All posts in Desserts

Nutella Lamingtons


This week I thought I’d make something traditionally Australian for the upcoming national holiday – The Lamington. Oh goodness they’re amazing. If you’re reading this post in some exotic country and have never heard of lamingtons, well then you’ll HAVE to try this recipe – there’s no two ways around it. They’re small squares of sponge cake, dipped in chocolate and covered in coconut (and sometimes with a strawberry/raspberry jam filling). Whilst brainstorming for this weeks Australia Day post I came up with the brilliant idea of Nutella Lamingtons – genius, if I do say so myself!



It was a bit of trial and error to see how it would work out, but as a whole I’m very happy with the result (and so were my taste testers!). I’ve mentioned it here on the blog before but Nutella is my downfall, my weakness. I bought a jar on Saturday and it was opened before I even made it back through the door. Once home I had a few more teaspoons… I couldn’t help myself. Annoyingly I didn’t quite have enough chocolate sauce to cover them all in the end because I was such a piggy. I’ll say I’ve learnt a lesson but I’d probably do the same again – I just can’t help myself. Damn you Nutella.

Anyway, whilst asking friends and colleagues about lamingtons I noticed there are a lot of people out there that feel very strongly about the jam filled version. For me, I’m not a fan so I made these sans jam. I also think that with the hazelnut flavour it didn’t really need it, but if you’re a jam fan you should definitely add some in.

Australians – enjoy your lamingtons (jam filled or not) and your Australia Day.

Rest of the world – you should really give these a go :)

PPS. These are the BEST lamingtons ever!

x e.



Nutella Lamingtons

Remember to make the sponge 24 hours beforehand.
Sponge recipe by Natalie Dick

2 heaped teaspoons flour
1/2 tsp bicarbonate of soda
1 level tsp cream of tartar
gluten free cornflour
1/2 tsp vanilla extract
4 eggs
3/4 cup sugar

400g Nutella
1/2 cup milk
2 heaped tbsp icing sugar

1. Preheat oven to 200ºC conventional or 170ºC fan forced. Into a measuring cup place flour, bicarbonate of soda, cream of tartar. Fill the rest of the cup with cornflour.

2. Meanwhile, beat eggs and sugar on high for 7 minutes. The mixture should doubled in size.

3. Whilst beating the eggs, sift the cornflour mixture 3 times onto greaseproof paper. After the eggs have finished beating slow the mixer down to the lowest setting. Add the vanilla, let mix for 30 seconds or so and slowly mix in the sifted dry ingredients.

4. Place the mixture into a large square tin and cook for 20 minutes. Cool on a wire rack and set aside for 24 hours to become slightly stale. Leaving the cake to slightly harden makes it so much easier when coating them in chocolate. Once covered in chocolate they’ll become quite moist again.

5. Next day, transfer the nutella into a small saucepan and place on low heat. Slowly add milk and icing sugar until it runs smoothly (and is easy to drizzle over the cakes).

6. Place coconut onto a plate or shallow bowl. Cut the sponge into small squares. Spear them with a fork and spoon the chocolate mixture over the top. Scrape off any excessive chocolate before rolling them in coconut. Place them on a nice place and lick the chocolate mixture off your fingers!



Christmas Gifts: Homemade Toblerone


I love chocolate. I also love the homemade nougat I make. This homemade version of Toblerone is like my two favourite things had babies! It is so good. I have to admit, I did find tempering the chocolate was a bit time consuming (I couldn’t get the temp to lower) but the result was worth it. I think it helps to have a good thermometer (even a digital one). I’ll have to put that one on the Christmas list!

Once you’ve let them set, wrap them up in celephane bags or make mini chocolate bars like I did. Stick a nice ribbon around it and you’ve got a delicious homemade present (if you haven’t eaten it all by the time you finish).

x e.



Christmas Gifts: Homemade Toblerone

homemade nougat (recipe found here)
600g milk or dark chocolate
2 chocolate moulds

1.  Place nougat in the fridge so it’s super cold and with a very sharp knife cut shards off the edges. Cut these into smaller chunks and place back in the fridge.

2.  You’ll need to temper the chocolate which will give it a shiny glossy finish and crisp snap! Make a double boiler by placing a large pot with 5-10cm of water on the stove. Bring it to a simmer and place a large bowl over the top of the pot so it sits well above the water line. Chop your chocolate into small pieces and place 3/4 in the double boiler. Ensure no water enters the chocolate!

