Monthly Archives: January 2013


Hello dear readers!

Hope you all are having a wonderful long weekend! Happy belated Australia Day as well – I hope you all celebrated by doing something Australian whether it be indulging in various Australian foods such as Pavlovas, Lamingtons etc or having a bbq to celebrate with friends and family…I hope you all had a good time celebrating!

As the weekend is usually the time I like to really indulge in foods, I decided to visit a new cafe that I haven’t been to before. I had read a lot of reviews online from various food blogs about Youeni Foodstore and I saw various instagram photos circulating around displaying all the wonderful foods on offer from the foodstore cafe and I knew immediately that this was a cafe I needed to visit. Youeni Foodstore have 3 locations: Surry hills, Darlinghurst and the newly opened cafe at Castle Hill. I decided to try the cafe at Surry Hills as it was the closest to home.

The cafe is situated among various warehouse like buildings nestled in the middle. It is a cosy atmosphere with a few tables and chairs which have been placed outside the kitchen space/counter where you can peer into the kitchen to see what the staff are cooking inside. If you aren’t feeling like eating in, you can easily takeaway coffees, homemade baked goods such as muffins, scrolls and toasted muesli if you are feeling peckish. Outside of the cafe, the owners have placed various boxes of fruits and vegetables to emphasise their use of fresh fruit and vegetables in their dishes. We got to the cafe around 9:30 and it was not very busy so we were able to get a table but as we were leaving, there were a number of customers who were starting to sit down and eat breakfast. It’s probably best to go earlier to this cafe so that you don’t miss out on all the wonderful pastries on offer.

Specials board

New menu items at Youeni

Fruit and Veg

Fruit and Vegetables displayed outside the cafe

Youeni Cafe

Tables and Chairs


The Kitchen

Muffin of the Day

Muffin of the Day: I think this was blueberry






They didn’t have any green tea on their menu (usually my choice of tea) so I settled for a white peony tea instead.


My Peony Tea


Mr Muscle’s choice of coffee

Mr Muscles decided to order the scrambled eggs as he usually tends to pick the savoury items while I pick the sweeter items on the menu. He was not disappointed by his choice as he raved on about how the very creamy scrambled eggs worked well with the giant kale leaves that accompanied the dish. You could tell the vegetables were fresh. Mr Muscles also ordered an extra side of avocado which had been seasoned with olive oil, sea salt and pepper. I tried a bit of his scrambled eggs and it was really rich and creamy. It was definitely a hearty meal and probably best eaten when you are feeling really hungry.

Scrambled Eggs

Scrambled eggs, pan-roasted tomatoes, kale, olive oil, toast $12.00


Side of Avocado $3.00

I ordered the breakfast crumble which was served with natural yoghurt as I was feeling like some toasted muesli. The breakfast crumble was a lot more dense and heavy than I expected as they had stewed the oats with dried fruits such as figs and fresh fruits that had been slow cooked including peaches and blueberries and hazelnuts and toasted coconut. Although being slightly on the heavier side for a breakfast item, I thoroughly enjoyed my choice of breakfast. I felt that the yoghurt cut through all the heaviness of the breakfast crumble and the softness of the fruits paired well with the crunch of the oats and nuts.

Breakfast Crumble 1

Breakfast Crumble, Seasonal Fruits, Natural Yoghurt $9.00


My breakfast crumble close up ;P

After we finished up breakfast, I couldn’t stop eyeing the pastries at the counter so Mr Muscles ended up buying me a cardamon and cinnamon scroll to takeaway. I couldn’t wait and decided to eat it on the spot. It was really delicious and I gobbled it up in a matter of seconds. The scroll was unexpectedly quite light and had some sugar sprinkled on the top of it and I liked that it wasn’t very large in size so I didn’t feel so bad eating it all up. I almost didn’t get a photo of the scroll close up as I was about to bite into it until Mr Muscles reminded me that I should probably take a photo of it before I demolish it whole ;P

Cardamon and Cinnamon Scroll

Scroll close up


Youeni Foodstore

Shop 3, 8 Hill Street

Surry Hills NSW 2010

Phone: (02) 9380 7575


Trading Hours: Monday-Friday 7:30am-4pm and Saturdays 9am-4pm

Until next time!



