Homemade Vanilla Almond Macadamia Milk {how-to video}

homemade vanilla almond macadamia milkIf someone told me a year ago that nuts can make milk, I would’ve said “well, then I’m a seahorse”.
Cause that’s just ridiculous right?
But I guess this time, the joke was on me.
That’s right, nuts can make milk (even though they lack udders… we gotta be blunt here, it’s serious milk stuff we’re talkin’ bout)

What gets me so pumped/mystified is how the simple act of blitzing plump nuts (trying not to laugh…) and water can give you this creamy milk which is so darn good in smoothies, and all things breaky – who would’ve thought! Nuts! Making milk!
Next it will be broccoli made ice-cream (in my NIGHTMARES), although, obviously, that wouldn’t result in something as good as nut milk. obviously.

IMG_0705-4Before I tried the puzzling concept of nut milk I didn’t really know what to expect…
was it going to be strong and like i’ve just eaten a whole almond?
was it going to be bland and a absolute poor excuse for milk?

Well, I’m going to be honest and put it out there for people who haven’t had nut milk before… it is more watery than your run of the mill cows milk.
BUT the ways you can play with flavours and the ease (oh the ease) of making it…. guys, you gotta try this.

And what is so fun about this as well, is, you can us any sort of nuts (and combine!) to make such fun mixtures, even add some strawberries or cocoa powder for the sake of it! (cause #yolo)
So versatile, so genius, so good.
(Note to self; next time, so totally make hazelnut chocolate milk, cause that would be heaven.)

As a fellow nut fan, I can safely confirm, that nut milk is truly the answer to your problems.
What could actually be better than more opportunities to mix almonds and macadamias into our everyday lives? That’s right…nothing..nothing could be better.

homemade vanilla almond macadamia milkAs a fun little thang, I made a lil’ video for y’all, just showing you the oh so simple steps to making your own nut milk! (note: no cows need to be present.)

(p.s. the song in the video is ‘Mess Is Mine’ by Vance Joy)

Believe me, you’ll feel like a boss next sleepover you have (cause deep down, we’re all 12 yrs old), where you offer your ‘homemade vanilla almond macadamia milk‘ to yo friend.
That good nutty stuff, money can’t buy.

Sooooo, I made a ginormous batch today (like giant ‘fee fi of fum’ size), so, natually, I’m gonna be drinkin’ this stuff until the cows come home (not that they will though, because, well, could you please pass on that I no longer require their milking services).

Plus plus plussss, I can’t pass up this opportunity to also rave about them health benefits, cause… ya know…
As all my sis is ranting about these days is protein, well, nut milk is packed with it.
Plusss, it’s lactose free, gluten free, vegetarian, vegan… the whole lot!
Win Win!

So, let’s jump to the recipe shalllllll we

makes around 4 cups (note in the video, larger quantities are used, as the recipe was doubled)

1/2 cup raw almonds
1/2 cup raw macadamias
1/4 cup dried pitted dates
1 teaspoon vanilla bean paste
3 1/2 cups water (plus extra to soak the nuts)

you will also need a cheesecloth

1. Combine the nuts in a bowl, pour in water, enough to cover all the nuts.
2. Cover the bowl, and set aside for around 8 hrs (or overnight) to soak and absorb the water.
3. Drain and discard the water from the nut bowl and place the nuts in a blender.
4. Add the dates, vanilla and fresh water to the blender and blitz on high for around 1-2 minutes.
5. Pour the almond macadamia milk over a cheese cloth lining a bowl to separate the almond macadamia meal from the milk (squeezing to get as much milk as possible).
6. Pour the milk into a sealed container or bottle (should keep for around 2 days) and enjoy!
Delicious served with muesli and smoothies, and also great for a dairy free option.

P.S. Here’s some ideas of what to do with the left over almond macadamia meal/pulphomemade vanilla almond macadamia milkThanks for stopping by!


