Today's a special day, because I received this lovely gift in the post from @winskills_bees and want to say a BIG THANK YOU!
When we chatted a few days ago, i wasn't expecting this beautiful Leatherwood honey from wild Tasmania to arrive so quickly. As you can see from the picture, I couldn't wait to open it and it was amazing. I haven't tasted such gorgeous leatherwood for a long time and without a doubt, this is leatherwood at its best. That intense flavour, almost impossible to describe and yours is incredible.
Located in Wynyard on Tasmania's beautiful north west coast, Winskills Bees has been in business just a short time and their pure honey is already making its mark. Their bees roam the leatherwoods of Tasmania's wild west coast, so it with the clean air and wilderness, it's no wonder it's so good.
I'm curious to find out more about Winskills Bees and how the business was created, but from what I can see, it's evolving and growing, with their new products to complement the honey. These include soaps made in collaboration with a local Tasmanian soap maker and their hipster guy special beard balm. It's a conversation I'm going to have, so hopefully will be able to share their story on my blog sometime in the new year. That's the aim!
I've posted a little video of opening this gift in my story. And watch this space, because I'm going to create a special honey recipe with this incredible leatherwood. Yum Yum Yum!
#winskillsbees #leatherwoodhoney #tasmanianleatherwood #tasmanianleatherwoodhoney #tasmanianhoney #honey #localhoney #organichoney #organicproduce #brandtasmania #tasproduce #tasmania #tasmanianmade #tasmaniafood #tasmaniafoodie #tasmaniafoodies #tasmaniafoodblog #leatherwood #theinfatuatedfoodie #yum #deliciousness #gift #thankyou
As yesterday's story teasers may have suggested, Christmas baking was in full swing again in The Infatuated Foodie kitchen.
What was in the oven? I hear you ask...
I baked Lebkuchen - delicious German gingerbread biscuits/cookies that are traditionally baked in the shape of a heart, but I made them more Christmassy by using Christmas trees and stars for fun.
It's been several years since I've made them and in years gone by, I've usually baked them for special occasions, afternoon tea tables and just to share with friends and colleagues at coffee time. They're full of flavour, with a gentle texture that melts on the tongue.
The spices in this recipe include cardamom, cinnamon, ginger and cloves. Instead of honey or sugar, golden syrup is used to sweeten the dough. The finished biscuits are warming, gentle and those spices play wonderful games with the tastebuds.
Even though I may be able to bake, I must say that even after many years, I'm still a messy cake and biscuit decorator. I guess that just call s for more practice though and hey, it just goes to show they're made at home with love.
Make sure you check my LinkTree and click through to the recipe on my website. The link is live.
What are you baking for Christmas?
#lebkuchen #spicedbiscuits #spicedcookies #cookiesofinstagram #cookiestagram #christmasbaking #christmasbakingideas #christmasbakinghasbegun #christmastreats #christmascookies #christmascookies2021 #gingerbiscuits #foodbloggerlife #foodbloggersofinstagram #foodgawker #theinfatuatedfoodie #yummy #deliciousness #christmas2021 #germanfood
The Christmas cakes are done. Although not as dark as I’ve seen in other recipe posts, this is a Caribbean Black Cake - a recipe I haven’t made in years, but having had fruit soaking now since June and with three weeks left until Christmas it was time. They’re about to be doused with more rum & cherry liqueur and then I’m going to let them cool in their tins before turning them out, wrapping them in foil and storing in airtight containers until it’s time to eat them! Mmmmmm.
#blackcake #jamaicancake #jamaicanblackcake #caribbeanrecipes #christmascakes #christmascake #christmas #fruitcake #fruitcakes #baking #cakebaking #cake #cakesideas #yummy #goodfoodau #theinfatuatedfoodie #hobarttasmania
Posted @withregram • @absolutelyfarrelly Got a minute?
