Pastry making is an art that I never really had an interest in until I went to cooking school.  It's there that I learned to make differ...

Did someone say chocolate? Yes, but not just any chocolate – dark, rich and creamy and smooth chocolate mousse . I apologize for the delayed...

Spring in Sydney – an end to the colder months and a welcome to longer, sunnier days and flowers. It’s just the beginning of my favourite ti...

Like the rest of those foodies out there I love everything about food – searching through stores and markets for the best produce, talking a...

I was given a few zucchinis the other day and wondered what I could make with this beautifully fresh and green vegetable. I love the taste a...

A bad week – ups and downs and everything in between – calls for some cake. As life moves on we get busy and forget to take a moment to stop...

Cherries are such a beautiful fruit – small, almost berry–like, dark and sweet, the perfect pick-and-eat fruit.  Cherry trees are also some ...

I’ll start this post by saying sorry -- I’m late! My life has been a little hectic and so, in keeping with that theme, I’ll be adding some m...

You don’t have to sacrifice flavour and taste just because you don’t have a lot of time. I know I sound like one of those cooks on televisio...

In the world of food the word 'simple' is used a lot and in quite different ways. These days, when life is hectic for so many people...

You know that time around 3pm when you hit that afternoon slump, can’t keep your eyes open but still have lots more work to do? At that time...

It has been raining every day in Sydney.  Cheesecake is the kind of comfort you need on rainy days or when the weather is cold. I love the ...

How can chocolate be so comforting? Its sweet, dark richness never fails to help me when I need to feel better, and I love finding ways to c...

When I was little my sister and I frequented a convenience store nearby our house. The store was a kids' dream – full of an endless vari...

It’s cold in Sydney – OK, not freezing but still cold here, especially at night.  And somehow, despite my Canadian tolerance for seriously p...

When you crave something creamy, sweet and smooth but also light, why not make some custard. Much like tapioca (see my earlier post ) custar...

Australians love their pumpkins and so do I (see here and here ).  This orangey gourd is a commonly used ingredient all year round; it’s in...

Tapioca needs a new image.  Considered to be one of those old-fashioned, plain and boring items, tapioca is one of those desserts that all t...

Dear friends I have something excitng to share with you.  A little while ago, my new blogger friend Aurelie at Pause Gourmande (a lovely Fr...