Exploring Cape Elizabeth: Iconic Lighthouses and Lobster Rolls


Date Published: Oct 29th, 2024 | Last Updated: Oct 29th, 2024
Author: Abby | Category: Travel, USA
Date of travel: Oct 12th, 2024

Cape Elizabeth is a quiet coastal town located just south of Portland, Maine. It’s home to a few lighthouses, including the most iconic and famous lighthouse in Maine: Portland Head Light. Between Portland and Cape Elizabeth sits Bug Light, a uniquely small lighthouse that’s also worthwhile a visit. But apart from lighthouses, there are a couple of popular places to get lobster rolls along the coast. I’d recommend spending half a day exploring both of these lighthouses and snacking on some lobster!

Contents:

  1. How much time will I need?
  2. Portland Breakwater Light aka “Bug Light”
  3. Portland Head Light – the iconic lighthouse
  4. Bite Into Maine 🍴 (food truck within Fort Williams)
  5. Lobster Shack at Two Lights 🍴
  6. Some Final Thoughts
  7. Need more travel recommendations for Maine? Check out these other places!

I’ve made a map below to outline the main places to see in this area to get your bearings:

An overview of the most popular places in Cape Elizabeth

How much time will I need?

You can visit both lighthouses and lobster roll places in half a day. The lobster roll places don’t open until 10:30/11am, so if you’re coming from Portland, I’d recommend starting at Bug Light first then work your way down the coast. You only need 5-10 minutes at Bug Light since there’s not much else to do here other than snapping some photos of the lighthouse. From there, it’s a 15 minute drive to Fort Williams Park where the Bite Into Maine food truck is and Portland Head Light. Try to get to Bite Into Maine right as they open at 10:30am, before the lines start, then afterwards head over to Portland Head Light and check out the museum and do the Cliff Walk. Lastly, drive another 15 minutes south to Lobster Shack at Two Lights Park and enjoy a second lunch (or dinner, depending on how long you’ve taken at Fort Williams) to finish off the trip.

Portland Breakwater Light aka “Bug Light”

Located in South Portland, outside of Cape Elizabeth, “Bug Light” is a small lighthouse that sits within Bug Light Park. There’s not much else here other than the lighthouse but this uniquely small tower was worth a stopover. Parking here is free and is only a few minutes walk to the lighthouse. Like Portland Head Light, the lighthouse tower is only open once a year on Maine Open Lighthouse Day. You can see views of the Portland in the distance and there’s a Liberty Ship Memorial here as well, commemorating the 274 Liberty Ships that were built in South Portland during WWII that carried important supplies across the Atlantic. You can read more about its history here.

Path from the parking lot to the lighthouse
Views of Portland from beside the lighthouse
Views of Portland in the distance
Bug light
🙆🏼‍♂️
View from the lightouse

Portland Head Light – the iconic lighthouse

Located in Fort Williams Park, Cape Elizabeth, Portland Head Light is the oldest, most popular and iconic lighthouse of Maine. It’s the lighthouse you see in all the ads of Maine. This lighthouse was commissioned by George Washington in the 1770s to warn citizens of incoming British attacks.

Portland Head Light attracts a lot of visitors daily, but thankfully the Fort Williams grounds are large with multiple parking lots available (see map). Parking is $5 for 2 hours, paid through a machine. From the parking lot, it’s a short 2-3 minute walk to the lighthouse. You can also book a trolley tour from Portland to get here instead of driving yourself.

Short walk to the lighthouse from the parking lot

Here’s an overview map that shows where the parking lots are, the cliff walk (highlighted in orange), the view points, Portland Head Light, and the popular Bite Into Maine food truck.

Map edited from: https://www.mainetrailfinder.com/trails/trail/fort-williams-park-cliff-walk

When you reach the lighthouse, you’ll see that it’s made up of the lighthouse tower itself, the keeper’s house beside the tower, and another small building beside it that’s the gift shop. The lighthouse tower is only open one day a year, on Maine Open Lighthouse Day where lighthouse towers across the state are open to the public. More information here: https://lighthousefoundation.org/maine-open-lighthouse-day/. The keeper’s house is a museum with more information of this historic landmark. Entry into the museum is $2.

Just before you reach the lighthouse, you’ll see some signs that point towards a Cliff Walk where you can follow the coast and enjoy views of the lighthouse and the rocky coast from different view points (see map).

We only had time to do the start of the Cliff Walk to snap some photos of the lighthouse from the side.

It was a SUPER windy day!

As you can see from the map below, there are multiple walks you can around Fort Williams Park, but the most popular is the Cliff Walk.

The walking paths at Fort Williams Park – the Cliff Walk is the most popular. Flip this map 90˚ to match the satellite map above.

Bite Into Maine 🍴 (food truck within Fort Williams)

Address: 1000 Shore Rd, Cape Elizabeth, ME 04107

Bite Into Maine is a VERY popular food truck that is parked near Portland Head Light, beside one of the parking lots (I’ve circled it on the map above). This place was featured on an episode of ‘Somebody Feed Phil’ where he highlighted the curry lobster roll and the picnic style lobster roll (drenched in butter 🤤). When we drove past it looking for parking, there was a HUGE line of people around the truck. Unfortunately due to our tight schedule and the fact that I had no idea the line would be so long, we didn’t have time to wait.🙁 The menu looked pretty good. 💔

Lobster Shack at Two Lights 🍴

Address: 225 Two Lights Rd, Cape Elizabeth, ME 04107

At the Southern end of Cape Elizabeth lies Two Lights State Park. This coastal park offers views of the ocean with a rocky waterfront terrain. The most popular part of the park is the Lobster Shack, which is a seafood restaurant located right beside the waters with views of the rocky beach from their abundant red picnic tables.

There’s free parking available here and plenty of seating, but it definitely gets busy. We arrived around 12:40pm and luckily we caught a gap in the lunch rush and only had 1 person in line ahead of us. By the time we finished ordering, there were at least 15 people lining up out the door.

The Lobster Shack is known for their lobster roll, fried clams, and clam chowder – of course we ordered all 3. The lobster roll was fresh and generous with the lobster meat, but at the end of the day it was still just lobster and mayonnaise – good, but nothing too special from other lobster rolls. The clam chowder was average, but the fried clams were great (get the medium size, they really pack it on). It was our first time trying fried clams and we surprisingly liked it way more than we expected!

Apart from the food, the main attraction of this place is the location with a view of the beautiful calm coast right beside you. The seafood is just a bonus!

Some Final Thoughts:

  • Prepare to wait in line if you want to dine at Bite Into Maine food truck.
  • Start your day hungry so you have space to try out both lobster places.
  • Bug light is super cute.

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Hiking Acadia’s Beehive Trail: A Complete Overview


The Beehive Trail in Acadia National Park is one of the most popular hiking trails known for its stunning panoramic views and challenging vertical climbs. This guide has all the information you need to tackle this trail.

Exploring Cape Elizabeth: Iconic Lighthouses and Lobster Rolls


Cape Elizabeth, Maine, is a serene coastal town featuring iconic lighthouses, including the famous Portland Head Light and the nearby smaller Bug Light. Visitors can explore both lighthouses and enjoy renowned lobster rolls at local spots like Bite Into Maine and the Lobster Shack at Two Lights, all in half a day.

Top Things to Do in Portland, Maine: Eat, Shop, Explore


Portland, Maine, is a charming coastal city known for its vibrant shops and seafood, particularly lobster rolls. Visitors can enjoy its historic streets, numerous dining options, and attractions, including the iconic Portland Head Light. A few hours is sufficient for a quick visit, but extending to a few days allows for deeper exploration.

