• Another Green Smoothie Bowl

    I just can’t get enough smoothie bowls in my life. Or green. And together…well, isn’t she a beauty?

    This green smoothie bowl contained frozen banana, baby spinach, milk, maca powder and honey. It was topped with coconut oil, toasted sunflower seeds and almonds and then bam, more almond in the form of almond butter. It was a vibrant and filling breakfast.

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    Happy Wednesday Breakfast Club, friends! I’m working from home the whooooole day and I couldn’t be more excited. I don’t see shoes or pants in my future, just socks and oversized woollen jumpers. Happy Wednesday indeed.

    What did you eat for breakfast today?

     

    Heidi xo
  • So many kisses

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    I’m sitting here, trying to figure out what I can say about these little baci bites that isn’t entirely sentimental. Baci means “kisses” in Italian. And their full name, as bequethed by Nigella Lawson, whom I adore, is “baci di ricotta” Ricotta kisses. Isn’t that sweet?

    This is not the first time I’ve spoken about my most favourite dessert (well, these and homemade icecream. and pie. it’s a threeway tie). These ricotta doughnuts are crowd pleasing, that’s for sure and I’ve made them a few times for a few different crowds. Two years ago for my twenty seventh birthday and then again soon after for what would have been my brother’s thirtieth birthday. And so now whenever I make this recipe I think of him.

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    I’ve been putting more photographs of David around the house, which, depending on my mood, fills me with warmth and happiness or melancholy. But it’s manageable melancholy. There’s a beautiful music piece playing in the background and I’m missing my brother. I’m a sucker for movie soundtracks and Craig Armstrong does it to me every time. Especially at the 4:10 point…actually from 3:35 until the end. This piece slays me, possibly as it takes me back to listening to the Romeo and Juliet soundtrack in my bedroom as a teenager, balling my eyes out at the beauty and romance of it and my undying love for Leo. I do still love him. Yeah, I’ve always been a feeler, a little dramatic and expressive. Music fuels this aspect of my personality. Ben sits through quite a few “performances” if ever a particularly loved piece of music comes on. I’ll mime playing the violin, piano, drums, all of the above simultaneously, building up with reckless abandon the most ridiculous and wonderful crescendo. I’m not a great musician but I appreciate greatness. And David was great. He was a beautiful pianist and composer and I struggle to be ok with the fact that the world will never fully know his talent, as he died before fully realising it. The ballet dancer in me hears pieces like this and wants to break into some grand allegro. Our current living room indeed has a grand space, which Ben calls “our ballroom”, perfect for a sudden sauté. A piano would sit there nicely, too. One day.

    But back to these ricotta doughnuts and my inability to separate them from feelings of love and sadness and joy and my desperate need to live this life, all of which is intensified when hearing music like thisNigella’s original recipe is fairly faultless. Though I have always chosen to roll them in cinnamon sugar rather than powdered sugar. And ever since my first ricotta kiss I have tasted and tweaked and pondered new variations. Most recently I was obnoxious enough to stuff them wantonly full of jam. And later, nutella. This weekend, it shall be rosewater and vanilla-bean cream. So many kisses. So much love.

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    Ricotta Doughnuts (baci di ricotta) with Jam and Nutella

    Adapted only slightly from the divine Nigella Lawson‘s Baci di Ricotta

    Makes 16 little balls. In terms of portions just try to stop at one…it’s tricky. So I always make two per person. Plus if you have two different fillings that’s just ideal.

    Ingredients
    150g Spelt Flour*
    2 tablespoons Caster Sugar
    1 teaspoon ground Cinnamon
    3 teaspoons Baking Powder
    2 pinches Sea Salt
    4 Eggs
    400g Ricotta**
    1 teaspoon Vanilla Extract
    Oil for frying: use an oil that can withstand high heat. While I usually favour olive oil for everything (and indeed it can withstand higher heat than once thought), it is expensive to use in big quantities and really, with how infrequently I fry in this manner, I tend to go for canola oil in this recipe.

