Taking a breather.

It's been a while since I did a personal post and I thought I'd take the time to share some thoughts that've been cooped up in the back of my mind. I recently landed my dream job in Sydney. I remember my gran distinctly telling me to pursue a job I was passionate about and decided to make the switch from Architecture to becoming a full time Content Editor. It wasn't an easy decision to make but I decided that this opportunity had come at a perfect time in my life and that I needed this change. I also told myself that I had nothing to lose and that Architecture would always be there as a safe guard if this opportunity didn't work out. But in saying all of this - I realised that loving what you do means that you often end up neglecting friends, time spent with family as well as not making sufficient time for yourself. I'm still relatively new to the working scene in Sydney and still attempting to find some kind of stability and juggle all that is life. I'm doing it at my own pace but i'm sure i'll reach a good balance in no time... xxx

Editing: Li-Chi Pan
Photography:  Katt Gao

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Nespresso Waffle

This month I decided to take up a new blogger challenge in collaboration with Nespresso to  to help launch the new limited edition of Monsoon Malabar coffee with Kumar Mahadevan (Head Chef at Australia's first and only hatted Indian Restaurant, Aki's Indian). 

Instead of recreating a traditional Indian dessert I decided to approach the brief by giving a conventional Western dish a slight twist by infusing it with the new Monsoon Malabar Grand Cru. I spent the day in bed reading up on Chef Kumar's recipe book and discovered that the subtle woody, spicy aroma of the coffee would work beautifully with my breakfast waffles. 

Not sure that I can go back to eating a normal waffle after trying this recipe out. If you're a tad of a waffle fanatic like myself, you won't want to miss out on this! 

Ingredients: 
-1 3/4 cup flour-1/2 cup Monsoon Malabar coffee (cooled to room temperature)-1 cup milk
-1/4 cup cornstarch
-2 tbs. granulated sugar
-1 tbs. baking powder
-1/2 tsp. cinnamon
-1/4 tsp. salt
-1/4 cup vegetable oil
-2 eggs
-1 tsp. vanilla extract
Instructions:
1. Preheat your waffle iron.
2. Whist all of the dry ingredients together in a large bowl.
3. Whisk in the wet ingredients. Mix all until smooth.
4. Pour 1/2 cup of batter onto the hot waffle iron.
5. Cook until light and fluffy and ready to eat!

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The Best Cupcakes in Sydney.

One of the best parts about Instagram is discovering new and inspiring accounts. I happened to stumble across Emilee's beautifully curated feed a couple of days ago and knew instantly that I had to place an order for a dozen of her insanely photogenic rose cupcakes. I loved the pastel tones of the cupcakes and couldn't seem to get a single bad shot of them. They not only look beautiful but are so tasty. Em's incredible eye for detail from the packaging to the texture of the frosting was so meticulous I could hardly fault it. I gifted a dozen cupcakes to a friend for her birthday and she was rendered speechless at how perfect they looked and tasted. 

I will continue to support local talent and promote beautiful goodies which I think you might adore! Feel free to contact Emilee via her instagram: @emileeazrina or drop her an email at emileeazrina@gmail.com. She is currently based in Sydney and open for orders! 

xxx

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Lunch at the Potting Shed.

I've always been a huge fan of the Potting Sheds and was ecstatic to share this little rustic gem with my friend Brennie. I love how the restaurant is loaded up with so much greenery and is surrounded by terracotta pots and barrels. It just adds so much charm to this quaint eatery.

Photography & Art Direction: Brendan Kai 

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