July 24, 2014
Welcome to week one of the Visa Wellington on a Plate Powershop Wellington Bake Club! I’m delighted to be involved again and can’t wait to see the grand concoctions that make it to the final Bake Off on Sunday 24th August.
In the meantime, the fun starts now with the first of your weekly challenges… the baked slice.
The baked slice is a staple of baking tins the country over and is a firm favourite of many. I’ve given you a few tips below as well as my recipe for the best ever Ginger Cru...
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July 21, 2014
These are my daughter’s all-time favourite biscuits, and as she is My Little Pony mad, I really had no choice but to adapt the recipe for the New Zealand Riding for the Disabled’s 2014 Gingerbread Horse campaign.
NZRDA provide a wonderful service, giving the opportunity for anyone with a disability to enjoy therapeutic horse riding and horse-related activities in your local community.
There are 55 RDA groups across New Zealand who need your help and the best (and most fun!) way to do this is ...
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June 29, 2014
This weekend was the second annual Martinborough Olive Harvest Festival and I was asked by the lovely Helen and John Meehan of Olivo Olive Oil to create three cakes to celebrate their wonderful olive oils.
I spent a lovely few hours handing out samples and chatting to festival goers but now it’s back reality – i.e. working on the new book (which is coming along nicely thanks for asking!), developing recipes for Cuisine magazine and sticking my fingers together creating stylish craft projects fo...
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April 28, 2014
Wow – It’s hard to believe but I’ve been blogging away here for two years now! You guys have listened to me rattle on through 100 posts about cake, reality TV, frosting, cake, book writing and more cake – and to be honest, I’m still surprised I’m not just talking to my friends and family!
I can’t thank you enough for all your support over the last two years. Thanks to you all, I’ve developed a career in food writing (watch out for my Sweet Spot feature in Cuisine from the July issue on), writte...
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April 16, 2014
I love, love, LOVE Hot Cross Buns. Especially the gorgeous gourmet ones you can buy from really good bakeries and cafés. However, as much as I love them, I hate paying $4 (plus!) for one bun. So in order to satisfy my eternal gourmet tastes, I’ve (selflessly) spent days developing the perfect Hot Cross Bun recipe.
I reckon the key to great Hot Cross Buns is plenty of spices, a generous helping of fruit and plenty of eggs, butter and milk in the dough itself to enrich it and give it depth of fla...
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