Recipes for a Spice Girls-themed party

Twenty years ago, the greatest girl group of all time were at the peak of their fame. Victoria Adams, Emma Bunton, Melanie Chisholm, Melanie Brown and Geraldine Halliwell were taking the entire world by storm, and given I was a tween, I fell right into Girl Power-mania. My collection of Spice Girl photos and posters was unrivaled amongst my peers.

My love for the Spice Girls has never dwindled, and even now I would happily shell out $500 for a ticket to a reunion concert…presuming of course, that all five original members would be involved!

In the absence of a true worldwide reunion tour, holding a Spice Girls-themed party complete with a screening of movie classic Spice World and themed snacks is my only consolation. The rest of this entry gives an overview of the different dishes I chose to serve up at my party, and offers a few other ideas of what you might serve at your own Spice Girls-themed Spice World screening party!

Baby Jellies

I served up a bowl of The Natural Confectionery Company’s Jelly Babies to represent Baby Spice. This was an easy zero-effort option, given that I knew I’d be spending some time in the kitchen making other dishes. Plus, who doesn’t like a bowl full of jelly babies?

You might also like to serve: Baked mushy bananas with cream, cake pops, fresh cut baby vegetables with hummus.

Scary Mummy Brie

For Scary Spice, I served up a Scary Mummy Brie. You might also like to serve: Any ‘scary’ Halloween-inspired recipe – severed finger cocktail sausages, candied poisoned apples, chocolate mice.

Scary Mummy Brie

Ingredients: Wheel of brie cheese, one sheet of defrosted puff pastry (Pampas), two almonds

Method: Preheat the oven to 180 degrees Celsius. Cut the puff pastry into thin strips and wrap it around the brie, leaving slight gaps here and there so that it resembles an Egyptian mummy head. Place the wrapped brie into the oven on a tray lined with non-stick baking paper. Bake until the inside of the brie is gooey – normally no more than twenty minutes.

Take the brie out, and poke the almonds, pointy end first, into where ‘eyes’ should be located. Serve with crackers on the side.

Posh Cucumber Sandwiches

You can’t get much posher than Cucumber Sandwiches, fit for a high tea or even for Posh Spice herself. You might also like to serve: any variety of hors d’oeuvres (e.g. salmon, dill and cream cheese vol au vents), prawn cocktails or a bottle of bubbly.

Cucumber Sandwiches

Ingredients: The softest white bread, proper spreadable butter, cucumber, salt, white pepper

Method: Peel the cucumber and slice it very thinly, placing the slices into a colander. Sprinkle salt lightly on the cucumber and leave it for 45 minutes, to encourage it to drain. After 45 minutes, pat each slice dry with a paper towel. Spread the bread with butter, making sure you don’t get finger or knife marks into the bread.

Layer the cucumber onto the bread, and sprinkle a dash of white pepper on top. Make your sandwich, then cut off the crusts, and then cut the sandwich into fingers (or triangles). Serve either upright on a tiered platter a la high tea, or stack them however you wish onto a plate.

Sporty Protein Balls

Sporty Spice herself would be proud of these Sporty Protein Balls – or more accurately, let’s just call them Sporty Energy Balls as they’re not THAT full of protein. You might also like to serve: green smoothie shots, healthy fruit kebabs, banana protein muffins.

Sporty Protein Balls

Ingredients: Oats, raisins, sesame seeds, peanut butter, honey (I made up quantities as I went along – sorry!)

Method: Mix a cup of rolled oats with a quarter cup of raisins and a generous handful of sesame seeds. Add about two tablespoons of honey and two tablespoons of peanut butter, and mix it all up. If not all the oats have combined into the mixture, add in more peanut butter and keep mixing. Keep adding peanut butter or honey until everything combines into a fairly solid ball.

Take a small tablespoon of the dough, and roll it in your hands until it forms a smooth ball. Place on a tray lined with baking paper. Repeat until you’ve used up all the dough. Chill in the fridge for at least two hours, or ideally overnight for maximum structural integrity.

Ginger and Lime Cordial

I’ve never forgiven Geri Halliwell for leaving the group and triggering the break-up of the group. Still, despite my unforgiving nature, I can’t leave out Ginger Spice and so I pay tribute to her with this easy Ginger and Lime Cordial. You may also like to serve: ginger kisses, apple and ginger slice, steamed oysters with soy, ginger and shallots.

Ginger and Lime Cordial

Ingredients: Buderim ginger refresher cordial, soda water, two limes

Method: Mix one part Buderim ginger refresher cordial with four parts soda water. Wash then slice up two limes to add to the mix. Chill in the fridge, then serve either in a punch bowl or a jug. Hint – have a bottle of vodka nearby for those who want to spike their cups with a bit of something, but leave the main cordial mix alcohol-free.

