for reassurance that no one noticed.
  9. Tea always has time. Whenever you need it it will be sitting there in its box, brewing patiently in its pot, quietly going tepid while you linger over the morning papers. It never gets a promotion nor becomes suddenly busy for three years in a row. It doesn’t have children or get married, or climb the corporate ladder right when you have propitiously tumbled down yours.
  10. Tea never gets upset when neglected. Accidentally leave it sitting atop the window sill for 35 minutes while you chase your four year old around the house trying to brush his teeth? No problem. FullSizeRender
  11. Tea happily accompanies you through all your weird phases. There is the chai phase, the peppermint phase, the organic phase, the floral notes phase, the hint o’ chilli phase, the plain, strong & boring phase. And I’m not talking about the tea.

I think that you will agree the message is clear (black, no milk, no sugar). Tea really is better than your best friend. I guess the only way to really improve on the antioxidant rich, caffeinated goodness of a cup of Camellia sinensis covered with hot water,  is to share it with your human.

Tea Ceremony
Tea Ceremony

You might not want to mention that they are outranked in your affections by a curled little leaf though,  or you might end up drinking alone.

Happy sipping.

Dani xx

PS. If you are passionate about tea, why not visit Primo at Belvedere Social in Daylesford. The man has style and is passionate about good tea. He also recently competed as the youngest participant at the Australian Tea Masters competition here in Melbourne. Go Primo!

Want to know more about Madame T?

Six reasons I love to drink tea. 

Take a moment, the daily tea ceremony.

Fifteen great recipes for the perfect tea party.

Eat My Street is a website dedicated to good food for the good life. If you love to cook or are a passionate foodie then we would love you to come hang out with us. Sign up or visit us on Facebook. 


It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Shuki & Louisa’s Very Good Falafel

Shuki & Louisa Very Good Falafel

with guest blogger Amy

Shuki & Louisa Very Good Falafel

Instagram is dangerous. It preaches perfection: perfectly runny yolks (hashtag eggporn), perfectly messy post workout top-knots (hashtag fitspo), perfectly pouted lips (hashtag makeupfreefriday), perfect sun drenched beaches (hashtag fromwhereyoudratherbe) and otherwise perfect lies— oops! I meant lives. Instagram is not only full of only the highlights of our existence but these are also filtered and edited beyond recognition and reality.

I’m not making any judgements- I am a big fan of Insta, I love scrolling mindlessly through my feed and seeing all the delicious food, divine holiday destinations and my lovely friends’ latest updates on their lives— and I love posting my own. I post #workoutselfies and #foodporn with the best of them but I want to be clear, my Instagram is not my entire life and the bits I post are the highlight reel.

Instagram is also dangerous because it makes me want to spend much too much money and drive far out of my way to find something that promises to be good. You already know how passionate I get about things (beetroot, buckwheat… Bloom) and so it really shouldn’t surprise you that I would be willing to drive an hour to get falafels when an Instagram post informs me that the best falafel makers in Melbourne have opened their very own shop.

Shuki and Louisa are two friends who sell their Very Good Falafel at markets all across Melbourne and I stumbled across their delicious dips and flavour filled falafel at my local farmer’s market last year. When it was announced via the afore discussed app that these two lovely people were moving into a little shop on Sydney Road, I knew I had to get there as soon as possible.

Shuki & Louisa Very Good Falafel

Luckily, I have a fellow-falafel obsessed friend who was also in fits of excitement regarding this new opening and it was her birthday today! So, we trooped off to Brunswick and were soon rewarded with a plethora of options. Falafels are just the beginning at their new store, served in either the pita pocket I fell in love with or plate style with all the fixings. They also serve Sibeh (an eggplant and potato dish) and Ktzizot (a lamb kofte dish) along with salad plates, babaganous, hummus and a traditional sweet dish.

Sarah and I chose to have the salad plate with 3 falafels and a Sibeh plate between us.

Shuki & Louisa Very Good Falafel

It had been a while since the last time for either of us and these two dishes absolutely lived up to our remembered expectations. The eggplant melted in our mouths and the salads were fresh, interesting and vibrant. Our empty plates were testament to the care this pair put into their food.

Now, I’m a fan of Middle Eastern food; I love the flavours, the stories and the cooking methods, so I enjoy most falafels. But these ones? They were crispy, light and bursting with the flavours I adore.

The pita was fluffy and soaked up the divine sauces that complimented the fresh salad and homemade pickles excellently.

