frangelico hazelnut espresso martini.

This cocktail was definitely a hit at the Frangelico Master Class! However, I wasn't a huge fan of it. Having weened myself off coffee, a shot of espresso was too much for me - but that's not to say I didn't finish it! (Oh Maggie, you're such an alcoholic...)

This recipe makes one serving.

INGREDIENTS:

• 45ml Frangelico
• 15ml SKYY Vodka
• 30ml espresso coffee
• 10ml Illyquore

METHOD:

1. Pour Frangelico, SKYY vodka, espresso coffee and Illyquore into glass shaker filled to top with ice (it's very important to fill the ice to the very top!)
2. Put metal bottom to glass shaker - hit the bottom of the metal shaker to tighten to glass
3. Carefully turn shaker over, holding both top and bottom and shake! (Seedy) Advice from the brand ambassador Olive Stuart, 'the harder you shake, the better the head' - so shake, shake, shake for that nice frothy coffee espresso head!
4. Strain into martini glass
5. Garnish with three coffee beans - yes, three, no more, no less :P
6. VOILA! Your hump day drink is ready to be sipped and enjoyed!

 Image courtesy of @lpmmags Instagram

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pumpkin soup.

I love pumpkin soup! I have always loved it as a kid, however, as I grew up I noticed canned soups made me feel sick and just didn't taste right, and let's not even go near powdered sachet soups! So I decided to start making my own, this way I could control the flavours and knew the ingredients I used were the real deal and not fake, powered, imitation flavours of pumpkin.

This recipe is perfect for winter, but my wisdom teeth don't like to follow the weather when it comes to growing time and therefore rendering me unable to eat.

This recipes makes a generous serving...I drink a lot of soup so I can't tell you exactly how many "regular" servings it gives BUT I can tell you it has 1L of stock....

INGREDIENTS:

• 1 whole butternut pumpkin
• 3 medium (handful) sized potatoes
• 1 medium sized brown onion
• 1L chicken stock
• Drizzle of oil
• Salt & pepper to flavour

METHOD:

1. Preheat oven to 180˚C
2. Chop pumpkin and potatoes in small chunks
3. Roast pumpkin and potatoes with salt, pepper and a drizzle of oil - I love pepper so I cover it generously
4. Roast for approximately 30mins
5. Sautee onions until soft
6. Throw in pumpkin and potatoes into pan along with chicken stock
7. Simmer for approximately 15mins
8. Puree ingredients and VOILA! You have pumpkin soup! Have it on its own, or with a little bit of bread!

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il goloso, haberfield.

I love Italian food. I grew up going to Leichhardt's Italian forum for all occasions with my family. For those who don't know, Haberfield and Leichhardt are the Italian food central of Sydney. My mother decided to take us out to lunch to Il Goloso in Haberfield to have a pre-Christmas lunch before we jetted off to China late last year.

The food were served in decently large portions and there was just SO much food I couldn't even finish my meal, the gnocchi! The antipasto was too oily for my liking, but the garlic prawns were spectacular! My gnocchi was delicious, the gnocchi itself was gorgeously fluffy. My mum, dad and brother's meals (respectively) were also all very delicious! If I had any qualms it was that the prices were quite dear, not something I could've afforded on my own.

Find them:
60 Dalhousie St
Haberfield, NSW

Garlic Bread, $3

Vegetable Antipasto, $15

Garlic Prawns, $18

Linguine Prawns & Asparagus, $22

Spaghetti Marinara, $22

Fettuccine Terramere, $22

Homemade Potato Gnocci with Sorentina Sauce, $22

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