Cheeky Chocolate, North Strathfield

 

North Strathfield is definitely a growing suburb, not long ago another Pancakes on the rocks was open and now a new creation of Adriano Zumbo – Cheeky Chocolate has opened in North Strathfield. With about 100 free parking right opposite the dessert place, you never need to worry about finding a car spot (free parking on weekend only). I think this is certainly a good addition to the inner west. Without travelling to the City CBD, you can still find a place for a chat and sweets after dinner with your friends.

 

Ratings
Food: 7/10
Atmosphere: 7/10
Service: 9/10
Value: 6.5/10

 

Average Price
Entrée: N/A
Main: N/A
Dessert: $10 – $18
Degustation: N/A
Corkage: N/A
Cakeage: N/A

 

Others
Ease of finding a car park: Normal
Ease of finding the restaurant: Easy
Brightness of restaurant: Dark
Noise Level: Noisy
Waiting time for foods: 15 mins – 20 mins
Booking time require: Walk in
Child friendly/High Chair: Yes

 

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Upon our arrival at around 8:30pm on a Saturday night, the place was already packed. We waited for about 15 mins before we get a seat and the waitress kindly offer us to go inside to have a look at the cake display and the menu. The menu is not an extensive one, and 3 out of the 7 dine in dessert menu wasn’t available on the night. However, the service of staff was super friendly and also allows me to take as much picture as possible! (Exactly what a food blogger would love to hear!) Absolutely love the Victorian décor inside Cheeky Chocolate, chandelier crystal lighting hanging from the ceiling and wooden furniture are just beautiful.

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After spending a considerable amount of time choosing what to order finally we opted for one dine in dessert and one cake from the window display.

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Will you pash or dash – chocolate fondant with passion fruit centre, toasted white chocolate & orange soaked pineapple, $18

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Fondant was served on a long slim plate which the white chocolate foam was about to spill out, both JC and me agreed that it would be better if it was served on a round plate. We cut the fondant in half and the passion fruit chocolate just oozed out like how it should be. I enjoyed the fondant a lot because it was moist and not overly sweet. I especially love the orange soaked pineapple, as you can see there was lots of vanilla bean in the mixture and that just offsets the richness of the dark chocolate. But what I don’t like about is the ice-cream on the left, it was a bit bland and icy.

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Apricot jelly, white chocolate mousse, almond crumble, apricot and yoghurt creamy and pistachio, $11

I don’t want to be chocolate overdose, so I opted for a fruity dessert on our 2nd options. This dessert was refreshing and tangy. Almond crumble and biscuit on top gives a nice crunchy texture to the dessert.

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Chai latte, $4.90

The chat latte here is soothing and aromatic. The silky smooth texture went down easily, the cup was so big that I struggled to finish it.

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Skinny Cappuccino, $4.90

Coffee here is not bad too!

Overall, this is not a bad place for a called in to get some take away dessert and the service was great even though they were very busy on a Saturday evening. Beautifully presented cakes and dine in dessert.

 

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Address:

11 George St, North Strathfield  
Ph:+612-9764-5966
Web: www.cheekychocolate.com.a

Getting There:

Parking: George Street 
By train: North Strathfield

 

The Dip, Sydney CBD

 

One of the good things of being a food blogger is the privilege of using an excuse of food blogger catch up to try some new restaurant. The Dip featuring American goodies such as pulled pork, hot dog & nachos has recently opened in the CBD, hidden within the Goodgod nightclub. I am not a really big fan of hot dogs and this sort of foods but I must say their hot dog are awesome, melt in the mouth pulled pork… oh… thinking about it makes me want more now.

 

Ratings
Food: 7.5/10
Atmosphere: 6.5/10
Service: 7/10
Value: 6.5/10

 

Average Price
Entrée: $6 – $8
Main: $12 – $15
Dessert: $4 – $10
Degustation: N/A
Corkage: Fully licenced
Cakeage: N/A

 

Others
Ease of finding a car park: Hard
Ease of finding the restaurant: Hard
Brightness of restaurant: Dark / Disco lighting
Noise Level: Noisy
Waiting time for foods: 15 mins – 20 mins
Booking time require: 1-2 Days
Child friendly/High Chair: Not suitable for kids

http://thedip.com.au/

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10 of us crazy foodies had a strategic approach of what to order, We had one main each then order few different side dishes to share on the table. Mel and I share our main again so that we get a taste of everything.

