Monthly Archives: October 2012

QT Hotel Sydney

With the new QT Hotel opening in Sydney the other day I couldn’t help but find myself wandering towards it on Saturday for a bit of a stickybeak.

After an hour or so of shopping we headed to Parlour Lane Roasters, an Italian style cafe on the ground floor of the hotel. From the moment I walked in I felt like I was in Europe. We snacked on delicious sandwiches and focaccia pizzas, washing it all down with a couple of glasses of prosecco – well that’s what they do in Europe isn’t it?

Following lunch we felt that it would be rude not to check out the rest of the hotel, so up we went for a bit of an explore. The hotel itself couldn’t have been more different in look and feel to the ground level which keeps in theme with the State Theatre. Entering the hotel reception, you don’t know where to look it’s an amazing mix of retro, quirky and eclectic – where else could you sit on large stuffed rhino!

Next stop – Gowings Bar & Grill – a large brasserie-style restaurant with a bar at one end with the largest wine fridge I’ve ever seen. We grabbed a couple of bar stools and sipped on a Moscow Mule and Passion Fruit Pisco Sour – both mouthwateringly yummy. It would have been easy to stay longer and try a few more cocktails but the shops were calling…

Moscow Mule

Moscow Mule

Looking forward to trying out the restaurant and having a night out at the Gilt Lounge.


Kale and mushroom pasta bake

In my quest to find how to make kale a part of a main meal and not just sauté it and have it as a side dish, I came across a very tasty sounding recipe from Fig & Cherry.

Crunch crust kale pasta bake – a vegan recipe that I thought I could adapt to my tastes. I’ve only listed my adaptations below as I have pretty much followed the original recipe, which can be found here.

  • As well as kale I also included mushrooms and some crushed garlic. I cooked them all together with olive oil.
  • Substituted soy milk with light milk
  • To the original topping of breadcrumbs, lemon rind and parsley, I added Gruyere cheese (yum).
  • Finishing it off with a sprinkling of paprika before baking.

I’ll definitely be making this again as it’s delicious (I even have leftovers for tomorrow). 🙂