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Take 2: My Food Bag- Healthy Recipes Made at Home
What a surprise we are halfway through winter. With this cold season making feel a little insecure about my eating habits, we’ve become attached to My Food Bag, so that we can ease our way through to eating healthy again and reminding ourselves that there’s FRESH fruit and vegetables options for when we cook at home.
That healthy rainbow spread right at your door step.
There has been some recent improvements that My Food Bag product and experience made.
New Monday AM delivery time – Enjoy delivery while you sleep! My Food Bag now offers their foodies the added convenience of a NEW delivery window, Monday 2:00am – 7:00am. Win back your weekend and wake up to a delivery on your doorstep! It’s all part of continuing to offer a convenient service to suit the busy lives of their foodies.
New planet-friendly packaging – My Food Bag is committed to delivering their foodies only the freshest seasonal produce available, in packaging which is planet-friendly. They’re now delivering the goodness in their 100% recyclable Chilltainers and Brown Paper Boxes, all kept cool by their new recyclable ice bricks. This new packaging has replaced their traditional bags to continue to ensure the best quality delivery service.
New suppliers – My Food Bag has teamed up with a number of new local suppliers to continue to bring their foodies only the best! While of course remaining free-range, organic and sustainably sourced (wherever possible)
Reduced recipe times – A team of nutritionists and dietitians have been working hard to reduce their recipe preparation time, while retaining variation and a healthy balance of ingredients
No kidding about freshest local Australian produce, meat and fish.
Let’s experience first-hand the following changes… 🙂 Excited (*Insert* happy dance)
Now let’s start with delivery…I must say My Food Bag does keep you informed through email and text, even days before your order, so that you are aware your groceries are coming. Thumb up for that top quality service. Whilst I was in bed dreaming about the things I’m going to cook for that week I did receive 2 alerts on my phone; one for when they deliver and the other saying my groceries are in front of my door.
Delivery came on time just before I head to work. Many ticks for that!
Unpacked my goodies around 8am and they were still nice and chilled. I could smell all the ingredients even before I had opened the brown box. Now that’s another thumb up for quality food supplies.
Didn’t need to waste time hitting the markets to find fresh meat. Thumbs up for that effort!
I dare you to take a peek at the latest scrumdiddlyumptious creations from Nadia Lim and her team for easy recipes cooked in your very own kitchen.
Day 1: MEXICAN FISH & SWEET POTATO NACHO BOWLS
Taste: An old-fashioned favorite made with the freshest of ingredients. Enjoyed tasting the blend of vegetables with the marinated spice mix fish. It seriously was fresh from the fields to my dinner table. My tastebuds could separately taste the cubes fresh fish and veggies. The only thing that bugged me was my sweet potato wasn’t cooked as I followed the recipe. Other than that this was an earth friendly meal.
Verdict: Let’s taco bout this recipe baby, it felt like a fun Friday night meal that was super perfect for my boring Monday night in. I spiced up my nacho bowls with edible Old El Paso Stand ‘n Stuff soft tortilla bowls instead of using the suggested homeware bowls. I mean life is easier when everything is edible, right? Muahahaha. Saved myself from cleaning more dishes by adding my own idea to this dish and yes I was completely stuffed with two nacho bowls.
There’s something fishy about this dinner…haha.
Mexican Fish & Sweet Potato Nacho Bowls
Day 2: PARMESAN & BASIL CHICKEN WITH LEMON POTATOES & CHARRED GREENS
Taste: Might I say fresh, generous, and prepared to perfection, this chicken stuffed with parmesan and basil will leave you wanting more. I was stunned that I made this all by myself. It truly had extraordinary flavours that I never knew it was possible. Don’t normally eat chicken breasts because it always turns out dry for me whenever I cook it, but nope not these breasts. Super juicy because of the parmesan. Loved the fragrant of the basil, garlic and red onion whilst it was cooking in the oven. Gold medal for the rich and hearty flavour.
Verdict: I’m really not sure what to say because I have never been in this kind of situation before, but HEAVENS YES I’d make this again, any day. First time stuffing these breasts with an intriguing filling that I could not have imagined. A delicious and easy-to-prepare chicken breasts that makes a great presentation and fills up any big stomach. Felt guilty (NOT) eating parmesan for a Tuesday night but when it’s mixed with red onion, basil and garlic, you know you have to let the guilty card slide. Thank the veggie gods for arriving on time to balance this meal. So far so good! I think this has become my signature dish for when friends come over to eat.
There’s there’s THERE’S parmesan in this dish 😀
This is new for me…parmesan, basil, garlic, lemon and red onion mixed together…
Using toothpicks for this recipe. Don’t pick on my breasts! Haha
Just winged it. Teeheehee.
Parmesan & Basil Chicken with Lemon Potatoes & Charred Greens
Day 3: GARAM MASALSA BEEF WITH MUSHROOMS RAGOUT SPINCH & FLATBREADS
Taste: Sadly this dish was my least favourite (insert sad face) because it didn’t blend so well together. I wasn’t a huge fan of the sourness taste of the tomato base dish, then moving on to the creamy mayo flavour from the spinach and finally the garam masala beef strips. Don’t get me wrong, all 3 dishes had a full burst of flavour, but it wasn’t what I was expecting. On a much happier note I enjoyed dipping my Lebanese slice bread into the mushroom ragout.
