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Arriving home after a week of sunshine filled days, long morning walks along the beach and multiple dips in the ocean we were very quickly reminded that we are still very much in the winter months here, on the Mornington Peninsula. As strange as it may sound and as lovely as it was to feel that warmth soak into my skin, I have to say that getting all cosy and snug in over-sized winter knits and sliding my feet into my house slippers is something that I do enjoy quite a lot. Along with steaming bowls of wholesome goodness in the form of soup, its what winter is all about, isn't it? As soon as that spoon touches my lips I can almost immediately feel the goodness warming me up from the inside out. I think its safe to say that this concoction with its lemongrass, ginger and coconutty delicousness will be on the menu at some stage this week in our home. The cashews make a really lovely addition too, adding an extra amount of creaminess as everything is blended together to take it from a chunky mess to smooth as silk. A scattering of toasted coconut flakes and a thick slice of buttered toast or a few homemade spelt, yoghurt flatbreads is all that is needed to make this a very satisfying winter meal if I do say so myself. Going off the feedback from my taste testers they seemed to think the same too, which always makes me a very happy cook! Perhaps the only other thing that would make this as close to perfection as possible, would be to enjoy it sitting in front of an open fire, becoming mesmerised by the warm glow and listening to the crackle and hiss of the wood as it burns ever so slowly. I really hope that if you do get the chance to re-create this that brings only happiness to your tummies and gives your tastebuds a reason to dance. Lemongrass, ginger & pumpkin soup Makes quite a lot and freezes really well for those times when you've been too busy to think about what is for dinner! 2 tablespoons coconut oil 1 leek, cut in half lengthways and sliced 1 brown onion sliced 4 garlic cloves, finely diced 2 lemongrass stalks, finely chopped 3 kaffir lime leaves, finely sliced About 4cm piece of ginger, finely chopped 1 teaspoon chilli flakes 2 teaspoons ground cumin 2 teaspoons ground coriander 1 tablespoon green tomato chutney 2 tablespoons sambal 1.5 to 2kg butternut or Kent pumpkin, peeled and cut into chunks 1 400g can of diced tomatoes, plus half a can of water to swish out any leftovers 1 tablespoon palm sugar or brown sugar 1 teaspoon fish sauce 1.5 litres of vegetable stock or water if you don’t have any stock. ½ cup of unsalted raw cashews, or more if you are lover of the humble nut Juice of 1 lime or lemon 400g can of coconut milk, reserving a little for drizzling on the top 2 spring onions, sliced and toasted coconut flakes for garnishing. Heat the oil in a large saucepan over a medium heat. Add the leek and onion, stirring every now and then until softened. Turn down the heat a little if you find they are browning too quickly. Add the garlic, lemongrass, kaffir lime leaves, ginger, chilli and continue to cook for another couple of minutes. Now add in your spices, chutney, sambal and stir to combine everything. Enjoy the smell, it's amazing! Tip in your pumpkin and stir to coat it in all of those delicious flavours, then add in the tomatoes, the water, palm sugar (or brown sugar if you haven’t got palm) fish sauce, stock and cashews. Bring it up to the boil, then reduce the heat to low and simmer away, partly covered for about 45 minutes. Turn the heat off, allow to cool just a little, if time allows, or if you are like me and cannot wait, take care and with a hand-held stick blender, blitz it all until it is smooth. Alternatively, you can do this in a blender as well, you just have to do it in batches. Once its all blended together, pop it back on the stove over a low heat, add in the juice of your lime and the coconut milk and stir. I love this part as it always makes a beautiful pattern as the milk and soup combine. Check to see if it requires any salt and pepper, remembering that it may not need all that much, just a sprinkle and a few twists of the pepper grinder. Ladle into warm bowls, top with spring onions, toasted coconut and a drizzle of the reserved coconut milk. Serve with either crusty bread or spelt flatbreads. Spelt flatbreads. 200g spelt flour ½ teaspoon baking powder Pinch of salt 200g Greek yoghurt Mix everything together in a medium bowl, then knead on a lightly floured bench. It is quite a sticky dough so add the flour as required to make it easier to handle. Now, divide it up into about 4-6 portions, depending on how big you would like them to be. Roll out until they are quite thin, but not thin enough that you can see through them. Heat non-stick pan over a medium-high heat and cook each one for a minute or two on each side. They will puff up, remove from the pan and continue this until all have been cooked. Wrapping them in baking paper or a clean tea-towel to keep them lovely and warm.

I can't quite recall when my love affair with curries began. Perhaps it was the introduction through my mums Thai green chicken curry, made with the sachet of Masterfoods Thai green curry paste to which she would then add a few extra veggies for some added texture, that excited my tastebuds and left them wanting more. I can almost taste it as I remember how the crisp green snow peas would go crunch in my mouth. That creamy coconutty goodness swirled through the white rice that sat at the bottom of the bowl and trying to scrape every last little bit up on the tines of the fork. Which is always quite hard to navigate, a fork can simply not curve around the bowl like a spoon can which results in said fork being replaced with an index finger to steal those last remaining tiny grains. I think it has a lot to do with that moment where the spices hit the hot pan, sending a glorious cloud of lingering aromas into the air. A concoction of flavours that work their magic while ever so slowly simmering away. As my cooking has evolved over the years and I have learnt more about which flavours go with what, I am more inclined to replace the store-bought curry pastes with ones that I create myself. Don't get me wrong, there is definitely a time and a place for the store-bought variety. Especially when camping, yes, they come in very handy when one wants something warming and delicious while sitting around the camp-fire. I used to think that creating my own would involve a myriad of ingredients and take up quite a bit of time. But, by keeping it simple and allowing each ingredient to meld into the next you really can create some magic, especially getting the satisfaction that you have created your very own. It all comes together to create something that it so full of flavour. I ask you, is there a more comforting feeling than being tucked up tight in your home; steaming hot curry in your lap and a plate full of warm, soft flatbreads to mop up those saucy bits that leave a pool of deliciousness in the bottom of the bowl? It conjures up memories of ordering Indian take-away. That sound as the lids are pulled off the containers and lined up on the bench; steam escaping from the torn bag of roti breads. Falling into the couch in front of the TV as the Daal Makhani, Lamb saag and the onion bhaji are slowly devoured. The recipe for this slow-cooked lamb and cashew curry has been one that I have been playing around with for a while now. Each time tweaking it here and there, adding to it and taking away from it. Scribbling notes all over the lined paper. I am not one for a kitchen full of gadgets, but my slow-cooker certainly has had its fair share of cooking some delicious meals in it. Especially as the seasons change to cold, crisp days and icy evenings blanket the sky. Where wood-smoke billows from the surrounding chimneys and the pot slowly simmers away throughout the day, filling our home with the most mouth-watering aromas as the lamb becomes ever more meltingly tender and dinner cant quite come quickly enough! I really love serving this with the brown rice and lentil salad, as I am a huge lover of the whole meat and dried fruit partnership. The tiny little currants in the salad provide the perfect pop of sweetness and the curried yoghurt dressing is one that is also quite delicious, even if its just dolloped right onto top of the curry itself. Flatbreads in my opinion are a must, they take only minutes to create and provide the most perfect "tool" for wiping up every last drop of saucy delciousness. I hope your plates are wiped clean and your tummies are left in a world of happiness as you sit sround the kitchen table (or perhaps plonked on the couch) surrounded by friends or family, enjoying each others company, sharing stories and filling your home with memories. Slow-cooked lamb and cashew curry Serves a lot!! A great one to freeze. 