tag:blogger.com,1999:blog-37069746274197845522024-03-14T01:31:18.988+10:00Goldtoast Supper ClubGoldtoast Supper Club is a unique dining experience, not only about the food but the company and a cheeky bit of adventure.Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-3706974627419784552.post-13989633410435771942014-02-28T20:43:00.003+10:002014-05-12T02:32:04.291+10:00<h2>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We've MOVED </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Please follow us at </span></div>
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Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-80943780745891968622014-02-06T15:25:00.003+10:002014-02-06T15:48:51.814+10:00EVENT ANNOUNCEMENT: Summer High Tea<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RgYWaFpjDkc/UvDNVGj49GI/AAAAAAAABXA/YcSZyZE1Zlk/s1600/palm+trees.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RgYWaFpjDkc/UvDNVGj49GI/AAAAAAAABXA/YcSZyZE1Zlk/s1600/palm+trees.jpg" height="400" width="312" /></a></div><div class="separator" style="clear: both; text-align: center;"><b>Summer High Tea</b></div><div class="separator" style="clear: both; text-align: center;">Sunday 23rd February, 2pm</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><blockquote class="tr_bq" style="text-align: center;"><span style="font-size: large;">“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</span></blockquote><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px; text-align: start;"><span style="font-family: inherit;"><span style="line-height: 16px;"><b>Oh tea, I Love You. </b></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px; text-align: start;"><span style="font-family: inherit;"><span style="line-height: 16px;">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. </span></span></span></div><br />
<br />
<span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px; text-align: start;"><span style="font-family: inherit;"><span style="line-height: 16px;">Please email us at goldtoast.supperclub@gmail.com to RSVP. Your booking will be finalised after payment is </span></span><span style="line-height: 16px;">received</span><span style="font-family: inherit;"><span style="line-height: 16px;"> via PayPal using the button below. Upon payment you will be emailed the exact location, yippee!</span></span></span><br />
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</form>Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-62892734559631326922013-08-12T17:51:00.000+10:002013-08-19T08:50:45.736+10:00EVENT ANNOUNCEMENT: Our Favourite Things<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYyo8vNz0_m1iowve-w03KRO56JcY12FkPxv_VlfQwtJVtP3oQCwmh1S4IGQvTFpCA2C0oYxWtravmGd9NHrMoKiLBYM0iW5AO83uEX5wuTbc5Kk71abzFZaVmSs0BgHzIpHJj_7H1Dab/s1600/FAVOURITES.jpg" imageanchor="1" style="background-color: #fefdfa; line-height: 18px; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYyo8vNz0_m1iowve-w03KRO56JcY12FkPxv_VlfQwtJVtP3oQCwmh1S4IGQvTFpCA2C0oYxWtravmGd9NHrMoKiLBYM0iW5AO83uEX5wuTbc5Kk71abzFZaVmSs0BgHzIpHJj_7H1Dab/s400/FAVOURITES.jpg" width="400" /></a></div>
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<b>OUR FAVOURITE THINGS: A GOLDTOAST DINNER. 6pm, Wednesday 21st August 2013. </b></div>
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<table cellpadding="0" cellspacing="0" class="uiGrid _51mz mvm" style="background-color: white; border-collapse: collapse; border-spacing: 0px; border: 0px; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; margin-bottom: 10px; margin-top: 10px; word-wrap: normal;"><tbody>
<tr class="_51mx"><td class="_51m- vTop _51mw" style="padding-bottom: 0px; padding-right: 0px; padding-top: 0px; vertical-align: top;"><span itemprop="description"><span class="fsl"><span style="font-size: 13px;">Expecting crisp apple strudels & schnitzel with noodles? Nah!</span><br /><span style="font-size: 13px;">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!</span><br /><br /><span style="font-size: 13px;">We are limited to 10 seats so please RSVP to reserve your seat and pay via paypal.</span><br /><span style="font-size: 13px;">$40 all inclusive. </span><span class="text_exposed_show" style="display: inline;"><br /><span style="font-size: 13px;">BYO additional drinks. </span></span></span></span><br />
<div style="font-size: 13px; text-align: center;">
<span itemprop="description"><span class="fsl"><span class="text_exposed_show" style="display: inline;"><b>THE MENU</b></span></span></span></div>
<span itemprop="description"><span class="fsl"><span class="text_exposed_show" style="display: inline;">
</span></span></span>
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<span itemprop="description"><span class="fsl"><span class="text_exposed_show" style="display: inline;"><span style="font-size: 13px;"><br /></span></span></span></span></div>
<span itemprop="description"><span class="fsl"><span class="text_exposed_show" style="display: inline;">
<span style="font-size: 13px;"><div style="text-align: center;">
<b>Cocktail</b></div>
<div style="text-align: center;">
<i>Raspberry & Champagne Cocktail.</i></div>
</span><div style="text-align: center;">
<br /></div>
<span style="font-size: 13px;"><div style="text-align: center;">
<b>Cheese platter</b></div>
<div style="text-align: center;">
<i>a selection of our favourites.</i></div>
</span><div style="text-align: center;">
<br /></div>
<span style="font-size: 13px;"><div style="text-align: center;">
<b>Entree</b></div>
<div style="text-align: center;">
<i>Creamy Pesto Gnocchi.</i></div>
</span><div style="text-align: center;">
<br /></div>
<span style="font-size: 13px;"><div style="text-align: center;">
<b>Main</b></div>
<div style="text-align: center;">
<i>Baked Prawns with three cheeses. </i></div>
<div style="text-align: center;">
<i>Warm Greek Salad & Sliced Steak with Tzatziki.</i></div>
</span><span style="font-size: 13px;"><div style="text-align: center;">
<i>Beetroot Salad.</i></div>
</span><div style="text-align: center;">
<br /></div>
<span style="font-size: 13px;"><div style="text-align: center;">
<b>Dessert</b></div>
<div style="text-align: center;">
<i>Chocolate Fondant with Vanilla & Lime Ice Cream</i><br />
<i><br /></i></div>
</span></span></span></span></td></tr>
</tbody></table>
<a href="mailto:goldtoast.supperclub@gmail.com" target="_blank"> <img border="0" height="63" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdNHoFf2jrrCnDX9Ew6uxZos2E89G71Kv2w-KMAVVeYGhDyn_w8tb2726dfLi6WDQeSMyY-DQS5PCudaE0frQpckmSELemypQObW8w0XUls8I-a1d6SpUG69bqda-FPabrRJZZEsSHd_a/s320/sold+out+button.jpg" width="320" /> </a>Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-40646147379663031352013-08-07T18:01:00.000+10:002013-08-24T15:42:05.596+10:00and these are a few of our favourite things<div class="MsoNormal">
<b>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)!</b></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>WHAT ARE YOUR
ESSENTIAL INGREDIENTS, THE THINGS YOU COULDN’T LIVE WITHOUT?</b></div>
<div class="MsoNormal">
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. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>WHAT’S YOUR ULTIMATE
LAZY DINNER DISH?<o:p></o:p></b></div>
<div class="MsoNormal">
Definitely Summer Rolls. Rice paper filled with
vermicelli noodles, avocado, carrot, cucumber, cabbage, coriander & mint.
