Alana Lowes The Flying Foodie | Public figure
Alana Lowes The Flying Foodie
Reviews
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24.01.2022 Date night with this scruff @roboleary1 @nota.restaurant .... Beautiful food . Fabulous service . Awesome night!
20.01.2022 Snack tray on point today....I always cut enough so I can snack on it with Florence as well...love the days it includes chocolate
20.01.2022 To say she was happy with her ice-cream is an understatement!!
20.01.2022 Patiently waiting @bulavinakacafe for a babycino on this mornings walk! Monkey + babycino = happy bebe @ Bula Vinaka Cafe
20.01.2022 NEW RECIPE Left over roast lamb Moroccan Harira Soup (Lamb, Tomato & Lentil)...beautifully rich and warming! . Serves: 6 Prep time: 15-20mins Cook time: 1 hr 45 mins... . Ingredients: . 3 tbsp olive oil 3 golden shallot onions (or 1 brown onion), finely chopped 3 garlic cloves, finely chopped 2 tbsp tomato paste 2 tsp ground cumin 2 tsp sweet paprika tsp ground cloves tsp sea salt flakes 3 bay leaves 1L (4 cups) beef stock 2 x 400g cans diced tomatoes cup coriander leaves, finely chopped 1 x 400g can chickpeas, rinsed and drained 1 x 400g can brown lentils, rinsed and drained 600g cooked lamb shoulder, shredded . Extra coriander leaves, Greek yoghurt, dukkha and pita bread to serve. . . Method: Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and cook, stirring, for 3-4mins or until softened and the onion is translucent. Add the tomato paste, cumin, sweet paprika, cloves, salt flakes and bay leaves and continue to cook, stirring for a further 1 min, take care not to burn. Add the stock, diced tomatoes and coriander, stir to combine and make sure you scrap the bottom of the pan to dislodge any pieces stuck to the bottom. Bring to a simmer, then cover and reduce heat to low. Cook for 1hr 15mins. . After 1 hr 15mins, add in the chickpeas and lentils and cook for a further 20mins, then add in the cooked shredded lamb and cook for a further 10mins or until the lamb is heated through and the soup is reduced slightly and thickened. . Serve with the extra coriander, yoghurt, dukkha and warmed pita bread. Season with salt and pepper as needed. . Enjoy! See more
20.01.2022 Filipino sausage, eggs, brown rice & banana relish @threeblueducks @thefarmatbyronbay ..... Florence was disappointed as she wanted to see penguins & a unicorn
19.01.2022 My blue eyed boy! 4 months old
19.01.2022 This is called whatever I could find glaze...jam, whiskey, spices ham glaze
17.01.2022 The many faces of Florence as she enjoys picking fresh peas from our veg garden!
17.01.2022 NEW RECIPE This drizzly rainy weather has been dreaming of this beef bourguignon I made a few weeks back. A soul warming, body nourishing recipe I developed and shot for @meatatbillys .... and then with the left overs turn it into mini beef bourguignon pies - swipe for more pics! . Beef Bourguignon .... Serves: 4-6 Prep time: 15-20 mins (plus 4 hours - overnight marinating time) Cook time: 4 hours . Ingredients: . 1kg beef chuck steak, 3cm diced 4 bay leaves 3 medium carrots, chopped into rounds 2 celery sticks, sliced into 1cm pieces 2 golden shallots onions (or 1 medium brown onion), roughly chopped 2 cloves garlic, finely sliced Bundle of fresh thyme (5-6 sprigs) 750ml bottle of red wine 3 tbsp olive oil 2 tsp salt cup plain flour 250g bacon, roughly chopped 3 tbsp tomato paste 2 cups beef stock 400g potatoes, cut into 3cm pieces 400g button mushrooms, halved . To serve, fresh chives, finely chopped and crusty bread . METHOD IN COMMENTS & comment below if you want me to DM you the mini pies recipe! See more
16.01.2022 Didn’t think this was going to happen but as they say when there is a will there is a way thanks to all those that helped relocate Lowes Xmas across the border!
15.01.2022 Florence had the choice of the park, painting or the cafe this morning...and just like her mumma, she chose the cafe! I’m pretty sure she is now in love with the awesome barista @cornstreetmerchant who presented her with this special babycino...my balsamic tomatoes, avocado and Meredith goats cheese on sour dough was super tasty as well! @ Corn Street
15.01.2022 Welcome to this crazy world Walter James Lowes O’Leary. Arriving early Friday morning with a bit of a rush weighing in at 4.025kg. You are already adored by so many especially your big sister Florence.
