delicate delicious.

I love roses.






Perfect denim wear that only needs white t-shirt and patent boots. 


Beautiful, comfortable, stylish.

I want I need…now




check out:

Label: Dzojchen
Designer: Chelsea Scott-Blackhall
Founded: 2008
Based: Singapore
Seen on: Johnny Depp, international model Rebecca Tan

Founded in 2008 by former model Chelsea Scott-Blackhall, Dzojchen is a Singapore-made, New York-based luxury street wear label with premium materials sourced from all over the world: selvage fabric from Japan, leather pelts from tanneries in Spain, threads from the UK, and denim from specialist mills in Japan, India and the US. Each of Dzojchen’s pieces are all hand-tailored by bespoke craftsmen. Whilst the brands roots originated as denim specialists, their expansion to leather + denim successfully recreates their exclusivity in both quality and cut. The most differentiating characteristic of Dzojchen is expressed in the one-word definition of the brand’s essence: individuality.

Better than Bourke Street Bakery Pork & Fennel Sausage roll… and my very own creation; Beef,sage and portobello mushroom


So the last two days have been full of cooking… After sneaking a pork and fennel sausage roll in during my errands yesterday it ignited a craving to make my own sausage rolls that I can have on demand. They are such perfect entertainment food; bite sized, savoury and pastry (my little soft spot). As I live mostly by myself making food that can be frozen and baked on demand is ideal. You’ve probably noted that in most my posts I note when to stash half the batter away in the freezer for later.


I love being able to do this because not only do you get the satisfaction of having homemade food but you also get that “fresh out of the oven” feeling. Double winning.


So this week after making two amazing success; cheesecake brownies and oatmeal cookies, I also made spectacular sausage rolls and two varieties; Pork & Fennel and Beef, sage and portabello mushroom.


I adapted both recipes to suit my tastes and I modestly admit, I think my recipe is better than Bourke Streets famous sausage roll and my very own beef creation is pretty damn good to.


Notes: Three sheets of puff pastry is required for both sets of sausage rolls. Only one batch of egg wash is needed for both sets of rolls…



(L-R: Pork and fennel… Beef, sage and mushroom)

For Beef, sage and portabello mushroom

  • 2 tablespoons butter
  • 2 cloves of garlic
  • 3/4 brown onion, finely chopped
  • 2 portobello mushrooms, finely chopped
  • 10 sage leaves, chopped
  • 550 grams lean beef mince
  • 2 tablespoons of bread crumbs
  • 1/2 tablespoon salt
  • 1 teaspoon black pepper
  • sesame seeds to top
  • puff pastry (1.5 sheets)
  • 1 egg + 1.4 cup milk for egg wash (this is plenty for both batches of s.rolls)
    (could use milk or just egg)


  1. Melt butter in the saucepan.
  2. Add the garlic and sage leaves and cook for 30 seconds.
  3. Add the portobello mushrooms and onion and cook on low for 5 minutes, until onions are browned.
  4. Remove from heat and allow to cool.
  5. Remove puff pastry from freeze and allow it to defrost to room temperature
  6. Put beef in large mixing bowl, add the cooled vegetables, salt & pepper and breadcrumbs. Incorporate ingredients together with your hands
  7. Using your hands mould the mince into tubes about 4cm x 3cm and place down each side of pastry. Roll sausage rolls enclosing all the meet
  8. Cut into preferred size,  I mixed my for both snack and meal servings. Now either; wrap in plastic from puff pastry and store in freeze OR cook for now.
  9. Preheat oven to 180C and line tray with parchment paper
  10. baste rolls with egg wash and sprinkle with sesame seeds (or poppy or even just pepper)
    (top the fennel sausage rolls with more fennel seeds)
  11. Bake in oven for about 20 minutes or until golden and moist.
  12. serve with greens and organic tomato sauce… or just plain