3.  Stir gently and continuously with a silicone spatula. Bring the chocolate up to 46ºC for dark chocolate or 43ºC for milk chocolate. Remove the bowl from the double boiler immediately. Add the remaining chocolate and continue to stir to bring the temperature down. Once it drops to 29ºC put the bowl back on the double boiler for 5-10 seconds at a time. Keep an eye on the temperature until it reaches 31ºC for dark chocolate or 30ºC for milk chocolate.

4.  Your chocolate should now be tempered! Add a small amount of chocolate to the base of your chocolate moulds. Add 3–4 small pieces of chilled nougat  into each mould and cover with the remaining chocolate. Once covered, let it cool to set and enjoy with coffee!

Peach, Honey & Mint Sorbet Bellinis – A Toast to the Melbourne Cup!


Good golly miss molly! Firstly apologies for not posting last week. In the end I decided I wouldn’t put myself through the stress of trying to knock something together whilst away for my birthday celebrations. Did I mention I had a big milestone birthday this year? My birthday is only 9 days after Seb’s (who is also born in the some year). A few months ago we decided that we should send off our 20s in style and indeed we did! We thought we’d celebrate it with one massive Halloween party in Tassie – and boy, it was some party! All our friends made such a HUGE effort with their costumes (some even flying down from Melbourne) awww, thank you guys. It was the best night of my life!

Well as they say, a picture paints a thousand words, so here are some photos from the night:


(Above) Day of the Dead, Superman & Robin (?), Zombie Bride, Queen of Hearts & Witchy poos,
Seb & I dressed as Skeletor & Black Swan, zombie beach grave, witch & evil Tinman


(Above) Jack Sparrow, glowing rats, illuminated skeletons and our amazing birthday
cake by Queen of Tarts!


This is too good and perfect for warm sunny days at the races.



Anyway, back to this weeks blog post.  I thought I’d make something quite fitting for MELBOURNE CUP DAY!!! (Which is today). Yes it’s the race that stops the nation! I know absolutely nothing about horse racing but it all that dressing up does look like fun doesn’t it? Is anybody out there going? I have $5 placed on who ever is in lane 1 – can anybody tell me who it is? See? Hopeless! Anyway, champagne is synonymous with all the classic races so I thought I’d make a little champagne cocktail. This is a little spin on the bellini cocktail. The peaches are blended into a sorbet with a few other ingredients and scooped into the champagne at the last minute. Delicious! I used tinned peaches so this can be made all year round but I found it didn’t set completely for some reason. Still, I highly recommend this sorbet and is great to eat as is or with your favorite champagne (or prosecco).

x e.


Peach, Honey & Mint Sorbet Bellinis

1kg tin of peaches and the syrup
3 tbs honey
2 tbsp finely chopped mint
juice of half a lemon

1. Place all ingredients into a food processor (remember to finely chop your mint before adding) and blitz until it’s smooth. Pour into a container and place in the freezer overnight or until frozen (about 4 hours).

2. Once frozen, cut the sorbet into cubes and place back into the food processor to give it another blitz. This will make the sorbet softer, easier to scoop and will make the ice crystals smaller. Place back into the same container and freeze for another hour or until firm.

3. Add a small scoop to your favourite Champagne or Prosecco and enjoy!

30th Birthday Carrot Cake with White Chocolate Ganache!


Last week was CRAAAZY busy… mainly because it was my favouritest person in the world’s 30th birthday! Yes it was Seb’s birthday on Thursday, so I had lots of organising to do throughout the week: the dinner with friends, buying a birthday present and baking this DELICIOUS cake! I would normally make a cream cheese icing for a carrot cake but I decided to try something different and make a white chocolate ganache as the icing (Seb is the original milky bar kid). I have to tell you – it was soooo good. My mouth is salivating at the very thought of it. Anyway, it’s also my birthday coming up this weekend so we’ve organised a big (halloween themed) birthday beach party down at Opossum Bay (Tas) on Saturday. The party is going to be so much fun… but here’s a disclaimer – there may or may not be a post next week. It all depends on the severity of my hangover.



This weekend was busy too! On Friday night we had the opening party of Magic Johnston studios! Magic Johnston (on Johnston St. Collingwood) is a brand new shared artist studio that the old gang from Parts Studio have moved into, along with a bunch of other talented creative peeps. The party was a roaring success, plenty of sponsored booze and an abundance of homemade burgers (300+ mini burgers, made by Seb aka Drunk Park himself!). If you’re looking for a creative workspace there’s plenty still available – enquire here.