13.01.2022 Christmas baking time! Spiced Reindeer Cookies with a sweet red nose .... Florence was very excited to help bake these and then dressed herself (a dress of mine from when I was her age!) ready to take the cookies to a party. . Hands up who wants the recipe
13.01.2022 Fresh strawberry & yuzu soda fizz @plankkitchen .... don’t think I’ll get to drink much of it!
13.01.2022 Strawberries Peas and a few lemon balm leaves from Florence’s ventures into the veggie garden today....
10.01.2022 Sometimes you just have to wrap Brie in bacon....and today was the day!
08.01.2022 MOTHER’S DAY DINNER INSPO...if you live in Brissy, grab yourself a couple of @meatatbillys Red Wine & Garlic Eye Fillet Steaks and serve with creamy mash and peas with shaved fennel & brussel sprouts!
08.01.2022 A shout out to the beautiful products from @robinvaleestate in Victoria! I’ve used their Liv & Luv Gourmet Granola to make Florence some Granola & Orange Yoghurt Popsicles which she is clearly thoroughly enjoying. Do yourself a favour and jump onto their website and order some delicious goodies and help support our mates in Vic! More recipes to come....stay tuned . Recipe .... Granola & Orange Yoghurt Popsicles . Makes: 8 Prep time: 5-10 mins + 4hrs-overnight chilling . Ingredients: . 450g full fat Greek yoghurt Zest of 1 orange 1 cups Liv & Luv Granola 3 tbsp agave syrup (or you could use maple syrup or rice syrup) . Method: Place the granola and the agave syrup into a small bowl and mix together. Divide between 8 x 80ml popsicle moulds and press down really firmly with the end of a wooden spoon. (I didn’t quite press firmly enough....but still delicious!) . Place the yoghurt and the orange zest into a small bowl and mix together then top each mould with the yoghurt and insert the popsicle sticks. Freeze for 3-4 hours or overnight until frozen. . Remove from the moulds to serve. . Enjoy! See more
07.01.2022 My pantry has (finally) had an overhaul!! I’ve been meaning to do this since our renovations but never quite finished it off and was inspired after watching The home edit. Thanks to my ever hardworking mumma @judithtenten who has done most of the work while I bossed/helped in between feeding a newborn and wrangling a toddler! we take payment in champagne
07.01.2022 I a savoury Asian breakfast! It’s the best...usually I would have the Plan K Kitchen Tom Yum Scambled Eggs with Roti, but today it was Nasi Lemak and Malaysian Chicken Curry with a side of dumplings Last time I was in Malaysia I ate my weight in Roti Canai and this breakfast took me back to the streets of Penang! @ Plan K Kitchen
05.01.2022 A seriously tasty salad for your Christmas feast this year!! Recipe * Middle Eastern Roasted Carrots with Herby Carrot Top Yoghurt * Serves: 4-6... Prep time: 10-15 mins Cook time: 30-35 mins * Ingredients: * 1tbsp honey 1 tsp ground cumin tsp ground allspice tsp ground chilli tsp salt flakes 2 tbsp olive oil 2 garlic cloves, smashed 2cm knob ginger, sliced 600g Dutch carrots, leafy tops cut off and reserved, carrots sliced in half lengthways * Herby Carrot Top Yoghurt 2 tbsp extra virgin olive oil 1 cup carrot tops cup mint cup coriander Juice of 1 lemon 300g Greek or natural yoghurt * To serve, extra carrot tops and either dukkah or zaatar. * Method: * Preheat the oven to 200 fan forced. * Place the carrots onto a roasting tray. * Mix together the honey, cumin, allspice, chilli and olive oil and pour over the carrots and toss to coat along with the garlic and ginger pieces. Place in the hot oven and roast for 30-35 mins or until the carrots are slightly charred and cooked through. * Meanwhile, to make the herby carrot top yoghurt, place the e.v. olive oil, carrots tops, mint, coriander and lemon juice into a food processor and blend until finely chopped. Mix into the yoghurt and season with salt and pepper to your liking. Set aside in the fridge until needed. * To serve, discard the ginger and garlic pieces from the carrots. Place the carrots onto a serving platter and drizzle over the yoghurt. Scatter with extra carrot tops and the dukkah. * Enjoy!
04.01.2022 I think I needed a bigger bowl for today’s haul from the veg garden....so much more down there still!
02.01.2022 Baking choc oat cookies with my . Ssshhh they are mostly refined sugar free other than a square of dark choc on top and mashed banana to bind it all together! Full recipe to come if they are delicious!
01.01.2022 What they said
01.01.2022 Hey #Brisbane....get out there and sample your own backyard. I did and found some delicious spots for a feed and a cruise along the river....here is a sneak peak....stay tuned for some more foodie videos to get you salivating!
