Is the customer always right?

Visiting a tiny and cosy pizza restaurant in Bondi for dinner last night was the highlight of my week! I was picked up in style; a brand new Mercedes Benz and opening my door was of course a gorgeous dark-haired man. All the style and grace but pizza was on our brain! We drove to Doughboys and try as we might to find a park, which isnt usually a tough job but in Bondi parks are few and far between. When you do find one it will probably set you back about $6 for an hour.

Arriving with a Shiraz under arm (handy BYO licence) we enter this very warm little pizza restaurant and are greeted by a gorgeous young waitress, dressed very Bondi in plain black skinny jeans, a washed out black tee and hair pulled up whimsically in a thrown together bun. Her young and fresh face were warm, seating us quickly on stools next to a small wooden bench near the pizza kitchen, where all the action seemed to be taking place.

Once comfortably seated service arrives immediately.

'Would you like some cheese, garlic pizza and a salad to start?' Yes please, replying instantly with a delicious grin appearing on my face. We were both ravishing as the clocked had just ticked past 8:30pm.

Then our eyes wandered delightedly to the wall lined order board, which was filled with mouth watering choices; Fungi, Parmesan, goats cheese, Rucola, hams, salamis, prosciutto, olives were all amore! A decision was going to be hard to make. Tutto Quanto Pizza & Con Pollo Pizza were our choice, but I do think that any pizza from this establishment wouldn't be hard to eat! Simple and fresh ingredients are used and the added salads make this meal feel slightly light and fresh.

Arriving quickly was our simply dressed salad of Rocket and Parmesan along with the cheese and garlic pizza pieces, which sat criss crossed and oozing with soft, gooey mozzarella, a sprinkling of basil pesto and shards of Parmesan. Our tummies were starting to protest and the pizza was still to come. Once it did the tummy protesting was immediately forgotten and magically we were able to finish all but one sliver, which they kindly packaged up to take home.

After another glass of red we were almost ready to literally roll out the door to go for a moonlit stroll when an angry customer grabbed our surprise.

He was abrupt and terribly rude to the waitress and in the small restaurant it was hard not to hear what was happening. His actions have since posed this question.

'Is the customer always right and does it give them the authority to speak any which way they like to people who serve them?'

I am quite positive that he may have spoken to dogs in a nicer way than he spoke to this girl on this occasion... When you put it into perspective is it really worth whingeing about one incorrect ingredient on a pizza!

Food for thought for the weekend!
I suggest trying Doughboy for its deliciously made thin crust pizzas, we were more than satisfied.

love amie x

A hungry eye for Chicken PIE

Say hi to this Chicken PIE that’s so tasty it will fly right off the plates and into the mouths of your little ones.

Chicken PIE
Makes: 1 saute pan chicken pie!
Feeds: A single lady for 3 full days, lunch and dinner included (chicken pie overload)

the ingredients
1 tablespoon oil
2 large leeks, washed thoroughly, chopped
3 carrots, peeled, chopped
2 celery sticks, washed, chopped
500g-1kg chicken thigh fillets, trimmed, chopped into chunks
1 cup (250ml) white wine
1 tablespoon plain flour
2-3 cups chicken stock
1 bay leaf
1/4 cup mixed fresh herbs; thyme, parsley and sage
3 sheets frozen puff pastry
2-3 pork sausages, thinly sliced
let’s have some fun
Pre-heat oven to 190 C for fifteen minutes.
Heat the oil in a saute pan over a medium heat. Add leeks and cook slowly for 5 minutes or until soft. Add carrots and celery, cook for a further 5 minutes. Add chicken, cook for 5-10 minutes, stirring occasionally.
Add white wine, bring to a gentle boil, add flour and stir through quickly. Add the stock, bay leaf and herbs. Bring to the boil, reduce heat and simmer for 15 minutes.
Remove saute pan from heat, set aside to cool.
Remove pastry from the freezer, place on a clean damp tea towel, and cover with a second clean damp tea towel for 10-15 minutes.
Cook sausage over medium heat in the griddle or fry pan for 5-10 minutes or until golden brown. Layer sausage evenly on top of chicken mixture.
Layer pastry one piece at a time on top of the cooled pie mixture in the saute pan, folding excess pastry back on itself. Slice slits in the top of the pastry to allow the steam to escape.
Cook for 40 minutes or until pastry is golden brown and crisp.
Serve with creamy mash and steamed green beans.

love amie x

Julie & Julia: The anticipated Hollywood movie premier

With all this talk about Julie and Julia, I am feeling slightly ravished.
Julia Child and Julie Powell, two people who were worlds apart. Thrown together by fate, passion or accident (who knows!).

A movie I am desperately eager to watch when it arrives onto the doorstep of Australia, I will be there waiting with bells on!

The iconic Julia Child, a recipe writer, television star and inspiration to the world of cooking.

If you are a passionate foodie like I than you will be salivating over this movie premier.

Check out these links for tiny sneak preview...
http://www.gourmet.com/food/2009/08/julie-julia-movie
iJulie & Julia/i: The Hollywood Premiere
Shared via AddThis

love amsie x

Image source Gourmet Weekly

Stew - the ultimate hearty dish to feed a crowd in winter

Believe it or not stewing is one of the most basic and easiest cooking methods you can try your hand at. After minimal preparation, all the ingredients are gently simmered in a liquid broth for a length of time.
Growing up mum called them all casseroles in our household and not until my early adulthood did I come to understand the difference of the two! Casseroles are usually baked in the oven, while stews are cooked on the stove top in a stockpot. Saucy slow cooked stews are an adored favourite through winter and usually consist of meat, poultry or fish cooked with vegetables (leek, celery, carrot) and flavourings (bay leaves, thyme, stock, wine). A chunky style stew with all ingredients cut into similar-sized portions ensures even cooking times.Stews rely on the addition of liquid to stop the ingredients sticking to the pan. The cooking liquid provides the stew with a rich sauce that is infused with flavour and is often thickened with a small amount of plain flour or reduced by simmering it over a medium heat.The very beauty of a stew is that it can be left to cook unattended for long periods of time before serving. What housewife/man around Australia or the world wouldn't love a recipe such as this?
When made in advance and reheated improves and develops the rich meaty flavour in the stew.The best cuts of meat for stewing are those that are slightly tougher (usually the cheaper cuts), such as gravy or chuck beef, chicken pieces and shoulder lamb. The longer cooking times ensure these cuts magically change into 'melt in your mouth' or 'off your fork' tender, flavoursome meat.Popular stews around the world include Irish stew, Welsh cawl, Hungarian goulash, Brazilian feijão and French cassoulet, ratatouille and bouillabaisse. 'When next in Rome' sample one of these unique dishes at their best.
Serve a stew with creamy polenta or mashed potato and some thickly cut bread to soak up the rich juices oozing out of your stew.

love amie x

Styling in Seminyak

Bali was a bunch of delicious surprises and this newly opened cafe was a comforting delight when visiting Bali's stylish strip shopping in Seminyak. Australian owned Zuitton is a cafe/boutique that provides a taste of Australian style cafe culture; quality coffee, to die for brunches and colourful salads adorn the glass cabinet on entering. Cutesy coloured stools spot the long wooden communal tables throughout the alfresco eatery. Another delight is on entering the bathroom where you are welcomed by a bouquet of vibrant flower prints.
The service is likened to the high quality you see anywhere in Australia. You almost feel as if you are at home; wide grinned wait staff are warm and welcoming and well educated on the menu. A delight to eat at...


love amie x