Oaty Chocolate Hot Smoothie

                                         Oaty Chocolate hot smoothie - a quick and healthy hot smoothie for a cold day

Author: Nicky @ Kitchensanctuary.com

Recipe type: Breakfast

Serves: 1


    15g/0.5oz dark chocolate, chopped (check the brand for gluten free if required)

    200ml/6.75floz almond milk

    20g/0.7oz rolled oats (check the brand for gluten free if required)

    ½ a ripe, medium sized banana

    6 almonds

    5g/0.2oz chia seeds

    20ml/0.7floz cold water


    Add the dark chocolate to a jug and pour in the almond milk. Microwave until the mixture is warm and the chocolate has melted (you can do this in a pan if you prefer).

    Add the oats, banana, almonds, chia seeds, the water and approx. a fifth of the almond milk to your smoothie maker or blender. Add in an extra splash of cold water if you think the liquid is too warm (see warning above about hot liquids and smoothie makers).

    Blend on high for a minute until the oats and chia seeds have been completely incorporated.

    Whilst it's blending, further heat the rest of the almond/chocolate mix until hot, but not boiling.

    Pour the blended oat mix into your cup, stir in the almond/chocolate mix and serve.



Goose L’Orange Winter Sangria Martini Cocktail

Ingredients in The Grey Goose L’Orange Winter Sangria Martini Cocktail

1 12 oz
Grey Goose L'Orange
12 oz


2 oz

Pomegranate juice         
12 oz
Lemon juice

1  Rose petal     



How to make The Grey Goose L’Orange Winter Sangria Martini Cocktail

Add all the ingredients to a shaker and fill with ice.

Shake, and strain into a Martini glass.

Garnish with a rose petal.

Drink and enjoy responsibly!

Antioxidant Green Tea and Slimming Ally

By Demarcus Martin 

Tea is a very complex drink composed of several hundred molecules including polyphenols (antioxidants) with recognized anti-cancer properties. The protective substances of tea have a specific impact on blocking the development of microvessels that irrigate tumors: non-irrigated, the tumor then develops much more difficult. But among the five types of existing tea - white, green, oolong, pu-erh or black - green is the only one to have this preventive effect.


Polyphenols, which contain more than four times the content of vitamin C, make green tea - and especially varieties from Japan - fight the aging of our cells. And on this point, it is he who has benefited from the greatest number of scientific studies proving its anti-aging effects. To take full advantage, you have to drink two to three cups a day.


Its main assets? Promote the burning of fat and facilitate drainage of the body. A study published in 2011 in the newspaper "Obesity" has indeed shown that a mouse fed with fatty foods, but which received in parallel components of green tea, grew less quickly than those who did not receive it. This tends to prove that green tea would slow down the formation of fat masses in the body. Ideal to maintain its weight of form, it is also useful to preserve the health of the teeth, its polyphenols limiting the growth of bacteria associated with caries like E. Coli, S. Salivarius and S. Mutans.


As good as hot and iced, green tea is very refreshing and is even popular with many sportsmen as a rehydration drink after exercise. In addition, it contains two to three times less theine (or caffeine is the same molecule) as coffee. You have a fragile sleep? Know that theine is diffused in the very first seconds of the infusion. Drain your tea by letting it steep for 20 seconds, discard the "first water" and then pour boiling water over the leaves and let it steep normally.


• Highly antioxidant, it fights cell aging and cancer, with a more pronounced preventive effect on cancers of the mouth, colon and prostate. To maximize the protection offered by tea, it is better to opt for Japanese green teas, richer in anti-cancer molecules

• Slimming. It is a dietary drink provided it is consumed naturally. Studies have linked its consumption to a decrease in body weight and body fat percentage.


• Bulk or sachet? Purists will answer without hesitation that the infusion is triggered faster with beautiful tea leaves in bulk that reveal all the subtlety of their perfume. However, this is a false debate: teabags used today by the major brands of tea have no impact on the quality of the beverage, and the mixture that is there (whole leaves, broken... ) is the same as for the bulk sale.

• Organic? The organic choice is to offer the guarantee of a drink without residues of fertilizers or pesticides. Remember that tea leaves are never washed after harvest!

• In a cast iron teapot? Cast iron, porcelain, glass, whatever. These materials offer teapots "without memory", that is to say that do not absorb the aromas of teas that have infused. So just rinse with hot water after each use, then let it air-dry so you can use it again. This is not the case of earthenware teapots, called "memory", which absorb the aromas. You must then use a teapot for each tea.

• What temperature? You can not go wrong by reading the instructions on the infusion table on the tea box. It indicates the dosage of the tea, the temperature of the water and the optimal duration of infusion. By preferring, in addition, spring water or filtered tap water, you will enjoy an excellent tea-health, tasty and aromatic.

• Lemon or milk? Sacrilege! It deprives itself of many of its health virtues, the addition of lemon, honey, milk... reducing its antioxidant properties. Do you dislike tea? You will undoubtedly be seduced by a good green tea flavored with fruits or flowers (cherry, orange... ).

