Nov 24 2015

The Scrumptious Pair

Tom and Adele’s love for cooking and eating is way too much for the two of them. So it is only fitting that they share it with their family and friends 🙂


Recently we got an invitation to a spring backyard BBQ at Tom and Adele’s place in the inner west part of Sydney. A little birdie told me that Adele was making her famous Beef Chilli Brisket. Oh yeah. So I packed the babies (both camera and baby) plus the husband and off we went to join in this delicious festivity!

Upon entering the dining area, seeing the huge baker’s tray that’s full of Vietnamese bread rolls was a promising sight. Followed with the comforting delicious smell of the brisket that had been cooking in the oven for the past 5 hours on 140Ëšc. Only goodness can come out of that.

To accompany the (melt in your mouth) brisket, Tom made this awesome Chilli Con Veggies that’s packed with goodness of various nutritious beans, herbs and spices. The plan was to assemble the two dishes into the bread roll (plus a Kransky if you are game), top with generous amount of chopped coriander, condiments, grated tasty cheese and fried eschalot. Are you drooling yet?

Tom and Adele’s love for cooking and eating is way too much for the two of them. So it is only fitting that they share it with their family and friends 🙂 Thank you guys for being such great hosts. Everything was perfect – from the food, drinks, company and to the weather.

Check out the recipes below to create your own delicious spring BBQ!

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  • Who: Tom McMullan
  • Home is: Inner west
  • Family origin: Tom’s father grew up in Kenya and his mum is from Penrith. One of Tom’s Grandmothers was a sergeant in WW2, the other he fondly remembers making rhubarb crumble with fresh rhubarb from their vegetable garden in Epping
  • I can’t live without: Chocolate and baths (every day without fail)
  • Occupation: Copywriter by the week and DJ by the weekend. Also a weekly volunteer at Sydney community radio station FBi for the past decade which I love!
  • Dream Job: Video game narrative writer OR dog whisperer
  • Currently I am obsessed with: Studying the menus of American fast food joints and learning how to make VR
  • Childhood taste: I was a fussy eater and wouldn’t eat anything without tomato sauce
  • I will always have in my pantry: Chocolate
  • I learnt to cook from: Self-taught with coaching and mentoring from Adele
  • Currently I’m listening to: Autre Ne Veut and Justin Bieber
  • One day I must visit: Akihabara, the video game district in Tokyo and – even though I know it will be terrible – the Simpson’s theme park in Orlando
  • Go to meal: A version of Mexican (Tex Mex) Nachos. They call it “Healthy Nachos” for some reason, even tho they know they’re just fooling themselves. First you make a slow-cooked chilli with beef and beans, then you serve it with fresh tomato salsa, loads of coriander, cheese and chilli sauce
  • I am really good at: Sweating. Even when it’s cold!
  • The unforgettable meal: Gordon Ramsay’s 3-star restaurant in London wasn’t the best food-wise, but the luxe experience was pretty unforgettable – and the bread selection (the best part of any fancy meal) was ALL TIME
  • My piece of Sydney: My bath
  • Guilty pleasure: A plain biscuit and a piece of cadbury milk chocolate, placed on top of each other and shovelled in his mouth. Oh, and KFC
  • Who does the dishes: WE TAKE TURNS! Whoever cooks does not have to clean and vice versa. It’s a pretty cool system

