I love rainy days.
I’m not sure why. Possibly because it is a good excuse to have to stay inside. Or maybe it’s the hope for cooler weather.
The only problem with rainy days is I tend to just want to curl up on the couch and watch a movie or read a book. While there is nothing really wrong with that when I don’t have much on it does mean I tend get a bit lazy. Yes this was meant to be up on the weekend but the lovely rain washed away the determination to get it finished. I did at least get the recipe and photos done.

It didn’t help that I’ve also been watching Project Runway and have gotten myself caught up in it. I’ve never been a fashion person so I’m not sure where my fascination with the show has come from. I’m doing a terrible job of working out who’s going to win the challenges but that’s half the fun.

Dinners lately have been a lot of baked chicken and a lot of pasta dishes as they are generally easy to throw together. Bonus of pasta is also that it tends to work out reasonably cheap. So it was nice to do something a little different. I was actually able to pick up the pork shoulder for reasonably cheaply and I had enough to split it into two meals.


1 Kg Boneless Pork Shoulder
4 tsp Crushed Lemongrass
4 tsp Crushed Ginger
4 tsp Lime Juice
1 tsp Ground White Pepper
2 splashes Soy Sauce

Served with:
Mixed roasted vegetables
& Pear and fennel Salad.

For the Pork

Mix together lemongrass, ginger, lime, and pepper into a paste.
Season the pork shoulder with salt and pepper then cover in the paste.
Place in the bottom of the slow cooker and splash soy sauce around the pork.
Cook on high for 4 hours or low for 8 hours.
Slice to serve.

For the Roasted Mixed Veg

Roughly chop veg into even sizes. I used Sweet potato, Onion, Carrot, pumpkin and parsnips.
Drizzle with oil and season with salt and pepper and toss to cover.
Bake at 200 C for one hour.

For the salad

Cut the tops off one bulb of fennel and keep for another day.
Thinly slice the bulb of the fennel.
Slice a pear into strips and toss with the fennel.
Crumble over some cheddar and dress with a little lime, soy sauce and olive oil.

As always remember to check us out on Facebook and Instagram to keep up to date.


Zucchini & eggplant pasta title

I was a little slack and missed posting last week. So now I have two weeks of updates. Realistically not much has happened either week so it’s still not much.

In trivia, we are being consistent. We’ve now scored 76 for the last 3 weeks. The main point is though that we seem to have fun no matter how we do with points. Last week was the season’s grand final and we placed 16th overall. Our aim is to beat that next season and as we’ll be playing all the rounds this time we should be able to do that.

I found out that there are a few cafes nearby that are actually 24/7 which is useful to know. Not that I usually need a cafe in the middle of the night but you never know when you might need some hot chips or a decent coffee. It’ll come in handy at some point I’m sure.

Last Friday we finally had our housewarming. Fortunately, everyone was reasonably well behaved and the clean up was pretty easy. The only real problem was the heat but there’s not much we can really do about that. Most people just opted to hang out in the (small) backyard where at least they could catch a slight breeze.

This week has mostly been sorting out my meds so I can be less tired and chillin with the housies. On Friday night we played some classic Mario Cart on Nintendo 64 which was a nice way to end the work week. It mostly consisted of us swearing and insulting each other, in a friendly way of course.

On Tusday we took up the challange and succeded in having pancakes for every meal in honnor of pancake day. I did fail to post a picture of our dinner pancakes but they did exist and they were delicious. You can see the Breakfast and lunch pancakes on Instagram.

This week was also the start of the NRL season and my team (the Sharks) managed to draw the first game of the season. We lost but then again we lost the first game of last season too and that ended well for us. I actually watched the game which is something I haven’t really done in a while. I also got to eat mozzarella sticks which turned out awesome and were delicious. With a few tweaks, you may see the recipe up here in future.

So onto this weeks recipe. I made this for our house a few weeks ago and it seemed to go down well. It’s a nice change from regular pasta and generally, makes me feel better about the days when I don’t have enough/any veggies with dinner. The other benefit is it can all be cooked in one pan as you don’t need a separate pot for the noodles.


3 zucchinis

1 eggplant


3 rashers bacon

1 small onion, diced

250g mushrooms, sliced

1 cup white wine

100g Sour cream

2 tsp dried oregano

How To:

There are a few ways you can make your veggie “pasta”. If you have a mandolin that’s the easiest way to slice up the zucchini & eggplant. You can use the thin blade for thick “pasta” or the small dice blade for thin spaghetti-like strands. If you don’t have a mandolin you and just use a veggie peeler to get thin strips and cut the strips up for thinner “pasta”. Of course, if you have a spiralizer that works too.