1.5 – 1.8kg lamb shoulder, bone in 5cm piece of ginger, peeled and chopped 1 brown onion, chopped Juice of 1 small lemon Bunch of coriander root, washed well and chopped 1 teaspoon cumin seeds 1 teaspoon coriander seeds A good grinding of black pepper A good pinch of chilli flakes ½ teaspoon ground cloves 1 tablespoon curry powder (I quite like the Keen's curry powder) 1 tablespoon light olive oil Dash of water Pinch of salt 1 medium or 2 small sweet potatoes, washed and cut into large chunks 2 potatoes, scrubbed and cut into large chunks 8 cardamom pods, crushed 400g tin whole peeled tomatoes 2 1/2 cups chicken stock or water 1 cup dry-roasted cashews 400g tin of coconut milk Juice of 1 lemon 2 big handfuls of spinach For the curry paste, place ginger, onion, juice, coriander, seeds, spices, oil, water in a food processor and blitz until its formed a coarse paste. Heat a dash of olive oil in a frypan that is large enough to fit the lamb in and brown it on both sides until its turned a lovely shade of that golden goodness. Place the potatoes and sweet potato in the bottom of your slow cooker and place the lamb on top. Rub the curry paste all over the lamb and dollop the remaining down onto the potatoes. Add the tomatoes and ½ fill the tin with water, give it a good swoosh around and pour this in, add the cardamom pods, stock or water and give it a bit of a stir. Pop the lid on and turn it onto low. Let it work its magic for 8 hours. Once its done, ladle out most of the liquid and pop into a medium saucepan over a medium heat and simmer away for at least 30-40 minutes or until it has reduced by half. Add the coconut milk and lemon juice and salt if needed. Shred the lamb, using two forks and remove the bones, then add the liquid back in along with the cashews and spinach and give it all a really good stir. Place onto a lovely serving platter and scatter over some coriander leaves. Spelt flatbreads 200g spelt flour 200g Greek yoghurt ½ teaspoon baking powder Pinch of salt Mix everything together until it forms a dough. Then divide into about 6 even portions. Roll out onto a floured surface, place a non-stick frypan over a medium heat and cook each flatbread for about 1 minute on each side. They will puff up and you will be tempted to just tear off a sneaky little egde. Do it, they are delicious! Wrap in some baking baper or a clean teatowel to keep them nice and warm. Brown rice and lentil salad with currants and curry yoghurt dressing ½ small cauliflower and its leaves, broken into florets 1 cup brown rice 5 cardamom pods 1 tin lentils or 1 cup of dried lentils 1 tablespoon coconut oil 2 brown onions, sliced 1 teaspoon cumin seeds ½ teaspoon turmeric ¼ cup sunflower seeds 2 tablespoons pumpkin seeds ¼ cup red wine vinegar ½ cup currants 1 tablespoon honey The juice of ½ a lemon Pinch of salt and a good grinding of black pepper Sprinkle of chilli flakes A good handful of coriander leaves, chopped Dressing ½ cup Greek yoghurt ½ teaspoon curry powder Zest of ½ a lemon Juice of ½ a lemon 1 tablespoon chopped coriander Pre-heat oven to 180 degrees. Place cauliflower florets and leaves onto a baking tray lined with baking paper, drizzle a good amount of oil over the top, salt, pepper and 1 teaspoon cumin seeds. Roast for about 30 minutes until golden and just starting to become crispy. Cook rice. Fill a saucepan with water until it comes just up to the crease on your pointer finger when you rest it on top of the rice. Bring to the boil, stir and then reduce down to the lowest heat, cover and cook for 12 minutes. Then turn off the heat and leave to sit with the lid on. Drain and rinse lentils or you can use dried lentils as well., just cook in a medium saucepan with a bay leaf until they are tender. I usually use the du puy lentils. Over a low-medium heat, add the coconut oil to a fry pan and add your sliced onions. Cook until they are lovely and golden, this usually takes me about 20-30 minutes. Add the seeds, turmeric and chilli flakes, continue to cook for another 5 minutes. Now add in the vinegar, currants and honey and cook until the liquid has evaporated, squeeze in the lemon juice, add salt and pepper if needed. Finally stirring through the coriander. For the dressing combine everything in a small bowl. In a large bowl add the rice, lentils, onion mixture and the cauliflower. Mix this carefully together. Place onto a serving platter and dollop with the dressing. Pop everything onto the table and let everyone help themselves.

There are many recipes for the humble carrot cake, I know, but one can never have too much of a good thing, right? I believe there is enough room for them all, as we all have different tastes. Some like the addition of pecans, pineapple, walnuts, currants and even sultanas. While for others the simpler the better. If you are interested in a little read there is an article on the Good Food website about finding Australia's best carrot cake which is quite fascinating. As I sit here at our kitchen table, scribbling away in my notebook (I always write my blog posts by hand before typing them up, old fashioned I know, but I love it) the time has almost ticked over to 10:30pm. I have just finished my cup of tea and enjoyed another of the little almond, rose, lime and dark chocolate "tea" biscuits. I made these for our mama's and bubba's morning tea catch up and I had a few leftover, yay! I still cant quite believe that in less than a month our little ones will be turning one. Time has certainly flown by! Going completely off track for a moment, we have somehow managed to set up quite the mosquito haven in our home. Sitting here, every now and then one floats by my face, its "bzzz" of its wings clearly audible as the house is quiet apart from the soft little breaths of little Beau bear (I have now moved from the kitchen table to the couch) as he drinks his milk ever so sleepily. His little hand resting over his face and his small, warm body draped across my lap as I continue to write this, balancing my book on one knee. This is how it is now, really the only time I can actually sit down in my creative space and put pen to paper, in the quiet hours of darkness towards the end of the day. When the dishes have been done, the stove top wiped clean and the cushions on the couch put back in their place. I wouldn't have it any other way though. I have wanted to share this recipe from the beginning. It has been handed down from a family member and has been baked more times than I dare to count, always taking pride of place on the counter back in the days of the café. It was by far one of the most popular sweet treats, which saw it being made so frequently that I could just about create it with my eyes closed. I think I am safe to say that quite a few of us felt the same way too! There is something beautiful about a cake baked in a bundt tin. Does anyone else get taken back to the film "My big fat Greek wedding" when they say bundt? If you have not seen this hilarious movie I highly recommend you do yourself a favour. The laugh lines will be present a good couple of hours later. Those patterns and curves of said tin just make for something special. However, I am still yet to purchase one of those grander designed ones that I see so frequently being used on Instagram. The sheer beauty of them really does take my breath away. It's always slightly nerve-wracking when taking your chosen cake out of the tin though. A slight jiggle and a tap before inverting it onto a cooling rack always makes me hold my breath, hoping that it unmoulds cleanly and intact without any cracks, dents or crumbs that have been left behind. Its all in the greasing of the tin! And carrot cakes to have the tendency to be quite sticky. As the tin is lifted, the steam escapes and the cake is left to cool before being smothered with the classic companion to a good carrot cake...cream cheese icing. Its one of life's simple pleasures and my hope is that this recipe will bring many happy moments with whomever you choose to share it with. I should also note the slight twist I gave this a few weeks ago. It had been some time since I had last made it so I did have to refer back to my journal to refresh my memory, however I didn't have quite enough carrots so I ended up doing a combination of carrots, parsnip and sweet potato and the result, I am happy to report, was one full of a deliciously moist crumb. Dare I say that I think I actually enjoyed this version that little bit more. Can I still call it a carrot cake I wonder? Makes one large, deep 25cm bundt cake 4 cups grated carrot 2 cups caster sugar 2 and 2/3 cups plain flour 1 teaspoon salt 3 teaspoons bi-carb soda 3 teaspoons baking powder 3 teaspoons ground cinnamon 1 1/2 cups light olive oil 6 free-range eggs 1 teaspoon vanilla bean paste Optional extras - zest of an orange. Or a combination of carrots, parsnip and sweet potato. You can also halve this recipe if you don't have a large bundt tin. It also makes lovely cupcakes and smaller cakes too. Just be wary of the baking times as cupcakes will only need about 20 minutes. Pre-heat your oven to 160 degrees. Grease your tin really well with butter, making sure you get into all of the grooves and curves. In a large bowl, sift your flour, salt, bi-carb, baking powder and cinnamon. Add in the sugar and using a whisk, combine all the ingredients together. In a separate bowl, add the olive oil, eggs and vanilla paste and whisk these together until they have combined really well. Pour the wet mix into the dry mix and fold it all together, just before the flour is completely folded through add in the carrots and continue to mix until its combined evenly. (If you are using the zest of an orange, which is quite lovely too, you can add this in with the carrots) Pour the mixture into the tin and pop it into the oven for about 45 minutes to 1 hour. Or until a skewer inserted into the cake comes out just clean. Remove from the oven, allow to cool in the tin for about 10 minutes and then invert onto a cooling rack. Don't forget to give it a bit of a jiggle and a tap to make sure that it has released around the edges. Leave to cool completely before icing. Cream cheese icing 70g unsalted butter, at room temperature 125g cream cheese, at room temperature 260g icing sugar, sifted 1/2 teaspoon vanilla bean paste Beat the butter in the bowl of a stand mixer until smooth, then add in the cream cheese bit by bit until this is lovely and smooth also. With the mixer on the lowest setting, add in the icing sugar one spoonful at a time. Add the vanilla bean paste and turn the mixer up to a medium speed and beat for about 3 minutes. If you find that it needs a little more icing sugar just add it in bit by bit until you are happy with the consistency. Now, all that is needed is to smother your beautiful cake in a generous amount of cream cheese, slice and enjoy! x

