When I heard that Cadbury were launching a brand new baking range, let’s just say I was thrilled to chocolate chips.
I was really keen to try it out and luckily for me, the guys at Cadbury were listening.
They sent out a brand new Cadbury Baking pack so that I could test it for myself! Yummo!
Jessica cooking Cadbury Kitchen
Learn tricks to make toothpicks crisp, crunchy and super creamy inside
Taste French fries is always a pleasure.
| French Fries |
Unable to resist the portion that comes to the table escorting sandwiches, meat cuts, or simply as a snack. Pure, accompanied by sauces, covered with cheese, with crunchy bits of bacon – either way is good. Continue Reading…
The Michelin Guide is a series of annual guide books published by Michelin for over a dozen countries.
The term normally refers to the Michelin Red Guide, the oldest and best-known European hotel and restaurant guide, which awards the Michelin stars.
Michelin also publishes Green Guides for travel and tourism, as well as several newer publications such as the Guide Voyageur Pratique (independent travel), Guide Gourmand (good-value eating-places), Guide Escapade (quick breaks) and Guide Coup de Cœur (favourite hotels).
Stars
The guide awards one to three stars to a small number of restaurants of outstanding quality. Continue Reading…
I stumbled upon this really nice illustration from Charming Italy (dot ) com, hope you like!
Cheers
Jessica Cabral
What kind of pasta is on your plate? by Charming Italy
Wow! Today I received a package in the mail from Cadbury about their 2 new flavours that was just launched from their newest line of Dairy Milk Bar of Plenty.
Cadbury Bar of Plenty comes in two flavours - Berry Fruit & Vanilla Shortcake; and Roast Hazelnut & Honey Roast Cashews
To be honest, I had a very busy day at work and coming home to see a package lying on my doorway with my name written on it put a smile on my face. Continue Reading…
If Eskimos have N words for describing snow, the French and Italians have N+1 words for describing dishes involving egg yolks. A number of these dishes use egg yolks to create light, airy foams by trapping air bubbles.
Egg yolks are much more complex than egg whites: ~51% water, ~16% protein, ~32% fat,
and ~1% carbohydrates, while egg whites are only protein (~11%) and water.
In their natural state, egg yolks are an emulsion. Like egg-white foams, egg-yolk foams trap air with denatured proteins that form a mesh around air bubbles. Continue Reading…
Some tips for keep beauty with Food!
Have you ever been surprised by unexpected visit at the afternoon, and when you checked your pantry, you had nothing but an empty space?
Well, scones are the easiest and quickly way to get away with it, and everybody loves it!So why not to try this one, its my favorite.
MoVIDA
MOVIDA is a Spanish restautant with 3 options places for you to choose from, all in the heart of Melbourne.Very good for bookings with lots of people, and very good service. The staff is very well oriented about the food they serving and friendly,witch makes lodes of difference those days.=-)
MoVida Rustica recently won “Best Recipe Book over 35 Euros” at the Le Cordon Bleu World Food Media Book Awards.
“It makes perfect sense that there should be an interplay between the cuisines of Australia and Spain. From the similarity of the climate, to the laid back lifestyle and the pleasure we take from the company of friends and family. (MoVida Rustica) …will sit happily on the bookshelves of either country.”
Lifestyle Food.com.au
“…the country’s best tapas.”
Australian Gourmet Traveller
“Camorra and co have created three clearly related, yet spunkily individual, venues”
Larissa Dubecki, The Age Epicure.
If You are in Melbourne or coming to, YOU HAVE to check this place up.The food is just amazing and if u get there , you can’t miss these dish.Its a signature dish of the chef Frank Camorra;
Slowly braised beef cheek in Pedro Ximenez on cauliflower puree, its just unbelievably goody, has a sweetness of cherries and together with the smooth cauliflower puree its a piece of heaven for those who appreciate a good mouth full of pleasure. I definitely recommend it.
With all this good news about MOVIDA, what are you waiting for? give them a ring and book a table, maybe you luck to get a table at you first time…..
Jessie.=-)
Our food and wine festival this year had the Brazilian Known Chef Alex Atala.
Alex Atala Has been on the list of 50 world’s best restaurants since 2006, and in 2009 placed on number 24, witch makes all brazilian chefs around the world very proud of our culinary.
Alex Atala’s mission is to bring the born-to-be-wild flavours of the Amazonian rainforest to the world by combining them with classic French training and avant-garde techniques. Recently Atala’s opened a new restaurant called Dalva e Dito introducing the concept of affective gastronomy.
He has authored three books: “Por uma Gastronomia Brasileira”, “Escoffianas Brasileiras”, and “Com Unhas, Dentes, e Cuca” (the last one co-authored with Carlos Alberto Dória).
His famous restaurant D.O.M. which stands for Dominus Optimus Maximus. known world wide and having a dishes that combines the the Brazilian specifics flavors and the knowledge of a background standards and methods that he learned in Europe (he has a degree from the Hotel school in Namur Belgium and he also worked for 3-Michelin star chef Jean Pierre Bruneau). Continue Reading…
