A week of Sydney. Day 3

Seeing these in Balmain momentarily took the focus off my hangover. The night previous involved a tasty Nepalese meal, Masterchef contestant spotting and far to many glasses of Rose.

A week of Sydney. Day 2

Did make it to Adriano Zumbo's hole in the wall for some macarons and some sourdough. The macarons were from left to right, Custard crunch, Pear Pistachio and Fennel, Raspberry and Beetroot. Far more unusual and far less sweet as the specimens trialled in Melbourne. The sourdough absolutely delicious!

A week of Sydney. Day 1

Returned last night after a fabulous weekend in Sydney. While the forecast was for rain rain and more rain, we were incredibly lucky and were privy to bright blue skies and sunshine! We started in Woollahra (walking past an amazing florist) for breakfast at Bill's cafe. There was no room for lunch after his delicious pancakes, which I've clearly not mastered!

Mini break

I'm getting on a plane tonight and going for sensory overload in Sydney. A long weekend with family, friends, good food and great sights. I can hardly wait! I'm not sure I'll get to everything on my list, but I can try.

Sweet

In the most recent edition of Donna Hay magazine there's a feature on maple syrup. I endured an incident at customs that involved me unpacking my backpack to reveal cans of the stuff upon my return from Canada, and still I hold no resentment. Such is the love. I couldn't go past the Maple syrup honeycomb.

When my bro extended an invite to his new place for dinner last night, I knew I'd be bringing dessert. This + good vanilla ice cream = a sweet end to the night.

Based on Donna Hay's Choc coated maple honeycomb (where I substituted water for butter)
• 2 cups sugar • 1/3 cup maple syrup • 1/3 cup honey • 1/3 cup water OR 180g butter• 1 tbs bicarb soda sifted • dark choc - her recipe calls for 500g, I used what I had which was a handful of choc melts.

Prepare your pan first - line it with baking paper and grease lightly.

In a large saucepan add the sugar, maple syrup, honey and water OR butter. You need to dissolve the sugar, so stir away.
Bring to a simmer and get the mixture up to 150C/300F you'll need a candy thermometer for this. It will probably take 7-8min. Once at that temperature, remove the thermometer, take off the heat, sift in the bicarb and stir. The mixture will double, very quickly. Pour into prepared pan and let it set for 30 mins. I let it sit for 10 min, melted the chocolate and spread it over the honeycomb then put it all in the freezer for 20 mins.

You know what's even sweeter? United States of Tara returns tonight on the ABC.

In the neighbourhood

Comfort food

So on Friday night there was no raging for me. I had an 18km training run to contend with on Saturday morning. Instead a seriously delicious warming Cottage pie (sans the egg yolks, less butter and cheese but with added red capsicum and a couple of anchovy fillets for depth of flavour).

The macarons from Lindt were for after the run. Questionable recovery food for sure. Vanilla, Champagne, Pistachio, Passionfruit, Hazelnut and Milk chocolate. Passionfruit was the standout flavour for me in this batch.

The atrium

A wander through Fed Square's atrium turned up this gem as part of their Festival of light.

Sketch Saturday

So the major reason I've been a bit absent is because of this bootcamp. I tells you what, I am waaay out of my depth. It is satisfying putting pen/watercolour to paper though.

It's not tumbleweeds

It's been a bit like that recently. So many commitments so little time. I've taken to setting my alarm at 5:30am just to get everything done. Frightful. Even more frightful when you get out of the wrong side of the bed and no amount of coffee can cheer you up. These roses do though. Taken in a market in Japan. Look at the perfection!