crazy food combinations

Ingredients: 125g Melted Butter 220g Gingersnap biscuits 80g Granita Biscuits 750g Cream Cheese 300g Sour Cream 150g Caster sugar 3 tsp Ground ginger 1.5 tsp mixed spice Caramel topping 4 Eggs To decorate: Mini gingerbread men Rock candy Caramel wafers Method: Pre Heat Oven on a low 150c Grease and line a spring form circular baking tin and line with baking paper. In a processor, pulse down your biscuits to a fine crumb.  Add melted butter and mix well together. Press biscuit mix on the base of baking tin and make a wall around the sides. Place tin in fridge to set. Clean your processor and combine cream cheese, sour cream and sugar to a smooth consistency. Add in your dry spices and blend in eggs 1 at a time. Remove tin from fridge. Pour in 1/2 your cheese cake mix and swirl in some caramel topping. Pour in remaining mix and repeat process with topping. Place cake into pre heated oven for 1 hour. When finished, slightly open oven door and leave to cool inside oven. To serve, top y...

There's nothing to be said when you find a location that is quaint and peaceful, and for those that struggle in the morning it's always a blessing in disguise when you stumble upon it. John Gorilla Cafe is tucked in the back streets of Brunswick west and although a popular choice with the locals, it remains to be a charming and relaxing. I enjoy the places where they are the perfect balance of busy, not over crowded but continues to have full tables inside and out. People aren't sitting of laps of the unknown and you can't hear the conversations of others. Walking through the doors you are greeted by staff from a high counter filled with daily baked goods. Now I say high because I'm a shorty, for others it's probably just regular size. Anyway........ Seating can be chosen from street, to inside or out back in the courtyard (my choice every time). The menu speaks simplistic flavours but each dish is packed of bold flavours making for an astonishing breakfast. On ...

Ingredients: 2 cups Self-raising flour 1 cup brown sugar 200 g softened salted butter 4 table spoons golden syrup mini pretzels Method: Pre heat your oven to 180c Cream together sugar and butter Continue to blend and add syrup. Combined until mix if fluffy Add in flour and mix until well combined. On a flat baking tray, place small balls of the mix, spreading them out on the tray to allow for expanding. Press a pretzel into the centre of the ball, flattening the mix slightly Place in oven and bake for 12-15 minutes. Leave in for 20 minutes if you prefer a darker and crisper biscuit. Remove from oven and cool on tray. Serve with a cup of tea, and enjoy. Bakers note: if you prefer a bitter less sweet taste, use a dark brown sugar instead of a light.