Pompei’s Artisinal Gelateria on Bondi Beach

George Pompei, owner of Pompei’s Pizzeria and Artisinal Gelateria on Bondi Beach serving up the best Gelato and Sorbet in Australia.
Nothing compares to the flavour of natural ingredients with true flavour of what it should be and now you can taste the difference for yourself next time your heading down to Bondi Beach, Australia’s most famous and beautiful beaches of Australia.

Jill Dupleix speaks to George Pompei in this video,… check out the video here for yourself, not only is the newly made cabinet worth seeing, you will also find out about his wonderful natural gelato and sorbet.

Visit Pompei’s Bondi Beach and be sure to sample some of their Artisinal Gelateria.

honey roast lamb

 honey roast lamb 

This honey roast lamb family favourite is an outstanding roasting meal, and if you love honey like me and my family love this roast, your going to love this recipe honey roast lamb. There is something so satisfying with the result it brings even after all the time and effort spent to prepare, but it’s worth every minute you spend watching it in the roasting process, take note.. there is watching to be done.

The honey baste can also be used with great success in results with honey rack of lamb, but if that doesn’t appeal, just choose the roast best preferred by your tastes. 


The prep takes 10 minutes, and cooking time will be the most part with 2 1/2 – 3 hours. Based on the 30 minute to 500g meat ratio.

What your result will be is a succulent moist meat with a taste sensation.

You will need:

  • 1.5 kg (or there about) – leg of lamb
  • 2 cups chicken stock
  • 1/3 cup soy sauce
  • 1/3 cup red wine
  • tablespoons honey
  • 2 tablespoons brown sugar
  • 2 teaspoons minced fresh ginger
  • 2 cloves of garlic 

Remove lamb from the refrigerator 30 mins before cooking time, combine all other ingredients together in a saucepan, bring to the boil whilst stirring, then remove and allow to cool. Preheat oven to 180 degrees C.

Place the lamb in a baking dish and pour the sauce over the meat. Roast lamb for 1 1/2 hours, basting with the sauce on occasion every 20 minutes and maintain liquid from evaporation by adding extra water or red wine, but trying all along not to scorch the sauce.

Remove the roast from baking dish and allow to rest in a warm serving dish and loosely cover with bake paper then foil and allow to rest for 10-15 minutes to allow the meat to rest and suck up all the juices and be easier to carve.

Heat the remaining juices left in the baking dish to make a gravy out of it, serve with the lamb on the side.


Lemon Curd Recipe – also known name is Lemon Butter Recipe

lemon curd  Lemon curd – Lemon butter Recipe is one of those delectable basics I always have in a jar refrigerated. it’s really quite simple once you know how, and when you know how to make it yourself, you will never buy it store bought again, it just has more zest zing and you can also use your own preferred ingredients, sourced butter of choice and organic  grown lemons etc.. I like to use imported French butter as it is light and fluffy in texture as aposed to the locally churned butter in Australia which is darker in colour, which also means to me it has more fat content and will be a much heavier texture with the end result, which is also perfectly fine if that is the texture you wish to achieve but each to their own, a traditional French recipe can be altered with the products used to create it, when I make my Lemon curd, personally French butter is too good to be true, but I have also experimented with Danish butter and it was pretty good for the store bought sourced item… but if you live in the country areas and are able to visit local farms and producers of fresh organic butter daily churned, which is out of this world wonderful, I recommend going there and buying and supporting the local community and it’s producers, your helping the economy, there is less travelling time your produce has to do, which means the better, the fresher, and much more cost effective for the wallets and purses it will be. 
That being said…..
Food should be eaten not only for purpose, but also for pleasure. I believe that dessert indulgences are just as important in ones diet to liven up the taste buds, not ignore them. Yes, nutrients is needed more importantly in your daily diet, but variety is everything, sugar  in moderation of course, it’s not only suggesting that there is a conclusion to the end of a dinner whilst giving the perfect sweet indulgence that one sometimes craves, without the heading for the pre-packaged sugary treats which have little to no nutrient values at all.

 lemon curd – also referred to as lemon butter and it most definitely can be used to butter your toast in the morning, spread it between 2 layers of sponge cake for morning tea or fill a sweet tart shell for an afternoon or after dinner delight.

Here is the ingredients needed to create your very own taste of France…

5 large organic egg yolks

100g castor sugar

110 ml strained fresh squeezed organic lemon juice is best

125 g unsalted butter, organic if possible, cubed in pieces

1 Whisk egg yolks and sugar until light and fluffy, then add the lemon juice, cook in a bain marie , stirring constantly until thick.

2 Add the butter piece by piece making sure each piece is incorporated before adding the next piece. the mixture will start to thicken as you go along and by the time you get to the last piece and fully incorporated, remove the pot from the heat and blunge the base into an ice filled with cold water bowl  immediately to cool and stop the cooking process.

3 To store, spoon the lemon curd into a sterilized jar and keep refrigerated till needed.

 lemon curd tartlet