These are the most expensive brownies I've ever made. No gold leaf, no kopi luwak. When reaching for my phone to reach deep into the internet to fetch a recipe I once published, my phone fell and smashed on the kitchen floor. Tragic. Chewy.
Brunch at Paper Bird
My last job before taking some time off to get married (lol) was the new brunch menu at Paper Bird in Potts Point. After a couple of months of living on low-calorie microwavable fish for that photogenic bride bod, a mouthful of XO dumpling felt like a magnificent resurrection.
Smoke, Barangaroo House
Sea urchin on toast and kangaroo sangas – Smoke, the rooftop bar of Barangaroo House, shot for Condé Nast Traveler.
Mode Kitchen and Bar's Festival of Truffle
I was about to describe myself as a truffle dessert convert here, except I was never actually anti-truffle dessert – I'd not yet experienced the majesty of the prized dirt clump alongside sugar until now. That's alchemy. So good.
Studio Visit: Bea Bellingham
Bea Bellingham makes and paints things from her Marrickville studio. A vase painted like a watermelon I acquired from Bea years ago is sitting on the shelf above my desk as I type this.
Quince Jam
The quince demands respect and hard work, which is why it's my favourite fruit.
From Hobart honesty box, hire car, home and finally to my teaspoon (supplemented with some extra fruit my Yiayia gave me), I'm a modern woman who makes a mean quince jam.