I’m so excited – daylight savings has finally started (on Sunday), which means the sun won’t be setting until 7.30 / eight o’clock every night, which gives me extra time to take food photos after I cook, without having to rush dinner before 5pm! So I think now’s the best time to learn more about food photography and how to take the better photos – more props and photography needs coming up in future IMK’s (Sorry hubby 🙂 )
In my Kitchen this month are a few new things I’ve never tried before but have been meaning to try for a while now. Finally they’re in my pantry & I’m looking forward to experimenting with a few sugar-free desserts I’ve been creating. Cutting down on refined sugar is a big thing for me and my family right now, so finding alternatives to refined sugar, chocolates, snacks and spreads is something I’ll be sharing with you going forward. If you have any great ideas on sugar-free goodies, I’d love to hear from you 🙂
Thanks for joining me on my kitchen journey. Every month, foodies from around the world share all the goodies in and around their kitchens. Celia at Fig Jam & Lime Cordial hosts this wonderful party – we love finding new inspiration from all over the world. Come join us by the 10th of every month – we’d love to see the goodies in your kitchen! See you all soon x
Miss Food Fairy 
Hi Nicole, Love the balcony garden looks good! The egg cups and wooden spoons are so bright, love the colors. If you are trying to cut down on sugar you can try Stevia as a replacement, I like using the fresh herb for tea but they sell it in the baking aisle too (Stevia in the Raw is best).
BTW Food ‘n Film is open till Oct 30th, Can’t wait to see what you make! 🙂 Here’s this October’s linkup: http://cookingforkishore.blogspot.com/2015/10/food-n-film.html
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Thank you Emily for the Stevia idea – I’ve read about the plant and was looking into it when I found rice syrup. I’ll keep it in mind for future reference though 🙂
Thank you for your food party linkup, hope to join up next month 🙂
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lots of goodies here. i love the blue egg cups. i have them but i don’t use them much as i just peel the eggs when boiled. kojiro is so cute. what a darling. love the wooden spoons too. i have a jar of spoons for sweets and another for savoury dishes. my sister thinks it is weird:)
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Thank you Sherry. I noticed my wooden spoons started to take on a savoury smell and I didn’t want that to go into my desserts – everyone thinks I’m weird most of the time too Sherry. It’s ok, it’s good to be a little weird sometimes I think 😉 x
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Love your little blue egg cups! How cute! And I’ve heard good things about the Mayver’s Peanut Butter, I must track them down! 🙂 x
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You should be able to buy the Mayver’s products at Coles or Woolworths in the spreads aisle or health food/gluten free aisle- that’s were I got them from Celia x
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Here in San Diego, we’ve just lost our long summer days to your side of the globe. I’ve been interested in trying out Filipino cooking since my significant lover is half.
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Filipino dishes are quite interesting as they were influenced by quite a lot of countries over time. This adobo was super tasty – I actually just bought some drumsticks to make it again Cassandra 🙂 Lovely meeting you x
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Love the photos and all those goodies! I really like the colours in the veggie chips photo. All those peanut butter spreads look delicious! You are making me crave a peanut butter sandwich, right now!
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We’re trying to cut down on refined sugar in our everyday eating and you soon notice how much sugar is in the foods we eat – these peanut butters are quite tasty, especially on toast with melting butter 😉 Great seeing you Maggie
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You have some lovely things in your kitchen – I love the veggie chips and the wooden spoons. Kojiro is beautiful!
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Thank you Zirkie 🙂 It’s so nice to see you here for #IMK
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Nicole, thanks for the reminder about Daylight Savings. (I had to look it up — ours doesn’t switch until November 1st!) Glad things won’t be such a rush for you. Your photos look great! The green beans in the veggie chips make me want to hunt for a similar version here, and your antioxidant munchies, too. Any tips on how to “whack” the top off a soft boiled egg? (I make such a mess of them, but I love ’em!)
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I found this for you Kim – http://www.ebay.com.au/itm/Hot-Durable-Boiled-Egg-Shell-Topper-Cutter-Snipper-Opener-Kitchen-Egg-Tools-/111674058649?hash=item1a004ae799 – I usually just make a fast butter knife chop to the top of the egg – works every time. x
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Well how cool is that? Thanks for looking up this easy-open egg tool, Nicole! Sometime during my lifetime I’m hoping to master the “fast butter knife chop” too — in the meantime, I make poached eggs. 😉 Thanks again!
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That organic dark choke with sea salt is lovely! Like the careful placement of the ‘Miss Food Fairy’ on the wooden spoons, thought for a minute you could get personalised ones 🙂 May Buddha bring you a great harvest!
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Thank you Maree for your kind words – Buddha will be a great help for planting tomatoes on the balcony next month! Take care x
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Aldi is just the best! Loved the pusscat too! WP isn’t letting me log in these days for some strange reason, hence Peter’s email.
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I like going in & out of Aldi – if they had more registers open it would make me want to stay longer (I’m not a fan of queues) It’s always lovely having you here Liz – thank goodness for Peter 🙂 x
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That chicken looks sensational. I am excited about daylight savings too I love this time of year
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Thank you Tania – for the perfect Chicken Adobo I would have to say this is pretty close to the real deal. Enjoy the beautiful part of the year 🙂
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Great round up of goodies, I am in love with Kojiro’s eyes! Gorgeous, absolutely gorgeous shot!
and I am salivating over the photo of your Adobo chicken… I made a version once, but I don’t think it is “the real thing”
saving your version for a very important future experiment 😉
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Thank you Sally for your kind words about Kojiro – I sometimes have to keep a straight face whenever I tell him off as those eyes get me every time! Please let me know what you think of my adobo when you try it. My friend Chi was quite impressed with it so I must have done alright x
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