Sticky Honey-Soy Chicken Wings

These honey-soy chicken wings are so mouthwatering, they’ll have you licking your lips (and fingers!) and begging for more. The sticky combination of sweet and salty is so epic, you’ll be adored when you bring these bad boys out at dinner time.

There’s just something about chicken wings that makes them so addicting, so lovable. It’s probably the thought of tearing into a chunk of juicy, delicious meat with your teeth and feeling the sticky sauce all over your face…..sorry, I think I just started drooling a little bit.

This recipe for my Honey-Soy Chicken Wings couldn’t be easier to make! There’s only four ingredients!



  • Make sure you use a baking dish with high sides so that all those delicious juices keep the chicken moist and flavoursome.
  • When cooking chicken, it’s better to play it safe and use a meat thermometer; that way you’ll know for sure if it’s cooked.
  • Line the baking dish with foil or baking paper to make washing up easier.

Sticky Honey-Soy Chicken Wings

  • Servings: 4-6
  • Difficulty: easy
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  • 12 chicken wings
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 3 tbsp sesame seeds


  1. Preheat oven to 180℃. Add chicken wings to a large bowl along with honey and soy sauce. Marinate for 1-2 hours. Place chicken wings in a baking dish and sprinkle sesame seeds over top. Bake for 45-50mins. Enjoy!


  1. The longer you marinate the chicken wings, the tastier they will be!

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Vermicelli Chicken Noodle Bowl

Instagram is full of all the latest foodie trends and crazes and right now, it’s all about Nourish Bowls! I can easily understand why – they’re fresh, easy and a great way to get in those extra veggies! Not to mention they look great. For me, noodles are an essential to any good bowl, so today I’m sharing my Vermicelli Chicken Noodle Bowl recipe!

I created this recipe because I was sick of packing sandwiches for lunch and I needed something….different. Something that wasn’t bread. My tip for making this bowl to take to work is to cook the chicken and prepare the noodles the night before, then all you have to do in the morning is chop the veggies and assemble. Easy.

Chicken Noodle Bowl

In my opinion there’s nothing better to have for lunch in Summer than a nice fresh noodle bowl; especially in Australia when it’s a sweltering 40’c. I don’t know about you, but sometimes, during these times, a sandwich just doesn’t cut it. What I need, and if you’re reading this post I’m sure you do too, is a fresh, make ahead lunch that I can easily take to work with no drama… that’s not too much to ask for, is it? Of course it’s not, and I’ve got you covered.

Vermicelli noodles are vital to this recipe. I usually like to go with a thinner noodle, but if you prefer you can use a thicker type. The veggies are completely adaptable to your taste preferences and what you have available, but just a word of advice – I like to use veggies that can be eaten raw, mainly to make it fresher and easier. The dressing is also quite important, but don’t worry about that because my honey-soy dressing is so easy and delicious that you won’t need anything else

Vermicelli Chicken Noodle Bowl

  • Servings: 1
  • Difficulty: easy
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1 small carrot
1/3 of a cucumber
1/4 red capsicum
150g vermicelli rice noodles
1 chicken thigh fillet
salt & pepper, to taste
1 tbsp olive oil

For the Dipping Sauce

2 tbsp soy sauce
2 tbsp pure honey
1/2 tsp sesame seeds


Soak noodles in boiling water for 4-5 minutes or until softened. Place frypan on medium-high heat and add oil. Season chicken with salt and pepper, to taste and grill in pan. Meanwhile, slice cucumber, grate carrot into ribbons and finely dice capsicum. Add noodles to serving bowl and place veggies on top. Cut up chicken and add to bowl. To make the sauce, combine all ingredients in a small bowl and stir to combine. Pour all over noodle bowl and enjoy!

Easy Shakshuka – Middle Eastern Eggs in a Tomato Sauce

Shakshuka is a Middle Eastern and North African dish that is usually served for breakfast. It’s a simple and nutritious dish made from simmering tomatoes along with onion, garlic, spices and poached eggs. For me, it’s an extremely comforting dish that warms the soul and tastes amazing.

Eggs poached in a rich red sauce with parsley scattered throughout in a large frying pan with cracked black pepper

The first time I ordered Shakshuka, I was on a family holiday in Yamba, NSW, a very unexpected place to find it. The waiter brought it out in the pan it was cooked in and it was served with toasted sourdough and Labna! It was a pan of rich, tangy, gooey goodness! I knew I had to perfect my own recipe so that I could share it with all of you!


