Kitchen Garden: a contiguous canopy of fruiting trees

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Kitchen Garden: a contiguous canopy of fruiting trees
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Kitchen Garden: a contiguous canopy of fruiting trees

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Kitchen Garden: a contiguous canopy of fruiting trees
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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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Kitchen Garden: If music be the food of love, play on

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Kitchen Garden: If music be the food of love, play on
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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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Taya Kitchen

Tucked away in a commercial area of Enoggera is Taya Kitchen, the home of one of Brisbane’s best Asian cooking schools.

With powerhouse chef / owner Taya Meeikeaw at the helm, the Taya Kitchen experience is multi-faceted and focusses not only on teaching you how to easily recreate the exotic flavours of your favourite Asian and Thai takeways at home, but also about honing your cooking skills, regardless of your level. From kitchen newbie to Iron Chef wannabe, Taya Kitchen’s doors are open to everyone across all ages.

Taya's Kitchen Thai Cooking Classes, Enogerra

Classes are intimate so you have a wonderful, relaxed opportunity to meet other like-minded cooks, and, through her friendly and warm teaching style, you feel that instant connection with Taya and the others in the class – the perfect learning environment. 

But don’t be mislead… Armed with a delightfully witty sense of humour, a beautiful smile and effervescent enthusiasm, Taya still manages to drive a tight kitchen. And with the number of dishes to get through in the 4-hour class (usually 4), she calmly reminds us that whilst Asian cooking is good for the soul, it is about fresh, quick flavours that demand our attention and that we need to focus on the task at hand. A minute wasted can be the difference between crispy perfection and a soggy rejection. 

Taya's Kitchen Thai Cooking Classes, Enogerra

Allocated a well-equipped work station each, you pair up and get started. Easy-to-follow, step-by-step notes are provided and are yours to take home. All the ingredients for the dishes you’ll be preparing are ready at your fingertips, so other than ensuring you’re wearing closed in shoes, there’s nothing you need to take. 

Taya's Kitchen Thai Cooking Classes, Enogerra

The classes are designed to give each participant a hands-on experience, and for each dish, one of you will do the food prep and cooking while the other works at measuring and mixing the all-important sauce elements. You then swap roles for the next dish.

Taya's Kitchen Thai Cooking Classes, Enogerra

Vegetarians, vegans and those with food intolerances and allergies are easily accommodated – you simply need to let Taya know when making your booking and the team will take care of the rest.

Taya's Kitchen Thai Cooking Classes, Enogerra

Available on-site to purchase are a selection of the key ingredients that you’ve used throughout the class. The likes of soya sauces, ketchap manis (a sweet and thick soya sauce), fried garlic, sauces galore, Asian delicacies and more are all stocked at better-than-supermarket prices and will bring out the ‘authentic’ in your home kitchen Thai escapades. 

Taya's Kitchen Thai Cooking Classes, Enogerra

And what’s Taya’s tip for where to get the best Thai and Asian ingredients in Brisbane? For both value-for-money and for an extensive variety, Taya says you can’t do much better than heading to Asian grocery stores in Fortitude Valley, Inala and Sunnybank, where you’ll discover a range of brands and foods (often including fresh herbs and Asian greens in abundance) that aren’t usually found in your mainstream local supermarket.

Loving to impart little pearls of wisdom and anecdotes that stem from her life growing up in a small rural village just 3 hours outside of Bangkok, Taya takes us on a journey through the history and culture of her upbringing. Her philosophy is that we should train our palate to better appreciate the flavours we cook with. Adopting the art of cooking outside of our comfort zone is, she believes, one of the best ways we can achieve this.

Taya's Kitchen Thai Cooking Classes, Enogerra

Taya opens her heart and invites everyone in, and it’s not hard to see why she has a strong following of repeat clients. By the end of the class, it feels like you’ve known her forever and you’re just catching up socially with a really close friend.

If you find the flavours you create familiar, it’s for good reason. Taya’s food is not new to Brisbane’s Thai scene, having worked alongside her mother at Auchenflower’s well-known My Thai Restaurant for many years before she headed up the team that opened a very successful Thai take out in Milton. Her love of people and a strong desire to extend herself with a new challenge drove her to start Taya Kitchen in 2016.

Taya's Kitchen Thai Cooking Classes, Enogerra

The 4-hour class, which flies by, ends with the group relaxing together to feast on the flavour-packed and vibrant Thai dishes we’ve impressively prepared ourselves. Looking across the table, it’s hard to believe we’re not actually sitting in downtown Bangkok!

Nice to know – You’re welcome to take home any left-over portions of the meals you’ve cooked.

