Daisy Chains and Picnics

 25th November 2013

I got this recipe from the Australian woman's weekly book, seriously these are so good I just had to share,  as my youngest doesn't like her fruit mixed with anything I made some with extra chocolate chips. Yogurt, berry & white chocolate muffins recipe Ingredients 225g wholemeal self-raising flour 110g caster sugar 2 eggs, lightly beaten 280g low-fat yogurt, I used vanilla flavour. 150g frozen mixed berries 3 ounces white chocolate, coarsely chopped. ( this can be substituted with milk or dark chocolate) method 1, Turn on oven to 180 degrees C / 350 degrees F,  & let it heat up. Spray a 12 hole muffin tray with cooking oil. 2, Sift flour & sugar into a large bowl. Add the rest of the ingredients ( make sure the Berries are still frozen), stir with a wooden spoon about 10 times- not too many as the batter should be lumpy. 3, Spoon the mixture into the muffin pan, bake for about 30 minutes. take pan out of oven & leave f

Miss C came in from the garden today with her hands behind her back & said to me close your eyes & hold out your hands, I have a present for you, she then placed two hand picked flowers in my open hands & told me to open again, wow I said, what have I done to deserve such a special gift, her answer ' just because you're the best mum & I love you to the moon & back', you just can't put a price tag on the sheer innocent joy our precious children bring to our life every day.

 15th November 2013

On the weekend of 25th / 26th October 2013, my hubby surprised me with a luxury weekend at the Mona Pavilions. MONA ( Museum of Old & New Arts ) , is located within the Moorilla winery in Hobart, Tasmania. We checked in at 3pm on 25th October, we were shown to our pavilion, which had fabulous views overlooking the gorgeous Derwent river, it had a spa bath with a view to die for, fully equipped kitchen & a huge bed. We booked a 5 course degustation meal with matching wines at The Source restaurant situated within the Mona site, it was fabulous, the French chef picks your 5 courses for you after checking if you have any dietary requirements. Our first course was Quail egg, shiitake mushroom royale, raisin purée & asparagus. The second course was Moreton bay bug tail, pickled apple, wasabi emulsion & lime zest. Third course was pan fried scallop gnocchi, perpetual spinach, yuzu purée & ponzu foam. Fourth course was slow roasted Duck, carrot & orange purée, spiced b