Shuki and Louisa themselves, like two excited school children, were absolutely beaming as they rushed about their new home and delightedly explained the new options we had to choose from. This shop, like their market stalls, are truly a labour of love for them and this passion shone through their food, friendliness and the beautiful shop itself.

Shuki & Louisa Very Good Falafel

Instagram may cloud our view of reality with a rose-tinted haze a lot of the time, but some places really deliver on their promise.  Shuki and Luisa’s Very Good Falafel is one of those. What you see is what you get and what you taste will force you to agree that their pitas and plates hashtag neednofilter.

Happy Eating.


Shuki & Louisa Very Good Falafel

629 Sydney Rd, Brunswick.


Eat My Street is a website dedicated to good food for the good life in Melbourne and beyond. Amy is one of our guest bloggers and she has a great focus on healthy cooking and dining. You can read more from Amy here. Otherwise please visit us on Facebook or sign up to never miss a post. Or if you are a passionate foodie, join our new Eat My Street Cooking Club.


It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Lemon & chicken noodle soup recipe with meatballs

chicken noodle soup recipe with meatballsLemon, porcini & chicken noodle soup recipe with meatballs

This is my latest and greatest soup recipe, which is really saying something as I absolutely love soup.  I especially love soup at this time of year when everyone starts coughing and feeling cold and poorly. These really are the months to drink more tea, read more books and consume more soup.

I hand wrote this recipe many moons ago when I was visiting my sister’s house in the Country. It reminds me of my Oma’s chicken meatball soup that she used to cook for us often. I never had the chance to ask her for her recipe but I like to imagine it was a little something like this.

The addition of the dried porcini mushrooms really gives this a delicious umami flavour but it is not 100% necessary. I grabbed that idea from a different recipe and I think it works wonderfully well here if you are willing to give it a try.

I hope you enjoy this chicken noodle soup recipe with meatballs. I would love to hear your tips on how you stay well in these cold winter months in Melbourne.

Lemon, meatball and porcini chicken noodle soup
  • 1 brown onion, cut in half
  • 2 tablespoons of olive oil
  • 1 leek, chopped
  • 2 small carrots
  • 2 celery sticks
  • 10 sprigs of parsley
  • 2 bay leaves
  • seal salt
  • 500 ml extra of hot water
  • 1 litre of chicken stock
  • extra virgin olive oil
  • 500 grams of chicken mince
  • rind of one lemon
  • 80 grams of fresh bread crumbs
  • 3 sprigs of thyme
  • 30 grams of grated parmesan
  • 2 cloves of garlic, sliced finely
  • 30grams of porcini mushrooms soaked in 2 tbs of boiling water
  • 150 grams of crushed vermicelli bean thread noodles
  • 120 grams of frozen peas
  • 3 eggs
  • 1 lemon, juiced
  1. Add the evenly sliced leek, celery and carrots to the olive oil to a large saucepan and gently heat through until sizzling.
  2. Pour in the chicken stock and half the water and add the onion, bay leaves and parsley.
  3. Simmer gently to allow the flavours to permeate for 10-15 minutes.
  4. Meanwhile add a small splash of olive oil to a small pan and fry the garlic for two minutes. Add the drained porcini and thyme and cook for a further two minutes.
  5. In a separate bowl mix together your chicken mince, bread crumbs, rind of one lemon, parmesan, porcini mixture, salt, pepper and 1 egg. Mix together thoroughly and form small meat balls using your hands.
  6. Turn the heat up on your soup and add the meatballs one at a time, being careful not to overfill the pot. Cook on a high heat until the meatballs are all cooked through. This will take around ten minutes depending on your pot size. Remove a chicken ball and break in half to check they are cooked through.
  7. At this stage you can remove your bay leaves and any large pieces of onion.
  8. Add the frozen peas and the crushed noodles to the pot and cook a further 5 minutes.
  9. Whisk together the remaining two eggs, with the juice of one lemon and add to the soup. Bring soup back almost to the boil and then serve.

chicken noodle soup recipe with meatballs



Before you go, I am doing this new thing. I would love you to join in.

I know that so many of my readers are enthusiastic foodies just like me so I want to hear from you. I have created a little Facebook group, it is literally just me at this stage, but if you would like to join my “Eat My Street Cooking Club” then I would love you to join.


Or search for Eat My Street Cooking Club.

There will be recipe share days, family cooking prompts, happy hump day and more. I’d love you to join me but if you are not keen, no problem. Continue on and thanks for reading.

Happy Eating.

