EVENT GALLERY

Community Cooking Day

FRI 13 SEPT, URBAN KITCHEN, SOUTH MELBOURNE

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Well here’s something different! 7-Eleven has popped up at the Melbourne Food and Wine Festival! Presenting a convenient store like no other, they’ve partnered with some of Melbourne’s fave foodie icons to bring you a range of limited-edition products. Think 7-Eleven Banana Bread x Luther’s Scoops Ice Cream and 7-Eleven x Piccolina Coffee Ice Magic. Plus Johnny’s Deli takeovers by Victor Liong and Shannon Martinez. Admission is totally free. Head to the Convenient Store, presented by 7-Eleven with the Melbourne Food and Wine Festival until 2nd April at Fed Square. #Ad #7ElevenAus #MFWF

@redislandevoo give’s a real depth of flavour to all your recipes. Red Island Extra Virgin Olive Oil is harvested and cold pressed using nothing but the juice of fresh Aussie olives. Check out my recipe for Chorizo and Prawn Pasta and make it yourself this week! Available at all good supermarkets. #redislandevoo

INGREDIENTS
500 g packet of thin spaghetti
2 raw chorizo sausages, chopped
1 long red chilli, finely chopped (if you don’t like it spicy, remove the seeds)
12 large raw prawns, peeled and deveined
4 garlic cloves, crushed
1 lemon
2 large handfuls of rocket leaves
Extra-virgin olive oil for drizzling
Grated parmesan to serve

METHOD
Throw the spaghetti into a large saucepan of salted boiling water and cook to al dente according to packet instructions.
Meanwhile, heat a large frying pan over medium heat. Place the chorizo and chilli in the pan and cook for 5-7 minutes to release all the oils and flavours of the sausage.
Add the prawns and cook for 1-2 minutes max – They should just be starting to change colour.
By now, the spaghetti should be very close to al dente.
Add the garlic to the pan and let it cook for 30 seconds. Use a pair of tongs to grab the spaghetti out of the water and plonk it into the hot chorizo pan.
Yes, you can drain the pasta if you like, but I find that once you have got the hang of this method, it all just flows, and transferring it straight from the pan of water means you get a little liquid in there as well, which helps create a sauce.
Zest the lemon and add to the pan, along with the rocket. Cut the lemon in half and squeeze in a bit of lemon juice. Drizzle in a glug of olive oil and give it one more toss.
Finish with a good sprinkling of parmesan, and get ready to chow down. Cut the remaining lemon half into wedges and serve alongside.

Trampoline hangs, curry cook ups and chilling on the couch with my family ♥️
The perfect Sunday 👌🏽

Friday night flash back.. The last two weeks have been hectic and so much fun!
From working my butt off to opening nights, premieres, epic events, family dinners, fashion shows and dancing. These past two weeks have had it all!
Oh yea, and I made sadza and became a great Aunty on the same day!!!

It’s amazing what you can learn in 4 days. It’s not about being perfect; it’s just about having fun and understanding what your mind, body and soul can do if you let yourself be free.

Because this vibe belongs on the grid 🙌🏽
Be seen, be heard, be loved ♥️

@julietmusicalau opening night!!
What a spectacular musical to enjoy with my gorgeous girls!
Now playing at the Regent Theatre for a very limited season.
Grab your tickets and everyone you love to enjoy some of your favourite songs in this beautiful love story!
#andjulietau

Always read the label and follow the directions for use.
Some ways to help the body deal with stress are walking, journaling, listening to music and burning incense. Another addition to this routine is Wanderlust’s Ashwagandha Liquid Herbal Supplement. It’s traditionally used in Ayurvedic Medicine to calm nerves and help the body adapt to stress. Head to the Chemist Warehouse to grab yours. @chemistwarehouseaus @wanderlustausnz

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