They are also vegan, gluten-free, and very tasty. And not at all radioactive, despite their alarming appearance. But let me go back to the start of this story. Next weekend, I and a bunch of my colleagues will be participating…
This was my first attempt at modifying Kirsten Tibbals’ recipe for Passionfruit Pâté de Fruit using the Lotus brand of Citrus Pectin. And… first time lucky, apparently, because this really worked. It’s nothing like my old pectin jellies, but it’s…
This is a continuation from my previous lab book post, as I’m still working on how to get the best results with the two kinds of pectin I’ve been using by modifying the two recipes I’ve been given. The main…
When I originally started this blog, a big part of the point of it was keeping track of my more successful culinary experiments so that I could repeat them as needed. I haven’t really done that, but today I definitely…
Why yes, this is indeed another Wedding Cake Leftovers post. Is anyone really surprised by this? This time, the cake bits in question were the vegan sachertorte cakes. I also had leftover dark chocolate, leftover milk and leftover cream –…
You probably thought I was done with rainbow-wedding-cake related posts, didn’t you? Nope. Not a chance. I’m actually writing this a month before you are reading it (and a good thing, too, because right at this very moment I am…
A couple of Thursdays ago, I read an article in the paper lamenting the fact that many Australians would be letting down their employers by taking a sickie on the Monday before Australia Day. (The article did, at least, point…
A post all about sugar, what a surprise at this time of year! Today is horribly hot, and I’m sitting inside, obsessively tracking the cool change across Western Victoria via the BOM weather observation map, and there is no way…
A couple of years ago, Diana Henry put out a book called Salt Sugar Smoke, which is all about preserving things. I’m terrified of preserving things, because my kitchen is always full of dirty dishes and I’m convinced that no…
I only discovered popping candy a couple of years ago, when I made the Masterchef Lolly Bag cake, and I have been looking for it in the shops ever since, because it is my new favourite thing. Well, around about…
