Dessert cooking class, Mumu Grill, Crow Nest

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What’s your idea of a Hens night/party? Does it always involve crazy drinking and strip party? No, it doesn’t! A dessert cooking class is equally fun and interesting. To celebrate my bestie’s getting married in November, we have managed to score a discounted voucher online for a dessert cooking class in Mumu Grill. We had 18 people in the class and Chef Paul made us feel welcome and part of his family, sharing his knowledge and experience in the kitchen.

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We cooked a variety of things, some baking desserts and some non-baking desserts. You get to taste all the desserts you cooked afterwards as well as a recipe with ingredient and steps, however, the recipe was a bit messy that it has typo and steps missing so it is best to bring you own pen and add notes are you go.

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The best dish I thought was Bread Pudding, it is unlike other bread pudding I’ve ever tasted, it is not soggy and mushy but with a very nice crunch on the top, all the baking dessert are baked with a wood fire oven which can be heat up to 300°C, maybe that’s why it is so tasty!

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We also assembled a rhubarb mess with a layer of cream, baked rhubarb, brushed meringue and fresh berries.

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Other desserts we made are Passionfruit cheesecake and Clafoutis.  Clafoutis is a baked French dessert of fruits ( usually cherries) arranged in a buttered dish and cover with a thick-like batter. Strawberry was in season so we used a lot of those, we also created a dates and pistachio Clafoutis which was delicious!

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Pic of me and Chef Paul with the oven pan!

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Me with my besties.

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Address:

76 Alexander St, Crow Nest 
opening hrs: Fri – Sun: 12:00-15:00, Dinner: Mon – Sun: 5:30pm – late
 
Ph:+612-9460-6877

Getting There:

Parking: Alexander St

Train Station: St Leonards

Mumu Grill on Urbanspoon

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Mother’s Day Gift Ideas?

 

Only one more week before Mother’s day. I am thinking how to surprise mum with a gift she is sure to love. She is just like me, another food lover, but a health cautious one. She doesn’t like anything too sweet, too salty or too funky. Was thinking about a hamper full of fruits & gourmet fare and sent to her work.   [The basket case] I am sure all her colleagues will envy her with all the envy-ness!!

Readers, what you think about this one?

fresh_and_fanciful

Fresh & Fanciful $89.95

I think mum will love the woven reed basket, she loves those things and kept few of them from last year X-mas already. So nothing is wasted =)

Or This?

The Master cook $110

For obvious reason the master chef magazine is for me hehe

My second option was to purchase a Endota Spa [Endota Spa] voucher which includes a foothbath , an organic food scrub, full body relaxation massage and a refreshing facial. I received the same voucher as my birthday gift from a good friend of mine last year. I thought it was the best way to rejuvenate and recharge. What would you pick?

 

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Sergeants Mess, Chowder Bay

www.sergeantsmess.com.au

Ratings
Food: 6/10
Atmosphere: 8/10
Service: 8/10
Value: 7/10

Average Price
Entrée: $15 – $25
Main: $30 – $50
Dessert: $13 – 20
Degustation: 2 course $110, 3 course $135
Corkage: N/A
Cakeage: N/A

Others
Ease of finding a car park: Easy
Ease of finding the restaurant: Normal
Brightness of restaurant: Bright
Noise Level: Quiet
Waiting time for foods: 15 mins – 20 mins
Booking time require: 1 week – 5 week
Child friendly/High Chair: No

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Ho Ho Ho! It’s this time of the year again – when you see me eating continuously everyday and celebrating the festive day with work colleagues and friends to different restaurants. My company have organised a lovely day out for us in Sergeants Mess in Chowder Bay for this Christmas. The restaurant is located on Chowder Bay road in the middle head Peninsula below Georges Heights, Mosman. It is owned and operated by Manuel Spinola, of the tea room Gunners Barracks and Dunbar House Watsons Bay.

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I must say this place is absolutely beautiful and natural because it is surrounded by National Park and waters. Prior to the sit down menu we were offer with canapés and drink. I can’t help but to keep taking pictures of the water view and the harbour.

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Sear king fish sashimi with seaweed in vinaigrette dressing

Fresh king fish lightly seared on the outside. The Vinaigrette dressing and seaweeds brought a subtle, clean and flesh flavours that enhanced the sweetness of the fish.

