As I type this, Chef Yui is in America teaching other chefs how to cook Thai food. She has been a judge on The…
Ballet at the Bahrain National Theatre
It’s been nearly two months since I first caught a glimpse of the new Bahrain National Theatre and I am still…
I’m back…with Gingerbread Balls!
I know, I know. It’s been a while. A long while. I’m embarrassed to admit how long. I’ve had to commit more of my time…
Port Phillip Estate and Beetroot, Walnut & Goats’ Cheese Salad
After supplying you with a string of sweet temptations, I thought it was about time I shared a savoury recipe with you…
Mini Gooseberry Meringue Pies
This recipe started out as an experiment and up until the very last minute I thought it had failed. For a few months now…
Lychee, Raspberry & Elderflower Ice Lollies
I was going to call these icy poles as that’s what we used to call them back in Australia…
Chocolate, Fruit & Nut Thins
As I sit here and type this from the sandy shores of Koh Samui, I feel a million miles away from the other sandy shores…
Kangaroo Island: A Culinary Journey (Part 2)
Before I induce a severe state of hunger by continuing my account of an unforgettable trip to the Kangaroo Island Seafood…
Paleo Cherry, Almond & Coconut Pie
I started thinking about ideas for this month’s “Sweet As Pie” Sweet Adventures Blog Hop right about the time I offered…
Kangaroo Island: A Culinary Journey (Part 1)
A few weeks before my recent trip to Australia, my Mum sent me an email saying that a friend had invited her…
Ballet at the Bahrain National Theatre
I’m back…with Gingerbread Balls!
Port Phillip Estate and Beetroot, Walnut & Goats’ Cheese Salad
Mini Gooseberry Meringue Pies
Lychee, Raspberry & Elderflower Ice Lollies
Chocolate, Fruit & Nut Thins
Kangaroo Island: A Culinary Journey (Part 2)
Paleo Cherry, Almond & Coconut Pie