Celebratory Cake ~ Coconut Cake with Raspberry Buttercream and Toasted Meringue

Coconut Cake with Raspberry Buttercream and Toasted MeringueHello friends!
Today (and for the next 4 months) I am speaking to you from a whole new perspective…. HOLIDAYS!
That’s right folks. I’m free as a bee… (on it’s time off.. from… making honey….)

So, as you do, when you’ve got a good day to burn… I like to crank up that oven, whack on the severely severely dirty apron, and consume so much butter and sugar that’s it’s definitely unhealthy… in a totally good way.
SO what I did a few weeks ago, amidst all that yah-di-yah exam nonsense, I baked a cake that was on my mind.
But not just any old cake…
Coconut Cake with Raspberry Buttercream, where at that moment I didn’t have time for a meringue topping, but it was totally in the works, and not forgotten (don’t you worry your little head meringue… I could never forget about you)
Coconut Cake with Raspberry Buttercream and Toasted MeringueThus, in the flurry of exams, an angel was born a.k.a. this cake.
And there was sarisouly no better way to celebrate than with a cake that was my life boat/safety net/floaty/whatever makes exams durable.

And then I decided to ‘holidayize’ it, if I may.
With the casual extra layer of cake, and blow torching the crap out of dat silky meringue.
Yeah man, wot of it.
Coconut Cake with Raspberry Buttercream and Toasted MeringueAnd by the way, can we just talk about this Raspberry Buttercream business for a bit?
Cause far out… it is seriously the best thing to happen to buttercream since… well, plain buttercream.
It’s mega colourful, got flecks of that raspberry seed and adds the most delicious raspberry flavour, like only a raspberry could.
I could live of the stuff, I mean I would be the size of a house, but still, I could live on the stuff.
Need I say more?

And you guyzzzz, if I could ever recommend anything, I would 100% put my money on a blowtorch.
They are by far one of the funnest things to bake with…. everrrrrrrr.
You feel like a boss. Just sayin’.
Coconut Cake with Raspberry Buttercream and Toasted MeringueAnother reason this post was labeled Celebratory Cake is because, according to wordpress, Daisy and the Fox has been in action for 2 years! So kinda a birthday cake occasion as well I reckon 🙂
I just wanted to take this opportunity to thank all the beautiful, and encouraging readers of my blog, it really wouldn’t be the same without you here. (i’d just be a crazy woman blabbing to myself and publishing it all on the internet… maybe I still am…). It’s so humbling to know that these pages and photographs are found and read… and I really wish I could give you guys a slice of this cake! This space is a labour of love and a well cherished creative outlet, that I pour over when ever I get the chance, and really couldn’t thank you all enough for being here, and not making me feel so crazy and sharing our love for food.
This community is what keeps blogs going, and you all rock. Everyone of you… even the rocks… (just don’t Bec… it was nice up until now…)

So, I thought, seen as you hear me chin wag on forever, but may not know actually much about me, I thought I’d share it in a little ’15 things you maybe didn’t know about me’

1. I things like soups and hot chocolates to be hot when i have them. Like super hot. It’s kinda wierd really, I even leave the dinner table to heat things up again …. its so wierd (hence my coffee order skinny latte extra hot
2. if you saw what I ate you’d think I’m a vegetarian. I’m really not, I love a good lamb backstrap… but yeah, me likely me veggies
3. I cannot open a letter properly to save my life
4. I sing yell too much for my own good… sometimes it’s just cause I know my mum loves my vocals (kiiiddddddinnggg)
5. I secretly wish I was beyonce.
6. I also secretly wish I was a kick ass spy… but now that i’ve told you… i’ll have to kill you…
7. I wanna live in the country side one day, and just chill with ma farm dogs all day
8. I’ll probs become a crazy dog lady… it’s true, I already know the 5 dog breeds i’m gonna have at one time..
9. I think I was meant to be born in the 50’s, so I could be a kid in the 60’s, teen in the 70’s and adult in the 80’s. Now THAT would be RAD. None of this technology business overtaking our lives (ironic coming from a blogger).
10. I hate being overdressed…. like to the point I feel mega uncomfortable. As I say… if in doubt always dress casual. Always.
11. I’m probably the biggest homebody you will ever meet. Legit.
12. I sometimes always speak so fast it actually sounds like “blah blee blah blee blah memenfjensdkgbdfk”, well that is according to my friends…
13. You may notice that I always speak about ‘my sister’, but in real truth, she’s ma identical twinnn
14. I am the worst decision maker everrrrrrrrrr. You do not wanna go to a delicious restaurant with me.. cause you’ll spend 1 hr waiting for me to make a decision.
15. I used to think guilty meant innocent and innocent meant guilty… and I have no idea why… randommmm