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Mini Lamb wellington

Not long after the best canapés of the night was served, super juicy and succulent lamb wellington wrap with buttery pastry. I even request the waiter to bring out more hehe

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finally here comes the alcohol

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Tuna and sultana crackers

The ordinary cracker suddenly became extraordinary with the hint of sweetness from sultana

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Vegetarian menu: Spiced chickpeas crepe, with brocollini and almonds

I got best seat of the day because I sat next to a girl who is vegetarian so I get to take pics of what she was eating as well as sitting opposite of another colleagues who ordered exactly the opposite as I did in an alternate serving menu.

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Vegetarian menu: Pan fried Gnocchi with tomato, eggplant and basil

Gnocchi looks very chewy but my colleague said it was lack of seasoning and wasn’t as good as expected.

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Vegetarian menu: Strawberry & raspberry tart with raspberry sorbet

This dessert looks like an art with fresh strawberries and a refreshing sorbet to welcome the summer

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Prawn Tortellini, grilled octopus, tomato and lemon dressing

This was the highlight of the night I reckon, Tortellini was visually attractive to start with. Pasta skin is cook to perfect with flavours bursting into my mouth after the first bite. Octopus was grill to a smoky finish and pair well with the tangy lemon dressing. I wish this was a main course size rather than an entrée.

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Red wine, tomato & Olive braised rabbit, potato gnocchi

Rabbit looks like it was perfectly cook with lots of fresh herbs.

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Char grilled scotch fillet, eschalot & green beans, béarnaise sauce

I love scotch fillet. The best out of all parts in a beef, this one was slightly undercooked still having lots of red in the middle. Looking at another table someone’s has an overcooked steak even though we weren’t given a choice of how we want our steak to be. Weird thing is my steak wasn’t cook on the top so I strongly believe it was cook in a whole then slice into piece afterward which wasn’t fitting into my liking.

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Pan fried pork fillet, celeriac puree, fennel, apple & sage salad

On the other hand, the pork maybe a better option with a silky smooth puree.

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Blueberry financier with vanilla ice cream

Love the shape of the financier, looks like an Egyptian pyramid.

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Chocolate mousse cake with frangelico & raspberry

This is not for the faint hearted, chocolate mousse was so rich that my heart almost clotted for a second. But then the raspberry was overly sour so I was like being toss around heaven and hell.

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Say cheese!

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Have a lovely Christmas and happy new year guys and eat your way through to New year!

 

Conclusion: Canapés and entrée was impressive but disappointed me a little bit in the main and dessert. Lovely ambience with great water view. Perfect for wedding or group functions.

 

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Address:

Chowder Bay Rd, Chowder Bay
opening hrs: by appointments  
Ph:+613-8978-9200
Web: www.sergeantsmess.com.au

Getting There:

Parking: parking outside of restaurant
By Water taxi: From circular quay to chowder bay wharf   

Map picture

Wine appreciation and canapés with Justine Schofield

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Few weeks ago, I was lucky enough to be invited to a wine appreciation event hosted by JP. Morgan, The evening features wines from the Barosssa & Eden Valley regions of South Australia, all have been specially selected and matched to canapés designed by the top 4th master chef in season 1 – Justine Schofield. I was very excited to meet Justine personally, she is so young and lively. Who would have thought a security camera sales would became a successful chef who now own her catering business? After hearing such inspiring story I tell myself to work hard toward my dream too!

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Justine’s mom side is French hence her cooking are largely influence by it. 2009 bought the opportunity for Justine to apply for the first ever series of Master Chef. She made it through to the Top 20 and amazed the judges week after week with her extensive food knowledge and organised approach to cooking. Now, she is starting to do private catering for functions, corporate event, Christmas and New year.

Unfortunately I had to leave early so I didn’t get to taste all the canapés but I will list out the name and matching wines for the readers.

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Antipasto platters: sugar-cured salmon, San Daniele prosciutto, Assorted breads & extra virgin oil.

I especially like the prosciutto and bread with the dipping sauce, the soft bread went well with the flavoursome sauce.

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Antipasto platters: marinated olives, roasted capsicums & eggplant, hummus, babaganoush & caperberries. Assorted breads & extra virgin oil.

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Crostini with preserved lemon brandade with HENSCHKE EDEN VALLEY RIESLING 2009

That’s my favourite canapés of the day! The smooth blended brandade had a sweet cod taste and salty lemon flavour in it. It matches well with the white wine which was light and refreshing.