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  • Who: Adele Cutbush
  • Home is: Inner west
  • Family origin: My mother is a country gal from the central tablelands’ Oberon. My country grandmother taught my sister how to bake, however, I was never particularly a sweet tooth, so I never really listened but still usually licked the bowl! My father grew up in Cronulla where his father, lived for the most of his life. My Grandma was born in the United States and then moved to Papua New Guinea. She spent her childhood in PNG then relocated (again) to Sydney and lived her life with my grandpa in Cronulla. She was the inspiration for a lot of my cooking
  • I can’t live without: My big dog Poppet – a Wolfhound cross I rescued from Yagoona RSPCA. I give her a kiss and a cuddle every night before bed and every morning when I wake up
  • Occupation: I am fast approaching my tenth year as a Registered Nurse. After stints as an emergency department nurse, a nurse manager at a group of private medical centres and even a jail nurse at Long Bay, I have just started a new job as the clinic nurse in a boys’ College in Bellevue Hill, which I love!
  • Dream Job: Realistically would love to do a stint for Medecins Sans Frontieres, but also tour nurse for her favourite musicians, like Damon Albarn, Drake, Future Islands or Taylor Swift!
  • Currently I am obsessed with: BBC costume dramas, swimming in the local lap pools around Sydney and cooking from her River Cottage cookbook. I am also pretty addicted to the new Grimes album.
  • Childhood taste: Italian antipasti for some reason (maybe it had something to do with growing up in the 90’s). Artichokes and marinated eggplant from my parents’  local deli were my favourite
  • I will always have in my pantry: Soya sauce, chilli, olive oil and eggs
  • I learnt to cook from: My mother, father and grandparents. They loved to have dinner parties cooking different things and always experimenting. I remember the first thing I learnt to cook was scrambled eggs and would religiously cook them as a 5 year old for all family members
  • Currently I’m listening to: Billy Holiday in the car on the way to work, a lot of The Weeknd and Palms’ new album
  • One day I must visit: It’s been been a lifelong dream to visit Havana ever since I first watched Buena Vista Social Club at the age of 15
  • Go to meal: A version of Mexican (Tex Mex) Nachos. They call it “Healthy Nachos” for some reason, even tho they know they’re just fooling themselves. First you make a slow-cooked chilli with beef and beans, then you serve it with fresh tomato salsa, loads of coriander, cheese and chilli sauce
  • I am really good at: Getting along with every gay man on earth… Truthfully… I have never met a gay man that I don’t get along swimmingly with!
  • The unforgettable meal: David Thompson’s Nahm in Bangkok in Thailand. It was a never-ending banquet of delicious cocktails and curries starring Thailand’s local produce. I think in Sydney I most enjoyed the first fine-dining experience I had with Tom at Oscillate Wildly
  • My piece of Sydney: It’s a little bit south of Sydney, and not Sydney at all, but down the south coast at South Durras. It’s where we holiday every year. It’s on the beach and they cook lovely BBQs, go for swims and walks and play with the dogs in the sand. Heaven
  • Guilty pleasure: White bread (especially plain white Tip-Top bread with butter and vegemite), online shopping and drinking a cold beer in a warm shower
  • Who does the dishes: WE TAKE TURNS! Whoever cooks does not have to clean and vice versa. It’s a pretty cool system

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Beef Chilli Brisket

Ingredients - Serves 15-20 as part of Chilli Dog or 6-8 as main meal

  • 1.5 – 2kg beef brisket (super cheap cut from your local butcher)
  • Salt & pepper
  • Olive oil
  • 1 cinnamon stick
  • 1 tbs of ground cumin
  • 1 tbs of smoked paprika
  • 2 dried bay leaves
  • 1-2 red capsicums
  • 1-2 yellow capsicums
  • 2 x 400g tinned chopped tomatoes
  • ½ litre beef stock (preferably liquid stock but it’s okay to use stock cubes)
  • 2 x Spanish onions
  • Splash of red wine vinegar
  • A bunch of fresh coriander
  1. Place the beef brisket (which will usually come in two pieces) on a chopping board and score one side.
  2. Pound/bash the cinnamon, cumin, paprika with a mortar and pestle then rub into the cuts in the beef. Then season well with salt and pepper.
  3. Drizzle over some olive oil and brown the brisket pieces all over to seal in a large frying pan over a high heat. If you don’t have a large enough frying pan then just pop it into a baking tray and put the tray over two burners.
  4. Meanwhile, whilst you are browning the brisket (make sure you don’t burn it), place the bay leaves, capsicums, tomatoes and stock in a large pot on another burner and bring to the boil.
  5. Return to the brisket and add the chilli and onion to the pan, cook for 5 minutes.
  6. After your tomato mixture has come to the boil, transfer it to the large baking tray with the brisket cover with foil, and leave to bake on 140˚c for 4–5 hours, the longer the better.
  7. When the beef is ready all the sinews, tendons and fat should melt gently into the meat. It will pull apart easily with a fork when you test it.
  8. Once removed from the oven, pull the beef apart using 2 forks. Remove the bay leaves and add some coriander. You might have to adjust the seasoning and add some more salt and pepper. Also add a splash of red wine vinegar at this point.
  9. You can then serve the brisket in two ways. Either traditionally with some tortilla and a fresh homemade salsa (freshly chopped tomato, Spanish onion, coriander, olive oil and seasoning), or as a Chilli Dog!

