'Tis the Season to Make Truffles

Christmas treats.

Shopping at this time of year is horrible. In fact, just going anywhere at this time of year is horrible. The roads are bumper to bumper, the malls are full of frantic Christmas shoppers not knowing what the heck they want, and don't even get me started on supermarkets. Supermarkets are the mother of all nightmares at Christmas. The screaming children, that one woman who leaves her trolley in the middle, and the horrible amounts of packaged Christmas puddings and fruit mince tarts hurting your eye sight. I normally love supermarkets believe it or not. I love taking my time, making sure I am picking the best of every item, not missing any aisle. But no, not at Christmas time. I don't like Being pushed and shoved and waiting in line for half an hour. In saying that, this past week I have braved the supermarket a few times and for one reason only, truffles. 

For me, truffles are Christmas. They are worth the blood and sweat of many supermarket trips (blood and sweat at the supermarket, not in the truffles!). The whole process is Christmas fun. When I was younger we would make truffles every year. Eating some, saving some for Christmas Day, and always wrapping some in cellophane to give away as gifts. This year I am happy to be able to enjoy the truffle making pleasures with some family even though I am away from home. 

On two different occasions this week I have tested, trialed, and baked my heart away, making the perfect Christmas treats and gifts. One night was all about the mulled wine, ginger bread men, and fruit truffles with my lovely aunties and the other was a cold glass of sav, salmon on crackers, and sweet truffles with my girls. And what was the result? A slight headache the next morning, oh and some Christmas in a mouthful treats too! 

Now before I show you what I have done I must say that rum ball truffles are most definitely a tradition in my family. Rum and raisin tastes just like Christmas to me. Unfortunately this year I am surrounded by rum truffle haters. So to much regret I have not made any of my beloved, instead I branched out and tried a few newbies. 

Almond malt truffles:

These beauties are so simple, and I guarantee everyone will love em. Even those grinches. 

2 packets of good malt biscuits

1 can condensed milk

1 cup coconut

Almond essence

1 cup dried apricots chopped

50g melted butter 

Coconut for rolling

250g block Whittaker's chocolate

Mash or blend the biscuits, add the coconut, add the butter, add the apricots and give it a good stir. Now, add half the condensed milk and 1tsp of almond essence. Mix it up! Too dry? Add some more condensed milk. Go on, have a bite. Need more almond essence? Add some more! This recipe is great because you just play it by taste and texture. As long as they are moist enough to roll into balls then you are right. I usually add the whole tin, and a generous couple of teaspoons of almond essence. Voila! Roll into balls and coat in the coconut. 

For you chocolate lovers, don't forget to dip them in he silly Whittakers chocolate! Keep refrigerated or they freeze great. 

Tip: to melt the chocolate, chop it up really small! Heat water in a sauce pan until it boils and then turn the heat off. Place a heat proof bowl with the chopped chocolate in it over the hot water (not touching it) and let it melt away, stirring occasionally. It's important to take your time when melting chocolate. It's delicate! However, if your struggling it can help to add a dash of oil. 

*Warning - stolen*

Chelsea Winter's fudgy chocolate truffles

I had to try these out this year. I've never made just plain chocolate truffles which, when you think about it, is crazy! So here are a few pic of my final result. They are truly delicious and not too sweet. I highly recommend them. 

You will notice that I have used Chelsea's truffle coating idea on the fruity truffles (below) Guilty! My aunties and I had so much fun making the beautiful nutty and fruit filled truffles colourful on the outside as well as the inside! So I thought, why not make the chocolate truffles, chocolate-coated!? And I'll be honest, they look and taste bloody brilliant. 

All I did was mix coconut with a bit of cocoa and then rolled the balls until they were completely coated. 

Here's a link to the recipe on her website: http://chelseawinter.co.nz/chocolate-truffles/

For the fruit balls out there I have a recipe that my aunties and I came up with. Just enough chocolate balanced with just enough fruit and nuts. I will note that these are sultana free. I repeat, sultana free! Only the best of the best are in these truffles. And I would like to thank my aunties for all of their awesome ideas when it came to creating these babies. Truly genius. But, I will post that recipe another time... Too many truffles, not enough time!

Remember, truffles make great Christmas decor too

Or even great gifts

Now go on, get your bake on.

-Fee

Beetroot and Cauliflower Pizza Base

The pizza oven from heaven. 

