Tag Archives: food blogger event

  • Impossible Pie

    I’ve had one of those weeks. You know, when nothing goes quite to plan and everything feels simply impossible.

    While not rocking backwards and forwards in the fetal position, this is what I’ve been thinking:

    NO ONE UNDERSTANDS ME.

    I CAN’T DO THIS ANYMORE.

    WHERE DID ALL THE CHOCOLATE GO?

    All these cheery thoughts have been playing in high rotation, spiralling out of control until I get my period. Wham! Suddenly sanity returns.

    Too much information? Sorry. But you know what? Hormones can be a bitch so I’m going straight back on the pill to tame mine.

    Now when life feels impossible there is comfort in domesticity. So it’s a perfect time to bake…. wait for it…. an Impossible Pie.

    You didn’t see that one coming, did you?

    DSC_2139

    Impossible Pie is one of those great Australian desserts that is regularly trotted out at dinner parties, picnics, church socials and barbecues. My mother has been making this for years so when Sweet Adventures Tropical Paradise rolled around I knew it’s time had come.

    For those new readers, Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rdThe Capers of the Kitchen CrusaderDining With a Stud, and I, The Hungry Australian, who host a monthly, dessert-themed blog hop. You can visit the other blogs taking part in our hops via the thumbnails at the bottom of each post.

    Previously, we have hosted: Sweets for Santa (December 2012), Cake and Three Veg (November 2012); High Tea (October 2012); Feeling Saucy (September 2012); Berry Nice to Meet You! (August 2012); Nuts About Sweets (July 2012); Sweet as Pie (June 2012); What’s Your Cup of Tea? (May 2012); Lemons (April 2012); Layer upon Layer (March 2012); Love at First Bite (February 2012); Death by Chocolate (January 2012); Festive Favourites (December 2011); and Great Australian Pavlova (November 2011).

    This month, Nic from Dining with a Stud was our lovely host and she opted for a tropical theme. You can check out her post on how to join in this hop.

    Now go eat some pie. There, don’t you feel better now? :D

    Ingredients
    • ½ cup softened butter
    • ½ cup plain flour
    • ¾ cup caster sugar
    • 1½ cups milk
    • 4 eggs
    • 1 cup desiccated coconut
    • 2 teaspoons vanilla essence or paste
    Instructions
    1. Preheat oven to 180 degrees Celsius.
    2. Spray a 10 inch pie plate with baking spray (I find this so much better than butter/margarine).
    3. Beat together all ingredients until thoroughly combined and then pour into pie plate.
    4. Bake for one hour or until set (use a skewer to test).
    5. Leave in pie plate to cool.
    6. Dust with icing sugar and serve with thick cream.

  • Where to next for Eat Drink Blog?

    Regular readers will know that I was one of the organisers of Eat Drink Blog 3 (EDB3), the third Australian Food Bloggers Conference which happened in November in Adelaide, South Australia.

    Eat Drink Blog began in Melbourne in 2010, when a group of food bloggers decided it was time to hold a national, community-focused, food blogging conference to bring Australian food bloggers together. You can check out the minutes of the first meeting and the programme if you like.

    Eat Drink Blog 2 took place in Sydney in November 2011 and I was lucky enough to attend. It was a fantastic day full of learning, inspiration and networking – you can see details of the Eat Drink Blog 2 organising committee and the final programme here.

    I was so grateful to be part of Eat Drink Blog 2 I made a point of thanking each of the organisers personally on the day. I told them that I had an events background and could see just how much work had gone into the conference, and that if they needed a hand with Eat Drink Blog 3, to give me a call.

    Little did I imagine that six months later they would do just that.

    Now I’m sure all the other EDB3 committee members would agree that EDB3 turned out much bigger than we originally anticipated, and there were many unexpected twists and turns along the way. However, the two day conference was a resounding success on a number of levels and I’m glad to have been part of it.

    The 2013 committee are now looking ahead to 2013 and we have recently advised that expressions of interest are open for a new (volunteer) team to take on the organisation of EDB4.