The recipe couldn’t be simpler. It’s a great vegetarian meal and can be served at breakfast, lunch or dinner, whilst still providing a good source of protein and nutrients.

Small red ramekin with an egg baked in a ruby red sauce with a tea towel behind the ramekin on a wooden table
Single Serve Shakshuka in Ramekin

Easy Shashuka

  • Servings: 4
  • Difficulty: easy
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1 tbsp Olive Oil
1/2 onion, diced
2 garlic cloves, finely diced
1/3 Red Capsicum, diced
2 x 500g cans of crushed tomatoes
1/2 tsp paprika
Pinch Cayanne Pepper
1/2 tsp Garlic Salt
3 Sprigs Fresh Thyme Leaves
1/2 tbsp Fresh Parsley, finely chopped plus extra to serve
salt & pepper, to taste
4 Eggs
4 Slices Toasted Turkish Bread


Dice onion and capsicum and add to a large frying pan on medium heat, along with garlic and oil. Cook until golden and add tomatoes, paprika, cayenne pepper, garlic salt and season to taste with salt and pepper. Stir to combine, add herbs, stir and allow to simmer for two minutes. Make four small wells in the tomato sauce and crack an egg in each one. Cover frying pan with a lid and let steam for 20-25 minutes or until eggs are cooked to your liking. Garnish with fresh parsley and serve with toasted Turkish bread.

Note: Make this recipe in ramekins for small individual portions.

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Easy Shakshuka Recipe

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Roses Chinese Restaurant

45 Wood St. Warwick, QLD

From food courts to fine dining restaurants, Australia has a large array of Chinese food on offer. Whether it’s traditional or a fusion, we can agree that most Australian’s love Chinese food. When I’m asked where to find the best Chinese, I never hesitate on my choice.

It doesn’t look like much on the outside. If I didn’t already know where it was, I might not have found it at all, but sometimes looks can be deceiving. The interior of the restaurant is beautifully decorated with traditional Chinese decor and has a chilled atmosphere with a good ambiance.

There were three in our party so we ordered one plate of Honey Chicken ($15.90), one plate of Chicken Chow Mein ($15.90), one plate of Garlic King Prawns ($17.30) and a large Fried Rice ($7.50), all to share.

The waitress was friendly, the food took no more than 10 minutes to arrive and the presentation was great. The Garlic King Prawns came to the table sizzling in a cast iron pan; the mouthwatering sauces were boiling away and the steam drifted up through the restaurant. The aroma was enticing and the portion sizes were generous.

Roses Chinese Restaurant Review
Roses Chinese Restaurant

The Honey Chicken was fresh, crispy and delicious. The sauce was sticky and the chicken was tender and melt in the mouth. The Chicken Chow Mein was flavoursome and the meat was tender. The vegetables were perfectly coated in the sauce and were obviously fresh. The noodles were crispy and crunchy and they added a perfect texture to the dish, balancing out the tender chicken.

The Fried Rice had a generous amount of meat and the rice was cooked well. It was piled high on the serving plate and the vegetables added a bright pop of colour to the dish.

This restaurant is the perfect example of a ‘hidden gem’. This is a place that I would recommend searching high and low for. A place that offers so much goodness that it would be a shame to never try it!

Texas Motel & Restaurant – A Local Gem In My Home Town


14 High Street

T: 07 4653 1300

Rating: 4 out of 5.

When a restaurant with a bad reputation suddenly gets sold and is under new management, do you rush in to try out the new food? Or do you hesitate on the pretext of it being just as bad as before? For me, I believe that new owners should always get a chance to prove themselves. I feel that until something has been tried, there is no way of knowing if it will be a good experience or not. As for the Texas Motel, I was keen to sample their new menu and see what the new chef has to offer.

As I arrived I quickly noticed many pleasant changes, including the friendliness of the new owners; a local couple that made everyone feel welcome. The decor had also changed, it was now modern and classy. As we sat down, we perused the menu. It was simple, with only three or four entrees, four mains and a few specials, but it was well diversified. For my entree, I ordered the soup of the day; tomato and basil. For main, the Fillet Mignon (steak fillet wrapped in bacon) served with potato gratin (potato bake), fresh vegetables and creamy garlic sauce. And for dessert, a white chocolate panna cotta.