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Confit cherry tomato, Persian fetta, white anchovies & green olive skewers with PETER LEHMANN “MARGARET” SEMILLON 2005

I really like the presentation of this skewer and I notice the cherry tomato was cut flat on the bottom so it is able to stand straight on the plate, but I found the white anchovy was a bit too strong for me.

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Seared scallops with jalapeno mousse & grated granny smith apples with MOUNTADAM HIGH EDEN CHARDONNAY 2008

Sorry guys this was the last canapés I tried, the concept of combining a spicy jalapeno with a fruity granny smith apple is cool, I had a small explosion on the taste buds. It would taste even better if the scallops were sear a little bit more.

 

Tartlet of artichoke, goat’s cheese & salsa verde with CHARLIE MELTON ROSE OF VIRGINIA 2010

Wild mushroom persillade vol au vents with shredded confit of duck with YALUMBA HAND PICKED MOURVEDRE, GRENACHE, SHIRAZ 2006

Mini lamb, pickled beetroot & capsicum relish burgers with TORZI MATTHEWS FROST DODGER SHIRAZ 2008

I had a great evening and a nice chat with Justine, I wish her best of luck on her catering business and hope to try more of her food soon!

 

 

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or Add me in Facebook

Aged Please Come Again

Justine Schofield   
Ph:+612-8572-5313 m:0415 228 383 
Email: info@justineschofield.com.au  

Wine appreciation and canapés with Justine Schofield

IMG_1299

Few weeks ago, I was lucky enough to be invited to a wine appreciation event hosted by JP. Morgan, The evening features wines from the Barosssa & Eden Valley regions of South Australia, all have been specially selected and matched to canapés designed by the top 4th master chef in season 1 – Justine Schofield. I was very excited to meet Justine personally, she is so young and lively. Who would have thought a security camera sales would became a successful chef who now own her catering business? After hearing such inspiring story I tell myself to work hard toward my dream too!

IMG_1298

Justine’s mom side is French hence her cooking are largely influence by it. 2009 bought the opportunity for Justine to apply for the first ever series of Master Chef. She made it through to the Top 20 and amazed the judges week after week with her extensive food knowledge and organised approach to cooking. Now, she is starting to do private catering for functions, corporate event, Christmas and New year.

Unfortunately I had to leave early so I didn’t get to taste all the canapés but I will list out the name and matching wines for the readers.

IMG_1296

Antipasto platters: sugar-cured salmon, San Daniele prosciutto, Assorted breads & extra virgin oil.

I especially like the prosciutto and bread with the dipping sauce, the soft bread went well with the flavoursome sauce.

IMG_1297

Antipasto platters: marinated olives, roasted capsicums & eggplant, hummus, babaganoush & caperberries. Assorted breads & extra virgin oil.

IMG_1300

Crostini with preserved lemon brandade with HENSCHKE EDEN VALLEY RIESLING 2009

That’s my favourite canapés of the day! The smooth blended brandade had a sweet cod taste and salty lemon flavour in it. It matches well with the white wine which was light and refreshing.

IMG_1301

Confit cherry tomato, Persian fetta, white anchovies & green olive skewers with PETER LEHMANN “MARGARET” SEMILLON 2005

I really like the presentation of this skewer and I notice the cherry tomato was cut flat on the bottom so it is able to stand straight on the plate, but I found the white anchovy was a bit too strong for me.

IMG_1302

Seared scallops with jalapeno mousse & grated granny smith apples with MOUNTADAM HIGH EDEN CHARDONNAY 2008

Sorry guys this was the last canapés I tried, the concept of combining a spicy jalapeno with a fruity granny smith apple is cool, I had a small explosion on the taste buds. It would taste even better if the scallops were sear a little bit more.

 

Tartlet of artichoke, goat’s cheese & salsa verde with CHARLIE MELTON ROSE OF VIRGINIA 2010

Wild mushroom persillade vol au vents with shredded confit of duck with YALUMBA HAND PICKED MOURVEDRE, GRENACHE, SHIRAZ 2006

Mini lamb, pickled beetroot & capsicum relish burgers with TORZI MATTHEWS FROST DODGER SHIRAZ 2008

I had a great evening and a nice chat with Justine, I wish her best of luck on her catering business and hope to try more of her food soon!