Once you have reduced your zucchini & eggplant to noodles place a large frypan on a medium heat. In a few batches, cook the “pasta”  until the zucchini become a little translucent and the eggplant browns slightly.

remove the cooked “pasta” from the pan and set aside in easy reach.

In the same pan brown the onions and bacon together. add in the mushrooms and continue to cook until the mushrooms are cooked through.

Add the white wine and stir to deglaze the pan. Add in the sour cream the stir through the oregano. allow to simmer for a few minutes then add the zucchini and eggplant back in and stir though. Allow a minute or two to heat through then its ready to serve.

Optional: You could also add some shredded BBQ chicken if you wanted a little more meat in the dish.

As usual, let me know if you give it a go and send me a picture of how it turned out. You can find us on Instagram and Facebook or just leave a comment below.


salsa 3 ways

Summer is certainly at its peak, as it always is around my birthday.

This week has had it’s ups and downs but the heat has stayed consistent.

Despite the heat, my boot was lovely. I’m grateful to the people who made the effort to come out and celebrate/commiserate with me. My Sister and Mum catered so of course, the food was excellent. We had some epic fivesies, Bahn Mi and an assortment of slices and brownies. The Pallet looked absolutely fabulous and was just a lovely place to chill. Sunday was a little rough but realistically that was self-inflicted.

Fortunately, I recovered enough on Sunday to cook a nice pork roast for dinner. I’m excited to be living with enough people that roasts may become a regular menu item. I also managed to turn the leftovers into a lovely pasta dish the next night.

In trivia, we improved again (just) with a score 1 point higher than last week. We had fun though and really that’s more the point.

As the summer heat hits hard I thought I’d share with you a lovely summer side dish. Salsa Is quite versatile and really you can kind of mix and match it to your tastes but here are three versions I’ve put together for you to try out.

All three of these recipes have similar ingredients but each one has a different dominant flavour. I hope you enjoy them as much as we do.

Pineapple Salsa

5 slices tinned pineapple

1 tomato

½ cup Corn Kernels

½ Small Red Onion

¼ Cup Mint leaves

⅛  Pickled Jalapenos


Dice pineapple, tomato, red onion, & Jalapenos.

Gently mix together with corn kernels.

Finely slice the mint leaves and stir them through.


Mango Salsa (our family favourite)

1 Small Mango

1 Tomato

½ Small Red Onion

¼ cup Mint Leaves


Dice Mango, tomato, & red onion.

Finely slice the mint leaves.

Gently mix together taking care not to break up the mango.


Capsicum Salsa

½ Capsicum

½ cup Corn Kernels

½ Small Red Onion

⅛ cup Pickled Jalapenos

½ cup coriander


Dice Capsicum, red onion, & Jalapenos.

In a frying pan lightly cook the corn kernels until some are starting to brown.

Gently mix together with corn kernels.

Roughly chop the coriander and stir through.


Pretty simple.

The important part is the dice. To get the balance of flavours in each bite you really do need to make sure you chop the ingredients into small pieces.

As I said earlier salsa can be quite versatile but that’s not only in flavour. You can serve it up a few different ways to keep it interesting. Our family favourite is to do up a double batch of mango salsa and serve it with grilled chicken. It’s usually one of the first things to go on the menu when Mangos come into season.

Any of them go well in place of (or alongside) a salad at a barbeque for a little extra sweetness you could also BBQ the pineapple before dicing it.

This week we made all three and made up a taco platter for an easy lunch. We served them up with some tortillas, avocado, sour cream, extra pickled jalapenos, lime wedges and some bbq chicken. We could have easily fed 6-8 people.

So I hope you enjoy these salsa recipes. Once you try them feel free to have a play around with the recipe. If you do give it a go leave a comment here, send me a picture on the facebook page or tag me on Instagram @thegammiecreative.


Brownies Title

This last week has been lovely.

The weekend was spent in good company at my last ever Rover camp as a youth member. We got to relax at The Pallet and even went on an adventure to IKEA. Overall it was a wonderfully relaxing weekend though I feel I probably should have got more done around the house.

In our household adventures. We participated in our second week of trivia and did a little better.  Unfortunately we came last. We also went out and saw a local performance of Rent. That’s one of the benefits of the new house. We are close to a lot of cool stuff.

Thursday was my last night at Rovers. I ran a Firefly night where we watched the episode “Out Of Gas”. I quizzed the crew on their Firefly knowledge and I made bao for us to eat. We finished the night by capturing the whole crew in a selfie.  It was sad to be saying goodbye to that routine but the friends I’ve made will stick around.

