Eating out where children are celebrated & not just tolerated

A couple of months back two of my five boys had birthdays.

Their birthdays are a week apart.

One was turning 6.

The other 14.

My parents were travelling from interstate to celebrate both of these occasions with us.

I wanted to to do something special.

We don't do a whole lot of eating in restaurants with our big family.

There is the expense but there is also the trying to get 5...FIVE boys sitting still in environments which are not very kid friendly.

The wrangling of them tends to overtake the pleasure of the dining.

Yum Cha has been our 'go to'eating out experience.

The instantaneous arrival of the food & the already loud chatter of other large groups masking the noise of a busy family, as well as the fact that it is relatively cheap.

But this time we wanted to do something a bit more special.  And I felt as if our kids were just about ready to try out a 'real' restaurant experience.

We booked St. Katherines after hearing many great reviews about their attitude to children.

What I wasn't expecting was not just tolerance but celebration of the younger variety of humans.

What an absolute delight.

We had the most fabulous experience.

The boys felt like kings.

Taken into the inner workings of the kitchen.  They chatted with the chefs, watched as the orders were delivered to the pass & service was called. Saw the behind scenes of what brings the magic to the table.

They were invited to make their own desserts with the pastry chef.  Can you imagine how my kids reacted to this?  I mean really?! Yes, really!

The most amazing experience for my kids.  They savoured it all.

It was perfect.

We all came away feeling so so happy.  The kind of memory making that a good restaurant meal should be.  But so much more than is usually offered to children.

Not a nugget to be seen- and you know how ecstatic this makes me don't you?!

I have said it before but I will say it again- Children are capable of so much more than they are given credit for.

Congrats St. Kats on being a place that allows them to do just that.

NB: I was not paid in any way to write this post but am so happy to recommend a family friendly restaurant that does not DUMB down the food for the kids but instead treats them with the dignity they deserve.
Well done to the crew at St.Kats! 
We will definitely be back. 

TOASTED ALMOND & CORN SALAD:
In that pic above is a photo of the most amazing salad I have had the pleasure to eat in recent times. 
Shane Delia's famous Smoked Almond & Corn salad. 
Apparently it is his most asked after recipe. I get why...I really really do.
I was told by my good friend to look out for it. That is was something very very special.
Boy was she right.
I could have eaten only that and left feeling like a Queen. 
AH-MAZING!...or perhaps that should be aMAIZEing. *groan*
Here is my cheats method to do this at home.
An easier way of replicating this fine dish at home- although I highly recommend you go and eat the real deal at St. Katherines.
It goes with most things- or simply on it's own.
Absolutely delicious.
We had it last night to accompany a roast chook. 
It was part of my 'emptying out the fridge/freezer/pantry' challenge that I wrote about last post. 
WHAT YOU WILL NEED:

• 2 cans of Corn kernels, drained well
• 3/4 cup almonds (skin on)
• a handful of chopped chives (i used mint yesterday as I had some in the garden but didn't have chives)
• 3 tablespoons light olive oil
• 3 tablespoons Red Wine Vinegar
• 1/2 cup puffed Corn ( I found this at the Health food store)
• 1/2 red onion, shaved finely
• S & P

METHOD:

In a heavy pan heat the olive oil to medium temperature and add the almonds. 
Toast them in the oil till they are dark-don't be tempted to speed up the process by turning up the heat. You are better off taking it slow or you will burn the almonds. 
Remove and drain on paper towel and let cool.
Set the oil aside to cool for the dressing.

Add the corn kernels to a large salad bowl.  Add the onion and the chives (or mint).

Add the red wine vinegar to the cool oil and toss through the salad.

Pop the almonds in a mortar & pestle & crunch. I like to leave them all different sizes, some bug, some small.

Then add them and the puffed corn to the corn salad, toss through, add S & P and SERVE.

Here's the new video from Melbourne's very fabulous Tiger & Me, turn it up and cook a salad why don't ya?!!!