OZ Eating’s White Christmas Sundowner

Last month I was very lucky to win tickets, from Perth to Do, to OZ Eating’s Black Friday Sundowner held at The Malt Supper Club in Mount Lawley.


Upon arrival we were treated to glasses of bubbly or beer supplied by Gage Roads Brewing Company. There were also cocktails created just for the occasion.


There was certainly no shortage of food as everywhere throughout the club were meat platters, samples from the Hummus Club, cheeses from The Herdsman and a special favourite, the bubbly and oysters room.



During the evening seven different tasting menu courses were bought around. These were created by the talented Kelly Ramsay & Chloe James from MKR.


The evening was topped off by a magnificent cake by Sweet Adornments.


It was such an enjoyable evening I was very happy to be invited to attend the next Sundowner, which is OZ Eating’s White Christmas Sundowner, and even more excited to be given the opportunity to share this wonderful event by giving away a double pass to one of my lucky readers. So head over to cook_dine_travel on Instagram and you will find details on how to enter. I will list below the information on how to purchase tickets, it promises to be a great night.

For this event, get your best white, silver and blue out and expect almost double the food! Everyone looked stunning at the last sold out event, so it’s time to pick another fancy dress or suit! The chic, white, silver and ice-cold blue type of Christmas. Stylish, yet shiny and sexy.

When: Friday, 11th December

Where: Malt Supper Club, 677 Beaufort Street, Mount Lawley

Time: 6:00pm- late

And the hashtag for the event? #OZeatingWhiteXMAS

Tickets include a decadent food & drinks package from 6:00pm to 9:00pm which includes:

Lush bubbly on arrival (and complimentary until 9pm)

Icy-cold beer by Gage Roads on arrival (also complimentary)

7-course Malt Christmas-themed Tasting Menu by Kelly Ramsay & Chloe James from My Kitchen Rules

Upstairs will be a dedicated Wine & Cheese Room, featuring complimentary tastings from two (2) surprise Swan Valley wineries and tables decked out with beautiful cheeses from The Herdsman

Oysters & Bubbly Room

Dessert Room including another special creation from Sweet Adornments

Malt’s super-sexy bar managers have created two (2) Christmas-themed cocktails; Tropical Christmas & Christmas Frost ($10 all night!)

The Hummus Club, My Fit Lunch Box, Wonder Dawg and Westphalia, and plenty of other producers will be bombarding the venue with tastings from their menus

Ongoing drink specials after the food package ends

For more information: www.facebook.com/events/526305330872063/

Tickets available from: www.stickytickets.com.au/32353


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Beef in Red Wine Casserole

We missed a fair amount of winter this year as we went on a cruise through Asia and then spent just over a week in Singapore. We had a wonderful time but the heat and humidity got to me and I was looking forward to coming home to some cooler weather. As Spring is already here I decided to take the opportunity of a rare cool day to make a hearty casserole.

Beef Casserole 8

I love slow cooking as I can prepare the casserole in the morning and when dinner time comes the main part is ready and I just have to worry about side dishes. There was a half bottle of red wine left over from cooking on the weekend sitting on the kitchen bench so the choice was drink it or make a casserole, so on this occasion I chose to cook with it.

Beef Casserole 5

Beef Casserole 6

This is a fairly simple recipe but take the time to brown the beef well because it is important to the flavour and the flour needs to be cooked out. Use a good red wine, if you wouldn’t drink don’t cook with it. You can serve it with mashed potatoes but we have been eating it with pureed cauliflower lately and it is goes really well together. Sprinkling the casserole with lemon zest and chopped parsley isn’t necessary but it really brightens the flavour.

Beef Casserole 7

This recipe freezes well or leftovers make a great lunch for the next day. It won’t be long and it will be BBQ’s and light meals so we enjoyed this casserole while we still could.

Beef in Red Wine Casserole
Print Recipe
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Beef in Red Wine Casserole
Print Recipe
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Servings Prep Time
4 people 30 mins
Cook Time
1 1/2 hours
Servings: people
  1. Preheat oven to 160°C (conventional oven). This casserole is best if cooked in a large heavy-based casserole dish, with lid, like a Le Creuset dutch oven. However if you don't have one you can still cook the first part in a frypan and then transfer the mixture into an ovenproof casserole.
  2. Cut the steak into 2.5cm cubes and then put into a plastic bag with the plain flour. Shake the bag until all the steak is well covered. Shake off and discard the excess flour and place steak on a plate ready to fry.
  3. Fry steak in olive oil in batches until brown, taking care not to overcrowd the pan. Repeat until all steak is browned adding another tablespoon of oil if necessary.
  4. Cool the pan a little then add in the butter and onions and fry until the onions have some colour. Add the garlic, chilli and carrots and fry until a little browned. Add the wine to deglaze the bottom of the pan and then add the tomatoes, stock and bay leaves .
  5. Bring to boil over a high heat then put on cover and transfer to the pre-heated oven. Cook for 2 hours. Remove from oven and taste, then season. Add the mushrooms, stir through and then cook for another 30 mins. If you aren't ready to serve straight away turn the oven off and leave the casserole in the oven until you are ready. When serving sprinkle some parsley and lemon zest on each plate.
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Rabbit in the Moon Cafe, North Fremantle

On a beautiful sunny Sunday morning we stumbled across a cute little cafe, tucked away in the streets of North Fremantle. Rabbit in the Moon Cafe is surrounded by apartments with a stunning view of the Swan River and is open for breakfast, lunch and coffee.

The decor of the cafe is so sweet, the shelving behind the counter holding an eclectic mixture of items. I particularly loved the row of whisks used as down lights across the counter. Fresh flowers on every table was also a lovely touch. The only problem was it was quite a windy day and with two lots of doors open it was hard to find a table protected from the wind.

We ordered at the counter and sat down to wait for our breakfast to arrive, the view kept us busy but it didn’t take long and our coffees were bought to the table. The cappuccinos certainly looked pretty and tasted great too. Our food arrived soon after. You could say we’re a little predictable, there aren’t too many places I have gone and not ordered the Eggs Benedict and Claude, the Big Breakfast. I do look at the menus and am tempted by other interesting items but I always seem to go back to the Eggs Benedict. Probably because I wouldn’t go to the trouble of making Hollandaise sauce at home.

Claude’s Big Breakfast was just that, although possibly it could have had a little more bacon. The mushroom was a bit of disappointment as it was quite watery. The thick slices of sourdough toast were exceptionally good and the eggs cooked perfectly.

My Eggs Benedict was very good, however the muffin underneath seemed a little stale. The eggs were again perfectly cooked and as one slid off the pile of spinach it broke open and a beautiful golden stream of yolk ran down the side of the roll. On first taste I thought the Hollandaise was a little sharp but the more you combined it with the other components the better it became.

We were both very happy with our meals and the price was quite reasonable. The service was also excellent and friendly. We were greeted with a smile as soon as we walked in and the table service was quite quick. When you’ve finished you can also go for a walk along the river to work off the breakfast, so I didn’t feel quite so guilty.

Rabbit in the Moon on Urbanspoon

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