Archive of ‘Food Writer’ category

Copies of articles I’ve contributed. If you’d like something written for a publication you’re involved with, please email me at funky_nanna@nimsxx.com or call me on +61 404 070 323.

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Food Writer

Written spruik of a self confessed food obsession Copies of articles I’ve contributed. If you’d like something written for a publication you’re involved with, please email me at funky_nanna@nimsxx.com or call me on +61 404 070 323. Read more…

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Funky Nanna

Funky – unconventional and out of the box, Nanna – doing things well and with love There are many people who fit this bill and are definitely what I call Funky Nannas. I share there stories here with you in the hope that their journey and passion will encourage you to be bold and live […] Read more…

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Launch of nimsxx preserves

The “nims xx” range of preserves were recently launched after 20 odd years of playing in the kitchen! Our preserves are currently on sale at The Davies Park Markets, West End. You will also soon be able to purchase them online and we’re looking to stock them in some retail establishments in the future. Here’s to big […] Read more…

Dessert for Breakfast

What your choice of Dessert for Breakfast says about you. Let’s face it, there ain’t no illegal manoeuvres performed when you choose to indulge in french toast dipped in egg and cream, fried in butter and served with poached seasonal fruit, nuts of the toffeed variety and creme fraiche. NONE. So, now that I’ve lightened […] Read more…

Peach cobbler pancakes

Dessert for Breakfast

What your choice of Dessert for Breakfast says about you.   Let’s face it, there ain’t no illegal manoeuvres performed when you choose to indulge in french toast dipped in egg and cream, fried in butter and served with  poached seasonal fruit, nuts of the toffeed variety and creme fraiche. NONE. So, now that I’ve […] Read more…

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Oils ain’t Oils

Oils ain’t oils especially for cooking. Are you feeling a little confused about what oils to use for what?  Here’s an easy low down, without all the fuss. We Chefs often refer to a flash or smoke point in oils. Smoke point is the temperature to which an oil can be heated before it smokes, […] Read more…

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