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Flour-dusted benches; afternoon light; birds singing outside the kitchen window and the little man is sleeping soundly. I have stopped mid-way through making a batch of melting moments to write this as I wanted to put down into words right away the immense joy and happiness it brings me to be doing just as I am doing right now in this moment and that is creating in my kitchen. As my hands dance with the soft, buttery dough, rolling it into balls and placing them onto the baking trays in their neat little rows, a floured fork mark across each one ready to work their magic in the oven. our home will be filled with sweet, buttery smells that will have our mouths watering and our tastebuds eagerly awaiting. They will then be allowed to cool on the bench awaiting their final dressing of piped buttercream swirls and sandwiched together to which they will then be eaten with every ounce of joy as they melt away every so softly in our mouths. The kitchen is called the heart of the home for a very good reason and it sure has a big chunk of room in my heart. Which gets me thinking that our hearts must have an infinite amount of space in them to have room to love so many different aspects of life! With flecks of vanilla bean and the lovely lightness that comes from the use of the custard powder they were yet another favourite at AMK amongst many. We used to call the filling "goo" and would mark the labels on the containers as melting "goo" or Monty "goo" (for the Monte Carlos) If anyone who didn't know what we were on about looked through the fridge at the café I am sure they would look slightly puzzled! Some of the staff used to get quite creative......... The 35g weight that I have given for each biscuit to be is purely just a guide, as these do make quite a largish biscuit!! I have been told by a rather lovely lady who did some photography at AMK that they are the size of a human head! So please feel free to perhaps make them the size of a small child's head instead.......I'll leave it up to you. Makes approx. 10-12 human head sized biscuits and for some reason I always seem to have 1 extra half, to which Ben always gets. 1 cup self-raising flour, sometimes I tend to add a little more if the dough is a bit too sticky. 1 cup custard powder 250g unsalted butter, at room temperature 1 vanilla bean, seeds scraped 4 tbsp. sifted icing sugar For the buttercream filling 60g unsalted butter, at room temperature 165g sifted icing sugar juice of 1/2 a lemon Preheat your oven to 160 degrees. Get two baking trays ready lined with baking paper. Cream the butter, vanilla and sugar in the bowl of a stand mixer until its lovely and light and fluffy, it will almost look as though it is silky smooth. Now sift the flour and custard powder into the bowl and stir it all together. This is where you can check to see if you do need that extra flour. Pick up a small amount and rub it between your hands as if you are rolling it into a ball, if it is sticking too much to them then add a bit more and stir to combine again. Weigh each biscuit out to 35g or smaller if you wish. I know weighing each one may seem a bit tedious but it really doesn't take any time at all and it makes every single one the same size so when you come to putting them together they match perfectly. Roll them into a ball and place them onto the trays. leaving enough room in between each one so they are spaced out. tip a little flour onto the bench and rub the tip of the fork into it and then simply press lightly onto each biscuit to form the ridges. Bake for about 15-20 minutes, or until they feel slightly firm when touched lightly. Take them out and allow to cool for 15 minutes at room temperature. I then pop them into the fridge for about 10-15 minutes, this makes them so much easier to handle. Whilst you are waiting for them, make the filling by putting everything into the bowl of a stand mixer and beat it all together for at least 5 minutes. Scrape it all out into a piping bag fitted with a star nozzle and when the biscuits are cold enough to handle pipe a swirl onto the flat side of half the biscuits and then sandwich together with the remaining half. Enjoy as part of an afternoon or morning tea either by yourself with a good book and a cup of tea or with someone who brings out the best in you. And create moments that will make memories. xx

I love the mornings, I always have. Well, maybe not when I was a teenager but that's another story! Its that soft morning light peeking through the windows that cast the shadows that stretch along the floorboards. Its the birds striking up their choir and the hum that slowly builds with each passing car to begin yet another day. Since the sale of the café a few months ago, one of the things that I have missed most are the sunrises that used to greet me from the front windows. Some mornings they would quite literally stop me in my tracks and I would find myself pausing for a couple of minutes to embrace every changing colour and appreciate the stillness before the day was well and truly underway. Its that feeling of turning yet another page in a good book, you may know what lies ahead in the story but new adventures may await and twists and turns that were unexpected could pop up. With each new day comes new opportunities and new adventures and this excites me so much. Every morning we have the choice about how we are going to feel about each new day. How we are going to tackle that to-do list? Are we going to move our body first thing? Are we going to pour that soul-warming cup of something warm and soothing and enjoy that first sip of hot liquid touching our lips for a few minutes? Or, are we going to be in a mad rush because we pushed that snooze button too many times? Everything we do in the morning sets us up for the day ahead. I find when I take that extra time to sit down and enjoy my breakfast that my day generally turns out to run a lot smoother than if I was to be rushing around like a headless chook!! This only leaves me feeling like I am chasing my tail for the entire day. Even now, since entering this wonderful world of motherhood, the mornings are still my most favourite. Perhaps even more so, as every morning I am given the gift of seeing our little man, bright eyed and bushy tailed and ready to begin another day. Yes, of course there are times when all I have wanted to do is to roll back over in bed, shut my heavy eye-lids and drift back into the land of nod, but with little Beau bear now I don't have this luxury anymore. Every meal could tell a story if we let it and one of the most memorable breakfast memories I have from my childhood is that of the mornings spent with my Nanna and Granny at their unit in Rosebud. It was always such a treat to stay with them. My brother and I would sit up at the breakfast bar, placemats laid out. The two of us on one side and Nanna and Granny on the other. Granny would have her bowl of All-Bran topped with prunes while Nanna would generously spread her slices of toast with lashings of butter topped with sliced tomatoes, lots of salt and pepper. My love for food and memories is so