Food for a Road Trip 6

March 4, 2015


The weekend before last we piled bags, kids and a thousand toys (“You can take one! Okay two. Okay, fill a backpack…”) into the car and headed off on a road trip. We had booked a house in Raglan to share with our friends, Paul and Faith, who also have two kiddies and a car full of dropped raisins and bits of crackers. We were pumped.


Raglan is one of my favourite places in the whole, wide world. It’s a short drive from the town where I went to University and it’s where close friends welcomed their baby boy (I don’t know what happened {*time!!*} but he’s almost an adult now). There’s water almost everywhere you care to glance and it has more art shops and cafes than any other type of retail (as well as a good secondhand bookstore, a Fairtrade shop and a herbal dispensary. You know, the essentials). The surf is good, if you’re into that kind of thing, the sand black, the vibe laid-back. Most times we have visited there has been a fair or a festival with fortune-tellers, buskers, bunting, wooden toys, home-made pies and bread and peach + mascarpone ice-blocks. The cicadas are chirrupy and the sunsets vivid and tangerine-coloured. #happyplace




Destinations like Raglan and willing adventurers like our friends deserve good road trip food. After stocking up on junk food must-haves (mallowpuffs, kettle chips, reduced cream + onion soup mix for dip, marshmallows, Whittakers chocolate) I moved on to sussing out a picnic lunch that would travel well and serve as leftovers for the rest of the weekend. This is the menu I went with:


* Baked salmon with greek yoghurt, herbs, chilli + pine nuts

* Soba noodle salad

* HUGE chocolate cake

* For the Littles – Sandwiches (ABC spread + jam, marmite + butter) + popcorn + fruit





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Sweet Little Something 4

March 1, 2015

Some moments are worth capturing and treasuring. Here are ours from this week – images of pretty, quirky, tasty or seasonal things that remind us of a time, an event or an emotion. A flower pressed in the pages of our online journal, if you will! Please leave us a note or a haiku, we love to hear from you. XO H & R

From Hannah:


From Ria:

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The First Waffle 7

February 25, 2015


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I don’t mean the First Waffle Ever, because who could live up to that? (And what would that even be?) I mean the first waffle in, yes, our new kitchen. There will be something of a post about that soon, but first, a different first. I made a lot of waffles in our old kitchen so it seemed a good transition (poetic even) to make, for our first not-scarfing-down-a-bowl-of-cereal-while-unpacking-utensils breakfast, some new waffles.

[Lordy, it’s been a time of chaos around here. Please forgive this truncated post and go make yourself some waffles. You won’t regret it and I will feel a little bit better about not writing more. This is how I make friends: I give them food.]




Waffles are a favourite breakfast around here because they’re so easy, riffable and because they make great portable snacks later (if they last that long). These are a take on Orangette’s Morning-Of Waffle. (I also love her yeasted waffle recipe in the same post.) Do go back and try her version–and experiment with adding your own extras and accents. I use extra-virgin coconut oil because I love the coconutty flavour, but you can also use the flavourless variety–or any neutral oil. You’ll just end up with orange-cinnamon waffles, which is nothing to sneeze at.





Coconut Buttermilk Waffles with Orange Zest


1 ½  cups all-purpose flour

½ cup cornstarch

1 ½ tsp. baking powder

1 tsp. table salt

3 tsp. sugar

1 cup whole milk

1 cup buttermilk (or you can replace the whole milk with all buttermilk for more tang.)

2/3 cup coconut oil, melted

2 large eggs, room temperature and lightly beaten

Zest of 1 organic orange

½ tsp cinnamon

1 tsp. vanilla extract

In a medium bowl, combine the flour, cornstarch, baking powder,  cinnamon, salt, and sugar. Whisk well. In a separate bowl or jug combine the coconut oil and eggs, whisking until blended. Add the milk and buttermilk, zest and vanilla extract. Add this mixture to the dry ingredients. Whisk to blend well, so that few (if any) lumps remain. Set aside to rest for 30 minutes.

Preheat a waffle iron set to medium-high. There’s no need to grease the waffle maker. Cook until crisp and golden. Serve with maple syrup, fruit syrup or sauce or whipped cream or whatever else you fancy.






Sweet Little Something 0

February 21, 2015

Some moments are worth capturing and treasuring. Here are ours from this week – images of pretty, quirky, tasty or seasonal things that remind us of a time, an event or an emotion. A flower pressed in the pages of our online journal, if you will! Please leave us a note or a haiku, we love to hear from you. XO H & R

From Hannah:


From Ria:



The Assemblage of Chocolate 4

February 18, 2015


I don’t know if you’ve noticed this but Ria and I have some food themes going on. She is, very clearly, The Queen of Breakfasts. Looking back she’s posted a veritable bevy of breakfast recipes. Including:


A Moroccan breakfast pancake

Sweet Bread

Almond, Pumpkin Seed and Cranberry Granola

Best Steel Cut Oatmeal


Raspberry Scones


(When we stayed with Ria and her beloved (“DH”) I distinctly remember being thrilled to be asked “What do you want for breakfast? Savoury or Sweet?” Knowing, full well, she did not mean supermarket toast with a combover of vegemite vs a bowl of limp cornflakes. Kid makes a mean breakfast feast, let me tell you.)


On the other hand, I’m the first to admit I’m no natural chef. I much prefer the term ‘food enthusiast’ and can cook, will cook, but mainly like to eat. When scanning cookbooks I look for short lists of ingredients and not too many steps. If the recipe has so many steps it walks itself onto the next page then woah, it’d better be good ’cause I’m already starting to switch off. (And when I say “good” you know I mean “sweet”. And when I say “sweet” you know I mean “chocolate”. I make exceptions for chocolate like it’s a youngest child)


Best of all short-recipes-with-few-steps is a chocolate recipe. Even better is one that includes a little savoury – salt, spices, nuts – and even better than that is one that involves very little actual cooking. I joke that I’m better at “assembly” than cooking. I call it “assemblage” – a hybrid of assembly and collage – using already yummy ingredients, combining them, presenting them and shamelessly taking credit (I basically just want to get slightly fancied up chocolate into my cake-hole as fast as possible and pretend like I had a hand in making it taste so damn good. Don’t judge me.)


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So when I read this recipe for Chocolate Bark last week, an idea for an easy Valentine’s gift, I was all “That’ll do nicely”. I make Peppermint Bark every year and this seemed, dare I say it, even easier. No chopping of candy canes and making of ganache. So, of course, I had to test it for all of you out there (oh the burdens). And now that I am not only a P-bark expert but have branched out into other choc-bark genres I have come up with a little formula for you to make your own. Because maybe you don’t have the exact fruit / nuts / spices recommended, but you want to make it anyway. Maybe you’re into a bit of assemblage yourself.

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