Soy, sweet chilli and Kewpie Mayo for dipping!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>BEST CUISINE IN THE
WHOLE WORLD?</b></div>
<div class="MsoNormal">
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! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>FAVOURITE DISH TO EAT?<o:p></o:p></b></div>
<div class="MsoNormal">
Fried Rice! There is so much variation to this classic
little number. As a teenager on a family trip to <st1:country-region w:st="on">Thailand</st1:country-region> and <st1:place w:st="on">Bali</st1:place>
for the full four weeks I ate fried rice for dinner and never once was it the
same!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>YOUR FAVOURITE FRUIT?<o:p></o:p></b></div>
<div class="MsoNormal">
Raspberries and Apricots. I grew up in <st1:state w:st="on">Tasmania</st1:state> 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.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>YOUR FAVOURITE CHEESE?<o:p></o:p></b></div>
<div class="MsoNormal">
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 <st1:city w:st="on">Sydney</st1:city> and it completely won my heart.</div>
<div class="MsoNormal">
<br /></div>
Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-48119611558085897642013-07-23T18:37:00.000+10:002013-07-25T18:39:04.048+10:00Good Food Gold Coast<b>We have featured on Good Food Gold Coast!</b><br />
<br />
<a href="http://www.foodgoldcoast.com.au/goldtoast-supper-club/">http://www.foodgoldcoast.com.au/goldtoast-supper-club/</a><br />
<br />
<a href="http://www.foodgoldcoast.com.au/" target="_blank"><img alt="Good Food Gold Coast" src="http://www.foodgoldcoast.com.au/wp-content/themes/GeoPlaces3/images/GFGC-logo-large.png" /></a><a href="http://www.urbanspoon.com/br/350/6392/good-food-gold-coast-queensland" target="_blank"><img alt="Good Food Gold Coast Queensland restaurants" src="http://www.urbanspoon.com/b/rank/350/6392.gif" /></a><br />
<br />
<br />Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-79011760913403483342013-07-08T11:57:00.000+10:002013-07-25T18:45:05.137+10:00Chloe's Kitchen - Gluten Free Carrot, Date & Walnut Loaf<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAytsH8SZcSA8tvVkxrUVVNBmxFW8VLAINicEg_ws_F75jwg_GUfteIvkysfrwFq-Lnl248OleJCUc40YCy8rFz5VV84ViEkgj35RMzuVrsvrR0ZEDfKjrRfwy6SJEwJyz2u9IynhViR0/s1600/DSC_1041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAytsH8SZcSA8tvVkxrUVVNBmxFW8VLAINicEg_ws_F75jwg_GUfteIvkysfrwFq-Lnl248OleJCUc40YCy8rFz5VV84ViEkgj35RMzuVrsvrR0ZEDfKjrRfwy6SJEwJyz2u9IynhViR0/s400/DSC_1041.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><b>Gluten Free Carrot, Date & Walnut Loaf</b> with Ricotta & Lemon Frosting</span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">T</span>his 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 <a href="http://www.thehealthychef.com/" target="_blank">www.thehealthychef.com</a> 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!<br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cds8KZLhxTEsVqjG8sWwB9ET9UuBzQ7L3NG85XIf2emN0sSMugtRwT7AbY4j1sX1gjAnkHE4ay41lHQXCUs0iHp-py1tHywCnd2b8VuZBDqQn98Nat8NjgIktaWa4cNnrdtrb_DLvDY6/s1600/DSC_1030.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cds8KZLhxTEsVqjG8sWwB9ET9UuBzQ7L3NG85XIf2emN0sSMugtRwT7AbY4j1sX1gjAnkHE4ay41lHQXCUs0iHp-py1tHywCnd2b8VuZBDqQn98Nat8NjgIktaWa4cNnrdtrb_DLvDY6/s320/DSC_1030.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><b>Gluten Free Carrot, Date & Walnut Loaf</b> ingredients</span></td></tr>
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<br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
500g (3 large) carrots, grated<br />
3 eggs<br />
2 tsp vanilla extract<br />
2 tsp ground cinnamon<br />
1 1/2 tsp ground nutmeg<br />
3 cups almond meal<br />
1/4 cup (60ml) macadamia oil<br />
1/4 cup (160g) organic honey<br />
1/4 cup chopped dates<br />
1/4 cup chopped walnuts<br />
2 tsp gluten free baking powder<br />
<br />
<br />
<b>Method:</b><br />
<br />
- Preheat oven to 160C<br />
- Mix all ingredients in a large bowl until well combined<br />
- Pour mix into greased loaf tins or one big cake tin and slide into the oven<br />
- Cook for approximately one hour<br />
- Allow to cool completely in pan before turning out to ice<br />
<br />
Easy.<br />
<br />
<br />
I also made a <b>Ricotta & Lemon Frosting</b> to go on top with a few more chopped walnuts.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2RqxEIccQgdLLoH8BXGb07hEF9mIWHUzDKukU6aM0rqbCqPqwdrb50lPY9_Ng_TV3cg4Yxoq_M6AsTt9SHEedD_QSizNBpn76lDTk0NJjM_CXx-VJ57u-eVF4gBxuByjuUj0YVnKHHK6/s1600/DSC_1035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2RqxEIccQgdLLoH8BXGb07hEF9mIWHUzDKukU6aM0rqbCqPqwdrb50lPY9_Ng_TV3cg4Yxoq_M6AsTt9SHEedD_QSizNBpn76lDTk0NJjM_CXx-VJ57u-eVF4gBxuByjuUj0YVnKHHK6/s320/DSC_1035.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><b>Ricotta & Lemon Frosting</b> ingredients</span></td></tr>
</tbody></table>
<br />
<br />
<b>Ingredients:</b><br />
<br />
500g ricotta, at room temperature<br />
1/2 tsp ground cinnamon<br />
1/8 cup (60ml) lemon juice<br />
1/8 cup (80g) organic honey<br />
<br />
<b>Method:</b><br />
<br />
- 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.<br />
- Slowly fold through cinnamon and honey being careful not to beat out the air<br />
- Cover and refrigerate until cake has cooled and you're ready for use<br />
<br />
Note: It's really important that all of your frosting ingredients are at room temperature to get the best whip possible.<br />
<br />
<br />
<br />
Until next time,<br />
<br />
Chloe. xx<br />
<br />
<br />
<br />
<a href="http://www.thehealthychef.com/2012/03/my-healthy-carrot-cake/" target="_blank">Click here to see The Healthy Chef original recipe</a><br />
<br />
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Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-56620999757640369612013-07-07T23:12:00.000+10:002013-07-25T18:45:05.134+10:00Chloe's Kitchen - Cinnamon Roasted Sweet Potato Chips<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Oven roasted Pork Chop with Thyme and a Trio of Mustard <br />and <b>Cinnamon Roasted Sweet Potato chips</b>.</span></td></tr>
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<span style="font-size: large;">L</span>ately 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 href="http://www.thehealthychef.com/">www.thehealthychef.com</a> 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.<br />
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<b>Ingredients:</b><br />
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200g Sweet Potato<br />
1 tbs of Olive Oil (i used good quality spray Olive Oil)<br />
1 generous tsp of Ground Cinnamon<br />
Pinch of Sea Salt<br />
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<b>Method:</b><br />
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<b>- </b>Preheat oven to 200C<br />
- 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.<br />
- 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.<br />
- Place tray in oven and bake for 40 minutes or until tender and golden.<br />
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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.<br />
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Let me know if you've got any questions.<br />
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Until next time,<br />
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Chloe. xx<br />
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<a href="http://www.thehealthychef.com/2012/10/cinnamon-roasted-sweet-potato/">Click here to see The Healthy Chef original recipe</a><br />
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<br />Unknownnoreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-64149897473319672542013-07-05T01:02:00.000+10:002013-08-19T08:51:57.111+10:00EVENT ANNOUNCEMENT: Slow<div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16px;">The main ingredient in every dish on this menu is <b>time</b>. Whether it is the 4 hours cooking and the 2 days marinating the daube of beef, or the </span></span><span style="background-color: white;"><span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;">three weeks our Cumquat Vodka will be infusing for the nights cocktail, or the </span></span><span style="color: #333333;"><span style="line-height: 16px;">cheese-maker</span></span><span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;"> taking up to 24 months to mature the aged cheddar, it's all about taking it <b>slow</b>.</span></span></span><br />