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Filed under Breakfast, Cafe, Eggs, Granola, Muffins, Toast, Toasted Muesli, Western, Yoghurt

JACKPOT makes: Vegan Green Tea Banana Muffins

Hello All!

I thought I’d post another new recipe experiment this time using green tea powder (matcha) as the theme of my dessert. I love all things green tea and it’s always fun experimenting with green tea powder – the possibilities are endless: you could make green tea pancakes, crepes, chiffon cakes, pannacotta, creme brulee, pudding and so much more. I’m going to be experimenting more with green tea as I recently just purchased some more matcha powder so I will definitely be putting it to good use. Matcha Pancakes mmmmm….perhaps that will be next on my list of things to make ;P

I met Teepot last weekend in Melbourne and earlier on she had asked whether I could make her some green tea muffins for a quick and easy breakfast option or a snack option when she gets hungry at work. I utilised bananas in this recipe to make the muffins moist and soft in the middle contrasting the top of the muffin which I sprinkled with a bit of sugar for a crunchier top. I was very pleased with the way my muffins turned out especially as this was based on an experiment. I had to try one of the muffins after they came out of the oven in case they didn’t turn out the way I had hoped but luckily enough, the muffin turned out just the way I liked it and the fact that these muffins are healthy, low in sugar and vegan…means you can indulge in a few and not feel so bad right?..that’s what I keep telling myself ;P

Jackpot’s Vegan Green Tea Banana Muffins


  • 1 Cup of White Spelt Flour
  • 1 Cup of Wholemeal Spelt Flour
  • 2-3 Tablespoons of Green Tea Powder (Matcha) – I didn’t really measure this out and more went on the colour of the mixture
  • 2 Tsps of Baking Powder
  • 1/2 Tsp of Bicarb Soda
  • Pinch of Salt
  • 3-4 Bananas (I used 3 bananas in my first experiment and it turned out well but if you want a more moist muffin with more bananas in it you can use 4 bananas like I did with my second experiment)
  • 3/4 Cup of Vegan Buttermilk (Soy Milk + 2 Tbs of Apple Cider Vinegar)
  • 1/3 Cup of Coconut Oil
  • 1 Tbs of Pure Vanilla Extract
  • 1/4 Cup of Agave Nectar
  • Sugar (for topping – optional)


  1. Preheat your oven to 180 Degrees Celsius.
  2. Line a muffin tray with muffin cups or if not using muffin cups, grease your muffin tray and set aside.
  3. In a big mixing bowl, combine your flours, green tea powder, baking powder, bicarb soda and salt and stir with a wooden spoon until combined.
  4. Mash your bananas in a small bowl with a fork until well mashed. You can mash it very well so there are no banana pieces but if you like big pieces of banana in your muffins you will only need to mash lightly with your fork.
  5. Make your vegan buttermilk by combining soy milk with the apple cider vinegar. Whisk and then set aside for it to curdle together.
  6. Add in a smaller mixing bowl, the mashed bananas, vegan buttermilk, coconut oil, vanilla extract and agave nectar and combine together.
  7. Add your wet ingredients into your dry ingredients bowl and mix until just combined. Do not overmix.
  8. Using an ice-cream scoop or a big spoon, pour the batter into each muffin mold until around 2/3’s full.
  9. Sprinkle a bit of sugar on each muffin to form a crunchier top (optional)
  10. Put the muffin tray into the oven and bake for around 20-25 minutes (My first batch I baked for 20 minutes as I used less bananas and my second batch I baked for around 25 minutes to ensure my muffin was baked through)
  11. Once the muffins are baked, you can take out the tray and remove the muffins from the muffin tray. Cool on a wire rack.
  12. Try not to eat them all at once because they are really that addictive! Great for breakfasts and snacks on the go.