    For dusting
    White or caster Sugar
    Cinnamon

    For stuffing
    Jam***
    Nutella

    * I have, more recently, been using wholemeal spelt flour in baking, as I feel it just sits nicely and works really well as a substitute for regular wheat plain flour. I do makes these with plain flour, too, which is what the original recipe calls for, so go that route if you prefer.

    ** you need one here that is not too firm but certainly not sloppy or a super smooth paste. I favour Nonna Sofia brand.

    *** use a thick jam here and one without big lumps, as they will get stuck in your piping vessel and end up all over your top (see photograph below). Bonne Maman raspberry and strawberry work really well.

    Method
    1. Add the flour, sugar, cinnamon, baking powder and salt to a large mixing bowl, and whisk to aerate and combine.
    2. In a separate large mixing bowl, beat the eggs briefly before adding the ricotta and vanilla and beating to combine.
    3. Fold the wet ingredients through the dry ingredients until the mixture is combined, then set aside.
    4. Meanwhile, set aside a large plate or two with cinnamon sugar. Throw a good few tablespoons of sugar on the plate then sprinkle a bit of cinnamon. Combine it with a spoon or fork until the sugar is as brown and cinnamony as you desire.
    5. Put your game face on, it’s time to fry! But fry carefully, hot oil is no joke. I like to do this with two sets of hands, so get a friend to help. Heat a good amount of oil in a wok over medium heat. You need enough oil so that heaped soup spoonfuls of the mixture can float. Test that your oil is hot enough by dropping in a teaspoon of the batter – it should sizzle (but not aggressively so) and turn golden in ten seconds. When ready, use two soup spoons to drop rounded spoonfuls into the hot oil. I tend to fry ~ 4 at a time for about 2 minutes per batch. Use a slotted spoon to turn them to ensure even browning. When browned and cooked on the inside (you can always cut one open and see, I do this if I make them particularly large), place the doughnuts on paper towel (to remove any excess oil) then place on the cinnamon sugar plate, rotating to coat. Repeat until all the doughnuts are cooked and cinnamon sugared.
    6. Place a few heaped tablespoonfuls of filling (jam, nutella, thick custard or cream) into a piping bag (or a snaplock bag with the end snipped off). Push the filling down to the corner with the opening, then stick it in the middle of the doughnut and squeeze! If you need help getting a good spot in the doughnut, use a turkey baster (mum’s idea!)or the end of a wooden spoon to make a hole before squeezing in the filling.
    7. Serve hot with espresso.

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    Heidi xo
  • Cacao Granola

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    I thought this was destined to be one of those recipes that sounded better in my head than the breakfast reality.

    Cacao granola should be delicious, right? Crisp, dark granola that leaches its darkness when greeted with milk. And before you can sing “cheer up Charlie” you have yourself a Willy Wonka chocolate stream situation. Indeed I thought that only good could come from the addition of cacao to oats. But each time I baked a batch it fell a little short…

    And so I’d potter back to the kitchen, adding a little coconut here and cardamom there, trying to get it just right. Yet nothing I did got me closer to finding that granola golden ticket. Until I remembered the chocolate rule. The one that says “for generally excellent results in every endeavour, combine coffee with chocolate”.

    Of course! Not only does coffee highlight the flavour of chocolate spectacularly, it elevates the whole granola game in a wondrously soothing yet spritely manner. I’m hooked. I love it. And I hope you do too.

    This Wednesday Breakfast Club I’m having a little pot of leftover cacao granola with a lot of milk. Black coffee, two too. As well as a banana that I forgot to slice into the photograph. In fact, this granola pairs particularly splendidly with sliced, fresh banana. Stewed rhubarb is also a treat and I’m dreaming about almond milk with raspberries. Fresh ones! That’d be swell.

    What did you have for breakfast today?

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    Cacao Granola

    Makes a few good cups of granola.

