November 26, 2015

The Greens, North Sydney

Lamb neck in pastry
Wagyu beef burger and chips
Crumbed chicken, chips and salad

View from The Greens
Baby chicks
Baby chick
Last weekend we celebrated a friends birthday at The Greens in North Sydney. After seeing many food posts on IG I was excited!

Arriving with empty stomachs we said a quick hello before heading inside to order lunch. After much humming and harring I decided on the lamb neck cooked in pastry for $26 and crumbed chicken and chips $10 for Gabby. Mr FPL choose the Wagyu beef burger with chips $19.

Easy on the eye and the tongue I picked a winner with the lamb neck, it was hard not to feel sorry for Mr FPL who was suffering from food envy. 

Every bite of the dish was delicious, the outer pastry was crispy, the filling tasty and the carrot puree sweet. This certainly is a dish to try.

Gabby's crumbed chicken and chips which came with a side salad she wasn't interested in kept her entertained for a short while. It didn't take long before she was wanting to run around and explore the grounds. Providing some respite was a kiddies area containing a petting zoo and face painter which she loved.

As it was a cloudy windy day, the view didn't shine quite as much as what it would have if it was a bright sunny day, none the less it was an enjoyable Sunday afternoon spent eating, drinking and catching up with friends we don't often see.

November 1, 2015

Eye of the newt Halloween biscuits

Looking for an easy Halloween treat? Than you have come to the right place, my Eye of the newt Halloween biscuits are extremely quick and easy to make!

You will need one packet of chocolate biscuits, I used Arnotts Delta cream jaffa choc orange biscuits, however Oreo's will work just as well. A small bowl of green buttercream icing and half a packet of Darrell Lea choc orange balls.

1. Lay the biscuits on a board or tray.

2. Pipe or spoon a teaspoon of butter cream icing on top of each biscuit, the messier it looks the better, after all scary usually doesn't look nice!

3. Pop a choc orange ball on top of the icing.

4. Place on a serving tray or platter and serve.