Geoff's Birthday @ Mt Warning

I cannot tell you how pleased we were with the food and service at Mavis's Kitchen at Mount Warning.













We went down for a romantic weekend staying in Uki on Saturday Night at a lovely B&B (Shambala @ Uki) and intending to climb Mt Warning on the Sunday (Geoff's birthday). However, it rained most of Saturday and all of Sunday. But we had such a nice dinner at Mavis's and such a lovely night at Shambala that we didn't care that we didn't get to do what we set out to do.

It's suggested you book at Mavis's and that you tell them you are vegan. If you do they can prepare for you. Most of the Starters are vegan and they made me a special main for Stuffed Capsicum. They had another choice of pilaf as well. Then they had a coconut and berry pudding for me for dessert. Geoff had the vegetarian tart for a main and the "Must-Try" Lemon Posset although he said it was a tad too sweet. We shared the cumin-spiced nuts and marinated olives for a starter.

The food was great. It's rare to find a restaurant that will prepare something off the menu for you that doesn't taste like rubbish. So often I just get a bowl of vegies or a salad without cheese and they seem to think that because I'm vegan it will fill me up. It never does. It was so refreshing to see a chef that actually knew what s/he was doing.

The service was also fantastic and the ambiance was unbeatable. Just take a look at these photos! The verandah overlooks their garden where they grow all their herbs and vegetables fresh and the whole restaurant is set against the mountains around Mt Warning. We'll definitely be going again. And hopefully soon!

Stay tuned for more about our weekend.

Potato Bake

I got a bit reminiscent these holidays. I missed the potato bake my Aunty Di used to make every time we had a family dinner. So I attempted a vegan one using rice cream from Mrs Flannery's.

I layered sliced potato, onion and cream and then topped it with some Greek soy cheese I get from Pigeon Pear Deli in Middle Park and tomato. It was okay but nothing like the original. I've since found a better cream at Mrs Flannery's in Taringa (I used it to make creamy mushroom pasta with fresh basil and pine nuts the other night) so perhaps I will try again soon.

Trifle

I loved trifle when I was a kid. I used to look forward to it every Christmas. So when I saw the Gelatine Free jelly at my local Coles I jumped at the chance to make it.

I just baked a very simple vanilla cake, cut it up, put it in a dish, poured white wine over the cake and let it set and soak in. Then I made up some custard with custard powder and soy milk and poured it over the cake making sure there was enough custard to be completely soaked up by the cake. Then I topped it with jelly, coconut and nuts. I also got the Soy Whipped Cream out later and chucked that on too. Yum! Geoff was away so it last for many delicious days.