Today being Mothers Day, it is a time honoured tradition to spoil the one who brought us into this world. So aside from the standard facial voucher, I took my beautiful mother out for breakfast at the Witches Cauldron in Subiaco. Originally we had plans to go to the new Gordon Street Garage in West Perth, but after seeing the line out the door at only 9am, we thought let’s give the Witches’ a twirl.
Boy were we surprised! The Witches Cauldron traditionally was The place to go in Perth many years ago for a night out. Now, not so much. But their breakfast? Definitely something to write home about!
As soon as we were seated, we were all served complementary Virgin Mojitos (after all, it was a little too early for a bit of vodka). We were off to a running start!
I ordered French Toast, however it was a Brioche rather than bread to my pleasant surprise! So beautiful and thick, dusted with cinnamon sugar with sides of crispy bacon, golden syrup and fresh strawberries. I can hear my arteries clogging already.
The service was was excellent, we were well catered for, as soon as the last sip of coffee was drank, we were immediately offered another.
Overall, an excellent experience at the Witches Cauldron, could not fault it (except maybe the tired decor inside).
French Toast ala Witches Cauldron.
A roast chicken on a Sunday night. Does it get any more classic then that? Australia’s eat over 10 million chickens per week, and on average each Australian would eat one kilogram per week themselves. Given the sheer demand for the poultry, it is no wonder that the farming of these birds has come into the limelight recently.
A recent article on Channel Nine’s 60 Minutes program has exposed some of the inhumane and horrendous treatment of chickens as they are bread before being exported out to our supermarkets. The chickens in these sheds are so packed full of hormones and growth stimulants so they can grow to produce the most amount of meat as possible within a six week period. As a result of this, it is affecting their wellbeing. These chickens breast’s have grown so large that they are unable to walk, many of them cannot stand up or move, leading to infections and starvation as they cannot be move to feed themselves. Alarmingly, any chickens lay dead on the ground, while their feathery peers walk around them. These chickens eventually end up on our Sunday dinner tables.
Awareness to the way chickens are farmed is now slowly increasing, in that we see major supermarkets such as Coles releasing a range of ‘RSPCA approved’ chicken. For a chicken to be classed as RSPCA Approved, it comes from a farm with only 20% of the chickens within a shed that these other chicken farms would have, and the farmers try to make the sheds as comfortable as possible for the chickens. Although animal awareness comes at a price. Buying RSPCA approved chicken from a supermarket will cost consumers usually 15% more than regular chicken.
The fair treatment of chickens in farms is not only important for animal justice, but there are health benefits of eating free range chicken as well. Not only does it taste better than the regular, cheaper chicken found in the shelves, it is proven to be better for you. The meaning of free-range is that the chickens are able to run free through farming paddocks and are not restricted by sheds and cages. This is turn encourages movement and promotes muscle development, which we all know means less fat and leaner, tastier chicken.
Always remember, you are what you eat. So spend the extra dollar and get the better option.
Watch the full story here!
After some bad news in my friendship group and some forthcoming departures, I thought it was time to invite my girlfriends around for a little evening catch up. As this was decided at the last minute, I needed to provide them with some incentive (other than a good old chin-wag) to come around. Aside from the given, cheese platters, I had to make some form of alcoholic concoction for us to drown our sorrows with…enter champagne punch.
Easy Champagne Punch:
- 1 bottle of champagne… ok sparkling wine. (Don’t bother with the fancy stuff, Yellowglen Yellow will do).
- 600mL ginger ale
- 600mL soda water
- 500mL pineapple juice
- 150mL vodka (for a little extra hit)
- 1 punnet strawberries, quartered.
- 1 medium sized orange, sliced thinly.
- Good handful of mint, washed.
- ICE ICE ICE
So here’s how you do it.
- Bang it all in a punch bowl/jug and stir to combine.
Easy, delicious and no prior planning required.
The reason I love this recipe so much, is that all of the ingredients are staple pantry ingredients. Meaning, I do not need to plan ahead to make these delights (because lets face it, I don’t even know what I’m eating tomorrow let alone on the weekend for desert).
As no chocolate (even the cooking chocolate) lasts in my house, the joy about these brownies is that they are made with cocoa powder and not real chocolate. No mix-master required. Just a wooden spoon and a little elbow grease. So here is the recipe for Isabella’s Chocolate Brownies.
- 250g butter
- 430g (2 cups) caster sugar
- 4 eggs
- 1 1/2 cups plain flour
- 3/4 cup cocoa powder
- 1 tsp vanilla essence
- Cocoa powder, extra, to dust
- Optional: Chocolate chips or nuts.
So here’s how you do it
- Preheat oven to 180ºC. Line a 20 x 30cm baking tray/dish with non-stick baking paper (or whatever size you like really. The smaller the dish, the thicker your brownies will turn out).
- Melt the butter in a saucepan over medium heat. Remove from heat. Stir in the sugar. Add the eggs, 1 at a time, and stir until mixture is thick and glossy.
- Sift the flour and cocoa powder over the egg mixture and stir until well combined. Stir in the vanilla. Poor it into your dish.
- Bake for 30 minutes or until a skewer inserted comes out clean.
Easy-peasy chocolate brownies.