    So while we’re in this transition mode, I wanted to take this opportunity to discuss the concept and legacy of Eat Drink Blog, what I believe needs to be retained and where it may go from here. I’d love to hear what you think, too, and welcome respectful debate in the comments below.

    To start with, Eat Drink Blog was conceived as a community event. It belongs to all Australian food bloggers and is managed by a team from within that community.

    My personal opinion is that the organisers of Eat Drink Blog have no more ownership over the concept or event than any other Australian food blogger. People that take on the organising job must understand that Eat Drink Blog has to be representative of the Australian food blogging community. Yes, organising EDB is a leadership role but it’s a care-taking role, not a star-making one. The community’s interests have to come first.

    As one of EBD3’s caretakers, I do feel, and I’m sure many of the other current and past committee members feel, quite protective of Eat Drink Blog. I want its legacy to continue in a way that is representative and inclusive of as many Australian food bloggers as possible. But my time on its organising committee is ending, and after we handover to the new committee, I and the rest of the EDB3 committee will step back and let them get on with the job of organising Eat Drink Blog 4.

    So with this in mind, here are my thoughts and suggestions for your consideration.

    1) Country-wide hosting and representation

    As the national food blogging conference I believe that each state of Australia should have the opportunity to host Eat Drink Blog. Similarly, each year there should be good mix of delegates from each of the states, roughly in line with the relative populations of each state. I also think that bloggers from rural areas should be given preference.

    2) Format

    Each Eat Drink Blog has been slightly different in terms of format. Eat Drink Blog 1 was  a one-day conference of workshops and talks with drinks afterwards at a bar. Eat Drink Blog 2 was a one-day conference of talks, workshops, masterclasses, demonstrations and dinner. Eat Drink Blog 3 was a two-day event comprising a market tour, tours to different wine regions, a dinner on the first day and then a conference of talks and workshops next day.

    There is no requirement to duplicate or expand on the previous year’s conference. The Eat Drink Blog 4 committee may choose to revert back to a one-day format, re-introduce cooking masterclasses and demonstrations, remove sections and/or introduce new components.

    3) Cost

    Most food bloggers make little or no money from blogging and many don’t wish to; their blog is truly a labour of love. So to encourage the largest possible participation rate I think the cost of attending EDB should be kept as low as possible.

    4) Sponsorship and grants

    Sponsorship is a contentious subject amongst the food blogging community; some bloggers like engaging with brands, companies and organisations while others don’t.

    In the past, Eat Drink Blog has been free for delegates to attend (delegates have paid for their own flights, accommodation and expenses) because of sponsorship secured by the organising committee to cover numerous expenses including refreshments, the venue, printing & signage, AV and sound, documentation and so on. Sponsorship has also been secured to provide gifts for (Australian) presenters who are not paid and do not receive any compensation for travel expenses.

    I used to work full-time in fundraising for large not-for-profits so I believe that sponsorship can be a win/win situation. When sponsorship works well, it’s because both parties are respectful of the value that the other party is bringing to the table, mindful of the boundaries and clear about each other’s expectations and responsibilities.

    I know some bloggers disagree with the whole notion of sponsorship and that’s fine. The reality is that Eat Drink Blog is a very attractive event for sponsors. If future committees wish to pursue the sponsorship path, they will never be short of takers. However, it will be the committee’s responsibility to ensure that a balance is maintained between sponsors’ wishes and the philosophy and integrity of Eat Drink Blog.

    If future committees decide they do not want to have any sponsors they will have to find alternative sources of income (e.g. attendance fees) to cover conference expenses.

    5) Number of delegates and future capacity 

    I personally believe that any Australian food bloggers who wishes to attend Eat Drink Blog should be able to. However, each year the number of attendees has naturally been restricted by the venue.

    In 2012 we found ourself in the unprecendented position of being over-subscribed by 55% for 80 positions. While on one hand this was a clear demonstration of the need and popularity of the event, this meant that a lot of food bloggers missed out.

    To those that did miss out, let me say this: we hated having to pick and choose amongst our peers and we agonised over filling those 80 delegates spots (maximum capacity). Eat Drink Blog is all about inclusion so we really disliked having to turn away bloggers who wanted to be part of it. However, we had to find a way to manage the oversubscription and so we did the best we could to make the process fair and transparent.