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Camden Hills State Park sits just outside the small coastal town of Camden, Maine. This park has a number of hiking trails with the most popular ones being Mount Battie and Mount Megunticook. Both of these trails offer panoramic views of the ocean coast and sweeping colourful fall foliage trees below. If you’re driving through the…

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Top Things to Do in Portland, Maine: Eat, Shop, Explore


Date Published: Oct 22nd, 2024 | Last Updated: April 22nd, 2025
Author: Abby | Category: Travel, USA
Date of travel: Aug 5th, 2025

Portland is the largest city in Maine, full of cool shops and endless lobster rolls. Spend an afternoon here walking through the old streets, sample the abundant seafood, and take a tour around town.

Fun fact: Although Portland is the largest city in Maine, the capitol is actually Augusta!

Contents:

  1. How long do I need in Portland, Maine?
  2. Where do I park?
  3. What to do in Portland: Shop, Eat, and Explore!
    1. 1) Shop
      1. Commercial Street
      2. Exchange Street
    2. 2) Eat
      1. Portland Lobster Co.
      2. Luke’s Lobster
      3. Highroller Lobster Co.
      4. Duckfat
      5. The Holy Donut 🙅🏻‍♀️🙅🏻‍♀️🙅🏻‍♀️
    3. 3) Explore
  4. Some final thoughts
  5. Need more travel recommendations for Maine? Check out these other places!

We originally did this trip in August 2024 on our way up from New York to Rockland for the lobster festival (you can read about the lobster festival here). We stopped by Portland on our way home and spent the afternoon here walking through the streets and perusing through the variety shops ranging from cool hipster vibes to fancy boutiques. There’s a LOT of restaurants here, not just seafood. Sadly, due to our short time here and limited stomach capacity, we were only able to hit up a few places, but the next time we come back I’ll definitely be crossing more off my list!

Below is a map of downtown Portland divided into 4 regions: the arts district, government district, old port district, and waterfront district. The majority of the shops and restaurants are in the old port district (in red).

https://www.portlandmaine.com (image edited)

How long do I need in Portland, Maine?

You really only need a few hours to explore downtown Portland. Even though it’s Maine’s largest city, it’s not actually that big. It’ll take you about 20-30 minutes to walk up and down the main street of Old Port (Commercial Street) and Exchange Street, then add in a couple extra hours for shopping and eating. There are a couple of museums and points of interest you can hit up as well to fill out the day and some microbreweries to check out in the evening. We didn’t have time to do these, but I’ll include it below.

There are also harbour cruises and island-hopping ferries you can take as well to explore more outside of Portland. Therefore, if you want to just do the city itself, an afternoon will be enough (or stay longer so you can fit in more meals in a day 😜) but you can easily stretch it out to 3-4 days if you want to take it slow. Portland is a nice place to be.

Also, Cape Elizabeth is 15 minutes south of Portland and is home to Maine’s oldest and most iconic lighthouse: Portland Head Light. I’d recommend spending a couple hours here as well to check it out, do the cliff walk, and also have a look at Bug Light (the cutest smallest lighthouse I’ve ever seen). There’s also more seafood options here in case you haven’t gotten your fill of lobster rolls yet.

Where do I park?

Your best bet is to park in a city-operated parking garage in Portland. The rates are reasonable and some of them are very central and within short walking-distance to the centre of downtown Portland.

Here is a list of city-operated parking garages with the parking rates: https://www.portlandmaine.gov/296/Parking. I’ve made a map of the most central city-run parking garages below along with the most popular eateries and walking streets to give you an idea of the best location to be.

We parked in the Elm Street garage, which was $28 max per day and $4 per hour. It was easy to get to and pretty central, only a short walk to Exchange street which leads right to the harbour. We found this rate pretty reasonable (especially coming from NYC), but there are cheaper lots further away that have $15 all day parking (check the website).

Some people also say there’s free unrestricted parking on Somerset Street by the Whole Foods but we didn’t investigate this because it was too far for us to want to walk (it was also a really hot day).

I’d avoid parking in private lots since it can get crazy expensive (some up to $40-50 per day). You can also do street parking which is about $2.50-$3.00/hour, but it fills up quick and most streets have 2 hour restrictions.

Map of downtown Portland highlighting the closest parking garages and the most popular eateries. The highlighted yellow streets are the most popular for shopping.

What to do in Portland: Shop, Eat, and Explore!

We only had an afternoon here and from my research on Portland, we’ve hit up the most popular places. We do plan to come back again in the near future and explore some more, so I’ll be updating this post when we do – keep watching this space!

Some sights around downtown Portland

1) Shop

Commercial Street

Walk along Commercial Street and you’ll find many cute boutique and souvenir/gift shops lined up one after another. This street is right by the harbour and is one of the busiest touristy streets for shopping. It’s highlighted in the map above.

Exchange Street

Exchange Street is another street full of shops. This street is more tucked away compared to Commercial Street but I found the shops here to be a lot more interesting with a cool hipster vibe. There’s restaurants along this street as well with some nice coffee shops. I found this street to have more character compared to the more tourist-y Commercial Street. This street is also highlighted in the map above.

2) Eat

When in Maine…eat Lobster Rolls! There is no doubt an abundance of seafood in Maine and we had nothing but seafood on our brains so that’s what we focused on, but there were tons of other non-seafood restaurants that looked amazing as we walked by. In my research, the consensus for the top 3 places for lobster rolls were: Luke’s Lobster, Highroller, and Portland Lobster Company.

Portland Lobster Co.

Address: 180 Commercial St, Portland, ME 04101

Portland Seafood Co is a small shop on the harbour with limited seating inside the restaurant, but there’s a huge open back patio by the water where you can easily grab a seat. We went right when they opened and there were already a few people there. They have a decent sized menu and the prices were fair. They’re well known for their lobster rolls, but Toby really wanted to try the Lobster BLT since we had never seen it before – it was REALLY good and they were generous with the lobster meat. I had a classic steamed lobster. Unfortunately I had a bad time with gastro from an earlier donut shop (more on that later) so I couldn’t fully enjoy the extent of the meal, but from the bites I had, it was delicious. Toby was more than happy to help me finish my lobster.

Luke’s Lobster

Address: 60 Portland Pier, Portland, ME 04101

Everyone was going to Luke’s or talking about Luke’s. It’s probably the most popular lobster roll spot in Portland and it’s also situated right on the water. We didn’t end up coming here because we’ve had Luke’s in NYC (it is indeed damn good) and wanted to try something new. If you’ve never had Luke’s before, I’d highly recommend coming here.

Highroller Lobster Co.

Address: 104 Exchange St, Portland, ME 04101

Highroller Lobster Co. had really cool vibes and it was super busy. We needed to get on the road and we were still full from Portland Lobster Co. so we decided to grab takeout instead of sitting down in the restaurant. The takeout menu was much smaller, but we were mainly here to try out their lobster roll anyway so we didn’t mind (although there were some amazing looking dishes on the full menu – I’ve included photos of both the dine-in and the takeaway menu). We ordered two 2oz lobster rolls that was $17 each. Super pricy and it was also SUPER TINY 💔. The bread was good and it was a decent lobster roll, but for the long time we had to wait and the small portion, it wasn’t THAT good. Next time maybe we’ll go for dine-in and get more variety.

Duckfat

Address: 43 Middle St, Portland, ME 04101

Not seafood, but I thought I’d include it due to the sheer popularity of this place and how every single travel blog mentions it. This place was even featured on an episode of ‘Somebody Feed Phil’. Duckfat is known for their Belgian-style french fries that are cooked in, you guessed it, duck fat! Their poutine is the go-to most popular item. Unfortunately we did not get to try this place because when we arrived, the line was super long and it would’ve been at least an hour wait. We were still full from all the lobster rolls anyway and we also still had a 7 hour drive ahead of us, so we didn’t wait. They don’t take reservations, it’s walk-in only, but you can pre-order and have it as takeaway – something we didn’t realize until we got there.

They do have a second location that only does takeaway called Duckfat Frites Shack (43 Washington Ave, Portland, ME 04101) that may have faster service. It’s another 10 min walk that we didn’t take because by then we would’ve been too far from our car. Womp womp.

