Welcome to the Noweat Newsletter!
Thank you for signing up for our
newsletter. We are very excited about some of the things we will be
bringing you in the coming months. So stay tuned for all our latest
news, favourite recipes, tips, tricks, specials and much more still to
come. |
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Book now for Impressions Classes
We are running two classes in September due to demand. Book now for September 9th and September 30th and be sure to specify whether you want a voucher for Dad on Fathers Day! Spaces are limited, phone 0410 833 506 or email info@noweat.com.au now. |
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NowEat Impressions in the news |
Wow!
We have had some great publicity this month. The Adelaide Advertiser
did a great job of covering our first class in June. I would sincerely
like to thank Tony Love, the food and wine editor for his enthusiasm in
making this happen. Rebecca Gill for her favourable write-up and to
photographer Morne de Klerk for capturing the colour of the day. All of
whom are a pleasure to work with. Click here to see the story |
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Oxygen |
Another fantastic group is the team behind Oxygen. Oxygen is a new website developed specifically for SA Government employees
under 35 which reflects their ideas, opinions and experiences as people
starting out, getting established and making a big impact in the SA
Government. Each month they meet at the Crown and Sceptre to network
and present a young entrepreneur. Not only was I fortunate enough to be
invited but I was asked to present my company as well. I strayed from
the usual format, however, and made Lisa and Kara work for their prize
in a hysterical demonstration. Oxygen exists solely because of the work
of dedicated volunteers, two of whom I’d especially like to thank are
Ingrid and Lissa, for their assistance prior to the event. You made it
all so easy on the day.
Another prize winner!
We've sorted the stack of new subscriptions and the winner of the prize for the best comment is Bettina Blefari of the DPC. If you know someone who wasn't at Oxynet last friday, forward this to them because all Oxygen members will receive an Impressions class discount in September!
Phone 0410 833 506 to book now.
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Pumpkin, Orange and Cinnamon Soup
Spring is bursting through but not without the occasional lapse back to winter. Take comfort in this warming and vitamin rich Soup... |
In a pot that holds about 4-5 litres, fry without browning 1 large diced Onion and 2 Cinnamon sticks or half a teaspoon ground Cinnamon.
When the onion is translucent add the juice and fine zest of 1 orange, 1kg of chopped Pumpkin and 1 cup of red lentils.
Cover with 2L water or stock and simmer for 30 mins until the pumpkin and lentils are both soft.
When cooked, remove from the heat.
Use a spoon to remove the cinnamon sticks and puree with a blender. Season with salt and pepper and return to the pot to reheat.
Enjoy it as is or add a cup of cream or soymilk for extra richness.
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