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9th November 2022recipearce

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🇯🇵 Nozawa Onsen ❄️

After flying into Tokyo with @jetstaraustralia for our first week. We spent week two in the beautiful village of Nozawa Onsen. It’s a 2hr bullet train from Tokyo and you can get around the village on foot which is a huge bonus when travelling with 3 young kiddos. There is terrain to suit all skill levels. There are so many great restaurants we didn’t get to but I’ve included a list below of some of the great spots we checked out and things we did! Feel free to hit me with any questions in the comments 👇🏼

🐒 Visit onsen monkeys
🏡 Tamanegi House
☕️ Swiss bakery
👨🏻‍🍳 Visit cook onsen
🍦 @hausstanton
🍴@panorama_house_buna
🍲 @neobar_nozawaonsen
🍜 Kawahiro
🍜 Food Village Kongu

#jetstaraustralia #ad #gifted

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🇯🇵 Nozawa Onsen ❄️

After flying into Tokyo with @jetstaraustralia for our first week. We spent week two in the beautiful village of Nozawa Onsen. It’s a 2hr bullet train from Tokyo and you can get around the village on foot which is a huge bonus when travelling with 3 young kiddos. There is terrain to suit all skill levels. There are so many great restaurants we didn’t get to but I’ve included a list below of some of the great spots we checked out and things we did! Feel free to hit me with any questions in the comments 👇🏼

🐒 Visit onsen monkeys
🏡 Tamanegi House
☕️ Swiss bakery
👨🏻‍🍳 Visit cook onsen
🍦 @hausstanton
🍴@panorama_house_buna
🍲 @neobar_nozawaonsen
🍜 Kawahiro
🍜 Food Village Kongu

#jetstaraustralia #ad #gifted

🍣Tokyo🇯🇵

We arrived into Tokyo after direct flight from Brisbane thanks to our mates @jetstaraustralia . This city has so much to offer but my biggest food tip is to have a list of dishes you’d like to try and be flexible with your plans so you can discover hidden gems. Plan your day by visiting an area, activity, temple etc then use google maps to find the type of dishes you want (e.g Ramen near me) and be decerning based on what looks great. We saved a heap of places in our google maps once we knew the areas we wanted to check out so if we were heading out for the day we could find somewhere easily within walking distance with the kiddos. Here is my hit list of dishes you need to try in Japan and a few coffee spots. Keep in mind we were travelling with three kids so we kept it casual and didn’t book any of the fancy restaurants. Feel free to hit me with any questions in the comments 👇🏼. Check out my stories highlight if you want to find the specific places we ate.

🏡 Stay: @mimaruhotels - we stayed at suites in Nihombashi which had a great little coffee shop that open at 7am @passagecoffee

☕️ Coffee: @koffee_mameya_kakeru @ginza_bongen @bluebottlejapan @camelback_tokyo @coffee_supreme_jpn

🍴Eat:
Yakitori (Specifically Chicken Tskune)
Okonomiyaki
Gyukatsu
Pork Tonkotsu
Mochi w fresh strawberry
White strawberries
Katsudon egg rice bowl
Chilled Soba
Ramen (Spicy Tan Tan is my fav)
Fatty Tuna Nigiri
Udon w tempura veg
Onigiri (from convenience store)
Shabu Shabu
Sukiyaki
Taiyaki
Takoyaki
Chicken Karrage
Sanga from the servo
Hot coffee can from a vending machine

Visit:
🐟Tsukiji Outer Market (the old fish market with heaps of different food stalls, knife merchants and little hospo stores)
🎨Team Labs
🗼Tokyo Metro Govt South Observatory
👨‍👩‍👧‍👧 Kidzania
🎠 Tokyo Disneyland
🌲Yoyogi Park

#ad #jetstaraustralia #gifted

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🍣Tokyo🇯🇵

We arrived into Tokyo after direct flight from Brisbane thanks to our mates @jetstaraustralia . This city has so much to offer but my biggest food tip is to have a list of dishes you’d like to try and be flexible with your plans so you can discover hidden gems. Plan your day by visiting an area, activity, temple etc then use google maps to find the type of dishes you want (e.g Ramen near me) and be decerning based on what looks great. We saved a heap of places in our google maps once we knew the areas we wanted to check out so if we were heading out for the day we could find somewhere easily within walking distance with the kiddos. Here is my hit list of dishes you need to try in Japan and a few coffee spots. Keep in mind we were travelling with three kids so we kept it casual and didn’t book any of the fancy restaurants. Feel free to hit me with any questions in the comments 👇🏼. Check out my stories highlight if you want to find the specific places we ate.

