Menulog, a night in, and a Giveaway!

Being the huge pregnant lady I now am, everything is getting hard. Like everything.

When getting off the couch these days, my body makes noises. I grunt and moan like some sort of wild beast. It is hardly attractive I can assure you.

I am now 33 weeks pregnant and with 7 weeks to go, some days getting myself into the kitchen is just too hard. Home delivery and take away food is becoming more and more prominent on our dinner table

Enter Menulog.com.au a nifty website that allows you to search and book and search nearby restaurants with a click of a button. The website is home to 3500 restaurants with full menu’s, 11,000 specials and over 100,000 restaurant reviews.

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I was contacted by the wonderful people at Menulog to give the service a try and boy am I glad I did. You enter your postcode and up pops all the restaurants nearby that deliver to your suburb. Each has their menu’s listed, with most offering discounts for 1st purchases through Menulog, offers and deals often not found if you contacted the restaurant direct.

Ordering through Menulog is fool proof, and makes it almost too easy if there was such a thing. Log in, select restaurant, order off online menu, pay and almost immediately you receive a sms confirmation of your order and an approximate delivery time.

When I was going through the list of restaurants, we discovered new restaurants I’d never even heard of within a 5km radius and I’ve been living at our current address for 4 years! The hardest part of ordering through Menulog is seriously choosing which restaurant you want food from!

We decided to try somewhere new, and given I am back to eating tomatoes, a good pizza was being craved. I ‘discovered’ Valentine Woodfire Pizza & Café  in nearby Narraweena and boy am I glad we decided to brave a new restaurant instead of going back to our usual.

I am THE WORLDS FUSSIEST PIZZA EATER. EVER. Or so my husband likes to exaggerate and claim. Pizza HAS to be woodfire. It has to be super thin. The type that flops if you tried to hold it. The traditional Napoli type. The base must have that woodfire taste, and be slightly charred underneath but not burnt, overcooked or dry. The toppings must be fresh and generous. I am fussy on pizza base sauce, and garlic quantity. You can see my hesitation in trying somewhere new.

Well, let me tell you. I have found my new local. Not only did the pizza tick all the boxes but it was delivered piping hot within 30 minutes, with a smile and I just can’t wait to eat from Valentines again.

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We ordered 2 pizza’s and an entrée of the Calamari Fritti, served with Lime Aoli, and it was steaming hot, perfectly soft and so Moorish.

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Our pizza’s of choice were the Capricciosa and Misto Mare. Both mouth-watering.

super thin, and slightly charred base, just the way I like it!

super thin, and slightly charred woodfire base, just the way I like it!

If you do live around Sydney’s Northern Beaches, I urge you to try Valentine Woodfire Pizza and Café. What a true local gem!

161 Alfred st, Narraweena NSW 2099.

COMPETITION TIME!

Thanks to the generosity of MenuLog.com.au I have $10 vouchers to give away to 2 lucky winners. All you have to do is ‘like’ GourmetWog and Menulog’s facebook pages then come back here and be sure to comment ‘I don’t feel like cooking tonight’ below. 2 winners will be chosen at random to receive $10 off their next MenuLog order.

T&C’s:Competition is open to all residents of Australia only, the winner will be notified via email and given 48 hours to respond. If no response in this time, a new winner will be drawn.

The winner must ‘like’ both GourmetWog and Menulog’s facebook pages and comment ‘I don’t feel like cooking tonight’ by 5pm Friday 11th July 2014.

Total prize pool is valued at $10 each and is to be used with a local Menulog restaurant of the winner’s choosing (where valid) and cannot be redeemed for cash.

The winner’s details may be forwarded to Menulog for prize distribution.

A voucher code will be emailed to the winner as supplied by Menulog and will be valid for 1 month after winner selection.

The voucher code will be valid for delivery only and balance payments via credit card.

The voucher is valid for one use only.