Chilli Con Veggies

Ingredients - Serves 15-20 as part of Chilli Dog or 6-8 as main meal

  • 4-6 cloves garlic
  • 1 leek
  • 2 medium brown onions
  • 1 long fresh red chilli
  • Olive oil
  • ½ a cinnamon stick
  • 2 tbs ground cumin
  • 2 tbs ground coriander
  • 2 tbs smoked paprika
  • 1 nutmeg, grated
  • 1 bottle/jar tomato passata
  • 250g dried red lentils
  • 2 x 400g tins red kidney beans, drained
  • 2 x 400g tins black beans, drained
  • 2 x 400g tins chopped tomatoes
  • 1-2 litres of vegetable stock
  • Salt and pepper
  • A bunch of fresh coriander
  1. Finely chop the garlic and onions and finely slice the leek and chilli then place into a large (heavy-based) pot over a medium heat with some olive oil.
  2. Fry for about 5 minutes until softened and browned. Add all of the spices and herbs, including the grated nutmeg, then fry for another 2 minutes. If the ingredients dry out a little you can add a little water or olive oil.
  3. Stir in the tomato passata and cook for another 2-3 minutes.
  4. Stir in the lentils, beans and chopped tomatoes, then add the vegetable stock, season with salt and pepper.
  5. Bring all the ingredients to the boil then let it simmer and bubble for at least 2 hours. We cook our Chilli Con Veg for about 3-4 hours so it really absorbs all the delicious herbs and spices. Make sure you stir it every 20-30 minutes and be diligent so it doesn’t stick to the pan or burn. It will thicken and reduce and will be ready to serve.
  6. Serve with a splash of olive oil and some fresh coriander.
Jul 8 2015

Mumma’s Super Foods

Anna Chisholm, a Mum and a Health Coach shares with us some of her nutritious quick easy to prepare meals that’ll keep Mums staying healthy, happy and have the energy to keep up with little ones

Hello readers! It feels great to be back in this space sharing with you what others cook at their homes. Putting together this post made me realise how much I miss this part of my life. From visiting their homes to observing how they create their dishes in the comfort of their personalised kitchens to documenting the whole process with a bit of food styling fun and lastly to processing the images and writing up the post.

For the past 7 months my husband and I have been attending to and caring for our little one. It has been a journey of physical recovery, emotional whirlwind as well as joy and comfort of having our new little family. Fortunately, we have a lovely support network of family and friends who help us so much throughout these times.

As all you Mums out there know how challenging it can be to juggle between looking after your baby and looking after yourself, I thought what could be a more perfect post to share with you than this one of Anna Chisholm. She is a mum to two gorgeous kids and a health coach who helps people in all areas of their health including nutrition, exercise, relationships, career and spirituality. She also helps people make gradual and lifelong changes that enable them to reach their current and future health goals. Pop over to her blog Nourished For Life and receive a free pdf of nutritious kids lunchbox tips.

In this post, Anna shares with us a few of her favourite and healthy go to meals that could be easily prepared the night before or stored well in the freezer.

Anna: As a pregnant woman and a new mum I was always looking for quick, nutritious and easy to prepare foods! I had low milk supply when breast feeding my babies so really looked into which foods would help boost my supply, while also nourishing a body that was going through huge changes! My family and I follow a whole foods, plant based diet. The recipes I am sharing are all nutritious, plant based and support good milk supply for breastfeeding mums.


OATS. One of Anna’s favourite all time ingredients. They are so versatile, full of antioxidants and good fibre to help prevent heart disease. They are quite a dense food so help keep you full for longer. Great for those who are experiencing morning sickness and do not want to eat often! Also a great food for breastfeeding mums as they are said to not only contain properties which help boost milk supply but are also such a comforting food that they help relax mum to optimise feeding.

Anna’s current favourite oats recipe is called Overnight Oats. You can play around with this recipe but it’s so quick and easy to prepare the night before so you have a healthy/satisfying breakfast waiting for you the next day.

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GREEN SMOOTHIES. If you are not a huge salad lover like Anna or don’t have the luxury of time to sit down for a meal while your baby is crying her lungs out for your attention, this green smoothies is the perfect way for you to get your dose of greens. Leafy greens contain not only antioxidants but also phytoestrogens that are believed to promote breast tissue health. There are so many versions of green smoothies out there but Anna’s favourite would have to be this combo of avocado, banana, berries, spinach, dates, oats and almond milk.

