Rating: 4 out of 5 stars

In honour of the unofficial start of summer with this hot weather I’ve started a page dedicated to gluten free fish and chips in Melbourne – check it out here – and please let me know if you have any more to add to this list!

Rating: 3.5 out of 5 stars

You get a really nice comfortable feeling at this place, like you’re hanging out at someone’s house. The waiters are very friendly and very helpful with gluten free requests (you need to ask them what is gluten free).

The menu (presented in really cute frames) is quite small but there’s a few gluten free options, including soup, salads and some breakfast meals. I had the Green Eggs – scrambled eggs with pesto, spinach and cheese, with gluten free toast – which was really really nice and very filling.

Rating: 4 out of 5 stars

Preparation Time

30 minutes

Cooking Time

10 – 15 minutes

Ingredients

• 250g unsalted butter, softened
• ½ cup pure icing sugar
• 1 egg yolk
• ¾ cup  blanched, slivered almonds
• 15mL ouzo  (plus extra for topping)
• Flour mix (240g plain flour & 60g Irwin Valley Lupin Flour)

Method

1. Toast almonds under griller until light golden brown. Allow to cool.
2. Preheat oven to 180°C (conventional heat).
3. Cream butter & sugar until white in colour.
4. Add egg yolks & mix well.
5. Stir in almonds & ouzo.
6. Fold in 2/3 of the flour mix. Continue to add flour only until mixture forms a slightly sticky dough.
7. Roll out dough on lightly floured benchtop into strips approx. 8cm wide.
8. Using a suitably sized glass or small bowl, cut strips into crescent-shaped pieces.
9. Place on a baking tray (lightly greased or use baking paper).
10. Bake until pale golden brown.
11. While still hot, sprinkle liberally with extra ouzo, then dust with icing sugar.
12. When cool, store in an airtight container, covering with extra icing sugar. Stays fresh for up to 4 weeks.

Notes & tips

• Sprinkle with rosewater in place of ouzo.

They have 2 locations in Melbourne:
83 Flinders Lane in the city and Chadstone Shopping Centre

Rating: 4 out of 5 stars

Rating: 3.5 out of 5 stars

This recipe is really easy and can be adapted to include pretty much whatever flavour you want – whatever type of chocolate, you can add your favourite flavouring or alcohol to make it a bit different.

Ingredients:

100g unsalted butter

1 and 1/4 cups brown sugar

400g condensed milk

100g dark chocolate

Method:

Place the butter, sugar and condensed milk in a saucepan over medium – high heat for 10-12 minutes, stirring constantly. Once the mixture has thickened and looks gooey, take off the heat and stir in the chocolate until melted. Place in a baking tray or flat container and refridgerate for about an hour. Slice into squares.