Get ready for brunch heaven, because this is it. Sure you’ve had French toast, but have you ever had a French toast-ed crumpet? It’s an unbelievably good kitchen hack. The crumpets, with their spongy texture, absolutely soak up the French toast batter. When the batter soaked crumpets hit the pan, their edges get ever-so-slightly crisp and the inside stays beautifully custardy, and scented with sweet vanilla.
And…it’s finally here! After over a month of sneak peeks and project reveals, our Heart, Hands, Eyes, Lips party in collaboration with Joss and Main is up to celebrate our 7 day sale. Take a lookie to see the products we used to create this Galentine’s Day brunch.
Coming up with a party idea for Valentine’s Day based on their products was easy squeezy especially when I saw…
A red lips sofa.
It reminded me of when we visited the Salvador Dali museum in Spain on our honeymoon. One of my favorite rooms in the museum is the Mae West room which features a 3D living room with furniture aligned to form the shape of the famed actress’s face including a wood and satin sofa in the shape of lips. When you stand at the right spot in the room the eyes, lips, mouth, and nose all line up. The man was a kook.
BUT! It provides great inspiration for a surrealist-inspired Galentine’s Day party. Especially one that focuses on all the ways we show our love: through our heart, hands eyes, and lips, of course! Each part of the party reflects it from the eyeball drink stirrers to the shaped cookies.
Check out all the fun details below with links to the tutorials!
We are releasing our Valentine’s Day party next week. I can’t wait for you to see it. But I thought I’d give you another sneak peek of the cookies. We worked with Sweet Jenny Belle to produce the Heart, Hands, Eyes, and Lips and I love how they turned out!
See the other DIYs we did for our Hearts, Hands, Eyes, and Lips party here:
It’s Australia day on Tuesday! That’s right, it’s the day of the Land Down Under, and although I personally feel that the date should be changed, to show respect to the indigenous peoples of Australia (as the current date does not). Until that date changes, I will still eat the foods of the land I love, and celebrate all that is positive about modern day Australia.
One thing that’s important to know about truly ‘Australian’ food is that it doesn’t really exist. Of course we have native fruits and vegetables, but for the most part, our cuisine is a lot of flavours borrowed from all over the world. We love Laksa, and Pad Thai, and Butter Chicken as much as we love Spaghetti Bolognese, Meat Pies and Barbecue. Australian Barbecues are kind of a thing unto themselves, although we never ‘throw a shrimp on’ – we actually call them prawns here, and we only bbq them occasionally.
Anyway, I’ve gotten sidetracked! The thing is, a Lamington is one food that is categorically Australian. It was invented here, and it’s pretty damn delicious. Lamingtons are small spongecakes, dipped in a light chocolate glaze, and then rolled in coconut. They sometimes have a jam filling, and sometimes a cream filling, or both. They are served at morning and afternoon tea, or just for a snack. And this, my Lamington Float, is the 2016 take on them!
It’s got all the flavours – coconut, chocolate, raspberry, vanilla – of a classic Lamington, but in an ice-cold, foaming, frothy float! I love making these whenever I have friends over for dinner. There’s nothing more fun than eating such a quintessential kid’s dessert at a table full of adults. The key is to make each element as sophisticated as it can be. This iteration has quality vanilla ice cream, a coconut-chocolate fudge sauce, fresh raspberries and a splash of coconut water, all topped off with plain soda water. Delicious!
Here in Australia it’s the middle of Summer. It’s hot, the mangoes are cheap and plentiful, and it’s a little hard to get right into the Christmas spirit. We all read the classic Christmas books, and watch Hollywood holiday movies just like everyone else. And it’s hard to ignore the snow falling in every scene, the cozy looking log fires, and everyone wearing ugly, snuggly sweaters.
I’ll be honest with you…I’m a little jealous. Summer is great! I’m not denying that for a second. But when the Christmas tree is up, even after 25 years, it still feels a little wrong to be heading to the beach to go swimming. And that’s why I find myself gravitating to desserts like this one that look as if they’re carpeted in snow.
This Chocolate Tiramisu Layer Cake is almost a lazy person’s Buche de Noel; if you squint, it could easily be a snow-covered log fresh from the forest floor. But I love the way that with its thick swathes of mascarpone frosting, and draped redcurrants, it looks like it’s come from the holiday banquet of some Frost Queen’s castle. Like the food of Narnia, if Narnia wasn’t so obsessed with Turkish Delight. The recipe itself couldn’t be simpler, and it dispenses with the raw eggs of traditional tiramisu. The layers are an easy chocolate sponge that takes only minutes to bake in a sheet pan, and the layers are then brushed with coffee and slathered in a mascarpone mix, sweetened and flavoured with vanilla and a dash of rum (extra holiday spirit!). This is the perfect thing for a holiday dinner, whether it actually is freezing, or you just wish it was. Happy Holidays! Read on →