 

 

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

or Add me in Facebook

Aged Please Come Again

Justine Schofield   
Ph:+612-8572-5313 m:0415 228 383 
Email: info@justineschofield.com.au  

Chatime brand new opening, Market City & Chatswood

Chatime just spread like crazy and so fast that I can’t even keep up with the posting, thanks to those who subscribe to my blog and receive update. Quick post here for my lovely readers. Chatime is doing another buy 1 get 1 Free promotion for the two new stores in Market City and Chatswood until Nov 21st. Grab one after work !! For drink recommendation please refer to this post.

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Market city store, just visited yesterday. The queue wasn’t that long

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Matcha Green tea and TieGuanyin Green tea with grass jelly

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Forgot to tell you Easyway was doing the same promotion Buy 1 get 1 free but with an extra sponge cake. But guess who wins? =p

 

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Ryo’s noodle, Crow Nest

Ratings
Food: 8/10
Atmosphere: 7/10
Service: 7/10
Value: 8/10

Average Price
Entrée: $4 – $6
Main: $11 – $15
Dessert: N/A
Degustation: N/A
Corkage: Free
Cakeage: Free

Others
Ease of finding a car park: Normal
Ease of finding the restaurant: Easy
Brightness of restaurant: Normal
Noise Level: Noisy
Waiting time for foods: 15 mins
Booking time require: Walk in
Child friendly/High Chair: No

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My favourite Jap food is ramen, as the queen of ramen I have searched everywhere in Sydney to find the best ramen for my readers, and came up with a list. I will first talk about the no.1 on my list first – Ryo’s in Crow Nest. I know a lot of people don’t like this place because they think the soup is too oily, the flavour is too salty or not enough toppings. But this is what ramen should be; rich soup that is full of flavours and chewy noodle without too many toppings. I did request for less salty this time though because I think the one I ordered was little bit too salty on its original state.

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We arrived at the restaurant on a Sat morning at 11.30am and the restaurant is still not open, we walked around and end up inside an open inspection nearby. When we came back there was already about 6 people queuing up!! This place is small and cosy, shared table and help yourself with water. I never ordered my ramen from the menu because I reckon the special one on the wall always taste nicer as ingredients are best made by seasonal choice.

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Tokyo style soy sauce flavour with roast pork, nori, bamboo shoots and egg, $10.50

JC opted for the Tokyo Ramen, which stated on the board as the top 3 most popular in the restaurant. It has slices of pork, bamboo slices and pink and white fish cakes on top. The soup is a soy base chicken clear broth, not as rich as mine but still flavoursome.

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Ramen noodles in pork and fish stock soup with roast pork, egg and nori (soy sauce base), $14

I ordered the fish and pork soup with roast pork ramen, the name attracted me the first thing I sat down. The thin slices of pork were tender and delicious almost fall into piece when I bite onto it, it has right amount of fat in between the meat. The soup was sweet and beautiful matches perfectly with the gooey eggs. I haven’t find a place that cooked the egg as perfect as Ryo’s.

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Deep fried soft shell crab, $6

Our side dish arrives while we were slurping our noodles. The golden soft shell crab looks fluffy and crispy. It was still boiling hot that almost burnt my tongue.

Conclusion: Best ramen in Sydney, The chicken and pork stocks are intense and full of flavours. Place is small and cramped but offer you an authentic Japanese feeling. What I love the most is the chewy egg noodles.

 

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Aged Please Come Again

 

Address:

125 Falcon Street, North Sydney 
opening hrs: Thu – Tue: 12:00 to 14:30, 17:00 to 21:30 
Ph:+612-9955-0225
Web: N/A

Getting There:

Parking: West St
By Train: No train station near by 
By Bus:

crow nest

Map picture

Ryo's on Urbanspoon

Ryo’s noodle, Crow Nest

My favourite Jap food is ramen, as the queen of ramen I have searched everywhere in Sydney to find the best ramen for my readers, and came up with a list. I will first talk about the no.1 on my list first – Ryo’s in Crow Nest. I know a lot of people don’t like this place because they think the soup is too oily, the flavour is too salty or not enough toppings. But this is what ramen should be; rich soup that is full of flavours and chewy noodle without too many toppings. I did request for less salty this time though because I think the one I ordered was little bit too salty on its original state.
 