Zucchini and Tomato Dolma (meat and rice stuffed vegetables)

You say Sarma, I say Dolma.

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In the ‘Armenian Wog World’ there is a bit of confusion over the name of this dish, however all will agree their Mum makes it the best. It’s highly subjective however all will agree it’s a classic and there is nothing better than coming home to a big plate of mixed vegetable dolma smothered in garlic yoghurt mopped up with Lebanese bread.

Essentially it is minced meat, onion and rice and herbs stuffed into your favourite vegetable of choice. Traditionally Lebanese zucchini is a must, and then really you can add whatever is in your crisper. I often stuff tomatoes, capsicum, baby eggplants, and even cabbage leaves.

Now, if you’ve been following my blog, you’ll know that I’m pregnant and tomatoes have been a no go due to their acid and my terribly sensitive belly. Hubby dared to groan about pub food again so I decided to be a good wifey and cook him a good Dolma. The smell floating through the house was so divine and I just HAD to give it a try, knowing truly what the consequences would be. Well I am SOOOOO happy to say, I mopped up a big plate of Dolma, popped a few Mylanta’s (ok so I double dosed on the chewable tablets) and I managed to keep this dish down! Hooray!

zucchini dolma

Zucchini and Tomato Dolma.

  • 10-12 Lebanese Zucchini’s
  • 10 large tomatoes
  • 400g minced lamb or beef
  • 1 cup long grain white rice, rinsed
  • 1 large onion
  • 1 ½ teaspoon dried mint
  • 1 bunch fresh parsley
  • 2 tablespoons tomato paste
  • Water, salt and pepper

Garlic Yoghurt to serve

  • 1 cup Greek style yoghurt
  • ½ teaspoon sea salt
  • 1 large clove fresh garlic, minced
  • 1 tablespoon Extra Virgin Olive Oil

Using a sharp knife or spoon hollow out each zucchini and tomato.

zucchini dolma

In a bowl, grate or finely dice (as small as you can) the onion, and add the meat, rinsed raw rice, dried mint, chopped fresh parsley (I used a tablespoon of dried parsley because I didn’t have fresh on hand but if you do go fresh), a teaspoon of salt and pepper to taste. Mix well and use the mixture to stuff each vegetable.

zucchini dolma

Place all stuffed dolmas into a large saucepan and in a separate bowl, combine the tomato paste, enough water to completely cover the dolmas so that they are submerged and a teaspoon of salt. If your pot is quite large, you may need another teaspoon of salt. Pour the tomato paste and water mixture into the saucepan and if you find the dolmas are floating to the top, use a dinner placed upside down into the saucepan to keep them under the water level.

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Bring the pot to the boil for about 5 minutes; reduce the heat to medium and simmer for a further 25-30 minutes until the rice and meat is cooked through.

To Serve, combine all the ingredients in the garlic yoghurt and mix well to combine. Drizzle over the top of the hot steamy Dolma or serve on the side. Whatever floats your boat? Enjoy!

Sorry for the awful photo and sauce smudges! I just couldn't wait a minute further dig in

Sorry for the awful photo and sauce smudges! I just couldn’t wait a minute further dig in

In My Kitchen – June 2014

I’m baaaaaaack!

And hopefully here to stay!

Its been a tough few months, this pregnancy has been so different to my first, any complaints or groans I made when I was pregnant with my daughter now in retrospect seem like mere exaggerations. I wish I bit my tongue!
At 27 weeks now, I am only just starting to eat things and have been enjoying the smells of food again. I hope this feeling lasts because it’s been a rough 6 months food wise.

There haven’t been too many cravings, more aversions than anything. I normally LOVE fish. Well apparently bub doesn’t so that’s a big no go. As are tomatoes.

Now as most Wogs would know, tomatoes are present in pretty much every dish! Whether they be in sauce form on a pizza, present in salads, or the base ingredient to a good stew or casserole.

