I’ve just started settling back into work after spending the Christmas break relaxing in Byron Bay and Melbourne with Ryan and our friends Mark and Mon. Traveling with a group is always more fun! Here’s a peek into our Summer break full of aperol, trips to the beach and snoozes.
Each month, Ryan and I are lucky enough to have a day off work together. We try and make these days off as relaxing as possible; no chores, no work and no errands. Last Monday, we said goodbye to Summer with a trip to Fremantle for some smoothies at The Raw Kitchen, a ‘peruse’ around Compendium Store (walking away with three beautiful city guides), lunch at my new favourite spot The Shipping Lane (where I ate the best crispy potato and halloumi stack in the world) and a trip to Cottesloe beach to admire the Sculptures by the Sea exhibit and take a dip in the ocean.
I have been making so much homemade ice cream lately, which is satisfying and delicious, however, I have been feeling pretty confused as to what to do with the egg whites given as the recipe calls for four egg yolks. After some thought, I realised that I had to make a pavlova – mini pavlovas to be precise.
I made these for morning tea with friends a while back and they were a big hit. The hint of rosewater gives them an extra something special. I can see myself making a lot more of these in the coming months with lots of beautiful seasonal fruit, a drizzling of passionfruit and obviously plenty of cream.
You can find the recipe for these rosewater pavlovas here.