How to make Pretzel S’Mores

How to make Pretzel S’Mores

While I’m on my great big USA Tour extravaganza, I have asked my fellow Bloggerati buddies to share very special American themed guest posts with you!

Today I’d like to introduce you to Kelly from Be a Fun Mum. I met Kelly on our trip to Dubai, where we road in vintage Land Rovers and watched the sunset over the Dubai desert. Her colourful blog is all about embracing your own style of motherhood and having a fun time with it. Her simple recipes are great go to’s when you don’t have a lot of time up your sleeve but had people to impress.

Kelly’s Pretzel S’Mores are quick, easy and highly addictive! The perfect addition to your weekend agenda and the beginning of those chilly Australian autumn days.

S’mores are one of those right kinds of wrongs. So bad, it’s good.

This traditional American campfire treat consisting of chocolate and marshmallow sandwiched between Graham crackers is perfect combination of salty, and bitter, and sweet. Yes please!

The beloved s’more is adopted in many different forms, and my favourite way to serve the combo is in a pretzel sandwich because it gives you that extra kick of salt in the mix. They can be made ahead of time and served after dinner as a sticky treat with hot chocolate, coffee or wine.

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Raffles Dubai. Divine Decadence

Raffles Dubai. Divine Decadence

Dubai Raffles Hotel

Wind swept desert plains, the delicate softness of a muslin wrap around your face and the sweet stickiness of fresh dates; these are the sensations that I dream of when I imagine trekking into Egypt, Agatha Christie style.

Always on my “Must Visit” list, I have not yet taken that adventure, and so it lives on in a romantic fantasy inside my mind.

In one small afternoon visit, who’s purpose was entirely different, I caught a glimpse of a place I am longing to visit again; The Raffles Hotel in Dubai. Ostensibly our visit was for the purpose of a Christmas themed afternoon High Tea, but as our bus drew along side the portico I felt the bitter sweetness of anticipation and the desire for time to stretch itself, allowing me to bask in the splendour of this building.

Dubai Raffles Hotel

Dubai Raffles Hotel

Through the etched wings of Isis we entered a foyer of grand proportions. Polished sandstone and marble, the scent of lemon grass trailing behind us as our hostess greeted us with a wave of her hand and a motion towards a most sumptuous setting.

There amongst the lofty ceilings, pillars rising like creamy asparagus spears, was our table set with a decadent and delicate array of treats.

Dubai Raffles Hotel

The care and attention in each create evident by the placement of individual petals, Tendrils of snow peas placed, no doubt, with a surgical precision. The perfect geometry of pumpernickel bread sandwiching smoked salmon and cream cheese curls. Slices of fig atop circles of creamed chicken and cranberries, cresting toasted discs of light white bread.

Dubai Raffles Hotel Dubai Raffles Hotel

Chocolate creations of Christmas cheer, gleaming like polished plastic, the scent of gingerbread rising from tarts and men alike. The Raffles Festive Collection High Tea was both a spectacle of perfection and indulgence. I’d recommend allowing yourself a few solid hours to full appreciate and enjoy this experience, there is so much to take in and like me, you’ll also want to capture each morsel for your photo brag book.

Dubai Raffles Hotel

With only a minute to spare before we needed to head to our next engagement, I grabbed my camera and tried to capture the magnificence of the setting. All I really wanted to do was grab a gin and tonic, and lounge in the foyer soaking in the ambience of ancient glamour.

Dubai Raffles Hotel

I’d love to be able to host a big blog meet up here and have you all around for drinks and tales of your own grand adventures. Perhaps one day, I shall be able to do just that. Even as I write this, I’m planning more trips for this year, especially to the USA. If you’re interested in arranging a meet up, please let me know. I’ll be headed to quite a number of cities and am considering hosting both meet ups and workshops, so any feedback you can offer would be wonderful.

Stay glamorous my friends!

A Little Bit of Paris in the Tropics

A Little Bit of Paris in the Tropics

Gastronomy; the active study of food within culture and the delight of many a traveller. Also known as the fancy way to say, “I love food!”

 

When first heading across to New Caledonia, I had no idea what to expect when it came to food. Imagining the local produce mixed with French influences just left me confused. What a happy discovery this was.

The good people at Arc en Ciel Voyagers were well prepared for a day of delights, warning me not to over do it on the sumptuous breakfast buffet, and off we went to begin where so many good journey’s begin; with chocolate.

