Rose and Vanilla Lychee Popsicles

I hope you like icy treats because this is officially the summer of the popsicle (in case you haven't heard). These ones are perfectly refreshing and girly. Also healthy.


  • 1 cup Natural Yoghurt
  • 1/2 cup Lychees (I used tinned lychees in syrup)
  • 1 tablespoon Rose Water
  • Seeds of 1 Vanilla Pod
  • A pinch of dried Rose Petals (I got mine from T2)


  1. Throw all ingredients in a food processor and whizz until smooth(ish).
  2. Pour into posicle mould, pop in some wooden sticks and freeze until solid.

Miso Caramel Sauce

You know how salt and caramel are super best friends right? Yeah well miso and caramel are super best friends with benefits. 

The first time this combination crossed my lips was in the form of a milkshake at the Milkbar. It changed me deep inside and I have ever since felt a responsibility to spread the love. So here it is people - miso caramel sauce to pour on your ice cream, spread between some biscuits or to be applied directly to you face. You're welcome.


  • 1 cup Sugar 
  • 1/4 cup warm Water
  • 2/3 cup Cream
  • 2 tablespoons Miso (the lighter the better)


  1. Combine sugar and water in a saucepan over low heat. Stir until sugar is completely dissolved then turn the heat up to medium and stop stirring.
  2. Keep simmering for about 10 mins, or until the syrup has turned a light brown colour then take off the heat and stir in the miso. When completely combined, add the cream. As you stir in the miso and cream the syrup will bubble and foam up a bit so watch yourself. Sugar burns are the WORST.
  3. Let cool, and serve. You will notice the sauce thickening as it cools down. Go with it.

Apparently this sauce will last a couple of weeks sealed and refridgerated however my batches are yet to see out a week. Weird.


Remember that time I abandoned my blog and disappeared without a word for 2 months? What? No it hasn't been almost 3 months! Has it? Either way, I can explain..

On October 20th I married my best friend and the person who makes me happier than anything else (oh thanks, you're so sweet). It was a delightful amazing beautiful day that took A LOT of planning and there were family and friends in town from far away places to see and then of course a honeymoon ensued, and before I knew it, it was today. So here I am, just a girl standing in front of blog peoples, asking them to let her share yummy treats again. Oh, and let it slide that my first post back is not actually a recipe from scratch, but from a packet. 

Once more I can's a macaron mix by Adriano Zumbo! My all time number one pastry hero. And it actually worked! I have NEVER successfully managed to make macarons, including another box mix from another amazing chef who has an affinity for duck-egg blue, so if you can please look past the interesting piping and quirky feet and not judge me you can have as many as you want. And see that little pink book peeking into the corner of the last picture? Next time I'm making these babies from scratch. Probably.

Nutella Swirl Cookies

Quick question: What's the most delicious thing to ever come from a jar?

If you answered correctly and said Nutella, you are in for a treat. A swirly, crunchy, chewy treat. If you said anything else, you are wrong and I don't want to hear it. This is a Nutella lovers only party. 

These cookies go out to all the awesome people who eat Nutella with a spoon from the jar.


  • 250g Butter, softened
  • 250g Sugar
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 2 cups PlainFlour
  • 3/4 cup Cocoa
  • 1 teaspoon Baking Powder
  • Pinch of Salt
  • Nutella


  1. Beat the sugar and butter in a stand mixer until light and fluffy. Add the egg and vanilla and continue to beat until nicely mixed in.
  2. Meanwhile, sift the flour, cocoa, baking powder and salt and gradually add to the wet ingredients while continuing to slowly beat until just incorporated. 
  3. Wrap dough in cling wrap and refrigerate for about an hour until firm and workable. 
  4. On a floury surface, roll dough into a rectangle (just under 1 cm thick) and spread Nutella generously and evenly over dough. Roll up into a log (like a swiss roll) and refrigerate for another hour or until it keeps it's round shape when you press down. 
  5. Cut into 1 cm thick slices and bake for about 15 mins in an oven preheated to 175 degrees Celcius. 

* You can (and I recommend you do) keep this dough in the freezer for midnight feasts.

** Double points (and half the effort) if you made the ice cream sandwiches below and have leftover cookie dough because these cookies are based on the same recipe from last week.