For Pork and Fennel Sausage Rolls

  • 2 tablespoons butter
  • 3 cloves garlic
  • 1.5 tablespoons fennel seeds, chopped (plus some to decorate)
  • 1 teaspoon ground fennel seeds
  • 2 thyme sprigs, about 1 – 1.5 teaspoons of leaves
  • 1 brown onion, finely chopped
  • 1 carrot, finely chopped
  • 1/2 bulb of medium sized fennel, finely chopped
  • 500 grams lean minced pork
  • 2 tablespoons bread crumbs
  • 1/2 tablespoon salt
  • 1 teaspoon white pepper (or black)
  • puff pastry (1.5 sheets)
  • egg wash from above


  1. Heat the butter in a saucepan.
  2. Add the garlic and cook for 30 seconds.
  3. Add the fennel and thyme and stir until aromatic.
  4. Add the onion and cook for 5 minutes, until the onion is soft and brown.
  5. Add the carrots and cook for 20 minutes, until mushy.
  6. Remove from heat and allow to cool.
  7. Put the pork mince in a large mixing bowl, add the cooled vegetable mixture. Incorporate the spices, salt, breadcrumbs and pepper together with your hands
  8. For construction and baking go to step 8 above.


Hope you enjoy them as much as I did … and will.


Next time I think I will add a little cheese to the beef rolls, maybe parmesan


(yum, all gone…)

x m

Pork and Fennel Sausage rolls adapted from







My very own oatmeal cookies… soft, tasty, fruity amazingness


I love coffee and every time I end up at Sanoma Bakery or a little boutique deli the cookie jars are tempting me with sweet (and savoury) morsels. More often than not I manage to make my order and turn away before I give in a my sweet tooth. This in not an issue of not indulging or not wanting rather I do not have $4.50 to spend on a snack that I know I can make myself.




When I buy something from a bakery, or go out to dinner I always order something that I could not make myself, or would never have the patients for. Cookies, brownies, sausage rolls I can make so this morning (raining still), I decided to make my very own fruity, nutty, spiced oatmeal cookies.



I based my recipe from williams-sonoma oatmeal cookies but the date, walnut simplicity was not exactly what I wanted so I tweaked it and I definitely my combinations trump them. My unique additions of wholemeal flour combined with dried apricots, figs, and dates, swirled with a tang of coconut and nuts really boosts these cookies into a realm of their own. I had to share them because you have to try them…IMG_0267

(first batch was slightly over done…)

Luckily for me the recipe makes a LOT of cookies; plenty for now, some for later and some frozen to bake on demand. I also like this recipe also cause it uses two eggs. Easy to divide the entire recipe in half when I do not need such a high quantity.


Hope you enjoy these as much as I do… I think I might go get another one now and watch another mad men.


  • 2.5 cups flour (1.25 cups wholemeal, 1.25 cups plain)
  • 1.5 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/4 tsp. ground allspice
  • 250 grams butter, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup raw sugar
  • 2 eggs
  • 3 Tbs. dark molasses
  • 1 1/2 tsp. vanilla extract
  • 2 1/2 cups old-fashioned rolled oats
  • 1 cup chopped apricots
  • 1/2 cup chopped cranberries, dates and/or figs
  • 1/2 cup coarsely chopped walnuts
  • 1/4 cup coconut


  1. Preheat an oven to 180°C. Line two baking trays with parchment paper.
  2.  Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside.
  3. In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the both sugar and continue to beat until the mixture is no longer gritty. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Scrap the sides if necessary. Beat in the molasses and vanilla. (this is my favourite part when the colour changes from yellow to a dark caramel)
  4. Add the flour mixture and beat on low speed or stir with a wooden spoon just until blended. Beat or stir in the oats, dried fruits coconut and walnuts just until evenly distributed.
  5. Roll two tablespoons into little cylinders then squish ends to make circular round cookies. Distribute on prepared pans about 3 centimetres apart
    (Freeze any cookies you want for baking-later now)
  6. Bake the cookies until the edges are golden, 8 to 10 minutes
  7. Sprinkle the cookies with coarse sugar while they are still warm. Let the cookies cool on the pans on wire racks for 10 minutes, then transfer them to the racks and let cool completely

Makes about 4 dozen cookies.



adapted from