Photos from my experiment:

Flour Mixture

Dry Ingredients

Matcha and dry ingredients

Banana Mixture

Wet Ingredients

Vegan Green Tea Banana Muffins

Final Muffins

Vegan Muffins

I loved these muffins so much that I decided to make a second batch with an extra banana (4 bananas) and it turned out really well surprisingly. It’s a bit more soft and moist in the middle than the first batch but I like my muffins that way as they aren’t too dense or dry. I think I might just eat one right now… ;P

Here’s a photo from the second experiment:

Vegan Green Tea Muffins Batch 2

And on a final note:

Until next time readers!



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Filed under Asian, Dessert, Healthy, Matcha, Muffins, Recipes, Snacks, Vegan

JACKPOT’s Melbourne Adventures…

Hello Dear Readers!

Hope you all had a great weekend! I know I certainly did however lacking plenty of sleep in the process.

I decided to go to Melbourne last weekend to catch up with Miss Teepot and while I was there Mr & Mrs Papparazzi happened to coincidentally also be in Melbourne for a birthday so it was great to catch up with everyone in a different state exploring what the Melbourne CBD had to offer. Miss Teepot was our tour guide for the day showing us all the small laneways of Melbourne with plenty of interesting graffiti art spread across all the walls. We definitely had a blast taking numerous photos, doing silly poses and taking various panoramic shots with our trusty iPhones.

We headed out to lunch together and decided to eat in one of Melbourne’s popular laneways. Miss Teepot decided on eating in one of the cafes in Degraves Street. The street was packed with people as it was around lunch time and a lot of people were lining up for the cafes situated in this street so it was very difficult to get a table in one of the cafes. We settled on eating at “The Quarter” as we were in luck and found a free table and their lunch service was just about to begin as we sat down so it was good timing. I was saddened at first as I was really looking forward to having some breakfast/brunch food but was in luck when they handed us a menu with a few items they do for all day breakfast..I will always pick breakfast food over lunch food any day just like I will pick dessert over dinner ;P

Photos are courtesy of Mrs Papparazzi…I figure I should let her take all the photos as she is more professional..thanks again Mrs Papparazzi! Stay tuned for her new upcoming blog for all her photos..definitely a must see blog!

Lamb Backstrap

Mr Papparazzi’s meal: Lamb Backstrap served with roasted potatoes and beans

Rib Eye

Mr Muscles meal: Rib Eye served on a bed of fetta and olive oil mash accompanied with spinach and Portobello mushrooms with a beef jus.

Tandoori Chicken Salad

Miss Teepot’s meal: Salad Special: Tandoori Chicken Salad

Spaghetti Special

Mrs Papparazzi’s meal: Pasta of the day: Spaghetti in a tomato based sauce with an array of flavours (I think there was chorizo, corn and many other flavours)

Smashed Avocado

My meal: Smashed Avocado – Poached Eggs, Avocado, Fetta served on rye bread

I enjoyed my meal however I found the bread to be a bit soggy due to the poached eggs and avocado which had been sitting on the bread for too long. The avocado paired well with the eggs and the fetta gave a nice saltiness to the dish.

Little Cupcakes

We decided to get Miss Teepot a cupcake to celebrate her birthday (belated). How cute is this cupcake! It’s a cookie monster cupcake with a chocolate chip cookie, Oreo frosting sprinkled with blue sprinkles on a chocolate cupcake.

Cookie Monster Cupcake

Cookie Monster Close Up

Mr Muscles wanted to visit “Wonderbao” after lunch as we had both heard so much about this bun shop in the Melbourne CBD. As it was about a 15 minute walk there, we explored a bit of the Melbourne CBD along the way and of course this gave us a chance to burn off some of lunch before we continued to eat and indulge in more food.

I was very excited to finally try “Wonderbao” as I had read a few reviews and knew exactly what I wanted to try before I got there. Since I have a sweet tooth and I had just eaten lunch, I knew that I wanted to try some sweet dessert buns. The others all tried out the savoury buns and were quite happy with their choices.

