Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Beef and Mushroom Stroganoff

Beef and mushroom stroganoff – it certainly isn’t diet food, but my god is it delicious.

Strips of beef, smokey paprika, mushrooms and sour cream, served with starchy carbs <3. Can I get a hells yeah?! Super quick to prepare, packed with flavour and creamy enough that everyone will love it. It’s an ideal winter meal, which is why this bad boy is on track for dinner in at my house tonight.

  • 500g of beef rump steak – sliced
  • 1 packet McCain Sliced Mushrooms
  • 1 medium brown onion – halved and finely sliced
  • 2 cloves of garlic – crushed
  • 1 tbs tomato paste
  • 1-2 tbs of sweet smoked paprika
  • 500ml Beef stock
  • ¾ cup of sour cream
  • 1 tbs olive oil
  • 3 tbs of plain flour
  • 500g Fettuccini, rice or potatoes – cooked
  • Fresh parsley – to serve
  • Salt and pepper
  1. Heat olive oil in a large frying pan over a high heat. Add onion and garlic and cook, stirring for 2-3 minutes or until fragrant and onion has softened.
  2. Meanwhile, add the plain flour to a medium sized mixing bowl or freezer bag and season with salt and pepper. Add the strips of beef and toss well to coat. Add beef to the fry pan and cook stirring for 5 minutes or until beef is evenly browned.
  3. Add tomato paste and paprika and cook for 2 minutes. Add McCain Sliced Mushrooms and beef stock and cook, simmering for 10-15 minutes or until beef is cooked, mushrooms are tender and sauce has thickened. Add sour cream and stir well to combine. Season with salt and pepper and serve immediately with fettuccini and top with fresh parsley.


Little Gunga, Milton NSW

Review – Little Gunga, Milton NSW

Little Gunga, Milton NSW

Little Gunga, Milton NSW –

Billed as a “coffee/art space” Little Gunga is one of the many coffee offerings in the buzzing tourist village of Milton on the South Coast of New South Wales.

My husband’s family is from Ulladulla and while visiting one weekend a few years back his sister insisted we visit the newest cafe, obligingly we went along with the promise of good coffee, and we weren’t disappointed. As we walked in the door we were greeted by the welcoming face of a barista I had worked with many moons ago at a cafe in Cronulla, so immediately I knew we were in for a coffee treat. Blake has since sold the cafe, however the new owners have employed a lovely lady, Rhiannon, I went to high school with who is still pumping out high quality coffee.

Little Gunga is nestled in an ally leading to a car park but has much more charm that one would expect to find from that description. Hosting an eclectic mix of seating and well lacquered wooden bench tops, paired with a beautiful bench front composed of reclaimed timber off-cuts, you immediately feel at ease in this relaxed space.

Rosetta Latte Art

Cappuccino – Little Gunga, Milton NSW –

Go for: the coffee – around $4 for small

Stay for: I’m not going to lie, I usually order take away and wander through the local boutiques while sipping

Order: Coffee!

Bonus: check in-store for music acts and art exhibitions


Pumpkin and Chickpea Curry

Pumpkin and Chickpea Curry

Pumpkin and Chickpea Curry

This vegan dish is rad as a standalone meal or perfect as a side dish to spiced meat, fish or crispy tofu. This is a great warming dish to enjoy in winter. If you can make it ahead and give all the wonderful flavours a chance to develop and blend together. Everything tastes better the next day, right?!


  • 2 cups of McCain Cubed Pumpkin – cooked as per packet instructions
  • 400g tin of chickpeas – drained
  • 1 medium brown onion – quartered and finely sliced
  • 2 cloves of garlic – crushed
  • 3 tbs of curry powder
  • 400ml tin of coconut milk
  • 1 tbs of peanut oil
  • Salt and pepper, to season
  • Toasted chopped cashew nuts and fresh coriander leaves, to serve
  • Basmati rice and/or naan bread, to serve


  1. Heat oil in a large saucepan over medium-high heat. Add the curry powder and stir for 1-2 minute or until aromatic. Add onion and garlic and cook, stirring for 3-4 minutes or until onion has softened.
  2. Stir in the coconut milk and bring to the boil, reduce heat to simmer, stir in McCain Cubed Pumpkin and chickpeas and cook, uncovered for 5-10 minutes or until the coconut milk has reduced. Season with salt and pepper, to taste.
  3. Divide among bowls, top with coriander leaves and toasted cashew nuts. Serve with basmati rice and/or naan bread.