Dani xx

This recipe is part of the #SaucySaturday link up at Take Two Tapas. Saucy-Sat-FEature2

Dani B from Eat My StreetEat My Street is a website dedicated to good food for the good life. We post recipes, reviews, wellness tips, stories and more. Visit us on Facebook or sign up so you never miss a post.

Our most popular posts

Our trip to Tasting Australia Festival 2016FullSizeRenderHow to make friends as a introvert. 

Best ever Fudgey Nutty Chocolate Slice Recipe

chocolate biscotti recipe

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Tasting Australia Festival and Words To Go 2016

Words To Go 2016

Eat My Street was invited to attend the Tasting Australia Words To Go 2016 Festival in Adelaide this year as part of the bloggers contingent for the Words To Go Conference. I was very excited and honoured to be invited along to hear some wonderful presenters talk about food writing and blogging and also to taste and see all that South Australia has to offer at its premier food festival.

Tasting Australia and Words To Go 2016

The Tasting Australia Festival ran from the 1st to the 8th of May in the town square in Adelaide and it is a free event open to the general public. Food trucks, regional kitchens and produce stores, cooking demonstrations, classes, dinners and much more combine together to create the program for the Festival.

Words To Go 2016


Words To Go 2016In town square the opening of Tasting Australia 2016 was marked via the lighting of the eternal coal wood oven that was then kept running for the duration of the festival.

Words To Go 2016To see the full spectacular program you can visit the Tasting Australia website. If you are an enthusiastic foodie I recommend you lock this date in your diary for next year as there was so much on offer.


Here are my highlights from the events that I attended.

Introductory drinks with Jock Zonfrillo and Matt Orlando

On the opening night, after I had taken a little wander around town square and indulged in some sunshine, paella and views of the nearby Adelaide Hills, we were treated to a seafood and cider feast and a chance to hear from Matt Orlando and Jock Zonfrillo.

Words To Go 2016

Matt has previously worked at the Fat Duck in the UK, the critically acclaimed Noma in Copenhagen where he was Sous Chef to Renee Redzepi and has now established his own restaurant Amass,  in Copenhagen. He spoke to us about his interest in charring, burning and smoking food in order to create unique flavours and textures. He was joined by local chef Jock Zonfrillo who spoke with us about his passion for local, native, indigenous ingredients and his desire to incorporate them into his cooking in a way that acknowledges and honours the traditional owners of the land.

Jock tells us that there are more than 2000 edible foods that grow naturally in Australia but only a handful of them are currently part of the conversation of cooking in Australia.

It was wonderful to hear two leading chef’s share briefly about what keeps them passionate and engaged in their industry. If that was not enough though, this conversation was set against the backdrop of a delicious spread of local Hirama SA Kingfish, LOBO Cider from the Adelaide Hills region and slow cooked lamb sliders from Thomas Farms.



Words To Go 2016

Words To Go

Words To Go 2016

On day two it was time for the Words To Go food writing one day workshop. Excitement levels were high and so was my blood sugar as we were to treated to non stop sweets and treats and had our very own barista on hand to keep caffeine levels high. Good company, great food and non stop coffee would normally be sufficient to keep me happy but today I was also enjoyed talks from a range of great speakers.

Words To Go 2016


Matt Kurlansky, international journalist and author of Cod, Salt and The Big Oyster spoke with us about how to get to the heart of the story in food writing.

Telling a story is what makes food writing work.

and this gem

After 40 years of travelling the world writing about things I have learnt this, always eat your breakfast.

Matt encouraged us to always do our research and engage with the history, politics, key texts and stories of a local community before attempting to write about it. He also shared a little bit about the background to his renown book “Salt” and story about the day he received a phone call from George W Bush. Salt was once an extremely valuable and rare commodity and yet through changes to farming and industrialisation it is now worth very little.

Your way of reaching a reader is through the story you tell. This is true for a paragraph on food, a 140 character tweet or an academic text on Cod.

We also heard from journalist Max Anderson, bloggers Thang Ngo, Jacqui Lim and Jennifer Lam and Dr Roger Haden, academic director of Le Cordon Bleu in Adelaide.

Food has an amazing aesthetic capacity to link us to history, meaning, family, society and the world.

Words To Go 2016

Dr Haden wrote his academic thesis on the topic of “taste” and he spoke to us about the ever shifting importance of taste and its recent commoditization. Did you know that if you colour a glass of white wine red, it will change the overall taste experience for the drinker of the wine, even if that person is an experienced expert (prank alert)? This is because we now know that taste is effected by all the senses.

I cannot forget to mention the important parts of the day though.

