Miinot Gelato {Review}

I travel across town for ice cream. That makes it sounds simpler than it is. I travel across Melbourne for ice cream, and by across I mean West to East. Anybody who has ever been to Melbs knows you don't want to be going sideways anytime, ever, the traffic is always bad. But I go. Because ice cream is important and so far my faves have all been in the east.

Dessert Dumplings {Recipe}

As you read this I am sitting my first WSET Diploma exam. Wish me luck!

There is no Happy Monday post this week because most of my happy moments were eating blocks of Dairy Milk with my head buried in a very dry textbook about grapevines. Thanks to the magic of the internet (let's just think about our lives 15 years ago- this invisible internet being really is magical) I was able to schedule an alternative post to pop into your life this morning. I hope it makes you happy. Dumplings always make me happy.

These little critters are comfort food to the max! Warm, syrupy, and doughy and crunchy at the same time. And remarkably easy to make.

Rhubarb and Pear Crunchle {Recipe}

I am a cruncher. Lolly pops are short-lived with me. I like texture and jaw workouts. Making biscuits? Burn mine a little, don't give me those chewy numbers.

It is getting damn cold in Melbourne, which means crumble weather. But crumbles are often too, well, crumbly. I want crunchle- sweet fruit filling with spicy, textured, crunchy topping. Like dessert granola. Opps, I've just given it away. This is basically an adapted granola recipe (which means it is healthy right?)

I whipped this up when having guests for dinner after working all day and only arriving home half an hour before they were due to arrive. It is that easy.

Let's get started

Public Service Announcement {Salted Caramel Bread Pudding recipe}

This is a public service announcement. A necessary spreading of news if you will.

Salted Caramel Bread Pudding is a thing and your life may never be the same.

    Exhibit A

Now, as I say, I am merely spreading the word. This is my little modification of a recipe Smitten Kitchen (a very seriously good food/recipe blogger with a cookbook- check her out) posted a month or so ago. My version has a bigger toffee to bread pudding ratio (because toffee is important), is slightly less eggy and most importantly includes hot cross buns.

The Terminus Hotel {Review}

The Terminus Hotel at Clifton Hill (or Fitzroy North- the suburb titles are almost interchangable) is an absolute package deal; craft beers on tap, a really solid local wine list, astoundingly good food (forget gastropub, this is the next level) and the classiest beer garden in Melbourne.

A fairly recent fit-out has seen the drive-through space converted into a very well designed casual beer garden. Even as it fills, and it does fill, the layout avoids the claustrophobic jumble of chairs and noise that tamper the vibe in many a beer garden. The renovation around the craft bar is also very elegant and there is still the option of the original pub-like space on the other side for those that prefer old school. I have to mention the Craftbar menu too- freaking bao at a pub! Be still my beating heart- buns and beer, why have I not tried this yet?

On this occasion we were celebrating a new job so steak was called for. We were organised and booked for the dining room.

Super Semifreddo {Recipe}

Ice cream is one of my favourite foods, along with hot chips, crisps, burgers and pizza (my Disney princess name is Carberella). 

I love ice cream, from the cheapish 2 litre supermarket variety (topped with either milo, or honey and cinnamon- chai style:) to the $7 a cup artisan gelato. Homemade ice cream is a fantastic, very affordable treat but it can be quite time consuming (making the custard then chilling it, churning, freezing) and I have one of those old-school ice cream makers that you have to remember to freeze the day before. 

Enter semifreddo. 

Creamy and delicious and can be made in less than half an hour (plus about 6-8 hours freeze time).

Macaron heaven {A la folie patisserie Review}

I walk past A la folie on my way to work. It is a terrible tease as they time setting up the window with gorgeous sweets for the exact moment I speed by, trying not to be late for work.

When I got an early mark one day, my first thought was to pick up some deliciousness to take home for dessert.

Baking from Blogs on a Budget {Part 2}

From American sliders to Scottish/Irish sliders a.k.a. ice cream sandwiches. If this makes no sense you need to read Part 1

The Bookworm, coming from Scottish stock was rather offended at my use of the term when serving up the first course but he quickly settled down when he saw what was coming.

Salted Caramel Ice Cream Sandwiches!

This recipe comes from my absolute favourite cooking blog A splash of Vanilla , however in the interests of sticking to a budget I had to modify it slightly. Emma made these when she was road-testing a gourmet vanilla salt which sounds amazing but hard-to-find and expensive. I used a Himalayan pink salt, which is not cheap either but more versatile for the investment. I also added dark choc chips because salted caramel and chocolate is unbeatable. I did a couple of things a little differently (because I always do) which I will describe here but she is the Queen so you should probably just click on the link to her page:)