What is a better way to finish off a gloomy Monday than make your own pizza night! Gather all your leftovers, purchase all your tantalizing toppings, and don't forget that cauliflower and beetroot!

This picture is all the family's own pizza bases and ingredients! Don't they look beautiful? I love the odd make-it-yourself night! 

I've just had a weekend full of Christmas baking, decorating and A LOT of eating (more posts to come!) so I had to start this week off as healthy as possible. But when my lovely Aunties' suggested pizza cooked in an outdoor pizza oven I just couldn't resist. Healthy, gluten free, beetroot and cauliflower pizza base it was. I've seen so many recipes for cauliflower pizza bases on Pinterest but I just wanted to try something different, something a little more exciting and a pink pizza base sounded pretty awesome to me. So I made sure I had all of my favourite toppings; baby spinach, parmesan, cranberry sauce (the good stuff with whole cranberries!), brie cheese, some figs, smoked chicken, and mozzarella.  Obviously you can choose your own ingredients, but if you want to eat the best pizza in the world I suggest you follow my instructions (I'm kidding, or am I?).

To make your pizza base it's really quite simple. In a food processor blend up half of a medium cauliflower (or a whole small one) and an average sized beetroot. Once blended so it looks like fine rice, microwave in a bowl for 7-8 minutes. Once microwaved, be careful it'll be very hot, wrap the mixture up in a clean tea towel. Squeeze and ring the tea towel with all your might until no more juice comes out. You will be surprised how much juice comes out and how much it will decrease in size! Once you have gotten as much out as possible put the mixture back into the bowl, add an egg, some fresh rosemary, oregano, Italian parsley, 1/4 cup grated parmesan, and some salt and pepper. Give it a good mix up and then spoon onto baking paper in a prepared baking or pizza tray. Use your hands to push it out into a good pizza-like shape. It should be moist enough to hold together nicely. I like to make the edges a little thicker. Bake for 15 minutes (or until slightly crispy), then scatter your toppings on and bake for another 15. You're done!

However, cooking in that pizza oven does make it so much more divine... It gives it that smokey flavour! 

Practical, perfect, and pretty pizza! Oh... And healthy! Profitable? You get the point, awesome pizza!

Bon-appetite! 

-Fee

The Friday Shop

A.K.A the Friday Shop

There is so much to love about a Friday. There's no grumpy Monday moaners lingering on a Friday, I love this. But what I love most about Friday's is, of course, the Friday Shop.

If you haven't heard of it you must be living in a dark cave at the bottom of the ocean... or maybe you just don't live in Dunedin. I used to live in Melbourne, the food capital of the world, the place where every street has an amazingly unique cafe. Before I moved to Dunedin I was so scared to leave my beloved food and damn-good coffee behind. I was worried about coming to a tiny city at the bottom of New Zealand, a place I used to believe didn't know the difference between instant coffee and freshly roasted barista coffee. But to my absolute joy, as I mourn for Melbourne for these years while I study, life is not so bad with places like the Friday Shop. So thank you Friday Shop for your exquisite pastries that light up my life, every week. 

As you would expect since the bakery is called the Friday Shop, it is only open on Fridays. And because of this it turns into the busiest place in the South Island at 6am on a Friday (I might be exaggerating but then again, I might not). You got to be in it to win it when it comes to these things. So most Fridays, I set my alarm extra early and drag my zombie-like boyfriend up to Roslyn. He secretly loves it. The reason I say most Friday's is because if we went every week my fingers would be too chunky to type this up, if you know what I mean, and I quite like being able to type on my iPad without sausage fingers. The pastries are fantastic but as I would say to the kids I look after, they are a 'sometimes food'. Mind you, the Friday Shop do sell beautiful soups, meatballs and other meals but to be honest, who would buy that when fresh steak and cheese pies, chocolate tarts, or various pastry quiches are screaming at you?! Remember, sausage fingers...

I do love doing my own baking but it takes hours to make croissants and when you can buy amazing pastries in seconds there is something so satisfying about it. You can taste the love and time that has gone into each treat. The first week we visited the shop we stood there for a good 15 minutes not knowing what to do. Dozens of people came in, gathered their tarts and croissants, and then left all while we stood there. How on earth can you choose between perfect pastries? I wanted them all! So we compromised with one treat each and then something to share. Now everytime we visit this is what we do. 