strong as they go hand in hand. They create so much of what life is all about, the simple things. Beau and I also have our little morning routine or ritual as I like to refer to it. After going into Beau's bedroom, where I am greeted with a big gummy smile, we say good-morning to George the Giraffe, pull the blinds up and say good morning to whatever day of the week it is. After giving Beau his milk we then make the bed, or should I say that I make the bed while young sir supervises me from his chair. We then turn to a page in Meredith Gaston's beautiful book, 101 Inspirations for your journey and read the words that have so much meaning and thought. The kettle then goes on and I choose an essential oil to diffuse for that day. As the oats warm on the stove, the bowls at the ready we then sit up at the table and have our little breakfast date. It is these mornings where I feel so very fortunate to be living this life that we have created. My wish is for Beau to grow up with a love for the mornings too. And I have no doubt that he too will be a lover of breakfast. Is there anything more satisfying than starting the day with a tummy full of nourishing, wholesome goodness? This is the reason why I have decided to share yet another granola recipe with you. It was in fact inspired by that other magical time of the year, Christmas, but can and most definitely should be enjoyed year round. 3 cups rolled organic oats 1 cup pistachios 1/2 cups pumpkin seeds 1 tsp cinnamon 1/2 tsp ground cloves 1/2 tsp ground gingerbread spice mix or you could substitute ground ginger, but the gingerbread spice is really, really good. Gewurzhaus sells it. 1/4 tsp ground nutmeg zest of 1 orange 3 tbsp. pure maple syrup 3 tbsp. coconut oil, melted pinch of salt handful of freeze-dried cherries (optional, although they do provide a lovely surprise of sweetness) handful of dried cranberries Preheat your oven to 160 degrees. Place a sheet of baking paper on a large baking tray. In a large bowl pop all of your ingredients in except for the dried cherries and cranberries. Mix it all together really well then simply just pour it out onto the tray, spreading it out evenly. Put the tray in the oven and bake for 10 minutes before giving it a stir and then popping it back in for another 10 minutes. Give it another stir, making sure you get into the corners as these tend to colour more quickly than the rest. You will probably have to put it back into the oven again for about 6-10 minutes. You just want it to turn a lovely even golden colour all over. Once you are happy with how it looks, let it cool down (try not to eat it by the handful as its doing this!!! I always have one and then go back for another and another and before I know it half of it is already gone!) and then add in the cherries, if using, and the cranberries. Stir it all together really well and pour it into a container with an airtight lid. Its really lovely with a big dollop of greek yoghurt and sliced seasonal fruits, be that plums, apricots, banana or even just a handful of fresh berries. Its also really yummy sprinkled over the top of a warming bowl of porridge, drizzled with honey.

I have to admit I was a bit stumped as to what recipe I was going to share with you all this week, after a busy week in the kitchen baking away for not only a Birthday cake but for a wedding cake as well I am only just sitting down now on this slightly coolish Sunday afternoon to type this all out. The boys have just come back from the beach with sandy toes after being down there watching the surfers do their thing and I have been enjoying a mug of hot water and a rather generous serving of this delicious cake. So, I thought I would also share it with you, seeing as its been making all the taste testers quite happy too. And I want to spread that happiness even further! Every week I bake something different to take along to Mothers group. From cakes to tarts, pastries and the like. There is something so very special about sitting down with this group of beautiful girls and their bubbas. telling our stories from the week that has been and sharing in this incredible adventure that is, motherhood. And, of course our tummies never are ignored with each one of us bringing along something to enjoy and share. Its also a great way for me to test out new creations and means that we don't have a fridge full of cake all the time!! hrmmm, come to think of it the fridge at the moment has 3 different sweet treats on its shelves.......A baked salted caramel and pecan cheesecake, two different types of cake offcuts (from the celebration cakes) and this one! oh dear!! A bowl full of bananas that had reached the blackened skin stage and were perfect for mashing into a cake batter were the inspiration behind this one. After reading quite a few recipes that I had torn out of newspapers and magazines that were practically falling out of my cookbook journal I had a plan. It would involve dates cooked in coconut milk, spices and dark brown sugar would provide that lovely caramel flavour. The icing would be a lovely concoction of some of my favourite things and complement the flavours inside the cake, with some leftover pecan praline adding that crunchy toffee goodness. You could very well leave off the icing if you wanted, which would then mean that the cake in itself would be a dairy-free treat. It would also be delicious with a good dollop of coconut yoghurt and some fresh berries. Either way I hope you enjoy it, be it by yourself or with a group of friends, perhaps sitting under a tree on a beautiful sunny day, feet on the grass and laughter filling the air. x Makes 1, 23cm cake 225g Medjool dates, pips removed and chopped 225g mashed banana 400ml tin coconut milk 50g coconut oil 200g dark brown sugar 3 teaspoons pure maple syrup 2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 75g dessicated coconut 2 free-range eggs 1 teaspoon bi-carb soda 300g plain flour Pre-heat your oven to 160 degrees fan-forced. Grease and line with baking paper a 23cm springform tin. Place the dates in a medium saucepan with the coconut milk, oil, sugar, maple syrup and spices. Bring this to the boil while stirring occasionally for about 2 minutes, then pour this into a large mixing bowl, add the banana and the coconut and then leave until just warm. I let mine sit for about 15 minutes and found this to be absolutely fine. Crack the eggs into a bowl first and then add into the date mixture and stir until combined. Add the bi-carb soda and stir this in well. Then finally fold through the flour. spoon the mix into the tin and smooth the top out. Pop into the oven for about 45 minutes or until a cake tester inserted into the middle comes out clean. Leave to cool in the tin for about 15 minutes then remove and place onto a cooling rack to cool completely. For the icing 100g unsalted butter, softened 1/4 teaspoon ground turmeric 1/2 teaspoon ground ginger 50g mashed banana 50g cream cheese, softened 20g tahini pinch salt 140g icing sugar In the bowl of a stand mixer, beat the butter, spices, banana, cream cheese and tahini until its lovely and smooth and a creamy texture has formed. add the salt