Monthly Archives

November 2011

Warm Freekeh Salad with Flaxseed and Apple Cider Dressing

November 29, 2011

You all know I’m a fan of salads. Nearly every day of the working week I will have a salad for lunch. I need bulk in my salads, though, no boring lettuce lumps. My salads are loaded with veggies, with leftover roasted veggies being a favourite – quite often they do not actually all fit in the container (clearly I need new, bigger containers…). I also need a protein source, which, let’s be honest, is very often Sirena tuna in oil. It’s one of my true loves (read: obsessions). I also need a wholegrain…

Quinoa is generally my favourite, it’s quick, tasty, light and nutritious. Occasionally I go for a wholegrain roll, or maybe some Vita-Weats. But every now and then I’ll get inspired and go for a different wholegrain, like Farro or the other fabulous ‘F’ grain…Freekeh.

Freekeh is a fantastic grain made from roasted green wheat and is highly nutritious, being a source of fibre, protein and many vitamins and minerals. Trust me, it’s highly likely you need more wholegrains in your life. Most people do. They’re the best, without them I tend to be a little less jazzy (new favourite word – thanks, Hannah!). Freekeh makes me jazzy – this is a good thing, in case you’re wondering…

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I created this recipe as part of my work with Melrose. It’s a nice little nutritious salad for one. Last month I made Freekeh for my friends and they loved it. I hope you do too. It’s deliciously chewy!

Feel free to mix up the ingredients here. Cherry tomatoes would be a lovely addition. You could swap the egg for tinned salmon or tuna, or even grilled tofu. This salad is served warm, but will also be great at room temperature or chilled. To serve more than one person, simply multiply the quantity of ingredients by the number of people you wish to serve.

Warm Freekeh Salad with Flaxseed and Apple Cider Dressing



Serves 1

Salad Ingredients

1/3 cup Wholegrain Freekeh, uncooked
2 Eggs
½ tablespoon Almond Slivers
½ cup chopped Cucumber
One big handful Rocket or Spinach Leaves (or both)
½ tablespoon chopped Fresh Basil
1 tablespoon Fresh Peas

Dressing Ingredients

1 dessert spoon Melrose Flaxseed Oil
3 teaspoons Melrose Apple Cider Vinegar
1 teaspoon Tamari
A pinch of Smoked Paprika
1 small clove Garlic, crushed
Sea Salt and Freshly Cracked Black Pepper, to taste

Method

1. To cook your freekeh, place 1/3 cup into a heavy-based pot and add 2 cups of water. Bring to the boil and then simmer for ~30-40 minutes, until tender. Watch carefully, be sure not to burn and add more water if necessary.
2. Put your eggs in a pot and cover them with cold water. Bring to the boil and cook them for 3 minutes for soft yolks and 5 minutes for hard yolks. Drain and set aside.
3. Heat a non-stick pan over low heat. Toast your almond slivers until golden and fragrant, ensuring you don’t burn them. Set aside.
4. Chop your cucumber and basil, and set aside.
5. Peel your eggs and halve them. Set aside.
6. Create your dressing by combining the flaxseed oil, apple cider vinegar, tamari, paprika and garlic. Whisk to combine. Taste and season with salt and pepper to taste.
7. Once your freekeh is cooked, cover with a lid and start to assemble your salad. Put your rocket/spinach leaves in a bowl and top with your cooked freekeh, and then your cucumber, basil and peas.
8. Give your dressing another whisk and then drizzle over your salad bowl. Top with egg halves and toasted almond slivers.

Enjoy!

Heidi xo

Coolhaus NY

November 26, 2011

Twitter really is a marvelous thing. I am now officially (and happily) converted. It connects me to a world full of inspiration and fabulous food that I otherwise may not have known about. Every day I am shown a link to something, whether a photograph, a recipe or a beautiful piece of writing, that leaves me feeling moved or excited…or hungry (or all of the above). Twitter is about sharing. And sharing is (say it with me) caring.

Sharing the picture of what you made for dinner that night – that is caring.

Sharing your belief that the little cafe where you’re brunching houses the best coffee in Melbourne – that’s caring.