We spent Saturday running around scouring tip shops, moving giant guillotines (seriously), walking puppies, shifting chairs and catching up with long lost cousins. Sunday was just as busy, meeting friends for breakfast at Penny Farthing Esspresso (on Northcote High St – deelish), followed by a rather exciting project meeting at Alimentari on Brunswick St (expect to hear more about this down the line), then a catch up with an old friend from NZ at Marmalade & Soul. Now I’m back at work, I’m exhausted and can’t wait for this weekend!


x e.


Carrot Cake with White Chocolate Ganache

Inspired by Miss Rosie’s Carrot Cake
3 eggs
2 cups brown sugar
1 cup vegetable oil
2 cups flour,
2 tsp. bicarbonate soda
1tsp baking powder
1 tsp. salt
3 tsp. cinnamon
zest of one orange
2 cups finely grated carrots (roughly 2 medium carrots)
1 cup crushed pineapple, drained
1 cup coconut – shredded or flaked
1 cup walnuts, coarsely chopped and toasted (optional)
660g white chocolate
330ml pure cream

1.  Start by making the gnache as it’ll need to be cool by the time the cakes have cooked. Place the chocolate and cream into a microwave proof bowl and cook for 1-2 minutes or until melted. Keep and eye on it as you don’t want it to over cook. Take it out of the microwave and mix gently until all the chocolate has completely melted. Place in the fridge to cool until it’s time to use.

2.  Preheat oven to 170ºC and grease and line two 20cm round pans.

3.  In a mixer bowl, add eggs, sugar and vegetable oil and beat until smooth and creamy.

4.  Sift together the flour, bicarbonate soda, baking powder, salt and cinnamon into egg mixture and beat slowly until incorporated.

5.  Add the finely grated carrots, pineapple, coconut, walnuts and mix until it just comes together and pour into the pre-prepared tins. Bake for 40-50 minutes or until a cake tester comes out clean (I usually check once I can smell the delicious cake smells coming form the oven).

6.  Let cakes cool for at least 10 minutes before icing. (I first iced a crumb layer before piping the final layer).

Lemon Coconut Biscotti Ice-Cream Sandwiches


I have had the BEST weekend – ever!  On Friday I drove up to the beautiful snow capped Mt Hotham (5.5hrs drive out of Melbourne) where I learnt to ski for the very first time. Why hasn’t anybody ever told me how much fun this is?? It was a big group trip, organised by one of our friends. Everyone in our group had varying experience skiing/snowboarding, and there were a few of us that were complete beginners like myself.  Saturday was a perfect ‘blue bird’ day (a bit of ski lingo I picked up, meaning blue skies and no clouds – perfect for learning! Yessssss! ; )  We started off with the beginners class which included how to stop (very important!!!) and turning. Shortly after our lesson we decided to venture up to the summit on the ski-lift (another nerve wracking first) and try skiing down the summit run. SOOO MUCH FUN! I was amazed how much you can pick up in just a day. I was also surprised how many tiny fearless kids there were skiing all by themselves – they were really showing us up!


I love the fresh alpine air and the immaculate grounds first thing of a morning!


The next morning, after a big nights sleep, our confidence had dropped a little – but we pushed through and kept practicing down the other beginners ‘green’ runs. It was near the end of the day and I was making my last run down ‘the summit’ when I bumped into Seb at the top of the ‘Sun Run’ (this run was ‘blue’, the next level of difficulty). Now, I can’t even remember how the conversation went but SOMEHOW Seb talked me into going down it! I hadn’t even seen a pair of skis 48 hours before! To say I was ‘packing it’ was an absolutely understatement. I have never been so petrified in all my life. I remember sitting down halfway and telling Seb there was no way I could finish it. I was convinced I’d have to walk BUT… I stuck with it. I did have a little slip or two but I actually made it down in one piece! I’ve now found myself in a position where I may be addicted to skiing. If you’ve never been, and nobody has told you how much fun it is, well I’m telling you now. Try it for yourself if you can! It’s fuuuuuuuun!

x e.


Delicious lemon coconut biscotti with vanilla ice-cream…mmmm.



Lemon Coconut Biscotti

Recipe by Emma Braz

3 eggwhites
1/2 cup caster sugar
1 cup plain flour, sifted
2 tsp finely grated lemon rind
1/2 cup shredded coconut
Preheat oven to 160°C before grease and lining a bread pan.

