Happy Easter!

I made Hot Cross Buns and my very first Vine video!!
If the video below doesn't play automatically, just give it a click.

Hot Cross Buns

Adapted from: http://www.taste.com.au/recipes/7695/hot+cross+buns

Ingredients

3 1/2 cups plain flour
2 x 7g sachets dried yeast
1/4 cup caster sugar
1 1/2 teaspoons mixed spice
pinch of salt
1 1/2 cups currants
40g butter
300ml milk
2 eggs, lightly beaten
1/2 cup plain flour
4 to 5 tablespoons water
1/3 cup water
2 tablespoons caster sugar

Directions:

1. Melt butter and warm the milk in a microwave. The milk should only be lukewarm so you don't kill the yeast...
Combine flour, eggs, milk, butter, yeast, sugar, mixed spice, salt and sultanas (though I don't add the fruit) into your stand mixer bowl. Use the dough hook to mix on the low setting, until the dough no longer sticks to the side of the bowl. It should spring back if you push your finger into it.

2. Turn dough out onto a floured surface. Knead for 1 to 2 minutes, or until dough is smooth. lightly oil your stand mixer bowl and pop the dough back in. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size. Alternatively, instead of covering with plastic, you can place the whole bowl in the microwave for the dough to rise, just don't turn it on!

3. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C.

4. Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.

5. Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.

The Charm of Charlie Chaplin

The unattainable tranquility that is so frequently experienced in the country cradled me in its arms and soaked up any stresses that I would normally carry with me as a city dweller.

Two of our closest friends recently built in the quite town of Trentham; a mere 30 minutes from spa country Daylesford and just over an hour North-West of Melbourne. We like to make the trip semi-regularly not only to visit lads but also for the escape that their homely haven provides.

Magpies and cockatoos call to and chase each other while blackberry bushes dominate the roadsides begging the brave to chance their thorns for the bounty of their fruits, which are waiting transformations to becoming jams bursting with their sweet black flavours. And the townsfolk are gay (I mean that in both positive senses of the word) making this a region worth wandering into.

After a day of cultivating his front yard, our friend suggested a quick trip into town (which is scarcely a 15 minute walk from their front door) for a bite to eat and I couldn't have been happier for the place he decided to take us to.

Chaplin's Barista Bar & Nosh is roughly 8-9 months old, kitschly designed and friendly as hell. As soon as we sat down, Mel, owner and oft apparent impersonator of the establishment's namesake, Charlie Chaplin (note to self: make effort to meet said impersonation), cheerily greeted our friend by name and welcomed us as 2 new-found friends. Mel asked for our coffee orders and after requesting my ush*, instantly stated that it'll be 2 orders of the same knowing our friend's order to heart. Leaving us to peruse the menu, we chatted, chose and again, Mel jotted down our mate's meal without having to ask. Having been convinced, I ordered the same: a delicious toasted sanga comprised of olives, spicy salami, goat's cheese and a wonderful small side salad. I did experience a little food envy when Michael's order arrived; an open sandwich with balsamic bacon, pear and blue vein cheese fillings. 

As we ate on, the trade increased and atmosphere grew lively. Small surprise why; Mel knew all by name, greeted her patrons as though they were close friends and was clearly passionate about her line of work, although I'd sooner call it her lifestyle as I felt you'd just as easily sit and enjoy a yarn as order a bevy and breaky. Personally I instantly fell in love with Mel; her ebullient attitude and treatment as though you're a regular makes you look forward to actually becoming one. This is often a rare quality for a café that you could try to locate in the city. Likely this is due to the shear volume of traffic that parades through their doors. Sometimes you'd swear that ordering a coffee is a burden to big to bear for some of their wait staff and a smile can scarcely be found wherever you decide to park your butt for a bite to eat.

So, if ever you find yourself looking to escape or you'd like to feel as though you're a familiar face, take a trip to Trentham. There's Cyril's of Trentham's antiques (shop assistant Kay is just as friendly and full of information for where her wares come from), a regular farmers market with produce prices your eyes will pop over, the famous Red Beard Bakery, the Colliban Foodstore where fine wines and food meet café life, and Two Fat Wombats; a shop of fibreglass sculptures worth posing and taking pictures in front of. And don't forget, stop into Mel's, grab a coffee and down some nosh.

 

 

*I've decided to coin a new phrase here, which I'm sure I've heard somewhere else. Say "you-ssh" but think "usual".

Retail Life

Time's escaped me, which is nothing new. I'm a master at letting time slip through my fingers but that's not something worth worrying over given I have some good, despite belated, news.

For the last 6 months I've been working with an inspiring brand in retail.

The Body Shop.