    For future committees, you should be prepared to face a similar situation. Unless, of course, you can secure a 200-seat venue.

    One thing that we did not do, but which might be possible in the future, is to get permission from each of the presenters to bundle all their slides and papers into one large document that was then freely available for any Australian food blogger to download.

    Alternatively, perhaps some live streaming of selected sessions could be achieved or non-attending delegates could participate by asking presenters questions in real-time via Twitter a.k.a. Qanda.

    I certainly think that in the future there will be opportunities to expand the scope and reach of Eat Drink Blog far beyond the physical venue.

    6) EDB spin-off group

    One thing I loved about EDB2 is how much it inspired me, how I met so many different bloggers and how it meant I instantly had a circle of blogging friends throughout Australia. (Ironically, this year I was either too busy, preoccupied or tired to enjoy much interaction with most of the delegates. *Sad face.*)

    I’m not the only one who felt so inspired after EDB either.  After each EDB there has been discussion about setting up some kind of an Eat Drink Blog spin-off group or association to help food bloggers stay in touch with each other and share useful information in the periods between the conferences.

    A few years ago the Australian Food Bloggers Group on Google was a good way to share information but nowadays that group is largely inactive. So over the years, alternative possible models have been discussed. However, for various reasons — legal, financial, philosophical, administrative and ethical — the idea of an Eat Drink Blog spin-off group or association has never gotten off the ground, and I appreciate the reasons why.

    Bloggers are a diverse bunch with a variety of different styles, motivations, ethical standpoints and philosophies. This is a good thing, no, a great thing. The beauty of blogging is that you don’t have to blog by anyone else’s rules – you are King or Queen of your own domain. So coming up with a model that would please everyone is quite possibly unachievable. (By the way, I am aware of a number of other groups for Australian food bloggers but none of these are associated with or reflect the philosophy of Eat Drink Blog.)

    (Edit: I should say, “fully reflect the philosophy of Eat Drink Blog”. Many groups have a similar community philosophy and feel but each group is different in some small but significant way).

    In any case, the EDB3 committee discussed the idea of a spin-off group in EDB3 committee meetings earlier this year and the idea of a closed Facebook group was proposed. However, we didn’t take this any further because we decided it could wait until after the conference and we agreed that the Australian food blogging community had to be consulted. If the group was for the Australian food blogging community and would be in some ways representative of it, the group had to be owned by the community and established with its goodwill.

    The model we discussed was open access — if you were an Australian food blogger you could join — and democratic — anyone would be able to post messages to the wider group. The only moderation done would be to ensure that the person seeking to join was actually an Australian food blogger and not someone seeking to use the group to promote commercial interests.

    For various reasons, including other work commitments, the EDB3 committee will now not be undertaking this consultation. However, the path is clear for any future EDB committees and the wider Australian food blogging community to continue discussing whether the community needs or desires such a group or association.

    To end this post, I’d like to thank a few people:

    • To former EBD committee members: it’s been an honour to work on EDB3 this year and to continue your legacy. I know we did some things a bit differently but on balance, I hope that there were more positives than negatives.
    • To my fellow EDB3 committee members: it’s been a massive journey, hasn’t it? Thank you for all your contributions and for showing me what teamwork, community and friendship are all about.
    • To future EDB committee members: steering EDB is going to be a lot of fun, a huge amount of work and an incredible ride. As food blogging in Australia continues to evolve the conference should change, too. Listen to your community but don’t be afraid to put your own stamp on EDB either, to reflect the heart and soul of your city. I wish you all the best with it.

    (c) All photos by KK of Parc Studio.

    Have you attended EDB or a similar food blogging conference before? If you’re an Australian food blogger, what would you like to see at future Eat Drink Blogs? As I’ve said, I welcome debate as long as its respectful.

  • Fig, Raspberry & Ginger Ice Cream Cake (Sweets for Santa)

    Can you believe it’s only one week until Christmas?

