New KIND snack bar range launches in Australia

KIND has landed in Australia with the arrival of its tasty and
wholesome snack bar range.

KIND products, which have received international acclaim in the UK and US*, use premium, better-for-you ingredients that are kind to the body, without sacrificing quality or flavour. Founded by American-born social entrepreneur Daniel Lubetzky, KIND has been created from the ground up to inspire a kinder and healthier world.

Packed with nutrient-dense first ingredients like fruits, nuts and whole grains, KIND bars are gluten free and contain no artificial colours, flavours or preservatives. The range also features bars that are high in fibre and protein.

Explore the range of KIND® Bars available now

Dark Chocolate Nuts & Sea Salt
Nuts drizzled with dark chocolate and sprinkled with sea salt – it’s a simple recipe that’s packed with flavour.

Caramel Almond & Sea Salt
Salted Caramel. It’s a combo that speaks for itself. But add in heaps of wholesome almonds and a sprinkle of sea salt, it becomes a super-group of satisfaction.

Peanut Butter Dark Chocolate
Nothing hits the spot quite like peanut butter. Which is where this nut bar comes in. Blended with peanut butter. Drizzled in dark chocolate. All your PB needs – now pocket-sized.

Almond & Coconut
One of KIND’s original bars – this one has been tried & tested by taste buds all around the world. And the verdict? You can’t beat this combo of crunchy almond, toasted coconut and chewy honey.

Explore KIND Protein® bars available now; made with 12g plant protein and 25% bigger than an original KIND® bar, so there’s even more to enjoy. Each KIND Protein® Bar is gluten free and a good source of fibre and protein.

KIND Protein – Crunchy Peanut Butter
The perfect blend of smooth peanut butter with the added crunch of whole peanuts for a tasty plant-based protein hit.

KIND Protein – Dark Chocolate Nut
Double up on taste with the rich flavour of delicious dark chocolate, crunchy whole nuts and 12g of protein for a tasty plant-based protein hit.

Want to give KIND a try? KIND products are available from $3.00AUD from leading retailers, such as: Coles, Coles Express, IGA, 7 Eleven, BP, EG and Amazon.

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HowToCookThat : Cakes, Dessert & Chocolate | Fluffy Japanese Pancakes

I feared that these are the macaron of 2021, a recipe that is totally reliant and egg white beating and folding skills. But with the right recipe they are actually quite achievable.


After many experiments here is a recipe that can be made reliably at home:

My Fluffy Japanese Pancake Recipe

2 egg yolks
3 tsp milk
7 tsp plain all-purpose flour

2 egg whites
4 tsp sugar
1 tablespoon egg white powder
1 tsp baking powder (I did not use this in the video, but I think it will make it easier for beginner bakers)

Preheat the oven to 180C (356 degrees Fahrenheit) and add an empty baking tray into the oven to heat up.

Whisk together the egg yolks, milk and flour until smooth with no lumps.

Beat the egg whites, sugar, egg white powder and baking powder with electric mixers until you have stiff peaks. This can take 3-5 minutes depending on you beaters.

Mix a spoonful of egg whites into the yolks to lighten them, this makes it easier to fold them in without over mixing. Fold the yolks into the whites until just combined. The more you fold the runnier it will become so do no over-mix.

Take the hot tray out of the oven, cover with baking paper and spray with cooking oil. Add three scoop full of mixture onto the tray and bake for 2.5 minutes. Open the oven nd add a second scoop on top of each one. Close the oven and bake for a further 5-7 minutes. Take the tray out of the oven, flip the pancakes and return to the oven for 4 more minutes.

Serve immediately with whipped cream or custard, fresh fruit and maple syrup.

You can make these in a fry pan, they are just a little tricker. Preheat your fry pan on the second lowest heat, butter or oil the pan. Add three ice-cream scoop of mixture, put the lid on and cook for 2 minutes. Add a second scoop of mixture on top of each one and cook for 4-5 minutes longer. Flip the pancakes. Flipping is harder in a fry pan than on a baking tray because there is less room and the sides of the pan get in the way. Put the lid back on and cook for another 5 minutes. Every stovetop heats differently and fry pans have different bases, so this will take some experimenting. My stove has heat settings from 1-9 and I found 1 was too cold and 2 was too hot so I switched between them during cooking.

fluffy Japanese jiggly pancakes

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Samosa recipe | RecipeTin Eats

Nobody can resist these perfect triangles of flaky pastry, stuffed with a delicious spiced potato filling! But not all samosas are created equal. Too dry, not enough filling, bad pastry, weak spicing….. So I set out to make my own, and am proud to now share with you my very own Samosa recipe – my idea of the perfect Samosa!

Samosas on a plate with tamarind dipping sauce

🌶 Welcome back to Indian Week! 🌶

It’s Indian Week here at RecipeTin Eats! And week where I’m sharing 4 brand new Indian recipes so you can make your very own feast at home:

  1. Palak Paneer – the famous Indian Spinach Curry, complete with homemade fresh cheese curd (it’s so easy!);
  2. Naan – the fluffiest, bubbliest, chewiest naan you’ll ever make at home, a recipe that eluded me for 5 years!
  3. Thoran-style Cabbage Carrot Salad – quite possibly the most incredible cabbage salad you will ever have in your life;
  4. Samosas – this recipe!

Samosa recipe

If you think of an “Indian snack”, probably the first image that pops into mind is the humble Samosa.

These little fried parcels of flaky-yet-tender pastry, stuffed to the brim with spiced potatoes and other ingredients, are pretty much my idea of the world’s greatest savoury snack.