So we’ve been enjoying meat and three veg for dinner pretty much every night. My husband groaned the other day and said ‘oh pub food again’. Yes honey, pub food. Then I reminded him that men aren’t the ones pushing watermelons out of their penises so he should just shut up and eat what I make. He quietly dug into his meal and claimed it to be the best meal ever.

I digress.

Its June, it’s a fresh start, a fresh season, and I’m feeling better. So good to be back and can’t wait to catch up on the blogosphere.

In My kitchen this month: Fresh Pink Lady apples, picked from the orchard.
We took a day trip to Bilpin and visited Pine Crest Orchard so our fridge is full of delicious apples picked straight from the orchard. At only $3.50 per kilo, the price is a steal compared to the $5 I often see at the markets or grocers. And you can’t beat biting into a fresh crunchy apple you’ve picked yourself.

pine crest apples Bilpin

In My kitchen – Is Easter Armenian Choreg.
The beauty of freezing freshly baked breads is that you can eat it any time of the year. That said, it’s no crime making choreg in June, but it just doesn’t feel right to me. Traditionally choreg is baked between Good Friday and Easter Sunday and the smell and aroma from the sweet freshly baked bread screams Easter is coming. I have no problems thawing a frozen loaf though and lathering it with Nutella or sour cherry jam and devouring it for breakfast!

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In My Kitchen: Is a brand new sparkling oven.
Well its not brand new, but its definitely sparkling! The last IMK post I featured the bun in the oven announcing my pregnancy. The lovely and wonderful people at Oven Express must have tsk tsk and shook their heads at the state of my oven because next thing I know I had a call and a prompt van pull up with the offer of a clean oven.
What a God send! Being pregnant, lethargic and over it, the last thing I wanted to do was to get on my fours and inhale awful chemicals found present in those supermarket ‘oven bomb’ cleaners. You know, the type that you spray and close the door only to return to a mini nuclear cloud hanging over your kitchen.

Before. Shocking!

Before. Shocking!

Well this experience was nothing like that! The wonderful oven cleaner Matt arrived, promptly on time and without further ado, he had removed the door and got to work using the old fashioned ‘elbow grease’ method. Being pregnant and hypersensitive I was a bit concerned about toxicity but it just happened to be some ‘super strength dishwashing liquid’. Nothing more. My kitchen didn’t smell at all and there was no white residue left like the supermarket bomb varieties. Matt was super friendly and didn’t mind having a little apprentice on hand to hand him equipment and keep him company!

Matt and his apprentice

Matt and his apprentice

I can’t recommend Oven Express highly enough. The whole service from start to finish was an hour and the end result is better then any oven cleaner you can buy or do yourself. He was so precise and even offered to change my faulty oven light bulb. I’m ashamed to say I didn’t even know my oven had a light! Oven Express is a Sydney wide mobile service and can be contacted on 1800 325 773.

After. A sigh of relief! Sparkling new!

After. A sigh of relief! Sparkling new!

The In My Kitchen is thanks to Celia at Fig Jam and Lime Cordial. Please do take a sticky beak at the other kitchens listed around the globe! My previous IMK posts can can be found here.

In My Kitchen – March 2014…and an explanation

This morning I woke up excited at the prospect of blogging again. Hooray, I was going to get in on the first day of Autumn and submit my first blog post in over 6 weeks.

Then I checked the date. The 4th Of March. Oops.

Not sure how, but I convinced myself that today was the 1st. Maybe it’s because it was a short February. Maybe it’s because when you’re at home with a child all day every day you forget what day of the week it is let alone the actual date.

So I owe you all an explanation. You, my fellow loyal readers, and you, my fellow gorgeous blogging friends who I enjoyed frequenting your blogs on a daily basis and lately haven’t been able to do so.

Actually, I’ll tell you what’s in my kitchen this month first, then the explanation.