When thinking about it all it’s made me a bit sad to be leaving Rovers. It has been a big part of my life for 8 years and I have grown as a person through my experiences. I’ve also made a lot of good friends and I am grateful for that chance.

So to counteract the touch of sadness that accompanied my week, I needed a pick me up.

I needed to bake. I needed brownies.

So today’s recipe is another variation on my Brownie recipe. It’s quite similar the first recipe I put up. I really like the flavour of Matcha and I find the White chocolate goes wonderfully with it.

Matcha white Chocolate “Brownies”Brownies stages

200g White Chocolate

125g Butter

1 cup White Sugar

2 Eggs

1 tsp Vanilla Extract

1 cup Plain Flour

2 Tbs Matcha

75g White Choc Chips

In the top of a double boiler melt the butter and white chocolate.

Once melted take off the heat and mix in the sugar.

Once slightly cooled mix in the eggs and vanilla.

In a separate bowl mix together 2 tbs of flour and the choc chips.

Add the Flour and Matcha to the wet mixture and Stir to combine.  

Stir through the white choc chips to evenly disperse them.

Pour Mixture into a lined square tin.

Bake for 30-45 mins or until just cooked through.

Serve warm with ice cream or allow to cool and enjoy.

The gammie Creative 2017 overview images

Happy New Year!!

I know it’s a bit late as it’s February but It’s the thought that counts right?

So far I’ve already had a busy (but overall good) year.

It started off at our national Rover Scout camp, The Moot, where I had an absolute blast and made a bunch of new friends. The Moot was an amazing two weeks of activities and good times. It really kicked my new year off right.

The rest of the month has been filled with packing and moving into a new house. It’s been an exciting but stressful adventure. For the record I hate moving but sometimes it needs to be done and the results can be worthwhile.

The new house is great. I have some awesome new housemates (as well as my fantastic sister of course) so I’m definitely looking forward to our new house adventures. Also on the upside I have more people to cook for.  The only minor down side is that the stove is electric and I have to get used to a new oven. I will of course work around that.

Now that’s all settling down it’s back to doing what I enjoy most, Cooking good food and sharing it with my friends.


So what’s in store for this Month?

  • Another variation on Brownies
  • Veggie ‘pasta’
  • A couple of Summer Salsa recipes


I’m also hoping to put up plenty of pictures of the delicious food I’ll be making for my housemates and some of our new house adventures over on my Instagram and Facebook page.

If you have anything else you particularly want to see me attempt drop me a line either by commenting or sending me an email to lilz@thegammiecreative.com

It’s a new year, It’s a new kitchen and I’m looking forward to sharing my new adventures.


Ok, I know I keep saying I’m back and then disappearing again but, while not as bad as 2015, this year has not been particularly good to me.

So a proper break was needed to get re-inspired and to find the time to do my own thing for a while.

With that in mind  I will be returning to blogging once again in January 2017 with some new inspiration and a fresh outlook.

So stay tuned for more Gammie Creative fun, I have lots of new ideas and recipes piling up to share.

I hope the rest of the year is kind to you all and I’ll catch you on the flip side.


There is nothing that quite compares to going home. Wherever that might be for you.

It’s generally a feeling of comfort.

But of course it’s a feeling that generally takes time to develop.

It comes with familiarity with your surroundings (which is why even a city can feel just as much ‘home’ as a house.

There are of course many reasons you might be without that lovely feeling and oftentimes that’s when you feel you need it most. Whether you have just moved house, you’re heading off on an adventure, you’re having to spend some time in a hospital or you’ve just had some big changes in your life you can still make your new environment feel like home. Sometime it just takes some time and thought.

So I’ve put together a few tips on how you can take that feeling of ‘home’ with you.  


First things first, decorate your space.

If it’s a matter of moving house make sure you don’t pack all your decorative items. Whether is pictures, posters, fairy lights, plants, etc, make sure you have a few items on hand to put up straight away.  

When I’m heading to hospital (or traveling for a while) opt for more portable Items like my favorite lap rug and a stuffed toy. You heard me. I take my stuffed toy and blankie to hospital. Perhaps a small framed picture would work in this situation as well.

ultimately you’re going for Items that say home to you. Whether because they are really representative of your style or add comfort to your environment.


For most people routines = equal comfort. I am definitely one of those people. They don’t have to be long or complicated. It can be as simple as watching your favorite movie when you’re going to bed or having the same breakfast every morning. Sometimes it’s the little things that will bring you the most comfort.


Have something to do with some spare time. Knitting, Cooking, Reading, Sport… whatever it is pick something. Preferably something requiring limited gear if you’re traveling. Whatever it is make it something you are familiar with. This is not the time to learn a new skill.


