a closet half full

Last month I got a sneak preview of Adelaide's Lady Burra Brewhouse at the opening night. Here's some words I wrote for leading blog Adelaide Food Central. You can read the full article at adelaidefoodcentral.com. Images by Lee Lam.

 After more than six months of hype surrounding the construction site at Topham Mall, Lady Burra has finally flung open the doors to the people of Adelaide.

Adelaide city’s first and only fully functioning microbrewery, located in the transforming thoroughfare between Currie and Waymouth Streets, connects the developing Riverbank precinct with some of Adelaide’s most trendiest and newest small bars, restaurants and cafes.

The painted walls of the outdoor area claim you’re there to fall in love, and fall in love we did.

With four house brews (you can literally view the brewery from your seat at the bar) and two guest taps that will all be rotated, you’re sure to fall in love each and every time you visit.

Lady Burra currently offers an American Pale Ale, Red Irish Ale, Pilsener and Dark Ale. The team understand that decisions can be hard to make so they’ve solved the problem by giving you an option of a tasting paddle featuring all four.

Of course the highlight of the experience is the house brewed beers, but the experienced bar staff offer a full service cocktail and ‘brewtail’ bar, with service extending from breakfast through to the wee hours of Saturday and Sunday mornings for the socially dedicated contingent.

The space itself is impressive; vast walls bearing a painted mural of Lady Burra – looking over the diners as they feast on chef Rosa Dantas’ Portuguese influenced food.

The fit out features a blend of beams from the Wallaroo Jetty and industrial metal scaffolding, with a large indoor area casually opening up into the adjacent converted laneway to create a welcoming and warm place to spend your winter nights. (We of course also foresee this to be a venue frequented during Adelaide’s warm and sunnier months).

With two wood ovens in full view, the menu offers home made breads, pizza, empanadas, ribs and wings among other delectable treats. Diners would also be encouraged to check out Rosa’s specials for something, well, special.

If you still can’t work out what to eat at Lady Burra, just leave it to Rosa herself. She’ll make sure you’re well fed.

So tonight I played around with the spelt recipe for the pumpkin berry loaf. This one is far less moist than the almond meal recipe I previously posted, and has more of a dense bread consistency. I also traded the coconut oil for macadamia nut oil as I am not supposed to have any coconut in my diet (according to Eat Right for your Type).

Preheat fan-forced oven to 180 degrees.

Up to 500g grated pumpkin Less than 100g of fresh raspberries 2 whole eggs and 3 whites 1/4 cup macadamia nut oil 2 tsp baking powder 1 tbs raw honey pinch of salt 1 heaped tsp pumpkin spice (I love the flavour so am a little generous with this ingredient!) 320g spelt flour

Combine all ingredients leaving the raspberries to gently stir through at the end. (My trusty KitchenAid mixer blended this all together for me and I stirred through the fruit).

Bake in a lined bread tin for 50 minutes (up to an hour depending on your oven). A skewer inserted into the centre should come out dry. Allow to cool in the oven before turning out onto wire rack.

Makes 1 loaf, serves 12.

Get creative with serving options or just eat as is... you won't be able to stop!

I've again fallen into the pattern of accidentally buying too many bananas only to have half of them turn brown. Or have I? Perhaps it could just be perceived as an innocent excuse to bake some banana bread...

After many trials, much tasting and combining elements of different recipes with my own creative ideas, I think I've finally nailed a perfect banana loaf recipe. And a healthy one at that.

Gluten free, dairy free and sugar free and so easy to change it up to include your favourite spices, nuts and extra bits and pieces!

The below recipe is for my favourite version so far... always playing and creating!

300g smashed ripe banana 3 whole eggs 2 tbs raw honey (can partly substitute for some maple syrup) 1/4 cup macadamia nut oil Drizzle vanilla essence 1 tsp pumpkin spice 1/2 tsp baking soda and 1 tbs lemon juice 200g almond meal 25g flaxseed (linseed meal) sprinkling of chia seed

Preheat fan-forced oven to 160 degrees.

Combine smashed banana, honey, macadamia nut oil, pumpkin spice, vanilla and eggs. Add lemon juice to bicarb so it bubbles and foams before adding to the wet mixture. Mix well (can do this is an electric mixer or by hand). Add almond meal, flaxseed and chia seed and mix thoroughly.

Sprinkle with cinnamon and chopped walnuts (sometimes I also add a generous handful and stir through the mixture).