Anyone who follows my Instagram will know I am no stranger to a sweet treat or two, so it will come as no surprise that the aroma of fresh chocolate is a bit like a drug to me. Toton Jules is the prime example of a small French chocolate shop, filled with colour and trays of glistening crafted treats. Each morsel perfectly aligned in rows like shiny, seductive soldiers. Red hearts that kept the secret of their sticky insides close, professing their love for me before they’d even touched my lips. Yes, chocolate does make one a bit poetic.

 

 

 

The tea geek in me fell instantly in love with the bright antique design of these gorgeous canisters. A tea originally made and owned in Russia, now the preserve of a French company and matched perfectly to your afternoon delight. Brightly coloured sugared almonds lined the shelves, looking less like something to eat and more like beads to match my outfit. That must have meant I’d reached my sugar limit; so then……..

…..wine!

 

We are no strangers to good wine here in Australia. So much so that growing up, my bedroom window looked out at the vineyards in the distance. My wine cellar at home remains amply stocked at all times of year. But you know what it isn’t full of? French wine! How could it be that it never dawned on me that coming to New Caledonia there would be French wine (and cheese, but my goodness how much heaven can one take?).

Unlike the menus in Melbourne, the prices of French wine here had me double taking. No I didn’t need to earn another days wage for a bottle, but was instead tempted to see how I could fit an entire case back in my luggage. Some people get like this in jewellery stores, with me it was here as I looked upon rows upon rows of red and golden hues.

Taking a trip to New Calendonia is worth it for the wine stores alone.

 

 

 

After treat upon treat, it is only right that I show you some of the actual sit down dining experiences.

There are two types of Gastronomes who will enjoy New Caledonia. The type of who are able to sit back savouring every mouthful, discussing in their best Master Chef speak, the merits of each dish. Then there are those who are extremely glad that there is a local fashion for Muu Muu’s, as every mouthful is so good it brings tears to your eyes. That is me. (Yes, you’ll see the Muu Muu I bought in another post)

 

 

 

See these gigantic creatures? These are snails. Not your garden variety or even five star restaurant variety. These are the most giant, delicious creatures you can only ever experience when you visit The Isle of Pines. So delectable and limited in supply, these fellas may not be taken out of the country. In fact, I’m told that serious snail aficionados come to the Isle of Pines with the sole purpose of eating these by the plate full.

Our group was extremely privileged to have these platters prepared in our honour, and I personally, was even more so when many declined their second serving. This made it all the more enjoyable for me as I had the happy task of ensuring they went to a good home. With fingers glistening in melted butter and garlic, I assure you, I gave them a good send off. I cannot express enough praise for the Chef at Le Meridan Isle of Pines; his choices and execution are simply sublime!

Heaven, just simply heaven.

New Caledonia is the place that you dream about while sitting at your desk. Whether that is dreaming of lunch, sand, sunshine wildlife or even just napping with a belly full of wine as the sun goes down. But don’t just dream, wake up and go there!

 

 

 

 

 

How to make Olive crusted Lamb & Cous Cous

How to make Olive crusted Lamb & Cous Cous

This is one of those meals that I believe I have made 1000% better by smoking the meat in our BBQ smoker. Seriously better. However, if smoked meat is not your thing – then pop the lamb cutlets in the oven instead as the original recipe states. This recipe comes from a book titled Marie Claire, Dining.

Ingredients:

750g lamb chops or cutlets
1/2 cup green olives, finely chopped
2 teaspoons lemon rind, grated
2 tablespoons flat-leaf parsley, chopped
2 tablespoons mint, chopped

Couscous salad ingredients:

1 1/2 cups couscous
1 1/2 cups boiling vegetable stock
2 tablespoons olive oil
2 onions, sliced
200g green beans, trimmed
2 tablespoons flat-leaf parsley, chopped
1/3 cup caper berries
2 tablespoons lemon juice

Method:

1. Trim lamb of fat or sinew.
2. Combine olives with lemon rind, parsley and mint.
3. Spread over lamb (pictured).

4. a) Place lamb in smoker (180/200c) for approx 20 minutes OR
4. b) Place lamb in oven (160c) for 30 minutes or until cooked to your liking.

Couscous salad method:

1. Place couscous and stock in a bowl and set aside until the stock is absorbed.
2. Heat oil in a frypan over high heat, cook onions for 5 minutes until they are golden.
3. Add the beans, parsley, caper berries, lemon juice and cook for 4 minutes.
4. Fluff the couscous with a fork to separate and then add the bean mixture through.

To serve, place couscous on serving plates topped with lamb and lemon wedges.