Ratings
Food: 8/10
Atmosphere: 7/10
Service: 7/10
Value: 8/10

Average Price
Entrée: $4 – $6
Main: $11 – $15
Dessert: N/A
Degustation: N/A
Corkage: Free
Cakeage: Free

Others
Ease of finding a car park: Normal
Ease of finding the restaurant: Easy
Brightness of restaurant: Normal
Noise Level: Noisy
Waiting time for foods: 15 mins
Booking time require: Walk in
Child friendly/High Chair: No

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We arrived at the restaurant on a Sat morning at 11.30am and the restaurant is still not open, we walked around and end up inside an open inspection nearby. When we came back there was already about 6 people queuing up!! This place is small and cosy, shared table and help yourself with water. I never ordered my ramen from the menu because I reckon the special one on the wall always taste nicer as ingredients are best made by seasonal choice.

IMG_0010

Tokyo style soy sauce flavour with roast pork, nori, bamboo shoots and egg, $10.50

JC opted for the Tokyo Ramen, which stated on the board as the top 3 most popular in the restaurant. It has slices of pork, bamboo slices and pink and white fish cakes on top. The soup is a soy base chicken clear broth, not as rich as mine but still flavoursome.

IMG_0012

IMG_0011

Ramen noodles in pork and fish stock soup with roast pork, egg and nori (soy sauce base), $14

I ordered the fish and pork soup with roast pork ramen, the name attracted me the first thing I sat down. The thin slices of pork were tender and delicious almost fall into piece when I bite onto it, it has right amount of fat in between the meat. The soup was sweet and beautiful matches perfectly with the gooey eggs. I haven’t find a place that cooked the egg as perfect as Ryo’s.

IMG_0013

Deep fried soft shell crab, $6

Our side dish arrives while we were slurping our noodles. The golden soft shell crab looks fluffy and crispy. It was still boiling hot that almost burnt my tongue.

Conclusion: Best ramen in Sydney, The chicken and pork stocks are intense and full of flavours. Place is small and cramped but offer you an authentic Japanese feeling. What I love the most is the chewy egg noodles.

 

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

Add me in Facebook

Aged Please Come Again

 

Address:

125 Falcon Street, North Sydney 
opening hrs: Thu – Tue: 12:00 to 14:30, 17:00 to 21:30 
Ph:+612-9955-0225
Web: N/A

Getting There:

Parking: West St
By Train: No train station near by 
By Bus:

crow nest

Map picture

Ryo's on Urbanspoon

7-Eleven dollar day – 23rd of September ( don’t miss out)

 

For store locations click here Store Locations

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Thanks to 7-Eleven a Dollar day, our cabinet has now filled with junks food and have to remember to watch our head when opening it because it will just fell out uncontrollably. Although the website says maximum 8 items per customer but as you can see in the pic we bought more than that and nobody questioned.

the rumours are indeed true, $1 day is back this Thursday (AGAIN !) the 23rd of September only at 7-Eleven. The following items will be available for $1 for the entire day:

– Monster 500ml energy cans
– Nestlé Medium bars
– Twisties, Burger Rings & Cheetos 90g
– Nestlé Drumstick Ice-creams
– munch Cheese & Vegemite scrolls
– Four ‘N’ Twenty Snack Sausage Rolls
– Donuts
– Golden Circle LOL! Juice
– Berocca Twist ‘n’ Go
– V Isokinetic (NSW only)

 

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

7-Eleven dollar day – 23rd of September ( don’t miss out)

 

For store locations click here Store Locations

IMG_0961

IMG_0983

DSC00696

Thanks to 7-Eleven a Dollar day, our cabinet has now filled with junks food and have to remember to watch our head when opening it because it will just fell out uncontrollably. Although the website says maximum 8 items per customer but as you can see in the pic we bought more than that and nobody questioned.

the rumours are indeed true, $1 day is back this Thursday (AGAIN !) the 23rd of September only at 7-Eleven. The following items will be available for $1 for the entire day:

– Monster 500ml energy cans
– Nestlé Medium bars
– Twisties, Burger Rings & Cheetos 90g
– Nestlé Drumstick Ice-creams
– munch Cheese & Vegemite scrolls
– Four ‘N’ Twenty Snack Sausage Rolls
– Donuts
– Golden Circle LOL! Juice
– Berocca Twist ‘n’ Go
– V Isokinetic (NSW only)

 

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

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