Crazy for Coconuts.

It’s no secret – the "Coconut" is a born again food hero and current obsession in the health and general foodie world. I must admit my own respect and affinity for the power of this tropical nut have definitely inflated over the last year. It’s versatility; textural variety, taste and wholesome goodness tick all the boxes for me. So you could say that lately I have been going a little coco-NUTS.

Coconut Raspberry Cake.

My most recent sweet-treat coconut adventure was found in the trusty ‘Ripe Recipes’ cookbook. Anticipating the arrival of two dear friends from the cold depths of Dunedin. I whipped together the Coconut and Raspberry Slice – tweaking it a little by adding vanilla extract and baking it in a cake tin. Made with egg whites, icing sugar, packed full of coconut and dotted with raspberries. It’s chewy texture and balance of flavour were quite something. Needless to say it went down a treat!

Slice of Heaven w. Cream & Raspberries.

As an avid fan of the beautiful Petite Kitchen blog. I have a wee addiction with her Lemon and Coconut Truffles. These things are not only raw, but free of gluten, dairy, sugar and all things naughty. Instead they are loaded with the good stuff including coconut oil, lemon juice and zest, ground almonds, honey, sea salt, vanilla and of course shredded or desiccated coconut. After playing around with a few variations (including feijoa and lime below), I have found adding a few sprigs of fresh thyme to the lemon mix makes a winning combo. Fresh herbs have this undeniable way of adding depth and interest to any dish, so I try to find ways to get them in my food whenever possible.

Feijoa & Lime Truffles

    

Carrot, Cashew, Coconut & Coriander or the 4 C’s Salad - is a refreshing and delicious bowl of goodness. Vibrant, simple and quick to whip together. A good grind of salt and pepper, a drizzle of olive oil and you are away laughing. This coconut-carrot salad combination can be enjoyed with varying accompaniments. I like to add poppy seeds, raisins, chopped parsley and a few toasted sunflower or pumpkin seeds.

The Salad of '4-C's'.

Another brilliant use of coconut has been as a replacement for breadcrumbs on meat or vegetables. They incorporate a beautiful tropical zing and crunchy texture to whatever you choose to crumb. My favourite fish-coconut combination to date was devoured several months ago at the Seaside Café in Maketu, Bay of Plenty. Known as ‘Tropical Fish of the Day’, it was a simple fillet of fresh gurnard dipped in a coconut crumb and flash-fried to perfection. Served atop a melon, cucumber and tomato salsa and finished with raspberry viniagrette, it was all things a summer fish dish should be, and more!

Coconut Crumbed Goodness. 

Having never heard of Coconut butter before, I simply had to give it a try– another act inspired by Petite Kitchen. Basically you just have to blend the crap out of shredded coconut, wait til it heats up, releases its heavenly oils and turns to a thick buttery consistency. Patience and a hearty powered blender are required for this one. Much to her dismay I used my mothers machine, and she was adamant I was going to break the thing. But I can assure you nothing was harmed in the making of my lovely jar of coconut butter. It’s a perfect variation to butter if you are dairy free or just like a change – but to be honest mine didn’t get much further than a spoon and my mouth, and didn't last longer than a few days. WARNING: Rationing these delicious treats is a tough ask. But worth the risk.

Persimmon Porridge w. Coconut Sprinkles.

Whether it’s a key baking ingredient or a sprinkle of toasted coconut sprinkles on my morning porridge. It’s certainly got the goods. I’ll save my affinity for its' relatives - coconut cream and milk til another day. In the mean time I recommend jumping on the coconut bandwagon, it’s one tasty ride. x

Note: To spot more coconut-laden dishes, follow Relishthememory on Instagram. 

Discovering Per-FIG-tion.

The irony of this post resides in my intention of sharing it with you over two months ago - when a certain fruit was flourishing in its season. But after weeks of several chips keeping me down I am pleased to announce that I am back in the game! Without further or do I present to you my recent (albeit historical) FIG discoveries.

A toast to the Fig. 

Fresh is best. Never has this statement been more appropriate. Since hearing a friend’s tale about frolicking along the roadside in Greece munching on the freshest, most succulent of Figs - I have been curious. My first few experiences of fresh figs have been sub-par, so for a while now I have queried what all the fuss was about. Picked by hand from a lonesome tree in Thames. One bite was all it took. These beauties truly are PER-FIG-TION aka. PERFECTION!