Beat egg whites in a spotlessly clean and dry bowl with an electric mixer. When soft peaks form, gradually add the sugar while continuously beating.

Add flour a little at a time to the edge of the mixture and fold in. This helps prevent losing all the air in the eggs. Once all flour has been folded in, add the lemon rind and coconut. Put the mixture into the prepared pan. Bake in a preheated oven for 35 minutes or golden brown. Let cool on a wire rack.

Once cool, use a serrated knife to cut as thin as you can. Place in an oven at 150°C. Bake for 5 minutes on one side and then flip them and cook on the other side. Remove from the oven and let cool. Once cool add a scoop of your favourite vanilla ice-cream and eat straight away!

Mini Lemon Meringue Pies


Last week my lovely friend Amber was busy cooking up a storm in her kitchen and made me all sorts of delicious treats, including a jar of lemon curd! Augh my goodness, this is the sort of stuff that makes me go weak at the knees! It’s edible gold! I introduced her to it earlier in the year when we went to our family shack over the new year break. I scored a jar at our christmas ‘pickle club’ meet but it had be used within two weeks, so I took it down to Tassie with me.  We had it on our toast every morning whilst taking in the magnificent view of The Hazards across the bay. It’s undoubtably my favourite part of the world!



After a beautiful sunny weekend (yessss, spring has finally sprung!), I realised I hadn’t even given two thoughts about what I was going to make for this weeks post (I’ll blame it on sun stroke)… anyway, after a quick look through the fridge, I saw the lemon curd and knew I had to make a mini version of the classic Lemon Meringue Pie. Like I said, it was getting quite late in the day and I didn’t want to miss out on shooting in the natural light so things were rather rushed. I got halfway through making the pastry when I realised I didn’t have enough butter – dang it. So I thought I’d experiment with a little bit of cream cheese instead.  The pastry had a slightly soured taste compared to a normal full butter recipe but I liked it. It’s still a perfect base for the mouth watering toppings.



Now I wanted to let you know that not everything in the Adeline & Lumiere kitchen always goes to plan… and this Sunday was no exception. I had Amber’s lemon curd but knew there wouldn’t be enough to fill all the cases, so I thought I’d make the lemon mixture in the recipe I was following. Disaster! I’m not sure if I measured something incorrectly but it just tasted wrong! There seemed to be a lot of cornflour in the recipe (that I double checked) so I’m just going to say, avoid a lemon curd recipe with CORNFLOUR! It didn’t feel right but hey, I was rushing. Anyway, I tired to resuscitate it but it flat-lined every time. In the end I had to toss out my lemon mixture, but not to worry Amber’s saved the day. It didn’t make a lot of them, but the few mini lemon meringue pies that I did make, were in fact AMAZING!

Has anybody else had any problems with making a lemon meringue pie? Or is it just me?

x e.

PS: Lovely succulents provided by the talented Wona Bae.


Lemon Curd

Recipe by Valli Little

2 eggs, plus 2 egg yolks
3/4 cup (165g) caster sugar
1/3 cup (80g) chilled unsalted butter
Zest and juice of 2 lemons
1.  Whisk all eggs and sugar in a saucepan until combined and place pan over a low heat. Add the juice, butter, zest and whisk continuously until thickened. Store in a sterilised jar and it will keep in the fridge for 2 weeks.
* Make sure the pan isn’t hot otherwise you’ll get scrambled eggs!

Cream Cheese Pastry

1.5 cups plain flour
150g cream cheese
50g cold chilled butter – cubed
1/4 cup white sugar
2.5 tbsp chilled water

1.  Add flour, cream cheese, butter and white sugar to a food processor and pulse until it forms a sandy texture. Add the chilled water until it just comes together. Wrap in cling film and pop in the fridge for 30 mins or the freezer for 15 mins if you’re pressed for time.

2.  Once chilled, roll out on a floured surface 5mm thick or slightly thinner if you can (especially because they’re only mini pies). I used a round egg ring as a cutter which was the perfect size.  Mold them into a mini cupcake tray and bake blind for 5-10 minutes or until golden. Because they were so little I didn’t bother putting rice or ceramic baking balls to weigh them down and they didn’t puff up too much.

3.  Place a teaspoon worth of lemon curd into each pastry case.



4 egg whites
1 cup sugar

1.  Ensure you have a spotlessly clean bowl and balloon whisk and place all 4 egg whites in the bowl. Set the mixer on level 2-3 until soft peaks form. Slowly add the sugar until thick and glossy.