The place is hidden in a small arcade which leads to more laneways with graffiti walls. The shop itself is quite small featuring many bamboo steamers for the assortment of buns they sell. There are a few stools where you can enjoy your buns with a cold drink from the fridge but mostly this place has a lot of customers who come in and take away the food to eat elsewhere.

Mr Muscles really loved Wonderbao and couldn’t stop raving about it when we got back to the hotel. We both agreed that it was a great concept with many places trying to imitate the famous Momofuku pork buns and as you all must know by now, I love all things to do with steamed buns so I know we will be back to visit again on our next trip to Melbourne.

Wonderbao Menu

Wonderbao’s menu

Wanderbao Map

A map of how to get to Wonderbao

Bamboo Steamers

The array of bamboo steamers filled with plentiful amounts of steamed buns

Braised Pork Belly Buns

Braised Pork Belly Gua Bao with pickled mustard, coriander and crushed peanuts $3.80

Roast Pork Belly Bun

Roast Pork Belly Gua Bao with cucumber, pickled carrots & daikon and hoisin sauce $3.80

Taro Bun

Taro Bun $1.70

Taro Bun inside shot

An inside shot of the taro bun I ordered

I really liked the taro bun as it was not too sweet and you could tell that they used fresh taro for the filling as it had more of a savoury taste to it.

Egg Custard Bun

Nai Wong Bao (Egg Custard Bun) $1.70

Inside shot of custard bun

An inside shot of the egg custard bun – look at that lovely yellow custard!

Mr Muscles knew I wanted the egg custard bun as well so he ordered it and split it in half to share with me and I was not disappointed. The bun was soft and the custard was smooth almost melting in your mouth. I love egg custard buns and if my stomach could have fit another bun, I would have ordered another.  I was already in quite a heavy food coma so I had to settle with the half that I ate. I will definitely order this again next time I visit this place.


A panoramic shot from my iPhone of one of the laneways with graffiti on the walls

After a heavy food coma, we decided to retreat back to the hotel and have a bit of a nap being grandmas and grandpa after all. After a quick nap we woke up and got ready for dinner. We chose to eat dinner at the Crown as we were planning to try our luck at the tables after. I had never been to Bistro Guillaume before but had read quite a lot of reviews on this place so was eager to visit this place.

The atmosphere of the place is very vibrant with green doors, a green bar and green menus contrasting to the bistro feel of the restaurant with dark wooden chairs and tables, lantern like lights and a chalk board for the specials.


The entrance of Bistro Guillaume

The Bar

The green bar

Bar Stools

Inside the Restaurant



The Menu

Menu Part 2

Daily Specials


Complimentary Sourdough Bread which was crispy on the outside and light and soft on the inside


An assortment of Freshly Shucked Oysters served with Shallots and Red Wine Vinegar $3.50/ea

Steak Tartare

Mr Muscles entrée: Steak Tartare with Pommes Gaufrettes $24.00

Up close Steak Tartare

A closer view of the steak tartare

Pork Belly

Miss Teepot’s Main: Berkshire pork belly with pickled cabbage and apple salad $36.00

King Salmon

Mr Muscles Main: Chargrilled King salmon with fennel puree and a herb salad $36.00

Crab Salad

My main: Spanner crab salad, avocado, cucumber and coriander $24.00

Paris Mash

Paris Mash $9.00

I have such a weakness for potatoes and I couldn’t resist. The mash was so smooth and creamy that I had to keep going for seconds and thirds ;P

Creme Brulee

Miss Teepot and my dessert choice: Vanilla bean crème brûlée $15.00

This dessert was really delicious with the right consistency not being too thick or too runny. You could see speckles of vanilla bean throughout the whole dessert. The dessert was served with a lovely vanilla shortbread but by the time I had devoured my creme brulee I was feeling the food coma again and could only eat half of the shortbread. A really wonderful dessert which I plan to order again when I visit this restaurant next time.

Happy Birthday

Miss Teepot’s plate of dessert – Happy Birthday again! Hope you had a fun time indulging in a plentiful amount of food!

Until next time!