    Ingredients

    2 cups Rolled Oats
    1 cup roughly chopped Almonds
    2 tablespoons Sunflower Seeds
    2 tablespoons Pumpkin Seeds
    A good pinch of Sea Salt
    3 tablespoons Raw Cacao Powder
    2 teaspoons Ground Coffee (I used heaped teaspoons, FYI)
    3 tablespoons runny Coconut Oil (I’m yet to try it with Olive Oil but am super keen)
    3 tablespoons Pure Maple Syrup (I’m sure honey would be fab)
    2 teaspoons Vanilla Extract

    Method
    1. Preheat the oven to 160 degrees Celsius and line a large baking tray with baking paper.
    2. Melt the coconut oil in a small saucepan and set aside.
    3. Add all the ingredients, including the melted coconut oil, to a large mixing bowl. Stir keenly, ensuring everything is well combined.
    4. Pour the mixture onto the baking tray, spreading everything out so it is in one even layer. Bake the granola in the hot oven for 10 minutes, then remove and give everything a good stir to ensure even browning before baking for a final 10-15 minutes until golden and toasty (mine only took 20 minutes all up). This is a shorter cooking time than my other granola loves, as it is prone to burning. Don’t worry, the mixture will harden upon cooling.
    5. Allow the mixture to cool completely before serving with milk, fruit and yoghurt. Store in an airtight jar on the bench for up to two weeks.

    Heidi xo

     

  • Campari days. And nights. And stove-side swigs.

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    Do you have a signature drink?

    I like wine. Red wine, specifically. The entire genre. I don’t mind if it’s a pinot noir or shiraz, though I’ll be particularly pleased with a cabernet sauvignon. Sparkling shiraz is a bonus and tastes like Sunday lunch. In the white game it has to be crisp and dry. Though if it is bubbly and French I’ll be thrilled and look for the strawberries and croissants and think of my friend Peta. Most likely she’ll be handing me the glass.

    In terms of spirits give me gin, please. And liqueurs? I love the taste and tinge of Strega (which we served in a cocktail at our wedding) and our friends recently gifted us some stunning, sticky Amaro, which I adored. But I cannot go past the bitter beauty of Campari.

    I’ve become quite the Campari drinker these past few years. In fact I’ve had to allocate one particular bottle at home as my personal bottle. It’s located, rather suggestively, next to the stove and I’ve fallen into the habit of swigging whilst stirring. You know, totally normal. Anyway, now we have two bottles. One for me, and one for people with manners.

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    Usually I’ll serve a small, slim glass of Campari on the rocks. If I had ingredients on hand to make Negronis (the most fabulous cocktail ever) I would probably jazz up Campari more regularly but alas, I’m yet to get into Vermouth territory. Though perhaps that’s something my 29 year old self will do. I look forward to next month.

    Last week I did, however, jazz up our pre-dinner Campari, with fresh ginger, a squeeze of pink grapefruit and some slices for show. We took our drinks outside and had ourselves a few sweet moments with this hot little bitter beauty.

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    It was so pleasant I thought I’d share this flavour inspiration with you today, just in time for your first spring weekend. You also might want to try this Campari lovely. I do.

    Cheers to lazy drinks outdoors, t-shirts, bare feet, and the sun setting later and later. I’m so ready.

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    Campari with Ginger and Pink Grapefruit

    Serves 2

    Ingredients
    60ml Campari
    A few thin matchsticks of fresh Ginger (more if you like a prominent ginger flavour)
    2 tablespoons Pink Grapefruit Juice, plus a few rounds or wedges for the glasses
    A handful ice-cubes (or these sweet whisky stones)

    Optional: sparkling water

    Method
    1. Bruise the ginger in a mortar and pestle, then add them to the glasses. Alternatively you can grate the ginger but this will create ginger floaties, which aren’t the loveliest texture.
    2. Add the ice or stones to the glasses with the Campari, grapefruit juice and wedges. Taste and adjust for flavour as desired (add sparkling water if you wish). Keep in mind as the ice-cubes melt it will dilute the mixture.


    Heidi xo

     

     

     

  • Wednesday Treats

    Hi, friends.

    Today I’m up in the city for the day, working from Ben’s office before some evening clients. I decided to treat myself to a kale smoothie and acai bowl from The Nutrition Bar in Richmond. It was super tasty. Though part of me still wants the french toast from Three Bags Full…next time.

