"Crafted in the French village of Biars, Bonne Maman – which translates to grandmother in French – embodies the tenderness and generosity of home cooking, bringing alive the sweet emotion of long forgotten childhood memories. Prepared using old fashioned methods and all natural ingredients, Bonne Maman is made with only the highest quality fruit. Each piece has been hand picked at their peak of ripeness and preserved naturally to achieve intense flavour and lasting freshness. "

When you think jam, you might only think "oh that's the stuff I spread on my toast or croissants". And whilst jam is fantastic to lather on carbs any time of day, there is so much more you can do with it! You can mix it with icecream or yoghurt, use it in cakes, or even make a nice sauce to accompany your favourite cut of meat.

But there are a lot of jams to choose from these days. Many with empty promises of real fruit, and less sugar. Bonne Maman consists of more than 50% real fruit, and each conserve features tasty fruit chunks for juicy sweetness and a lovely texture that comes with home made jam. The best part? Bonne Maman is free from those nasty preservatives, artificial colours and flavourings. Instead there are just four simple ingredients: pure fruit, natural sugar, lemon juice and fruit pectin. The fruit and sugar are mixed gently together until the perfect consistency is reached, then slow cooked to perfection. It is then packed into the stylish French facetted jar, which you all probably know from it's famous red and white gingham lid. All of this combined with the distinctive handwritten logo, have made Bonne Maman the most sought after conserves on any table.


Served on freshly made, light fluffy scones and topped with moderate lashing of cream, Bonne Maman raspberry conserve really came alive. It was like I had spread liquid raspberries on top of my freshly made scones.

Whilst I had been sent some recipes with the jam, including adorable individual cheesecakes, I couldn't bring myself to eat more cheesecake this month than I already have. So I went looking for different options and found a pancake recipe on the US Bonne Maman website.


Pancake recipe required extra milk as it was quite thick. After making these I realised my stove should have been cooking them on a medium heat, I seem to always use a high heat and wonder why they burn.
Hamsley doesn't eat oranges on their own, but exclaimed "well this is one way to get me to eat oranges!" He even requested more the next day! I'll admit, I wanted some more too, so perhaps I'll be making them again sooner rather than later.
I loved the idea of putting jam in the pancake mixture for more flavour.



5. Stir the marmalade until smooth then drizzle 1 teaspoon over the uncooked side of each pancake before turning. Continue to cook for an additional 2 minutes before removing from the pan. Cover the cooked pancakes with a towel; this will prevent them from drying out.
Serve the pancakes in small stacks with 1 or 2 spoonfuls of compote on top. 

More recipes can be found at: www.bonnemaman.us


There are twelve amazing conserves available in 370g jars, retailing at $4.99 (AUD). Other flavours on offer include classics like Strawberry, Apricot, Fig and Damson Plum.

Bonne Maman is available in leading independent supermarkets nationally and from September in selected Coles stores throughout Australia.
For further information visit www.menora.com.au.

Iron Chef Shellie tried Bonne Maman jam compliments of 360° Focus.

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This post was sponsored by Nuffnang


Being a food blogger generally means lugging your camera everywhere you go, in case you eat something worth blogging about. The amount of times I've been out and forgot my camera is just disgraceful.
Having a DSLR camera with different lenses and tripod, all fit into a bag, PLUS carrying a hand bag can lead to feeling very bulky, and sometimes I find I just can't be bothered bringing my camera along. Although I always try to bring it again when food is involved! But other times, I just need a camera to shove in my handbag and not have to lug my trusty DSLR along.


For the last week, I've been lucky enough to give the new Panasonic Lumix TZ10 a spin, and it's been with me everywhere I go. It's a great travel camera, and it has a built-in GPS for easy organization of the photos. Especially if you have iPhoto like me, and you can see the locations you visited on the map. It would be great to take on holidays and pin point all the places on the map in relation to each photo. That way you'd never be like.. "uh... where were we in this photo?".


