Beer, Rocky Road Stout From Good George Brewing.

img_2229

A friend posted on her Facebook page about these two beers from Good George Brewing and I had to try them. I sent Mr off on a mission to New World Thorndon and its huge beer selection. His hunt was successful and on Friday I cracked these babies open.

One thing that came to mind with both of these was, gateway beers to the whole craft beer thing. They are both different from your average pub tap larger but not too different to make you worry that you may turn into a hipster.

Rocky Road White Stout.

img_2245

I started with the Rocky Road White Stout. I love a good stout and had never had a white one, you can read a bit about what a white stout is here.  I found the colour being so different strange but I could taste the stoutness. The rocky road came through in the form of raspberries with a hint of chocolate and it was an interesting taste. I did find it a little hard to get past the fact that it wasn’t a larger.

My thinking is I would buy it again, it would be good with cheese, chicken and creamy food. All the c’s! It would be a nice edition to a BBQ and even Christmas.

img_2247

Rocky Road Black Stout.

img_2253

This version is far more stout like and I found it easier to get my head around. I also enjoyed the predominant coffee taste but there is still a hint of the raspberry. Something about it reminded me of the sweet Asian style coffees.

I liked it and would buy it again. It is not the heavy kind of stout but a good way to get an idea about the stout flavour. It is the kind of beer that I would happily have as my only beer of the evening, yes, sometimes I do that. It would also finish a hearty meal off nicely.

img_2254

Use The One Egg Up- Brownie Peanut Butter Muffin.

img_2241

There was one egg left in the box. Do you know how nuts that drives me? All day I have been thinking of using that egg up as the oven was going on at dinner time. At the last minute I decided to experiment , this Brownie Peanut Butter Muffin was the result. They are smaller than your average muffin, I used a cupcake tin. I also managed to use up the dregs of the peanut butter . Winning. Also, this is a bung it all in and stir mix.

 

img_2235

Brownie Peanut Butter Muffin- Muffinmum.com

  • Servings: 6
  • Time: 10-15 mins cooking
  • Print

Heat oven to 180º

55g butter

2/3c plain flour

1/2 c caster sugar

1/2 tsp baking powder

2 tbsp cocoa powder

1/2 tsp vanilla essence

1 egg lightly whisked

3 tsp peanut butter (I used crunchy)

Grease a 6 hole cupcake tin.

Melt butter in a saucepan or microwaveable bowl.

Add all of the ingredients except the peanut butter.

Stir until all the flour is mixed in.

Share mix between the 6 cups.

Put 1/2 tsp peanut butter on top of each muffin.

Swirl with a chop stick so it mixed a little.

Bake for 10-15 minutes until a cake tester comes out clean.

Cool on a rack.

 

 

 

 

 

 

A Sad Food Moment On A Monday.

img_2214

This morning I got to work a little early so I could pop to my favourite cafe and get my lunch. It was closed, I nearly cried and then I went to a nearby cafe. My choice for lunch was a spinach and feta filo pie. It was awful and I was so disappointed. It was under cooked, had no flavour and left me feeling very sad. To top it all, there was no lovely relish served with it but a cheap generic tomato sauce. Needless to say, I didn’t eat my lunch.

I will look forward to a Friday treat at Pranah and hope that I get a slice of the veg pie. It has an amazing crust and is bursting with flavour.

To make my self feel better I cooked a lovely dinner and I now have a smile on my face.

Dinner was sausages and potatoes roasted together with some pumpkin, leek and carrots that had been dusted with smoked paprika. There was a side of broccoli and sweetcorn to keep Miss happy.

img_2215

 

Crumpet French Toast, It Really Is A Thing.

 

IMG_2176

Today is Father’s Day here in NZ and that requires bacon being consumed for breakfast. I don’t like bacon, really, really.

I keep a few bits of bread in the freezer so I can have French Toast when the bacon fans do their bacon thing. This morning I decided to be different and try French Toast made with crumpets. This isn’t a sponsored post, I got the damn fine crumpets from the supermarket the other day. This brand is fairly new to the Wellington region and their crumpets are square and taste as good as fresh made ones. Making crumpets is one of those things I can tick off my bucket list and never do again. Button Family Crumpets taste as good and are far less work. These crumpets are square and delicious, I really do recommend them. They made damn fine French toast too.

With the French Toast I did what I would normally do. I would recommend 2 crumpets person and one egg for the mix per person.

Crack an egg into a bowl, lightly whisked.

Added a splash of milk and 1/2 tsp of vanilla essence.

Place crumpets in mix and turn a few times

Melted about 20g butter in a fry pan.

Add crumpets and cook until light brown , flipping a few times.

Serve with fruit and your choice of syrup.

It didn’t seem to make a difference which way up they went in the mix or the pan. They tasted damn fine and did require lashings of maple syrup.I would certainly French Toast my crumpets again, they were very good.

 

IMG_2177

 

 

Briscoes- A Really Fab Customer Service Story.

Photo 30-08-16, 6 25 14 PM

A Tuesday night customer service story for you, the good kind. I work in retail and like to provide a 10/10 service and I love it when I get great service myself.

