Bet your sweet life!
You know you want this. It’s a giant, hand-painted, resin doughnut stool ready and waiting to add calorie-free sweetness to your pad.
Bet your sweet life!
You know you want this. It’s a giant, hand-painted, resin doughnut stool ready and waiting to add calorie-free sweetness to your pad.
I’m hooked
Reminiscent of the character Thing from the Addams Family, the wall hook and shelf is taken to a quirky new level with these casts of the designer’s hand. Comes complete with wall mounting hardware. Hanging your hat need never be mundane again.
I’m hooked
A tiny pup, the runt of the litter, is born on a remote cattle station. She shouldn’t have survived, but when Elsie finds her, she becomes a cherished companion. Life is perfect, until war arrives. With Japanese air raids moving closer, Elsie’s family leaves for the safety of the south, but the dog must stay behind. After travelling far from home with drovers and a flying doctor, she becomes a hospital dog experiencing the impact of war: witnessing terrible things and providing comfort to many. Through all her adventures and many names, she remembers Elsie, the girl who loved her best of all. Will she ever find her again?
Random House Australia RRP $16.99
Chocolate and raspberry pots
From Gennaro’s Fast Cook Italian
These quick, souffle-type chocolate puddings are so easy to make, they are almost child’s play. You can prepare them in advance and pop them in the microwave for about 20 seconds each, just before serving. Make sure you use good quality, dark (bittersweet) chocolate and fresh raspberries.
Serves 4
65g butter, plus extra for greasing
125g squares dark chocolate, broken into pieces
3 eggs, separated (keep 2 egg yolks)
25g caster sugar
A pinch of fine salt 100g raspberries
Preheat the oven to 160C fan/180C. Lightly grease 4 ramekins or cappuccino cups, place them on a flat baking tray and set aside.
Melt the chocolate pieces and butter in a heatproof bowl set over a pan of gently simmering water. Make sure the base of the bowl doesn’t touch the water.
In another bowl, whisk the 2 egg yolks with 15g of sugar, until light and creamy.
In another very clean bowl, whisk the 3 egg whites with the remaining sugar and a pinch of salt, until stiff.
Combine the melted chocolate mixture with the egg yolk mixture. Now, fold in the stiffened egg whites, until well incorporated. Pour into the prepared ramekins/cups up to about halfway, gently place 3-4 raspberries in each, pushing them in a little, then pour the remaining chocolate mixture over to cover. Bake in the hot oven for 6 minutes.
