Saganaki is putting on a massive feast to celebrate Greek Easter

Get your family & friends together for a special six course degustation menu, inc. glass of wine + traditional Easter egg cracking. Date: Sunday 27th April 2008, 12-3pm. Bookings Ph 9606 0008. Saganaki Greek Restaurant, Docklands. Visit saganaki.com.au for more information.

Show MUM just how much you care this MOTHER'S DAY with a BRUNCH or LUNCH at one of these sensational Melbourne locations.
Special offer: Children eat free* and one lucky mum will win a massive mother's day hamper. *conditions apply
CRUISE: select from a brunch or lunch cruise departing from Docklands
RESTAURANTS: Select from 10 waterfront restaurants each offering a special Mother's Day lunch or Brunch.
Visit www.rivers.net.au for a full list of participating restaurants

Steakhouse - Finalist in the I love food awards 2007
Congratulations for Steakhouse!
Voted as a state finalist in the inaugural I love food awards.
The awards have been established by LifeStyle Food; Australia's only tv channel totally dedicated to food.
Locations: Port Melbourne 9646 0606 + Docklands 9640 0808
Weekday Offer: Steak Lover's Special

RSVP Melbourne is so much more than just a show, it’s an event organisers paradise filled with 6,000 square metres of great ideas! 

This year will see over 200 of the best event suppliers Australia has to offer, all under one roof. Date: 14th & 15th of May 2008, Melbourne Exhibtion Centre.

Rivers will be hosting a stand at the event - Located at D37, adjacent to the RSVP lounge. Stop by and say "hi", event co-ordinators will be on hand to answer any queries you may have about holding your next event with Rivers.

For a great night out, you can't go past delicious Italian cuisine, water views and live music - and it's all at BELLISSIMO
Experienced musician Alex Barbakh performs classic Italian songs on the Piano-Accordion. Performances: Dinner - Tues, Fri & Sat
Bookings ph 9326 6636 www.bellissimo.net.au

Serves 2

Ingredients

Chicken (diced) 16 pieces (around 400gm) 
Chinese broccoli 250 gm
Chinjew, minced 200 gm
Dark soy sauce 1 tsp
Oyster sauce 1 tbsp
Sugar 1 tsp
Corn flour 2 tsp
Vegetable oil 8 cups

Method

Preparation
• De-bone the chicken and tear the meat into 4cm long pieces.
• Mix with the dark soy sauce until the color changes
• Heat the wok and add the vegetable oil and cook the chicken for around 2 to 3 minutes until golden color.
• In separate pot, bring some water to the boil and drop in the Chinese broccoli. Cook for around 4 to 5 minutes. Remove and drain.
• Garnish: Shred some leaves of the Chinese broccoli and deep fry until crisp.

Cooking
• Heat the wok, add the oil and when hot, place the chicken and stir-fry until hot.
• Add the Chinese broccoli, Chinjew and the rest of seasonings (dark soy sauce, oyster sauce, sugar) and stir through in the wok.
• Add some water to the corn flour to dissolve it. Then add corn the flour solution to the wok until the sauce thickens.

To Serve
Spoon onto a plate and garnish with fried Chinese broccoli
Serve with a side of steamed rice or your favourite noodles