Microwave Mushroom Risotto

Microwave Mushroom Risotto

Microwave Mushroom Risotto

In true “Mother” fashion this recipe is a winner as it involves very little prep and even less effort in cooking. Some light cutting work, a few taps on the microwave and boom super simple, flavour packed risotto is yours to enjoy. Delicious on its own, perfect as a side or add some grilled chicken and crispy pancetta for an amazing main. Add it to your repertoire of meals and I promise you won’t be disappointed!


  • 1 packet of McCain Sliced Mushrooms
  • 1 cup of Arborio or Risotto rice
  • 60g butter – chopped
  • 1 brown onion – finely diced
  • 2 cloves of garlic – crushed
  • ½ tsp dried thyme
  • 2 cups of chicken or vegetable stock
  • 1/3 cup parmesan cheese – grated
  • 1/3 cup of parsley – chopped


  1. Combine 20g butter, onion, garlic and thyme in an 8-cup capacity, heatproof, microwave-safe dish. Cover loosely with paper towel and microwave on HIGH (100%) for 2 minutes or until onion is soft.
  2. Add rice and stir to coat. Microwave, uncovered, on HIGH (100%) for 1 minute. Stir in 2 cups of stock, cover and microwave on HIGH (100%) for 5 minutes, followed by 7 minutes on MEDIUM (50%).
  3. Stir in McCain Sliced Mushrooms, cover and microwave on MEDIUM (50%) for a further 7 minutes. Add ¼ cup of parmesan, ¼ cup of parsley and remaining butter, stir to combine, cover and cook for a further 7 minutes on HIGH (100%). Stir, cover and allow to stand for 5 minutes.
  4. Season with salt and pepper to taste. Spoon into bowls, top with remaining parmesan and parsley and serve.



Mexican Prawn and Corn Salad

Mexican Prawn Salad

Mexican Prawn and Corn Salad

Smokey paprika, sweet corn, spicy chilli and tangy lime combine to make this salad as filling as it is fabulous.

Ingredients – Salad

  • 2 cups of McCain Corn Kernels – cooked as per packet instructions
  • 400g of green prawns – peeled, deveined and tails intact
  • 400g tin of red kidney beans – drained
  • 200g of heirloom or grape tomatoes – halved
  • 1 bunch of coriander – stalks removed
  • 1 small red onion – halved and finely sliced into half moons
  • 1 long red chilli – halved, seeds removed and finely sliced
  • 2 cloves of garlic – crushed
  • ½ tsp of sweet paprika
  • 2 tbs of olive oil
  • Lime cheeks for serving

Ingredients – Dressing

  • The juice and rind of 2 limes
  • 1 tbs of fish sauce
  • 2 tbs of rice wine vinegar
  • 1 tbs of sweet chilli sauce
  • 1 tbs brown sugar


  1. Combine prawns, garlic, chilli, sweet paprika and ½ the olive oil in a bowl. Toss to coat. If time permits, cover and refrigerate for 10-15 minutes to marinate.
  2. Meanwhile, combine McCain Corn Kernels, tomatoes, red kidney beans, coriander, red onion and remaining oil in a large bowl. Place all ingredients for the dressing in a small bowl and whisk briskly to combine.
  3. Preheat a barbecue or char grill to a medium-high heat, add remaining olive oil, place prawns on the grill and cook, turning, for 2 minutes on each side, or until cooked through.
  4. Divide McCain Corn Kernel salad mixture among serving plates and top with prawns, drizzle with salad dressing, and serve with fresh lime cheeks.


Sadhana Kitchen - raw, gluten free, sugar free, vegan cake

April Loves

Sadhana Kitchen - raw, gluten free, sugar free, vegan cake

Let me start by sending a big apology for missing March Loves. I know that it must have been a real struggle for you to figure out which shiny, new products to try this past month. I had appendicitis, so you can blame my non-vital organ that was yanked out and kicked to the curb. What a jerk.

Without further ado, here is my round up of yummy finds to nom on this month:

  • Woolworths Select Ice Cream, Caramel Toffee with Biscuit Pieces, RRP $4.70 1L – Woolworths’ ice cream game is on point. There are a few flavours in this range but this one of by far my favourite. In fact, the words “this is the best ice cream I’ve ever eaten” spilled out of my mouth as a I was curled up on the couch, tub and spoon in hand. Sorry, not sorry.
Woolworths Select Ice Cream Caramel Toffee Biscuit 1L

Woolworths Select Ice Cream, Caramel Toffee Biscuit

  • Counting Sheep, Sauvignon Blanc, RRP $13, 750ml – this Marlborough Sauv Blanc is zesty, fruity and light. Its tasting notes proclaim cut grass aromas, which to be honest doesn’t sound all that appealing to me. I’d probably toss the glass if some lawn trimmings fell in. Never the less, this is a fine drop and is perfect for spring afternoons in the sunshine with friends and seafood.

