Emma’s Kitchen Morisset

So we’ve started on trying to local takeaway options for our seventh meal of the week. We intended to get to Emma’s Kitchen last Friday but stopped at Cooranbong when we saw the Cob Shop van and had that (roadside cob loafs?! Awesome idea). But we made it there last night after the cool change came through, and they were yummy yummy burgers.

I had the Greek Lamb burger in the combo with chips with chicken salt and a can of Solo for $16. The chips were awesome, the burger so fresh 🙂

Bruce got the Chicken Caesar burger for $14 and the $10 cheeseburger. That cheeseburger was far from small and the chicken caesar exactly what you’d expect with bacon and a dressing.

We took the burgers and the dog to Cooranbong and ate near one of the cemeteries. enjoying that cool change and the breeze that same with it.

Emma’s Kitchen

FREEMANS DRIVE ROUNDABOUT, Morisset, NSW, Australia, New South Wales 0404 649 547

Monday to Friday – 4-8pm

First week back on EveryPlate

Aaaaand it’s good to be back with some sort of order, this time in the form of getting the ingredients for 6 meals a week delivered by EveryPlate and me not having to think too much after 5pm. Started Monday with chicken penne since Bruce’s son was over and the pasta usually goes a long way.

Bruce picked the nachos for Wednesday night. Crisped up the tortillas just right in the oven.

I thought I’d try getting a fish since there was one on the regular menu – they’re usually only on the upgrade ones that end up being $10 more for the meal for us two so I don’t. This was butter and garlicky yums.

Yeah, this was good.

Stretched this one by using oven fries that we’ve been trying to clear from the fridge since the kids moved out.

Tatery cottage pie!

And this week:

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Pub Lunch at the Harbour View Hotel, The Rocks (I met @artistaffame!)

Ready to fight for another year, I was priveledged to have lunch wtih Mel, Kristen and Jay from the Antipoverty Centre yesterday when Mel came across from Adelaide for planning with the others. It was her first time in Sydney, so Kristen chose the Harbour View Hotel, under the harbour bridge in The Rocks to give her the ultimate Sydney backdrop for a pub feed and networking lunch.

Jay and I had the Fried Chicken Bacon & Cheese Burger Supreme ($27) – such crispy little fries that I couldn’t stop eating and a great piece of fried chicken. I was SO full but it was so good.

Kristen had the pumpkin ravioli ($34) and also wasn’t able to stop once full.

Mel got the Fish and Chips ($33) which she was able to control herself with, I’m told it was still delish though!

All a bit pricey, but it was good food with a great view and great company. Certainly a treat for some Antipoverty activists!

Harbour View Hotel

18 Lower Fort Street
Dawes Point, NSW, 2000
02 9252 4111

Chicken and Leek Pie

A square pie

I HAVE to re-post this recipe after making it for the first time in the life of this blog – it turned out super well too! Well, not really a recipe, just a brief guide to the ingredients and method with you left to add flair depending on what you have on hand and what you score at the supermarket. I pretty much had to start from scratch when buying the ingredients this time around since I’d reasonably recently done fridge and pantry culls and cleanouts and we’ve been mostly making EVeryplate meals lately.


Ingredients used:

  • 500g chicken thigh, diced
  • A couple of rashers of bacon, diced
  • Half a thing each of white and swiss brown mushrooms chopped roughly
  • A leek, sliced thinly
  • Butter for frying up stuff
  • Some fresh thyme. picked and then chopped finely
  • Garlic (not pictured)
  • Half a jar of light cream
  • Tsp vegetable stock, cup boiling water
  • 3 sheets frozen puff pastry 
  • An egg and some milk for the egg wash on top of the pie


  1. Chop everything up and put into bowls on your bench ready to fry up
  2. Melt some butter in the frypan. Fry up leek and mushroom with some of the thyme. Transfer to bowl.
  3. Fry up the bacon.
  4. Melt more butter. Fry up garlic and the chicken with the rest of the thyme, in batches if you prefer.
  5. Return it all to the pan.
  6. Add stock powder and boiling water. Or stock if you’re fancy like that.
  7. Simmer down til there’s very little liquid. Add in cream and cook through. Add pepper to taste.
  8. Preheat oven to 180 degrees, get pastry out of freezer and place on bench to thaw.
  9. Use one piece of pastry as pie base, put in filling, then top with pastry and use third piece for decorations. Brush with egg and milk wash.
  10. Cook for at least 45min, until pastry is browned to your liking.

Remove from oven and let stand for 5 minutes, Then serve up. I do like to serve it with fresh green beans if they’re in season, but it’s great by itself too!

Sometimes we add a little seed mustard to it to change up the flavour a little. Or use chicken breast, or different mushrooms. Or some sour cream. But this is the base recipe that is universally loved!

As an aside, my “lemon” kitchen is coming along, with actual lemons, lemon tea towels and mitts and an apron and a mat even. I got these amazing vintage curtains (well my sister got them for me and even hemmed them to size) for $4 at The Makers Place in Teralba. I love how it’s all coming together!