Sharing the location of a mobile ice-cream sandwich truck in NYC – that…that is caring.

I care.

And so I’m sharing this with you now. Not to taunt you with my NYC travels, honest, but to share with you this gem so that when (and I man when) you visit The States, you can go here. And you can delight in ice-cream sandwiches and also feel cared for.

See?

I care.

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One sunny day last August, my friends and I walked The High Line (an old elevated rail-line converted to a park/walk-way, which connects the West Side of Manhattan). It’s a great way to see the city from above. We moseyed along, albeit at a fairly brisk pace, as the sun was very eager that day.

Isn’t it pretty…

Towards the end of The High Line was The Lot, a large area made into a public space with activities and food carts. Awesome. How fun is that?!

It appears that this set-up was a ‘Summer of 2011’ only deal. Who knows what The Lot will be developed into. I think we can guarantee that, sadly, it won’t involve rollerskating and ice-cream sandwiches. Thankfully on the days we visited, it did.

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Coolhaus is a mobile food cart, which visits multiple locations around NYC (LA and Austin, Texas, too). That in itself is cool, yet then throw in the fact that it is a food cart specialising in ice-cream sandwiches and well, that’s just too much coolness to handle. On this day, they were at The Lot. Thank you for sharing that information via Twitter, Coolhaus. Very cool of you. (I’ve been overusing the word ‘cool’, haven’t I. Sorry. So not cool).

Coolhaus bake their cookies, make their ice-cream…and then you get to eat them. Together.

Or, if you’re not keen on a cookie, you can eat your ice-cream in a little cup.

To make your ice-cream sandwich, choose whichever combination takes your fancy. It’s a nice little activity in creativity. Their flavours are daring too – yes they’ve got the old favourites (usually with a classy edge), but they also blow your mind with exciting ice-cream flavours like Brown Butter and Candied Bacon, or Root Beer Float. They even have a Potato Chip Cookie (yes, you read that correctly).

Oh, and don’t forget about the edible paper, which is wrapped around your ice-cream sandwich, making enjoying this delight somewhat less messy (although I still managed to drip ice-cream everywhere). A fabulous, all-natural, calorie-free, ‘green’ way to serve ice-cream sandwiches. A+.

On this day, I chose Peanut Butter Ice-Cream and Chocolate Chip Cookie – compared to the flavours listed above my choice appears tame, but those who know me well know that I can’t go past a nut butter. And what better way to sandwich my peanut butter ice-cream than with a chocolate chip cookie?

The cookie was gorgeous – fresh and moist (I’m sorry, I hate that word too, but it’s true). It was the perfect, delicious vehicle to carry the rich, creamy, positively perfect peanut butter filling. Friends, this was one of the best things I have ever eaten.

…..

I have to say that when we visited Coolhaus NY a second time, the memory of our first experience must have been clouding our minds and raising our expectations for deliciousness…we were a little let down. The cookies tasted decidedly less fresh and the ice-cream was not as jazzy. I feel the need to tell you this, as I do not want you to feel disheartened if you have a similar experience. Trust me, they do good work – case in point, the ice-cream sandwich displayed here. It truly was one completely blissful moment. With an environmentally friendly wrapping. Oh snap.

Let’s have another look at it….ahhh yes. There it is. Thank you, twitter. Thanks for caring and sharing.

Falling in love with Duck (and Duck Fat)

November 23, 2011

I’m just going to put this out there…Duck fat is awesome. When used to roast goodies, it creates heavenly crisp parcels of pure potato perfection that really cannot be surpassed in brilliance by any other method.

So yeah, it’s amazing. It is also *sigh* horrendously bad for you. Pure animal fat, people. This does not a healthy ingredient make, and should explicitly be saved for special meals, like Christmas or your birthday. I have fond memories of my Mum using tins of duck fat to make to die for roasted potatoes on those special occasions. It was then that my appreciation for this ingredient began.