Whilst waiting for my entree, I asked about the chef. He was a young man from Tenterfield, a town about an hour and a half away from Texas, and apparently sauces were his specialty.

When the entrees arrived, the aroma coming from the soup was divine. It was a deep red colour, was garnished with fresh herbs and served with crusty bread. As the first spoonful hit my tastebuds, I could immediately tell that this soup had been made with fresh ingredients. The soup had a nice tangy tomato flavour and was well balanced. I thoroughly enjoyed the first course.

After everyone had finished their entrees the plates were cleared, ready for the mains. After around 25 minutes, my Fillet Mignon was served. The presentation was excellent, the large piece of steak was placed on top of the potato gratin with the vegetables on the side and the creamy garlic sauce drizzled on top of the meat, so that it ran down and mixed with the rest of the components on the dish. When I cut into the steak, I could see that it was perfectly cooked to my liking. It was pink in the middle and seared around the edges.

The Fillet Mignon was deliciously succulent and melt in the mouth. It paired so perfectly with the sauce, which was seasoned to perfection. Even the vegetables were flavoursome. It was quite a large serve, and although I didn’t finish mine, I know a lot of people who would of finished it without trouble.

Texas Motel Restaurant Review
White Chocolate Panna Cotta

And just when I thought it couldn’t get any better, my dessert arrived. There were two desserts on offer that evening and I went with the white chocolate panna cotta. It was served with stewed raspberries and a raspberry coulis. The panna cotta was to die for. The tartness of the raspberries worked exceptionally well with the richness of the panna cotta. It was the perfect way to end the evening.

Tonight, I have discovered a gem in the small town of Texas. This restaurant is just as good as any five star restaurant in any city and could compete with any fine dining establishment. Tonight, my evening was perfect. I highly recommend you trying this restaurant as soon as possible. It will definitely deliver.

Yamba Shores Tavern – Serving Fresh Seafood With a View

64 The Mainbrace, Yamba NSW

The location is, most often than not, a very important factor in determining the success of a restaurant and Yamba Shores Tavern, in NSW, is in prime position. Being one of the very few true waterfront restaurants in Yamba, the breathtaking views are really something special. Diners actually have the option of arriving by car, boat or the Tavern also offers a complimentary courtesy bus. My party chose to go by bus.

On arrival, the Tavern was abuzz with both diners and waitstaff alike. The Shores Tavern gave an illusion that we were eating indoors, although looking up I discovered that we were merely under shade cloth. Dining outdoors made for a better waterfront dining experience. As we moved towards our table, I noticed a waitress carrying a plate of oysters out of the kitchen. I knew instantly that I had to sample that dish.

When we were ordering, the waitress informed a few people in our party that what they intended on having were not available, which was an inconvenience. I started with six Oysters Kilpatrick for entree, which is oysters cooked in a barbecue/tomato sauce with bacon, and our group ordered some cheesy garlic bread to share. The garlic bread came out fairly quickly and tasted fresh and was full of flavour. The cheese was melted perfectly and was nice and stretchy.

After another twenty or so minutes, the entrees arrived. I received twelve oysters instead of the six that I ordered, and looking at my receipt, they charged me for the extra six. The presentation was excellent, all twelve oysters were on a bed of rock salt with a wedge of lemon in the centre. The bacon was beautifully crispy and the sauce was thick. The oysters were obviously fresh and they were delicious. The sauce was rich and milky and they were cooked to perfection. They were so good I’m almost glad I got the extra six oysters.

Yamba Shores Tavern Review
Oysters Kilpatrick

For the main course, I decided to go with the prawn linguine – as Yamba is famous for its prawns – and a bowl of chips. The pasta had a spicy kick to it and it was tasty, the prawns were good, but overall, it was nothing special. The chips were bland and needed salt; they tasted like they had been made an hour before and were reheated. The Tavern didn’t offer dessert.

At around half past eight, the waitstaff started turning lights off and packing up whilst we were still there. We took that as a sign that we were not welcome any longer and decided to leave.

I have mixed emotions about the Yamba Shores Tavern. The oysters were so flavoursome and the views and scenery were delightful, yet everything else just didn’t hit the mark. That being said, the Oysters Kilpatrick is sensational and the unique waterfront dining experience is worth a try.

Three and a Half Stars