Thursday, 6 February 2014


Summer High Tea
Sunday 23rd February, 2pm

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” ― Henry James, The Portrait of a Lady

Oh tea, I Love You. 
Join us for endless pots of tea plus tasty Finger Sandwiches, freshly baked Scones & plenty of sweet summery treats including Custard Fruit Tartlets, Berry Cupcakes & Passionfruit White Chocolate YoYos. 

Please email us at to RSVP. Your booking will be finalised after payment is received via PayPal using the button below. Upon payment you will be emailed the exact location, yippee!

Number of Attendees

Monday, 12 August 2013

EVENT ANNOUNCEMENT: Our Favourite Things

OUR FAVOURITE THINGS: A GOLDTOAST DINNER. 6pm, Wednesday 21st August 2013. 

Expecting crisp apple strudels & schnitzel with noodles? Nah!
We will be serving up some of our most beloved dishes that are amongst our all-time favourites to create as well as sharing some of favourite foods to a small group of our favourite people!

We are limited to 10 seats so please RSVP to reserve your seat and pay via paypal.
$40 all inclusive. 
BYO additional drinks. 


Raspberry & Champagne Cocktail.

Cheese platter
a selection of our favourites.

Creamy Pesto Gnocchi.

Baked Prawns with three cheeses. 
Warm Greek Salad & Sliced Steak with Tzatziki.
Beetroot Salad.

Chocolate Fondant with Vanilla & Lime Ice Cream


Wednesday, 7 August 2013

and these are a few of our favourite things

In the light of the announcement of our next 'Our Favourite Things', we thought it would be nice to share a few of our favourite things (to cook and eat)!

Fresh herbs for sure. I've got a nice little herb garden which means I can make any simple little thing into something with a big bang of flavour.

Definitely Summer Rolls. Rice paper filled with vermicelli noodles, avocado, carrot, cucumber, cabbage, coriander & mint. Soy, sweet chilli and Kewpie Mayo for dipping!

GREEK! Taramosalata! Tzatziki! Kalamari tiganito! Souvlaki! Saganaki! Spanakopita! Really I should have been born Greek. If anyone has a Greek Grandmother they would like to loan me for some cooking lessons send her my way!

Fried Rice! There is so much variation to this classic little number. As a teenager on a family trip to Thailand and Bali for the full four weeks I ate fried rice for dinner and never once was it the same!

Raspberries and Apricots. I grew up in Tasmania and had what seemed like an unlimited supply of these. The house I lived in while in pre-school had an Apricot Tree I don’t remember much from that age but the top two memories were my neighbour throwing Freddo Frogs over the fence for me and sitting in that tree. Nonie (my grandmother) always grew raspberries and still sends Home-made Raspberry Jam up to us.

I know my names Bree not Brie but cheese really is my thing. I have only experienced one cheese that I didn't like; Red Leicester, yuck! I tried wasabi cheese on a recent trip to Sydney and it completely won my heart.

Monday, 8 July 2013

Chloe's Kitchen - Gluten Free Carrot, Date & Walnut Loaf

Gluten Free Carrot, Date & Walnut Loaf with Ricotta & Lemon Frosting

This is my next venture in getting Dick used to my new way of cooking. This could well be the healthiest cake to ever hit my oven and probably even the most delicious carrot cake that I've ever made. I took this recipe from again, but added a few different ingredients and quantities. It's the perfect cake for Coeliac's, clean eaters, or just cake lovers. The recipe makes two loaf sized cakes, but you could make it into a big tall delicious cake, I'm sending one with Dick to work tomorrow for his office ladies to enjoy. We were a little bit naughty and served it with Caramel, Macadamia and Honey ice cream, goodness me it is divine!

Gluten Free Carrot, Date & Walnut Loaf ingredients


500g (3 large) carrots, grated
3 eggs
2 tsp vanilla extract
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
3 cups almond meal
1/4 cup (60ml) macadamia oil
1/4 cup (160g) organic honey
1/4 cup chopped dates
1/4 cup chopped walnuts
2 tsp gluten free baking powder


- Preheat oven to 160C
- Mix all ingredients in a large bowl until well combined
- Pour mix into greased loaf tins or one big cake tin and slide into the oven
- Cook for approximately one hour
- Allow to cool completely in pan before turning out to ice


I also made a Ricotta & Lemon Frosting to go on top with a few more chopped walnuts.

Ricotta & Lemon Frosting ingredients


500g ricotta, at room temperature
1/2 tsp ground cinnamon
1/8 cup (60ml) lemon juice
1/8 cup (80g) organic honey


- In a medium sized mixing bowl, add ricotta and lemon juice, mix with an electric mixer on a medium speed for about 5 minutes, or until you've reached the consistency of whipped cream.
- Slowly fold through cinnamon and honey being careful not to beat out the air
- Cover and refrigerate until cake has cooled and you're ready for use

Note: It's really important that all of your frosting ingredients are at room temperature to get the best whip possible.

Until next time,

Chloe. xx

Click here to see The Healthy Chef original recipe

Sunday, 7 July 2013

Chloe's Kitchen - Cinnamon Roasted Sweet Potato Chips

Oven roasted Pork Chop with Thyme and a Trio of Mustard
and Cinnamon Roasted Sweet Potato chips.

Lately my husband (Dick) and I have been trying to shed a few excess kilos. It seems that as soon as you find an interest in food, your waist-line finds an interest in growing. Dick isn't too keen on the bland diet food options that we've tried in the past, so I've been searching far and wide for flavour-some healthy-esque type foods. Low and behold, I stumbled upon  a website filled with delicious recipe ideas from Teresa Cutter, a qualified nutritionist and chef. I thought I'd start Dick off slow, cook him his favourite pork chops that his Mother used to cook him when he was a boy, with these new Cinnamon Roasted Sweet Potato Chips. He loved them, they were so good! Not as healthy as some other dishes that I could have served, but nonetheless it was a green light to go forward with more Healthy Chef recipes.


200g Sweet Potato
1 tbs of Olive Oil (i used good quality spray Olive Oil)
1 generous tsp of Ground Cinnamon
Pinch of Sea Salt


- Preheat oven to 200C
- Cut sweet potato into wedges, the recipe was ambiguous as to whether you should take the skin off or not, for Dick's sake I did.
- Line a flat baking tray with baking paper, spray fine coat of olive oil, lay down your chips in a single layer, sprinkle evenly with salt and cinnamon, spray with another fine layer of oil.
- Place tray in oven and bake for 40 minutes or until tender and golden.

Note: If you're not a spray oil person, put your potato, oil, salt and cinnamon in a bowl and mix them together, then lay them in a single layer on your lined tray. Drizzle with excess oily goodness in the bottom of your bowl.

Let me know if you've got any questions.

Until next time,

Chloe. xx

Click here to see The Healthy Chef original recipe