Why not try the Tea Beau that want instant results.

5 Tips for Warming Winter Soups and Stews

By Bradley Backhouse 

As winter is approaching it's time to start enjoying some hearty soups and stews. For the most part they are simple to make and most of the cooking can be done without too much of your attention.

As most soups use a variety of vegetables in the base and often meat, they are usually nutrient dense and filling.

They are also perfect for freezing and having on hand when you need them.

There is something warming about having a pot of soup simmering on the stove on a cold day.

These are my tips for making stews and soups this winter.

1. Sweat the vegetables

Most soups have a base of aromatic vegetables such as carrots, onions, garlic and celery.

Sweating these vegetables out on a medium heat with butter or oil will release aromats and create a base of flavor for your soup.

2. Stock

Using a home made or good quality fresh stock is always going to give you a better quality soup than using stock cubes or flavor enhancers.

If you don't have the time or inclination to make your own stock then there are some good quality stocks available form specialty food stores.

Also consider carefully which stock you use for which dish. It is better to use chicken or vegetable stock for light soups and darker stocks such as beef for heartier soups and stews.

3. Seasoning

Season your ingredients moderately as you go along. This will enhance the flavors of the individual ingredients without making the soup salty.

Use sea salt flakes instead of table salt for a better flavor.

Once the soup is cooked out adjust the seasoning as necessary. Taste the soup add a little salt at a time until the full depth of the ingredients can be tasted.

Such a simple step but so often the difference between flavor-some soups and bland ones.

4. Consider Texture

Different elements of your dish will need to be cooked differently to produce the desired texture. A carrot for example takes a lot longer to cook than a pea.

Texture comes down to selecting the right ingredients and adding them to the dish at the right time so they are all cooked through at the same time.

Consider from the start if you want a smooth blended soup or one with lots of body and different components.

Add green and leafy veg such as spinach right at the end to avoid it becoming over-cooked.

Croutons, cheeses, crackers, nuts, bean shoots or even pork rinds can be used to add texture and flavor.

5. Cut to size

Pay attention to the size you are cutting your vegetables and meat. Too big and it may be difficult to eat or take a long time to cook while other components over cook. Too small and it may break down completely.

ChefHire Atelier

We conduct a variety of cooking classes from our East Perth kitchen from raw to seafood, desserts and a number of different cuisines including Korean, Thai, French and Mauritian.

All our classes are hands on and you eat what you cook. A fun and educational night out.

For current schedule head to http://www.chefhire.com.au or call 1300 CHEF HIRE

9 Surprising Foods To Pair With Chocolate

By Lara Rouse

With Valentine’s Day around the corner, Chocolate is top on the eating list.  So can't decide on the food you want to serve at your party with Chocolate let’s see what should go with it?

You can mimic the techniques of gourmet chefs to make even very simple party food memorable. The main goal is to pair foods that bring a variety of flavors and consistencies together so that the individual foods enhance each other. Consider foods with a flavor that is nearly as strong or a little stronger than the chocolate. You don't want either food to overpower the other. Salty, tart, and spicy foods compliment chocolate well. Also, think of foods that can be described as crunchy or crispy.

These 9 Surprising Foods Compliment Chocolate

#1. Herbs and Spices

Cinnamon, ginger, and rosemary enhance the flavor of chocolate in unique ways. Flavor chocolate with ground spices, serve other foods seasoned with herbs, or offer whole items such as cinnamon sticks, depending on the type of chocolate being served. It could be fun to serve chocolate candies flavored with or paired with each spice so people can try them out and see which they like best.

#2. Cheese

The love affair between chocolate and cheese seems to be really hitting it off, according to gourmet specialists on the internet. I haven't personally tried it yet, but I think I need to. Cheeses are tart and have a distinctive taste, so this would pair well with chocolate.

Want a real shock? If you had asked me which cheese would pair worst with chocolate, I would probably have guessed parmesan cheese, but people are raving about it.

Again, this would be a great opportunity to lay out a chocolate and cheese bar and let people try out their own combinations. This way guests receive food, fun, and new experiences.

#3. Potato Chips

Most of us have probably stumbled upon this delight on our own because so many parties include chocolate cake and potato chips. These salty, crunchy and oh-so-lovable snacks make a delicious and fun food to serve with chocolate in all forms. Chocolate fountains, candies, cakes, and ice cream benefit from the taste and shape of potato chips.

#4. Peppers

Yes, hot peppers will dazzle partygoers. The strong, spicy flavor of the peppers enhances the smooth, sweetness of chocolate. This taste sensation is particularly powerful because your tongue gets a little numb from the peppers and leaves typically unnoticed taste buds ready to fully appreciate the chocolate.

#5. Salt

It seems to be easy for our mouths to enjoy salty and sweet things at the same time. You actually taste both of the items more.

