This week’s eats #2

Here we are with the second in the occasional series of this week’s eats. It is spring here, and I have spotted the first, very expensive asparagus in the shops.  I am eagerly anticipating enjoying this special seasonal treat in a couple of weeks.  In the meantime, I am glad to see avocados coming down in price.  Perfect with Marmite on toast for breakfast in my opinion.


We are regular customers at Heaven on Cuba Street on Thursday nights after Pilates.  My favourite is probably the one topped with juicy prawns and calamari.  So good.

Thursday pizza


I couldn’t resist these little heirloom cherry tomatoes.  They look just like little pumpkins I think.  Just so pretty!



“…is simply a huge and often very fun puzzle of piecing together techniques with different ingredients” (Julia Turshen (2016) Small Victories). 

I made these turkey and ricotta meatballs again.  They are really good and tasty as well as being so easy to prepare.  We had them on top of some fettuccine.



I love fennel, especially when roasted.  It is gorgeous alongside fish or chicken, with its fragrant flavour and lovely aniseed-y taste.  To roast, pre-heat the oven to 190C, slice the fennel into big chunks, top with some good olive oil and seasoning, and cook for around 20 to 25 minutes.

Useless fact of the day: did you know that fennel was part of the carrot family?


A scone

I couldn’t help it…I was so tempted by this cheese and sun dried tomato scone at Ekor Bookshop and Cafe this morning.  Really, there is very little to beat a warm, toasted scone slathered in butter.


And finally…in the first This weeks eats post, I mentioned an excellent meal we had at Field and Green as part of the Wellington on a Plate food event.  Well, the duck confit that we so enjoyed won the Best Festival Dish award.  So pleased for them, and so glad we had the chance to eat and enjoy.

You can find Thistles and Kiwis on Facebook, and also on Instagram@thistleandkiwis.  As for Twitter….am totally inactive these days.  If you want to get in touch, email me on



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