The Quarter

27 – 31 Degraves Street

Melbourne VIC 3000

Phone: (03) 9650 6156

Trading Hours:

Mon-Sat: 7am-late

Sun: 8am-5pm



Shop 4/ 19-37 A’Beckett St

Melbourne VIC 3000

Bistro Guillaume

Crown Entertainment Complex

Southbank, VIC 3006

Phone: (03) 9292 4751

Trading Hours:

Lunch & Dinner 7 days a week noon until late


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Filed under Asian, Birthday, Breakfast, Brunch, Buns, Cafe, Dessert, Eggs, Lunch, Melbourne, Melbourne, Restaurant, Toast, Western

JACKPOT bakes: Baked Pandan Spelt Donuts

Happy Friday Dear Readers!

As an experiment, I decided to attempt baking pandan baked spelt donuts using pandan paste and a mixture of white spelt and whole wheat spelt flour. I attempted two experiments where the latter experiment turned out much better than the first experiment due to the different ingredients used and the baking time in the oven.

Experiment #1:

Ingredients Used:

  • 1 Cup Whole Wheat Spelt Flour
  • 1 Cup White Spelt Flour
  • 2 Tsps of Baking Powder
  • A Pinch of Salt
  • 3/4 Cup of Vegan Buttermilk (I used 1 tablespoon of apple cider vinegar added into the soymilk to create a vegan version. This was left aside for 5 minutes to let it mix together.)
  • 2 Organic Free Range Eggs (lightly beaten)
  • 1/4 Cup of Raw Organic Honey
  • 2 Tbsp of Coconut Oil
  • Pandan Paste (I didn’t really measure this out and went by the appearance of the green colour in the mixture)

Experiment #2:

Ingredients used:

  • 2 Cups of White Spelt Flour
  • 2 Tsps of Baking Powder
  • A Pinch of Salt
  • 3/4 Cup of Vegan Buttermilk
  • 2 Organic Free Range Eggs (lightly beaten)
  • 1/4 cup of Organic Coconut Sugar
  • 2 Tbsp of Coconut oil


  1. Preheat your oven to 200 degrees celsius.
  2. Spray your donut pans with oil spray and set aside (I used a mixture of small and regular sized donut pans).
  3. In a mixing bowl, mix together the beaten eggs, coconut oil, honey/coconut sugar, vegan buttermilk and the pandan paste until well combined and set aside.
  4. In a larger mixing bowl, mix the flour, baking powder and salt until well combined.
  5. Add the wet ingredients into the dry ingredients bowl and stir until just combined.
  6. Fill your mixture into a cupcake pen/pancake pen (bottle) for easier dispensing of the batter into the molds. You can also use a piping bag to fill the molds. If you do not have any of these, I usually use a spoon and carefully fill in the molds until about 2/3’s full.
  7. Bake the donuts in the oven for around 7-9 minutes for the larger donuts and around 5-6 minutes for the smaller donuts.
  8. Take the donuts out of oven and take them out of the molds. Rest the donuts on a wire rack to cool down.
  9. Best eaten while hot but try not to eat them all! Enjoy!


Experiment #1:

I left the donuts in the oven for around 10 minutes by accident so the donuts turned out quite dry. The flavours however were there but the donuts were quite dense due to the use of wholemeal spelt flour. The honey gave it a nice sweetness but I was very disappointed that I had let my donuts sit too long in the oven. Also, I found it very difficult trying to take them out of the donut pans.

Experiment #2:

I baked the donuts for a bit shorter in the oven and I took out the smaller donuts a lot earlier as they seemed to bake quite quickly. Not long after, I took out the regular sized donuts. The donuts came out of the pan a lot more easily though were a bit crumbly due to some pieces that were stuck in the donut pan. The donuts were moist and the coconut sugar gave it a wonderful flavour and also provided a different appearance to the donuts. The donuts were not too sweet just the way I like it. I was a lot more happy with the result of the 2nd experiment. Also the use of all white spelt flour added to the softness of the donut’s texture. I will definitely be making these again.

