Tuesday, 3 May 2016

Sunday, 17 April 2016

Key Lime Pie

Over the weekend I tried Key Lime Pie for the very first time and I loved it! The creamy but tart pie sent my taste buds wild! I wanted to recreate it at home especially seeing as I paid a hefty $12 for a small serving. I couldn't find Key Limes at the supermarket so I went for normal limes and I could honestly say the taste didn't differ too much... So shall we call my pie " Lime Pie" ?

For anyone who hasn't tried Key Lime Pie before I suggest you give it a go especially if you love it's more elegant cousin ... The lemon meringue pie.

I made my Lime Pie in a cool glass mason jar, this makes it easy store for later or simply take on a gorgeous sunny picnic.

What You Need:
- 40 grams of shredded wheatmeal biscuits
- 40 grams of scotch fingers
- 1/3 cup of desiccated coconut
- 60 grams of melted unsalted butter

Lime filling & cream:
- 1 can of sweetened condensed milk
- 1/4 cup of sour cream
- 1/3 cup of lime juice
- The zest of 2 limes
- 200 ml's of double cream
- 1/4 teaspoon of vanilla bean

What To Do:
1. Preheat the oven to 175 degrees
2. Place the biscuits and coconut in a food processor and blitz until it resembles fine bread crumbs
3. Stir in the melted butter until combined
4. Divide the biscuit base into two large mason jars and press down to create a firm biscuit base.
5. Now mix together the condensed milk, sour cream, lime juice and lime zest (The mixture will thicken)
6. Divide the mixture into the two mason jars evenly and stamp on a flat surface to get rid of air bubbles
7. Bake in the oven for 8 minutes
8. Now cool in the fridge for 40-60 minutes depending on how cold your fridge is.
9. Whip the cream and vanilla until it forms slightly stiff peaks (Be careful not to over whip)
10. Add the cream to lime pie and enjoy!

Lime Pie on the go! - Enjoy with a good book and sunshine :)


xx Mel

Monday, 11 April 2016

Dark Chocolate Cake Wish

Since my last post I have been in a love/ hate relationship with dark chocolate. I have been wishing for luscious chunks of dark chocolate and hating the fact that my home is just too well stocked with chocolate.

I had finally given in and thought well if I add eggs and milk to the chocolate (Ignoring the butter and sugar) then it's not too bad for me right ?? Right??!

Whatever it may be .... May I introduce to you all this sexy cake ...

Hello beautiful.... and again

Close your eyes and imagine a decadence slice of chocolate heaven. A moist chocolate cake with a dreamy layer of dark chocolate ganache and adorned with sexy delicate dark chocolate curls. Now open your eyes and go make that thought a reality!

What You Need:

- 150 grams of melted unsalted butter
- 1 cup of good quality cocoa powder
- 3 large eggs
- 1 1/2 cup of caster sugar
- 1 cup of flour
- 1 cup of self raising flower
- 1 teaspoon of baking powder
- 1 pinch of salt
- 3/4 cup of buttermilk (I make my own by adding 1.5 tablespoons of lemon juice to the milk)
- 80 grams of dark chocolate for the curls

- 250 grams of dark chocolate (Min 50%)
- 150 ml double cream

What To Do:
1. Preheat the oven to 170 degrees
2. Firstly make the ganache so it has time to set , place the chocolate and cream into a microwave proof bowl and heat for around 40-50 seconds
3. Mix the chocolate and cream mixture until smooth and place aside to set. (If in a hurry I place mine in the fridge for 1 hr)
4. Take the butter and cocoa powder and mix until smooth
5. Beat in the eggs one at a time
6. Mix in the sugar until well combined
7. Mix in the flour, SF flour, baking powder and salt until well combined
8. Mix in the buttermilk until the mixture is smooth
9. Pour into a lined and greased 8 inch round tin and bake for 50-55 minutes.
10. Test the cake by inserting skewer, when it comes out relatively clean it is ready (remember this is a heavy and fudgy cake the skewer will never come out 100% clean)
11. Leave the cake out to cool completely.
12. To prepare the chocolate curls heat the 80 grams of chocolate in the microwave for 40-50 seconds.
13. When it is melted and smooth pour onto a flat surface (e.g. a clean chopping board)
14. Smooth it down with a palate knife until it is about 5 mm thick and refrigerate to harden.
15. When the cake is cooled and the ganache has set to a spreadable consistency (like peanut butter) you can start assembling.
16. Cut the top off the cake to level then turn it upside down
17. Ice with the ganache and remember it doesn't need to be perfect, the more swirls and patterns the ganache makes the more decadent it looks.
18. Top off with chocolate curls, this is made my running a knife in a scraping motion over the chocolate you had set in the fridge on the flat surface.
19. Enjoy and share! This is not a solo kind of cake.