and the icing sugar and beat again until its all incorporated. Spread all over the cooled cake. I always like to make my cakes the day before and ice them the following day. If you do this, place the icing in an airtight container in the fridge and take out about 15 minutes before you want to use it. You can always beat it again or just give it a really good stir before spreading it onto the cake. Then arrange the pecan praline on top in any fashion your heart so desires. Pecan praline 110g caster sugar 2 teaspoons apple cider vinegar 1/3 cup water 180g pecans Line a baking tray with baking paper. Place the sugar, water and vinegar into a medium sized saucepan. Over a medium heat, stir until the sugar has dissolved then bring up to the boil before reducing it back down to low and simmer without stirring for about 10 minutes. Little bubbles will start to form, watch it closely as it turns to a light caramel then stir in the pecans and working quickly spoon them onto the baking tray, try and separate them as much as you can just so they are not all on top of one another. Allow to cool then you can break them up into however big or small you like. Any leftovers will keep in the freezer in an airtight container with a piece of baking paper separating the layers. Done this way it will keep for a good month or two. Or it can be used for so many other things as well. I love it sprinkled over ice cream! there is something about the coolness and the crunch that is just too good!! Its also really lovely mixed into a salad, perhaps with some roasted pumpkin, blue cheese and some sort of greenery. I really hope you enjoy this treat! x

The smells, the noise, the hum of different conversations, the food and the never-ending inspiration. My love for a good market goes way back to our days when life was that little bit simpler and we really didn't have a worry in the world and very few responsibilities. It was a time when we lived in a place that will forever have a piece of my heart. It's those giant trees, the sheer cliffs, the rugged coastlines, the incredible produce, the delicious restaurants and those beaches! Oh, those beaches that stretch for miles and miles! Where is this place, I hear you ask. Over in the West, down south to be exact and Margaret River is her name. For anyone who has been given the gift of travelling here will understand exactly what I am on about when I say that she casts some sort of magic spell upon you! If you haven't yet spoilt yourself with her beauty, then I highly recommend you do yourself the favour. But, be warned.....You may never want to return home! I owe "Margs" a lot, she was incredibly kind to us over the 2 years that we got to call her home. The memories we made could fill hundreds of books and if it wasn't for me becoming home sick, then we could very well still have been there. It was here that I really became fully immersed in the wonderful world of food. Masterchef had just begun on the TV and I was absolutely hooked! I bought as many food magazines as I could get my hands on and dived deep into learning as much as I could, creating different meals each night which would be served on either our blue plastic camping plates or our mismatched ones from the lions shed (its like a huge garage sale set up in a big shed out in the industrial estate. It's also how we furnished our little rental home too, so many goodies!) I would ask the chefs and cooks I worked with as many questions as I could think of in between making coffees. I just wanted to soak everything in like a sponge. I had definitely found my passion! A little food for thought though (pardon the pun) but before I left home I barely knew how to boil an egg, yes it's completely true and my husband, Ben actually taught me a thing or two in the kitchen. Including how to cook pasta properly and the joys of a slow cooked pasta sauce. So, fast forward 9 years or so and here I am today, cooking and creating to my hearts content. Having learnt so much more then I ever could have imagined, and still learning! I opened my own café to which I cooked and baked everything from scratch and then sold that same café 4 years later to go on to create celebration cakes for weddings and birthdays. And then I launched this blog, where I get to share my passion for cooking and to hopefully inspire you to get into your kitchens', to not be afraid of giving this cooking thing a go and to get creative. You never know where it may lead! Now, where was I before I started writing about this little food journey of mine? oh yes, that's right, at the market! Where the inspiration for this sausage ragu with fresh pappardelle came from. Again, good quality, fresh, simple ingredients that produce wholesome deliciousness is all that is needed, with a little love thrown in of course! A good glug of olive oil 1 onion, finely diced 2 small carrots, finely diced 2 sticks celery, finely diced 1 small zucchini, finely diced 2 garlic cloves, diced 500g chorizo sausages or you could use Tuscan sausages too which are equally as delicious. (I bought the chorizo ones from the South Melbourne Market at Hagens Organics) a good pinch of dried greek oregano 2 dried bay leaves 700ml tomato passata 300ml chicken stock (homemade if possible, it really does make a difference or the best quality you can afford) 1 tbsp. balsamic vinegar 1 piece of parmesan rind 2 nests of fresh pappardelle Bring a large pot of salted water to the boil. In a large frying pan, over a low heat add in your oil then add the onion, carrot, celery, zucchini and a large pinch of salt and cook for about 10-15 minutes until softened and just starting to colour. Add in the garlic and cook for another minute or so. while the onion mix is cooking away, remove the meat from the casing and then add into the pan, stirring and cooking until browned all over. I sort of break them up a bit as I am stirring. sprinkle over the oregano, add the bay leaves and pour in the passata, stock and balsamic. Stir everything together then pop in the parmesan rind and bring up to the boil before turning down to a simmer. Continue to cook for around 45 minutes to 1 hour until its turned into a lovely, luscious thick sauce. It may require a little longer to cook, so just continue to do so until its reached the consistency that you are happy with. Check for seasoning and add a few grinds of black pepper. Remove the parmesan rind and bay leaves. Just before the sauce is ready, place the pappardelle into the boiling water and give it a stir. They should take around 5-8 minutes to cook I always just keep checking and tasting them to make sure they are cooked perfectly. Once the pasta is cooked, use a pair of tongs to remove from the pot straight into the sauce. I love doing this as the water that clings to the strands of pasta allows the sauce to take on a really lovely consistency. Give it a good stir so that each strand has a coating of that delicious, rich sauce. I love to serve it straight from the pan with crusty sourdough slices and of course a very generous grating of parmesan cheese. This makes enough for 4 people or 2 hungry humans with leftovers for lunch the following day.