Verdict: It’s a great destination meal for those who heart mushroom and cherry tomatoes. Would suggest to substitute the spinach with cos lettuce so it would marry so well with the garam masala beef strips. I had plenty of leftovers and decided to mix the mushroom ragout with brown rice and as for the gram masalsa beef it turned out to be a kebab using the bread and adding with spinach.
Garam Masalsa Beef with Mushrooms Ragout Spinch & Flatbreads
Day 4: LAMB LEG STEAKS WITH CORIANDER PESTO LEMON KALE & RICE
Taste: Silver medal for this dish as there was no game smell of the lamb and who knew you could cook kale. I was shocked you could mix lamb with sweet chilli sauce. It was a great steak that was so juicy that you accidentally bursted the water pipe…well almost. Loved the subtle hints of sweet, chilli from the lamb and as for the kale…OH MY! Incredible flavour that I wished I found this sooner. As for the rice I totally forgot about that being there because I was so distracted by that lamb leg and veggies.
Verdict: I am very like VERY sensitive to wanting to cook lamb in my own kitchen and eating kale during dinner time because both don’t mix so well in my books, but I was wrong. A winning pair of kale and lamb leg bursted intense flavors and alluring aromas. Loved the serving of solider carrots and mountains of kale.
There’s lamb leg and kale on the menu…first time cooking these ingredients.
Lamb Leg Steaks with Coriander Pesto Lemon Kale & Rice
Day 5: BACON & ZUCCHINI RISOTTO WITH PEAR & PARMESAN SALAD
Taste: This dish didn’t go bacon my heart…thank the food gods, instead it was warming my heart. This risotto covered in a decadent creamy texture and dusted with parmesan made me lick my plate clean. A healthy pile of greens with the added pear fruit as a side salad offered a bright crunch when paired with the risotto.
Verdict: I must say I’m surprised with this recipe. Risotto is something I don’t normally whip up in the kitchen because rice doesn’t cook properly, but it turned out very smooth and creamy. As for a salad that has slices of pear in it, impressive. I do like pear salad now, thanks to My Food Bag!
It’s so hot inside, I’m bacon!
Bacon & Zucchini Risotto with Pear & Parmesan Salad
Thoughts about My Food Bag
Regards to the following changes that was mentioned at the beginning of this post, let’s see if it approved on the Nessy Eater radar.
- Delivery time – Spot on with timing and they text you before and after to confirm delivery to your home
- Packaging – Can’t blame if it’s recyclable and helping the environment
- Food Products – Still impressed with the high quality and fresh ingredients. I’m still intrigued with lamb leg steaks! YUM!
- Reduced recipe times – 4 out of 5 recipes was super easy to assemble as it only required chopping and assembling the ingredients into one pot, so yes it did reduce 5-15 minutes.
Other notes
- My Food Bag menus use only fresh seasonal produce, so there’s nothing frozen and they choose free-range and sustainably farmed products
- Nutritionally balanced meals for all 5 nights
- Read more here
When it comes to purchasing a week’s worth of groceries, it’s frightening to try new things for example purchasing new meat parts, spices or vegetables because it’s very costly and it takes so much of your time thinking about what to make out of it, but with My Food Bag they’ve done the dirty work for you.
Overall my view on My Food Bag hasn’t changed even for my previous review. My Food Bag does an excellent job with providing fresh ingredients and delicious recipes that can cater for those who cannot cook (that’s me).
Photos by Vanny Tang
Disclaimer: Nessy Eater received a trial of My Food Bag-Classic, thanks to My Food Bag.
Opinions are however, Nessy Eater’s own.
Check out other My Food Bag post I did. Click here.
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Celebration Cooking with Jessica Pedemont + Interview
Keen to decorate dessert like a Master Chef? Then head along to Celebration Cooking on the 1st Floor 720 New Canterbury Road, Canterbury and join Jessica Pedemont in this hands on class to explore the colourful and vibrant world of of decorating cakes and desserts. Learn the art of pastry from the industry’s finest. We always seem to see those celebrity chefs on TV and they make it all look super easy by taking a pinch of this and adding a cup of that. Then transforming the ingredients into something that makes our mouth water like as if we saw a supermodel walk across the room. At the Celebration Cooking they do the same, by providing step-by-step process at an absolute beginner or seasoned level from $220 a class and then turn you into a patisserie decorator master.
Guess who made this?! Hint it’s someone who cannot cook and is VERY messy 😛
Now which door will you choose today? 😛
There is so many types of cacao in different processes. Check out the mini museum hidden at the corner.
We are first welcomed with our own individual notes, ganache, chocolate cake and tea towel in class. Yes did I mention you get your very own CAKE…no need to share for those who like it all to themselves *raise my hand*.
Getting the wafer party started
Starting her own business called Chocolate Artisan 8 years ago and just launched her very own Sydney based cooking school early this year AND happen to be the FINALIST for the “Local Business Awards 2015“- Jessica Pedemont, a Muay Thai Kickboxer who is highly regarded pastry chef with over 18 years of experience, runs a cooking class most weekends and offer personalised class. Classes are an ideal way to learn the basics of sugar craft and with a house-made coffee made by Jessica herself on arrival and the opportunity to take home the treats you create, who wouldn’t want to participate? Not only does this bad ass chef uses her fists and elbows along with various wrestling techniques in her own cooking classes just so she can score more points, but she already won the match for being the most sweetest chef you’d ever meet.
HEY it’s Jessica Pedemont in her PINK Chef uniform.
