Today we celebrated my grandson Griffy's 12th birthday. It was the a glorious day. The the sun was out, the air was warm so it felt like the first day of summer. Miranda organised a ... continue reading...
Some years ago I was is in the town of Modica, Sicily, doing research for my book on Sicilian food and I met this local cheese maker. Ornella was a striking woman who looked like a young ... continue reading...
My older sister Ursula taught me how to make this classic crème caramel , which was a favourite in my Swiss family. At the time Ursula and I were living together in Melbourne, which was my ... continue reading...
When I was growing up in Teheran in the 1950s, my mother would insist that we all drink a glass of freshly squeezed pomegranate juice every morning. It was her special potion to keep us ... continue reading...
Bring back the 'mousse au chocolat'!! It is not just because I am Swiss and have to have my regular dose of chocolate, but I think the mousse has been forgotten a little bit. It is such a ... continue reading...
These simple Persian biscuits are sweet, light and crumbly so I call them Mothers Kisses. The combination of cardamon , walnuts and cinnamon is very Persian - unusual and a bit exotic. The ... continue reading...
Mailänderli are a traditional Christmas biscuit in Switzerland. The story goes that 600 years ago a Swiss delegation travelled to Milano to talk to the Duke. As a gift, they brought him ... continue reading...
This is an absolutely delicious desert that is traditionally made for Christmas. I can't wait until Christmas and as it is light and perfect for summer, I decided to make one for friends ... continue reading...
This recipe is for my friend Ken Jamieson. It is deliciously creamy and I know he will love it. Ken and his wife Linda run the Bates Store and bed and breakfast in Central Tilba. He is a ... continue reading...
This recipe is from my friend Margie Agostini. It is still one of my very favourite cakes. So moist and full of flavour. It is also super easy to make. I have halved her original recipe and ... continue reading...