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<span style="background-color: white;"><span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;"><b>Saturday July 20th</b> is the night, starting at <b>5pm</b> so we can all enjoy the beautiful view at our Currumbin Valley location. Just you wait to see the surrounding and hear the history of the home we will be dining in, outstanding. </span></span></span><br />
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<span style="background-color: white;"><span style="color: #333333; font-family: inherit;"><span style="line-height: 16px;">Now down to business </span></span></span><span style="background-color: white; color: #333333; line-height: 16px;">for just <b>$40</b></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;"> you get four courses plus tea or coffee and the fun of attending a Goldtoast dinner. P</span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;">lus you get the complementary cocktail. Come on, you have to admit, that's a winner! </span><br />
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<span style="background-color: white; color: #333333;"><span style="font-family: inherit;"><span style="line-height: 16px;">Please email us at goldtoast.supperclub@gmail.com to RSVP. Your booking will be finalised after payment is </span></span><span style="line-height: 16px;">received</span><span style="font-family: inherit;"><span style="line-height: 16px;"> via PayPal using the button below. </span></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px;">Upon Payment you will be emailed the exact location!</span><br />
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Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-75016255497079943572013-05-18T18:54:00.001+10:002013-05-18T18:54:10.677+10:00Submissions for Goldtoast Zine Issue Four<h2 style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; line-height: 24px; margin: 0px 0px 10px;">
Hi there!</h2>
<div style="background-color: white; color: #555555; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 10px;">
My name is Bree, I run Goldtoast Supper Club – which is pretty much a fun food related way to meet new people. I have created a zine (Goldtoast Zine), to go along with each themed dinner, that I give away to guests who attend the dinner and then upload the digital version of the zine to issuu.com and sell hard copies (just for the price of printing and postage) on etsy.</div>
<span style="background-color: white; color: #555555; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 22px;">I am looking for submissions from all my favourites as well as new contributors so please pass this message onto anyone you think would be interested. </span><br />
<span style="background-color: white; color: #555555; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 22px;"><a href="http://cake-direct.com/v/443/b059ac10861d84e2670b5ed62692ef7aa60b771737af984d" target="_blank">READ MORE</a></span><br />
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<h2 align="left" style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; margin: 0px 0px 10px;">
Issue Four: Mexico</h2>
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So it has been a while between issues but I am happy to say the Goldtoast Zine (as well as Goldtoast Supper Club dinners) will be happening monthly from here on out.<br />The deadline for the next issue is the 25th May, which is quite soon.<br />I will be starting to gather work for the June theme in the very near future.<br />Please email your work to goldtoast.supperclub@gmail.com</div>
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Things to remember when Submitting to Goldtoast Zine</h2>
<ul style="font-size: 16px; line-height: 24px;">
<li style="text-align: left;"><div style="font-size: 14px; line-height: 22px; margin-bottom: 10px;">
The zine is printed A6, mostly in black and white with a scattering of colour pages.</div>
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<li style="text-align: left;"><div style="font-size: 14px; line-height: 22px; margin-bottom: 10px;">
Remember themes are always just a basic start point, the further you stretch away the better. Think of the theme as the link that brings everyones vastly different work together.</div>
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There is a contributors page included so please include the name and website you would like included.</div>
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If your work if chosen, I will give you a copy of the zine to keep.</div>
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If you have any other questions send me an email!</div>
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Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-9095858304236094842013-05-14T12:25:00.001+10:002013-08-19T08:52:33.550+10:00EVENT ANNOUNCEMENT: A Mexican Dinner Party<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
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<span style="background-color: white; font-family: inherit; text-align: left;"><span style="color: #333333;"><span style="line-height: 16px;">Get yourself fiesta-ready and join us for a Mexican dinner party packed full of colour & flavour! You can bet your burrito there'll be coriander, lime, tequila everything and tacos, tacos, tacos!</span></span></span><br />
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<span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px; text-align: left;"><br /></span><span style="font-family: inherit;"><span style="background-color: white; text-align: left;"><span style="color: #333333;"><span style="line-height: 16px;">Upon arrival you will be welcomed with a complimentary cocktail and spread of nibbles, including my Guacamole (that has been approved by Mexican guests at an exhibition I catered - flattered!). We will be serving up a trio of tacos for entree, a traditional slow cooked dish for main and a contemporary take on the Mexican Chocolate Flan by serving it with Tequila poached pears and a prickly pear sauce. Yeah we're eating cactus! </span></span></span></span><span style="background-color: white; font-family: inherit; text-align: left;"><span style="color: #333333;"><span style="line-height: 16px;">As always, the night will end with coffee but d</span></span></span><span style="background-color: white; color: #333333; font-family: inherit; line-height: 16px; text-align: left;">on't fret, there is no need to rush off until you're ready! </span><br />
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<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;">FOOD INTOLERENCES</span><br />
<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;">Due to the awesome fact that corn is so important in Mexican cooking this meal will be gluten free. I will be making corn tortillas by hand using Masa Harina, a corn flour made from dried and ground M</span><span style="background-color: white; color: #333333; line-height: 16px; text-align: left;">asa. Masa is a dough made from</span><span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"> corn that has been "boiled and steeped in a solution of lime - calcium hydroxide, that is, not the citrus. The liming process, known as nixtamalisation, changes the nutritive qualities of the corn and alters its flavour" (<a href="http://www.gourmettraveller.com.au/tortillas.htm" target="_blank">Gourmet Traveller</a>).</span><br />
<span style="background-color: white; color: #333333; line-height: 16px; text-align: left;">This meal can easily be dairy free also, so if you're that way inclined just let me know :)</span><br />
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<i style="background-color: white; color: #333333; line-height: 16px; text-align: left;"><span style="font-family: inherit;">We would love to have you there and we really do need your help to spread the word. x</span></i></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16px;">Please email us at goldtoast.supperclub@gmail.com to book, and pay via PayPal using the button below. </span><span style="background-color: white; color: #333333; line-height: 16px;">Upon Payment you will be emailed the exact location!</span></span><br />
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<b>CANTINA: A MEXICAN FEAST: 6pm, Friday 31st May 2013. </b></div>
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Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-51414205471857628672013-02-07T21:45:00.000+10:002013-08-19T08:52:47.309+10:00My Giddy Valentine!<form action="https://www.paypal.com/cgi-bin/webscr" method="post">
