Why are all my dinners at Darling Harbour ‘quick’ ones?
Oh well, The roo pizza at top I’m told was delish, and my seafood gluten free pasta went down well, as did this different take on chicken parmi.
mm crispy.
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pasta
Been partnering a bowl of San Remo Gluten Free Pasta with Leggo’s Tomato pesto with a salad of about the same size a few nights last week. Will that fit in with the new weight loss regime? (maybe if I skip the glass or wine!)
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My friends are slowly getting their PhDs done… and the celebrations are slowly beginning…
Wine, vodka (did you know that North bar were doing infusions again?), beer, and carb-loading at Mama’s. A little blurry!
Bring on the rest… soon?
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About a year ago, I went to Delissio’s at Braddon for a Birthday lunch (happy birthday Hannah for tomorrow! and look at all the cheese I was eating back then!!), and tonight I’m just back from Delissio at Curtin where we had a farewell dinner for a colleague.
Risotto Betterave (Cumin roasted beetroot with pinenuts, goat’s cheese and rocquette) – $18
It was pasta and risotto all around, with one work mate opting for this interesting Beetroot Risotto! She commented that it was nice, but the large serving (nice sized servings for you $18-20) was a bit much of the same.
[click to continue…]
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How can you go wrong with reduced to clear (lamb) mince, kinky olive oil, red wine and fresh basil?
There’s certainly a ‘lamby’ smell to it…
Throw in some carrot and zucchini for vege goodness. (oops, forgot mushrooms!)
Winter warmers! :)
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Rish’s mother goes a bit over the top when she buys chrissy presents for her boys, and in amongst the wrapping paper was a package of squid ink pasta. I haven’t tried it before now, so was quite curious about how it would cook up and, more importantly, taste.
It was very quick to cook – 7 minutes to a good biteyness. Cooked up some chicken in a Barilla ricotta/tomato sauce, and made an awesome coloured salad with mushroom, feta, avocado, roquette, baby spinach, egg tomatoes and cucumber to make me not feel so pasta-ey.
The taste – well it just tasted like normal, nice, pasta. Looked really cool though. Any suggestions for how to cook up the second half of the packet?
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