    Have a swell day! And do tell me, what did you have for breakfast today?

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    ♥ Kale smoothie
    ♥ Acai Bowl with peanut butter, banana, strawberries and cacao nibs

    Heidi xo
  • Boiled eggs in my salad

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    You know, I thought I had mentioned where I buy eggs in my post on loving eggs but I realised, when deciding which producer I wanted to talk about for My Mindful Kitchen this month, I hadn’t noted any farms in particular. And as my brother recently spoke with me of his intention to buy good eggs but his frustration at not knowing where to start, I thought I’d drop some names.

    We’re spoilt on the Mornington Peninsula with access to free-range eggs from chickens who are truly able to roam free, forage for slugs and peck their greens. This is how chickens should live, they should wander on pasture and play and dust bathe with their beaks and such intact. If you raise chickens they can eat your scraps and contribute to a sustainable land cycle. And in return you get an incredibly nutritious gift (how special fresh eggs are) and a few loyal friends. If you don’t have your own chickens, or space to perhaps ponder getting your own, you can find people who are producing happy “green” pastured eggs and share in the goodness. Seek out some farms, visit your farmers market and ask questions, talk to friends, hunt around…you can use this guide to do a little research and find a producer you want to support. Generally speaking, you need to get out of the supermarket and find eggs at a market, local butcher or specialty shop. Don’t trust any old “free-range” label, as they may not be truly free-range, having only periodic access to outdoors yet still suffering in overcrowded, inhumane conditions. It may take more effort, but finding a good egg producer is something we all should and can do. Factory farming is horrific and we should not be supporting it.

    Where I get my eggs
    Ideally I’ll be gifted a carton full of eggs from my parents’ chooks’ (with a few duck eggs from mum’s friend thrown in, which invariably get churned into super creamy ice-dream), but I also buy them from the shops. Nirvana Free-Range Eggs are from a farm out Langwarrin way, and you’ll find their gorgeous, popular eggs at various producers around the Mornington Peninsula (Somers General StoreMerricks General Store and Bulk Wholefoods to name a few). Dee’s Kitchen use Nirvana eggs in their brunch dishes, which only further encourages me to loiter at Dee’s on the weekends. If I’m at the Mt Eliza Farmers Market early enough I can buy Hens of Hallora eggs, but usually it’s Nirvana.

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    Storing
    So perhaps you’ve stocked up on some super fresh, green, pastured eggs (yay) and are curious as to where to store them? I keep fresh eggs in the cupboard or on my counter, as I use them pretty quickly and we live in a cooler climate region. However if I have a surplus I’ll keep them in the fridge. Fresh eggs last a while, but to check whether they’re still good I’ll do the float test – submerge an egg in water and if it floats, well, don’t eat it.

    Let’s boil and salad
    I love adding boiled eggs to my salad as a filling protein source and a meat alternative. Another mindful kitchen intention of mine is to cut down my meat consumption, and while eggs are an animal source of protein, green eggs have less of an environmental impact than beef. On this day I combined my boiled eggs with cooked barley (a terribly nutritious grain) and some pesto (a terribly nutritious sauce). In my practice as a dietitian I see many people who are confused about grains, notably wheat. While every body is different, I believe the key to healthy grain consumption is variety. And while barley is not something I eat regularly purely for a taste preference, Ben loves it so I throw it into the mix every now and then. Plus, I appreciate its fibre content. Many people inquire as to how I boil my eggs, as they often look perfect. To that I say, “thanks!”… I do take my egg boiling quite seriously. And indeed they are often perfect *dusts my shoulders off*. Sometimes me eggs are stubborn and basically the entire white comes off with the shell, but usually, yeah, they are pretty great. It’s taken time to get there, some trial and error, and I describe my favoured method in the recipe below. So that’s it! Happy egg eating, friends. I’d love it if you share in the comments below where you buy your eggs, if you have a particular producer you love. You might help out fellow readers who live near you!

