Follow me on my wonderful adventures, sourcing the best produce, using the best ingredients to make the most marvelous of dishes with a pinch of fun and travel on the side. I am passionate about using my combination steam oven so you will find loads of recipes you can use in a combination steam oven.
Pu’er on Danks is an Asian fusion restaurant and tea house. The decor is quaint and oriental inspired with porcelain tables and wooden stools. Service is impeccable; staff are happy to share their favorites and explain the variety of teas and menu items.
What comes to mind when someone says, ‘let’s grab Chinese for dinner’? Basic takeaway, fried food and some fried rice? No, not at Puer.
The menu is modern Asian fusion, which means the flavors connect to traditional Chinese cooking and incorporate modern influences i.e. street food!
The tea steamed dumplings are scrumptious, the scallop dumplings are magnificent. The gyoza were perfectly cooked with a nice crunchy skin.
It is a toss up between the street food and dessert for my favorite component of the meal. Hong Kong mini burgers comprised of a panko crusted piece of pork on a sweet golden bun. Wagu’s taco’s were totally amazing the wagu melted in my mouth and the taco bun was deliciously light and fluffy.
The green beans with pork was divine and a huge portion. Three cup drunken duck was so tender and the meat fell off the bone, the photo does not do the drunken duck justice.
All the meals were delicious and seasoned to perfection. I have to warn you SAVE ROOM FOR DESSERT.
The desserts were divine. I loved the coconut sorbet and black sticky rice with the gorgeous coconut syrup to drizzle on top! The red bean donuts were light and fluffy and totally Moorish!
The teas are perfectly matched to your taste and desire. The tea light candle creates a great ambiance on your table and keeps the tea warm.
Puer is a great local Chinese restaurant that I would go back to as the food was enjoyable. The street food was so easy to share. The food is unique and a touch more expensive than traditional Chinese.
The full menu is available online
20a Danks Street Waterloo
NSW Australia 2017
P: 02 8399 1331
Thank you Pu’er for inviting me to dine at your establishment as a guest, all opinions in this post are my own.
This apple pie is a delectable, warm and quick twist on a classic dessert. The aroma from the spices will appeal to your senses and permeate your kitchen with a gorgeous woody earthy smell.
Using store bought shortcrust pastry makes this a super quick recipe.
Placing some frangipane mixture beneath the apples, prevents the pastry from becoming soggy.
I think peeling apples is optional, keeping the skin on adds some flavour, texture and loads of nutrients as loads of vitamins are in the apple skins.
4Tb almond meal
2 egg yolks (save the whites)
1Tb brown sugar
2Tb Milk (I use coconut for a nice nutty flavour)
5 pink lady apples (you could use granny smith apples if you liked a more tart apple pie)
1tsp ground ginger
1tsp lemon juice
4Tb brown sugar
2Tb dried blueberries (optional)
2 pieces store bought short crust pastry
2 eggs whites (from the frangipane mixture)
- Pre- heat oven to 180C quarter steam and heat/25% steam*. Cut apples in half, core, cut each piece into thirds.
- Add sugar, lemon juice, ginger, cinnamon and 2Tb water (optional add blueberries), stir to combine. Place onto a medium heat, and cook for 10minutes, stirring regularly. Make sure that the liquid does not run out and apples stick to the bottom or burn, if required add 1 extra tablespoon of water at a time.
- Cut corner from the pastry, creating a curve shape.
- Mix together all ingredients for frangipane mixture.
- Divide frangipane mixture into 2.
- Line a baking tray with paper, depending on the size of your tray you may need to use 2.
- In the centre of the piece of pastry, place half of the frangipane mixture and spread out, leaving a 4 cm edge around the pastry. Repeat with the second piece of pastry.
- Place apples on top of frangipane mixture, fold pastry into a parcel, pressing the corners in firmly.
- Brush with egg white mixture. Bake for 15minutes on quarter steam and heat.
- Serve wedges of pie with a dollop of ice cream, cream or custard.
*if you do not have a combination steam oven, you can use a fan forced oven at 180C. The difference you may see in the final product is that using a combination steam oven, will be the lightness and fluffiness in the pastry.
Pork Sausages alla Pizzaiola
This is a fabulous, flavorsome recipe that can be cooked within 25minutes. This recipe is a hearty winter meal. Best of all this dish is super versatile, it can be cooked on the BBQ or stove top.
1x440grm peeled tomatoes finely crushed (you can use a stab mixer or mouli)
2 cloves garlic, crushed
1 tablespoon Italian parsley, finely chopped
salt to taste
1 teaspoon oregano, finely chopped
1/2 teaspoon of fine cracked black pepper.
