These Strawberry Cheesecake Cookies are a variation on one of my favourite cookie recipes of all time. Just picture: a tender, soft cookie baked to enclose a delicious strawberry cheesecake filling. It’s a winning combination!  I just realised that I’ve been making different versions of these ‘stuffed’ cookies for more than 10 years. I keep thinking up new flavour combinations and they are amazing every time. Trust me, there will be many more stuffed cookies in the future. From the cookies and cream cheesecake stuffed to a candy cane version for Christmas, they’ve all been winners. This ..read more

Hi, hello. I’m so sorry that it has been a year since my last blog post but today I am BACK and I have a very exciting recipe for you guys! Easter is coming up so soon and it’s one of my favourite occasions to think up recipes for. This Blackberry and Earl Grey Hot Cross Bun Pudding would be the perfect Easter dessert… …but at the same time would also make a delicious Easter breakfast. It’s kind of like a baked french toast and can be made ahead of time (we love an organised Queen!) Hot Cross Buns have been in the supermarkets literally since Boxing Day, but I’m a traditional gal. I like to ..read more

To me, Easter is a special time of year. I always feel the transition of seasons strongly in April. Summer is transitioning into shorter, cooler autumn days. Mangoes and peaches are out, but apples and pears are now in season. This new season coziness just makes me want to get in the kitchen and bake. I have a crazy urge to make yeasted doughs this time every single year – buns, rolls, loaves and scrolls! I also love Easter as a time for family to get together over good food. When I lived at home, we would always have a decadent brunch – pancakes, cinnamon rolls or french toast. I always brou ..read more

It’s hard to believe that I was ever a fussy eater as a kid. There’s lots of foods I wouldn’t touch, but mushrooms were my arch-nemesis. I would pick even the most microscopic pieces off a slice of pizza. However, these days I can’t get enough of this nutritional powerhouse ingredient in all forms. So when my friends at Distil Agency asked me to come up with a recipe for The Blend competition with Australian Mushroom Growers it was an immediate yes. And these Mushroom Meatball Subs were born. We all know that mince is a great versatile ingredient that is easy on the wallet and can create so ..read more

This Blood Orange and Cranberry Loaf Cake is the perfect afternoon tea cake. It’s full of citrus flavour, loaded with tart cranberries and drizzled with a sweet pink glaze. So many of my recipes have been inspired by the ingredients that I happen to have on hand. I don’t tend to impulse purchase clothes or handbags – I impulse buy fruit. And then of course, I have to come up with an idea to use it up. It’s my toxic trait – picking up a bunch of rhubarb with no plan for what to make… but it has led to many of my very favourite recipes like Banana Biscoff Cheesecake Muffins and Apple Miso Crumb ..read more

We’re currently in the transition between winter and spring. We’ve had some lovely warm, sunny days, which feel lush. But thanks to La Niña today is feeling like winter again. That being said, I’m getting a lot of inspiration seeing fall recipes posted by Northern Hemisphere friends on Instagram. It feels like a nice overlap with the seasons where we can all enjoy some comfort food. Now that it’s October,  pumpkins are definitely on the menu! This Spiced Pumpkin, Feta and Pearl Barley Salad is so versatile and delicious – definitely one of my new favourites that I will make over and over ..read more

The idea for this Apple Crumble Filo Pie was kicking around in my brain for literally months before I decided to make it for a weekend girls lunch. And what do you know – it turned out even better than I had hoped! Imagine a headily spiced apple pie with a crumble topping – sounds good, but nothing revolutionary here. Then what if you cross that with baklava and add a good drizzle of homemade salted caramel sauce? Now we’re talking!  Everyone absolutely loved this dessert. It was the perfect way to end our cozy winter lunch without being too rich or heavy. Afterwards, we were batting ar ..read more

If you’ve been reading for a while, you’ll know that there’s nothing I love more than a baked fruit dessert. I could never get sick of this kind of thing! Whether it’s pie or pandowdy, cobbler or crumble, buckle or betty. I love their curious, quirky names and the multitude of ways to prepare them. For me, they are perfect any time of year, using whatever fruit is in season. Today’s recipe is a classic Buttermilk Cherry Cobbler. I wanted to enjoy a last hurrah of summer cherries before the apples and pears of autumn take centre stage. So what is a cobbler exactly? A cobbler is a dessert, most ..read more

One of my little projects this year is going back through fifteen years of blog archives and updating some of my very favourite recipes. I started my blog as a graphic design college student back in 2007. I was just getting into baking, blogging and photography and never imagined that I would still be doing all these things so many years later! Today’s recipe is Bill Granger’s Coconut Bread, which I first made in 2008 and which is still on his cafe menus all around the world.  Bill is Sydney’s King of Breakfast, winning us over with fluffy ricotta pancakes and even fluffier scrambled egg ..read more

Today I’m sharing one of my favourite ever pasta recipes. You know that feeling, when you know you’re eating your favourite food for dinner, and you look forward to it all day? That’s how I feel about this recipe. We call it Eggplant Pasta, but its also widely known as Pasta alla Norma. From the small amount of research I did, I know it has Sicilian origins, but it seems like there are many different ways to make this classic vegetarian pasta dish. I’m really trying to get better at sharing my very favourite recipes. The ones that don’t seem all that special or glamorous, but make the best qu ..read more