"It's amazing what you can do with tofu!", says Emily from Sweet Bones, as we shovel another bite of her vegan chocolate and peanut butter cupcake into our mouths. It's about 12 months ago, we're sitting down with her to choose a flavour for our wedding cake, and Emily's responding to our near-disbelief at how good the cupcakes taste and how creamy and buttery the peanut butter frosting is (trust me, you wouldn't even know there was tofu in it).Read More
Every year, sometime during May, Canberrans suddenly find that they're no longer able to engage in small talk without mentioning the impending doom that is winter. Conversations with co-workers, baristas and gym receptionists, once littered with witty anecdotes about the past weekend's activities, merely become less formal versions of the weather forecast.
Last week in Canberra, we had twice our average monthly rainfall for June in the space of just two days - perfect soup weather! Instead of going for a plain pumpkin soup (which there's absolutely nothing wrong with), I thought I'd do something different and throw some carrot and ginger in. The vegies were roasted off for about 45 minutes to caramelise them and give some extra flavour to the soup - and then all I needed to do is blitz it with chicken stock and a bit of salt and pepper. Easy done!Read More