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Sophie’s Salmon

A couple of weeks ago my good friend Sophie asked me to help photograph some food for one of her uni assignments.  She’s in her second year at RMIT, doing what sounds like the most amazing degree ever (a little bit jealous here).  I’m sure it’s helped by the fact that she’s extremely good at what she does! Anyway, her class were given the task of creating a recipe book based on the classic colour wheel.  Each student was asked to choose one of their favourite recipes based on a

Lucky last on the Halloween inspired menu – Eaton Mess served with thick blood coulis and meringue mushrooms! And aren’t those mushrooms just too cute? These little ‘shrooms look so real and they’re all made out of meringue…well I’ll be donkey’s uncle! This is a nice easy dessert to make as you can prepare most of it the day before. All that’s needed is a little last minute assembly. So what’s been happening this week with you guys? I know I’ve been so busy I haven’t have time to scratch

Ghoulish Goulash

Warm up with a Ghoulish Goulash soup all the way from Hungary this Halloween!! This time four years ago we went to Budapest in beautiful Hungary for my birthday (yep, it was my birthday yesterday…. toot toot!!) My knowledge of the country and its traditions were slim to none so it was all very educational, but the one thing I learnt pretty quickly was how rad their food was. We ate our first meal at this medieval style restaurant and had one the most memorable meals ever (currently listed #2

Savoury Pumpkin Pie

Woooooo auughhhhh! It’s Halloween week here on the Adeline & Lumiere blog so I’ve been cooking up a spooky storm for y’all! It was around this time a few years ago that a group of us had trained from Gothenburg in Sweden down to Copenhagen for Sebs birthday. We had read a bit about Copenhagen and the famous Tivoli gardens but hadn’t expected it to be all spruced up Halloween style! Seriously, I had never seen so many pumpkins in all my life! The gardens had been completely transformed &

A couple of weeks ago Mum came up to Melbourne for a visit.  We went to the famous ‘Deli’ on Brunswick street for a late lunch and I ordered something similar to this.  To sum it up briefly, it… was… awesome!  So awesome in fact, that I immediately knew I had to re-create it for the blog.  I invited some friends over for Saturday breakfast (the best meal of the week in my opinion) and cooked this little number for them.  This brekky still has the yummy bacon & eggs,

Bircher Muesli

Today I’m celebrating my first milestone… 25 posts! Yippee! It’s another chilly day here and I’m hanging for some constant warm weather to de-thaw my bones! I thought Melbourne’s winter would be short and sweet but this last little bit seems to be dragging on f-o-r-e-v-e-r. I can’t wait for warm alfresco dining every night – bliss! But… the good the news is we now have daylight savings and just having those extra few hours after work is amazing. I’m even hoping I’ll have some time to photograph midweek after

Well what else are you supposed to bake on Grand Final Day, or GFD as it has now been nicknamed? Sausage rolls are an essential part of any Australian kids birthday party or GFD (see it’s catchy) so having a tasty recipe is a pretty important. These small little parcels of goodness were popular at the GFD party we went to on Saturday and it was the perfect opportunity to try this recipe. They were served with a nice chutney Seb’s dad made us and they were all gobbled up

As I mentioned last week, Harissa is a great accompaniment with Moroccan cooking, so I thought I’d follow it up with something you could serve it with. These little goodies are called Briouats and are kind of like a Moroccan spring roll. As with any Moroccan cooking it’s packed with all sorts of different spices and this recipe requires a Ras el Hanout mix. This spice mix is a Moroccan blend of spices which I couldn’t get my hands so I made up my own version with what I had

It finally feels like a little bit of spring has sprung and just in time too. Last weekend we had a birthday bbq in the park to celebrate Eddy’s 30th Birthday. Happy Birthday Eddy! So of course, I wanted to make the prettiest & most delicious cake ever… and this one is a doozey. A Red Velvet Cake. The red fluffy centre is always a show stopper and a red velvet cake isn’t a red velvet cake unless it has cream cheese frosting on top. Dag nam it’s good. Looks

How hard can toasted muesli be to make? Not that hard it turns out. I’ve wanted to make it for some time and now our pantry is pretty much packed to the brim with all sorts of bits and bobs I thought I’d give it a go. This altered version of Delicious Magazine’s toasted muesli is so filling for breakfast. I found I could only eat about half of what I’d normally have and would keep me fuller for longer.The recipe below is a bit of a guess as I

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