We start off with cooking some cake lace in decorative moulds and my oh my am I impressed with how easy this looks. You so can do this at home if Jessica was next to you.
DIY cake lace moulds
Spotted an EDIBLE “Food Scene” painting made by Jessica who was nominated to make an art work for Australian Cake Decorating Network gallery at the Cake Bake Sweet Show “Sydney in Cake” exhibition. The theme was “What inspires me about Sydney?”. It is clearly evident a lot has got to do with edible ingredients…and mostly sweets I believe. It’s a NO BRAINER that there is royal icing, chocolate, modeling chocolate, rice paper, icing, gum paste, edible paints and wafer paper. Yeah you name it kiddo.
This painting is edible kids!
I knew straight away this girl LOVES her CHOCOLATE as she is so passionate and detailed about explaining the right ingredients for each type of chocolate cake. Who knew I found my chocolate soul mate. Teehee. Stepping away from the kitchen and kickboxing scene Jessica spends her time writing for the Australian Baking Business that offers an inside look at the news and views affecting today’s baking industry.
True face of a chocolate lover.
All cakes and ganache are provided and made from scratch by Jessica using Swiss ‘Felchlin‘ couverture Chocolate, ‘Pepe Saya‘ butter and buttermilk and free range eggs.
Time to set-up a round cake with chocolate ganache and create sharp edges.
Tough love was seen here as we carefully place the warm gooey ganache that was re-heated to the surface of the cake. It felt like a lifetime smoothing the surface as I tried not to remove sweat off my face when dealing with something so delicate in front of me.
You need steady surgical hands to create smooth surfaces for this cake.
SUCCESS for Nessy Eater Girl!
We now move on to colour and handling techniques for fondant. We decided sunset orange and with confidence the cake will look even brighter.
I can see a rainbow
During the roll of sugar fondant icing, we somehow created Mr. Blob. Teehee.
Minutes before we started our class we had the pleasure to meet Tommy Prosser, who worked at the 1 Michelin starred Gravetye Manor and 3 Michelin starred Waterside Inn. Tommy tells us he dreams of one day eating in all the world’s best restaurants. Not just a man who knows how to cook though, it turns out Tommy’s quite the fighter as well…the sporting kind of course.
Sneaky shot of Jessica Pedemont and partner in crime Tommy Prosser.
I spy C-A-K-E!!!
SPOTTED another cake display.
Best quote ever for hard workers 🙂
NOW it’s time to cover with ready to roll sugar fondant icing. Be prepared to work-out your arms as it requires all strengths from your upper body.
We set-up a round cake with chocolate ganache and created a magnificent smooth edging. The beauty of this cake is its simplicity. Crisp orange edges and a comfy icing fondant are a solid go-to cake.
I think my ego just boosted for making this cake look so smooth…
There may have been a competition happening between four of us students in the wafer class.
Time to make wafer rose.
Our cake lace moulds are set.
Personally the most difficult part of this class was having patience. We spent a generous amount of time outlining the shapes of the leaves, cutting out and brushing with edible glue. Sadly that wasn’t the hard part. It was making sure you didn’t glue your fingers to other wafer paper leaves. In the end we pulled through and below is what we ended up with. What do you guys think? 😀
*Woo-hoo* Made a wafer paper from scratch
Did you know that this decorative lace mould is edible?!?!
We are almost finished with making our own wafer rose paper cake and now our eyes pay close attention to Jessica as she demonstrates the final steps. I swear I was DEFEATED with Jessica’s 18+ years experience as it looks easy from here as she sticks on the cake laces within seconds.
Jessica teaching us the handling techniques.
Okay…I may not be the best cake decorator but the smell of the cake was astonishing. MUST not eat this cake till it is complete…
Steady now…
Now that’s a wrap folks of the wafer paper rose cake class.
WOAHZA! How simply was that? Hehe
It’s impossible to ignore these cakes…
Incredible hard work has been put to these wafer rose cakes.
You don’t leave empty handed at Celebration Cooking with Jessica Pedemont.
Top view of Nessy Eater’s Wafer Paper Rose Cake. Suspense is killing me to show you!!!!
But FIRST let me show you “behind the scenes” …#Sorrynotsorry…yeah I am childish 😛
We did it GIRLS! Totes can be a pastry chef any day…*coughs*
Jessica Pedemont has an enormous range of cooking and decorating classes to choose from including Brioche Nutella Star, Macaron Mayhem, Handbag cake and Christmas Fruit Cake just to name a few. They are perfect for all ages even catering some of her classes for the wild kids you may have. Jessica’s classes are also an excellent gift to give or if you are impressing the family or maybe someone special *wink wink*. With less than 4 weeks to go till Christmas i’d be be scheduling classes before they all book out. Just make sure you don’t mess with her otherwise she’ll organise a Muay Thai match and we know who will win this one. Teehee.
We had to do kawaii poses just for the sake of it 😀
Tell me about yourself Jessica Pedemont
I started Martial Arts when I was 15, mostly kickboxing and Muay Thai. I’ve always been athletic. I progressed to mixed martial arts, competing on a professional world level, then eventually was asked to do freestyle wrestling for Australia and competed at Oceana. As a kid, I was a national gymnast. I’m always game to learn new things. I love to travel, meet new people, different cultures.
When did you realise being a Pastry Chef was your passion? And do you have any passions outside of cooking?
