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25.01.2022 Today was my last day of work for 2 weeks! I love summer holidays more than any other one. Everyone is relaxed and taking things easy and it feels like the days go on forever. There is nothing like easing your way into a summer holiday with a breakfast treatand have I got one for you! I’ve made this delicious baked French Toast with in-season peaches and blueberries, but you could substitute with apricots, nectarines, plums or any of your other favourite berries. It’ll taste... just as delicious. It takes some time to prepare and bake, so pop it in the oven, have a quick swim or take a walk and it will be ready to devour when you’re done. Baked Brioche French Toast with peaches and blueberries 1 loaf sliced brioche Butter 6 eggs 1/4 cup milk 1/4 cup thickened cream 1 tsp vanilla bean paste 1 tsp ground cinnamon 1/2 tsp ground nutmeg Pinch salt 1 fresh peach, sliced + 1 to serve 1 cup blueberries + more to serve Icing sugar and maple syrup to serve Preheat oven to 195 C Grease a large oven-proof dish. Butter one side only of the bread slices and cut in half and arrange in the dish. Create nooks for the blueberries to fill later. Whisk together eggs, milk, cream, vanilla, spices and salt and pour evenly over the bread. Top with peaches and blueberries. Set aside for 15 mins for egg mixture to soak into the bread. This can sit for longer if you want to make in advance. Bake for 20-25 mins until golden. Serve warm topped with more peaches and blueberries, icing sugar and maple syrup. Tomorrow is the weekenddo it! #aseatatmytable #breakfastideas #breakfastclub #peaches #frenchtoast #foodphotography #delish #holidaytreat #summerfruits #instafood #yummyfood

24.01.2022 Who doesn’t love a leisurely BREAKFAST! Especially at holiday time. I never seem to have time in my crazy weekday routine to sit for breakfast and generally opt for a Protein Shake on the go. There’s nothing wrong with my protein shake, in fact it serves me well; packed with nutrition it gets me through the day, BUT a weekend breakfast is such a treat. Having time to sit down and eat is great, but outsourcing the cooking is even better. Despite the choices I tend to gravitat...e towards Avocado on Toast. I know, how sad, when there are so many other delicious choicesFrench toast, eggs done a dozen ways, some kind of special sourdough piled high with pulled pork or waffles topped with fairy floss or coconut yoghurt. Yum. Despite the temptation, the Avocado inevitably wins out. I will qualify this by saying that it needs to have other toppings (and poached eggs) to get this type of preferential treatment. On a recent Sydney trip it was impossible to see past it on the menu and when it arrived at the table it was a sight to behold; piled high with fresh tomatoes, seeds, finely sliced radish and pomegranate seeds. It was so colourful and very pretty. Despite all these delightful touches.the star of the whole dish was some beautiful dollops of whipped feta. It was dotted amongst the tomatoes and provided a tart bite against the creamy avo. I was sold from the first bite. It’s Fridaystart making plans now. Stop on the way home if you need to. Enjoy. Whipped Feta 225 grams feta cheese cup natural Greek yoghurt unsweetened 1 tablespoon olive oil Sea salt and Freshly ground pepper 1 clove garlic, minced (optional) Blend feta and yoghurt (and garlic if using) in a food processor. Slowly add in olive oil until you reach your desired consistency. It should still be thick for dotting, not pouring. I’m not a fan of raw garlic, so I tend to add in a flavoured olive oil, like lemon or basil to adjust the taste. Season as needed. Then add a healthy spoonful to top your avocado toast. #aseatatmytable #breakfastclub #feta #healthyfood #instafood #foodies #freshfood #breakfastideas

24.01.2022 Apologies...not the best picture. We ate it all last night so there was none left to recreate it today. Roasted spiced cauliflower salad with yogurt dressing, herbs, puffed quinoa and almonds. Hands down one of the tastiest things I’ve ever eaten. Old @gourmettraveller recipe from 2017...delicious! #whosaidwintervegisboring #ilovesalad #deliciousfood #gourmettraveller #aseatatmytable #cauliflower #yumm

23.01.2022 My husband’s birthday weekend...no restaurant this year, but restaurant worthy! Black Pepper Prawns with Chargrilled Pineapple from @the_spirithouse Hot Plate recipe book. AMAZING #thespirithouseyandina #delish #flavourbomb #queenslandprawns #aseatatmytable #sweating @ Wykberts Manor