Not only are they insanely delicious, but they’re also incredibly versatile. Samosas can be served as appetisers, entrees, or a lunch on the move. They’re good hot or at room temperature. They keep for days and days, and they reheat well. What is not to love?!?

Finding a great Samosa though, is no easy feat – whether they’re bought or recipes. Most are “OK” but never quite get there for me. So I set myself the (not-insignificant!) challenge of creating my own ideal Samosa recipe.

And so, after many rounds of testing, eating, rethinking and (yes!) eating some more, I’m happy to report I’ve finally arrived at this recipe – my idea of the perfect Samosa!

Close up of fresh homemade Samosa, ready to be eaten
Dipping Samosa into tamarind sauce
Tamarind dipping sauce is a popular condiment to serve alongside Samosas. The tart sauce is perfect for cutting through the richness! Recipe provided below.

What you need to make Samosas

Here’s what you need to make Samosas. Yes, you will see a few less-common spices in this recipe that call for a trip to the Indian grocery store if you truly want to make real Samosas. If not, I’ve got alternatives to suggest!

Samosa ingredients

The spices

The spices marked with an asterisk* are speciality spices that likely require a trip to an Indian grocery store. But I’ve made notes for best substitutions!

  • Ajwain seeds* – An Indian spice with a fragrant and fruity but bitter taste. Substitute thyme leaves;
  • Amchur* – Also known as mango powder, is made from dried green mangoes. It is sour in taste and is said to help digestion. Substitute 1/2 tsp lemon juice;
  • Asafoetida* – Also known as hing, this is a traditional ingredient used in Indian cooking that is derived from a species of giant fennel. It has a somewhat bitter garlic / onion flavour, which makes it a great substitute for people who can’t have garlic or onion.! Substitute 1/4 tsp each of garlic and onion powder;
  • Black mustard seeds – They look like poppyseeds but are fragrant and have a slight horseradish-like bite to them. They’re not spicy, more a fresh zing. ~ $1.50 in small packs at Indian grocery stores. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and online! Also used in Eggplant Curry, Dal and Vegetable Samosa Pie recipes;
  • Garam Masala – A well-known Indian spice mix which is pretty common these days. It’s found in the spice aisle of regular supermarkets and costs not more than other spices; and
  • Cumin seeds and powder, coriander seeds and tumeric – Very common spices used in Indian cooking, found everywhere these days at regular grocery stores.
Freshly made Samosa filling in a black skillet

Other ingredients

  • Flour – Just regular all purpose/plain flour;
  • Green chilli – Use a cayenne pepper which provides just a mild background hum of spice. These Samosas are not overly spicy!
  • Ghee or oil – Ghee is a traditional cooking fat used in Indian cooking. It is simply normal butter but with milk solids and water removed, leaving behind pure butter fat. Ghee has a more intense butter flavour than normal butter, with the added bonus that unlike butter, it doesn’t burn even on high heat. 

    It is rubbed into the flour to make the Samosa pastry flaky.

    You can either make your own Ghee (it’s cheaper, really easy and keeps for months), buy it, or just use normal butter;

  • Potatoes – For the potato filling. Use either starchy or all-rounder potatoes, such as Sebago (Australia brushed “dirt” potatoes), Russet, Yukon Gold or Idahos (US), Maris Piper or King Edwards (UK);
  • Ginger – Fresh ginger is best here, but you could substitute with ginger powder in an emergency 😇;
  • Peas – Frozen all the way! No need for fresh here; and
  • Coriander/cilantro – Stirred into the potato filling at the end, it adds such a great hit of freshness.

How to make Samosas

The four parts to making Samosas are:

  1. The spiced potato filling;
  2. The Samosa dough;
  3. Making the Samosa parcels; and
  4. Frying – Sorry, there is no alternative! Do not try to bake them, you will be sorely disappointed!

Part 1: Spiced potato filling

The filling for Samosas is typically vegetarian, made with roughly mashed potato that’s cooked up with spices, fresh green chilli and peas. Altthough you’ll see plenty of versions with meat (usually ground), I like to keep things traditional – regular readers know I don’t say that often!😂

  1. Rough-mashed potato – Boil potatoes until tender, then use a fork to roughly mash. It’s nice to have bits of chunks in the potato for interest, rather than a soft, creamy and uniform mash;
  2. Cook spices and aromatics – A healthy dose of spices are fried up with fresh ginger and chilli which is then tossed through along the peas;
  3. Add potato – Add the mashed potato and gently but thoroughly mix through, so the flavouring fully permeates the potato; and
  4. Fresh coriander, then cool – Lastly, mix through fresh coriander, then let the filling cool completely before using.

Part 2: Samosa dough

A key feature of the Samosa pastry is how flaky it is. This is achieved by rubbing ghee or oil into the flour until it resembles breadcrumbs, just like we do with Western shortcrust pastry!

How to make Samosas
  1. Mix dry ingredients, add ghee – Mix the flour, Ajwain seeds and salt, then pour the ghee or oil in;
  2. Rub fat in – Use your fingers to rub the ghee in until it resembles coarse breadcrumbs. This is the step that gives the Samosa pastry the signature flakiness we know and love so much!
  3. Form dough, rest 30 minutes – We then add water until it is wet enough to form a dough. The dough should be soft and pliable, but not so sticky that it sticks to your hands. Form a ball and let it rest for 30 minutes;
  4. Divide – Form a log, then cut into 6 equal pieces;
  5. Shape dough into balls;
  6. Roll out balls to 2mm thick – Roll the dough balls into discs 2mm thick. They should be about 16cm /6.5” in diameter.

