I have absolutely no doubt in my mind that everyone loves ice cream. There’s just something about that cold creamy texture that puts a smile on everyone’s face. Not forgetting about that joyful sugar high that only last for 30 minutes but definitely contributes to the experience. There’s literally hundreds of flavours that shine gorgeous bright colours. Chefs are getting more adventurous with flavours, the good old vanilla or strawberry just isn’t enough to compete with salted caramel or even bacon ice cream. We see food being more fashionable from the wonderful Willy Wonka mind of Heston Blumenthal using Molecular Gastronomy to portray art on a plate or pop stars like Katy Perry whose videos always incorporate desserts and sweets.
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I created this recipe by accident (I guess that’s how all the best recipes are created). I really wanted to make a moist white chocolate cake to go with cherries as they are currently in season. The reason why I used the combination of brown and white sugar was because I ran out of brown sugar and needed to substitute the remainder with something. The end result was after the crust was deliciously sticky and toffee like, the middle was extremely moist due to the white chocolate bits added and the cherries balanced out the sweetness of the cake. This recipe currently my favourite and I’m happy to be sharing it with you!
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I love the aroma of baked tarragon and lemon with chicken. This recipe makes the most perfect succulent and moist roast chicken, I guarantee there will be no left overs! Nothing better than to serve it with a creamy Tarragon Béarnaise Sauce and your choice of sides.
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This recipe was a request by my gorgeous friend AQ. Haloumi cheese is deliciously salty it works perfectly with peas for a fresh texture and sweetness. The oily spicy flavour of the chorizo garnish balances out the sweet capsicum sauce. This recipes makes around 20 good sized Arancini Balls.

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The queen of nails has done it again with Green with Envy Xtreme Wear Nail Color. The nail vanish is thick and durable (hence the name) with many gorgeous bright colours!
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I adapted this recipe by Donna Hay’s Coconut and Ginger Baked Tapioca Custard. This dessert isn’t too sweet and is extremely light to eat. The flavours balance well with the egg custard. The texture of the longan and sago is very satisfying. I would definitely compare this dessert to a less sweeter version of a creme carmel.
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