Anywayzzzz, shall we jump to the recipe already?
I reckon.
Ready? Steady?
YummmmmmmCoconut Cake with Raspberry Buttercream and Toasted Meringue

Coconut Cake recipe from The Australian Women’s Weekly
Raspberry Buttercream recipe from My Recipes
Meringue Recipe from Bakerella 

Cake: (ingredients for one cake, so double the ingredients to make both the cakes)
125g butter, softened
½ teaspoon coconut essence
1 cup caster sugar
2 eggs
½ cup (40g) desiccated coconut
1½ cups self-raising flour
250g extra-light sour cream (or greek yogurt)
1/3 cup (80ml) milk

Raspberry Buttercream:
1 cup butter (230g), softened
1 cup fresh raspberries (I used frozen raspberries, which just need to be left out to defrost a bit)
2 teaspoon vanilla extract
1/4 teaspoon salt
4 cups icing sugar

300 g superfine sugar (1 1/2 cups)
150 g egg whites (from about 5 eggs)


1. Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
2. Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
3. Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.
4. Spread the mixture into the pan; and continue to make the second cake (repeat the steps above)
5. Bake both the cakes for about 50 minutes or until cooked when tested. Stand cakes in pan for 10 minutes before turning onto wire rack, to cool completely.

Raspberry Buttercream:
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

1. Line a rimmed baking sheet with parchment paper, pour in sugar and bake for about 5 minutes at 200C until the edges just begin to melt.
2. Meanwhile, pour egg whites into the bowl of your stand mixer (make sure it’s clean) fitted with the whisk attachment. Whisk on low allowing bubbles to form, increase to high and continue whisking until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
3. Remove the sugar from the oven and begin whisking again at high speed. Add one big spoonful at a time, ensuring that the whties come back to stiff peaks after each addition. Once all the sugar is added, continue to whisk for 5 – 7 minutes. You should be able to rub the mixture between your fingers and not feel any grit from the sugar. You know it’s ready to use when it forms a smooth shiny peak on the tip of your finger.

The Final Product:
1. Carefully, using a sharp knife, neaten the 2 cakes to flatten the tops, sides & bottoms, making sure they both match up.
2. Evenly cut both the cakes in half, then take a cake and ice the top with the raspberry buttercream, top with another cake layer and repeat with the rest of the cake layers.
3. Evenly spread the rest of the raspberry buttercream over the cake, then fill a piping bag with the meringue mixture and pipe over the top of the cake. (you may have some meringue mixture left over, so you can bake this on a tray in the oven at 200C for around 30-40 minutes or use your torch to bake them for more fun!)
4. Turn on a blowtorch, and using a sweeping motion, ‘toast’ the meringue, being careful to not burn it and melt the buttercream.
5. celebrate, serve and enjoy!
Coconut Cake with Raspberry Buttercream and Toasted MeringueThis cake is coconuty in all the right places, and so utterly scrumptious that it is possible to unashamedly almost clear this whole bad boy in one sitting with family …. I’m not even embarrassed.