It's like a hug in a bowl; a warming, steaming vessel full of the most simple of ingredients, most of the time. It's in the chopping; the stirring; the simmering and on occasion, when it is called for, the blending that creates either a chunky, hearty concoction or one that is like the softest of silk touching your lips. It's enjoyed best in front of the warm glow of a crackling open fire on an icy cold winters evening, rain drops falling heavily on the rooftop, which reminds me of a beautiful quote I read just the other day from Yukio Mishima, "The sound of rain is like the voices of tens of thousands of monks reading sutras." It is quite meditative listening to it, don't you think? Saturating everything in its path, soaking into the soil, bunkering down indoors and surrendering to its beauty, while you curl up on the couch sinking ever so slowly into the softness of the cushions, wrapped up in the cosiest of cosy pyjamas. Hot buttered toast on the side to swipe every last drop that remains in the bowl, for not even a spoon can reach them. As the days become shorter and the nights become darker we all tend to slow down, well at least try to anyway. We enjoy more of those slow-cooked meals and meals that nourish and warm us up from the inside out. Does anyone else feel that they tend to eat more in winter? I think its a given really, isn't it? Ben and I were having this conversation just the other day as he opened the fridge door yet again, stood there, went to the pantry, stood there, went over to the bench where the bread is usually kept, stared at it. I knew he was searching for something and he turned and said to me, "This cold weather makes me so hungry" I agreed and wondered why..... Although its been cold it still hasn't stopped Beau and I from rugging up and heading out for our walk, skin prickly and tight as the icy cold air hits our faces. When we return home with flushed cheeks, I kick my shoes off at the front door whilst balancing the little man on my hip. as the door opens we fall into the warmth of our little abode. The kettle usually goes on and if not then its usually a mug of hot cacao or matcha. As my fingers curl around the smoothness of my mug I can finally feel the blood pulsating back through them again. The pot is pulled from the drawer, placed on the stove and the soup from the night before is heated through. As the bubbles slowly start to rise to the surface, the windows become foggy and hot toast is buttered, unevenly distributed so that every now and then a bite will be taken containing a pool of melted, buttery deliciousness. There is usually crumbs and splatters and one of us will end up with it all over our face, but our tummies are happy and we are warm and for that I am truly grateful. This soup is quite simple and easy and perfect for using up whatever you may have lying around in your fridge or pantry. If you don't have Moghrabieh (giant cous cous) simply add a can of beans or lentils, if you only have spinach and no cavolo nero use that instead, or even kale if you wish. There are no set rules here so get creative, you may just be surprised at what you can rustle up when you think you have not much at all. A simple tummy warming soup with torn bread & pecorino This makes enough for at least 4-6 people depending on how hungry you all are, when its just Ben and I we have leftovers for a couple of days. Just a little extra water when reheating. 3 potatoes, peeled and cut into chunks 120 ml extra virgin olive oil 2 zucchini, diced 2 brown onions, diced 4 cloves of garlic, finely diced 2 sticks of celery, finely sliced 2 carrots, diced 1 tablespoon fennel seeds 2 bay leaves 1 tbsp dried oregano (I like to use the Greek oregano) 400g can whole peeled tomatoes 1 cup Moghrabieh (Giant cous cous) 1 litre chicken broth or stock (homemade if possible) 2 cups water About 350g cavolo nero, stems removed, leaves washed and shredded 3 slices seeded sourdough Shaved pecorino, to serve In a medium saucepan, pop your potatoes in to cold, salted water and bring to the boil over a high heat. Cook until tender, then drain and set aside. Heat the olive oil in a large saucepan over a medium heat and cook the zucchini, onion, garlic, celery and carrots for about 20-30 minutes until they have turned lovely and caramelised. This may take longer, but you just want them to be golden, so they add a beautiful flavour to the soup. Stir in the fennel seeds, bay leaves, oregano, tomatoes (crushing these up as you go, but be careful as they do sometimes tend to explode a little bit!) and your stock/broth and water. Bring to the boil, add in the cous cous and potatoes and reduce to a simmer, cook until the cous cous is tender. Stir in the cavolo nero and cook for another 5 minutes. Taste to see if it needs salt or pepper. Toast your bread. Generously spread with butter and then tear it up into chunks. Ladle the soup into warm bowls, top with the toasted chunks of bread and then finally shave over a very generous amount of a beautiful bitey pecorino or parmesan. Then curl up on that couch and enjoy every warming mouthful!

How does one start off making pastry? Do you prefer to use your food processor or take a step into the slower lane and use those wonderful tools that are carried around with you everywhere, your hands? For me, its my hands. They are my most favourite "tool" in the kitchen. Creating pastry in this way and rubbing the butter into the flour makes me physically slow down, breathe and go off into my own little daydream. Its kitchen meditation at its best and it always reminds me of how the ladies (and perhaps the men) in the "olden days" would have created everything in their kitchens using their hands. My Great grandmother's "Granny's" hand-held "Swift Whip" beaters hang from the shelf in my kitchen and although they are quite dusty now, would have done their fair share of beating and whipping back in their day. It wasn't until the late 1960's that a commercial food processor was introduced "The Magimix" arrived in the UK from France and from then on in a number of other manufacturers designed different models for this competitive market. They were obviously onto a good thing as hundreds of thousands of machines were sold in the late 1970's. Therefore changing the way many went about their meal preparations. Imagine their excitement! I actually don't own a food processor myself, although I do have a little mini hand-held one that is perfect for making pestos or blitzing up Beau's food when need be. Sometimes I think I should probably get one but then there are always ways and means of getting by without it. Its just another contraption to find a space for in the cupboard, is it not? Ok, on we go..... I find as Beau is getting older its becoming a little more difficult to find the time to sit down and write. He is quite happy to play by himself for a little while but then before I know it there he is clawing at my legs and burrowing his face into my pants, pulling and writhing his way up almost as if he's wanting to say, "Mama, I just want to see what you are doing!!" Such a curious creature he is. As soon as I pick him up his little hands stretch out for whatever is at closest reach. Pointing to this and that with an "Oh" "Ah" "doot" and many other little sounds. He is particularly fond of the kettle and the sink. Perhaps he wont mind doing the dishes.....??? So, I find myself writing either at night when all is quiet and calm or as I am doing now, writing in snatches at stolen moments of time whilst I await a batch of vanilla bean cupcakes to work their magic in the oven. I am standing over the oven and the aroma of freshly baked cupcakes is wafting out from beneath me which is making me quite hungry to say the least! Mum and dad have taken the little man out for a walk down to the park, they are rugged up and even though that winter sun is casting a gorgeous golden light over everything the air is still crisp and icy but somewhat refreshing. We are well and truly in the depths of winter now, the fire place has already had a fair work out and the heater has been on all day today. We had one of our coldest mornings on the weekend and torrential downpours in the city to go with it. The heavens opened and the rain pelted down leaving a trail of dark puddles and the crunch of hail stones underfoot. We stayed up in town the weekend before and I always manage to fit in a trip to the South Melbourne Market. That place is heaven and I am always buzzing with inspiration by the time I get back to the car, where Ben eagerly awaits to see if I have bought him back a treat. This time it was 2 