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Lev’s Dawg – smoked kosher hot dog with chipotle mayo, fresh tomato salsa, grilled yellow peppers and American mustard on a steamed bun, $12

Big hit of the night, most popular choice amongst most people, I absolutely love it. The sausage was flavoursome with a chargrill flavour, I especially love the steamed soft brioche bun topped with heaps of mayo and tomato salsa. I regrets I didn’t order one more of those.

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Southern Smoke – 12 hour smoked pulled pork sandwich with bbq beans, apple & cabbage slaw and spicy bbq sauce, $12

The slow 12 hours cooked pulled pork was smoky and tender, though I had a mess eating it as the sauce just dripped everywhere.

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Pulled pork nachos – corn chips topped with pinto beans, black beans, chipotle peppers, tomato salsa, lime cream and cheese, $14

The Nachos was HUGE! Enough to feed 10 of us, and it was still hot after all the photo sessions. The corn chips are so different to the one I’ve eaten before, it was much thinner and lighter that you just keep eating it without feeling guilty.

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Grilled corn – on the cob, with lime mayo and chipotle salt, $8

I love corn, I can eat it everyday and don’t feel bored. This corn is more on the expensive side but the taste was gorgeous. It has a nice chargrill flavour but not overly burnt, the highlight for me was the mayo, I almost drown my whole corn cob in the sauce, it is THAT good!

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Snow peas, $8

We decided we need some veges to balance out our meat, so we ordered some greens. Snow peas was crunchy and seasoned well.

Slaw, $6

By the time I’ve had a chance to taste this dish, it is nearly polished by everyone. It has apple and cabbage unlike the ordinary coleslaw. It was refreshing and cleanse the palate to ready for dessert.

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Salsa Fries – hand cut fries with fresh tomato salsa and cheese, $6

This was the 2nd favourite dish of the night, I have a weakness in hand cut fat chips, extra fresh tomato salsa and cheese was a bonus! I even dipped it in the mayo too.

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Ice cold Guac – sweet avocado ice cream, strawberry salsa and waffle chips, $10

Ice cream doesn’t really taste like avocado probably because I had too many avocado shakes in Cabramatta and so used to the strong taste, this ice cream has a mild avocado flavour. the waffle was more on the small side which shocked us a little bit that it was just a piece of biscuit.

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Cookies N Cream – Salted caramel ice cream between two chocolate molasses cookies with hot chocolate fudge, $10

I didn’t try this dessert but majority of people kept nodding their head and raving how good it was.

This place is really fun and lively, It is best to drop by on a Friday night after work, have a few drink of beer and a quick bite. On the down side, this place is very noisy and almost impossible to talk, I nearly lost my voice at the end of the night.

 

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Address:

55 Liverpool St, Chinatown
opening hrs: Wed – Thur: 17:00 to 23:00, Fri: 17:00 to midnight, Sat: 18:00 to midnight 
booking: do@thedip.com.au 
Web: www.thedip.com.au

Getting There:

Parking: Kent Street 
By train: Town Hall station

Map picture

The Dip @ Goodgod Small Club on Urbanspoon

Jimmy’s Butter Chicken

 

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I meant to make this Jimmy’s butter chicken recipe last year when Jimmy made this in Master Chef Season 2, but I had this fear of failing on my first ever Indian curry recipe. I am familiar with cooking Asian style or south East Asian style curries like Malaysian, Thai or Chinese curries but never had any experience with Indian curry recipe. I wasn’t even familiar with the spices to start with but I thought in order to grow, I must step outside my comfort zone and try new things. The result was ok but because I was being stupid and didn’t read the measurement correctly and use the whole yoghurt instead of the required needed, so the result turn out to be a little bit more sour than what I would liked it to be. The flavour though, was nice and I will try making this again next time.

Ingredients: (inspired by Masterchef magazine)

140 g Greek style yoghurt     
3 cm piece ginger, peeled & finely grated  
2 cloves garlic, crushed 
1 lemon, juiced
2 tbsp garam masala    
1 carrot, peeled, roughly chopped 
3-4 potatoes, peeled, cut into cubes  
2 tbsp olive oil, plus extra, to grease     
1/4 cup roughly chopped coriander, plus extra leaves, to serve 
800 g chicken thigh fillet, cut into 3 cm-wide strips  
2 tbsp ghee (I just use normal butter) 
2 onion, thinly sliced  
1 1/2 tbsp tomato paste
1 tsp ground turmeric
260 g (1 cup) passata 
300 ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve
Directions:

1) Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2) Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3) Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies potatoes, carrots remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook for 20 minutes or until thickened slightly. Add little bit water if the sauce become too thick, test potatoes with a knife to see if it has been cooked.

4) Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

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Spices can be find in my favourite spice shop – Green Valley Spice

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Marinate the Chicken

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Add Passata and cooked til potatoes are cooked through

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Add in the cream

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Jimmy’s Butter Chicken

 

IMG_0779

I meant to make this Jimmy’s butter chicken recipe last year when Jimmy made this in Master Chef Season 2, but I had this fear of failing on my first ever Indian curry recipe. I am familiar with cooking Asian style or south East Asian style curries like Malaysian, Thai or Chinese curries but never had any experience with Indian curry recipe. I wasn’t even familiar with the spices to start with but I thought in order to grow, I must step outside my comfort zone and try new things. The result was ok but because I was being stupid and didn’t read the measurement correctly and use the whole yoghurt instead of the required needed, so the result turn out to be a little bit more sour than what I would liked it to be. The flavour though, was nice and I will try making this again next time.

Ingredients: (inspired by Masterchef magazine)

140 g Greek style yoghurt     
3 cm piece ginger, peeled & finely grated  
2 cloves garlic, crushed 
1 lemon, juiced
2 tbsp garam masala    
1 carrot, peeled, roughly chopped 
3-4 potatoes, peeled, cut into cubes  
2 tbsp olive oil, plus extra, to grease     
1/4 cup roughly chopped coriander, plus extra leaves, to serve 
800 g chicken thigh fillet, cut into 3 cm-wide strips  
2 tbsp ghee (I just use normal butter) 
2 onion, thinly sliced  
1 1/2 tbsp tomato paste
1 tsp ground turmeric
 
260 g (1 cup) passata 
300 ml pouring cream
1 bunch mint, leaves picked, finely chopped
Basmati rice and pappadams, to serve


Directions:

1) Combine yoghurt, ginger, garlic, 1 tbsp garam masala, lemon juice, oil and half the coriander in a large bowl, then season with salt and pepper. Add chicken and toss to coat. Cover with plastic wrap and refrigerate for 3 hours.

2) Preheat a lightly greased barbecue or chargrill pan over medium-high heat. Remove chicken from marinade and cook, in 2 batches, turning for 6 minutes or until almost cooked through.

3) Heat ghee in a large saucepan over medium heat, add onions, turmeric, tomato paste, chillies potatoes, carrots remaining garam masala, and cook, stirring, for 5 minutes or until onions are soft. Add passata and cook for 20 minutes or until thickened slightly. Add little bit water if the sauce become too thick, test potatoes with a knife to see if it has been cooked.

4) Reduce heat to low, add cream, mint and remaining coriander, and cook, stirring, for 2 minutes. Add chicken and simmer, stirring occasionally, for 15 minutes or until sauce thickens. Scatter with extra coriander and serve with rice and pappadams.

IMG_0769

IMG_0770

Spices can be find in my favourite spice shop – Green Valley Spice

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Marinate the Chicken

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IMG_0777

Add Passata and cooked til potatoes are cooked through

IMG_0778

Add in the cream

IMG_0782

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Jessica Pedemont – Chocolate Artisan

 

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photo’s courtesy from Simon – the heart of food

I was fortunate enough to have a taste of Jessica’s cake from Vivian few weeks ago. Who was the winner of Simon’s Chocolate Artisan cake competition. It was a fantastic tasting and beautifully designed cake. Unlike other tiered cake that I’ve tasted before, it was moist and delicious but not overly sweet. Further reading at Vivian’s post about the time involved and the mechanics behind this monster 5 tiers cake, I was absolutely amazed and here I am writing up a post about the Queen of Coverture – Jessica Pedemont.

Jessica has 15 years of experiences in hospitality and fine dining, her passions in food has given her the opportunity to travel around the world and to experience different cultures. At a young age of 15, whilst most people probably still don’t know what they are doing or obsess with video games, Jessica has already started her career in the food industry and working in restaurants kitchens as part time during her HSC. (The most I could do at that age was probably to fry an egg!)