The In My Kitchen series is all brought to you by Celia at Fig Jam and Lime Cordial, a collection of posts from around the world, and a sticky beak into the bloggers kitchen that month. So without further ado,

In my Kitchen: Are pickled Armenian Cucumbers.

armenian cucumber pickles

Armenian Cucumbers are often labelled ‘wild cucumbers’ and have rippled or ribbed textured skin and are deliciously crunchy. I buy it from my local Middle Eastern deli. These pickles are a  wonderful compliment to any meal.

In My Kitchen: Is Indulge Coffee Mocha Ice Cream from Aldi’s.

aldi's coffee mocha indulge ice cream

This would have to be my ultimate indulgence at the moment. The coffee flavour is absolutely gorgeous and actually quite strong like you were sipping on a double espresso. Throughout the ice-cream are large chunks of bitter dark chocolate. My local Aldi’s brings it in weekly and you have to get in quick, it disappears off the shelves in a flash.

In My Kitchen: is Ginger beer.

ginger beer

I got hooked onto ginger beer on the South Pacific cruise we recently travelled on. Ginger is a great way to curb sea sickness or nausea and God knows just how sick I was this time around. We’ve been back a few weeks now but I’ve become accustomed to the taste and my fridge is now nicely stocked with this non alcoholic beverage.

So…..

Pickles, ice-cream and ginger beer….

Have you guessed it?

In My Kitchen: A bun in the oven…

bun in oven

I’m beyond elated to advise we’re expecting our second bubba on the second day of Spring!

Which brings me to explain and apologise to you all.

I apologise for the lack of posting. The truth is I’ve been so lethargic and nauseous this time around, I’d feel like a fraud speaking about food if even the thought of it started to make me gag. I’m 14 weeks along and the nausea has only just started to get better. It was the opposite with my daughter, I had a very easy and problem free pregnancy with her and this around it has been so different. We have been eating out a lot because handling slimy chicken or meat, and then cooking it has made me sick. The smell has made me sick. I’m only just starting to get any thing close to an appetite back and hope that things improve from here.

The 2 weeks on the cruise ship was interesting to say the least. Try combining sea sickness (rough seas leaving and returning to Sydney) with morning sickness when every step you take is some sort of restaurant on a cruise ship. It’s like food is literally thrown in your face on-board. Relax, eat! Relax, eat! Have fun, drink then EAT! Food, food glorious food everywhere you turn but not so fun when you’re feeling green.

The other fun unknown fact about pregnancy is that it makes your eyes dry and often blurry. I haven’t been able to sit at a computer for longer than an half an hour at a time because it makes my eyes hurt. I refuse to take eye drops because during pregnancy something happens to me that my husband refers to as ‘anally retentive’. I refuse all sorts of drugs, paracetamol, antibiotics and in this case eye drops. My theory is ‘just in case’ and regardless of what any doctor or study says that conclude it safe, I just cant bring myself to do it.

So there you go folks. I hope to be back in full spirit and mode soon! I also look forward to sharing this experience with you (the good parts!)

xx

 

 

 

A break…

 

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Can someone give me back my motivation?!

It’s late January and you’d think I’d be over the silly season festivities but alas not.

It’s incredibly hard to get back to it both physically and setting the correct mind frame

The month of January has so far proven to bring a few unexpected challenges for me personally. More on that in a few weeks’ time.

In the meantime I was looking at old photos of what a wonderful time me and my family had on board P&O’s Pacific Jewel this time last year. One telephone call later and another cruise was booked.

So, Bon Voyage for me, I’m off to sail the high seas, eat incredibly good food, chill poolside, explore the South Pacific and do absolutely nothing else.

I’ll be sure to let you all know about it on my return.

As our good friend John would say, ‘The Kitchen will reopen Mid February’.
xo

Garden Share Collective – January 2014

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The weather’s been hot, like REAL summer scorching hot these last few weeks. I haven’t tended to the garden at all except to go out at sunset and give the poor buggers a drenching.
No liquid fertiliser, no food, no added nutrients. Just water.