🏡 Stay: @mimaruhotels - we stayed at suites in Nihombashi which had a great little coffee shop that open at 7am @passagecoffee

☕️ Coffee: @koffee_mameya_kakeru @ginza_bongen @bluebottlejapan @camelback_tokyo @coffee_supreme_jpn

🍴Eat:
Yakitori (Specifically Chicken Tskune)
Okonomiyaki
Gyukatsu
Pork Tonkotsu
Mochi w fresh strawberry
White strawberries
Katsudon egg rice bowl
Chilled Soba
Ramen (Spicy Tan Tan is my fav)
Fatty Tuna Nigiri
Udon w tempura veg
Onigiri (from convenience store)
Shabu Shabu
Sukiyaki
Taiyaki
Takoyaki
Chicken Karrage
Sanga from the servo
Hot coffee can from a vending machine

Visit:
🐟Tsukiji Outer Market (the old fish market with heaps of different food stalls, knife merchants and little hospo stores)
🎨Team Labs
🗼Tokyo Metro Govt South Observatory
👨‍👩‍👧‍👧 Kidzania
🎠 Tokyo Disneyland
🌲Yoyogi Park

#ad #jetstaraustralia #gifted

🍓Strawberry & Dark Choc Muffins🍫

For Pearls 1st Birthday Goldie & Pippie helped me whip up a batch of these Strawberry & Dark Chocolate muffins. This muffin recipe can be tweaked to add any fruit or type of chocolate you like. Just prep the base mix then fold through your flavours. I like to use silicon mould so you don’t need patty pans. It makes for a next level muffin that holds together and has a crisp outer without being stuck to paper.

Makes 24

Ingredients
500g butter
500g Raw sugar
4 Eggs
500mL Milk
200 g Natural/Greek yoghurt
2 tsp Vanilla paste/extract
700g Flour
4tsp Baking powder
500g Fresh strawberries
500g Dark chocolate chips
Top with whatever you like, icing sugar, sprinkles, icing

Step 1: Pre heat oven at 170C.

Step 2: Melt 500g of butter and combine with 500g of raw sugar and mix until combine and creamy consistency.

Step 3: Add 4 eggs to the creamed sugar/butter with 2tsp vanilla paste, 500ml milk and 200g yogurt and mix together.

Step 4: in a large mixing bowl add the 700g of flour and 4tsp baking powder and slowly add the wet mixture stirring to ensure there are no lumps. Once you have a smooth batter you can fold through the strawberries and dark choc chips.

Step 5: Generously grease a silicon muffin tray with butter. And fill muffins tins 3/4 full with mixture to allow for expansion. Bake them for 30mins at 170C or until a skewer comes out cleanly. Let them rest until cooled before removing them from the moulds. Top with whatever you like. Icing sugar, sprinkles, icing.

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🍓Strawberry & Dark Choc Muffins🍫

For Pearls 1st Birthday Goldie & Pippie helped me whip up a batch of these Strawberry & Dark Chocolate muffins. This muffin recipe can be tweaked to add any fruit or type of chocolate you like. Just prep the base mix then fold through your flavours. I like to use silicon mould so you don’t need patty pans. It makes for a next level muffin that holds together and has a crisp outer without being stuck to paper.

Makes 24

Ingredients
500g butter
500g Raw sugar
4 Eggs
500mL Milk
200 g Natural/Greek yoghurt
2 tsp Vanilla paste/extract
700g Flour
4tsp Baking powder
500g Fresh strawberries
500g Dark chocolate chips
Top with whatever you like, icing sugar, sprinkles, icing

Step 1: Pre heat oven at 170C.

