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Welcome 2017: Mini Okonomiyaki and Pomegranate Punch

December 29, 2016


It’s time to celebrate!


Welcome 2017 in with these bite sized beauties, perfectly paired with a pomegranate punch. For our recent Capalaba Central Campaign we pulled together a celebratory entrée from Taste Magazines December issue, relatively easy to create and well worth the effort.


For eating – Mini Okonomiyaki with Miso Mayo & Rare Roasted Beef.

For drinking – a Vodka & Pomegranate Punch that is sweetly sensational and perfect for a balmy NYE night. 


Shooting food in the studio is always entertaining, especially with this one as we all salivated from behind the lens (and possibly annoying Ross to finish the job faster). This is a perfect party snack that can be made into smaller canapé sized servings or more generous rounds for a meatier option. Even if you are new to the Japanese pancake world, they are super simple to make and quick to whip up (we were lucky as my assistant Shelley is an avid fan). The punch is also a fab companion, refreshing for your afternoon party or midnight fiesta.


We hope your New Years Eve brings nothing short of a celebration, and we look forward to seeing you all in 2017.


Much love,

The Pottingers.


What's Needed? Entree 

25g (1/2 cup) Kewpie mayonnaise

 2 tablespoons white miso paste

 150g (1 cup) plain flour

 2 tablespoons cornflour

 2 eggs

 160ml (2/3 cup) beef stock

 60ml (1/4 cup) extra virgin olive oil

 400g beef eye fillet

 1 1/2 cups finely chopped savoy cabbage

 Edamame, blanched, podded, to serve


  1. Combine mayonnaise and miso in a bowl. Cover with plastic wrap and store in the fridge until required.

  2. Whisk the flour and cornflour in a bowl. Make a well in the centre. Add the eggs. Whisking constantly, gradually add the stock until mixture is smooth. Cover and set aside for 30 minutes to rest.

  3. Meanwhile, preheat oven to 200C/180C fan forced. Heat 1 tablespoon oil in an ovenproof frying pan over high heat. Season beef well. Cook the beef, turning, for 5 minutes or until well browned. Transfer to oven and roast for 12 minutes for medium-rare. Set aside for 8 minutes to rest. Thinly slice.

  4. Heat remaining oil in a large non-stick frying pan over medium-high heat. Stir cabbage through batter. Add tablespoonfuls of batter to the pan. Cook for 2-3 minutes or until nearly cooked. Turn and cook for 1 minute or until cooked through. Transfer to a plate. Repeat with remaining batter.

  5. Arrange beef, miso mayo and edamame on okonomiyaki. Scatter with micro herbs.

What's Needed? Punch

70g (1/3 cup) caster sugar

 2 pomegranates, seeds removed

 270ml vodka, plus extra, to rim

 500ml (2 cups) pink grapefruit soda

 Ice cubes

 Fresh mint sprigs


  1. Place the sugar in a large mortar. Add 1 teaspoon of the pomegranate seeds. Use a pestle to pound until the sugar turns pink. Discard the seeds.

  2. Dip a clean sponge in a little vodka. Run it around the rim of 6 glasses. Dip the rims of the glasses into the pomegranate sugar.

  3. Combine the vodka, grapefruit soda, remaining pomegranate seeds, ice and mint in a jug. 

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©2016 Bianca Pottinger.

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