    Boiled Egg and Barley Salad with Pesto
    Serves 2

    Ingredients
    4 free-range, green, pastured eggs
    1 & 1/2 cups cooked Barley (I used pearl barley, but get hulled if you can and follow this link for cooking instructions. I also cook my grains in stock, as it provides an extra kick of flavour)
    1 tablespoon Extra Virgin Olive Oil
    1 small clove Garlic, crushed
    2 handfuls Kale (I used Cavolo Nero)
    2 tablespoons Pinenuts, toasted
    1 juicy Lemon
    1-2 tablespoons Pesto (I used my homemade classic basil pesto)
    Sea Salt and freshly cracked Black Pepper

    Optional: a few small chopped radishes or some diced red onion, for crunch

    Method
    1. to get the perfect boiled eggs: place room-temperature eggs in a saucepan and cover them with cold water (allowing enough room for them to float). Bring them to the boil. As soon as they are boiling turn the heat off, cover with the saucepan lid and leave them for 8 minutes (2 minutes shorter for runnier yolk, 2 minutes longer for harder yolk). Drain the eggs and run them under cold water, then allow them to sit in cold water until completely chilled before peeling (I leave mine for ~15 minutes).
    2. While the eggs are cooling, heat the oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds, then the kale and a small pinch of salt. Cook for a few minutes until soft, turing the heat down if required so the garlic doesn’t burn.
    3. Add the cooked barley to the bowls and top with the cooked, garlicy kale, then squeeze lemon juice over the top to taste. Toss to combine. Add the chopped radish or onion if using, followed by the boiled eggs cut in half. Drizzle the pesto over the top and scatter the toasted pinenuts. Season to taste with sea salt, freshly cracked black pepper and a drizzle of extra virgin olive oil if desired.

    Heidi xo

     

  • Some things and a cake

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    Ben and I have well and truly settled into our new home. It’s a treat to have such light and space, to be warm and comfortable, to really feel like your home is home.

    Over this past month I’ve unpacked a whole lotta boxes. Books, plates and glasses have gone to the op shop, some have been stored in the garage, just in case. Ben has been forced to use or lose his box full of unopened black socks (seriously…) and I’ve finally gotten into my styling groove. Rather than have all of my pretty bowls and jugs and tins on display in some disordered vintage shrine, most are stored while a few get to sit out and say “hey”. This way I do not, on the surface, appear to be the crazy bowl lady we all know I am.

    Our home feels organised, succinct. I like it. So let’s continue this way and I’ll dot point a few of my present thoughts. And at the end, a cake recipe. How neat.

    ♥ In anticipation of my sure inability to handle the end of Mad Men, Ben and I are starting to watch The Sopranos. We’re one episode in and it feels right. We ate bolognaise and drank red wine whilst viewing last Sunday, and I am delighted at the prospect of this becoming a regular event.

    ♥ Last week, sitting in the car outside the library with a looming return deadline (I already checked, someone was waiting and I couldn’t extend the borrow), I furiously finished The Witness Wore Red. I then googled all I could because, damn, that stuff really happened. I got home at 6:30pm and Ben was waiting outside (oops) because we only have one set of keys (oops). I am now diving into The Goldfinch, by Donna Tartt. Side note, isn’t Donna Tartt” a fabulous name? She sounds feisty.

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    ♥ Today is our 13 year anniversary. 13 years ago I received a text message asking if I wanted to “officially be boyfriend and girlfriend”. O, I am slain by how sweet we were. During the house moving process we found a notebook we had shared during the first six months we were dating, aka going to the movies and house “gatherings” (not parties, mum and dad, gatherings).Our sixteen year old selves would pass this book back and forth, adding photographs and declaring our love. The book lasted for six months, during which I attempted to move Ben’s affection away from Jennifer Love Hewitt towards Britney Spears, and he scribed Incubus lyrics. I cringed at my use of “baby” when referring to Ben. I was trying it on for size, but it’s never felt natural for me to call Ben “babe”. I’ve never been able to do that. I think I also called him “sexy”. Oh, boy… Anyway,  13 years ago today we became official. Happy Anniversary, sweets. Tonight I’m taking you out for dinner.