The gift of fresh, home-grown produce really is one of life's simple pleasures. Whether it be from your own garden or a friend or family members', a next door neighbour or from the roadside. There is a beautiful big fig tree that Beau and I pass most mornings on our daily walks, it is absolutely laden with fruit. There they are dangling like the little gems that they are and I am eagerly awaiting for them to ripen so I can pluck them from their branches. I just hope I get there before the birds do! Over the years that we had the café I was given so many edible goodies. customers would poke their heads over the swinging door that led into the kitchen and their arms would be full of lemons, figs, tomatoes, stone fruit, apples and green leafy vegetables depending on what season we were in at the time. When they saw my face light up with such excitement they knew they had come to the right person! I would never say no, as there is always something waiting to be created and it sparks up so much inspiration within me that I just cant possibly wait another second to get into that kitchen and start baking, cooking and experimenting. Over the Australia Day long weekend we set off on a little adventure towards the rolling green hills of South Gippsland where we stayed the night in the beautiful little town of Meeniyan. On our way we stopped by our friends' home. Now before I go on, picture this......A country setting. A weatherboard home. A rambling garden full of fruit trees, chickens and views that stretch as far as the eye can see. Its a home that is full of so much love and two very gorgeous children whose imaginations are as wild and free as the fresh country air. It was during this visit that Candace gifted me a bag full of bay leaves, fennel seeds, nashi pears and probably the juiciest little flavour bombs that I have had the pleasure of putting into my mouth.....Greengage plums. You could imagine my excitement! My mind was already running a million miles an hour as to what I was going to create. I had in my mind some sort of cake, an upside down cake to be exact that would have a hint of spice and a syrup that would be not too sweet but would compliment the rest of the flavours perfectly. There is always a slight edge of nervousness when a new recipe is being created. I always want to make sure that whatever I am baking or cooking with reaches its full potential. From a seed this tree was grown, over the years. From that seed, fruit appears on its branches which are then plucked form the tree ready for their final resting place. Its such a long process and more often than not is devoured in the blink of an eye. So for me, making sure that each and every fruit, vegetable and herb is used to its full potential drives me to try to succeed in making them the stars of their show. Which is why I was so, so, so thrilled when this cake turned out to be so delicious and just what I was hoping for. A little jump and a clap was had when I got a message through from my chief taste tester, who had in fact taken the first piece for his smoko, with the double thumbs up! Along with a few other happy individuals who also had their tastebuds doing a little happy dance too! Its a cake that is quick, simple and will leave you feeling full of all the warm and fuzzies. It keeps really well and can also be frozen, but I doubt you will need to do this! you will need a 23cm spring form cake tin which has been greased and lined with baking paper. 1 cup Macadamias, chopped roughly if large greengage plums, I didn't weigh these, but just use as many as you need to cover the base of the tin. (apricots, plums, peaches could also be used as well) halved and stones removed 185g unsalted butter, at room temperature 2 finely chopped kaffir lime leaves 1/4 teaspoon ground cardamom 165g caster sugar 3 free-range eggs, at room temperature (if you do forget to get them out of the fridge, like I tend to do! just place them in a bowl with some hot water) 1/4 cup greek yoghurt 225g plain flour 2 1/2 teaspoons baking powder 110g almond meal For the syrup 220g caster sugar 250ml water 1 tablespoons honey (I use local flora) 1 cinnamon stick 4 cardamom pods, bruised Pre-heat your oven to 170 degrees, fan forced. Make the syrup. Place all of the ingredients in a small saucepan over a medium high heat, stirring until all of the sugar has dissolved. Bring it up to the boil then let it simmer for 5 minutes. Take it off the heat and allow to cool while you make the cake. Sprinkle the macadamias over the base of the tin then top with the plums, cut side down. cream the butter, kaffir lime leaves, cardamom and sugar together until lovely and creamy and light in colour. Beat in the eggs, one at a time, waiting until each one is incorporated before adding the next. Fold in the yoghurt, 1/3 cup of syrup and the sifted flour and baking powder and almond meal. Spoon the mixture into the tin and spread it all out so its even. Place into your oven, on a baking tray and bake for about 45-50 minutes or until a skewer inserted into the centre comes out relatively clean. (you may need to cover the cake with some foil if its browning too quickly on the top) Pour half of the syrup over the cake and allow to cool in the tin for about 15 minutes, then remove from the tin, place onto a cooling rack, plum side facing up this time and pour the remaining syrup over the top. Allow to cool completely. I always find it better to make this the day before serving and then allow it to have time in the fridge overnight, before removing it an hour before you want to serve it. Enjoy on pretty china plates with someone whom conversation just flows. x

Some evenings just call for that little extra comfort and ease. After a busy day in need of something quick yet still mouth-wateringly delicious and satisfying, a one-pan dinner is always a winner in this case. I know on more occasions than one when I have been out all day or, in my days before becoming a mum, being at work, on my feet all day long, arriving home and in need of something that can be whipped up in a flash and can pretty much just take care of itself. The beauty of this recipe is indeed just that. All on the one tray, popped into the oven and left to work its magic while you organise your little ones or just get yourself organised, showered and refreshed before sitting down to enjoy this delicious creation. I have a great love for Pork, so you could imagine how excited I was when I found out that there was a beautiful farm not too far from where I live on the Mornington Peninsula. Where rare-breed Wessex Saddleback pigs go about their days rolling in mud filled paddocks, the sun on their backs and quite literally they are as happy as pigs in s*#t!! Woolumbi Farm produces ethically, sustainable, free-range and organic pork, beef and lamb products. As you make your way down the driveway, you can spy the pigs in their paddocks and are met with a warm, friendly smile by either of the owners, Kenneth or Sonya. One step into the white weatherboard barn that houses some of the most delicious produce your tastebuds will have the joy of sampling, it's no wonder why this little haven is such a gem. As the owner, Kenneth, told me the first time I met him, "they (the animals) only have one bad day in their lives." And its so true, but that "bad" day then gives us something that brings so much joy and an opportunity to create meals that are shared with others, creating many memories along the way. The importance of buying meat, fish and even fruit and vegetables direct from the growers and producers is something that I am extremely passionate about. For me, its the idea of giving back to people who are so very passionate about what they produce and by doing this they can continue to do what they love. Isn't this just the essence of what food is all about, bringing like-minded individuals together who share this unwavering love for the good things in life. I hope this will ignite an interest in scouting around your local area to seek out some "hidden gems" of your own. Be that a farmers market or a small-scale, farm gate producer. You may just be surprised at what you find right around the corner from where you live! Serves 2 hungry humans, or you could just double the quantities for 4. 