Slowly but Shortly, I’m back!

So my ‘short break’ was a 2 year hiatus.

A lot has happened in 2 years!

I popped out my second daughter who is now a walking talking little person in her own right, and as our family has expanded, I found myself busier than ever. If I’m not working my full time job, I’m a full time mother. There has been a lot of new recipes trialled and tested on the family and I can’t wait to share them all with you.

Slowly but shortly.

Bear with me and stay with me dear readers, for there is a journey ahead. A Woggy one, full of great food, that may give you garlic breath and parsley teeth, but boy oh boy will it taste extraordinary.

Much love,


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My girls!


A break…



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’.

A special milestone! Happy One Month Gourmet Wog

Happy one month to the Gourmet Wog!

This truly is an exciting milestone and I can’t wait to read back on this post one day, laugh at how foolish I was and see how much this site has grown and changed.

Here are some observations from these last 4 weeks:

1. Blogging is harder than I could have ever imagined! I mean, seriously time consuming hard work. My hat goes off to those who do this day in day out, sometimes posting numerous posts in the day.

2. Every time I’m about to post a recipe, my finger lingers over the ‘Publish’ button for over 10 minutes while I read over and over the post and pick up on grammatical errors and reword paragraphs. I get so nervous and anxious just before, it’s so silly!

3. I get stupidly excited when I view my statistics by country and see someone from Ghana or Brazil view my page. I never imagined I’d get viewers from across the globe in far away countries drop by. Hello there reader from Bahrain, please do leave a message and tell me about yourself!

4. Blogging is expensive! Currently I use my BlackBerry phone’s camera to take pictures. Yes, yes I know that’s bad, and the photos are reflective of this, but I’m now thinking of upgrading to a DSLR or hoping that someone will buy me one (hint hint Mr Gourmet Wog aka my husband, my birthday is coming up in two months).
What’s also expensive about blogging is that I’m now reaching out for ingredients I wouldn’t normally grab because I get so excited seeing them on the shelves or at the markets and MUST buy it to try it out ( in the name of science of course, I really do have to test these recipes out!)

5. I have to stop myself from tucking into the food that I’ve just produced and take a photo of the final product. This has been the biggest challenge, especially as a working mother who works full time, comes home and has to feed the hungry clan. I’m constantly brushing aside big and little hands & fingers and ‘shoo-ing’ the hungry away so I can take a quick photo before we all sit down to eat as a family.

6. I’m still not 100% convinced on the name of this blog. I’ve received lots of positive feedback however I still get the odd message telling me how derogatory the word ‘WOG’ is and that I should be ashamed to use it. I have addressed this briefly in the About Me section. I think it’s ok for a Wog to call herself a Wog and have a laugh. That’s what Australians do best, laugh at themselves and not take it seriously!

7. I struggle to remember measurements. I aways never follow a recipe when cooking for my family and just make things by memory or by following my nose or taste buds. Writing recipes for you has made me aware of exactly how much of each ingredient I am using.

7. This blog brings me great delight. Sure it’s a labour of love, but I do enjoy sharing my love of food with the greater world and learning new techniques and recipes from other fellow foodies.

I’m always welcome to ideas, feedback and comments you may have dear reader. I am in the process of getting an email address linked to this page, but in the meantime if you need to contact me, please leave a message below.

Thank you for sharing this journey with me. Here’s to the next month, and the month after that, and the month after that!


Lisa xx