If you’ve stuck with me through to the end of the post (boy it was a long one), I really appreciate it… you da best.
Thanks for stopping by!daisy-and-the-fox-sign-off


Coffee Is The Word

cafe latteI reckon, I reckon… we all have a bit of a ‘coffee coming of age’ story… if I may.

For one, my friend can remember from still being in the single digits of age and her mum deciding to buy her coffee instead of hot chocolate to break a lil’ bit of the sweet obsession, and she’s never looked back.
My mum reminisces her time back in Romania, walking through the streets with a fresh loaf of bread, and inhaling that deliciously intoxicating smell of freshly ground coffee, she too, never looked back.

For me, at the tender age of 16 I was determined to break into the mature world of coffee drinking, and a yearning to be able to wrap my head around ‘what drives adults so crazy about this brown bitter tasting drink, and why on earth are they preferring it to hot chocolate – what the!?’
I began with baby steps, calling on all the help I could get from syrup sweeteners to mocha, then from time, dedication, serious caffeine drinking, many a coffees later, here I am, an ammeter coffee drinker.
Ahhh it’s been a long, tough journey, but oh so worthwhile.


Wether coffee be a result of the struggle to stay awake or the reason you get up every monday… coffee… is. da. word.
Ya feelin’ me brah?

flat white coffeeCoffee is so personal… and this is gonna sound crayzay, like i’m some coffee philosopher or somethin’ (which I’m so totally not) but I reckkkkon, coffee plays a little part in our self identification (woahhhh say what, dis chick talking cray… somebody call Dr Philll!)

Well… I’m not in some identity crisis or what, but I gotta put it out there, finding your personal coffee order is such a venture of it’s own… cause far out, with all the milks, strengths and flavours to choose from… you may just spend a lifetime with froth moustaches before you discover yo’ coffee… if ya know what I mean…
(sometimes I don’t even know what I mean… maybe it’s the coffee talkin’?)

But wait, why on earth did Bec just do a whole post on coffee??
That’s a bit rando Bec… Do you need Oprah?

It’s k guys… I got this…
I’ve had a coffee vent on my mind for a while now… it’s just sah deep ya know? sah many levels?
latteI think, particularly breaking in to adult life and all, coffee is actually becoming quite an integral part of my life (look at me, being all grown up and using big words like integral).
Some call is sleep deprivation, I call it good socialisation skills. Cause, let’s be honest, how can you live in Melbourne and not organise catchups where you chin wagg for hours over a humble cup of coffee?

PLUS there’s that whole ‘having a cool as coffee order that just roles of the tongue’ kinda thang.. or is that just me…
You know the ones… in those manhattan chick flick rom coms, where this sassy as gal strides into starbucks and whips out this precise coffee order, which leaves me thinkin…. what on earth is a grande, and since when does a coffee that big exist?!
Coffee lingo to a whole nudda level!cafe latteSo with all this rambling, where am is Bec with coffee at the moment?

Well, I’m glad you asked… (imaginary person….)
I’m in a current state of a “skinny hot latte”.
Why skinny milk?
Some say it froths better…
Why extra hot? Cause I’m a fool, who likes everything I drink to be super hot
Why a latte? Cause it’s frothy and funn…. geeez what’s with all the questions

Saying that… I’m contemplating a cappuccino moment… you could say I’m still finding my coffee identity


What’s your coming of age coffee story and coffee order?

p.s. all photos from my instagram feed.


Izy’s Triple Lemon Streusel Cake A.K.A. the ULTIMATE lemon bars

Triple Lemon Streusel BarsI am, by nature, a bit of a seasonal baker.
Autumn got me cravin’ them cinnamon apple delights, winter has me hankering for some warm choccy pudding and spring?
welllllllll, all thangs citrus.
As much as I love those amazeballs doughy cinnamon rolls in the cooler months, I gotta give it to the warm weather and cave to the new cravings…. fo-resshhh baked goods 100% (but don’t get me wrong, I’ll down a pecan pie any day of the year like it’s nobody’s business)
Triple Lemon Streusel BarsThere’s something about that blossomy smell in the wind that whispers to me… ‘Bec, lemon is your friend this month… go cray cray’
So… I did!