22.01.2022 Learning to spice up my stying with @melbourne_school_of_styling workshop here in Brisbane. Can’t wait to show you some of the finished images. Loved it and met some amazing foodies as well @the_foodie_kitchen @joshanahan_photography @bestronglovemuch @janinesglutenfreekitchen @johandcoliving #styleinspiration #styled #foodstagram #colourpop #foodie #textures #fresh #colourwheeltheory @ Baedeker

17.01.2022 So this was good! I risked my tummy with pasta and garlic...a whole lobster tossed in a tomato sauce @la_maree_monaco Black tiger prawns and a tomato carpaccio with black truffle. It was worth it! #aseatatmytable #lobsterlover #freshpasta #totallyamazing #frenchfoodie #yum @ La Marée Monaco

17.01.2022 Remember I told you I was doing a food styling course recently? Well my photos have come in and I’m really excited to share them. I love them and looking at them I can see how much I learned along the way...colour theory, balance, scale and story telling. What a difference it has made...I feel so much more confident and am really energized to do more. This shot was some breakfast scones made especially for the day. You can use your favourite scone recipe for the base. Roll the dough out, sprinkle with at least 1 cup of blueberries and roll up. Press flat and cut into your preferred shape. I cut wedges for this shoot. Drizzle with a lemon glaze once baked. Serve warm with butter, yoghurt and fresh berries. #aseatatmytable #scones #blueberries #foodphotography #foodstagram #foodie #instafoodie #breakfastclub #holidaybaking #sweettreats

15.01.2022 Weekend cooking is my favourite - I’m not rushed and there is no pressure from the hungry hoards. Also a great time to use up what’s left in my refrigerator before topping up for the week ahead. I had a few punnets of strawberries and raspberries that were no longer perfect, but just right for baking. So what to make? I had seen a Fresh Strawberry Cake with Strawberry Cream Cheese Frosting on @butternutbakery that looked like the perfect thing. I did end up mixing both fresh ...strawberries and raspberries to get the right around of purée for the recipe, but worked just the same. Light, moist and delightfully pink. Not only was it perfectly pretty it tasted fresh and the berries shone through. Perfect for afternoon tea with your girlfriends and a glass of champagne! #aseatatmytable #afternoontea #needchampagne #prettyinpink #freshberries #bakingacake #instafood

15.01.2022 Good Friday baking. Choc-raisin hot cross buns with Pedro Ximénez glaze courtesy of Matt Moran from April Delicious. Had one straight from the oven with French cultured butter. They are decadent and one at a time is enough

13.01.2022 The first birthday cake of the year! Chocolate cake filled with creamy chocolate and Nutella frosting and crushed @ferrerorocheraunz...topped with extra ones. #aseatatmytable #birthdaycake #chocolatecake #ferrerorochercake #lotsofcake #yummyinmytummy #unexpectedcrunch #lovecake

13.01.2022 Rocket, fennel and orange salad with a champagne vinegar based dressing and topped with walnuts. So fresh and the acid cut through the richness of a pumpkin and truffle lasagna.

12.01.2022 So beautiful...poached and glacé fruits! I will have to come back and try these. #frenchfoodie #nicefrance #whatwouldimakewiththese #sopretty #foodstyling #lotsofideasinmyhead

12.01.2022 Lunch was beautiful at this tiny backstreet restaurant in #nicefrance recommended by a friend @imdavidgrossman @ Restaurant Le Panier

10.01.2022 Anyone else feel a little tired of eating after Christmas? I felt a little blown-out after a month or more of fancy dinners, outings and family get-togethers - heavy food, sweet treats and a few cheeky champs along the way. Don’t get me wrong, I had great fun along the way, but need to change things up to get through the rest of summer. If you need an alternative to your go-to cheese and crackers, give these beautiful Pea Toasts a try next time you entertain. These look amaz...ing; they are fresh, vibrant and tasty and the peas make them somewhat sweet. They go perfectly with a light Pinot Gris or Pinot Grigio while you watch the sun set. Roasted Garlic & Pea Puree on Toast 1 sourdough bagette 1/4 cup extra virgin olive oil 2 heads garlic 1/4 cup grated parmesan cheese + extra shavings to serve 500g frozen baby peas 2 tsp lemon juice to taste Rocket Preheat oven to 200C Diagonally slice the baguette and lay side-by-side on a baking sheet. Brush each slice with olive oil and season with salt and pepper. Bake in the middle of the oven for 5 minutes or until golden, flip over and bake for another 3 minutes. Transfer to a cooling rack. Separate garlic into individual cloves with skin intact. Wrap in foil, seal tightly and roast in the middle of the oven for 30 minutes or until soft. Remove from oven, unwrap and cool slightly. Peel skin from each clove. In a saucepan cook the frozen peas in water until just tender. Drain, then place warm peas into the bowl of a food processor and whizz with roasted garlic, grated cheese, lemon juice and 1 tbsp olive oil until smooth. You can adjust cheese, lemon juice and olive oil to own tastes. Season with salt and pepper. Transfer to a bowl and cool. Spread a heaping tablespoon of the pea puree onto your toasts, top with a rocket leaf and parmesan shaving. Serve drizzled with remaining oil if desired. You can make the puree the day before, but return to room temperature to serve. #aseatatmytable #summerfood #entertaining #peas #foodandwine #foodphotography #summertimefun #eatinghealthy #tastyrecipes #colourpop #pinkandgreen #fresh @ Brisbane, Queensland, Australia

