A Food & Travel Blog

Lavender and Lemon Scones for International Scone Week

12/08/2016 | By

Lavender and Lemon Scones – an elegant take on a delicious baking standard which, along with a good pot of tea, will brighten up a chilly afternoon.

Lavender and Lemon Scones for internat scone week

Once again it’s International Scone Week, a fabulous excuse for carb-loading on these chilly winter days and one I’m more than happy to contribute to with my recipe for Lavender and Lemon Scones.

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Roasted Rhubarb Shortcake

29/04/2016 | By

The weekend is coming up, so it must be time to bake. You can whip up my Roasted Rhubarb Shortcake in no time – but I’ll be busy at Tasting Australia!

recipe for roasted rhubarb shortcake

Things are hotting up here in Adelaide as it’s only three sleeps until our fabulous food festival, Tasting Australia, kicks off.

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Chicken and Thyme Sausage Rolls

27/11/2015 | By

These Chicken and Thyme Sausage Rolls are a simple to prepare snack which will be welcome at all your holiday gatherings.

chicken and thyme sausage rolls

Once again we are headed into the silly season – that time of year when everyone seems to be flat out entertaining everyone else.

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Rich Ginger and Bourbon Butter Cake

23/10/2015 | By

I think I’ve hit on a winning combination in this Rich Ginger and Bourbon Butter Cake recipe!

Rich Ginger and Bourbon Butter Cake

One of the first things I always do when I return from travelling is to head into my kitchen and bake.

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Lemon Ginger Cookies

31/07/2015 | By

Lemon ginger cookies – a perfect way to help deal with my current glut of lemons.

Lemon ginger Cookies

I think that, sometimes, it can be too easy for us here in the wide, brown , land to take for granted just how good we have it when it comes to a growing climate.

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Cookbook Review – The French Baker

19/06/2015 | By

Master pâtissier Jean Michel Raynaud shares his passion, skill and inspiration in his new cookbook The French Baker.

The French Baker (Murdoch Books)

Surprisingly, Sydney-based master pâtissier Jean Michel Raynaud grew up in a French home where food was not a particular passion. In fact, his father was utterly floored when he announced his intention to leave school to become a pastry chef and it was not until he emigrated that he realised just how important food was to French culture.

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