The Fresh Fig in all her glory. 

Figs, like most fruit, come in several different varieties, each with a slightly different size, colour, texture and flavour. Some are green and firm, while others are deep purple and soft to touch. Some have a luscious red interior while others veer towards a cream or white. All are filled with tiny little seeds that have this fabulous ability to pop and crunch between your teeth creating their own party in your mouth. Some describe the taste as a mix of peach and strawberry – dependent on variety & ripeness. Whatever it is it’s dam delicious. Savouring the few I had freshly picked, I cut one horizontally, drizzled it with a little honey and baked for just a few minutes. The result: slices of heaven.

Slices of Heaven.

After FIG-uring out my new found love for this delightful fruit I was on the hunt to consume them in every way I could. To my amuse this journey included a celebrity encounter and a visit to one of NZ's finest yet funkiest eateries. Depot. There are few things greater than the combination of being referred to as ‘on the same page’ as the culinary food great, one of them was being served a Fig, Blue Cheese, Prosciutto & Rocket Toastie by the man himself - Al Brown.  This small plate was the definition of balance. Enhanced by a strong creamy blue, a salty succulent sliver of cured pork, a few delicate peppery leaves and sitting between two crisp slices of Olaf’s finest sourdough. The lusciously red and ripe figs shone through like a shooting star. The memory of this mouthful sits right up there on my 'tastes-to-savour' mantle piece.

Fig, 'Salash' Prosciutto, 'Kingsmeade' Blue Cheese & Arugula. Oh Yes.  

Another intrepid journey led us to an Auckland food lovers playground the La Cigale Markets. After feasting through a Wardolf salad filled with apple, celery & candied walnuts, stealing a bite of the sensational Rolled Pork Belly Sandwich (crackle included), and taste testing several spoonfuls of hummus. My sweet tooth emerged and on my second lap via the donuts, almond croissants, pain au chocolats and more I spotted it. The cutest little friend…a Fig & Lemon Curd Tart. With a delicate buttery pastry, glossy tangy curd and finished with perfect fig segments and a sprinkle of the sweet white dust. Contentment was well and truly achieved. 

Fig & Lemon Curd Tartlet.

Just as I thought the Fig's seasons door was closing. My favourite foodie and I had some fun with a rack of Lamb and two varieties of figs! With an entrée involving several dozen Bluff Oysters, Kapiti Smoked Havarti & Kikorangi Blue Cheese, A fig, port & cardamom paste and several slices of baguette. This was going to be one tasty night in! Inspired by several recipe books and following our nose we put together a dam fine feast. The result: Mustard Lamb Racks roasted on a bed of figs and fennel, topped with a port, balsamic & fig reduction. Served with a Anchovy & Garlic Potato Gratin and freshened with a Crunchy Slaw featuring Chevron (goats cheese) and honeyed walnuts. It was a truly incredible dish and an honour to share the creative process with one of my life's faves.

Lamb + Potato + Fig. 

PerFIGly perFIG in everyway. If that doesn’t convince you I don’t know what will. Maybe a trip to the Mediterranean? See you there!

Hunting for Hot X BUN(nie)S.

The culinary palate at this time of year calls for two things: Chocolate (obviously) and Hot Cross Buns. Fearing an impossible task in trying to discover the best easter eggs and inspired by the glorious features of the Denizen I opted to hunt down and critique the BEST Hot Cross Buns Auckland had to offer.  

Let the hunt begin...

Using their leads, one sunny Friday morning I directed a stroll toward Newmarket via two possible contenders. Heart of Flavour is a boutique dessert and cake shop run by the talented duo Frank and Michelle. Gunning for the best first –(according to Denizen) I purchased a couple of their fresh and still warm buns to continue en route. The scent instantly filled me with joy and as a examined the buns’ sticky glaze spread over the signature white cross my mouth dribbled a little. Gems of dried fruit peeping out through the dough meant I indulged immediately. Bliss. Light and fluffy in texture, perfectly balanced between fruity and spicy but moreish and moist enough to chow down without butter or heating. Unsure how any other could come close I continued the search…

HBC Contestant # 1.

