Between2Kitchens

27/02/2025

We’re Hiring!

We are looking for a Barista/Kitchen Hand/FOH Staff to join our team on a casual or part-time basis (approx. 20 hours per week to start).

We are a husband-and-wife team running a café, restaurant, and catering business currently out of Palm Lake Resort, Ballina. As our business expands, we’re looking to add to our team!

What we offer:

✅ A safe, clean, and fun working environment ✅ A friendly and supportive team
✅ Flexible hours to suit your lifestyle
✅ Competitive pay based on experience
✅ A chance to be part of a close-knit, community-focused food business

What we’re looking for:

✔️ A great attitude and a friendly personality
✔️ Someone who genuinely enjoys interacting with people and serving the community
✔️ Experience in a café/restaurant/ catering environment is a plus but not essential—we value a positive mindset and willingness to learn!

Immediate start available!

If this sounds like you (or someone you know), we’d love to hear from you! For more information, contact us at [email protected] or call Shilpi on 0431 436 138.

Feel free to share this with anyone who might be interested!

16/09/2023

We are delighted to have won this prestigious award!! For those who didn’t know, Etienne & I became business partners with Claudia, owner of Dinner Is Served last year! We have a gourmet meal delivery service, a beautiful cafe & pantry in Ballina plus we offer catering services in Northern Rivers NSW! We couldn’t be happier being part of this amazing business and are so glad we took the opportunity when it came our way🙏🏻

WINNER: Excellence in Retail & Personal Services

12/09/2023

If you are a NZ/AU based Food Photographer, join us for our second “Food Photography Retreat” from 15-18 Feb 2024

Earlier this year we organised our first food photography retreat and it was a big success so, on popular demand by everyone who attended, and I decided to organize another retreat next year! This retreat is already looking bigger, better and more exciting so don’t miss out on the opportunity! We have a great lineup of speakers that are very talented, experienced and hence much sought after!











Imagine having all these amazing people under one roof sharing their knowledge and craft and you having an opportunity to meet them in person and talk about everything related to food photography, styling and marketing🤩

Bookings will be opening soon so get onto our waitlist today on https://lemonandrye.com/food-photography-retreat-2024/ to get all the latest deets😉

04/09/2023

***FOOD PHOTOGRAPHY RETREAT 2024***

Kairi aka and I have been working closely these past few months putting together the program for our next Food Photography Retreat 📸

We can’t wait to announce the program and the incredible line up of speakers but we need to stay calm for the next 24hrs!!!

All I can is “it’s going to me a-h-m-a-z-i-n-g😝” so keep an eye out on either of our accounts coz you don’t want to miss the announcement tomorrow🤗

16/05/2023

Master the Art of Food Photography 2023, is a virtual Food Photography Summit that I have been attending for the past 3 years. If it weren’t for this summit, I would have never started my food photography journey🫶🏼

I have met and connected with so many wonderful people through this summit who inspire me on a daily basis. Thank you for creating this amazing and beautiful community!

Kicking off the summit with the challenge with this delicious “Sri Lankan Chicken Curry” made by
📸 swipe to see the magazine cover

Looking forward to catching up on todays sessions hungry
dainty.blueberry
#

30/04/2023

Hello beautiful foodie family! Sorry for being MIA! Etienne and I have been extremely busy setting up and expanding our new business venture called Dinner Is Served

Earlier this year we became business partners with Claudia Lawrence Guy, the owner of Dinner Is Served - a popular meal delivery service in Ballina. Claudia had originally hired us to style and shoot her ready-made meals but the more we spoke and got to know each other, we knew together we would make a fantastic team! Besides the meal delivery business, we also have a beautiful cafe, we host pop up events, intimate wine dinners, brunches and take on catering for all kind of events!

Etienne and I are definitely excited and enjoying every bit of this new adventure. As you can imagine, with so much going on we’ve had to take a break from blogging but it won’t be forever🤗 Meanwhile we promise to keep sharing our love for food! Here a few pictures from our very first “Wine Dinner Event” that we hosted earlier this week in collaboration with Petersons Wines Etienne put together this delicious 4-course menu to complement the beautiful wines🥂

Wish us luck and please continue inspiring and motivating us with all your beautiful food creations and photography🙏🏻

05/03/2023

“Love my Greens” - was one of the themes from the practical challenge held at the “Food Photography Retreat 2023” and here is my interpretation 📸

I struggle with dark and moody images that’s why always try to avoid clicking them! But post the retreat I had decided this needs to change and I have to face my demons🫣so, for today’s shoot I bought quite a bit of produce with the aim of composing a beautiful scene and boy did I struggle!!! I overthought the whole thing, complicated it way too much and in the end it was a disaster!

