Its spring time here in Australia and that means things a warming up again. I thought this would be a great time to share with you one of my favourite beaches in sunny Queensland, Rainbow Beach.
If you’re needing an new beach to explore, than I highly recommend this one. Smooth white sand, crystal clear blue water and mountains, rainforest tracks and beach activities to enjoy. Usually, I stick with heading to the sunny coast but its worth venturing to new places.
Last weekend I stayed there with a group of friends. Can this post have any more shades of blue in it?! #love
Brisbane weather is by far the best in Australia. This could be seen as a bias opinion as I am born and bred here, but each weekend offers more sunshine and endless amounts of markets to explore. Friends from Melbourne always send their love/hate for the perfect weather that enables the enjoyment frequent market ventures.
The quality and quantity of markets that are starting to appear in Brisbane is growing. The weekend just passed I went to one of my favourites in Brisbane, and its only a youngin’ – Red Hill Farmers Markets, on Fulchers Road. This market is full of food, glorious food! Delicious traditional food, arts and craft and live music. Usually markets are filled with fresh produce, but these seem to have a focus on good assortment of food. My favourite being the huge wheel of brie, slowly melted, then scraped onto fresh sour dough and served with home made relish.
Where is one of your most treasured markets that you visit? – I want to find one with an array of fresh fruit and veggies.
This slice is super easy and the perfect cure for a sweet craving! Don’t worry you can make each layer as you go so you don’t have to spend a large chunk of time in the kitchen. Be careful it’s addictive!
4 Medjool dates, pitted and diced
1/4 cup Almond Meal
1 cup Cashews, raw unsalted
2 Tbs Coconut, Desiccated
3 Tbs Coconut Oil, melted
2 cup Strawberries, fresh
1 1/4 cup Coconut, Desiccated
1/2 Raspberries, frozen
5 Tbs Rice Malt Syrup
2/3 Cup Cashews, raw unsalted
1 Tbs Coconut Oil, melted
3 Tbs Coconut Oil
2 Tbs Rice Malt Syrup
3 Tbs Cacao Powder Method:
To make Base;
1. Combine almond meal, coconut, dates and cashews in a food processor until a crumb mixture forms. Followed by melted coconut oil (melt in microwave). Press into base and freeze for 10 mins.
Morning ritual: Wander on over to my favourite coffee shop in Brisbane. Amble & Adore is hidden away in the suburb of Cooparoo, and by far the serves the best tasting coffee this city has seen. It boast an amazing array of food and drink for, vegan, vegetarian, diary free, gluten free, foodie out there! Also have a selection of clean sweet treats – YUM! Highly recommend.
On a side note; another great coffee place is one that is on wheels. Any Brisbanite may have seen it around town. Kombi Koffein also serves up a good ‘cuppa of joe’. Regularly located down near the rowing sheds in West End during the week but make appearances at festivals around town such as, Pushies Galore.
Coffee + Almond Milk = Storm in a team cup.
Another coffee shop I stumbled upon (they are always the best ones) is called U&I Espresso located in Ashgrove. Cute, quirky and serves up some great meals for breakfast, lunch and brunch! Something tells me they know what they’re talking about when it comes to handling art of coffee making. Let them be the Goose to your Mavrick and fly through your busy day with ease.
Where is your local and favourite coffee place in Brisbane? – I would love to experience them all.