Starting to think about the weekend? Stuck for ideas of where to eat? Here are my top picks for dining to suit a variety of groups and occasions this weekend! High tea at Burbury Hotel, Barton Located on the top floor of the hotel, the terrace is full of sunshine from the skylights and the floor-to-ceiling windows. There’s a pretty view and you can even spot Telstra Tower on Black Mountain in the distance. Kick … Continue reading
The challenge was set. Five different textures for 5 days of the week. The SnS Texture Challenge was devised by Melbourne style blogger Style and Shenanigans and I could not wait to get into it! (There was a bit of a hiccup and I missed Day 1 – Wool, but I was determined to keep up for the rest of the week!) This is the quick wrap up of my outfits from the challenge. Click … Continue reading
For this denim challenge, I actually wanted to do a chambray outfit. But I had only recently worn my chambray shirt and it was still in the wash. So I fell back on one of my go-to looks – the graphic tee and jeans.
For the silk and fur texture challenge, I decided to wear the coat with the fur collar that has kept me warm for the coldest days and nights during the Canberra winter. The coat itself has a lovely texture and I love the flared cut.
As I would consider myself a girly girl, this SnS Texture Challenge was made for me! This was the perfect opportunity to wear romantic curls and pull out a recent purchase – a beautifully flared navy-coloured party dress with a black lace overlay. The luxe-looking dress was a great cut, gave me an hour-glass figure and had a delightful price of $29.95 (on sale)! A white lace cardigan was the perfect cover up.
Leather is a texture that features quite prominently in my wardrobe – I have a surprising number of leather tops, skirts and jackets! So I had no shortage of clothes to style into a leather outfit! On this particular day, I really wanted to wear a new dress I bought recently from Events. They had a massive sale on and I scored this dress for $40 (down from $180)! I really liked the luxe sheen … Continue reading
Being a humanities nerd, I almost failed high school chemistry but molecular gastronomy has ignited a new passion for science I never knew I could possess. Molecular gastronomy blends physics and chemistry to transform the tastes and textures of food into new and innovative dining experiences.
I wanted to replicate the look of regular caviar fairly easily. So I decided to try this molecular recipe for gelification as it didn’t look too difficult! This process created tiny little solid balls of mango puree, which served as a visually appealing decoration. Ingredients 1/2 cup of vegetable oil 1/3 cup of mango juice puree 1/4 tsp. of agar agar powder
This is the crunch element and will add a textural contrast to any dish. It’s absolutely addictive and dangerously easy to make. I adapted the recipe from Christina Tosi’s Cornflake Crunch from Momofuku Milk Bar and used strawberry-flavoured milk powder instead of regular milk powder. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes, plus chill time Yield: 4 cups
This panna cotta recipe is adapted from the recipe in Heston Blumenthal at Home, using raspberry-flavoured tea rather than chamomile. Serves: 6 Preparation time: 5 minutes Cooking time: 20 minutes plus eight hours cooling Ingredients 3 raspberry-flavoured tea bags 350g whole milk 250g double cream 100g unrefined caster sugar 6g leaves of gelatine, softened in a little cold water