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Bridget Davis ~ The Internet Chef
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Cheesy cauliflower breadsticks that are bread free!! Yes, you read correctly. This is a picture of cauliflower bread, which in fact is cauliflower and egg baked to look like bread and then covered form head to toe in delicious cheese. Great for the gluten free folk and healthy clean eaters !

Recipe is here >> xhttp://www.jocooks.com/healthy-eating/cheesy-cauliflower-breadsticks/
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This. What a blessing!
 
"12 Things Happy People Do Differently"

Pin it: http://www.pinterest.com/pin/132715520243428226/

#happiness   #motivation   #inspiration  
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+Gengqin Xu Bring on the happiness :) 
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After being introduced to an organic soft drink that was low in sugar, I went about creating a cocktail that I could enjoy throughout my short ( but sweet) holiday weekend.

Introducing Bourbon ginger fizz. It has a lovely spicy over tone and reminds me of sitting on a porch on a warm afternoon with a light summer breeze. Honestly it does :)
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+john berry Never! :) 
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Hows this for a table with a view! Le Panoramic in Chamonix, France where every table has view. 

For more amazing views click here >> http://www.lifebuzz.com/35-restaurants/#!EIM4y
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Breath taking.....
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Guess where I am today?? Lunch rush is about to begin. I'm thinking 250 in 1.5 hours . Wish me luck and see you on the other side!
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Found this today and thought hallelujah! Now just need to print it out and put it on my kitchen wall. Or better style, someone turn it into wall paper and I can have plastered over my entire kitchen. 

And if you go to the everest website below, they have downloadable print versions just for you! 

http://www.everest.co.uk/products/kitchens/kitchen-cheat-sheet/

#kitchentips   #cooking   #recipes  
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+Dave Regan its  a good one alright! 
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Tots want this for breakfast... with homemade gluten free bread and my friend Andy's house cured maple bacon. Andy?! You got my back right ? ;) 
 
37 Indulgent Breakfasts, including this Bacon and Egg Sandwich with Pickled Spring Onions: http://trib.al/AiEsiG0
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I just want to take a bite! Mmmm
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I love being able to step out my back door and pick fresh herbs from my garden. I love it when I achieve perfect pork crackling.

I love cooking with New Zealand butter, and drizzling avocado oil over simple salads. But most of all I Iove cooking for my family. 🎵These are a few of my favourite things🎵


#easter #easterholiday 
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Mm

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Episode 2 of my Chef story for your viewing and listening pleasure. Happy Easter!

#chefstories
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shhhhhhh +Stephen Dickson . DOnt let on :)
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May the chocolate be with you... Or Use the chocolate Luke... How about Luke, I ate your chocolate... ?? 
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Amazing choco
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Created by Bridget Davis ~ The Internet Chef
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Chef, Food writer and chief dishwasher At The Internet Chef.
Introduction
Kia ora!

I'm Bridget, a Mother, Chef, Author, TEDx Speaker, New Zealander and proudly, Maori.

I vividly remember my first food dream.

I would have been  6 or 7 years old and I had seen someone on television tossing pizza dough in the air and swirling it around with the grace of a prima ballerina.

That night I dreamt that I could toss pizza dough high in the air and catch it with one hand behind my back. The next morning I begged my mother to let me try and toss some dough as she stood there baking a round of traditional Maori bread.

Unsuccessful in my attempts to convince her that I would be able to master the art of pizza twirling in a few seconds, I left the kitchen sulking, but still dreaming of how skillful and how high I could get that dough in the air.

Little did I know at the time, my lifelong quest to study and immerse myself in food and cooking had begun. I would spend hours sniffing the little jars in the spice rack, hiding the labels away from myself until I could recognise the difference between dried oregano and dried thyme, nutmeg and all spice.

I was fascinated by kitchen life and would read cookbooks like novels, memorising every photo and every ingredient of my favourite recipes.

I got my first job in a restaurant at age 14  as a waitress in a family run business ~ by age 15 I was running the floor of the restaurant and was learning how to cook from one of my talented cousins that ran the kitchen.

I was on my way. By the age of 20 I had qualified from Chefs school and have been lovingly spending the last 15 years cooking in restaurants, cafes, catering companies and hotels in and around New Zealand and Australia.


I  have been in charge some of the best kitchens in New Zealand and Australia including head chef for one of New Zealand’s iconic fine dining  restaurants ~ Number Five and head chef for  Bill Granger in his Famous Sydney institution Bills.

As well as working in restaurants I could also be found working as executive chef for New Zealand’s leading event company Orange productions and I am currently indulging my pleasures working as a cooking coach, teacher and live cooking demonstrator alongside one of the best chefs in the world ~ Tetsuya Wakuda.

I find motivation and inspiration by cooking at home for my darling family and friends, where we currently love and reside in the wonderful city of Sydney, Australia.

I take great pleasure in teaching  and sharing my skills and experiences with others who love to cook or wont cook! I live to inspire and help  create exciting culinary moments through cooking and teaching.

Your place or mine?  Your dining experience is my pleasure.

