The pearl milk tea dessert craze has hit Asia hard, with crazy pearl studded desserts popping up all over my Instagram feed. I’m talking Pearl milk tea cakes, pancakes, crepes…. just absolutely anything you could think of really!
And with the rising popularity of milk teas (just look at all the newly opened drink joints!) I’m sure it’ll come to Sydney some time. But rather than waiting around for some café to get onto it, I thought I’d whip up a batch of these pancakes myself for brunch. Read more
If you’ve been reading this blog over the past couple of months, you’ll probably notice that I’ve been really into recreating things that I’ve tried (or in some cases haven’t even tried). So given how much I enjoy the IKEA Chocolate Oat Balls, it was only a matter of time before I had to recreate this one in my own kitchen!
If you haven’t tried the IKEA Chocolate Oat Balls before, you need to get yourself to your nearest IKEA and buy a pack! It’s essentially a rolled chocolate truffle, but better. Packed with coconut and oats for substance and a strong hit of coffee for that extra kick, what’s not to love?
As we’re nearing Easter, I’m feeling in the mood for more sweet treats. If you follow me on Instagram and have noticed the recent increase in dessert photos, that’s the reason why. All in moderation of course! Which is why slices like these Canadian Nanaimo Bars are great- particularly for sharing!
I first had a taste of these delicious bars from a Canadian colleague a couple of years ago. It is essentially a coconutty chocolate biscuit base, topped with a creamy custard buttercream and then a layer of smooth chocolate ganache. And it’s not hard to see why it was a hit within our office!
They don’t get much press here in Sydney, but in Canada Nanaimo Bars are a very classic Canadian dessert. There’s even a Nanaimo Bar trail for those who are keen on trying all the different varieties! If I ever do find myself in Canada, I’d love to try the real deal, but in the meantime, it is simple enough for me to make at home too. The base recipe uses biscuit crumbs, so when I made a batch of cookies and wasn’t happy with the texture, this was the perfect excuse to blitz them into crumbs and make something even better!
Mid Autmun Festival is upon us, and although it’s not a massive celebration, it’s quite hard to miss, with big bright boxes of mooncakes filling the entrance of most Asian grocery stores for months in the lead up.