You may have noticed there is a slight theme going on with my baking at the moment I think, but it’s a good one. The results have been quite delicious and I’m (...)
With a title like this how could I not be intrigued by this recipe. As I’ve been exploring Paula Wolfert’s The Food of Morocco for The Cookbook Guru I’ve been (...)
Pizza is a great quick food solution for most people. Finding a good place to buy pizza from is a whole other story. Occasionally we hit upon a great pizza (...)
I’ve missed the window for our monthly discussions about Karen Martini on The Cookbook Guru from March, but I thought seeing as I made this sauce that I would (...)
…and making this delicious treat is about as close as I’m going to get to having one whilst I live in Australia. For me born and bred here in the southern (...)
I’ve been wondering what Golden Syrup is for years? I know its liquid sugar, but how does it differ from Treacle, from Corn Syrup, Maple Syrup, or (...)
I’ve been dreaming of using my slow cooker all summer. I know it doesn’t produce heat so really it should’ve been getting a work out way earlier than now, but (...)
This month begins a new year of The Cookbook Guru, an online cookbook club, where food bloggers from around the world share their cooking experiences from the (...)
One of the things that fascinates me about travel, is the way that people eat in other countries. I will always have visiting the local supermarket/market on (...)
I love making these, one because its a favourite in my house, two because it brings back memories of zuchini fritters from my childhood, and finally, because I (...)
Each night as the sun sets in amongst a concrete and glass jungle we call Singapore, a busy little street known as Boon Tat hosts a fabulous evening street (...)
What a wonderfully healing dish this is to eat. This recipe was shared with me as an idea of something I might be able to handle when I was recovering from (...)
As I start to delve deeper into my baking I’m coming to the realisation that a lot of people suffer from allergies or intolerences of some kind that really (...)
Last year at easter the other half and I got given so much chocolate we were not really sure we’d be able to get through it. So I had a rather ingenious idea (...)
Some posts and recipes I see on WordPress just speak to me and call out for more attention. I love that there is people all over the world that speak the same (...)
Anyone who knows me knows how much I love the spice saffron. The smell evokes so many childhood memories for me that I love to cook with it just to take a trip (...)
This cake is one with memories attached, as most treat foods tend to have. I first made this cake in Canada in June of 2004, as my best friend’s wedding cake. (...)
It’s funny how many childhood favourites stay with you as you grow up and get older. Tastes change, but in so many ways they really don’t. As a child Rice (...)
There’s been a lot happening behind the scenes of Sharing The Food We Love and much of it is unrelated to food hence the level of radio silence that has been (...)
I’ve always had a bit of a thing for boiled eggs. They’re one of my favourite things to have sliced up on toast in the morning. In particular though I love (...)
Every time I make fritters I’m pretty sure that the recipe changes. It depends on what is in the fridge, and also on the texture that I’m going for. This time (...)
I always think muffins should be a really quick easy treat to make. For some reason though, I don’t have the muffin magic to get mine the way I picture them in (...)
Patong street food guide: best vendors and dishes in Phuket
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Phuket and indeed Thailand have a very strong culture of street food. Most vendors have their shops built around a motorbike which helps them to bring their (...)
I have memories from my early 20’s, when I worked in a major chain hotel, of this being a staple dish on the breakfast buffet. Knowing it was oats, nuts and (...)
