MARCH 2018


Short musings about my food, March 2018 edition!


Food for a Unicorn.

The Stellar Acai-Dragonfruit Chia Bowl, a necessary staple for any healthy unicorn - like myself of course 🦄


Pink Crazy 🌸

That is what the folks at  are calling it, their “Pink Crazy” Creamy Millet Pudding is made using generous amounts of pitaya (aka dragonfruit) and millet which is an ancient grain similar to quinoa. This bowl is such a well-rounded breakfast, accompanied with a perfect Pink Pitaya Latte even better 💕


Dirty Rose 🌹

Would you order a Pink Latte... and then drink it with a shot of espresso?? That’s what I did, and I actually REALLY LIKED IT!! How did it taste? Kind of like having a chocolate strawberry milkshake. So else is up for some dirty roses?


#myprettyburger for Breast Cancer Awareness 🌸

Hey Sydney-siders, just another reminder that my friends at @bossburgersofsydney are working hard to raise awareness of Breast Cancer and are currently putting together a fund for research. Drop by the Twin Willows hotel for a visit and grab your favourite Boss Burger with this PINK BUN, and a dollar from every burger sold will go towards this great cause ❤️
Thank you Jamie & his team, @the_chew_crew for putting together this great campaign, for the invite, and of course @gabreal.hungryand @lazypandaishungry my favourite foodie pals and hand models 💕


Bigger is Better!

I asked the bartender to make this cocktail with the biggest flower they had 🌸


New Zealand Pavlova - in Australia.

For all the non-Australasian foodies out there, a Pavlova is NEW ZEALAND invented dessert that is made with meringue, with a crisp crust and a soft and light centre, topped with fruit, whipped cream, and passionfruit sauce. However, this one at @theburwoodhotel is actually really nice, so I guess I have to give them some credit 😉


An Easter Story 🐣🐣

There once was a little chick named Egg, who searched longingly for a true friend. She wandered into a beautiful forest filled with magical purple trees, but she got lost and almost gave up hope until she met Benny, and they fell in love and lived happily ever after in the Easter Egg Forest. 
And that’s how the Eggs Benny Easter Forest came to be 💜
Thank you @twosispyrmont and @paulpayasalad for making my story come true!! ❤️



What a magical way to end tough week, with the “Magic” drink by @twosispyrmont, an iced beverage made with the butterfly pea flower that changes colour from dark blue to purple with a touch of citrus. It was a little sweet for my liking but definitely brightened up my day nonetheless 💜
Thank you beautiful ladies for transforming me into a new aged Alchemist 😆


Your Weather Forecast ☀️

Hi my name is Kerabeareats and today’s forecast is looking to be clear green skies in the morning followed by a shower of Cold Drip Coffee by noon, some sporadic wet patches of Dear Benny hollandaise accompanied by southeastern draft from Chickpea Fritter region with a 100% chance of yumminess! 😋


The Pink Lover’s Start-up Kit! 💕

This is what I call the Beginner’s Pink Lover’s Start-up kit, complete with a Pink Pitaya latte for your morning wake-up call, a Pitaya Millet Pudding to start the day, an ABC smoothie to curb your snack, and an Acai Dragonfruit Chia Bowl for lunch. The rest is up to you to pink for yourself 🌸


A Poem for a Burger ❤️

I Shovelled this burger with one big bite, and Dug into these fries with great delight, what a beautiful meal I Rose my camera to, for #myprettyburger is a dream come true!

Thank you @thegrounds for the burger, and for the cute prop too 🌹


A Starry Morning ✨

I’ve seen many pretty dishes and I thought I’d seen it all until I laid eyes upon this enchanting Stellar Acai Dragonfruit Chia Bowl by @deardelicious, so beautiful I feel like I’m gazing at A Starry Night, or rather Morning ☀️


I like Pink Buns and I cannot lie 🌸

FACT: 1 in 8 women will be diagnosed with breast cancer in their lifetime, ALSO FACT: with early detection 93% of the women diagnosed will survive beyond 5 years 😌
To help raise awareness I’ve teamed up with @bossburgersofsydney; for this cause they are topping their burgers with PINK BURGER BUNS to help fund Breast Cancer research, and every burger sold they will give $1 for the fight.
Join them today and join them a good meal and help a good cause 🌸


