Love a craft beer in a non craft beer glass, ina grungy Fitzroy pub beer garden on a warm day while waiting for a friend. It’s going down very well. Not a pokie in sight. Even better. Aaaaah. #cheers #melbournepubs #craftbeerculture #craftbeer #beergarden #warmweathergirl #coldbeer #melbournebeergarden

Hello Melbourne. It’s been a while! You’ve put on sterling weather for me ☀️ #melbourne #melbournecity #hellomelbourne #bourkestmall #fromtheair #airplaneview

Hi folks. Not sure if you noticed, but I've been missing in action for the last week or so. I've had a week of planning, testing recipes and spending time on designing and making some jewellery. Many of you probably don't know that some years ago I made and sold jewellery as a business and am getting some practice in again. Regaining my mojo, you might say. I've also added the recipe for my brined roast chicken to my website. You can get there via the LinkTree in my bio. One click and it will magically transport you. Here's a bit about today's catchup: • The brined roast chicken - just to remind you. • A hummingbird cake test that I need to work on. • Quick braised fillet of pork and cabbage with balsamic, honey and apple. Served on mash with veg. Really yummy. Will work on this some more and then share. • A bubbles, coconut water, lime juice and cointreau cocktail. I call it Fizz with Attitude. • A pretty, iridescent green beetle I admired on a fencepost. Just because. I may not post as often as I recalibrate life, the universe and everything, but I'm around. Lotsa love x M #shortbreak #missinginaction #mojo #cake #cakestagram #hummingbirdcake #cocktails #cocktail #pork #porkfillet #braisedpork #beetle #beetles #greenbeetle #theinfatuatedfoodie #weekoff #roastchicken #roastchickenrecipe #brinedroastchicken

New recipe alert, head to the LinkTree on my bio to magically transport to this chilli lovers' heaven. It's my Habanero Hot Sauce - a hot sauce for chilli lovers like me to get our zing on! This sauce is not for the faint-hearted, as it’s absolutely buzzing with flavour and full of fiery heat. The recipe was published on my original blog in 2018 and it deserves to make a comeback. Particularly since it's summer here in Australia and chilli growers will be looking for ways to use their produce. It combines elements from a number of different recipes I researched before making. At the time these photos were taken I had used my homegrown chillis – a mixture of orange, red and yellow. The recipe made four 300ml jars of spicy, sensational sauce. Use it with meats, sandwiches, vegetables or to spice up soups and braises. It is wonderful. In sealed jars, it keeps well for up to a year or so. #hotsauce #hotsauces #hotsaucelover #hotsauceaddict #hotsauceoneverything #HotSauceRecipe #habanero #habaneros #habanerosauce #chilli #chillisauce #chillisauces #chillisauce #chillisaucelove #chillisaucerecipe #chillies #theinfatuatedfoodie #recipe #recipes #recipeidea #recipeideas #recipeshare #hobartfoodie

Last week, @srimivanrossum and I had dinner at Hobart’s StockMarket restaurant. I’d had brunch there before and have wanted to go back for dinner ever since. So with Srimi visiting from Sydney, it was a perfect excuse. Srimi and I chose the Feed Me option and were very glad we did. A full review will be added to my site shortly, but here are some photos of the wonderful dishes we shared. We also had wine, but that missed out on the photoshoot. Started with an Arras sparkling rose that was really lovely. I then had an Eddystone Point pinot noir - a very light red. Srimi had a Petaluma Cabernet, which she said was gorgeous. In order of photos: • Focaccia (lovely) with a butter that wasn't to my taste. • Torched Kingfish - this was delicate and light and that dressing … beautiful! • Wallaby Tartare - fermented wallaby and a host of perfectly complemented flavours & textures going on. This was a standout. • Swordfish (complimentary dish) - nice, good texture but we sprinkled a little salt to raise its flavour profile a bit. • Roast Tiger Prawns - very delicate flavours and that butter was really delicious. • XO Duck noodles - lovely flavours, if a bit gluggy in texture. • Burnt Cheesecake Ice-Cream - absolutely yum! I’d highly recommend StockMarket if you’re in Hobart. There are a few things I think they could be doing better in this Covid world (I’ll share that in the review and directly with management), but overall, it’s a standout. Just one more thing: I wish they had a dessert wine or two on the menu (the menu's posted as the last photo). A sticky with the ice-cream would have finished off the meal just perfectly. @stockmarketrestaurant #finedining #finediningfood #hobartrestaurants #hobartandbeyond #hobartfood #hobartfoodie #hobartfoodguide #restaurants #restaurantfood #restaurantreview #restaurantreviewer #deliciousfood #theinfatuatedfoodie #stockmarketrestaurant #globaleats