2.   Add the meringue carefully to a piping bag and pipe the meringue tops on. Bake in a 190ºC until the tops are just golden brown.

Perfection in a mouthful!

Banana Chocolate Chunk Bread


This past week was cold and miserable, so to cheer everyone up I thought I’d make a little sweetie. I had a few bananas that needed using up, and who doesn’t love banana bread (or banana cake for that matter)? I’m guessing the difference between the two is the sweetness? Anyway, I knew I wanted to add some chocolate to the mix so I cut back on some of the sugar in the cake mixture. Banana cake would have to be one of my all time faves! You definitely want to eat this straight out of the oven whilst the chocolate chunks are still gooey and delicious… ooooh, yum!



Last week I also had a food shoot at Pope Joan for the launch of a new pinot noir by the winery Fickle Mistress. Chef Matt Wilkinson made a delicious duck cassoulet with a brussel sprout salad. It looked so good and was presented incredibly well. The photos were for a set menu promo they’re running with their delicious duck dish and a bottle of the Fickle Mistress. I can’t wait to show you the images once they’re all finished. I’ll keep you posted.

Anyway, a short and sweet post this week… I hope everyone in Aus’ has enjoyed their long weekend.

x e.



Banana Chocolate Chunk Bread

Based on a recipe by Kerrie Sun
1 3/4 cups self-raising flour
1/4 cup plain flour
2 tsp ground cinnamon
2/3 cup brown sugar
1/2 cup skim milk
2 eggs, lightly whisked
50g butter, melted, cooled
2 overripe medium bananas, mashed
100g dark chocolate cut into chunks

1.  Preheat oven to 180°C and line a loaf pan with baking paper.

2.  Sift the combined flours and cinnamon into a large bowl along with the brown sugar. In a separate bowl mix the milk, eggs, melted butter and banana until well combined. Add the banana mixture to the flour mixture and stir until just combined. Add the chocolate chunks and spoon the mixture into the prepared pan and smooth the surface.

3.  Bake in preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and let cool for 5-10 minutes before turning out onto a wire rack. Enjoy it warm so that the chocolate is still gooey!


Sticky Date Pudding with Caramel Sauce


On Friday night we took Seb’s mum Leonie (over from Hobart for a few days) out for a few drinks in the city, then followed it up with dinner at St. Jude’s Cellar on Brunswick St. Their style of food could be described as French-Provincial home cooking, perfect for a cold Friday eve. All their dishes were comforting and very tasty. I had duck confit with celeriac puree, globe artichoke, fennel and fig jus. Deelish. We couldn’t resist a little something sweet afterwards so we shared a mighty fine self-saucing choccy pud. If I’ve ever got to choose between a lemon and a chocolate dessert I’ll always go the lemon – every time. But on Friday night I really felt like the choccy pud and boy I didn’t regret it… yum!  As you can see it then turned into a bit of a sweet tooth weekend, but hey, it was worth it!



The next day we ventured south of the river and spent an afternoon at the South Melbourne market. After stocking up on fruit and veg (and queuing up for a cheeky steamed dim sim from the local dim sim stall, a Melbourne market institution), we popped home to prep’ for our friend’s 30th birthday; a cheese and wine party (my two favourite things in the world). Half an our before leaving I realised I had forgotten to bake anything to take, eeeek. You know how I love to bake, so it felt wrong rocking up sans-baked goods.  Anyway, with 30mins on the clock I whipped up a (very frantic) batch of savoury cheese, bacon & zucchini mini muffins before scooting out the door. They were still hot when we arrived, and damn they were so good, success… but I might have to save that for another post. ; )

x e.


Sticky Date Pudding with Caramel Sauce

Rachel Allen – Bake

225g dates chopped
250ml black tea (not too strong)
100g butter, softened,
175g castor sugar
3 eggs
1 tsp mixed spice
1 tsp vanilla extract
225g self raising flour
3/4 tsp bicarb of soda
vanilla ice cream (to serve)


toffee sauce

50g butter
125g soft light brown sugar (or half caster/half brown sugar)
130g golden syrup
110ml double cream
1/2 tsp vanilla extract

1. Preheat oven to 180ºC. Butter and flour the sides of the cupcake tin.

2. Place chopped dates and tea in a saucepan and bring to the boil. Cook for a few minutes to soften the dates, then remove from the heat and set aside.