3 tbls Olive Oil
Place olive oil in a frypan, place onto a medium heat, when oil is hot add the garlic and stir for a couple of minutes until the garlic is golden.
Add the peeled tomatoes and stir until it comes to the boil.
Add all other ingredients, reduce the heat and simmer for about 5 minutes
2 portions of pizzaiola sauce
1 400grms Cannellini beans, drained
1 kg pork/pork and fennel sausages
Into the pizzaiola sauce add the beans and let simmer for 5 minutes, until the sauce thickens.
Heat a BBQ grill plate to high (you could also dry fry, steam, or grill the sausages for about 10 minutes (or until cooked this will depend on the thickness of the sausage). If grilling or dry frying make sure than you turn the sausages after a couple of minutes for even colouring.
Serve a couple of sausages on a bed of beans.
Set in the heart of Chiswick, Amoretti’s serves some hearty and authentic Italian food.
Nonna’s breakfast plate is a delicious and generous portion. The food was well seasoned, loads of depth in the flavors.
The Napolitana sauce had eggplant, capsicum and olives, add the eggs, sausages, provolone cheese and the meal is HUGE ! Served with a side of Amoretti’s organic bread. The meal is scrumptious, not for the faint hearted and could even be shared !
The BIG BREAKFAST, is exactly that, BIG !!! eggs, bacon, potatoes, Italian sausages, mushroom, tomatoes and organic bread. The staff are willing to modify the menu for people with dietary requirements, and the Big Breakfast pictured has no bread or potatoes, with added sauteed baby spinach.
The coffee was not as strong as I would have hoped for such a big cappuccino.
The pizza is delicious, with a generous amount of topping and great flavors. The fresh basil and fresh cherry tomatoes made this pizza a party for my mouth.
Amoretti’s is a family run business, they aim to please in all that they do, very happy to modify the menu to suit dietary needs/requirements.
Parking is available, they have a great online ordering and delivery service.
Amoretti’s is open for breakfast 9-3 on Saturday and Sunday
Hiding at the water end of Blackwall Point Rd is a gorgeous and quaint café, with water and city views. The Blackwall Point Café is a great spot to enjoy all the gorgeous and glorious things about Sydney, GREAT views and GREAT coffee!
Staff are super friendly and keen as to make your experience enjoyable.
The coffee is superb, All Press Coffee is used. Well crafted by the barista, nice and smooth, no acidic undertones.
The food is delicious, portions are generous and well priced. Dishes were seasoned to perfection. The trout house smoked trout is totally divine.
Blackwall Café has loads of parking, close to the ferry and right at the bus stop so getting there is super easy ! This cafe is an InnerWest delight and well worth the trip.
It would be formidable for me not to mention the salt water fish tank, if the ocean and city views are enough you enjoy the gorgeous tropical fish tank filled with coral and loads of fish ‘nemo’ while you enjoy your time at the Blackwall Café.
Open 6:30-4pm everyday expect for Tuesday.
45 Blackwall Point Rd Chiskwick
Scrumptious apple and blueberry crumble
As the temperature begins to drop, there is a need for some scrumptious warm winter desserts. This crumble is amazing. I have separated the crumble mixture from the apple mixture, as you could easily add this delicious crumble to the top of other fruits such as apricots, pears or prunes. If you could imagine a very ‘adult’ version of a crumble, imagine baked apricots, prunes with some muscat and a crumble topping!! TOTALLY DIVINE !
¼ cup water
2Tb brown sugar
¼ tsp cinnamon
1 tsp vanilla
1Tb dried blueberries
2Tb white chocolate bits
½ cup plain flour
¼ cup brown sugar
50grams butter (at room temperature)
¼ cup quick oats
- Pre-heat oven to fan grill, place a tray on a lower shelf in the oven.
- Chop apples into quarters, remove core, chop each piece into thirds.
- Place into a large saucepan with water, brown sugar, cinnamon and vanilla, cook over a medium heat until soft, 10-15minutes.
- Prepare crumble mixture, by placing all ingredients into a bowl, rub the butter between your thumb and index finger until the mixture is a uniform consistency.
- Into 4 individual or 1 large soufflé dish or any other oven proof dish, place the apples, scatter the white chocolate bits and blueberries. Scatter the crumble mixture over the top.
- Place crumble onto an oven tray, pop into the oven and allow crumble topping to become nice and golden.