Next stop was the infamous Sabato Deli. The buns here are delivered fresh every morning from the award-winning Wild Wheat Bakery. Fellow foodie and I meandered around cleansing our palate and filling our intrigue with the latest and greatest olive oils, vinegars and chutneys. After ooing and aahing at every new product we made our purchase and prompt exit. With a darker colour tinge and slightly more dense texture we barely reached the end of the driveway before giving them a try. Slightly less sweet than the first, this one carried a strong citrus tone and although chewing required a tad more vigour it was a pleasure all the same. Vouching as slightly heavier on the spice sector I wandered home to devour them both hot. Both were delicious in their own right and mental notes were reserved for judging later.

Critical analysis underway.

The next two contenders were found on Dominion Road. Pandoro Panetteria has a series of retail bakery branches throughout Auckland and Wellington. Their bun was the most expensive of all purchases. But one taste-tester had it as her ultimate ‘fave’. I found this one to be particularly lemony and sweet with big chunks of zesty orange peel, it was relatively light but a pleasant texture all the same.

The contenders continued...

The second D-road purchase was from Nosh Food Market - the boutique supermarket who house the brand Loaf; Handcrafted breads created by Sean Armstrong. This little number was much darker on the colour palate, rather dense and almost cakey in texture. With its strong gingery undertones I likened it to a gingerbread loaf (fancy that) studded with raisins and currants. But the particular bun chosen by the Nosh café staff was a crusty corner, nearing the stale scale. Putting it at a slight disadvantage from the get-go and meant it demanded to be consumed at home with its’ dear friends heat and butter. 

Chocolate vs. Original - battling it out at Tart Bakery.

After three failed attempts to taste-test Little and Friday’s version of the HCB. I resorted to finding another contender. My next entry was Tart Bakery a relatively new addition to the Grey Lynn suburb. As I watched the super-friendly, super-passionate lady at the counter sprinkle fresh white dust over a customers’ Raspberry Brioche I knew this would be a strong contender. Trays of both classic and chocolate Hot X Buns adorned the top of the cabinets and for research purposes I ordered one of each. The cheapest of the haul I headed home to taste test and both did not disappoint. The chocolate version was to be expected – sweet, sticky and delicious. Call me old-fashioned but it was only the spiced versions that had a shot in this race. Having the highest fruit ratio of all meant it upped the sweetness stakes, complemented by just a touch of spice all together it made for a pleasurable mouth experience (with the right amount of chew!). Extra points for the flavour and texture of their white cross.

Most fruit & best cross.

One final stop lead me to losing my Whoopie Pie virginity. And what better way than with an Easter Hot X Bun inspired version. Spiced, orange, fruity cake domes filled with orange buttercream and topped with a white chocolate cross of delight. Needless to say I enjoyed it very much. Although when a girl wants an HCB no matter how whoooop the pie might be. Simply nothing else will do. 

The Hot Cross Pie.

So the verdict…this is one of those horrible moments where no winner is announced and like the PC nation that we are we applaud everyone for their high-quality buns. Got ya! It is true though – all buns were tasty and enjoyable in their own right and most non-food-obsessed individuals would be happy as larry with any of these Hot Cross Buns. As long as they are served slightly warm with lashings of butter and jam. This festive treat is a winner for everyone. However…

The jury voted.

I have a winner in my mind – possibly skewed by a certain family connection, but I am not afraid to celebrate it…. Heart of Flavour wins my palate vote. The passion and pride in this business runs from the store name to every last crumb of cake. The perfect amount of class (the only entry served in a white cake box), flavour, texture, spice, sweetness, zest, balance, bready-ness and true to its traditional roots. I felt like the HCB had been individually crafted for my tastebuds, as opposed to being mass produced to feed any hungry mouth it lands in. I have my stash ordered for Easter and am looking forward to devouring this one all over again. Happy Easter everyone. X 

My winning Hearts of Flavour.

Note: Unfortunate circumstances meant that on my Easter Sunday I was deprived of consuming my winning buns of choice. Resorting to the trusty Te Puke Bakery, my point was proven that served with warm and buttered any Hot Cross Bun devoured on Easter will be satisfyingly delicious. 

Partial to Pork Belly.

I have had this wee post planned for a while now and on the back of a fruitful, food-laden, Pork Belly included trip to Dunedin, it was time. Pork, get in my belly. Despite the influx of Mexican favourite Pulled Pork hitting the culinary world, least we forget this thick slab of gold. The infamous dish often epitomises fine-dining and can be found on the menu of most fancy eating establishments. It’s rich and indulgent, but pork belly perfection is not an easy task to master.