2 free-range pork cutlets (or the best you can afford) 1 large fennel, thickly sliced lengthways, keeping the core intact (reserve the fronds) 1 apple, thickly sliced 1 large leek, halved and sliced into thick slices a good amount of olive oil 1 tablespoon of fennel seeds 1 teaspoon of cumin seeds 2 tablespoons sesame seeds 1/2 cup macadamias 1 small lemon, sliced 3 garlic cloves, skin on and left whole Pre-heat your oven to 220 degrees. line a baking tray with baking paper and place the fennel, apple, leek, lemon and garlic cloves in a single layer. Drizzle over the olive oil then scatter over the seeds and a little salt and a good grinding of black pepper. Mix them all together so everything is really well coated. Rub some more of the olive oil all over the pork and sprinkle over a little salt, rubbing this into the skin. Pop the pork on top and place into the oven for 25-30 minutes. In the last 8 minutes of cooking time you can then add in the macadamias. When its done, remove from the oven and serve straight from the tray (less dishes makes the dishwasher upperer a happy person!) This does work really, really well with some creamy mash on the side. I usually just peel and dice about 3 dutch cream potatoes and boil these until super soft, drain and then place back on the heat while tossing them about so that they dry out a little. I then add a good knob of butter and start mashing this all together, adding some warm milk bit by bit and a touch of Dijon mustard, salt and pepper and then beating until its beautifully smooth and creamy. You can also squeeze out the garlic cloves from the tray and add these in too if you like. And that's it, dinner is done. Now sit back, relax and enjoy every mouthful.

My love for family recipes holds a special place in my heart. Recipes that have been handed down from one generation to the next, with little tweaks here and there to put my own little creative spin on them, sometimes, its not always necessary and sometimes I feel that I should just stick to what is written down and not "play" around with them! For the Nanna's and the Granny's may just think they are perfect the way they are and most of the time I think that they would be right! I have a couple of my Nanna Joy's and my Granny's handwritten recipe books. The pages splattered with cake batter, oil marks and scribbled notes. Some are falling out and the little black book that belonged to my great-grandmother is held together with a rubber band, just like mine is. Its these handwritten pages that I love so dearly with their "old-fashioned" scrawl. My Granny had the most beautiful handwriting, its so lady-like, just like she was. Whenever I cook or bake with one of my grandmothers' recipes I am always transported back into their kitchen's. I imagine the way they would have gone about creating each one and what they would have done whilst waiting patiently for that cake or that batch of scones or that tray of biscuits to be pulled from the oven when they were done. The aromas would fill their homes with all of those delicious home-baked and home-cooked goodies. When we would go to visit my Grandma & Grandpa (my Dad's Mum & Dad) we were always treated with biscuits, I think from memory that they were gingersnaps. I remember that their home always seemed so big and that it had this distinctive smell. Dad tells me that it was from the briquettes that they would burn in the fire-place. My brother and I would sit on the floor in front of the fire during the Winter and when Summer came around it was all about the pool. Which used to be absolutely freezing! And come to think of it a little scary, it was quite dark and always seemed so, so deep! Grandma was quite the lady, always dressing in beautiful frocks, she was also a beautiful baker. Which may explain why my Dad has such a love for sweets especially for her coffee cake. She would make it with a mock cream icing, but I am a little unsure about this so here I have used a Maple infused swiss meringue buttercream topped with shards of dark chocolate. I do hope that she would approve of this variation and that she would have enjoyed a slice or two with a cup of tea. Back in those days, I guess people used to watch their wastage a lot more, which we could all take a few hints from in this present day. Grandma was very frugal when it came to using up every little bit of something and this wasn't just with food but even going as far as collecting the little bits of soap scraps and binding these all together to create a mish-mash ball of soap. Maybe this is where I get my awareness of the whole waste-not-a-thing from? I do hope you enjoy baking Grandma's coffee cake, its a simple treat that is perfect for a sneaky little afternoon or morning tea treat. I have doubled her recipe here so that it makes a lovely high 20cm cake. It also works particularly well as little individual cakes too, either in cupcake pans or smaller square ones. I used to use the latter at the café and top them with a simple espresso icing, piping a little rosette of dark chocolate ganache and finishing with a walnut popped on top for something extra special. 120g softened butter 2 tablespoons of golden syrup 2 Free-range eggs, at room temperature (I always use 60g) 1 cup of caster sugar 2 dessertspoons of black coffee (Grandma used to use the coffee essence, but I prefer using espresso) 1/2 teaspoon ground ginger 1/2 teaspoon fround cinnamon 1/2 teaspoon ground cloves 2 cups plain flour 2 teaspoons baking powder pinch salt 2 teaspoons bi-carb soda 1 1/2 cups milk Pre-heat your oven to 180 degrees, fan-forced. Grease and line your 20cm cake tin. Beat the butter and sugar in the bowl of a stand mixer until the mixture turns a lovely creamy colour and fluffy texture. Add the eggs one at a time, then add in the golden syrup. Beat well. With the mixer on a slower speed, pour in the coffee and beat until just combined. Sift the flour, baking powder and spices together, then fold these through the batter. Dissolve the soda in the milk and stir to combine. Then add this in too, mix until everything is combined. Pour into your greased and lined 20cm cake tin (I use a springform tin for this but its not absolutely necessary) and bake for about 40-45 minutes. I have found that whenever I bake this in different ovens the timing does vary, so just keep a close eye on her and you may need to cover with foil if the top is colouring too quickly. Remove from the oven when ready and cool in the tin for about 10 minutes. Then take her out and place onto a cooling rack to cool completely. I always place my cakes in the fridge overnight before icing so that they are nice and cool, but if time is not on your side you can always pop it into the fridge once its coolish to speed up the process and then ice that same day. For the Maple Swiss meringue buttercream This makes quite a large amount but is very easily halved and it can be frozen too, which is great when you need some icing on hand. Just divide it up into containers and bring back to room temperature and then give it a good whisk with the stand mixer until its lovely and glossy again. 