Duckfat
The Holy Donut 🙅🏻‍♀️🙅🏻‍♀️🙅🏻‍♀️

Address: 177 Commercial St, Portland, ME 04101 (there are 3 locations in Portland, but this is the most central)

I don’t get it. I honestly don’t.

The Holy Donut is a donut shop that specializes in potato-based doughnuts. Their google reviews are off the charts. Every single travel blog says to come here and they say to come here first thing in the morning before they run out and have these doughnuts for breakfast. So we did. They open at 7am and we arrived just after 9am and there was a line of about 10 people in front of us, but the line went quick. We ordered 3 donuts (at $4.50 – $5 each): the blueberry glaze (most highly recommended), the blueberry lemon, and maple bacon. There was nowhere to sit so we ate it outside.

I was so excited to try these. After having a bite of each one… I was disappointed. I don’t get the hype. The potato-based doughnut made it really dense like a heavy cake and I felt like there was too much cake to the topping ratio so you get a small amount of flavour, then the rest of the time you have a mouthful of dry dense cake. Toby liked it, but he likes dense cake.

The aftermath was what made me curse this place. We hadn’t eaten anything apart from these donuts that morning (and I only ate a total of 2/3 of a donut to save room for lunch) but I started to have the worst acid reflux I’ve ever had (and I’m not a person that gets reflux issues!). Maybe it’s the empty stomach or the dense carbs in the donut, but after 40 mins of walking, I was sweating up a storm and vomited up acidic fluid multiple times (so glad I was able to find a restroom in time). Not appetizing, I know, but this messed up my stomach for the rest of the day which was quite upsetting because I was ramped up for more lobster meals in Portland. Never again shall I come here.

But, as much as I dislike this place, there are many more that love this place so I’ve included it in this post so you can make the judgement yourself. If you do go, I’d recommend not being on an empty stomach and bring some Tums or Pepto just in case. We struggled to find a pharmacy within walking distance.

3) Explore

We pretty much just ate and walked around town looking into the shops during our afternoon in Portland. Due to the donut incident, my stomach bothered me for the rest of the day so we didn’t do much else, but here’s a list of things I found that seemed cool for our trip next time:

Some final thoughts

  • I don’t get the hype with Holy Donuts.
  • Portland is a cute town with tons of boutiques and cool shops.
  • You only need a day to explore the city, but if you want to add on island-hopping, boat cruises, and museums, you can easily spend at least 2-3 days here.
  • Try all the lobster rolls!

If you’ve been to Portland before, I’d love to hear about your favourite places or other places you’d recommend!

Abby3 Comments

Maine Lobster Festival & Rockland, ME


Lobster Festival

Date Published: Oct 7th, 2024 | Last Updated: April 22nd, 2025
Author: Abby | Category: Travel, USA
Date of travel: Aug 3rd – 5th, 2024

Contents:

  1. Lobster Festival
  2. How many days do I need?
  3. Where to stay
  4. Where to park
  5. Rockland
  6. Final Thoughts on the Maine Lobster Festival & Rockland:
  7. Need more travel recommendations for Maine? Check out these other places!

How many days do I need?

One. The lobster festival was a lot smaller than we had expected. It only took us about half an hour to walk through everything + an extra half hour to eat. The town of Rockland is also quite small with a few cute boutique shops. It takes about 15 minutes to walk from one end of the main street to the other. You could do both the festival and walk through the town all in one morning.

If you’re planning a weekend getaway, I’d recommend spending a day in Portland, the largest city in Maine and it’s only 1.5 hours away.

Lobster Festival info: https://mainelobsterfestival.com/

Cost: Free admission

I’m a BIG seafood lover and of course 99% of the time you hear about American lobsters, they’re from Maine. So of course when I found out that there is a lobster festival held in Maine once a year, we just had to go! This will also be our first time in the state of Maine.

Side note: Since moving to NYC, we’ve noticed that the most popular way to eat lobster meat (and most easily available) is in a lobster roll. Served either warm doused in butter or cold mixed with mayonnaise, you can’t go wrong with either option. During our travels around the Australian coast, we’ve had our fair share of lobsters (they have the ‘rock lobster’ species there) but lobster rolls are not a common food item you’d find anywhere in seafood restaurants. They’re usually served either steamed with a side of butter or ‘lobster mornay’, covered in a cream sauce and baked with a layer of cheese on top. My best guess of why lobster rolls aren’t common in Australia is because rock lobsters in Australia don’t have the big claws that American lobsters do and the claw meat is most often used in a lobster roll. 🤷🏻‍♀️ Whatever the reason, we’re so happy to have lobster rolls so accessible in this part of the country and one of our hopes for this trip to eat delicious, fresh, (and hopefully cheaper lobster meals) – what better place than Maine, the lobster capital!

The lobster festival is held annually in Rockland, Maine, a small town 1.5 hours North of Portland (the largest city in Maine). I was actually surprised it wasn’t held in Portland, considering Maine is the lobster capital of the country.

We left Brooklyn on a Saturday morning and drove 7.5 hours to reach Rockland. As we drove up the coast towards Maine, we passed by plenty of restaurants advertising their lobster rolls, some with huge lines out the door – there is definitely no shortage of lobster in this part of the country!

We drove past this place that claims to have the record for the longest lobster roll!

We arrived in Rockland around 4pm and after checking in to our hotel, we headed straight to the festival for some long-awaited seafood.

Where to stay:

Rockland is a small town so hotel options can be limited, so I’d recommend booking early. I had originally booked a room 6 months early at a hotel right in front of the lobster festival, but a few weeks before the festival they messaged us to say that they were still undergoing renovations and had to cancel our booking. It was annoying, but luckily managed to get a room at Glen Cove Inn & Suites Rockport, 7 minutes drive away from Rockland. It wasn’t anything fancy and it was a bit weird that our room was right beside the swimming pool, but apart from that our stay was fine.

Where to park:

The lobster festival offered free parking at a school parking lot with shuttle busses every 20mins, but since it was later in the day, we tried our luck and found a spot on the street for free right across from the festival. We did this again the next morning when it was much busier and again got lucky with free street parking. Therefore, if you’ve got the time, I’d recommend driving around before heading straight to the school lot.

Rockland is a very small but cute town with lovely boutique shops and cafes on their Main Street that were unfortunately all closed when we arrived on a Saturday night, but no matter, our eyes were targeted for the Lobster Festival that was held at the waterfront!

I expected a HUGE festival with tons of lobster area in a bustling town, but it wasn’t quite that. The size of the Maine Lobster Festival was a lot smaller than expected, with maybe about 30-40 vendors.

First views of the festival from the entrance

There are various events throughout the day including lobster trap racing, live music, and tours of a real Navy destroyer – see the schedule of events on their website for more info.

Everyone gathering around to watch the lobster trap race
It’s crazy how well some of these kids do!
Big turn out to watch the race

Our main goal for this trip was to eat some good lobster, but sadly there wasn’t nearly as much lobster as I was hoping for. I was expecting food vendors everywhere with all kinds of different ways to showcase lobster, but I was disappointed to find that the only place to get fresh lobster at the festival was at the main food tent run by the festival. It was a cafeteria/Ikea-style set up where you go to different stations and pick up what you want onto your tray then check out at the cashier. It wasn’t anything fancy, but I’ll admit it was a pretty efficient system and the people serving were so lovely.

The path leading up to the food tent
The menu available
Cafeteria-style service. Everyone was really lovely!
So many cooked lobsters!
The food tent

The main seafood items on offer in the food tent were a full steamed lobster, mussels, native clams/steamers, chowders, lobster bisque, lobster mac & cheese, and some desserts.

We got a bit of everything! Native clams/steamers, clam chowder, lobster bisque, mussels, and lobsters x 2!
Suited up and ready!