‘Spice Girl’ Cookies

Don’t forget to put the proverbial cherry on top by baking some ‘Spice Girl’ cookies for everyone to decorate as they like! Make sure you have plenty of cookie decorating supplies (icing etc) in different colours for people’s creativity to run wild. I made some slight modifications to this recipe on Taste.com.au to make these cookies – e.g. using more cinnamon and nutmeg, slightly less sugar and more golden syrup, etc.

Go forth, nostalgic readers, and Spice Up Your Life.

Review: Geronimo Aperitivo Bar & Restaurant, Launceston Tasmania

K and I recently celebrated our second wedding anniversary with a quick weekend getaway to Launceston. I also celebrated by cracking what I still think is one of my funniest jokes – “Two down, two to go!”. Unfortunately not everyone gets my sense of humour…but my husband does, and he laughed at the joke. I guess that’s why we’re married! 

I booked our anniversary dinner at Geronimo Aperitivo Bar & Restaurant, a new(ish) addition to the Launceston scene which first made its way onto my radar in an article published by Qantas. It was the description of the connections to the family farm that drew my attention. Would you find many other restaurant owners who would say “We are trying to create as stress-free an environment as possible where the animals can grow and be happy. I want my chefs to come out here and touch them because we want a relationship between producer, land and animal.”?

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We were greeted, seated and presented with our menus by our friendly waitress who was just superb throughout the evening. She was helpful and friendly without being obtrusive, and was able to explain each dish to us well. We made up our minds fairly quickly about drinks – it was deciding on food that would prove to be more difficult. We started off our meal with a cocktail each.

Southside (gin, mint, citrus), $16 AUD
Southside (gin, mint, citrus), $16 AUD

K chose a Southside, a much fancier version of one of his go-to drinks of gin and tonic. Mixed with the tang of lemon and the freshness of mint, it was just the right drink for the uncharacteristically warm Tasmanian spring day.

Aperol Spritz, $12 AUD
Aperol Spritz, $12 AUD

Following my one single birthday drink at The Dispensary in Bendigo, I had the same drink at Geronimo – a refreshing Aperol Spritz. This version was much lighter than that at The Dispensary, indicating slightly less Aperol and slightly more Prosecco in the mix which suits me well.

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We got some House-Baked Rolls to start, crusty and warm, perfect for dipping in the rich and full-bodied olive oil.

Jamon and Manchego brioche toastie, $5 AUD
Jamon and Manchego brioche toastie, $5 AUD

K had to order the Jamon and Manchego Brioche Toastie as soon as he saw it on the menu. It’s the type of dish we would eat when we were in Spain last year – just a simple ham and cheese toastie, but amplified and made a million times more delicious. This version was incredible, with the brioche literally melting on the tongue as soon as you took a bite.

Natural Lease 65 Oyster, $4.50 AUD Each
Natural Lease 65 Oyster, $4.50 AUD Each

Who orders a single Oyster? Me, that’s who. I would have ordered more but K recently had yet another bout of gout, and had to swear off shellfish for a few weeks to get his uric acid levels back down to a less risky level. While I wasn’t able to cut out all seafood in solidarity, I did at least just have a single fresh, briney, oyster rather than the two or three I wanted.

Pan seared scallops and cauliflower three ways, $14 AUD
Pan seared scallops and cauliflower three ways, $14 AUD

The Pan Seared Scallops and Cauliflower Three Ways was a surprisingly good dish. I was a little doubtful when the dish first came to the table as the scallops were much smaller than I had expected, and looked almost like the tiny anemic frozen scallops you can get from the supermarket. Instead, they proved to be remarkably soft and tender, with a delicious almost caramel glazing. 

I bet you’re also wondering how there was ‘cauliflower three ways’ on this dish as well…there’s a spiced cauliflower puree, roasted cauliflower florets, and crispy cauliflower leaves as well!

Angel hair pasta, calamari, chilli, garlic, longaniza oscura, $15.50 AUD
Angel hair pasta, calamari, chilli, garlic, longaniza oscura, $15.50 AUD

We continued with the Angel Hair Pasta with Calamari, one of my choices even though I didn’t know what ‘longaniza oscura’ was. Luckily it turned out to be a delectable salami-style sausage, rather than something far less palatable like tripe! Flavoured with squid ink, the longaniza oscura helps to add additional seafood flavours to the pasta, complementing the subtle calamari flavours.

