coconut cake

125g of butter
3/4 cup of sugar
4 eggs
2 cups of coconut
1 cup of self raising flour




process butter and sugar until light and fluffy.Add eggs, and beat well.
Fold in coconut and sift in flour.Spread in a cake tray. Preheat oven to 180 c
bake for 40 minutes test with skewer .ENGOY

a health treat to satisfy your sweat tooth

Riley's rock cakes
2 cups of wholemeal flour
1 1/2 tsps of baking powder
3/4 cup of sugar
1/2 cup of olive oil
1 cup of sultanas
2 eggs beaten


Mix the flour, sugar, baking powder, then rub in olive oil,
add sultanas and eggs. Preheat oven to 180 c line a baking
tray with non sticking baking paper bake for 25 minutes or
until lightly brown.

coconut macaroons

2 cups coconut

1/2 cup sugar

2 egg whites





Mix coconut and sugar then add egg whites and mix.


Preheat oven to 180c line a baking tray with non stiking baking paper.


Roll into balls and place on tray.

carrot cake

I borrowed this recipe from a donna hay cook book cos i had a craving for cream cheese and whats better than a carrot cake with cream cheese frosting .........chocolate truffles

1 1/4 cups sugar

3/4 cup vegetable oil

3 eggs

1 1/2 cups plain flour

1 1/2 teaspoons baking powder

1 teaspoon bicarbonate of sowda

1 teaspoon ground cinnamon

1/2 ground ginger

2 1/2 cups of grated carrot

250g block of cream cheese softend to room tempeature
1/3 cup sifted icing sugar and
1 1/2 tablespoons lemon juice

Process 250g softend cream cheese in a food processor until smooth
Add sugar and lemon juice and process .

Preheat oven to 180 c .Place the sugar and oil in a bowl and beat with a electric
mixer and beat for 2-3 minutes. Add the eggs gradually and beat well.
Sift flour, and baking powder, bicarb ,cinnamon and ginger
over the sugar mixture. Add carrot and mix until just combined. Pour the
mixture into round cake tin lined with non-stick baking paper and bake for 55-60
minutes or until cooked when tested with a skewer. Spread cream cheese frosting all over
the cake. And serve.

Jam drops

180 butter softened

3/4 cup sugar

1 egg

2 cups plain flour sifted

1/2 teaspoon baking powder

jam to decorate

preheat the oven to 180 c place butter and sugar

in a bowl and beat with an electric mixer and beat

until light and creamy. Add the beaten egg and mix well.

Stir through the flour and baking powder and mix to a dough

if mixture turn out to be very dry add water till is together properly

roll 1 tablespoon of mixture into a ball and place on a baking tray lined

with non-sticking baking paper, allowing room for biscuits to spread,

flattern slightly. Press a finger into the middle of the dough to make a

hole .Fill the hole with your choice of jam. Bake for 10 minutes or until

golden. Makes 24.

A TASTE OF MELBOURNE

On Saturday, I had a delicious adventure at the Melbourne wine and food festival taste. Some of the Australia’s best chefs and most of the worlds best food.

As soon as I walked into the hall I was all over the place the first thing that amazed me was the ice cream tiramisu, French vanilla, crème caramel, blood orange and black sesame .
I was attracted to all the great food, so many great tastes and great products I had to try them all and so begin my day as you can imagine my job was pretty hard eating food all day. I just can not
Fulfil something I love to do when it’s something you love to do you haft to for fill it and that’s what I’m planning to do




As we walked up to the exhibition building to get our media passes, I new it would be a great day meeting chef’s and eating food, I walked around taking my notes and taking pictures. There were so many different but great flavours strong and light flavours rich and mellow. Meeting 2 of the master chef judges Gary Mehigan, George Calombaris would have been the best part of the day besides eating all the food.

So let’s start with this journey:

Dello Mano(Brownies): Classic Chocolate Brownie: a classic favourite it was amazing tasted so fresh

Movenpick(Ice creams): Tiramasu strong but creamy and sweat all at the same time great flavours
White Chocolate creamy and sweat great mix of flavours
Crème Brulee absolutely
Amazing I have never tasted something so great

Tarago Olive Oil: Frantonio 2009: smooth and light at the same time but when it is eaten with bread it creates something all new

Kurrajong Kitchens: Rosemary and Sea Salt Lavosh just right amount of salt and rosemary go great with dip

That’s Amore: Blue heart it was an all new thing for me really creamy but really nice
Ricotta con truffle: really fresh and really nice

Yarra valley Dairy: Persian Fetta: smooth and creamy and delectable

The Cocoa Alliance: Ceylon a milky delectable chocolate divine

Barilla: Tortellini a great pasta I loved it

Hellenic Republic: lamb souvalaki it was an interesting but nice meal something really new for me