I had the privilege of being invited to Asda’s Extra Special Scotland event by my friend Tartan Spoon Blog in conjunction with Asda, Edinburgh New Town Cookery School and Morrow Communications. Continue reading
My Carrot, Lentil & Coriander Soup ticks all the boxes at this time of year:
It’s that time of year again when pumpkins are in season. We only get a short window in the UK to which to use the bright orange fruit from the squash family. However, unlike little brother, butternut squash, pumpkin is often seen as a gimmick for carving into jack-o-lanterns for Halloween. When I lived in New Zealand, they were nuts about pumpkin soup and they even sell it by the tin like we do with tomato soup. With us Brits jumping on the bandwagon of picking our own pumpkin at pumpkin patches (check out Arnprior Farm, famous for being Scotland’s first premier pumpkin farm) like the Americans, there’s really every excuse to get cooking with our favourite October seasonal fruit. This autumn, I’m here to tell you how to turn your pumpkin purchase into a delicious pumpkin soup.
I love a bit of history with my coffee, that’s why when I heard about Bunker Coffee on Brisbane Broadsheet, I just had to come and check it out! It’s a popular place with a lot of coffee competition around, but in the half an hour that I sat there, it was visited by office workers, families and passers by. It’s a popular spot, and I spotted refillable Bunker Coffee mugs in loyal customers hands. They even encourage you to bring your own refillable mug which I like as they’re not just out for you buying one of theirs to get a discount. They actually want to be green without the advertising that some coffee chains insist on. Continue reading