For those of you who follow me on twitter, you may already know that I finally graduated from my undergraduate degree last week! And yes, call me crazy, but I am still going to be at uni for another 2 years doing my Masters degree – but that’s a story for another time.
Anyway, instead of buying flowers or other graduation merchandise, I decided to make some cookies to share with my fellow graduands. These were basic sugar cookies using the same recipe as I used for the Placecard Cookies I made last year, cut out into stars and trencher caps, and decorated with royal icing.
The hardest part of making these for me was figuring out how to pipe the icing on properly and getting the black icing as black as possible! I didn’t actually have black food colouring with me so I used a combination of cocoa powder and blue liquid food colouring to get the deep black colour. It also gives the icing a bit of a chocolatey taste as well, which isn’t neceesarily a bad thing :)
And for those of you wondering how I cut my cookies out in the shape of the trencher cap, check out my home-made cookie cutter above. I had a little too much time on my hands and decided to make the cookie cutter myself out of some cardboard and foil and it worked surprisingly well! It was a little battered and worse for wear after cutting out a whole batch of cookies but you can always make the cookie cutter out of sturdier materials if you want it to be more long lasting.
Me with mah cookie on graduation day!
P.S. Congrats to everyone who graduated with me and I’m sorry if you missed out on a cookie! I lost track of who I had given them out to by the end haha Continue reading Graduation Cookies→
It’s a treat to be served freshly churned butter with sourdough upon your arrival to a restaurant. Not only is the butter churned in house, it’s whipped until light as a cloud and sprinkled with onion powder. This is what is laid on our table when we sit down at Tomislav.
The restaurant is named after Head Chef Tomislav Martinovic who has worked with chefs such as Matt Moran, Guillaume Brahimi and Heston Blumenthal. It comes as no surprise then that while the menu reads as normal, there are quirky molecular gastronomy elements to each dish which delight me with each bite. This quirky-ness is reflected in the decor of the small restaurant, which includes an eclectic mix of Japanese-themed wallpaper, dark brown wooden tables and chairs, and bare light bulbs hanging from the concrete ceiling.
We start with the rice crackers – paper thin crackers which are made from rice paper brushed with egg white and deep fried. It seems as though the crackers will be far too fragile for the dense-looking sour cream dip, but we find that this too is airy and light like a foam so that the crackers scoop up the sour cream and chives with ease. All in all it acts as a great starter with the lightness in texture and flavour, whetting our appetites for the dishes to come.
I’ve mentioned this before, but the one thing that will get me up bright and early on a weekend is the promise of a good breakfast. After a delayed 10pm flight into Melbourne and a late night out visiting different bars around the city, we still managed to get up in time for brekky at Cumulus Inc.
We were lucky enough to get a seat without having to wait and we desperately needed a caffeine hit so coffees were ordered. Sir D’s latte and orange juice were part of the Cumulus Inc. Breakfast.
I had my sights set on other foods so I settled for a cappuccino which strangely enough came without the cocoa powder sprinkle on top of the lovely, thick milk froth.