Tag: Salads


The Pie Tin Dine out

Unfortunately this is all that was left from our visit to The Pie Tin. Tucked away in a side street off busy King St sits a small but bustling cafe. I had heard about “The Pie that ate  Newtown” so that’s what we went for, but there was so much more! An extensive array of savoury pies are on offer which you can have served with regular or sweet potato fries, or a variety of salads. We kind of over did things and ordered both types of fries and salads and it was waaay too much food. The pies have flaky pastry...

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Recipes / Salads / Vegetarian

Serves 4. Delicious served on it’s own or with grilled steak or chicken. Ingredients Salad 8 small new potatoes 6 cups mixed salad leaves 1 medium cucumber, diced 3 tomatoes, diced 1/2 cup walnuts, toasted 20 black olives 150g blue cheese Dressing 2 tbs olive oil 1 tbs walnut oil 1 tbs sherry vinegar salt and pepper Directions Steam the potatoes for about 15 minutes, or until tender. Mix the salad ingredients together. Place in a bowl with the potatoes and cover with dressing.


Chicken / Recipes

Mum and I have made this recipe before and substituted marinated artichokes which were also delicious. Obviously, they don’t need to be pre-cooked! If using marinated artichokes I would suggest cooking the artichokes, spring onion, bacon and chicken together for about 30 minutes, instead of one hour. Ingredients 6 chicken breast fillets 1 lemons, halved 2 globe artichokes 5 bacon rashers, rind and excess fat removed, chopped 1 bunch spring onions, stems trimmed to 10cm lengths and halved lengthways salt and pepper 1 lemon, extra, cut into wedges to serve Green harissa 1 bunch fresh coriander, chopped 1 tbs ground...

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Appetisers / Recipes / Seafood

Ingredients 300g redfish fillets 3cm piece fresh ginger, grated 1 lime, juice and rind 1 egg white 1 tsp fish sauce 1/2 cup fresh coriander leaves 4 green shallots, trimmed, chopped 2 tbs olive oil Directions Process fish fillets, ginger, lime juice, egg white and fish sauce in a food processor until smooth. Add coriander and shallots, process until just combined. Shape mixture into 8 patties. Heat oil in a non stick fry pan over a medium heat and cook for about 3 minutes each side. Serve with sweet chilli sauce or the Vietnamese dipping sauce.


Lamb / Recipes / Salads

You could use eggplant, Spanish onion and pumpkin for this recipe as well. Ingredients 1/3 cup toasted pine nuts 500g lamb backstrap 2 zucchini, sliced lengthways 1 red capsicum, quartered, deseeded, cut into thin strips baby spinach 50g parmesan shavings (or feta) Turkish bread, to serve Dressing 1/4 cup olive oil 1/2 cup fresh basil leaves 1 tbs balsamic vinegar 2 tsp honey 2 cloves garlic salt and pepper Directions Place dressing ingredients in a whizzer and process until combined. Set aside. Cook lamb on a preheated bbq grill until cooked to your liking. Remove, cover with foil and allow...

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