Do you feel that warmth in the air? Oh yes that’s the much yearned-for peachy blush of Spring coming up! Time to throw off the wooly layers and snuggly quilts and time to put on a frock. And do I have an occasion for you 
It’s time for Dilmah’s Charitea event! This year, they’re holding two Charitea events, one in Sydney and one in Melbourne.
Hosted by Peter Kuruvita, the Sydney high tea is held at The Langham (formerly The Observatory Hotel) on Wednesday September 12th, 2012. In Melbourne, the event will be held at The Terrace at the Royal Botanical Gardens on Monday the 3rd of September, 2012. The event is to raise money for the MJF Foundation or the Merrill J. Fernando Foundation which was set up to benefit the underprivileged as well as nature conservation. Over the years they’ve helped tens of thousands of children better their lives.
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August 25th, 2012
by Not Quite Nigella
Have you had almost enough of this cold weather? Starting to look at the outdoors and bbq with longing and counting down the days? Or perhaps that’s just me… I content myself with planning recipes that I intend to cook over the warmer months and you know what goes with food. That’s right, wine! Marlborough in New Zealand are known for their wines and a new brand called Toi Toi has two new offerings. One called Rata, is a lighter alcohol wine sauvignon blanc. Created for market demand, this lighter wines is named after the Southern Rata, a large native flowering tree predominantly found in the South Island of New Zealand. With 8.5% alcohol it is said to go well with Asian dishes, white meat and seafood and is ideal for lunches. Toi Toi wines are multi award winners but are also very reasonably priced.
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July 21st, 2012
by Not Quite Nigella
Dear Reader, what do you think is the best way to warm up this Winter? Sure, sitting in front of a fireplace or heater is good but what about warming up inside? Take a tip from skiers or apres skiers and drink a lovely hot chocolate! Blackbird hot chocolate spoons are made with couverture chocolate and come in flavours such as honeycomb, dark, milk and white chocolate. The honeycomb is my personal favourite and Mr NQN and I warmed up many a night drinking these! The people at Blackbird believe that people have been subjected to inferior drinking chocolate for far too long. So they deisgned an easy to make hot chocolate block that sits on the end of a wooden spoon. Simply heat up the milk and stir the spoon and voila, you have a delicious hot chocolate!
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July 14th, 2012
by Not Quite Nigella
Isn’t this weather just perfect for curling up with a good book? I have to literally be dragged out of the house nowadays because I’m usually attached to a book or the lounge deep in a book. If you’re racing through books as much as I am, I have a new one for you! It’s called High Season by Jim Hearn and it’s not your regular sort of memoir. It’s described as “Kitchen Confidential meets Underbelly: The Golden Mile” it is the story of a working class boy who became a chef and who now also a scriptwriter. He addiction to heroin and his experience cooking for Paris Hilton fills the book and this is his first memoir published by the fabulous folks at Allen & Unwin!
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July 7th, 2012
by Not Quite Nigella
What’s your favourite holiday of the year? Perhaps, Easter with chocolate and the four day weekend might feature somewhere. For me it’s a toss up between ghoul’s day aka Halloween and Christmas. Alas Christmas comes around only once a year but here you can also celebrate Christmas in July where we celebrate the cold weather by eating delicious roast turkey and pudding with custard instead of our usual Christmas fare of fresh seafood and beaches. And do I have a Christmas in July meal for you!
The Trippas White team are behind the food of Sydney’s most well known restaurants. Their Sydney venues are the Art Gallery of NSW Restaurant, Botanic Gardens restaurant, 360 Bar & Dining, Sydney Tower Buffet, Centennial Parklands Dining, Sydney Mint Cafe, The Pavilion and also Watt Restaurant and Bar in Brisbane. This July, they have a special two course Christmas menu with an array of festive Christmas dishes. Some of the Christmas menu items are: roast guinea fowl with caramelised parsnip puree and pear and mustard chutney; ox‐tail pie with yorkshire pudding; roast turkey breast with sage and mushroom stuffing and cranberry jus, slow roasted crackling pork belly with balsamic apples and cannellini beans; and cherry glazed leg ham. Dessert includes steamed maple sponge with brandy anglaise, almond biscuit and champagne steeped figs; traditional Christmas pudding with brandy custard; rum & raisin bread and butter pudding with cinnamon ice‐cream; mince pie with fresh berried and cream; and warm sticky date pudding with berries and cream finished with a glass of glühwein.
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June 30th, 2012
by Not Quite Nigella
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