We spent a long weekend in Berry recently for my cousin’s wedding and whilst most of our time was spent on lovely wedding festivities we did have one dinner out in town. We booked in to Queen Street Eatery for dinner on our first night and I’m so glad we did. The food was excellent, the staff were friendly and the place itself was gorgeous!
Phew, we’ve made it to the last Meatless Monday linkup for the year! I can’t wait to see what you’ve all been cooking in the lead-up to Christmas!
With Summer upon us again it was definitely time to pull out the ol’ icy pole moulds and get creating. For me it’s hard to beat berries as the perfect summer treat (although pineapple comes in a very close second!) and with my mint plant going berserk on my balcony I decided a combination of the two was in order. Behold, my deliciously refreshing berry mint icy poles!
I’ve been drinking nut milks for a year or two now, but I’d never gotten around to making my own. I decided that it was time to rectify this by making my first ever batch of cashew milk, and let me tell you I’m very sad I hadn’t tried it earlier – not only was it super simple to make but oh boy was it delicious. So so creamy.
There’s something about adding a crumble top to muffins that makes them that much more delicious. The combination of soft, fluffy muffin and a crunchy top turns these simple muffins into something worth serving to friends for morning tea (if they last that long!). The best part is the crumble top is super simple so there’s no reason you couldn’t use it as on top of all your muffins! Unless of course you ate so much you got sick of it, that would be terrible! Maybe moderation is the key…