The Royal Hotel Randwick

Vegetarians look away, this post will either make you or break you. KIDDING..

I was invited to a Tasting at The Royal Hotel in Randwick. Celebrity Chef Danny Russo has created a new menu, revamping Australian Pub classics and giving them his own modern twist. 

We start off with Spiced Fried Lamb Ribs with a Homemade BBQ Sauce. Danny tells us that this is slow cooked for up to 7 hours. Now I must admit, I am not a big fan of lamb at all. I didn’t really grow up eating it, so I was hesitant. The meat fell off the bone and I found myself digging in and going for seconds.

Spiced Fried Lamb Ribs with a Homemade BBQ Sauce

Danny brings out the Roast Pumpkin Arancini along with the Salt & Pepper Squid. The Arancini was the perfect size, and so sweet with the roasted pumpkin innards. The Salt & Pepper Squid was crunchy and the coriander complimented this dish perfectly.

Roast Pumpkin, Parmesan and Basil Arancini with Aioli

Salt & Pepper Calamari with Chilli

It was time for the MEAT. The Royal has a selection of burgers on the menu, they also do specials which Danny changes depending on produce and popularity.

The first burger we tasted was the Pork Belly Burger. The meat was soft and the flavours were amazing. As an extra treat, the burger is served with pork crackling which you can dip in the apple sauce.

Pork Belly Burger with American Slaw, Chips and Crackling served on the side

Burger number 2 was The Royal Wagyu Beef Burger. Danny explains that he minces the beef with fat, which enhances the flavour. The meat was juicy and soaked into the sweet brioche bun.

The Royal Wagyu Cheese Burger with Tomato, Lettuce, Beetroot and Chips

The Thai Chicken Burger was next. This was a generous chicken mince patty served with Asian greens and a sauce similar to Nuoc Cham (Vietnamese Dipping Sauce).

Thai Chicken Burger with Asian Greens served with a Vietnamese dipping sauce and Chips

Burger number 4 was The Lamb Burger. Eeeeeek Lamb. By this stage Danny knew that I wasn’t a big lamb fan. But he also knew that this burger would convert me. This was my favourite. The patty was incredible. The goat’s cheese made this the ultimate Mediterranean burger.

Lamb Burger with Goats Cheese, Rocket, Caramelised Onions served with Chips and a Beetroot and Balsamic Chutney

The last burger of the night was the Vegetarian option. I love meat but I do have my days where I would rather eat a nice healthy vegetarian meal. This burger did not disappoint. 

 Grilled Pumpkin and Haloumi Burger with Lettuce, Tomato and Tzatziki

The Royal Randwick's menu certainly caters to everyones palette. The renovations made this heritage hotel very modern without losing its old school feel.

Chef Danny Russo

If you are around the Randwick area, or you just have a craving for fantastic food at a reasonable price, make sure you check our The Royal Randwick.

The Royal Randwick
2 Perouse Road Randwick 2031
02 93993006

A Cupcake or Two attended the Burger Tasting as a guest of Wasamedia, Chef Danny Russo and The Royal Randwick.


Mini Chocolate Tarts with a Dulce De Leche Drizzle

Have you ever had a craving for chocolate, but didn't really want to fuss over baking a cake. Well this is the perfect indulgent treat. These Chocolate Tarts are extremely simple to make and a joy to eat I pretty much used what I had in the pantry.

Mini Chocolate Tarts with a Dulce De Leche Drizzle
Makes 4 Mini Tarts


roasted hazelnuts
3 teaspoons of Cajeta or Dulce De Leche

(Base) Ingredients 

10 digestive biscuits crushed
100 grams of melted unsalted butter
2 tablespoons of white sugar
1/4 cup roasted hazelnuts


1. In a bowl, crush the digestive biscuits to a fine crumb. I used a tall glass with a heavy bottom. Add the hazelnuts and crush them lightly.

2. Add the sugar and mix to combine. Melt the butter in a microwave safe bowl and pour it into the biscuit mixture. Stir until it's combined. Take a small amount of the base and pinch it between 2 finger tips. Make sure that it holds it's shape. You may need to add a little bit more butter if it's still crumbly.

3. Distribute the mixture between 4 mini tart tins. Using the back of a teaspoon, Press the base down and up the sides. Set aside in the fridge while you make the ganache.

(Chocolate Ganache) Ingredients

250 grams chocolate melts (I used Milk Chocolate)
5 tablespoons of cream
a pinch of salt

1. Heat the cream in a microwave safe bowl. Put the chocolate in a separate bowl along with the salt.

2. Carefully pour the cream into the chocolate and leave it for a few minutes. Swirl the mixture until all the chocolate has melted and the ganache is smooth and shiny. Pour the ganache into a small jug.

Tart Assembly

Pour an even amount of the ganache into each tart shell. Let this cool slightly and drizzle some Dulce De Leche over and top with some Hazelnuts.

I used a pre made Dulce De Leche called Cajeta. This is actually made from Goats Milk and commonly used in a dessert called ChocoFlan. You can get this from any Mexican Grocer. I got mine from Fireworks Foods.  You can use caramel top and fill or leave it out.


Yiro-Yiro Japanese Eatery

My Dad and I have an awesome relationship. One of the things we have in common is the love for Japanese Food. He told me about the new owners at the local Japanese restaurant. After weeks of food envy from all of his SMS's, I finally had some time to meet up with him for an early lunch.

Dad and I ordered the Agedashi Tofu to start. This was crispy with a delicate centre. What I love about this dish was the generous amout of sauce. It had just the right sweetness to it.