Seeing as how this was the only place to get food in the festival, we ordered a bit of everything: 2 steamed whole lobsters, native clams, mussels, lobster bisque, and clam chowder ($111, tax included). I’m going to be super honest here: apart from the steamed lobster and the sweet corn on the cob that came with it, everything else was a let down. The flavour of the mussels weren’t bad (white wine broth with some veg), but the mussels itself were sandy as hell and the actual mussels were quite small. Neither of us have had native clams before and unfortunately we couldn’t even get past 2 of them, and I hate wasting food. The lobster bisque tasted like it came from a can but the clam chowder was actually good – however, as we walked past the stand, we saw them open up multiple plastic bags of the soup into the warming pot so it also wasn’t made fresh. 😦

Toby also got a $30 lobster roll and it was the tiniest thing. It lacked seasoning and he finished in 3 bites. It was sad to say that we came all this way for our first lobster roll at the Maine Lobster Festival but the ones in NYC are cheaper, larger, and tastier 💔.

$30
The tiniest lobster roll!

However, the highlight for me was the steamed lobster. It was so fresh and sweet but also on the salty side – perhaps they over salted the water when cooking or didn’t replace the water in between batches so the salty sea water made it salty? Not sure. Either way, despite the salt, I thought it was still good and there was tons of butter available for dipping. The placemat had instructions how to break down a lobster and by the end of the weekend, Toby was a pro 😎. The corn on the cob that came with it was also great – but then again, I really like corn. 😬

The food tent was right next to the water for some beautiful views while you eat.

After eating, we walked through the rest of the festival grounds which was mainly tents of local-made goods and a handful of food trucks that sadly didn’t really serve lobster-related things.

Although it was a small festival, there was no shortage of fantastic live music – there were performers in the food tent, beer tent and also on the main stage. Julia Gagnon (an American idol contestant) performed on the main stage the next morning and blew everyone away – what a voice!

The entire festival took us about half an hour to walk through everything + an extra half hour of eating time, then we then sat and listened to the live music while enjoying our giant lemonade and delicious fried dough from a food truck for dessert.

Overall it was a cute little festival with good lobster, however I’m not sure it was worth the 7.5 hour drive just for this festival. If we lived closer to the area, I’d come by again just to check out the live music scene and a walk-around.

Rockland

When we arrived in the evening the day before, everything in the little town was closed so there wasn’t much to see. The next morning we took another stroll through town and sadly about 1/3 of the stores were still closed, including some really cute cafes and bakeries that I was eyeing the day before – perhaps because it was a Sunday, but I had hoped that they’d have adjusted hours due to the increased tourism from the festival 🤷🏻‍♀️. It took us about 15 minutes to walk from one end of the main street to the other, with some extra added time for stopping in cute little boutique shops.

Due to the disappointment of the seafood at the festival the day before, we decided to find a nice restaurant for lunch in hopes of a better seafood meal in Maine. After a little Googling and reading through online reviews, we decided on Hillside Seafood Company. This restaurant was right in front of the Lobster Festival with views of the waters and the reviews were good. It was decently busy when we arrived so I was excited for a good meal. Sadly when we sat down outside to enjoy the views, a big ass tour bus parked right in front of the restaurant and blocked the entire waterfront view for everyone. This was a prelude to what was to come. We ordered a mix of items people raved about in the reviews as well as what the waitress had recommended: lobster stew, lobster pie, crab cakes, and broiled haddock with crab topping. I wish I could tell you that this was a redemption meal for Rockland seafood, but it was really bad, y’all. The $30 lobster “stew” was essentially warmed milk with lobster meat (although they were quite generous with the lobster meat portion), the $42 lobster “pie” was lobster meat and breadcrumbs with old bay seasoning on top (again, very generous with the lobster portion), the flavour of the crab cake wasn’t bad but it wasn’t crispy like a traditional crab cake – the texture was more like a dense pancake with old bay seasoning, and finally the most disappointing and the most recommended by reviews and the waitress was the $24 broiled haddock with crab topping. The crab topping was an extra $3 and it tasted just like the breadcrumbs in the lobster pie (but somehow worse) and the haddock was super dry. Overall it was about $130 for the meal and it was pure disappointment. I wish we had just went back to the festival for the steamed lobster instead. 💔💔💔 /rant

Lobster stew
Lots of lobster though
Crab cake
Lobster pie
Which was just lobster + breadcrumbs
Broiled haddock (they forgot the crab topping and added it on later)
The tour bus that blocked the waterfront views </3

Claws – so good that it deserves its own heading!

Claws is a Rockland restaurant that we drove past multiple times between the Lobster Festival and our hotel. Each time we drove past there was a huge line. We decided to give it a go for our final meal in this town, and I’m so glad we did! This was the redemption meal.

We came at 4pm and luckily there was barely anyone in line!

Claws was exactly what we were looking for and wish we had all of our meals here from day one. They get all their seafood fresh from the boats daily and they’re served with unique flavours, tons of options, and also very reasonably priced!

For reference, a 1 1/4 lb lobster at the festival was $32 and $41 in Portland, but only $28 here. For 2+ lbs, it’s only $38 and some of these big boys that came out of the kitchen were HUGE!

We got there around 4pm and luckily there was only 1 person in line (by the time we left, the line was super long again). We ordered at the counter then took a seat on their beautiful patio that opens up to the waters. If it weren’t for how busy they get, it’d actually be quite a peaceful place to be with views of the open still waters.

We ordered the lobster donut (essentially lobster with a cheese sauce inside a sweet bun and topped with syrup – a savoury sweet combination – it was SO GOOD), the famous award-winning clam chowder (can confirm, probably the best we’ve ever had!), and a lobster roll with old bay honey butter sauce (I thought the sauce was amazing, but Toby thought it was overpowering and preferred a plain lobster roll instead). I wish we were hungrier so we could’ve ordered more, but we were sadly still so full from the disappointing lunch at Hillside because I hate wasting food 🙁.

Lobster donut
Award-winning clam chowder
Lobster roll with old bay honey butter sauce

We had a great time here and moved from our table to the water-side seats when they were free and just drank our blueberry lemonade and chatted the evening away. As it got closer to dinner time, it got REALLY busy with tons of people standing around waiting for a seat to open up. I’d recommend going early or grabbing a table first before ordering because it gets packed – and for good reason!

You can’t tell, but there are about 20 people lining up by the time we left

Edit: We came back here again Oct 2024 and it was still as amazing as ever. This time we saved room to get the lobster. *chef kiss*. It was a lot more chilly this time. There were some heaters going, but it was still pretty cold, so rug up if you’re coming here later in the season!

Final Thoughts on the Maine Lobster Festival & Rockland:

1) The Lobster Festival was smaller than expected but had great live music. The food was subpar and for the size of the festival, we didn’t feel like it was worth the 7.5 hour drive to come here, but if you live nearby, it’s definitely a neat and lively festival to check out.

2) I have no idea why Hillside Seafood Company restaurant is so popular.

3) You MUST go to Claws. I’d come back to Rockland just for Claws. I’d make a detour just for Claws. I’d come here everyday if I lived in the area.

4) You can do everything in 1 day. Even half a day. We originally planned to stay 3 nights here, but checked out early because there wasn’t much else to do, so we headed to Portland.

* One thing we didn’t get to try was ‘Wasses Hotdog’ because we didn’t have the stomach space and this weekend was focused on seafood, however this palce had great reviews and there were often many people lining out the door for it. Maybe next time!

Abby1 Comment

Roasted Garlic Dal (Yellow Lentil Curry)


Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: mains, vegetarian, easy, healthy, low-cal
Serves: 4 as a main | Prep time: 1 hour | Cook time: 2 hours

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Dal (or dahl, daal, dhal) is a delicious vegetarian Indian curry made of lentils. You’ll find it on the menu at any Indian restaurant and there is a huge variety of ways you can make dal. It’s both flavourful and healthy!