Sometimes a little bit of positive reinforcement will do the trick. Stock up on some snacks and treat yourself when you really need the comfort.

So that’s my tips. Hopefully if you are in the situation of needing to re-establish the feeling of home they will help you on your way.

If you have any of your own tips please let me know.

Until next time,


I’m Back!


You may have noticed but I decided to take a break.  My health was such that I was feeling pretty tired most days and so I spent most of my free time sleeping.

I’m glad I did take a break as a lot has happened in the last month.

I was In my first car accident.

Rear ended on the highway in peak hour traffic. Not Fun. Fortunately I was fine but my Car was towed. It took three weeks for it to be fixed though. I only just got it back last week. I also ended up having to get new number plates as one of mine went missing in the process. But all good now.

I started a bullet journal.


I’d seen a lot of pictures and articles about them on Instagram and Pintrest so I thought I’d give it a go.

So far I like the idea of it but I need to work on actually using it every day.  I also need to work out how to lay it out so it works for me. I’m trying to work on both of these as I really do like the idea of it.  While I do still like glam planning I’m doing that more as a creative outlet rather than to keep myself organised. My big planner also has its uses for keeping track of bills. I’m also still using small planner is good for jotting down notes and ideas I don’t necessarily want to put in the bullet journal . Plus I just like them. I must say I’m even eying off one of Kikik k’s new collections (the moss green one) because they’re just sooo pretty.

I got my health back on track

For me that means a nice 10 day stay in hospital for some extra physio and some high powered intravenous meds.

When you say ‘hospital’ to people they tend to think something is really wrong. For me it’s just a fact of life. I’m fortunate enough that I only tend to have to go in for around 10 days once a year. Though I won’t (and haven’t) always be this lucky. For now its just a bit of an inconvenience but overall a good boost.

B and I broke up

We’d been together for 5 years and lived together for 4. Unfortunately we want different things in life and it just wasn’t working any more. So now I’m just sad and trying to adjust to my life (and my house) missing a person that I had gotten very used to having around. I know its for the best in the long run but unfortunately that doesn’t make it hurt any less.

I Danced all weekend

Then after all this I spent most of the last weekend at a dance rehearsal camp. It was exhausting and often frustrating but it was also fun. For our special Saturday night we spent an hour learning salsa dancing which was amazing fun even if my knees and ankles hated me for it the next day. I do love dancing and I really should find somewhere to learn more or at least put into practice what I already know.

So that’s been my life for the last month or so. I hope you forgive me for my absence. I’m endeavouring to work out some sort of regular posting schedule I can stick to.  In the mean time I have started a challenge on instagram to post about food for 50 days. Follow me on Instagram @thegammiecreative or look for the tag #50fooddays.


Its been a hectic few weeks most of which I was not home. It was June tour for Supanova and I headed off to Sydney and Perth to join the fun.

This was my first Perth Supanova and it was great to see how they do it. Bonus I got to stay really close to the convention centre so I didn’t have to get up to early to get there.

I had a great time catching up with old friends and making some new ones. I got to try some cool places to eat in both cities and I got the cutest and softest Squirtle plusshie.  I also had a chance to catch up with some family in Sydney and spent half a day in Perth with a fellow foodie friend and her cute toddler.


I do enjoy traveling but it was also wonderful to come home.  The only problem? Brisbane got cold while I was away. (though I know Sydney has also gotten colder after I left).

Winter has definitely set in. My new electric blanket is getting a work out and my beanie and scarf collections have been pulled from the back of the cupboard.  Its time to pull out the hearty recipes to warm you from the inside.

For me that means soups and stews.

This week I have my easy veggie soup to help warm you up. This one came around one day in an effort to make dinner one week when we had very little food left in the house. I managed to rustle up a bag of frozen stir fry veg and a tin of cannelloni beans and managed to work them into this soup. The colour and flavour of the veg will change slightly depending on the mixed veg you use but you can use whatever you have on hand.

Easy Veggie Soup


500g  Frozen mixed veg

1 tin Chick peas, cannelloni beans or mixed beans

2 cups boiling water

2 stock cubes

1 packet instant miso

1 tbs soy sauce

Place Frozen veg, chickpeas (or beans) and water in pot. Water should just be covering the veg.


Turn on heat to low. Add stock cubes, miso and soy sauce and stir through until all dissolved.

Turn up the heat and bring to the boil then reduce to a simmer. Simmer for 15-30 mins (at least until veg is soft)


Using a stick blender, blend together until the soup reaches desired consistency.


Serve hot with some bread or allow to cool and store in the fridge or freezer for later.