I might sound like I’m contradicting myself…”duck fat is amazing but don’t use it often”. I have actually received a few emails asking me how I balance eating as both a Dietitian and a foodie, and so I might just do a post on that topic in the future. But for now, let me just insist that duck fat is not an ingredient to use frequently, it’s just not. Eating well does not mean never indulging and it does not mean overly restricting your diet. No, healthy eating is about balance and knowing what the bulk of your diet should be made of. And that is not duck fat. Ok, now let’s move onto appreciating this superbly delectable dish for what it is.

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Last Saturday night my friend, Sarah, and I were watching an episode of Nigella Lawson, in all her sensuous glory. Nigella was making roasted duck and potatoes cooked in the fat of said duck (of course she was). I have never been a huge fan of duck when I’ve had it in the past, which was generally Asian-style duck. Yet there was one meal where I fell a little in love with the bird – it was last year at Bistro Vue (love) and the duck was slow cooked in an intoxicating French style. So as soon as I saw Nigella cooking her dish in a similar fashion I knew that I would adore it. And those potatoes…

Nigella’s recipe for Roasted Duck Legs and Potatoes is delightfully easy (link). She really is the Queen of such meals, isn’t she?

The cooking time and oven temperature had us a bit shocked, yet we followed the instructions diligently. Next time we will reduce the cooking time a little, as we really believed it to be a little keen and perhaps the cause of our slightly dry meat. But we are new to duck, so granted it may have been our inexperience. Thoughts? The potatoes were still divine though…how could they not be?

We served our duck and potatoes with green beans, which we sauteed with some garlic and extra virgin olive oil.

…..

A little bit fancy, seriously indulgent, positively simple and completely sumptuous. Oh, it made me want to put on some Jazz, run a hot bubble bath and sip port from a crystal glass – sorry, did I just type that? Have we published already? Ok, well that’s awkward. But it’s true. Duck (and duck fat) will do that to you.

Heidi xo

Sunday Breakfast of Gingerbread Waffles

November 21, 2011

I feel as though I’m making a Public Service Announcement. It’s my duty to share amazing cafes in Melbourne, right? Please accept this PSA, from me to you.

New and already well-established cafes keep popping up on my radar. Don’t we have enough brilliant cafes already? Well…no. The thing is….no, we don’t. This is true. As true as my love for pancakes. And waffles.

Speaking of waffles, I totally need a waffle iron in my life…

Until that glorious day (hint, hint – Christmas present, Jackson), I guess I’ll have to settle on getting my waffle fix at Mixed Business. *sigh* tough gig…

This was my breakfast yesterday: Gingerbread Waffles with Baked Maple Apples, Candied Walnuts and Vanilla Bean Ice-Cream. Quite so.

The waffles were perfectly spongey and light, and the apples were perfection – soft and balanced, not overly sweet. I wasn’t a huge fan of the walnuts, and I left most of the ice-cream as don’t love ice-cream in the morning (yet I’m all for waffles, pancakes, french toast and maple syrup – go figure).

What is it about the curves and cervices of waffles that sends me into a spin?

The maple syrup seeps down into the ginger-kissed grooves, and lovingly blends with the small splashes of melted, cool vanilla bean creaminess left on the waffle after I haphazardly removed the perky scoops from their spiced cake-like floor. Pools of joy, my peeps. Oooooohhh boy. Oh boy. Oh. Boy.

I was able to eat all of my waffles, which I felt was testament to their balanced flavour and measured sweetness. Granted, it’s possible that I was also very hungry. Probably. Definitely.

I need a waffle iron in my life.

But until that day (read: Christmas morning??) comes, I will happily travel to Clifton Hill, to Mixed Business where they make lovely eggs and a whole manner of tasty offerings beyond these Gingerbread Waffles. Their coffee is also fantastic, supremely beautiful – one of the best in Melbourne, in my opinon. I’m so thrilled and thankful that my school friend, Tess, introduced me to this gem. I now thoroughly adore it.

I hope your Sunday was filled with joy, whether waffle-inspired or otherwise. Hopefully both, like mine.

Heidi xo

Babbo Love

November 18, 2011

And so the Gwyneth Paltrow love continues…will it ever stop? I doubt it. I hope that’s ok.