While I still also do work as a savoury chef, my passion for pastry was a natural progression. I’d trained in both, as you do. Other passions, as above, include sport, well-being and travel.
How did the opportunity at Celebration Cooking come about?
Andrew, the owner of Celebration Cakes, is someone I’ve known in the industry for many years and he offered me this space where I’m current teaching. It’s been a great opportunity to have a dedicated facility so close to my home.
Tell me about being in the FINALIST for the “Local Business Awards 2015”? What was rushing through your mind when you received the news?
It was a pretty unbelievable as I’d only just opened. It’s been a great privilege to be recognised for our work.
What personal quirks does your team tease you about?
Since fitness is important to me, I still like to balance all my cooking with a good workout…
What’s your process for coming up with a new cooking/decorating classes?
We do take a lot of student feedback, recommendations…I’m always open to new ideas. Often my students will ask for things…which is really encouraging. Classes for kids, water colour cookies, marzipan, etc.
Is there a chef that you admire?
I admire chefs who are hard-working, who have a sensitive palette, who have skill, talent, poise…who are deeply passionate and elegant to watch work…oh and and a sense of adventure, a great pedigree, amazing experiences in kitchens…it makes me think of my partner Tommy Prosser. He’s also very humble, which is a killer trait, so I don’t mind mentioning him here. I also like what Jaime Oliver has done. Doing a lot to help communities, get people to think and act, love his fresh approach to food, even making good/healthy eating easy and quick where appropriate.
Photos by Vanny Tang
Disclaimer: Nessy Eater attended Wafer Paper Rose Cake, thanks to Celebration Cooking.
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀
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Cooking with Kylie Kwong – Woolworths
If you haven’t heard already Kylie Kwong who is an Australian television chef, author, restaurateur and was a guest judge for MasterChef Australia is now plating up her signature Chinese dishes to Woolworths customers. The oh so very new range of Chinese dishes includes Aussie favourites such as Mongolian style beef and stir-fried chicken with cashew nuts and if you LOVE Cantonese style dumplings then there is prawn dumplings with ginger and coriander that’s ready for you to make it yourself at home within minutes.
Let’s get the party stared.
To celebrate Kylie Kwong’s partnership with Woolworths guests partied hard at Billy Kwong. The purpose of adding a new dedicated section in Woolworths stores is providing delicious Chinese meals in the space of your own kitchen at home. The experience of the meals will be the same fresh flavours you get at a restaurant with added authentic recipe secrets from Pauline Kwong’s unique approach to cooking Cantonese cuisine.
Such a long LONG LIST for dinner. *Grins*
Table is set!
Billy Kwong’s open kitchen
Started with a few glasses of white and red.
Guess which object is Kylie Kwong’s instagram image?
Before we started our long-crazzzzzy tasting menu, Kylie tells us her stories of how she started her passion for Cantonese food and it’s all thanks to her mother, Pauline Kwong. Kylie jokingly tells us a story of when she use to attend Epping North Public School and how after school she’d go to her Russian friend’s house to eat their cuisine food and the very next day in exchange Kylie would bring her friends over to eat her mother’s cooking.
Kylie tells us the history of how her passion started in her mother’s kitchen.
One Chinese classic dish that can grow better and richer over time would be the master stock eggs. Bathed heavily in pork stock you can tell these half sliced golden eggs have been soaked for what it seems to be hours, but really 45 mintues, said Kylie.
Master Stock Eggs
We move on to the food kit that can be cooked from scratch and that is great value for money is the prawn dumplings with ginger and coriander. This is a great Cantonese style dumpling that combines a filling of seasoned chopped prawns and secret sauce. My mouth kinda fell open a little when this plate arrived looking so awesome. The sauce had an aromatic smell of fresh grated ginger and chopped coriander and it tasted exactly what I had smelt.
Prawn Dumplings with Ginger and Coriander
Next up we deep-fried silken tofu squares with black bean sauce. The superstar ingredient of this dish was of course Kylie’s black bean sauce. This custardlike deep-fried tofu was simultaneously rich, creamy and light and married so well with the powerful taste of the black bean sauce. The sauce was a deeply savoury taste which had a pungent salty flavour.
Deep-Fried Silken Tofu Squares with Black Bean Sauce
I had a weakness for the seared prawns when there was only one left remaining on the plate. It was crazy insane to see the perfectly tender prawn that’s been sweetly caramelised with honey and ginger sauce disappear and devoured in record time.
Seared Prawns with Honey and Ginger Sauce
It was lovely guests had the opportunity to meet Pauline Kwong who is Kylie Kwong’s mother. She’s one beautiful lady who knows how to tell jokes. Pauline explains how every Chinese New Year and Christmas she’d be in her own kitchen for hours stir-frying or deep-frying to cater over 50+ relatives.
Kylie introduces her mother, Pauline Kwong.
This fried rice is overloaded with nutritious vegetables that includes carrot, mushroom, buk choy and tofu. The fried rice is really simple and traditional, however I found it to be a tad soggy, but that didn’t matter because flavour was more important for my tastebuds.
Vegetable Fried Rice
A popular Chinese stir fry with a spicy edge would be the stir-fried beef with black bean and chilli sauce. This was my least favourite because I can’t handle spicy food as much as I want to but I am trying. But if you enjoy the sharp, pungent and spicy flavours then you go for it because I did feel a punch to the mouth. Besides that wild flame on my tastebuds I really liked that somewhat syrupy flavour of the black bean sauce. I tell you this dish totes goes well with a bowl of plain rice.