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<span style="text-align: start;">Excitingly we have a new regular dining experience happening weekly at the wonderful new cafe My Giddy Aunt. Our first Thursday night activity aka 'Dinner with Auntie' is the 14th of February. It's $39 per person and we're open to all but have a soft spot for all you single ladies. single gentlemen. and the groups of singles who want to do nothing but drink wine and eat chocolate. On that note it's BYO (corkage included in the set price), girls receive a complementary cocktail and there will be chocolate! </span><br />
<span style="text-align: start;">We're happily planning your three course set menu, </span><span style="text-align: start;">fun and yum! </span><span style="text-align: start;">Let us know if you're gluten free, vegetarian etc and we'll sort something delicious out for you!</span><br />
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<i style="background-color: white; line-height: 16px; text-align: left;"><span style="font-family: inherit;">We would love to have you there and we really do need your help to spread the word. x</span></i><br />
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<b>Bookings essential. </b><br />
To book you have three option:<br />
You can call 0415 878 329,<br />
Pop into My Giddy Aunt on 5th Ave Palm Beach
OR<br />
Email us and pay via PayPal using the button below (goldtoast.supperclub@gmail.com)<br />
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<b>DINNER WITH AUNTIE: My Giddy Valentine</b><br />
<b>6pm. Thursday 14 February 2013</b><br />
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Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-10962510695126945312013-02-02T21:52:00.000+10:002013-02-07T21:54:10.508+10:00Some photos from Our Parisian Brunch<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">Some of the wonderful Guests!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;">Gateau Napoleon</span></td></tr>
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<tr><td class="tr-caption" style="font-size: 13px;"><span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; outline: none; text-align: left; width: auto;" tabindex="0"><span class="hasCaption" data-gt="{"timeline_og_unit_click":"1","app_id":"124024574287414","action_type_id":"282366618453208","object_type":"instapp:photo","unit_id":"447280888645770","og_ref":"ogexp"}">This is easily the cutest guest ever to attend a Goldtoast event.</span></span><span class="fbPhotoTagList" id="fbPhotoSnowliftTagList" style="background-color: white; color: #333333; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 18px; text-align: left;"><span class="fcg" style="color: grey;"><br /></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">SO NICE!</td></tr>
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<br />Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-18740885347124360622013-01-11T13:50:00.000+10:002013-01-11T13:52:20.219+10:00The French Like Their Tea as Well"While France is well known for its coffee drinking, afternoon tea has long been a social habit of the upper middle class, famously illustrated, for example, by Marcel Proust's novels."<br />
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"French people still favour tea mostly in the afternoon. It is often taken in salons de thé. Tea is generally served with some pastries, including a family of not so sweet ones reserved for tea drinking, like the madeleine and the financier."<br />
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<span style="background-color: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>“I raised to my lips a spoonful of the cake . . .</i></span></span></blockquote>
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<i style="font-family: inherit;">a shudder ran through my whole body and I stopped,</i></div>
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<span style="font-family: inherit;"><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Marcel Proust talking of madeleine's dipped in tea </span><span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">in "<span style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">À la recherche du temps perdu".</span></span></span><br />
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Read excerpt from "Rememberance of Things Past" <a href="http://www.fisheaters.com/proust.html" target="_blank">here</a>.Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-80650640555346714402013-01-10T21:32:00.000+10:002013-01-10T21:36:13.600+10:00a Chanel extravaganzaI just discovered these images of an amazing set up from a few years back. Imagine throwing a dinner party this extravagant!<br />
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<span style="font-family: inherit;"><i><span style="background-color: white;">"</span><span style="background-color: white;">Guests sat at banquet tables, which doubled as a runway, compete with chandeliers, opulent candle-sticks - and a feast fit for a king." </span></i></span><span style="background-color: white; text-align: left;">Maysa Rawi - Daily Mail, From Bombay to Paris: Chanel stages Indian-inspired fashion show as guests dine on opulent 'runway' feast fit for royalty.</span><span style="text-align: left;"> </span> </div>
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Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-28349076913674137362013-01-10T15:47:00.000+10:002013-08-19T08:52:53.354+10:00EVENT ANNOUNCEMENT: brunch<br />
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<span style="background-color: white; font-family: inherit; text-align: left;"><span style="color: #333333;"><span style="line-height: 16px;">There is such beauty in the techniques of French cookery, from the layering of crisp pastry to the </span></span><span style="color: #333333;"><span style="line-height: 16px;">extravagant</span></span><span style="color: #333333;"><span style="line-height: 16px;"> sauces. This paired with the formality of a seated brunch and the casual idea of al fresco park dining makes my heart dance. Let's get together and share this delightful and indulgent meal. What better way is there to spend a lazy Sunday? I know where I'll be!</span></span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; text-align: left;"><span style="color: #333333;"><span style="line-height: 16px;">Upon arrival you will receive a glass of champagne. A full brunch spread of sweet and savoury french </span></span><span style="color: #333333;"><span style="line-height: 16px;">delicacies</span></span><span style="color: #333333;"><span style="line-height: 16px;"> will adorn the table, hot dishes will be served through out the meal. Coffee will be plentiful and the meal will end with tea and madeleines.</span></span></span><span style="background-color: white; color: #333333; line-height: 16px; text-align: left;"> Don't fret, there is no need to rush off until you're ready! </span></span></div>
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<i style="background-color: white; line-height: 16px; text-align: left;"><span style="font-family: inherit;">We would love to have you there and we really do need your help to spread the word. x</span></i><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16px;">Please email us at goldtoast.supperclub@gmail.com to book, and pay via PayPal using the button below. </span><span style="background-color: white; color: #333333; line-height: 16px;">Upon Payment you will be emailed the exact location!</span></span><br />
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<b>A PARISIAN BRUNCH: 11:00am, Sunday 27th January 2013. </b></div>
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Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-11760601230831515622012-12-28T21:48:00.000+10:002013-07-25T18:39:58.789+10:00Review: Aura Broadbeach <span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;">A few weeks ago, Bree was lucky enough to win tapas for 50 of her friends at <a href="https://www.facebook.com/AuraBroadbeach" target="_blank">Aura Broadbeach</a> through the wonderful <a href="https://www.facebook.com/cravegoldcoast" target="_blank">Crave Gold Coast</a>. Upon receipt of her winning invitation, she was also presented with a tantalizing tasting menu of the nibbles including Honey Prawns, Kakuni Pork Belly & Panko Brie Cheese, all she had to do was pick a date. </span><br />