Short Stop 🍩

I think they call it “Short Stop” because whenever I walk in to see all their delicious donuts on display, my heart stops for a short amount of time ❤️


Once Upon a Flatlay ☀️

Normally when I do flatlays I just focus on making the shapes look symmetrical, but flats are more than that - it’s supposed to tell a story, so I’ve experimented with colours, accessories and for the first time, hands; the result - a picnic under a blue sky, a round sun, leafy grass, and golden sand.

What kind of story shall I attempt next? ❤️
Thank you @deardelicious for letting me shoot your amazing Autumn menu!

Pictured in this photo: Nourish Me Chickpea Fritters, Falafel Bowl, Pink Crazy Pudding, Stella Acai Dragonfruit Bowl, Unicorn Chocolate Pancakes, Mung Falarel Veggie Burger with Charcoal Bun, and Dear Benny w/ Ocean Trout.


🐣 Easter Eggs 🐣 

Easter season is upon us again, and you know what that means... spending time with your favourite chocolate bunny or egg while you watch Netflix on the couch 🤣 However if you do decide to step out into the world why not head over to @twosispyrmont for their EGGS BENEDICT SPECIAL, available only in limited portions so get in quick! ❤️❤️


#myprettyburger 🌺

A couple weeks ago I brought up the idea of a burger decorated with flowers. The next day I asked my followers if they’d like to see a burger with a flower. What did the majority vote? This is your answer! ❤️

Use the hashtag #myprettyburger whenever you upload a burger with a flower! The new trend of 2018! 🌸


See in Colour 🌈 

Every individual sees the world differently; some people see things in black and white, and some people see in purple, green, or rose...
Whatever colour you see the world in, whatever flavour latte you choose, relish in the fact that with only one life to live you SHOULD try something new everyday, for every new experience is another colour seen ❤️

Taro, Matcha, and Rose latte by which colour do you see?



Would you travel one hour the opposite direction of home to have a burger?? I WOULD!! Right now @burger_patch in Chatswood have a special Korean Crispy Chicken and it is OFF THE CHARTS HELLA GOOD!!! In fact this burger is so good that I may be rethinking my favourite in Sydney... 🤣🤣🤣


Dirty Matcha 🍵

Sydney-side foodies have probably had a Dirty Chai, but what about Dirty Matcha? Simply add a shot of your favourite espresso blend to your green tea latte. My favourite is an Almond milk Dirty Matcha with honey on the side. How’s that for your next favourite?
Thanks @twosispyrmont for the brew ❤️

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5 Second Stack! 🍔

I dedicate this clip to my burger babes and boys out there, may your upcoming week be as beautiful as this godly stack of glory. Thanks @burger_patch for the Triple Aussie Stack, you bloody good legends!! 🤣🤣🤣🤣


Kusuka ❤️

Last night I attended the grand opening for’s newest venture on Sussex Street, Sydney. Owners Liz and Mario have worked tirelessly to create a gorgeous space for foodies and Sydney-siders alike to enjoy their favourite Indonesian bowls, galaxy drinks and Pink Rose Lattes in style. Here we have their signatures Taro, Matcha and Rose lattes in a cone.

Right now they are doing 10% off all food and drink purchases and a free gift with every purchase over $30. Pop in, they’d love to meet you! ❤️


How MATCHA do you love HOTCAKES???

Calling all matcha and hotcake lovers alike - you gotta try this matcha madness stacked with fresh cream, caramelised creme brûlée banana, fresh berries, a shot of chocolate swirl and a scoop of heavenly luscious ice-cream!! Oh and do I see a fig in there somewhere?? 😜
Special currently running at @twosispyrmont


I’m just a girl with a camera taking pictures of my food because I love it ❤️


On Wednesdays We Eat Pink!! 💕

Move over açai bowl, the mother of dragonfruits is coming home to roam! 🐉 
Just look at this gorgeous Dragonfruit Bowl full of thick and luscious pink goodness, its rosiness flushed with toasted granola and laced with beautiful berries and tropical starfruit; one of many incredibly delicious delights from @espresso_on_sussex - one that will make you say... that is so fetch!!! 