07.01.2022 Merry Christmas! I hope your day is filled with love, laughter and good food. #aseatatmytable #fruitmincepie #celebration #merrychristmas #wewishyouamerrychristmas #foodie

06.01.2022 Happy Australia Day! These Iced Vovo Cupcakes are thanks to @queenfinefoods. Coconut and raspberry cupcakes with raspberry buttercream made with fresh puréed berries and topped with the iconic biscuit. #aseatatmytable #australian #iconic #icedvovo #happydays #longweekendfun #baking #queenfinefoods #instafood

06.01.2022 The most delicious vegetarian lasagne ever! Pumpkin and Truffle with rosemary and ricotta...rich and flavorsome. Thanks @deliciousaus #aseatatmytable #wintermeals #makeitdelicious #crazygood #pumpkin #trufflepasta #yummyinmytummy @ Wykberts Manor

03.01.2022 Found these amazing spice mixes, flavored salts and teas....may have purchased some! I’ve got some ideas for them. #frenchfoodie #newideas #smellsogood

03.01.2022 It wouldn’t be Easter without Lamb. Slow roasted Greek Lamb Shoulder rubbed with salt and pepper and roasted with onions, garlic, lemons, rosemary, thyme, fresh bay leaves, lemons, white wine and chicken stock for 4-5hours covered at 160C. Stay tuned for the side dish.... #easter2020 #roastlamb #familytime #aseatatmytable #yummyinmytummy #greeklamb #isolationcreation #stayathome

02.01.2022 If you're facing a last minute gift panic or need to make some treats for Christmas Day, I’ve found the perfect cookie. I’ve made these dozens of times over the course of December for Kris Kringles, morning teas and celebrations, and I’ve had nothing but ‘yum', ‘delicious’, ‘devine’ and ’can I have another one?’ all the way. I can’t take credit for these; I found this recipe from @bromabakery and there is absolutely nothing I could do to improve on it.... Make these and you will have a very merry Christmas! Red Velvet Crinkle Cookies 115g butter, softened 3/4 cup brown sugar 1/2 cup caster sugar 2 eggs, room temperature 2 tsp vanilla extract 1/2 tsp red food colouring 2 cups plain flour 1/3 cup cocoa powder 1/2 tsp salt 1 1/2 tsp baking powder 1/2 cup caster sugar, extra for rolling 1/2 cup icing sugar, for rolling Preheat oven to 180C. Line 2 baking sheets with greaseproof paper and set aside. Cream butter and sugars in your stand mixer until light and fluffy. Scrape the bowl and add eggs one at a time, mixing well between additions. Add vanilla and red food colouring and mix well. In a separate bowl sift together flour, cocoa, baking powder and salt. Add to butter mixture and beat again gently until well combined. Fill one bowl with extra caster sugar and one with icing sugar. Scoop small tablespoons of cookie dough and roll into balls. Roll in caster sugar first, then icing sugar to completely cover the cookie. Place on baking sheets and cook for 10 minutes until they have puffed up and cracked. Makes 24 cookies. #aseatatmytable #christmasgifts #christmascookies #holidaytreats #redvelvet #delicious #instabaker #yummyinmytummy #bakingcookies

01.01.2022 Jams and Lemoncello....even a Mandarin version served from the freezer. Shame we can’t take alcohol with us to the Maldives. Had to be content with buying jam! #frenchfoodie #aupaysdandarine #eatingmywayaroundfrance #fillingmysuitcase #birthdayholiday #breadandbutterpudding