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biggest virtual morning tea: spiced yoghurt with maple roasted plums
This week Erika Rax and Gemma are hosting a virtual morning tea in support of Cancer Council’s Biggest Morning Tea to raise money for cancer research. It is a great cause, and please head to Erika’s...
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diy: pavlova stack for a subtle revelry
I’ve loved a good pav ever since I can remember. It is a bit of a classic in my family, there are photos of me making them with my granny when I still had to stand on a box to reach the counter. So I...
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rose geranium lemonade
I’ve been visiting the San Francisco Farmers’ Market in the Ferry Building most Saturdays. It is pretty close to where I am staying, and is just a really lovely place to potter round. It also helps...
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ice cream series: cherry ice cream
It’s starting to look a lot like summer down here in the Southern Hemisphere, and that can only mean one thing – IT’S ICE CREAM TIME. The ice cream series is back (bitches) and I could not be happier...
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diy: simple ways to use rosewater on valentine’s day
Staying in is the new going out, in my house at least, and that is especially true on Valentine’s Day. This year it falls on a Saturday, which means restaurants will be extra busy – you could save...
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ice cream series: peach and ginger ice cream pie
I made some ice cream!! Hells yeah. And seeing as it has been so long, it would be only fair to take this ice cream to the next level and make it into a pie. Why on earth didn’t I do this sooner?! It...
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diy: banner cookies for a subtle revelry
I can’t imagine anything more delightful than receiving a message banner written out in cookies (not really surprising, I have a habit of writing stuff in my food). A simple, ‘yum’ is short and sweet,...
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ice cream series: lemon drizzle ice cream cake
Ok, we are officially taking this ice cream thing to the next level. Last time pie, this time, CAKE. My stomach and Dave are both happy about this turn of events. This time I had a hankering for a...
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blood orange meringues with blood orange and passionfruit curd
When you are lucky enough to acquire a brand new Kitchenaid and six blood oranges in the space of time between breakfast and lunch on a Saturday, you know that it’s going to be a great weekend. That...
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how to make natural yoghurt
We eat a lot of yoghurt in our house and I’ve been making my own for about 18 months now. It’s such a satisfying process and kind of science-y. I love that it gives me more control over the type of...
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three ways to use herbs to decorate a cake
I like my rainbow-funfetti-unicorn-sparkle cakes as much of the next person. I really do. But sometimes it’s nice to just keep things au naturel. Herbs can be so pretty and are much more flavoursome...
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speculoos cake with salted caramel frosting and espresso ganache
David is always teaching me all kinds of useful life skills; rock climbing, how to be good at camping, how to use photoshop etc etc, and I thought it was about time I taught him a useful life skill....
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festive marzipan with cranberries and pistachio
Growing up very close to my German granny meant all kinds of great things at Christmas time. Not only did I get to open some of my presents on Christmas Eve, but we also had the best food… Stollen...
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