Some of my favourite flavours are green tea and cream cheese, so I decided to make green tea cupcake with home made strawberry jam and cream cheese frosting. Check inside for the recipe!
I was pleasantly surprised one day to see a 2-for-1 dinner offer from Restaurant Balzac for F’s and my birthday month. The offer was too hard to resist and before long, we found ourselves seated upstairs and in eager anticipation of this season’s degustation.
There’s quite a pedigree behind Duke Bistro, we’ve got Thomas Lim (of Tetsuya fame) and Mitch Orr (2010 Young Chef of the Year and also ex-Sepia) working their magic in the kitchen. The restaurant itself is a sexy fusion of Asian Vintage design and the service is among the friendliest I’ve encountered for a while.
It’s a motley crew who have gathered in Hong Kong for Novotel’s first Blogger Familization, we’ve gathered from all around Australasia and are situated all around the city for a long weekend of festivities, exploring and of course, eating.
Macarons, no doubt my arch nemesis in the baking world. It’s been a few months since I last tackled a macaron and I wasn’t sure whether I could pull it off or not. Determined to prove myself wrong, I used the same recipe I used a few months ago. To mix things up a bit, I piped it with one of my most favourite flavour combinations, peanut butter and jam.