7. Serve with a dollop of ice cream or cream.
This mixture can use pie apples, you will need to make sure they are warmed through.
This dish is suitable to freeze.
Quinoa Porridge with Steamed Pears
Steaming pears in a combination steam oven produces a nicely steamed pear that holds its shape and colour.
This protein packed breakfast is full of colour, flavour and nutrients. It is really versatile, play around with flavours with different types of milks or fruits.
½ cup quinoa (any colour of your choice)
1 cup of coconut milk (or any other milk)
1Tb dried cranberries
½ tsp cinnamon
Extra honey to serve
- Pre-heat combination steam oven to full steam.
- Cut pear in half, remove core. Cut each half into quarters. Place onto a tray sprinkle with cinnamon and drizzle with honey.
- Place into steam oven and steam for 15minutes.
- While pears are steaming, rinse quinoa under warm water.
- Place rinsed quinoa and 1cup of water into a small saucepan, bring to a gentle simmer and cook for 15minutes.
- Add coconut milk and cook for a further 5minutes until creamy.
- Spoon into serving bowls, top with wedges of pear, sprinkle with pistachios and cranberries, drizzle with honey.
Shisha Bar Croydon
On a busy corner of Croydon Rd is Shisha Bar an Industrial inspired cafe. The corner location mixed with a full crowd can make the Shisha Bar a noisy place. Staff was helpful and obliging, making the Shisha Bar a welcoming place. Serving an eclectic menu, with inspiration from the Middle East, America and Modern Australian cuisine.
Sumac calamari is delicious. Sumac is popular in Middle Eastern adding a little tang to the light and crisp calamari.
The ‘frisky mint lemonada’ is a mint based mocktail that is light and refreshing loaded with mint.
Shisha bar serves a fabulous Knafeh. A warm, baked cheese dessert soaked in sugar syrup, sprinkled with some pistachios which are a great crunch to this smooth and creamy dessert. The Knafeh is an excellent portion, served at the dream temperature. The perfect dessert to warm the cockles of your heart as the temperature begins to drop.
Shisha Bar is a fabulous place to a late night bite ‘n drink with friends. They have an extensive breakfast menu (that’s available until 2pm weekends!) which I look forward to trying.
The Grumpy Barista Petersham
What a quaint corner café!!! As you walk into the café; the awe and wonder of ‘what’s in the glass box’ will excite your tastebuds. You will be faced with traumatic dilemmas, what panini and/or cronut will I have? The variety of cronuts does change regularly the Nutella injected cronut seems to be a favourite, and is regularly sold out! the Honey and Pistachio, maple syrup and macadamia, white chocolate and raspberry with pistachio brittle.
Toby’s Estate coffee is served. Despite its name – ‘Grumpy Barista’ – the coffee is superbly crafted and has a superior taste and delicate smoothness. Staff were friendly and obliging.
The ‘Green Smoothie’ was filling and delicious, packed full of super foods to counterbalance the cronuts, heaps of non coffee drink options available.
The Rueben – A super delicious and filling sandwich, was divine – the perfect amount of mustard, generous amounts of corned beef, smothered between some sauerkraut and rocket.
You need to make sure you save some room for the Cronuts – a light and flaky ball of goodness. I chose the Nutella Injected Cronut with custard filling, with a Nutella syringe very yummy and definitely a winner
The café has ample indoor and outdoor seating so you should always find a spot to savour all of the scrumptious goodies at the Grumpy Barista.
There is never a dull moment when dining at Prato. In the extra large café, the constant bustle of clients can be heard. The wait staff are uber friendly and attentive that they even remember you name and order. The kitchen staff busy creating, baking and preserving.
The décor is warm, cosy and has a gorgeous garden outlook from the back veranda; it can, however, get a little noisy when it is a full house.
Most of Prato’s products are made in house, the bread, kefir, muesli, cakes and cookies just to name a few! Campos coffee is served and perfectly crafted each time.
The food at Prato is superb! Every dish is impeccably seasoned and presented; the passion the kitchen team has for food is evident in each dish that is served. The banana bread is the cake of choice, made on sight and super delish!
Sourdough is made on site, the pistachio and fruit loaf is perfect, bacon is house smoked, kefir is fermented on sight, the guys in the kitchen are passionate about creating good quality whole food.
What is Prato missing? A big breakfast plate – the quintessential Sunday option. You can assemble your own by ordering the eggs and adding extra’s as you wish. Prato’s service can be a little sluggish, during busy periods.
I am a Prato breakfast/brunch fan; it is my go to place in the Inner West. Parking is ample and untimed.