Tango Room Cafe and Bar

12/06/2026

Riverston Tea Rooms Rockhampton

05/05/2026

Sunday lunch in the Byron Bay Hills. Thai Beef Salad. 2 x180g eye fillets . White pepper, pink salt grape seed oil. Sear on both sides til you achieve a toasted brown crust. Line a small ceramic dish w baking paper. Add a little oil, 2 garlic cloves which have been squashed. Finely minced 1/4 teasp lemon grass, 2 chopped shallots, 1/4 teasp grated ginger . Bake for 15 mins in 220deg oven. Dressing 1 teasp seeded red chilli.1 teasp finely chopped coriander stems. 1 tablespoon grape seed oil , 2 dessertspoons sugar, 3 tablesp lime juice and zest, 1/4 teaspoon fish oil, I tablespoon tamari, few drops seseme oil. Shake till blended. Salad . Blanch a few green beans . Arrange finely slice ripe tomato on a platter in a circle. Alternate with avocado, very small cubes of Lebanese cucumber, finely chopped parsley and mint, whole coriander leaves. Finally sprinkle a generous amount of micro greens over salad. Place the beans in the middle top with sliced beef and all scrapings from pan. Now spoon the Devine dressing dressing over the the steak and drizzle over salad. You can finish w some chopped unsalted peanuts or a sprinkle of sesame seeds. Pear dessert cake. 2/3 cup softened butter creamed with 1 1/2 cup icing sugar Add 3 egg yolks and 1/3 cup Greek yogurt. Sift in 1 1/4 cup of SR flour. Fold in stiffly beaten egg whites to which I add lime or lemon zest. Put into lined cake tin. Poached pears in Rose wine and cardamon. Pour 500 ml of dry Rose into a saucepan with 1 1/2 tablesp lemon juice , 150 g castor sugar, 1 8 crushed cardamom pods , 1/2 tap saffron threads pinch salt. Bring to a light simmer add 8 peeled and ripe mini pears. Cook for 10 mins on simmer. Remove pears from Ambrosia and place on top of cake. Sprinkle with a little cinnamon sugar. Bake time golden and cooked keep ambrosia syrup to pour over cake when served with crème fraiche.

28/04/2026

I like this one

25/04/2026

Here’s some tips from my current read. The recipes are exciting and rustic.

05/04/2026

Easter Lemon and apricot cake.
1/2 cup unsalted butter .1 cup icing sugar. 3 eggs. 1/3 cup yogurt. 3 apricots ( tin apricots are fine) . vanilla essence. 1 1/3 cup Sifted SR flour. 1/4 cup almond milk. 1 lemon. Cream together sugar and butter , plus vanilla. Add eggs slowly and surely. Put in finely chopped apricots. Stir in that lovely Greek yogurt. This batter should look silky. Fold in flour and milk. Pour into lined tin .(a high smaller tin is best) cook at 180 till firm. Cool. Meanwhile put juice and zest of lemon in saucepan with 1/4 cup icing sugar. Cook on low heat till thickened ( about 2 mins) pour syrup over cake whilst still warm. Serve with crème fraiche and a lovely cup of tea.

18/02/2026

A little cook up at home.

15/02/2026

At Pacino’s , sitting by the river , eating Delicate Zuccini flowers in a crispy tempura batter stuffed w goat’s cheese

02/11/2025

Hanging out in Mexico City and Puerto Escondido

27/10/2025

Some gorgeous artful food in Mexico City with perfectly balanced flavours!

06/08/2025