French Toast.

Did you know that French Toast is not actually French? It is believed to have originated in England anywhere between the 15th-17th century, dubbed by royals as “pain perdu," meaning “lost bread” in French, because the bread was “lost” in the egg-milk mixture. Today, it’s a beloved breakfast staple everywhere, and is served with fruit, ice-cream, or even bacon like the one pictured here, but you can’t see it because it’s lost, so does that mean it’s served with French Bacon? 🤣
@espresso_on_sussex 😋


A Limerick for Food

I had this dessert the other day, it was pretty SWEET... 🍬
I am trying to FIG-ure out what was this little treat... 🍓
My ideas are somewhat CHEES-Y... 🧀
And life ain’t a piece of CAKE or breezy... 🍰
But I DONUT know, so I’ll just eat 🍩
feat. @thetinygiantpetersham


Right place, right time.

Sometimes the best incidents are happy accidents. Most days I take pictures of food and not much else, but on the odd occasion I capture more than just a meal. My friend @lazypandaishungry was holding this plate and unbeknownst to @clairemccheah she grabbed a fry not knowing we were setting the scene. She thought she ruined the shot, but turns out she was in the right place at the right time. Oh happy accident, happy meal ❤️


Burger 🍔 

In all my time of food adventures I’ve never encountered a burger so pretty. I mean, look at that perfect sauce oozing over the slaw atop a crispy chicken patty. The instaburger has a reputation of being a masculine food, but I reckon if we put a flower on top we can start a trend 🤣😁🤔
Thanks @thetinygiantpetersham for #myprettyburger


A Sweet Kiss 😘

Do you know why people have sweets after their meal? It’s a way to say “goodnight” to your tastebuds, like a sweet goodbye kiss. So what does that say about people who have sweets BEFORE their meal? I think it’s means... let’s get down to business, baby! 😏

Thanks @thetinygiantpetersham for our just desserts 🍮

Goodnight Sydney-siders and for everybody else... love you all and have a sweet day!! ❤️❤️


Tiny but GIANT.

Thank you @thetinygiantpetersham for indulging us with this big feast for the afternoon 😁 For a little cafe they sure pack a lot of character into their food and service. We were in a bit of a rush so I didn’t get to experiment much with my flats, but I think it turned out pretty well in the end when I kind of went with the flow. I think I’ll play around more with table setting, it’s definitely an art form! Thanks instafoodies for constantly inspiring me!!



There are many types of foodie photographers on Instagram; some do flatlays, some are home-cooks, but I think my favourite types are the table setters. Today I attempted my first table setting, and I used some flowers from IKEA as well as my friends shirt that she took off coz it was too hot. How did I go?

Behold, the new Banoffee Tart with fairy floss from @thetinygiantpetersham, a dessert to satisfy and inspire 💕


Signature 🖤

Every artist leaves a mark, and every chef has a signature dish - something that is a part of their style and soul; an edible representation of themselves. Chef @ryan__qiu.c from @themewsmosman has signed his signature for the season - Crabs in Black. It really does look like a painting, and tastes like for sure to leave a mark on the Sydney food scene this year.


You’re bacon me get down and dirty, baby.

Actual instructions word-for-word from the man who served us this Bacon & Egg Roll:
“Grab it with both your hands, smoosh together, take a bite and let the egg yolks roll down your arms *points towards the washroom* restrooms are there to wash yourself - enjoy!”
@babycoffeeco, providing the ultimate foodie experience 👌🏼





Practising more flat lays with goodies from @rozelleespresso, including pasta, burgers, salad bowls, and their signature salmon dish - all super delicious by the way. I consider myself a flat lay amateur at best, having fun experimenting with all sorts of components like shapes, colours, and using accessories lying around at my disposal, like adding the flowers from outside to the table some texture. I feel like I could’ve done more but I’m not quite there yet! Any suggestions?

