Eating through the week

Nat here.  Shaanie is in BrisVegas from Singapore for a quick visit which is super dooper exciting.  We had a lovely breakie this morning at Cirque on Brunswick St.  Note to all who venture - order the Spanish omelette and share it between at least 3, it was huge!  It was great to catch up with S, three girls from Cayman dining in BrisVegas - fun!

Husband and I tried Libertine at the Barracks on the weekend which was fab, although I must admit, a little overpriced.  I do recommend the duck wraps...delish.  You can't see my cocktail in the photo but it was something "Miami" and yumm-o.

Sometimes being a tourist in your own town is thrilling - Husband and I took the City Cat into Southbank this afternoon and tried out the new dining precinct - River Quay.  We ended up at Piccolo, which coincidently is owned by the same people as Libertine and Peasant, similar vibe but Italian and quite scrummy indeed.  The Arancini balls were to die for - go for two orders.  It went down beautifully with our jug of Pimms.  Sublime spot for people watching...

                                                                           Sunshine!!

Gosh, you can only see our waters again..we look so soft! Honestly our jug of Pimms is just out of sight!  Lovely views of BrisVegas...

Tourist shot of husband on the City Cat, it's not just London with a fancy eye you know...

Tonight, I'm in thrifty mode - have decided to use the bananas which are very over-ripe and an orange that's also nearly gone and made a banana cake with citrus icing...it's in the oven now.  It's a very easy AWW recipe, out of one of my favourite cook books Quick-Mix Cakes (circa 1993), hop on Ebay and pick yourself up a copy, it's a bakers bible.  Here's the recipe:

Moist Banana Loaf
125g butter chopped (I use the new Western Star Chef's Choice - it will change your usual baking!)
1 tsp vanilla extract
1/2 cup castor sugar
2 eggs
1 1/2 cup mashed banana (the more over-ripe the better!)
1 1/2 cups self raising flour
1tsp bi-carb soda
1 tbs milk

Combine on low speed, and then beat on medium speed until it has changed in colour.  Pop it in a lined loaf pan (or even better a non-stick tupperware loaf pan - no preparation necessary!).  Bake it at 180% for 1 hour.

Citrus Icing - combine 1 1/2 icing sugar, 1tsp orange/lemon or lime rind, 20g butter and 1 1/2 tbs orange/lemon or lime juice until it tastes delicious.

Waalaa!  I should have waited until it was completely cooled to ice but Once Upon a Time in Cabramatta is starting on SBS, absolutely brilliant documentary series..better run!