...aka the world's best fruit toast. I have decided it's time to blog some bread, because I've been baking a lot of it recently... like, every second day. Obsessed doesn't even begin to describe it. There are *sooo* many different ways of approaching making a loaf of sourdough bread, but one thing that seems to be common across the board is it ain't ready in a couple of hours. It takes a . . .
Maths dude and I are meant to be planning our wedding. We've even booked our honeymoon flights (SEE YA IN OCTOBER, SF), but neither of us seems to really want to take the reigns and get the damn wedding organised. The more I think about it, the less I want to do it, and this honeymoon trip is turning into a let's-go-to-America-just-because trip. Who needs a reason anyway? Because we have a big . . .
In my cooking comfort zone are things like cake, brownies, cookies, fritters, casseroles, one-pot meals, scones, my vegetarian grilled nachos. In the zone of trepidation are croissants, meringue buttercream, macarons, lots of kinds of meat, many-layered cakes, deep fryers (and lots of other refined techniques) - tell me I'm not alone in at least some of these?! - and Indian curries. I love to eat . . .
The first time I met Harriet was when she came around to our three-lady sharehouse in Brisbane for a dinner party, a few years back, bearing a gluten-free orange and almond cake. I remember being *so* impressed with that cake. Then she mentioned that she had a food blog, and I was a little bit in awe of her for being so committed to food that she would maintain an entire website dedicated to . . .
I find myself in the deepest south of New Zealand, where it is blisteringly cold, and I am a cold and whiny sookie-la-la, and people talk with funny accents (ok, I was kidding about that one, New Zealand) and yet I am posting a recipe for the most summery, light, opposite-of-warm-and-comforting rice paper rolls. I know I am crazy. Or maybe I'm not. It turns out it is possible to crave these even . . .
I have a thing for stuffing vegetables with other vegetables. In the case of eggplants, you not only get to stuff them with other vegetables BUT WITH THEMSELVES TOO! That's why I love eggplants. For this recipe, I used to slice the eggplants in half, sprinkle with salt, and roast them for 30 minutes or so. Then I'd spend a good 20 minutes trying to hack out the middles and always end up . . .
BRRRRRR! Things are getting extremely nippy here in the Vegas* so I wanted to post a recipe for soup tout de suite, because AUTUMN! Autumn is glorious. Of course, this cooler weather is making it all too easy to nestle under a blanket and watch Gossip Girl all day, only getting up to nuke some soup and then dump kidney beans, coriander, yoghurt and lime juice on it. And tea. Oh, so many cups of . . .
Look up! UP THERE! And check out my new logo. It kind of completes me. It was designed for me by this talented designer/food-eating/photo-taking woman I know called Reana McCourt. She also makes her own clothes, which is pretty darn awesome. Thanks for the stellar design job, lady. Moving along, let us talk sugo. . . .
We're back from our epic two weeks in Japan. In my last post I talked about all the things we were planning to do, and, looking back, my predictions were actually very close to the reality. Did we make the most of the food in Tokyo? HELL YEAH, WE DID. It's hard to pick what I liked the most, but eating yakitori in a dingy joint underneath the train tracks in Ginza was up there, along with . . .
This is one of my mum's favourite things that I make, and she's put in a request to have some of this relish ready for Christmas. She's my number 1 supporter in everything I choose to do, and that includes this blog. She comments, likes and tells others about this space. It's really cute and so very appreciated. She's probably gonna be one of the first people to read this. HI MUM. . . .