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A stack is more than just building height, stacking is a true art form with each layer strategically placed with the dish’s flavours in mind, so when you’re eating a stack you’re not just eating random components but a complimentary cuisine the way the chef intended.
It just goes to show that sometimes it’s more than just what’s on the plate, but HOW it’s on the plate.



A piece of kingfish that actually looks like a fish! 🐟
Quite possibly the least “pretty” food item I’ve ever eaten, this kingfish collar with shichimi & furikake was actually my favourite of my night at @monkeyscorner. Another example of some of the best dishes are the ones least expected to be. Definitely worth the try!

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In an age where camera eats first, it is hard to experience food at its best when there are iPhones and DSLRs pointed from every direction trying to capture the best possible shot - all while the food goes cold. This plate however is one that deserves your attention - the Ox Tongue plate by @monkeyscorner, at luke warm it just tastes like yummy ox tongue, but when it’s hot and eaten right away it has rich waves of smokey flavour that is completely out of this world! So put away your camera quickly and appreciate this dish while you can!


Good things come to those who wait.

This statement could not be more true, for every menu item stating a wait time is always worth hanging around for and has never disappointed. Take for example @monkeyscorner famous Trout Belly Bowl, with a lush thick layer of trout meshed over a warm and hearty serving of Japanese rice, comes with a 30 minute cooking time, but a life time of appreciation.


Let’s try a thought experiment.

Have you heard of Schrödinger’s cat? Well what about Schrodinger’s egg? According to this quantum theory principle it states that without observation one’s poached egg is both soft poached and hard poached at the same time. Confused? It means only by poking it open do we really know what state the egg is really in. So get prodding foodies, for science! 🧐


Like bread, like egg.

Amongst so many cultures is the humble slice of bread a significant part of everyday life. But there are also so many ways to have an egg. Poached, scrambled, boil ‘em, fry them, stick them in a stew... and around Sydney I’m finding that a lot of places are offering a new kind of egg called the Crumbed egg, which are soft poached eggs that have been deep fried to have a crispy exterior while still maintaining that yolky goodness, kind of like a scotch egg but better.

Here we have a “fried” eggs by @chez_sun, poached and wrapped in prosciutto and then deep fried for that crunchy goodness 😋


To Toast,

I’d like to make a toast... to the time I went to @babycoffeeco and had this Avocado Pesto Toast. Toast - the day I met you it was love at first sight. I’ve had my fair share of crunchy bread before but I knew from the moment I tasted your chunky pesto it was like presto - I was hooked. So I just wanted to say... Avocado on Toast, you are truly one of a kind. Cheers, baby.
P.s. thanks to you I can never afford a house in Sydney. Hashtag millennial problems.



Some people think comfort foods are meant to be high in fats and sugars, but I believe that a comfort food is whatever that makes you feel warm when it’s cold out, brings security in times of anxiety, and puts a smile on your face when you’re having a hard day.
My new favourite comfort food is @devoncafe’s Omurice filled with all the comforting things: garlic butter, rice, soft scrambled egg and demi-glaze; a meal to get you through no matter what craziness you’re facing ❤️



You eat with your eyes as much as your mouth, and when a dish looking this good is placed in front of you sometimes it is hard to bring yourself to do the latter...
Here we have “Our Famous Dukkah Eggs” by @twosispyrmont, famous due to the fact that this plate has not only embedded itself in my mind forever but is now been immortalised on our Instagram feeds. In fact I still feel my eyes feasting every time I look at it 😍



Question: if I take a picture through my phone of a dish taken by your phone, does that mean I have taken a photo of the dish or have I simply taken a picture of your phone? Also does that mean that it was you who ultimately took the picture of the dish, or was it I? 🤔
Photo credit: maybe @itd_be_rude_not_toor maybe me... Maybe. 🤣🤣🤣🤣

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Yolk porn.