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BUCKWHEAT AND CHIA LOAF. This nutrient dense, gluten, dairy and egg free loaf is so quick and easy to make. And on the plus side, no kneading required and you don’t need to wait for any dough to rise first!

Buckwheat may seem to become increasingly popular recently, however it has actually been a big part of many cultures diet for centuries. In Japan, the flour is used to make soba noodle, the Russian and French enjoy it in the form of crĂŞpes and in India it is consumed during the Hindu fasting day where eating cereals such as rice and wheat is prohibited. Since buckwheat is derived from the seeds of a flowering plant then it is the ideal ingredient to be used during the fasting period. The buckwheat groat has a wonderful nutty flavour and high in amino acid tryptophan that produces serotonin – the hormone responsible for feelings of wellbeing and happy digestive health, essential minerals such as manganese, magnesium, zinc and copper. Buckwheat is also rich in anti-inflammatory and help to reduce blood pressure (it would come handy when your patience with the kids has hit the roof ^_^).

The soaked chia seeds in this recipe act as a binding agent (replacing eggs in traditional way of baking). It works wonderfully and gives the bread a nice fluffy texture.

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  • Who: Anna Chisholm
  • Home is: Turramurra
  • Family origin: Scottish/german. That’s where the red hair and brown eyes come from I guess
  • I can’t live without: Coffee, family & friends, my double pram and my blender
  • Occupation: Health Coach & Mum
  • Dream Job: Doing it now – Coaching new mums to build health and wellness into their lives and the lives of their families! I love working from home as it gives me the flexibility to work and also look after my kids
  • Currently I am obsessed with: Creating new recipes that my kids will enjoy
  • Childhood taste: Baked Beans on toast. I now do a homemade version with smashed avocado and fresh lime
  • I will always have in my pantry: Oats, brown rice, lentils
  • I learnt to cook from: I kind of taught myself by experimenting
  • Currently I’m listening to: The ‘Nashville’ soundtrack, Vance Joy, Haim..and I always have the Waifs on!
  • One day I must visit: Berlin
  • Go to meal: Beans of some sort with diced tomatoes, tahini and brown rice. So quick and satisfying
  • I am really good at: Settling babies, singing ‘Frozen’ songs with my daughter, staying fit!
  • The unforgettable meal: My Vegan Wedding Buffet. Vine leaves, hummus, falafel, stuffed zucchinis, baklava and vegan carrot cake. It was so good to be able to share with all my friends and family how delicious and varied vegan food can be. Even my grandma loved it!!
  • My piece of Sydney: Warriewood beach. This is a perfect beach for the kids and has a good coffee shop! For me, walking along the sand has amazing calming abilities. Sometimes I hide out there on my days off
  • Guilty pleasure: Medjool dates filled with almond butter. You won’t believe how creamy and rich this tastes. Its like eating caramel!
  • Who does the dishes: Whoever doesn’t cook


HUMMUS.  This well loved dip is a staple in the Chisholms’ diets. So simple but so delicious, it is a complete protein and is super nutrient dense. The chickpeas provide a great source of protein and the good fats from olive oil and/or tahini help to keep us feeling full for longer so we don’t binge on sugary treats. This dip can be enjoyed with cut up raw veggies, as a spread on wraps or sandwiches or served with falafel for lunch!

Here Anna used dried chickpeas that have been soaked overnight, drained and boiled with a bit of bicarb soda. The bicarb soda helps soften the beans and speeds up the cooking process. Alternatively you can also use tin chickpeas. Hummus freezes very well for up to a couple of months, so if you want to make a bigger batch and store it in the freezer, go for it. Choose an airtight container and make sure you leave some headspace because it will expand a little when frozen. You could also add a tablespoon of olive oil at the top. This will help maintain the texture while freezing and thawing. When you’d like to consume the frozen batch, thaw in the refrigerator overnight and consume within 5 days.


Freshly baked Buckwheat and Chia loaf about to be enjoyed with Anna’s home made hummus

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Slice the remaining cooled loaf and store in freezer ready for toasting. The same batter mix will also make delicious pizza crust or pancakes.