And you know what? The patch has been very forgiving.

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Remember my cucumber/zucchini/leek patch last month?

cucumber, zucchini and leek patch, Dec 2013

cucumber, zucchini and leek patch, Dec 2013

That is what it looked like in December. Now, 4 short weeks later here is the same patch, gone a bit mental!

Cucumber, zucchini and leek patch, Jan 2014

Cucumber, zucchini and leek patch, Jan 2014

We have lots and lots of beans. Dwarf beans, French beans and Purple King beans. I can’t remember the last time I actually bought any vegetables!

purple king beans

Our fairy tale eggplant is going a bit berserk too. There are over 25 eggplants on a plant about 30 cm tall!

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We have tomatoes coming out of our ears.

I’m also trying my luck with potatoes again after our kipfler and Pontiac experiment last year. This time there are Gabriella potatoes I bought from my local farmers markets. They started sprouting after a week. This time, I plan to bank up the soil and mulch as the plant grows and hope for a better harvest in 3 months’ time.

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So the garden continues to thrive, through the humidity and heat wave! The Garden Share Collective is thanks to Lizzy at Strayed from the Table, a collection of vegetable patches across the globe.
To see my vegetable patch’s growth before your very eyes, please take a moment to view my previous posts here.
Happy Gardening!
xx

In My Kitchen – January 2014

Happy New Year to all my wonderful readers!

I vowed to keep the laptop switched off over the silly season and just enjoy myself, the company of my family and friends, do some gardening and enjoy the outdoors, so apologies for the blogging absence. I so look forward to sharing my delicious recipes and wacky stories throughout 2014 with you. Thanks for joining me on this journey.

So without further ado, I start the New Year with a new addition to the In My Kitchen series, a collection of bloggers around Australia and the world who give you a sneak peak to the contents of their kitchens. It’s all thanks to Celia at Fig Jam and Lime Cordial.

In My Kitchen: Was a Christmas Day feast.

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We had the family over to our house on the 25th and it was wonderful to sit back, devour good food, and listen to carols in the presence of some truly wonderful people.

The plan was to have a nice BBQ outdoors, but Mother Nature thought over wise drizzling us with rain throughout the day. A hot buffet was planned instead at the last minute.

The menu was one big delicious mismatch! There was Dolma (rice and meat wrapped vine leaves), fried rice, lasagne, chicken wings, kale tabouli, garden salad, and a ‘sausage roll wreath’ inspired by Lorraine at ‘Not Quite Nigella’.

Needless to say the sausage roll wreath was the highlight of the day and I’m quite impressed with how nicely it came out!

sausage roll wreath

In My Kitchen: Blue Eye

blue eye mask evil

I don’t really believe it voodoo, but hey, what’s a Wog house without a ‘Blue Eye’ to fend off the evil thoughts of others. In Armenian, we have a saying ‘Atchket kaknem’ which literally translates to ‘I will shit on your eye’. It means if you ever have a negative thing to say about me or my family, the Blue Eye will protect us from your jealousy/negative thoughts. Hysterical!

In My Kitchen: There is Cognac. Lots of it!

landy cognac xo

My husband is a ‘Cognac and cigar’ kind of guy. He loves his cognac collection and it grows every year. The Landy bottle with the dog on top was my Wedding present to him 7 years ago.

And there you go, the 1st IMK post for 2014, Short and Sweet. For a recap of my 2013 kitchen contents, please take a moment to view my previous posts.

Dark Chocolate Coated Spiced Candied Orange Peel

Dark Chocolate Coated Spiced Candied Orange Peel

When the lovely Claire from ClaireKCreations contacted me to ask if I’d be interested in joining a ‘Foodie Secret Santa’ with other food bloggers from around Australia I squealed with delight. Why of course I’d love to receive gifts in the mail so the answer was yes. She then said its not one present or two, but 3 different presents and I squealed some more!

This was back in November so for the last month I had ideas swirling through my mind as to what I would mail out to my 3 secret Santa participants.