Well, Izy did
Izy, the legen… (wait for it..)… dary! baker and amazing photographer from Top with Cinnamon!
Guys, far out, there is not a recipe she makes that doesn’t make me wanna run to the kitchen and set up camp there. For life.
Sooooooo, she kinda wrote the best cookbook is existence where the same rule applies.
I was reading through it, and, I kid you not, for every single food I just wanna insert the love heart eyed emoji everywhere!
You go galfriend!
Triple Lemon Streusel BarsSo, as you are on a warm weekend thinkin, I’m in the mood to bake, i’ve got a killer cookbook with me, now I just gotta make one of the toughest decisions to date.
Choose something to bake….
A mere choice was all I needed, but being me, the possibly poorest decision maker in the entire universe (aliens included), it took a good Saturday of chin stroking to come to the perfect choice of making Izy’s Triple Lemon Streusel Cake.
And with a hot Sunday following, all fell into place… they were exactly what we all felt like and ticked the metaphorical boxes in our stomachs.
You’ve done it again Izy!
Triple Lemon Streusel BarsWith triple the lemon, it really is triple the fun.
You’ve got this amazzzzzingly moist cake filled with the most delicious lemon curdy filling, PLUS an easy as glazing that is just as much fun to eat as it is to drizzle it over the whole cake.

This cake doesn’t require an electric beater, uses common pantry ingredients and can be whipped up in the nick of time for…. maybe…. my ummm lunch. No regrets.

The search has been long and hard, but I think this is where the best lemon cake award can go. Lock it in.

This cake will not last long. You’ve been warned.

Recipe by Izy Hossack from her Top With Cinnamon Cookbook


2 tbsp demerara (raw) sugar
1/4 cup plain flour
2 tbsp rolled oats
2 tbsp unsalted butter

1/2 cup unsalted butter
3/4 cup granulated sugar
1 tbsp lemon zest
2 tbsp lemon juice
2/3 cup buttermilk
2 eggs
1 1/4 cup plain flour
2 tsp baking powder
1/2 tsp salt
2/3 cup rolled oats
5 tbsp cream cheese (i used greek yoghurt, which worked just as well)
4 tbsp lemon curd

2/3 cup icing sugar
1-2 tbsp lemon juice

1. Combine the topping ingredients in a medium bowl, rubbing the butter into the dry ingredients until a crumbly texture is achieved. Set aside.
2. Preheat the oven to 180°C. Grease and flour a 20 cm square cake tin.
3. Make the cake batter: melt the butter in a large pan over a low heat. Remove the pan from the heat and stir in the sugar, lemon zest and juice and the buttermilk. Beat in the eggs then stir in the flour, baking powder, salt and oats until well combined (the oats will make it lumpy, so it won’t be perfectly smooth). Spread a third of the batter into the prepared cake tin. Stir together the cream cheese and lemon curd and spread this over surface of the batter. Dollop the remaining batter on top of the lemon curd layer and spread it out evenly. Cover with the topping and bake for 35–45 minutes until a toothpick inserted into the centre of the cake comes out clean.
4. Combine the glaze ingredients and drizzle this over the cake with a spoon.

Triple Lemon Streusel Bars
P.S. If this post seemed to not make sense in parts, I sincerely apologise, I wrote it in a severely sleep deprived state… as you were 😛 )

Thanks for stopping by folks!daisy-and-the-fox-sign-off

Sunny Days Ahead

hike 3 to beach
jump hike
flowes flower market watermelon picking fruit

Well, that word on it’s own is enough to strike fear in even the burliest looking man.
It ain’t fun, and it certainly ain’t something I look forward to with anticipation….

But, on the other hand, there’s always the super super sunny prospect of Summer holidays after exams.
You could pretty much call it the rainbow following the storm if ya wanna, cause I tots am.