Step 2: Melt 500g of butter and combine with 500g of raw sugar and mix until combine and creamy consistency.

Step 3: Add 4 eggs to the creamed sugar/butter with 2tsp vanilla paste, 500ml milk and 200g yogurt and mix together.

Step 4: in a large mixing bowl add the 700g of flour and 4tsp baking powder and slowly add the wet mixture stirring to ensure there are no lumps. Once you have a smooth batter you can fold through the strawberries and dark choc chips.

Step 5: Generously grease a silicon muffin tray with butter. And fill muffins tins 3/4 full with mixture to allow for expansion. Bake them for 30mins at 170C or until a skewer comes out cleanly. Let them rest until cooled before removing them from the moulds. Top with whatever you like. Icing sugar, sprinkles, icing.

🍹🍍Tickle Tickle🌴🏴‍☠️

Ever felt like you belong on a deserted island, feet up in a hammock with a cocktail? Me too…. Well, I’ve got the perfect cocktail to at least take your tastebuds there. It’s a tweak on a treacle, think a stripped-back pirate version of a Piña Colada that packs a little more punch but is way easier to make. If you fancy a little ‘Tickle Tickle’ this summer get to the closest @danmurphys and whip one of these up with me 👇🏼 #drinkresponsibly #DanMurphys

Ingredients

· 2 dashes aromatic bitters

· 10mL orgeat syrup

· 50mL dark rum

· 30mL fresh pineapple juice

· Garnish: pineapple leaves and orange twist

Method

1. Add bitters, orgeat syrup and rum to a mixing glass and fill with ice

2. Give it a quick stir to combine and gently dilute

3. Fill a rock glass with ice

4. Wedge two pineapple leaves into the ice as garnish (see the video for clarity)

5. Strain your cocktail into the glass, then top with pineapple juice

6. Finish the garnish by popping an orange peel twist on top

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🍹🍍Tickle Tickle🌴🏴‍☠️

Ever felt like you belong on a deserted island, feet up in a hammock with a cocktail? Me too…. Well, I’ve got the perfect cocktail to at least take your tastebuds there. It’s a tweak on a treacle, think a stripped-back pirate version of a Piña Colada that packs a little more punch but is way easier to make. If you fancy a little ‘Tickle Tickle’ this summer get to the closest @danmurphys and whip one of these up with me 👇🏼 #drinkresponsibly #DanMurphys

Ingredients

· 2 dashes aromatic bitters

· 10mL orgeat syrup

· 50mL dark rum

· 30mL fresh pineapple juice

· Garnish: pineapple leaves and orange twist

Method

1. Add bitters, orgeat syrup and rum to a mixing glass and fill with ice

2. Give it a quick stir to combine and gently dilute

3. Fill a rock glass with ice

4. Wedge two pineapple leaves into the ice as garnish (see the video for clarity)

5. Strain your cocktail into the glass, then top with pineapple juice

6. Finish the garnish by popping an orange peel twist on top

🎣Mini Mahi Tostadas 🌮

Here is the recipe for ‘Species Series Ep2’ Mahi Mahi catch & cook. Was a productive morning on the water with @nautical_productions & @jarrah_tutton we were in and eating these by midday! It doesn’t get fresher than that 🤌🏼

Makes 24

Ingredients
300g Sashimi quality fish
Kewpie mayo
Coriander (we used coriander flowers as plant had gone to seed)
Coconut cream
Spray olive oil

Nam Jim
3 Fresh green chilli’s ( we used Jalapeños)
2 Cloves garlic
Small handful coriander root
Heaped teaspoon shaved Palm sugar
2 Tablespoons Fish Sauce
4 Fresh limes (zest & juice)

Method
Step 1: Place the tacos into microwave for 20 seconds to soften. Then use a cup/cookie cutter to cut the mini taco shape out of the tacos, we got 2 from each shell. Alternatively skip this step and just make large flat ones with the whole taco shell.