It has double hand-shake correction allowing you to take beautiful night shots at slow shutter speeds without blurring. I haven't tried taking night shots with it, but I will be in the up and coming weeks, but I noticed I was shaking a bit when taking some photos, and the shot still came out crystal clear. (Took a night shot just before posting, check it out below):


Another great thing about this compact little camera is what Panasonic like to call "Intelligent Auto" or "iA". It's great for when you don't know what setting to have the camera on, or you don't have time to fiddle faddle around. You just put it on the iA mode, aim and shoot. The camera will automatically detect and correct. It will automatically adjust the brightness of dark areas in an image, the face detection helps you to achieve clear portraits, and the intelligent scene selection selects the best settings for that particular scene.


This compact little camera records movies in HD with no loss of image quality. We were playing around making a video and plugged the SD card straight into the said of Hamsely's Panasonic Viera TV and within seconds we were viewing the video and pictures. It was all too easy.
Recording is SO easy too. With my last compact camera, when I was at a live concert, I'd have to spin the little dial and try to find video in the dark; with this camera, there is a button that just says 'record'. So to start and stop, all you have to do is press the record button. MUCH easier, and less fumbling around.


Some facts and figures for the camera nerds that are reading this: 12.1 Megapixels for great quality pictures, and a 25mm wide-angle 12x optical zoom f/3.3-4.9 LEICA DC VARIO-ELMAR lens…allowing it to have twice the shooting area of the standard 35mm lens.
We found it really easy to switch from normal to wide screen, for those nice panoramic shots.
In fact, the menu of the camera is very easy to navigate, I never had a moment were I had to dig out the manual and figure out what to do. Playback on the large screen makes it easy to see if you didn't quite get the photograph you were after.


I don't carry around a big handbag, it's really quite small compared to most women's handbags. But I can tell you, my new camera will be living in my handbag, so I don't miss another foodie moment.

The Panasonic Lumix TZ10 retails at $650.00 AUD.
More information about the camera can be found at http://lumix.panasonic.com.au/products/Lumix/Camera/DMC-tz10





Terms and Conditions of Entry for the Panasonic Lumix TZ10 Giveaway
1. Information on how to enter and prize details form part of these conditions. Entry into this Promotion is deemed acceptance of these terms and conditions of entry.
2. The Promoter is Nuffnang Australia Pty Ltd ACN 133 905 647 of 28 St Edmonds Road, Prahran VIC 3181 ("Promoter").
3. The Promotion will be open from 12:01 am Australian Eastern Daylight Saving Time (“AEDST”) on 3 August 2010 and will continue until 11:59 pm AEDST on 3 September 2010 ("Promotion Period").
4. Entry is open to all Australian residents, aged 14 years and over, other than management, employees or contractors of the Promoter and other agencies, firms or companies associated with the Promotion (including suppliers of prize), and their immediate families ("Eligible Entrants").
5. In order to enter the competition:
*Participants need to leave a comment on the Panasonic competition post published in one of the nine participating blogs (The comment must include their preferred contact method in case they win [blog URL, Twitter or E-mail Address]:
a) chocolatesuze.com
b) herecomesthefood.com.au
c) ironchefshellie.blogspot.com
d) jeroxie.com/addiction
e) ladymelbourne.com.au
f) melhotornot.com
g) myfoodtrail.blogspot.com
h) sarah-cooks.blogspot.com
i) violetlebeaux.com
6. The winner will be the entry the judges most creative and practical by the judges.
7. The judges' decision (including any decisions as to prize distribution) is final and the Promoter will not enter into correspondence regarding the result.
8. The winner will be notified via their preferred contact method, and will be asked to provide their email and contact phone number at that time. If they do not respond to the notification within 48 hours, Nuffnang reserves the right to select another winner.
9. To claim the prize, the winner must reply to the winner notification and accept the prize within 48 hours of the blog notification, as well as indicate their preferred address for the camera to be sent. If the winner does not respond within 48 hours, they will forfeit the prize, and another winner will be selected using the same judging process.
10. The results will be published on the Nuffnang Australia website, the Nuffnang Australia Facebook page and Twitter account. Nuffnang Australia and Panasonic also reserve the right to publish the results, including a photo of the winner, in the media.
11. Nuffnang Australia’s business directors, management and employees, their immediate families, their retailers, suppliers, associated comapnies and agencies are ineligible. Panasonic’s business directors, management and employees, their immediate families, their retailers, suppliers, associated companies and agencies are ineligible.
12. Nuffnang Australia reserves the right to change these terms and conditions. If any changes are made Nuffnang Australia will notify the public via its website.