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<span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;">The date was set for last Thursday, 27th December at 7.30pm and although she couldn't get 50 people to agree to come due the holiday season, she did have a fantastic group of 25 excited foodie friends and family champing at the bit to sample some of Aura's promised delectable delights and all they had to pay for was the drinks!!</span><span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP4DW5zUrVYpuRUTaIS3_ymvcYO28-zicLO4NRPMymb4W4uNvPJFQ0aBYp2PbQfcIaz2kcS3vyj6dhaEPR2FoU-QFCuWgyQQMG3aX__Vbrx7gmyc2EPliImI4e0om6XnqZ3HidCwmWxjm/s1600/IMG_3078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWP4DW5zUrVYpuRUTaIS3_ymvcYO28-zicLO4NRPMymb4W4uNvPJFQ0aBYp2PbQfcIaz2kcS3vyj6dhaEPR2FoU-QFCuWgyQQMG3aX__Vbrx7gmyc2EPliImI4e0om6XnqZ3HidCwmWxjm/s400/IMG_3078.jpg" width="400" /></a></div>
<span style="color: #454545; font-family: arial, helvetica, sans-serif; font-size: x-small;"><br /></span><span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;">Unfortunately, it soon came to light that Aura was a lot better in theory than practice. The venue it's self is very modern and visually appealing, funky decor and live music. Upon arrival, it became evident that they had expected the guests to crowd around four tables, with eight chairs. Their cocktail menu, while delicious left a lot to be desired, they include a Cuba Libre (rum and coke) on their $17 cocktail list. Instead of taking advantage of the 25 eager foodies sitting waiting to sample food to brag to their friends about, Aura had chosen to serve all of their paying guests first, this unfortunately meant well dressed waiters and plates whirling through the group crowded close up against the bar and kitchen. At approximately 8.45 pm, the first course of burned garlic bread was served, enough for one piece each, this was quickly brushed off as a false start and the party continued waiting patiently. Seeing the spectacular display of tapas being taken to other Aura's patrons made it all the more insulting when Bree's party was presented with a platter of deep fried frozen "entertainment pack" style party food, complete with money bags and samosas, food that doesn't even feature on their menu at 9.15 pm. This course was followed by a bowl of wedges with sour cream and sweet chili sauce from the sides menu, this time not even enough for one each. </span><br />
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<span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;">A discussion with the head waiter revealed that he was unaware of the original menu promised to Bree, but assured her the promised food was going to make an appearance. </span><br />
<span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;">The next course received was </span><span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;">another "entertainment pack" selection. Followed by a </span><span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;">batch of approximately 15 chicken skewers and the same of a very small and watery pork San Chow Bow. This was the last course received.</span><span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;"> </span><br />
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<span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;">After having words with the owner of Aura, all that he was prepared to offer as consolation was a dinner for two. Of the 50 people, that were promised dinner, all he could actually offer was food for two. It couldn't have happened to a worse group of people, twenty-five foodies sitting in a new tapas bar, waiting to sample the fine selection of food. Twenty-five people who would without a doubt visit again with other friends, who would in turn bring more guests and recommend to all who would listen. An overall disappointing experience for what could have been a promotional success for both Aura and Bree's guests.</span><br />
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<span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;">Chloe </span><br />
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<span style="background-color: white; color: #454545; font-family: arial, helvetica, sans-serif; font-size: 13px;"><br /></span>Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-69040782766306680762012-11-11T20:10:00.000+10:002012-11-11T20:11:25.244+10:00Cool Dude Dinner<div class="separator" style="clear: both; text-align: center;">
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Check out the photos from our Dude Food Dinner on <a href="https://www.facebook.com/media/set/?set=a.551082134918041.144436.346282218731368&type=3" target="_blank">facebook</a>.</div>
Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-26758543579463556552012-11-04T20:10:00.002+10:002012-11-11T19:02:44.931+10:00Dude Food & the Masculine Coma<div style="text-align: center;">
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<span style="font-family: arial;">The next dinner we are hosting is linked with the current exhibition being held in the gallery at the Kirra Hill Community and Culture Centre, </span><i style="font-family: arial;"><a href="http://lmtdspace.wordpress.com/2012/10/28/masculine-come-solo-exhibition-by-christopher-mckenzie/" target="_blank">Christopher McKenzies "Masculine Coma"</a></i><span style="font-family: arial;">. (If you don't know the work of Chris, I suggest you get your butt up there one day this week and check it out!) </span><br />
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Now this dinner is all about DUDE FOOD. Dude food has always been a worrying concept to me but really what other cuisine could go with the phrase "Masculine Coma"? It was always going to have to be dude food. Now when I am unsure of something I will go all out. So obviously I am going all out. </div>
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Masterchef did dude food as a challenge this season with <a href="http://www.masterchef.com.au/masterchef-2012-week-8-highlights.htm" target="_blank">Tregan's Braised Pork Rib Sloppy Joes</a> winning the challenge. Watching the judges shoveling them down their gobs was a good enough confirmation of success for me, plus there's plenty of Kewpie Mayo with it!</div>
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Dessert was an easy choice too. Three key element; <a href="http://callumhann.com.au/" target="_blank">Callum</a>, beer and beautiful plating. Stout Panna Cotta with Chocolate Mousse & Cinnamon Crumbs. Dude!</div>
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<span style="font-family: arial;">I heard that Dan Hong of Ms G's made Cheeseburger Springrolls at the food & wine show recently. What is the world coming too! I shook my head in disgust and simultaneously smiled at the idea of such a thing existing. The kitchen trials began and onto the menu they went.</span></div>
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Now I ran into a problem, the cocktail: how to make a cocktail manly? (or should i say dudeish?) The answer, add bacon. Important fact you should know about me, I am obsessed with Jelly. I was reading the Jellymongers, <a href="http://www.jellymongers.co.uk/" target="_blank">Bompas & Parr</a>'s, book (as I do on a weekly basis) and I discovered their Vodka Bacon Cola Jelly and the concept of "fat-washing" alcohol. I had heard of some bars creating Buttered Rums but hadn't given it any real thought. So Obvioulsy, this is happening. Vodka Bacon Cola! Possibly the best or the worst thing that will ever happen to any of us.</div>
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<i><span style="font-size: x-small;">Complementary Cocktail</span></i></div>
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Vodka Bacon Cola</div>
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Cheeseburger Springrolls<br />
Rosemary Sausage Rolls w/ <a href="https://www.facebook.com/pages/Le-Petite-Pantry/178541462156932" target="_blank">Le Petite Pantry</a>'s Homemade Relish<br />
Potato Skins & Sour Cream<br />
Mini Chicken Pies w/ Sauteed Mushrooms<br />
Salt & Pepper Chicken Wings w/ Blue Cheese Dipping Sauce</div>
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Braised Pork Rib Sloppy Joes w/ Onion Rings & Kewpie Slaw</div>
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Caramelised Stout Pannacotta & Chocolate Mousse & Cinnamon Crumbs</div>
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<b>9th November 2012, from 6pm. </b><br />
<b>This event is only $30, all inclusive. </b><br />
<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;">Menu Subject to change.</span>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px;">Please email us at goldtoast.supperclub@gmail.com to book. </span><br />
<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px;">After Payment you will be emailed the exact location! </span><br />
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<i style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;">We would love to have you there and we really do need your help to spread the word. x</i></div>
