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ALL RECIPES
Katie Quinn August 15, 2019 Comment. Pizza with bresaola, asparagus + courgette shavings, Rocket, lemon + Burrata. Katie Quinn August 15, 2019 Comment. Katie Quinn July 26, 2019 1 Comment. Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts. Katie Quinn July 26, 2019 1 Comment.WKA COOKBOOKS
What Katie Ate: At the Weekend. takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a coupleor a crowd.
FREEZING TIPS
what katie ate Pasta sauces. You can take advantage of in season veggies to make pasta sauces in bulk. Soups and Stews. Freeze these as meals as well as individual portions for work lunches. Stock is also perfect to freeze - either in ice cube trays or in 2-3 cup portions. Meatballs, rissoles and patties. Pies and sausage rolls. PORK, PUMPKIN, SAGE + RICOTTA CANNELLONI INGREDIENTS / 650g pumpkin 300g (10 oz) spinach, (English or baby variety) 1 brown onion, peeled + diced 4 large garlic cloves, peeled and minced 500g (1lb 2oz) free-range pork mince 1/4 cup (62.5ml) verjuice 1/3 cup pine nuts 10 medium to BAKED EGG CUPS WITH PROSCIUTTO, GRUYÈRE + TRUFFLE OIL Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. JACOB'S CREEK 3 DAYS IN THE BAROSSA VALLEY The winery is in Tanunda and is where all the red wines for Jacob’s Creek are made. The white wines are all made at Rowland Flat, 2 km from the site of Johann Gramp’s original winery. Jacob’s Creek Double Barrel is a unique and ground breaking concept, launched first in Australia in June 2014. ROASTED CAPSICUM + EGGPLANT CHUTNEY Preheat a barbecue or chargrill pan to hot. Cut the eggplant length-ways into 1 cm thick slices, then drizzle with olive oil and sprinkle with salt. Grill on each side until the flesh is sort of browned. Set aside to cool, then remove the skin, cut each slice into BLACK TRUFFLE SHIITAKE MUSHROOM + ROAST CHICKEN RISOTTO Turn out onto a plate and set aside. Into a large, heavy-based saucepan, add 1 tablespoon of olive oil warm over medium heat then add the finely diced onion and sauté for 2-3 minutes before adding the minced garlic. Continue to fry, stirring often until softened. Take care not to let the garlic burn. CRISPY COLCANNON + BACON BITES WITH CAPER AIOLI Cook bacon, stirring, for 8-10 minutes until golden and crisp. Drain on paper towel. Blanch kale in a saucepan of boiling salted water for 2-3 minutes. Drain and finely chop. Return potato to the pan over low heat and mash. Add butter and cream, and mash until combined. Add bacon and kale, and stir WHAT KATIE ATE...WKA COOKBOOKSCONTACT KATIERECIPESEXPLORECOOKING TIPSBAROSSA HERITAGE PORK WHAT KATIE ATE FOOD TRAIL AND PHOTO WORKSHOP IN THE BAROSSA ~ OCTOBER 18TH AND 19TH, 2014. Alabaster Tanunda, Barossa, Barossa Heritage Pork, Barossa Wine, Hutton Vale, Novotel Barossa, Photo workshop, The Lousie, Uncategorized, Weekends away, What Katie ate at the , Workshop Katie Quinn September 02, 2014 4 Comments.ALL RECIPES
Katie Quinn August 15, 2019 Comment. Pizza with bresaola, asparagus + courgette shavings, Rocket, lemon + Burrata. Katie Quinn August 15, 2019 Comment. Katie Quinn July 26, 2019 1 Comment. Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts. Katie Quinn July 26, 2019 1 Comment.WKA COOKBOOKS
What Katie Ate: At the Weekend. takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a coupleor a crowd.
FREEZING TIPS
what katie ate Pasta sauces. You can take advantage of in season veggies to make pasta sauces in bulk. Soups and Stews. Freeze these as meals as well as individual portions for work lunches. Stock is also perfect to freeze - either in ice cube trays or in 2-3 cup portions. Meatballs, rissoles and patties. Pies and sausage rolls. PORK, PUMPKIN, SAGE + RICOTTA CANNELLONI INGREDIENTS / 650g pumpkin 300g (10 oz) spinach, (English or baby variety) 1 brown onion, peeled + diced 4 large garlic cloves, peeled and minced 500g (1lb 2oz) free-range pork mince 1/4 cup (62.5ml) verjuice 1/3 cup pine nuts 10 medium to BAKED EGG CUPS WITH PROSCIUTTO, GRUYÈRE + TRUFFLE OIL Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. JACOB'S CREEK 3 DAYS IN THE BAROSSA VALLEY The winery is in Tanunda and is where all the red wines for Jacob’s Creek are made. The white wines are all made at Rowland Flat, 2 km from the site of Johann Gramp’s original winery. Jacob’s Creek Double Barrel is a unique and ground breaking concept, launched first in Australia in June 2014. ROASTED CAPSICUM + EGGPLANT CHUTNEY Preheat a barbecue or chargrill pan to hot. Cut the eggplant length-ways into 1 cm thick slices, then drizzle with olive oil and sprinkle with salt. Grill on each side until the flesh is sort of browned. Set aside to cool, then remove the skin, cut each slice into BLACK TRUFFLE SHIITAKE MUSHROOM + ROAST CHICKEN RISOTTO Turn out onto a plate and set aside. Into a large, heavy-based saucepan, add 1 tablespoon of olive oil warm over medium heat then add the finely diced onion and sauté for 2-3 minutes before adding the minced garlic. Continue to fry, stirring often until softened. Take care not to let the garlic burn. CRISPY COLCANNON + BACON BITES WITH CAPER AIOLI Cook bacon, stirring, for 8-10 minutes until golden and crisp. Drain on paper towel. Blanch kale in a saucepan of boiling salted water for 2-3 minutes. Drain and finely chop. Return potato to the pan over low heat and mash. Add butter and cream, and mash until combined. Add bacon and kale, and stirWKA WORKSHOPS