    ♥ Last weekend I made us a chocolate coconut cake, which was based on my cherry ripe coconut fudge cake recipe. It was rather scrumptious so I thought I might share it here. This cake is made with coconut flour, an ingredient I know many people don’t have on hand but I’ve enjoyed playing with in my kitchen. Though after all this experimenting I’m well and truly out of coconut flour and will likely stick to almond meal, which I’d be keen on using in this recipe one day (though I’d reduce the liquid content slightly), just from a cost point of view. Regardless, here is my chocolate coconut cake recipe if you do happen to have a bag of it in your pantry. I topped our slices with creme fraiche and a sprinkle of cacao and coconut. Ben always tells me I add too much creme fraiche/olive oil/everything to whatever I’m serving. This time I got in before he could suggest moderation. 13 years of creme fraiche domination deserves an extra dollop of creme fraiche, don’t you think?

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    Chocolate Coconut Cake

    Adapted from my cherry ripe coconut fudge cake recipe.

    100g unrefined Coconut Oil, in its solid form.
    100g Dark cooking Chocolate* (at least 70% cocoa)
    1 cup Coconut Flour (from health food stores)
    3 tablespoons Raw Cocoa Powder
    1/3 cup organic* Shredded Coconut
    1 and 1/4 teaspoon Baking Powder
    1/4 teaspoon Salt
    4 Eggs
    1/2 cup runny Honey
    50ml Extra Virgin Olive Oil
    1/4 cup quality Jam (I used a rich mixed berry variety)
    1/2 cup Milk
    2 teaspoons Vanilla Extract

    To top: frosting as per my cherry ripe coconut fudge cake recipe, a frosting as per my raw carrot cake or this creme fraiche variety.

    * I say “cooking chocolate” because they tend to be sweeter than your regular eating chocolate, so bear this in mind when adding sweetener (consider how sweet your chocolate is). Real talk, I tend to grab whatever is on sale when baking, but for eating I love Green & Blacks Organic or Anvers Fortunato No.4 dark varieties.

    ** I say organic here as the quality coconut goods (desiccated, shredded, flakes etc) are preservative and sweetener free, and really they’re a completely different product to the regular stuff. A worthy splurge in my opinion, I get mine from Bulk Wholefoods.

    Method
    1. Preheat your oven to 180 degrees Celsius. Grease and line a 22cm round springform cake tin with baking paper.
    2. Over a double boiler, melt the coconut oil and chocolate, stirring often until melted. Allow to cool.
    3. Sift the coconut flour, cacao, baking powder and salt into a large mixing bowl. Add the shredded coconut and stir to combine.
    4. In a separate mixing bowl, whisk the eggs vigorously. Add the vanilla, milk, honey and olive oil, stirring to combine.
    5. Add the cooled, melted coconut oil/chocolate mixture to the dry ingredients and briefly fold through. Add the egg mixture and fold until all the flour is incorporated. Leave for a minute or so to allow the mixture to thicken, then add the jam and fold once more to ensure there are no lumps.
    6. Pour the mixture into the cake tin and then place in the oven and cook for 18-23 minutes. I check this cake at about 15 minutes but sometimes it takes over 20 minutes until the centre is cooked. The cake will be done when a skewer inserted into the middle comes out clean and the top is not wobbly to touch. Remove from the oven and allow to cool for 15 minutes in the tin, before removing the tin and baking paper, and allowing the cake to cool completely on a wire rack.
    7. When completely cool, frost, slice and serve your cake. If wrapping individual slices in the freezer do not add the frosting.

    Heidi xo

     

     

     

  • Pancake picture

    Just a picture of pancakes this Wednesday.

    It’s been a full and fun week. Well, mostly fun. I pulled my back (is that what it’s called, “pulled”?) two days ago when hanging a sheet up to dry. It was a laundry injury. Anyway I’m applying tiger balm like there’s no tomorrow and asking Ben for massages. I pulled my feet too, you see, so they’re needing particular attention also…

    This morning I woke early to make pancakes. But then spent half an hour lying on my yoga mat stretching this back situation out, so my posting was a little delayed. If you don’t hear from me in two days send another jar of tiger balm, a masseuse and more pancakes.

