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Peach Sherbet

Finally, I got a new hairdo today. I've had variations of the same cut for almost 2 years nows with different tones of dark blonde. It's so refreshing and inspiring to have a new hairstyle to play with. I love how a new haircut and fresh colour can drastically change the way you want to dress and express your style. I have visions of a more anime me....

Here I'm wearing my fave ASOS buy. It's an incredibly soft furry cropped jumper. When I wear this I leave a trace of furry fibres behind. I'm pairing it with new loafers which I've been wearing almost everyday. I'm not usually a closed-in shoe kinda gal, but since its pretty chilly in Brisbane these days, I'd better get used to it! 

My hairstyle was inspired by the latest Chanel runway show. At work, we've been trying out different shades of pastel hair. Love love love! I'm thinking, maybe a rosey pink next? 

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Bold Lines

It's been about 3 years or so since I had first spotted a picture of an elastic harness on the  internet. I knew straight away it would be easy to figure out how to construct it myself, but as usual it has taken me a long, long time to actually come around to making it. Two weekends ago, I actually had a reason to have something like this to wear. My friends and I were going to try out this party mysteriously named 'Skank'. Seeing as I have a life motto to try everything most things once, I had to go dressing accordingly. Anna and I spent weeks discussing 'skanky' outfits the weren't going to be too de-moralising. Ahhh... what fun we had! In the end it seemed fit to have some sort of harness so we could go with the bondage theme. Aren't we classy ladies? It only cost me $10 and one afternoon to make it. It was actually surprisingly easy. I love the way it turned out, absolutely perfect! On the night, I looked slightly dominatrix and fit right into the theme. I paired it with American Apparel black disco pants, a black bandeau, deep purple platform heels and a cream faux fur coat. Definately skanky! The party was sooo much fun, we met lots of interesting people who love a good party as much as we do. We took many hilarious snapshots, but they're for our eyes only. Here I've worn the harness in a much more publicly acceptable way. The black against the white background make the lines so striking. I'm wearing an adorable pair of earrings Anna bought for me from Sunday Social. She always has the best eye for unique designs. I'm excited to create new outfits with my harness, I'm looking forward to trying out different textures and proportions. If you're digging this harness, please keep your eye out for the DIY coming soon!

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Latest Food Adventures

I've been eating pretty well lately. My friends and I have been spending a lot of time together over lots of delicious food. For the Anzac Day holiday three weeks ago, we had a big food afternoon. All of us brought some home made food and shared it with each other, it was such a yummy satisfying day. I made chicken Gyozas and brought the Alfajores I made the day before. Anna made a cous cous salad with fennel, pommegranite, roast chickpeas, spring onions and lots of other goodies. She also made an AMAZING fig and orange tart with a mix of cream cheese, mild goats cheese, honey and crushed almond on top. It was the most incredible tart I've ever tasted. The cheese mixture was so fragrant I had to finish my lunch quickly so I could have a taste of it. Everyone kept going in for seconds and thirds.

Fifi is so cute!!

Nicola had been telling us about this beautiful snapper ceviche that Stephen had made for her and her friends for dinner one night.I asked Nicola to persuade Stephen into making it for our food day as well. It's pretty weird how the fish somehow becomes cooked without the use of any heat, but with the juice of half a dozen limes. Nicola, our Cheese Lady, put together a great selection of cheeses - a firm brie, smoked cheddar, blue brie, manchego and walnut cheddar. We had the delicious spicy ceviche and cheese to finish our meals. I can't believe we actually finished all of the cheese!

Two sundays ago we went to The Red Robin Supper Club. This is a pop up restaurant that can appear anytime, anywhere around Brisbane. This time it was at Moray St Cafe in New Farm. Unfortunately, because of our late sitting, we missed out on the croquettes and cheese course. Nicola and I were very disappointed. We had plenty of other scrumptious dishes though, including sticky chicken wings, beef or haloumi tacos with kimchi and burnt eschallot sour cream and pulled pork shoulder. If you want to join in on the pop up fun add The Red Robin Supper Club on Facebook to keep updated.

Yesterday Pham took me to Vintage Kitchen and Vintage Closet to cheer me up from being unwell and stressed out lately. It's a cafe that sells lots of vintage clothing, jewelry and furniture. Its a very cute and warm setting and the food is no fuss, tasty, good food. The highlight was definitely the Oreo milkshake Pham ordered. MmmMmMMmmm...