Egg yolk is the most beautiful thing to behold, not your average run-of-the-mill,
It’s attractive, a little nauseating, but incredibly rewarding when poked with tremendous skill.
Some yolks are big, some are small,
but no matter the size all yolks are sexy overall.
In all shapes and sizes do eggs come,
But it’s what’s on the the inside is all the fun,
So for those who be so prude to think of egg porn is so rude,
I say - no judging - ‘til you’ve had a little foreplay with your food 😁
Thank you I hope you’ve enjoyed my exciting yolk poem ❤️


But first... Devon.

Any foodie that knows me well also knows that @Devoncafe holds a very special place in my heart. It was the one and only Sydney cafe that I’d been following before moving here, and the one I made sure served my first meal and coffee upon arrival. Suffice to say, it was already decided by the brunch lords above that Devon would become my favourite cafe of all time, and that every visit is like reliving a day of firsts.

Here we have a flatlay-out courtesy of @itd_be_rude_not_to. Thank you Robbie for teaching me how to arrange the table properly for the first time ❤️



Some of us don’t like olives, half of us don’t like cilantro, but that’s no problem when your significant other doesn’t like the things you like so you can have more. However, with enough exposure to some of these foods I know it’s possible for a change of heart... Take Matcha for example; My Love hates Matcha... or at least he did until he tried this gorgeous Matcha Tiramisu from @CafeOratnek, and now I have to share... 😂😂


Keeping it simple ❤️

Today I’ve decided to keep the caption simple! I enjoy writing informative and educational excerpts to entertain the readers but I also get annoyed when I can’t of anything and then I start to overthink and start blabbering on about nothing and then before I know it I’ve got a stupidly long paragraph of intermingling ideas that really have nothing to do with the food at all...
Just kidding guys 😉
On the other hand we have here a Poké Bowl by @devoncafe, a dish so simple it speaks for itself.
Also, Happy Valentines Day! Love you all ❤️



Life is a balance of yin and yang; ebb and flow; black & white. Life is also a balance of salt and pepper, bacon and eggs, and cookies & cream. Such delicious pairings are complimentary for none can be balanced without the other, which is why this beautiful piece of tender Miso Glazed Boneless Beef Belly bedded within an array of stunning fresh greens including lettuce, cucumber, bean sprouts, kimuchi, coriander and mint is a dish destined to be consumed together, preordained by the flavour gods themselves to be eaten in absolute harmony.

In all seriousness, every Sydney foodie should savour this pull-apart beef belly by @cafeoratnek this summer, and be sure to eat those greens with every bite, I promise you it is a match made in heaven 💚



Pronounced “kon-fee”, from the french word ‘confire’ which means “to preserve”, is a technique used in many dishes of modern cuisine. For example: have you ever had confit duck? Have you ever wondered why it is the juiciest, tenderest, most succulent piece of bird you have ever eaten? Well that is because confit keeps the meat from going dry by cooking it in a pot of its own fat... Not only that, but this method of preservation can keep the duck leg good to eat for months if not years!!
Can’t wrap your head around it? That’s okay, just eat! 😋



Until recently I have dreaded taking a proper flatlay picture. It always looked difficult and no matter how I tried to arrange the table the final photo never came out the way I wanted. I had resigned attempting a flatlay again until one day I decided to change my angle, stand tall, and look at the situation from a new viewpoint...
Now it’s all a matter from looking at the table from above it, as opposed to from the ground.
If a problem seems like it has no solution, try tackling it from a perspective. It is only from this outlook will you begin to see all the possibilities, even if you have to get up on a chair 😉


Fried Eggs.

When your eggs on toast arrive as a unexpected flavour bomb!!! Move over bacon you’re so old school, today we’re having chipotle pulled pork topped with a prosciutto wrapped deep fried egg with creamed corn, cherry tomato and avocado. What an eggsellent breakfast idea!! 😋


Compressed Watermelon

Another one of my favourite dishes worth celebrating is this beautiful Rosewater Compressed Watermelon and Lemon myrtle panna cotta, with bee pollen curd and wattleseed granola. The refreshing and floral watermelon provides the perfect balance with the rich curd, creamy panna and crunchy granola. @industrybeans also do a fantastic brew of coffee; definitely worth the visit when in Melbourne!