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    ♥ Flourless banana pancakes (recipe link)
    ♥ Greek yoghurt
    ♥ Black and hulled tahini
    ♥ Toasted pepitas
    ♥ Coffee

    What did you have for breakfast today?

    Heidi xo
  • Western Wilderness, Tasmania

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    Returning to Tasmania last month was a pleasure. Though we set sail in the middle of winter, our suitcase was filled with woollens and puffy jackets, gumboots and gloves. Ben and I were prepared. The cold simply enhanced our experience, assisting in making the beauty feel more tangible. In a place so stunning and seemingly surreal, our frost-kissed cheeks and chilly toes acted as a reality check, a playful pinch reminding us that yes, this is real. We’re here. It’s freakin’ cold and it’s spectacular.

    Here is the link to my words for Tourism Tasmania and the Spirit of Tasmania. Writing for them has been a real treat. And because I can’t help myself, I’ve included oh, just a few more photographs from our three day Western Wilderness journey. Happy Sunday, folks x

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    Inside West Coast Heritage Centre Heidi Sze - Apples Under My Bed

    West Coast Heritage Centre Heidi Sze - Apples Under My Bed

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    fog 2 Heidi Sze - Apples Under My Bde

    Penghana Bed & Breakfast breakfast room Heidi Sze - Apples Under My Bed
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    hyro power station lake margaret Heidi Sze - Apples Under My Bed

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    Hydro power station abandoned house Heidi Sze - Apples Under My Bed

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    dinner empire hotel staircase Heidi Sze - Apples Under My Bed

    Dinner Empire Hotel Heidi Sze - Apples Under My Bed 

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    snow! Heidi Sze - Apples Under My Bed

    Neslon Falls Heidi Sze - Apples Under My Bed

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    Carringa Farm 1 Heidi Sze - Apples Under My Bed

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    Carringa Farm 2 Heidi Sze - Apples Under My Bed
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    West Coast Tasmania
    What we saw: Queenstown Heritage Tours – Historic Hydropower Tour and Lost Mines, Ancient Pines. Then a visit to Nelson Falls and Tarraleah Estate.
    Where we stayed: Penghana Bed and Breakfast and Curringa Farm.
    What we ate: raw treats and smoothies at Alchemy Cafe, Tasmanian Mountain Berry leaf (what a rad, bitter digestive!), then the Empire HotelSilver Hill restaurant and Hamilton Inn for pub food.

    Heidi xo

     

     

     

     

  • It feels like an omelette kind of night

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    There’s something I want to change about this recipe. I’m not quite sure what it is, but the result of my yesterday morning stirring and baking didn’t feel quite as spectacular as it should. I mean, we’re combining cacao and granola, two inherently great things. So, yes, it should be stellar. And while scrumptious, I do want to tinker with the recipe until it reaches that next level.

    So for now, there’s just a photograph. A photograph of my bowl of cacao granola, which I’ve enjoyed for two days in a row scooped over yoghurt and milk. Today I also sliced some banana and juiced one orange, which I served in a darling little cup my mother found along her travels in this world. Was it from an op shop, mum? All signs point to yes. It’s green, with floral detail and is the perfect size for an orange hit.

    ♥ Cacao Granola
    ♥ 5:AM Greek Yoghurt
    ♥ Cow’s Milk
    ♥ Sliced Banana
    ♥ Fresh Orange Juice
    And Black Coffee, not pictured.

    What did you have for breakfast today?

    Let’s talk dinner. Tonight I’m flying solo so no doubt my evening will revolve around a greedy beetroot omelette, followed by a giant mug of tea or hot cocoa, sipped as I devour my latest book club read, The Witness Wore Read. While a non-fiction piece, this feels entirely too foreign to be true. It reads like a long Marie Claire article and I’m really enjoying it. I intend to read while sprawled across our new couch, taking up as much space as possible.

    Tomorrow I might tell Ben we’re out of cacao granola and eat the small amount remaining for breakfast, feeling only a little bit guilty.

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    Heidi xo