Peta Mathias’ tarte soleil
Translating to ‘sun tart’ in French, this pastry recipe from Peta Mathias’ latest cookbook is perfect to share between celebrations and the season’s warm rays. One day my friend and I were walking around the antiques fair in Uzes and we saw a woman walking through it carrying what looked like sunshine in […]
Pop, fizz, clink, eat! – The Old Vicarage, Halswell.
You’ve got your outfit picked out, but where will you kick off your perfect race day? Treat yourself and your friends to the ultimate Cup and Show Week upgrade at The Old Vicarage in Halswell. Start race day with a touch of sparkle with an Instagram-worthy breakfast with bubbles. Open from 8.30am throughout […]
Flavour & fun in West Melton: Two Fat Possums
This locally owned and operated restaurant in West Melton village is a haven for dining with an excellent selection of food and drinks. With a menu to suit all tastes, and weekly events to entertain everyone in the family or friend group, Two Fat Possums is a firm favourite for dining beyond the […]
Prune, walnut + ginger slice
“This is a totally yum, yum, yum combo,” write the Two Raw Sisters in their latest cookbook, How We Cook. Make a big batch, store it in the freezer, and pull it out when friends come over for coffee. Or enjoy a little moment to yourself with an extra-large chunk. It also makes […]
Tea-rific spring escape: Penny Black Victorian Tearoom
Step back in time for high tea dining worthy of Queen Victoria. This spring season, wind the clock to 1897 at Penny Black Victorian Tearoom for a dining experience steeped in etiquette, style, and bite-size delicacies. Situated in The Tannery, the atrium provides an enchanting backdrop reminiscent of days gone by. Entering the […]
Moist lemon brownie
These delightful ‘brownies’ are easily made from fridge and pantry staples. The finished brownie is dense and moist with an intense lemony richness. Ingredients • 1 1/2 cups caster sugar • 1 1/2 cups flour • 250g butter, softened • 4 eggs, room temperature • 2 Tbsp grated lemon rind • 1/4 cup […]
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