Step 2: Spray the taco shells with olive oil and place them in-between upside down muffin tins (as shown in the video) and into the oven on fan forced at 180C for 9-10mins or until golden and looking crispy. Pull them out of the oven and let them cool on a wire rack.

Step 3: Dice the fish in a 3mm x 3mm cube or wherever size you prefer.

Step 4: To make the Nam Jim. Slice up the three chilli’s, two cloves garlic, one heaped teaspoon palm sugar and add it to a blender/food processor with two tablespoons fish sauce with the juice and zest of four limes. Blend in pulses until combined but still with some texture you don’t want it to be a smooth sauce.

Step 5: Spoon some Nam Jim over the fish until it’s well covered then sparingly drizzle over some coconut cream. Construct tacos by adding some kewpie mayo beneath, then fish and some more dots of kewpie and coriander to garnish!

Enjoy!

#recipearcemademedoit #recipearce #recipe #catchandcook #speciesseries

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🎣Mini Mahi Tostadas 🌮

Here is the recipe for ‘Species Series Ep2’ Mahi Mahi catch & cook. Was a productive morning on the water with @nautical_productions & @jarrah_tutton we were in and eating these by midday! It doesn’t get fresher than that 🤌🏼

Makes 24

Ingredients
300g Sashimi quality fish
Kewpie mayo
Coriander (we used coriander flowers as plant had gone to seed)
Coconut cream
Spray olive oil

Nam Jim
3 Fresh green chilli’s ( we used Jalapeños)
2 Cloves garlic
Small handful coriander root
Heaped teaspoon shaved Palm sugar
2 Tablespoons Fish Sauce
4 Fresh limes (zest & juice)

Method
Step 1: Place the tacos into microwave for 20 seconds to soften. Then use a cup/cookie cutter to cut the mini taco shape out of the tacos, we got 2 from each shell. Alternatively skip this step and just make large flat ones with the whole taco shell.

Step 2: Spray the taco shells with olive oil and place them in-between upside down muffin tins (as shown in the video) and into the oven on fan forced at 180C for 9-10mins or until golden and looking crispy. Pull them out of the oven and let them cool on a wire rack.

Step 3: Dice the fish in a 3mm x 3mm cube or wherever size you prefer.

Step 4: To make the Nam Jim. Slice up the three chilli’s, two cloves garlic, one heaped teaspoon palm sugar and add it to a blender/food processor with two tablespoons fish sauce with the juice and zest of four limes. Blend in pulses until combined but still with some texture you don’t want it to be a smooth sauce.

Step 5: Spoon some Nam Jim over the fish until it’s well covered then sparingly drizzle over some coconut cream. Construct tacos by adding some kewpie mayo beneath, then fish and some more dots of kewpie and coriander to garnish!

Enjoy!

#recipearcemademedoit #recipearce #recipe #catchandcook #speciesseries

Here’s some true @nautical_productions style footage from Species Series Ep#2 ‘Mahi Mahi’ Catch & Cook.

We had a few fish on deck from fishing with live bait so jumped in to see if we could find any bigger models and get some footage of these prehistoric looking fish underwater. We boosted it back home after that to whip up these tasty little Raw ‘Mini Mahi Tostadas’ with a spicy Vietnamese ‘Nam Jim’ style dressing! Have a crack at them with any sashimi quality fish and let us know what you think..🌮

The Episode is live on @recipearce YouTube channel now and Recipearce.com

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Here’s some true @nautical_productions style footage from Species Series Ep#2 ‘Mahi Mahi’ Catch & Cook.