Monday, 4 April 2016

Left Over Easter Chocolate Solution

I know I shouldn't be talking about Easter anymore after Easter but what does everyone do with all their left over chocolate ? After you've received a large amount of Easter chocolate and then you are lured in by the tantalizing after Easter chocolate sales and walk away with a basketful, what on earth are you meant to do when you realise that no humans aren't made of chocolate and after about ten full sized eggs that yes you should stop, how do you put all that chocolate to good use ??

I will tell you how! I have a giant dark chocolate Lindt bunny sitting on my shelf staring at me ... and I have come to the conclusion that I will feel a lot better about eating it if I melt it and dip some beautifully orange rind speckled cookies into it.

Dip some in tea, hand some out to loved ones as a thanks for the Easter chocolate, bring some to work and share share share!

Here they are in all their zesty glory

Now what will I make with my other bunny??

What You Need: (Makes around 12)
- 125 grams of unsalted soften butter
- 1/3 cups of caster sugar
- The zest of one large orange
- 1 1/4 cup of plain flour
- 1 teaspoon of vanilla bean paste
- 1 pinch of salt
- 1 small pinch of ground cardamon
- 70 grams of dark chocolate ( I used my Lindt Bunny)

What To Do:
1. Preheat the oven to 180 degrees
2. Mix the butter, sugar, salt, orange zest, cardamon and vanilla until combined
3. Add in the flour and mix until the dough is smooth
4. Take around a mini ice cream scoop sized piece of dough and shape into a squared off oval
5. Place onto a baking tray and pop into the freezer for 5 minutes
6. Bake for 15-18 minutes until slightly golden on the edges
7. Set aside cookies to cool
8. Place your chocolate into a small microwavable bowl and heat for around 40 seconds until just melted
9. Dip half your cookie into the chocolate and place on the tray to harden.
10. Enjoy with a good strong cup of tea or coffee!

On another note..... I am quietly  Loudly obsessing over these AMAZING Robert Gordon Mugs.... just why oh why do they have to be so beautiful ?!?



Monday, 28 March 2016

Fresh Prawn Rice Paper Rolls

Over the Easter long weekend there are always a few things I can be sure of. Family time is a big must, diets will fail and copious amounts of French cheese and chocolate will be consumed.

After I farewell my family members and I depart a few kilos heavier I always have a craving for fresh and healthier foods that also cater to my taste buds.

Today I am deviating from  my usual baking and sweets and I am going to show you the recipe to a simple but delicious dinner. Fresh prawn rice paper rolls. YUM!

What You Need: (Makes 10-12)
- 350 grams of  peeled cooked cold prawns (Use the ones precooked from your seafood shop)
- 48 leaves of fresh mint
- 12 pieces of chives
- 1 Lebanese cucumber deseeded and julienned
- 5 large pieces of lettuces (cos or icebergs) thinly sliced.
- 2 square cakes of vermicelli rice noodles
- 12 pieces of round rice paper
- 1/3 cup of Hoisin sauce
- 1/4 cup of warm water
- A handful of crushed salted and roasted peanuts
- 2-3 finely diced bird's eye chillies

 What To Do:
1. To cook the rice noodles simple place the 2 squares of dried vermicelli in a bowl and fill with freshly boiled water , leave to stand for 12 minutes and then drain and rinse with cold water to stop the cooking process.
2. Have all the ingredients ready for assembly in front of you
3. To cook the rice paper have a large round bowl of hot (just off from freshly boiled) water
4. Dip the rice paper very quickly into the hot water and place into your bench top ( if it still feels hard don't worry it will soften over time )
5. Place mint leaves about 1 cm from the end closest to you
6. Then place 2 prawns, noodles, lettuces and cucumber
7. Now the trick is to roll it like you would a burrito
8. Start by rolling in the side closest to you , then fold in both ends and roll until you have an inch left
9. Place your stick of chive at the one inch mark and then keep rolling.
10. The finish product should look like an over sized spring roll with the beautiful ingredients inside showing through.
11. Now repeat until you have around 10- 12 rice paper rolls depending on how generous you are with the filling.
12. Now to make the sauce mix the hoisin sauce, warm water, peanuts and chilli together(The chilli is optional so you can choose to add, more, less or none. I however love the strong heat)
13. Once you are done apply to face and bask in your healthy bliss!