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Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-91919396498249586402012-07-28T16:16:00.000+10:002012-07-28T16:39:38.798+10:00Chocolate Hazelnut Ice CreamThis months <a href="http://www.kaveyeats.com/2012/07/july-bsfic-condensed-milk.html">Kavey Eats Ice Cream Challenge</a> is CONDENSED MILK! Now that's exciting and brings back some delicious pre-ice cream machine owning dessert memories. First thought, one of the first ice creams i ever made, my <i>Choc Hazelnut Ice Cream! </i>Just as it happens my friend Jasmine is coming over for dinner this week and she used to beg me to make it! She's given up now and probably forgotten all about it. Time to refresh her memory. And maybe she can make it for herself now, she is quite the masterchef (of grilled cheese sandwiches).<br />
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<b>Chocolate Hazelnut Ice Cream</b><br />
Recipe by (a 15 year old) Bree Denman<br />
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400g Condensed Milk<br />
600ml Thickened Cream<br />
150g Hazelnuts<br />
100g Nougat, cut in small pieces.<br />
1/3 cup Nutella, at room temperature.<br />
1. Roast the hazelnuts: spread the nuts over a tray and bake until the skins begin to flake off. Rub the nuts in a teatowel while still hot. When cool, cut into halves.<br />
2. Whip the cream then fold in the condensed milk. Mix in the nuts and nougat. Add the nutella, mix only until it's marbled through! <br />
3. Line 2 loaf tins with cling wrap, with 10cm extra on each side. Spread into the pans, cover with the extra wrap. <br />
4. Freeze overnight! Slice it up like a terrine to serve. <br />
NOTES: <br />
I used to just use sliced up Mars Bars (or any chocolate bar that had nougat in it) instead of Nougat when i was younger because i didn't know where to find nougat.<br />
You can make an easy sauce by just mixing 2/3 cup of cream and 1/4 cup if nutella. Serve it with done fresh berries. Yummo. <br />
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<br />Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-29514141911087401792012-07-15T19:58:00.000+10:002012-07-16T17:59:02.838+10:00I love Donna Hay Magazine!<span style="font-weight: normal;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">I recently found a massive stack of Donna Hay magazines on an op shop adventure. JACKPOT! I didn't know which ones i already had at home so i just bought them all! haha! There ended up being quite a few i already had so I'm selling them off cheap! I thought I would share some of my favourite Donna Hay memories & current food obsessions as well as the ebay links! </span></span><span style="font-weight: normal;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 14px; text-align: left;">happy reading (& tummy grumbling) x</span></span><br />
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<b style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">AUTUMN, settle in.</span></b><br />
<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Apr/May 2008, Issue 38.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">I can not get enough beetroot lately, what a wonderful vegetable! 'Roasted Vegetable and Beetroot Salad', 'Beetroot Relish', 'Beetroot and Sweet Potato Fritters with Sumac Salt' are just a few of the delicious recipes in 'Beautiful Beets' (page 104 to114). (<a href="http://www.ebay.com.au/itm/330761121366?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">SOLD</a>)</span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKyHosNk72p3KjFTvPjXVtctreRSHpCjlGFkfFiYdgDPYVzBFPmaODlxAqOKQetzLPmBoodtoEHfH6SXX34SwWZMzOR8x94809wx8BeII8Bgodohyphenhyphen5DQw9T6L0oAI85Nm1KGHaLpQUDq4F/" style="background-color: white;" /><br />
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<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">AUTUMN, sweet & easy.</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Apr/May 2007, Issue 32.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">I adore the shoot for 'secret garden' set amongst the apple trees, if you have "Donna Hay - Seasons" you'll know it from the cover. Makes me want to eat apples by the truckload. And make Toffee Apples (page 89) with the apple leaves still attached! </span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">(<a href="http://www.ebay.com.au/itm/330764645750?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">BUY IT?</a>)</span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFIBE4-kBzeDZa6GHo04Qe0YRoKNqEmyOUUyDGIBd5OdZS6lk2jbLMmQsg-mgTwUiMesNqyfBF61sw8PXty3DBCT-9ewqEwJHZfYXNqZIxxIUiqtT-w0KCp8961tYTcZcN-UxAcIbnuKD/" /><br />
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<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><span id="goog_1648267116"></span>AUTUMN, simple classics.<span id="goog_1648267117"></span></span></b></div>
<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Apr/May, 2009, Issue 44. </span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">This weather is so gloriously cold all i want to do is poach pears, eat roast chicken and drink ridiculously rich hit chocolate! I'm talking Max Brenner eat your heart out 'Double Hot Chocolate' heaven (page 90). This issue has the greatest spread of chicken recipes (page 108 to 119) and I'm talking 'Slow-baked Tomato and Olive Chicken', Classic Roast Chicken', 'Grandma's Chicken and Barley Soup', ridiculous. I'm so hungry now! (<a href="http://www.ebay.com.au/itm/330761120614?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">SOLD</a>)</span><br />
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<b style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">ENTERTAINING, food to share.</span></b><br />
<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Aug/Sep, 2008, Issue 40.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">I've wanted to make a Bombe Alaska ever since there was one in a Masterchef Challenge last year. I went out and bought the tin and a chefs blow torch and a year later i still have not attempted it. What a loser! There's a mini 'Honeycomb Bombe Alaska' (page 148) that sounds divine, I'll make it as soon as i make the one from Masterchef haha! (<a href="http://www.ebay.com.au/itm/330764641802?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">BUY IT?</a>)</span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYhhGkif-CtcMkeYvSPVyJMPGgGumAlcw0VYoqAf8VsxCUKemFQjI7LAwM5BJC1QYMNL8hKaZ4TGsO7MRNLrGqOYzSWWUVxICkpL5AN5RE10ukyf3hVXUqo9SLCjxCv25TyP8zYWiS4T3/" /><br />
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<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">ENTERTAINING, casual chic.</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Aug/Sep, 2007, Issue 34.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">If you have never baked a camembert before then get right to that. Shove some whole garlic gloves and rosemary sprigs into little cuts on the top and bake it until it oozes. You can thank me for that later. Then try 'Olive Tapenade and Baked Goats Cheese' from this issue (page 95), yum! (<a href="http://www.ebay.com.au/itm/330764645116?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">BUY IT?</a>)</span><br />
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<b style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">WINTER, take it slow.</span></b></div>
<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Jun/Jul, 2008, Issue 39.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Lately i spend most of my spare time poaching pears. This cold weather has turned my live into a true obsession. Amongst plenty of other flavour combos the 'Pear and Espresso Panna Cotta' from "The Perfect Pear" (page 96-106) was outstanding! I've just decided to add 'pear wafers' to my winter pear obsession to do list. Paired with ice cream yum. Or blue cheese! Even better!! (<a href="http://www.ebay.com.au/itm/330761130180?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649">SOLD</a>)</span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTY0VSNvOq6Xd2u4Xucu_d6IbIE6nF2XTF4NL-l52FPcf65WmPODa4hglcvVBCwI9BiKA2xRO7tGwY7wV7tUSWd3n_wAL0F8qjYhsAZYyTvrR6dXljwQJmYy76shoY_wOLr8XXoRbBWyu/" style="background-color: white;" /><br />
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<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">SUMMER, chilled out.</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Feb/Mar 2011, Issue 55.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">I love the article in this issue about the party Donna threw for Oprah! I've been waiting for an occasion to make the 'lemon chicken sandwiches' with herbs on the outside! (Pages 23-30). (<a href="http://www.ebay.com.au/itm/330764645963?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">BUY IT?</a>)</span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplC3JU1UKGXnB5Qy-uiK5wsB4Jvq8pjPWXH0SgeK7lB87JVEbLdhIRiXfwskYC6GGteyX7av7ppRY5fpx1b5tCXmXvh6RLu9g3H5TLeLJ-HnHptdjH2gM_CLkJR5yWLOcRuu02zAQVa0l/" /><br />