This post was made possible thanks to the Panasonic Lumix TZ10 and Nuffnang.

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The very first time I tried chai many years ago, I hated it. The truth was, it was one of those instant ones you get at the supermarket so it wasn't bound to be the best.
Now, I'll have a chai latte most days at work, or when I go out, chai is becoming one of my favorite drinks to order, instead of my usual earl grey tea or mocha.





In 2009 Chai Mamma was born; as it was hard to find a chai as authentic as Indian (Masala) Chai.
It is hand blended in Melbourne (East St. Kilda to be exact), and that the tea is purchased from fair trade. 

The range uses Fair Trade Certified Black Tea, blended by hand using the following spices: Cinnamon, Cardamom, Cloves, Black Peppercorns, Star Anise and Ginger.
Chai Mamma's recipe has been developed and refined to ensure that the exact amount of Black Tea and Spices have been blended to give it that perfect strength and aroma. 


The chai is super easy to make. I used the saucepan method:
1 teaspoon Chai or 1 tablespoon for added strength.
3/4 cup milk and a 1/4 cup of water
Bring to boil, once tea rises to the surface strain. 
Add honey or sugar for sweetness.


The main difference between the Original and the Spice, is that the Spice contains the addition of star anise.
As to which one I preferred? I didn't really have a preference.
I think some people might find the cloves might be a tiny bit over powering, but both contain a lovely mix of ingredients (With the Chai maybe use one teaspoon of Chai (for one person) with more milk).
A little honey to sweeten it up, and you'll be in chai heaven.
At the end of the day, it comes down to what you prefer. Some people like their chai's with lots of cloves, others might prefer lots of cinnamon. But if you are a fan of chai, I would recommend you get your hands on a bag of Chai Mamma and decide for yourself. It's perfect, especially on those lazy days when you are soaking up the winter sun like today.


Naomi from Chai Mamma is looking for stockists, and anyone interested in sampling or wanting wholesale prices can email her at sip@chaimamma.com.au
What makes Chai Mamma different to other chais, is that it is hand blended and not mass produced. And the best part is that it is made with Fairtrade Certified Black Ceylon tea and mixed with the freshest spices.


Chai Mamma is available to purchase at eConvenient - 101 Poath Road, Murrumbeena (Victoria)

For more information about Chai Mamma, different chai blends and brewing techniques, email Naomi or check out the website: www.chaimamma.com.au

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Want to win a trip to Buenos Aires?
Then pay attention!

Are you the kind of person who boasts about knowing where the greatest steak is served? Well, now is the time to put your money where your mouth is and help your favourite steak venue be crowned Pepperjack’s National Steak Champion.

Head down to your local participating restaurant, club or pub from 1 August 2010, and put their steak and reputation to the test. If you think their steak lives up to the standard of being the best in Australia, you can simply vote via SMS.

By voting for your favourite steak venue, you will not only be helping their chances in taking out the prestigious title of Pepperjack’s National Steak Champion, but also go in the running to win an incredible trip for two to the steak capital of the world, Buenos Aires, Argentina, valued at over $10,000. High stakes for Australia’s best steak!