Now, you’re ready to make the little Samosa parcels!

Part 3: Samosa parcels

Don’t get stressed out about this part. It’s honestly not that hard. And if yours are a bit deformed and wonky, so what? It’s still going to taste amazing!!! And you can just say they’re “rustic”. 😉

How to make Samosas
  1. Cut in half – Use a small knife to cut a circle in half. Work with one disc of dough at a time. Keep the others covered under cling wrap so they don’t dry out;
  2. Brush disc with water along half the straight edge you just cut;
  3. Fold one side in;
  4. Form cone – Then fold the other side in, overlapping by about 1cm / 2/5″, to form a cone shape. Press joined edges together to secure;
  5. Fill cone – Form an “O” with your thumb and forefinger, then place the cone inside (like at the holders at the ice cream shop). Fill with the spiced potato filling;
  6. Brush with water along the cone mouth edge;
How to make Samosas
  1. Seal – Press to seal;
  2. Fold seam side down – Place the seam side down on the work surface so it folds over;
  3. Trim excess pastry off;
  4. Pinch top of cone to make it nice and pointy;
  5. Fold in the other two corners;
  6. Voila! You’re done!

Part 4: Frying – and the trick to less greasy, ultra-crispy Samosas!

The trick to frying Samosas is to start on low heat, otherwise the pastry can burst open and the filling spills out into the hot oil!

Consequently, most recipes will call for the Samosas to be fried at a relatively low temperature of 160°C/320°F for 10 minutes+. But this makes them SUPER-greasy!

Instead, we’re using the good old, reliable Asian double-fry method. It’s fast becoming the world’s worst-kept cooking secret for less greasy, ultra-crispy fried goods, it’s used in takeout favourites from Honey Chicken to Sweet & Sour Pork, to Japanese Karaage. It involves an initial fry on low heat to seal, followed by a second fry on high heat to colour and crisp.

How to make Samosas
  1. First fry: Seal Pastry – Heat the oil to 160°C/320°F, then fry 3 or 4 samosas for 3 minutes, turning occasionally. The pastry should be cooked but pale;
  2. Drain on paper towels then repeat this first fry with remaining samosas;
  3. Second fry: Colour and crisp – Once you’ve done the first fry with all the Samosas, increase the oil heat to 190°C/375°F. Then fry the Samosas in batches of 3 or 4 for around 1 1/2 to 2 minutes until golden. The Samosas are already cooked through, this step is just to colour and really crisp up that pastry;
  4. Drain on paper towels and serve piping hot for optimum eating experience!
Pile of Samosas on a plate, ready to be eaten

Dipping Sauce for Samosas

The recipe includes a Tamarind Dipping Sauce which is a popular condiment to serve alongside Samosas. The sauce is a bit tart, which nicely cuts through the rich flaky pastry and balances the spice infused filling.

For a simpler option, you could just blitz up yogurt with fresh mint leaves for a quick Raita of sorts (Indian Mint Sauce).

How to serve Samosas

Samosas are typically served as a starter or snack, being the terrific hand-held size that they are. Though mind you, I’ve seen plenty of gigantic Samosas in my time. I can’t deal with the thought of the volume of oil required to fry those beasts! 😂

I’m sharing this Samosa recipe as part of an Indian Week, so you can make your very own Indian feast! Just to recap, here’s what we’ve got on the menu:

  • Palak Paneer – The iconic Indian Spinach Curry with your very own homemade cheese curd (puts store bought to shame!);
  • Naan – The softest, fluffiest, chewiest naan you will ever make!
  • Indian Cabbage Salad – This one will surprise you, it’s so incredibly delicious; and
  • Samosas – to kick start your party!

And with this Samosa recipe, that’s a wrap on Indian Week. I hope you’ve enjoyed the recipes as much as I have creating them … oh yes, and shooting them and filming them and making them over and over to check them … and DEVOURING them!! 😂 – Nagi x

Watch how to make it

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Samosas on a plate with dipping sauce

Samosa Recipe

Servings12 samosas

Tap or hover to scale

Recipe video above. Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world’s great street snacks! Despite this, it’s hard to find a great one.Here I’ve come up with what is my ideal Samosa – it’s just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I’ve gone all the way and used authentic spices to remain true to this classic, and I daresay the result is better than any restaurant I’ve been to!Makes 12 Samosas.


Potato Filling:

  • Boil potato until soft: Peel then cut potatoes in half. Place in a pot of cold water, bring to boil then cook until very soft, ~10 minutes.

  • Mash roughly: Remove the potatoes onto a plate and roughly mash with a fork, leaving some large chunks (we want some textural interest).

  • Cook spice seeds: Heat oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds & coriander seeds. Stir the spices for about 30 seconds or until fragrant – don’t let them burn!

  • Add the ginger, chilli, peas and continue to stir a further minute or so until the chilli is soft.

  • Add remaining spices: Add the garam masala, amchur, asafoetida, cumin powder, tumeric and salt. Cook a further 30 seconds.

  • Add potato and gently stir to coat in spices for about 1 minute.

  • Cool: Remove from the stove, stir in chopped coriander leaves. Spread potato mixture out on a plate and let it cool completely before using.

Samosa Dough:

  • Mix dry ingredients: Place the flour, salt and ajwain seeds into a bowl and stir to combine.

  • Rub ghee into flour: Add the ghee or oil and mix with your fingertips until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.)