My friends and I were all incredibly thankful for this, her affection for Mario Batali and subsequent praise of Babbo. That sounds like some sort of tribal chant, doesn’t it? – “the praise of Babbo”. Not quite… well, almost. If you call consuming a colourful myriad of Italian Wines, ordering Pig’s Trotter and experiencing food-gasms over Sweet Potato Tortellini a tribal experience… which I’ve promptly decided I do. So there you go.

Peta, Vicki and I were to take Bhey and Russ out for a special dinner. Our way of saying “thanks for letting us completely take over your one-bedroom apartment for two whole weeks and showing us around the city. You’re amazing and generous and we cannot thank you enough. We love you, please enjoy this pig’s trotter as a token of our love and gratitude”. Babbo said this perfectly.

Babbo serves up supremely divine, rustic Italian cuisine. But it’s better than your average ‘top quality’ restaurant. There’s just something special about Babbo. It’s assured yet not arrogant. And it surprises you – I mean, they were playing the Red Hot Chilli Peppers as background music. And the staff were all very very friendly and helpful. We were given great advice from the Sommelier, choosing matching Italian wines.

We ordered Prosecco to start, followed by a white, a red, then a dessert wine. It appears my white was the only glass I captured on camera, but you get the idea. We were not short of a drop.

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We all shared our appetisers, which was actually quite a scene. We passed my iPhone around for some sneaky shots – everyone (by this point in the trip) was not only incredibly supportive and enthusiastic of my photographic documentation, but also incredibly skilled. Thanks, guys, for embracing my nerdy qualities. Anyway, after snapping a shot, we proceeded to taste, appreciate and then pass our plate to the left. And so it went, until all our appetisers were enjoyed. Efficient and effective, if not curious to the outsider.

Calamari with a Spiced Crumb, lovely and very well cooked.

Pig’s Trotter, one of Babbo’s signature dishes. It was very flat and crumbed, like a fine schnitzle.

Mussels with Chilli, Garlic and Wine, with Toasted Bread. Enough said.

Sweet Potato Lune Tortellini, with Sage and Amaretto Crumbs – uhuh. Complete and utter bliss. Just simply, amazing.

Caprese Salad – such a favourite of mine, made with unbelievably good quality ingredients.

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For mains we essentially stuck to our own plate, with a swift taste of neighbouring dishes. All were divine. I was quite proud, as we all chose something different and exciting based on our Waiter’s recommendation. I love doing that – trusting those who you respect and going for it. In my experience, rarely does it disappoint.

Russ’s Pork Chop – thick, tender and with lovely sweet tomatoes and peppers.

Bhey’s Oxtail Ragu – you can’t go wrong with a rich ragu, really. Completely delicious.

My Beef Cheek Ravioli with Crushed Squab Liver – very creamy and tender morsels. A favourite of our Waiters. I felt very sophisticated eating this (just in case you were wondering…)

Vicki’s Tile Fish with Cucumber Gazpacho – incredible clean and fresh, and so stunningly vibrant.

Peta’s Grilled Guinea Hen – deliciously charred, with barbequed corn kernels providing an exciting burst.

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We shared a couple of desserts – by now we were rather stuffed, yet there were two dishes that we could not pass up. And we shared, that’s hardly an overwhelming bite 😉

Strawberry Shortcake

and Creamed Corn Custard with Cornmeal Doughnuts, which was the winner for me. Such an exciting concept!

Babbo Love. Love for good food, love for NYC and love for my friends. Corny like a cornmeal doughnut, but completely true.

Heidi xo

Oat Crusted Hazelnut Truffles

November 16, 2011

I’m a real fan of making bites that taste indulgent but are actually healthy. Case in point, my Date Pecan Coffee Balls. Freh dates are one of the true loves of my life.

My incredibly talented friend, Hannah, is the Queen of delicious bites, and always inspires me to get creative with said bites in my kitchen (see these links for examples of Hannah’s scrumptious creations! 1, 2, 3).

