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  • Gourmet Traveller Magazine Australia Gourmet Traveller Magazine Australia

    Bodega's hot cross buns

    Gourmet Traveller Magazine Australia - 07/25/16

    "The newest Bodega classic - concocted around Easter; staying on the menu forever," say Abrahanowicz and Milgate. The chefs make their own daikon kimchi; we've bought ours in. Divide into nine even pieces, roll into balls and place in prepared tin.

  • Bustle Bustle

    18 Easter Dessert Recipes To Make That Are Better Than Store-Bought Candy

    Bustle - 03/24/16

    As a holiday that's known for its abundance of treats (think chocolate bunnies, jellybeans, Peeps, and Cadbury eggs), Easter is a pretty sweet holiday. After an afternoon of scouting for eggs and hanging out with friends and family, there is no better


    Rainbow Heart Cake - 06/23/16

    Add 4 to 6 drops of food coloring to each bowl to make batter in each shade: red, orange, yellow, green, blue, and purple. (You can always modify the recipe to have 7 layers if you're a purist and want to see indigo in there!) 8. Bake each color in a 6


    Easter egg cake pops - 04/05/12

    Dip 1 cake pop into the blue melted chocolate, turning to coat. Gently tap on the side of the bowl to remove excess chocolate. Lightly sprinkle with green glitter. Insert the cake pop in the polystyrene to stand upright. Repeat with half the remaining

  • Wall Street Journal Wall Street Journal

    Why Low-Sugar Sweets Needn't Be an Oxymoron

    Wall Street Journal - 04/07/16

    Her book “Baking with Less Sugar,” published last year, includes a coconut chiffon cake that slashes the sugar in her usual recipe by 46%. The low-sugar version's become so popular Ms. Chang features it as a special on the menu at both Easter and

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