In the past I’ve always found dal to be good, but never comparable to the infamous butter chicken, however that all changed during our recent trip to London. Toby took me to a Michelin-starred Indian restaurant called Trishna for my birthday and holy moly, of the entire tasting menu, the roasted garlic dal blew me away! I was thinking about it for days after and hoped I would be able to recreate it when I got home. After some trial and error testing different dal and roasted garlic recipes, I’m glad to report that I’ve done it! I’ve recreated that magical garlic dal from ‘Trishna’. The main base dal recipe is from RecipeTinEats but with a few little tweaks and with the addition of the roasted garlic.

HIGHLY recommend going to Trishna if you’re in London!

Although this recipe is not difficult to make, there are a few ingredients required and it takes a little to let everything simmer – I promise it’s well worth the wait!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Roasted garlic:
    • 2 garlic bulbs
    • Drizzle olive oil
    • Pinch of salt
    • Pinch of black pepper
  • Dal:
    • 1 cup chana dal/yellow split lentils
    • 2 Tbsps ghee (or 1 Tbsp oil + 1 Tbsp butter)
    • 2 long green chillies, deseeded & diced small
    • 1 small onion (red or yellow), diced small
    • 6 garlic cloves, minced
    • 1.5 Tbsps ginger, minced
    • 8 dried (or 10 fresh) curry leaves
    • 1 tomato, diced small
    • 1/2 tsp ground cumin
    • 4 cups (1L) water
    • 1/2 tsp turmeric powder
    • 1/8 tsp garam masala
    • 1 tsp kosher/cooking salt (or more to taste)
  • To serve: basmati rice or naan

Directions:

Rinse the chana dal/yellow split lentils and let it soak in water for at least 1 hour, then strain and set aside.

While the lentils are soaking, roast the garlic:

Preheat the oven to 375˚F (190˚C).

Prepare a small square baking tray and pour in a drizzle of olive oil. Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up. Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.

Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.

After 40 mins, take it out of the oven, remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer and set aside.

In a skillet on HIGH heat, melt the ghee (or butter/oil). Then add in the green chillies and sauté for 2 minutes until starting to soften. Next add in the onions and continue to sauté for another 3-4 minutes until the onion softens.

Once the onion has softened, turn the heat down to MEDIUM and add in the minced garlic, ginger, and curry leaves. Cook for 1 minute until the garlic is fragrant.

Add in the diced tomatoes and cumin and continue to sauté for another 2-3 minutes until the tomatoes break down and you’re starting to get a paste.

Add in the water, turmeric powder, garam masala and salt. Mix everything around and bring the heat up to HIGH to let it come to a boil, then turn the heat down to LOW and simmer the dal with the lid on for 1 hour, stirring intermittently.

(You can make the basmati rice or whatever side you like in this time.)

After 1 hour take off the lid and let the dal continue to simmer for 30 minutes to reduce the liquid. The dal has finished cooking when it looks like a porridge-consistency and the liquid has reduced to your liking.

Mash the roasted garlic cloves (from step 1) and add it into the dal. Taste and adjust salt as needed. Done! Serve over a bed of basmati rice or with naan.

Summarized Recipe:

Roasted Garlic Dal (Yellow Lentil Curry)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: mains, vegetarian, easy
Serves: 4 as a main | Prep time: 1 hour | Cook time: 2 hours

Ingredients:

  • Roasted garlic:
    • 2 garlic bulbs
    • Drizzle olive oil
    • Pinch of salt
    • Pinch of black pepper
  • Dal:
    • 1 cup chana dal/yellow split lentils
    • 2 Tbsps ghee (or 1 Tbsp oil + 1 Tbsp butter)
    • 2 long green chillies, deseeded & diced small
    • 1 small onion (red or yellow), diced small
    • 6 garlic cloves, minced
    • 1.5 Tbsps ginger, minced
    • 8 dried (or 10 fresh) curry leaves
    • 1 tomato, diced small
    • 1/2 tsp ground cumin
    • 4 cups (1L) water
    • 1/2 tsp turmeric powder
    • 1/8 tsp garam masala
    • 1 tsp kosher/cooking salt (or more to taste)
  • To serve: basmati rice or naan

Directions:

  1. Rinse the chana dal/yellow split lentils and let it soak in water for at least 1 hour, then strain and set aside.
  2. While the lentils are soaking, roast the garlic:
    • Preheat the oven to 375˚F (190˚C).
    • Prepare a small square baking tray and pour in a drizzle of olive oil. Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up. Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.
    • Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.
    • After 40 mins, take it out of the oven, remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer and set aside.
  3. In a skillet on HIGH heat, melt the ghee (or butter/oil). Then add in the green chillies and sauté for 2 minutes until starting to soften. Next add in the onions and continue to sauté for another 3-4 minutes until the onion softens.
  4. Turn the heat down to MEDIUM and add in the minced garlic, ginger, and curry leaves. Cook for 1 minute until the garlic is fragrant.
  5. Add in the diced tomatoes and cumin and continue to sauté for another 2-3 minutes until the tomatoes break down and you’re starting to get a paste.
  6. Add in the water, turmeric powder, garam masala and salt. Mix everything around and bring the heat up to HIGH to let it come to a boil, then turn the heat down to LOW and simmer the dal with the lid on for 1 hour, stirring intermittently.
  7. (You can make the basmati rice or whatever side you like in this time.)
  8. After 1 hour take off the lid and let the dal continue to simmer for 30 minutes to reduce the liquid. The dal has finished cooking when it looks like a porridge-consistency and the liquid has reduced to your liking.
  9. Mash the roasted garlic cloves (from step 1) and add it into the dal. Taste and adjust salt as needed. Done! Serve over a bed of basmati rice or with naan.

AbbyLeave a comment

Roasted Garlic (a how-to guide)


Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: how-to, easy
Prep time: 5 mins | Cook time: 40 mins

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Roasted garlic is one of those magical ingredients that’s packed with so much flavour and yet so easy to make. It’s so versatile and easy to use – you can put it in so many things to easily add an extra depth of flavour or just spread it over plain toast with a drizzle of olive oil for a quick snack. You’ll be amazed how easy it is to make and the best part is that it keeps well in the fridge for up to a week covered in olive oil so you can make a bit extra and continue to use it throughout the week without putting in the effort. 🙂

If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Garlic bulbs – however many you’d like to roast
  • Drizzle of olive oil
  • Pinch of salt
  • Pinch of black pepper

Directions:

Preheat the oven to 375˚F (190˚C).

Prepare a small square baking tray and pour in a drizzle of olive oil.

Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up.

Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.

Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.

After 40 mins, take it out of the oven, carefully remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer. Done!

Summarized Recipe:

Roasted Garlic (a how-to guide)

Date Published: July 20th, 2024 | Last Updated: July 20th, 2024
Author: Abby |Category: how-to, easy
Prep time: 5 mins | Cook time: 40 mins

Ingredients:

  • Garlic bulbs – however many you’d like to roast
  • Drizzle of olive oil
  • Pinch of salt
  • Pinch of black pepper

Directions:

  1. Preheat the oven to 375˚F (190˚C).
  2. Prepare a small square baking tray and pour in a drizzle of olive oil.
  3. Slice the base off of the garlic bulbs (the flat side – see photo) and dip the exposed side into the olive oil and place the bulbs in the tray, cut side up. Sprinkle salt and pepper over top. Make sure all the exposed garlic cloves are covered in oil so it doesn’t burn.
  4. Cover the tray with aluminum foil and bake in the preheated oven for 40 minutes.
  5. After 40 mins, take it out of the oven and carefully remove the foil and let the roasted garlic cool down. Once cool enough to handle, gently remove the garlic cloves from the outer layer. Done!

AbbyLeave a comment

Czech Tomato Gravy (over Sliced Beef) – Rajská Omáčka


Date Published: May 28th, 2024 | Last Updated: May 28th, 2024
Author: Abby |Category: mains, Czech, easy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

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I’m told that “Rajská Omáčka” (pronounced: rays-ka oma-ch-ka) directly translates to “tomato sauce”. This is one of Toby’s childhood dishes that his grandmother used to make him. Every time he says it, all I hear is “racecar” 😅. To me, this sauce pretty much tastes like a tomato soup without the herbs, but it’s served over slices of beef or pork and some knedliky (Czech dumplings – potato or bread). There are other versions of this sauce that vary in tartness and sweetness (like my original attempts), but I’ve written this recipe to be as similar to babička’s as possible.

