May 29, 2013

Ritzy Gritz Stone Grill, Kiama


Stone grill, coal grill...I think we can pretty much agree that meat + intense heat = AWESOME POWER OF DELICIOUSNESS! It's a formula that has worked since caveman days, and it's not about to stop working now.
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May 24, 2013

Lemon a jar!


I've been on a bit of a dessert binge lately - I keep telling myself that I burn more calories in the cold, and so am allowed to consume more. I know it doesn't quite work that way, but it helps me sleep at night. So when I saw these adorable individual lemon meringues in jars I just couldn't help myself.

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May 22, 2013

What I ate: Pumpkin and Blue Cheese Gnocchi


It's that time of the week again - when you want something delicious, but you don't want to go through the hassle and production of spending the whole evening in the kitchen preparing dinner.

And let's face it - everyone wouldn't mind something new for their meals. Cooking in big batches gets rid of the need to be cooking all the time, but (I don't know about you) I tend to have a short attention span when it comes to my meals, and after the second meal of the same thing I'm off looking for other things to feed myself with.

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May 17, 2013

Easy Lemon Tiramisu - no sabayon!


I've still got some Anatoth lemon curd that was sent to me by Beyond the Square - thank you Carrie! I think fruit curds are a fabulous way to recapture that sensation of summer, and the tart lemon curd just brings a spot of brightness to my day.

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May 15, 2013

Sky Phoenix, Sydney


Sydney, especially in Chinatown, has a fair few decent Yum Cha places. The Phoenix chain of restaurants are especially reputable, with many restaurants dotted throughout the busier suburbs in Sydney.

Sky Phoenix isn't particularly outstanding, but it's got decent food, and decent enough service.

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May 12, 2013

Interview with Thomas Schnetzler, Master Chocolatier

I got invited by Lindt to the reopening of their Chocolate Cafe at Martin Place, and to try out their new Lindt Creation Blocks! I took the opportunity to grab a chat with Thomas Schnetzler, Master Chocolatier and Chocolate Ambassador for Lindt Australia, and learn more about chocolate.

Tammi from Insatiable Munchies was invited as a guest of Lindt and the Trish Nichol Agency.

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May 10, 2013

Mother's Day Gift Idea Roundup

Mum and me

With Mothers' Day just around the corner, I thought it might be a good idea to have a quick Mother's Day gift idea roundup! I know how hard it can be to get Mum that perfect gift, but there are some ideas that can come pretty close, so I hope these ideas can inspire you like they inspire me!

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May 08, 2013

Rose and Vanilla Tea


More gift ideas for mum in the leadup to Mothers' Day! Thoroughly inspired by Dilmah's French Vanilla and Rose Tea - one of my mum's favourite because it's so fragrant - I decided to make my own Rose and Vanilla Tea!

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May 06, 2013

Earl Grey Chocolate Truffles


With roses, a popular gift is chocolates. So, moving in with the tea theme - my mum likes tea =) - I really liked this recipe that I was sent by Horizon Communication Group and thought that it would make a great gift idea! The ganache turned out really gooey, so I just rolled the chocolate truffles using tea spoons, then coated them with white chocolate.

Earl Grey Infused Truffle
Adapted from Dilmah's Real High Tea Recipe

2/3 cup heavy cream
2 tbsp unsalted butter
Earl Grey Tea from three tea bags
170g high quality chocolate

Heat the cream and butter over low heat and bring to the boil.

Stir in the tea leaves and allow to infuse of the heat for 5 minutes. Break chocolate into a heatsafe container - I used a mixture of dark chocolate and milk chocolate - and pour the tea infusion over the chocolate through a fine sieve, pressing against the tea leaves to squeeze out all the tea.

Stir till all the chocolate is completely melted, and place in the fridge to set.

Once set, roll out the ganache into balls. Place on a lined tray and pop tray into the freezer for a couple of minutes to firm up.

Meanwhile, melt white chocolate chips with some butter to loosen it to coating consistency. Take your cold chocolate balls out of the freezer and coat with melted white chocolate. Use two forks to drain off the excess before placing on a lined tray and pop back into the fridge to allow everything to set.

Sprinkle with sea salt to finish.


The result is luscious, luxurious chocolate truffles that have all the aroma of earl grey tea, finished with the palate cleansing sea salt. And if sea salt is not your thing, feel free to finely grate some lemon zest over the top! Delicious either way, and great for a gift. 

What are your favourite chocolate combinations? 

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May 04, 2013

Roses and Pearls


Mother's day is just around the corner, and it can be hard to find just the right gift. The most common thing to get is a bouquet of flowers - roses, carnations - but I really don't like the idea of flowers wilting in a vase on the dining table.

So why not an edible bouquet of flowers?

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