Monthly Archives: April 2017

Matcha Blondies and Sakura Salt

Received an unusual gift of some Sakura salt from Japan. Teamed it with two heaped teaspoons of matcha and 100g dark chopped chocolate added to a batch of blondies. Scattered the top of the raw mixture with the salty flakes,

Matcha Blondies and Sakura Salt

Received an unusual gift of some Sakura salt from Japan. Teamed it with two heaped teaspoons of matcha and 100g dark chopped chocolate added to a batch of blondies. Scattered the top of the raw mixture with the salty flakes,

ANZACs

Enjoy a biscuit, but take a minute to reflect on tradition, loss and sacrifice. Made a crispy batch, noting that the image alongside the recipe reads ‘MUNCHIES or ANZACS’: my grandmother always called these munchies.

ANZACs

Enjoy a biscuit, but take a minute to reflect on tradition, loss and sacrifice. Made a crispy batch, noting that the image alongside the recipe reads ‘MUNCHIES or ANZACS’: my grandmother always called these munchies.

Easter Buns 2017

Another year has flown past. Are these my best Easter buns ever? Begin the recipe the night before you plan to bake the buns.

Easter Buns 2017

Another year has flown past. Are these my best Easter buns ever? Begin the recipe the night before you plan to bake the buns.

Hot Cross Bun Season

Embraced the Easter season and a warm Autumn Melbourne morning with a batch of Karen Martini’s Hot Cross Buns. Made the dough in the KitchenAid – holding back a 100g or so of flour to prevent the mass from climbing

Hot Cross Bun Season

Embraced the Easter season and a warm Autumn Melbourne morning with a batch of Karen Martini’s Hot Cross Buns. Made the dough in the KitchenAid – holding back a 100g or so of flour to prevent the mass from climbing

Cucamelon with Basil & Mint

Harvested a bowl of cucamelon, chilled for an hour or so, then halved each lengthwise. Tossed with the juice of 1 or 2 limes, a clove of microplaned, peeled garlic, a handful each of shredded basil and mint, and a generous

Cucamelon with Basil & Mint

Harvested a bowl of cucamelon, chilled for an hour or so, then halved each lengthwise. Tossed with the juice of 1 or 2 limes, a clove of microplaned, peeled garlic, a handful each of shredded basil and mint, and a generous