You have no idea how hard it is to get a picture of babička standing still and smiling 😅

To be honest, this is not my favourite dish, but its got nostalgic value for Toby so I set out to try and make it for him. After a couple of attempts from online and cookbook recipes, he said it “just wasn’t like babička’s” but he couldn’t tell me what was wrong with it 😒. So I put it on the back burner up until our recent trip to Czech a couple weeks ago and we asked babička to show us how she makes it. Her version was a little less tomato-y than the versions I made and although it’s still not my favourite dish, seeing Toby’s happy face slurping down his second helping of the tomato sauce was enough reason for me to add this recipe to the collection.

This recipe is easy and cooks up quickly. You can pair the sauce with whatever meat you wish including a vepro, but for a quick lunch or dinner with minimal effort, I’ve included the instructions to cook a rump roast in a pressure cooker in 30 minutes and it’ll be ready around the same time as the sauce.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Recipes that pair well together with this sauce:

Ingredients you’ll need:

  • Beef:
    • 900g (2 lbs) rump roast/chuck steak
    • 1/2 Tbsp salt
    • Enough water to cover the beef
  • Sauce:
    • 1 Tbsp pork lard
    • 2 medium (~800g) onions, diced
    • 1 large can (793g/28oz) diced tomatoes
    • 1/4 cup all-purpose flour
    • 4 cups (1L) beef broth
    • 1 tsp salt
    • 1.5 Tbsps granulated sugar
    • 5 black peppercorns
    • 3 allspice berries
    • 2 bay leaves
    • 2-4 Tbsps heavy cream (to taste)
  • To serve: with slices of knedliky/Czech dumplings (potato or bread)

Directions:

A. Cook the beef: in a pressure cooker/instant pot: *This step is optional. You can serve this tomato sauce with whatever type of meat you like, but if you’re looking for a quick cooked beef, the instant pot will be the fastest.

Add enough water to cover the beef
Pressure-cooked for 30 mins
Let rest of 10 minutes
Slice after resting

Add the beef, salt and enough water to cover the meat. Put the lid on and cook on HIGH PRESSURE for 30 minutes, then quick release. Remove the beef from the liquid and let it rest for 10 mins before slicing.

  • Alternatively if you don’t have a pressure cooker, you can boil the beef in water over the stove until the beef is tender. This will take about 2 hours.

B. Make the sauce while the beef is cooking:

In a small pot on MED-HIGH heat, melt the pork lard and sauté the onions for 5-8 minutes until softened.
Add the salt, sugar, black peppercorns, allspice berries, and bay leaves. Stir for 2 mins until the sugar has fully dissolved.

Next, add in the flour and stir for 2 minutes until well incorporated and the flour cooks a little. Make sure to scrape the bottom of the pan so nothing sticks.

Pour in the beef broth and stir everything together. Bring the heat up to HIGH to let it come to a boil then back down to MED heat and let it boil for 8-10 minutes until the sauce thickens into a gravy-like consistency.

Once it has thickened, pour in the can of diced tomatoes including all of the liquid. Bring the sauce to a boil again, then simmer on MED heat for 20 minutes.

Note: Make sure to stir and scrape the bottom of the pot every few minutes so nothing sticks to the bottom.

After 20 minutes, turn off the heat and discard the bay leaves and all spice berries.

Next, use a stick blender (or transfer the sauce to a blender) and blend the sauce until you get a smooth texture. If you want an extra smooth sauce, strain it through a fine sieve.

Add 2 Tbsps of heavy cream then taste and adjust salt, sugar, or more heavy cream as needed. (Babička will sometimes add in some ketchup if she wants it more tart and tomato-y 🤫.)

Serve the sauce ladled over the cooked sliced beef and a few knedliky. Enjoy!

Summarized Recipe:

Czech Tomato Gravy (over Sliced Beef) – Rajská Omáčka

Date Published: May 28th, 2024 | Last Updated: May 28th, 2024
Author: Abby |Category: mains, Czech, easy
Serves: 4 | Prep time: 15 mins | Cook time: 45 mins

Ingredients:

  • Beef:
    • 900g (2 lbs) rump roast/chuck steak
    • 1/2 Tbsp salt
    • Enough water to cover the beef
  • Sauce:
    • 1 Tbsp pork lard
    • 2 medium (~800g) onions, diced
    • 1 large can (793g/28oz) diced tomatoes
    • 1/4 cup all-purpose flour
    • 4 cups (1L) beef broth
    • 1 tsp salt
    • 1.5 Tbsps granulated sugar
    • 5 black peppercorns
    • 3 allspice berries
    • 2 bay leaves
    • 2-4 Tbsps heavy cream (to taste)
  • To serve: with slices of knedliky/Czech dumplings (potato or bread)

Directions:

A. Cook the beef: in a pressure cooker/instant pot: Add the beef, salt and enough water to cover the meat. Put the lid on and cook on HIGH PRESSURE for 30 minutes, then quick release. Remove the beef from the liquid and let it rest for 10 mins before slicing.

  • Alternatively if you don’t have a pressure cooker, you can boil the beef in water over the stove until the beef is tender. This will take about 2 hours.
  • *This step is optional. You can serve this tomato sauce with whatever type of meat you like, but if you’re looking for a quick cooked beef, the instant pot will be the fastest.

B. Make the sauce while the beef is cooking:

  1. In a small pot on MED-HIGH heat, melt the pork lard and sauté the onions for 5-8 minutes until softened.
  2. Add the salt, sugar, black peppercorns, allspice berries, and bay leaves. Stir for 2 mins until the sugar has fully dissolved.
  3. Next, add in the flour and stir for 2 minutes until well incorporated and the flour cooks a little. Make sure to scrape the bottom of the pan so nothing sticks.
  4. Pour in the beef broth and stir everything together. Bring the heat up to HIGH to let it come to a boil then back down to MED heat and let it boil for 8-10 minutes until the sauce thickens into a gravy-like consistency.
  5. Once it has thickened, pour in the can of diced tomatoes including all of the liquid. Bring the sauce to a boil again, then simmer on MED heat for 20 minutes.
    • Note: Make sure to stir and scrape the bottom of the pot every few minutes so nothing sticks to the bottom.
  6. After 20 minutes, turn off the heat and discard the bay leaves and all spice berries. Next, use a stick blender (or transfer the sauce to a blender) and blend the sauce until you get a smooth texture. If you want an extra smooth sauce, strain it through a fine sieve.
  7. Add 2 Tbsps of heavy cream then taste and adjust salt, sugar, or more heavy cream as needed. (Babička will sometimes add in some ketchup if she wants it more tart and tomato-y 🤫.)
    Serve the sauce ladled over the cooked sliced beef and a few knedliky. Enjoy!

Abby1 Comment

F*cking Good Butter Chicken (Chicken/Murgh Makhani)


Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, main
Serves: 6 | Prep time: 30 mins | Cook time: 30 mins

Jump to recipe |

Butter chicken is no doubt the most popular dish at most Indian restaurants. It’s creamy, full of flavour, and has the perfect amount of sweetness. It’s an indulgent dish and I can never get enough of it. I’ve tried a LOT of different butter chickens in my life and I’ve come to realize that my favourite butter chickens have been on the sweeter side. I’ve tried to make this dish multiple times in the past with different recipes and methods, but it was never quite right to my liking. There is a lot of variation out there between recipes in terms of level of heat, salt, sweetness, tomato flavour, and even blend of spices. I was beginning to give up on my quest, until someone mentioned trying the Youtube recipe by Chef Varun Inamdar. I’m not a big youtube person when it comes to recipes (which is probably why I never came across it on my own), but this video had 47 MILLION views and has been deemed THE most popular butter chicken recipe on the internet. With a reputation like that, of course I had to try it. As you can probably guess, it was fucking amazing! It’s rich, buttery, and on the sweeter side. You can even taste the flavours of the aromatics that elevate this dish. The only complaint I had was that it was TOO sweet for my liking so I’ve cut down the sugar level by 1/3. I also decreased the amount of butter used (don’t worry, there’s still plenty in this dish to make it deliciously unhealthy) and swapped out cream with cashew cream. OH, and lastly I also doubled his original recipe because it was so damn good that I’d finish it all in one sitting on my own, so i figured I should make enough to share 😜.