Agedashi Tofu $5.50

I ordered the Unagi Donburi for my main meal. I tend to stay away from Unagi as I find it incredibly fishy.This was far from it. It was one of the best I have had.

Unagi Donburi $14.50

Dad ordered the Soft Shell Crab and the Prawn Fried Rice. The Shoft Shell Crab comes with 2 big pieces, served with Japanese mayo and a soy based sauce which was slightly sour. The batter was light and delicious. If only my Dad wasn't like a Hoover Vacuum, I could have had an extra piece. The Prawn Fried Rice was loaded with prawn pieces and a the serving would easily feed two people.

Soft Shell Crab $10.00

Prawn Fried Rice $9.50

Yiro- Yiro is a quant restaurant, which is family owned. Their food is delicious and its always full of people especially on weekends. Make sure you try their food, if you are ever out west.

Yiro-Yiro Japanese Eatery
Level 1 Store 129/130 Westfield Mt Druitt 2770
(Cnr Carlisle Avenue and Luxford Road, Mt Druitt
Phone: 02 96255071

So you have probably been wondering where I have been as It's been a long time since I've been on the foodie band wagon. I guess life just got super busy. But I'm back and looking forward to sharing lots of fabulous recipes and baked goods with you. Thank you for your continued support and comments..


Kulinarya - September and October Filipino Spaghetti

This month’s Kulinarya theme is Filipino Style Spaghetti. Thanks to Gio (, Kyle and Bea ( for coming up with one of my favourite dishes as the theme for September - October.

Filipino Style Spaghetti is something that most Filipino Families serve at parties. Its sweet and sometimes a little spicy and normally made with pork mince.

Below is Mama Eugenio’s version:

Filipino Style Spaghetti  


4 tablespoons of vegetable oil
500 grams pork mince
1 small onion (diced)
4 cloves of garlic (crushed and chopped finely)
1 small red capsicum
4 American hot dogs (sliced diagonally)
½ cup of spaghetti sauce (I used Del Monte Filipino Style spaghetti sauce. You can get this at any good Asian stores)
1 teaspoon of soy sauce
1 tablespoon of pickle relish
¾ bottle of UFC Banana Ketchup (You can get this at any good Asian stores)
½ a teaspoon of chilli flakes (optional)
2 to 3 cups of penne or spaghetti (I chose to use penne because I find it a lot easier to eat.)


1. Heat the oil in a medium saucepan. Add the onion and garlic. Cook until the onions are translucent and the garlic is just cooked but not golden brown.

2. Add the mince pork and brown. Stirring occasionally to break up the meat.

3. Once the meat is brown, add the hot dogs and the capsicum.

4. In a small bowl, mix together the spaghetti sauce, UFC and soy sauce. Add this to the mince and stir until combined. This will be a very thick consistency. You can add a few tablespoons of water to make it a little runny.

5. Simmer the sauce for 5 minutes before adding the pickle relish and chilli flakes.

6. Set the sauce aside and cook the pasta in a pot of salted boiling water till al dente.

Serving Suggestion

In a medium size ovenproof dish, combine the pasta with the sauce. Sprinkle with a combination on ricotta and tasty cheese. Bake in the oven until the cheese is melted.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture & its colourful cuisine. 

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

For more information regarding the Kulinarya Cooking Club or if you are interested in joining, please leave a comment or visit Make sure to take the time and visit our members blogs for inspiration.


Mini Mallomars

Yes I know I’ve been missing in action. I haven’t updated A Cupcake or Two since my Australia Day post. I have a good explanation for the absence. I lost my groove just like Stella did. I am going through some changes at the moment, and it’s made me lose my passion for all things food related. But I’m back. 

I have some exciting post coming up and even a competition that I am hoping you will all love. To get myself back into the groove, I decided to make some Mallomars. Mallomars are basically a biscuit with fluffy marshmallow innards and coated with delicious chocolate.

As you all know, I am a big fan of the express way. I decided to use good ol mini chocolate wheatens instead of making the biscuit base.

I found an easy egg free marshmallow recipe from Kids Spot. It takes a little whipping, but the marshmallow is fluffy and not too sweet.

Chocolate Mallomars (makes approximately 30)
Biscuit Base
1 bag of mini chocolate wheatens
You can also use digestive biscuits or shortbread.
Marshmallow Topping
1 cup white sugar
1 tablespoon gelatine
2/3 cup water
1/2 teaspoon vanilla essence
Food colouring (optional)
Chocolate Coating
2 cups of milk chocolate
10 grams of copha or vegetable shortening


Make sure to use a big pot so that the mixture doesn’t boil over. It’s extremely hot and can get very messy.

1. Pour the sugar, gelatine and water into your pot. Stir until combined. Slowly bring to the boil, reduce the heat so it doesn’t boil over. Keep this on low for 10 minutes without stirring.

2. Remove from the heat and cool a further 10 minutes. You can also use a bowl full of ice to cool down the mixture quickly.

3.  Place the mixture into a clean heatproof bowl, add the food colouring and vanilla essence. Mix on medium with a stand mixture until it becomes light and fluffy.

4. Spoon the marshmallow into a piping bag and slowly pipe the marshmallow on each individual mini chocolate wheaten. Allow to set for 10 minutes on a cooling rack.

5. Melt the chocolate and the copha in the microwave for no more than 2 minutes. I did this in 20 second intervals to prevent the chocolate from burning.  Dunk each mallomar into the melted chocolate and allow to set on a cooling rack.

This is super simple treat to make and perfect for a party. An alternative is to make it into a Mallomar Slice. Simply crush some digestive biscuits with some butter and put this into a a lined baking tray. Pour the prepared marshmallow onto the biscuit base and allow to set. Top with some melted chocolate.


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