I made this cake for Youth Food Movement’s cake stall at the recent event Brisbane Film Feast.
They’re an organisation that I volunteer with. They’re all about educating and trying to make real changes in the current food system by holding events as well as various campaigns and workshops to discuss and change current practices with producers, farmers, policymakers, etc. I love what they do and as a 24-year-old youth, I care about our future and really hope that our generation can make the world a better place.
Keep an eye out here: http://www.youthfoodmovement.org.au/ Continue reading
Have you ever looked at a dessert and just gone, “Yes. This is sexy/beautiful/amazing. I am a genius!” No? Just me? Well, you will with this fancy-sounding French dessert. Apple tarte tatin, essentially an upside-down apple tart, is a cinch to make.
One evening, I had the cravings for a warm dessert now that it’s getting cooler. I had limited ingredients available to me and I cbf’d going to the supermarket to get extra ingredients. To be honest, I didn’t have the patience either. I wanted dessert and I wanted it ASAP with as little effort as possible.
Pro tip: always have frozen puff pastry in the freezer. Continue reading
Panna cotta is a creamy milky jelly dessert which means “cooked cream” in Italian.
It is usually served flipped out onto a plate with a slight little bulge around where the panna cotta meets the plate. It wobbles. Like my little belly. I don’t even know if it’s a thing but “the wobble test” is something I conduct every time I eat a panna cotta. Continue reading
Parmigiana. The quintessential pub meal. Whether or not you call it a parmy or a parma, this dish of delicious deep-fried crumbed meat (usually chicken) slathered with a rich tomato-sauce and cheese can be found in
nearly every pub in Australia. Seriously. I dare you to prove me wrong.
Our love for parmigiana knows no bounds. For the vegetarian, other substitutes have popped up. Eggplant, mushroom even. BUT did you know parmigiana is traditionally made with eggplant?! Cheers Wikipedia. Continue reading
Summer is HOT in Queensland. I want to spend minimum time in the kitchen, sweating over the stove. That is not for me. It’s currently autumn and it’s still too freaking hot and humid.
Summer is here! Perfect weather for iced tea!
Especially the kind spiked with alcohol.
Recently, I hosted a sustainable dinner in an attempt to go waste-free.
In keeping with the Asian dinner theme, I really wanted to use this beautiful jasmine tea that I had been gifted. Rather than serving bottomless jasmine tea a la Chinese restaurant-style, I opted to make a jasmine iced tea spiked with Hendrick’s gin.
I incorporated a bunch of things like dried orange peel I dried by myself. Lemon zest that I had stored in the freezer. Lavender from the neighbour’s garden as well as said jasmine tea.
And you guys should know by now how much I enjoy gin.
A cool, floral gin like Hendrick’s goes perfectly with light, fragrant jasmine and lavender. Sweet, citrus flavours from the orange, a slight bitterness from the orange peel.
Keeping things fresh for summer times. Wear deodorant. Be sun-smart. Put on sunscreen lotion.
This month has been all about minimising waste. Participating in the Give a Fork! campaign (read why here) means that I’m more conscious of my food waste than ever before. Not that I waste food purposely. But the food scraps. Like potato peels. Like.. leftover cream! In this case, I had frozen cream that I had thawed for something else but needed to use up the rest before it went off.
Part of reducing food wastage includes food packaging. Yes, I confess. I am a food packaging hoarder. Any container, plastic or glass. I’ll clean it out and keep it to be re-purposed for sauces, pickles, grains, anything!
I digress, this post is all about butter.
Good butter on toast is one of life’s most delicious, simplest treats. The bits of butter that don’t completely melt and soak into the toast. I live for those moments. I love cooking with butter. Frothy, bubbly melted butter to fry onions is one of the best smells in the entire world. And where would we be without butter for making baking cakes and pastries!
I’m definitely one of those pro-butter types. The anti-margarine type. Give me real butter, using real cream, any day. Continue reading