Category Archives: Currently



So I moved to this really awesome city a couple of months ago and turns out that this city is great for food! It is also wine country, which is great. The weather is perfect nearly every day (except it gets too hot a lot!), there is hardly any wind, mostly just blue skies as far as the eye can see. The best bit, the people. I have made some awesome new friends here and their kindness and hospitality has really blown me away.

I thought that I would share some of the things that I have been eating so far. Get ready for more cheap student eats over the coming weeks- the reality of life away from home is hitting hard!


So many noms from the Central Market


Shopping is thirsty work! Freshly squeezed juice helps…


AMAZING burgers


Plenty of sunshine


And peanut butter frozen yoghurt, wow, just wow.


Oh yeah, it’s also wine country! I’m beginning to like this place 🙂


Every Girls Night Needs Steak

  A wee while ago now, my littlest sister and I were home alone and we decided to have a girls night complete with eating steak and watching some terrible, rot-your-brain tv. It was great, it was the bestsest. We had trouble deciding whether to have steak sandwiches or something Mexican inspired, so we combined the two. For this you need a nice bit of steak, some great bread and, of course, some perfect avocados, tomatos and a heap of chili. Gucamole A couple of lovely ripe avocados 1/4 of a red onion, finely diced A few dashes of tabasco sauce A handful of coriander leaves, roughly chopped 1 tomato, diced 1/2 lime salt and pepper   Place avocados in a bowl and mash them up with a fork. Squeeze the lime over, add the rest of the ingredients and mix together.     Capsicum-jammy-thing

Take the rest of your red onion, slice it thinly and pop it in a pan with some oil and a sliced red capsicum. Cook low and slow for 10-15 minutes, add 1tsp of cumin, 1/4 tsp of cinnamon, 1/4 tsp of chili and 1/2 tsp of chili. When it looks all jammy, you are done.


Season your steak well with salt and pepper and a wee bit of oil. Cook to your liking, let it rest then slice thinly. Toast your bread a wee bit if you fancy then spread it with a bit of good mayo, guacamole and capsicum. Lay your lovely steak and some salad leaves on top and voila!

Mmm steak!


Here’s what I love right now: Chorizo! I feel like it’s an exclamation, potentially akin to cheers before downing tequila… ahem… Anyway, what I love about it is that it’s got a kick and adds such a depth of flavour to dishes. I particularly love adding it to pasta at the moment, it’s great for warmth in winter and combining it with lots of beautiful colours is much needed on these dark, cold days.


Chorizo! Pasta

3 chorizo sausages, roughly chopped

1 large brown onion, diced

3 cloves of garlic, crushed

1 red capsicum, cut into strips

200g frozen spinach

2 cans of crushed tomatoes

1 tsp smokey paprika

1/2 tsp chili flakes (or less if you want!)

1 tsp sugar

400g pasta shapes

Heat a small amount of oil in a frypan, when hot, add chorizo and fry until lightly browned and crispy, remove from the pan. Put a large pan of water on high heat and bring to a boil, this is for the pasta. Add onion to the frypan and cook until soft, add the capsicum and garlic and fry for 30 secs. Add tomatoes, chorizo and spinach, bring to a boil then reduce to a simmer for 10 mins. When your large pan of water comes to the boil, add lots of salt and cook for the amount of time specified on the packet. Add chili flakes, sugar, paprika to tomatoes. When pasta has finished cooking, drain and combine with the sauce. Serve in bowls with a generous helping of grated parmesan


And hey! guess what! You can follow me on twitter now- @eachpeachclaire doooo itttt

Chickpea Curry

This week was one of those times where you realise that you have no. money. what. so. ever. So how do you cook dinner for your flatmates when this happens?

Answer: buy things in cans and cook them with spices then serve with rice. Done and done.

What a happy coloured dish! All up I think this cost under $10- boom! Plus it’s seriously quick, on the night in question I cooked this for my flatmates and then also managed to cook for my family and no one ate too late (this included about an hour on the bus in rush hour). Nigella eat your heart out.

Chickpea Curry- Recipe by little ol’ me

Serves 5ish

2-3 tsp rice bran oil

1 onion, chopped finely

3 cloves of garlic, chopped finely

2 large red chillies, chopped roughly

1 tsp fennel seeds

2 tsp Garam masala

1/4 tsp cinnamon

1 tsp ground cumin

1/2 tsp turmeric

2x cans of tomatoes

2x cans of chickpeas

salt, sugar to taste

1 small can of coconut cream

Pop the rice bran oil in a large pot over a medium heat. Throw in onion and a pinch of salt, cooking until the onions are soft. Add garlic and chillies and cook for a futher couple of minutes without browning. Add spices and cook, stirring for a couple of minutes until spices are fragrant. At this point drain and rinse chickpeas and pop them in the pot with the cans of tomatoes, salt and sugar. Simmer on a low heat for 15-20 minutes, until curry has reduced and looks saucy not soupy. Taste and adjust seasoning, then stir in coconut cream and cook for another couple of mins. Serve with fluffy rice.

So, I have a bit of a reputation for not really measuring spices and inadvertently making things to spicy to eat, this dish sorta toed the line, but it was still pretty yum! The coconut cream makes it rather velvety, which is definitely needed to balance out the spice.

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