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A Dinner at La Tratt

Tuesday, October 21, 2014
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog
La Tratt Fairfield RSL NSW Menu Food Blogger Blog

A Dinner: At La Tratt, Fairfield RSL, 14 Anzac Avenue Fairfield NSW 2165 (menu here)

There's a little bit of Italian fine-dining in Sydney, and just a mere 15 minute drive from my house. Within Fairfield RSL, La Tratt offers a modern range of Italian dishes and even won 2011's national Restaurant and Catering award for Best Restaurant in a Pub/Club/Tavern.
My bestie introduced me to La Tratt back in May and I was allowed to order anything I wanted from the menu. It was my birthday after all.

I ordered a latte, it came in a tall warm glass. It was served with sugar cubes and tiny tongs and that is, I believe, the best way to have coffee. La Tratt served us some complimentary bread with stuffed olives, balsamic vinegar and sea salt.

I ordered the Crab Meat Gnocchi, and Betty, the Blue Eye Travella served with a side of steamed vegetables and crisp polenta chips. My Gnocchi was soft and the meat tender with a pleasant aroma. Betty's Travella was juicy with a crisp skin and paired with heirloom tomatoes and goat's fetta the meal was enjoyable.

The best came last: the special Dessert Platter, a tasting palette for two. Me and Betty shared fresh Italian doughnuts with vanilla ice cream, Morello cherry and gilliano semifreddo with dark chocolate praline and Vanilla pannocotta with almond crumble and meringue.
These blissful bites of dessert really topped the night. The service at La Tratt was really attentive and the staff were pleasant.

All in all, it was an exceptional night and I got to spend it at this exceptional restaurant with my bestie Betty. Betty also made me her signature macaroons and presented them to me in this cute box. Thanking La Tratt for a wonderful birthday!

Lady in Milanoo White

Tuesday, October 7, 2014
Milanoo Long Sleeve Off The Shoulder White Lace Dress
Jeanswest Megan Denim Jacket
Milanoo Blogger Fashion Jeanswest Megan Denim Jacket
Milanoo Blogger Fashion Jeanswest Megan Denim Jacket

Wearing: Jeanswest's Megan Denim Jacket thanks to Jeanswest; Milanoo's Long Sleeve Off The Shoulder Lace White Dress thanks to Milanoo; Steve Madden's Boots

The life in a nutshell these days: I work as a croupier part time, I blog part time - editing photos, taking photos and emails. I'm in the middle of finishing Once upon a Time season 3 (currently up to episode 16). I'm reading 'Happier at Home' by Gretchin Rubin. I'm trying to finish off Legend of Zelda's 'A Link Between Worlds' (I just unlocked the Lorule Kingdom). I spend alot of my free time with my boyfriend while he plays PS4 and I eat dinners with him. I am now comfortable with my manual driving and I don't freak out at hills anymore.. but I still have trouble launching off in first gear. When I'm at home I like to pet my dogs. I msg my bestie Betty and boyfriend all day, every day. I am applying for new jobs, trying to find a way out of Casino Life and back into Design or Buying. I still sleep at odd hours and I get headaches once in a while when I get broken sleep (which is often).

But most of all, everyday I work on trying to forgive myself and to be a little lass hard on me. I am harsh on myself when people try to bring me down. I tend to believe these people and their immature behaviour and harsh words towards me are what I deserve.
So that's something I'm trying my best to rise above from everyday. I'm also trying to follow this life lesson - "I am practising being kind instead of right."

 So, with life I try to sift through the bad and good and concentrate on the good. Like this cute lace dress from Milanoo. It was an easy online purchase - and I do find quite joy in online shopping. Teamed with a denim jacket and boots I found myself walking in this pretty dress to a brunch date with Betty on a Saturday afternoon. Those moments are the good in life and I plan to keep adding them to my little Life in a nutshell.


An Easy Recipe for Anzac Biscuits

Friday, September 26, 2014
 Anzac Biscuits Cookies Recipe Food Blog Donna Hay
Anzac Biscuits Cookies Recipe Food Blog
Anzac Biscuits Cookies Recipe Food Blog
Anzac Biscuits Cookies Recipe Food Blog
Anzac Biscuits Cookies Recipe Food Blog
Anzac Biscuits Cookies Recipe Food Blog Donna Hay
Chewy Anzac Biscuits Best Recipe Food Blog
Crunchy Anzac Biscuits Donna Hay Recipe
Anzac Biscuits Tin Recipe Food Blog

Anzac Biscuits Recipe adapted from Donna Hay's Recipes (all photos taken by me on my Sony RX100 II)

An Anzac biscuit is a sweet popular treat originating from Australia and New Zealand, associating itself with the Australian and New Zealand Army Corps (ANZAC) established in World War 1.
As well as being a national treasure to us Aussies, these biscuits are also a favourite of mine because they are so easy to make and the ingredients so simple. It only takes me just under an hour to prepare and bake these goodies, and it makes approximately 35 biscuits.

Ingredients:
2 cups (180g) rolled oats
1 cup (150g) plain (all-purpose) flour
2/3 cup (150g) caster (superfine) sugar
3/4 cup (60g) dessicated coconut
1/3 cup (115g) golden syrup
125g unsalted butter
1 teaspoon bicarbonate of (baking) soda
2 tablespoons hot water

Instructions
Preheat oven to 160 degrees Celsius (325 degrees Fahrenheit). Place the oats, flour, sugar and coconut in a bowl and mix to combine (I use a wooden spoon and metal bowl; no need for electrical beater). Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until melted.
Combine the bicarbonate of soda with the water in a small bowl and add to the butter mixture. This mixture will foam up. Pour into the oat mixture and mix well to combine. Spoon tablespoons of the mixture onto baking trays lined with non-stick baking paper and flatten into 7CM rounds, allowing room to spread. Bake for 8-10 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.

*Note: For a more chewy texture, I bake the biscuits for 10 minutes exactly and allow to cool on baking tray for a little longer before transferring it to a wire rack. For a crunchier texture, I bake for 12 minutes or so. I check for the colour to determine the texture - the more golden and brown, the more crunchy.

I find these biscuits are so good to eat, and I find a more healthier alternative to other treats. I like to put extra oats and/or coconut for a chewier texture. One time I ran out of oats and only scraped enough to add only one cup of oats instead of two. The result was boring and flat. For me, oats and coconut are the keys!

Enjoy!

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