As the sun is finally out and spoiling us with a hint of spring, we are going on a picnic.
So I had a brilliant idea for toasted date and walnut, banana bread ice-cream sandwiches with cinnamon ice-cream and date caramel sauce.
Decadent desserts have been a top priority of mine, pretty much since birth.
I am a huge fan of Messina Gelato. Yeah, yeah, who isn’t, move on, you say.
We are once again exploring a new habitat. Like bears emerging from a dark, cosy hibernation haunt, we are venturing out into the unknown world of Grey Lynn….
I hope you have all had a wonderful Summer break, as I have had, at times….
I have been busily beavering away in the kitchen cooking up all my favourite Christmas treats to bring you The Epicurean Architect Hampers!
I was fortunate to have a weekend away with beautiful girlfriends in Byron Bay over the last few days. Everyone raves about Byron, the food, the beaches, the hinterlands and the warm and kind people. Byron has a way of attracting all the best parts of Australia to one spot, like a mini microclimate of everything I love about Australia.
For my father’s 70th birthday, I set to creating a cake that embodied all his favourite indulgences – red wine, dried fruit, nuts and dark chocolate to create a Mulled wine poached pear, hazelnut and cinnamon cake with dark chocolate ganache.
It was my lovely Father’s 70th birthday on Saturday night. He has lived life to the full, travelling, eating and drinking with friends and family. I was keen to make some of his favourite things for the party. He has a soft spot for a drop of good red wine, smelly cheese, winter fruits and the darkest of chocolate.