I'll admit that I hadn't conceded ever returning to a retail environment, let alone in cosmetics. But as it was, pressure in my last position built up and though I thought I managed myself quite well for a reasonable period of time, I was enjoying and learning from the company around me, I began to feel a sense of low self-worth and was ill-equipped to sustain myself in that environment. Suffice to say, I'm thoroughly enjoying my present role and there's progression on the horizon.

The change wasn't on a whim either, it was carefully considered. I've played a hand at a few different career games only to fold part of the way through. I've tried being a graphic designer and considered myself to be too right-brained/logic driven. I've thought about being a primary school teacher and even enrolled into Open University. My downfall was studying in a non-classroom environment. It's too easy to tune out and find something else to entertain myself with, and the kid in me wasn't ready to put down his toys and put on big boy pants. Then I got into my previous role as an office manager that had potential to go into project management. Suddenly a fire was lit. As I looked around me, I saw heads down, bums up and a few drowning looks on faces. They always say enjoy what you do and you won't have to work a day in your life so it was time to re-think what I was doing.

After catching up with a friend of mine, I concluded that I'd enjoy educating, just not educating children. I decided that the one element to work that I'm motivated by is learning, so learning and development it was to be. Thankfully I've some mature and positive influences around me that were able to better guide me towards obtaining this goal. Given my decline in people handling skills and zero exposure to management, it was pointed out to me that one of the best places to do this was in retail where the opportunities were (and are) bountiful.

I've already been through my first xmas trade and it was both a leisurely stroll and a whirlwind. I anticipated the jolly season to be busier than it was but it still dashed right past me. Perhaps this was because I was eager for it to be here and when it suddenly was, it was gleefully giving me a backwards wave, kind of like what I did with my previous role.

There's been a lot to learn and not just about the products (although I have a fun experiment which I'll expand on in a moment); there's the challenge of people dynamics to work through, but I think that's the part I enjoy the most. That and I've re-developing my people skills, a skill I'd been credited for in the past but thought had faded having fulfilled a previously autonomous role. Now it's teamwork and cultivating motivation, something that I personally battle with on a daily basis.

As I progress, I'll provide details as I think Michael and I have let this site slip and there's still much that can be written about (did you know I have a worm farm and that I'm a year older!?). At this stage though, I adore my team. They challenge me in positive ways and they're all full of these hidden talents that could easily be taken for granted. And you know what's unique about our job? We make people happy. Sure, spending money often makes people happy but there's always light and laughter at work, which was becoming a foreign concept. And I'm growing! It's only been 6 months and inside so much has changed, let alone the management training I'm about to undergo.

But let's put that aside for now because I have plan I want to share with you. A bit of an educational adventure. It's true, I'm learning a lot day by day and the products are colourful and wonderful but before I actually worked for The Body Shop, I wasn't really aware of them, especially as skincare and make up providers. My plan is this; to educate you (our few readers) on what they have to look after the skin you're in. Why? Well it helps to make an informed opinion and I'll get to learn a lot along the way. We'll look at products, their features, their benefits, their uses, handy hints and tips and who knows, maybe I'll even see your faces in store? You could be treating yourself to a relaxing hand pamper after a hard day typing away, or an express make over before you head out to a drink with the girls, or perhaps skin consultation because you want the outside to glow just as much as you do on the inside. So till my next post, here's a quote from Anita Roddick, founder of The Body Shop:
I believe in businesses where you engage in creative thinking, and where you form some of your deepest relationships. If it isn't about the production of the human spirit, we are in big trouble.

Anita Roddick

Lemons

This weekend we received the keys to our new rental. It’s very exciting that we’ll no longer be living in a cramped apartment, but a really cute and very quiet townhouse.

The house has lots of character and there are definitely pictures to come, however what has excited me the most is the yard and the gardens.

There are existing gardens, though they really need some love. The biggest feature however, is a large, well-established lemon tree.

I had grand visions of fresh lemonade straight from our back yard this summer, however on closer inspection yesterday, we noticed lumps. Lots and lots of lumps.

The tree is infested with gaul wasps. Eeek!

Gaul Wasp Infestation

So, instead of prioritising our actual move, I have spent the day with some friends hacking away.

So please, join us next summer for fresh lemonade.

Before

After

Our First Anniversay at Fitzrovia

On June 1st, Michael and I celebrated our first anniversary in 3 years. Usually we would have just arrived from an overseas holiday and skipped a night out due to budget constraints. Luckily (and sadly given that we have no overseas plans this year), we were able to celebrate 3 years of friendship and love at Fitzrovia.
Having wandered past one night while out with friends, we peeked in their windowed front and excitedly exclaimed on their provincial interior decor akin to that of a florist. Reminding us of our French holiday, now one year past, we agreed that this was going on our list of possible places for a night out of fine dining.