3. Beat the butter in a large bowl by hand or electric mixer until soft. Add the sugar and beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, then beat in the mixed spice and vanilla extract. Fold in the date mixture. Sift in the flour and bicarb and fold in gently until mixed.

4.Pour the mixture into the prepared tin and bake for 25 minutes or until the top is firm and the skewer comes out clean.

5. Allow to stand in the tin for about 5 minutes before transferring to a cake rack to completely cool.

6. To make the toffee sauce, add all toffee ingredients into a saucepan that’s set over high heat. and boil for approximately 4-5 minutes. Stir regularly until it’s just thickened.

7. Place the sticky date cake on the plate with a good scoop of vanilla sauce. Drizzle the toffee sauce over EVERYTHING!!!

Dessert: Apple Crumble



It’s Friday the 13th! Augh. Now I’m not a superstitious sort of person but just to make sure everything goes to plan for dessert, I’ve decided to make the most reliable and delicious dessert of all time. The humble Apple (not pie, but) Crumble. You know, at one point when I was a kid mum made an Apple Crumble for dessert every night for what felt like months! My brother and I thought it was the best thing ever. During this time, mum experimented and started adding some toasted muesli into the mix which gave it a crunchy texture. So in this recipe I’ve added my own homemade toasted muesli to the crumble. Apple Crumble has to be served hot out of the oven with ice cream, melting perfectly over the top. Heaven! I made a Honey Ice Cream last week on the Adeline & Lumiere blog so I thought I’d serve this with the Apple Crumble. These two paired together are unbelievably good, you’ve really got to try it!

x e.



Apple Crumble

Serves 4

5 small cooking apples
1/2 tsp cinnamon
½ tbsp sugar
¾ cup plain flour
½ cup brown sugar
100g butter
½ cup toasted muesli


1. Preheat oven to 180°C. Cut the apples into 8ths and place in a saucepan with a tablespoon of water, cinnamon and sugar. Let the apples cook for 5 minutes and then drain any excess water. Place the apples into either a large dish or individual ramekins.

2. In another separate bowl combine plain flour, brown sugar and butter. Rub in the butter into the flour with your fingertips until it looks like breadcrumbs and add the toasted muesli.

3. Bake for 15 minutes or until golden brown. Once cooked sprinkle with a little extra toasted muesli and serve with Homemade Honey ice cream.

Honey Ice Cream


Summer is officially over but apparently not so in the Adeline & Lumiere kitchen. I can’t stop making delicious frozen goodies! This week I’ve made a beautiful creamy honey ice cream and I have to say, it’s a winner. You can really taste the sweet honey all the way through. This was my first time making actual ice cream rather than a sorbet. I wont lie, it wasn’t the easiest or quickest thing I’ve made but I’m sure there are far quicker recipes out there… but I guess that’s for me to discover next summer!

As I mentioned a few posts ago, we recently had another pickle club meet. Amongst all the goodies, I picked up a lovely jar of pears in ginger syrup. As I didn’t make these pears myself I don’t actually have the recipe to share with you, but they’re a lovely accompaniment to this honey ice cream. These two goodies would be handy to keep stored away for an impromptu dinner party.

The Adeline & Lumiere blog also has some rather exciting news. I’ve been fortunate enough to be asked to guest blog for a week on The Design Files! Wooohooo! If you’ve not heard of TDF, it’s a brilliant blog that showcases all sorts of amazing artists, interior designers, stunning Australian homes and and a wealth of Melbourne talent. As a guest blogger I’ll be posting some tasty treats every day from Monday 9th April until Friday 13th (eeeek – not that I’m superstitious or anything). I’ll be simultaneously posting all recipes on the the A&L blog at the same time. For those of you that subscribe to the blog, you may receive a few more emails next week (but you’ll love it I promise). Make sure you pop over to TDF or the A&L website next week to keep up to date.

That’s it from me this week. If you’re based in Melbourne, enjoy the sunshine! This autumn weather has been fantastic!

x e.



Honey Ice Cream

Adapted from David Lebovitz’s Perfect Scoop

1 cup whole milk
A pinch of salt
1/2 cup honey
500ml heavy cream
5 large egg yolks

1. Heat the milk, salt, and honey in a saucepan.

2. In a separate bowl, stir together the egg yolks. Add the warm milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream then place in the freezer and remember to stir every 2-3 hours. Or alternatively, place the mixture into an ice cream machine.