The Terminus Hotel {Review}

The Terminus Hotel at Clifton Hill (or Fitzroy North- the suburb titles are almost interchangable) is an absolute package deal; craft beers on tap, a really solid local wine list, astoundingly good food (forget gastropub, this is the next level) and the classiest beer garden in Melbourne.

A fairly recent fit-out has seen the drive-through space converted into a very well designed casual beer garden. Even as it fills, and it does fill, the layout avoids the claustrophobic jumble of chairs and noise that tamper the vibe in many a beer garden. The renovation around the craft bar is also very elegant and there is still the option of the original pub-like space on the other side for those that prefer old school. I have to mention the Craftbar menu too- freaking bao at a pub! Be still my beating heart- buns and beer, why have I not tried this yet?

On this occasion we were celebrating a new job so steak was called for. We were organised and booked for the dining room.

These are a few of my fa-vour-ite things {October 2013}

"The Sound of Music" was one of my favourite films as a child. I wanted to grow up to be Liesel. Sadly, my hair is red and I didn't reach her height, and I can't sing so well. But I have always loved the song "My Favourite Things", well, all the songs really, but a serious of blog posts about a lonely goatherd (unless I actually knew one and wanted to find a home for some goats) seems less entertaining. I got the idea of a little life summary post from one of my favourite blogs, the very elegant Time After Tea
So, here are a few of my favourite things at the moment:

Afternoon Walks with Ted
I generally enjoy Ted-time but having to squeeze in a walk before or after work, sometimes in the dark, is less exciting. Now that daylight saving has started, we can go for long walks in the afternoon with the last of the lovely warm sunshine.

Vegan (raw) creamy zucchini 'pasta'

I don't like a food phase to go by without giving it a go and am quite interested in the raw vegan trend at the moment so here is my almost raw recipe (with raw options).

You will need:
1 cup of cashews, soaked in water for about 6-8 hours
1/2-1 cup of non-dairy milk of your choice (or if you aren't vegan then you can use regular milk)
1-2 garlic cloves
juice of 1/2 a lemon
1 teaspoon of dijon mustard
chopped herbs- I used thyme and parsley because that is what I had in the fridge
2-3 zucchinis depending on size and how much 'pasta' you want.

Serves 3 as a stand-alone dish