Properly, properly good
Thanks Mark Richard Cross
Warning - no food content appears in this post - but I had to share anyway. 😁
I shoulda been a comedian! This stuff has been a mantra throughout my corporate career. In writing and speech I’ve turned such things as Chairman into Chair and manned into staffed.
It’s Communication Theory 101, but I don’t think anyone has really understood how significant it is. For the most part I’ve just received odd looks or dismissive remarks.
I’ve even managed to get into trouble for doing so!
And now it’s all on the table thanks to this little piece of gold.
Now, if only I’d turned my need to de-gender language into comedy, I’d have made a mark indeed. 🤦♀️
#language #comedyvideos #genderequality
Happy Friday! You know what that means, don't you?
IT'S COCKTAIL HOUR 🍸!!!
Today, I must thank @grifinbrooks - who is one of the staff at @danmurphys Hobart store and who suggested a Caipirinha for this week. He also recommended the white rum, because I think he's figured I like rum and I'm enjoying exploring the @plantation.rum range right now.
And so ... I bring you the ... Almost a Caipirinha. It's, a pineapple & mint version, made with white rum instead cachaça and is summer in a glass. So good. So summery.
The idea of blending pineapple and mint is a stroke of genius from @diffordsguideau.
What makes it not quite the real deal is this :
1. Plantation 3-Star white rum instead of cachaça; and
2. it's not served in a highball.
If you want a proper Caipirinha, you'll need to use cachaça.
The recipe is also available on my website - you can reach it easily through my profile LinkTree .
Let me know if you make this and what you think! Share, tag, comment.
The Almost A Caipirinha
1/2 fresh lime
2 tsp caster sugar
1/3 slice pineapple (approx 1cm thick, core removed)
4 fresh mint leaves
60ml Plantation 3 star white rum
Cut the lime in half end to end, then into slices and drop in the bottom of a small jug or cocktail shaker.
Add the sugar and muddle together with a muddler if you have one - or end of a wooden spoon.
Add the mint and pineapple and muddle again.
When it’s all well muddled and the sugar has fully dissolved, transfer the whole lot into your chosen glass.
Add a little broken ice to the mixing vessel and then pour in the rum. Stir or swirl for about 20 seconds, then pour the lot into the serving glass.
Garnish with a couple of mint leaves, more ice and a spoon or a straw (reusable of course!) and serve.
And remember to drink in moderation. It's better that way.
#cocktail #cocktailhour #cocktails #plantationrum #cocktailtime #drinkstagram #caipirinha #rumcocktails #whiterum #cocktailsofinstagram #mixology #cocktailtime #drinks #drinkstagram #cocktailporn #cocktailoftheday #happyhour #mixologist #cheers #cocktailgram #cocktailrecipes #cocktailsathome #cocktailrecipe #cocktaillovers #cocktailideas #theinfatuatedfoodie
Christmas cheer occasions must include a platter of goodies, like dips and breads and ... crackers of course!
My home-baked Lavosh (or is that lavash?) crackers are a cracker of a recipe. So simple to whip up and I have shared some options for a bit of variety in both colour and flavour. The texture is always crunchy. That's non negotiable!
They just take a few ingredients, mix in a moment and the only tricky bit is making sure you get them thin enough so you get that crunch.
I found that resting is vital so the dough becomes relaxed (man) and then I combine rolling and gently pulling and stretching the dough until it's the desired thickness.
The result? Rustic, perfect and damn delicious.
The recipe link is in my profile LinkTree.
Make sure you let me know if you make them and how you go! Tag and share the images.
#lavosh #lavoshcrackers #lavash #lavashbread #baking #bakinglove #bakingtime #bakingathome #bakingwithlove #bakingfromscratch #bakingfun #crackers #crackersandcheese #crackersanddip #homemade #homemadefood #homemadewithlove #homemadechristmas #homemadecooking #homebaked #homebakedwithlove #homebakedgoodies #theinfatuatedfoodie #recipelinkinbio #foodbloggers #foodbloggerlife #foodbloggeraustralia #foodiesinternationalchat
Now I can start thinking about Christmas.