* Note: The mint is the star ingredient! 4 leaves may seem like a lot to place in one roll... but trust me it isn't.

* Note: Rice paper and Vermicelli overcooks incredibly easily so make sure you keep an eye on it and try to stick to the cooking time I have advised.


xx Mel

Sunday, 20 March 2016

Buttermilk Scones

When I think of the ultimate satisfying sweet treat there are always a few things that come to mind. Scones smothered in cream and jam, Pavlova with piles of whipped cream with tart passionfruit or a decadent serving of chocolate mousse.

What do all these treats have in common? They all contain generous amounts of fat (cream) and sugar. Something my biology background has taught me is that it is human nature to love and crave fat and sugar. When food was hard to come by it was important for people to want to eat fat and sugar so when they do come across it they would eat as much as they can. What was the point of me telling you all this ?? After all this isn't a biology lesson... well what i'm trying to say is... don't fight the cravings just eat what you like in moderation.

Today i'm going to make scones it's something I constantly crave!

What You Need:
- 1 3/4 cup of self raising flour
- 1 Tablespoon of caster sugar
- 55 grams of butter
- 3/4 cup of butter milk
- Jam or golden syrup
- Double cream

What To Do:
1.  Preheat the oven to 200 degrees
2.  Mix the flour and sugar together
3.  Rub the butter into the flour with your fingers until it resembles breadcrumbs
4.  Now mix in the buttermilk until it is well combined
5.  Knead the dough a little until smooth
6.  Flatten out the dough until it is around 2 inches high
7.  Use a fluted round cutter (around 5 cm) to cut out some scones
8.  Bake in the oven for 15 minutes
9.  (In this recipe I egg washed the top of the scone for colour but I think I actually prefer it without)
10. Once the scones have cooled slightly generously coat them in double cream and jam

* I saw Nigella Lawson do this and it's one of my new favourite ways to eat it. Load on cream and golden syrup then apply to face! amazing...


xx Mel

Sunday, 13 March 2016

Apple & Blueberry Anzac Crumble

Every year when it comes time for Anzac Day I get my baking bug and I just make mountains of Anzac cookies. I once asked someone if I could make Anzac cookies at other times of the year and they said "Of course! They sell Anzac cookies all year round at the supermarket". I however have always felt a little weird baking Anzac cookies when it isn't Anzac day. Luckily I found a way to incorporate the taste of Anzac cookies into everyday cooking!

I make an apple and blueberry crumble where the crumble is an Anzac cookie mixture and can I just say .... YUM. The crumble on top gets slightly chewy and crispy and it contrasts perfectly with the slightly tart and sweet flavour of the apple and blueberries.

What You Need:

Fruit Base:
- 3 Granny Smith apples
- 1 1/2 cups of frozen blueberries
- 2 teaspoons of sugar
- 2 Pinches of cinnamon
- Juice of half a lime
- 3 teaspoons of water

Crumble Mixture:
- 60 grams of melted unsalted butter
- 1/2 cup of brown sugar (lightly packed)
- 1/2 cup of rolled oats
- 1/2 cup of desiccated coconut
- 1/4 cup of self raising flour
- 2 teaspoons of golden syrup
- 2 pinches of salt
- 1/4 cup of flaked almonds

What To Do:
1. Preheat the oven to 175 degrees
2. Peel, core and cut each apple into wedges of 12
3. In a large frying pan cook the apple until each piece is slightly golden
4. Add in the rest of the fruit base ingredients into the frying pan and cook for 3-4 minutes.
5. Pour the fruit mixture into a pie tin and set aside
6. Combine all the crumble mixture ingredients (except almonds) into a bowl and mix until well combined
7. Pour the crumble mixture over the fruit base and then sprinkle the top generously with the almonds
8. Bake for 12 minutes until the top is golden
9. Dust with icing sugar to complete and serve with vanilla ice cream.


xx Mel

Sunday, 6 March 2016

Salty & Sweet Caramel Slice

Salty and sweet has been on ongoing trend and luckily for everyone there is no end in sight! Whoever started it I would love to hug, kiss and throw beautifully scented rose petals at because I LOVE it! There is one recipe that I turn to when I have that salty sweet craving and that would be my delicious salty and sweet caramel slice.

