dee why hotel - winter delights

A paint palette on my plate, crispy skinned (just how I like it) barramundi dishes are a flavoursome surprise choice. Served with gnocchi or smashed baby chats, braised winter vegetables with a smooth pea or sweet corn puree was bright and fresh. A perfect mood improver for the recent cold and wintery nights.

Make Dee Why Hotel a Tuesday night trip, when everything on the menu is $15. At this price serving the high quality pub food, you would be crazy not to make this a weekly event with friends. Taste your way through the delicious pub menu, which has been recently refreshed. This new style of food is serenely similar to the uber cool, Melbourne gastro pub scene. Let's hope this style catches on in other Northern restaurant establishments.

This is a Northern Beaches must eat if you live locally, or just want to trek somewhere new. Dee Why Hotel serves delicious midweek food that is kind to your wallet even if you want a sneaky vino or two! The space is warm and cosy with the addition of a fire place and over sized communal tables.

Who would have thought, that Dee Why is now a foodi i to dot!
love amie x

brik

From the bustling streets of Tunisia to the quieter beachside streets of Narrabeen, comes a traditional and flavoursome entree, that is eaten daily in Tunisia. Brik is a triangular shaped paper thin pastry (known as malsouqa) parcel that is commonly filled with a mixture of tuna, cheese, spices and herbs, and then topped with a cracked egg. Deep fried in olive oil and served with a squeeze of fresh lemon. This was last night's new shared eat from Elle's travels to Tunis. We are all now new fans of this delicious snack.



Elle's Brik (pro-nounced 'breek') with tuna, Parmesan and egg

serves: 4 hungry eyed people

takes: approx 20 minutes

ingredients

1 x 300g can tuna in springwater
1/4 cup curly leaf parsley, finely chopped
2 tablespoons Parmesan, grated
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground smoked paprika
1 pkt frozen spring roll pastry sheets
4 x 60g eggs
Olive oil, deep frying.
lemon wedges, to serve


what to do
Combine tuna, 2 tablespoons parsley, Parmesan and spices into a small bowl, mix well.
Place one sheet of pastry on top of a small bowl, pushing down gently to make a well. Spoon 1/4 of tuna mixture into pastry well, add cracked egg and fold pastry into a triangular shape. Repeat with remaining mixture.
Deep fry in hot oil, turning once. Cook until golden brown on both sides.
Remove brik carefully from oil and drain on paper toweling.
Serve immediately with a squeeze of fresh lemon and remaining parsley.

love amie x

zucchini fritters w chunky salsa

Serve these healthy vegetarian Zucchini Fritters for a weekend lunch with a

Chunky salsa & a bottle of bubbles...

ingredients

1 avocado, peeled, seed removed, diced

2 tomatoes, diced

juice of half a lemon

1 garlic clove, finely diced

salt and pepper, to taste

50g baby spinach, to serve

a little to do...

Combine all the ingredients (excl spinach) into a medium sized bowl.

Sprinkle Salsa & spinach generously over freshly cooked fritters.

eat...

love amie x

beachy pub grub food

The Beach rd Hotel or the 'beachy' to the local cool and uncool Bondi crowds was a pleasant surprise eat.

Now a Northerner I often visit Bondi to catch up with girlfriends and on a more recent catch up I ate a delightful bowl of fresh potato gnocchi with tomatoes and basil. The gnocchi was fluffy, light and soft like tiny little clouds in my mouth. Coupled with simple flavours of freshly roasted tomatoes, beautiful basil and a touch of mozzarella proved a hit in my mouth!

Yum...

Beach Rd Hotel is highly prized for it's local and transient drinking crowds and over sized hall like nightclub vibe. A cruisy enough spot for a light ale and midweek meal that won't break the budget.

love amie x