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


The Grand Budapest Hotel: DIY Mendl’s “Courtesan au Chocolat”

The Grand Budapest Hotel was perfection, and Mendl’s signature “Courtesan au Chocolat” apparently divine. Now, tiny fiddly pastries aren’t really my thing. But I have recently procured a piping set. And a bunch of food colouring gels… Continue reading