Words To Go 2016

Afternoon tea was provided courtesy of Le Cordon Bleu Cooking students and for lunch we were asked to peruse the different regional offerings available in town square and select whatever we liked to eat. (Excitement!)

There was an amazing selection of regional food and I eventually settled on lamb ragout from the Fleurieu peninsula. Delicious.

Words To Go 2016

At the end of the day my tummy was very full and my brain was too, but probably the highlight of the experience was hanging out with some very awesome food bloggers and writers from across Australia.

Words To Go 2016

We celebrated our excellent day of activities with an amazing delegate dinner at Coal Cellar and Grill at the Hilton Hotel.

Words To Go 2016

Words To Go 2016Sign up to Eat My Street to read more about that in my review.

Market Tour

Day three was taken up with a tour of one of Australia’s oldest fresh food markets, Adelaide Central.

You can read about Adelaide Central Market by going here. Suffice to say there were gin tastings, a 6 course breakfast with Poh and an Italian feast under the market rooftop at Lucias Fine Foods.

Words To Go 2016

Words To Go 2016

Le Cordon Bleu Chocolate Masterclass.

Our final stop before returning to Melbourne was a tour and chocolate master class at Le Cordon Bleu, Regency Institute of Tate. We learned about how chocolate is farmed and processed and we tasted our way through the a number of different styles of couverture chocolate.

It was interesting to experience the different flavours and textures that come from the cocoa bean depending on how it has been conched, processed and tempered. We were even invited to taste a sample of local SA wines to experience how different wine will affect the taste of the chocolate.

When it comes to chocolate, the photos speak for themselves. Warning, drool worthy photos ahead.

Words To Go 2016

Words To Go 2016

Overall Tasting Australia Festival and Words To Go 16 was a wonderful experience. Adelaide is a beautiful location and its proximity to its nearby food regions meant that we were able to access such great regional SA food experiences all from the simplicity of the Town Square. A must do foodie experience for any enthusiastic food lover, cook or connoisseur.

Happy Eating.

Dani xx

Eat My Street is a website dedicated to good food for the good life. If you are an enthusiastic foodie or home cook then come hang out with us for reviews, food news, recipes and more. Sign up for our newsletter or keep up to date on Facebook. Thanks for stopping by! Dani xx

You might also like

Our best ever chocolate mud cake recipe

Best ever chocolate mud cake recipe
Best ever chocolate mud cake recipe

Bread, War and happiness.


No new clothes for a year.



It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Faces of Adelaide Market

Adelaide Central Market

Way back on the 23rd of January, 1869, the Adelaide Market was formed by a group of local producers who had previously been selling their wares at the Adelaide wholesale market. This enthusiastic little group started out in style with a dozen wagons full of fresh food and a brass band. I would like to think we could all learn a thing or two from this determined group of purveyors and from now on I will start all my new ventures being accompanied by a brass band.

The City Market as it was then called, was an instant success and the stallholders sold out of all their fresh food on that first day.  Shoot forward 147 years with a little pause for a relaunch in 1965, and Adelaide now has the Adelaide Central Market, home to the greatest number of fruit and veg stalls out of any market in Australia.

I was invited to tour the market as part of the official Tasting Australia Words To Go Festival and I absolutely loved what I discovered in this gorgeous historic market in central Adelaide.

Adelaide Market

Adelaide Market

The first stop of the day was breakfast at Poh Ling Yeow‘s “Jamface” cafe. Poh was made famous by her very successful stint as one of the contestants on an early season of the MasterChef series. She has since gone on to solidify her place at the Australian food scene table with a number of her own cooking shows on SBS and ABC, a popular series of cook books, a handful of pop-up cafe stalls and more recently by launching her own little dining space in the Adelaide Market.

food at Adelaide Market Jam Face is a delightful cafe to look at with so many charming and creative little touches that have become the hallmark of all of Poh’s endeavours. Poh at Adelaide MarketThe food follows along in the same vein with popular and reliable brunch treats transformed by the wand of creativity, precision and attention to detail. To read more about my breakfast at JamFace you can sign up to my blog. Suffice to say, with Adelaide Central Markets aim to be one of the best markets in the world,  Poh and her merry band of food makers were required to go through the same round of interviews and applications that every stall holder at the market undertakes. Adelaide Market has a large number of third and fourth generation stall holders and a resulting obsession with getting the quality and mix of market stalls just right. JamFace is a welcome addition to the market experience.

