Very ripe tomatoes lingering in the crisper means bruschetta. The epitome of summer’s flavour, I prefer to make it at home than order it in a restaurant. Partly because I can consume with abandon (I use a smash-in-face technique which is not a pretty sight). The second reason being it’s dead simple to put together. High satisfaction, low effort and low cost.
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(This post is continued from Melbourne Part 1.)
Before exiting Phillip Island, we drove to Churchill Island, the entirety of which is a farm complete with gorgeous sea views. It’s very different from the holiday village atmosphere of Phillip Island and feels remote, like a million miles away from anywhere. Geese waddle about the lavender bushes and long haired cattle stand amidst lush paddocks, oblivious to their idyllic views. A spooky homestead tour and cafe lunch later, we were on our way back to Melbourne. The country air somehow fuelled an insatiable itch to shop…
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We always see something weird and wonderful at Little Creatures. Last time, it was a waiter that looked like a pirate. (Seriously.) (We had a hard time figuring out if he was an employee or plain weirdo.) He stuck out. And for Freo that is saying something. This time, the caped crusaders Batman and Wonderwoman were doing the rounds.
At least it keeps things interesting, while the food arrives. Meanwhile, whether you are a local or a tourist, downing a light beer is a mandatory, pleasurable activity in Little Creatures.
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Happy New Year everyone! I hope everyone had a fun and food filled end to 2011. A part of me can not believe we’re already in 2012. I’m not sure what this year will bring, but I’m hoping for more eating, more writing and more blogging. I’m thinking of tinkering with the blog’s theme (and content), so you might see some changes there.
I’ll also be catching up on the (zillion or so) drafts waiting for their day in the sun… It’s been quiet because we’ve been eating our way through Thailand, Cambodia and Malaysia (with a free side of gastro included) for the last two weeks. I’ll tell you all about it later, because this post is supposed to be about the best roll out cookies ever.
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There’s no other time I eat gingerbread but at Christmas. Which is a shame, because like turkey, I love it to bits. This one is rich, dark and mysterious (like a dream man, really) with nubbly bits of chocolate within and a warm hint of spice.
The lollies were an irresistible early Christmas buy – most of the good stuff goes right at the beginning, so that was my justification for buying them. Besides, I had to whip them out before Christmas passed us by (how sad would it be to eat Rudolph in February?). However, the cupcakes look just as lovely with a few silver cachous.
There’s an unbelievable multitude of sugars in this – brown sugar, caster sugar, molasses and (yes there is more) – golden syrup. It does need all of these syrupy sugars for its moist texture and most importantly, flavour. Like any Nigella recipe from Feast, this one is a doozy. Melt the butter and sugars in a saucepan, dump the flour in, stir and bake. That’s it.
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