Old Spiced Old Fashioned, $18 AUD
Old Spiced Old Fashioned, $18 AUD

K finished his Southside cocktail quickly, and ordered the Old Spiced Old Fashioned to get him through the rest of our meal. Smoky without being over-smoked, a slight hint of citrus, smooth and amply spiced, this cocktail is much more suited to slow, savouring sips.

Mixed leaf salad and puffed grains, $7.50 AUD
Mixed leaf salad and puffed grains, $7.50 AUD

We ordered a Mixed Leaf Salad to go with our shared main course. Lightly dressed with a vinaigrette and mixed with some light puffed grains, this salad was simple but did the job well with beautifully fresh baby salad leaves that almost looked hand-picked.

Lamb rump, eggplant, baba ganoush, fried chickpeas and fresh mint, $32.50 AUD
Lamb rump, eggplant, baba ganoush, fried chickpeas and fresh mint, $32.50 AUD

This was our main course – lightly seared Lamb Rump for K the meat-lover, and beautiful Baba Ganoush and grilled eggplant for me the eggplant-lover. K enjoyed the tender lamb, but my highlight was the rich and smokey babaganoush. It made the perfect accompaniment for the crispy crunchy fried chickpeas. This is one dish that is best shared between two as it is quite rich and could be overwhelming if eaten alone.

Star anise caramel cake, sweet confit parsnip, roasted parsnip ice-cream and dark chocolate sauce, $15 AUD
Star anise caramel cake, sweet confit parsnip, roasted parsnip ice-cream and dark chocolate sauce, $15 AUD

Onto dessert, despite our already full bellies! K chose a rather unusual dessert, using an ingredient I would never associate with sweets – parsnip! His Star Anise Caramel Cake was served with confit parsnip and parsnip ice-cream. I tried a little bit and wasn’t a big fan as it didn’t quite hit that sweet dessert note. K enjoyed it as a change from the usual type of desserts, as the flavours were quite subtle and not quite as rich or heavy on the palate.

The Kitchen Sink - lemon curd, honeycomb, white chocolate mousse and macarons, $15 AUD
The Kitchen Sink – lemon curd, honeycomb, white chocolate mousse and macarons, $15 AUD

I chose the intriguingly named Kitchen Sink which fulfilled its name as it was served in a metal tub not unlike a kitchen sink! This dish included much more traditional dessert flavours, and resembled a deconstructed lemon cheesecake with its use of lemon curd and white chocolate. The crunchy honeycomb and macarons were almost like a cheesecake crust. The only downside to this dish is that it was difficult to get a good mix of all ingredients on the spoon at once.

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Geronimo Aperitivo Bar & Restaurant isn’t really the type of restaurant you would expect to find in Northern Tasmania. Exuding a cool yet relaxed atmosphere, with a comprehensive drinks list and a superb menu, Geronimo wouldn’t be out of place in the laneways of Melbourne or streets of inner-west Sydney. A wonderful place to have our second anniversary dinner – thank you Geronimo!

Geronimo Aperitivo Bar & Restaurant is located at 186 Charles St in Launceston, Tasmania.

Review: The Dispensary, Bendigo

I can’t even really remember how long it’s been since I had an alcoholic drink. Two years? Three years? It’s definitely been a significant length of time since I had a drink, and I honestly haven’t really missed it. Most restaurants will do a half-decent mocktail, otherwise I’m generally quite content with a sparkling water or organic soft drink of some description.

I decided on my 30th birthday that I would break my drought with a single drink. In fact, I would start drinking again in polite company keeping only one rule in mind – I will only ever have exquisitely crafted cocktails or extremely expensive wine, and I would truly savour the moment by making one or two drinks last a whole day. 

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I chose the perfect place to rejoin drinking society, with a leisurely lunch at The Dispensary Bar & Diner in Bendigo. The Dispensary’s reputation is spreading far and wide, enough so that I had colleagues in Melbourne advising that I visit the Dispensary when they heard I was visiting Bendigo for the weekend.

Part of their appeal lies in their extremely impressible drinks list – dozens of wines join hundreds of beers, join more than a handful of spirits and pages of cocktails. There’s honestly a drink to suit everyone at the Dispensary, from sweet to smoky and creamy to crisp.

Aperol Spritz, $14, Garage Project Hapi Daze, $11
Aperol Spritz, $14, Garage Project Hapi Daze, $11

So what drink did I break my abstinence with? None other than an Aperol Spritz, light, sparkly, fruity, and oh so very drinkable on a warm day in the country. It’s the perfect drink of Aperol and Prosecco to enjoy on a summer’s day, the type of drink that works well with any type of food. Altogether a perfect choice for re-entering the world of alcohol, although it was strong enough to make me feel woozy within minutes of having my first sip, albeit it was on an empty stomach.