  • Form a ball: Add the water and mix with the flour until you form a ball of dough. It should be pliable and soft, but not so sticky it sticks to your hands,.

  • Rest 30 minutes: Cover the dough in the bowl with glad wrap and leave to rest for 30 minutes.

Making the Samosas – see video:

  • Cut into 6: Cut the dough into 6 equal portions, then roll each into a ball. Keep the balls on a plate covered with cling wrap so they don’t dry out.

  • Place between paper: Place one ball on a sheet of parchment/baking paper. Press down to flatten, then cover with another sheet of paper. Do not flour the work surface – it will dry the pastry out.

  • Roll out: Roll the dough into a disc about 2mm / 1/10″ thick (~16cm /6.5” diameter).

  • Cut in half: Cut through the centre to create two semicircles (2 samosas per disc).

  • Make cone: Brush the straight side with water, then fold straight edge to join itself and form a cone. Overlap the edges by about 1 cm / 2/5″ then press edges to seal.

  • Fill with potato: Make an “O” with your forefinger and thumb, then hold the cone in the “O”. Fill with about 2 tbsp of Potato Mixture, lightly pressing in.

  • Seal: Brush the open pastry edge with water, then press together so your Samosa is fully sealed. Place sealed edge down on work surface and press down to fold. Trim off excess pastry, fold in corners. Pinch the top corner to make it pointy.

  • Repeat with remaining Samosas – you should make 12 in total.


  • Heat oil to medium: In a deep pan or pot, heat 5cm / 2″ oil to 160°C/320°F). (Note 7)

  • Fry 1: Carefully drop 3 – 4 samosas in the oil and cook for 3 minutes, moving them around occasionally (if they touch the base of the pot for too long, they get brown spots).

  • Drain and repeat: Remove from the oil and drain on paper towels. Repeat with the remaining samosas.

  • Increase oil heat: Increase the oil temperature up to 190°C/375°F.

  • Fry 2: Carefully place 3 – 4 samosas at the time into the oil, and cook for 1 1/2 to 2 minutes until they are deep golden. Remove from the oil and drain on paper towels. Repeat with remaining Samosas.

  • Serve hot with Tamarind Sauce or a Mint Raita (see separate recipe card below this one)

Recipe Notes:

1. An Indian spice with a fragrant, fruity but bitter taste, substitute thyme leaves.
2. Ghee – Ghee is also clarified butter – to make your own, see here. It gives the samosa pastry a light buttery feel. Rubbing the oil into the flour is what makes the pastry flaky.
3. Potatoes – Use starchy or all rounder potatoes. AUS: Sebago dirty brushed, US: russet, Idaho, Yukon, UK: Maris Piper, King Edwards)
4. Amchur, also known as mango powder is made from dried green mangoes, it is sour in taste and is said to help digestion. Substitute 1/2 tsp lemon juice.
5. Asafoetida, also known as hing, is derived from a giant species of fennel. It is used in Indian cooking and is a great substitute for people who can’t have garlic or onion. If you cannot find it substitute 1/4 tsp each of garlic and onion powder (in the Filling, and in the Tamarind sauce).
6. Frying tip – Starting on a low heat is key because if the oil is too hot, the pastry will burst open! While may recipes will call for 10+ minutes on a low heat, I find that makes the samosas really greasy and also dries the pastry out too much. Using a double fry, low-temp-then-high-temp Asian crispy fry method yields the perfect result with a far less greasy pastry. And it’s faster. 🙂
7. Baking option – Unfortunately it doesn’t work as well as frying because it takes 30 minutes to get some nice colour on the pastry by which time it dries out a bit. But it does work! Spray formed Samosas generously with oil then bake at 200°C/390°F for 25 to 30 minutes until crispy and golden.
8. Reheating – Reheat leftover samosas in the oven at 180°C/350°F for around 8 minuets, just until the pastry is hot, reasonably crisp again and the inside is warmed. It will never go back to freshly cooked crispy of course – but it’s still pretty good!
9. Nutrition – Assumes each Samosa absorbs 1/2 tbsp vegetable oil from frying. Sauces are not included in calculation.

Nutrition Information:

Calories: 190cal (10%)Carbohydrates: 14g (5%)Protein: 2g (4%)Fat: 14g (22%)Saturated Fat: 11g (69%)Cholesterol: 13mg (4%)Sodium: 297mg (13%)Potassium: 42mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 54IU (1%)Vitamin C: 3mg (4%)Calcium: 8mg (1%)Iron: 1mg (6%)

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Dipping Samosa into tamarind sauce

Tamarind Dipping Sauce for Samosas


Tap or hover to scale

This is a quick dipping sauce that goes really well with Samosas. It’s slightly tart so it cuts through the richness of the Samosas. Makes ~1.5 cups.


  • Heat the oil in a small saucepan over medium heat.

  • Add the ginger, chilli, cumin, asafoetida and garam masala, stir and cook gently for 1 minute to release the flavours and toast the spices.

  • Add the water, tamarind paste and brown sugar and stir until the sugar has completely dissolved.

  • Reduce the heat and simmer gently for 15 minutes until the sauce turns thick and syrupy – it should be the consistency of sweet soy/ketchup manis (ie. like very runny honey). Taste and adjust the tamarind to suit.

  • Cool the sauce before using. The sauce will thicken as it cools.

  • Serve with hot Samosas.