And boy, is my rainbow gonna be bursting with colour!
So much to do, so much to see, and I’m gonna have the time to do it!
“jump jump jump around”

So, i’ve been kinda compiling a ‘holiday to-do list’ in my head… and as per usual, I’m are genially concerned i’m gonna forget it one mornings when I’m in the note cramming mode, ya know how it is…

Here it is,  both for your general entertainment and… well I guess for my mental well-being too…

1. Do a day trip to the beach (plus fish in chips, cause what would the beach be without it?)
2. Have a camping trip… and maybe, possibly, potentially sleep under the stars
3. Go strawberry picking. So going strawberry picking.
4. Bake christmas goodies like. there. is. no. tomorrow.
5. Go on a mini day mountain hike
6. Play some guitar. Scratch that, actually learn some guitar. (and play fully sick as songs)
7. Hop the Game of Thrones boat, and get hooked like the rest of the world
8. Read a hella lotta books like a boss
9. Revamp room, so it’s mega awesome, cosy, and colourful
10. Bloggity blog blawg blog blog bloggy blog
And of course, this won’t be able to be done without money so…
11. work my absolute butt off to afford this cray cray lifestyle

Let the countdown to freedom begin!
(and let’s see if I can fulfil all my Summer aspirations…. check back with me in 3 months… and I’ll probs say something like ‘Ahhh at least I don’t need to write another list for next Summer!’)

What are you planning to do on your next holiday break? I’d love to know 🙂

P.S. All pictures from Pinterest


Aussie Vibes ~ Wattleseed, Sultana, & Pecan Soda Bread with Maple Butter

Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterOkay, this may sound totally strange to you but…
Australia has a scent.
Wait, before you think I’m crazy lemme explain.

This whole kinda country aroma thang kinda hit me after we got off the plane from Italy last Summer.
We walked outside the airport back in Melbourne and I was like… “wowza! i can really smell that gumtreeish vibe… it tots Australia I’m smellin”
(call me crazy… I dunno… maybe I have sensitive smell?)
And as much as I was lovin’ being overseas, I realised how much I loved being on home soil … and I guess that Aussie smell! (I’m a lil bit of homebody you see)
Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterSooooo you can imagine my Aussie pride coming out when I was so kindly asked by Australian Wild to try out some of their superfoods.
Australian Wild is running a native foods social project, that helps to preserve Australian biodiversity and promotes healthy food choices.
Gotta love that Aussie goodness friends!
Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterI was sent two lovely envelopes containing Wattleseed and Native Spice (now THAT is a beautiful Aussie aroma if you ever smelt some)
So for the first creation using Wattleseed (perfect for desserts and other delicious sweet things), I decided to bake it into the goodness of Soda Bread.
You see I was thinkin, I really wanna do some sort of Aussie food to tribute these gorgeous super foods, so first I though, yeah Damper sounds like a good way to go!
But then I was like, mmmmm Damper is only mega fun when your crowded round a fire on school camp (and accidentally burn the damper, but the inside seems to be perfectly cooked… I’ll take it)

So Soda Bread it was! I found it really encapsulated that whole bready, sconey and doughy vibe, and then was made better x10000 by the mega awesome Wattleseed. Plus it’s possibly the easiest bread you could ever make. Ever.
Allow me to lay it out;
– no knead
– no rising time
– no worries!

