Bread has always been my first love- after I left publishing and moved to San Francisco, my diploma was in breads; specialising in sourdough. There is an alchemy to bread making which I still find magical (and frustrating on occasion) and is beyond the control of my r...

As a child, I remember my grandmother had the beautiful verses of Keats circling the tins she kept her cake and biscuits in. It reminds me always of being in her kitchen and tracing the lines with a finger as I rolled the words around my head. Perhaps in more ways than...

Just lately, I have been finding myself involved in conversations regarding veganism. As a farmer's daughter and also the wife of a confirmed carnivore, considering going vegan hasn't been a concept particularly on my radar, however I find myself increasingly getting r...

Without doubt, carrot cake is the most popular request for both classes and markets- there is just something about the combo of spiced, moist sponge with a thick cream cheese frosting topping... insanely good! I often get asked what recipe I use for my carrot cake, and...

If you ever get asked to make a gluten free cake, which is increasingly the case at this end anyway, you might be mistaken in thinking that simply subbing out the flour for a GF variety would do the trick. Technically yes, it will work, but more than likely you will fi...