Photos from my experiments:

Eggs with Pandan Paste and Honey

Pandan Paste Mixture

Flour and Pandan Wet Mixture

Wet and Dry Ingredients combined

Pandan Donuts Mixture

Donut Pans

Cupcake Pen

Filling the Molds

Filling the Molds 1

Filling the Molds 2

Filling the Molds 3

Donut Pans Filled

Donut Pan Filled with Mixture

1st Donut Experiment

First Donut Experiment 2

2nd donut experiment

2nd donut experiment 1

2nd donut experiment 2

“The optimist sees the donut, the pessimist sees the hole.”   
Oscar Wilde

Until next time!



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Filed under Asian, Dessert, Donuts, Healthy, Pandan, Recipes, Snacks, Western

JACKPOT visits The Pie Tin

Hello all!

Happy Monday! Hope you all had a great weekend.

With every Monday that comes around, I am always regretting the amount of food I have indulged in over the weekend and this weekend was no different.

I decided to go to The Pie Tin in Newtown on the weekend with Mr Muscles as I had never been before and had heard good things about this cafe while catching up with Mr Papparazzi & Mrs Papparazzi for lunch. The cafe itself is rather small to the point of cosy with a few tables surrounding the larger share table in the middle of the cafe. As you enter into the cafe, you get an almost rustic, canteen type feel where you select the pie you want: either savoury or sweet from the display cabinets and then you pick your sides for your savoury pie if you decide on going with the savoury option. You are then given a pie tin case with a number on it which is called once the pies are ready. You can also choose to have various sauces to go with your pie if you do choose the savoury option. As seating is limited and a no reservations policy in place, it’s really based on luck and the time you go to the cafe. We turned up at the cafe at around 1pm and the cafe was quite busy but we were in luck when a table freed up and we grabbed it quickly so that we could sit down and enjoy our pies.

I was amazed at how many pie variations that the cafe had to offer both sweet and savoury. Everything looked great but I knew my stomach could not handle two pies as the pies looked rather large and filling. I definitely will go back to try a sweet pie as I opted for the savoury option this time round.

Some photos are courtesy of Mrs Papparazzi =)

The Pie Tin

The Pie Tin Interior


Inside the cafe

Inside the Cafe 1

Sweet Pies

Various offerings of Sweet Pies

Sweet Pie

Pecan Pie

Savoury Pies

Various Offerings of Savoury Pies

Pie Signs


Sides on offer

Mr Muscles

Mr Muscles ;P

Pie Tin

Pie Tin Order Number

I ordered the Cauliflower & Zucchini Pie with Cheesy White Sauce served with a side of Coleslaw and Kumera Mash. I found the pie to be very filling and large in portion that my attempts to finish the pie were thwarted by my ever growing food coma. The pie itself was nice with a crisp exterior accompanied with a soft vegetable filling. I think the cheese sauce made it more heavy and thus I found it pretty difficult to finish off the pie as a result. I loved the coleslaw so much so that I ended up eating all of it. The kumera mash had a nice softness to it but I was expecting it to be hot but was served cold instead. I didn’t end up finishing the kumera as I was already full by this stage. I definitely want to try a sweet pie next time I visit here – Malteser Pie, Pecan Pie, Apple Pie…there are so many variations of sweet pies…I definitely will need to visit when I am super hungry ;P

Cauliflower & Zucchini Pie

Cauliflower & Zucchini Pie with Cheesy White Sauce accompanied with Coleslaw & Kumera Mash

Cauliflower & Zucchini Pie

Inside Shot

An inside shot of my pie

Mr Muscles ordered the Creamy Chicken with Hot Seed Mustard & Mushrooms Pie accompanied with a side of Boston Baked Beans with Speck/Bacon and Coleslaw. Mr Muscles really enjoyed his pie and was probably the most successful on the table in finishing their pie. He also agreed that the coleslaw was really tasty and would come back just to eat more coleslaw. His only qualm was that his pie was a lot more spicy than he would have imagined.

