Make Your Own... Chilli Salt — by Jessica on

6 comments

A chilli lover is forever. Chilli, a hot spicy ingredient that is feared by some and loved by others, is a unique taste that comes in many d...

This Week’s Recipe: Penne with Zucchini, Mint and Ricotta — by Jessica on

3 comments

Why Penne with Zucchini? As much as I love pastas that are rich in flavour with a sense of the time put into making them, I also enjoy ...

Make Your Own… Sugar Coated Rose Petals — by Jessica on

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What I love about sugar coated rose petals, besides the prettiness, is that they taste fantastic too. Try eating a rose petal straight ...

This Week’s Recipe: Hummingbird Cake — by Jessica on

5 comments

Why Hummingbird Cake? An all time Southern American favourite, the hummingbird cake made its first appearance in Southern Living Magazi...

Make Your Own… Butterscotch Sauce — by Jessica on

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Butterscotch has a unique and extremely popular taste. While butterscotch has that unique bitter sweetness of caramel, it is far more decade...

This Week’s Recipe: Asparagus and Broad bean Salad with Almonds Capers and Green Olives — by Jessica on

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Why Asparagus and Broad bean salad? A perfect spring salad, this dish is a celebration of a beautiful season in Australia. During the m...

Make Your Own… Traditional Boozy Trifle — by Jessica on

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A time-honoured dessert (or better said, pudding) is still as delicious as ever. Although it may seem dated the trifle still celebrates with...

Pistachio and Rosewater Palmiers — by Jessica on

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Named after the distinctive shape that resembles the leaves of a palm tree, these pistachio and rose water versions take this simple s...

Make Your Own… Shortcrust Pastry — by Jessica on

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A versatile, light and buttery pastry is a must for quiches, tarts, pies and pasties. Shortcrust pastry is easy to prepare yourself and...