Although there’s a lot to be said for ratios and technique, especially when it comes to baking, sometimes, you look at a recipe, and you just can’t help yourself- you want to adapt it before you’ve even made it once.
That was the case with this cake; I found a recipe for Peach & Yogurt slice and I thought, fuck it, I know I’m right about this. I just knew I wanted more cinnamon. I didn’t feel like creaming butter and sugar. Greek yogurt comes in 200g or 500g or 1 kilo tubs, so I was gonna make it with 200g yogurt, not 250g. I wanted more vanilla, and I thought it would still be too plain, so I sloshed in some botrytis. I don’t like to cook with baking powder if I have SR flour on hand, so I used that instead.
It’s interesting to watch the buzz around a new cafe build over time. The first few times I popped in to Three Williams in Redfern, it was pretty empty, but then again, it’s a fair bit larger than your average Redfern haunt. Locals and cafe addicts were coming and going and I could see that interest was building. Last week, my instagram feed was littered with brekky porn shots from the soon-to-be Redfern fixture, street press had written them up, and last Sunday arvo I walked past and there was not a table to spare.
Bircher Muesli (Birchermüesli) was invented by Maximilian Oskar Bircher-Benner in the 19th century and is traditionally a mix of oats, milk, sweetener and grated apple. These days it’s a hipster’s delight of a breakfast food that’s absolutely perfect for anyone who:
a) wants something filling for breakfast,
b) wants to eat something healthy for breakfast, and
c) only wants to make breakfast once every few days.
In a couple of weeks, I’ll be hosting a pre-Christmas recipe swap at the Glebe Library with the City of Sydney. We want people to bring in their Christmas recipes; the ones they love, the ones they hate, the ones they just made up yesterday. You can even bring samples to share, and we’ll eat and talk cooking and eating and Christmas.
Is there anything more inspiring than someone who actually gives a fuck? Case in point, I’ve found myself in a conversation with Little Indi co-owner Frank Meura on the finer points of biodegradation. I think. I’m not 100% on what he’s on about, but I am k appreciating the passion and earnestness for the subject. That, and the excellent cup of hand-pumped espresso (in the form of a macchiato) I’m sipping away at. I’m nursing it in its little bowl like its a precious baby.
When someone, anyone, waxes lyrical about cafes in Melbourne, their raving can generally be taken with a grain of salt. But mention Patricia Coffee Brewers and your barista’s eyes will take on a dreamy sheen. It’s the kind of place that every coffee pro dreams of opening.
I recently had the pleasure of being a guest of Noodlies and The Fairfield City Council for #fairfieldfeast, a food tour for food bloggers showcasing the Western Sydney suburb of Fairfield. All meals were free, and all meals were also, unequivocally, bloody amazing. As tomorrow is Fairfield’s ‘Culinary Carnivale’, I thought it was time to share my list of must-eats for the 2165 postcode.
Although less well known than its Viet-food-packed neighbour, Cabramatta, Fairfield is actually the most culturally diverse suburb in Australia, as a stroll around the restaurants and shops in the Fairfield ‘city’ show. Fairfield boasts Iraqi, Afghani, Chilean, Lebanese, and Lao cuisines, just to name a few.
From the city, it’s a 45 minute train trip, and everything delicious is right by the station, making for a totally walkable multicultural feast. For me, #fairfieldfeast was like eating Christmas lunch three times at six culturally diverse tables. I enjoyed every single bite.
Recently, I was lucky enough to be invited to a preview for snack food pop up Bao Town, which is being held at Vella Nero in the Sydney CBD. Bao town is the brain child of Theresa Nguyen, but So WTF is a bao?
Sometimes you wake up, maybe a touch under the weather, and you want a bit of brunch, but leaving your house seems like an impossible task. You drag yourself to the kitchen and find the cupboards and fridge are more or less bare – sure, you’ve got eggs, some random veggies, and all the oils and spices you could ever need, but these ingredients do not brunch make. Or do they?
Popular posts this month…
- Amaretti – The no-fuss treat posted on November 18, 2010
- 5 tips for perfect espresso posted on November 23, 2010
- Boysenberry Banana Sorbet posted on November 26, 2010
- Rich Portuguese Custard posted on November 29, 2010
- Desert Island Potatos posted on December 3, 2010
- Sri Lankan Spinach with Coconut posted on December 10, 2010
- Mousse Chocolate and other peoples’ families posted on December 15, 2010
- The quest for Mex part 1 – Mexican Red Rice posted on December 17, 2010
- No more shit #travelcoffee and #workcoffee
- Why I write and four ace bloggers who do it better
- The five best things I ate in London
- Shoreditch is awesome, airports are not
- I quit sugar? Do I bollocks.
- Cubao Street Food, Alexandria
- The Reformatory Caffeine Lab, Surry Hills
- Brewtown Newtown
- Stay caffeinated over Christmas
- Gumption by Coffee Alchemy, Sydney CBD
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Disclaimer:All opinions in this blog are mine, an everyday, real-life person. I do not accept payment for reviews and nor do I write sponsored posts. I do not endorse the content of the comments herein. From time to time I give away products and experiences to my readers, all competitions have completely arbitrary rules, all decisions are final and all prizes awarded as I see fit.