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<b style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">CELEBRATE, christmas cheer.</span></b></div>
<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Dec/Jan 2010, Issue 48.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">I'm totally obsessed with jelly at the moment, it's such a wonderful thing. Jelly made using real fruit is unbeatable, you wouldn't believe the flavour of strawberry jelly because we're all used to the processed packet stuff. I have to admit i do love the easy packet jelly crystals too! But there's no comparison real fruit wins every time! 'Vanilla and Vodka jellies with Chantilly Cream' (page 123) are on my weekend to do list! (<a href="http://www.ebay.com.au/itm/330761109026?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">SOLD</a>!)</span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYJHzDgiekXhMG5ucwOjtblhq7gGNe8ZhSUklBL3kZxGMcQ_SXtnEvqR9Madscpv3EI6hW-GZq6kkYNX4EtH6R2qs-n_t2WLTEFU2zpVv7Pa_qrR6uS-BLyXVFMMzpXnkmv-RYNQolIDdw/" /><br />
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<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">CELEBRATE, your complete christmas guide.</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Dec/Jan 2009, Issue 42.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">I love giving homemade edible gifts fir Christmas. 'Heaven & Earth' (page 202-216) has an amazing range of black and white sweet recipes. 'Heavenly Chocolate Cake' drizzled with ganache vs 'White Angel Cake' slathered in cream, impossible to choose! (<a href="http://www.ebay.com.au/itm/330761119788?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">SOLD</a>!)</span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg0Z05G4BtF0lhh2RSuiGtpYI2a_IZ8nwOn7Mr676-txvdJrqGM3KbPf84xWxFWvjq2APeLuCpth1XFYoDM9xey2xo1DXh8BdjQD1Zwod-d58ctD1E8xotin96oYeYzn3k6mAQxegw6XSU/" /><br />
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<b style="background-color: white;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">SUMMER, relax & unwind.</span></b></div>
<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Feb/Mar 2009, Issue 43.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">The 'Fig and Goats Cheese Tart' (page 94) is one of my favourite recipes for a special lunch or picnic. I use danish feta instead of goats cheese though because i love the saltiness. (<a href="http://www.ebay.com.au/itm/330764640359?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">BUY IT?</a>)</span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtnaOoEHf3iwAuHIjywMr90XoKYLCe055uD55UiB-DPntgbMUwVIbPscKslHDpO9EdLEF-fcjSngditT6E8fKflrlft-EIj2l1_EQNn7JER_YsB-7ch6RpTUm9QTJgrO8TzdlIg34G7oKx/" /> </div>
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<b><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">SUMMER, take it easy.</span><br style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;" /><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Feb/Mar 2008, Issue 37.</span></b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Man I love the skewer recipes in this issue (page 120 - 130). The 'garlic and beef skewers' served with aioli, rocket and mountain bread are always a winner. I'm dying to make the cover recipe 'chicken, haloumi and preserved lemon skewers'. Oh haloumi, i love you. (<a href="http://www.ebay.com.au/itm/330764642652?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">BUY IT?</a>)</span><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1Uu5zDKSOes21PwQSDiJBzq_lQJ10u9RMwXc7F8xbE5pkhoDZ_eFUYRjZqcaokiwh1u-zltx-rANVOzhKwnujq2NDHq4d6DDQ2FcFLv2bJ-2BEPzBE5XlHanjh2hsXetXBu3kliF_DpK/" /><br />
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<b style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">ENTERTAINING, 90+ easy recipes. </b><br />
<b style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">May/Jun 2006, Issue 27.</b><br />
<span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">The'entertaining' issues of Donna Hay magazine are so helpful for entertaining tips. This issue has a great article on tablesettings and tips on hosting a dinner party. Now importantly as the cover suggests there are plenty of delish cupcake recipes (page 125-136). (<a href="http://www.ebay.com.au/itm/330761100770?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649#ht_500wt_1203">SOLD</a>!)</span><br />
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</div>Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-78756772780444656662012-06-28T00:48:00.001+10:002012-07-28T16:18:33.162+10:00Bloggers Scream For Ice Cream!<div><p>I've owned an ice cream machine for a while now but always forget he exists, the poor bugger! In the last few days i some how stumbled across a fun little place <a href="http://www.kaveyeats.com/">Kavey Eats</a> monthly ice cream competition Bloggers Scream For Ice Cream. How fun! This months theme is <a href="http://www.kaveyeats.com/2012/06/june-bsfic-fruit.html">Fruit</a> and My mind instantly jumped to Green Apple Sorbet, oh i have spent many an hour daydreaming about green apple sorbet! But for some reason i am still yet to make it, i guess there's just you many delicious things to attempt. With only two days left to submit to the <a href="http://www.kaveyeats.com/2012/06/june-bsfic-fruit.html">June round</a> i sadly have to pass it up again and put my thinking cap on to decide the best frozen fruit treat i've ever concocted. <br>
There's been some yummy fruity  moments in my ice cream machines history. Some of the most memorable would have to be the kiwi sorbet that the family dogga Mya LOVED, vegan berry & cashew ice cream that cost me a fortune in cashews, and not to mention the killer batch of chocolate & cherry ice cream i whipped up one day for a lovely late lunch.  <br>
But the ultimate level of yum was <i>Lime & Pomegranate Ice Cream</i> and that's what I've decided to share, so here's my recipe and plenty of pictures!</p>
<p><b>Lime & Pomegranate Ice Cream</b> <br>
Recipe by Me, Bree Denman.</p>
<p>500ml / 2 cups milk<br>
2 or 3 limes, zest & juice (use your judgement)<br>
225g / 1 cup sugar (whatever type you prefer)<br>
3/4 cup pomegranate juice, bottled or fresh<br>
6 egg yolks <br>
500ml / 2 cups cream<br>
1 pomegranate, deseeded </p>
<p>1. Combine the milk and lime zest in a saucepan. Over medium heat, bring to the boil. Remove from heat and sit to infuse for about 30 minutes, give or take.</p>
<p>2. Combine the lime juice, pomegranate juice and half the sugar in another saucepan. Medium heat, dissolve the sugar then bring to boil. Boil until slightly thickened. Sit aside.</p>
<p>3. Whisk yolks and sugar until thick and pale. Slowly add the milk mixture and then return to saucepan. Heat over medium heat stirring constantly until the mixture coats the back of the spoon, about 4 minutes. Do not let boil. Add the juice mixture while still over the heat. </p>
<p>4. Pour through a sieve to remove zest and into a container. Chill the custard, a few hours minimum. (If you're time poor, put the mixture into shallow containers and pop them into the freezer this will cut the cooling time down to 30 minutes or so depending on the depth four containers).</p>
<p>5. Once chilled, whip cream and fold through the custard mix. Churn in your ice cream machine and transfer to the freezer.</p>
<p>6. Serve topped with extra pomegranate seeds. (Once you remove the seeds you can freeze them for later use).</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojN64Vg8n86OyYHnZ5SiT1sqWRFeUwRjeGXCO170GHi2iaf7SpTjc44BBIKidBWTW7-F3yP78u6_JbQWAmgaG5k1Gg67JU7GCbHwOFJ7umkV5qwH_XxPS-eGhltgj1ZWKQMOfbRLP9qoh/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4LP6O5RMktCuBN__9mG-vNFFi7hS_figQS26EUvviWlEmJpi7X00J8fdp1kapPNv-olo6A2VtQsvupA298zqj2iL8wwsvcJfa92P-FhXvSHeB1ZEb-28w3YAcEelwbOCbpOHV3xzvLZa8/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg68SHqJnw63d6nrzrxxF_Fd0h1CJpDW-mo7rj2VKTtuB8Qy9ILQdxvHIfYlI2jDmgljNTjzJvF__DDJY5400ravyEqTXQvGIaxrQIM0B8-qUFEDbElL0IJkI8lftvld7lLsB88qzO31dnH/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-GROCUuQNHnc3E6Kg7JC7DqG3GchmutBopdgGCS05caYm1nCUCtiaDsYKb1sooMwA8UT3eKYqj51K9jKwSjQkkCfPAjhyDYNxmlIDTgtXXQ_o1rkMLfmzIZUHbCwIxE84DfBhaKAcwyy/' /></div>Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-35294829500763730502012-06-19T03:36:00.001+10:002012-06-19T18:25:23.635+10:00Winter & Pears, a perfect pair!<div><p>The cold weather lately has born a personal obsession with poached pears.</p>
