Australian Sticky Date Pudding with Caramel Sauce: #162 of 1000 Sustainable Food Experiments

My favorite new taste sensation from visiting Australia was this amazingly gooey dessert infused with dates and caramel. It’s a bit like a British sticky toffee pudding (warm sponge cake drenched in butterscotch sauce) but with dates added. Hope you enjoy it! This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Australian Sticky Date Pudding with Caramel Sauce: #162 of 1000 Sustainable Food Experiments”

Chocolate Macadamia Nut Shortbread: #141 of 1000 Sustainable Food Experiments

If you’ve ever been to Hawaii, the Honolulu Cookie Company makes some amazing chocolate macadamia nut shortbread. We decided to try it at home, and they came out pretty well! Tastes like Hawaii. 🙂 Original recipe credit to Trang at Wild Wild Whisk. This is part of our 1,000 Food Experiments to create sustainable meals for our familyContinue reading “Chocolate Macadamia Nut Shortbread: #141 of 1000 Sustainable Food Experiments”

Australian Pie Floaters: #83 of 1000 Sustainable Food Experiments

When I first heard about this recipe, I thought it was strange to put a meat pie in a puddle of pea soup. But it actually turns out to be fantastic, like adding a healthy gravy to moisten your pie. I prototyped this recipe with store-bought pies and soup, but of course you could makeContinue reading “Australian Pie Floaters: #83 of 1000 Sustainable Food Experiments”