what katie ate I am currently running one-on-one, 8 hour, personal workshops from my studio in Dublin. The day consists of a bespoke food styling and food photography experience, personally-tailored and a fully hands-on experience. You’ll get experience of being on a WKA RELAUNCH + CELEBRATORY SUMMER ENTERTAINING MENU STICKY QUAIL WITH BBQ TEQUILA SAUCE. RECIPE HERE. GRILLED GLAZED PLUM, BURRATA, BACON + BASIL PEARL COUS COUS SALAD, BALSAMIC HONEY DRESSING. RECIPE HERE. The bowls featured in the above post are ones I have been using a lot more of recently and are made by a mate of mine who is based in Suffolk and London. WEST COAST OF IRELAND MOUNT VERNON. This is a gem of a guesthouse to stay in, situated in the heart of the Burren region of Ireland. Owned and run by Mark Helmore who is a truly splendid chap, full of knowledge on just about anything and who is insanely warm and friendly. Built in 1788, the Georgian Villa offers fine views over Galway Bay. AUGUST ITALIAN RECIPES FOCCACIA LAYERED WITH ROASTED LEMONY ARTICHOKES, TALEGGIO, PICCOLO TOMS + SWEET BABY BASIL. RECIPE HERE. CACCIUCCO. ITALIAN FISH STEW. RECIPE HERE. PIZZA WITH BRESAOLA, ASPARAGUS + COURGETTE SHAVINGS, ROCKET, LEMON + BURRATA. RECIPE HERE. Katie Quinn. JULY BBQ RECIPES. SUMMER BERRY CHOCOLATE FUDGE CAKE WITH BERRY MASCARPONE To prepare the filling: add mascarpone to a mixing bowl and lightly whip/loosen using a spatula. Add cream and combine carefully. Toss in the raspberries, breaking down using a fork until somewhat mashed, gently fold into the cheese/cream mix.. To make the icing: mash raspberries in a bowl and pass through a fine sieve. BALSAMIC MUSHROOM AND CHILLI SPAGHETTI INGREDIENTS / 1 brown onion, peeled and finely diced 3 large cloves garlic, peeled and minced 250g chestnut mushrooms, quartered 2-3 tbsp bunalun organic balsamic vinegar 1 x 400g tin bunalun organic chopped tomatoes 1 long red chilli, thinly sliced 400g bunalun organicspaghetti Handful b
CRISPY PANCETTA, LEMON + PARSLEY SPAGHETTI Bring a large pot of water to the boil over high heat. Add the diced pancetta and fry until golden brown - about 4-5 mins. Squeeze in lemon juice and toss in parsley. Stir. When water is boiling, add in the spaghetti and cook for 8-9 minutes or until al dente. Do not drain. BEEF, BACON + MUSHROOM PIE WITH DARK AUSSIE ALE METHOD /. Line a baking tray with paper towel. Set beside your stove top. Cut excess fat from beef then cut meat into 2.5cm cubes, add to a mixing bowl along with flour and a pinch of salt, toss to coat meat evenly. Warm 2 tablespoons of olive oil inJULY BBQ RECIPES
The weather in Dublin has finally picked up and I am getting to do what I have always loved for years: outside entertaining and bbq dinners :) It reminds me of living in Sydney and the warm, sunny weather is always so welcome here in Dublin as we only get to see it, if lucky, for a few weeks in the PINK GRAPEFRUIT GRANITA Mint sprigs, for garnish. 1. Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. 2. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours. 3. To serve, scrape with a fork and spoon the scrapings into small WHAT KATIE ATE...WKA COOKBOOKSCONTACT KATIERECIPESEXPLORECOOKING TIPSBAROSSA HERITAGE PORK WHAT KATIE ATE FOOD TRAIL AND PHOTO WORKSHOP IN THE BAROSSA ~ OCTOBER 18TH AND 19TH, 2014. Alabaster Tanunda, Barossa, Barossa Heritage Pork, Barossa Wine, Hutton Vale, Novotel Barossa, Photo workshop, The Lousie, Uncategorized, Weekends away, What Katie ate at the , Workshop Katie Quinn September 02, 2014 4 Comments.ALL RECIPES
Katie Quinn August 15, 2019 Comment. Pizza with bresaola, asparagus + courgette shavings, Rocket, lemon + Burrata. Katie Quinn August 15, 2019 Comment. Katie Quinn July 26, 2019 1 Comment. Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts. Katie Quinn July 26, 2019 1 Comment.WKA COOKBOOKS
What Katie Ate: At the Weekend. takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a coupleor a crowd.
FREEZING TIPS
what katie ate Pasta sauces. You can take advantage of in season veggies to make pasta sauces in bulk. Soups and Stews. Freeze these as meals as well as individual portions for work lunches. Stock is also perfect to freeze - either in ice cube trays or in 2-3 cup portions. Meatballs, rissoles and patties. Pies and sausage rolls. PORK, PUMPKIN, SAGE + RICOTTA CANNELLONI INGREDIENTS / 650g pumpkin 300g (10 oz) spinach, (English or baby variety) 1 brown onion, peeled + diced 4 large garlic cloves, peeled and minced 500g (1lb 2oz) free-range pork mince 1/4 cup (62.5ml) verjuice 1/3 cup pine nuts 10 medium to BAKED EGG CUPS WITH PROSCIUTTO, GRUYÈRE + TRUFFLE OIL Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. JACOB'S CREEK 3 DAYS IN THE BAROSSA VALLEY The winery is in Tanunda and is where all the red wines for Jacob’s Creek are made. The white wines are all made at Rowland Flat, 2 km from the site of Johann Gramp’s original winery. Jacob’s Creek Double Barrel is a unique and ground breaking concept, launched first in Australia in June 2014. ROASTED CAPSICUM + EGGPLANT CHUTNEY Preheat a barbecue or chargrill pan to hot. Cut the eggplant length-ways into 1 cm thick slices, then drizzle with olive oil and sprinkle with salt. Grill on each side until the flesh is sort of browned. Set aside to cool, then remove the skin, cut each slice into BLACK TRUFFLE SHIITAKE MUSHROOM + ROAST CHICKEN RISOTTO Turn out onto a plate and set aside. Into a large, heavy-based saucepan, add 1 tablespoon of olive oil warm over medium heat then add the finely diced onion and sauté for 2-3 minutes before adding the minced garlic. Continue to fry, stirring often until softened. Take care not to let the garlic burn. CRISPY COLCANNON + BACON BITES WITH CAPER AIOLI Cook bacon, stirring, for 8-10 minutes until golden and crisp. Drain on paper towel. Blanch kale in a saucepan of boiling salted water for 2-3 minutes. Drain and finely chop. Return potato to the pan over low heat and mash. Add butter and cream, and mash until combined. Add bacon and kale, and stir WHAT KATIE ATE...WKA COOKBOOKSCONTACT KATIERECIPESEXPLORECOOKING TIPSBAROSSA HERITAGE PORK WHAT KATIE ATE FOOD TRAIL AND PHOTO WORKSHOP IN THE BAROSSA ~ OCTOBER 18TH AND 19TH, 2014. Alabaster Tanunda, Barossa, Barossa Heritage Pork, Barossa Wine, Hutton Vale, Novotel Barossa, Photo workshop, The Lousie, Uncategorized, Weekends away, What Katie ate at the , Workshop Katie Quinn September 02, 2014 4 Comments.ALL RECIPES
Katie Quinn August 15, 2019 Comment. Pizza with bresaola, asparagus + courgette shavings, Rocket, lemon + Burrata. Katie Quinn August 15, 2019 Comment. Katie Quinn July 26, 2019 1 Comment. Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts. Katie Quinn July 26, 2019 1 Comment.WKA COOKBOOKS
What Katie Ate: At the Weekend. takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a coupleor a crowd.
