Today’s outfit features this amazing skirt by the Australian label Cameo. I absolutely love the flattering shape that the heavy fabric creates and the monochromatic floral detailing. It’s a very versatile piece that would suit all seasons, and can be dressed up or down to suit any occasion.
I spent my day having brunch in the gorgeous suburb of Bronte in Sydney’s East, so I opted for a more casual look by pairing this skirt with a YSL logo T-shirt.
WHAT I’M WEARING
Tshirt – Etsy
Skirt – Cameo
Shoes – Wanted
Bag – Kate Spade
Sunglasses – Asos
Photography thanks to a special friend and also the owner of my new favourite Instagram account, ‘FriendsWithSalad’
If you’re anything like me and you find it hard to get inspired to create yummy and nutritious meals, Friends With Salad is there to show you how to make something wonderful for breakfast, lunch, dinner and dessert too!
Melbourne is well known for its amazing coffee and delicious food, so upon arrival I thought I should see what all the fuss is about whilst indulging in my one true love – Brunch!
We sat down for brunch on a Sunday in one my favourite city alleys called Degraves Street (see below). The tiny street is packed with homely and busting Cafes that all have such delicious looking food that it was hard to choose just one! Take a look for yourself!
Luckily, I had the rest of the day to shop around the city and walk all of this off!
Over the weekend was not only my Fathers Birthday, but also Fathers Day. For the special occasion my mother and I decided to make a cake using his favourite chocolate – Jaffas!
It was so good that I decided it needed to be shared with you.
So without further ado, here is my first HOW TO.
Butter – 200g, softened
Brown sugar – 3/4 cup
Eggs – 3, at room temperature
Dark chocolate – 200g, melted
Orange zest – 2 teaspoons
Plain flour – 1.5 cups
Cocoa powder – 1/4 cup
Baking powder – 1 teaspoon
Bicarb soda – 1/2 Teaspoon
Milk – 1/4 cup
Orange juice – 1/4 cup
Jaffa lollies – 1/2 cup, roughly crushed
- Preheat oven to moderate, 180°C. Lightly grease and line base and sides of a deep 20cm round cake pan with baking paper.
- In a large bowl, using an electric mixer, beat butter and sugar together until pale
and creamy. Add eggs one at a time, beating well after each addition. Beat in chocolate and zest.
- Sift flour, cocoa, baking powder and soda together. Lightly fold into creamed mixture alternately with combined buttermilk and juice, beginning and ending with flour mixture. Fold in jaffas. Spoon into pan, smoothing surface.
- Bake 50-55 minutes, until cooked when tested. Cool in pan 5 minutes before turning onto a wire rack to cool completely.
Dark chocolate – 200g, chopped
Butter – 125g, chopped
Icing sugar – 1/2 cup, sifted
In a large heatproof bowl, combine chocolate and butter. Place over a saucepan half-filled with simmering water. Stir with a metal spoon until melted.
Mix in icing sugar until smooth. Cool until firm then beat until smooth. Spread over top of cake.
To decorate the cake I used some crushed Jaffas but as an extra addition, I grated a few slices of a Terry’s Chocolate Orange over the top.
TIP: To crush Jaffas easily, place in a bag, cover with tea towel and smash with a rolling pin.
Well, there you have it! A delicious treat that made my Dad smile for Fathers Day.
It was almost a shame to eat it because it looked that good. Almost.
Much love, Kate xx
(Recipe based on the Womans Day magazine)