there is a hole in this cake.


When deciding to make this yoghurt and passionfruit syrup cake I couldn’t help but think (laugh) about the scene from My Big Fat Greek Wedding…

What is it? its a bunt. A bunntttt, a bonk, a bunnnnnnnnt. its a cake. A CAKE!

There is a hole in this cake. 

Yes, this is a (very rustic) bundt cake, but don’t let the missing centre deter you from its deliciousness! It’s super moist, sweet and slightly tart from the yoghurt. As it is so moist it requires a little extra time than the average cake to bake. However do remember, choosing to put a hole in it will help reduce the cooking time (handy!)

And as we have kissed goodbye to summer the availability of passionfruit is becoming harder to source but this cake can be adapted to various fruit combos. Like lemons. Or oranges (even handier!)

Bring this along to your next party and have everyone tongue twisted about whether its a bunk or a bunnnnnnt. Either way, its a cake and everyone will be happy in the end! IMG_2797IMG_2819 IMG_2796 Recipe Source:


the saving grace.


You have been asked to ‘bring something sweet’ to a friends picnic. Of course leaving everything to the last minute, it’s picnic day and you have not bothered to make that special something sweet. You begin frantically flipping through recipe books and google searching for a quick, easy dessert. You even go as far as thinking how you can turn a packet of Tim Tams into a homemade masterpiece. Finally, at last, you stumble across a recipe that can be whipped up in less than 30 minutes, from start to mouth! All hail –
The Amaretti.

These biscuits are made with only a few simple ingredients, primarily almond meal and egg whites – meaning they are also gluten free (bonus!). They have a light, crispy outside and slightly chewy inside… it is seriously hard to stop after just one of these irresistible sweet cherry and almond amaretti.

My tip for giving the amaretti their signature earthquake appearance is rolling them in lots of icing sugar before baking! You can dress them up with cherries, almonds or any candied fruit of your choice.

So next time you’re asked to ‘bring something sweet,’ look no further than this saving grace amaretti recipe. #below



Recipe Source: Amaretti Macaroons 

500g almond meal
1 3/4 cups (400g) caster sugar
4 egg whites
1 tablespoon vanilla essence
30 whole almonds
30 red morello cherries

Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Place almond meal, sugar, egg whites and vanilla essence in a large bowl. Beat with a wooden spoon until well combined.
Roll 2 teaspoonfuls of the mixture into balls. Place on the trays. Press an almond into the top of half of the biscuits and a glace cherry into the remaining balls.
Bake for 15-18 minutes or until light golden. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely.

time flies.


Is summer seriously over already!? I know the old saying goes ‘time flies when you’re having fun’ but that went waaaaayyyyyy too quickly!

As we say goodbye to the hot summer months, we can welcome autumn with these delicious and warming crumbles. Filled with fresh apples, raspberries and a crunchy oat topping it makes the upcoming colder months much more appealing!

But for now try to enjoy those last few sunny days. Before you know it we will be back in hibernation, lacking Vitamin D and longing for the next summer.


Recipe Source:

slice of summer.


I have been home a couple of weeks now and decided it was time to get back into the kitchen, dust off my apron and start making a mess. I was flipping through the latest Donna Hay Mag for inspiration when I came across a section using stone fruits. Nectarines, peaches, plums and apricots are one of the perks of summer and I love using them in tarts, pies, cakes or absolutely anything!

So after combining a few different ideas I decided to bake a nectarine, peach and blueberry galette. It’s like an open pie where you can see all of the beautiful fruit on top and much easier to eat. The perfect summer dessert for sharing all finished off with a side of ice-cream!

Ahhhhh there’s no place like summer home! Now, who wants a slice?



Recipe adapted from Bibby’s Kitchen:

lost for words.

Coming home to the phrase “You’re back! So how was your trip?” has turned into the hardest question to answer.

How do I summarise the crazy adventures of the last 8 months in one sentence or one word. Do I explain the long summer spent at camp in America, the excitement of meeting a bunch of new people, the freezing winter studying in the UK, the ‘white christmas’ that wasn’t actually white, literally getting lost in Lisbon, missing a train in Spain, partying all night in Budapest, eating the biggest pizza in Italy or admiring the snowy covered mountains in Switzerland? I just don’t know where to begin. So all I end up spitting out is the simple response that it was “amazing”.

Perhaps the best way to answer this question is not with words but with imagesSo here it is, the highlights of a life-changing experience I’ll never forget. #posttravelblues


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P.S. Will be back in the kitchen soon cooking up a storm x

the sweet life.


Since jet-setting solo in June this year I’ve had the opportunity to work as a cooking instructor and camp counsellor in America, travelled the beautiful east coast from New York down to Miami and I am now studying and living in Newcastle, United Kingdom. It’s been an amazing journey so far, meeting new people, experiencing two completely different countries and eating the weird and wonderful! It’s been a pretty sweet life!

However, being abroad has made me miss home-baking and as I was scrambling through some old photos I discovered this delicious chocolate meringue cake. It was so good and so chocolatey, that I had the urge to share its epic-ness. So here it is, the ultimate chocolate meringue cake. Get baking and enjoy a bit of sweet living! x



Recipe Source: Donna Hay Magazine

the perfect pear.


Seeing these little pear and almond tarts in the Bourke Street Bakery cookbook instantly had my mouth watering. I decided to give the lengthy recipe a go and quite a few hours later these golden babies appeared from my oven!

The process of making these felt like I was on an episode of Masterchef… There were so many elements involved!

First I poached the pears, made the shortcrust pastry, a creme patisserie and lastly the almond frangipane filling. I also had to rest the pastry, roll the pastry, blind bake then finally cook these delicious tarts!

The end result is definitely worth it, with the combination of buttery pastry, vanilla poached pears and a sweet almond filling. They really are the perfect pear! #mouthwatering


Recipe Source: Bourke Street Bakery Cookbook – the recipe is not available online, but here and here are other great recipes.