As I missed December, January AND February, I’m going to shine the light on some new favourites that have come into my kitchen over the past few months. Continue reading
Last week was birthday week. Yes, it’s a thing. I started my actual birthday in the kitchen, food processor running & fresh peanut butter wafting. It was then combined with banana (naturally), sourdough and passionfruit pulp. Continue reading
It’s that time of the year again. You feel like you’ve drunk your body weight in alcohol, ate your fair share of that Mersey Valley Vintage cheddar cheese & the Christmas chocolates are still haunting you. Continue reading
Well the festive season has well and truly hit my life. I am currently two thirds of the way through a consecutive brunch situation. How lucky I am to have people in my life that share my enthusiasm for brunch.
Three months ago, my product knowledge extended from the 226 page document I tediously produced on every product in Coles as of June 2013 in my first semester of dietetics at every spare, waking moment to the products I have kept in my pantry since then.
It’s been a busy month but there are new things happening in this dietitian’s kitchen.
Rice malt syrup.
Marketed as a natural sweetener and an alternative to honey, Rice Malt Syrup is made from brown rice.