Every time I see a new Bondi Harvest video in my Youtube subscription box, I get incredibly excited. It’s like getting a little present every week!

Bondi Harvest is an online cooking series starring Guy Turland and is filmed in beautiful Bondi, Australia. Every one of Guy’s videos shows off this amazing place! He films on the beach, by the water and even on his rooftop! I absolutely love this series (if you haven’t been able to tell already ) and am really excited to share it with you. I honestly believe it hasn’t received the amount of attention it deserves.

“Baked Fig and Goats Cheese Salad” was the first Bondi Harvest video I ever watched and I instantly fell in love with the recipe. Can you guess why? ….GOATS CHEESE. That’s always the answer. Goats cheese. Goats cheese. Goats cheese.

I also had always wanted to try figs and this gave me the chance. I will tell you, I was thoroughly pleased with the end result. My aunt, cousin and parents got to enjoy the salad tonight and all agreed that it’s “a keeper“! I made sure to post a picture to Instagram right away (http://instagram.com/p/ZZCh7PRu_b/).

Please check out more of Guy’s videos and make sure you go like Bondi Harvest’s Facebook page.

You’ll need:

• 5 fresh figs
• 200g goat cheese
• 1 bunch baby spinach
• 1 bunch asparagus
• 3 strips of prosciutto
• 1 chilli
• 100g walnuts
• Juice of half a lemon
• 1 bunch thyme
• 1 bunch parsley
• Olive oil
• Salt

(Watch the video recipe here)

I hope you love the salad as much as my family did!

I have been incredibly obsessed with Davids’ Tea lately. I think it’s my friend Julia’s fault mainly My favourite tea is coco chai rooibos, and if you know me, you’ve definitely heard me recommend it once or twice…

Today I’ll be showing you a great recipe that is a perfect pairing with tea! Oddly enough, this recipe was simple. I’ll be honest and tell you that I was a bit scared to make it. Biscotti had always seemed daunting. Happily, it turned out delicious!

If you didn’t already know, biscotti are twice-baked biscuits originating in the Italian city of Prato! Have fun!

You’ll need:

• 1 cup + 2 tablespoons butter, softened
• 1 1/3 cup soft light brown sugar
• 2/3 cup sugar
• 3 large eggs, beaten
• 5 cups all-purpose flour, sifted
• 1 cup chocolate chips (or you can use cocoa chocolate, roughly cut)
• 1 cup sliced almonds

Preheat the oven to 350°F and line two baking trays with parchment paper.

In a large bowl, cream the butter and sugars, then add the eggs. Slowly stir in the flour, then fold in the chocolate and almonds.

Shape the dough into a large oblong, wrap in clingfilm and chill for about 30 minutes. Remove the clingfilm and cut the dough in half lengthways, shaping it into two oblongs. Place one on each baking tray – the mixture will spread, so they need space.

Bake for about 35 minutes, until just turning brown. Cool for 5 minutes, then use a serrated knife to cut into 1cm (½in) slices.

Return to the oven, switch off and leave until cold, turning carefully after 20 minutes. Store in an airtight container until ready to serve

Enjoy making and enjoy with a nice cup of tea or coffee and a book!

On Monday night, I set my alarm for 6:30 Tuesday morning. I  planned to make a few of these honey cloud pancakes that I discovered on Things we Make the night before. Of course, the plan didn’t end up following through and I pressed the snooze button multiple times (as usual). Luckily, the weekend allows for cooking up a storm, so today I’ll be sharing this DELICIOUS recipe!

I started cooking while Mom and Dad were sleeping in order to surprise them with breakfast. Sadly the surprise was ruined with the smoke alarm going off…oh well! That just meant that we got to eat them even sooner!

You’ll need:

• 1 large egg and 1 egg white
• 1/4 cup of warmed milk
• 1/4 cup of plain flour
• 1 pinch of salt
• 2 teaspoons of honey
• 1 dash of vanilla extract
• 1 tablespoon of butter
• Soft fruits
• Honey

1. Heat the oven to 390°F
2. Heat a small 6″ oven proof frying pan
3. In one bowl whisk one egg white until it is white and peaky
4. To make the main batter, in another bowl, mix the the other whole egg with flour, salt, honey, and vanilla then whisk in the warm milk
5. Gently fold the egg white into the batter with a metal spoon
6. Melt one tablespoon of butter in the hot pan
7. Pour the batter in and cook on the stove top for a few minutes until starting to set at the very edge
8. Sprinkle some fruit on top
9. Bake the whole lot in the hot oven for 7 minutes until puffed up and golden
10. Drizzle with honey

Repeat steps 6-10 for each pancake.

Enjoy these fluffy and delicious pancakes!

Ever since I’ve began blogging, I’ve always wanted to write a post on chocolate chip cookies. I have been waiting for the perfect recipe! To be honest, these cookies turned out to be a pleasant surprise. Sidath and I were on a mission to make some cookies so we Googled “best chocolate chip cookie recipe ever”. This strategy luckily worked! These cookies were perfect and I am incredibly happy to share the recipe with you!

I’ve always “oohed and aahed” at everyone else’s chocolate chip cookies. Sadly, I never had my own recipe. I’m glad to say that I do now! This recipe will definitely be whipped out for every occasion from now on. Who’s up for a best chocolate chip cookie contest?

You’ll need:

• 1 cup (2 sticks) salted butter, softened
• 1/2 cup sugar
• 1 1/2 cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
• 3/4 tsp. smallish-medium coarse sea salt
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 2 1/4 cups semi-sweet chocolate chips

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed ). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick.

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

Let me know how they go if you make them. I’m sure you’ll be pleased. It definitely helps when you have amazing company to make them with like I did Happy baking!

I’m not sure why it’s taken me so long to learn how to make crepes. To be honest, I think it’s because I thought they were really hard to make! I remember my dad making them when I was younger, and it always seemed like such a BIG deal. To 10 year old Gwyneth, something that tasted so good and had a fancy French name must be hard to make! But, I was incredibly wrong…

This is my go to recipe for breakfast now. See – French food can be fancy and quick to make at the same time. Woah. A gigantic revelation for some of you, I know.

My cousin Gracie is sitting here with me right now while I’m writing. When I mentioned the idea of banana and Nutella crepes, there was a collective groan between the two of us. “And then you could melt the Nutella and DRIZZLE IT ON!” said Gracie. This girl is a genius I tell you. Beautiful food creations are in her brain

You’ll need:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

I hope you have fun with this recipe!