The overall top restaurant club and pub nationally at the conclusion of the voting period will each receive a $20,000 prize and go head-to-head in a final national cook-off, to be judged by a panel of experts, led by celebrity chef and steak expert, Adrian Richardson of La Luna restaurant in Carlton, Melbourne, Boys Weekend TV show and the famous cookbook MEAT. The winner will be crowned Pepperjack’s National Steak Champion.


“The great thing about Pepperjack Battle of the Steaks is that Australia will vote for three top venues whether it be an RSL, local pub, or a high-end steak restaurant – everyone who dishes up a quality steak is in with a fighting chance to take out the top prize,” commented Richardson.

“Think about the following when judging your steak: the age of the beef, the feed, the flavour, the cut, and, of course, what the meat is served with. If these venues can serve up a great meal time after time, they are in for a chance to win this mighty beef battle,” Richardson added.

The competition for 2010 is already heating up with top venues across Australia already signed up to battle it out for the title of Pepperjack’s National Steak Champion, including The Malvern Hotel (Vic), Enzo’s Risortante (SA), Daniel’s Steakhouse (NSW), Port Office Hotel (QLD) and Incontro (WA).

Log on to www.battleofthesteaks.com.au from 1 August to see if your local restaurant, club or pub has registered and to track the leader board throughout the competition. Voting closes 30 September.

Also, don’t forget to ask your favourite venue if they serve Pepperjack red wines. Like sauce is to steak, Pepperjack wines from the Barossa Valley are also a great accompaniment to your favourite red meat meal.



2008 Pepperjack Shiraz – RRP $26.99
2008 Pepperjack Cabernet Sauvignon – RRP $26.99

Don’t miss out on staking your claim in the naming Pepperjack’s National Steak Champion.

Thanks to Louise from Liquid Ideas for providing the media release and bottle of Pepperjack wine to enjoy with my steak.

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It's a slogan that's been going on for yonks, and still rings true.
I was offered to sample the new sweet potato chips from McCain. Since I have a love for sweet potato chips, this seemed like a delicious offer.

The chips come in two varieties; crinkle cut and thin cut.
I took the crinkle cut variety over to my parent's house to share with them and my cousins. I figured crinkle cut is more fun and got everyone to help me sample.


Hamsley thought they tasted a bit like pumpkin; and since he and pumpkin aren't the greatest of friends he didn't pile the chips onto his plate like he would have with potato chips. The rest of us rather enjoyed them, although I will agree to a slight pumpkin taste initially, but after a few chips, it tastes more like sweet potato.
They take only 20 minutes in the oven, but due to oven tray shortage, I put two bags of chips on the one oven tray, and it took more time in the oven for them to crisp up nicely.



Then we tried the thin cut a couple of days later. We had been sent some tomato chutney, tzatiki and aioli as suggested condiments to try with the chips. I cracked open the aioli, and Hamsley was like a totally different person compared to the previous chip experience. The aioli was a fantastic accompaniment to the chips and we both couldn't stop gobbling them up. He didn't comment at all of a pumpkin taste and we almost had to fight for the last chips in the bowl!

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Let's talk tuna.
If you don't want to talk tuna.... maybe go find something else to do, cos I'm about to talk tuna, and nothing but tuna.

So I was asked to sample the new range of tuna from Sirena. I had used Sirena tuna before in my cooking, so there was no hesitation when asked if I wanted to try the newest flavours: rosemary infused, dill infused and basil infused.

Looking for a time to photograph and sample the tuna was rather hard with moving house; but we recently indulged in tuna for dinner.
Hamsley loves his tuna, so requested tuna on toast for dinner, which I was happy with since I had spent all day in the kitchen trying to get it into order.
I toasted up some bagels, smeared them with a little mayo and avocado and topped them with tuna for us to try the different flavours.


I found the tuna to be quite salty on it's own, so I was a bit scared that it was going to be too salty on the bagel.
Luckily they weren't, and you could really taste the flavours of rosemary, dill and basil.

