Sweet Fusion
When I get asked what my favourite sweet treat to bake is, the first thing that always comes to mind is a chocolate brownie. It’s such a versatile, rich and fudgy slice and who doesn’t love lots of chocolate, right? So this got me thinking and inspired me to change up the classic brownie ever so slightly, give it a bit of an upgrade and transform it into a new must-try dessert table’s dream.
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Visiting Greece has always been on my bucket list and although I’d be a tourist myself, there were a few things I wish I knew before I touched down. The 6 tips below are my own personal observations and recommendations and were the first few things I would always share with people when they asked about culture and customs. Because of that, I don’t claim to be a travel expert or know Greek etiquette inside and out, however I hope others traveling to Greece may find any of these tips useful.
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With a total of nearly 50 hours in transit, the 20 days we spent in the Greek sun were well worth it. Although my phone is full of holiday snaps, food and cats, I’ve put together an incredibly summarised photo journal of holiday highlights.
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Brownies are one of my favourite things to bake or enjoy when I’m out and about. They can be chocolatey, stuffed or topped with endless creative possibilities. With the many options out there today, I wanted to make my own version of a fudgy brownie base, topped with a chewy cornflake filled caramel.
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Marshmallow and shortbread are two flavours and textures I believe are a match made in delicious heaven. The shortbread is always smooth and crumbly and the marshmallow, sweet and fluffy.
Arn’t lemons dreamy, especially lemon curd. In fact any form of lemon inspired baking is a winner in my books, even a bonus if paired with fluffy toasted meringue! With this sound formula, I’ve always wanted to make a zesty cupcake, oozing with lemon curd and topped with charred meringue.
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Being a kiwi, everyone has their own stories and memories to share about what it was like growing up in New Zealand with home baking. A family staple throughout my childhood (and very similar to others no doubt) was often the smell of home baked biscuits, whether it be with parents, grandparents or even your neighbour, these stories could be endless.
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After many hours on the road, traveling from Hamilton through to Gisborne as a child for school holidays or family occasions, there were always two highlights to this journey. The first was stopping to enjoy the beaches in Ohope and the second, stopping at a particular cafe in Opotiki just before we entered the Waioeka Gorge. What made this cafe so highly anticipated was their amazing tan slice that was always guaranteed to be in their glass cabinets. In fact, it was always a request to stop in Opotiki before we’d even left Hamilton.
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The flavours of the hummingbird (not the actual bird, but the cake) celebrate the flavours of banana and pineapple. If that wasn’t enough, it’s then warmed up with cinnamon and packed full of walnuts or pecans for added crunch and flavour. I wanted to bring all of these awesome flavours and textures into a new recipe, but I knew I wanted to make it healthier and I knew I wanted it to be a cheesecake. So let me introduce my Raw Hummingbird Cheesecake, which also happens to be gluten free, refined sugar free and vegan too!
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I spent many childhood holidays on the East Coast of New Zealand, as far as the roads will take you. With nothing but sea air, rock pools, and crayfish pots, I’ve always been surrounded by seafood.