Dessert time! Guest post by Nathalie Willmot of HomeSweetKitchenGarden

I’m very excited to announce I’ve decided to take up guest blogging! :D

Guest blogging is a great way to get your content out there,expand your following and create friendships with other bloggers that might possibly come in handy in the future. And most opportunities are freeeeeeeeee! 

I will be guest posting as well as allowing others to guest post on AmeriAus for a “dessert” segment. I hardly ever do any dessert recipes......because I fail at all things baking related *cough cough* 

....So if you have a dessert recipe you want to share and you are interested in guest blogging please email me here: 

First up is a lovely Melbourne food blogger named Nathalie Willmott ! She blogs at Home Sweet Kitchen Garden

I’ll let Nathalie tell you a little more about herself: 

"I was born and raised in Melbourne Australia and still call it home. At 19 I met my hubby, 9 months later we were engaged and another 9 months on and we were married. We took a year off and traveled around Australia in a purple VW kombi for our honeymoon. On our way around we headed over to the west and stayed with his mate on 150 acres, where he introduced us to heirloom veggies and a self sustainable lifestyle. This inspired me and when we settled back home I started growing my own food. I then finished my degree and we decided to start our family, we made the choice that I would be a stay at home mum. Having baby number 2 has been more of a struggle with a miscarriage and 15 months of secondary infertility. Food has always been a passion of mine, and I use it as a creative outlet. I blog about all facets of life, from my kitchen garden to what I create with food, how I dealt with secondary infertility, toddlers and pregnancy to camping adventures with my family and renovating half our house with a toddler in tow and before bubba #2 graces this world."

Here’s a recipe from Nathalie’s personal collection: 

The are AH-MAZE-INGLY finger licking good. Sweet and salty, crispy and chewy little pieces of cloud heaven. The macaroon shell is quite an easy one in comparison to some. Not too much technique, just getting your egg whites whipped to the right point, not too runny and not too stiff. Weighing out all your ingredients and sifting them a couple of times. A correct oven temperature is paramount and making sure you turn the timer on is just about all the skill you need to make these beauties. This recipe makes approximately 35 macaroons


300 grams caster sugar
60 grams glucose
120 grams water
220 grams cream
5 grams gelatin leaves
125 grams butter
2 grams salt

Get two saucepans on the heat. In one place the cream and bring just to the boil. In the other place sugar, glucose and water and cook until a caramel colour. Deglaze with the cream and stir in the gelatin leaves. Cool to around 50 degrees celsius and blitz in the butter.


200 grams butter
100 grams salted caramel

After you have blitzed in the butter for the salted caramel, remove 100 grams and blitz in 200 grams of butter.


Pop a handful of popcorn in a large knob of butter and a pinch of salt. Once popped crumble the popcorn into small pieces.


140 grams egg white
70 grams caster sugar
230 grams icing sugar
120 grams almond meal
2 grams salt

Preheat oven to 150 degrees celsius. Whip egg whites and sugar until stiff and then continue to whip for 2 minutes. Sift icing sugar and almond meal twice discarding any bits that do not pass through the sieve. Fold into egg white with a metal spoon in as little folds as possible aim for less than 20. Place mixture into piping bag and pipe onto trays lined with baking paper and bang the tray down on the bench a couple of times. Sprinkle with popcorn and let them sit for 10 minutes before baking them in preheated oven for 10-15 minutes.


Match up the macaron shells so that both top and bottom are even sizes. On one side spread the salted caramel buttercream and make a well in the center with a butter knife. Fill the well with salted caramel and then place the lid on top with a bit of a twist to ensure that it is stuck on well. Store in the fridge and serve at room temperature and the most important thing ENJOY!

For more of Nathalie’s recipes please go check out/follow her at Home Sweet Kitchen Garden. And “Like” her on Facebook

Easy Butter Chicken! #recipe #food

Last night I wanted something quick, easy and delicious so I would have plenty of time to get comfy and prepare for the new season of Xfactor that started last night! I had spent the whole day cleaning the house from top to bottom. Needless to say by the time I was ready to prepare dinner I was exhausted.

Luckily I have a few jars of different indian simmer sauces in the cabinet. So I whipped up some butter chicken. You can make the sauce yourself...if you have the time and energy if not, Silk's Butter Chicken Simmer Sauce tastes great as well.

Here's the recipe:

1. 1 Jar of Silk's Butter chicken simmer sauce
2. Oil
3. Seasoning spices: I used garlic power, chicken salt, chili powder, and S&P
4. Brocoli and carrot (both optional)
5. Uncooked chicken cut into large chunks
6. Precooked rice

First fry your chicken chunks until they start to turn golden brown. Do not cook all the way through. Season with your spices. Cut your carrots into round disks and chop up your broccoli and place it in the bottom of a oven proof cooking dish. Transfer your chicken from the skillet to the cooking dish on top of your vege's. Drizzle the simmer sauce over the chicken making sure it is entirely covered and distributed evenly. Place in the oven for 30-45 minutes or until chicken is completely cooked and vege's are softened. Stir occasionally with a spoon so that the chicken doesn't dry. Serve with rice and enjoy!