Be creative with your topping, can make the loaf look so lovely! I sometimes sprinkle with cacao nibs or slice a banana lengthways a lay across the top. Bake in a lined bread tin for 45 minutes (up to an hour depending on your oven). A skewer inserted into the centre should come out dry. Allow to cool in the oven and then remove from tin and onto wire rack.

Makes 1 loaf, serves 12.

Pumpkin is a low calorie vegetable bursting with vital antioxidants, vitamins, and minerals and is rich in dietary fibre. It's packed with nutrients that nourish skin, protect eyes from macular disease and is even attributed to protecting against lung and oral cancers due to its high vitamin A content.

So, now that I am rediscovering my cooking and baking mojo, I decided to have a play and create something both healthy and delicious. Not that I'm supposed to be eating pumpkin mind you! Just lucky I like to see others enjoy my creations so much.

This pumpkin berry loaf is gluten free, dairy free and sugar free. The berries act as a natural sweetener but add an element of tartness. I also now only use raw honey (The Honey Lady is my favourite - read up on the nutritional benefits on their website) and created a mix of flour using plain gluten free flour, almond meal and flaxseed (meal). Next time I'll try spelt as I really love the flavour but spelt isn't suitable for those completely intolerant as it contains a small amount of gluten.

I love baking with almond meal. It brings a great nutty flavour and good fat that's important in every balanced diet.

Preheat fan-forced oven to 180 degrees.

400g grated pumpkin 150g of a mix of fresh raspberries and blueberries 2 whole eggs and 2 whites 2 tbs coconut oil 1/2 tsp bicarb with 2 tbs lemon juice 1 tbs raw honey pinch of salt (I use pink Himalayan salt in everything now) 1 tsp pumpkin spice 250g flour/flour mix (I used 100g gluten free plain flour, 100g almond meal and 50g flaxseed meal for mine)

Combine bicarb and lemon juice so it is foaming. Combine all ingredients with the bicarb and lemon mix. (My trusty KitchenAid mixer blended this all together for me).

Bake in a lined bread tin for 50 minutes (up to an hour depending on your oven). A skewer inserted into the centre should come out dry. Allow to cool in the oven before turning out onto wire rack.

Makes 1 loaf, serves 12.

The almond meal and berries make it very moist so great just as it is or toasted with little raw honey.

So this year I found myself a mature age student of sorts. Looking for a challenge, I contemplated the idea of enrolling in another masters degree (or perhaps even fulfilling a creative twang with a floristry course). But instead found myself on a three-day intensive retreat with 36 other like-minded Adelaidians looking to take their awareness, leadership and community participation to a new level.   Don't be fooled by the word 'retreat'. There wasn't a hot tub, masseuse, delicious food, green smoothies or yoga classes in sight. Rather, we spent 13 hour days in a windowless room under fluorescent lights trying to absorb a plethora of adaptive leadership lingo, models and philosophy. The beginning of a ten month journey that left me confused, anxious, exhausted and questioning (in a good way) just about everything that crossed my path.   The Governor's Leadership Foundation Program challenges you to become a better and wiser leader. Challenge being the operative word. And challenge being a common word linking most events of 2014 to date.   Life certainly knows how to throw a few curve balls, except this year it's felt more like I've been on the centre of a dodge ball court in a one-man team. Work and study, work vs study. Physical, emotional and mental health; is a balance even possible? Friends; those who come, those who go and those that always stay, those who are so far away but right by my side, and those I just let go because it's the right thing to do. Then that special someone I make room for in my head and heart... well, not choosing me after all.   Four weeks ago I hit a few hurdles. On the approach they seemed more like a high jump and I was ready to chuck it all in. There was no possible way this could all carry on hand-in-hand, in harmony and work out well. I absolutely wasn't strong enough, smart enough or willing enough. I wanted out. Out of study commitments, away from the wrath of work and free of the emotional pain and mental torment I was putting myself through.

Then earlier last week, after wading slowly through waist high quick sand, I was asked two questions:

1. What do I want from the next month? Easy. I don't want to feel like this anymore. The anxiety is suffocating.

2. What have I learned from the past five or so weeks? I paused for all of thirty seconds before I realised how much I had gained from what felt like a torturous month.

I realised that I can do it. I am strong, resilient and an achiever. I can take what I have and survive. This list of 30 Things to Stop Doing to Yourself helps a little.

