Sweet cherry pie

I hope your festive season has been wonderful, and that the new year is treating you well. I have a great feeling from 2015 already. I’m starting my 2015 with a recipe post–a dessert designed to use up my leftover sweet cherries from Christmas day. This sweet cherry pie was quite the hit after last…

Vanilla & chocolate fudge biscuits

Yet another example of setting out to make one thing and turning out something quite different as the final result. Believe it or not, I was making raw macaroons. What I ended up with were raw biscuits with a fudgy texture. I kind of followed Matthew Kenney’s recipe, with a number notable exceptions. The biggest…

A civilised way to eat that something sweet & gooey

I found a way to make raw chocolate pastry cases when I created my pretty little raw petit fours and it was my lemon curd experiment that gave me the impetus to invent bite-sized raw almond pastry cases. This version uses coconut sugar, which gives a distinctly toffee flavour – however, as I have discovered,…

Guest Post 3: A craving for flourless orange, coconut and almond cake

I meet many awesome people in my foodly travels, and am so fortunate to have met the talented Adrianne, of bird.STUDIOS, on Twitter and in real life. Adrianne is an inspirational foodie/designer who has a mainly raw diet and she can certainly teach me a thing or three about food and photography – check out…

Pretty little raw petits fours

During my pregnancy (which ended over 2 years ago with the birth of my beautiful little boy!), my tastes changed from savoury to sweet and I still find it hard to go past something dessert-like at the end of a meal. It doesn’t have to be big, which is why I love the idea of…

It’s all about the chocolate, Part 3

I am a little bit in love with myself right now [yes, again, I know!]. I made raw chocolate from scratch and, while I still have much to learn, it is very, very good. Here’s how I did it, and my method is very simple to replicate. With no sugar, gluten or dairy (or other…

Blueberry pie, but not as you know it

I have had requests to blog gluten-free recipes for a while now and, in true Hannah style, I procrastinated for many months. Nature really spurs you into action, however, when you’re told that you need a 6-week break from gluten, yeast, sugar, dairy, caffeine and alcohol. I hear some of you say, “So what are…

Cupcakes of the mandarin variety

I think I have finally started to learn a thing or two about cakes, which is a relief considering the fact I’ve been working with pastry and desserts every Friday for over a month now. These mandarin cupcakes come as a result of my pesticide-free mandarin tree producing too much fruit for an adult and…

Honey, I baked

So it’s my birthday today and, in true office tradition, I baked for my work colleagues. White chocolate & macadamia (“blondie”) slice and dark chocolate macaroons, both gluten-free. I encouraged my co-workers to partake of my sweet delights with one proviso [pictured below] and, for this, I rely on your ability to read scrawl almost…

It’s all about the chocolate, Part 2

A post on chocolate just in time for Easter 🙂 After two chocolate cooking classes in one week, I had one killer of a chocolate hangover. The first class I attended was on raw chocolate making, run by food-coach Marion Egger in her home on 20 March; the second was a chocolate cooking class by…

First we had thick shakes and then we made sausage rolls.

I thought I would start this post with the end result: I was really pleased with the way the sausage rolls turned out. Now to the story. It began as any ordinary Saturday afternoon. After making my latest Rochelle Adonis nougat purchase and enjoying a refreshing beverage at Hotel Northbridge [yes, that place where I…

To Russia With Love

It’s funny how childhood recollections can drag long minutes into hours. My keenest memories from my primary school years involve what seemed like an age whipping eggwhites for pavlovas, stirring [and burning, as mum keeps reminding me…] the lentils, and crushing pecans by fork for Russian teacakes. Every time mum baked, she would at least…

‘B’ is for Beetroot

I always thought of this sweet vegetable as a winter food, but my recent discovery of some very good-looking baby beetroot [not the ones pictured above; these are very much grown up] and a little internet research tells me that they survive well into spring in Western Australia. How to select & store beetroot. wikiHow…

An experiment in bubbles

After nights of planning and cooking in the lead up to a gorgeous friend’s 30th [and having a heap of fun doing it, I might add!], I sought refuge in the simplicity and frivolity of a dish invented. Champagne scones. You may have heard of lemonade scones before. These scones use only three ingredients: cream,…

Afternoon tea in the warm spring sun

Think pink tulips and sparkling white wine. Think flowing summer dresses and wide-brimmed hats. Think sugar and chocolate and coffee and cream. Such was my Saturday afternoon, spent with some truly wonderful women. What we were eating: savoury canapes – two fillings: (1) smoked salmon, (2) chevre, semi-dried tomato & oven-dried sage; a cheese plate…

Fabulous fennel

I have to admit to being a lot of a fennelophile. This sweet, crispy vegetable is so versatile. I almost always have a batch of fennel salad (wafers of fennel with evoo, verjuice, salt & pepper) ready-made in a Tupperware container in my fridge. Late last night, I baked fennel into a cake for the…

Assiette de Hannah

With MasterChef Australia now going to air, the third of my related posts gets to see the light of day [here are the first and second posts]. Perth hasn’t yet featured in the series, but I realised that Day 1 of auditions is not getting a look-in, hence I thought I would feature my Day…

What do you do with leftover egg whites?

The usual suspects are meringue and pavlova which, incidentally, feature in this month’s Gourmet Traveller. This post is not about meringue, however. Or pavlova. It’s about biscotti. A big shout out and thank you to Ruth, from my mothers’ group, who passed this delicious recipe on to me. The leftover whites from a recent carbonara…

Comfort food

It has been a while between posts. Returning to work has taken a bigger toll on my sleep and spare time than I expected. I can blog now because Xander has just gone down for a nap. What I find really interesting about extended breaks between posts is the fact that you can return to…

A plethora of flavours

My latest Gourmet Traveller magazine arrived in the mail yesterday. Whenever an issue arrives, my heart skips a beat. I put it in the bottom of the pram [I check the mail when we’re on our way back from the park], plastic wrapping untouched, and I give it pride of place on my coffee table…

Baked gnocchi, sticky date pudding, roast chicken and awesome mudcake

My audition adrenalin didn’t wear off until Tuesday (20 January), when I cooked baked gnocchi for lunch and dinner [yes, I loved it that much!]. I regret not taking photos of the progression or finished product – it was pretty darn special, like eating little clouds in a rich tomato sauce. Recipe #1: Baked gnocchi….