Like most Australian women of my generation and my mother’s generation, The Australian Women’s Weekly taught me how to cook. Not the magazine itself, in my case, but all of my first cookbooks were AWW publications, and two of my most trusted sources for fail-safe recipes and general kitchen know-how are books by AWW. However, AWW did not teach me how to to eat. No, the blog and writer who has influenced my diet and approach to food is The Stonesoup (written by Jules Clancy). Continue reading
Thank you everyone for entering, and I hope you’ll check out Black Gold Velvet Chocolat’s website. We’re lucky to have omnivores out there with the skills to make beautiful chocolate and the generosity and thoughtfulness to make a vegan range!
Fiona, if you could please contact me via my Facebook page or send me an email at catsmall88 – at – hotmail – dot – com (I’ve written it like that to prevent spammers getting a hold of it), so that I can get your address details!
Until next time… xx
A little while ago, I was fortunate to discover the Facebook page for Black Velvet Gold Chocolat, a boutique chocolatier handcrafting beautiful chocolates in Rosedale, Victoria. They were asking for feedback from vegans to see whether a vegan/dairy free range would be successful or popular, and to find out what flavours we wanted the most.
After much positive response, Ruth (the chocolatier herself) has released a vegan chocolate range! I emailed her enquiring as to whether I could order some to be sent to Sydney, as I won’t be visiting Victoria again until July. She was generous enough to send me a beautiful box of samples for review on Cat’s Kitchen. Continue reading
Maybe it was the lack of sleep this weekend, or the copious number of vodka sodas last night, but I’ve been completely useless today. Take this chain of events as an example. We invited some friends around for dinner, and the following… well… followed. Shit I’m on fire tonight. Continue reading
I don’t like single-use kitchen appliances in general. But my lord, an ice-cream maker would be epic. Given that I’m vegan, and 99% of the frozen desserts in the word are dairy-based (one of the few culinary categories that sadly have not yet caught up with the growing number of people who choose not to consume dairy), I rarely get to eat ice-cream. And I love ice-cream. Sorbet is lovely and all, but it’s just not ice-cream. Continue reading
Wicked chocolate ganache with sozzled strawberries Continue reading