We also had the Korean grilled meats ($35). You can pick two meats from from a selection which included bulgogi, mild chilli chicken, mild chilli pork, soy chicken, soy beef rib, and chilli beef rib. We had the chilli pork and chilli chicken. It is also served with a side salad and side of rice. The dish did take a while to come out which was stated in the menu but I honestly did not think it was worth the wait.


Our meals were also served with refillable side dishes including kim chi, green beans, potato and deep fried glass noodles which were probably the main highlight out of all of the food we had.



La Grilla
Address: 2/237 Canley Vale Road, Canley Heights 2166
Phone: 02 9724 5452
Website: http://www.facebook.com/LaGrillaCanleyHeights

I've been attempting to diet and have been experimenting with new healthy recipes to mix it up a bit. If you love your fries, try this baked alternative. Great as a snack or as a side to your protein at dinner!

Ingredients (approximately 4-6 serves) 

•  2 Medium to Large Zucchinis 
• 3/4 cup Almond meal 
• 1/4-1/2 cup grated Parmesan cheese 
• 2 Egg Whites, beaten
• 1-2 teaspoons of Italian herbs and spices (or seasoning of your chioce) 
• 1 teaspoon of salt or onion salt/garlic salt (optional)

Method

1. Cut up the zucchinis into fries. I was very abstract in my sizes. 
2. Rinse the zucchini fries and then allow to dry or pat dry so most of the moisture is gone 
3. Preheat the oven to approximately 200°C
4. Mix the almond meal, parmesan cheese and seasonings together. The easiest way I found was to put all the ingredients in a zip lock bag and shake.
5. Pour and spread out the dry ingredients on a baking tray. 
6. Dip the zucchini fries in the beaten egg whites and then coat them with the dry ingredients until well covered.

1. Place the fries on another tray lined with baking paper and then bake for approximately 15-20 minutes, turning once halfway until golden brown and crispy on both sides.
2. Best served hot. Enjoy!

Mad Spuds Cafe seems like it has something for everyone. The service was very friendly and we were lucky to be seated straight away during busy lunch time. Also loving their Mr Potato Head décor!







Mad Spuds Cafe
Address: 479 Crown Street Surry Hills, NSW 2010
Phone: 02 9698 8108
Opening times: 8am-5pm
Website: http://www.madspuds.com.au/

Ingredients

• 300g of no fat Greek Yoghurt (I used Chobani - you can even use the reduced fat as I found the no fat to be very sour) 
• 1 cup of plain flour 
• 2 eggs 
• 1 teaspoon of baking powder 
• 1 teaspoon of vanilla extract 
• 1 tablespoon of natural sweetener 
• 1 cup of blueberries 
• Tip for gym goers: you can try substituting plain flour for blended oats or almond meal and  adding some unflavoured protein 

   

Ingredients (serves 5) 

(portions and ingredients can be varied based on personal preference, completely up to your taste!)

• 5 Portobello Mushrooms 
• 5 Slices of Champagne 97% Fat Free Ham, diced
• 1 1/2 Tomatoes, diced 
• 1/2 Capsicum, diced 
• 10 olives, sliced 
• 1/2 onion diced  
• 1 clove of garlic crushed 
• Low fat shredded cheese 
• Pepper and salt to taste 

1. Preheat oven to approximately 200 degrees 
   
2. Heat up oil in saucepan on medium heat
3. Add the onions to the saucepan and allow to brown slightly 
4. Add tomatoes, capsicum and garlic to the saucepan and saute until the capsicum and tomatoes are fairly soft 
5. Add the ham and olives to the saucepan and mix through 
6. Cut the stems out of the portobello mushrooms 
7. Add the mixed ingredients from the saucepan into each mushroom
8. Top the mushrooms with grated cheese 
9. Place the mushrooms on a baking tray lined with baking paper
10. Bake for approximately 10-12 minutes until the cheese melts and begins to brown slightly 
11. Garnish with rocket and parsely