Buckwheat and Chia Loaf

Ingredients - Serves 10-12

  • 300g raw buckwheat groats
  • 60g chia seed
  • 60ml olive oil
  • 1/2 tsp bicarb soda
  • 1/2 tsp sea salt
  • juice of ½ lemon
  • 250ml (use half to soak chia seeds and the other half to combine in the blender)
  1. Preheat oven to 160Ëšc
  2. Soak buckwheat in plenty of cold water for 2 hours until softened
  3. Soak chia seeds in 125ml water for about half an hour or until gel like
  4. Drain buckwheat and rinse through a fine sieve
  5. Place buckwheat, chia gel, 125ml water, olive oil, bicarb soda, sea salt and lemon juice in the food processor/blender and mix well for about 3 minutes
  6. Spoon the mixture into a loaf tin lined with baking paper
  7. Bake for 1 hour and 15 mins until firm to touch
  8. Remove from the oven and let it cool for around 30 mins
  9. Remove from the tin and cool completely on a rack or board
  10. For storage, wrap with cling film in the fridge for up to 1 week or sliced and freeze for up to 3 months

Green Smoothies

Ingredients - Serves 1-2

  • ½ ripe avocado
  • 1 ripe banana
  • 300ml almond milk
  • ½ cup frozen berries
  • ÂĽ cup oats
  • big handful of spinach
  • 2 dates
  1. Blend all ingredients in blender
  2. I use an Optimum 9400. It’s powerful and easy to clean and half the price tag of a vitamix.


Ingredients - Serves 4

  • 1 cup of dried chickpeas, soaked in water overnight
  • 1 tsp bicarb
  • 150g of tahini
  • 4 tbsp lemon juice
4 garlic cloves, crushed
  • 2 tbsp olive oil
  • 100 ml icey cold water
  • Celtic sea salt
  1. Drain soaked chickpeas and place in a saucepan with bicarb over high heat. The bicarb soda helps soften the beans and speeds up the cooking process
  2. Cook for 2-3 min stirring constantly
  3. Add 1.5 litres of fresh water and bring to a boil
  4. Reduce to simmer and skim off any foam that floats on the surface. Cook till tender
  5. Once cooked, drain chickpeas and place in a blender/ food processor. Blend well until stiff paste forms and add tahini, lemon juice, garlic, olive oil and salt. Blend again well
  6. In the end, blend in the icy water until very smooth (the icy water helps smoothen the texture instead of having to add extra oil)

Overnight Oats

Ingredients - Serves 1

  • 1/2 cup grated apple or pear
  • ½ cup raisins or cranberries
  • 1 cup oats
  • ½ cup preferred seed ( ie sunflower, sesame, pepitas)
  • 2 tablespoons chia seeds (fabulous source of protein)
  • 1 tbs maple syrup
  • 1 cup almond milk
  1. Add ingredients to jar in this order and stir well
  2. Leave in fridge overnight
  3. Add more almond milk if required in the morning
Oct 21 2014

Poppyseed Goodness

In Emma’s household, cakes are like music to the ears. She bakes and decorates for her beautiful family at any given chance and special occasions. Here she shares a very special orange poppyseed syrup cake recipe that has been passed down by her mother

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Emma: When I was a kid mum used to have a collection of recipes that she stuck in a much loved, stained, foolscap-sized notebook. This recipe was a handwritten one that a friend had given her and was my Dad’s favourite cake.  It was a bit of a treat to make because at the time poppyseeds were quite expensive. Maybe they were an exotic ingredient in the 1980s, I’m not sure. What I love about this cake is how different it is from the run-of-the-mill orange and poppyseed butter cake. It is so dark, dense and syrupy. The inclusion of 200g of poppyseeds means you need both self-raising flour, and additional rising agents to get the texture right. Also who doesn’t love a bundt tin?

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Emma: I usually make this cake using my KitchenAid mixer (currently in for servicing) but if you ensure that the butter, eggs and sour cream are brought to room temperature before you start, you can easily make it by hand as I have done here.