10 free-range eggwhites 2 1/2 cups caster sugar 1 teaspoon vanilla extract or vanilla bean paste 1-2 tablespoons pure maple syrup 900g unsalted, softened butter In the bowl of a stand mixer placed over the top of a saucepan of simmering water, whisk the eggwhites and sugar until soft peaks form just like a meringue. I used to do this by hand and boy oh boy is it good for the arm muscles. However, if you do have a handheld electric whisk it does make this process a whole lot quicker and less taxing on your arms! Once you have reached the meringue-like stage, remove off the saucepan and place under the stand mixer with the whisk attached. continue to whisk for about 10 minutes and then add the vanilla, maple syrup and the butter bit by bit until it is all incorporated. Sometimes it has the tendency to look curdled, but never fear, just continue to whisk for about another 10 minutes and you will end up with the most beautiful silky-smooth texture that just melts in your mouth. Dark chocolate shards Have two pieces of baking paper ready to go on your bench, about 50cm long. 150g Dark couverture chocolate (I love Callabeaut) but buy the best you can afford, it really does make a difference. Place into a heatproof bowl set over the top of a saucepan of simmering water and stir until its completely melted. Pour this onto one of the pieces of baking paper and smooth out with a palette knife until its even. Place the second piece of baking paper on top and carefully, using your hands, smooth the air bubbles out. Starting from one end, roll it up into a sausage, being careful not to press too hard or roll it too tight. You don't want the chocolate escaping from the sides. Pop this onto a baking tray and place in the fridge overnight to completely set. When your ready, take it out of the fridge and carefully start to unroll the baking paper, as you do this, the chocolate will break into shards. carefully pick them up and pop them into a container in the fridge until you are ready to use them. They will last a while in the fridge, so if you do have leftovers they are great to have to add a little something special to a wide range of things, from toppings on ice cream, in cookies or even just melting it again to use in something that calls for melted chocolate. Or you could just eat them as they are! Assembling the cake Once you are ready to dress your cake, place onto a lovely platter and dollop on a good amount of buttercream and spread out with a palette knife, then place the shards on top. Take to a gathering, a party or just have it in the fridge for when that unexpected guest drops in. It also freezes really well. Just slice it up into serves and wrap well in cling wrap. I hope you enjoy this as much as we do and that it too brings back memories of your time spent baking away in the kitchen with your grand-parents. xx

When I think of summer I think of those long, hot days with their clear blue skies. The smell of sunscreen wafting through the air and the sound of thongs flip flopping over steamy footpaths. Its the never-ending queues at the local gelato shop and the sound that only comes with the heat, that shrill sound of cicadas. However, if one thing is for certain, it calls for large, refreshing, crisp and crunchy platters of salads to be enjoyed alongside an array of Barbequed goodies. (Ah, Yes, the smell of someone else's BBQ sizzling away is always a mouth-watering affair) The laughter and clinking of plates and cutlery as everyone takes their seats on the deck to enjoy a meal together, watching the sun slowly disappear on yet another day hoping that a cool change may be on its way. Its these memories that seem to stick in our minds, usually the ones that don't necessarily seem to be all that special at the time. its not until we look back and realise that these moments are what make our lives so full, not only in our hearts but in our bellies too! I created this salad for Christmas Day. My inspiration? the colours of Christmas of course and letting the summer produce shine. It's quite a delicious concoction of charred asparagus mixed through ribbons of fresh zucchini and pistachios that have been caramelised in honey to add that extra special crunch. Those mouthfuls of bursting juicy goodness in the form of red grapes just add that little something extra. It will make a perfect partner for just about anything, be it lamb, pork, fish or even chicken. And any leftovers make the perfect lunch for the following day. Serves a large crowd as part of a buffet or 4-6 people as a side 3 zucchini peeled into long ribbons (I used a peeler for this but if you have a mandolin you could also use this) 3 bunches of asparagus, woody ends removed and sliced in half a good handful of fresh mint leaves, chopped a good handful of parsley, chopped 3/4 cup of pistachios 2 tbsp. honey 1/2 cup dried cranberries punnet of red currants a couple of good handfuls of red grapes *I have tried to give the most accurate measurements, however as this salad is layered I will leave it up to you as to how much of each ingredient you use. I am actually quite bad at measuring when it comes to cooking as I tend to just throw a bit of this and a bit of that in as I go! Dressing 1/2 cup extra virgin olive oil juice and zest of 1 lemon 1 tbsp. honey 1 tbsp. red wine vinegar 1 tsp Dijon mustard salt and pepper to taste In small bowl or a jar with a lid, combine everything really well and taste. In a large frying pan over a medium heat add a glug of olive oil and then add the asparagus, you may need to cook these in two batches depending on how big your pan is. Add a pinch of sea salt and continue to cook until starting to char. Add a grinding of pepper and remove from the pan. In the same pan add the pistachios and cook these for a minute or so then add the honey, stirring until starting to caramelise, remove from the pan and lay them on a sheet of baking paper to cool down. Get your hands on a beautiful big platter and then start layering each ingredient over the next, softly place the ribbons of zucchini down then some of the asparagus, a scattering of pistachios (you will want to eat all of these even before they make it onto the salad!!) mint, parsley, cranberries, red currants and the grapes. Then repeat one more time. If you are taking this to a get-together, place the dressing in a jar and pour over the salad when you are ready to serve it. otherwise dress it straight away and enjoy every mouthful! Just don't tell anyone how many nuts you ate before hand.............

