Is there anything more beautiful than perfect poached eggs? Maybe.. but it’s up there on the list with fresh truffles, rainy days, the smell of grass, newborn babies, diamonds. It takes a fair few disaster trials before you master the perfect poached eggs, but when you do, you will realize that they pretty much go … Continue reading
Who doesn’t loooove garlic ? No, seriously, who ? Garlic is pretty special if you ask me. It’s considered as one of natures original wonder drugs😀 and this is due to an active compound called allicin. According to online healthy life ambassadors ‘Natural Society’ dot com “A mere one milligram of allicin is nearly 15x … Continue reading
Strawberries are back people – and they are so cheap – I picked up 500g yesterday for $2.00. They were sweet and delicious with the lush red skin and soft flesh, not sour and tasteless. It’s ideal to use fresh berries for this, at their most ripe too ! One of my favourite flavour combos … Continue reading
I made these last night as a birthday cake alternative for my mother-in-law. I think gluten free food needs to be pretty and not have such a stigma attached to it as being boring. What’s prettier than a red rose ? I find them seductively beautiful; the smell, the velvety feel of their petals, the … Continue reading
I have always admired fluffy hot cakes, similar to the ones they serve at McDonald’s (eek). But these are even better. Ingredients 1 1/2 cups of full cream milk 3 tablespoons of sugar 1 1/2 cups of self-raising flour /4 baking powder 1 large egg your desired amount of vanilla essence or vanilla bean paste 1. … Continue reading
A naughty breakfast treat!! Smokey Bacon Sugar – 250g of good quallity smokey streaky bacon, cut into thin strips – 1 cup of caster sugar – sprinkle of cinnamon Doughnut Batter – 350g self raising flour – 100g of bacon sugar – 1 whole large egg + 2 egg whites – 1 cup of milk … Continue reading
This kind of pasta is on many of my friends favourites list. I have to give credit to my Mimi; my aunt makes the best amatriciana in the world. Its so saucy and delicious. Traditionally, this pasta sauce is made with dried pork cheek or pancetta, tomato and chilli, but varies across menus and dinner … Continue reading
I have had so many awesome comments regarding these cupcakes in the last few days, so I thought I’d share the recipe with you. The sour cream gives these cupcakes a real lightness and fluffy interior with an wonderful banana subtleness. Be warned : you may feel the urge to gorge on the icing, it’s full on. ** … Continue reading
This is the cupcake recipe I use over and over again. If I need flavoured cupcakes I usually add lime zest, or coconut flakes, cocoa and even sometimes frozen berries. (P.S I am also basking in the way that this photo ended up!! I love it. I am so proud – don’t judge me!) *Pre-heat … Continue reading
I have been on holiday for the past week now. It’s been wonderful. We road tripped it down from Brisbane, through New South Wales, to Canberra. Our mission – Summernats 25. The biggest, most bogan car festival weekend in Australia. It’s the kind of festival where no shirts, mullets and rats tails are acceptable and where the … Continue reading
I’ve seen many variations of this recipe. This is to my taste, but change it to yours as you are making the sauce. This recipe makes a buttload. I call this noodies because there is no sauce as such, and they look naked but the flavour is pretty amazing. A perfect example of good food, … Continue reading
I had a bunch of silverbeet that was looking a bit sad in my fridge. I had planned on making Krys’ Silverbeet and Caramelized Onion Tart but because we were in Sydney, I didn’t get the chance. Now not knowing what to make, I came up with this beauty. It was super delish, simple and economic.. and I … Continue reading
evolving with food
writer, peddler, madwoman
Training to become a pastry chef
Natascha Mirosch. Professional eater. Food & travel writer. Editor.
Bizarre news and sport from in and around Brisbane.
Loveable misanthrope, gay superdad.
a London & Sydney food blog where a community of foodies can find refuge in knowing that food is the new porn.
Fine Quality Imported Ethnic Foods
the blog about living with (just a little) less
Life is about learning.
Makeup in it's Natural State
Bordering on the edge of normality and insanity
evolving with food