The wallpaper was made from real comic book pages, so cool!

Oh and Happy 100th Post!

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Alfajores (Dulce de Leche Sandwich Cookies)

It's incredible how food can evoke memories that are buried deep within your mind. Things that you thought your brain could never dig up again can resurface just by the smell, taste and feel of certain foods tingling your taste buds and your senses. Every so often when my parents return from a trip to Taiwan they will bring home some candied sour plums. The second I pop them into my mouth, I remember a few seconds of a memory where my Grandfather was pushing me on a swing when I was around 3 years old. We were sharing a little bag of candied sour plums on that winter's morning. It's such a short, but precious memory to me and I love that I remember it when I think about the taste of those sweet and sour dried plums.

But today I'm not sharing a recipe about plums with you. Today I'm going to talk about Dulce de Leche. Some of you may have heard about it before, it's basically a caramel made of condensed milk. You can buy it pre-made in a jar, but it is unbelievably easy and cheaper to make at home. It is amazing on its own, but today I'm going to show you how to make Alfajores or ... Dulce de Leche sandwich cookies.

The first time I came across these fantastic little treats was the year after I finished school. I was at a party at my highschool bestie Beth's house one Saturday night. During our highschool years, she always threw the most fun and most memorable parties at her house. Nancy, our other partner in crime, had been cooking away in the kitchen for hours while the rest of us were working on a hangover and swimming in the pool. All of us kept nagging her about when she would be done so she could join us, but she kept assuring us it would be done soon and it would be worth the wait. When they were finally ready, I remember us popping the piping hot little cookies in our mouths. The thin buttery shortbread crumbled in our mouths and the smooth sweet caramel warmed our tastebuds. It was the most amazing little thing we'd ever had and I remember us all, almost about to cry with joy while Nancy smiled and nodded with satisfaction. That's another precious food memory I'll never forget.

This recipe will make approximately 50 Alfajores
You will need - 
  • 1 can of condensed milk
  • 2 1/2 cups plain flour (sifted)
  • 1/4 cup icing sugar (sifted)
  • 225g unsalted butter (cubed and softened)
  • 1 inch round cookie cutter
1. Pierce 3 holes into the top of the condensed milk can. It's really important to do this or the can could explode from the heat and pressure.

2. Put the can into a pot, fill it with water until it's about 3cm from the top of the can. Bring the water to a boil then reduce heat to a simmer. I placed a rag under the can to stop the can from rattling. Cook the condensed milk for 3-4 hrs, constantly refilling the pot with water and making sure no water gets inside the can. For a soft dulce de leche cook for 2 hours, for a firm cook for 4 hours. I cooked mine for 3 hrs.

3. Preheat the oven to 180 degrees.

4. Meanwhile, in a food processor, combine flour, sugar and butter. Pulse until dough comes together into a ball. If the dough is too sticky add a little more flour so that you can shape the soft dough into a ball. Wrap the dough ball in plastic wrap and refrigerate for 30 minutes or until firm.

5. Sprinkle some flour onto your work surface and roll the dough about 3mm thick. Using a the cookie cutter, cut out the cookies and transfer to a parchment lined baking sheet. Bring the dough scraps together and gently press into a ball. Re-flour your work surface, re-roll the ball to cut more rounds.

6. Bake the cookies until they are golden and firm, about 7 to 10 minutes. Remove the cookies from the oven and let them cool for 5 minutes before transferring them to a wire rack to cool completely, about 25 minutes.

7. Spread about 1 teaspoon of the dulce de leche on the flat side of a cookie and sandwich with the flat side of another cookie. Place the cookies on a platter, dust them with icing sugar, and serve. 

Be careful when opening the can, its super hot inside. The top layer
will still be condensed milk, but dig a little further and scoop out
your delicious caramel!

Transfer your Dulce de Leche into an airtight container and it will last about 3-4 weeks in the fridge. Try it on crepes, tarts, icecream... anything! Store your alfajores in an airtight container and they'll stay fresh for 5 to 7 days.

You can cover them with chocolate or roll them in desiccated coconut, but I like these for their simplicity and uncomplicated flavours. And because, that's how I remember them from that crazy party night. Thanks Nancy!

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