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Later on, she graduated with outstanding high distinction result in all her courses during her studies in TAFE in 2000 and the year after, she won the prestigious Oliver C. Shaul Scholarship which was a culinary scholarship for the most merits student, this provided the opportunity for Jessica to travel to Chicago where she studied at world-renowned French Pastry school and worked in Charlie Trotter’s restaurant – one that regarded as the finest restaurant in the world, as well as various prestigious restaurants in France and Australia.

Jessica demonstrated her passion for cooking and her commitment to excellence, her desire to continually learn and her enthusiasm for the hospitality industry make her a perfect ambassador for Felchin Chocolate of Switzerland. Felchin has been operating for over 100 years, it is known as the world’s finest Swiss couverture chocolate. I hope one day I could have a taste of it! Jessica told me Felchin is available in Australia through number of distributors.

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Felchin Chocolate Switzerland

Nowadays a portion of Jessica’s time is spent on event with good cause which I thought it is very kind of her, such as being one of the TAFE ambassadors for education to celebrate 120th anniversary, giving speeches and demonstrations as a way in passing on her valuable knowledge and teaching industry professionals.

Jessica’s recent charity work includes the Bobby goldsmith foundation Bake off, Bobby Goldsmith Foundation is Australia’s longest-running HIV charity and their mission is to help people living with HIV by providing supports. The bake off event helped raised over $30,000. (Click to see more detail and photos)

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Jessica won silver medal at the annual Bobby Goldsmith bake off charity function

Now, have you wonder what makes Jessica’s cake so special? I am honoured to be told that she only sourced the best produce to make her cakes and desserts, such as farm fresh honey and free range eggs from grower’s market. Every piece of her cakes is made with love and care. If you wanted to get close and learn from her, she is also taking on a role as a senior teacher in Planet cake. The feedback I hear from her student was she is a wonderful teacher that is very generous in sharing knowledge, her course is easy to understand and hands on. It is well worth the value.

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Jessica and her Novelty 104 Teapot class (picture adapted from Planet Cake)

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Jessica showing us how it is done

Jessica’s has a vision of opening an outlet to the public to buy all sort of gorgeous sweets, robust creamy coffee and retail section AND what’s more exciting is… she will be making her appearance on a Planet Cake TV show which will run for 8 episodes during September! So make sure to stay tune.

NOW here is an once in a life time chance for you to WIN ONE OF HER CREATION WHICH WORTH UP TO VALUE OF $500 FROM CHOCOLATE ARTISAN COUTURE (click here). 

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Christmas is coming up, you are getting married, there is a business event, whatever the reason it is and you would like to order a cake from Jessica. You can contact her on Twitter @ChocolaArtisan ,Facebook or Chocolate Artisan.

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Obesebaby 1st Anniversary Giveaway! (Closed)

 

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birthday_thumb[2]

Happy 1st Birthday to Obesebaby! It has been 1 year since I started blogging and there is so much to celebrate: 69 posts, over 100 followers, over 30,000+ visitors and hundreds of comments, met the most awesome restaurant owner & chefs, made friends with so many kindred spirits along the way. I have been working hard everyday after work (full time job) to work on Obesebaby ( my part time job) by designing and giving it a nice face lift, designed my very own personal Obesebaby logo, Business card and T-shirts hoping one day Obesebaby can expand and grow.

Of course, I could not have done it without you and as a return of my appreciation and love to your support I am hosting a giveaway! I am grateful for all of your visits, regardless of whether you comment, follow, subscribe to, or have bookmarked this page.

Thank you to my sponsors Jessica Pedemont, Jackie M & Food Morning, I have over 50 wonderful prizes to give away – remember you have to be in it to win it.  Good luck!

 

1st Prize – A surprise cake worth up to value of $500 from Chocolate Artisan couture. For those that don’t know her, Jessica Pedemont is a very talented and many award winning chocolatier and pastry chef. Owner of Chocolate Artisan couture as well as a team member of Planet Cake. (For some more information of her cakes and picture please see food blogger post from Simon & Vivian)

Jessica Pedemont

2nd Prize – 3 course dinner for two at JackieM Malaysian Cuisine, a talented cook from home cooking became now owner of Malaysian restaurant also producing her own frozen packs & curry paste. (Check out more from Simon & Thang)

3rd Prize – $20 gift voucher from Flying fish

4th Prize – 50 X $10 crazy wings vouchers from Food Morning (one voucher per winner)

 

Ok so here is how’s it works:

1) [worth 1 entry]

Follow me on Twitter (@obesebaby) then simply tweet the following:

RT @obesebaby To Win great prizes from #obesebabygiveaway, check http://bit.ly/od1rfA for details

OR

2) [worth 1 entry]

“Like” me on Facebook then simply post this on Obesebaby Facebook wall:

Like Obesebaby Fan page to win great prize. Participate the anniversary giveaway here http://bit.ly/od1rfA

OR

[worth 5 entries]

3) Subscribe to Obesebaby blog to stay up to date with latest recipe, restaurants reviews and food related events. ( Subscribe on the right hand sidebar, I promise you won’t get spammed!)

