I’m not having a particularly good run of cooking recently. Perhaps it is the maternal figure continually nagging me to go learn how to do things properly, or the numerous ‘I told you you should have done this’ (and not from my own head, I’ve long learned to block that out).

Anyway, this sad attempt looks pretty, and the strawberries were awesome – heady scents, and sweet, straight from the farm. On the downside, the genoise was dense, with large rough crumbs and eggy, while the mousseline…well…where to begin with the mousseline.


My first attempt at making the pastry cream flopped. It resulted in a pastry cream so bouncy and thick, I could imagine it talking back. Yes, it had that much attitude. I tried salvaging it by adding milk a little at a time, and it eventually smoothed out again. Which made for a decent pastry cream, but didn’t come together as a mousseline upon adding butter the next day.

The second attempt looked reasonable, but was possibly undercooked, and ended up too runny, and not setting. So, it went into the freezer so I could get a reasonable shot, but someone tilted it before it had frozen, so that the surface wasn’t smooth anymore.


Once out of the freezer, it melted really quickly, and was too sweet for my liking (which says a lot, seeing what a sweet tooth I have).


I don’t want to give up, it’s such a beautiful cake, so I’m putting a call out – Any suggestions, recipes, tips and hints to make this work?



This is a road to somewhere. We’ll never really know where. But we can dream. And we can travel onwards, together.


But what’s a foodblog without food? More chocolates from the Adriano Zumbo Chocolate Cafe.



Adriano Zumbo’s new collection was released yesterday, so we made a quick(ish) trip to Balmain to check it out. The haul was quite extensive, with ‘lunch’ at the Cafe being an extra splurge.

Instore Goodies:

We managed to get a list of most of the goodies that will be appearing at the counter this season, but these are so new that most of them don’t even have names or labels yet! The staff were very helpful in describing them to us. 



Well, more like the hidden depths of Glebe. The last stop on our day at the Glebe Street Fair, by this time, we were full, tired, and sore. But there’s always room for chocolate, and we felt the need to do our foodie duties…;)

The interior is a little similar to Max Brenners, albeit with a distinctly aged Spanish theme – warm and comforting, padded seats (bliss!), wooden furniture and dimmed lighting. Didn’t quite have the polish of the Lindt cafes, but welcoming none the less.




We visited the Glebe Street Fest – a day of food, shopping and lots of walking.



The day was hot and humid, smoky with controlled fires. In the evening, a storm swept through, bringing noise, lightning, rain and blessed relief from the sweltering heat of the day. Settle down with the comforting scents of melted chocolate and flour… Chocolate Crinkles, crisp and sweet on the outside, and darkly rich on the inside. Something sweet, to dry all the tears, trade sweet sleep for fears, as I wait for a kiss goodnight…


Every little girl at the age of 8 is aware of the concept of a ‘best friend’. There are certain unspoken (and occasionally spoken) playground rules – the most sacred, your best friend comes first, before anyone and everything else, boyfriend (a memory of playing ‘catch and kiss’ comes to mind), other friends, anyone.

But then you learn that you can share your heart to and between more than one person. You learn that though that initial stab of betrayal would make itself known, it didn’t hurt quite as much when someone you considered your best friend made other best friends and joined other groups. You get over it. But that one rule remained, partners come and go, but friends, well, they would always have your back. And even if you abandoned them for stolen schoolyard moments with that new romance, they would be there when you came back crying, they would form a barricade to block his path when you couldn’t stand to talk to him, they’d share a chocolate cookie or three (from your lunch, not theirs), and they would lend an ear to hear you whine and rage – even if they couldn’t say anything in reply. Family, in all but blood.

But perhaps selfishness has intervened. Priorities change, and while it is always nice to hang out, those times are few and far inbetween. Moments with just the two of us have become too valuable, even though they abound. It is difficult to share.
It is hard to step back and fully realise that things were not always like this, that there used to be, and should be, other suns lighting someone’s world. But sometimes, its the threat of the loss of those suns that jolts us back to reality – that we both might have obligations to step aside momentarily. That there are pasts and history, not just the present and future, and the threads of a shared life must continue to be woven to be maintained.

So I share cookies, just like I used to, and hope that friends return to their haunts around the piano, to enjoy the bitter-sweet, salty taste. Like tears and chocolate, of lost friends and those who leave, of late birthdays and far too abstract and irrelevant food posts that really shouldn’t concern anyone as the author is simply contemplative – Perhaps these are the moments that we need Pierre Herme’s World Peace Cookies.


Until then, I pray you have a safe trip. And while the wind blows, we can only hope we will be scattered together again.


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