Please note that I’m saying “bites” even though we all know they’re balls. Because really, who wants to say, “would you like to try my balls”? Yeah, I said it. So we’re calling them “bites”, ok? Or in this case, “Truffles”. Oooooooh, now doesn’t that sound fancy?

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I created these Truffles while hanging out with my younger brother, Jackson, one Friday. I was working from home (snap), and because he’s a hard working *cough, cough* Uni student, he had the chance to join me for a lunch-time catch up. I made Tuna Salad, we chatted about life and watched a little Seinfeld whilst I worked on recipe nutrition analysis. It was nice.

And then, all of a sudden, it was time for something sweet.

I had been wanting to create a recipe for Melrose using Melrose’s 100% Hazelnut Spread for a while. It smells divine, like Nutella but it is far superior in terms of nutrient profile. And so I fashioned these Truffles. What can I say, I had a vision. An oat crusted, maple syrup-infused vision.

It worked. Especially the delightful sprinkle of sea salt over the top.

Jackson and I ate a couple of Truffles each for afternoon tea.

And then I did a happy dance.

Oat Crusted Hazelnut Truffles

Makes 8 truffles

This recipe requires a hand blender.

Ingredients

2 tablespoons (30g) Rolled Oats
3 teaspoons Pure Maple Syrup
2 heaped tablespoons Melrose 100% Hazelnut Spread
2 level tablespoons (30g) Almond Meal
Sea Salt

Method

1. Place the oats in a hand blender and pulse a few times until crumbly (don’t over blend them, you don’t want them to become a flour).

2. Heat a non-stick pan over low heat. Toast the oat crumbles until lightly golden and fragrant.

3. Turn off the heat and then add 1 teaspoon of maple syrup to the pan, stirring with a wooden spoon through the oats until evenly distributed. The oats will clump slightly. Leave in the pan and set aside.

4. Place the hazelnut butter and 1 tablespoon of almond meal in a blender, and blend for ~10 seconds. Add another tablespoon of almond meal and blend again for the same. Add 2 teaspoons of maple syrup and pulse until incorporated. Remove the blade from the blender.

5. Moisten your hands slightly with water. Grab a portion of the mixture – keeping in mind it should make ~8 even-sized balls. Roll it in your palms until smooth and then add it to the oat crumbles in the pan. You will need to press down to get the oats to stick and create an even coating across the ball. You will need to be a little firm and mould it into a ball again with your hands. Set aside on a plate and repeat with the remaining hazelnut mixture.

6. Lightly sprinkle the truffle balls with sea salt and then pop in the freezer to chill for 10 minutes.

7. Remove from the freezer once chilled and serve.

You can keep these in the fridge in an airtight container for up to two days – keeping in mind that they will dry out the longer you keep them. Best to enjoy them straight away with friends! And then do a happy dance.

Heidi xo

Taïm and Carrie, West Village Love

November 14, 2011

I’ve spoken about being in NYC this past August, haven’t I? I’ve mentioned that briefly already? Yes, I thought so.

Like many ladies out there, I’m a Sex and the City fan. I adore the series, have watched it a bagillion times (totally a real unit of measure) and sometimes feel like the girls are my friends. Is that sad? Yeah, I thought so. But I don’t care, I’m happy. Peta, Vicki and I feel the same way, and so when in NYC together we were surely going to pay a visit to Carrie’s apartment. It was just another thing that was absolutely going to happen.

So we did.

…..

We stumbled across the apartment after hunting down an Israeli falafel shop for lunch one day – another one of Gwyneth’s recommendations. Deliciousness ensued.

Taïm serves superb falafel with warm pita and insanely delicious hummus (hello garlic). Their shop is in the West Village but they also have a mobile cart – gotta love NYC food carts.

I chose the Harissa Falafel. Perfection. We ate our falafels outside the shop on a little park bench and I don’t think I’ve ever been more thankful for chickpeas in my life.

…..

Bhey met us mid-falafel after finishing work early, and promptly informed us that Carrie’s apartment was just around the corner.

It was meant to be.

It was also meant to be blurry – for some reason we couldn’t grab a both quick and in-focus shot. But that’s ok, it just adds to the dream illusion… ok? Good, thanks, appreciate it.