Nutrition Information:

Calories: 49cal (2%)Carbohydrates: 10g (3%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 5mgPotassium: 18mg (1%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 18IUVitamin C: 1mg (1%)Calcium: 10mg (1%)Iron: 1mg (6%)

Life of Dozer

Most people look for a pot of gold at the foot of a rainbow. Dozer is just thinking – “snacks?!

Thank you for seeing this article on the latest food News items titled “Samosa recipe | RecipeTin Eats”. This news release is shared by My Local Pages as part of our local and national news services.

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Vegetarian eating highlights – May18

Oh May, you’ve been a delicious time! Here’s a few of my favourite vegetarian eats from this brisk Autumn month.

It’s ALWAYS a good time when I eat at Bad Hombres in Surry Hills. This vegan Mexican joint has great dishes, and if you pop by each season there’s always something new to try. Our must-haves are always margaritas and the baked cauliflower.

This time we added the magnificent medley of mixed mushrooms with a creamy white bean mash. The crispy eggplant tacos were pretty great, too.


The Little Lord Cafe in Enmore was a place I’d been wanting to check out for a while. It’s a cosy joint, in an old record store. I was hoping for more options but the small menu features eggs on most dishes. I went with the broccoli and cheddar sandwich with a creamy spicy sauce – well worth the visit.


Fact: any weather is good for gelato. I stopped for a sweet treat at Gelato Franco in Marrickville and enjoyed a cone with a scoop of donatello and pistachio. Super creamy and generous scoops.


Sadly being veg can mean missing out on hearty ramen bowls. Most joints have an animal based stock so even a dish without added meat isn’t suitable. I found Tarafuku Ramen at a food court in Rhodes and was chuffed to see they had a mushroom stock. This goes with their enormous vegetarian noodle bowl. Hello winter warmer!

What memorable veg eats have you had lately? Hit me up in the comments with your favourites.

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Mentioned in this post

  1. Surry Hills
    Attraction in Surry Hills Australia

    Surry Hills Australia

  2. Enmore
    City in Australia

    Marrickville Australia

  3. Rhodes
    City in Australia

    Canada Bay Australia

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The Nourish’d Kitchen – ADELAIDE FOOD CENTRAL

Into their sixth year, The Nourish’d Kitchen is still going strong. The plant based eatery has just released their new menu, which is made from local produce and organic fruit and vegetables, with paleo, gluten free and vegan options available throughout.

Customers can choose from breakfast and lunch options including Smashed Avocado, Eggs Florentine, Zucchini and Sweet Corn Fritters, or Banana and Peanut Butter French Toast. For lunch, there is a selection of toasties, and salad bowls.

The following are some of the dishes we tried off their new menu:

Smashed Avocado

If we had to choose between a mortgage and a Smashed Avocado, we think it would be the latter everytime. Generous amounts of avocado were spread over two slices of ciabatta and accompanied by cherry tomatoes, poached eggs and nut free dukkah. For us, it was the earthiness of the dukkah which took this dish to the next level.

Zucchini and Sweet Corn Fritters

Fritters are always a breakfast favourite no matter where you go, and these were no exception. Served with baby spinach, poached eggs, smoked salmon and a house made relish, this dish was a real treat. We found combining the fritters with smoked salmon and relish to be heavenly with every bite.

Banana and Peanut Butter French Toast

If you’re like us, anything that has peanut butter in it is delicious. Smothered over two pieces of French toast was a generous spread of peanut butter and loads of banana chips and slices. The peanut butter was gooey and decadent, while the banana chips added a nice crunchy component. It’s the perfect way to start or end any meal!

Nourish’d Bowl

It wouldn’t be right to visit this cafe without having their namesake bowl. Made from roasted pumpkin, baby spinach, cherry tomatoes, feta, quinoa, walnuts and a honey mustard dressing, it’s a light, healthy and tasty option. The pumpkin slices were soft and delicate, while the sweetness of the cherry tomatoes were balanced by the saltiness of the feta. The walnuts added a nice crunchy texture, the dressing married all the ingredients together.

Reuben Toastie

The unanimous favourite was the Reuben Toastie. The classic combination of corned beef, grain mustard, sauerkraut, pickled gherkins and Swiss cheese was a winner. So hearty and delicious, we’d visit just for this!

The new menu at The Nourish’d Kitchen is another winner! It’s the perfect spot to catch up with friends for a healthy meal or coffee.

The Nourish’d Kitchen Cafe is open from Monday to Friday from 7:30am-3pm, Saturday 8am-3pm and Sunday 9am-2pm.

WHERE: 3 Ann St, Stepney

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Lenovo vs HP Laptops: Which is Better?

Planning to buy a new laptop?

If you are, you can’t go wrong with products from popular brands. Some of the most popular ones are Lenovo and HP.

But which one do you go for?

Intel’s 11th Gen chip is still not out but industry experts are already expecting it to revolutionize the computer industry. We can expect HP’s and Lenovo’s laptops to sport the newest chip in their flagships.

With higher performance, how can their laptops push the limit?

As for consumers, it’s only going to be harder to choose from HP and Lenovo at this point. If you’re one who’s choosing between the two brands, keep on reading. Let’s see how they fare against each other in design, HP and Lenovo support, and more.

1. Design

Lenovo is pretty consistent with its design. You can’t expect much innovation from the brand in this area. Still, that doesn’t mean that its laptops are lacking in good looks.

The company chooses to stick with a classic, streamlined look. It’s minimalistic, perfect for professionals or those who don’t like much visual noise.

The focus of Lenovo is efficiency and portability. And, it shows through their design choices.

