Ice cream for breakfast? Why not, when it comes on top of a waffle and looking as impressive as this?
Happy father’s day to all the dads out there! For our dad, my sister and I cleaned out our pantry to make these fudgy chocolate biscuits with a pumpkin twist.
Following on from my birthday discovery that one of my favourite Thai restaurants had shut down, it was my boyfriend’s turn to feel the devastation when we went out for dinner in Neutral Bay on Friday night. From just about day one, he has been a massive fan of the mouth-numbingly hot buffalo wings and slow-cooked BBQ pork ribs at Blue Plate, so he was shattered when we approached the restaurant, only to see a dark, empty room and a notice pinned to the door.
Fortunately, Neutral Bay does not lack for restaurants and we decided to try Woodland Kitchen & Bar, which is just a couple of doors down. A busy night, and having no booking meant that we were relegated to a table outside, which was fairly toasty under the heater for me in a coat; not so for my boyfriend who was rather inappropriately dressed for a Sydney winter evening! The menu at Woodland was extremely enticing, and I eventually chose the potato gnocchi, which arrived looking like an appealing, warm salad, perfect for a cold night.
I first learned of alfajores on the Fearless Kitchen blog. I was intrigued by this Argentine version of melting moments, with a rich dulce de leche filling sandwiched between buttery biscuits. I love dulce de leche, so of course I had to try making these! Coincidentally, a week later, Donna Hay published a recipe for alfajores, which I tested out today.
Before Brangelina, TomKat and Bennifer, the only celebrity couple that mattered was Banoffee – that classic combination of banana and toffee. The subtle flavour and texture of the banana is a perfect foil to the sticky, indulgent caramel and, combined with a biscuit crumb crust and fluffy whipped cream topping, make one of the greatest desserts of all time.