FREEZING TIPS
what katie ate Pasta sauces. You can take advantage of in season veggies to make pasta sauces in bulk. Soups and Stews. Freeze these as meals as well as individual portions for work lunches. Stock is also perfect to freeze - either in ice cube trays or in 2-3 cup portions. Meatballs, rissoles and patties. Pies and sausage rolls. PORK, PUMPKIN, SAGE + RICOTTA CANNELLONI INGREDIENTS / 650g pumpkin 300g (10 oz) spinach, (English or baby variety) 1 brown onion, peeled + diced 4 large garlic cloves, peeled and minced 500g (1lb 2oz) free-range pork mince 1/4 cup (62.5ml) verjuice 1/3 cup pine nuts 10 medium to BAKED EGG CUPS WITH PROSCIUTTO, GRUYÈRE + TRUFFLE OIL Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. JACOB'S CREEK 3 DAYS IN THE BAROSSA VALLEY The winery is in Tanunda and is where all the red wines for Jacob’s Creek are made. The white wines are all made at Rowland Flat, 2 km from the site of Johann Gramp’s original winery. Jacob’s Creek Double Barrel is a unique and ground breaking concept, launched first in Australia in June 2014. ROASTED CAPSICUM + EGGPLANT CHUTNEY Preheat a barbecue or chargrill pan to hot. Cut the eggplant length-ways into 1 cm thick slices, then drizzle with olive oil and sprinkle with salt. Grill on each side until the flesh is sort of browned. Set aside to cool, then remove the skin, cut each slice into BLACK TRUFFLE SHIITAKE MUSHROOM + ROAST CHICKEN RISOTTO Turn out onto a plate and set aside. Into a large, heavy-based saucepan, add 1 tablespoon of olive oil warm over medium heat then add the finely diced onion and sauté for 2-3 minutes before adding the minced garlic. Continue to fry, stirring often until softened. Take care not to let the garlic burn. CRISPY COLCANNON + BACON BITES WITH CAPER AIOLI Cook bacon, stirring, for 8-10 minutes until golden and crisp. Drain on paper towel. Blanch kale in a saucepan of boiling salted water for 2-3 minutes. Drain and finely chop. Return potato to the pan over low heat and mash. Add butter and cream, and mash until combined. Add bacon and kale, and stirWKA WORKSHOPS
what katie ate I am currently running one-on-one, 8 hour, personal workshops from my studio in Dublin. The day consists of a bespoke food styling and food photography experience, personally-tailored and a fully hands-on experience. You’ll get experience of being on a WKA RELAUNCH + CELEBRATORY SUMMER ENTERTAINING MENU STICKY QUAIL WITH BBQ TEQUILA SAUCE. RECIPE HERE. GRILLED GLAZED PLUM, BURRATA, BACON + BASIL PEARL COUS COUS SALAD, BALSAMIC HONEY DRESSING. RECIPE HERE. The bowls featured in the above post are ones I have been using a lot more of recently and are made by a mate of mine who is based in Suffolk and London. WEST COAST OF IRELAND MOUNT VERNON. This is a gem of a guesthouse to stay in, situated in the heart of the Burren region of Ireland. Owned and run by Mark Helmore who is a truly splendid chap, full of knowledge on just about anything and who is insanely warm and friendly. Built in 1788, the Georgian Villa offers fine views over Galway Bay. AUGUST ITALIAN RECIPES FOCCACIA LAYERED WITH ROASTED LEMONY ARTICHOKES, TALEGGIO, PICCOLO TOMS + SWEET BABY BASIL. RECIPE HERE. CACCIUCCO. ITALIAN FISH STEW. RECIPE HERE. PIZZA WITH BRESAOLA, ASPARAGUS + COURGETTE SHAVINGS, ROCKET, LEMON + BURRATA. RECIPE HERE. Katie Quinn. JULY BBQ RECIPES. SUMMER BERRY CHOCOLATE FUDGE CAKE WITH BERRY MASCARPONE To prepare the filling: add mascarpone to a mixing bowl and lightly whip/loosen using a spatula. Add cream and combine carefully. Toss in the raspberries, breaking down using a fork until somewhat mashed, gently fold into the cheese/cream mix.. To make the icing: mash raspberries in a bowl and pass through a fine sieve. BALSAMIC MUSHROOM AND CHILLI SPAGHETTI INGREDIENTS / 1 brown onion, peeled and finely diced 3 large cloves garlic, peeled and minced 250g chestnut mushrooms, quartered 2-3 tbsp bunalun organic balsamic vinegar 1 x 400g tin bunalun organic chopped tomatoes 1 long red chilli, thinly sliced 400g bunalun organicspaghetti Handful b
CRISPY PANCETTA, LEMON + PARSLEY SPAGHETTI Bring a large pot of water to the boil over high heat. Add the diced pancetta and fry until golden brown - about 4-5 mins. Squeeze in lemon juice and toss in parsley. Stir. When water is boiling, add in the spaghetti and cook for 8-9 minutes or until al dente. Do not drain. BEEF, BACON + MUSHROOM PIE WITH DARK AUSSIE ALE METHOD /. Line a baking tray with paper towel. Set beside your stove top. Cut excess fat from beef then cut meat into 2.5cm cubes, add to a mixing bowl along with flour and a pinch of salt, toss to coat meat evenly. Warm 2 tablespoons of olive oil inJULY BBQ RECIPES
The weather in Dublin has finally picked up and I am getting to do what I have always loved for years: outside entertaining and bbq dinners :) It reminds me of living in Sydney and the warm, sunny weather is always so welcome here in Dublin as we only get to see it, if lucky, for a few weeks in the PINK GRAPEFRUIT GRANITA Mint sprigs, for garnish. 1. Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. 2. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours. 3. To serve, scrape with a fork and spoon the scrapings into small WHAT KATIE ATE...WKA COOKBOOKSCONTACT KATIERECIPESEXPLORECOOKING TIPSBAROSSA HERITAGE PORK WHAT KATIE ATE FOOD TRAIL AND PHOTO WORKSHOP IN THE BAROSSA ~ OCTOBER 18TH AND 19TH, 2014. Alabaster Tanunda, Barossa, Barossa Heritage Pork, Barossa Wine, Hutton Vale, Novotel Barossa, Photo workshop, The Lousie, Uncategorized, Weekends away, What Katie ate at the , Workshop Katie Quinn September 02, 2014 4 Comments.ALL RECIPES
Katie Quinn August 15, 2019 Comment. Pizza with bresaola, asparagus + courgette shavings, Rocket, lemon + Burrata. Katie Quinn August 15, 2019 Comment. Katie Quinn July 26, 2019 1 Comment. Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts. Katie Quinn July 26, 2019 1 Comment.WKA COOKBOOKS
What Katie Ate: At the Weekend. takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a coupleor a crowd.