    Nope, I can’t believe it, either. This year has flo-o-o-wn by.

    I love this time of year. It’s a time to remember what’s important and to spend time with those we care about. It’s a time to give thanks. It’s a time to reflect on the ups and downs of the year and to look to the future with hope and energy.

    And of course it’s also a time to eat and indulge one’s sweet tooth! :D

    So welcome to Sweet Adventures’ Sweets for Santa Blog Hop.

    For those new readers, Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rdThe Capers of the Kitchen CrusaderDelicieuxDining With a Stud, and I, The Hungry Australian, who host a monthly, dessert-themed blog hop. You can visit the other blogs taking part in our hops via the thumbnails at the bottom of each post.

    Previously, we have hosted: Cake and Three Veg (November 2012); High Tea (October 2012); Feeling Saucy (September 2012); Berry Nice to Meet You! (August 2012); Nuts About Sweets (July 2012); Sweet as Pie (June 2012); What’s Your Cup of Tea? (May 2012); Lemons (April 2012); Layer upon Layer (March 2012); Love at First Bite (February 2012); Death by Chocolate (January 2012); Festive Favourites (December 2011); and Great Australian Pavlova (November 2011).

    This month, it was my turn to host again and of course I went with a festive theme.

    This Fig, Raspberry & Ginger Ice Cream Cake combines some of my favourite Summer flavours. Figs are at their most luscious now, while the raspberry and ginger help create the ‘wow’ factor.

    Merry Christmas everybody. May you all enjoy a day filled with love, laughter and deliciousness!

    Sweets for Santa Blog Hop
     
    Author: 
    Recipe type: Dessert
    Cuisine: Australian
    A simple but gorgeous cake filled with Summer flavours
    Ingredients
    • 1.5 litre vanilla ice cream
    • 1 packet Ginger nut or Ginger biscuits
    • 50 grams butter
    • 200 grams frozen raspberries
    • 6 ripe figs, or 1 jar figs, cut into eights
    • 8 pistachios
    Instructions
    1. Leave ice cream to soften on the kitchen counter for 10-15 minutes until it's easy to mix.
    2. Meanwhile, put biscuits into a strong plastic bag and crush with a mallet or rolling pin until fine rubble. The finer the better.
    3. Spray a Springform pan with cooking/baking spray.
    4. Melt butter in microwave and then combine with biscuit crumbs in a bowl and mix thoroughly.
    5. Press firmly into bottom of cake tin, using an offset spatula to get it nice and even.
    6. In a large bowl, mix ice cream, 150 grams frozen raspberries and figs until well combined.
    7. Pour onto biscuit base and then use an offset spatula to make the surface smooth and even.
    8. Use the last 50 grams of raspberries to decorate the top, rubbing the frozen berries between your fingers and scattering over randomly.
    9. Freeze for at least three hours or overnight.
    10. To serve, remove from freezer and stand in the sink that you have half-filled with water (making sure water will not go over cake pan top, naturally)
    11. Leave for a minute and then remove from cake pan.
    12. Place on cake stand and garnish with pistachios.

    Sweet Adventures Blog Hop: Sweets for Santa

    If you blog about food we’d love you to join this hop. We encourage you to be as creative as you like – the only rule is that your recipe must be something in keeping with the festive theme.

    Simply follow the steps below and join the fun!

    1. Publish your Sweets for Santa post on your blog sometime between Monday 17 December 2012 – Australian Eastern Standard Time [AEST: Sydney] and will 1:59pm Monday 24 December 2012 AEST. Entries are linked in order of submission and only new festive recipe posts are eligible.
    2. Click here for the Link Code. Copy the code and add it to the bottom of your Sweets for Santa post (you will need to do this in HTML view). Adding the code will create the thumbnail gallery of all the other entries and let visitors hop from other blogs to your blog and vice versa. If you are on wordpress.com (i.e. not self hosted) the list will not show on your blog so please create a text link back to this post instead.
    3. Grab the Sweets for Santa badge from here and add it to your post. Just right click on the image, ‘save as’, upload to your site and add it to your post. Link the badge or a line of text to this page so that others can view the instructions on how to join.
    4. Click here to Enter the HopThis is really important! The badge and thumbnail list are on your post so make sure to enter the hop so that you appear in the list. For question 1: add the URL of your Sweets for Santa post, not your homepage. For question 2: for caption/title add the name of your dessert. For question 3: for ‘your name’ please enter your blog name. For question 4: your entry is automatically submitted when you click ‘crop’.
    5. Your linked post WILL NOT appear straight away in the blog hop thumbnail list as this is a moderated hop. Your post will be visible in the list after approval.
    6. Hop around to all the other entries in the blog hop, sharing the comment love.
    7. If you are on Twitter use the #SABH to tell the world about your Sweets for Santa post. Follow us @SweetAdvBlogHop or like us on Facebook for new hop announcements and general deliciousness.