Yesterday this is what our popping eyes and greedy stomachs chose...

Apple turn-over Danish was Matts choice. The perfect sweet puff pastry complimented the apple sauce that oozed out as you bit into it. An absolute MUST!

My choice, however, was not as good as Matt's. It was still beautiful but I am still forever a die-hard fan of Danish type pastries rather than sliced Apple tart. It was still beautiful. Oh and as for the picture, some is missing because I took a sneaky bite before we even got home...

Last but not least... The almighty chocolate tart. I don't have much to say other than perfection. I was simply lost for words when I ate it because it was so decadent. So rich, so silky, so Devine. You simply have to try it to be able to understand. The pastry and then the two layers of chocolate, a fudge-like bottom layer and a chocolate ganache on the top. I have to try and make my own chocolate tart!

You have to see it to believe it and you have to try it before you can testify it. So here I am showing you and my evidence is proof that the Friday shop is amazing. And I am being a little over-excited about food, as usual. 

Bon-appetite!

-Fee

Japanese Inspired Spicy Chicken

I would gladly live in Japan just to be able to eat their glorious cuisine daily. 

About a month ago I went to what is now one of my favourite restaurants in Dunedin, Yuki. Located just near the octagon, Yuki has to be the cutest restaurant out. Its' cozy and authentic vibe makes for a sensational experience. Although, right now I'm not going to go off on a tangent about Yuki. I'll save that for another time.

Spicy chicken. It is unquestionably my most favourite dish from Yuki. Ever since my last visit to Yuki, those long four weeks ago, spicy chicken has been running through my mind. Delicious tender chicken covered in a hot spicy sauce. So simple but so satisfying. I love spicy food, it adds a kick of excitement to so many dishes. And to be honest, without the spice in that sauce it would not be worthy enough to write about.

I think I have made it clear how much I love Yuki and how much I LOVE the spicy chicken. And now that your mouth is watering just like mine at the thought of it, I'll share with you what I have done. Yesterday I spent a good couple of hours getting lost in Pinterest searching for 'spicy chicken sauce', 'spicy Japanese sauce' or even just 'spicy sauce'. Nothing made the cut. So I have made my own spicy sauce recipe and instead of just being for chicken, this sauce can be made to drizzle over your whole meal if you please. 

It might not be the most good looking of sauces but come on, just look at it, in all of its saucy sauciness. 

Here's what I did:

This recipe is for two people

1cup rice

1tblsp rice vinegar 

2tsp sugar

Green vegetables of choice

1 chicken breast

2 eggs slightly beaten

1/2 cup cornflour 

To make the sauce you will need:

1tblsp sesame oil

2tblsp good soy sauce

6tblsp chilli tomato (I use delmaine tomato sauce with chilli)

1tsp Honey

2 chopped spring onions

1/2 chopped medium red onion

2tsp (heaped) crushed garlic 

1tsp (heaped) finely chopped ginger

1tsp coriander 

1/2 tsp garam masala 

1tsp chilli powder

1/4 tsp turmeric 

Salt to season

The first thing I did was prepare the rice and broccoli. I wouldn't normally use broccoli in a dish like this but it was there and needed to be eaten. Snow peas or even just green beans would go lovely. Place your greens of choice in a steamer over a pot of cold water and put on a low heat (they should be ready to serve when everything else is done.) To make semi-sticky rice, put one cup of rice and 1 cup of water in a pot. Season with salt, add another two table spoons of water and then place on a low heat with the lid on. Keep an eye on your rice as you cook everything else, when all the water has gone turn the heat off pour in the rice vinegar and sugar and leave in the pot until you are ready to serve. It should be fluffy with a small amount of stick, none of that sloppy crap!

While the rice and greens look after themselves chop your chicken up into smallish slices. Cover each piece in corn flour and then dip into the egg mixture and put on a plate ready for frying. 

To prepare the sauce make sure everything is chopped up at your finger tips ready to use. While the chicken cooks you can make the sauce. Whisk the soy sauce, sesame oil, chilli tomato sauce and honey in a small bowl.