A Quick Note on Chilli Powder

This recipe uses Kashmiri chilli powder, which is an Indian chilli powder variety that’s not too spicy and it is what gives the dish its orangey/red colour. It can be a bit hard to find unless you’ve got an Indian grocer near you, but if you can’t find it, a good substitute is gochugaru, which is a Korean chilli powder. Do NOT substitute with cayenne pepper which is a MUCH spicier chilli powder. If you absolutely can’t find Kashmiri chilli powder nor gochugaru, then you can substitute with 1 part cayenne powder: 3 parts paprika.

Check out my easy naan recipe to serve with this butter chicken!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Chicken marinade:
    • 600g (3 medium-sized) chicken breasts, skinless, boneless, diced to 2.5cm pieces
    • 1 Tbsp ginger, grated
    • 1 Tbsp garlic, finely minced
    • 2 Tbsps kashmiri chilli powder (or gochugaru/Korean chilli powder)
    • Pinch of salt
  • Sauce:
    • 1 large brown onion, diced
    • 2 Tbsps (30g) + 1 stick (115g / 8 Tbsps) butter
    • 1kg (~5 large) tomatoes, roughly chopped
    • 100g raw unsalted cashews
    • 1 cup water
    • 2 Tbsps garlic, finely minced
    • 3 Tbsps white vinegar
    • 1/4 cup (53g) sugar
    • 1 tsp garam masala
    • 1/4 cup kashmiri chilli powder (or gochugaru/Korean chilli powder)
    • 1 cup cashew cream (or blend 40 raw cashews (90g) with 2/3 cup water)
    • 2 tsps dried fenugreek leaves (kasuri methi)
    • Salt to taste

Directions:

Marinate the chicken: in a mixing bowl, add the ginger paste, garlic, chilli powder, and a pinch of salt. Mix well and set aside at room temperature for 15 minutes.

In a large pan or pot on MED heat, add a drizzle of oil and sear the marinated chicken pieces on both sides for 1-2 minutes. Do not crowd the pan, have the chicken in a single layer. You will have to do this in 2-3 batches depending on the size of your pan/pot. Once finished, remove the chicken and set aside in a bowl.

In the same pan, add another drizzle of oil then add in the diced onion and 2 Tbsps butter. Sauté for 4-5 minutes until the onion is translucent.

Next add in the tomatoes and cashews and mix well. Add in 1 cup of water, garlic, vinegar, sugar, garam masala, chilli powder, and a big pinch of salt. Turn down the heat to LOW-MED and let the sauce simmer for 20 minutes. Mix it around every 5 minutes to ensure nothing sticks to the bottom of the pan.

(While you wait, you can make any sides you wish to serve this with: ie. basmati rice, naan.)

After 20mins
Blend with a stick blender or high-speed blender

After 20 minutes, turn the heat OFF and use a stick blender or a high speed blender to purée everything in the pot until smooth (a high speed blender will get you smoother results than a stick blender).

Return the blended sauce back into the pan. Turn the heat back on to MED and add in the chicken (from step 2), 1 stick of butter, cashew cream*, and crush the dried fenugreek leaves into the pot. Mix it all around and let it simmer for 5-7 minutes. Taste and adjust salt and sugar as needed. Done! Serve with basmati rice or naan.

*Note: if you don’t have cashew cream, you can simply blend 40 raw cashews (90g) with 2/3 cup water in a high speed blender until smooth.

Summarized Recipe:

F*cking Good Butter Chicken (Chicken/Murgh Makhani)

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, main
Serves: 6 | Prep time: 30 mins | Cook time: 30 mins

Ingredients:

  • Chicken marinade:
    • 600g (3 medium-sized) chicken breasts, skinless, boneless, diced to 2.5cm pieces
    • 1 Tbsp ginger, grated
    • 1 Tbsp garlic, finely minced
    • 2 Tbsps kashmiri chilli powder (or gochugaru/Korean chilli powder)
    • Pinch of salt
  • Sauce:
    • 1 large brown onion, diced
    • 2 Tbsps (30g) + 1 stick (115g / 8 Tbsps) butter
    • 1kg (~5 large) tomatoes, roughly chopped
    • 100g raw unsalted cashews
    • 1 cup water
    • 2 Tbsps garlic, finely minced
    • 3 Tbsps white vinegar
    • 1/4 cup (53g) sugar
    • 1 tsp garam masala
    • 1/4 cup kashmiri chilli powder (or gochugaru/Korean chilli powder)
    • 1 cup cashew cream (or blend 40 raw cashews (90g) with 2/3 cup water)
    • 2 tsps dried fenugreek leaves (kasuri methi)
    • Salt to taste

Directions:

  1. Marinate the chicken: in a mixing bowl, add the ginger paste, garlic, chilli powder, and a pinch of salt. Mix well and set aside at room temperature for 15 minutes.
  2. In a large pan or pot on MED heat, add a drizzle of oil and sear the marinated chicken pieces on both sides for 1-2 minutes. Do not crowd the pan, have the chicken in a single layer. You will have to do this in 2-3 batches depending on the size of your pan/pot. Once finished, remove the chicken and set aside in a bowl.
  3. In the same pan, add another drizzle of oil then add in the diced onion and 2 Tbsps butter. Sauté for 4-5 minutes until the onion is translucent.
  4. Next add in the tomatoes and cashews and mix well. Add in 1 cup of water, garlic, vinegar, sugar, garam masala, chilli powder, and a big pinch of salt. Turn down the heat to LOW-MED and let the sauce simmer for 20 minutes. Mix it around every 5 minutes to ensure nothing sticks to the bottom of the pan.
  5. (While you wait, you can make any sides you wish to serve this with: ie. basmati rice, naan.)
  6. After 20 minutes, turn the heat OFF and use a stick blender to purée everything in the pot until smooth. To get a smoother sauce, you can put everything in a high speed blender instead. Return the blended sauce back into the pan.
  7. Turn the heat back on to MED and add in the chicken (from step 2), 1 stick of butter, cashew cream, and crush the dried fenugreek leaves into the pot. Mix it all around and let it simmer for 5-7 minutes. Taste and adjust salt and sugar as needed. Done! Serve with basmati rice or naan.

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Korean Sweet Pickled Radish (“Chicken-mu”)


Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, easy, sides, vegetarian, quick, healthy, low cal, vegetarian
Serves: 6 | Prep time: 10 mins | Cook time: marinate for 2 days

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Toby and I are obsessed with Korean Fried Chicken. Whenever we move to a new town, we are always on the lookout for a good Korean fried chicken spot (and also a good ramen spot). Throughout our travels around Australia, our favourite Korean chicken spot still remains to this day, 7 Grams Chicken in Perth, Western Australia. It’s just so damn good and the chicken is always cooked perfectly – there’s no comparison. With every serving of Korean fried chicken, a little bowl of sweet cold pickled radishes always accompanies it. This little bowl of radishes is the perfect accompaniment to cut the grease – it’s not too sour and not too sweet, and the refreshing crunch of the perfect little white cubes makes you forget that you’re gorging on oily fried chicken and that somehow you’re still being healthy by eating your vegetables. We love our pickled radishes so much that we always get extra orders, but now that I’ve learned how to make this, I can stop paying extra for the pickled radishes and make it myself ahead of time!