fried dim sims and a generous handful of sliced hot salami. If only you could have seen how his face lit up. The roads were wet but the warmth we walked into as we entered our friends home was one that was full of love and happiness albeit a slight sense of sleep deprivation for these two gorgeous souls who have entered into the world of parenthood, welcoming their little man into this world just over 8 weeks ago. In the hope that by each one of us bringing something delicious to lay out on the table to create a feast that we could all enjoy without the new parents having to do much at all, I set about creating and re-testing these little parcels of buttery, crisp pastries which were full of roasted winter vegetables that are taken to the point of caramelised goodness in the oven and stirred through soft and creamy leeks and the cheesey indulgence that is gruyere. I used to make these every winter at the café and they were always a huge hit. It was a matter of first in best dressed. I have played around with the recipe quite a bit since those days, with the original recipe coming from Karen Martini which I have adapted over time. She actually adapted hers from a Stephanie Alexander creation, isn't that the beauty of creating and the joy that comes from recipes. I love how so many people put their own unique touches on them, ultimately making them their own over time. So please feel free to do the same here and continue this wonderful cycle. Makes 8-10 pasties depending on the size. For the Pastry 300g cold, unsalted butter, cut into cubes 60g cream cheese 500g plain flour 1/2 teaspoon salt 1 egg yolk 4-5 tablespoons cold water Preheat your oven 200 degrees. In a large bowl add the flour, salt, butter and cream cheese and then using your fingertips rub the butter and cream cheese into the flour until it resembles breadcrumbs. A tip I remembered learning back in home economics class was to give the bowl a bit of a shake side to side on the bench top so that the larger pieces of butter would come to the top ad you can then make sure that all the butter has been rubbed in somewhat evenly. Add in the egg yolk and enough cold water to bring the dough together. If you sort of make a claw with your hand use your fingertips to bring it together before kneading it lightly on a floured bench. shape into a disc and push any cracks that form around the edges back together so that its lovely and smooth. Cover in cling wrap and pop into the fridge for at least 30 minutes. (You can make this a day or two ahead, but just take it out of the fridge at least half an hour to an hour before you want to use it so that its not rock hard and makes it easier to handle) Meanwhile for the delicious filling...... 600g pumpkin, skin removed and deseeded. cut into 1cm pieces 200g sweet potato, peeled and cut into 1 cm pieces 200g parsnip, peeled and cut into 1cm pieces 150g carrots, cut into 1cm pieces 3 tablespoons olive oil 1 tablespoon fennel seeds a good handful of spinach, washed and cooked in a small pot with a touch of water until wilted, squeezed of excess moisture and chopped 2 red onions, diced 3 cloves of garlic, diced 2 leeks, finely sliced a good handful of parsley, chopped 1 egg and the remaining egg white 150g gruyere 50g parmesan or pecorino black sesame seeds for sprinkling milk for brushing On a large baking tray lined with baking paper place the pumpkin, carrots, parsnip and sweet potatoes, drizzle over 2 tablespoons of oil, the fennel seeds, salt and pepper. Mix it all together then pop into the oven for at least 50 minutes until starting to brown around the edges and caramelise. In a large frypan over a medium-low heat, add the remaining oil and the onions, leek and garlic and cook until soft and starting to caramelise. Then stir in the vegetables, spinach, parsley, gruyere, parmesan, beaten egg and egg white. Taste to see if it needs any more salt or pepper. Take the pastry from the fridge and roll out on a lightly floured bench. Cut out a 14cm round and then roll it out again to take it out to about 16cm. I use a bowl and knife to do this. Place 2-3 tablespoons of mixture into the centre and then dab your fingers in a little milk and drag this around the edges. Bring the pastry up to meet one another and then crimp together with your fingertips. Place onto a baking tray lined with baking paper (there will be some leftover pastry here too, so you can either freeze it or use it to line a rectangle tart tin and get creative with the fillings) I recently made a golden beetroot, ricotta and bacon tart and it was delicious! Brush the pasties with the remaining milk and scatter over the sesame seeds. Pop into the oven for about 30 minutes or until they have turned a lovely golden brown. Allow to cool a little (You don't want to go burning your tongue) then enjoy with a dollop of chutney. They are also great to freeze, just wrap them individually or place them in an airtight container. When you want to re-heat them just place them on a baking tray covered with baking paper or foil.

At first thought, I was going to share a savoury recipe but then my mind wandered back to the memory of this cake and the incredible amount of happiness that filled every inch of my being (not to mention the relief) when I was told by all of the taste-testers that it really was so very delicious! I always get a little nervous each time I put forth a new recipe. As the idea develops in my mind, its then going through that process to bring it to life in real time and hoping that the end result turns out to be ok. However, if it doesn't, its just another learning curve and I know that I can go back and play around with it again and again until it is just as I had imagined in my mind. And, boy oh boy have I had my fair share of learnings along the way and many, many more to come. This is why my love for cooking, baking and creating is so strong, because you never do reach that final destination, there is always something new to learn and that makes me feel very excited. So, the idea for this creation started with a quince (every time I re-read over this I sing that song "It started with a kiss...") ironic isn't it, that the song was sung by "Hot Chocolate"hrmmm, anyway back on track...It started with a quince, two containers to be exact, swimming in a pool of ruby red vanilla spiked syrup. Every time I opened the fridge there they were staring back at me, willing me on to create some sort of delectable sweet treat. I had been mulling over a few ideas, knowing that it would be shared with the girls at our next mothers group get together. These girls have now become my little taste testers and I think (I hope) they quite enjoy this role. I can tell by the way their eyes light up when they see the white cake box coming towards them! Eagerly awaiting the reveal. As I noted down a concoction of flavours on the nearest piece of paper I could find, I found myself jotting down lemon thyme, hazelnut and chocolate. A crumble topping of sorts would give it a rather rustic look and just the thought of crumble makes me feel all cosy and warm. Paired with the ruby red poached quinces, I could almost taste it through my imagination. As I spooned the mixture into the cake tin, stopping halfway through to place the sliced quince carefully on top, I sneakily swiped my index finger over the spoon and licked the mixture off, which conjured up childhood memories of licking the beaters to which I am sure you too can relate with...Into the oven she went, filling our little home with that wonderful home baked aroma. And now, as I write this, the memories of that same home baked aroma that filled every corner of my grandmothers' homes comes back to me. I remember the way their hands always seemed so "buttery" and I wonder if in years to come, will my hands seem this way to my children and perhaps, grandchildren? I really hope they do, as its such a lovely memory to have and to hold onto and reminds me so much of these incredible, beautiful women who have made such an impact on my life, to which I am really only just beginning to relaise even more, every day. Makes a 22cm cake. 160g caster sugar 180g unsalted butter, at room temperature 3 free-range eggs, at room temperature 80 ml quince syrup 1 tablespoon greek yoghurt 1 teaspoon vanilla bean paste 1 teaspoon lemon thyme leaves, chopped finely 260g plain flour 1 teaspoon baking powder 1-2 poached quinces (recipe follows underneath) Crumble topping 40g chilled unslated butter 40g dark brown sugar 30g chopped hazelnuts 1/2 the zest of a lemon 40g plain flour pinch salt 20g dark chocolate callets (I use Callebaut, but you can use any dark chocolate you wish, if its buttons or a block just make sure you chop it up a tad) Preheat your oven to 170 degrees, or 150 degrees fan-forced. Grease your 22cm spring-form cake tin with butter and line the base and sides with baking paper. Beat the butter, sugar, thyme and vanilla paste until beautifully creamy then add in the eggs one a time with the mixer on a low-medium speed, waiting until each egg is incorporated before adding the next one in. In a separate bowl sift the flour and baking powder together then fold this through the wet ingredients until it just starts to come together, adding the yoghurt and quince syrup last and folding through until everything is combined. Spoon in half of the mixture into the tin, then top with some of the sliced quince and arrange it all around the edge working your way into