Now it's time to start your frying and your saucing. The reason I do these at the same time is to ensure the chicken stays crispy and the sauce stays hot and fresh when you serve. Oil a large pan and place on a medium high heat and oil a medium pan and place on a low heat. Once hot, place all the chicken into the large pan to start browning. Let it sizzle in the hot oil and take a moment to admire the delicious sound. Remember to keep checking the chicken when you make the sauce. It should take a few minutes on each side and should be brown and crispy. 

In the smaller pan fry the onions, ginger and garlic for a minute or so or until nice and soft. Add the sauce mixture to the pan and let it bubble for a couple of minutes, stirring occasionally. Once it has bubbled for a minute or so, add the coriander and remaining spices. Salt to season. Now try your sauce, if it's too strong for you, you can always add some water to tone it down a little. I try to keep things rather exciting so I like it quite strong. It's quite a nudge to your taste buds. 

And your done! Serve your crispy chicken with the green vegetables and rice. You may just like to pour the sauce on your chicken, but I'm a saucy girl (pun intended), so I cover everything in the spicy treasure.

And when you serve food and beer at the same time, well that's one happy man. 

-Fee

Simple Pan-Fried Salmon

Did someone say Salmon? 

Simple pan fried salmon on a bed of mashed kumara and accompanied with baby spinach, garden peas, and balsamic roasted carrot chips. Sounds fancy. 

Yesterday was the most perfect day. Like any other Saturday, I went to the farmers market to get the usual fruit and veg and try whatever food was on offer. Yesterday a lovely lady was serving raw chocolate, walnut and apricot fudge, spring carrot salad cups, and raw chocolate dipping sauce and oh my, it was beautiful. I love the different recipes they have each week and I love how they only use food from other farmers market stools. Decadent jams, stews, cakes, sauces and breads. Feast your hungry little eyes on all their glorious recipes here http://www.otagofarmersmarket.org.nz/pages/18/Recipes

So after trying to make as much conversation as I could in order to keep eating samples I made my way over to the fish stool and saw a lovely salmon fillet for only $10. It was then I decided I was going to have salmon for dinner. Matt, my boy friend and partner in eating food together forever was over the moon. 

I had never cooked a salmon before and I don't have many ingredients at the moment due to being in-between houses, so that is why I call this recipe 'simple salmon'. Matt complimented this dish by saying it was on par with, if not better than any salmon he has had in any restaurant plus, when you cook salmon at home you get a much bigger piece and pay about a fifth of the price! 

Make sure to buy your salmon fresh, a fish supplier shop or any kind of market is usually best. That way you can guarantee freshness. Some supermarkets cannot be trusted. Those sneaky devils put so much crap into food it scares me. So, best to stay clear. 

Want to make a restaurant quality salmon dish at home? Here's how.

You will need

A 350g salmon fillet cut in half. (It really doesn't matter on size and how many pieces you want, this is just what I did)

1 large kumara (sweet potato)

5 small carrots

2tblsp Olive oil

2tblsp balsamic vinegar

Handful of baby spinach

Garden peas

Fresh Italian parsley

Salt and pepper

2tblsp cream

25g butter

Oil to fry salmon in (I used avocado oil infused with lime)

To make the balsamic roasted carrots I whisked the balsamic vinegar and olive oil together with course sea salt and pepper and then poured over the thinly sliced carrot pieces that were on a prepared baking dish. I then roughly chopped some parsley up and sprinkled over top before baking the at 180 degrees for about 30 minutes or until nice and crunchy. 

Once they were on their way to delightful crunchy heaven I chopped and boiled the kumara. While the kumara was boiling I got out a couple of plates, placed some spinach in each, steamed the peas and de-boned the salmon. 

To de-bone a salmon fillet, keep it skin-side down and with one hand underneath to push up, use your other hand to feel for the spiky bones sticking out the top. To remove each bone I use tweasers to grab them and gently wiggle them out. This way they don't break when you try to remove them! When done, season your salmon with sea salt and pepper ready for frying.

When the kumara became soft, I mixed it with butter, cream and seasoned to taste with salt and pepper. Once mashed and then whipped with a fork to make light and creamy I put the pot lid back on to keep the kumara mash hot while I fried the salmon. 

Now the fun part! I oiled my non-stick frying pan so it's covered and then placed it on a high heat. Once hot, I fried the salmon skin-side down for about two minutes, until brown and crispy. Then I fried the other side for another two minutes. You know it's cooked once the middle falls apart nicely with a fork. If I buy a fat fillet I like to make sure all sides have been seared slightly. Beautiful and crispy on the outside and so soft on the inside. 

