Salted caramel brioche buns, chocolate mug cake, mint chocolate slice, blender chocolate mousse…that’s all in one week folks. That’s right, winter’s here, and I’m on a kitchen rampage.
Tag / dessert
She’s all grown up now. Sweet but sensual. Familiar yet exotic. Youthful, yes, but she’s all woman.
Michael from Harvest Estate winery got in touch with me recently suggesting we join food and wine forces.
At home in Toronto I spent countless blissful alone hours knee-deep in dough, pastry and melted chocolate, clearing my mind and expressing myself (and expanding my waistline?) through food.
Over the last year or so I have put the blog on the shelf for many reasons–for friend-making, for exploring, for love–but absolutely not for anything to do with my feelings about food.
In fact, some of my most treasured new friends love and respect food just as much as I do.
Back home in Canada, it could be said that one of our biggest food secrets is how they get the soft, creamy caramel inside the Caramilk bar. Here in Australia, they’re keeping a much bigger secret: The secret of the Lamington.
When I hear the word “pie” I immediately think of apple, or blueberry, or strawberry rhubarb. But I am on the other side of the world now, and mention “pie” around here and they are definitely not talking about fruit.
That’s a cookie for all you non-Australians. It’s short for biscuit.
Dreams can be funny. They can be huge, over-the-top notions of how life could be, or strange stories that melt away as you rub the sleep from your eyes. Sometimes you’ve been dreaming a dream for so long, you can hardly recall how it all began.