FREEZING TIPS
what katie ate Pasta sauces. You can take advantage of in season veggies to make pasta sauces in bulk. Soups and Stews. Freeze these as meals as well as individual portions for work lunches. Stock is also perfect to freeze - either in ice cube trays or in 2-3 cup portions. Meatballs, rissoles and patties. Pies and sausage rolls. PORK, PUMPKIN, SAGE + RICOTTA CANNELLONI INGREDIENTS / 650g pumpkin 300g (10 oz) spinach, (English or baby variety) 1 brown onion, peeled + diced 4 large garlic cloves, peeled and minced 500g (1lb 2oz) free-range pork mince 1/4 cup (62.5ml) verjuice 1/3 cup pine nuts 10 medium to BAKED EGG CUPS WITH PROSCIUTTO, GRUYÈRE + TRUFFLE OIL Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. JACOB'S CREEK 3 DAYS IN THE BAROSSA VALLEY The winery is in Tanunda and is where all the red wines for Jacob’s Creek are made. The white wines are all made at Rowland Flat, 2 km from the site of Johann Gramp’s original winery. Jacob’s Creek Double Barrel is a unique and ground breaking concept, launched first in Australia in June 2014. ROASTED CAPSICUM + EGGPLANT CHUTNEY Preheat a barbecue or chargrill pan to hot. Cut the eggplant length-ways into 1 cm thick slices, then drizzle with olive oil and sprinkle with salt. Grill on each side until the flesh is sort of browned. Set aside to cool, then remove the skin, cut each slice into BLACK TRUFFLE SHIITAKE MUSHROOM + ROAST CHICKEN RISOTTO Turn out onto a plate and set aside. Into a large, heavy-based saucepan, add 1 tablespoon of olive oil warm over medium heat then add the finely diced onion and sauté for 2-3 minutes before adding the minced garlic. Continue to fry, stirring often until softened. Take care not to let the garlic burn. CRISPY COLCANNON + BACON BITES WITH CAPER AIOLI Cook bacon, stirring, for 8-10 minutes until golden and crisp. Drain on paper towel. Blanch kale in a saucepan of boiling salted water for 2-3 minutes. Drain and finely chop. Return potato to the pan over low heat and mash. Add butter and cream, and mash until combined. Add bacon and kale, and stir WHAT KATIE ATE...WKA COOKBOOKSCONTACT KATIERECIPESEXPLORECOOKING TIPSBAROSSA HERITAGE PORK WHAT KATIE ATE FOOD TRAIL AND PHOTO WORKSHOP IN THE BAROSSA ~ OCTOBER 18TH AND 19TH, 2014. Alabaster Tanunda, Barossa, Barossa Heritage Pork, Barossa Wine, Hutton Vale, Novotel Barossa, Photo workshop, The Lousie, Uncategorized, Weekends away, What Katie ate at the , Workshop Katie Quinn September 02, 2014 4 Comments.ALL RECIPES
Katie Quinn August 15, 2019 Comment. Pizza with bresaola, asparagus + courgette shavings, Rocket, lemon + Burrata. Katie Quinn August 15, 2019 Comment. Katie Quinn July 26, 2019 1 Comment. Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts. Katie Quinn July 26, 2019 1 Comment.WKA COOKBOOKS
What Katie Ate: At the Weekend. takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a coupleor a crowd.
