Christmas Message 2016


Upon reflection 2016 has been one heck of a year!

It began with us squeezed into living in our caravan in the trailer hood with plans only to travel. We soon found ourselves in a wee unit on Mornington Peninsula before eventually moving again making me a Goddess on a Mountain Top!

Mini Me had her first real year of homeschool under government regulations & was so proud of herself for passing her first Ballet exam! The cream on her little cupcake was, however, to be invited into the competition Troupe for next year.

We’ve also suffered some terribly bad lows riding in the ambulance with lights & sirens blaring to the hospital with my extremely ill child is a feeling I hope so many of you will never experience. To watch helplessly for an entire week as she lay in ICU unable to breathe for herself makes me ever so grateful for our medical professionals.
Not long afterward I too found myself in the exact resus bed at the hospital when I suffered a life threatening asthma attack as well, poor Hubby!

We went along to the Melbourne truck show with an intense feeling that we were to meet our destiny there. And we did! Several months later, after a lot of hard effort & behind the scenes set up, we were able to triumphantly announce the opening of our very own family company!

As we settle into this new groove of our life, we’re looking forward to what 2017 will bring us – it’s bound to be a ride!

So, from our fam-bam to yours, we wish you all a very Merry Christmas & a Fabuliciouz New Year!

See you back online in 2017!


Pancake Rolls

These wee rippers are absolutely amazing for dinner, brunch or picnics!

Wrap your laughing gear around them & you won’t be disappointed!

They’re a sausage roll wrapped in pancake instead of pastry then crumbed & fried!



Start with making your basic pancakes by bunging in a mixing bowl 1 cup flour, 1 cup milk, 1 egg & a good pinch of salt then giving it a jolly good whisk to form a smooth batter. Gently heat up a flat bottomed pan, spray with some oil & pour enough of the batter to thinly coat the pan base, you’ll probably need to channel your inner chef with some fancy wrist swirling action. When bubbles appear all over the surface, the pancake is ready to carefully flip. Allow the other side to colour slightly before sliding out onto a plate. Crack on with the rest of the batter to make all your pancakes.

Whilst the pancakes are cooling, grab another mixing bowl to make the filling. In goes 500g of your favourite mince (we like a blend of pork & veal) along with 1 teaspoon of minced garlic & 1 & 1/2 tablespoons of maple syrup. Then season it ever so generously with my kitchen trilogy of salt, white pepper & paprika, along with a sprinkling of dried mixed herbs. Mash it all up to combine really well before forming into sausage shapes.

Next it’s production line time!

Station 1 is the mince sausage shapes.

Station 2 is the pancakes.

Station 3 is a bowl of flour.

Station 4 is a bowl of egg wash.

Station 5 is a bowl of crumb.

I think you can all see where this is going, right?! Take a mince sausage shape, place it on the third of the pancake that’s closest to you then fold over the small pancake section to encase the sausage before tucking in each side of the pancake & rolling up fully. Basically, use the pancake exactly the same as a Rice Paper round. Dust the roll in the flour ever so carefully as the little blighter will be fighting to unfurl before dipping in the egg wash, this is where it all holds together & finally coat in the crumb. Line them all up on a waiting tray or plate as you get on with it.

Heat up a solid glug of oil in a frypan over the lowest setting possible & shallow fry each roll gently, turning to get a good colour. This will take about 10 minutes on each roll, then whack them in a 150c oven for about another 10 minutes just to ensure the middle is cooked all the way through.

Moroccan Wings

These are absolutely FABULICIOUZ!

With their exotic blend of spices combined with the ever popular tradition of fried chicken,

what’s not to love?!?!


Simply grab a mixing bowl & give 3 eggs a jolly good whisk before adding in 1/2 cup of self raising flour, 1/2 cup of rice crumb & 2 tablespoons of Moroccan seasoning. Mix it up then in goes 2 tablespoons of milk to combine it, you’re looking for a nice thick mixture which is not quite a dough.

In another bowl, bung in some more flour & season generously with my kitchen trilogy of salt, white pepper & paprika. Make sure they’re mixed thoroughly & then dust half a dozen chicken wings in it.

Coat the top of the dusted wings in the batter mixture, you’ll need to use your hands & press it right in there nice & thick.

Finally, shallow fry them off in some hot oil making sure you start with the Moroccan side down to get a really crisp crust before turning onto the floured side to finish.

Drain them off & It’s Chompin Time!

Stuffed Mushrooms

Every Christmas my fam-bam looked forward to my Savoury Vol-au-Vents,

since discovering Gluten issues, however, these pastry favourites have been missing from our festive fare ~ Until Now!

Gorgeous Portabello Mushrooms make the perfect Gluten Free alternative to carry my luscious, slightly curried, mince filling.


