Come to work with me as a private chef in Sydney - Canapés!
This client came to me with inspo pics and examples of what he wanted (love an organised king). I sent him a menu with plenty of options and he chose the following. Classic lil Eets flavours but bite sized!
Here’s what we served up!
- Smoked salmon crostini
- Picked crab rosti
- Pan con tomato w/t anchovy
- Scallops, chorizo, pangrattato
- Wagyu sliders
- Spiced chicken and leek filo
- Garlic & chilli king prawn skewers
- Lamb cutlets, cucumber crema and mint
- Baby Galaktoboureko
#sydney #sydneyfood #canapes
Back in my happy place up in the mid-north coast! Here’s how we spent some of our day! ❤️☀️🌊
Recipes available on my Patreon - link in bio!
Wine from @frontleftwines
Christmas Lunch Part I ❤️
Going to walk you guys through the prep in part II, let me know which recipes you’d like to see 😍😍
Thanks @costibrosseafoods@harrisfarmmarkets@kyveli.organic for the gorgeous produce. It makes my job so much easier when I get to work with the best ingredients 🤩
#christmas #dinnerparty #hosting #aussiesummer
Prawn dumplings in the @electroluxanz steam oven and a myth we need to debunk 🫧
There’s this myth that you lose flavour when cooking with steam. But steam doesn’t strip flavour, it actually protects it.
Make them yourself or grab them ready-made, either way, use the full steam function at 90 degrees and that prawn filling stays juicy, bouncy, and full of flavour.
#ad #electrolux
If you didn’t get a chance to catch me whipping up one of my favourite 20 minute meals last night on @sbsfood , it’s not too late! 👩🍳
You can rewatch episodes of The Cook Up with @adamliaw on @sbsondemand 😍
On Season 9, Episode 39 I’m whipping up a classic tom yum fried rice that’s perfect for using up your leftover rice! You can also find the recipe on the SBS food website ❤️
Learning to make filo has been one of the most meaningful things I’ve done in the last couple of years, mostly because my Yiayia Maria can’t make it anymore.
Today it’s tiropita, hand stretched and shaped into a spiral (not how my yiayia would make it, I just like to play around with shapes 😅).
Never perfect but always delicious. Sorry for getting a little deep on the grid, this is just important to me🤍
#pita #filo #tiropita #greekaustralian #greekfood
One for my gorgeous locals 😍I’ll be at @costibrosseafoods on the 14th of May at 4pm cooking up some of my favourite seafood dishes! 🧑🍳
Going to put together an easy dinner that’s a regular on my rotation as well as a snack that’s perfect for entertaining! (Cheeky samples included 😝).
Would love to see you there!
Located on the ground floor of @roselandsshopping 🏬
Had a ball cooking alongside @adamliaw on #TheCookUpSBS on @sbsfood 🥹😱
Catch me whipping up one of my favourite 20 minute meals on the show on the 13th of May with @nickwhite49 👀
Tune in weeknights at 7pm and anytime on SBS On Demand to watch full eps! ❤️ 👩🍳
Cute pic courtesy of @jiwonkaeshoots 📸
Pork Shogayaki (Sticky Japanese ginger pork)
Sticky, sweet, and delicious @australianpork over a bowl of steamed rice. A weeknight winner that comes together so quick and is straight up yummy.
#AustralianPork #PorkShogayaki #porkrecipes #stirfry #weeknightdinner
Recipe (Serves 1)
Ingredients:
- 200g pork fillet, thinly sliced
- 4 spring onions, white and green parts separated
- Thumb-sized piece fresh ginger, peeled
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- ¼ cabbage, thinly sliced
- 1 tbsp plain flour
- Vegetable oil for cooking
- Steamed rice, to serve
- Sesame seeds, to garnish
Method:
1. Cut the white parts of the spring onions into batons. Thinly slice the green parts and set aside for garnish.
2. In a bowl, toss the sliced pork with flour, salt and pepper. Set aside.
3. Grate the ginger and combine with soy sauce, mirin, sake and sugar in a small bowl.
4. Heat a drizzle of oil in a frying pan over high heat until smoking. Add the white spring onion batons and toss until charred. Push to the side of the pan.
Sprinkle the pork into the pan in a single layer. Let it char slightly without moving, then toss and cook through.
5. Drizzle the sauce over the pork and let it reduce until sticky and caramelised.
6. Serve over steamed rice with shredded cabbage on the side. Garnish with sliced spring onion greens and sesame seeds.
IN THE KITCHEN W/ @olmatessandwichshop EPISODE 1 FT @lil_eets
OUR GRANDMOTHERS CAME TO AUSTRALIA FROM EGYPT TOGETHER AND 75 YEARS LATER WE ARE IN THE KITCHEN BRINGING YOU THIS AMAZING SANDWICH.
GREEK SPICED CHEESY LAMB MEATBALLS / FRIED OREGANO / SHAVED MIZITHRA / RED SAUCE / KOULOURI ROLL.
AVAILABLE FROM TUESDAY 21/4 FOR TWO WEEKS OR UNTIL SOLD OUT