Of the 3 flavours, rosemary was our number one pick. In fact our pantry is stocked with many cans of the rosemary variety at the moment. I rather liked the basil, and dill was probably my least favorite, but still delicious!
The flavours weren't overpowering, nor were they really subtle. It was just the right balance to make you want to keep eating.

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Hamsley and I both really enjoyed this variety of scone. I slightly warmed the scones in the microwave, which made the scones nice and warm, with the chocolate slightly melted. 
They are quite sweet on their own; my work my said they were actually too sweet for her, and couldn't finish her scone in 1 sitting.
She also commented on the passionfruit seeds in the scone. If you don't like the added crunch of the seeds then you might not enjoy these as much. We however, didn't really mind the seeds. 


I tried mine with jam, I wanted to put cream on as well as you would with a traditional scone, but the cream we tried whipping ended up getting spoiled. I think it would have been nice with both the jam and cream.


My favourite flavour is still the chocolate coconut scone, but this comes in a close second.
Try one today at your local Baker's Delight, or check out their other flavours on their website: www.bakersdelight.com.au/

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Hamsley and I decided to take a break from all the moving stress and took a Sunday morning trip down to the Flemington craft market on Sunday. We were hoping to go back to the Healesville market or even the Mornington market, but they weren't on; thus us ending up checking out the Flemington market instead.

Wondering around it was pretty obvious this was a popular market for the parents with prams. Lots of kid based stalls, trying to walk around, weaving around prams became a little annoying after a while. We bumped into Katie and her boy who also couldn't help but notice the abundunce of prams!

We didn't have breakfast before we headed down so I found it rather hard to be enthused by craft stalls on an empty stomach. We found the Crabapple Cupcake Bakery had a stall, and I nearly bought some as I've got their cookbook (never made a think out of it yet), and I wanted to see if they were dry like I've heard alot of people say. But the line was too long and they cupcakes looked like a candy tree had vomited on them. At $4 a pop, for something I wasn't too sure on, I didn't bother joining the queue.

So after wondering around for a while, finally feeding ourselves with delicious pies, we stumbled onto a store that had FAR more impressive looking cupcakes on offer; Cupcakes by Paolo. With a special offer of buy 6 get 1 free, I couldn't resist this offer to try the many tempting favours before my very eyes.


The lemon meringue looked amazing, which then led my eyes to the pineapple flavour. I love pineapple but never thought to have it as a cupcake flavour. I couldn't resist red velvet, whilst Hamsley helped me pick the remaining flavours; orange, cookies and cream, choc malt teaser and mocha. There were a few berry flavours I would have gotten; alas, there is always next time.

The main thing about Cupcakes by Paolo is how incredibly light and fluffy they all are. Not dry at all, even after keeping them for 3 days in an air tight container. Usually the red velvet I make can be quite heavy, but Paolo's version was so light. So light infact I didn't feel it go to my thighs!


Uh-maze-ing! Lovely lemon flavour with such a light Italian meringue to top it off. My favorite of all 7 cupcakes eaten.


Nice chocolately coffee flavour; not overpowering, but nice and subtle.


Looks like a work of art, tastes as good as it looks! ..... how can you go wrong when chocolate is involved?


The flavour I wanted to try most! I would have liked a bit more of a pineapple punch in the face flavour with this one, but it did not disappoint. It was still heaven in a cupcake wrapper.


... excuse the orange cupcake smeared into the red velvet... transportation played a part in that.
LOVELY light and fluffy red velvet. I'm quite fussy with my red velvet, and this one had a perfect amount of cocoa for my liking.


Chocolate + Malteasers (more chocolate) = win.
... that is all.


How cute is it with it's little orange on top? Subtle but lovely orange flavour.

We got a good range of chocolate and citrus flavours. I can't wait to go back and grab the other flavours we didn't try next time!

For more contact information and flavour choices check out their website:
Cupcakes By Paolo
www.cupcakesbypaolo.com.au

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