So thanks for stopping by, I’m so happy to meet you and hope to share some cooking with you soon.

Love,

Bridge.


I had the displeasure of watching a movie this cinema complex with my family a few weeks ago. Despite it being our local, I had never been to this cinema thanks to a a friend having told it it wasn't a pleasant experience for them. Thanks to a movie screening time availability, we decided to throw caution to the wind and attend this cinema... I mean how awful could it be? Famous last words. The cinema was not cleaned between screenings, the chairs were lumpy and uncomfortable, the cinema was cold and smelled oddly and the icing on the cake, someone had smeared feces on the toilet cubicle wall, that wasn't discovered or cleaned by cinema staff. It was old and crusty so its obviously been there for sometime.
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Public - 3 months ago
reviewed 3 months ago
The Cassaniti family have been making Italian bread in Haberfield for nearly 45 years. Founded by Antonio and Agata Cassaniti the tradition of making top quality bread continues with their sons that now run the business. One of their stand out successes is the rosetta roll which is perfect for melting butter in its hollow centre or filling with cured meats and cheese for a portable sandwich. As well as fresh bread they also make pizza bases and a selection of classic Italian sweets. Must Try: Buy yourself a dozen rosetta rolls to eat fresh and a dozen to keep in the freezer for emergency bread eating moments
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Public - 4 months ago
reviewed 4 months ago
It was an experience and a half to stand in this busy store surrounded by a hundred Nonna and an amazingly large Italian community all going about their shopping in a friendly almost community spirited way. People were stopping to chat and squeeze the cheeks of babies in prams, ladies were laughing and speaking quickly in Italian with lots of pointing and exclamation like gestures whilst the staff moved effortlessly through the throng of people offering assistance and a smile. Lamonica IGA a haberfield institution famous for its large deli counter bursting with all manner of cheeses, meats and deli condiments so familiar to lovers and protectors of the Italian diet. On the day we visited the Nonna were 4 deep at the deli counter, so a little tip that I hand down to you from one of the friendly staff who could sense my novice approach to the store ~ She suggested that you take a ticket for the deli counter and then shop the aisles so that by the time you have filled your basket or trolley with fresh meats from the butchery, olive oils, pastas and fresh produce your number should be about ready to be called. If you are heading to this store close to Christmas they also have an impressive selection of Pannetone to which they pride themselves on.
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Public - 4 months ago
reviewed 4 months ago
Since 1976 Franks fruit market has been selling top quality fruit and vegetables to the local Haberfield community from this tiny but bustling store on Ramsay street. A true local green grocer, chances are owner operator Frank will be the smiling face that greets you as you browse his old fashioned shelves full of wonderfully intoxicating fresh fruit and vegetables. On the day I visited Frank had no less than 16 varieties of tomatoes, hand picked by Frank and his son Gaetano (an opera singer by trade who helps Dad in the store on his time off from singing!) I filled my basket with Johnny love bites, the sweetest Tomato Frank tells me, beautiful black grape tomatoes, zucchini flowers, fresh basil and a bunch of first of season Tropea onions ~ some of the sweetest onions you can buy! Franks passion, knowledge and Italian sensibilities makes Franks fruit market a must visit if you need tomatoes or speciality Italian vegetables. Buy small, buy local :)
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Public - 4 months ago
reviewed 4 months ago
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The look and feel of Chiswick reminds me of a very smart country club, with owners Peter Sullivan , Matt Moran and Bruce Sullivan doing a fabulous job at setting this Wolloraha eatery up. On the day that we visited it was a busy lunch service with Matt present in the kitchen organising the troops. We were part of a group that had the banquet menu consisting of wood fired bread, a leg of lamb and platters of multi coloured heirloom carrots amongst other things. The lamb was a little dry but had good flavour and I throughly enjoyed the hot bread with rosemary and parmesan fresh from the open kitchens wood fired oven. The kitchen garden was a nice touch too, though slightly small I thought to actually service such a busy restaurant and the antique, rustic decor made the place feel like it has been on this site forever.
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Public - 4 months ago
reviewed 4 months ago
I simply love the quality of Paesanella fresh Italian cheeses. The ricotta and marscapone are absolute pantry must haves along with the buratta, buffalo mozzarella and Bocconcini. This 2nd generation family owned and operated business is a testament to food lovers everywhere with some of the best ricotta and marscapone I have tasted in Australia. Turn up to the factory at 6am most mornings with your used plastic ricotta sieve and receive your ricotta still warm from making. It is an incredible delight to eat it fresh and warm on a slice of sourdough with a drizzle of honey.
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Public - 4 months ago
reviewed 4 months ago
The bustling foodie suburb of Haberfield is home to Zanetti 5 star Deli (founded 1957) a family owned operation that has aisles bursting with Italian goods. Their deli cabinet has a wonderful selection of olives from the creamy and nutty green Sicilian olive right through to the huge kalamata that crunches like an apple when you bite down. Alongside various salami and the well regarded salted fish bacala, Zanetti's is a Haberfield institution for Italian cheeses, oils, pastas, meats and more.
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Public - 4 months ago
reviewed 4 months ago