Start with 2 cups of water in a mixing jug & add in 2 tablespoons of tomato sauce, 3 tablespoons of gravy powder, 1 tablespoon of curry powder, 1 teaspoon of minced garlic & a jolly good sprinkling of dried mixed herbs. Combine that lot well & set aside.

Heat a glug of oil in a frypan & cook off 500g of chicken mince, remembering to season ever so generously with salt & white pepper for flavour.

Pour the liquid mixture over the mince & stir well. Next, throw in a cupful of mixed frozen veggies & let it all simmer away to soften them up.

Then comes the kicker……..chuck in a good solid handful (about 1 cup) of grated cheddar cheese to melt through which will thicken it all up slightly.

Now, the fun bit – drizzle a wee bit of oil on a baking pan & brush it all over before lining up your mushrooms. Gently push the stalks away from you with your thumb until you hear them break then pull back again slightly to pop them out cleanly. Put your mushroom cups on the oiled tray, fill them with the mince mixture & then crown them gloriously with more grated cheddar cheese.

Whack that lot in a 180c oven for 15 minutes & It’s Chompin Time!

A simply stunning way to kick off Christmas morning.


Fabuliciouzly Festive Gingerbread in just 3 easy steps!


Did you know it was Genghis Khan (1162-1227) who introduced the West to Gingerbread way back in the 10th century?!?! Well, it wasn’t exactly what we’d recognise today as Gingerbread, but was more of a spiced honey bread that his troops had included in their rations. It gained popularity in Arabia & eventually caught the attention of the Crusaders & badda bing badda boom, next thing ya know it’s all the rage in England!

These days we have 2 types of Gingerbread – the crisp dough we use to make biscuits & houses along with the soft cake which is what this recipe is I’ve baked for you.

Step 1 – grab a saucepan & bung in 1 cup of milk & 1 cup of treacle. Stir it over a low heat to combine well before setting aside to cool slightly.

Step 2 – grab a bowl & beat very well 1 cup of softened butter with 1 cup of caster sugar until they’re light & creamy. Then add in 3 eggs, 1 at a time, giving a jolly good beat after each one.

Step 3 – grab another bowl again & in goes 3 cups of plain flour, 1 teaspoon of bi-carb soda, 1 teaspoon of mixed spice & 2 tablespoons of ground ginger. Mix it all up thoroughly.

Now it’s just an easy case of combining it all into a luscious batter. Start with your butter mixture bowl in front of you, add in the dry mixture bowl & stir together before pouring in the milky mixture & simply beating it all together until a nice smooth batter forms.

Pour the batter into a 20cm square cake tin that you’ve lined with baking paper & whack in a 180c oven for 1 hour.

Now the trick is to let the cake cool in the tin once you’ve pulled it out of the oven before turning out onto a board & slicing into squares. I also like to give them a quick dust with icing sugar, just for that wee extra Christmassy touch.

Kiev Logs

This one is a wee bit of a fancy pants snag really, taking inspiration from that classic of Chicken Kiev.


So all I do for this fabuliciouz mutation is let a 250g block of butter soften before flavouring it with minced garlic (I use 3 or 4 heaped teaspoons but it really does depend on how much floats your boat) & bunging in a generous amount of dried parsley flakes.

Give that lot a jolly good mix up, then shape into little sausages & place on a baking paper lined tray. Whack them in the fridge to firm up nicely or until you’re ready to use them.

Next, season 500g of chicken mince with salt & white pepper. Also set up a shallow bowl of crumb seasoned with salt, white pepper, more parsley flakes & a good handful of grated parmesan cheese.

It’s production line time!

Take a garlic butter log, encase it in the seasoned chicken mince then roll it in the spiked up crumb. Keep going until you’ve got them all done.

Heat up a good glug of oil in a frypan & shallow fry the logs off on all sides to a beautiful golden crunch.

Onion Rings

Crunchy coating encapsulates soft rings of fabuliciouzness.

Onion Rings are the perfect drinking snack!


I am always amazed at just how much volume I can get from one humble onion! Mini-Me absolutely loves these snacks & it’s a great way to have her help in the kitchen too.

Nothing could be simpler to whip up in a flash when friends pop in for a TGIF (Thank God It’s Friday) on their way home to enjoy the weekend.

Grab yourself 2 shallow bowls. In one pour some milk, in the other bung in some flour before seasoning with my kitchen trilogy of salt, white pepper & paprika then make sure to mix it together really well.

Slice a large onion into about 3mm rings & gently push out into the individual rings. Toss them in the flour, dip them in the milk then toss them in the flour again.

Fry the onion rings off in some stonking hot oil until they’re nice & golden. Remove them from the oil to drain & immediately season them with salt whilst hot.

Whack in a bowl on the table & bask in the glory of your culinary prowess over a wee few bevvies.