Please comment, would love to hear from you ! Thx for reading :)

- C.

20th birthday weekend: Castle on the Hill, NSW

I turned 20 this past weekend and me and my partner celebrated by taking a road trip to New South Wales. More specifically the Mount Warning region :) We stayed at a BEAUTIFUL bed and breakfast known as Castle on the Hill where we participated in art classes, philosophical discussions, and fine dining by a fire underneath the stars. This B-and-B is in the most perfect location, overlooking Mt. Warning. It was very quiet, relaxing, and romantic! The hosts are incredible. You couldn't wish to spend the weekend with better people. When you leave you feel as though you've made life long friends. Castle on the Hill is run by artist/author Robert Pope and his wife Irene. The BandB only rents out two rooms so if you are looking for privacy this is the way to go. Its as if you have the whole castle to yourself. The hosts are very lax and the want you to feel at home and use the ENTIRE castle. In no way do you feel confined to your room.

The castle is made entirely out of real stone boulders. Its more naturally beautiful than pictures can
convey. High ceilings, open floor plans, and wide windows that give you a picturesque view of the mountains no matter what room you are in. The house is filled with the lovely art of Robert Pope. Those who are more arts inclined will especially enjoy the Castle. You engage in deep discussions with the hosts about life, experiences, art, and beliefs. Robert and Irene are very open minded and embrace all lifestyles. They have a very unique one of their own. That night Irene prepared some delicious nibbles, lit a fire and a few dozens candles...  and we all sat around a large table outdoors under the stars in deep discussions about some of the legends surround Mount Warning.

They departed and soon Irene returned with a delicious dinner which my partner and I enjoyed in privacy. They are really the perfect hosts. During dinner we were lucky enough to see a falling star!

After we finished our meals she collected the dishes and then returned with more wine, port, chocolates, and a fiery dessert! So much food that you leave feeling you have gotten MORE than your money's worth.

That morning we enjoyed a lovely hot and cold breakfast with the hosts and the other couple who was staying that weekend. We all discussed what are plans for the day were and the hosts were very helpful in giving their own opinions and suggestions of how to spend the day! Unfortunately Mt. Warning is closed to hikers. The storms have ravaged the paths and the whole thing is under construction. So no climbing the mountain! They don't expect it to be finished until the end of the year. Irene thinks it could even be some time after that due to the fact that it stills rains frequently and every time it does it causes damages.

I give this place a "9". Great location for a romantic getaway with your loved one.

** On a side note I received a lovely new Nikon from my partner for my bday these pictures were taken with that camera. I can definitely see the difference in image quality. I love it! Go book it!

Follow me on Twitter~! - C.

Appetizers: Chicken Pakoras! Simple and full of flavor!

I have a great recipe today that I am in love with! We have made this a handful of times over the past couple weeks. It is really sooooooo simple to make. What I like about recipes like this is that there is virtually no way to mess it up! There are no measurements needed to make this also (which is a plus!) Its all about taste. You make it as spicy and flavorful as you want :)

Chicken Pakoras are made by using a simple marinade recipe that I will share with you. When going about making a new dish I traditionally go and search the web for hundreds of different versions of the recipe. I compare and contrast them seeing which ingredients are a 'Must have' which aren't really needed... in this case which will create that great traditional flavor.. and overall which mixture tends to produce the most delicious and well presented meal.

Here we go!


1. 2 green chili peppers (one chopped and one for garnish)
2. 1 tbsp of lemon juice
3. Lemon slices (garnish)
4. 1 drop of red food color
5. 1 cup of corn flour
6. 2 tablespoons of "Woolworth's Moroccan paste" which is a paste mixture of ginger, garlic, coriander, and cumin
7. Salt and Pepper to taste
8. 1 large egg
9. 1 tsp. red chili powder
10. Chicken cut into bite size pieces


In a large bowl combine all ingredients (except chicken) and mix until well combined. Add the chicken and stir until chicken is entirely covered. Cover with cling wrap and place in the fridge for up to 30 minutes (longer the better but it will still taste great!). In a skillet with a light layer of oil fry your pakoras turning until they are fully cooked and golden brown. Garnish with a green chili and lemon slice.

TIP: As I said above everything is really 'to taste' this is roughly the amount I used for my pakoras but you are welcome to adjust the mixture to your liking. Just make sure that it doesn't become to watery! If it does add more corn flour.