Nice to know – Kid’s Asian Cooking Classes are run through-out the school holidays and Parent & Child Cooking Classes are regularly on offer. This cooking school is the perfect activity for singles, couples, or groups. Private cooking classes are also available by appointment. Check the website for details. 

Need to know – Limited parking is available onsite, but there is plenty of street parking.

By Danella Perrins

Taya Kitchen is a valued partner of Must Do

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Two bars for bitcoins: owner in New York’s Hell’s Kitchen selling out for cryptocurrency

FILE PHOTO: A representation of virtual currency bitcoin is seen in this illustration taken November 19, 2020. REUTERS/Dado Ruvic/Illustration/File Photo

January 29, 2021

By Aleksandra Michalska

NEW YORK (Reuters) – Patrick Hughes has put his two side-by-side bars in New York’s Hell’s Kitchen, Hellcat Annie’s and Scruffy Duffy’s, up for sale – for 25 bitcoins or 800 Ethereum tokens, now worth up to $1.12 million.

He listed the bars in the western Manhattan neighborhood – which like other eating and drinking establishments have been hit hard by the COVID-19 pandemic – for sale in early January.

“This would be a good time for somebody young, fresh blood to get in here and go for it, like I did when I was 26 years old and opened my first place,” Hughes said in an interview. “Now I’m 56, and maybe it’s time for somebody else, because I am tired.”

A niche investment only few years ago, bitcoin has became the world’s most popular cryptocurrency.

Last year, it rose 304% in value, prompting investment banks to predict more future gains. JPMorgan Chase said it would reach $146,000, while Citigroup said bitcoin could hit $318,000.

Bitcoin is currently trading at nearly $36,000 apiece, putting the price for Hellcat Annie’s and Scruffy Duffy’s at nearly $900,000. Paying 800 tokens of the second biggest cryptocurrency, Ethereum, would make it nearly $1.12 million.

Hughes said he has had “a number of inquiries,” but not for a bitcoin deal, and said he would also consider selling the bars for dollars.

“Perhaps we will ceremoniously add one bitcoin to the deal, you know, just to kind of top it off,” Hughes said.

He closed both bars in March as the pandemic began battering New York. In November, Hughes reopened Hellcat Annie’s with an outdoor dining area that brings in enough business to support the establishment even with indoor dining shut down.

He uses Scruffy Duffy’s to store furniture removed from Hellcat Annie’s.

Before the pandemic, the bars had a combined staff of 50 people. Now it’s about five.

Hughes said COVID-19 had not hurt his personal finances badly. “I was fortunate enough to have saved my money over the years,” Hughes said. “And I’ve been able to weather the storm.”

He said he has one bitcoin. “It’s fun to watch it,” he said. “And we’ll see what happens in the future. But cryptocurrency is the future.”

(This story corrects spelling of Ethereum in paragraphs 1 and 6)

(Reporting by Aleksandra Michalska; Writing by Jonathan Oatis; Editing by Rosalba O’Brien)

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Pumpkin Cake – Shabbu’s Tasty Kitchen


2 cup ripe pumpkin, peeled and cubed
1 1/2 cup milk
1 1/2 cup plain flour
1 tsp baking powder
1/4 tsp salt
3 large eggs
1/2 cup oil
1 1/2 cup sugar, powdered
1/2-1 tsp vanilla essence
1/4 tsp baking soda
2 tsp vinegar


  1. Peel and cut pumpkin into cubes and cook it adding milk till done. Keep it aside to cool.
  2. Then grind the cooled pumpkin into smooth puree (about 1 1/2 cup). Keep it aside.
  3. Preheat the oven to 180 degree celcius. Grease and line the base of a square baking pan with parchment paper.
  4. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
  5. In a large mixing bowl, add eggs and beat well using electric mixer.
  6. Add oil little by little and beat again. Add sugar in batches and beat again.
  7. Add vanilla essence ( or mixed spice powder) and beat again.
  8. Add pumpkin puree into this and beat again.
  9. Add sifted flour in batches and beat at low speed until just combined. Then mix using a spatula.
  10. Mix baking soda in 2 tsp of vinegar and add immediately into the batter and mix well.
  11. Pour batter into the prepared baking pan and tap well.
  12. Bake in the preheated oven for about 30-40 minutes or until the toothpick inserted in the centre comes out clean.
  13. Cool the cake completely and demould and then slice into pieces and serve…

Recipe Source: Magic Oven

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Blueberry Overnight Oats – Shabbu’s Tasty Kitchen