Jam Face cafe at Adelaide Market

The Kangaroo Island Produce Store was the next stop on our tour of Adelaide Market. Home to the recent winner of the “Best Gin in Australia” Island Pure is the first regional market stall at Adelaide Central. This allows smaller producers from Kangaroo Island to sell their produce and product to a larger market. Justin and his team stock their store with produce purchased directly from the maker/ producer on Kangaroo Island and the stall is staffed by family members of the various Island producers.

Kangaroo Island Produce Store at Adelaide Market Visit to purchase the award winning Old Tom Fun Gin with hints of lemon myrtle and aniseed. Or pick up a bottle of renowned Sticky Fig sauce or a delicious Sticky Fig, made over three days at The Figgery from Great Grandma’s secret recipe. They also stock Kangaroo Island honey,  oils, nuts, free range ham, lentils, soaps, creams and much more. The good news is you can order online! 🙂

Visit www.kionline.com.au for more.

Cheese is my favourite food and so the next stop was sure to excite. The Smelly Cheese Shop is a cheese lovers paradise with an amazing selection of local and international cheeses on offer and an enthusiastic and knowledgable fromagere to guide you in your selection.

Helen from the smelly cheese shop at Adelaide Market

Valerie says that tasting cheese is all about engaging your five senses and the  she sees herself as the story teller who has the opportunity to meet the producers of her cheeses and then share their story with people who visit the market. She loves to take people on a journey to try a slightly different cheese than they might normally select.

She asked us to sample one of her favourite cheeses at two different ages and the difference was remarkable. The oozey, gooey, smelly slightly older variety was my favourite but actually everything we sampled was excellent.

smelly cheese shop at Adelaide Market

Next stop was a visit to none other than the Mushroom Man himself. The Mushroom Man at Adelaide Market Marco runs the Mushroom Man stall which has been in his family for over 40 years and this is the place to visit if you want to introduce some variety and textural change into your cooking via the inclusion of interesting varieties of mushroom. The Mushroom Man is the supplier of the highly coveted first Australian wild porcini mushrooms in Australia. His weekend is often interrupted by his suppliers who have foraged for local wild mushroom and have their supply ready for immediate delivery. If the amazing wild porcini mushroom from the Adelaide hills is not your thing then you might like to try one of his many other varieties including the wild European or Asian mushroom. But why would you say no to the local porcini who’s symbiosis of 20 years takes longer than the precious truffle?  Either way, visit Marco for a smile, a tip, and bagful of life giving fungus.

Next we met Stephan from Central Organics. Adelaide MarketStephan, who is 83, has a beautiful organic fruit and vegetable store where he sells only accredited organic produce. Stephan is passionate about and committed to the health and wellbeing benefits of eating accredited organic food. He also has a very interesting tale to tell about how a man born in Paris came to be spending every day at the Adelaide Central Market. In 1923 Stephan’s Dad retreated to Paris from Russia during the revolution. Then in 1949 Stephan immigrated to Australia, a journey mirrored by many people in Australia including my own Father.

Central Organics has been in operation since 1972 and it is widely believed to be one of the first organic retail operations in South Australia. Stephan and his wife were originally organic growers but they later purchased the store in 1982 in order to be involved in the retail side of operations. Stephan’s own interest in organic produce began when his sister became unwell as a result of chemicals used in farming practises. This sparked his interest in growing and then selling certified organic produce that still continues to this day.

Stephan was knowledgable about his produce and passionate about organic food and his produce looked wholesome and divine.

Adelaide Market

Our next visit was to Jo at Something Wild where I tasted a little morsel or crocodile against my better judgement. It was smoky and delicious and I learnt my bourgeois lesson about fussy eating, not for the first time.  Something Wild has just launched an exciting new partnership between the Motlop and Gunner families which will see it become Australia’s first Indigenous-owned native greens, game and traditional meat provider. You can buy crocodile, kangaroo, goat, emu and more from their interesting store.

Adelaide Market

Last stop of the day was for lunch at Lucia’s Fine Foods where there was an impressive antipasto spread laid out for our enjoyment. We dined on cheese, bread, wine, baguette and an amazing display or cured meats. Lucia’s is a family owned business and it is run by the descendants of its namesake. Visit for pizza, pasta, pastries, coffee and more.

Adelaide Market


Adelaide Market

Adelaide Market

Adelaide Market aims to be one of the best fresh food markets in the world and with its great location, excellent mix of stalls and passionate, family run businesses they are well on their way. They plan on introducing a producer in residence stall in the next few months which should enliven and enrich the market experience even more. Adelaide Central Market excites, even without a modern day brass band.