the middle, so it creates a pretty pattern. Top with the remaining mixture and the remaining sliced quince. In a medium bowl add the butter, sugar, flour and salt and rub the butter in until it resembles an almost breadcrumb consistency. Add in the hazelnuts, lemon zest and chocolate and mix it all together. Scatter it all over the top of the cake and pop it on a baking tray lined with baking paper into the oven. Bake for about 1 hour or until a cake tester inserted into the middle of the cake comes out clean. Just before the cake is ready heat up 1/2 a cup of the quince syrup over a medium heat for about 3-5 minutes, then when you take your cake out of the oven pour this all over the top. Leave to cool in the tin overnight, or for at least an hour or two. Remove from the tin and dust with icing sugar if your heart desires it, otherwise simply slice and enjoy. For the vanilla spiked poached quinces This recipe comes from one of my most favourite cooks, Belinda Jeffery, she inspires me greatly and has been one of my greatest teachers, her extensive collection of cookbooks, which I turn to time and time again take pride of place on my kitchen shelf. This recipe makes quite a lot, but they are quite lovely to have sitting in the fridge to add to your morning porridge or enjoyed with a big dollop of greek yoghurt and if that's not your thing then perhaps a scoop of vanilla ice cream may just do the trick. The fig leaf and vanilla ice cream a few posts back may just be the perfect partner for them too...... I am always reminded of our days back in the café, standing at the bench, with these yellow, fuzzy fruits. Peeling their skins off and treating them with the upmost respect as we sliced through their tough flesh, not wanting to lose a finger in the process!! So, they come with a warning, just be extra careful when it comes to cutting them up. 4 medium sized quinces juice of 1 lemon 440g caster sugar a long strip of lemon zest a long strip of orange zest 1 vanilla bean, split lengthways Give the quinces a good scrub under cold running water to remove their fuzzy bits, then pat them dry with some paper towel. Squeeze the juice from the lemon into a large bowl of cold water. Peel each one and then cut into quarters, dropping them into the bowl of water. This helps to prevent them from turning brown. In a large saucepan pour in 3 cups cold water and then sit the pan over a medium heat. Add in the sugar, zests and vanilla bean and stir constantly until the sugar has dissolved. Drain and rinse the quinces under cold water and then add them to the pan, bring it up to the boil, then reduce the heat to very low. Simmer the quinces, covered, for about 2 1/2 - 3 hours or until they have reached that beautiful ruby red colour. Halfway through cooking, just carefully turn them over so that they cook evenly. When they are lovely and tender, remove the pan from the heat and leave them to cool in the syrup. Carefully pop them into a container, along with the syrup. Seal it tightly and store them in the fridge. They will sit there quite happily for about 3 weeks. However, I find it hard to believe that they would still be in your fridge after 3 weeks anyway! (Have you still got that "it started with a kiss" song in your head???) xx

As the end of the month fast approaches it feels like winter is well and truly on our doorstep. The wood smoke that fills the crisp, cool air is definitely becoming stronger as more and more homes tuck up tight in a bid to keep Mr Jack Frost from lurking into every nook and cranny. The days have become a shade of grey and our little home remains quite dark, the soft warm glow of the lamp by the bookshelf adds some light and creates a certain sense of calmness. Its days like these that make me appreciate slowing down and "hibernating", enjoying the quietness. We generally don't have any background noise during our days spent at home, music is provided by the birds outside and the occasional bark of our fur child, Cody, otherwise known as "The Slink', "Slinky" or "The Slink Dog", yes, he has many alias' to which he answers to them all. And is always on high alert! The TV only comes on when the last light of the day has disappeared, as if Mother Nature has thrown a blanket over the sun announcing that another day has come to an end. Its the time of the year to enjoy all of those slow-cooked, comforting and warming meals utilising all of the delicious produce that is abundant right now. My latest venture to the farmers market on the weekend was a feast for the eyes as I was met with boxes full of shiny, taught eggplants; bundles of brussles sprouts; leeks, spinach, capsicums and pumpkins as big as my head! I arrived home with arms full of endless inspiration that I couldn't wait to create some magic with. One of the simplest acts I have been thoroughly enjoying lately is that of the art of making pastry, as some of you may already know my love for this buttery concoction is strong. I find it to be such a therapeutic activity and I really do suggest giving it a go for yourself if you are yet to experience its relaxing ways, it really isn't as hard or "scary" as you may think. There are a number of different ways to create it and this hot water pastry makes a beautiful shell to fill with any number of ingredients that may tickle your tastebuds. I first made this back in the early days of the café, I remember feeling so proud seeing it sitting there on the shelf in the display cabinet. It was full of spinach, bacon and whole eggs with its golden crust and it was a favourite among many. I was reminded of it as I quickly flicked through some of my older recipe journals and was instantly taken back to the first day we opened the doors. It all seems like such a long time ago now, so much has happened since then! I decided to re-create it, although this time filling it with wood roasted salmon, zucchini and pecorino. I am happy to report that the end result was absolutely delicious. Mum even made it, although she substituted store-bought shortcrust pastry (I am still yet to convince her to try her hands at the homemade variety, she just doesn't seem to get my hints) which is absolutely fine too. And I have done this on occasion when time has not allowed me to make my own, but I really would love for you to give it a go and if you do please let me know how you go. This pie is perfect for a cold, blustery night. A generous wedge dolloped with some sort delicious chutney (green tomato pickles go very well) and perhaps a simple little salad or even some lovely, golden, crisp potatoes. Makes one 20cm deep dish pie. For the Pastry 150g unsalted butter 3/4 cup water, you may need a little more if its slightly dry 2 1/2 cups plain flour pinch of salt place the butter and water in a medium saucepan, bring to the boil and then add the flour and salt. beat it together with a wooden spoon until it combines and comes away from the sides of the pan. Tip the dough out onto a lightly floured bench (be careful though as it will be quite hot) Form it into a ball, flatten it out slightly and wrap in cling film. Pop it into the fridge for about 30-40 minutes. For the filling 2 tablespoons light olive oil 1 brown onion, diced 2 garlic cloves, finely diced 2 medium sized zucchini, sliced 2-3 big handfuls of spinach 150g wood-roasted salmon, skin removed and flesh flaked 10 free-range eggs 100 ml thickened cream a good handful of flat leaf parsley, chopped a generous grating of pecorino 100g truffle infused cheese or feta salt and pepper Pre-heat your oven to 180 degrees and grease the base and sides of a 20cm springform cake tin with butter, lightly flour the base and sides. Just sift a little flour into the base and then tap it all around the sides, over the sink, until its evenly coated, tipping out any excess. Whisk together 6 of the eggs, cream, parsley, pecorino and a good grinding of black pepper and a pinch of salt until its all combined. set this aside while you heat the oil in a large fry pan. Add the onion, garlic and zucchini and cook until softened. In a pot that will hold the spinach (you may need to do this in batches) add a dash of water and cover, cook until it has wilted down, which wont take that long. Drain it and squeeze out as much of the liquid as you can. I find placing it into a clean tea-towel and wringing it out this way to work quite well and it also saves your hands from being scorched too. unwrap it from the tea-towel and chop it all up. Roll out your chilled pastry so that it is large enough to fit into the tin. Carefully drape it into the tin, and press down right into the base, trim off the overhanging pastry, this will then become your lid, so form it back into a ball and leave to the side while you place the spinach on the bottom of the pastry base, top with half of the zucchini, half of the salmon and then repeat with the remaining zucchini and salmon. Pour over the egg mix and scatter over the truffle infused cheese or feta, finally cracking the 4 eggs over the top. Roll out the remaining pastry and lay it over the top, crimping the edges together by pinching it to make it look pretty. Cut a few little slits in the top, and mix together an egg yolk with a dash of water and brush this all over the top. Place it onto a baking tray lined with baking paper and pop into the oven for about 50-60 minutes. Or until it has turned a lovely golden colour. Rest in the tin for at least 15 minutes, then carefully remove and slice.