When I had the flu I some how managed to smash the lid of my favourite pan, I may have cried. This is the kind of pan you have forever and watch others carefully if they even look at it. This treasured pan is a Brabantia 24cm skillet with a glass lid, I love it and I set out on a mission to get myself another lid.

Today I arrived home to a parcel on the door step that contained my new lid and my mission was complete. I want to post about this mission because I had some wonderful customer service from Briscoes and the supply company , Premium Corporation.

At first I did the obvious thing and went and asked in a Briscoes store. I didn’t get any where and the universal lid didn’t work. After that I emailed Briscoes, got an apology and a marvellous member of the team, Chelsea P was on a mission to help. Along the way I was also in contact with Liz T who was equally fab. The pan lid was ordered through Premium Corp and was set to take a while as it was coming from overseas. It didn’t take that long before I got a lovely phone call from Paula to tell me it was in. All up, very impressed. The pan wouldn’t have cost the earth to buy another one but I just wanted a lid. It came in cheaper for the replacement even with postage.

So, thank you Chelsea, Liz and Paula. I love my lid.

I wanted to write this post as it is far too easy to talk about the negative, thanks for reading. Do you have any great customer service stories?

 

Visa Wellington On A Plate, 2016.

It is August and the need for baggy pants is here. From 12th- 28th August Wellington is even more about food than usual as Visa Wellington On A Plate takes over the city. This post will be about my eating over the 2 and a bit weeks.

Welcome Home at Logan Brown.

This slideshow requires JavaScript.

So, last night I had such a good feast at an event. The event was Welcome Home and at one of my favs, Logan Brown. If you are in Wellington I urge you to go, there are tickets available still for 23-25 August and at $99 a ticket, it was well worth it.

The evening was about eating food from Wellington’s newest ethnic communities. You can read the official story here. I am not going to describe all of the dishes as that is part of the evening but I will leave you with some photographs. This food was between two of us and we both really enjoyed the whole huge meal. Everything was beautiful and I have a new love of rehydrated tealeaves. If you want to see the menu it is here.

 

My first Burger Wellington, Arizona – Danny’s Champion Pheasant.

Arizona’s own pheasant patty with pistachios, house smoked garlic butter, gorged raisins and Capital Produce celeriac remoulade on a Brezelmania saffron burger bun. Garage Project beer match: Hakituri (+ BEER $30)

Photo 22-08-16, 6 12 25 PM

I met up with a friend who I hadn’t seen for a while and he suggested a few burgers, this was my pick. I have to be honest and say I was a little bit hesitant about trying a pheasant burger. Pheasant isn’t new to me but I hadn’t tried it for years. This burger is not 100% pheasant, it has a bit of chicken and the pistachios mixed in. This makes for a very tasty patty. The whole burger was good but did have to be eaten fast before the celeriac remoulade soaked through the base.

Photo 22-08-16, 6 26 11 PM

The polenta fries were an added bonus, there wasn’t any mention of them on the Wellington On A Plate listing and they were good. The beer was a great beer match. All up, I enjoyed this burger, the beer and bonus polenta fries. It was interestingly different.

Artisan Dining House – Longbush ‘SPAM’ Burger and a Magical Dessert.

Longbush ‘SPAM’ patty with Meat Direct crumbed lambs brain and homemade apple and pineapple relish on a bun, with chilli butter potato peels.

Photo 24-08-16, 9 15 51 PM

By golly, such a British thing to say but so fitting for both the burger, the dessert.When I first read the menus for Visa Wellington On A Plate Artisan was the first place I purposely searched for. MacLean Fraser is a chef I admire and know will produce interesting food. No run of the mill patty would appear on this menu.

Today I tried that burger and the amazing potato peels and would give it an easy 10/10. The patty and relish went so well together, the fruit working with the SPAM perfectly and the bun was light and fluffy.

I returned home telling Mr Muffin that he may need to come back with me and fully embrace the SPAM. My ulterior motive being to have the dine menu and that mighty fine and crazy dessert again. That dessert, a bowl arrives looking a tad strange with a layer of white chocolate, warm sauce is the poured on to the chocolate and the magic begins. I will leave my description there as you need to form your own opinion. Only a few days left now, get ringing to book your table -phone 04 462 3770.

I dined with my fellow Brit, Lucy from Wellington Foodies who took the wonderful photos.

AN7I4282

Sweet Enough Less Sugar, More Taste- A Great New NZ Baking Book.

Photo 7-08-16, 4 19 49 PM

A couple of months ago I was lucky enough to receive a copy of this lovely book. If you enlarge the photo you will see that it mentions my birthday buddy, Lucy Mutch from Wellington Foodies. She got to take all the wonderful photos as The Isherwood Sisters who wrote the book live in Wellington. You can find out all about the sisters and the books aim, to reduce sugar here.

Sunday afternoon Miss was baking for her week and I decided to help fill the oven and put a Monday smile on my colleagues faces by baking from the book. I chose the Wholemeal Ginger Crunch. The base has little sugar in and the icing is delicious. To top it all, it was very easy. I do enjoy a good one pot recipe. My colleagues enjoyed the slice.

You can arrange to sell the book for fundraising, I think that is a pretty nifty fundraising idea. So, order yourself the book and have a look and see for yourself.