The details

Adelaide Market

Central Market, 44-60 Gouger Street, Adelaide. Opens on Tuesday to Saturday, with late night opening on Friday but early closing (3pm) on Saturday.

A lot of the stall have delivery options so visit online to find out how to get the best of SA delivered to your doorstep. (TIP “Old Tom” Gin from the Kangaroo Island Food stall was just awarded Champion Australia Gin.”)


To read more about my Tasting Australia and Words To Go 2016 Festival click here. 

Eat My Street is a website dedicated to “good food for the good life” in Melbourne and beyond. Please sign up or visit us on Facebook to keep up to date.


It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Simple ways to love your garden in May


Seven simple ways to love your garden in May

with Sam

love your garden in May

It’s May, and we are settling in for the ever so damp and dreary wintery Melbourne weather. Most of us are setting up to hibernate – wood fire roaring, tea brewing safe from the elements of the outdoors. Don’t be fooled, though; while the rest of the world is hiding under the sheets snuggled up warm and desperate to stay in bed until september, your garden is actually hard at work beneath the surface – preparing for spring. What you do in the month of May can impact winter survival and spring readiness. Here are some of my top tips:

how to love your garden in May

 In the culture of ‘eat your street’, these tips are relevant to gardening in May. You may need to adjust accordingly.

To mulch, or not to mulch. That is the question.

The purpose in mulching in Spring and summer is to discourage weeds and keep the moisture in. But what about in winter? It’s still best to mulch, particularly if you live in a frost-prone area. I’ve come to the conclusion that it’s best to mulch just a little bit less than in summer in order to let some precious sunlight in. When you think about it, there is a naturally occurring mulch from autumn leaves – so perhaps we are ought to mulch after all!

Plant now! Or forever hold your peace….

May is really getting a bit too late to sow seeds and if you want to grow garlic, you probably need to think about getting that in the ground too. You can still get some seedlings in the ground from your local nursery – the best things to go for will be lettuces, spinach, onions, shallots, spinach and brassicas such as broccoli and cauliflower.

Kink that hose

Actually, don’t kink the hose; as that’s the quickest way to not have one before spring. But as for watering, when the cold snaps of May come by it’s time to hold back from watering too much. The plants simply don’t need as much water and damp conditions can often lead to waterlogging and diseases. It’s better to water your garden in the morning if possible, and onto the roots – not foilage. On the topic of water, seeing as winter typically is a wetter season, have you considered May as a good time to buy a water tank to conserve this precious water for the warmer months? And if you already have a water tank, don’t forget to clear your gutters of those autumn so you won’t miss a drop.

Prevent vampires

If you’re worried about vampires, would like to keep your partner at distance due to bad breath or are simply a lover of home-grown produce, why not grow garlic? Fresh, organic and Australian garlic can be hard to come by, which is strange as it’s so easy to grow! It’s better to get your “seed” garlic from an actual garlic seller such as CERES or The Diggers Club and plant it as soon as possible. While traditionally garlic is planted on the winter solstice and harvested on the summer solstice, most of my sources seem to say for Victoria these little cloves of health inducing wonder need to be planted in April/May – my guess is because we are further south.

how to love your garden in May

Moving Day

Move any pots under cover – under a patio, into a greenhouse or even indoors if you can. This will give them a little more protection from the harsh elements to come.

Colour in the most grey of days

Just because winter is imminent, does not mean your garden must be devoid of colour. Great choices for our climate include carnations, gypsophila, azaleas and camellias.

Food for your food

It’s time to cut back on any “food” that you’re giving to your plants – such as fertiliser. Most plants are hibernating and need to rest and conserve their energy, so only feed them once a month at the maximum after giving them a good final feed in May.

So enjoy that warm cuppa and fire – knowing that your May preparations have secured your garden for the dreary weather ahead.

garden in May

13141045_10154163473059281_380598468_nSam is a local journalist, Mum and co-admin of the “Food is free South East” group. She is also a very keen gardener and has been known to secretly “seed bomb” family and friends on occasion.

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

Beetroot and Buckwheat Risotto with Amy

Beetroot and Buckwheat Risotto with Amy

Some people are able to go through life simply enjoying things.

I have never been one of those people.

I’ve never been one to err on the side of casual enjoyment of anything- I deal in absolutes and while philosophically I deeply enjoy engaging with the shades of grey, when it comes to pleasure (or indeed, displeasure!) I take the attitude of “go hard or go home”.