AND

Leave a short comment in this post about anything really, then follow by a square bracket of what method you have chosen to enter the draw. [Facebook], [Twitter] or [Subscribe]

E.g. Happy birthday Obesebaby [Facebook]

Please provide a valid email address so that I can contact the winner and use the same name in the comment box as your method of entering the draw. E.g If you choose to follow Twitter please be sure to use your Twitter nick name to enter the draw. This would make my life so much easier in identifying you and contacting the winner!

The draw will take place at noon (AEST) on Sunday 7 Aug 2011, at which time comments to this post will be closed. The winners will be announced here on my blog the next day, and are also contacted by email. This is open to Australian resident only. Good luck everyone!

Like my blog? Feel free to leave a comment or subscribe to receive email notifications for update !

or Add me in Facebook and Twitter

ThankYouComeAgainSign_thumb2

Obesebaby 1st Anniversary Give Away!!

 

logo baby

Happy 1st Birthday to Obesebaby! It has been 1 year since I started blogging and there is so much to celebrate: 69 posts, over 100 followers, over 30,000+ visitors and hundreds of comments, met the most awesome restaurant owner & chefs, made friends with so many kindred spirits along the way. I have been working hard everyday after work (full time job) to work on Obesebaby ( my part time job) by designing and giving it a nice face lift, designed my very own personal Obesebaby logo, Business card and T-shirts hoping one day Obesebaby can expand and grow.

Of course, I could not have done it without you and as a return of my appreciation and love to your support I am hosting a giveaway! I am grateful for all of your visits, regardless of whether you comment, follow, subscribe to, or have bookmarked this page.

Thank you to my sponsors Jessica Pedemont, Jackie M & Food Morning, I have over 50 wonderful prizes to give away – remember you have to be in it to win it.  Good luck!

1st Prize – A surprise cake worth up to value of $500 from Chocolate Artisan couture. For those that don’t know her, Jessica Pedemont is a very talented and many award winning chocolatier and pastry chef. Owner of Chocolate Artisan couture as well as a team member of Planet Cake. (For some more information of her cakes and picture please see food blogger post from Simon & Vivian)

Jessica Pedemont

2nd Prize – 3 course dinner for two at JackieM Malaysian Cuisine, a talented cook from home cooking became now owner of Malaysian restaurant also producing her own frozen packs & curry paste. (Check out more from Simon & Thang)

3rd Prize – $20 gift voucher from Flying fish

4th Prize – 50 X $10 crazy wings vouchers from Food Morning (one voucher per winner)

 

Ok so here is how’s it works:

1) [worth 1 entry]

Follow me on Twitter (@obesebaby) then simply tweet the following:

RT @obesebaby To Win great prizes from #obesebabygiveaway, check http://bit.ly/pfBNYy for details

OR

2) [worth 1 entry]

“Like” me on Facebook then simply post this on Obesebaby Facebook wall:

Like Obesebaby Fan page to win great prize. Participate the anniversary giveaway here http://bit.ly/pfBNYy

OR

[worth 5 entries]

3) Subscribe to Obesebaby blog to stay up to date with latest recipe, restaurants reviews and food related events. ( Subscribe on the right hand sidebar, I promise you won’t get spammed!)

AND

Leave a short comment in this post about anything really, then follow by a square bracket of what method you have chosen to enter the draw. [Facebook], [Twitter] or [Subscribe]

E.g. Happy birthday Obesebaby [Facebook]

 

Please provide a valid email address so that I can contact the winner and use the same name in the comment box as your method of entering the draw. E.g If you choose to follow Twitter please be sure to use your Twitter nick name to enter the draw. This would make my life so much easier in identifying you and contacting the winner!

The draw will take place at noon (AEST) on Sunday 7 Aug 2011, at which time comments to this post will be closed. The winners will be announced here on my blog the next day, and are also contacted by email. This is open to Australian resident only. Good luck everyone!

 

 

 

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