Tuesday 26 June 2012


The office has been freezing - with layers upon layers, I still can't feel my feet - so tonight I'm thinking it's a soup kinda' night. I found a great website, Oh She Glows, I fell in love with a soup recipe and tried it out on my in-laws, with a few Shooz changes. It was a HIT!

You know the feeling when you've come home, the heater is on (if you have a real fireplace at home, totally JEAL!), the UGGs are on, and it doesn't matter that it's cold outside - yep that's it, that's the feeling you get when you eat the soup! 

Plus the quinoa adds great flavour and also super-healthy! 


  • 1 large carrot, peeled and chopped
  • 1/2 cup red quinoa, uncooked (if red is unavailable, use regular quinoa)
  • 1 tbsp extra virgin olive oil
  • 1 medium brown onion, finely chopped
  • 1 medium zucchini, chopped
  • 3 cloves garlic, minced
  • 2 cups chicken or vegetable stock, boiled
  • 4 cups water, boiled
  • One can diced tomatoes
  • One can black beans, rinsed & drained (if you can't get black beans, fava beans, kidney beans, or butter beans will work too)
  • 1 tsp curry powder
  • Pinch or two of cinnamon
  • Pinch of ground nutmeg
  • 2 cups baby spinach leaves, well rinsed and roughly chopped
  • 1/2 tsp salt flakes, to taste
  • Freshly ground black pepper, to taste
  1. Heat the oil in a large soup pot. Add the chopped sweet onion and sauté over medium-low heat until translucent. Add the chopped carrots, chopped zucchini, and minced garlic, and continue to sauté for about 5-7 minutes.
  2. Boil the stock and water in another pot (if you don't have time to pre-boil, just add it at room temperature and cook the soup for an extra 10mins).  
  3. Add stock mixture, tomatoes, red quinoa, black beans, and spices & seasonings. 
  4. Bring to a boil and then simmer gently for 15 to 20 minutes.
  5. Add the roughly chopped spinach, stir well, and cover. Simmer on low for about 15-35 minutes. 
  6. The longer you cook it the more the flavours will develop. Taste test and adjust seasonings if necessary. 
*I also have a feeling this soup will be even better the next day!

winter soupwinter soup

Stay warm. Love Shooz xx 

Tuesday 19 June 2012


So shock horror, I love MasterChef - I know, I keep on surprising - but my love deepened when my favourite chef, Jamie Oliver was a guest chef.

I mean who doesn't love Jamie Oliver? He speaks as fast as he chops, and the end result is sophisticated but relatively easy to recreate! And that's what I like to do! So after watching MasterChef - I set myself the challenge.

Hint: The challenge was this: the three girls up for immunity had 45 minutes to create there own "Antipasto Plank" - Jamie Oliver's life changed for the better when he came up with his own plank - the pro (Jamie) had 30 minutes. Let the FUN begin! No surprise, Jamie's antipasto won-over the judges hearts.

Yep that's it!

Ever since - I can't stop thinking about it. So I set myself the challenge, the Shooz Antipasto Plank. And yes, I did it in under 45 minutes, and was a great dinner. A little much for just me, but there was plenty of leftovers for hubby and I for lunch, conciliation prize!

I hope you like it...

2 x pieces of toast 
Hummus, topped with Harrisa and good olive oil
Tahina, topped with sesame seeds and cracked pepper
Tomatoes (still on the vine), placed on a lined baking tray, seasoned with salt and pepper. place in the oven for 30 minutes. Allow to cool down and place on a bed of crumbled feta. 
Drain and rinse a can of black beans, and place into a bowl. Cut one avocado and throw into the bowl. Top with chopped shallots, lemon juice, salt and pepper. Finish with a sprinkle of coriander.
In a medium size pot, cook a teaspoon of garlic, add chopped asparagus & broccolini (chilli optional), squeeze in half a lemon and cook for 5 minutes with a lid on. Serve on a bed of baby spinach leaves and finish with toasted pine nuts on top. 

I think this will be the first of many planks! 

Be sure to comment if you tried it yourself or need a hand. 

Love Shooz xx

Wednesday 13 June 2012


I'll admit, I am slightly obsessed with the real housewives! Out of all the cities on TV, NYC is my all time-favourite! So tonight I was a typical housewife. No no I didn't let a camera crew follow me around, I cooked hubby dinner.

To be honest, this isn't too uncommon. And it's great because if I cook, he puts on the gloves to clean! I'm pretty lucky! The reason why I'm calling tonight, Real Housewife is, I can't think of a name for this meal.

So here goes!
  • 2 x chicken breasts
  • 1 cup red quinoa 
  • 1/2 onion, diced
  • 2 x garlic cloves, chopped
  • 1 x capsicum, chopped
  • 1 bunch asparagus, chopped
  • 1 long red chilli, chopped
  • Juice half lemon
  • Pistachios optional 
  • 10 small brussels sprouts 
  • Olive oil 
  • Sea Salt 
  • Cracked pepper
Marinade for chicken:
  • 2 tbsp olive oil (you can use lemon infused or chilli)
  • 2 x garlic cloves, finely chopped
  • 2 tbsp Dukkah
  • 1 tbsp dried parsley
  • 1/2 tbsp Moroccan spices
  • Chilli optional

  1. Preheat the oven 200 degrees, fan forced. 
  2. For the chicken marinade, put the breasts in a plastic bag, combine all the ingredients and shake up the bag. 
  3. For the brussels sprouts, cut of the bases off. If some are a little bigger than others, cut them in half. Place the cut and washed brussels sprouts in a bag, pour in olive oil (approx 2-3 table spoons), pinch of sea salt and cracked pepper. 
  4. Place brussels sprouts on a lined baking tray. Place chicken in foil roasting tray or baking tray. Place the sprouts and chicken in the oven for approx 30-35. (Check the chicken before serving).
  5. Cook the quinoa (I used red) according to the packet. 
  6. In a large pan, cook the onions and garlic (with a little olive oil), for 3-5 minutes. Add asparagus and cook for a further 4 minutes. Add capsicum and chilli. Stir every few minutes. Squeeze in the lemon juice. 
  7. Once the quinoa is ready - add to the vegetable mix. Add in the nuts. 
  8. Serve the chicken, brussels sprouts and quinoa pilaf. Serves 2 (with leftover for lunch the next day).

Good luck! Need a hand? Comment below. 
Shooz xx

Sunday 10 June 2012


LIGHTS! CAMERA... It's a perfect night out!

The cold weather wasn't going to stop us, RUG UP, and let the light show begin. We started the walk at Customs House, spying on a city from up above, projected perfectly onto the nooks and crannies of one of Sydney's most recognised buildings.

At a brisk pace, we walked to the MCA, stopping to play 0's and X's, ride a bike to produce the light, and use our hands to make music! What more could we ask for.

Until the next VIVID Sydney, enjoy a few (I took over 50) of Shooz snaps.


My exercise for the evening - riding to produce the light, totally worth it!