Chocolate Panna Cotta with Honeycomb & Raspberries

Chocolate Panna Cotta

I’ve never been a huge fan of honeycomb. I just thought it would make a nice crunchy element for my chocolate panna cotta. The first time I saw honeycomb being made was when Reynold did it on Masterchef. I was wowed and amazed by the process and didn’t think I could make it until I saw it being made quite frequently in the following Masterchef seasons.

I had to make the honeycomb twice to get it right. I think I didn’t mix in the bicarbonate soda quickly enough in my first attempt, so the honeycomb did not set. There also was a layer of liquid sugar at the bottom. So for my second attempt, I hunted down a BBC GoodFood recipe with an accompanying a video that I found very useful.



Lavender and Lemon Melting Moments

Melting Moments
Lemon and Lavender Melting Moments

Holiday season is upon us and this means warm weather, great food and fun! Although, warm weather isn’t always guaranteed here in Melbourne. The spring hasn’t felt like spring and this year’s summer nights are definitely cooler than last year. I still haven’t been able to pack away my jumpers for summer — Melbourne weather is just too unpredictable.

End of year also means lunches, morning and afternoon teas, and dinners at work. Whether we’re celebrating the year we’ve had, or joining in to say goodbye to a valued colleague, it’s been some sort of gathering that includes food. So for a morning tea at work, I made these Lemon and Lavender Melting Moments.


A seasonal affair: Rhubarb, Strawberry and Thyme tarts

Rhubarb, strawberry and thyme tarts

We’re now well into winter. Now having passed the winter solstice, it means the days will get longer and eventually, warmer days will be here. I keep dreaming of the gorgeous berries and stone fruits that are in season during the warmer months. But right now, I keep seeing a lot of rhubarb.


Choux Party

Profiteroles and tea cups

Choux Pastry is a pastry that I love to make. I love how methodical and easy it is to mix, and love watching it rise in the oven. It was almost 2 years ago when I first attempted making this pastry (and you can check my blog post about it here) and since then, I have always found a sense of comfort while making this.

When I was younger, my favourite thing to eat were eclairs. My aunt made them and at that time, I watched her make it and ate with awe. I only got eclairs at special occasions and it was always such a wonderful and rare treat for me.


Lemon and Rosemary cake


When I started making this cake I thought I would be coming out with a delicious recipe. But despite recipe testing, due to the various trials and errors I faced, I ended up mostly writing about what not to do when baking a cake.

As my chef friend Fathun said ‘Cheffing or being a cook is about fixing disasters too, as you have learnt from Masterchef’. I had Fathun’s help throughout this cake-making process. I can say Fathun is one of the people who is most enthusiastic and supportive of my cooking adventures. She’s always excited about new ideas I have and we both have so much fun planning dinners together. We both tend to go over-board when planning these said dinners, and a simple catching up meal will almost end up with a main, sides and dessert.


Doughnut Time

Galaxy Doughnuts

I love doughnuts, but I hate frying things. So when I saw that I could make baked doughnuts with a doughnut tray I went on a hunt for one. It was actually quite hard to find it and stumbled on it completely by accident. I was shopping with a little friend E that day and the 6 year old was almost excited at the prospect of me buying it. Since E wanted to make it with me (she didn’t even want me to just make it for her, she wanted to help) I made sure to invite her to come help me decorate the doughnuts.

We decided to try and do galaxy doughnuts and they were so cool! E was very excited to help and she came up with different colour combinations. We had a lot of fun mixing colours, dunking the doughnuts into the glaze and licking the glaze off our fingers.

Doughnut glaze
Galaxy doughnuts mixed colours

It was an interesting experience giving E free reign to decorate. I had certain ideas about what I wanted, but E too, had ideas about what she wanted. I think she was more eager to just try new things. I had set colours I wanted to use, but E wanted to try a little bit of everything and the colours turned out great! To be honest, I hadn’t even thought about putting the chocolate sprinkles on the galaxy doughnuts. I thought E would put them on a plain white one or a single coloured one. My mind was fixed on the Instagram pictures I had seen, but E was too happy to play with the chocolate sprinkles in new ways. A learning experience from E; letting myself have fun and experiment, rather than stick to what I know.


I made 7 doughnuts using this recipe.

