Tagged: alcohol.

SOFI Spritz giveaway

image
SOFI Spritz
SOFI is a local girl with international tastes and oozes the charm of a Mediterranean summer. Perfect to enjoy over ice with a slice of lime or sip with a straw straight from the chilled 200ml bottle, 8% alcohol. SOFI is an Australian twist on the Italian classic with all-natural ingredients blended from locally grown Riesling grapes, blood orange, herbal extracts and citrus zest. Founder, Tommy Maclean, said he was inspired by the European tradition of enjoying a spritz in the afternoon as an Aperitivo and was eager to make the most of the excellent wine produced in abundance here in Australia.image
Similar to an Aperol Spritz, SOFI is crisp and bitter-sweet with plenty of bubbly sparkling water. SOFI is perfect for any occasion, be it a movie night with the girls, a lazy afternoon picnic or a rooftop party. SOFI is new in town and you may have seen SOFI enjoyed at Bondi, farmers markets, rooftop markets, yacht clubs and bottle tastings. To keep SOFI sticking around to party, head to the Pozible crowd-funding campaign to make a pledge by Thursday 1st May 10:20am est

  *THIS COMPETITION IS NOW CLOSED. THANKS FOR THE ENTRIES*
Winners were picked by random, congratulations to Cathy and Roberta - an email has been sent to the email provided. Thanks to all for participating!  

SOFI wants to meet you and I have 2 x giveaway packs up for grabs!

Here’s how to enter:

  • Post a comment below: Where would you take SOFI?

    *Two winners will be chosen at random & you can enter daily with a new/same response


    MUST enter before Sunday, 4th May @ 5PM!
    P.s. I will need proof that you’re over 18 years old

Like SOFI Spritz on Facebook 

Looking forward to reading your comments, good luck!

————————————————————————————————————————————

When the world stops spinning is running this giveaway thanks to SOFI Spritz

02:37 am, by vxdollface 1  |
 Comments
Comments

The Sailors Club, Rose Bay

image
The Sailors Club, Rose Bay
Cocktails for sharing (Carafe for 2 people 26 Carafe for 4 people $44) -  
Aperol & Cider Spritz Eristoff Vodka, Aperol, pressed orange juice, The Hills apple cider
Elderflower & Cucumber Breeze Square One Cucumber vodka, St Germain , lemongrass, pressed lime juice, Apple juice, Apple Cider
When I first heard that Pier was shutting down I was utterly disappointed as I had many fond dining experiences there. However, having found out that the space was to be renovated for a more casual dining with the same kitchen staff, I knew I had to go back for my birthday celebration with these lovely people :) (this post is long overdue so some of the items are no longer on the menu as it’s seasonal) 

The Sailors Club situated in Rose Bay boasts a mesmerising ocean view as the yachts bob back and forth. The place is decked out with bright yellows and shades of blue which brings a great energy and vibrance to the venue. Definitely can see myself hanging around here in the cool sea breeze in summer sipping on cocktails, wearing a kaftan and the boy in chinos and boat shoes. We decided to share our entrees and ordered a main each. Just as our mains had arrived, so too had Australia’s renowned personal trainer, Michelle Bridges who sat a few tables away from us! No pics though so you’ll have to trust me that she was there haha. Figured that having her picture taken over lunch on a weekend was the last thing on her mind. 
image
Entree: Duck liver parfait, grilled pear, lavender and honey
Huge ball of velvety smooth duck liver parfait, soft grilled pear, fresh honeycomb, and slices of thinly crisp brioche ^^ the lovely staff even bought over extra slices of crisp bread. I could eat this everyday! 
image
Entree: Crudo of John Dory, char-grilled chillies and grapefruit
Entree: Mozzarella stuffed zucchini flowers, tomato and saffron confit
Entree: Whiting crumbed in orange and almond, lemon confit
Light and refreshing plate of beautifully presented slices of raw John Dory drizzled with olive oil, citrus juice, and finely diced chillies. Deep-fried zucchini flowers which were the perfect vessel to envelope the stretchy, melty mozzarella. 

Read More

12:05 am, by vxdollface  Comments
Comments

5 Top Places in Sydney to visit this July

Breakfast - Single Origin Roasters
The team here takes their coffee seriously. It’s a great place to grab a coffee and their cafe next door serves up a killer banana bread with the house-made espresso butter. FYI, they’re not open on weekends. 
image

Brunch - Copo Cafe & Diner
One of my favourite places for brunch in Sydney! Highly recommend the bubble & squeak and their super delicious banana thickshakes. In warmer weather, there’s an outdoor terrace on the second floor :) FYI, the entrance isn’t on Victoria Road but on Formosa St. 
image

Lunch - New Shanghai
You can’t go wrong with dumplings and a pot of jasmine tea on a cold Winter’s day :) The ever popular xiao long baos and pan-fried dumplings  will soothe your soul with the flavoursome broth wrapped inside the dumpling case. Locations: Chatswood Chase, Ashfield, Chatswood - Lemon Grove, and Bondi Junction.
image

Read More

12:54 am, by vxdollface 2  |
 Comments
Comments

Provençal seafood stew

image
Provençal seafood stew
Only a few days left until Winter truly begins.. time to rug up! Winter is coming! And that means I’ll be having a lot more soups and stews to keep toasty. This rustic seafood stew recipe contains a lot of warm and rich colours that resembles a sunny day by the seaside. It’s great for home cooking and easy entertainment for friends and family. Plus nothing is wasted, all the shells and bones serve a purpose to bring out the flavours :) Best enjoyed with a glass of Taylors Estate Pinot Gris - enter below for a chance to win two bottles of Taylors Wines!
————————————————————————————————————————————
image

Prawn Bisque Ingredients:
Recipe adapted from Justin North

- 12 prawn heads and shells, the prawn meat will be used in the stew 
- 1 tbsp olive oil
- 1 carrot finely sliced

- 1/2 fennel bulb chopped
- pinch of saffron
- 1 tbsp tomato paste
- 1 tbsp Pernod, can substitute with ouzo or sambuca.
- 1 orange juiced and a strip of orange peel
- 2 cups fish stock
, recipe below

Method:

1. Heat and oil the saucepan. Add the prawn shells, carrot and fennel.

2. Once the shells begin to colour and the vegetables soften, add the saffron and tomato paste. Continue cooking for a couple of minutes before adding the Pernod and orange juice.

3. Continue cooking until the liquid reduces. Add the orange peel and fish stock. Bring to the boil and simmer for 20 minutes.

4. Remove from stove and drain the bisque through a sieve and set aside. (Bisque to be used in the seafood stew later) 

image
Filleting a fish

Read More

01:02 am, by vxdollface 3  |
 Comments
Comments