FREEZING TIPS
what katie ate Pasta sauces. You can take advantage of in season veggies to make pasta sauces in bulk. Soups and Stews. Freeze these as meals as well as individual portions for work lunches. Stock is also perfect to freeze - either in ice cube trays or in 2-3 cup portions. Meatballs, rissoles and patties. Pies and sausage rolls. PORK, PUMPKIN, SAGE + RICOTTA CANNELLONI INGREDIENTS / 650g pumpkin 300g (10 oz) spinach, (English or baby variety) 1 brown onion, peeled + diced 4 large garlic cloves, peeled and minced 500g (1lb 2oz) free-range pork mince 1/4 cup (62.5ml) verjuice 1/3 cup pine nuts 10 medium to BAKED EGG CUPS WITH PROSCIUTTO, GRUYÈRE + TRUFFLE OIL Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. JACOB'S CREEK 3 DAYS IN THE BAROSSA VALLEY The winery is in Tanunda and is where all the red wines for Jacob’s Creek are made. The white wines are all made at Rowland Flat, 2 km from the site of Johann Gramp’s original winery. Jacob’s Creek Double Barrel is a unique and ground breaking concept, launched first in Australia in June 2014. ROASTED CAPSICUM + EGGPLANT CHUTNEY Preheat a barbecue or chargrill pan to hot. Cut the eggplant length-ways into 1 cm thick slices, then drizzle with olive oil and sprinkle with salt. Grill on each side until the flesh is sort of browned. Set aside to cool, then remove the skin, cut each slice into BLACK TRUFFLE SHIITAKE MUSHROOM + ROAST CHICKEN RISOTTO Turn out onto a plate and set aside. Into a large, heavy-based saucepan, add 1 tablespoon of olive oil warm over medium heat then add the finely diced onion and sauté for 2-3 minutes before adding the minced garlic. Continue to fry, stirring often until softened. Take care not to let the garlic burn. CRISPY COLCANNON + BACON BITES WITH CAPER AIOLI Cook bacon, stirring, for 8-10 minutes until golden and crisp. Drain on paper towel. Blanch kale in a saucepan of boiling salted water for 2-3 minutes. Drain and finely chop. Return potato to the pan over low heat and mash. Add butter and cream, and mash until combined. Add bacon and kale, and stirWKA WORKSHOPS
what katie ate I am currently running one-on-one, 8 hour, personal workshops from my studio in Dublin. The day consists of a bespoke food styling and food photography experience, personally-tailored and a fully hands-on experience. You’ll get experience of being on a WKA RELAUNCH + CELEBRATORY SUMMER ENTERTAINING MENU STICKY QUAIL WITH BBQ TEQUILA SAUCE. RECIPE HERE. GRILLED GLAZED PLUM, BURRATA, BACON + BASIL PEARL COUS COUS SALAD, BALSAMIC HONEY DRESSING. RECIPE HERE. The bowls featured in the above post are ones I have been using a lot more of recently and are made by a mate of mine who is based in Suffolk and London. WEST COAST OF IRELAND MOUNT VERNON. This is a gem of a guesthouse to stay in, situated in the heart of the Burren region of Ireland. Owned and run by Mark Helmore who is a truly splendid chap, full of knowledge on just about anything and who is insanely warm and friendly. Built in 1788, the Georgian Villa offers fine views over Galway Bay. AUGUST ITALIAN RECIPES FOCCACIA LAYERED WITH ROASTED LEMONY ARTICHOKES, TALEGGIO, PICCOLO TOMS + SWEET BABY BASIL. RECIPE HERE. CACCIUCCO. ITALIAN FISH STEW. RECIPE HERE. PIZZA WITH BRESAOLA, ASPARAGUS + COURGETTE SHAVINGS, ROCKET, LEMON + BURRATA. RECIPE HERE. Katie Quinn. JULY BBQ RECIPES. SUMMER BERRY CHOCOLATE FUDGE CAKE WITH BERRY MASCARPONE To prepare the filling: add mascarpone to a mixing bowl and lightly whip/loosen using a spatula. Add cream and combine carefully. Toss in the raspberries, breaking down using a fork until somewhat mashed, gently fold into the cheese/cream mix.. To make the icing: mash raspberries in a bowl and pass through a fine sieve. BALSAMIC MUSHROOM AND CHILLI SPAGHETTI INGREDIENTS / 1 brown onion, peeled and finely diced 3 large cloves garlic, peeled and minced 250g chestnut mushrooms, quartered 2-3 tbsp bunalun organic balsamic vinegar 1 x 400g tin bunalun organic chopped tomatoes 1 long red chilli, thinly sliced 400g bunalun organicspaghetti Handful b
CRISPY PANCETTA, LEMON + PARSLEY SPAGHETTI Bring a large pot of water to the boil over high heat. Add the diced pancetta and fry until golden brown - about 4-5 mins. Squeeze in lemon juice and toss in parsley. Stir. When water is boiling, add in the spaghetti and cook for 8-9 minutes or until al dente. Do not drain. BEEF, BACON + MUSHROOM PIE WITH DARK AUSSIE ALE METHOD /. Line a baking tray with paper towel. Set beside your stove top. Cut excess fat from beef then cut meat into 2.5cm cubes, add to a mixing bowl along with flour and a pinch of salt, toss to coat meat evenly. Warm 2 tablespoons of olive oil inJULY BBQ RECIPES
The weather in Dublin has finally picked up and I am getting to do what I have always loved for years: outside entertaining and bbq dinners :) It reminds me of living in Sydney and the warm, sunny weather is always so welcome here in Dublin as we only get to see it, if lucky, for a few weeks in the PINK GRAPEFRUIT GRANITA Mint sprigs, for garnish. 1. Combine juice, water and sugar in bowl and whisk until the sugar has dissolved. 2. Pour liquid into a 13 by 9-inch baking pan. Freeze until hard, about 3 to 4 hours. 3. To serve, scrape with a fork and spoon the scrapings into small WHAT KATIE ATE...WKA COOKBOOKSCONTACT KATIERECIPESEXPLORECOOKING TIPSBAROSSA HERITAGE PORK WHAT KATIE ATE FOOD TRAIL AND PHOTO WORKSHOP IN THE BAROSSA ~ OCTOBER 18TH AND 19TH, 2014. Alabaster Tanunda, Barossa, Barossa Heritage Pork, Barossa Wine, Hutton Vale, Novotel Barossa, Photo workshop, The Lousie, Uncategorized, Weekends away, What Katie ate at the , Workshop Katie Quinn September 02, 2014 4 Comments.ALL RECIPES
Pizza with bresaola, asparagus + courgette shavings, Rocket, lemon + Burrata. Katie Quinn August 15, 2019 Comment. Katie Quinn July 26, 2019 1 Comment. Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts. Katie Quinn July 26,2019 1 Comment.
WKA COOKBOOKS
What Katie Ate: At the Weekend. takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a coupleor a crowd.