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Left to right: Creative wire wall letters made by Emma and her adorable baby girl Willa

Left to right: Creative wire wall letters made by Emma and her adorable baby girl Willa

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  • Who: Emma Doukakis
  • Home is: Lilyfield
  • Family origin: I am Australian/Greek and my husband’s background is Indian. So our kids Oscar and Willa have an interesting range of traditions to draw upon. They both love keftethes (fried meatballs) and chicken biryani, so both sides of the family are happy
  • I can’t live without: The people I love.  In terms of cooking I can’t live without my Le Creuset French Oven. I use it almost every day
  • Occupation: I work in research and education in the disability sector
  • Dream Job: I think I would quite like to be Martha Stewart, minus the tax evasion and gaol time of course
  • Currently I am obsessed with: Japanese fabric – textiles generally, waffles and like all parents of small children – sleep
  • Childhood taste: Good: Baked custard, stewed apple, my Yaya’s “souppa” (avgolemono soup). Bad: Top Hat Tuna which was basically a kind of tuna and cheese soufflĂ©, it makes me feel queasy just thinking about it. I am convinced it was a Gabriel GatĂ© recipe, Mum and Dad had all his books
  • I will always have in my pantry: Red lentils, basmati, spaghetti
  • I learnt to cook from: My mum, good cookbooks and trial & error
  • Currently I’m listening to: Elvis Perkins, Ryan Adams, the Tallest Man on Earth, Ingrid Michaelson. And Bob Dylan, always and forever
  • One day I must visit: All 50 states of the USA
  • Go to meal: Tie between cacio e pepe and dhal, Sri Lankan style with loads of curry leaves, mustard seeds, garlic and cumin spice paste fried in ghee and added at the end
  • I am really good at: Making old school kids’ birthday cakes, Women’s Weekly Children’s Birthday Cake Book style. Lots of brightly coloured buttercream and lollies stuck on
  • The unforgettable meal: A few years ago we spent three weeks in northern California and we did a lot of eating & wine drinking. Chez Panisse in Berkeley was the stand out experience, both because the food and wine were beautiful, and because Alice Waters has been so influential when it comes to eating organic locally grown (and therefore seasonal) food.  It was September when we visited, so the set four course menu included veal carpaccio with salsa, hand cut pasta with tomato confit and crème fraĂ®che, poached halibut with summer vegetables, and blackberry, raspberry and lemon verbena sherbet to finish. The kitchen was like an enormous (and very well appointed) farmhouse kitchen, nothing like the other commercial kitchens I have seen, and our waiter took us for a little stroll through to see what the cooks were up to. I would love to go back again. The whole place just exuded warmth
  • My piece of Sydney: Rozelle, home of Herbie’s Spices, Labancz Boulangerie (best baguettes in the inner west), Artereal Gallery, Rozelle Markets, Orange Grove Markets and the grounds of Callan Park
  • Guilty pleasure: Peanut Butter Snickers. They are amazing!
  • Who does the dishes: We all have a go. The stacking of the dishwasher is the contentious issue in our house. Rahul favours accuracy, precision and efficiency, whereas I am more creative

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Orange Poppyseed Syrup Cake

Ingredients - Serves 12

  • Cake
  • 1 cup (250g) unsalted butter, soften to room temperature
  • 1 cup (250g) sour cream, soften to room temperature
  • 1 cup caster sugar
  • 1 cup self-raising flour
  • 200g poppyseeds
  • 1 tsp bicarb soda
  • 1 tsp baking powder
  • 3 eggs, separated
  • zest of 1 orange
  • Syrup
  • 2 oranges, fine curls zest and juice
  • 1 lemon, fine curls zest and juice
  • ½ cup caster sugar
  1. Cake. Preheat the oven to 170Ëšc.
  2. Locate a bundt tin and grease it. I highly recommend using Wilton’s Bake Easy, particularly if you have a fancy bundt tin with detailed patterns.
  3. In a small bowl, sift together the self-raising flour, bicarb soda and baking powder.
  4. In a large bowl, beat the butter and sugar until pale and creamy.
  5. Add egg yolks, one by one, beating between each addition.
  6. Beat in the sour cream.
  7. Stir in the flour mixture, poppyseeds and orange zest.
  8. In a separate bowl, whisk the egg whites until soft peaks form.
  9. Stir a third of the egg whites into the cake mixture, and then fold through the remaining whites.
  10. Pour the mixture into a bundt tin and bake for 45 – 60 minutes, until the cake is golden on top and a skewer comes out clean.
  11. Let the cake rest in the pan for 15 minutes before turning it out on to a wire rack.
  12. Once the cake is cool, add syrup and garnish with fine curls of orange and lemon zest.
  13. Syrup. Combine all ingredients in a small saucepan and simmer over moderate heat.
  14. Remove from heat and immediately strain the syrup into a jug and slowly pour it over the cooled cake. If you don’t mind pieces of cooked zest you can skip the straining and just spoon it directly from the saucepan.

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