Anyhow, I decided to give it one last shot! This time I kept the composition simple and chose to shoot this “Tuscan Kale” and just concentrate on getting my focus, textures and lighting right! Not what I had initially planned and that’s okay coz I am pretty happy with the final outcome😊

Lesson learned - “Do not give up, the beginning is always the hardest”💚

27/02/2023

“Morning Coffee”

This was one of the 10 themes for our practical challenge during the recently held Food Photography Retreat at the beautiful The Pocket, NSW. Kairi from and I were unable to participate then, so post the retreat, we decided to shoot each of the themes one by one😉

It’s true, if you want to become a better photographer, you have to make time to practice! The past few months I have been busy working in our new cafe, promoting our meal delivery and catering business so I haven’t really been shooting anything for myself. I decided, this needs to change so today I spent the morning composing, shooting and editing a simple brekkie scene using the color “brown” as my inspiration☺️

10/02/2023

“Chocolate Macadamia Praline Hearts” - the perfect treat to give your beloved - or your kids or your besties❤️

We don’t really celebrate Valentine’s Day but we absolutely use it as an excuse to make a batch of praline’s to satisfy our sweet tooth (or teeth should I say 👨‍👩‍👦😂)

If you still haven’t decided on a Valentine’s Day gift, then give these decadently delicious praline’s a go🤎 Here’s the step by step recipe to make 15 pralines:

Ingredients
120g dark chocolate (85%)
40g macadamia nuts
50g caster sugar
25ml water
10g unsalted butter

For the macadamia brittle
- Pre-heat the oven to 180 degrees. Place the macadamias on a baking tray lined with baking paper. Roast for 6-8 minutes or until golden brown.
- Cut the butter in cubes and keep ready next to the stove.
- Now, in a heavy pan, combine the sugar and water and bring to a boil. No need to stir until the sugar starts turning into caramel. - Wait for the caramel to turn into a brown, amber colour and remove the pan from the heat.
- Quickly stir in the cubes of butter one by one until they are completely dissolved. -Immediately pour the hot caramel over the macadamia nuts. Be careful not to burn yourself while making the brittle, caramel is extremely hot.
- Let it cool completely at room temperature and then chop finely with a knife.

For the chocolate pralines
- Break the dark chocolate into small pieces and place in a heat proof bowl. Place the bowl on a small pot with simmering water and melt the chocolate carefully making sure the temperature does not get too hot.
- Pour the melted chocolate in the heart shaped silicon mould and move the chocolate around so the sides are entirely covered. - Pour all excess chocolate back into the bowl and place the silicon mould into the fridge to set.
- Add 3 tablespoon of the chopped macadamia brittle to the melted dark chocolate and combine well. Once the chocolate heart frames have set add the chocolate macadamia mix inside the heart mould and scrape the back with a spatula or knife to smoothen it out.
- Place in the fridge for at least an hour to set.
- Remove the pralines from the mould and serve. Alternatively decorate with white chocolate lines😋

05/02/2023

In case you’re wondering who needs another brownie recipe, let me tell you we all do😅 Especially when it’s not your regular brownie!

In our house Etienne has the sweetest tooth and he is also the one who drinks coffee the most!! So it was only a matter of time that he came up with another recipe combining two of his favourite weaknesses☺️

Introducing our latest creation a “COFFEE WALNUT BROWNIE SLICE” - A perfectly baked, slightly gooey walnut brownie, layered with a delicious cream cheese icing, and topped with a coffee chocolate glaze😋 Each layer is delicious in itself and while it takes time to set the cream cheese, it is certainly worth the wait!

🤎 For the step by step recipe, head to www.between2kitchens.com or just tap the recipe link in the comments below
🤎 Save & share this recipe to make a batch of 14 generous slices to serve for high tea, Morning or afternoon snack or as a cheeky after dinner treat☺️
📸 Swipe to see some process pics
🤎 Follow for restaurant style recipes, be it condiments, appetisers, mains, sides, snacks, desserts, there is something for everyone 👨‍🍳

15/01/2023

Ready to love eggplant?

A lot of people don’t like eggplant/aubergine,brinjal, coz they think it’s bitter, spongy or too mushy when cooked. Obviously they haven’t eaten one that has been cooked well😋

With so many exciting ways to use it, we think it’s a misunderstood vegetable! We absolutely love it and are so excited to share our new vegan recipe for “MISO GLAZED AUBERGINE” also called “NASU DENGAKU” in Japan! Roasted or fried and then glazed with sweet miso, it is guaranteed to please anyone’s tastebuds! There is something about glazing veggies and even meat with a mix of miso, mirin & honey - it brings out so much flavour!

👨‍🍳Step by step recipe now on our food blog www.between2kitchens.Com otherwise just tap the recipe link in the comments below.
👨‍🍳 Definitely save this recipe especially for when your vegan friend is coming over for dinner☺️it’s lovely served as an appetiser, main or even a side.
📸 Swipe to see some process pics
👨‍🍳 For more delicious recipes, plating ideas and cooking tips, follow us

09/01/2023

“NO KNEAD SPELT BREAD”

Baking bread at home can be time consuming, especially when it involves complex techniques, like for making sourdough🤪

While working with a mother dough can be rewarding, we are excited to share with you a SIMPLE RECIPE for spelt bread that does NOT REQUIRE any kneading or proofing👨‍🍳

🍞 Get the step by step recipe on www.between2kitchens.Com or just tap the recipe link in the comments
🍞Save this recipe for when you crave home baked bread! EASY to make, takes LESS THAN AN HOUR and can be eaten straight away once baked😉
📸 Swipe to see some process shots
👨‍🍳 If you love experimenting in the kitchen and always look for something new and exciting to try then you will love the recipes we share! Follow us for more🤗