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Snippets 27 Aug 2013 | 07:01 pm
A few snippets from the past couple of weeks… Our graptopetalums and graptoverias have started flowering… . . . . . We’re days away from Spring, and the cotton wool clouds over Camperdown today looked...
Chocolate #101: Tempering at Home 25 Aug 2013 | 07:01 pm
Chocolate tempering is a great skill to master. Once you’ve got it down pat, you’ll never again be caught short for a gift – and more importantly, a gift which won’t add to the “stuff” that we all see...
50 Years of Doctor Who 24 Aug 2013 | 01:01 pm
Are you a Doctor Who fan? My Pete is – from waaay back. So when we found ourselves with a free afternoon recently, we popped into the 50 Years of Doctor Who exhibition currently on display at the ABC ...
Hazelnut Crunch Chocolates 22 Aug 2013 | 07:01 pm
My friend Tania is a generous soul. She works for an Italian wholesaler, and is always passing me bits and pieces that she can’t sell – like this broken block of Amedei Toscana Nut Brown. It’s a fabul...
Garden Colours 18 Aug 2013 | 07:01 pm
Red… if I wore makeup, I’d like a lipstick in exactly this shade of red… Yellow… I know this is fanciful, but sometimes I think Mother Nature looks to the sun for inspiration when she creates her yell...
Xu Hongfei’s Chubby Women 16 Aug 2013 | 07:01 pm
We missed Chinese sculptor Xu Hongfei’s exhibition in Sydney, so were delighted to catch it in Federation Square during our visit to Melbourne! The bright midday sun made iPhone photography tricky, bu...
One Giant Tromboncino 13 Aug 2013 | 07:01 pm
“We have descended into tromboncino hell”, announced Pete. Ha! And he reckons I’m the melodramatic one in the family. After several weeks of staring at our giant trombies like a deer caught in the hea...
International Scone Week 2013 – All The Photos! 11 Aug 2013 | 07:01 pm
Scones have been baked all around the world this week! . . . . . Heidi @ Steps on the Journey baked Peach Cobbler Scones… . . . . . Brydie @ CityHippyFarmGirl made Chocolate Chip Scones… . . . . . Tra...
Quince Jelly 7 Aug 2013 | 07:01 pm
Of all the jams and preserves we make, quince jelly would have to be the most useful. We use it to glaze ham, stir it into sauces, and serve it up with cheeses. It’s somewhat ironic then that we make ...
Hot Smoked Rainbow Trout 6 Aug 2013 | 06:21 am
“Dredgey, I have two rainbow trout in the freezer. Will you smoke them for me, please?” I can’t tell you how happy I am to be able to ring a neighbour and ask him this on a Saturday morning. Farmed r...