I know good people. I am surrounded by some amazing women and very compassionate men. They have listened to me, they have watched me cry, they have given me every word of support and advice I needed. They have picked me up, hugged me and encouraged me on my way. They make me strong and give me courage. They make me believe in myself. And they're scattered all over the world. My people are my heroes.

I also learned (through various testing as part of the GLF program) that I am significantly advanced in my awareness and consciousness for a 'leader' of my age. (I still struggle to classify myself as a leader and have been sternly told to give myself some credit. To believe in and go a bit easier on myself. Again, refer 30 Things to Stop Doing to Yourself.)

But what makes me different? Why should I be any more advanced? Because of my experiences, everything life has thrown at me. Times like the last four weeks in particular. Unbeknownst to me I have been learning, changing, developing and becoming more aware of myself, of others, of how my emotions are affected and how things connect, affect and rely on other people, objects and systems. If I can say any encouraging words it would be that there are learnings to take from every situation, no matter how rubbish it all might seem at the time. These lessons will help you find perspective; the ability to stand back and assess without emotion. To watch, learn and apply. To be more aware and make informed decisions, right or wrong.

I've been a sucker for carrot cake for as long as I can remember. Especially if it's packed with nuts!

It seems that the Guilt-free Gourmet recipe book gifted from my brother and sister-in-law has become my bible of healthy deliciousness. The latest thing to be tried and tested, and then tried and tested again (got to be sure about these things) is a trusty old carrot cake recipe. And with many requests to share the recipe... here it is. Enjoy!

CARROT CAKE

270g rice flour (can also use white spelt) 2 teaspoons bicarbonate soda 1 teaspoon baking powder 1/4 teaspoon sea salt 2 teaspoons ground cinnamon 2 teaspoons mixed spice 3 eggs 1 cup rice milk 1 tablespoon lemon juice 3/4 cup vegetable, rapeseed, grapeseed or sunflower oil 280g xylitol 2 teaspoons pure vanilla extract 230g grated carrots 200g dessicated coconut 60g walnuts 227g can natural pineapple in juice, finally chopped (I use crushed pineapple) 120g raisins (I prefer currants) Frosting 1 packet Philadelphia cream cheese 2 tablespoons agave syrup grated zest of 2 lemons Squeeze of lemon juice if need Extra coconut or chopped walnuts

I use a 22cm springform cake tin, greased and lined.

Preheat fan forced oven to 150C.

Sift together flour, bicarbonate of soda, baking powder, salt, cinnamon and mixed spice.

In another bowl, combine eggs, milk, lemon juice, oil, xylitol and vanilla extract and mix well. Add dry ingredients and mix well.

In another bowl, combine carrots, coconut, walnuts, pineapple and raisins. Use large wooden spoon or electric mixer to combine with cake mixture.

Pour cake mixture in prepared pan and bake for one hour or until a skewer inserted into middle of the cake comes out clean.

When I first embarked on some creative writing, I had imagined it to be 'just another fashion blog' yet it appears to be morphing into 'just another foodie blog'. I admit it, I like to take photos of food; the food I order, the food I eat, the food I cook. I mean, whose life (aside from stick insect super models) doesn't somewhat revolve around a good meal? Throw in some good friends and a knock-out wine and things can only get more interesting.

For me, food is the essence of a culture. It speaks of heritage, history and values. Food tells a family story, a cultural journey. When I travel, food guides me, dictating how a day might play out and deepens my overall travel experience.

You only have to read my travel blog thirty something adventures to see just how much influence food had over my recent trip to the US.

No one can deny people come together over food, in a kitchen, around a kitchen table. Food and cooking have a way of connecting friends and family and that's just one good reason why I thoroughly enjoy cooking. I love to cook for others. My spare time is often spent in the kitchen cooking, baking, experimenting with new recipes. And then I love to drop off some goodies to friends because giving is always better than receiving. Little makes me happier than to see someone else enjoying my baked goods that I have put a lot of love into.

And like most things, no matter how good we have it, we look for more. We can thoroughly enjoy a meal and be overwhelmingly satisfied, but sooner rather than later we're looking for our next culinary experience to blow our taste buds away. And so this is how food fits into my 'closet half full' mould.

The Guilt-free Gourmet is a gem of a birthday gift from my brother and sister-in-law to help me manage a wheat/gluten intolerance and inspire me to maintain my passion of cooking and baking.

One's downtime usually involves a lot of sitting on the couch watching movies. My downtime is usually spent in the kitchen, over the stove and with my Kitchen Aid whirring in the background. Despite having a million things to do, but in dire need of 'me time', having an entire day to myself meant only one thing... baking!