We’ve never been to Korea, but when I was researching this recipe I found that it is also often called “Chicken-mu”. ‘Mu’ means radish in Korean and this specific pickled radish dish is pretty much only served with fried chicken, which is why they call it ‘Chicken-mu’!

What type of radish?

It is no surprise that a Korean radish is used to make this recipe. It is generally smaller and rounder than the common Chinese style daikon radish and has a green colour on the top half. A Korean radish has a little less water content which results in a crunchier texture and holds up well in the pickling liquid. If you can’t find a Korean radish, substitute with daikon instead, but results may differ a little.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Pickling liquid:
    • 2/3 cup granulated sugar
    • 2/3 cup white vinegar
    • 2/3 cup water
    • 2 tsps kosher salt
  • 450g (1lb = 1 small) Korean radish, peeled and cut into 1.5 cm cubes

Directions:

In a large glass container (with a lid), add in the sugar, vinegar, water and salt. Shake the container until the sugar and salt have dissolved.

Rinse
Peel
Dice

Rinse the radish and peel it, then chop it into 1.5cm cubes.

Add in the cubed radishes. Ensure all of the radish is submerged into the pickling liquid – if not, double the amount of pickling liquid. Close the lid and let it marinate for at least 24 hours (flavours will be better after 48 hours). Store up to 10 days, flavours will be best if eaten within 4 days.

Summarized Recipe:

Korean Sweet Pickled Radish (“Chicken-mu”)

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: Asian, easy, sides, vegetarian, quick, healthy, low cal, vegetarian
Serves: 6 | Prep time: 10 mins | Cook time: marinate for 2 days

Ingredients:

  • Pickling liquid:
    • 2/3 cup granulated sugar
    • 2/3 cup white vinegar
    • 2/3 cup water
    • 2 tsps kosher salt
  • 450g (1lb = 1 small) Korean radish, peeled and cut into 1.5 cm cubes

Directions:

  1. In a large glass container (with a lid), add in the sugar, vinegar, water, and salt. Shake the container until the sugar and salt have dissolved.
  2. Add in the cubed radishes. Ensure all of the radish is submerged into the pickling liquid – if not, double the amount of pickling liquid. Close the lid and let it marinate for at least 24 hours (flavours will be better after 48 hours). Store up to 10 days, flavours will be best if eaten within 4 days.

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Taiwanese Pickled Garlic Smashed Cucumber


Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: asian, quick, easy, Taiwanese, vegetarian, sides, healthy, low cal
Serves: 1 large jar, about 6 portions as sides | Prep time: 1 hour | Cook time: marinate for 4 hours

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Pickled smashed cucumber is a common side dish in Taiwan that pairs well with almost anything. You can find it in pre-packed lunch boxes or in self-serve portions in small restaurants in the market. It cuts the grease and cleanses your palate. This mildly spicy and very garlicky version is super easy and you can make it in 5 minutes (after soaking the cucumbers in salt for 1 hour 🤫). You can serve it immediately, but it’s best served after marinating for at least 4 hours or overnight.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 2 large (450g/1lb) cucumbers
  • 1 tsp kosher salt
  • Pickling liquid:
    • 2 garlic cloves, minced
    • 2 bird’s eye chilli, thinly sliced
    • 1 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1/4 cup white sugar
    • 1/4 cup rice vinegar

Directions:

Cut the cucumbers in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.

In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for up to 1 week, best eaten within 3 days.

Summarized Recipe:

Taiwanese Pickled Garlic Smashed Cucumber

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: asian, quick, easy, Taiwanese, vegetarian, sides, healthy, low cal
Serves: 1 large jar, about 6 portions as sides | Prep time: 1 hour | Cook time: marinate for 4 hours

Ingredients:

  • 2 large (450g/1lb) cucumbers
  • 1 tsp kosher salt
  • Pickling liquid:
    • 2 garlic cloves, minced
    • 2 bird’s eye chilli, thinly sliced
    • 1 Tbsp soy sauce
    • 1 tsp sesame oil
    • 1/4 cup white sugar
    • 1/4 cup rice vinegar

Directions:

  1. Cut the cucumbers in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1 tsp of salt. Let the cucumber sit for 1 hour at room temperature to allow excess water to be released. After 1 hour, discard the released cucumber water and rinse the salt off the cucumber. Set aside in a colander.
  2. In a large glass jar (with a lid), add in the pickling liquid ingredients: garlic, chilli, soy sauce, sesame oil, sugar, and rice vinegar. Put on the lid and shake until the sugar has dissolved. Add in the smashed cucumbers (from step 1), ensuring all the cucumber is submerged in the pickling liquid. Close the lid and let it marinate for at least 4 hours in the fridge or overnight. Done! Keeps in the fridge for at least 2-3 days.

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Haluski – a yummy buttery cabbage & noodle dish


Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: mains, easy, Czech, <30 mins
Serves: 4-6 | Prep time: 20 mins | Cook time: 30 mins

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I’ll be honest, I had never heard of Haluski before until one day I was googling recipes for inspiration on how to use up my week old leftover cabbage in the fridge, so there’s no heart felt nostalgia or travel memory associated with this dish to fill up this post. I simply saw it, tested a few recipes, and decided on this version that I’m sharing today because it’s tasty.

From my Google research, Haluski is a central/eastern European dish with arguable origins of either Poland, Solvakia, Hungary, or Ukraine – Toby thinks there’s even a Czech version too. It’s essentially bacon, onions, and cabbage cooked in butter and bacon fat, then mixed with fresh cooked egg noodles. It’s quick and easy, a little oily (from the butter and bacon fat), and definitely delicious. Give it a try!

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 3 Tbsps butter
  • 400g (~6 strips) of thick cut bacon, chopped
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 med cabbage (~1kg), cored and diced
  • 4 portions (~10oz) of egg noodles – or alternatively nokedli
  • Fresh ground black pepper to taste
  • Kosher salt to taste

Directions:

In a large skillet on MED-HIGH heat, melt the butter until it starts to lightly brown – you’ll smell the aroma of brown butter.

Then add in the bacon and sauté until browned and lightly crispy.

Next, add the garlic and onions. Continue to cook for another 3-4 minutes until the onion is translucent and lightly browned.

Next, add in the diced cabbage and sauté for 8-10 minutes until the cabbage has softened and lightly browned.

While the cabbage is cooking, cook the egg noodles in salted water according to package instructions. When cooked, drain and set aside.

Once the cabbage has cooked, add in the cooked egg noodles, freshly ground black pepper, and a big pinch of salt. Mix it around and taste to adjust salt as needed. Done!

Summarized Recipe:

Haluski – a yummy buttery cabbage & noodle dish

Date Published: April 16th, 2024 | Last Updated: April 16th, 2024
Author: Abby |Category: mains, easy, Czech, <30 mins
Serves: 4-6 | Prep time: 20 mins | Cook time: 30 mins

Ingredients:

  • 3 Tbsps butter
  • 400g (~6 strips) of thick cut bacon, chopped
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 med cabbage (~1kg), cored and diced
  • 4 portions (~10oz) of egg noodles – or alternatively nokedli
  • Fresh ground black pepper to taste
  • Kosher salt to taste

Directions:

  1. In a large skillet on MED-HIGH heat, melt the butter until it starts to lightly brown – you’ll smell the aroma of brown butter, then add in the bacon. Sauté the bacon until browned and lightly crispy.
  2. Next, add the garlic and onions. Continue to cook for another 3-4 minutes until the onion is translucent and lightly browned.
  3. Next, add in the diced cabbage and sauté for 8-10 minutes until the cabbage has softened and lightly browned.
  4. While the cabbage is cooking, cook the egg noodles in salted water according to package instructions. When cooked, drain and set aside.
  5. Once the cabbage has cooked, add in the cooked egg noodles, freshly ground black pepper, and a big pinch of salt. Mix it around and taste to adjust salt as needed. Done!

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