Brain and Name
I'm always telling my peeps, you have to be in it to win it, and lately, I've been practising what I preach. For starters, I got the lottery syndicate at work up and running, which if all goes [Read More]
I'm always telling my peeps, you have to be in it to win it, and lately, I've been practising what I preach. For starters, I got the lottery syndicate at work up and running, which if all goes [Read More]
I can hardly believe it, but it's blog's birthday! Happy Birthday Blog! 1 year old today... well, kind of. I'm ashamed to say I can't remember the exact date that my ramblings first made it out into [Read More]
Cuts into 10 slices This cake is more dessert than teatime treat and it's rich, dark and full of fudgy delicious. I discovered Tash's recipe on Facebook not long after I got my Thermomix. [Read More]
Do you remember how we put the fun in fundraising at Alio restaurant a while back? If like me, your memory fails you, you can read all about it here. We're big fans of Alio, we've eaten a la [Read More]
It's official. I am devastated and in the grip of cooking magazine cold turkey. Australian BBC Good Food is no more and it's the end of an era for my bookshelf and my kitchen. The last issue landed [Read More]
I never travel light and always have to do some suitcase wrestling before I take a trip. I wish I could be a holdall and a handbag kind of girl, but I'm not. I'm a jumbo suitcase, 3 carrier bags and [Read More]
Makes 12 I tweaked these from Donna Hay's Fresh and Light Cookbook and also converted them to the Thermomix . There's all the yumminess I have come to expect from Donna's recipes, but just as the [Read More]
We have some time on our hands before we drop Stace and Steve off at the airport, which means we have time to make Stacey's wish come true with a visit to Adriano Zumbo's Patisserie in Balmain. To [Read More]
I can hardly believe it's a year since I was radioactive girl. How times change. This time last year I was incarcerated in a lead lined room and this year, I'm living it large, having fun, with my [Read More]
Serves 10-12 I love that this uses so many "raw" ingredients that are milled to perfection in the trusty thermie! The result is deliciously, dare I say it, moist and with a beautiful orange tang. [Read More]