Go Brooklyn

Brooklyn Boy Bagels made a huge splash at their launch on Sunday at Sydney's Darlie Laundromatic, selling out of those delicious boiled bad boys in just two hours

The Bagel has remained largely unrepresented in Australia and the reason is clear - a shitty bagel is pretty shit. You can't really get away with skimping where bagels are concerned. Enter New York raised Sydney food writer Michael Shafran (TheMeltingPot). Exhausted from years of tough, dry, sub-par bagels he took destiny into his own hands, studying master bagel-ry in the US before returning to Oz with a his own recipes for boiled bliss.

Perhaps one day we will see the salt beef of London's Brick Lane sandwiched between  those holey rolls. *hint*.

Embrace the bagel. Head to the Darlie.

Pinkly Sprinkly

I spent a bit of time looking into "Kidult" fashion that's trending at the moment and decided to bake a cake to match. To match the outfit that I don't yet own. At least I'll be fashionable on the inside

Sydney's pinkled sprinkled two-tone buttercake. If only I could have mastered a bit of ombré this cake would be legging it in Paris

Banana Bread!

As far as banana bread goes I've had better. I found it too dense and not sweet enough. I added a packet of walnuts to the mix. I ate it hot, perhaps it will be better cold. It's a super easy recipe anyway

Henbo's Australia Day White Peach Sangria

Serves: However many glasses in a big soup pot

Ingredients:

1 x 800-ish gram can peaches in syrup
1.5 cups vodka
3 x punnet strawberries - sliced
3 x peaches (or nectarines or whatever fruit you fancy) - sliced
2 x 750ml bottles dry white
Lemonade
Soda Water
Fresh lime

Method

Blend the peaches in their syrup and ass (or add) this to the strawberries, peaches and vodka. Soak overnight. In the morning add the white wine, lemonade, soda and lime to taste. If I were to guess I'd say I used about 2 cups each of lemonade and soda and squeezed in 3/4 of a fresh lime. I left the skin in for flavour. Bon drinketit!