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fruit

Recently I decided to make a batch of wonderfully spicy, winter-warming mulled wine. My friend has been talking about mulled wine for the past few weeks which inspired me to make some for myself! And with the end of winter just around the corner (THANK GOODNESS!) I thought I’d better get a wriggle on. I think this tastes delicious, of course it goes without saying, if it doesn’t have enough ‘zing’ for your liking, add a few more spices to taste.

A bit of a short (and sweeeeet) post this week.  It feels like forever since I’ve baked a treat, so I’m very happy to be baking a lovely little sweetie for this weeks post. Nothing makes me happier than baking and sharing it with people (and I think my work mates quite like it too). I decided to cook something delicious from one of my favourite baking books, The Hummingbird Cookbook. The Hummingbird Bakery is a beautiful little shop that specialises in delicious cupcakes, slices and cakes. I think they now

What a busy few weeks it has been. I have to apologise for not posting last week, I’ve already been told it didn’t go unnoticed!! Over the past two weeks I’ve been down to Tassie (and back) twice – phew. Once to say my goodbyes to a very wonderful man and the second to celebrate a very special lady’s 100th birthday. Needless to say, it’s been a rollercoaster of emotions.   Sisters, Aunty Nan (left – 90 years old) with Ninny (100!) “A little bit of powder and a little

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

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

On Saturday I had a family portrait shoot with little 20 month old Alex and family. The weather was perfect, we had clear blue skies and sunshine. Perfect weather for playing chasings, hide and seek and singing songs (anything to get little Alex to smile)…     Later that afternoon Seb and I swang past The Hungry Workshop (a letterpress print and design studio on Northcote High St.).  We were there to check out the whole printing process and to pick colours for Seb’s letterpress print for THW’s upcoming exhibition

Dessert: 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

Afternoon Tea: Whilst living in England I fell in love with the tradition of afternoon tea. It wasn’t just a high-tea tradition in fancy hotels, but something that even existed in my workplace. At my old job in London, we would stop for a 15-20 minute afternoon tea break everyday at 3pm. We’d all take it in turns to make the brew and occasionally tuck-into a little baked delight. Long live afternoon tea!… but what’s a real afternoon tea without scones? These are possibly the easiest thing in the world

Breakfast: Saturday breakfasts would have to be one of my favourite meals of the week. I always think it’s such a reliably delicious meal as it’s pretty hard to top the classic egg and bacon combo. This is still quite a new flavour pairing for me as I never used to like bacon until a few years ago… I know, crazy, right? I do however, like to switch it up with brekky, as you can see with some of my past posts here. My favourite breakfast at this time of

Pickle club may be done and dusted for the time being but it looks as though I’m in a bit of a preserving groove. Whilst researching a few different recipes for last week’s Nectarine & Spanish Onion Chutney I stumbled across this recipe on a great blog called Food in Jars. This blog is fantastic if you love trying different recipes for chutney, jams or anything else worth preserving. I’ve tweaked the recipe a little by reducing the sugar slightly as it seemed a little excessive. I also made it sans pectin but cooked it

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