16 September, 2014

A La Folie Patisserie

Are you a lover of decadent delights ? Well then, A La Folie is here to please. Located on Chapel Street, this little patisserie offers an extensive range of macarons, petits choux and other delicate French pastries. And who is the genius responsible for these pastry jewels you ask ? Paris-trained patissier, Mercede Coubard.

Pineapple, Coconut and Lime Petits Choux / Salted Caramel Macaron
Coconut Chocolate Petits Choux / Rose Delight Macaron

After careful deliberation filled with plenty of ooing and ahhing, we finally settled on a few standouts to share as we sipped our teas. The macarons were lovely - crispy egg-shell like meringue biscuits together with a soft, smooth cream centre. Our favourite macaron was the blush-pink coloured Rose Delight, an exotic Middle Eastern inspired macaron of rose water, raspberry and pistachios. But it was the petits choux that really impressed me ! Little bites of choux pastry perfectly balanced with a filling of silky smooth crème. We adored the daily special, a tropical paradise of fragrant flavours of pineapple, coconut and lime - truly an absolute bliss !

A La Folie Patisserie serves up exceptional French pastry creations with a modern twist. Perfect for quick catch up or as a thoughtful gift, these goodie guarantee smiles. 

confessions of a little piggy was invited to dine as a guest of A La Folie Patisserie

A La Folie Patisserie
589 Chapel Street
South Yarra, VIC 3141

A La Folie Patisserie on Urbanspoon

11 September, 2014

Barilla Sundried Tomato Pesto Pasta Salad

Spring has sprung ! A big yay to sunny days, fresh flowers, and summer salads ! And what better way to celebrate then with a fresh, colourful and vibrant salad. 

Rushed for time, yet still eager for a homemade meal, I managed to whip up the below in less than 15 minutes. Very impressive, if I say so myself.

  • Recipe: 

          ▢ 500g Barilla Casarecce Siciliane

          ▢ 1 jar Barilla Sundried Tomato (Pomodori Secchi) Pesto

          ▢ 1 punnet of ripe truss tomatoes, quartered

          ▢ 1 medium yellow capsicum, thinly sliced

          ▢ 300g mushroom cups, thinly sliced

          ▢ 150g green beans, chopped in thirds

          ▢ 1 red onion, thinly sliced

          ▢ 2 garlic cloves, crushed

          ▢ 1/3 cup of Extra Virgin Olive oil

          ▢ Salt, for pasta water

          ▢ Salt and pepper, to taste

Step 1:
In a large saucepan, bring plenty of water to boil. When the water is boiling, add the Barilla Casarecce Siciliane and cook according to the instructions on the pack.

Step 2:
Meanwhile, in a large stainless feel bowl, add the tomatoes, capsicum,  mushrooms,  green beans, red onion and garlic. Add olive oil and let it sit.

Step 3:
Drain the pasta.

Step 4:
Add the vegetables and stir through the Barilla Sundried Tomato (Pomodori Secchi) Pesto.

Step 5:
Serve with a drizzle of Extra Virgin Olive oil. Enjoy !

confessions of a little piggy received these products courtesy of Barilla Australia

06 September, 2014

Tyrrells English Crisps

A big welcome to one of England’s most-loved up-market chips - Tyrrells English Crisps ! And boy was this little piggy lucky to receive a few bags to munch and crunch on.

First thing first, I prepped these crisps up for a quick photoshoot. Now, I'm not going to lie, I had hoped to share these with the rest of my family. But before I knew it, I had somehow demolished three of the four bags. It's the thought that counts though... right ?

Flavours to tickle your fancy include Lightly Sea Salted, Sea Salt & Cider Vinegar, Mature Cheddar & Chives, Sweet Chili & Red Pepper, Sea Salt & Cracked Black Pepper and Worcestershire Sauce & Sundried Tomato. 

But for me? My favourite goes to the Sunday Best Roast Chicken, flavours reminiscing a toasty Sunday lunch which had me begging for seconds. Combined with crunch levels out of this world, these chips are indeed, a winner winner, chicken (lunch) dinner.

confessions of a little piggy received these products courtesy of 360 Immerse Agency and Tyrrells English Crisps.