This can be a disadvantage, however, when comparing it against HP. The classic look might not suit others’ tastes and may even be too basic. Some might say it’s too bland.

HP doesn’t shy away from innovating design trends and straying away from the conventional. At the same time, it keeps things classy, especially with its higher-end laptops.

Some of its offerings also have a classic look. The design leans more on modern aesthetic, though. They’re minimalist yet attractive with their sharp corners and clean finishes.

HP has more color choices than Lenovo, as well, which prefers a monochromatic color scheme. Still, the color choices depend on the series, so don’t expect every model to have a lot of color options.

That’s not to say that Lenovo doesn’t have attractive options. The Yoga series, for example, looks and feels premium.

Still, if the design is important to you, you may have better luck choosing among HP’s laptops.

2. Display

Both HP and Lenovo have different offerings with varying screen quality. However, HP remains the leader in display and resolution. It prides itself on impressive graphics, especially in its gaming laptops.

With its impressive display technology, HP has a better offering than comparable models. This comes at a price.

Whichever brand you choose, though, you can find a laptop that suits your needs in this area. Depending on your budget, you can also buy a Lenovo laptop with an outstanding display. It offers 4K resolution in some of its models, too, as its high-end gaming laptops.

3. Gaming

HP stands out in gaming, thanks to its wide variety of gaming laptops. The Omen and Pavilion series, in particular, are some of the strongest gaming laptops.

These laptops come with an Nvidia GeForce graphics card, so you know you’re in for a good experience. The gorgeous display of HP laptops shines in this arena, as well, especially in 4K resolution.

HP focused on the screens when upgrading their gaming laptops, raising the quality to an impressive standard. Even the mid-range gaming laptops from HP are decent among gamers.

Lenovo’s gaming line – the Legion – hasn’t still cemented its place in the gaming community. Although, it’s catching up to the more well-known brands. The Legion laptops show a pretty strong performance and can hold their own against HP.

Legion is getting more popular in recent years. As such, they’re worth a look if you’re shopping for a gaming laptop. After all, the specs matter more than the brand itself.

If you’re looking for a gaming laptop, make sure to compare different models from every brand. Set aside the brand for a bit and focus on the hardware, which will determine your gaming experience.

Of course, things like the display, battery life, and reliability matters, too. This is where the brand will matter as specs on paper are different than the actual performance.

When choosing between HP and Lenovo, though, choose the one with better specs. They’re both pretty capable in their own right.

4. Business

In the business side of things, the first laptop series to come to mind is Lenovo’s ThinkPad. It’s a line of business laptops that hailed first from IBM.

IBM released the first ThinkPad in 1992. Although Lenovo bought it in 2005, ThinkPad remained pretty much the same over the years.

ThinkPad still features the nondescript boxy design. It stands out because its looks represent the most popular business-oriented laptop.

Most of the ThinkPad models retained a solid black design. However, the later ThinkPads now have magnesium, titanium, or carbon fiber reinforced plastic in the chassis.

The iconic red dot in the middle of the keyboard is still present in the recent models, too. It wouldn’t be a ThinkPad without it, after all. If you’re not familiar, it’s a pointing stick, used to complement the mouse and the keyboard.

Most importantly, it’s still serving professionals around the world with business features. It has a long battery life, which is important when you’re on the go. This is why Lenovo dominates the market for business laptops.

How about HP? Don’t forget that the company has offerings of their own, as well.

EliteBook and ProBook both sport powerful features under the hood. If you need a more powerful workstation, there’s the ZBook series.

What can make you sway from Lenovo to HP? Well, as professionals also have to face other professionals, it’s worth having a better-looking laptop to accompany you in meetings.

Other than that, both brands have quite an impressive collection of business laptops. They both have 2-in-1s, which can turn into a tablet for presentations.

Even if you have a lower budget, you can find a suitable one for you from both HP and Lenovo. Still, nothing beats a ThinkPad in the business world.

5. Cost

As for the cost, it depends on your budget. Both HP and Lenovo have a wide range of laptops, from entry-level notebooks to high-end ones. There’s always a laptop from HP and Lenovo whatever your budget is.

Find out first what your budget is and then look at the offerings of both sides. Don’t forget to assess your needs; what specs do you need in a laptop?

Only then can you make a fair comparison between two similar laptops. In general, though, you’ll find that HP tends to be more expensive than Lenovo.

Between two laptops with the same specs, HP is usually more expensive. If you have a small budget, Lenovo might be the better choice when it comes to value for money. However, like what we said earlier, specs aren’t the only things to consider.

The design, reliability, and actual performance might be the reasons for the difference in prices. The award-winning design of HP Elite Dragonfly, for example, might persuade you to shell out more money.

You can read reviews first to ensure you’re getting what you need. Visit physical stores, as well, to see the laptops in person whenever you can. You might be able to spot a sale, which will give you a huge saving on laptops.

6. Selection

HP and Lenovo are big players in the industry, so it’s expected that they both have a large variety of offerings. From notebooks to 2-in-1s to gaming laptops, both have a series for you.

They both even have a Chromebook, which is great for students. For 2-in-1s, Lenovo has Yoga while HP has Spectre.

HP and Lenovo also have a wide variety of screen sizes, weight, size, and features. As both brands are reliable, you can be at peace with whatever your choice is.

The best thing to do instead is to make sure you have an HP or Lenovo laptop warranty. This ensures you’re covered whatever happens down the line.

7. Customer Service

Believe it or not, a company as big as HP doesn’t have reliable customer service. The company has received bad reviews worldwide for their less than stellar customer support, which often struggles with giving clear and helpful answers to customers.

