We have some great and bad news for you all.

Paul has been lucky enough to score himself a job that we are all sure he is absolutely going to love. This brings us to the bad news. Unfortunately with his hours studying to create the lovely meals we have been posting over the past few months and now the hours he will be dedicating to his new job, as well as Carolyn in the final weeks of high school, we're not quite sure how we're going to fit in regular blog posts for you all! 

So we will be taking a little break over the next couple of weeks to see how this 'fork in the road' is going to affect our blog :P 

We're also sorry to say that we will also need to postpone the date of our upcoming dinner party and the announcement of our little competition winner.

But we hope to see you very soon once we adjust to all this craziness, hopefully with a brand spanking new blog as well :)

A delicious dessert for you, lovely followers! The perfect autumn sweet treat or just something comforting all year round. Yay!

Last night we celebrated the end of the week with some sushi making and a movie night! It was the perfect way to end the week and super delicious! Pictured are chicken teriyaki rolls with avocado, mayonaise and a tiny bit of wasabi. We also made ones with smoked salmon! Mmm!

Hello followers! Boy do we have some exciting news for you! We're running a little competition for those who live in the Geelong, VI area! So, make sure you're following our facebook page for all the details!

We've been off adventuring this weekend so please forgive the quick little post. We have been visiting friends interstate, traveling on trains far too much and getting over tired to the point that we're getting a little looney! 

Hello followers! We're been a busy two over the past two weeks so we're sorry for not posting last Saturday (Carolyn shamefully takes full blame for this). 

We thought we would share with you what Paul has been doing over the past week at William Angliss. It basically looks like chicken with salad presented nicely, but it honestly tastes absolutely amazing!

Good evening followers! Some exciting news this week, that we thought would make up for having no dessert. We are very excited and pleased to announce that Paul will be commencing his Certificate IV in Cookery at William Angliss in Melbourne on Tuesday! So, in a very short year and a half's time, he will be a fully qualified chef! This will see some very interesting and delicious meals coming your way in the coming weeks. We cannot wait to share with you some amazing food. 

Stay tuned for next week,

Good evening followers. What a belated post this is! Sorry for the late update but with the end of the school year nearing for Carolyn, the more she is pressed for time. Hopefully these won't be a common occurrence though. These photos come from the beautiful cake Paul cooked for his brother's 21st birthday party on the weekend. The croquembouche was delicious and disappeared all too quickly for our liking.

Hello followers! The birthday celebrations continue this week with more celebration of Daniel's 21st! Paul cooked flat head tails in beer batter, onion rings and oven baked chips seasoned with rosemary and other secrets. 

We also had a lovely strawberry and chocolate cake cooked by Paul's other brother, Simon.

Hello followers! You might notice tonight that we didn't prepare any food for you, we're sorry, but we promise it was all done on purpose. You see, Paul has been cooking and catering for a special celebration tomorrow and so we will have many sweet things to share with you tomorrow night. So hang on tight for that extra little post!

Hello friends. What a long week it has been! We've been jetsetting interstate, sleeping and working these past seven days. I think it's fair to say that after tonight's efforts we're very, very tired. We're sorry for not posting the recipes on Wednesday, since we've been so busy, so everything will be updated this coming Wednesday for you all! And on Monday, look out for a special post from Carolyn's food travels in Sydney. Yum yum! Have a good weekend! 

Good evening followers! This past week Paul has been cooking up a storm. Chicken sausage rolls, home made tomato sauce, canoli with chocolate ganache, the list just goes on! Tonight we present to you, a traditional chicken risotto and a lemon granita. We hope you enjoy our tasty photos. As usual, recipes will be up on Wednesday night.

Carolyn is off to Sydney tomorrow until Tuesday for a photography adventure and will be checking out some local food while she's there and will be back with an exciting post next week so stay tuned!

What you need:

3 eggs 90g caster sugar 90g plain 15g unsalted butter 600ml milk 100g vermicelli crushed 100g caster sugar 6 eggs separated 410g ricotta cheese ground cinnamon finely grated rind of 1 lemon 60ml orange flower water 125g mixed peel, finely chopped rind of one lemon cut into fine strips icing sugar Method:

 Preheat oven to 190C and grease the side of a 23cm springform or cake tin and line the base. To make sponge whisk eggs and sugar in a large bowl of a pot of steaming water until the mixture is light and frothy leaving a trail. remove the bowl from the heat and whisk until cool, fold in sifted flour and pour in melted(but cool) butter down the side of the bowl mixing gently trying not to loose any volume. Pour mixture into cake tin and cook until springs back in the middle when lightly touched (about 20 mins). Turn out of tin and let it cool, trim a layer off the top and bottom and return to cake tin. Put the milk in a pan and bring to just boil and add the vermicelli with a pinch of salt, 25g caster sugar. Simmer until the milk has been absorbed into the vermicelli, let cool then stir in egg yolks. Lightly beat the ricotta and cinnamon with grated lemon rind, orange water, mixed peel and 50g of the caster sugar then add the vermicelli mixture.

1 Rabbit cut into 8 pieces plain flour, seasoned with salt and pepper butter or oil for cooking 1 onion, finely chopped 150g button mushrooms, sliced 1 teaspoon tomato paste 1 clove garlic chopped 500ml chicken stock 8 ripe tomatoes, peeled, seeded and chopped fresh rosemary fresh marjoram fresh parsely Herb dumplings 250g self raising flour 60g butter, unsalted fresh mixed herbs (same as above will do) 120ml buttermilk 1 egg beaten Method:

Coat the rabbit in flour and brown in a frying pan with a little butter or oil, remove and drain on paper towelling. Add the onion to the pan on a low heat and soften, add the mushrooms and increase the heat adding the tomato paste and garlic.

Transfer this and rabbit to a heat proof casserole dish, add the stock and simmer for 30 mins. Add the tomatoes and cook for a further 10mins. Add the rosemary, marjoram and parsley to taste and check that the rabbit is cooked and tender.

To make the dumplingsfollow a normal scone method, combine the flour and butter using your fingertips until it has the consistency of bread crumbs at this point toss in the herbs, mix in the buttermilk. working quickly lightly knead into a smooth ball and roll out, cut out your dumplings out as you would scones and place ontop of your rabbit and brush with the egg, bake all of this in the oven for about 12 minutes or until the dumplings are cooked.