We had a few fish on deck from fishing with live bait so jumped in to see if we could find any bigger models and get some footage of these prehistoric looking fish underwater. We boosted it back home after that to whip up these tasty little Raw ‘Mini Mahi Tostadas’ with a spicy Vietnamese ‘Nam Jim’ style dressing! Have a crack at them with any sashimi quality fish and let us know what you think..🌮

The Episode is live on @recipearce YouTube channel now and Recipearce.com

Species Series Episode #2 | Mahi Mahi ‘catch & cook’ | Mini Mahi Tostadas 🌮| Live now on @recipearce YouTube

For episode two of species series we ran out to the local FAD (Fish Aggregating Device) to target one of the most sustainable fish the ocean ‘Mahi Mahi’. Mahi is such a versatile fish it’s great as sashimi, grilled, crumbed in tacos, just a beautiful white fleshed fish. They reach maturity in just 2 years, can reproduce at 5 months old and live to approx 5 years. We whipped up ours in some ‘Mini Mahi Tostadas’ which are the ultimate cocktail mouthfuls but you can make bigger versions with the whole taco shell for a started or dinner.

Recipe for Mahi Tostades is live at Recipearce.com 🌮

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Species Series Episode #2 | Mahi Mahi ‘catch & cook’ | Mini Mahi Tostadas 🌮| Live now on @recipearce YouTube

For episode two of species series we ran out to the local FAD (Fish Aggregating Device) to target one of the most sustainable fish the ocean ‘Mahi Mahi’. Mahi is such a versatile fish it’s great as sashimi, grilled, crumbed in tacos, just a beautiful white fleshed fish. They reach maturity in just 2 years, can reproduce at 5 months old and live to approx 5 years. We whipped up ours in some ‘Mini Mahi Tostadas’ which are the ultimate cocktail mouthfuls but you can make bigger versions with the whole taco shell for a started or dinner.

Recipe for Mahi Tostades is live at Recipearce.com 🌮

🦐 Prawn & Chilli Oil 🌶️

This is a great way to use up all those discarded prawns shells over summer, if the prawns are already cook no need to roast them just skip that step. Once you’ve made it let it cool and store it in the fridge to use on rice, stir fry’s, dumpling or just everything! Enjoy folks

Ingredients for prawn & chilli oil
8 King prawn heads and shells
2 Tablespoons chilli flakes
3 Large garlic cloves
300ml olive oil (or vegetable/peanut/grape-seed if you prefer) + extra drizzle for
Spray oil

Method for prawn & chilli oil
Step 1: Roast the shells in the oven with spray of oil at 200C for 10mins

Step 2: Next heat the oil in a pan or wok to 160C and add 3 cloves of chopped garlic, 2 tablespoons of chilli flakes and the roasted prawn heads and shells. Keep cooking for 20mins on a low/medium heat. If you’re using olive oil make sure it doesn’t go above 160C as it has a lower smoke point than other oils.

Step 3: once the oil is infused you can strain it into a heat proof container then transfer to the fridge to cool or just leave it on the bench. This will make more oil than you’ll need for this recipe but I just keep mine in the fridge fore a few days to use for other recipes.

#asmr #recipe #recipearce #recipearcemademedoit #viralrecipe #viral #food #chillioil

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🦐 Prawn & Chilli Oil 🌶️

This is a great way to use up all those discarded prawns shells over summer, if the prawns are already cook no need to roast them just skip that step. Once you’ve made it let it cool and store it in the fridge to use on rice, stir fry’s, dumpling or just everything! Enjoy folks

Ingredients for prawn & chilli oil
8 King prawn heads and shells
2 Tablespoons chilli flakes
3 Large garlic cloves
300ml olive oil (or vegetable/peanut/grape-seed if you prefer) + extra drizzle for
Spray oil

Method for prawn & chilli oil
Step 1: Roast the shells in the oven with spray of oil at 200C for 10mins

Step 2: Next heat the oil in a pan or wok to 160C and add 3 cloves of chopped garlic, 2 tablespoons of chilli flakes and the roasted prawn heads and shells. Keep cooking for 20mins on a low/medium heat. If you’re using olive oil make sure it doesn’t go above 160C as it has a lower smoke point than other oils.

Step 3: once the oil is infused you can strain it into a heat proof container then transfer to the fridge to cool or just leave it on the bench. This will make more oil than you’ll need for this recipe but I just keep mine in the fridge fore a few days to use for other recipes.

#asmr #recipe #recipearce #recipearcemademedoit #viralrecipe #viral #food #chillioil

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