It has a delicious chewy biscuit base that reminds me of a freshly baked Anzac cookie, a delicious caramel center with a hint of salt and an amazing crunchy chocolate top which consists of salty crushed pretzels and melted picnic chocolate.

Here it is!! Give this a go and you won't regret it!

What You Need: 

Biscuit Base:
- 2/3 cup & 1 tablespoon of Self Raising flour
- 2/3 cup & 1 tablespoon of desiccated coconut
- 1/2 cup & 1 tablespoon of brown sugar
- 1 pinch of salt
- 90 grams of melted unsalted butter

- 50 grams of unsalted butter
- 4 tablespoons of golden syrup
- 1 can of sweetened condensed milk
- 1 small pinch of salt

Chocolate Top:
- 200 grams of chocolate ( 50 grams of Dark chocolate (70%) & 150 grams of Picnic Milk chocolate)
- 1/4 cup of crushed Pretzels
- 1/8 teaspoon of Salt

* If you can't find the picnic chocolate block (not bar) you can add 120 grams of Milk chocolate mixed with 30 grams of salted peanuts and rice bubbles.

What To Do:

Biscuit Base:
1. Preheat oven to 170 degrees
2. Mix all the dry ingredients together
3. Mix in the melted butter until well combined
4. Spread into a lined 8-9 inch square pan
5. Bake for 15 minutes until golden

1. Place the butter and golden syrup into a large pan and heat until it starts to bubble
2. Once the butter and golden syrup bubbles add in the can of condensed milk and salt
3. Stir constantly and scrap the sides down constantly until it thickens ( around 5 minutes)
4. Once it has thickened pour the caramel onto the biscuit base and spread.
5. Then return to the oven for 10 minutes until golden

Chocolate top:
1. Place the chocolate into a microwave proof dish and heat for 1 minute
2. Stir until all the chocolate has melted
3. Add in the pretzel and salt  and stir to combine
4. Pour the chocolate mixture onto the caramel
5. Spread the chocolate around so that it covers the surface of the caramel
6. Place into the fridge to cool and harden
7. Once it has harden and cooled cut into triangles or squares to share!

A delicious mess

Enjoy with a sexy little Piccolo 

Enjoy !!

xx Mel

Sunday, 28 February 2016

Fig & Nectarine Frangipane Tart

I was at the markets this weekend looking for some fresh fruit for the week and there in a gleaming pile were figs on sale! Being the bargain hunter I am I couldn't possibly pass up on this opportunity. 3 punnets of figs later I was happily carrying my figs to the car when I thought ... How on earth am I suppose to eat all of these? Put it in a Frangipane Tart of course! Frangipane Tarts are extremely versatile, you can use almost any fruit you desire, it's nutty and moist with a buttery biscuit shell.

I decided to add a little twist to my Frangipane Tart by adding chopped macadamia nuts and honey to the almond mixture and instead of only using figs I also had a few nectarines lying around that I added.

Here it is!

What You Need:

Biscuit Base
- 1 cup of plain flour
- 1/4 cup of caster sugar
- 1/4 teaspoon of salt
- 90 grams of unsalted cold butter (chopped into cubes)
- 1 egg yolk
- 2 teaspoons of milk
- 1/4 teaspoon of Vanilla bean paste

Tart Filling
- 1 cup of almond meal
- 1 tablespoon of plain flour
- 1/3 cup of caster sugar
- 100 grams of soften unsalted butter
- 2 eggs
- 1/2 cup of chopped macadamia nuts (plus a little extra for sprinkling)
- 1 tablespoon of Australian honey
- 1/4 teaspoon of vanilla bean paste
- 3 Ripe Figs sliced into 8 wedges
- 1 small Nectarine sliced into 8 wedges
- Icing sugar to dust

What To Do:

Biscuit Base
1. Mix the dry ingredients together
2. Rub the butter into the dry ingredients until it resembles fine breadcrumbs
3. Mix the eggs, milk and vanilla together
4. Mix the egg mixture in with the butter crumbs
5. Knead for a small amount of time until the dough is smooth
6. Roll the dough out and cover a tart pan - leave a little overhanging dough
7. Refrigerate for 1 hour
8. Bake in a oven preheated to 200 degrees for 15 minutes

Tart Filling
1. Preheat the oven to 170 degrees
2. Mix the almond meal, plain flour and sugar until combined
3. Mix in the softened butter until smooth
4. Add in eggs until everything is mixed through and smooth
5. Mix in the macadamia, honey and vanilla
6. Pour this mixture into the slightly cooled tart shell
7. Now Arrange the fig and nectarine wedges alternately and press in slightly
8. Sprinkle the top with some chopped macadamia nuts that you had left aside.
9. Bake for 40 mins until golden and cooked all the way through
10. Leave to cool until it is warm and serve with ice cream or whipped double cream


xx Mel

Sunday, 21 February 2016


The other day at work someone mentioned adding coconut to their cake and ever since then I had been struggling to think of anything but coconut cake! I love coconut and I feel like I own every single form of coconut available ! Coconut oil, cream, milk, powder, essence, shredded, desiccated, etc.... The list goes on and on! Today I will be using many forms to create my coconut cake.

This cake is moist with a beautiful coconut presence with fluffy creamy whipped coconut cream icing and nice toasty shredded coconut bits. To add a another little dimension to the cake I added some strawberry jam in the center.

Here it is!

What You Need:

 Coconut Cake:
- 120 grams of soften unsalted butter
- 1 cup of caster sugar
-  2 eggs
- 2 tablespoons of sour cream
- 2/3 cups of plain flour
- 2/3 cups of self raising flour
- 1/4 cups of almond meal
- 1/2 cup of desiccated coconut
- 1/2 cup of coconut cream
- Good quality store bought strawberry jam (not too sweet)
- 1/4 cup of toasted shredded coconut

Coconut Whipped Cream:
- 1 can of coconut cream chilled (scoop out only the top hard layer of cream)
- 1/4 cup of icing sugar sifted

What To Do:
1. Preheat oven to 170 degrees
2. Mix the butter and sugar until fluffy
3. Mix in the eggs and sour cream until well combined
4. Mix in the Flour, SR Flour, almond meal and desiccated coconut until there are no lumps
5. Then add in the coconut cream and mix until smooth
6. Two options with the next step - I put my cake batter in a 5 inch round tin but I found it took too long to bake. You could use an 8 inch tin which will help with the baking time
7. For the 5 inch tin bake for 60 minutes or until a skewer comes out clean alternatively for the 8 inch tin bake for 30-40 minutes or until a skewer comes out clean.
8. Once the cake has cooked and cooled cut the cake so that you get two rounds.
9. To prepare the whipped coconut cream simply add the icing sugar to the hard coconut cream and whip until it stiffens.
10. Take the store bought strawberry jam and spread it on on half of the cake
11. Now pile half the coconut cream onto the cake and top with the other half of the cake
12. Then add more coconut cream onto the top of the cake and sprinkle with toasted coconut.
13. There you have it a deliciously moist coconut cake.

* Warning... This coconut cake is seriously coconutty not for the coconut haters!

And again...


xx Mel

Sunday, 7 February 2016

Cravings For Watermelon Cake

My sister at around 3 months pregnant sent me a photo of this beautiful cake, with layers of cream and hot pink, draped in glorious chunks of strawberries and grapes with a scattering of beautifully green slivered pistachios. Funnily whenever I am sent a photo I know what it means... it means Mel... you should make this? My first reaction upon hearing the name watermelon cake was one of confusion, I'd never had one before ... it was something I had heard about in passing but never had the pleasure of tasting.

After a few back and forth messages with my sister I read those words I had been expecting since I received the picture ' Mel.... you should make this for my baby shower'

Well sis if you are reading this THANK YOU ! I think I am in love with this cake.... I made a test one this weekend and now I feel everything should be soaked in rosewater, stuffed with cream and watermelon and draped with strawberries, grapes and pistachios !

Seeing as I had never ventured into the world of watermelon cakes before I decided to follow a recipe with a few small changes requested by my sister. I used the recipe by Gourmet Traveller

Here is how my watermelon cake turned out!

