Ginny says: I exchanged evaporated milk for the cream/milk in an attempt to make it slightly less 'give you a heart attacky'...

3 eggs
375 ml thin cream (1.5C)
375 ml milk (1.5C)
110g caster sugar (1/2C)
2 tsp vanilla extract
6 croissants
200g dark chocolate, roughly chopped

Heat oven to 160ºC
Whisk eggs, cream, milk, sugar, vanilla
Cut croissants into small pieces and arrange half in an ovenproof dish
Sprinkle with chocolate and cover with the rest of the croissants
Pour egg mixture over...

This recipe is from Healthy Food Guide. It turned out really well and leftover lunch tasted good too.

2 teaspoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 stalks celery, trimmed, chopped
1 red capsicum, chopped
1 teaspoon dried oregano
2 cloves garlic, crushed
pinch dried chilli flakes
1/4 cup no-added-salt tomato paste
400g can no-added-salt diced tomatoes
1⁄3 cup chopped fresh basil
75g fresh baby spinach
400g can borlotti beans, drain...

The Esplanade Theatre, nicknamed the “durian” as the “scales” look like a durian fruit.

Sticky, stinky, hot and humid. That is Singapore and Hong Kong in a nutshell - but don’t let the weather put you off. Just wear cotton and comfortable shoes, walk slowly, carry a fan and a bottle of water. I was in Singapore performing in Tempest: Without a Body with Mau dance group. We performed at the Arts Festival at the Esplanade Theatre.

Before I get to the food, the archit...

Spelt is one of my favourite grains to make bread with and I often use Alessandra Zecchini’s recipe from her book, Savour.

400 ml warm water
2 ½ tsp active yeast granules
¼ tsp sugar
250g spelt flour
250g white flour
pinch salt

Place warm water in bowl, add yeast and sugar and set aside for 5 mins until the yeast starts to bubble. Add flour and salt and mix with your hand then turn out onto a floured board and knead for 7-8 mins. Roll into ball, but back in the bowl,...

4 egg whites
¾ c sugar
whisk 8 mins till smooth and glossy
pipe into rounds
Bake in a high oven for 10-12 mins.

Annabel Langbein’s lemon cream:
500 ml cream
¼ c sugar
2 tbs honey
75 ml lemon juice

Boil cream, sugar and honey in a pot, stir to dissolve, simmer 3 mins. Add lemon juice. Strain and cool before putting into fridge to set.