<p>I'm new to the joy of silky smooth, cut with a spoon, cooked pear. A strong dislike of cooked apple and many bad experiences with gritty pear kept me away from these beauties. I even had a pear failure with a Nigella recipe, like that ever happens! After watching her describe her love of canned pear, I gave her ‘<a href="http://www.nigella.com/recipes/view/chocolate-pear-pudding-102">Chocolate Pear Pudding</a>’ a go and ick ick ick! My opinion changed a few years back after dinner and dessert at <a href="http://www.omerosbros.com/">Omeros Brothers Restaurant</a>. I couldn't even tell you what I ordered, something chocolate with poached pear, the pear was the memorable part. You gotta love when a dish has the power to completely change your opinion towards an ingredient!</p>
<p>Since then I've unfortunately only had one other pear experience. I cooked dessert for a group of ladies; one of the lovelies is suffering with ME/CFS (Myalgic Encephalomyslitis /Chronic Fatigue Syndrome) and is on a very restricted diet. I took this as a challenge. My pantry included peeled pears, sugar, eggs and lactose free cows milk. The outcome was poached pear pavlovas (with sneaky choc ganache for the other girls). (Pictures below)</p>
<p>A favourite book of mine ‘Sunday's Kitchen: Food & Living at Heide’ contains a very simple yet delightfully intriguing recipe called ‘pears with white of egg’ (expect a love filled post about Sunday & Heide in the future) that I have been eager to make for a while now. So it's decided, I’m making these and a few other delicious pear dishes this week! Oh yeah, my house is going to be poached pear heaven!</p>
<p>P.S. anyone free for tea and poached pears? haha</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1z6OU-zzyawK-VYAWOtmYkqYE7G2B-YmBJGDhsH_htE1AKRseJefjoaPZLqcRcB4N3BZ-cfd-lRqjaz5e4BHUFsIm3lHEl63EEggILgaV636Z4ohFxtJQBnN9H9CVzSfU2Vt3rHXHIv8i/' /><br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4sb4SBQmnaWEHEaHSLcQoYqzOlpHSrkj3huQAik_OfuVR_LuNIwKvArk7goikQmnmldyepVtn_q91lPy8HL2IDnSucXN-PBXy9edStvn8pIbij03GcC9v1FpV7FOdxeuetVmqFA9eIxU/' /></div>Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-23772265453844668202012-06-07T16:21:00.000+10:002013-01-11T18:19:56.685+10:00<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="400" src="http://distilleryimage11.instagram.com/1ef63a3a884711e181bd12313817987b_7.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #e5e5e5; color: #666666; display: inline !important; float: none; font-family: 'Helvetica Neue', Helvetica, sans-serif; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 13px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">The last original team Goldtoast meeting needs Macarons and Wine!</span><br />
<a href="http://instagr.am/p/JgfOBcO57D/">http://instagr.am/p/JgfOBcO57D/</a></td></tr>
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Chloe has moved away and left Essa and I to fend for ourselves. <span style="background-color: white;">It's all so very sad, we're felling very sorry for ourselves but there will be lots of fun adventures for her!</span><br />
Follow Chloe on instagram @firstladydickGoldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-45339530504714536682012-05-14T15:12:00.001+10:002012-05-14T15:32:09.088+10:00event announcement: FOR THE LOVE OF CHEESE<span id="goog_2100303861"></span><span id="goog_2100303862"></span><br />
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<img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKH5RFhyFna1Ti_Vg7qFsG-_1C5JkSv7i5L814ctdettpCgTaf_33kIDXpX6nFACYtAzCeKkRAt4-xoU0tdUfHSZwEEspIaQP7kfGejFeOwwb686rBUUnaOG-r0F9_YvNr9xKO0UCcXZDj/s1600/EVENT+ANNOUNCEMENT+cheese.jpg" width="520" /></div>
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<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;">This evening you will be enjoying a five course meal based around the wide category of that is cheese. We all love cheeses & their wonderfully complex flavour profiles; from deliciously tart and tangy cheeses, to the sweet and mellow or the sharply nutty. Come with us on a flavour exploration and help us pay homage to fromage!</span></span></span></div>
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<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 18px;"><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;"><br /></span></span></span></div>
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<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;">Upon arrival you will receive a complimentary cocktail. </span><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;">After enjoying the cheese board and </span><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;">mingling with the other guests</span><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;">, you will be seating for the meal. We don't rush through the courses as the table is yours for the whole evening (unlike in a traditional restaurant). </span><span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;">Each evening will conclude with tea & coffee. But don't fret, there is no need to rush off until you're ready! </span></div>
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<i style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; line-height: 16px; text-align: left;">We would love to have you there and we really do need your help to spread the word. x</i></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">Please email us at goldtoast.supperclub@gmail.com to book, and pay via PayPal using the link below. </span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;">After Payment you will be emailed the exact location!</span></div>
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">FOR THE LOVE OF CHEESE: 6:00pm, 26th May</b></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 16px;"><b style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-align: -webkit-auto; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"> 2012. </b></span></div>
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</form>Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.comtag:blogger.com,1999:blog-3706974627419784552.post-30997668244075437292012-04-17T17:08:00.000+10:002012-04-21T11:02:39.607+10:00we love The Creek!<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">the <a href="https://www.facebook.com/creekrestaurant" target="_blank">Creek Restaurant</a> has been goldtoast's regular lunch spot. we came up with the name goldtoast there, we drank a lot of coffee there, we wished we were drinking wine but we all needed clear minds. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">today was equally delicious and sad. our last original team goldtoast lunch. Chloe had a chicken and prawn stack that looked and smelled devine. i looked on as she pretty much licked the plate clean, and i pigged out on Salmon </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Niçoise,</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> a twist on a <span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Niçoise Salad. Delicious with crispy skinned Salmon and a perfectly poached egg!</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: white; color: black; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">we love The Creek! </span></span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img height="400" src="http://distilleryimage9.instagram.com/569824fe884611e1a9f71231382044a1_7.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #e5e5e5; color: #666666; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 13px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Chicken and prawn stack with creamy garlic sauce and rocket</span><br /><a href="http://instagr.am/p/Jgek-5O561/">http://instagr.am/p/Jgek-5O561/</a></span></td></tr>
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<tr><td style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img height="400" src="http://distilleryimage5.instagram.com/dbe498e0884611e1a39b1231381b7ba1_7.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="-webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #e5e5e5; color: #666666; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 13px; orphans: 2; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Salmon Nicose</span><br /><a href="http://instagr.am/p/JgfASFu569/">http://instagr.am/p/JgfASFu569/</a></span></td></tr>
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</div>Goldtoasthttp://www.blogger.com/profile/12621248831323896055noreply@blogger.com