Something I have Wanted for a long time- A Food & Lifestyle blog.

Garlicy Deliciousness in local sourced prawns

Just a hint of chilli - you could really taste the prawns and the tomato’s.

The lemon butter sauce enhanced the melt in your mouth snapper fillets.

Something you may not know about me is that I am a massive foodie. In fact, my very first business at age 15 was a cake business. I made the then very trendy, Carrot Cake and sold them to a local cafe in Sydney whilst I was attending college to learn how to become a Commercial Cook, ( it was called a Home Economist in the 70’s).

I have to add here my gratitude to a very special cook, my mentor, Tammy who was my high school Home Economics teacher who saw this troubled teenager and took me under her wing. She was a very positive influence during those really challenging years and I am extremely grateful too her.

Cooking saved me, gave me a direction and I went on to own my first cafe /Restaurant when I was newly married and only 23.

I have always cooked from my heart and it definitely is one of my love languages. I love to cook for those I love.

I’m not a super fancy cook, not Master Chef level but I do love simple and delicious food. I love to eat food that is as close to how it came out of the ground as possible.

My grand parents influenced this for me as my Pa had a massive vegetable garden and it was through watching him in his garden and then seeing how my Nan used that seasonal produce to make delicious and heart warming foods which nourished us throughout our younger years.

I have long wanted to write a food blog, sharing the foods I enjoy eating and now, how to eat out when you are Gluten Free and Lactose Free.

So here we go,

Our first share is at the Lagoon Seafood restaurant in Wollongong - we dined out to honour my partners 98 year old dad who had recently passed. We ate beautiful food, with an ocean view and the smell of the ocean tantalising our senses whilst Mike shared stories of his dad.

For entree we shared Char Grilled Prawns - which were done with a buttery sauce and where heavenly.

For main I chose Snapper fillets which were cooked to perfection in a lemon, thyme butter sauce with spinach, asparagus and boiled new potatoes. The flavours were delicate and perfect not to over power the snapper. YUM. Mike chose Grilled Prawn linguine.

It was so lovely to enjoy fresh seafood that was treated respectfully and not doused in chilli which seems to be the trend now days.

This was a truly special evening for us and one, I hope Mike will reflect on in years to come as a celebration of a life well lived. 98 is cause for celebration.