This Easter we celebrated our friend Rose’s 30th birthday at her lodge in the central Tasmanian highlands. It was a very relaxed weekend, a bit of drinking, puzzle-doing, Easter egg eating, and a lot of chats around the fire. Sam caught a 2 pound brown trout and Rose’s husband Bill cooked us a fantastic Hāngi. Oh yeah and we had snow!

To celebrate the birthday I made my standard chocolate cake (see the recipe here), but this time around made it that little bit more indulgent….well it was Easter, by adding in a layer of the Agrarian Kitchen’s dulce du leche purchased from their stall at the Mona Market. This stuff is liquid gold and is made from their own goats milk. It’s beautifully rich. I’m hooked! Unfortunately I don’t think they sell it very often and as their run at the MONA market is done it might be quite a while before I get my hands on more….however I have read instructions for making my own. One day perhaps.

This is the last in our breakfast series on Anthology Magazine. This week we feature some home made sausages.

You can find the full recipe and more pics here.

P.S. They are in coils because I am fairly shit at tying the links.

I know this is a food blog but I thought I would share a couple of photos from my wedding down on Bruny Island. In Tassie you have to have an indoor backup for a wedding and we certainly used it. The weather was foul with rain and a 30-40 knot Sou-Wester coming up the channel. But you know what? It made for a better day. We were all inside by the fire watching the white caps while Lottie and I exchanged vows. Although it was very tricky getting Pheonix (the makeup artist) across in the boat.

Unfortunately we didn’t really take any photos of the food, but take my word for it, it was excellent. We had the freshest Trevalla in beurre blanc (thanks to my friend Tom at Mures), Bruny Island oysters, salt and pepper calamari, gravlax, smashed potatoes and barbecued lamb. All the food and the way the reception went was perfect. We can’t thank Kris and Ray from the Jetty Cafe enough. For dessert we had chocolate cake that Lottie had made and decorated by our friend Phil, followed by the always great Bruny Island cheeses.

I find best thing about island/country weddings is that most people stay overnight which makes for an awesome after party. I’ll just say it was fairly massive and I think we should have all bought shares in Captain Morgans Spiced Gold before hand.

Big ups to Juan who did most of the photos. Also a big thanks to fellow blogger Catherine who helped so much with decorating/styling and flowers from her uncles farm.

We did finally see some good weather on our mini honeymoon. This is the view from Rocky Hills Retreat near Swansea where we stayed for a few nights.

Another breakfast recipe from our series on Anthology Magazine’s blog.

Full recipe here.

Another one from our breakfast series on Anthology Magazine’s blog.

I had been wanting to make a kedgeree for ages and after catching a few tuna and having the theme of breakfast for these posts it seemed a perfect timing.

You can find the full recipe here.