CONTACT KATIE
HANDY MEASURMENTS FREEZING TIPS. HOME / RECIPES ALL RECIPES / WKA COOKBOOKS / EXPLORE WKA WORKSHOPS RECIPE WRITING + PHOTOGRAPHY PACKAGES INSTAGRAM / COOKING TIPS HANDY MEASURMENTS FREEZING TIPS / KATIE'S PROFESSIONAL PHOTO SITE / CONTACT KATIE. what katie ate GENERAL ENQUIRIES. PLEASE Get in Touch WITH ME HERE REGARDING:HANDY MEASURMENTS
HANDY MEASURMENTS FREEZING TIPS. HOME / RECIPES ALL RECIPES / WKA COOKBOOKS / EXPLORE WKA WORKSHOPS RECIPE WRITING + PHOTOGRAPHY PACKAGES INSTAGRAM / COOKING TIPS HANDY MEASURMENTS FREEZING TIPS / KATIE'S PROFESSIONAL PHOTO SITE / CONTACT KATIE. what katie ate OVEN TEMP CONVERSIONS. CUPS MEASUREMENTS. VEGETABLE COOKING GUIDE. CUT PORK, PUMPKIN, SAGE + RICOTTA CANNELLONI INGREDIENTS / 650g pumpkin 300g (10 oz) spinach, (English or baby variety) 1 brown onion, peeled + diced 4 large garlic cloves, peeled and minced 500g (1lb 2oz) free-range pork mince 1/4 cup (62.5ml) verjuice 1/3 cup pine nuts 10 medium to BAKED EGG CUPS WITH PROSCIUTTO, GRUYÈRE + TRUFFLE OIL Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. JACOB'S CREEK 3 DAYS IN THE BAROSSA VALLEY The winery is in Tanunda and is where all the red wines for Jacob’s Creek are made. The white wines are all made at Rowland Flat, 2 km from the site of Johann Gramp’s original winery. Jacob’s Creek Double Barrel is a unique and ground breaking concept, launched first in Australia in June 2014. SLOW COOKED BEEF SHORT RIBS WITH CREAMY MASH Heat 1 tablespoon of oil in a large saucepan (or a sear and cook slow cooker) over medium high heat. Cook the onion, carrots and celery for 8 to 10 minutes, until just beginning to colour. Add the garlic, thyme and rosemary, cook for a further couple of minutes. Remove from the pan and set aside in BLACK TRUFFLE SHIITAKE MUSHROOM + ROAST CHICKEN RISOTTO Turn out onto a plate and set aside. Into a large, heavy-based saucepan, add 1 tablespoon of olive oil warm over medium heat then add the finely diced onion and sauté for 2-3 minutes before adding the minced garlic. Continue to fry, stirring often until softened. Take care not to let the garlic burn. WHAT KATIE ATE...WKA COOKBOOKSCONTACT KATIERECIPESEXPLORECOOKING TIPSBAROSSA HERITAGE PORK WHAT KATIE ATE FOOD TRAIL AND PHOTO WORKSHOP IN THE BAROSSA ~ OCTOBER 18TH AND 19TH, 2014. Alabaster Tanunda, Barossa, Barossa Heritage Pork, Barossa Wine, Hutton Vale, Novotel Barossa, Photo workshop, The Lousie, Uncategorized, Weekends away, What Katie ate at the , Workshop Katie Quinn September 02, 2014 4 Comments.ALL RECIPES
Pizza with bresaola, asparagus + courgette shavings, Rocket, lemon + Burrata. Katie Quinn August 15, 2019 Comment. Katie Quinn July 26, 2019 1 Comment. Moroccan Spiced Lamb with Tarragon Buttered Green Beans, Roasted Red Pepper + Toasted Hazelnuts. Katie Quinn July 26,2019 1 Comment.
WKA COOKBOOKS
What Katie Ate: At the Weekend. takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a coupleor a crowd.
CONTACT KATIE
HANDY MEASURMENTS FREEZING TIPS. HOME / RECIPES ALL RECIPES / WKA COOKBOOKS / EXPLORE WKA WORKSHOPS RECIPE WRITING + PHOTOGRAPHY PACKAGES INSTAGRAM / COOKING TIPS HANDY MEASURMENTS FREEZING TIPS / KATIE'S PROFESSIONAL PHOTO SITE / CONTACT KATIE. what katie ate GENERAL ENQUIRIES. PLEASE Get in Touch WITH ME HERE REGARDING:HANDY MEASURMENTS
HANDY MEASURMENTS FREEZING TIPS. HOME / RECIPES ALL RECIPES / WKA COOKBOOKS / EXPLORE WKA WORKSHOPS RECIPE WRITING + PHOTOGRAPHY PACKAGES INSTAGRAM / COOKING TIPS HANDY MEASURMENTS FREEZING TIPS / KATIE'S PROFESSIONAL PHOTO SITE / CONTACT KATIE. what katie ate OVEN TEMP CONVERSIONS. CUPS MEASUREMENTS. VEGETABLE COOKING GUIDE. CUT PORK, PUMPKIN, SAGE + RICOTTA CANNELLONI INGREDIENTS / 650g pumpkin 300g (10 oz) spinach, (English or baby variety) 1 brown onion, peeled + diced 4 large garlic cloves, peeled and minced 500g (1lb 2oz) free-range pork mince 1/4 cup (62.5ml) verjuice 1/3 cup pine nuts 10 medium to BAKED EGG CUPS WITH PROSCIUTTO, GRUYÈRE + TRUFFLE OIL Bake for 15 minutes. Remove weights and paper. Whisk milk and extra yolk, then brush over tart shells. Line the inside of each shell with prosciutto, then fill with beaten egg and top with cheese. Bake for 15 minutes or until pastry is golden and egg is set. Cool slightly in pan, then remove and serve with truffle oil, chives and extra cheese. JACOB'S CREEK 3 DAYS IN THE BAROSSA VALLEY The winery is in Tanunda and is where all the red wines for Jacob’s Creek are made. The white wines are all made at Rowland Flat, 2 km from the site of Johann Gramp’s original winery. Jacob’s Creek Double Barrel is a unique and ground breaking concept, launched first in Australia in June 2014. SLOW COOKED BEEF SHORT RIBS WITH CREAMY MASH Heat 1 tablespoon of oil in a large saucepan (or a sear and cook slow cooker) over medium high heat. Cook the onion, carrots and celery for 8 to 10 minutes, until just beginning to colour. Add the garlic, thyme and rosemary, cook for a further couple of minutes. Remove from the pan and set aside in BLACK TRUFFLE SHIITAKE MUSHROOM + ROAST CHICKEN RISOTTO Turn out onto a plate and set aside. Into a large, heavy-based saucepan, add 1 tablespoon of olive oil warm over medium heat then add the finely diced onion and sauté for 2-3 minutes before adding the minced garlic. Continue to fry, stirring often until softened. Take care not to let the garlic burn.WKA COOKBOOKS
What Katie Ate: At the Weekend. takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a coupleor a crowd.
