The Outback Honey Loaf

The Outback Honey Loaf

As you might have already guessed  I am fascinated about foods of my two countries Brazil and Australia and that is why I chose to bake this bread for the blog. The Outback honey loaf is a bread served in a very famous Australian-style restaurant chain which also has restaurants in Brazil. In the past few years the so called casual dining has boomed in Brazil because this type of restaurants offer good value for money meals. They serve the loaf as an appetiser with soft butter. This simple appetiser is so delicious that you almost get tempted to forget the rest of the menu and have only bread and butter! The funny thing is that I’ve been living in Australia for more than 12 years, lived in three different states and never came across this kind of bread here. They also have on the menu what is called ‘the Australian gigantic onion’, a deep fried crumbed onion served in the shape of a flower with a punchy sauce on the side. The onion is called ‘Bloomin’ Onion’ (thanks Olivia!) and its deliciously crunchy and flavourful. After a little bit of research I’ve found out what is called Australian onion in Brazil is actually an American recipe and that is why I’ve never seen this dish in Australia! Anyway, every time I travel to Brazil I love to go to this place with my friends to have dinner. As soon as you sit at the table they serve the loaf with butter and that prompt us to order the super chilled Brazilian beer – irresistible! On the mains menu they have Australian-inspired pub meals which basically consist of a meat...
Carrot Cake with Chocolate Topping

Carrot Cake with Chocolate Topping

I grew up eating carrot cake with chocolate topping and this is one of our favourite family cakes. Carrot is a root vegetable that today comes in a variety of colours such as purple, red, yellow, white, being orange the most common. The original carrots were purple but in the 16th century in Holland the orange variety started to be grown, and in the beginning of the 17th century the French developed a successful breed of a more appetising variety of carrot. Carrot cake has a long history and most likely the old cousins started to appear in Europe in the Middle Age in the form of carrot puddings. The recipe changed overtime and in the end of the 19th century is that the first cake recipes similar to the ones we know today started to emerge in Europe and, from then, numerous recipes were developed and propagated all over the world. Carrot is a very popular cake ingredient because of it releases its natural sweetness to the batter and gives a pretty yellow colour after baking. The basic sweet carrot cake recipe comprises of flour, sugar, baking powder, eggs, butter, raw grated carrots and spices like cinnamon and cloves. Some recipes call for cooked carrots and other include sultanas or raisins, bananas, pineapple, nuts, apple and even shredded coconut. The cream cheese frosting is often used as topping but I even found some recipes that call for an orange syrup, candied carrots or simply double cream to serve. Then there is also the savoury version of a carrot cake such as muffins or scones. In Brazil it is also quite common to add...