Counting Sheep, Sauvignon Blanc

  • Sadhana Kitchen, 147 Enmore Rd, Enmore – You wouldn’t be the first to think you’d be craving a big, fat, juicy steak after snacking at Sydney’s original raw, organic, vegan cafe, but you’d be wrong. Stuff your pie hole with raw pad Thai, guilt free treats like “Better than Wagon Wheels” and wash it all down with a mylk chai or fresh juice. Even this carnivore waddled away with a full belly.
Sadhana Kitchen Enmore

Sadhana Kitchen, Enmore

  • Delicious Skin, Butter Cleanser, RRP $25 100mls – I was sold at butter for your body. Organic and it smells good enough to eat. I mean, who doesn’t want to rub butter on their body? In a non Homer Simpson kind of way.
Delicious Skin Butter Cleanser

Delicious Skin, Butter Cleanser


Crispy Skin Salmon with Mushy Peas

Salmon with Mushy Peas

Crispy Salmon + Mushy Peas, did somebody say heaven?! I absolutely love salmon, so salmon with crispy skin doesn’t stand a chance around me. Paired with super simple mushy peas and potatoes YUM! Oh, and I mention you can have it on the table in 20 minutes?


  • 2 Atlantic Salmon Fillets – approx. 200g each, skin on, scaled and pin boned
  • 2 tbs olive oil
  • McCain Mini Roasts Italian Herbs – cooked as per packet instructions
  • Salt and pepper

Ingredients – Mushy peas

  • 2 cups of McCain Baby Peas
  • 2 tbs of thickened cream
  • 1 tbs of butter
  • 2 tsp of fresh lemon juice
  • 1 tbs of fresh mint – finely chopped
  • 1 clove of garlic – crushed or grated
  • Salt and pepper


  1. Bring a pot of lightly salted water to the boil over medium high heat. Add McCain Baby Peas and cook for 3 minutes or until tender.
  2. Drain McCain Baby Peas and in the same saucepan, melt butter in the cream. Once melted, add McCain Baby Peas, mint, lemon and garlic and mash with a potato masher until chunky with small pieces of peas remaining. Season with salt and pepper to taste and keep warm.
  3. Meanwhile, place salmon, skin side up, on a plate. Drizzle with oil and rub salt into skin. Heat a large, non-stick frying pan over medium-high heat. Add salmon, skin side down. Cook for 4 to 5 minutes or until skin is crisp. Turn, and cook, covered for 4 to 5 minutes for medium or until cooked to your liking.
  4. Spoon the mashed peas onto plates and top with the salmon, skin side up. Serve with McCain Mini Roasts Italian Herbs.


Smoked Chicken and Pea Salad

Smoked Chicken Salad

Smoked Chicken and Pea Salad

This salad is one of my go-to meals for a quick, simple and tasty weekend lunch. Oh, and it is excellent when served with a Sauvignon Blanc!  The smoked chicken, plump peas and sharpness of the Parmesan taste sublime together; and paired with the fresh crunchy lettuce and a creamy dressing, makes a fantastic meal that tastes as impressive as it looks. Plus, the minimal effort is a big tick. You can either buy smoked chicken, or smoke your own. However, leftover chicken will also work a treat.

Ingredients – Salad

  • 2 smoked chicken breast fillets – skin removed, finely sliced – available in the meat chiller section of your supermarket
  • 1 cup of McCain Baby Peas – cooked as per packet instructions and cooled
  • 2 baby cos lettuce
  • 1 Lebanese cucumber – halved, seeds removed and cut into wedges
  • ½ red onion – finely sliced into half moons
  • ¼ cup of grated Parmesan

Ingredients – Dressing

  • ¼ cup whole egg mayonnaise
  • 1 tbs honey
  • 2 tbs freshly squeezed lemon juice


  1. Place McCain Baby Peas, cucumber and red onion in a bowl and toss to combine.
  2. Place whole egg mayonnaise, honey and lemon juice into a small bowl and use balloon whisk to mix until smooth.
  3. Divide cos lettuce leaves evenly among serving plates, top with the pea mixture and slices of smoked chicken breast. Drizzle with the dressing, top with flakes of Parmesan and serve immediately.

Tip: serve with fresh bread or garlic pizza.


Rainbow Noodles

Vegetarian Rainbow Noodles

This week is Meat Free Week; why go meat free? I hear you ask… Well, it encourages you to think about how much meat you eat, where your meat comes from and the impact eating too much meat has on your health, the environment and animals. Head to for more info. 
If you’re a little hesitant to try a week without meat, and I totally understand, meat is delicious; why not try 2-3 dinners sans our fury and scaled friends? Opt instead for a tonne of deliciously nutritious veggies and I guarantee you your body will be feeling great! Try starting with these Rainbow Noodles, filled with so many noms that you won’t even notice you’re missing meat. So, go forth and taste the rainbow!