There is something so mouth-watering about the flavours of an Indian inspired dish simmering away on the stove top. During Winter, those spices provide a tummy-warming comfort that feels like you have been swaddled in a thick woollen blanket. But, during the warmer months, just like now, its the perfect dish to be enjoyed outside on the deck, that warm summer breeze cooling the skin after a day of sun and sand and a glass of something cool, crisp and sparkling to wash it all down with. Either way it is one very satisfying meal indeed. It also reheats beautifully, and in fact I think its better a couple of days later as the flavours develop. All you need is a side of steamed cardamom rice, white or brown, and a big dollop of cooling lemony yoghurt. 2 tablespoons coconut oil 1 teaspoon cumin seeds 1 teaspoon vadouvan spice mix 1 tablespoon yellow mustard seeds 10 curry leaves 1 red onion, diced 1 tablespoon finely chopped ginger 1 garlic clove, finely diced 400g eggplant, cut into cubes 200g pumpkin, skin removed and cut into cubes 2 tablespoons brown sugar 2 tablespoons white wine vinegar 400g can cherry tomatoes 400g can lentils, drained and rinsed Yoghurt 1/2 cup greek yoghurt juice from 1/2 a lemon 1 clove of garlic, finely diced salt and pepper to taste small handful of chopped parsley Mix all of the ingredients together, taste to see if it needs any more seasoning or a little more lemon juice. Cardamom rice 250g basmati rice 4 cardamom pods 1 cinnamon stick 2 cups water pinch salt Place everything into a medium saucepan, bring to the boil, stirring. Reduce the heat to low and cover with a tight fitting lid. cook for 10 minutes and then turn off the heat and leave it to sit for another 10 minutes or until you are ready to serve. For the Kasoundi Heat the oil in a medium sized saucepan, I like to use my cast iron pot for this as its just the perfect size. Add the spices and seeds, then the curry leaves, cook for a couple of minutes or until the seeds start to pop. Be careful though, the little buggers like to try and get you! Add the ginger and onion and cook for another 5 minutes, then add the garlic and cook, while still stirring for another 5-8 minutes or until the onion starts to soften. Add the eggplant and pumpkin and stir it all together, add the sugar and cook for 10-12 minutes until the eggplant starts to soften. Pop the vinegar, tomatoes and 1 cup of water into the pot, then bring to the boil. Reduce the heat so its just simmering away nicely and allow it to bubble away for 30 minutes. stir through the lentils and add salt and pepper to your liking. I like to serve this straight from the pot with the rice and yoghurt on the side so that everyone can serve themselves. Except for when its just Ben and I, then I pile all of those delicious flavours right on top of the rice and dollop that yoghurt all over the top. Its also particularly delicious served with a few crispy pappadums too!

This rather rustic looking dish is so full of flavour you will end up going back to steal spoonfuls of the delicious juices, or ripping off a big chunk of sourdough and mopping them up that way. Either or, I promise you that this will be a firm family favourite and will be on repeat quite frequently. This has been adapted from a recipe my lovely mother-in-law told me about, I have switched and changed a few things around as I do these days with just about any recipe! Always intrigued as to how this ingredient will go with that and the other. I have also used a whole chook, instead of buying either marylands or thighs which would work equally well. However, I love that by using the whole chook, you are then left with the carcass which I always use to make a lovely golden chicken stock out of. I then portion it up into 500ml containers and pop into the freezer. It all comes back to me trying to do my bit to reduce as much waste as possible. And, homemade stock is so much tastier than the shop-bought variety and it makes you feel really good to have made your own too. Serves 4 with a couple of side dishes. Or 2 hungry humans with leftovers for sandwich fillings the next day, which are delicious! 1 whole free-range chicken, organic if you like too. (reserve carcass for stock) 1 tbsp. paprika 1 brown onion, sliced 5 tbsp. unsalted butter 1 cup chicken broth 1/2 cup thickened cream 1/4 cup grated parmesan juice of 1 lemon splash of white wine 2 sprigs rosemary 2 handfuls spinach Preheat oven to 180 degrees. Cut the chook into pieces, season each one with salt, pepper and paprika, rubbing all over. heat a large fry pan over medium high heat, add 2 tbsp. butter and wait until it has melted, add the chicken pieces, skin side down first and cook for about 4-5 minutes or until the skin is starting to turn a beautiful golden colour. Turn over and cook for another 5 minutes. Remove each piece into a medium sized baking dish. Add another 2 tbsp. butter to the pan and add the onion, cooking for about 3 minutes until starting to soften. Then add the broth, cream, parmesan, lemon juice, wine and rosemary. Bring to the boil, then reduce to a simmer for a couple of minutes, add the spinach and stir until wilted. Pour the sauce over the chicken, poking the spinach leaves, as best as you can in between the chicken, you can also add in the leftover lemon halves after juicing. Pop into the oven for 30 minutes. once its all done, just check to make sure its cooked through by piercing the largest piece with a knife, if the juices run clear then she's ready. Served very simply with steamed green beans and broccoli, tossed through extra virgin olive oil, chopped parsley and a scattering of salt and a grinding of pepper. Enjoy every mouthful.......and then some!

