Off the back of the Tempanyucki* station highlight of the terrace reveals, where we are also told by ShaynnaBlaze âSt Kilda is filled with tattoo parloursâ the teams are about to put their issues and pride aside for an all-in revealed by Scotty straight after the scores were tallied: […]
I feel that focaccia has gone a bit out of vogue, people seem to be replacing it with Turkish bread. While I love Turkish bread, I still really enjoy eating a lovely piece of focaccia either as a toasted sandwich or an accompaniment to dinner. You can of course top a focaccia with anything you fancy. I’ve gone for the classic rosemary, cherry tomatoes and rock salt for this one. […]
Aloha and Mahalo Long time no blog! My apologies but my paid gig whisked me off on location to Hawaii (more specifically Oahu, more more specifically Waikiki beach) and unfortunately that ole chestnut geo blocking […]
This cake is a cracker – really easy to make, works every time, and I’m yet to meet someone who didn’t love it. You can use any type of ground nutmeal, though I think cashews work really well. Other nuts that are delicious are hazelnuts, pistachio or macadamia. This is another ever-reliable Women’s Weekly recipe, copied almost word for word from their big yellow Bake cookbook. To get a great chocoaltely flavor I always use Dutch pressed cocoa – you can use any cocoa, but the Dutch really does have the best flavor, and makes for a darker, richer cake. […]
Who doesn’t love a sweet fresh scroll, warm from the oven. Yum. I’ve filled this batch with a blueberry almond filling, but you can put whatever you like in – other crushed berries mixed with almond meal, mashed banana and Nutella, cinnamon, whatever takes your fancy. I have been known to make two batches in short succession, as they really are eaten up quickly. […]
Challenge day and theyâre all off on a helicopter to Phillip Island so they can fang around the Grand Prix track down there in some of the sponsorâs cars. Whoâs going to be The Stig?
Up in the air Sara throws some shade at fellow flight attendant Courtney saying she wouldnât understand the âhigh flyingâ of helicopter travel because sheâs only an economy flight attendant. Gee whiz how to endear yourself to people. […]
Not sure what Jess is referring to in the opening with that statement, but Iâm excited! And itâs terrace week. Home stretch.
All the contestants go through B&Câs winning guest room, and what a surprise Sara doesnât like it. Into Jess and Normâs room, thankfully Iâm not alone but a few others are wondering why on earth thereâs a hanging pot plant next to the bed – it would shit me to tears! […]
What a crazy week itâs been with two footy Grand Finals and a slew of public holidays itâs really hard to keep up. Plus! Channel 9 sent me out on a little field trip to see the magic of television making for a show thatâs going to be in our lives and driving all of our gossipy work conversations come February. Iâm super excited for that but back to The Gatwick. […]
I hope Arnott’s don’t have a go at me for using their biscuit name here, but these taste remarkably like Kingstons. They have a similar oaty, golden syrupy flavor and are sandwiched together with a delicious chocolate ganache. If I’m pressed for time and don’t make the ganache drizzle with melted chocolate when they are cooked. Oh and I always make double this amount. Always. Once you taste them you’ll know why. […]
This is an easy, cheats version of a cherry Danish. To make proper Danishes takes quite some time – all that flaky pastry rolling and folding. For this version however I use bought puff pastry. If you’ve got the time then by all means make your own pastry, but if not a good quality butter puff pastry works really well. I make my own custard, but if pressed for time you can use shop bought. I’ve made these with cherries, but they are equally delicious with any fresh or tinned fruit. […]
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