K took the bartender’s suggestion of the Garage Project Hapi Daze beer in a tinny, a pale ale that had an intense lingering taste of hops. A proper beery beer. I loved the design on the tin with its retro surf vibe.

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As you can tell, I really enjoyed my Aperol Spritz…

Pacific Oyster, $4 each
Pacific Oyster, $4 each

…but I particularly enjoyed these Pacific Oysters, which surprised me with their freshness and lingering flavours of the sea. Is it unusual that I had some of the freshest oysters I’ve ever eaten in a tiny regional non-coastal town? Or is it simply a reflection of the pride The Dispensary take in buying the best ingredients? My only gripe is that the adductor hadn’t been cut, which meant that my attempt to slurp down the oyster in one gulp was hindered and a lot messier than it would have been otherwise.

Super crunch fries with malt mayo, $8
Super crunch fries with malt mayo, $8

These Super Crunch Fries lived up to their name as well, with an audible crunch every time I bit into a fry. I’m going to horrify a lot of people though, as I say that I would have preferred for these fries to be served with a homemade tomato chutney rather than malt mayo, however delicious the mayo was. I think it’s one of those personal preferences that divides the nation – mayonnaise or tomato sauce on your chips?

Edamame with pink river salt, $6
Edamame with pink river salt, $6

No such controversy with the small serve of Edamame with Pink River Salt. Edamame beans are always a crowd-pleaser, especially when cooked as perfectly and flavoured as subtly as these were. 

Broccoli with lemon butter and smoked almonds, $12
Broccoli with lemon butter and smoked almonds, $12

In the interest of ordering more greens and being marginally healthy, we also ordered a side of the Broccoli with Lemon Butter and Smoked Almonds. Health be damned though, when the greens turn out to be smothered in the creamiest and richest buttery sauce you’ve ever had the pleasure of tasting. The crushed almonds sprinkled on top helped to add a bit of texture to the dish as well.

Fried chicken steam buns with lettuce, cucumber and mayo, $13
Fried chicken steam buns with lettuce, cucumber and mayo, $13

Initially I shied away from the idea of ordering the steam buns as I didn’t want to be disappointed. I’ve been burned you see, by sub-par steamed buns such as the pork belly bun we had at Mathallen Food Hall in Oslo. The bartender talked me into the Fried Chicken Steam Buns though, and I’m so glad he did. The Southern-style chicken tenders were a surprisingly good much for the pillowy-soft steam buns and fresh crispy lettuce and cucumber. A surprisingly excellent combination.

Prawn toasts with chilli and kewpie mayo, $12
Prawn toasts with chilli and kewpie mayo, $12

The Prawn Toasts with Chilli and Kewpie Mayo were another delight. A wafer-thin sesame-encrusted deep-fried crispy layer hid a piping hot centre of juicy prawn. With an extra chilli kick, these little individual prawn toast bites really hit the spot.

Jasmine ice-cream coconut, milk crumb, lime and strawberry, $15
Jasmine ice-cream coconut, milk crumb, lime and strawberry, $15

While we were quite full by that point, we couldn’t resist ordering a dessert to share. I’m glad we did, because this turned out to be quite the highlight of the meal – Jasmine ice-cream with coconut, milk crumb, lime and strawberry. I think this dish in particularly highlighted the culinary genius of the chef at The Dispensary. Pairing the slightly bitter yet flowery undertones of jasmine with the snap of freeze-dried coconut and strawberry, and creaminess of milk crumb was a real work of art. One of the best desserts I’ve tasted in recent times.

Chocolate fudge, $8
Chocolate fudge, $8

Did I say one dessert to share? My mistake…naturally, we ended up ordering two desserts! The little Chocolate Fudge bites were the perfect way to end our meal, with the aftertaste of rich dark and creamy chocolate lingering on the tongue.

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The Dispensary was a wonderful place to celebrate a birthday with a long and leisurely lunch. With world-class cocktails and a highly impressive drinks list, one could easily make the mistake of assuming The Dispensary is just another bar. However when you take into account the excellence of the food menu, and the innovation behind some of the dishes, it’s clear that food is just as important as wine to the proprietors of The Dispensary.

It’s definitely a must-visit for any visitor to Bendigo. Even if you don’t count yourself as a wine buff, a beer connoisseur, or a foodie, you won’t be able to help but walk away from a meal at The Dispensary feeling well satisfied with your visit.

The Dispensary Bar & Diner is located at 9 Chancery Lane, Bendigo.