All'antico Vinaio - Florence - Italy

Without a doubt the best sandwiches I've had in my entire life. Nothing else to say here.

Pizzarium Bonci - Rome - Italy

They call him the Michelangelo of Pizza, Mr Gabriele Bonci. One of the best pizza's in Rome. They sell you per slice of the size you want and charge you by the weight of your pizza! Such a great concept because you get to try as many types of pizzas as you want!! The base is super crispy and thin, and there is so many toppings to choose from, toppings that you can only find in Rome!!!

Fromagerie Laurent Dubois - Paris - France

Pretty much one of the best cheesemakers in the world. Like two fat kids in a candy store, my husband and I was literally drooling at the assortments of cheese available. A must for all cheese lovers. Not to mention they stock the best butter in France (which is the land of butter and that makes it the best butter in the world hehe), Le Beurre Bordier butter, we have been looking forward to eating this butter since planning this trip, all I can say is I died and went to heaven after eating this butter. 

Eric Kayser - Paris - France

We could not get enough of this bakery, we practically lived off the baked goods here while in Paris. Though a little pricier then what locals have told us was the normal price for bread, it was worth every Euro, from the most flakiest and buttery croissants to the best baguette that I have ever eaten! So much to eat, so little time...

At Home Cafe - Maid Cafe in Akihabara - Japan

Anyone who visits Japan would have to come to one of the many Maid Cafes in Akihabara at least once, even for us girls - its not just for guys! Its a nerds dream to see so many girl dress up in maid costumes and serving you deliciously cute looking drinks, and not as kinky as one would have imagined it to be. You pay entry fee, buy one of the many cute drinks of your choice whilst taking your pick of who is your favourite maid. You can then choose between taking a polaroid photo with your maid doing a cute pose or playing a game with them. 

The Best Tonkatsu in Japan - Tonki - Meguro - Japan

This restaurant would have to be one of my most unique dining experience whilst in Japan. Tonki opened in 1939 and it serves Tonkatsu, and only 3 varying types of Tonkatsu. If you don't know what Tonkatsu is, its deep fried pork coated in bread crumbs. It is most commonly served with tonkatsu sauce (and mustard on this occasion) and shredded cabbage (did I mentioned they gave you unlimited refills on cabbage?). 

I ordered the traditional Tonkatsu, served with a bowl of rice and miso soup. What fascinates me the most about this place is not only the food itself but the whole dining experiences. Being able to watch the kitchen at work right in front of us while we waited for our food, and the pork cutlets were cooking in a giant wok of oil just a couple of metres away in the centre of the restaurant. There was this one really old guy, perhaps almost 80 years old and he would just stand there and cut each pork cutlet into perfectly uniformed slices as soon as it came out of the oil (apparently each staff is assigned to one specific duty only!) 

I don't believe there is another place like this anywhere else in Japan. It felt as though this place has not changed much over the last 70 years and really gives you a feel of what Japan would have been like 70 years ago. Definitely worth the trip there! 

Takano Fruit Parlour - Tokyo - Japan

I call this place the fruit dessert haven. 

Specialising in fresh, seasonal fruit desserts, this place prides itself in preparing and serving immaculately good looking fruit haha yes it is well known by locals and tourist that they only serve high quality seasonal fruits and desserts here. Not one fruit served that night had a single blemish on it!!

If you are a lover of fruit, you cannot go wrong here, be sure to check it out when you are in Toyko! The range of cakes and fruit type desserts they make here would make any dessert and fruit lover cry with tears of joy, I did.

Christmas Roast Turkey with Apple and Bacon Stuffing

Hello turkey...

One of my favourite things about Christmas is our family's Christmas Eve feast where we spend the whole day cooking up a storm, playing games and getting dressed up in crazy costumes!! Thats beside of course the real reason for Christmas being to celebrate the birth of Jesus...and the presents, Christmas tree, gingerbread, k.k, searching for homes with awesome Christmas lights, hehe there is so much to love about Christmas for me.

