Today Iron Chef Shellie turns 4!
It’s been another amazing year to be a food blogger. Making lots of new friends, I finally got up to Sydney to gorge myself on Zumbo treaties and there was even a trip to New Zealand!
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Gong Xi Fa Cai!
Traditional new year biscuits are very tedious to make, and pineapple tarts are no exception. I usually help my mum make peanut cookies, or she will make kueh bangkit, and my aunty will make kuih kapit which I learnt to make last year.
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January is a busy month; Chinese New Year, Australia Day, Blog’s Birthday & Hamsley’s Birthday (and my lovely friend Katie’s Birthday!!). So you will be getting a range of everything this month.
I had this recipe in the ‘to try’ pile for a while now and finally decided it was time to give it a go. Well, let me just say, I had fun learning this new crimping pattern, and found it all rather soothing as I was zen and in the zone, but was rather disappointed with the taste. I found the Chinese 5-spice and coriander too over powering.
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Thanks to Christina from The Hungry Australian for hosting this month’s Sweet Blog Hop. With the theme being ‘Death by Chocolate’, this one was right up my alley… but what to make?!
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