  • 450g of Hokkien Noodles – cooked as per packet instructions
  • 2 cups of McCain Pea, Corn and Carrot Mix – cooked as per packet instructions
  • 1 red capsicum – cut into long strips
  • ¼ red cabbage – cut into long strips
  • 3 shallots – sliced into 5mm diagonal rounds
  • 1 tbs of peanut oil
  • 2 tbs sweet or hot chilli sauce depending on your tastebuds
  • 3 tbs of oyster sauce
  • 3 tbs of freshly squeezed lime juice
  • Toasted sesame seeds and chopped unsalted peanuts – to serve


  1. Cook Hokkien Noodles according to package instructions.
  2. Meanwhile, heat oil in a large saute pan over medium-high heat. Add the whites of the shallots and sauté for 2 minutes, or until fragrant. Add cabbage, and capsicum, cook for 5-7 minutes, stirring occasionally, or until cabbage has wilted and capsicum has softended.
  3. Place the McCain Pea, Corn and Carrot Mix, Hokkien Noodles, sweet chilli sauce, lime juice, oyster sauce and vegetable mix to a large mixing bowl and toss well to combine.
  4. Serve topped with the greens of the shallots, toasted sesame seeds and peanuts if desired.

TIP: this is delicious cold and is great for picnics or lunchboxes.


Vegetarian Rainbow Noodles

15 Australian Food Blogs Guaranteed To Change The Way You Eat


Recently the super fab team at Buzzfeed compiled a list of “15 Australian Food Blogs Guaranteed To Change The Way You Eat” and none other than Daily Gluttony came in at number four – BOOM!

They asked the Buzzfeed community what pages they had bookmarked for food inspo and this little page popped up in the list, thanks guys! The complete list is below along with a lovely write up on Daily Gluttony, wow.


1. The Healthy Chef

The Healthy Chef

Perfect for: The healthy eater who still wants food that tastes damn good.

“Awesome recipes which are healthy BUT ACTUALLY TASTE GOOD and are easy to cook!” – Jemima Skelley

2. Noodlies

Perfect for: The next time you feel like going out to enjoy the best in Asian cuisine.

– Anna Mendoza, Facebook

3. Not Quite Nigella

Not Quite Nigella

Perfect for: Those times you need to cook something that will do some hardcore impressing.

– Priscilla Delatorre, Facebook

4. Daily Gluttony

Daily Gluttony

Perfect for: Everyone who needs convincing that at-home food can taste just as good as the stuff you pay the big bucks for.


5. Grab Your Fork

Grab Your Fork

Perfect for: Anyone who wants eating advice from a blogger they can trust to point them in the right – and most delicious – direction.

Jenna Guillaume

6. Raspberri Cupcake

Perfect for: Baking fans. Every last sugar loving one of them.

“Love Raspberri Cupcakes for her adorable cakes and muffins and insanely detailed macarons.” – Kyri Fuss, Facebook

7. Health for Happy

Perfect for: Those days the healthy food craving is high.

– Lucy Axton, Facebook

8. Gusface Grillah

Gusface Grillah

Perfect for: “Dude-food”.

“So much delicious BBQ.” – Sherryn Gallagher, Facebook

9. The Stone Soup

The Stone Soup

Perfect for: Anyone who wants quick recipes that only require a few ingredients.

“Super healthy, delicious and simple dishes.” – fionam7

10. Michelle Schoeps Organic

Michelle Schoeps Organic

Perfect for: Parents with hungry – but fussy – kids.


11. Miss Foodie

Miss Foodie

Perfect for: Those who like a side of recipes with their restaurant reviews.

“She is Brisbane-based and has a fantastic blog. She gives great recipe ideas, food and restaurant reviews. She was just recently a guest speaker at Apple on how tostart a blog. Do yourself a favor.” – Debs Ward, Facebook

12. Breakfast Confidential

Perfect for: The brunch lovers of WA.

“The most important meal of the day!” – Dame Samantha, Facebook

13. Expensive Delicious

Perfect for: Melbourne coffee and lunch addicts.

– Claudia Hartley, Facebook

14. Insatiable Munchies

Insatiable Munchies

Perfect for: Sydney-siders who want to know which cafe is actually worth the 45 minute wait.


15. Cookbook Resolution

Perfect for: Anyone who agrees that everything looks better in cartoon form, including recipes.

“It’s a comic! It’s both delicious and funny – everything you could hope for.” – Yumbo McGillicutty, Facebook