As I sit here on the couch, Love Actually is on the TV (yes, I know, I shouldn't be on the computer and watching tv at the same time right before bed, but that's what you have to do sometimes in order to get some things done!) and its only three sleeps until the most magical day of the year arrives, when children will wake frightfully early, eager to see what Santa has left them and families will come together to celebrate all that is merry and bright over a feast of edible delights. It really is the most wonderful time of the year! This year is in fact extra special as we now have our little man to join us in these festivities and that is the greatest gift of all. An added bonus also is the absolute joy that we can actually really fully relax over this time as its the first year that we don't have the stress of the café looming over our heads, we don't have to worry about staff, rosters, ordering and running around like headless chooks while the hoards of tourists and holiday makers flood into Rye and the surrounding areas. And that feels so GOOD! We actually get to have a holiday too! Every year I look so forward to all of the Christmas baking, especially creating these buttery, fruity little gems. As some of you may already know I have a great love for pastry, everything about it, from bringing all of those simple ingredients together to form a beautiful "vessel" that houses an array of flavour combinations to of course eating it! This recipe is very close to my heart as it has been handed down from my Grandma, my dad's mum, who used to make batches and batches of these like they were going out of fashion. She had to with a house full of boys. its no wonder that my dad absolutely loves them, not just for their flavour but for the memories they evoke of his beautiful mum baking away in her kitchen. Her hands busy bringing the dough together, flour drifting through the air and that heavenly smell of pastry baking away filling the house with the most festive of aromas. They are best enjoyed with a mug of something hot while watching a Christmas movie, just like I have been doing right now. Although, preferably not while typing away on the computer at the same time! I hope you enjoy them as much as we all do. They also make for wonderful edible gifts too. Makes around 30 pies 250g unsalted butter, at room temperature 1 1/2 cups caster sugar 2 free-range eggs 4 cups plain flour, sifted 1-2 tbsp. milk 2 jars of Robertson's Fruit Mince Preheat your oven to 180 degrees. Lightly grease three patty cake tins and set aside. In the bowl of an electric mixer cream the butter and sugar for quite some time until its lovely and light and fluffy, I usually do this for about 5-8 minutes on high speed. add the eggs, one at a time and beat until combined. With the mixer on a lower speed carefully add the flour, this part can get a little messy! once the dough starts to come together add a little of the milk bit by bit until you have a smooth dough. Tip out onto a lightly floured bench and bring together. cut the dough in half and wrap in cling wrap and pop in the fridge for a few hours or overnight. Roll out in between two pieces of baking paper, you don't want it too thin or too thick, you will know if its right when you pop them into the pans. use a larger circle cutter for the bottoms and a smaller one for the tops. spoon about a teaspoon of the fruit mince into each one and top with the lid. press down around the edges to create pretty indents. Pop them into the oven and bake for about 15 minutes, I always check them a little before this and swap the pans around if some of the back ones are browning a little quicker than the front. But every oven is different so just keep an eye on them. Once they are baked to perfection take them out, let them cool a little in the pans and just give them a little twist and jiggle to loosen them. Place them onto a cooling rack to cool completely, or eat a couple straight away, while they are still warm!! They can be kept in an airtight container for quite some time at room temperature. Although they wont last that long, you may even find you need to make another batch sooner rather than later. This recipe can also very easily be halved if you don't want as many pies, but really can you ever have too many pies? I will leave it up to you. x

There is something so very comforting with the humble old roast chook. It has that wonderful aroma whilst it cooks away in the oven. That crispy chicken skin just sends my mouth into a watery mess and the satisfaction of pulling away those meaty, tender drumsticks......need I say more!? I think it also has that lovely shared family meal feel to it. Plonked right into the centre of the table, served straight from the roasting dish so that everyone can help themselves. And most probably fighting (the friendly variety) over who is going to have the legs, wings, breasts and that lovely moist little oyster bit! I usually use a mix of all those traditional flavours when roasting these delightful ladies, lemon, thyme, garlic and olive oil. However, wanting to mix it up a tad and having a mind that is always thinking about food and what flavours go with this and that. I thought to myself what if I was to do a satay inspired roast chook? After flicking through a few cookbooks, quite enjoyably, I came across one from the River Cottage cookbook, "light & easy" by Hugh Fearnley-Whittingstall that ticked all the boxes! With this in hand I set about creating one of the yummiest roast chickens I have ever had the pleasure in eating. My chief taste tester, Ben, gave it a double thumbs up too! Serves 4 or 2 with leftovers for sandwich fillings (which are delish) 1.9kg free range chook, organic if you like too. 2 tbsp. crunchy peanut butter (I personally love Pics!) 2 tbsp. soy sauce 1 red chilli, finely diced 2 garlic cloves, finely diced 2 tbsp. ginger, finely diced juice of 1 large lemon 2 tbsp. chopped coriander 1 tbsp. olive oil 400ml can coconut milk 1/2 can water 3 kaffir lime leaves Preheat your oven to 210 degrees. Rinse and pat dry the chook and make sure you get rid of that plastic pad from the bottom!! (don't laugh I have now done that on two separate occasions! not with chicken but with beef and lamb!!!) place onto some baking paper in a large baking dish. Mix together the rest of the ingredients, from the peanut butter to the olive oil, until it forms a smoothish paste. season with salt and pepper and taste. carefully separate the skin from the flesh from the neck and the bottom and gently push the paste in, pushing it down as you go. rub the remaining all over the outside. Drizzle with a little more oil and a sprinkling of salt and pepper. Place the chicken into the oven for 20 minutes. Remove from the oven and pour in the coconut milk, fill that can with 1/2 the amount of water and kaffir lime leaves. pop the lemon halves that you used for the juice in as well. Reduce the oven down to 180 and cook for another 45 minutes. Test to make sure she's cooked through, by piercing the thigh with a knife, if the juices run clear then she's ready! cover with foil to rest for about 10 minutes. And then spoon all of the juices in the bottom of the dish over the chook. I served this with steamed basmati rice and sautéed kale, spring onions and peas. (recipe below) A few stalks of kale, leaves stripped and chopped. 3 spring onions, sliced 1 cup of frozen peas sesame oil 1/2 tsp fish sauce 1/2 cup unsalted cashews juice of half a lemon Heat a little coconut oil in a pan, add the spring onions and cook for a couple of minutes. Then add the kale, peas, sesame oil, fish sauce, cashews and lemon. cook until the peas have turned bright green. taste and season to your liking.