Stir-Fried Beef with Black Bean and Chilli Sauce?
Something really simple yet I rarely see these days in Asian restaurants is the stir-fried chicken with cashew nuts. I was so easily distracted eating the cashew nuts because of its crunchy texture and the chunks of juicy tender chicken that I had forgotten my bowl of rice. It just shows how this dish can be on its own.
Stir-Fried Chicken with Cashew Nuts
The stir-fried eggplant with black bean sauce was dangerously tasty. I mean WHOAH that black bean sauce goes so very well with eggplant. The slices of eggplant was evenly covered in the sauce and it contained a sticky outside and as you bite into it it was warm and gooey.
Stir-Fried Eggplant with Black Bean Sauce
Action shot of Kylie Kwong in her Billy Kwong kitchen.
It only takes seconds to notice the crispy chicken with sweet and sour sauce. The sauce are a deep red in colour and if you dunk a piece of the chicken into it then it’s going to be a satisfyingly sticky situation.
Crispy Chicken with Sweet and Sour Sauce
Now Mongolian style beef is something I don’t often cross paths with but I do like the savoury flavours of the soy sauce and sweetness from the hoisin sauce. This dish is another perfect example of having it with a bowl of steamed rice. There’s a lot of bright colourful vegetables in this dish like carrot, red capsicum and spring onion.
Mongolian Style Beef
Stir-fried chicken with honey and ginger sauce was really mind-blowing with chicken with thick strands of spring onions. And might I add that sauce was pure perfect comfort with rice as well.
Stir-Fried Chicken with Honey and Ginger
Incredible fragrant of the pork belly soaked in master stock arrived soon after. It was hard to believe nothing was added into this dish for instance any extra spices or sauce because it tasted like it has been marinated for days.
Master Stock Pork Belly
Even the vegetables in master stock provided the same full flavour. Kylie suggested if you use her ranges especially the master stock, it is best to let the meat, vegetables or egg soak for 30 minutes before cooking.
Master Stock Vegetables
For our final savoury dish we were introduced with stir-fried mussels with black bean sauce. There was a lot of flavours going on with the fresh mussels and sauce. I was overjoyed for the first time to have black beans and mussels together.
Stir-Fried Mussels with Black Bean Sauce
Not only was I super happy to meet Kylie Kwong but I also got to meet Lorraine Elliott from Not Quite Nigella. If you don’t know already I am such a FAN GIRL of her blog. Lorraine and I have crossed paths before at Maille High Tea, however I was sooooo nervous to introduce myself to her and plus it would have been freaky to go up to her and say I stalk your blog. Haha. Moving on! Lorriane is an incredibly talented food writer. She tells me her stories about her blog, her husband and how she started Not Quite Nigella. It was truly jaw-dropping to finally have a lonnnng conversation with ONE-OF-A-KIND full time food and travel writer. OH MYYYY GODDDDDD somebody pinch me I really can’t believe we took a selfie together 😀 😀 😀
Selfie time with the beautiful Lorriane from Not Quite Nigella
Photo credit: Lorriane from Not Quite Nigella
Guess who’s got her very own personalised chopsticks?!
I had to take a photo with Kylie Kwong just to prove I wasn’t dreaming. But before a happy snap, Kylie was super-excited as she grabs my hand and gives me a personal tour of Billy Kwong’s open kitchen at Potts Point. Kylie is one passionate Chef who revealed her secrets and rewards of hard work. She gave us a glimpse of her family’s Australian-Chinese festivities and taught me how to use her NEW Cantonese cuisine ranges available only at Woolworths. I cannot wait to give these products a go at home.
Kylie Kwong with Nessy Eater Girl.
Disclaimer: Nessy Eater attended Kylie Kwong’s Woolworths tasting menu, thanks to One Green Bean.
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀
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My Food Bag- Weekday Meals Made Easy at Home
“What’s for dinner tonight?” seems like the most important question on everyone’s mind every night. Dinner ideas can be really frustrating especially when you just finished a stressful long day at work. When you finally figure out a dish you want to cook (usually the same idea: chicken and broccoli or steak with chips), then comes the chore of having to purchase the ingredients and lining up in the supermarket queue. By the time you finish unloading your groceries onto the kitchen table, you’d be ready to jump into bed. Rewind everything you just read and let’s just order seven days of take-out food for dinner. Luckily there is a solution for this and here is how: My Food Bag. Full stop!
My Food Bag was born in New Zealand in March 2013. After a huge success and support from their kiwi fans, it hopped on to a plane to Australian soil and launched in Sydney, Melbourne and soon to launch in other Australian cities. What My Food Bag offers is a selection of healthy recipes, AND EVERYTHING you need to whip up to make a 5-star dish (minus a fraction of pantry staples that you may already have at home e.g. egg, salt and or pepper).
