Welcome to the blog!


Also: making delicious, real, natural, seasonal, baked goods (so two things really).

After being told many times, “you can’t be a baker annnd a pastry cook! You have to choose one,” I was terribly sad. And being young and naive I believed them all and prepared myself to pastry chef life (which wasn’t all bad!). It wasn’t until I was at a special Tasting Australia dinner and had the honour of sitting next to Jeffrey Hamelman (er, only the world’s best baking lord) who said “of course you can- don’t let anyone tell you any different!” I thought well, I’m going to try. I’m going to be a pastry cook, and a baker and so here we are, and I’m going to write a blog about it all. Heck now I’m doing 3 things!

Really, I just want an excuse to make delicious baked goods. And let’s be honest, eat them all myself as well.

Because I have been in the industry for nearly 125 years now (jjk), I’d like to share my experience as a professional baker/pastry cook. After quitting my full time job, I now dedicate my time to creating delicious baked goods for my customers and to this blog, which is going to include all types off cool with things, like my road trips to local producers, food styling, awesome recipes, baking tips etc. etc. 

During my training in a French Patisserie as a young lass, I learnt that you never stop learning. You never know everything, and there’s always a tonne of ways to do one thing. For example, how to get that open crumb in your sourdough bread, or that perfect shiny glaze for your mousse cake…. or how to cover up that hole you nibbled off that cake you made for your sister that time…. Also, I’m going to share with you my special recipes. You know those recipes that just work and you can rely on them (I’m thinking Donna Hay-she’s my go-to gal). Sometimes you come across a recipe that looks the part but ends up not working or doesn’t taste as delicious as it should? Nobody got time for that. This is going to be real person blog with recipes that work. Sometimes they’ll be fancy ass, other times they will be basic but packed with flavour. And I’ll try incorporate wheat in there at alllll times, I’m all about the gluten.

First up, I’m going to give you this awesome porridge recipe that I created for myself. Since I’m working for myself now, I get to laze around all morning and drink my full cup of coffee, and take my time to eat my breakfast (KIDDING! But really. Don’t tell Dom.) Trust me, it’s not always rainbows and unicorns building a business from scratch. Anywayyyyy, I use Wheat grown by my family in this recipe, if you want some let me know. Otherwise good health food stores stock whole wheat. 

100g Wheat or pearl barley  

100g rolled oats 

Toasted seeds and nuts of your choice- sesame, sunflowers, walnuts, almonds 

Spice- I like cinnamon and clove best 

500ml Almond milk  

Yoghurt, poached fruit (I used pear) and honey for serving.

This should be enough for 2 big serves. 

Before you got to bed the night before (or even a couple of days prior- which means your wheat berries will sprout, which also means extra nutrition for you!), get your wheat out and boil the kettle. Soak the wheat overnight in hot water that is just boiled. Not boiling. Ensure all the grains are under water.

For the toasted seeds, I usually always have some on hand. You could also do this the night prior or next time you have the oven on- whack a tray of mixed seeds and nuts and let them roast in the residual heat. This will save you the effort in the morning of. Yaaass I know you have to be organized but it’s so worth it friend.  Hokay, so morning of the delicious breakfast, put the wheat (water and all if there is any left), oats and almond milk into a pot and cook over a medium heat for 10-15 minutes. Enough time to feed the dog, get dressed, do some squats etc.). Stir occasionally. It’s ready when oats are cooked to your liking, I like them with a bit of texture still, and the wheat should be soft and chewy but with a bite.  

Serve with a spoonful of yoghurt, poached fruit of choice toasted seeds and nuts and a drizzle of honey. 

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