Tag Archives: red door bakery

  • 8 Favourite Things: August

    I’m feeling extra enthusiastic at the moment because I’m so glad to be on the mend after 3+ weeks of flu/cold. Speaking of feeling the love, here are eight things I want to share with you this month.

    Eating, drinking, blogging

    I’m so excited about Eat Drink Blog 3  – the Australian Food Bloggers Conference, that I and a committee of local food bloggers are organising for November 3-4 in Adelaide, South Australia. We have such an incredible line up of speakers this year – they are some of the most inspirational, talented and passionate food lovers around and I have to keep pinching myself to confirm that they’ve all agreed to be part of Eat Drink Blog 3. Registrations open TODAY so if you’re an Australian food blogger, check out the Eat Drink Blog site for all the details.

    Bake the world a better place

    On Monday 27th August the Red Cross are holding the Big Bake Cake, a charity event to raise funds for those in need. All you have to do is bake a cake, host an event (you could do it at your workplace or school) and encourage people to make a donation. Easy, right? For all the details and to register as a  host, check out the Big Cake Bake.

    Moi at the Adelaide Beauty Conference?

    A few weeks ago the lovely Celeste from Travelling in Mary Janes asked me if I would speak about blogging at the Adelaide Beauty Conference on September 1st. I told her I would be honoured to and then started panicking about what I would wear, beauty-wise, to the conference. My favourite perfume — Diptyque’s L’Ombre dans l’Eau — is obviously a must but I’m going to indulge my inner show girl and break out the false eyelashes, too. *flutter flutter*

    Continue reading

  • Red Door Bakery, Croydon

    Mmmmm. I breathe in deeply, inhaling the irresistible smell of bread baking and sugar caramellising. Does anything smell better than this?

    I’m in the kitchen at Red Door Bakery in Croydon, watching owner & baker Gareth Grierson blowtorching crème brulee tarts. First, the tart is sprinkled with sugar, then Grierson leisurely torches it until the sugar blisters and caramelises. It’s a process that he repeats three times for each tart to ensure that the toffee layer is thick and crisp.

    Continue reading