Station Street Trading Company

Once of the best things about Melbourne is brunch, there are so many cute little cafes that make the most amazing food.

We celebrated Joe's 30th last night (blog to follow) and were in dire need of a bit of a pick me up this morning.

The weather has been gorgeous the last few days, we are heading into winter but have had sunshine about about 25 degrees. We headed just down the road to the Station Street Trading Company. The place is relatively new but already has a dedicated crowd of Port Melbournians.

We settled in with orange juice and coffee and perused the menu

Keen for some revival Joe ordered a bacon and scambled egg ciabatta with tomato relish.

 I had hammed baked beans with a fried egg and ciabatta.

Yummy but I think Joe's was the winner as mine was a little bland. 

Feeling revived we went for a lovely walk in the sunshine and enjoyed the piles of autumn leaves. Now time for some left over birthday cupcakes, tea and a DVD afternoon me thinks.

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Fush and chups

It has been the most beautiful day in Melbourne. Though I spent most of it chained to my desk. It was such a lovely warm evening we decided to go grab some fush and chups (kiwi for fish and chips!)

There is an amazing place on Bay Street in Port Melbourne called Hunky Dory.

The fish is so tasty and the chips and crunchy and not greasy. The place is always packed.

Food was great for the soul as was my glass of wine. We follows it up with a lovely walk and seeing our local possums.

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“Everything you see I owe to spaghetti.”

Sophia Loren is a lady after my own heart. Gwyneth Paltrow and her anti pasta views can get stuffed!


Ok so I love pasta.... us brits are use to eating stogy pasta with lots of tomato sauce. This recipe is clean and fresh and although it look really simple it packs an almighty punch.

What you will need for two.

200g of spaghetti or fetuccine
150ml white wine
500g grams of clams
2 garlic cloves
Handful of flat leaf parsley
Olive oil
1-2 dried chillies
salt and pepper

Firstly get some water on to boil for your pasta. Give your clams a good clean and throw out any that stay open after you give them a sharp tap.

This is a really fast dish so have everything prepped and ready to go. Get your pasta on to boil. About 5 minutes before your pasta is ready. Pour a couple of glugs of olive oil in a hot pan, add your garlic and chillies, stir around until your garlic starts to colour. Now add in your wine and tip in your clams. Pop a lid on your pan and give a good shake. The clams will open in about 3 - 4 minutes.

Drain your pasta and add it to our pan with your clams, toss in your parsley and give a good stir so the pasta can soak up som of the yummy sauce.

Serve immediately with lemon and bread to soak up the juices. Buon Appetito!

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