Big day yesterday at RJD HQ! Lunch for 40 to celebrate @therealjimk
turning 30. Huge love for our guests who graciously withstood humidity and rain to dine al fresco with us 😅❤️
Asian flavours for our Friendsmas menu this year 🥢💥🎄
The line up:
1. Green apple & home-grown herb salad on crispy wonton skins
2. Pork & ginger dumplings, prepped with help from baby C (showing promising folding technique for an 8 week old)
3. Sang Choy Bau
4. BBQ prawns with siracha mayo and crushed wasabi peas (questionable mismatched ramekin selection courtesy of @therealjim_k - to be addressed in an upcoming performance review)
5. BBQ chicken satay skewers
6. Roast pumpkin & tofu curry
7. Bahn mi station! Assembled to order 🤝🏼
8. Miso choc mousse with caramelised banana
Plus cocktails:
9. Lychee and cardamom bellinis
10. Espresso martini’s
Featuring bonus happy snap of me in heaven with my baby, my bestie and my Bahn mi 😮💨
Appealing to the vegetable gods for forgiveness after our last post… please enjoy a SALAD SERIES! All homemade by @rubykambelos who has not cooked a piece of steak in 9 years xx
🚨Just a quick PSA to our non-meat eating community! 🚨this post is a moment for the bbq. For us, our cut of choice is rib eyes or cutlets and they feature as a staple, weekly, as they have done since as long as I can remember. Truly inspired by the white singlet socks and slipper master at the family home I’ve taken a liking to charcoal where possible but gas burners where the need for efficiency remains triumphant which is usually the case nowadays. I don’t use temperature checks, I don’t baste the meat or do anything fancy to be completely honest I am too hungry to wait or do all the extras 99.95% of the time. I do spend a lot of time getting the quality sourced correctly but outside of that it’s a bit of salt and a whole lot of heart. Enjoy the video which is my reaction to some dude at a fancy steak house in Florence leaving 50% of the meat still on the bone as they took it away. Not happy Jan…..🗿😇🙏🐑🐄
Homemade granola! We live on this in our household and replenish our supply weekly. Our recipe varies but key ingredients are protein crisps, rolled oats, shredded coconut, flaked almonds, pepitas, currants, a drizzle of coconut oil and lots of cinnamon! We devour this any time of day, usually with greek yoghurt and whatever fruity goodness we have available (pictured here is nectarine compote, roasted peach & blackberries, stewed rhubarb, passionfruit, banana). This was certified CRACK during pregnancy and an elite snack for late night feeds so we love gifting a jar to new or expecting parents in our lives, adapted for any dietary reqs as needed eg. omitting the nuts or swapping the grain for puffed quinoa to make it GF. Obsessed 🥣🥣🥣🥣
