My night with Tiffany & Co and the official launch of their TUMBLR blog #TiffanyTumblr
Tuesday night was an incredible moment for me and The Aussie Who Ate The Big Apple.
I was asked by Tiffany & Co to curate the menu for the official launch of their Tumblr blog.
What an honor! To say I was incredibly chuffed to work on this event is a huge understatement - And hello!! A chance to get dressed up and cocktail with some of NYC’s most stylish and respected Tumblr bloggers? … count this Aussie in!
Tiffany & Co is synonymous with style, inspiration, passion and glamour. When I think of Tiffany’s - I think of classic Hollywood, Bond girls, world travel, texture, color, light and of course, love.
When I started thinking about how I could bring a little bit of my Aussie style into the event - I really just came back to what I am inspired by with my food.
I wanted to take people on a bite sized journey around the globe.
I am lucky to have travelled to 19 countries and the food I have tried while travelling inspires my everyday fun in the kitchen & this blog!
My menu for the night:
Thank you to the incredible team at Mary Giuliani Events for creating these delicious bites!
Pic: Sarah McLellan
Some of my favorites!
I loved the Spicy Blood Orange Margarita.
For me, anything blood orange is just so good. Blood orange mimosas, chocolate covered blood oranges, blood orange salsa on top of a gorgeous piece of grilled fish….
Why not mixed with Jalapeno and tequila! This was delicious and had the perfect amount of bite.
Tuna tartar tacos - delicious fresh tuna and the perfect crunch from the tortilla.
I love seafood and who doesn’t love a well made tuna tartar? I thought it was a fun little twist to make them tacos. 
Photo Credit: Will Ragozzino/BFAnyc.com
Tex Mex style pulled chicken tostadas w/ chipotle crema and guacamole. Who knew something so small could pack such a punch of flavor! Great heat and fantastic balance of textures.
Anyone who reads this blog knows that I am only slight obsessed with Mexican food. This hit checked all the boxes! 
Photo Credit: Will Ragozzino/BFAnyc.com
Trying my second (maybe third) chicken tostada.
Bite size Paella with shrimp, chorizo and polenta cake. This was OUTSTANDING! 
Photo Credit: Will Ragozzino/BFAnyc.com
A sweet treat! Handmade donuts - Banana Chocolate and Pumpkin Spice
Photo Credit: Will Ragozzino/BFAnyc.com
Check out some pics of the space and also my new friend Tommy Pom - he might be my new love! 
It was an incredible night! Thanks to my wonderful friends Nicole and Jane for coming along to support me. The Aussie Posse! 
Photo Credit: Will Ragozzino/BFAnyc.com
Thank you to Jake & Annabelle from DBA, the team at Tiffany & Co, Mary Giuliani Catering and all you Tumblr followers of THE AUSSIE WHO ATE THE BIG APPLE.
xo
Sarah
![[HomeCookin’] seared salmon w/ roasted sweet potato, pumpkin & bacon risotto. Holy cow, this is good!
This would have to be one of / if not the best risotto I have ever made. The flavors were rich and smokey thanks to some good quality thick cut bacon and my secret ingredient of homemade pumpkin soup added another layer of sweet & creamy goodness.
[Pre-heat] oven to 375F and roast one large sweet potato - (diced and tossed with olive oil, salt & pepper & one crushed clove of garlic) for about 20 mins until fork tender.
[Saute] about 8 slices of thick cut, peppered bacon that’s roughly chopped in a dry pan. Let the bacon get to a crispy point and then scoop onto plate - reserving the bacon fat in pan.
Add 1 carrot & 1 stalk of celery, diced into very small pieces into the bacon fat.
Saute until soft. Add a clove of crushed garlic and a cup of sliced mushrooms and saute for another 2-3 mins.
Add 1.5 cups of Aborio Rice and saute the grains and toss with any residual oil/fat.
Once you can smell the rice becoming slightly fragrant, turn the heat to medium and add a cup of broth.
I used chicken stock but you can definitely use vegetable if you prefer.
[Stir] and fold the rice into the broth until the liquid evaporates. Continue to add the stock to the risotto and stir through until the rice is al dente. (About 20 mins)
I also added the juice of one lemon and my *secret* maybe not so secret ingredient - about 2/3 cup of homemade pumpkin/carrot soup.
**You could substitute with some butternut squash soup from the carton - but fresh is probably what made this SO GOOD. /
Stir through the roasted sweet potato.
[Serve] with a squeeze of lemon juice and fresh grated parmesan!
We served ours alongside some simple seared salmon, marinated with lemon & garlic.
ENJOY!](http://24.media.tumblr.com/tumblr_mdens0wl0C1qesvhso1_500.jpg)
