Category Archives: Uncategorized

New Directions!

Good morning, readers! So, exciting news…

I’ve moved!

Yup, I’ve moved to my very own domain. The new site is called:

Rhi-Thinking Food

and can be found at my very own domain:

There will be no further posts here, and my regular readers and subscribers will need to manually go to the new site and re register. (There is no way to shift you over there manually.) I can’t wait for you to see the new happenings which I am sure you will love. So what are you waiting for?


Posted by on August 18, 2012 in Uncategorized


A High Tea Buffet with Champagne


I have never done a cooking class, but I have always wanted to. I lack the confidence to put myself out there, so to speak. Starting this blog was a huge step for me and after winning the first round of the recent Gourmet Garden Cook Off, I feel so much more adventurous!

While out with Joe recently, I noticed that the Pepper Tree Kitchen Cooking School had some interesting classes coming up. After a quick call to Brittany, we booked in to one. To quote the brochure:

Join Sarah De Nardi in creating bite size delights such as candied lemon and yoghurt tea cakes, baby vegetable tarts, chocolate and hazelnut meringues with raspberry cream, Tramezzi (Venetian Tea Sandwiches) and Blinis with horseraddish and hot smoked trout then enjoy a glass of champagne.

I am quite excited. I’m not good at baked items – that is more Brittany’s thing. I’ve never made a meringue before and have no idea with a Blinis is. While my first attempt at smoking fish was *ok*, Id love to know the correct method and timing. Baby vegetable tarts? I am totally keen!

All I can think of is roll on 11th October! I’m raring to go! 🙂



Posted by on August 16, 2012 in Uncategorized


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What is in a name?

Fasten your seat belts and please keep your hands inside the car until we have come to a complete stop. Exciting times a head! 

I’ve decided to move my blog off of the WordPress free space. There are several reasons for this, but at the end of the day it comes down to producing a better product for my readers. It’s a big scary move for me and I need some help.

First things first, I need a domain. I know where and how, but not what. So far I’ve had these suggestions from my facebook page:

  • (.com is parked)
  • (.com is parked)

Joe has suggested ethicaleating but it is parked. I liked and it is available. So, what do you think? Do you like one of these or do you have your own suggestions? Please leave me a message below or as always, feel free to send me an email. =)


Posted by on August 2, 2012 in Uncategorized


Apple Porridge

Hello Mr. Zebra
Can I have your sweater?
Cause it’s cold, cold, cold
In my hole, hole, hole.

Tori Amos – Mr Zebra

Its cold. So very cold. My fingers aren’t even working properly and I’m typing with mittens on! (No comments on not knowing cold from you Alaskans!) You know what this calls for, right? Yup, Porridge!

Apple Porridge

[ SERVES: 3 | TIME: 15 MINUTES | COST: $2 ]
[ JOES RATING: 4 / 5 | MY RATING: 4 / 5 | BRITTANYS RATING: 4 / 5 ]


1 green apple
1 cup oat flakes
3 cups water
1 teaspoon cinnamon
soy milk
brown sugar or agave to taste


  1. Peel and core the apple. Cut into small bite size pieces. Place the apple in a small pot and bring to the boil with enough water to cover the apples. Stew until soft – about 5 minutes.
  2. Add the cinnamon, oats and water to the boil. Stir over a moderate heat until the oats are tender. This may take 5 minutes. Add a little more water if all the water has been absorbed but the oat flakes are still tough.
  3. Remove from heat and serve in a bowl with soy milk and sugar to taste.

Apple and Cranberries work a treat!


  • Good grief, Charlie Brown. Even Brittany enjoyed this one! Its warm, filling and nutritious. Definitely a crowd pleaser during winter.
  • I often add sultanas to the mix and sometimes cranberries. It depends on what is in the cupboard. Toasted nuts sprinkled over the top at serving are a real treat!
  • Diabetic Note: Oats are Low GI so are much better for you than wheat based cereals and breads. As much as I hate to admit it, porridge is a much sounder diabetic option than sourdough bread.
  • Ethical Note: Oats are a sustainable crop often undervalued in agriculture. According to the North American Millers Association, “Oats are especially valuable in environmentally sustainable crop rotation systems, helping to ensure sound cropping and soil conservation practices.”

My serving had agave on it for sweetness. Joe and Brittany opted for raw sugar.


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Competition Results

For some reason, my post that was meant for today has not appeared. Luckily for me, I was able to get internet access today for the first time in four days.

As you know, I cooked on Friday for the Gourmet Garden Cook Off. After several problems such as the organisers losing our equipment and having prepared the entire dish with a butter knife, the cooking of my dish pretty much went to plan. I put up a lovely dish and the judges commented on how well it was cooked several times.

On a spit decision, my competitor, Carolyn from Desire Empire was named the victor.

The judges took a lot of time to deliberate on the dishes, and asked me several times what was in my dish. When they announced the winner, they said that unfortunately it came down to how much of the sponsors product was used, and my competitor used more product than me.

I have learned a lot through the experience and will be much better prepared if I ever enter a competition again.

I will be home tomorrow and then blogging can return to its normal pace. Thank you once again for your support and patience over the last week.


Posted by on June 24, 2012 in Uncategorized


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The most amazing pizza ever!

We often have pizzas at home. They are fast, fun and delicious. I use my sourdough pizza crust recipe for the bases. What I really wanted to share with you was this combination cause it was absolutely delicious!

This pizza has a tomato sauce base, has slices of thinly cut cooked Italian style pork sausage, generous chunks of free ranged double smoked bacon, and wedges of tomato for bonus flavour. Finally, for an extra serve of protein, a raw egg is splashed randomly over the entire pizza. It is dressed with buffalo mozzarella cheese, freshly cut parsley and salt and pepper.

I really wish I could have shown you a photo of it cooked, but it got devoured in a heart beat! No time for flash photography in this household when pizzas are on the menu!


Posted by on June 6, 2012 in Uncategorized


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How To: Bread Techniques from the Professionals

I stumbled across this wonderful video series on the King Arthur Flour website. If, like me, you are on the DIY bread trip, you may also enjoy this series. It covers everything from how to incorporate the ingredients to importance of pre-shaping, shaping and scoring. Enjoy!

Techniques for the professional baker.

Mixing and Folding

Dividing and Pre-Shaping



Evaluating the Finished Product


Posted by on June 2, 2012 in Uncategorized


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