Click Here for the recipe :)

The only difference is where it tells you to add rosewater I only add a third of what the recipe says. I think too much rosewater overpowers all the other flavours.

Enjoy!! I know I did

xx Mel

Sunday, 31 January 2016

Coffee Cake & Butterscotch Drizzle

I am a self confessed tea addict, I want one morning, noon and night. The only way coffee will ever do it for me is when it comes in either one of these two forms, iced with a heaping pile of vanilla ice cream speckled with beautiful real vanilla beans or in a cake with some sort of sticky sweet drizzle.

Today is a sweet sticky drizzle kind of day for me so I am going to show you how I make my Coffee cake marbled with bitter sweet dark chocolate, layered with freshly whipped butterscotch cream and drizzled generously with my butterscotch sauce

What You Need:

Coffee Cake
- 120 grams of softened unsalted butter
- 60 grams of brown sugar
- 60 grams of caster sugar
- 120 grams of self raising flour
- 1/2 teaspoon of baking powder
- 2 eggs
- 2 tablespoons of sour cream
- 1/4 cup of buttermilk (I made my own with a squeeze of lemon in milk and letting it sit for 5 mins)
- 2 tablespoons of extra strong espresso
- 1/4 teaspoon of cinnamon

Chocolate Marble
- 1 tablespoon of hot strong espresso
- 3 cubes of extra dark chocolate (I used 70 %)

Cream filling
- 1 cup of double cream
- 1/4 cup of butterscotch sauce

Butterscotch Sauce
- 60 grams of butter
- 1/2 cup of packed brown sugar
- 1/2 cup of thickened cream
- 2 teaspoons of golden syrup
- 1/4 teaspoon of salt ( or another 1/4 teaspoon if you like it saltier)

What To Do:

1. Preheat your oven to 180 degrees
2. Blend the butter and sugar together until light and fluffy
3. Mix in the eggs and sour cream and mix until smooth
4. Mix in all the dry ingredients until well combined
5. Pour in the buttermilk and espresso into the mixture and mix until smooth and combined
6. Pour the batter into a lined 9in x 9in pan.
7. Set this aside while you make your chocolate marble
8. Combine the hot espresso and chocolate together and mix until smooth
9. Now dollop the chocolate mixture in a polka dot fashion all over the cake batter
10. To create the swirls use a skewer and swirl the chocolate around until it forms a pretty pattern.
11. Bake in the oven for 20-25 minutes until a skewer comes out clean when inserted in the middle.
12. While the cake is baking prepare your butterscotch sauce so it has time to cool
13. Combine all the butterscotch ingredients in a pan and simmer for 2 minutes
14. Set the butterscotch aside to cool completely
15. Use square cutters or a knife to cut out 9 squares of coffee cake once it has cooled
16. To make the cream filling simply whip the double cream and cooled butterscotch sauce until it has just stiffened
17. To assemble simply layer the cream and cake and finish off with a generous drizzle of butterscotch. The more the better!
18. Enjoy cool or warm with a big scoop of vanilla ice cream.

There is also something great about this cake, If you are in the mood, forget the cream and butterscotch, Simply enjoy a square on it's own for a delicious bitter sweet hit.


xx Mel

Sunday, 24 January 2016

Hot Chocolate Heaven

Nothing beats a good Hot Chocolate. Imagine a lazy Sunday lounging around with a big steamy cup of hot chocolate while flicking through an issue of Vogue Living... That's my idea of the perfect relaxing weekend!

Sometimes when I feel like a little Sass in my hot chocolate I like to deviate.
Peanut butter hot chocolate, Bailey's Hot chocolate, Peppermint hot chocolate... I could go on and on...

Today i'm going to show you my Peanut Butter Hot chocolate recipe!

This recipe is great especially if you want to have some friends over you can wow them with a pot of this ridiculously decadent Hot chocolate.

What You Need: (To make 1 Large pot)
- 2 tablespoons of Peanut Butter
- 2 tablespoons of cocoa powder
- 100 grams of dark chocolate
- 5 tablespoons of sugar
- 3 cups of milk (amount depends on how strong you like your hot chocolate)\
- Mini Marshmallows (optional)

What To Do:
1. Mix the Peanut butter, cocoa powder, chocolate, sugar and 1 cup of milk in a pot
2. Simmer gently until everything has melted and combined
3. There are two options with the rest of the milk, you could either froth it with a milk frother or you could add the rest of the milk to the pot and heat.
4. Pour the Hot chocolate into a large teapot to serve.
5. Serve with mini marshmallows if desired. I like to toast mine with a blow torch for that extra toasty effect

Now on to the important stuff .. what I would love to serve my hot chocolate in ...