I settled on orange and spice because those flavours remind me of Christmas and decided I’d make dark chocolate coated candied orange peel. I absolutely love orange and chocolate anything and it was so hard not to just polish the plate I had to mail out.

So yes lucky Secret Santa recipient’s, twas I, the Gourmet Wog that made that box of yumminess.

What I didn’t really take into consideration though was the weather and as I was standing at the post office with my 3 goodies all boxed and wrapped up searching through my blackberry to find the email with the recipient’s home address’s is that all 3 were located in the sunny north. QLD. Nice.

My beautifully decorated choc coated orange peel would arrive as one box of melted chocolate mess with orange things floating through it. I’m sure/hope it still tasted good!

I skinned 3 kilos of oranges to get enough peel for 3 participants. It turned out to be just enough and I ended up freezing the actual oranges once they were peeled for later use.

If you’re curious to see what other bloggers received, we tracked our goodies using hashtag #foodiesecretsanta in twitter, facebook and instagram.

foodiesecretsanta

What did I receive? Well this lucky gal was just so grateful to receive something other than bills in the mail, and even luckier because all 3 goodies were so delicious. Present one was Bread and Butter Pickles and homemade dukkah, present 2 was home made honey mustard, and present 3 was salted caramel peanut brittle and maple dukkah. Amazing! Thanks Secret Santa!! xx

Dark Chocolate Coated Spiced Candied Orange Peel

  • 3 kilo’s oranges, peeled.
  • 3 cups sugar
  • 3 cups water
  • About 10 cloves
  • 2 star anise
  • 200 grams good quality dark chocolate

Remove the skin from the oranges (pith/white part too) and cut into strips. If you’re fussed about presentation or OCD you can make square them up and make them all even in size but I went for the ‘rustic’ look (or the ‘I can’t be bothered doing the extra step because I have a crazy cat two year old running amok beside me). Actually, I like the rustic look, it makes them appear home made!

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Put orange peel into a saucepan and cover with cold water. Bring it to the boil for 2 minutes. Drain it, then repeat the process 3 times. This helps reduce the bitterness from the peel.

After you do this 3 times, bring all the listed ingredients (except the chocolate) to a boil and simmer away on a mid to low heat for 1 hour until the peel is translucent.

Dark Chocolate Coated Spiced Candied Orange Peel

Remove the peel from the syrup and place on a drying rack for a minimum of 6 hours. I did this step at night and left it to dry overnight for a better effect.

Dark Chocolate Coated Spiced Candied Orange Peel

Melt the chocolate over a double boiler and carefully dip each orange peel into the melted chocolate. Place the choc coated orange peel onto some parchment/baking paper to dry.

Dark Chocolate Coated Spiced Candied Orange Peel

Once the chocolate has set, you can store them for up to 2 weeks.

Dark Chocolate Coated Spiced Candied Orange Peel

Yummy Crunchy Oven Roasted Curry Chickpeas

crunchy curry salty baked oven roasted chickpeas

Every year I say I’ll do my Christmas shopping in November and get it out of the way.

Every year.

Every single year I end up doing it last minute, battling car park rage, shoving the crowds out of my way, while dealing with aching pregnancy feet/ screeching baby/one year old with pooplosions/terrible two tantrums.

It seems this year is no exception.

With 13 nights left till Christmas day we’re yet to put our tree up let alone do our shopping for the big fat wog family and I’m starting to stress just thinking about it.

Apologies in advance to my blogging friends and loyal readers for the lack of posts lately. I just have so much on and so much yet to do.

This working full time, being a mother, wife, chef, cleaner and blogger gig is hard work!

Yesterday I could have done some shopping but instead decided to enjoy a cold one under the sun, with my feet up, nibbling on curry chickpeas and it was bliss. Christmas stress can wait another day.