This was most obvious in my teenage years when I bought every magazine (including an edition of financial times) if it had an article in it about either Orlando Bloom or The Lord of the Rings trilogy and my room was literally papered with pictures of the former heart-throb in all of his guises.

Then there was my love affair with hats that lasted at least a year- if I was out (and not at school! Damn those fascist uniform restrictions!) I would be wearing a hat of some kind… fedora, beret, golfers cap… I’m not sure why. I could probably develop some psycho-analytical theory regarding my deep insecurity and my fear of being truly “seen” but it’s probably much simpler than that. I liked hats. Like, REALLY liked them. So, I wore them.

All. The. Time.

I don’t like things. I love them. I don’t “go to the gym”, I train. I don’t like Harry Potter, I’m a Hufflepuff.

I don’t like beetroot, I devour it.

So, when one of my favourite nutritionists (is it sad that I have a favourite? Yes. But after reading the above probably not wholly unexpected or surprising.) Jessica Cox posted her recipe for a Beetroot and Goats Cheese Buckwheat Risotto, I knew what I was having for dinner. Unfortunately I didn’t have quite enough beetroot on hand and was severely lacking in the goats cheese department so I made do with what I had and the result was, if I do say so myself, absolutely divine.

The buckwheat and zucchini ooze together beautifully and the colour is just electric. I highly recommend you try this healthy and delicious recipe out, and bask in the glory of the beet.

Beetroot and Buckwheat Risotto with Amy
  • ½ cup buckwheat groats, well rinsed
  • 1 small onion, finely diced
  • 1 ½ mushrooms, finely diced
  • At least 2 cloves garlic, crushed
  • 1 ½ cups chicken or vegetable stock
  • 1 beetroot, pre roasted and cubed
  • ¾ of a zucchini, diced
  • 1 cup red kale
  • 2 tablespoons oregano leaves, roughly chopped
  • ⅓ cup parsley, roughly chopped
  • ⅓ cup low fat cottage cheese
  • Grated parmesan, pecorino, nut parmesan or nutritional yeast
  • ¼ cup roasted pumpkin seeds
  • Dried Italian herbs
  • salt & pepper for seasoning
  • Juice of ¼ lemon
  1. Warm your stock through until hot.
  2. Take another saucepan and place it on medium heat. Add a tbsp. of the stock, then add the mushroom, onion and garlic and sauté in the stock.
  3. Once the onion is slightly transparent add the buckwheat and stir continuously for 1-2 minutes until the buckwheat softens just a little. Continue to add the hot stock in generous ladle size serves and to stir the stock through until the buckwheat takes up the stock.
  4. Continue with this process of adding stock until the buckwheat becomes softened through with slight crunch to the bite. Season the buckwheat with some dried Italian herbs, salt and pepper throughout the process.
  5. Once the risotto is soft but still toothsome, turn to a low heat and stir through roasted beetroot, zucchini, kale, oregano and parsley. Heat through until the kale is wilted, the beetroot is warm and the zucchini is cooked.
  6. Just before serving, stir through the cheese and lemon juice.
  7. Place lid on saucepan, turn off the heat and leave the risotto for 1-2 minutes to relax.
  8. Serve the risotto topped with roasted pumpkin seeds, remaining parsley, grated pecorino/parmesan/nutritional yeast/nut parmesan and lots of cracked pepper.

I served mine with a chard, radish and pear salad which balanced the oozy risotto perfectly. Absolutely delicious and so, so good for you!

Happy Eating!


Adapted from a recipe by Jessica Cox: http://www.jessicacox.com.au/recipe/2016/4/15/beetroot-goat-cheese-spinach-buckwheat-risotto/

Amy for eatmystreetAmy’s love of food is only matched in intensity by her love of fitness and her fear of choosing the wrong dish on the menu. She loves to explore new places and old stalwarts, constantly torn between ticking a cafe off her “to try” list and revisiting the favourites. She owns way too many cookbooks but the pleasure she gets from experimenting with new flavours and serving them to her family and friends far outweighs any debt incurred.


It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest

In my Kitchen with Cecily Paterson

fruits that you need to try-2

Welcome to a new little segment on the blog titled “In My Kitchen” where we get to visit every day cooks in their own kitchens.  Here at Eat My Street we are passionate about “good food for the good life” and I know that many of you are passion about exactly the same thing.

Today we are talking with Cecily Paterson.

Cecily is an emerging young adult/ tween author from Kangaroo Valley in NSW. With a national award in 2012 for her non fiction memoir, she now writes for Upper Primary and young teens. She is also a speaker, freelance writer and editor.  Her first novel, Invisible, was a semi-finalist in the Amazon Breaththrough Novel Award in 2014.