    If you aren’t sure how to do something please leave a comment or get in touch.

  • Nuts about Sweets: Berry Coconut Pistachio Tart

    I adore nuts but they don’t always like me back. Specifically, I’m mildly allergic to almonds, hazelnuts and walnuts. This is rather a bore but at least I can still eat peanuts and pistachios, which are my favourites in any case. I can eat roasted and salted pistachios every day, and often do.

    So pistachios were an obvious choice for this month’s Sweet Adventures‘ bloghop, Nuts about Sweets, hosted by the lovely Nic at Dining with a Stud.

    I’ve made a number of sweet treats with pistachios on this blog before – namely, Mini Berry Puddings for Busy People, Rosewater, Cardamon and Pistachio Lassi, and Mini Apricot Trifles – but I felt like baking something for this hop.

    I toyed with the idea of making pistachio macarons, pistachio biscuits or a pistachio cake but in the end went for this fabulous tart. This Berry Coconut Pistachio Tart is heavily inspired by Heidi Swanson’s Macaroon Tart from her Super Natural Ever Day cookbook.

    I made her recipe first, then I mucked around with the ingredients, quantities and method until I came up with this version. It’s an easy recipe to make and extremely delicious.

    For those new readers, Sweet Adventures is a group of Aussie foodbloggers – 84th & 3rdThe Capers of the Kitchen CrusaderDelicieuxDining With a Stud, and I, The Hungry Australian, who host a monthly, dessert-themed blog hop. Previously, we have hosted:

    To take part in this month’s hop head over to Dining with a Stud where you can find out all about how to link up your own nut (or seed) recipe. And don’t forget to scroll to the bottom of this post to check out all the other nut recipes.


    Berry Coconut Pistachio Tart
     
    Author: 
    A lovely berry and coconut tart sprinkled with pistachios.
    Ingredients
    Base
    • 1 cup wholemeal flour
    • ⅓ cup shredded dried coconut
    • ¼ cup brown sugar
    • 100 grams butter
    Filling
    • 4 egg whites (large)
    • ¼ cup brown sugar
    • 1.5 cups frozen berries, thawed
    • ⅔ cup shredded dried coconut
    Topping
    • 80 grams roasted pistachios, shelled and crushed
    Instructions
    1. Preheat oven to 180 degrees Celsius.
    2. Make base by mixing flour, brown sugar, butter and coconut in a large bowl.
    3. Stir thoroughly, breaking up any lumps of brown sugar.
    4. Press into a tart tin, using your fingers to press it into place.
    5. Bake in the oven for 15 minutes and then remove to a chopping board. Keep oven on.
    6. Meanwhile, make meringue by beating egg whites with a stand or hand mixer until peaks form.
    7. Add sugar, a little at a time, and then continue to beat until meringue is thick and glossy.
    8. Spoon ⅔rds of the berries over the tart base, spreading them evenly over the tart.
    9. Sprinkle half of the coconut over them and then fold the other half into the egg whites, being careful not to bash the air out of it.
    10. Using a spatula, spoon meringue on top of berries, smoothing down to the edges.
    11. Dot remaining ⅓ of berries on top.
    12. Bake in oven for 20-25 minutes until nicely brown.
    13. Remove to chopping board and let sit for 15 minutes before garnishing with chopped pistachios.