If any food was a gesture of love it would be the humble pancake. Forget the box of chocolates, you can just buy that from any old store; the labour and love involved in making pancakes is the ultimate expression of how much you care. Don’t believe me? Cases in point: Want something special for breakfast? Pancakes. The kids want something fun to do? Teach them how to make pancakes. Got a one night stand you hope to be something more? Take them to get pancakes. Who would’ve known that a combination of flour, eggs and milk could ever be so romantic ❤️

With Valentines Day just around the corner, why not consider whipping up a batch this year for your loved ones? Take inspiration from @babycoffeeco and their cinnamon hotcakes: beautiful, delicious, and made with love.


My love, the dumpling.

A fascinating thing I love about food is how it transcends cultural boundaries but shares a common ground. Take a food from any culture, for example the dumpling, and you will find variations of these across the globe: Ravioli (Italy), Samosa (India), Wonton (China), Gyoza (Japan), Empanadas (Latin America), Momo (Nepal), and Pasties (Great Britain) just to name a few. Listing them all would be impossible, but I believe we can agree on one empirical thing: due to its abundance and commonality the dumpling is absolute proof that regardless of what we look like or where we are from, we all share a common love... food.

Kudos to @proudmarycoffee for always breaking boundaries, like with these delicious bacon and egg dumplings from their 2017 menu.


Never judge a book by its cover.

A major aspect of insuring a good photo is without a doubt, presentation. However, as of late I have become quite conscious of missing out on potentially delicious dishes, so rather than going for the prettiest dish on the outside, on this day I went for what was on the INSIDE.

This is Omurice, a garlic butter rice dish topped with a soft Japanese omelette, slathered with a demi-glaze, and is filled with prawn, chicken, or bacon; kind of like a deconstructed egg fried rice. It is by no means the most beautiful dish to behold, but it is quite possibly one of the tastiest things I have ever eaten. Sometimes presentation is everything, every other time it really isn’t 😋



As my time in Sydney draws closer to the one year mark, I’ve been reminiscing about my life before it all began. Having lived in New Zealand since birth and not knowing what I wanted to do for a career or anything long-term I felt extremely lost and unsure if I was going the right direction. Although I was scared to push boundaries and leave my comfort zone, in hindsight I had nothing to worry about; I don’t regret quitting my job or booking that one-way flight to Australia, because what I found across the Tasman Sea was my entire life waiting to start. Back home I felt lost; here it’s like being at home all along 💕

Feel free to get Lost in Black Forest, a luscious and decadent dessert from @devoncafe topped with cherry sorbet and chantilly cream on a brioche french toast sprinkled with chocolate and fresh cherries. Also, thank you @itd_be_rude_not_to for making my hands look less manly!


The Egg.

The simple egg has been for many years a necessity in the basic human diet due to its high protein and good cholesterol content, and exploding over social media the egg has gained much fame to the promising of visual satisfaction when its secrets come spilling out when poked and prodded open with eating utensils. While it is not answered by psychologists what this phenomenon is, I can tell you the phenomenon that goes through my mind when I break open a perfectly poached egg; basically it’s like having monkey brain but with food, and that is no yolk 😁

Behold the Ragu Alla Sichuanese by @devoncafe with a perfectly poached egg, so simple it is fundamental.


A Really Rice Story.

My name is Kera and I come from a Chinese ancestry. However, despite my cultural upbringing I oddly did not like rice. Of course I ate it to appease my parents but in large part I never enjoyed it, not even after moving out and as I became an adult. My disliking for this food continued until I was unsuspectingly brought to @juan.redfern and tried their Wagyu Beef Rice Bowl, and for the first time in nearly three decades did I finally come to appreciate this grain of goodness.

In hindsight, I realise that it was not that I did not like rice, I’d just never had it prepared by @anna8juan


Be Uncomfortable!

Afraid to try something different because you think you might not like it? Just remember it is important that when going into any new venture to leave all your previous experiences with you. Every new dish is an exciting culinary sensation with a host of fresh flavours waiting to be explored, so be brave and let you senses guide you. True that you may have a less desirable experience but that is okay! In fact, that is great! Why? Because there is no bad without the good, for none can exist without the other.