For your viewing pleasure c/o Nova Cafe, Dunedin. Circa - May 2012.

 The strangest yet most exciting version I have experienced was from the depths of the south, a quirky ski town, bustling with tourists and laden with wealthy locals - Wanaka. Boa-Boa Food Company is the latest and greatest addition to gourmet feasting in Wanaka. An upmarket takeaway designed to satisfy a hearty appetite to be enjoyed at home or by the lakeside. Owned by Leungo Lippe the uber talented Botswana-born Chef. After helping establish the highly acclaimed Botswana Butchery with restaurants in both Queenstown and Auckland - it seems whatever this man touches is guaranteed to taste good. 

Boa-Boa Food Company. Get here. It's Supreme.

 Add another two words to our old friend and you have yourself a mouthful from heaven. Pork Belly Spring Roll. A crisp golden cylinder, packed with delicate, juicy shards of pork immersed among shredded red cabbage, fresh mint, fragrant coriander and encased by a lightly fried (well deeply-fried) crunchy spring roll shell. I don’t think I even need to mention the sticky, sweet, umami soy-sesame emulsion that comes alongside to get you drooling. Incredible didn’t even cut it. With a Pork Belly Burger also on the menu made complete with jalapeno mayo I think its safe to say Boa Boa should be expecting to see my face again soon.

You know you want it.

An adventure with friends to find some sort of cheap and cheerful eatery in South Dunedin, led us to the fine-dining establishment at St Clair Beach; Pier 24. Without complaint and amongst frugal company, we were tactful with our choices and came away seriously satisfied with our $18 feast. Unanimous decisions were made and Pork Belly was selected. Despite eating one a mere 14 hours prior I was more than happy to oblige. This version had a strong Asian influence served on crushed new potatoes, a crunchy peanut slaw and finished with a sticky hoisin concoction. The picture says it all.

A plate of perfection c/o Pier 24.

The key to a good pork belly in my opinion is in the textural variation of each layer. Blistered, crunchy crackle – is a must. Chewy, rubbery skin just isn’t worth the mouth power. The final requirement is a higher meat to fat ratio. Obviously you need both but after all it is the protein you want to appreciate and not just a wad of fatty tissue. Get those things right and you have a hero. As we divided this piece into thirds, the bread knife managed to shred the delicately tender meat with ease. With that chewy char-grilled section on the bottom submerged in hoisin; my love for this juicy pig reached a whole new level.

Homemade greatness. Thanks Donald.

The final Pork Belly tail was a homemade version from my talented Barista of a friend. True to his ethnic roots – he is a right whizz in the kitchen. And his birthday celebrations consisted of some seriously succulent morsels. He kindly filled me in on his secret recipe of Chinese five-spice and salt and pepper. The Asian cuisine and pork belly are like Kiwi cuisine and hot chips. One is not complete without the other, so as imagined Mr Wong’s perfectly scorched, sizzled crackle, the slightest band of juicy fat atop the delicately moist meat were nothing far from exceptional.

Just so you never forget.

Despite attempting my own during last years Easter festivities, Little Miss Piggy is yet to conquer this sort after grub. Til then the pork shall remain on my fork. X

Note: I must mention my endeavour used Annabel Langbein’s technique where she cooks it in a milk and sage bath to ensure tenderness. I vouch for the method – but my other elements needed work. Hence lack of photo. Wish me luck.

Fabricating fare for the Georgia Alice Launch.

Beautiful fabrics carefully crafted by a beautiful young lady - called for one thing: food fit for the occasion. After the success of the Vanishing Elephant ‘Katering’ gig – Relish the memory were approached by Black Box Boutique to help celebrate the Georgia Alice Launch at their Grey Lynn store. A range described as structural, simple and modern; the challenge was laid to craft a menu reflecting these special garments. 

Production line rolling on...

Sticking to a colour palate of black and white I pieced together a few nibbles that would satisfy the hungry fashion fiends. First up was a savoury item – Avocado Rice Balls. A classic nibble – petite in size, sprinkled with black sesame seeds and ready to be dunked in soy. Despite keeping me rolling on til early hours of the morning they disappeared like ghosts from the serving platters and most certainly satisfied.

Balls. Rice. Avocado.