     

  • Sweet Adventures’ Layer Upon Layer Bloghop kicks off 19 March

    There’s something about a layered dessert that speaks of thoughtfulness. It’s an indication that someone’s made an effort to make you feel special.

    There are so many different layered desserts, too, such as trifle (check out the Mini Apricot Trifles with Cardamon and Pistachios above), baklava, cheesecake, ice cream or yoghurt sundae, layered Asian jelly, multi-layered cake or a layered ice cream dessert.

    So I am chuffed that this month’s Sweet Adventures dessert-themed bloghop, is Layer Upon Layer, hosted by the lovely KC from The Capers of the Kitchen Crusader.

    Continue reading

  • Love at First Bite: Floating Islands

    Sometimes one bite is all it takes for you to fall in love.

    I should know. I fell head over heels the first time I tasted Floating Islands or île flottante.

    I first experienced the delectable French dessert while holidaying in Paris with my dad in the early 2000s. I was working in London at the time and my dad had come to visit me. We spent 10 days travelling around the UK before taking the Eurostar to Paris.

    It was my second visit to the eternal city and my dad’s first so we did all the usual tourist activities: we visited the Musée du LouvreLa Tour Eiffel, Cathédrale Notre Dame de Paris, the Arc de Triomphe, the Place Vendôme and Fauchon. We shopped and we strolled happily around the streets, loving being in such a picturesque city.

    But mostly, we ate.

    We ate croissants, confit de canard (duck confit), soupe de fraises (strawberry soup), foie gras, plateau de fruits de mer (seafood platter), pommes frites (French fries), bouillabaisse (fish stew), macaronsmousse au chocolat, crème brûlée, coq au vin, boeuf bourguignon, cassoulet and Niçoise salad.

    One day we were sitting in a bistro, having finished yet another wonderful dish when I spotted île flottante on the dessert menu.

    Île flottante. Floating island?

    Continue reading

  • Food blogger? Join us for the Death By Chocolate blog hop (kicks off 16th January)

    One of the wonderful things I love about food blogging is that you meet all kinds of people who are mad about food: chefs, producers, restauranteurs, home cooks, people who love to eat out, people who love to entertain, and, of course, other food bloggers.

    I’ve been especially happy to discover new food bloggers from around the world via our monthly Sweet Adventures blog hop events.

    A couple of months ago, five Australian food bloggers – 84th & 3rdThe Capers of the Kitchen CrusaderDelicieuxDining With a Stud, and myself, The Hungry Australian – started the Sweet Adventures blog hops to try out a different international dessert each month. Our goal is to bring food bloggers from around the world together – and each put our own spin on the selected adventure item.

    Our inaugural event, The Great Australian pavlova blog hop, was hosted by Deliciuex in October 2011, and attracted 34 entries while our second event, the Festive Favourites blog hop hosted by 84th & 3rd, attracted 38 entries last month. Click on the above links to drool over all the entries.

    We are excited to announce that the theme for 2012’s  first Sweet Adventures blog hop will be Death By Chocolate.  And it will be hosted by me, The Hungry Australian!

    Opens: 16th January, 2012
    Deadline for entries: 23rd January, 2012 

    Continue reading

  • Honey Almond Fruits – Festive Favourites Blog Hop

    We always have a big lunch on Christmas Day with around two dozen family and friends. It’s always a joyful day, with incredible food (everybody brings a dish), plenty of merry-making and lots of kids running around.

    This year I’m down for a salad and a dessert. I already know that other guests are bringing a pavlova and a hazelnut cake so have decided to do something a bit different.

    So my dessert for the Festive Favourites Blog Hop – Honey Almond Fruits – has three parts: Toffee Almonds, Honey Ice Cream and Fruit Salad.

    I’ve chosen this combination for a number of reasons:

    • Toffee Almonds is my mother’s recipe – she’s made them every year since I can remember and I love the smell of toffee cooking.
    • Golden North Honey Ice Cream was my favourite ice cream growing up and it always reminds me of long, hot Australian summers. My kids love ice cream, so they will really enjoy this part of the dessert.
    • Fruit is always lovely at the end of a big meal, being both light and refreshening.
    • The Toffee Almonds and Ice Cream can be made the day before and the biscuits are bought. The fruit can be washed in the morning and just cut up on the spot, making this a very easy, low-stress dessert.

