The ninth year anniversary of Iron Chef Shellie, celebrated with a creamy, berry creation; a Paris Brest.
We decided to travel around one of our favourite regions a little differently this time!
Primrose Bakery in London is well known for their delectable cakes, cocktail cupcakes, loaves and biscuits.
I try making their famous apple & blueberry loaf at home, and it’s a cracker!
Chocolate, raspberries, banana, it’s a match made in heaven. Whether it’s what you want for breakfast, or later on with a cuppa and some gossip, it will take you to a #happyplace.
Happy New Year to you all! May 2014 be your best year on this large gassy planet that is hurling it’s way through space Let’s start the year off with this triple decker pavlova that mated with a fruit shop.
Who doesn’t love a pavlova?
Even if it fails, you can just smother it in cream and dress it with lots of pretty fruits. It’s a favourite all year around, not just in Summer.
There is something about yoghurt that makes the texture of a cake so smooth, light and keeps it (here comes that word everyone hates)… it keeps the cake *moist*.
Once you try this one, you’ll see what I mean, and you’ll be hooked!
No. 8 is one of those restaurants I have always walked past at Crown, wondering what it was like inside. Executive Chef, John Lawson uses traditional cooking techniques, contemporary combinations of flavours and brings together some very unique, specially grown ingredients to the restaurant.
These are an adapted version of Bill Granger’s recipe. They are definitely a crowd favourite, although I think I should try chocolate ones next time!
A brunch for Dairy Farmers Thick & Creamy yoghurt launch at Collingwood Children’s Farm. It was like a wedding: gorgeous long tables, fragrant colourful flowers, stunning looking food. We were spoilt for choice!
An ingredient I’ve seen in a lot of cooking magazines lately is pearl barley. It can be used in salads, soups, and stews. I found an interesting recipe to use it in pancakes so thought it was worth a try.
Whilst I am not one who could ever follow the “I Quit Sugar” movement, I did try this recipe from the book for a healthier alternative for breakfast.
Sometimes you buy pretty cookbooks with the best intentions to cook from them but never do. I finally decided it was time to cook from Miette, and make a cake for our receptionist’s baby shower / going away.
What a gorgeous and moreish cake!
I’ve wanted to make a puffed apple pancake for some years now. Not months. YEARS.
Yesterday I was determined to not wait any longer, and got to the task of making it in my new skillet. What a gorgeous way to start the day!
Even though it might not be the season for strawberries, there aren’t any shortage of them around It’s definitely a cake I’ll be making again. I can imagine it looking amazing on a picnic spread when the warmer weather comes back!
Cocktails, mocktails, make them all with Bickford’s Premium Super Fruit Juices! This post has 6 recipes for you to try with the large variety of juices on offer.
I am an over achiever. There. I said it.
I invited some friends over for breakfast and made so many options incase someone didn’t like one thing. But this granola had everyone fighting for the last bit!
It’s peanut butter jelly time!
Chocolate cake with a peanut butter swirl, smothered in ganache frosting and fresh raspberries. Happiness!
What do you get when you combine cake, meringue and some of my favourite strawberries?
A strawberry meringue layer cake, recipe by Nigella Lawson.
A birthday cake based on an iconic Aussie cookie. This nearly turned into an episode of “my drunk kitchen” as well!
A twist on the traditional peach melba, using mangoes. A great summery dessert for everyone!
A lovely recipe from Belinda Jeffery, using seasonal berries and a crumble topping.
Who knew REAL lemonade was so easy to make. Add some berries and you have a new flavour instantly!
I’m trying to do as many recipes that I been gawking at for months, even years that involve the deliciousness of summer stone fruit. There are a few mango recipes that I’m afraid are going to have to wait until next season, as I’ve missed the boat. For now I’m concentrating on peaches, nectarines and