Tomah Gardens Restaurant

After my birthday morning tea, my hubby took me for a late, lazy lunch which made for a beautiful afternoon. A warm ear-popping drive brought us up to Mount Tomah Botanical Gardens. I sat back and relaxed, sipped the house-made lemonade and took in the stunning vista of mountains, valleys, blue sky and greenery as far as the eye can see.

We shared a beef brisket pie and lamb chops. The chops were cooked perfectly! (I have mine on the rare side - the way it should be). I could have easily cleaned up a second plate. The chocolate orange mousse cake for dessert was absolutely to die for!

Thirty!!

Sorry for the lack of posts so far this new year - work has actually been busy, and by the time I do my house chores I'm too tired to put together anything more complicated than Easy Mac.

I did however host a little morning tea for my birthday! I never do anything big for my birthday but I thought I should for 30. It was so wonderful to share my day with my friends. Although it was the middle of summer and 40 degrees, the beautiful bouquets I received made it feel like spring time :)

So without further ado, here are some pictures of my fabulous morning!

White Chocolate Mudcake made by me!

It isn't morning tea without making scones with cream and jam!

Gingerbread and Nutella Macarons

Coconut Cake

It is a new year and what a hot week we're having! It's been so nice to actually see the sun after so many storms I'd gotten used to the past month. So best to enjoy summer with sun, sea air and tropical fruit! Thankfully, this recipe (which doesn't actually feature any fresh fruit!) allows you to enjoy coconut all year round.

COCONUT CAKE

Preheat oven to 160C. Beat together 1/2 a block of butter with 1 cup sugar.

Beat in 2 eggs, followed by a teaspoon of an ingredient you should keep in your pantry - coconut essence.

This stuff instantly cocofies any dish!

Alternate between adding 1.5 cups self-raising flour and 2/3 of a 270ml can of coconut cream.

(Make sure it's cream, not milk)

Sprinkle in 1 cup of dessicated coconut.

Divide between 2 round cake tins and bake for about 45 minutes (when a skewer comes out clean)

When the cakes are cool, put together the frosting.

Coconut Buttercream

Beat together an entire 250g block of butter with 4 cups icing sugar.

Add another dash of coconut essence, and a good splash from the remaining coconut cream.

Mix in 1/2 cup dessicated coconut.

When the cakes are completely cool, sandwich together with 1/3 of the icing.

Smear all over with the remaining icing and spread gently, taking care not to drag the cake surface. Finish off with a generous sprinkling of dessicated coconut.