1/2 cup rolled oats
1 tbsp chia seeds
1/2 cup blueberries
a pinch of salt
1/2 cup milk
1/4 cup greek yogurt
1-2 tsp maple syrup
chopped almonds


  1. In a bowl , add oats, salt, blueberries, milk, yogurt, maple syrup and chia seeds and mix well.
  2. Transfer to a mason jar / glass and place in the refrigerator for at least 4 hours or overnight.
  3. Top with blueberries and chopped almonds… Serve…

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India investigating potential bubble breach by Test stars at Melbourne restaurant Secret Kitchen

An India fan, Navaldeep Singh, posted footage on social media of the group at the restaurant, claiming he had paid the $118.69 bill for the players. He had claimed Pant had hugged him but issued a “clarification” on Twitter late Saturday afternoon saying social distancing had been maintained.

The Board of Control for Cricket in India is reviewing the video after being alerted to it by this masthead. A spokesman for the BCCI declined to comment further.

CA issued a statement on Saturday night, saying the two boards were “investigating the matter and seeking to determine whether the outing constitutes a breach of biosecurity protocols”.

There is no suggestion the restaurant has acted inappropriately.

Any disciplinary action for the group will be up to the BCCI, with CA essentially powerless to hand out any sanctions for a breach of its protocols as the players are not its employees.

The players have been isolated from the rest of the touring party as a “precaution” on the advice of the Indian and Australian medical teams, CA said in the statement.

Similar measures were taken in the Big Bash League after Brisbane Heat pair Chris Lynn and Dan Lawrence had failed to comply with biosecurity protocols for the event. They were cleared to play in Brisbane’s next game but were required to prepare separately and not take part in team huddles or celebrations.

“This will include separating the group of players from the broader Indian and Australian squads when travelling and at the training venue,” the CA statement said.

“Players will be permitted to train in accordance with the strict protocols that have been put in place to ensure the ongoing safety of all members of the Indian and Australian squads.”

Players and staff from the Australia and India sides have strict conditions on their movement as part of measures to minimise the chances of the lucrative series being affected by any COVID-19 outbreak. They are allowed to eat out, but must be seated outdoors.

The two sides are due to fly to Sydney on Monday where they will be subjected to even tighter restrictions in order to satisfy Queensland health authorities for entry to that state for the fourth Test.

A possible biosecurity breach by the touring team could spell trouble given the COVID-19 situation in Melbourne and Sydney.Credit:Getty

Singh also published pictures of players carrying shopping, including one of wicketkeeper Pant with a Valentino bag. The brand has a store at Chadstone. Players, however, are allowed to shop via click and collect with face masks to be worn indoors.

Singh’s video had been viewed more than 267,000 times on Twitter at 10pm (AEDT) on Saturday and his story published in Indian media.


CA’s biosecurity measures are designed in part to protect players from contracting the coronavirus and spreading it through the hub, but also to reduce their likelihood of being caught up in a venue later to be deemed a hotspot, potentially affecting their ability to travel interstate should state borders close.

Queensland is monitoring the situation in NSW and Victoria, the latter recording 10 new local cases of coronavirus on Saturday.

Queensland chief health officer Jeannette Young and Health Minister Yvette D’Ath have urged Queenslanders to reconsider their need to travel to NSW and Victoria.

The Queensland border is shut to NSW but remains open to Victoria, with the issue to be reviewed on January 8. Should it also close to Victoria, broadcasters will face further difficulties moving their staff into NSW.

“While we’re not changing any restrictions to NSW and Victoria at this stage, as we’ve seen things can change really quickly with this virus, so I continue to urge Queenslanders travelling to these states to reassess their plans – if it is not necessary, then consider staying here,” Dr Young said on Friday.

NSW Premier Gladys Berejiklian on Saturday made masks compulsory and imposed new restrictions as its coronavirus cluster expanded by seven.

The Premier banned dancing and singing at night clubs while restricting numbers at gym classes, weddings, funerals and places of worship.

However, the Test between Australia and India, scheduled to begin on Thursday, will go ahead with attendance at 50 per cent capacity.


“We consider health and safety first and foremost, but we also need to think about wellbeing and jobs and the economy,” Berejiklian said.

“And that’s why by putting these measures and settings in place we are confident we can continue to increase and encourage economic activity, give confidence to business and jobs, but also, of course, keep the virus at bay.”

CA cracked down on Heat pair Lynn and Lawrence and the club for bubble breaches after the duo boarded cabs on a night out in Canberra last month.

The club was fined $50,000, $20,000 of which was suspended for the rest of this season’s Big Bash League, while the players were each fined $10,000, with $4000 suspended.

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