This Gorgeous Robert Gordon Hug Mug! .... I think I'm in love....

And what better to serve the Hot chocolate in than a gorgeous simple white teapot like this one by Donna Hay

Oh Ps.... To top off my week... I got to See Nigella Lawson at the Opera House!


She was every bit as amazing in real life as she is in her shows ! Stunning, Funny, and down to earth!

Annabel Crabb and Nigella Lawson - excuse the bad quality photo!


xx Mel

Sunday, 17 January 2016

Dreamy Passionfruit Slice

There's one dessert that almost all Chocolate haters I know LOVE. It's the passionfruit slice. When I go somewhere that requires a sweet treat and I am told the host is not a lover of chocolate I know exactly what to bring. The buttery, coconut biscuit base contrasts perfectly with the creamy and tangy passionfruit top. It's a simple recipe that's easily manipulated to fit in with ones tastes and requires very little effort!

What You Need:

Biscuit Base: 
- 100 grams of melted butter
- 1 cup of self raising flour
- 1 cup of dessicated coconut
- 1/2 cup of caster sugar
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla bean paste

Passionfruit Top:
- 1 1/2 cans of condensed milk
- Juice of 2 lemons 
- 5 small passionfruit (If using large ones use 2, if medium then use 3)

* Tip: Make sure you use fresh ingredients, nothing from the can! I used freshly squeezed lemon juice and passionfruit picked straight from the vine !

What To Do:

1. Preheat the oven to 180 degrees
2. Combine all the dry ingredients from the biscuit base, in a mixing bowl
3. Mix in the melted butter and vanilla until well combined
4. Spread into a lined 20cm square tin and press softly until it is flat
5. Bake in the oven for 15 minutes
6. While the base is in the oven combined the ingredients from the Passionfruit top 
7. Mix until is has thickened slightly
8. When the biscuit base comes out of the oven pour the Passionfruit top onto the biscuit base. 
9. Return to the oven for another 12-15 minutes until the edges are very lightly golden
10. Leave to cool before cutting and serving. 

Here you have it ! A perfect summery treat!


xx Mel

Thursday, 14 January 2016

Florence Broadhurst LOVE

I have always loved Florence Broadhurst designs, it embodies what I love in a look chinoiserie with a touch of Hampton's chic. The colours and patterns make her designs fit in perfectly anywhere.

For Christmas I received a gift that I didn't even know existed! something I didn't know I loved until I held it in my hands....

A Florence Broadhurst Dinner set!! The items are great quality bone china, they feel sturdy but light and the mug is my favourite part. the perfect size and look!

Here are some other Florence Broadhurst things that I absolutely love! And if I had the budget they would all live in my home with me!

I can imagine these cushions on a luscious bed in a seaside cottage

I can imagine this plate as part of a collection in a quirky New York style loft

I can imagine tending to a Garden with these in a beautiful ivy covered terrace 

Well ..... A girl can imagine .....


xx Mel

Tuesday, 5 January 2016

My Getaway

Happy New Year!!

I'm sure most of you are just starting to get back into the swing of work... I know I am. As I sit at my desk in my pretty cool nine to five job I can't help but think back on my little holiday over the Christmas and New Year break. I spent most of my first day at work day dreaming about being in the sun again, lazily floating along in the cool river, drink in hand, music and laughter echoing off the trees. It truly was the perfect definition of a holiday. Family, Friends, Food, Fun and Relaxation.

I thought I would share a little snippet of what I got up to this Holiday !

I watched an awesome fireplace being built 

The finish product. I cooked the PERFECT steak on the grill side

What a perfect view

I watched enemies become best friends. These two started off hating each other, not being able to be in the same room. After a few days together on our holiday they became inseparable. It was beautiful to see.  

Sampled some local wine 

Ate some delicious in house made Duck terrine <3 

For NYE we built an amazing bonfire 

And when the fire died down we cooked some Damper the cool way! Wrapped around a stick and then drizzled generously with golden syrup. 

I Hope everyone enjoyed their holiday as much as I did ! <3

xx Mel