Next up were Oregano and Sesame Lavosh topped with Black Olive Tapenade. Lavosh is an elegant, home-made version of the classic cracker – which I have spoken of in a previous post here. These light, crunchy wholesome treats were a crowd favourite. Providing the perfect canvas for the deep black hue of olive spread. A typical Tapenade would usually includes anchovies, but to cater for a wider spectrum of dietary needs I opted for a vegetarian version. Blending black olives, capers, olive oil, garlic, lemon juice and black pepper the perfect cracker topper was complete. 

Black (olive) and Gold (lavosh).

Now on to the sweet-stuff. The first dessert option was a modern-twist on a classic rice pudding. Inspired by a favourite breakfast dish at a nearby Grey Lynn café –Jafa. I attempted my first pot of Black Sticky Rice. And what a delight it was. Also known as black glutinous rice, this Thai specialty is a popular breakfast and dessert option and becomes a deep purple once cooked. Holding a similar fibre content to brown rice and packed with vitamins, amino acids and antioxidants it’s a nutritional powerhouse. Cooked and served with coconut milk, it produces a sticky, sweet pudding that intrigues and delights all who consume. Leftovers were enjoyed with sliced banana, toasted coconut flakes and a drizzle of honey for breakfast and lunch the following day. I can see this healthful, flavourful dish becoming a regular on my go-to breakfast/dessert repetoire.

Sticky, black and seriously great stuff.

Wild. Rice. Coconut. Milk. Flakes. Delish.

The almighty (well petite and very cute) Baby Coconut Meringues were another hit. After adapting a recipe written by Editor of the Healthy Food Guide – Nikki Bezzant. These ‘Forgotten Cookies’ were certainly not forgotten on this occasion. The beauty of this sweet treat is that you pre-heat the oven, pop the merigues/cookies in, turn the oven off and simply forget about them…til the next morning. The addition of coconut mean’t their delicate outer shell was enhanced by a chewy interior and complimented by an essence of vanilla. They were delicate and delightful and a comment claiming “the best meringue I have ever eaten” was a fulfilling result.

 

Hand-beaten, baby coconut meringues in production.

To finish/start or continue throughout the event was a large bulbous jar of that classic sweet treat we all know and love. The Jellybean. If it were a black vs. white competition then white were the sure winner in the jellybean stakes. Despite being more pearl than white these coconutty, vanilla pebbles of gold were addictive and devoured by the hundreds over the evening. As we all know black jellybeans are an acquired taste and provided those keen beans with an intense hit of aniseed and licorice. 

The dark aftermath. (Better photo found here - 4th shot down)

Meringue clouds floating in the corner...while final preparations proceeded.

For Relish the memory it was a pleasure to be part of such a special evening combining food, festivity and fashion. A big thanks to all my little helpers, those who devoured my treats and to Scarlet at Black Box Boutique and Georgia Alice herself for the opportunity to share my passion and help celebrate theirs! X

Note: Start following relishthememory on Instagram and look out for a Facebook page coming soon.

Passionate about Pomegranates.

Ever spotted one of these reddish-gold circular balls and wondered what on earth is going on under there? Well upon venturing past it’s leathery exterior I discovered a world of beauty and delight…amongst a maize of white; sits rows of small glossy pinky-red balls also known as seeds or arils. Such precious pieces deserve a more elegant name, and pomegranate pearls are the perfect description. This summer fruit has grown hugely in popularity in the culinary world over the last few years – in its many different forms: seeds, juice and that thickened gold – molasses. 

The Pomegranate.

There is no debate that its one downfall is the de-seeding process. Following a quick you-tube search I discovered various tips about how to pop out these pearls at record pace. Some suggest de-seeding underwater, others mentioned cut in half then again down the white ridges and peeling accordingly. I used a combination of the two – but mostly just dove in and made a red, juicy splattering mess -placing one in my mouth for every five that went into the bowl.

Pearls of joy.

Pomegranates have been popping up everywhere in our household menu lately. A favourite Christmas present housed the recipe for a Pearl barley, eggplant, carrot and pomegranate salad. The Ripe Deli on Richmond Rd – our go-to weekly lunch destination has put together a book of their best recipes, and boy am I glad they did! If you do not own this publication, go to the book store and buy it NOW. You will never look back. Packed with bold flavours such as sumac, dried mint, honey and fused together with tones of pomegranate. This salad is not for the faint hearted. Utilising the seeds, juice and molasses it was punchy, sweet, texturally surprisingly and in my house a huge hit! 

Pearl Barley, eggplant, carrot and POMEGRANATE salad.