Be uncomfortable. Be open. Ever tried beetroot purée and avocado before? You should. It’s a savoury bomb of goodness! ❤️




Word of the Day.

‘tem·per·ance’ (noun)
Defined as the habitual moderation in the indulgence of the appetites or passions.

Totally ironic considering the city of Melbourne is exactly the place to be for the overindulgence for hungry tummies and feasting eyes!! Seriously, there is no time for restrictions and limitations in this city, not even for these absolutely luscious hot cakes from the @temperancesociety, where one can do anything but confine themselves to just one serving of anything 😉



“How was your day?”

A simple and understated question that can change someone’s day. In a world where we are all so busy tending to ourselves we often forget that even our seemingly small and insignificant actions can have a big impact on those around us. Giving someone a sincere smile, saying thank you, or even complimenting your barista is choosing to be a positive influence that can literally make someone feel like it’s the worse day in history to the best they’ve ever felt.

Speaking of which, I’ve had lots of fun posting these action shots over the last few days, and I’d like to say thank you, reading your beautiful feedback makes my 4:30am wake up starts all worthwhile ☀️



A healthy body is not without rest. A life receiving unfulfilling without giving. A plate of fish incomplete without a splash of lemon 🍋

Cooking the perfect meal requires a basic understanding of flavours: sweet, sour, bitter, salty and umami. For example let’s take an umami horseradish creme fraiche smoked trout on a bed of bitter radicchio, garnish it with sweet pomegranate, sprinkle a bit of sea salt, and then gently squeeze some tangy sour lemon over the top, and voila you’ve got a meal that is delicious, moreish, and truly scrumptious 😋


But first... coffee!

Hang on wait a second, in fact wait up to 12 hours because that cup of love won’t be ready until tomorrow, and I’m talking about my favourite kind of coffee called a Cold Drip.

This beautiful iced beverage is a subtle brew where filtered cold water drips over coffee grounds and through a spiral feed a deliciously delicate coffee drink is funnelled through. The result: a heavenly elixir ideal for those hot summer days, and a black coffee so mellow and aromatic that any loyal milk drinker could be converted.

It just goes to show that the more love, energy and time you put into something, the better it could be ❤️

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Standing on chairs... Done!
Instaphotoception... Also done!
New achievement unlocked with @lazypandaishungry! 🏆
What will be our next challenge?


Happy Australia Day!

Today marks 1 year since quitting my job in New Zealand to pursue better opportunities in Australia. Don’t get me wrong I love Sydney and its beautiful beaches and culture, but I miss the milder island summers, cooler nights, and shared breakfasts and laughs with old friends the morning after ❤️

This picture was also taken a year ago, and is a reminiscent throwback of my first foodie photo at the @mountsocialclub, and it was actually the first time I ever stood on furniture to get a shot! Little did I know that this photo would be the beginning of my foodie adventure.

Oh my, what a year it has been ❤️


Thank You!

A BIG thanks to those who have shared lots of love to my page as of late, and extra thanks for putting up with my long as captions including that gross one about figs - though I FIG-ured you could handle it 😆

For those who love EXTRA-LONG captions I have the perfect gift: a food blog documenting my food journeys. If you have time take a quick look - the link is on my homepage. The latest one features this toasty piece of wonder from @qube_on_bay and with foodie @lazypandaishungry. Go on, check it out and share the love! ❤️❤️



One thing I love about living in Australasia is being able to eat delicious seafood everyday, but more importantly having access to environmentally-conscious and sustainable farmed fish.
Deep sea trawling and overfishing has severely diminished the planet’s sea-life population, and it is estimated that by 2050 there will be no more fish in the sea. Luckily for us we have farms to meet our ever-growing seafood obsession and to produce high quality fish that taste great, like these Queensland Scallops by @nicksgroup 🐠 

Choose wisely your seafood supplier; know where your produce is coming from; choose sustainability over excess. I want more fish in the sea for the generations to come! Enjoy life and eat well ❤️


From Book to Plate.