This can be a major weakness if it’s something important to you. Regardless, you can reach them in different ways. You can use their chat facility, but it isn’t available 24/7. You can also reach them on social media and participate in their exclusive support community.

On the other hand, Lenovo support is one of the better services in the industry. They can help you if you have any problems with your laptop.

You can reach them in similar ways as in HP. Although they’re helpful, their response time could use some improvement.

Contact HP or Lenovo Support

As both HP and Lenovo are great companies, it all comes down to preferences and needs. Both have solid offerings in every price range and category.

Take the time to review the laptops within your budget before you make a decision. Get in touch with HP and Lenovo support if you need even more in-depth information.

Of course, you shouldn’t stop here. To get the right laptop for all your professional or gaming needs, don’t hesitate to keep reading our reviews and in-depth tech guides today.

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Assorted Costco Snacks (Beef and Pork) • The Aussie Coeliac

I find so many individual products at Costco, but individual reviews are really short. So today’s review is on assorted Costco Snacks that I got last visit. There are two pork snacks and one beef variety. Prices ranged from 7.99 to 12.99 I believe and all of these were found in the pantry/snack area of Costco Epping. We have Local Legends Pork Crackle, Mr Hamfrey’s Bacon Bullets with cheese and Jack Links original beef sticks.

Starting with the Local Legends air popped pork crackle in Himalayan Salt. This has big gluten free letters all across the front. There are no major allergens and ingredients include pork, rice bran oil, dextrose, pink Himalayan salt, and tapioca starch. These are nice and crunchy puffs with a subtle hint of salt. Brody personally, hates crackle puffs as he finds them too oily/fatty and too salty. He admitted to loving these because they were so light they didn’t make him feel sick. So if you like crackle but it makes you feel a little nauseous from all that fat, then maybe check out this brand. These are made in the United States.

This is an absolute favourite and the only one of these three that we have purchased mored than once. The Jack Links beef sticks have a gluten free label on the front. Brody eats their jerky a lot (gluten free by ingredient but not labelled) but these Beef Sticks are all mine. Made in New Zealand, these contain soy as a major allergen. Other ingredients include beef, sugar, salt, yeast extract, corn maltodextrin, dextrose, smoke flavouring, citric acid, acerola powder, and celery powder. You get 24 sealed beef sticks. They have a great beefy flavour with a little bit of a teriyaki vibe.

Finally, we have the Mr HamFrey’s Bacon Bullets with cheese. If the name sounds familiar, it is because I have already reviewed a Mr HamFrey’s product. They do the microwaveable pork crackling. You’ll find the gluten free label on the back, with an extra flavour burst tip. For major allergens, it contains dairy and may contain Soy and Sesame. Other ingredients include pork, dextrose, sugar, salt, yeast extract, and smoke flavour to name a few. These are a bit odd with a bacon jerky type flavour. Additionally, you won’t get a lot of the cheese flavour unless you heat them up. They’re fun and nice if you are having a party. Although I don’t think we will buy them again.

There you have three assorted Costco snack products. I don’t think any of them are worth going in just for that product. Furthermore, Costco does change up the stock every now so I don’t know how long they’ll be around. If you are after more Costco reviews, then please head to the Costco tag.

Don’t forget you can sign up to the newsletter for subscriber perks and more.

Until Next Time;

Ashlee; The Aussie Coeliac.

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Broadhseet: Local & Aesthetic Opens in Mount Lawley

The blueprint for Local & Aesthetic started years ago. Partners, musicians and hospitality professionals Liam Young and Dominique Rae wanted to open a WA-centric shop stocking local art and products. As the concept developed, it became clear they needed more space and people to bring it to life, so they recruited friends and fellow musos Mitch Strickland (head chef) and Caitie MacDonald (head barista).

The result – a community-focused cafe, retail space and gallery – opened on Beaufort Street at the end of January. It takes over the space left behind by eclectic antique and mirror gallery Scurr’s, which was the tenant for around 20 years.

The cafe, at the front of the venue, is light-filled, spacious and welcoming. Between the timber tables inside and the dog-friendly deck, there’s plenty of room. Young’s intention is for customers to stay; he’s adamant that Local & Aesthetic is not a takeaway venue. “I want to bring people in to sit and look and buy,” he says.

The menu is made up of nostalgic Aussie favourites with a modern spin. There’s a hefty damper roll filled with bacon and a parmesan omelette; Vegemite and cheddar on toast; and a take on the polony-and-sauce sanga (that’s fritz or devon, for those outside WA) with layers of mortadella and house-made bush chutney on white bread. Native ingredients such as lemon myrtle (in Bircher muesli) and saltbush (on roast pumpkin) also appear.

On the counter there’s a small selection of pastries from Mary Street Bakery, which also supplies the sourdough (used for the sandwiches and crumbs for a chicken schnitzel). Bacon and salmon come from Manjimup’s Holy Smoke, and native ingredients are supplied by Freshcorp Farms. To drink, there’s coffee by Wangara-based roaster Kaltiva, cold-pressed juices from Refresh and Kirks Kole Beer (a WA-only classic).

The retail and gallery area behind the cafe stocks new and second-hand vinyl from Vic Park’s Rhubarb Records. There’s strong support for local acts, including those on Rhubarb’s independent record label. “There aren’t any record stores in Maylands anymore,” says Young. “Rhubarb is an established name, and this means people don’t have to go to Vic Park or Mount Hawthorn to buy records.”

