It’s funny how when you’re sick, you start to crave things that you probably wouldn’t normally eat if you were healthy. Take me and tea for example. I love coffee so much that I avoid tea unless I’m really sick and for some reason, tea tastes surprisingly delicious during this time. I was drinking black tea with honey and lemon and it was like the best thing ever. Even better than coffee. I feel really bad for saying that.
Well, after I got sick, so did my mum and she started to crave all sorts of fruits, one being strawberries. With two punnets in the fridge, I decided to take a few strawberries and use them in my baking.
So I didn’t get very creative this round of baking, but I’ve wanted to try and incorporate the strawberry flavour into madeleines. Plus, madeleines are incredibly easy to make (as I say every time I do make them) so I knew it wouldn’t be difficult to try and figure out how to put them in the batter.
Okay, so lately I’ve been craving brownies because one time I was scrolling through my tumblr dashboard and for some reason, every single food blog I’m following on here was uploading pics of brownies AT THE SAME TIME. I don’t know if that was some sort of sign to convince me to make brownies, but hey, it worked and here I’ve finally satisfied my brownie craving with an individual skillet serving.
On that note, my lovely friends gifted me with a set of four mini skillet pans for graduation. They came with pre-made packets of chocolate chip cookies and brownies, but I decided to test my own recipe to see if it would work. I’ve always wanted to use a skillet pan for baking, and now I finally have my own set to use.
There is nothing like taking your favourite chocolate brownie recipe and dressing it up with familiar flavours and ingredients like Nutella and Hazelnuts. Part of coming up with this combination for the brownies was all a result of the inspiration that popped up on my Tumblr feed. A drizzle of Nutella and the scattering of hazelnuts over the top makes this individual skillet brownie hard to split between two, despite the ‘shared’ serving suggestion.
There is something delightful about being able to sit and dine in among the restaurants stretching across the timber walk-boards located along Darling Quarter. Whether it be overlooking onto the people bustling on the pavements or the children playing opposite you on the playground, the energy around these open restaurant and cafes create an uplifting vibe and excitement influencing your decision to dine in.
Among these restaurants is the modern Nok Nok Thai Eating House. It captures the attention of hungry customers with its bold characteristics of vibrant sun yellow walls and mirrors pressed up against all sides of the restaurant. From the floor to the top of the high ceiling, these mirrors are pressed with a repeated marble white diamond frame for extra visual aesthetics, where you’ll often catch yourself staring at your reflection as you admire these cut-outs.
The seating inside and the remainder of the restaurant’s atmosphere is constructed with a modern feel rather than one traditionally decorated with the typical Thai elements. A slight nature vibe is spread across the interior with pot plants dangling from above the booth seating and small trees sprouting from the centre of the picnic-style marble table that stretches down the middle of the restaurant. Leather brown seats contrast the sleek white interior, alongside the pops of leafy green again to reflect this natural ambience of the restaurant. Nok Nok welcomes both indoor and outdoor seating, with arrangements available for all group sizes.
One of the most unfortunate first world problems you can encounter during winter is catching the virus that travels around. And if you’re one of the lucky few who do catch the virus, you’ll be sneezing and coughing your way through a couple of days during winter. Unfortunately I was one of those people, so despite having made these macarons before I was sick, I haven’t been able to post pictures or write a blog post because I’ve been trying to restore my energy to rid of this inconvenient sickness. I really do not like getting sick because it stops me from baking or even eating sweets. The worst thing about having a dry, sore throat is not being able to eat chocolate or ice cream or anything overly sweet. Anyway, since I’m feeling a lot better, I thought it was finally time to whip out the laptop and get typing. Sorry to keep you all waiting!
In a previous post, I mentioned having relatively large marshmallows and having no clue what to do with them. Well, I finally found a way to incorporate them into my baking, and of course I settled with macarons.
These particular macarons are an upgrade from my first chocolate-marshmallow macaron combination. One of my most popular macaron flavours on the blog are my S’mores Macarons and due to the popularity of this flavour, I decided to use the same concept and idea but get a little bit more creative. I figured another typical treat that uses a lot of marshmallows is rocky road. I’ve always wanted to use the rocky road concept in macarons, and I finally had a handful of marshmallows and time to be able to try it. So if you loved the S’mores Macarons I made almost two years ago, keep reading to find out how to create these Rocky Road Macarons.
The escalator ride to Rhodes Phoenix Restaurant’s entrance is slightly daunting. Not so in a negative way; rather anxiety builds and your fingers are crossed in hope of securing a table for their Yum Cha lunch. As a well-known and popular restaurant branch, it is expected that the crowds will gather and lines will form, particularly on a typical Sunday afternoon. Trolley carts are pushed between the isles, numbers are called out for vacant seats, tickets are collected and chopsticks tap against serving bowls. This is the atmosphere at Rhodes Phoenix.
Rhodes Phoenix was established in 2006, situated in the inner-west suburb, inside the shopping centre. The restaurant is quite vast that it is given its own level inside. The ambience is filled with hues of dark shades and hints of red, creating a bold and sophisticated dining style. Lighting inside is set up along rectangular bars hanging above from the high ceiling.
Inside, rows and columns of group tables, both round and square, are covered in white linen table cloths. On top of each table are serviettes, pairs of chopsticks and clean white bowls and saucers. A small sheet of paper also sits on the table, divided into categories and grids, ready to be stamped as the first dish is brought to the table.