Very common are books based on true events, and movies based on books, but rare is a cafe based on a poem within a book! The Jabberwocky, a fictitious monster that lives in a poem by Lewis Carroll inspired the creation of a beautiful cafe on Crown Street called @cuckoocallay_cafe, and has become a luscious haven to get away from reality and relish in the fantastic - fantastic food that is!

Here we have what they call a Bacon Mac Daddy, a fabulously fluffy croissant spilling with bacon mac & cheese, triple smoked bacon, relish, a soft poached egg, and tossed with some crispy fried shallots. Definitely looks to me like a monster brought to life! 😋


Did you know... 🤔

...that doughnuts were the invention of 18th century Danishmen? In the efforts to preserve bread over harsh winters, they would leave the distinctive circle in the centre of the loaf in order to stack alongside their cheeses. Over time they covered these loaves in glazes and preserves to make it last even longer, thus becoming a staple in their daily diet, and what we call today a “donut”!
Liked that story? Well, much like this doughnut, this tale is full of holes, but it was sweet to read, wasn’t it? 😉


Trivia of the day. 

Did you know that the juicy, tender, luscious figs that we love to eat are actually the remains of female wasps? But don’t worry it’s actually all part of nature, because in order for a female fig plant to be pollinated the female fig wasp needs to burrow into the fig plant to pollinate it, thus losing her wings in the process and she can’t fly out. And don’t get grossed out, the fig plant breaks down her body completely, so you’re not eating crunchy wasp bits! Isn’t that absolutely fascinating!! 😆

Orange Persian Fig Cake from @blackstarpastry is a delight from the baking gods and the undisputed fine work of Mother Nature ❤️


If you like Pina Coladas...

It’s been a busy morning so I’m posting a bit late today, but now that I have a moment to myself I’m thinking I need a vacation... somewhere far away on a tropical island sitting by the water with a Pina Colada in one hand and a sweet strawberry in the other... 🍓

On that note, this beautiful meal at @stickyfingerskitchenandbar reminds me of luscious fruits and tropical cocktails on a sandy beach by the ocean 🏝 I wonder how much flights are to Bali...


That #Instafoodielife

That feeling when your non-foodie friends wonder why you spend so much time taking photos of your food, and then in a moment of doubt you look back at the beautiful plates that enamoured you and say, “THIS IS WHY...”

Food is love, food is life, and I want my life to be filled with as much love, food, and beauty as I can possibly muster.

Case in point: the beautiful Avocado Pesto Toast with a perfectly poached egg and smoked salmon. ❤️


The Proof is in the Pudding.

I have developed an obsession for chia pudding as of late, especially one from @blackstarpastry. Chia seeds are packed with all sort of wonders such as good fats and antioxidants, and provides a beautiful texture to smoothies and breakfast bowls. I like to leave mine soaking in almond milk overnight with a bit of maple, which results in a soft and silky mixture, resembling somewhat like pearls in a milk tea. Add fruits and flowers and it’s a garden in a jar 😍


Having an Inkling.

Have you ever had squid ink pasta? Not only does it look really cool in the bowl but it brings a whole other depth of flavour than just using traditional pasta noodles. This one is a tomato based pasta with crab 🦀

And of course top any pasta off with a beautiful soft poached egg and it’s a meal from the foodie gods 😋


Sideways Shuffle

A blue swimmer crab cake with corn & avocado salsa, watermelon, cucumber & lemon jelly and a 63° poached egg

I’m usually good at finding the most interesting item on the menu for breakfast but in this particular case @cuckoocallay_cafe had me stumped for choice because everything looked so unique and special I wanted to try it all! I certainly made the right choice, however, this was not only beautiful but absolutely delicious. Who knew crab, egg, and watermelon would make such a great combination?! 😋


Still can’t get over the fact that the ramen at @paramountcoffeesydney was absolutely fantastic and was even better than what I’ve had at actual ramen shops! The pork belly was so tender and tasty, the broth so flavourful and delicious, what an unforgettable experience ❤️