The gallery will display a rotating range of works, all for sale, by emerging and established WA artists. The first exhibition (on until March), curated by the Foundation for Indigenous Sustainable Health, features works by Bardi and Goonyandi artists (from the Kimberley); Martu artists from the Pilbara; Noongar (Wadandi) artists from south-west WA; and Guringai and Kamilaroi artists from NSW. The team plans to offer more products, artworks and collaborations in future. Young talks about commissioning a “classic Perth” mural of the Bayswater bridge with a truck stuck under it.

“We just love the state and have a lot of friends who are super creative,” he says. “Musicians bring artists, who bring writers, who bring photographers. We’re never short on creatives to help us fill the space.”

First published on Broadsheet.

(Images : Rebecca Mansell)

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Valentine’s Day Romance at Philly-Up Tempe

It’s a beautiful evening in the ‘hood so we head down the Princess Highway for some Valentine’s Day adventures at Philly-Up.

This Valentine’s Day we head out for an evening walk. Past the Town and Country, down along Unwin’s Bridge Road, short cut through the Willie The Boatman brewery, zig zag along the backstreets of Sydenham and out to the delightful Princess Highway near Ikea, it’s the Champs Elysées of the inner west. On the way Alison has her toes licked by a brown labrador and we meet an old Scot and his handsome doggy companion who looked a lot like Digger from River Cottage. It’s a beeyudifool night in the neighbourhood and we are so thankful we can get out and about.

Our destination this evening is the Tempe Hotel. You may not have noticed but it has a VIP Lounge.

It looks like this old girl is getting a bit of a make over, either that or it urgently needs some repairs. Possibly both. It has a lovely big room at the front, all high ceilings, old tiles, exposed brick and wooden floorboards. There’s a bistro and a big outdoor area out the back, a couple of groups are sharing the VDay love. One bloke shows us his takeaway roast dinner, he’s off home to tuck into his lamb and roast potatoes. The menu here is pub standards, the cheeseburger could just lure us back. We end up drinking schooners of Willie The Boatman Albo Ale – could have saved ourselves some time and had it at the brewery along the way – and then we head off for dinner elsewhere.

The beer preps us for our dining destination, Philly-Up, a service station food truck located between Terry Street and the freight train line and opposite The Good Guys and Tempe Salvos along the Princess Highway. 

Philly-Up is more like a semi-permanent diner than a food truck. The menu goes from all day breakfast and coffee through to the heart attack on a plate fare we are going to have. This is the sort of food that you should probably eat about once a year, your waistline and blood sugars will thank you.

Choose your table for this evening, sir and madam. Nice view of the highway.

Blinded by the light, our cheese steak with waffle fries and rib burger. The Monterrey Jack Cheese steak is full of shredded beef, kind of kebab like in texture and flavour. The continental roll also tastes like it has been fried, it is laden with salt and fat and meat and oh goodness, happy valentines. Coming up next to it is the Hoky Poky Rib Burger, a juicy bone in pork rib in a sweet sauce and covered in melted cheese. It’s all kinds of every flavour injected at once, giving up the valentines love a second time.

A Tempe shooting star, becoming a little more common as flights start to increase again.

On our return home we are greeted by our favourite neighbourhood feline, a chunky miss who always stops for a pat and a roll around in the dust. Everyone gets a bit of her love around here.

Philly-Up is at 531 Princess Highway, Tempe.

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Beef Kizhi Porotta – Shabbu’s Tasty Kitchen


1/2 kg beef, cubed
1/4 tsp + 1/2 tsp turmeric powder
1/4 tsp + 1/4 tsp pepper powder
1 onion, thinly sliced
3 tsp ginger, chopped
3 tsp garlic, chopped
2 sprig curry leaves
1 1/2 tsp chilli powder
1 1/2 tsp coriander powder
1 tsp garam masala
1/2 tsp fennel powder
1 small tomato, chopped
1/4 cup thick coconut milk
salt to taste
2-3 tbsp oil
2 porotta for each kizhi
banana leaves


  1. Clean the beef pieces and marinate it with 1/4 tsp turmeric powder, 1/4 tsp pepper powder and salt for at least 30 minutes.
  2. Then pressure cook it for 5-6 whistles until done.
  3. Heat oil in a thick bottomed pan over medium flame and add sliced onion and little salt and saute well until transparent.
  4. Add ginger, garlic and curry leaves and saute until the raw smell disappears and the onion turns light golden.
  5. Reduce the flame to low and add turmeric powder, chilli powder, fennel seed powder and coriander powder and mix well for a minute till the raw smell disappears.
  6. Add chopped tomato and saute until tomato gets mashed up and oil separates. Add 2 tbsp water if required.
  7. Add 3/4 tsp garam masala and mix well. Now add the cooked beef along with the gravy , mix well and bring it to a boil.
  8. Add coconut milk into this, mix well and cook covered for 8-10 minutes at medium-low flame, stirring in between, until the beef pieces are well coated with the masala and the gravy is thick.
  9. Add 1/4 tsp garam masala and a pinch of pepper powder and mix well. Switch off the flame.
  10. Wilt the banana leaf by placing on top of the fire for few seconds.
  11. Take one piece of wilted banana leaf and place 2 porotta and top with prepared beef curry.

13. Add some chopped onions and curry leaves. Wrap it carefully like a kizhi and tie tightly with a twine or banana leaf stem fiber.

14. Repeat the same with remaining beef curry and porottas..
15. Place this kizhi in the steamer and steam cook for 6-8 minutes…Serve hot..

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