Serve the salmon on the bed of mashed kumara and baby spinach with a side of garden peas and balsamic roasted carrots. Garnish with Italian parsley. Bon-appetite! 

Now pour a glass of wine and enjoy your five star meal at home.

-Fee

Dairy, gluten and nut free chocolate cake

I haven't posted for a long time. Exams and flat mates that turn out to be crazy seem to get in the way.

For months I feel like a part of me has been missing, not being able to use and enjoy a kitchen to bake and cook in has been traumatic! But now I'm free, and the kitchen is my oyster? Basically I am going to bake, cook, and experiment with food a crap tonne from now on! So watch out...

What a better way to make a come back than sharing a recipe from one of my favourite cooks, Chelsea Winter. I do realise you can find this recipe on her website but I still believe this cake deserves to be glorified over and over again. So, I'll sit here with my piping hot cup of peppermint tea, eat my chocolate cake with strawberries and cream and write about it, the eighth wonder of the world, Chelsea's gluten, dairy and nut free chocolate cake. Too far?

Some might think it's strange but when I saw that this cake had avocado in it, well I was sold. It has no butter, no gluten, and the ingredients that make it decently moist are coconut milk, only healthy oils and of course the avocado. It is a healthy chocolate cake, but don't let this put you off! The whole block of dark Whitaker's chocolate and the cocoa makes for an explosion of chocolate. This recipe is pure genius.

Mine looks a little different but that doesn't matter when it tastes this good. Look at this moist deliciousness... (It was half eaten before I even got a chance to take a picture!

My current favourite recipe is without a doubt this cake. I have nothing to change about this recipe so just click on the link to get the recipe and bake your little hearts away. Serve it with cream or yogurt and strawberries. Divine. 

Just a tip- this cake is HUGE so I wouldn't recommend making it if it's just you, you WILL eat it all. I know I said it's healthier but it's no kale salad!

Bake it. Eat it. Love it. 

Here's the recipe: http://chelseawinter.co.nz/gluten-nut-dairy-free-chocolate-cake/

And here is a piece covered in runny cream that I am about to devour 

Oh and meet Claude, my new kitchen assistant. Thank you for holding my iPad while I bake, you're a star!

- Fee

Nectar's breakfast

What is a better way to start a Monday morning than going out for breakfast? I'm lucky enough to have an Aunty who often treats me by taking me out. And this week we went to one of our current favorite places, Nectar.

One of the things that I love about this place is the atmosphere. It is beautifully hidden among the business buildings just south of the octagon. And to tell you the truth, I would have never seen it if my friend didn't recommend it. I love how you walk inside and it opens up into such a secret artsy and modern room. The art on the walls is groovy and changes often enough. If I worked in an office, this place would be the perfect lunch time escape. 

As for the food, where do I start. I have not tried everything but most of the time it is decadent. Today I had the simple muesli with fruit and yogurt.

So simple but so delicious. The dried apricots, peaches and even blueberries were abundantly sweet but the combination of coconut and pumpkin seeds added the perfect amount of nuttiness and texture. Nevertheless, I would have preferred something a little more exciting than a few pieces of mandarin and chopped apple on the top. In saying that, I did eat every last bite so I do rate it highly. 

The coffee was perfect. Just the right strength, just the right temperature and the milk was silky 

Due to my high love for Melbourne's cafe culture, I am quite the critic when it comes to eating out. I have been to a lot of cafes so I know the good, and I know the bad. All I can say is that this place may not thrive if it were in Melbourne, but it definitely would survive. That is a compliment!

I highly recommend this place. I'll be back. 

Next time I'll try something a little more adventurous. Thank you for making my Monday morning that little bit better.

Quadruple Chocolate Banana Muffins

Chocolate, chocolate, chocolate!! I love to bake with chocolate, and to tell you the truth, I love it so much that I always have blocks of chocolate stored up just for baking. By blocks of chocolate I don't mean ‘cooking chocolate’, I mean chocolate such as Cadbury or Whittakers. I vary between the two brands (depending on what is cheapest at the time usually). I prefer to use this good quality chocolate because it gives my baking the quality it deserves.

And so, being the sweet tooth that I am, I just had to choose a sweet recipe to start with. Here is an easy favorite...