Plus we chuck in some sultanas and pecans for good measure, then accompany it all fresh out of the oven with Maple Butter.
(and it uses wholemeal flour, ya know, just to make you feel that much better for eating it 😛 )
Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterMmmmmm Afternoon tea time life is pretty sweet with this bread by your side.
Especially when I was craving it all this afternoon, and kicking myself that I
a) polished off the whole loaf the other day
and b) used up all the Wattleseed to make some more…. I guess I’ll just have to pop off to Australian Wild and grab some more… I’m already pumped! (and so is the fam, a.k.a. the other soda bread consumers who, like me, where craving it all this afternoon).
Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterTime for the recipe?
I tink so!

recipe adapted from taste.com.au


Soda Bread:
4 cups wholemeal flour
2 teaspoons bicarbonate of soda
1 teaspoon salt
2 1/2 teaspoon wattleseed
1/2 cup sultanas
1 cup roughly chopped pecans
60g butter, cubed
2-2 1/4 cups buttermilk
raw sugar to top

Maple Butter:
250g butter, softened
1/2 cup maple syrup


Soda Bread:
1. Preheat oven to 190°C. Line a tray with baking paper.
2. Sift flour, bicarbonate of soda and salt into a large bowl. Add the wattleseed, sultanas and pecans.
3. Rub in butter. Mix in 2-2 1/4 cups buttermilk to form a dough.
4. Bring together on a floured surface to form a ball. Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Dust some extra flour over the top, as well as some raw sugar if you want for an extra crispy top.
5. Bake for 35-45 minutes or until golden and sounding hollow when tapped.
6. Serve with maple butter and extra maple on top if your in the mood.

Maple Butter:
1. Mix butter and maple syrup with electric mixer until blended fully and mixed together to look like butter.Wattleseed, Sultana, and Pecan Soda Bread with Maple ButterSo, if your in the zone for a taste (and even smell!) of Australia, head on over to Australian Wild to grab some Wattleseed and browse their awesome website for all things embracing Australian goodness!

P.S. I will be posting a recipe soon using the Native Spice I got from Australian Wild – stay tuned!

Thanks for stopping by!

Life According to Instagram

Avocado on Toast with chorizo and poached eggflowers from gardencafe lattespring blossomsquinoa pumpkin pomegranite halloumi saladtop with cinnamon cookbookchoc chip cookiesmarket flowerscafe lattebeachsideProcessed with VSCOcam with t1 presetrose bunchesHowdy there folks!
I thought i’d do a lil’ instagram catchy up thang with y’all cause well… this is me chillin on a thursday night and also me wanting to post more

Sooooo as you can see, it’s a wholllle lotta florals and food according to my insta, nothings changed here!

Cause sometimes there is seriously nothing better than the excitement of heading out for a delish meal at a cafe.
It’s probs my favourite past time I kid you not. (or maybe that’s just eating in general…)
But, I’m absolutely shocking at making decisions so you can just imagine my mental tug-o-war when I fight the first world problem of tossing up between avo on toast, fritters or french toast. It’s an uphill battle somedays 😛
(although from the top pic, as you’ve seen, I just had to pick that amazing avo on toast with chorizo.. how could i not… amma right or amma right?)

Now to the flowers, please allow my to explain the floral bashing I just gave you… it’s Spring.
Nuff said.
Oh yeah, plus they’re pretty.

One word.
Latte. Or more specifically, my coffee order; skinny latte extra hot. Cause I like long coffee orders like that (and i’ve always secretly wanted a cool as long coffee order, cause that’s so New York Starbucks of me).
It’s literally what’s been getting me through the semester.
I know I should be saving money and cutting on the non-necessities but plz, coffee is a necessity.

In other news, I was so so so so so so so so so pumped to get Top with Cinnamon‘s Cookbook in the mail! Life literally peaked that day.
Izy is a legend. Her recipes will make you wanna give up on work and set yourself up in the kitchen. For life.
(and your tots gonna get so many posts with those recipes. don’t say i didn’t warn ya)

annnnd yep, I posted a picture of the beach i took 2 years ago.. cause that’s how desperate I am to go back… Summer is so close.. I can almost taste it.

Anyways, that’s enough from me cause my eyes are starting to close on me… ya know the feelin… the bed is looking prrretay good right now.
Catch ya on the other side!

P.S. for more fun as food, florals and funsies pictures, follow Daisy and the Fox on Instagram! woo!