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Bonjour! I can’t believe it’s been four months since I posted here. I’ve practically deserted the blog but it hasn’t been just for the hell of it. A few big things have been happening behind the scenes here. I look forward to sharing a bit more with you in the next few weeks but here are the top three things that have taken up a lot of time/effort/mental capacity: 1. A few months back I had to reapply for my job as I was a contractor and the job was

A couple of weeks ago the friendly people at KitchenAid were kind enough to send me the Meat Grinder and Sausage Stuffer attachments for my beautiful stand mixer (her name is Roxy and she’s a treasure). I bought her about 2 years ago when we’d just moved back to Australia. I was living back at home at the time and had a little extra disposable income, so I just went out and bought one. I figured the sooner I bought it, the more use I’d get out of it, and

I’ve been so busy with work lately, I feel like I’ve been neglecting the blog! I feel so bad if I don’t post at 6am on a Tuesday morning. It’s quite silly the pressure I put on myself, which surprises me as I’m not usually this organised. The only reason why I’ve kept it up (the only thing I can put it down to) is the fact that I love doing it. It’s hard finding the motivation (especially on the weekend when all I want to do is relax) but

Well what a contrast in weather from last weekend to this weekend! From high thirties straight to low twenties. The sudden drop in temperature meant I felt like putting on my uggies’ and cooking something comforting. Cauliflowers were on special in the supermarket so thought I’d use this as part of a pie. It’s a vegetable I often overlook so thought I’d give it go. In the end it was quite a simple pie to make, and a great way to use up any excess vegetables you may have laying

When we were down in Tas at Christmas we visited Seb’s amazing-chef-cousin Jamison. In amongst his pantry (hands-down the most amazing pantry anyone could ever wish for) was a whopping 1kg bag of dried chipotle chillies. Once dried, they’re super light, so he hadn’t anticipated just how large a 1kg bag full of dried chillies actually was!  Much to our excitement, he happily gave us a decent bag full and Seb immediately came up with the idea of Chipotle Chutney! What a clever clogs. As I mentioned last week –

This week has been very French inspired. It all stared out on Wednesday with an invitation to celebrate an evening of French food and wine at Persimmon, the restaurant in the National Gallery of Victoria. A handful of Melbourne’s best French chefs have been invited to cook a number of Napoleon inspired dinners from June to October in conjunction with the winter masterpiece event Napoleon: Revolution to Empire. I was lucky enough to be invited to the evening that Nicolas Poelaert from Embrasse was cooking. The night consisted of canapés followed by

I was extremely lucky to win an absolutely amazing Emily Green scarf at the start of last week! Half of Melbourne have her famous fimo necklaces and now she’s paired up with Lucy Hall to create a range of cool fluro scarves. I chose the ‘Pebbles’ scarf in grey/red which I’ve not taken off since it arrived – I love it! You can check out the rest of her designs and colourways in her online store here.   Callington Mill have a range of different flours from wholegrain, medium sifted

It’s that time again! Pickle Club has come around so quickly. Just in time too because our chutney, pickle and jam supplies were running low! If you’re not familiar with Pickle Club you can read up on it in one of my older posts here. Pickle Club has created quite a stir over the last couple of months. After my last post I received quite a few emails asking how it all works and if I know of any other Pickle Clubs out there (no idea sorry)… even Frankie magazine wanted

It’s been cold and rainy in Melbourne lately and I’ve been busy with work but have had a hankering for some sort of warming stew. After searching recipes for Beef Bourguignon I noticed the beef is actually marinated in the wine over night but I clearly couldn’t wait that long. So behold, my version of a quick Beef Bourguignon, with what ever was in the kitchen cupboard! I decided to serve it with polenta instead of rice/pasta/potatoes as a nice alternative. I’ve always loved polenta (which Seb has now nicknamed