Having perused the latest delicious magazine and my new recipe book, I settled on two recipes both from The Guilt-free Gourmet. Everyone knows it, I have a massive weakness for bread. Fresh, warm, fluffy bread. And I'm not always strong enough to resist, giving in all too often knowing full well the repercussions that lay ahead. So homemade bread was definitely on the cards and the best thing about this recipe (aside from the obvious) is no kneading required!

Of course I had to make something sweet and so I decided on apple and cinnamon muffins. Both recipes are dairy and sugar free but do contain spelt flour - not OK for coeliacs but usually OK for gluten intolerance or allergy (this was good news for me!). The muffins do have oats in them, so if you're coeliac make sure you get oats processed in wheat free factories. Rice flour is a good substitute for spelt.

SPELT BREAD

475g wholegrain spelt flour 1 tsp baking powder 1 tsp bicarbonate of/baking soda 1tsp sea salt 50g raisins 150g mixed seeds (eg sunflower, pumpkin, flaxseed etc) 1 tbsp blackstrap molasses 550 ml/2.5 cups tepid water

20cm loaf pan, greased and lined

Preheat fan-forced oven to 160 degrees

Mix all dry ingredients together in a large mixing bowl.

Mix together the molasses and tepid water until well blended. Add to the dry ingredients and mix together until well combined.

Pour into the prepared loaf pan and bake in preheated oven for 1 hour or until well risen.

APPLE, RAISIN & CINNAMON MUFFINS

1 cooking apple, peeled, cored and diced 150g spelt flour 150g rolled oats 100g raisins 2 tsp baking powder 1 tsp bicarbonate of/baking soda 3 tsp ground cinnamon 1 tsp mixed spice 1/4 tsp grated nutmeg good pinch sea salt 2 eggs, lightly beaten 125 ml (soy*) yoghurt (*if dairy free) 220 ml pure maple syrup 1 eating apple, peeled, cored and diced

Makes 6 large or 12 standard muffins

Preheat fan forced oven to 160 degrees. Line muffin pan.

Put chopped cooking apple in a small saucepan with tablespoons of water. Bring to the boil and then simmer until completely soft. mash with a fork and set aside to cool.

Into a large bow, stir together the spelt flour, oats, raisins, baking powder, bicarbonate of/baking soda, cinnamon, mixed spice, nutmeg and salt. Add the eggs, yoghurt, mashed cooking apple, maple syrup and chopped eating apple. Combine together.

Spoon mixture into the prepared muffin pan. Bake in preheated oven for 30 minutes. If making more, smaller muffins, baking time will be decreased. A skewer should come out clean but a tiny bit of muffin mixture on the skewer is OK, as it will continue to cook a little while cooling.

With a change of season of course comes a change of wardrobe. I've indulgently yet ruthlessly spent the last few weeks cleansing my wardrobe of the old and unfashionable, unwanted and unsightly fashion, slowly replacing my poor choices with the on trend, classic, glamorous, sparkly and shiny new.

Those that know me all too well would agree that my closet is by no means only half full. And I'm prepared to say that it's more than stuffed full of choices, options and probably too much of both. I probably can't see past the pile of shoe boxes and Uniqlo jeans to uncover all the gorgeous clothes I own. Perhaps that's why I "don't have anything to wear" and hence turn back to the only human assumption of the glass is half full (on the way to being full, but not quite there yet). And anyway, are we really ever 100% satisfied with every little compartment of our life?

This week I took delivery of a few stand out AW13 pieces to add to my growing collection of Sally Phillips fabulousness. Gorgeous leather, wool and beads feature in my handful of pieces that include vests, pants and a hi-lo layer top.

I've also taken advantage of the Witchery spend and save offer, nabbing three new pieces for the grand old price of two. Finding a new home in my wardrobe is a pair of French navy coated denim skinny pants, two blouses - a cream lace and a hot pink, a cutesy black skirt and a couple of other basic bits and pieces that simply must feature in any sensible woman's wardrobe.

So, if any of you spot me setting a foot over the threshold of any department store, boutique or shop, I hereby bestow on you the right, no, the DUTY, to grab me by the hand and gently lead me away. Far, far away.

My focus now is to actually build a closet, surrounded by a house, so I can store my fabulous collection of wool, leather, beads and cotton in the form of clothing and shoes.