This gem off the outskirts of St Kilda has a beautiful interior. Large, glass, iron-ringed lanterns dangle from the ceiling, a dull light setting a relaxed and somewhat romantic mood. Sweetly potted flowers of orchids and vines creep their way about the floors and walls amongst fruit crates and kitsch shelves crammed full of international cookbooks.

Appearances were definitely deceiving. Though looking up-market, Fitzrovia's meals are perfectly priced and portioned. We settled in for 3 courses consisting of mussels and duck for entreé, both of which were surprisingly well sized, 8 hour cooked beef cheek and pork belly for mains followed by the funniest, yet cute, chocolate fondue and lemon curd brûlée tart. Both entreés were superb, and my mussels could nearly have passed as main. The beef cheek was slow-cooked to sheer perfection and my pork belly had just the right about of crispiness to make cause for groans of delight at every bite. Whilst the fondue was fun with its pieces of fruit sticking out on skewers, the tart was indeed tart but lacked that crack creme brûlée sugar. Suffice to say that we did not walk away hungry after our meal and even adding in a drink each, we didn't even nearly break the budget. My one lament was my inability to eat a whole serving of the Polenta chips with truffled parsley and parmesan. These six crunchy little devils packed more punch than I would've expected in a polenta chip especially considering I've made them successfully at home. Personally, I would recommend these as a shared starter and believe me, one each will suffice.

The staff were wonderfully attentive and their service was prompt. It did get a tad noisome but that's where by old grumpy man side kicks in. Enthusiastic dinner conversation, though loud, makes all the more for a festive and enjoyable meal.

Slow roast Otway free range pork belly with an apple, sour cherry and 

fennel chutney, watercress, fennel apple slaw and beetroot mash and the surprisingly flavoursome polenta chips, truffled parsley and parmesan.

Porgie + Mr Jones

Wet white skin, delicately thin and sweating softly, succulently, from soaking in bubbling depths of warmed waters. Plucked plump, bloated, full of waiting juices. Sliced and drooling, punctured and spilling over, washing the tongue in moist flavours; sweet, savoury and salty.
Oh how I love a well-poached egg.

Despite Melbourne's persistance to be an all-day-rain weekend, friend of ours thepeopleinside, was more determined to have a bright birthday and with a trip to Lost Ark Antiques & Collectables followed by brunch at a previously scoped Porgie + Mr Jones, a good time was achieved and my appetite for poached eggs satiated.

It's been awhile since we found a spot worth raving about and with a 10-15 minute wait, we knew we were in for a treat. A rustic interior that Melbourne's cafés seem to have in spades, we were greeted warmly despite the downpour and didn't have to wait as long as we expected. A spacious interior consisting of 2 large brown brick rooms separated in between by a wall, we were walked to the café's opposite side and seated on the end of a large table that looked ready to accomodate an army, which was the apetite we arrived with.

After agonising over which meal would be best, coffees were ordered. I opted for a hot chocolate given a late craving I had the previous night. Usually I tend not go for one as they're lack-lustre in real chocolate flavour but P+MJ were well presented. Thick white foam, warm milk and a patchwork of dark powder coated the inner sides of the glass.

The dish though, now there was a treat. I opted for the P+MJ; poached eggs, bacon, slow roasted tomato, avocado + thyme buttered mushies. Since starting this blog, I've started to take my time when eating, slowly tasting flavours and really considering how well they work, if they work and boy, oh boy did this delight work! As described, those eggs were cooked to perfection, which for me is basically a way of rating how good a breakfast meal can be. These oozed as I sliced into them, pooling over the plate and begging to be soaked up by the bread. The tomatoes were softly sweet and the mushrooms amazing, soaked well in that thyme butter. It was so tempting to wolf the whole thing down but I preferred to take my time and enjoy while enjoying in the chatty, simplistic atmosphere that P+MJ have cultivated.

When asked what brand of bean their coffee was, our waitress confirm it to be Dukes, a Melbourne roasted blend that Mike ordered 2 cups of cappuccino, a rarity for him. He also ordered the Dukkah eggs - poached on toasted grain bread w/ spinach, roasted red pepper + tomato, hazelnut dukkah that he allowed me to sample and this was a delight too! Light, tasty and begging to be devoured with not a bite left for re-tasting.

I would definitely recommend Porgie + Mr Jones, though be prepared for a possible wait if you're heading there on the weekend. But personally, I think they're well worth it and hope to one day utilise their catering services.

Quote of the Week