    I just love how special and indulgent this dessert is – it’s definitely not your average fruit salad.

    For more festive dessert inspiration, don’t forget to check out all the other amazing desserts created by food bloggers from around the world – the blog hop links are at the end of this post.

    Merry Christmas, everybody!

    PS If you’re a food blogger, we’d love you to join us for the next Sweet Adventures Blog Hop on January 16th – full details to be announced shortly.

    Continue reading
  • Calling all food bloggers: join us for the Festive Favourites Blog Hop on 19th December

    ‘Tis the season to be jolly, tra la la la la, la la la la.

    Regular readers will know that we had a rather spectacular Great Australian Pavlova Blog Hop last month, featuring 36 amazing pavlovas made by food bloggers from all over the world. Click here to see my deconstructed pavlova entry and all the other amazing pavlovas.

    Well, I’m thrilled to let you know that Sweet Adventures (aka myself, DelicieuxDining With a StudThe Capers of the Kitchen Crusader and 84th & 3rd ) have decided to run a monthly blog hop event focusing on different themed desserts each month.

    This month, being the festive season, we have decided to throw the doors open to any kind of festive dessert.

    That’s right – you can make a gingerbread house, Christmas tree cookies, yuletide log, festive Bombe Alaska, steamed pudding, Christmas trifle, egg nog or whatever you like really. The only criteria is that it has to be some kind of festive, celebratory dessert.

    So what are you waiting for? Crack out the recipe books and your favourite food sites and start thinking about what to bake.

    And we look forward to seeing your amazing creation, along with all the others, on Monday December 19th – Australian Eastern Standard Time [AEST]. 

    Continue reading

  • Calling all food bloggers: join us for The Great Australian Pavlova Blog Hop on November 27th

    Are you a food blogger? Do you love pavlova, that iconic Australian meringue and cream dessert? Have you ever been curious about making one?

    Well, we’d love you to join us for The Great Australian Pavlova Blog Hop on November 27th!

    A couple of nights ago I was on Twitter when I tweeted that I was eating peanut butter out of the jar with a spoon. A BIG spoon.

    This led to some friendly banter with other tweeting food bloggers about food cravings. Jennifer from Delicieux asked if I was going to cook a peanut and chocolate cake for my blog and I told her I was actually thinking about a pavlova. Then Nic from Dining with a Stud, Heather from The Capers of the Kitchen Crusader and JJ from 84th & 3rd all joined in with stories about their favourite pavlovas.

    So the five of us decided to organise a pavlova blog hop* so that we could all cook our versions and then share the recipes and photos with each other.

    And if you’re a food blogger, we’d love for you to join us, too!

    You don’t have to be an Australian food blogger to join in either – this blog hop is open to food bloggers world-wide. So if you’ve ever wondered what a pavlova was all about, here’s your chance to give it a go.

    Here’s how it will all work.

    On Sunday 27th November (Australian Eastern Daylight Time) food bloggers keen to take part should post their pavlova recipe and photos on their own blog. They should then visit Delicieux, which will feature The Great Australian Pavlova Bake Off invitation post. Bloggers can submit the link to their pavlova post via this post and obtain The Great Australian Pavlova Bake Off link code to share on their own blog. This way, each blog involved will show everybody’s pavlova submissions.

    You are encouraged to share your post/entry into The Great Australian Pavlova Blog Hop with your fans and followers on Facebook and Twitter, using the common tag, #pavbloghop, when tweeting.

    And that’s it. Too easy.

    So what are you waiting for? Start separating those eggs now!

    And we look forward to seeing everybody’s brilliant pavlova creations on November 27th.

    The Great Australian Pavlova Blog Hop
    Sunday 27th November, 2011 (Australian Eastern Daylight Time)
    Post entries at Delicieux.

    * A blog hop describes the practise of moving from one blog after another to read the entries or to leave comments.