This week I went apple picking with Montague for the launch of their new apple, Smitten. It was the first cold Melbourne morning we had had in ages, probably since last Spring really but I got up, drove the hour to the orchard then wound up on a dirt road that had a sign for apples at the start of it.
This year was a bit of a slower start than normal for me. It was pretty busy after Christmas getting my re-brand all set for January 1st and putting the finishing touches on my free eCookbook which you can download here
Today on the blog I am sharing an incredibly delicious and deceptively simple recipe with you all that has honestly received rave reviews from not only us but all the tradies and workmen I’ve had at my house recently for our renovations.
There’s been so much going on at our house lately. Finally a year and a bit after we began the structural work on the house, we have been able to start renovating the inside and building a whole new kitchen!
This cake reminds me of an old school vanilla tea cake, but WAY better! The process of ‘burning’ the butter is well worth the little bit of extra effort because the flavour just shines through each bite in this cake.
Earlier this year I was lucky enough to travel to Italy with my Bertolli family. We stayed in the most incredible villa nestled amongst olive groves in the hills of Tuscany, just outside of Lucca. I had always heard about Lucca as being a magical place to visit, as the city is completely surrounded by walls, but had never managed to get there during my other trips within Italy.
I've been having a slower couple of weeks which is super unheard of for me. I've been able to sleep in, see friends, cook new foods I have wanted to try, watch trashy TV (The Bach mainly haha!) and work just a few hours a day in between it all.