A little bit of an anti-climax, perhaps. I was really more in love with the street than the apartment (although it was truly fab).

Perry street, where Carrie’s apartment lies, is just gorgeous; light, tree-lined and peaceful. I loved all of the West Village, actually. There’s something incredibly magical about the area.

Ahhh to have the money to buy an apartment next to Carrie and Taïm. That would be a real dream…

Falafels and Cosmos around the clock.

Heidi xo

My First Grits

November 12, 2011

Grits – have you heard of them? How about Shrimp and Grits?… Still no? Clearly you need to read more novels and watch more movies set in the southern states of America.

I first heard of grits, well, I’m not quite sure when, but they’ve been on my mind the past year since watching The Secret Life of Bees. I’ve also been fascinated with cornbread of late. And then I went and purchased The Help at the Airport on my way to the States in July and my obsession grew. I had to try these corny delights, starting with Grits.

Ok so what is Grits? Think polenta. It’s made from coarsely ground corn that has been cooked in water, and resembles a thick, grainy porridge – sounds delicious, right? Well it was. I should point out that butter and cheese and oil are often added in the cooking process. Ergo, deliciousness.

After a night out dancing in NYC, my friends and I moseyed down to brunch at a local cafe in the East Village. Grape and Grain is a really cool place, reminiscent of our wonderful cafes in Melbourne. It’s actually a wine bar, but they serve brunch on the weekends. Perfect.

My gorgeous friend Bhey is a real cereal girl. She loves her Cheerios. Late night post-dancing-snackage is always cereal, preferably Cheerios, in her house. Even when out for brunch she struggles to deviate from her love. And so, on this day she ordered Granola with Berries. Predictable, yes, delicious, absolutely. Cereal lovers unite.

Peta ordered a Breakfast Pizza, with House-Cured Salmon and Ricotta-Dill Spread. It sounded and looked amazing! But we didn’t love the taste…personal preference I guess. Something about it was just not right. You can’t win them all.

My breakfast was Scrambled Eggs, Bacon, Salad Greens and a Biscuit. Those not familiar with biscuits should know that they are essentially a scone. I grew rather fond of them after initial feelings of apprehension/bring me my toast. Let’s just pause for appreciation of the beauty that is American bacon, so crispy and far too delicious to handle. And salad greens, who knew? They love to serve greens with their brunches in the States. Potatoes too. I like it.

Ok so my breakfast was all incredibly delicious…but are you ready for my side order of Grits? Here it comes…

This is my excited/pinch me/slightly dubious/hoping that it tastes as good as I dream it would/first Grits experience face. Vicki was going for something vastly more attractive and even a little seductive – clearly she was excited about the Grits too (love you, Vickles).

I loved it. Grape and Grain had drizzled some lovely oil and generously seasoned the grits, which made it ahhhhmazing. I adored it. Others who sampled my Grits also agreed. I’m fairly certain that you can have bad and good Grits, depending on the seasoning and the care put into preparation (let’s face it, presentation will always be rather sloppy). I am happy that my one and only grits experience to date was most definitely good.

The moral of this post? Try Grits. And read The Help.

Heidi xo

Pho and Baseball

November 10, 2011

One thing I knew for sure on my recent USA trip: when I was there I would absolutely be seeing a Baseball game.

Some feel this way about Basketball, others Broadway. Childhood years spent watching The Sandlot Kids and A League of Their Own over and over again cemented my fascination with Baseball.

I previously mentioned my visit to Fenway Park in Boston with Denita and Tim to see The Red Sox play. As it would turn out, this team would become my favourite. It’s a shame I didn’t see them play first, before I had gotten all excited and purchased Yankee hats for Ben and I. But that’s alright, I do still love my hat. I feel far too vanilla to wear it out and about, but around the house hanging out and watching A League of Their Own it does just fine.

…..