The gift of fresh produce, is there anything more joyful? Give me a bag full of lemons, a box full of figs or a tray full of perfectly imperfect locally grown apples and witness the widest smile and eyes that sparkle with sheer delight. A few weeks ago I was gifted a box that was full of figs from a tree that could tell a thousand stories and more, and in amongst these little gems sat a collection of persimmons. Having not much experience with these round, plump, tight-skinned fruits, (Their stems remind me of a of toupee of sorts, sprouting from the top), I was told that I need to wait, that patience would yield a result that was creamy and sweet. So, waited I did, checking in on them with a little squeeze every couple of days until finally the day had come. Although, as I plucked one out of the bowl into my hands it felt like a water-filled balloon and I was instantly taken back to summer days running bare foot across the hot pavements whilst dodging the threat of impending attacks from the water filled grenades that flew through the sky! If they missed their target they would explode onto the hot surface as the steam rose up. We would be forever finding the those tiny coloured knots that could only represent a good time had been had by all. Which has me thinking...Why did those summer days always feel so much hotter back then? I'm getting off track. Back to those beautiful little persimmons. So, as I was saying, it felt like a balloon full of water and I thought to myself, have I left them too long now? I did recall the conversation though, with Rowe, where she had in fact said to me "when you think you need to throw them away that's when they are ready." So as I cut into it ever so carefully, the innards spilled out in all their creamy glory and I was treated to a rather sumptuous experience. In the days leading up to this event, I had been concocting a number of ideas in my mind as to what I was going to create with them. The little man and I had enjoyed them swirled through our warming bowls of morning porridge, but I was determined to come up with something else, a sweet treat of course, to share with friends. Sometimes I find my mind works like a projector screen, with each screen presenting a new idea. I can almost hear the "click" as it flashes over to the next page and I myself grabbing the nearest pen and piece of paper to quickly jot down the notes. In this case it was which flavours go with the aforementioned persimmon. Honey, hazelnuts, cardamom kept flashing up on "the screen" and after much thought an idea was born, now all I needed to do was to bring it to fruition. The end result was this, a Persimmon, hazelnut, cardamom and polenta cake which was then smothered generously on top with a honeyed cream cheese icing. I love using polenta/cornmeal to bake with, it gives the resulting baked good a lovely texture that adds a bit of interest for the tastebuds. I used a slightly coarser grain, but if you prefer you can use a finer one. The cake itself is not overly sweet either, which is just the way I like to enjoy my treats. However, the cream cheese icing adds that little hit of sweetness that complements the other flavours quite well. It really makes a wonderful morning or afternoon tea treat, or perhaps a sneaky little something after dinner. Makes one 20cm cake. 4-5 small persimmons, ripe, so they almost feel like water-filled balloons. Squeeze out the insides over a sieve set over a bowl to catch the juices, then push it all through with the back of a wooden spoon. 100g walnuts 180g hazelnuts 250g unsalted butter, at room temperature 1 teaspoon vanilla bean paste 220g caster sugar 1 teaspoon ground cardamom 3 free-range eggs 170g cornmeal/polenta (I used a course meal but you could use a fine one too if you prefer) 1 teaspoon baking powder For the icing 30g unsalted butter, at room temperature 75g cream cheese, softened 1 teaspoon vanilla bean paste 1 tsp honey (I used local flora) 240g icing sugar Preheat your oven to 170 degrees/150 degrees fan-forced. Grease your cake tin with butter, rubbing it all over really well, up the sides and down the bottom. Line the base and sides with baking paper. Process the nuts until coarsely ground. Beat the butter, vanilla, cardamom and sugar until its light and fluffy. about 5 minutes should do the trick on a medium-high speed. Beat in the eggs one at a time until they are incorporated. In a separate bowl combine the polenta, baking powder and nuts with a whisk. Stir the dry ingredients into the wet and then finally fold through the persimmon until its all combined. Place the mixture into the tin and smooth out the top. Bake in the middle of the oven for 1 hour - 1 hour and 15 minutes, or until a cake tester inserted in the middle comes out clean. It will feel quite soft and a little squidgy on top, this is how it should be though. If you do find that it is browning too quickly on top, just place a piece of foil on top. Allow to cool in the tin for 30 minutes, then run a knife around the sides and turn out onto a cooling rack, flipping back over onto its right side to cool completely. Meanwhile, you can start creating the icing. Beat the butter until creamy and then add in the cream cheese bit by bit until its fully combined with the butter. Drizzle in the honey and vanilla and beat for another minute. With the mixer on low speed (you don't want a cloud of icing sugar coating your kitchen!) slowly add the icing sugar in at spoonful's at a time until the mixture has reached a lovely smooth consistency. Now all you have to do is to spread the icing over the top of the cake, creating a lovely pattern if you wish. I find an offset spatula does the job quite nicely. Place onto a serving platter or cake stand and share with friends. Adding some fresh flowers will really make it that little bit extra special too.

The house is quiet, apart from the gentle hum of the oven warming the last piece of silverbeet and ricotta tart which I am to have for lunch, yum! The heater has been on since the early hours of the morning as the weather outside is wild to say the least. Every now and then I fear that the tiles may just fly off one by one. The wind and rain are beating against our little weatherboard home and I am quite happy to be tucked up tight and cosy for the day with our little man. A mug of hot cacao sits beside me and if we were to be staying in tonight I would definitely be filling our home with the warming aromas of this slow-cooked Moroccan lamb shank soup. You can literally feel it warming your whole being, from the tips of your toes to the top of your head as each mouthful hits your belly. It is full of the most wholesome and hearty flavours, so much so that you can almost see the goodness radiating out as the steam rises from the bowl. Middle Eastern flavours are a particular favourite of mine. I love the use of all the spices with their warming undertones; slow cooked meats with the sweetness of dried fruits and of course the creaminess and nuttiness of chickpeas and the like. Its such a joy to cook and create with these flavours and ingredients in mind. Inspiration just seems to flow out of me like steam escaping from a tagine and when I am in need of an extra boost I know I can turn to any page in Yotam Ottolenghi's numerous cookbooks and be met with mouth-watering temptations. As the weather looks as though its finally succumbed to the chillier parts of the year and the smoke from surrounding chimneys fills the air, I can pretty much guarantee that this big pot of tummy warming goodness will be on high rotation for the next few months. I actually made it again last night to make sure that it was worthy of being shared with you and it didn't disappoint! Its actually better in the days following as the flavours all meld into one another and all that is needed is a quick re-heat on the stove top and you have yourself one very tasty lunch or dinner. It freezes really well although adding a little more water to the pot when re-heating is a must. And some homemade yoghurt flatbreads on the side for mopping up every last skerrick are a quick and delicious addition. This makes quite a large pot, probably enough for 6 people, although I generally get a bit more by adding extra water to it if you are going to be having it for leftovers over the next few days. Start this recipe the day before. As you need to soak the chickpeas overnight. 165g dried chickpeas (you could use tinned, however I really do strongly suggest using the dried, they really do make a difference) 1 tablespoon olive oil about 1-1.5kg grass-fed (organic if you can) lamb shanks, I generally use about 4 for this. 1 brown onion, diced 3 garlic cloves, finely diced 3cm piece of ginger, finely diced 1 bunch of coriander root, washed really well and finely chopped, reserve the leaves for later 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric 1/2 teaspoon cumin seeds 1/2 teaspoon coriander seeds 800g tinned diced tomatoes 1 litre homemade chicken stock, or good -quality store-bought stock 160g yellow split peas about 4 tablespoons chopped coriander leaves Soak the chickpeas overnight in cold water. I normally just leave the bowl out on the bench. The following day drain and rinse them really well just before you begin to make the soup. In a large pot, over a medium-high heat add the olive oil and brown the shanks until they start looking all golden. Be careful as you do this, as the oil can get very hot and they tend to spit out at you too!! Once they are all done remove from the pot and set aside. Now add in your onion and garlic, you may want to turn the heat down just a fraction as you don't want to burn the garlic. Cook the onion and garlic until just starting to soften then add in the ginger and coriander roots and stir for another couple of minutes. Now its time to add in those spices, give them a quick stir and relish in that aroma that is released as they cook away. Add the shanks back in to the pot and stir them as best as you can to coat them in all of the mixture. Pour in the tomatoes, and then add a little water into each tin and give it a swirl to get all of those leftover "bits" out. also add the stock and 2 cups of water, bring it all up to the boil over a high heat. Add the split peas and the chickpeas and simmer, partially covered for 1 1/2 hours, stirring occasionally. Uncover completely and continue to simmer away for another 30 minutes. By this stage the lamb should be just about falling off the bone and the soup should have thickened up. Remove the bones and shred any remaining meat off, then come back to the meat in the pot and using a pair of tongs and a fork, roughly shred it all up. Taste and see if it needs salt or pepper, stir through 3/4 of the coriander and ladle it into big bowls. scatter over the reserved coriander leaves. Then, make yourself cosy, ideally in front of an open fire and enjoy every nourishing mouthful. For the spelt flatbreads (I really, really recommend that you serve these alongside as they are just so yummy and so easy to make!) 200g spelt flour (or plain flour if that is all you have) 200g greek yoghurt 1/2 teaspoon baking powder pinch of salt In a medium sized bowl, add in the flour, salt and baking powder and give it a quick stir with a fork. Then dollop in the yoghurt and mix everything together. If you use the back of the fork to kind of stir and squish everything together it will start to combine. Now its over to your hands for the final part, on a lightly floured bench knead the dough until its smooth, about 3 minutes should do it. Place it back into the bowl and cover with a clean tea-towel or cling wrap and let it rest for 30 minutes. Pop it back onto your floured bench and divide it up into 6 equal portions. Pat each one out and then roll until its quite thin, but not thin enough that you can see through. You will know by the feel when its just right. Keep adding flour if its sticking to the bench or the rolling pin. As you are doing this, heat a large-ish non-stick fry pan over a medium heat, and then add in the bread one at a time, cooking on the first side for roughly 1-2 minutes or until starting to bubble on the top. Then flip over and watch how it magically puffs up! I love this part. Remove from the pan and continue cooking all the others. You can make these a day ahead and then simply re-heat them in the oven. Just tear off a piece of baking paper, scrunch it all up while you run it under cold water, then squeeze it all up, lay it out flat and place the breads on top, then package it all up like a parcel. Sit it on a baking tray and heat in the oven for about 10 minutes. Be careful when you open it back up again as the steam escapes. They make such a delicious addition for mopping up every last skerrick of soup.