Baking a Christmas Turkey has always been a tradition in our family every Christmas and lucky for me (and I do really mean it) this is always my job! It's not as hard as it looks, and though it does take some practice to perfect it, it's probably once of the most delicious things you'll ever eat and ever more satisfying that you made it yourself and when you see your family going mmmmmmm and ahhhhhhhhs after their first bite to the very last piece of turkey!

What to do:

1.  To make the Apple and bacon stuffing: Heat oil in a frying pan on medium. Cook onion for 3 mins until soft. Add bacon and cook for another 3 mins. Transfer to a small bowl. Add rice, apples, almonds, sage and egg. Mix well. Season to taste.

3. Preheat oven to 180°C or 160°C fan. Rinse out turkey and pat dry with kitchen paper. Spoon the Apple-rice stuffing into cavity. Carefully separate the skin of the breast from the meat and spoon the room temperature butter under the skin over the breast meat. Smooth skin with hands to re-shape. Rub remaining butter over the whole turkey and season lightly with salt and pepper. Add the bacon strips over the breast part of the turkey, this will help keep the breast from drying out and adds extra flavour. Weigh stuffed turkey and calculate cooking time (allow approximately 35mins per 1 kg of turkey)

4. Place turkey on a rack in a large baking pan. Cover with greased foil. Roast for calculated cooking time, basting every 20 mins. Remove foil for the last 30 mins of cooking, to brown. To test if cooked, insert a skewer or fork into thickest part of thigh: the turkey is cooked if the juices run clear. Remove from oven and rest for 15 mins before slicing. Reserve the cooking juices from the baking tray for gravy.

5. To make the gravy, remove most of the oil from the cooking juices. Remove wings from the turkey and the cooked bacon from the breast and add to baking tray. Put baking tray on the stove on low heat and add flour and butter. Cook for about 1 minute and add the chicken stock and sage leaves. Allow the stock to boil and reduce heat simmering for about 15 minutes until gravy has thickened. Season with salt and pepper. Strain the gravy through a sieve and serve over the turkey with cranberry sauce.

Enjoy your amazing effort with your family and love ones, as I will be very much looking forward to cooking the turkey for my family in the next few days!!

Lots of love as always from myself and my family and happy eating during this Christmas holiday!

Fat Pom Pom xo



Cumulus Inc - 45 Flinders Lane, Melbourne

Another one of Andrew McConnells genius creations! What can I say about this fantastic chef, everything he touches turns into gold. 

I've been to Cumulus Inc a couple of times now and every time I go back, my taste buds are in for a treat!! Definitely one of my favourite restaurants, for the value and exceptional quality of food!

I will keep coming back to Cumulus Inc as long as it is open!

Saint Crispin - 300 Smith Street, Collingwood

With a delicate and small menu of modern and contemporary cooking, I couldn't complain much about the choices we made at Saint Crispin. The care and detail put into each and every dish was incredible. From the small little bites of delicious Smoked Eel Croquettes to the finishing and unforgettable Yarra Valley berries, vanilla, scorched hay and phyllo pastry desserts and the Chocolate, ear grey, milk and ginger dessert....mmmmmmm...it satisfy both my eyes and taste. The mains and entrees were just as amazingly delicious, but I don't remember what they were and can't tell from the picture now, except that there was a chicken main and a pork main hehe

Definitely worth going back! Looking forward to eating at their sister restaurant, Estelle.

Supernormal Canteen - Andrew McConnell

I get so excited every time Andrew McConnell comes up with a new idea or restaurant. If you don't know who he is, Andrew McConnell is the amazing chef behind Cumulus Inc, Cutler & Co, Golden Fields and Moon Under Water to name a few. I've been to all of the above and they have not failed to please my taste buds.

When news came up of his new pop up restaurant idea Supernormal Canteen that opened up in Fitzroy, me and my fiance knew we had to try it out straight away. We came with high expectations and left with those expectations met!

Do try out this place before it closes or you can wait and try the full restaurant when it opens on Flinders Lane!