Yep, it's that time again. Last night I made Beef Bourgignon and brought some in to work today with mashed potato for pie filling.
For the vegetarians, I roasted some pumpkin and mashed it with some ricotta, a splash of balsamic vinegar, a pinch of sea salt and I threw in some pinenuts just before making the pies.They were gorgeous! I must make them again one day!
Shop 5, 113 Collins Road, Willetton
Our good friend Kok Heng is back in town so we gathered for dinner tonight. Surprisingly, although most of us live in the surrounding area, no one else except for me had been to this restaurant. They were all very impressed with the food.