Chicken & Mushroom Pie

Creamy Chicken with Hot Seed Mustard & Mushrooms Pie accompanied with a side of Boston Baked Beans with Speck/Bacon and Coleslaw

Mrs Papparazzi ordered the classic mince pie with a side of classic mushy peas and kumera mash. Mrs Papparazzi enjoyed her pie despite how filling it was. She agreed that it was a pie that was very difficult to finish given its portion size.

Mince Pie

Classic Mince Pie with a side of Classic Mushy Peas and Kumera Mash

Mr Papparazzi on the other hand was the only one who decided to get a sweet pie though with a bit of savoury flavour inside it. Mr Papparazzi ordered a Fig & Proscuitto Pie with Pistachios. When he told me what he ordered, I kept repeating Proscuitto? with Fig? as I had never heard of this combination before but he seemed to enjoy his pie and did well by nearly finishing it off.

Fig & Proscuitto Pie

Fig & Proscuitto Pie

Fig and Proscuitto Pie Whole

A pic of the fig and proscuitto pie in the display cabinet – looks so pretty!

I really enjoyed my lunch at The Pie Tin but definitely will ensure that I am very hungry when I visit next. The Choc Raspberry Mousse Pie & The Oreo Cookie Pie have my name written all over it!

Mrs Papparazzi provided me with a valuable lesson on food styling and food photography during our catchup. Here are some of her photos of my pandan donuts that I made for the couple. Hope you enjoyed it! Thanks for the photos =)

Pandan Donuts

Pandan Donuts 2

I received some cupcake salt & pepper shakers from Mr & Mrs Papparazzi for Xmas along with some other cool gifts to do with cooking. Thank you! I will definitely put them to good use =)

Salt & Pepper Shakers

The Pie Tin

1-1A Brown Street (Off King St)

Newtown NSW 2042

Phone: (02) 9519 7880

Trading Hours:

Mon-Wed: 10am – 8pm

Thu-Sat: 10am – 10pm

Sun: 10am – 6pm



Till Next Time!



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Filed under Cafe, Lunch, Pie, Restaurant, Sydney, Vegetarian, Western

Happy New Year 2013!

Happy New Year Everyone!

Sorry for the lack of posts in the new year but I have been battling a fever and flu over the past few weeks and only recently have I recovered.

But be sure to see some new posts shortly.

I hope everyone had a wonderful time celebrating the new year and although mine wasn’t eventful, I spent a nice quiet new year resting at home albeit being quite sick with a bad fever.

Looking ahead to this year and the coming months…I’m hoping to try a lot of new recipes out and also return to some old recipes and see if I can reinvent them to make them even better!

You can now find me on my Facebook page and instagram #jackpoteats.

Here are a few snippets of some food pics I have taken lately.

Fried Icecream from Holy Basil

Fried Ice Cream from Holy Basil

Vegetarian Finger Sandwiches

Vegetarian Finger Sandwiches at Victoria Tea Salon for Lunch

Vegan Almond & Maple Cookies

Almond Cookies

Homemade Vegan Almond & Maple Cookies

Almond Meal and Raspberry Cookies

Homemade Almond Meal & Raspberry Paleo Cookies

Mr Wong Fried Ice Cream

Mr Wong Fried Ice Cream

Vegan Rice Paper Rolls

Vegan Rice Paper Rolls for Dinner from Miss Chu filled with Tofu, Mushrooms and Vegetables

Vegan Banh Cuon

Vegan Banh Cuon from Miss Chu filled with Tofu and Vegetables

Fishball Rice Noodle Soup served with Vegetables

Fish Ball Noodle Soup during my fever/flu weeks made by Mr Muscles

Egg White Omelette

Egg White Omelette for Dinner filled with mushrooms

Pandan Donuts

Homemade Baked Pandan Spelt Donutsattempt no.1

Stay tuned for my Baked Pandan Spelt Donuts Experiment post…I think I’m slightly obsessed with Pandan ;P

Till Next Time!


Jackpot Eats

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Filed under Asian, Breakfast, Dessert, Dinner, Eggs, Health Food, Healthy, High Tea, Nuts, Pandan, Vegan, Vegetarian, Western