This morning I popped down to the local Produce Market at Kangaroo Bay for a few fresh supplies. I'm always blown away by just how beautiful fresh produce markets can be and how dedicated the growers and producers are. Their passion shines through the goods they sell and they will generously share their knowledge and information about what they do if you ask. Such good people! I bought just a few veggies to top up my supplies - aren't the baby carrots gorgeous? I'll be roasting some of these babies for dinner tonight. Then stopped by @oldbeachberries and had a chat to Kathryn, purchasing some of her amazing, plump, juicy, sweet and tasty chemical-free blueberries. We chatted about jam making and she gifted me a pot of her jam to try. So lucky! I'll be having that on tomorrow's toasted muffin and will think of some other ways to make it shine. I also passed by @westerwayraspberryfarm and couldn't resist buying some of their real raspberries. I mean, they're the real deal. They have everything you want: incredible flavour and guess what - they're not perfect! Unlike supermarket raspberries, they squash and go juicy and that's what you want because it means they're real! Both the blueberries and raspberries also freeze well, so I often stock up at this time of year when they’re at their best and freeze extra fruit. I refuse to buy imported frozen berries and fruits and sadly frozen local produce can be hard to find during the winter months. Pic 1 is the produce from my little market shopping trip Pic 2 is a bowl of those delicious berries for my lunchtime dessert. It's a superfood bowl, full of antioxidants and goodness. Topped with a dollop of fresh @tasmaniaswesthaven vanilla yoghurt, it was beyond delicious. @hobarttwilightmarket @brandtasmania #farmersmarket #farmersmarkets #farmersmarketfresh #farmersmarketfinds #freshfood #freshfoods #freshfoodmarket #freshfoodmatters #freshproduce #blueberries #freshblueberries #freshraspberries #raspberries #yoghurt #fruitandyoghurt #desserttime #freshdesserts #freshdessert #theinfatuatedfoodie #globaleats #foodiesinternational #foodie #tasmanianproduce #brandtasmania #deliciousness #antioxidants #superfoods

It's the first Friday of January 2022 and what a first week of a new year it's been. One thing's for sure - it's certainly cocktail hour. I take a different tone for this post, because we're weary, folks. This week, I raise this boozy glass to thank our public health workers and PCR testers, braving it in tents in crazy weather because our climate is going mad. I raise it to the millions of citizens struggling to find, let alone afford, Rapid Antigen Tests as our Government mandates them as a commercial commodity rather than a public health necessity. I raise my glass in hope. Hope that we can emerge from this pandemic soon. Hope that grieving mothers, fathers, wives, husbands, daughters, sons, sisters, brothers, friends, lovers - need not have to grieve anyone else because if it. And I raise my glass to my good friend @susan.cooke.16 for the gift of the lovely Martini glasses 🍸 . So this is a start of year cocktail to remind ourselves of better things to come while doing our best to celebrate what's good in the present. Remembering and being grateful for our friends and families and the fact we have breath in our bodies to see light at the end of this crazy tunnel. Because good is still is there, even if we have to look a bit harder to see it. Here's your weekly cocktail. The Vodka Apple Martini 50ml Belvedere Vodka 20ml Charles Oates Pommeau Barrel Aged Apple Liqueur 10ml Licor 43 Add plenty of ice to a cocktail shaker. Add all ingredients and stir until well mixed and chilled. Pour into a martini glass, garnish with an apple wheel, then raise your glass to the things that are right in the world. @belvederevodka @charlesoatesdistilling @licor43global #martini #martinicocktail #vodkamartini #applemartini #cocktail #cocktailhour #cocktails #cocktailtime #drinkstagram #cocktailsofinstagram #cocktailtime #drinks #cocktailporn #cocktailoftheweek #cheers #cocktailgram #cocktailrecipes #cocktailsathome #cocktailrecipe #cocktaillovers #cocktailideas #theinfatuatedfoodie #boozycocktail #fridaycocktailhour #globaleats Only drink alcohol if you’re over the legal drinking age in your country & please drink in moderation, it’s better that way.

What you're seeing is a bowl of home-made goodness, consisting of leftovers from last night's dinner - beautiful, freshly made stock, chopped chicken breast and some freshly sauteéd bok choy with garlic and chilli. I really felt like something light and healthy last night and had a whole free range chicken in the fridge to cook. I found a recipe by Kylie Kwong to inspire me on Gourmet Traveller's site (from 2007) and if I'd had more time I probably would have followed the short poach, long rest in broth method. The texture of chicken cooked like that is incredible. But it was getting late and I was hungry. So out came the Instant Pot and I got to work. The chicken is poached in an Asian style master stock, with lots of fresh ginger and garlic, star anise, a couple of quartered mushrooms a peeled carrot cut into large chunks, along with two chopped shallots (not to be confused with spring/green onions). It also has a cup and a half of Shaoxing cooking wine along with about 2.5 litres of water. I bought it to the boil before adding the chicken and then pressure cooked for 30 minutes. To serve, I sauteéd bok choy with black pepper, garlic and chilli and added stock along with soy sauce, sesame oil and extra Shaoxing to finish the quick cooking process. Then just plated it all up with 1/2 cup of brown rice. With the stock and chicken in the fridge, I just whipped up a lunch much the same as dinner and it's insanely delicious. Will post a recipe on my site in days to come and update this post with a pointer to LinkTree when it's live. Thanks for the inspo, @kylie_kwong and @gourmettraveller #healthyfood #healthylunch #healthydinner #healthylunches #asianchicken #asianfood #asianfoods #asianfoodlover #poachedchicken #freerangechicken #chickenrecipes #chickenrecipe #eathealthy #eathealthyfood #eathealthystayhealthy #freshisbest #homecookedfood #homecooked #homemadefood #homemadesoup #homemadecooking #homemadebroth #bonebroth #deliciousness #hobartfoodie #theinfatuatedfoodie #globaleats #eatyourselfhealthy #foodiesinternationalchat

It has been a wonderful afternoon! I got to meet this wonderful woman, @srimivanrossum face to face for the first time after many a catch-up over Zoom. We’ve been part of the same business women’s network for around 12 months, run by the incredible @janinegarner and with Srimi visiting Hobart, it was fitting to catch up face to face. We met at @sisterhoodhobart - reopened after a Covid scare. When they were about to close we popped down the road for a glass of bubbly. What a warm, delightful and smart woman Srimi is. Looking forward to catching up again. #newfriendships #catchups #catchingup #meetingpeople #networkingwomen #hobart