I don’t know if it’s the potato chips, the molasses, or the wanton disregard for what constitutes a traditional ANZAC biscuit, but my GOD do these have that mythical ANZAC consistency. Continue reading
Things that don’t look/taste like they’re full of vegetables: this cake. Continue reading
Dark, imposing, sultry, spicy. This is the dark ’n’ stormy of cakes. The George Clooney of cakes. A perpetual gateway to Christmas. Continue reading
The “old fashioned” of ice-creams. Invented with the sole purpose of accompanying one ginger + porter cake. Continue reading
Sweet, simple, designed for a sunny Sunday at the markets. Proof of how easy it is to turn unsophisticated ingredients into knock-your-socks-off great cookies. Continue reading
Oats. Cranberries. White chocolate chunks. Pecans. Pumpkin-spice latté mix. Cinnamon. Ginger. Clove. Nutmeg. Pumpkin-spice vodka.
It’s the most wonderful time of the year! Continue reading
All the flavour of Summer citrus, packed into a sweet, luscious, creamy ice-cream.
Think of it as the most grown-up lemon-lime splice you’re ever going to eat. Continue reading
The treat: they’re full of pumpkin-spice morsels — and pecans — and are therefore delicious.
The trick: they’ll turn your tongue black. Maybe not for eternity, but for quite a while. Continue reading
Last weekend, my friend Agatha of From The Table Top came to breakfast. I slept in. I baked bagels. We ate bagels. Head over to From The Table Top to see the beautiful proof of this and many other lovely food-based moments. Continue reading
One batter. One bake.
Three layers: crust, custard and sponge.
MAGIC! Continue reading