My recipe for crunchy baked curry chickpeas is the ultimate beer snack. Perfectly crunch, salty and yummy it’ll have you going back for more. And the best part of it is they’re pretty good for you

crunchy curry salty baked oven roasted chickpeas

Yummy Crunchy Oven Roasted Curry Chickpeas

  • 2 cans (400g) chickpeas
  • 2 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala
  • ½ teaspoon chilli flakes (optional)
  • ½ teaspoon salt
  • ½ teaspoon pepper

Preheat oven to 200 degrees Celsius.
Rinse and dry your chickpeas thoroughly with a paper towel. You don’t want any excess moisture.
Combine all the ingredients together, toss well to evenly coat and spread out onto a flat baking dish
Bake for 20 minutes, switch the oven off and leave chickpeas inside the oven with the door closed for a further 20 minutes to dry out.

Open a cold beer, guzzle it down while you enjoy your salty crunchy chickpeas!

Chickpeas will keep crunchy for up to 3 days if stored in a air tight container.

Flavour variations: Don’t like curry? Why not go for these combos: cumin/paprika/salt …cayenne pepper/garlic powder/salt….sweet tooth? Cinnamon/sugar…

Garden Share Collective – December 2013

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Last month I mentioned Sydney decided to chuck a tanty and forgo spring because the weather was hot hot hot. Then like 30 seconds later, it chucked another tanty and the weather became cold cold cold! I sit here, it my robe and uggies writing this up on the first day of summer.

Welcome to the last Garden Share Collective post for 2013, a collection of vegetable patches across the globe all thanks to Lizzie from Strayed from the Table
Please take the time to take a sticky beak at my previous Garden Share collective posts to catch up or take a refresher on my progress.

3 of our 4 pallet beds are finally planted up. We’ll get to the 4th when I catch my breath!

A lot of prep work went into getting the patches ready. First weed mat was lined along the sides to stop the grass from growing through the pallet boards.

Gourmet Wog

Then 3 layers of thick cardboard was laid down to stop the weeds from sprouting through. Then the fun and smelly part of preparing the soil. My husband spent many weeknights sifting soil to make sure there were no onion weed seeds and to that he added compost, cow manure, mushroom manure, 5 in 1 mix, dynamic lifter and finally chicken shit. Noice.

Next it was time to plant!  We planted up the first bed with tomatoes and basil. It looked like this when first planted up (first week of November):

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And 3 weeks later (the power of a shit load of rain and a shit load of shit) it looked like this:

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The 2nd bed turned out to be a ‘bits and pieces’ bed and contains tomatoes, eggplant, basil, parsley, chilli, leeks and poppy flowers

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The 3rd Bed (my favourite) is neatly lined with our new crop of leaks, more tomatoes, zucchini and cucumbers. We planted these up 2 days ago, just in time for this post

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I love the way the leaks border the patch. We made sure to plant the leaks at about 20cms below the rest of the veggie patch to bank up the soil as they grow throughout the next few months.

growing leek plants

The other veggie patches are coming along nicely. I won’t show you the kale because you’re probably sick of hearing me talk about it, but just know that they’re still there, they’re thriving and they’re still going berserk.

The purple climbing king beans are doing just that, climbing. We’re yet to see any beans yet.

climbing purple king beans

Our dwarf French beans though are producing masses and masses. I pick a generous handful every single day. Most of the time it doesn’t make it back to the kitchen as they get devoured straight from the plant.

dwarf green beans

Our Hungarian yellow chillies are rewarding us well. They are surprisingly incredibly chilli!

hungarian yellow chillies

Finally, as hoped, we had much more success with our Pontiac Potatoes. I wanted to leave them to grow a bit longer but we had some really crazy storms in Sydney throughout November, and lots of rain so it was time to harvest them before they rot or go mouldy. These red gems were uncovered after planting only 4 potatoes in the hessian sacks.

pontiac potato plants undercovered

And there it is, my last Garden Share Collective for the year. Happy Gardening everyone 