Cherry Ripe is one of my favourite chocolates so when summer arrived and it was time to make some ice-cream, and I was given a box of fresh cherries by CherryHill Orchards, I knew that I had to make my own version of this flavour combination. The result? This recipe
China: The Cookbook by husband and wife team Kei Lum Chan and Diora Fong Chan is a new cookbook that includes over 650 recipes covering 33 culinary regions across China. The book offers insight into China’s vast culinary history and food culture and includes notes on each region to give context to the recipes.
Scones often earn a bad reputation as a little boring and rather dry however the same can not be said about these rose and date scones. This recipe is inspired by Iranian flavours, the rose water adds light floral notes while the date provides a little sweetness. Eat it as
This pear and blue cheese ice-cream was inspired by an ice-cream that I tried at Salt & Straw in Portland earlier this year. It might sound like and odd combination at first, ill suited to ice-cream but when you try it you’ll soon realise just how well it all comes together.
MELBOURNE | Located in bustling Collingwood, Eat A Scroll was opened by husband and wife Julian and Tammy Chew, after the resounding success of their pop up. The bakery is renowned for its mouth-watering flavours of scrolls and cruffins, baked fresh twice daily in the kitchen downstairs. The creative flavour
I recently adapted one of my own recipes for raw energy bites to create chocolate flapjack slices. I wanted to create a healthy raw snack that I could take with me to work on the go, enjoy as a little mid morning treat whilst chilling at home or even serve
Macarons are one of those desserts that you will find at every high tea, bake sale and most cafes. From their appearance and the comments you hear they are incredibly difficult to make and as a result I have always been a little hesitant trying to make them. One day however
This Turkish Delight Cheesecake Ice-Cream recipe is one of my favorite recipes that I created in 2015. The super creamy rose ice-cream with its little chunks of Turkish delight reminds me of our amazing trip to Iran earlier in the year. In Tehran we were looking for a bookshop and
It’s December, which means only one thing – its time to start making fruit mince pies! Although there are a lot of good supermarket options available, nothing beats a homemade fruit mince pie at this time of year, which is why I couldn’t resist sharing my favourite recipe. The pastry
We recently attended a cooking demonstration by celebrity chef and Moro brand ambassador Miguel Mastre and were impressed at how easy he made cooking an array of Spanish dishes look. We wanted to share one of Miguel’s recipes with you and couldn’t go past the classic crowd pleaser, churros con