For these muffins I used Cadbury's top-deck and old gold chocolate blocks. I only used half of each block for one batch of muffins, saving the rest for another time. I love this combination of chocolate because the bitterness of the dark chocolate counters for the sweetness of the lighter chocolates. Sweet, but not over powering.

I like to bake these muffins with oil instead of butter because this makes the muffins nice and moist. Oil is excellent for making muffins (and cakes) moist because unlike butter, it is a liquid at room temperature. This plays a huge part in keeping baking from becoming dry or tough when cooled back down to room

I have already mentioned how I always have chocolate ready to bake with, another thing I always like to have handy is frozen ripe bananas. As soon as any bananas become too ripe I chuck them in the freezer. It is incredibly easy to grab a frozen banana out of the freezer, put it in the microwave for a minute, peel off the skin, and then add it to any recipe. Once microwaved for a minute or so, I find that the bananas are usually so soft they don’t need much more mashing, therefore they can be added straight into the mixture!

!

(Microwaved frozen bananas are the best!)

This is a really simple recipe to follow, anyone is capable of making these delicious treats!

 Salt you say?! Often people become nervous about adding too much salt to their baking and therefore don’t add enough, or none at all. Don’t be one of these people! Yes, it does say 1/2 a teaspoon (this seems like a lot), but never be afraid to put the whole amount in. Salt is important when it comes to baking, even in the sweet things. Salt helps to bring all of the flavors to life and to balance them all out at the same time. Don't skip any ingredients, they all matter!

 The combination of the banana, egg, and oil shows just how nice and moist these muffins are...

I love chunky pieces of chocolate and so does my man, so I always cut rough pieces (so much better than pathetic chocolate chips you buy in the packets). Whenever I am cutting the chocolate up I can’t stop my self from having a piece, or two… doesn't it look beautiful?

On another note, when the recipe says fold, it means fold. Over mixing can cause muffins to become dense and tough. All you need to do is fold the wet ingredients in until everything is only just combined. The mixture may look like a lumpy mess and not smooth at all but this is good! This helps to keep air in the muffins, keeping them moist but also light! 

One more tip, when making these muffins I always use butter (or margarine) when greasing any sort of baking tins. Butter never sticks. Not only is it non-stick, but it always tastes great. Make sure you fill each muffin tin up to the top rather than only 3 quarters fill. This way you will get ‘large top’ muffins, just the way I like them!

I guarantee that everyone will love these muffins, they are truly delicious. Not the most healthy, but hey, we can treat ourselves every now and then!

Ingredients:- 1 1/2 cups flour
– 1 cup caster sugar
-‘heaped’ 1/4 cup cocoa
– 1 teaspoon baking soda
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 3-4  medium mashed ripe bananas
– 1.3 cup oil
– 1 egg
– chocolate chopped up (read above)

Method:
Sift flour, baking soda, baking powder and cocoa into a large mixing bowl. Add sugar and salt. In a separate bowl combine mashed bananas, oil and egg. Fold the wet ingredients into the dry ingredients until only just combined. Do not over mix. Finally, fold in the chocolate chunks. Spoon the mixture into medium sized greased muffins tins. Fill each tin almost to the top. Bake at 160 degrees on fan bake for 20-25 minutes. They are finished when a skewer comes out clean or the  muffins bounce back up when pushed slightly.

Enjoy 

~Fee

Introducing Myself as Fee, the Foodie

I can't say that I have always been a foodie because I certainly haven't! I didn't grow up as a child knowing how everything was made. Food was food, and I enjoyed it. What did it matter to me what kind of bread I ate, what chickens the eggs came from and if baking had salt in it?

So where did my love for food start? I can't really put a pin on where it started but it certainly grew the year I lived in Melbourne, the city that boasts about it's food and has coffee snobs at every corner. Eating out and cooking at home are experiences all on their own, and I love to do both. The food I eat and the coffee I drink is my experience, my social life, my knowledge, my health, my lifestyle. 

I have decided to start a blog so I can share my recipes, my thoughts on food, experiences in cafes, and my passion. 

I am not ashamed to say that food is my hobby, so thank you Melbourne for introducing me to the endless possibilities. 

I'm 21, living in Dunedin (New Zealand), studying English and communications and now sharing my thoughts on food whoever stumbles across my humble bog.  

~Fee

(St Kilda community gardens, Melbourne)