Food rainbow
There are three different Food Bags to choose from to suit different households and tastebuds, unfortunately this does not include pets if you count them as family, sorry. Delivered on a Sunday so you’re all prepped for the week ahead:
- The Family Bag, designed for a family with 2 adults and 2-3 young children ($169 for 5 people for 5 days)
- The Classic Bag, designed for a family of 4 with 4 adults or 2 adults and 2 older children ($129 for 4 people for 3 days)
- The Gourmet Bag, designed for two people ($149 for 2 adults for 4 days)
The first thing I noticed about My Food Bag is that they are great with communicating with their hungry customers. For instance we received an email on Friday informing us what recipes we’d be cooking the following week. I must confess all recipes for my week looked MOUTH-WATERING. On Saturday they send us a text telling us time slot for our delivery. And on Sunday it felt like Santa popped by because as promised My Food Bag-Classic arrived right on our doorstep. As we unwrapped our presents, everything seems to be top notch. The organic meat and free range chicken to spices and brown rice was meticulously labelled. Fruits, vegetables and herbs smelt ridiculously healthy. Totes give My Food Bag a HUGE TICK of APPROVAL for freshness.
What’s in the My Food Bag Classic?
For your first delivery My Food Bag gifts you with a mini folder where you can store your deepest darkest secrets of your favourite recipe cards. All recipe cards are seasonally based and are created by their top dog Head Chef, Miguel Maestre (from Channel 10’s The Living Room), as well as Zoe Bingley-Pullin who co-host of Channel Ten’s Good Chef Bad Chef and 2011 MasterChef New Zealand winner, Nadia Lim.
Time to unwrap the recipe bag…what’s cooking good looking.
Get ready to be rescued from starvation in your own home! What are you waiting for…keep scrolling for more healthy home cooked meals.
Day 1: SALMON WITH SALSA VERDE, SMASHED POTATOES AND SPINACH
Taste: Great start to a Monday with a fat piece of salmon that smelt like it just had been caught from the ocean before it was then pan fried. I loved how the salsa verde from The Cooking Room made the warm salad much more tastier. The downside of this dish was the salmon flavour seemed to be super strong in freshness that it didn’t blend so well with the salad. Maybe I should have marinated the fish with the salsa verde….note to self for next time.
Verdict: I was absolutely stuffed eating this dish and had half a plate of leftovers. It was a fantastic warm-up exercise to get started in the kitchen. I noticed there was vegetables on my plate and I cooked it (GASP).
OH EM GEEE! What am I cooking?
Salmon with salsa verde, smashed potatoes and spinch
Day 2: ZA’ATAR CRUSTED CHICKEN WITH LEBANESE FATTOUSH
Taste: This dish was pretty darn addictive. The Lebanese fattoush was enough to send me running to the nearest farm and pick up the same ingredients to make it again. I did not know mint and parsley can go so well together with salad, it tasted refreshing. The chicken was so flavoursome like it had been marinated for hours but really it was max 10 minutes, so applause to za’atar. As for the pieces of Lebanese bread I made a new batch right after demolishing this dish. So much goodness in this recipe!
Verdict: To my surprise I now know how to make a fattoush salad using herbs and learnt how to use za’atar spice with chicken thighs. Also what an excellent idea of substituting deep fried chips with baked Lebanese bread and it’s served hot. Great for winter snacks that’s just around the corner and doesn’t increase your waistline.
Gonna make the most delicious dish on the planet! Can you guess?
Za’atar crusted chicken with Lebanese fattoush
Being oh so childish as always and pretending to be creative in the kitchen, I thought it would be fun to make a fattoush boat. This would be great for the kids as it was served in a small portion. Do you like my work of food art?
Nessy Eater’s fattoush boat (Please don’t judge me!)
Day 3: PORK STEAKS WITH SWEET POTATO ROSTI, MANGO SALSA AND CURRY MAYO
Taste: There was plenty of vegetable element in this dish and all ingredients married so well together even the curry mayo. Life’s too short to just have one serving. Teehee. The pork steak bathed in curry powder was beautifully paired well with the salsa and had the perfect sweet/salty balance as well as a bit of tanginess from the dressing. LIP SMACKING DELICIOUS RECIPE!
Verdict: I am gobsmacked that I made a sweet potato rosti. Never knew sweet potato can be used like that before and that’s why I never buy sweet potatoes at the supermarket, but that’s going to change from now on. Besides the rosti the salsa was screaming summer all over the plate. Not only did this dish bring happiness to my belly but it kept me dreaming about it the next day.
I think I can smell a healthy meal coming soon…
Look how fabulous my sweet potato rosti looks before pan frying it.
So weird to admit I made this…
Pork steak with sweet potato rosti, mango salsa and curry mayo
Day 4: ZOE’S LAMB, TAMARIND, PUMPKIN AND YOGHURT CURRY WITH BROWN RICE
Taste: Get punched in the mouth with Zoe’s lamb with flavours of modern India. This curry was easy to make and sang with flavour, I wish it was a never ending pot. The lamb was tasty enough with the curry and wasn’t overpowering. I may have had a bigger appetite than Zoe with this dish, so thank goodness for leftover Lebanese bread.
Verdict: The curry was seriously amazing because well I cooked it. Haha. However I failed to cook the brown rice accordingly to the recipe card, but that didn’t stop me from eating it. On a much happier note I now can make lamb curry. This pot of curry would be pretty high up on my list for winter meals. To my shock I used curry leaves, tamarind puree and Bombay curry powder for the very first time in one dish. I think I’m ready to apply for the next MasterChef.
Need curry in a hurry? Make this!