Cecily is also a Mum and wife and she also has a blog about her son’s experience living with autism spectrum disorder.  Cecily also publishes books on spirituality and religion. You can find her most recently release by visiting the Firewheel Press website.

Today we are joining Cecily in her kitchen, to find out a little more about her life, including how she manages to cook great food for her family despite a long list of allergies.

cecily solo

1. Tell us a little bit about yourself?

cecily paterson: I wear a lot of hats. Possibly too many; I have to work on not saying ‘yes’ to everything. At home, I’m a wife of one guy, mother of four kids and best friend of two dogs. At work, I’m a writer of young teen fiction.  In my spare time, I practice the cello, take my kids to things (netball, gym, violin lessons) and sometimes get my sewing machine out. And at 5pm every day, I think, “What the heck am I gonna make for dinner?”

2. What is your favourite recipe at the moment?

cecily paterson: Let me be upfront. Cooking is not my favourite thing in life. Food, I like a lot, but generally if someone else has cooked it for me. Part of the problem is the fact that four out of six people in my family have diagnosed intolerances to things like dairy, soy, oats, preservatives and malt. But I do love to make this simple slice.

· Recipe


 Best no cook chocolate slice
A cup of dates
A cup of a mix of any of the following: buckwheat, almonds, cashews, pumpkin seeds, sesame seeds, coconut pieces or anything else you think would go in well.
2 tbps coconut oil
2 tbps cocoa
Throw in a heavy weight blender and blend for 30 seconds. Press into a tupperware slice container and set in the fridge. Eat when it’s firm.

Editor: We gave this a go and it produced a delicious and healthy slice. Yum!

3. Kitchen staples? Things you always have in your fridge and pantry?

cecily paterson: I have a weird array of gluten free flours, dairy free milks, and things like chia, flaxseed and millet. My mum looks in my cupboard and says, “I don’t know what anything is.” Ha ha. We always have cucumbers and carrots, because those are the popular vegies. In the freezer, I have bags of frozen vegies, because that’s what I eat for breakfast. We always have dates, cocoa, coconut oil and buckwheat, because those are the ingredients of my favourite no-cook chocolate slice. And I couldn’t do without coconut milk, Indian curry pastes, sushi wrappers and rice. A lot of rice.

4. Secret vice?

cecily paterson: 70% dark chocolate, particularly something by Alter-Eco. But it’s not a secret vice: there’s no secret about that at all.


Ed: Alter-Eco is an independently owned fair-trade food company based in NSW. In face they are Australia’s first official fair-trade chocolate supplier. Thanks for the tip Cecily!

5. Most memorable meal

cecily paterson: I grew up in Pakistan. The best dish I’ve ever had was a chicken kurai, cooked with tomatoes, onions and coriander, with fresh naan on the side, from a restaurant called ‘The Cockroach’. And yes, it was called that because there were a few cockroaches.

Ed: This one sounds amazing although I am not sure about the cockroach part. Eek!

6. What are you currently drinking?

cecily paterson: Decaf tea. I don’t drink alcohol or juice – too many calories for a girl who runs to fat too quickly. And I can’t drink caffeine all day – I get drained by it. But a good cup of decaf tea, made by my husband, makes me very happy.


7. Do you have a favourite local venue to eat out?

cecily paterson: I live in Kangaroo Valley, NSW. I like a smoked salmon sandwich made by Charlie, from Charlie’s cafe, and the lamb cutlets by Gerald from the Bistro One46.

8.Do you have a favourite cook book?

cecily paterson: Jo Whitton’s Quirky Cooking is great. And I love Jamie Oliver too, but a lot of his food wouldn’t go down well with my kids, so I look longingly at his stuff rather than purchase it.


9. Your favorite spot in your kitchen?

cecily paterson: Honestly: on the other side of the bench, watching someone else make the food, but that never happens, so I’ll say near the toaster and kettle, making myself a piece of toast and jam and then taking it to my desk.


Do take a look at Cecily’s website- this is one talented lady!


If you know someone fabulous to feature on our next “In My Kitchen” post then please shoot me an email. danib@eatmystreet.net

Until then, happy eating!

Dani xx

Eat My Street is a website dedicated to “good food for the good life.” We post recipes, reviews, interviews and much more. Please visit us on Facebook or sign up, to keep up to date. Dani

You might also like

No new clothes for a year. 


Love, bread and war. 



It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest