Tag Archives: almond

The homemade cheesymite scroll and its endless variations

1 May

Cheesymite scrollsWe booked our flights home a couple of weeks ago and now we have a definite end date I am thinking of Brisbane more and more. The anticipation of getting back to our old house and loved ones, and excitement at introducing Ned to the local parkland and playground has made me nostalgic for my own childhood spent in Brisbane. Throwing a tennis ball with Dad in the backyard, trips to the beach, and burnt tops-of-the-feet and backs-of-the-knees. These are all things that are ahead of Ned and even if he was older now, not things he’d be able to do in Vancouver: here we have no backyard nor hot and sunny beaches.

Getting caught up in all this thinking of Oz, I had a hankering for a cheesymite scroll. Possibly only because they don’t exist here, but still. And I knew Ned would love it – he is a vegemite kid, and obviously his mother’s son: a dedicated lover of cheese. Continue reading

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Date and almond cakes with orange syrup

16 Apr

date, almond and orange cakesIf I could eat only one thing for the rest of my life it would be cheese, without a doubt. I have my favourites, but I don’t think there is a cheese I have tried that I didn’t find totally moreish and delicious. The second item in that list is an easy pick too – dessert. A broad category I know, but the same applies: I can’t think of a single dessert that didn’t happily devour. (I’m really thinking hard right now, and…nope, nothing is coming to me). Continue reading

Black Japonica rice salad

8 Jan

black japonica rice saladA short while ago, a friend gave me a packet of rice to try – black japonica, which is a blend of black and mahogany rice grown in California from Japanese seeds. It is a pretty dark colour, which leaches out into the water as it cooks, turning it a dark purple. The kitchen smells sweet as it cooks, a little like sticky rice dessert, but the taste is more nutty than sweet. Continue reading

West Coast eating and living and a Kale Salad

6 Jan

Roast pumpkin and tomato kale saladWest Coast cuisine is simply sensational. I love the culture surrounding food here – local, organic and seasonal. And people don’t just talk it, they really live it. And I guess part of that is actually having four seasons in the year. For me, the experience of living in these seasons for the first time makes every season seem like it is the best season … and then the next season rolls in and it is so different from the last, and so great for all its own reasons. Continue reading