Nasturtium Pesto Recipe by Driveway Veggie Patch Are nasturtiums taking over your garden? They are everywhere in my garden at the moment. I started growing them for the flowers to decorate my cakes. But in this post I'm turning my attention to the nasturtium leaves. The leaves are well know... Continue reading

Our culinary exceptions were high when we arrived on Tinos. Our research revealed that there's a fantastic food culture on Tinos. The locals have great pride in their local produce and in the preparation of this produce in their establishments. We were not disappointed! We ate (and drank) very well... Continue reading

Date: Saturday 1 December 2018 Time: 1:00pm to 5:00pm Where: Fiona's kitchen in North Willoughby (between North Sydney and Chatswood in Sydney, NSW) Homemade biscuits are a beautiful and delicious gift to give family, friends and colleges at Christmas. In this workshop we will spend the afternoon around my kitchen bench baking a variety of shortbread and Viennese biscuits, perfect for the festive season. Once baked, your biscuits will be packaged up into bikkie tins and tied up with ribbon. During the afternoon: I'll show you how to prepare the biscuit doughs and how to create new flavours from the... Continue reading

I asked several locals where the best bakery was on Naxos, as usual I need to have my Greek pastry fix! Λαγογιαννη was one bakery that kept getting mentioned. It can be found on the busy corner of the main road through Vivlos. We were staying in the next village... Continue reading

Milos certainly has a very good selection of tavernas and bars, spread over the island. We have stayed out in Pollonia both times we've visited Milos and although it's a small port settlement, it offers a great array of food and drink options. Gialos, Pollonia The best taverna in Pollonia,... Continue reading

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Mouratos Bakery on Milos During our 2014 holiday on Milos, we discovered Mouratos Bakery on a rainy day. We took refuge from the rain and wind in the bakery, finding a table in the corner by the window and eating pitas and spanakopita, drinking coffee and then eating fruit pies.... Continue reading

On our last day on Sifnos we returned to Artemonas to visit a traditional pastry shop. We’d been told about this sweet shop by Maria (who gave us a tour of her vegetable allotment). Maria proved to be a fantastic source of information regarding all things sweet on Sifnos and... Continue reading

We’ve seen the biscuit cake become very popular in 2018. I have been working on baking a variation of this, the number or letter layer cake, which I believe is a little more delicious than the original. BakedByFiona's number cake which is topped with piped buttercream and decorations. My shaped cake layers are sandwiched with Swiss meringue buttercream, and if desired, ganaches or fruit jams can be added to the layers also. Any of my cake flavours can be used for this style of cake: chocolate cake vanilla butter cake lemon and blueberry cake coconut cake coconut and raspberry cake... Continue reading

We discovered this deliciously packed little delicatessen, Mētato, on our second last day on Serifos. It’s a block behind the waters edge in the port town of Lavadi. There were shelves full of jars of local thyme honey, wine, fresh eggs and olives, the fridge cabinet displayed local cheeses and... Continue reading

Folegandros... you tiny but oh so mighty island sitting in the south west area of the Cyclades. I knew we would be friends well before I arrived on the island. The island is only 32 km2. At it's highest point it stands commandingly at 455 metres above the Aegean sea.... Continue reading

The biscuit cake, one of the 2018 cake trends, is now available to order from Sydney Cakes Baked By Fiona. The biscuit cakes can be shaped as a number cake or a letter/alphabet cake. Baked By Fiona offers custom celebration cakes on Sydney's North Shore. Continue reading

A Bundt cake is a cake that is baked in a Bundt pan. The cake batter is shaped into a distinctive ring shape once baked, taking on the beautiful curves and design of the Bundt pan. I have baked many of my cakes as a Bundt cake which I then top with a piped buttercream "crown" in flavours matching the cake. My beautiful black chocolate Bundt cake is just one flavour that I love to bake. The cake has a chocolate drizzle and is finished with a crown of piped berry scented buttercream. It is the perfect cake to share... Continue reading

Last December we travelled to San Francisco. The decision to go on a family holiday was very last minute. Within a month of travelling, we booked onto one of QANTAS's new direct flights to San Francisco, booked our accommodation with... Continue reading

The neapolitan cake is inspired by the flavours of Neapolitan ice-cream. There is a layer of chocolate cake and a layer of vanilla cake with a strawberry filling layer in between. The cake is coated and decorated with swiss meringue buttercream (flavoured milk chocolate, strawberry and vanilla). The cakes shown are the 6" size cakes (approximately 16cm across). A cake this size would serve up to 12 people (cut into cake wedges). Thanks for visiting. Cheers Fiona Continue reading