May need to work on cooking brown rice a little bit more…
Zoe’s lamb, tamarind, pumpkin and yoghurt curry with brown rice
Day 5: VIETNAMESE BEEF SALAD WITH RICE NOODLES
Taste: The rice noodles was fully coated with fish sauce and there was completely no sign of lack of flavour. I quite enjoyed the slices of beef sirloin steak that combined so well with the super refreshing salad. It was very juicy and tender that it was pretty impossible to share. Pretty impressed with using Thai herbs and eating 3 vegetables. Can be easily served hot or cold because that sweet sour flavour doesn’t vanish.
Verdict: This was so easy to make that I could do this blind-folded. Most of the time spent was chopping up my vegetables into different shapes. Again I am still overwhelmed of using herbs in any of My Food Bag recipes.
Bring on the next My Food Bag recipe!
Vietnamese beef salad with rice noodles
Aaaand that’s a wrap up of My Food Bag Classic. I have definitely gained a lot of skills during these 5 days and instead of eating my beloved steak and fried repeatedly during the weekdays, I have now got 5 recipe cards to use. It was great that every day was a mix of vegetables and meat so it wasn’t boring at all for me to be in the kitchen. There was plenty of left over spices and herbs that can be used for other recipes you can try at home. I love the idea of having not to use my brain to plan ahead of what to eat for dinner and go to the grocery store to buy each ingredient. My Food Bag is super duper convenient for families.
Top 5 Reasons to Try My Food Bag
- The ingredients you pull out of the paper bags is 110% fresh, you can smell it from miles away. All My Food Bag produce is organic and free range that is straight from the farmers. There is definitely a difference to the taste when it comes to organic vs. purchasing at a supermarket.
- Delivered straight to your door for FREE. This means fewer trips to the shops. No need to battle the supermarket queue on weekends- I know how frustrating that can get!
- Don’t need to menu plan because My Food Bag has already planned 5 days of delicious recipes for you and the family.
- Great family activity and bonding time with kids and or loved ones.
- You’ll be eating healthy for dinner. There are at least 2 vegetables or greens for each recipe without you even knowing!
Final Thoughts about My Food Bag
- Felt like a 5 star chef in the house
- Never knew I can use spices and herbs in my own kitchen
- Had leftovers = YUM
- Never ate 2-4 vegetables on one plate in one night before
- Great family activity
- Learnt a few new tricks
Photos by Vanny Tang
Disclaimer: Nessy Eater received a trial of My Food Bag-Classic, thanks to Porter Novelli and My Food Bag.
Opinions are however, Nessy Eater’s own.
Check out other My Food Bag post I did. Click here.
Like to know more about Nessy Eater food adventures?
You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀
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Nadia Lim’s My Food Bag “Easy Weeknight Meals” Book Launch + Lamb Recipe
Glad the stormy weather from last week is finally over. During the crazy mother nature being oh so harsh to Sydney, I decided to have a lunch date with 2011 MasterChef New Zealand Winner Nadia Lim to celebrate the launch of her third cookbook, “Easy Weeknight Meals“. This book showcases Nadia’s passion for everyday good food cooked at home. The book includes a delicious, well-balanced, nutritious, yet simple recipes that anyone can follow, including myself. Teehee.
Easy Weeknight Meals Book Launch
When I mentioned to my Kiwi friends that I was going to see Nadia Lim…they went ballistic. Nadia Lim is seriously a household name in New Zealand. She’s basically like Poh Ling Yeow in Sydney, except based in New Zealand (I hope I didn’t offend anyone). Nadia hosts her own TV show on the Asian Food Channel and has her own online healthy food community called The Healthy Food Channel.
Congratulations to Nadia Lim and My Food Bag
Arriving super early to the My Food Bag Head Quarters, I managed to have the whole charcuterie platter to myself…well almost.
Charcuterie platter
Nadia Lim is not only an award-winning cook and champion of Master Chef NZ but she’s the Head Chef, dietitian and co-founder of My Food Bag. My Food Bag has just been recently landed in Australia as it originated from New Zealand 2 years ago. The idea of My Food Bag is making healthy eating as simple, easy and delicious as possible at home. So I heard from a birdie that you don’t have to do the grocery shopping because My Food Bag does that ALL for you and they deliver straight to your door on Sundays. WINNING on saving time and carrying all the grocery bags to and from the car.
My Food Bag Sample Bag
Loved the decor
When I was told that I was going to be sitting next to a MasterChef winner you should have seen the look on my face…it was like someone had just asked me to their school formal. My hands were all sweaty and my heart was beating so fast. I couldn’t contain my excitement.
Can you guess who was Nessy Eater Girl sitting next to?
But before my date sits next to me, Co-Founder of My Food Bag–Theresa Turmeric Gattung and Nadia Lim tells us more about My Food Bag and asks us all to give ourselves a nickname with our favourite fruit or vegetable. I named myself Vanny Mango Tang causes I love mangoes. I mean who doesn’t like mangoes?! If you don’t then I don’t think we can be friends…KIDDING!
Co-Founder of My Food Bag-Theresa Turmeric Gattung and Nadia Lim
Did you know? Nadia Lim started her passion for food when she was 12 years old and all because of one guy, Jamie Oliver. In the television series The Naked Chef, Nadia truly believed she would one day write her own cook book and perhaps call it “Foodie in a Nudie“. Although all three books did not have the word foodie or nudie in the one sentence, I’m sure it will be coming soon. Fingers crossed her fourth book would be called that.
2011 MasterChef New Zealand Winner Nadia Lim
Time for lunch and we have a delicious green mix salad with slices of shepard avocado, sprinkles of pomegranate seeds. Did you know? Shepard avocado have a smooth green skin and golden buttery flesh which doesn’t turn brown when cut like a hass avocado. Crazy! I think I’m converting to a shepard avocado from now on.