The shadows are dancing on the timber floor as the wind shakes the trees outside, to and fro, to and fro. There is a real chill to the air; its crisp and has been raining on and off since the early hours of the morning. It's been a rather slow day so far and I am relishing in this opportunity rather than trying to fit in as much as I can into every possible minute. I do have quite the tendency to do this more often than I would like. Something I am forever working on in myself. The last few days have had me feeling an anxiousness I haven't felt in quite some time. Do you ever get that feeling that your to-do list is washing over you like a raging river? It certainly didn't help that a little bug had decided to make itself at home and deplete the energy from not only myself but, Ben and little Beau bear too. leaving us with scratchy throats, runny noses and coughs! Thankfully we are all on the mend now. So, today has been a welcome pleasure, made even more special as we took a stroll with my gorgeous cousin. There really is nothing quite like a bit of fresh Autumn air and good conversation to make one feel alive again. That, and good, comforting, nourishing food that feeds the soul. However, as I write this I am currently sipping on my 5th juice in a clear it cleanse, but that's another story. I have made this tart many times, in fact it used to make an appearance on the odd occasion at the café when the time allowed for such luxuries as rubbing butter into flour. One of my most favourite forms of "kitchen meditation" it always takes me back to the times spent in my Granny's kitchen. Floured hands and happy memories. I love the flavour that the toasted walnuts give to the pastry and it really complements the earthiness of the roasted beetroot and silverbeet. The blue cheese weaves its way through to surprise the tastebuds with its sharp, creamy melt-in-your-mouth deliciousness. However, as I am aware that there are non-blue cheese lovers out there you can most definitely substitute it with either feta or goats cheese, whichever takes your fancy. It really is a beautiful tart that is best shared with friends, just as we did a couple of weekends ago. Sitting around the table, talking, laughing and sharing stories in a long overdue catch up. Enjoying bowls of tummy warming soup with homemade flatbreads and wedges of this tart with dollops of choko pickles, a side of tomato, cucumber and basil was all that was needed to really let the ingredients shine. For me, this is what the good life is all about. I should mention also that you can let your imagination run wild and get creative with the fillings, using what is in season at the time really makes it all the more special. Pumpkin, caramelised onion and goats cheese also work equally well as does mushroom and camembert. Serves about 10 with some sides or a little less for very hungry humans! For the pastry 100g toasted walnuts 350g plain flour 1/2 teaspoon salt 200g cold, unsalted butter, cut into small chunks 1 free-range egg a sprig of rosemary Add the walnuts and rosemary leaves to a small food processor and blitz to a fine crumb. Pop into a bowl with the flour, salt and butter. Using your fingertips, rub the butter into the flour until it resembles course breadcrumbs. Add the egg and bring the dough together with your hands. Lightly flour your bench and knead the dough into a ball, very briefly just so that it all comes together. Pat it out into a disc and wrap in cling film. Place into the fridge to have a little rest for at least 30 minutes. Or, overnight. Just makes sure you take it out to reach room temperature again before rolling out. Grease the base and sides well using a pastry brush, making sure you really get into all of the fluted edges of the sides and line the base of a 26cm loose-bottomed tart tin with baking paper. When the pastry has finished resting, roll out in between two pieces of baking paper and then carefully place into the tin. The easiest way to do this is to take your rolling pin and roll the pastry onto it, then carefully roll it back down on top of the tin. If the pastry is quite soft or, if its a warm day place the pastry lined tin back into the fridge for 20 minutes. Preheat your oven to 180 degrees. Sit the tin on a baking tray lined with baking paper. Carefully place foil onto the pastry and push down so its sits flat, then fill with pie weights, or if you don't have these you can use rice. Place into the oven for 15 minutes then remove the weights and foil and bake for another 15 minutes. Or until the pastry feels dry to the touch, patch up any cracks with leftover dough. For the filling 3 medium sized beetroots, topped and tailed and cut into wedges. 500g silverbeet 30g unsalted butter 4 free range eggs 310 ml full cream milk 125 ml thickened cream 60g blue cheese 200g truffle infused scamorza (if you cant get your hands on this then you could use feta or a dry ricotta and drizzle with a little truffle oil if you feel a little bit fancy) or even a good quality mozzarella would work well too. Pre-heat your oven to 180 degrees, toss the beetroot wedges with a good glug of olive oil, salt and pepper and roast for 25-30 minutes, until tender. Wash the silverbeet really well, trim off the stems and then finely shred the leaves and remaining stems. Melt the butter in a large fry-pan then add the silverbeet and stir to coat it in all of the butter. Stirring occasionally, cook over a medium heat until it has all wilted down, this may take about 15 minutes. If your pan is not quite large enough to fit it all in, just cook it off in batches. Turn the heat up for the last 5 minutes to reduce any of the liquid that may be in the bottom of the pan. Remove from the heat and let it cool down completely. I give mine a stir every now and then to let the steam escape and to cool down a lot faster. Once its cooled, place half the amount of both cheeses into the leaves and mix well, then place on the bottom of the pastry shell. top with the beetroot and remaining cheese. Mix together the eggs, milk, cream, a pinch of salt and a grating of pepper and then pour this over the beetroot and silverbeet. Don't overfill it though, so don't worry if you don't use all of the egg mix. Bake for 45 minutes or until the top is a lovely golden brown and feels just set. When you press down on the top there should be no liquid escaping, just gooey cheese. Leave the tart to cool then remove from the tin. The easiest way to do this I have found is to sit it on top of a small bowl and then press the fluted edge down onto the bench, then slide the base off onto a serving plate. Serve with chutney or pickles and a simple little salad. It can be made the day before and then just re-heated in the oven. It also freezes really well too and is a good one to have for those times when you just don't feel like cooking (however, that rarely happens to me anymore!!)