A second more simplified salad consisted of fresh green beans, diced red onion, sliced toasted almonds and a handful of those pomegranate pearls. Dressed in a combination of freshly squeezed orange, olive oil, apple cider vinegar, salt and pepper. It was heaven and summer all on one plate. 

Beans & Pearls.

There is a reason Pomegranate Molasses has found a home in the pantry of many culinary kings. The intriguing depth of sweetness and viscosity gives a unique dimension to any dish and makes it the perfect addition to any dressing. Another winning dish from the Ripe cookbook contains this liquid gold. Being their most popular dish this ‘Raw Energy Salad’ sells out most days. A similar version can be spotted in my Beetroot = Bestroot post – but as with most things the experts know best.  This salad screams health, freshness and flavour. It’s not just good, its bloody great. Providing yet another reason why making the ‘Ripe’ cookbook purchase is a must. PS. The lovely people at Ripe are so great they have shared the recipe here.

Raw Energy Salad made beautiful by pomegranate molasses.

Whilst gracing google for this post I discovered a famous Perisian Pomegranate and Split pea soup, called Ash e-Anar. An intriguing, wintery dish that I look forward to attempting over the next few months. But while the sun is shining and the weather is bliss, I’ll stick to popping pomegranate pearls at every opportunity. x

Marking Memories with Macarons.

It seems that excessive sun, exceptional feasting and numerous other summer activities have kept my fingers from talking the talk. But it’s back to business for Relish the Memory and to mark it’s one-year anniversary we are celebrating with the infamous French confectionery – Macarons.

Not just one, but a tower of them.

 Despite their very rich history these sweet-meringue delights have become increasingly popular in the later years. Two almond cookies squished together with a buttercream, jam or ganache filling. Sounds simple? Not quite. With an egg white, icing sugar, white sugar and ground almond batter these treats are a science of their own, and can take years to perfect. 

The Ultimate Wedding spread: Macarons, Baby Lamingtons, Lemon Tart, Jaffas, Pineapple Lumps & Carrot Cake.

Alluring and dazzling to both the tongue and the eye, this tower of macarons were a sure highlight of my summer season and did a notable job of transforming a wedding into an exceptional and unforgettable occasion. As extended family I offered my services and had the task of helping turn these delicate sugary shells into this mountain of elegance. With 13 different flavours in tow including Café Mocha, Pistachio, Lemon Curd, Vanilla Crème, Ripe Raspberry and Chocolate Cointreau to name a few. They were more than just a sweet treat – they were an experience. 

Creation in progress...

If you are a macaron virgin, this is basically how it goes….Your teeth dive into the fragile and crisp outer shell which then collapses onto the chewy-nutty interior, moistened and harmonised by the fragrant creamy/fruity/chocolately filling. The initial bite is sensational and as I found out the hard way stopping at just one is near impossible. Somehow in all of my awe I thought it a good idea to sample each one of these morsels. After making my way through the list of flavours, I quickly realised it was not one of my wisest moments. They were all so great – it was difficult to choose a favourite, but Pistachio and Vanilla were both standouts. 

Boxes full of greatness.

My first attempt at the Macaron was a while ago now and from what I recall, it was an interesting one. After whipping up a batch of Annabel Langbein’s Lemon Curd I was inspired to attempt the lemon variety. But with no yellow food colouring, humid weather and amateur knowledge my pale green discs were rather sub-par. Since then I have been more than happy to leave these to the more experienced baker. 

Chocolate Macaron c/o Everyday Gourmet, Dunedin.

Regardless of my Macaron faux pas and overdose I still strongly vouch for these delights and recommend that you give them a try. If your lucky enough to make it to the beautiful City of Paris then head to Laduree for the best in the business. Due to their popularity you will find these treats throughout NZ, and for the big city slickers I suggest heading to La Cigale Parnell Markets to taste their vibrantly coloured range. Peach is a winner. But the options are endless. However, I must warn you they are seriously sweet and unless a sugar hangover is on your agenda, then I recommend sticking to one, two or three at a stretch.  

One Macaron I wish I hadn't missed. Photo c/o Dunedin's finest.

There is another special memory I would like to mark this week, my thoughts and love go out to my dear friend Zoe and the Johnston Family, for the loss of their special parents Brian and Grace. I will forever remember their Irish humour, warm-hearts and Grace’s killer Chocolate Brownie. x