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Off the Radar and On Again

16 Nov

This blog has lain lifeless under dust and dew for days, weeks, months, short of 2 years to be exact. Much hasn’t been said about the writer apart from her love affair with the food industry. Well, dim the lights and pull up your seats – it’s time for a little storytelling.  

Hi Readers.

Talkingwithyourmouthfull has been sitting idle for a painfully long time..And I’ve got some explaining to do. Thus, I’ve decided to share a little of the adventures/misadventures of the past 2 years or so – and explain why this blog grinded to a halt rather abruptly. It’s quite a story, I must admit.

A brief background: I’m a pastry chef by trade and shortly after starting this blog, was launched into the grit of full-time, pre-dawn shifts at a local production kitchen. Things went pretty swell amidst the hectic flurry of work, eating sprees, activities etc.

Until one fine day, I called in sick to work.

I never get ill, I’m pretty fit & strong; so when I went down with a high fever for 2 solid weeks – there was reason for concern and was admitted into hospo. Diagnosed with a funny-sounding autoimmune thingamajig, things unpredictably spun out of control when I caught a lethal secondary infection. I was moved to the ICU.

Things got pretty serious pretty fast, but it was in this time that God came to the rescue. As friends and family joined hearts in intense prayer – quite remarkably, very unexpectedly, I took a turn for the better. Miracle? Absolutely.

*~Lord be praised~*

I recovered rather quickly from then on and after 2 months of living within the blue walls of the hospital, I walked out happy, alive and free.

Upon recovery I started baking again at home and this garnered some interest from friends. Orders started rolling in and positive feedback followed. And so, with a little pluck and a truckload of fondant – I launched SugarSugar Cakes, an online business specializing in novelty & wedding cakes. Check it out HERE (*and drop in a ‘Like’ on the way!). 

There was also the added joy of getting married early this Spring. A simple, blessed union amid blooms and bunting.

And yes – I made the cake.

Thence dear readers, now that the ebbs & rises of life have seemingly settled, I say – let’s start blogging again shall we?

xo Amanda

P/S: My sincere apologies for not responding to emails/invites etc. during my lengthy hiatus. I’ll do my best not to disappear again!


Market Square Adelaide

26 Jun

The recent disappearance of the Rundle Street Markets has left a few Adelaide folk in a fuddle. Well, market-hunters – if the news has somehow escaped you, you’d be pleased to know that three months back, the bazaar on Rundle Street was reincarnated into what is now known as Market Square Adelaide.

Located a stone’s throw away from its original location (if you’re fairly optimistic about your athletic ability), the same vendors from Rundle Street have now settled themselves onto the calm green of Hindmarsh Square. A small handful of food fanatics have set up stall alongside vendors selling jewellery, clothes, body care products and other “market-y”  thingamabobs.

Laden with baskets and wooden urns of exotic spices, flavoured sea salt and condiments, is the fragrant Beach Organics stall. This pit-stop for all things certified organic sells a variety of hard-to-find ingredients such as White Muntok Pepper, cold-pressed coconut oil, raw cacao butter and traditionally ground coconut palm sugar, among all others – perfect for “Masterchefs-in-training” or for those having a crack at ethnic recipes. If you’re hard-pressed to find good quality vanilla, then look no further as Beach Organics carries sustainable vanilla pods and other vanilla-based products to settle your pastry woes (e.g. extract, paste, powder, vanilla palm sugar etc.). Boasting a four-hectare property in the Fleurieu Peninsula and farms in Indonesia, this SA-based charge is led by the very cordial Mr Barry Beach, and has a loyal following both locally and Australia-wide.

New to the markets is A Delicious Design, a perky, sugar-laced stand of pretty pastel treats such as cupcakes, macaron pops, marshmallow pops and the current American-craze: cake pops. I must say, it is queer how food becomes that much more enjoyable when jammed onto one end of a stick. Well, as satay has had its moment of glory, it’s now time for pastry to have its turn on the skewer, as this new stall is set to have kids (and a few adults I believe) bouncing off the walls in a sugar-high frenzy.

Reigning ‘pet favourite’ at the markets is Jonny’s Kettle Corn. Bright as sunshine, this yellow-red stand churns out schrummy yummy popcorn of three delish flavours – cheese, sweet n’ salty and caramel. Those of you who find salty popcorn at the movies too one-dimensional, get your paws on a pack of Jonny’s and you’ll be the envy of all your movie mates (you could share..but…). If you miss out on Sundays, they also supply to Carousel Nut Bar (Stall 76 at Central Markets), several Foodland outlets and a smattering of other retail joints around SA (refer to site if experiencing popcorn emergency). Led by the cheeriest couple in the popcorn-biz, Jonny’s Kettle Corn gets my personal “gold-star” at Market Square.

Some other food-spots at the bazaar include SA Nuts & Confectionery, The Cake Charmer (for a quickie cupcake fix), The Hot Dog Hut, Wild Fox Wines and the much-loved Poffertjes (dime-sized Dutch pancakes) stand.

Since its trip down the south end of Pulteney Street, the market has fallen slightly quiet, away from activity of Rundle Street. So good people, why not show our support and pay a visit to our friendly vendors over at Market Square? Pass the word, or simply pass by. On the flipside, the market is also a opportune launching pad for those toying with the idea of starting up their own venture. There’s plenty of room on the green.

So brave the cold this winter, and seize the day – head out and enjoy your local offerings. All in the name of good food.

Market Square Adelaide
Hindmarsh Square
Adelaide City

Sundays 9am-4pm

The First Bite

8 Feb

Anticipation – the excitement as one crunches into  oil-seduced pork crackling, the expectation built from an initial whiff of grape-bled wine, the anticipation of new.

This, is the emotional tingling of small beginnings.

Here in this humble corner of cyberspace, an intrepid food-loving individual will join in the global conversation of gastronomy. Having been tossed into the mad/wonderful world of food, she attempts to create a space whereby sound opinions and knowledge alike can be shared. Here, she will lay down what she experiences and learns – believing in the importance of honesty yet understanding the existence of subjectivity.

Ladies and gentlemen, dinner is served.

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