Did you know that you can put salt in or on chocolate?

#6. Popcorn

Drizzle chocolate on popcorn or serve them next to each other, and your guests will be delighted. This could be another great food bar opportunity. It would be amazing to serve several types of popcorn, different kinds of chocolate, and toppings of diverse candy and nuts.

#7. Vegetables

This is another one I haven't tried, but apparently people have been pairing vegetables and chocolate together. You can dip vegetables in a chocolate fountain, serve vegetables covered in chocolate, and pair chocolate and vegetables together in a snack plate.

#8. Bread

Chocolate tastes delicious with sweet and savory breads. Vegetable based breads such as zucchini, cheesy breads, and nutty breads taste great served with and dipped in chocolate. Also, chocolate spreads make great party sandwiches.

#9. Mushrooms

Save this one for a party with very adventurous guests. Apparently, mushrooms and chocolate are something we are all missing out on, but you wouldn't want to force the pairing on someone. Cook them together, serve them together, maybe even dip it.

Pairing unexpected foods at your party will make your party stand out from the crowd, and it will add an extra element of fun when people get to try to new things.

Lobster - A Rags to Riches Story

By Dale Phillip

When the first ships arrived at Plymouth, most shellfish was not considered fit for human consumption, due in no small part to its resemblance to an insect as it crawled along the ocean bottom. Most early passengers during the 1600s were from England and other U.K. countries and accustomed to eating beef, mutton and fowl. What they did consume from the ocean was usually fish, in the form of cod, haddock and sole. Abundant lobster was fed to servants and domestic animals (there must have been a lot of happy cats). Native Americans used it for fertilizer. Just picture thousands of these spiny creatures as they were washed up on the shores of the Cape, where anyone could fill a bucket for free. (Are you drooling yet?)

Even though canneries began to pop up along the Eastern Seaboard two centuries later, lobster was not a desirable item on the dinner menu, but regarded as a cheap and nutritious protein for the poor and for prisoners, much like canned tuna was on the West Coast. You can be sure that foodie Thomas Jefferson never allowed the lowly lobster to darken the door of his kitchen. Keep in mind that Americans were still clinging to their native British diet, which was primarily meat-based. Shellfish were foreign to them and not widely eaten in any form.

Slowly lobster became more accepted, especially with railroad travel during the 19th century, when passengers moving cross country were unfamiliar with the succulent white meat and could be fed for pennies in the dining cars. And as wealthy vacationers flocked to Cape Code each summer, lobster was discovered and embraced, creating a surge in popularity and in price.

During the 1920s lobster prices really began to soar, only to plummet during the Great Depression when few could afford it. Due to no shortage, lobster was not rationed during WWII and thus became a delicacy among the more affluent. Shortly thereafter, fine restaurants featured it on their menus, and cookbooks praised its savory possibilities. By the 1950s, lobster had firmly positioned itself as a luxury food, just below caviar, and prices responded accordingly.  There are many different species of lobster, from the prized Maine lobster, which commands the highest prices, to the smaller lobster of Mexico called langostino. Americans value the highly prized Maine lobster tail with drawn butter above all else.

Currently, business is booming. Last year, New England fishermen unloaded more than 130 million pounds, which adds up to approximately 534 million dollars. (Think of the butter required.) And that's just U.S. figures. Our Canadian neighbors to the north also enjoy a prosperous lobster business, with much of their bounty exported to Asia. Current prices for the Maine variety, which are considered more desirable than Canadian cousins, hover around 9 to 11 dollars per pound at wholesale. Langostino lobster, which is common in the Southwest and Mexico, is not really lobster at all but another species of crab. It is sold by some fast food restaurants, featured at food stands and eateries south of the border and costs considerably less than American lobster.

So there you have it. A real rags to riches saga. Lobster thermidor, lobster mac and cheese, lobster rolls, lobster salad, New England clam bakes, bisque and just plain old outrageously delicious Maine lobster. Pity anyone allergic to shellfish, because lobster ranks right up there on the taste scale, and lobster fans pay dearly for their favorite food. Clearly, there is no end in sight.

This author confesses that lobster is her favorite food, with shrimp a close second. Just researching this article was a challenge, picturing all those lobsters languishing on the beaches of Cape Cod 400 years ago. Dale Phillip now resides in San Diego and feels the prevalent poor cousin langostinos can't compare to the Maine variety she enjoyed in her younger Midwestern days, before prices skyrocketed. She invites you to view her many articles on the history of Food and Drink, and peruse her blog:

Dining Books 2018


Top 5 suggested Wines for Valentine’s Day

Valentine’s Day calls for dinner and wine and you want to choose the best wines that go with any diner you may want to serve.

Julien Sunier Fleurie 2015

Fattoria San Giuliano Moscato d’Asti 2015

Tissot Cremant du Jura NV

Billecart-Salmon Brut Rosé NV

Graham’s 20 Year Old Tawny Port

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