HANDY MEASURMENTS
HANDY MEASURMENTS FREEZING TIPS. HOME / RECIPES ALL RECIPES / WKA COOKBOOKS / EXPLORE WKA WORKSHOPS RECIPE WRITING + PHOTOGRAPHY PACKAGES INSTAGRAM / COOKING TIPS HANDY MEASURMENTS FREEZING TIPS / KATIE'S PROFESSIONAL PHOTO SITE / CONTACT KATIE. what katie ate OVEN TEMP CONVERSIONS. CUPS MEASUREMENTS. VEGETABLE COOKING GUIDE. CUTFREEZING TIPS
what katie ate Pasta sauces. You can take advantage of in season veggies to make pasta sauces in bulk. Soups and Stews. Freeze these as meals as well as individual portions for work lunches. Stock is also perfect to freeze - either in ice cube trays or in 2-3 cup portions. Meatballs, rissoles and patties. Pies and sausage rolls. SLOW COOKED BEEF SHORT RIBS WITH CREAMY MASH Heat 1 tablespoon of oil in a large saucepan (or a sear and cook slow cooker) over medium high heat. Cook the onion, carrots and celery for 8 to 10 minutes, until just beginning to colour. Add the garlic, thyme and rosemary, cook for a further couple of minutes. Remove from the pan and set aside in DOLLARD + CO WKA TEA COCKTAIL Allow to cool. In a medium saucepan combine sugar and water. Bring to the boil, stirring, until sugar has dissolved. Allow to cool. Pour tea into large mixing glass, squeeze in a 1/8 of lime. Add 15ml of Sugar Syrup, stir well. Fill serving glass with ice. Pour 175ml measure of prosecco into glass. CACCIUCCO - ITALIAN FISH STEW Add the vegetables, garlic, bay leaves, star anise, oregano and chilli flakes and sweat for 5 minutes until softened. Add the saffron, tinned tomatoes & wine and bring to a simmer to cook off the alcohol. Add the fish stock and return to a simmer, allowing the sauce to reduce by about 1/3. This should take about an hour. SUMMER BERRY CHOCOLATE FUDGE CAKE WITH BERRY MASCARPONE To prepare the filling: add mascarpone to a mixing bowl and lightly whip/loosen using a spatula. Add cream and combine carefully. Toss in the raspberries, breaking down using a fork until somewhat mashed, gently fold into the cheese/cream mix.. To make the icing: mash raspberries in a bowl and pass through a fine sieve. BALSAMIC MUSHROOM AND CHILLI SPAGHETTI INGREDIENTS / 1 brown onion, peeled and finely diced 3 large cloves garlic, peeled and minced 250g chestnut mushrooms, quartered 2-3 tbsp bunalun organic balsamic vinegar 1 x 400g tin bunalun organic chopped tomatoes 1 long red chilli, thinly sliced 400g bunalun organicspaghetti Handful b
CRISPY PANCETTA, LEMON + PARSLEY SPAGHETTI Bring a large pot of water to the boil over high heat. Add the diced pancetta and fry until golden brown - about 4-5 mins. Squeeze in lemon juice and toss in parsley. Stir. When water is boiling, add in the spaghetti and cook for 8-9 minutes or until al dente. Do not drain.JULY BBQ RECIPES
The weather in Dublin has finally picked up and I am getting to do what I have always loved for years: outside entertaining and bbq dinners :) It reminds me of living in Sydney and the warm, sunny weather is always so welcome here in Dublin as we only get to see it, if lucky, for a few weeks in theHOME / RECIPES /
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EXPLORE /
COOKING TIPS / KATIE'S PROFESSIONAL PHOTOSITE /
CONTACT KATIE
Back ALL RECIPES
Back WKA WORKSHOPS RECIPE WRITING + PHOTOGRAPHYPACKAGES INSTAGRAM
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Katie Quinn August 15, 20192Comments
AUGUST ITALIAN RECIPES Katie Quinn August 15, 20192Comments
Katie Quinn July 26, 2019CommentJULY BBQ RECIPES
Katie Quinn July 26, 2019Comment Katie Quinn June 15, 20192 Comments WKA RELAUNCH + CELEBRATORY SUMMER ENTERTAINING MENU Katie Quinn June 15, 20192 Comments Katie Quinn June 14, 20194 Comments WKA RELAUNCH DOLLARD + CO. GIVEAWAY Katie Quinn June 14, 20194 Comments Katie Quinn June 13, 2019Comment NEW WKA ONLINE STORE Katie Quinn June 13, 2019Comment Katie Quinn June 12, 2019CommentAUSTRALIA 2018
Katie Quinn June 12, 2019Comment Katie Quinn June 12, 2019CommentTHE COTSWOLDS
Katie Quinn June 12, 2019Comment Katie Quinn June 11, 20191 Comment 'AL PASTOR' INSPIRED PORK Katie Quinn June 11, 20191 Comment Katie Quinn June 10, 2019THE DRUNKEN DUCK
Katie Quinn June 10, 2019 Katie Quinn March 25, 2019CommentTHE LAKE DISTRICT
Katie Quinn March 25, 2019Comment Katie Quinn March 25, 2019 WEST COAST OF IRELAND Katie Quinn March 25, 2019 Katie Quinn March 25, 2019 MUSHROOM + BLUE CHEESE PASTA, WALNUT CRUMB Katie Quinn March 25, 2019 Katie Quinn March 24, 2019CommentVOGUE AUSTRALIA
Katie Quinn March 24, 2019Comment Katie Quinn July 17, 2018 FLAVOURED HOMEMADE PASTA Katie Quinn July 17, 2018 Katie Quinn March 27, 201514Comments
A MONTH BACK IN DUBLIN/2ND BOOK GOING ON SALE IN UK AND US :) Katie Quinn March 27, 201514Comments
Uncategorized Katie QuinnDecember 21,
2014#guestofjacobscreek , inspired by , jacobs creek wine , Made by Jacob's Creek24 Comments
JACOB'S CREEK 3 DAYS IN THE BAROSSA VALLEY Uncategorized Katie QuinnDecember 21,
2014#guestofjacobscreek , inspired by , jacobs creek wine , Made by Jacob's Creek24 Comments
Uncategorized Katie Quinn December 18, 2014666 Pure Tasmanian Vodka , A Taste of Paris , Aisle 6 Industries , Barossa Heritage Pork, Brasserie Bread
