Blood orange + kumquat marmalade.

You know what’s a scam? Jam. Specifically, jam prices. This recipe yields a LOT and costs very little. It’s also very easy. Totally not a scam. Continue reading


What happened to The Darling Baker? (and a few other questions)

It’s been years now since I lived and baked in Darlinghurst, Sydney, and more than a year since I moved to New York. “Darling” really did refer to my original locale rather than the style of my baking, so the name has changed, but everything else will remain mostly the same. Continue reading


A handy basic recipe for every festive occasion. I’ve been using it at Christmastime for years (but apparently never photographing, hence the Halloween-specific happy snap…) Continue reading


Zombie starter wants to eat your grains

OR How to hibernate and resurrect your sourdough starter. OR How I sent my sourdough starter to sleep for a month and then brought it back to life. Continue reading


The Darling Basics: Sourdough bread.

BREAD. So basic. But not at all. Such a luxury. But not really.
I’m still new to the adventure, so consider it shared learning experience. Continue reading


Banana granola.

Q 1: “What am I going to do with all these overripe bananas?” Q 2: “What am I going to do about breakfast next week?” Answer: Granola. Lots of protein and fibre. Not that much sugar. Easily gluten-free if you want/need it to be. Continue reading


The Darling Basics: Don’t have cake flour? Don’t fret.

For every cup of cake flour* you need:

  1. Sift together 1 cup plain flour + 2 tbsp cornflour.
  2. From this, measure out the 1 cup of ‘cake flour’ you need.
  3. Sift the measured 1 cup of ‘cake flour’ again when you add it to your recipe.

Thank you, Smitten Kitchen!

*What’s the difference anyway? Cake flour = less protein and less gluten = cakes that are less dense, less chewy and less ‘bound’ (i.e. softer and fluffier). Thank you David Lebovitz. Now if you don’t mind, I’m off to try my hand at those lamingtons…


The Darling Basics: “Why don’t my cookies look like those cookies?”

Because: { via over-ruled } You’re welcome. Advertisements


Strawberry jam.

When life gives you 15 punnets of strawberries for $7…make jam (and probably ice-cream too). Continue reading


Seedy olive oil crackers.

You know those sturdy, crispy, almost creamy lavosh crackers? These are better and cheaper. And so, so easy. (Don’t let the mention of a rolling pin put you off.) Continue reading