I love the way their hands move so effortlessly across the paper-thin dough; their headscarves adding colour to a bustling market scene; the hum of a hundred different conversations from people passing by. The parcels of dough, folded over like an envelope containing a message to our tastebuds that they are well and truly in for a treat. They hit the heat with a sizzle before being turned over to reveal that golden hue and those crispy edges. The steam escapes as its cut up into triangles, revealing the filling that was hiding inside. If I close my eyes, I imagine myself standing amongst the colour and the somewhat chaotic scene of a Turkish market; A Grand Bazaar, savouring every last mouthful of that oozy-cheesey filling encased in that golden fried dough. It has now become quite the tradition every time we visit the South Melbourne Market to treat ourselves with these deliciously moreish creations. However, as we don't venture up that way all too often, well, not often enough to feed our addiction anyway, I decided to try to re-create them at home. After coming across Sneh Roy's from @cookrepublic recipe for Gozleme I couldn't get myself into the kitchen fast enough. I have now made them a couple of times, changing up the fillings each time. Which is the beauty of these, you can become quite creative with the innards! Although I really don't think you can beat the classic combination of spinach and cheese. The last ones I made, I actually did a combination of spinach and silverbeet, parmesan and creamy goats cheese and they were devoured within seconds. A squeeze of lemon juice, a hit of chilli and a smattering of thick Greek yoghurt is all that is needed to make them a perfect meal for any time of the day. In fact I could go one right now, and its 10:30pm!! Which also means I should be making my way to my bed, but I can hear the little man stirring so I dare say I may be up for a little while longer yet! You will get 6 parcels of goodness from this recipe. For the Dough 270g plain flour 3 tablespoons Greek yoghurt 1/2 teaspoon baking powder 1/2 cup warm water 1/2 teaspoon instant dry yeast 1/2 teaspoon sea salt flakes 2 tablespoons olive oil extra flour for dusting For the Filling You can let your creative juices run free here, but my favourite combination is the classic spinach and feta or goats cheese. I will list a couple of combinations below though. 1 cup spinach 1 cup of blanched silverbeet leaves, excess water squeezed out and roughly chopped 1 cup combined soft goats cheese or feta and parmesan or 2 cups spinach 1 packet of grated haloumi 1/2 cup soft goats cheese or feta or cooked lamb mince chilli flakes spinach haloumi or feta Let your imagination run wild, Caramelised onions are also really tasty too! You will also need extra greek yoghurt, chilli flakes and lemon wedges to serve. Place all of the ingredients except the olive oil into the bowl of a stand mixer with the dough hook attached. Start off at a slow speed until everything starts to come together then increase the speed just a little until it forms a rough ball. Tip the dough out onto a well-floured bench top and knead until its lovely and smooth. If you find that it is too dry, just add a little bit more water and continue kneading until smooth. Pop it back into the bowl and cover with a clean tea towel to rest for 30 minutes. After its rested, tip it back onto a well -floured bench and add the olive oil, kneading it all through until its combined and smooth once more. Pop it back into the bowl for another 30 minutes resting time. Divide the dough into 6 equal portions, I sometimes weigh them out if I am feeling really particular otherwise you can generally feel with your hands that they are all relatively the same size, or near enough. for this next part, you really do need to make sure that the bench and your rolling pin and your hands are well-floured as the dough needs to be rolled quite thin and it does have the tendency to stick to the bench. You want to roll each one into a rough rectangular shape. scatter over your fillings of choice into the centre of each one. Fold it up like a little parcel, so the two shorter ends get folded in first and then overlap the other sides on top. dust them lightly with a little more flour and then roll them out to about double their size. If you find that the filling is coming through the pastry or you have little tears, don't worry as they are quite forgiving once you cook them. Heat a large fry pan over a medium heat, drizzle each gozleme with a little olive oil and then spread it all over with your hands. Place it oil side down in the pan and cook for a couple of minutes. Before turning over make sure you brush with a little more oil and then cook for another 2-3 minutes until lovely and golden. Pile them all onto a plate with extra yoghurt for dipping, lemon wedges for squeezing and chilli flakes if you want a little extra hit and then let everyone help themselves. Perfect for breakfast, lunch, dinner or a snack. They also keep well in the fridge both cooked and uncooked. Simply reheat if cooked or, heat that pan up and you have yourself one very tasty and filling parcel of delicousness!!

As I sit here writing this, the morning sunshine has created a golden blanket over everything and the dew-soaked leaves and blades of grass shimmer like a thousand tiny diamonds. As I stepped outside this morning the fresh, crisp Autumn air surrounded me; the birds were singing their morning melodies and I had an overwhelming feeling of complete calmness. Which may I add was a welcome relief as I had had an awful nights sleep that night and woke feeling groggy to say the least! It was my own fault though, a mixture of going to bed too late (I am working really hard on getting myself off to bed earlier) trying to work out my new phone (I am quite technologically challenged!) and, alas, finding myself scrolling through Instagram and losing the sense of exactly what hour of the night it was. I am sure I am not the only one who finds themselves in this position. But enough of my little rant here, lets go back to the last few days. The days that re-introduced us to the rain, the cold and the blustery wind that seems to have given everything in its path a re-fresh after a rather dry summer. As much as I love the heat and those sun-kissed days by the beach, I always find myself looking forward to the change in seasons. Cosy oversized jumpers, beanies and knitted house slippers make a reappearance and the nights are upon us much earlier. The nearby houses light up with a warm glow and the faint smell of wood-smoke fills the air. We are still yet to hear that crackle and feel the warmth from the open fire, but something tells me we wont be waiting too much longer. My Saturday morning market expedition last weekend saw the stall holders rugged up in layer upon layer, scarves, beanies and gloves were all out on show and the handover of coins was being made increasingly difficult as the wind blew in off the bay dancing with the leaves and attempting to lift the shelters and tents from the ground. Cauliflowers, beetroot, beans, pumpkin, eggplant and potatoes, silverbeet and pears all herald the start for those warming bowls of soup, slow-cooked dinners and hot mugs of creamy-delicious-tantalising-tastebud-concoctions that we can wrap our hands around and blow steam from the top before feeling that hot liquid-y goodness warming every inch of our soul from the inside out. I was inspired not only by the weather but by the produce, of course, and one very fine looking "girl" to say the least. This Chicken, lemon, ginger and vegetable soup is delicate, full of flavour and all the goodness to fight any colds that seem to go hand in hand with the change in weather. Its also very filling and provides left-overs for a couple of lunches or easy dinners on the following days. Its actually better the next day as the flavours are left to work their magic and develop overnight. Poaching the whole chook beforehand not only creates a beautifully moist, tender and flavoursome result but you also end up with a lovely stock too. I had some chicken stock in the freezer which I added in with the water but, if you don't have any on hand then just using water will be just fine too. And I shouldn't have to say it, but I will just to make sure, It really must be served alongside thick slices of sourdough spread generously with butter! and perhaps a sprinkling of salt flakes too. This will serve about 4-6 people, or 2 with leftovers for lunch or dinner for the next couple of days. For the chook 1 free-range (organic) chook 2 bay leaves 2 garlic cloves, crushed with the side of a knife 8 peppercorns 4 cups chicken stock + 8 cups of water (Or you can just use 12 cups of water) you just need enough to cover the chook. Pop everything into a large pot and bring up to the boil. Reduce down to a simmer and continue to cook with the lid half off for 1 1/2 hours. I also, turn the chicken over for the last 1/2 hour of cooking. Then let the chicken rest in the broth for another 1/2 hour.Skim off any impurities that rise to the surface Remove the chook from the stock and place into a large bowl. Strain the stock and set aside. Once the chicken is cool enough to handle, carefully remove the skin (I love to lay this out on a baking tray lined with baking paper, drizzle a little oil over the top and sprinkle over some salt then pop into the oven until the skin is crisp and golden!!) Then shred the meat and set aside. For the Soup 1 leek, halved and rinsed well then sliced 2 garlic cloves, finely diced 2 carrots, diced 1 zucchini, diced 1 chilli, finely sliced 5 tomatoes, roughly chopped 3cm piece of ginger, finely diced 3/4 cup of lentils juice of I lemon Heat 1 tbsp. of olive oil in a large pot over a medium heat, add in the leek, garlic cloves, carrots and zucchini and cook until starting to soften and turn golden. Add in the chilli, tomatoes and the ginger and give everything a good stir, cook for another couple of minutes then add the reserved stock and the lentils, squeeze in the juice of the lemon and then pop the lemon halves in too. Bring up to the boil and then reduce the heat so the soup simmers away gently for about 20-30 minutes or until the lentils are tender. I always spoon out a couple and test about halfway through to gauge how much longer they will need. Once its ready, add in the shredded chicken and salt and pepper to taste. And remember, don't forget to serve it with thick slices of buttered sourdough. Its also great to freeze as well. Just a quick note too, you may need to add a little extra water when reheating if having it for lunch or dinner the following days. May it leave you feeling full of all the warm and fuzzies! x