– 1 cup flour
– 1 teaspoon baking powder
– 1/4 teaspoon bicarbonate soda
– 1/2 teaspoon salt
– 1 egg
– 65 grams brown sugar
– 1/2 cup milk
– 1/4 cup plain yoghurt
– 30 gram butter
– 100 gram dark chocolate

Vanilla glaze:
– 1 and 1/2 cup icing sugar, sifted
– 1 teaspoon vanilla extract
– 2-3 tablespoon milk
– Food colouring and sprinkles to decorate


  1. Pre-heat the oven to 170 degrees (150 degrees in fan-forced oven). Grease a doughnut pan.
  2. Break chocolate into small pieces and place in a heatproof bowl with butter. Sit over a saucepan of barely simmering water, until the mixture is melted and smooth (stirring occasionally). Keep a close eye on the mixture, you don’t want the chocolate to burn!
  3. Remove the chocolate mixture from the heat and leave it to cool.
  4. Mix the flour, baking soda, bicarb, salt and sugar in a seperate bowl.
  5. Mix the egg into the chocolate mixture and whisk until smooth. The mixture will seize up, but don’t worry, it’ll become nice and smooth when you keep whisking. Add the milk and yoghurt and whisk until smooth.
  6. Make a well in the dry ingredients and add the chocolate mixture. Stir it until it’s just mixed. Don’t worry if the batter is thick, we want the doughnuts to be a bit doughy.
  7. Spoon the batter into the prepared pan. Alternatively, what I did was to put the batter in the piping bag (a makeshift one with a ziplock bag and cutting the corner) and piped it into the doughnut holes.
  8. Bake in oven for 8-10 minutes. Allow to cool in pan for about 5 minutes and then transfer to wire rack. You can store these in an air-tight container for up to 3 days.
  9. Make the glaze. Mix all ingredients in a bowl and whisk till smooth. Add more milk if you think the mixture is too thick. Dip the cooled doughnuts into the glaze and top with sprinkles.


Happy eating!


Thoodles at the Night Noodle Market


Getting into summer means market food time! Long days, sipping drinks in the sun and digging into delicious food with friends. If my summer social outings don’t involve some sort of food, it doesn’t feel right.

The Melbourne Night Noodle markets have been happening for a while but this was my first visit. Set right on the edge of the Yarra River, the area looks small at first, but once you get in there’s more to explore. We got in really early, just as they opened at 5pm, which meant no lines and plenty of seating. We quickly dug into the juicy Hoy Pinoy chicken skewers as we browsed around the food stalls.



One thing I was clear on, I definitely wanted dessert. In fact, I was more excited about the dessert options rather than the baos and dumplings. Sydney’s Black Star pastry was here with their famous Strawberry Watermelon cake which I had never had when I lived in Sydney. And I also got to try the N2 Gelato. I’ve always approached the N2 Gelato with some scepticism, assuming it was mostly the hype of the Nitrogen ice cream rather than taste. But watching them make the ice cream with goggles on, dry ice flowing everywhere and working their KitchenAid mixers was something else. I was definitely proved wrong after digging into the Gold Mugger. It was filled with crunchy gold-speckled cookie dough and some delicious brownie/cake thing. I squeezed the Nutellla ganache out of a tiny dropper and it was delicious. My husband said he didn’t want to try it when I offered, and I said ‘Good, more for me’.
Next dessert in line was the Brûlée Cart. These guys, I visit religiously whenever I see their truck parked. Their creme brûlées are so creamy and smooth. I’ve had their Salted Caramel and Ginger brûlée which is just fabulous, topped with caramel popcorn (here it was peanut butter popcorn, I think). One can never go wrong with the Brûlée Cart. Delicious!




For savoury, I could not walk past Wonderbao’s fried chicken baos. Their mushroom steamed buns were tasty as well. It was a wonderful afternoon, nibbling on everyone’s plates, tasting fried dumplings, nasi goreng and thai fish cakes. I felt like I didn’t have as much savoury food. The desserts seemed to be the highlight, particularly because I wanted to eat dessert before the day got cold.

The biggest challenge for me was the photography. I thought since we got in early, there would be plenty of light, but the light was not at all helpful. Taking even a decent photo of a bao was challenging in the afternoon sun. The direct sunlight did not help at all and everything was over-exposed. I had to then get my friend to act as a shade, trying to get out of the sun. I did feel like a bit of a douche, taking photos so seriously with my camera and directing my friends and family around. But I love taking photos of food and I especially enjoy taking photos of market food, so after a while I just got into stride. I couldn’t stop and worry about what others were thinking of me.

Next up is the Queen Victoria Night Market. I absolutely love that! So much market fun in summer. Now Melbourne weather just needs to get itself sorted and give us some more sun.