Eat your greens kids!
It’s pretty intense seeing Nadia cook in the My Food Bag Head Quarters Test Kitchen. Was awesome to see her in action whip up the Chermoula Chicken Drums with Moroccan Couscous and Yoghurt Dressing. The chicken was ridiculously flavoursome and married so well with the couscous. I had to sneakily grab another piece of chicken because it was just everything a girl could ask for.
Chermoula Chicken Drums with Moroccan Couscous and Yoghurt Dressing
After graduated with a Bachelor’s Degree in Applied Science in Human Nutrition and Post Graduate Diploma in Dietetics, Nadia spent a few years as a clinical dietitian. When MasterChef NZ came up, she thought she’d give it a go and BAM 2011 MasterChef New Zealand Winner. Fast forward a few years Nadia is now writing recipes and nutritional articles to developing and testing recipes for My Food Bag. She jokingly tells us that “My Food Bag saves marriages” and for the adults “Better sex life too“. I can’t confirm or guarantee that because I’m not married nor am I an adult. HAHAHA!
Nadia making our DESSERT
Our next dish was awesome too that it blew my mind. My face went blank when Nadia told me what was in the Chocolate Mousse. Only three ingredients she tells us and they are dark chocolate that’s 70% melted, coconut milk and avocado. Whhhaaaaaat?! Are you reading it wrong…AVOCADO in chocolate mousse. No sir you are not reading it wrong. There was avocado in my chocolate mousse and I couldn’t even taste it at all! It was light and I would certainly re-eat this again.
There’s avocado in this chocolate mousse!
And I thought meeting Nadia Lim was enough…nope there was more dessert. She offered all of us a slice of her easy peasy pear tart that’s made with puff pastry, maple syrup and bosc pears. I admit this dessert lingers on the palate and in a good way off course. Before we all waved our hands to say good-bye to Nadia and the My Food Bag Team, each guest received a My Food Bag mystery gift bag (see first image) that contains a variety of herbs, spices, fruits, veggies and two thick pieces of lamb. The My Food Bag team challenged their guests to cook something using these ingredients. Keep scrolling to see what I made…
Pear tart
Applause for scrolling down. Well we all know Australians love their lamb and for me to be honest it’s never been easy cook lamb. I’ve always had difficulty trying to find the right recipe and luckily I managed to cheat my way through using only the My Food Bag mystery gift bag (see first image). Yes, I cheated…using herbs and spices. I hope you all enjoy this dish.
Nessy Eater’s Easy Peasy Lamb Recipe Challenge
The following ingredients you will need for Nessy Eater’s Easy Peasy Lamb Recipe:
10 mins to prepare
30 mins to cook
2 servings
100 grams of Cherry Tomatoes
60 ml Olive Oil (3 tablespoons)
300 grams Lamb Striploin
3 Tablespoons Red Meat Spice (Prefer Sami’s Kitchen)
2 Tablespoons Rosemary (Chopped)
100 grams French Style Lentils
1 Tablespoon Lemon Juice
4 Fresh Mint Leaves
2 Sage Leaves (Chopped)
Challenge Bag thanks to My Food Bag
Method
- Preheat the oven to 200c. Cook 100 grams of French Style Lentils in pot of boiling water for 15 minutes or until medium-soft.
- Meanwhile rub lamb with 2 tablespoons of chopped rosemary and sage, then add 2 tablespoons of oil. Continue to rub until the oil and herb is absorbed to the lamb. Add 3 tablespoons of red meat spice. Continue to rub until lamb is covered in spice. Set aside to marinate while you prepare the rest of the meal.
- Toss 100 grams of cherry tomatoes in 1/4 tsp, season and wrap tomatoes loosely in foil. Place foil on baking tray. Roast for 10 minutes until soft. Make sure to check every 3 minutes.
- Cook marinated lamb in a frypan over medium heat for 3 mintues or until browned. Turn and cook for a further 4 minutes.
- Rest the lamb, cover tightly in foil and place it in oven for 12 mintues for medium, or until done to your liking.
- Drain lentils and toss with 1 tablespoon lemon juice and remaining 2 tablespoons oil. Season.
- To serve, scatter lentils in the middle of the plate, top with slices of lamb. Scatter tomatoes and 4 mint leaves. Drizzle the remaining lamb juice from the foil onto the plate.
Final product of Nessy Eater’s Lamb Recipe. What do you guys think?
It was a fantastic experience meeting the one and only Nadia Lim and celebrating her launch of her new cookbook “Easy Weeknight Meals“. I learnt a lot about My Food Bag using fresh, local and seasonal ingredients to create delicious, healthy meals that are not only good for your body but at the same time should also look and taste great. I really look forward to seeing My Food Bag bring energy and enthusiasm to Australian couples and families.
2011 MasterChef New Zealand Winner Nadia Lim
Photos by Vanny Tang
Disclaimer: Nessy Eater attended “Easy Weeknight Meals” Book Launch thanks to Porter Novelli.
Nessy Eater received challenge bag thanks to My Food Bag.
Opinions are however, Nessy Eater’s own.
Like to know more about Nessy Eater food adventures?
You can follow Nessy Eater on Instagram / Facebook / Twitter or feel free to leave a YUMMY comment 😀