You remember that time of year? People wind down, go a little crazy.
If you're in the northern hemisphere, it's snow and jingle bells and mulled wine by the fire.
But if, like me, you're in Australia, its summer - and that means barbecues and salads and days at the beach. All with a Santa hat or Rudolph ears on of course. 🤶🎅
Today, in celebration of the salad I thought I'd share the recipe for my favourite potato salad ever (linked in bio).
What is it? You ask?
Kartoffelsalat - it's a creamy German potato salad - and I know this recipe is good because German natives I've made it for have said so. In fact, it was once likened to the salad that someone's Mum made. And that's an endorsement if ever I've heard one.
Unlike Aussie or American potato salads where the potatoes are cut in cubes, this version is soft and mushy in texture and is flavoured with good things, including white wine or cider vinegar, dill and yoghurt, a stock cube. It’s a medley of delicious ingredients you're sure to rustle up pretty easily.
The recipe link is in my bio and I'd love to hear if you know of or make this salad from my recipe.
I highly recommend you try it - and if you do, don't forget to add #theinfatutatedfoode in your post and tag me. I'd love to know what you think.
@tahneemoore - this is just the first of my summer salads you might want to try 🙂
#kartoffelsalat #germanfood #germanfoods #germanfoodporn #potatosalad #potatosalads #potatosaladrecipe #salad #saladrecipe #salads #saladideas #christmasfood #christmasfoods #christmasfoodideas #summerchristmas #australianchristmas #australianchristmasfood
Aaaah, warm weather has finally arrived in Hobart. It's been beautiful and mild, which is a welcome change.
It also means barbecues again and I love cooking and eating outside during the warmer months.
Something I love cooking on the barbecue is meat or fish that's been rubbed with a simple mix of herbs & spices, left to sit for a bit to absorb some flavour and then cooked over the grill.
And so it was I had some beautiful Wild Clover Tassie lamb loin chops in my fridge, I figured it the perfect way to celebrate the change in weather.
I made a rub from spices including pimenton, dried garlic and onion, salt flakes and herbs, then moistened it slightly with a crushed garlic clove and olive oil (Aussie of course!).
Then I rubbed it into the meat and let that stand for 20 minutes to get to room temperature.
While that was standing, I cut up some precooked Dutch Cream potatoes and coated lightly with a little olive oil and salt.
I prepared a simple salad with lettuce, red cabbage, grated carrot, roasted capsicum and chopped cucumber with crumbled feta over the top. The dressing was a Raspberry vinaigrette. Yum.
The chops were cooked over the grill to render off as much fat as possible (I don't eat the fat, but keep it there for flavour), with the potatoes cooked on the plate side.
It was the perfect late spring dinner.
I'll add a link in my bio for this recipe, complete
with the raspberry vinaigrette when it's published.
#lambchopsfordinner #barbecuetime #barbecuelamb #summerfood #summerfoods #summerfoodideas #summerfoodfest2021 #summersalads #summersaladseason #spicerubs #spices #yummy #deliciousness #theinfatuatedfoodie #deliciousdinners
A study in black and white. Photos of me taken by my 12 year old granddaughter, Ava - swipe through to the the final one of our @moetchandon, by my daughter, @mbcuatt - with which we celebrated the end of her 3 years’ study.
Maya is now a qualified designer - home styling, spatial design and graphic design. She completed her courses while working part-time, home schooling, being the main shopper, cook and domestic goddess.
She’s done so very well! Wish she’d let me share a photo of her. She won’t though, so here’s me instead. Yours truly, #theinfatuatedfoodie
#celebration #bubbles #sparklingwine #frenchchampagne #moetchandon #bwphotography #portraitphotography #portraitshots #happyme #familytimes #nomakeupday #nomakeupneeded #theinfatuatedfoodie #hobarttasmania