, Careme Pastry
, Claudio’s Seafoods, Dave Klaber
, GIR Spatulas
, Gourmet Grocer Online, Hank’s Jam
, Harris Farm
, Herbie’s Spices
, Maya Sunny Honey
, Olsson’s
, Paddington Tea
, Plate Up Productions , Potteround Floral Design, Rapid Films
, Salvatore Ferragamo, Studio Neon
, Susan Papazian
, Tetsuya’s
, The Artisan Press
, Tscharke
, What Katie Ate at the Weekend, Willie Smiths
53 Comments
WHAT KATIE ATE AT THE WEEKEND LAUNCH PARTY & WORKSHOP INFO. Uncategorized Katie Quinn December 18, 2014666 Pure Tasmanian Vodka , A Taste of Paris , Aisle 6 Industries , Barossa Heritage Pork, Brasserie Bread
, Careme Pastry
, Claudio’s Seafoods, Dave Klaber
, GIR Spatulas
, Gourmet Grocer Online, Hank’s Jam
, Harris Farm
, Herbie’s Spices
, Maya Sunny Honey
, Olsson’s
, Paddington Tea
, Plate Up Productions , Potteround Floral Design, Rapid Films
, Salvatore Ferragamo, Studio Neon
, Susan Papazian
, Tetsuya’s
, The Artisan Press
, Tscharke
, What Katie Ate at the Weekend, Willie Smiths
53 Comments
Uncategorized Katie Quinn October 22, 2014Katie Quinn DaviesPhotography ,
Lantern Books , Penguin Australia , What Katie Ate ate theWeekend , What
Katie ate Book 2 106Comments
WHAT KATIE ATE ATE THE WEEKEND ~ COOKBOOK NO. 2 Uncategorized Katie Quinn October 22, 2014Katie Quinn DaviesPhotography ,
Lantern Books , Penguin Australia , What Katie Ate ate theWeekend , What
Katie ate Book 2 106Comments
Adriano Zumbo , Haigh's Chocolates , NutoriousNuts , QVB
, QVB ICON Magazine
, StudioWoo
, The Palace Tea Room , Victoria's BasementKatie Quinn
October 20, 2014Adriano Zumbo, Chocolate
, Cinnamon
, Easy Cooking
, Haigh's Chocolates , Katie Quinn DaviesPhotography ,
Nutorious , Pasta Dishes, QVB ,
Spring Entertaining , StudioWoo , Sydney Good Food Month , The Palace Tea Room , Victoria's Basement , Weekend Entertaining1 Comment
QVB ICON MAGAZINE
Adriano Zumbo , Haigh's Chocolates , NutoriousNuts , QVB
, QVB ICON Magazine
, StudioWoo
, The Palace Tea Room , Victoria's BasementKatie Quinn
October 20, 2014Adriano Zumbo, Chocolate
, Cinnamon
, Easy Cooking
, Haigh's Chocolates , Katie Quinn DaviesPhotography ,
Nutorious , Pasta Dishes, QVB ,
Spring Entertaining , StudioWoo , Sydney Good Food Month , The Palace Tea Room , Victoria's Basement , Weekend Entertaining1 Comment
Australia , Australian Made, Bonfire
, Burgers
, Cheese
, Matthew Evans
, Tamsania
, Tasmania
, Tourism
, Tourism Tasmania
, Travel
, Uncategorized
Katie Quinn
October 16, 2014Alan Benson, Apples
, Bruny Island Cheese, Chocolate
, Cider ,
Fat Pig Farm , Feast Magazine, Higo and Elsa
, Hobart
, Katie Quinn Davies Photography, Matthew Evans
, Michelle Crawford
, Tasmania
, Tourism Tasmania
, What Katie Ate
, Wille Smith's Cider12 Comments
TASMANIA TRIP ~ DAY 3 OF 3 Australia , Australian Made, Bonfire
, Burgers
, Cheese
, Matthew Evans
, Tamsania
, Tasmania
, Tourism
, Tourism Tasmania
, Travel
, Uncategorized
Katie Quinn
October 16, 2014Alan Benson, Apples
, Bruny Island Cheese, Chocolate
, Cider ,
Fat Pig Farm , Feast Magazine, Higo and Elsa
, Hobart
, Katie Quinn Davies Photography, Matthew Evans
, Michelle Crawford
, Tasmania
, Tourism Tasmania
, What Katie Ate
, Wille Smith's Cider12 Comments
Uncategorized Katie Quinn October 09, 2014Bruny Island , Bruny Island Cheese Company, Cheese
, Fat Pig Farm
, Get Shuked Oysters , Hillside at Woodstock, Hugo and Elsa
, Katie Quinn Davies Photography, Matthew Evans
, Tasmania
, Tourism Tasmania
, Woodbridge
11 Comments
TASMANIA TRIP ~ DAY 2 OF 3 Uncategorized Katie Quinn October 09, 2014Bruny Island , Bruny Island Cheese Company, Cheese
, Fat Pig Farm
, Get Shuked Oysters , Hillside at Woodstock, Hugo and Elsa
, Katie Quinn Davies Photography, Matthew Evans
, Tasmania
, Tourism Tasmania
, Woodbridge
11 Comments
Hugo and Elsa , Tasmania, Tourism Tasmania
, Uncategorized
Katie Quinn
October 03, 2014Bruny Island Cheese, Henry James Hotel
, Hobart
, Hugo and Elsa
, MONA ,
Pilgrim Hobart , Tourism Tasmania- Tasmania 14 Comments TASMANIA TRIP ~ DAY 1 OF 3 Hugo and Elsa , Tasmania, Tourism Tasmania
, Uncategorized
Katie Quinn
October 03, 2014Bruny Island Cheese, Henry James Hotel
, Hobart
, Hugo and Elsa
, MONA ,
Pilgrim Hobart , Tourism Tasmania- Tasmania 14 CommentsMark Best , Marque
, Surry Hills
, Uncategorized
Katie Quinn
September 12, 2014mark Best, Marque ,
Surry Hills 18 CommentsMARQUE RESTAURANT
Mark Best , Marque
, Surry Hills
, Uncategorized
Katie Quinn
September 12, 2014mark Best, Marque ,
Surry Hills 18 CommentsAlabaster Tanunda ,
Barossa , Barossa Heritage Pork, Barossa Wine
, Hutton Vale
, Novotel Barossa
, Photo workshop
, The Lousie
, Uncategorized
, Weekends away
, What Katie ate at the ..., Workshop
Katie Quinn
September 02, 20144 Comments WHAT KATIE ATE FOOD TRAIL AND PHOTO WORKSHOP IN THE BAROSSA ~ OCTOBER18TH AND 19TH, 2014
Alabaster Tanunda ,
Barossa , Barossa Heritage Pork, Barossa Wine
, Hutton Vale
, Novotel Barossa
, Photo workshop
, The Lousie
, Uncategorized
, Weekends away
, What Katie ate at the ..., Workshop
Katie Quinn
September 02, 20144 CommentsTRAVEL
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