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By Susan, on November 16th, 2010 
Ok, there is much confusion out there about Sago vs Tapioca. What are the difference? Why do some people refer to sago and the others tapioca? I found the people who had heard of sago/tapioca either knew of it as one or the other but rarely both. Sago & Tapioca derive from different plants but are interchangeable in recipes as they are very similar in taste and texture.
I had never really cooked with tapioca / sago before. It seemed quite foreign to me but I was excited to give it a try. I love cooking new food and trying new recipes. I’m
Continue reading Banana Coconut Tapioca Pudding with Sesame Syrup
By Susan, on September 25th, 2010  Finding gluten free desserts can be a bit of a challenge at the best of times. I wanted something simple and easy as I was recovering from a nasty cold and still not feeling completely back to normal. Rice Pudding seems to be a real favorite with the older generation, I know my Nana is a huge fan and never turns it down when it is up for offer. Personally, I never saw what the big deal was until I came across a whole shop dedicated to the mushy grainy goodness while on holiday in the Big Apple. (Ahhh… I love New York!) The shop was called ‘Rice to Riches’ and I recommend everyone go and try their spectacular pudding if ever in Manhattan www.ricetoriches.com Trust me, you’ll never feel the same way about ‘simple’ rice pudding again.
Continue reading Creamy Rice Pudding with Stewed Strawberries
By Susan, on May 12th, 2010  Rhubarb is a funny kind of vegetable, extremely sour yet mainly used in sweet dishes. Why does the tartness of Rhubarb work so well when paired with it’s sweet companions? Living in sunny Brisbane Rhubarb in the shops means ‘winter is here’ and what better way to enjoy this seasonal vegetable then a warm comforting crumble!
Continue reading Rhubarb & Apple Crumble
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