Take me out to the ball game

The girls and I were very keen to see our first US Baseball game. A little incident prompted us to cover up and protect ourselves from the evening downpour (lucky for us it only rained for a couple of days while we were in NYC). The heavens opened up and the rain came upon us all of a sudden, very very rapidly. As we were crossing the road a truck zoomed past and splashed an enormous puddle all over Peta. Yep. She. Was. Saturated. And shocked, clearly. In truth we all found it rather hilarious. And it was just too funny to not share, Peta agreed. A complete movie moment.

We went back to Bhey’s apartment and emerged dry and prepared. Bhey even brought out her gumboots, as she so gracefully demonstrated for me…

Before the game we had a little Pho Date in Chinatown. Rain = soup, no matter what country you’re in. That’s the law, right?

It was gooooood. Quite peppery!

We then caught the subway to The Bronx, where we met Russ, Bhey’s fiance, at Yankee Stadium.

It was quite surreal to be there.

Geeks in hats, clearly new ‘fans’.

Another ‘must do’…eat Cracker Jacks. Aka, caramel covered popcorn and peanuts.

I’m pretty certain that I had seen this in the movies before, either way the name rang true as something I needed to try. My tastebuds did not really agree initially, but man, this stuff is addictive. I should have brought a bag home for Ben, he’s mad for caramel popcorn. He lived in Hong Kong for a year when he was 8, and tells grand tales of fantastical flavoured popcorn at the Pacific Place Cinemas back in the day.

I’m so pleased I got to see a Baseball game at Yankee Stadium. Massive tick off the wish list there! And even though the Yankees lost to The Los Angeles Angels, it was a really fantastic night.

One of my favourite parts of the game was the heckling! These fans are incredibly loud and…expressive of their opinions. They booed a fan wearing a Red Sox hat right out of the bleechers. And when a man turned up in a suit and tie, two Yankee clad fans yelled right up in his face, “Buy Buy Buy, Sell Sell Sell”. It was beyond hilarious. These fans are intense. Passionate, let’s say.

Talk about atmosphere.

Heidi xo

Afternoon Tea with My Bridesmaids

November 8, 2011

We enjoyed some glorious sunshine over the weekend in Melbourne, what a treat. And look at that, it continued on to yesterday, didn’t it? Complete sunshine divinity. Ahhhh breathe it in.

Saturday morning, after a trip to the Red Hill Market, Ben and I had a meeting at our Wedding venue. An eager and assured sun, rolling green hills and a vibrant sky allowed for supreme daydreaming, as we prayed for similar weather for our day in three months time.

Afterwards we had a lovely lunch at Shop Ate before heading home to get ready for a special event: I was having my bridesmaids over for afternoon tea. Thanks to my parent’s who let me use their home in Red Hill for this meeting!

My girls and I had a few details to discuss – hair, earrings, shoes… you know, all the important things. Because my Maid of Honour is, in fact, a man (my brother Jackson) he is not privy to such matters and hence was not required on this day. He was the first person I wanted up there with me, I had no doubt about that. But today, it was just me and my girls.

I gave my lovely ladies little clutches, which I imagined them to use on the day and beyond. They’re the perfect size, in my opinion. And, well, rather cute (link).

As we chatted Wedding details and the girls read their letters we had a little snack…what catch up at Red Hill does not involve food?

I picked up some Canelés at the market earlier that morning – these little French cakes are now most definitely a favourite of mine.

We also delighted in Fresh Red Hill Delgroso Apples – so sweet and crisp, the best. Local love, people.

Plus a little Roasted Macadamia love, from our favourite pesto man, Paul.

Gin and Tonics were planned (is there a better sunshine drink? I think not), yet were swiftly replaced by something special…

Ben surprised us with a bottle of Moët to kick of the celebrations.

He’s a keeper that boy, forever making it hard to contain how much I love him.

De, one of my bridesmaids, lives in the USA so we skyped with her during our afternoon tea. She’ll be over just before the Wedding and we cannot wait to have her here (we miss you De!). Apparently it’s snowing where she is. From sunshine to snow…

We had a lovely time chatting all things Wedding and getting so ridiculously excited for all the celebrations that are ahead of us. I feel so lucky to have these amazing ladies around me.

Thank you, lovelies. You bring me so much sunshine, I feel very spoilt. I love you.

Heidi xo