Giveaway - Beautiful Bakeware + Pandan Chiffon Cake Recipe

I was asked by Kitchenware Direct whether I wanted to review some products. They gave me free choice of anything. After some consideration, I decided I wanted to try out some bakeware items that I've always wanted. Making the decision to review bakeware was easy. Picking the actual bakeware took me a week, as there were so many options my head was spinning. So many things caught my eye but finally I decided on some items.

To test out these items, I knew that I wanted to make my favourite Pandan Chiffon Cake. I've always loved that cake but have found it to be a bit too dense and was hoping to see if a proper chiffon tin would improve it. By chance, I had brought the cake to April's house for a dinner. She loved the cake so much that she got the recipe from me, and then improved it. She then developed her own Pandan Chiffon Recipe, which she said produced a super fluffy cake. So of course I had to try it to test out these bakeware.

Firstly, let me show you the money shot of the amazing end result. The pandan cake was super fluffy and delicious. I decided to ice it "Thanh Style" by using my normal pandan fudge recipe and then decorating it with dessicated coconut. I find the fudge makes the cake even more moreish and prettier as well. In the photo below, you can see the hyper green cake sitting on a beautiful cake plate to show it off to it's full beauty. I hadn't heard of cake plates before but I'm sure going to be buying some now.


One item that I've wanted for an eternity but just didn't think was an essential item and hence never bought is a cake stand. A cake definitely looks far more stylish placed on a cake stand rather than a plastic plate. I found the stand actually was useful, aesthetically and practically. I was able to leave it on the kitchen bench and when guests came over the weekend, the whole cake was demolished so there wasn't a worry that the cake would need to go back into the fridge. Obviously, if you don't eat the cake as fast, you will need to transfer it into the fridge, but it will still be conveniently displayed and ready to eat for a day or two.


Another item that I never quite bought was a cake server. I mean, you can use a knife to cut the cake and then a combination of a knife and fork to transfer the cake. But I will say that the cake server does work well, ensuring the cake can be transferred and not destroyed. I would still probably continue using a knife and fork to transfer my cake.


When you go to make the cake, two tips I can give you is that when you think the egg whites and yolks are beaten enough, continue beating for a few more minutes to be extra stiff and voluminous. Second tip is when you go to mix the whites into the yolks, make sure that it mix the whites through properly. When I first started making this chiffon, I was far too worried about beating the air out of the mixture and always under-mixed, leaving the cake light at the top and dense at the bottom. Nowadays I know to mix well until the colour of the batter is completely uniform. Once the mixture is ready to go, I transferred them into two cake tins I again always wanted. I used to make my pandan chiffon cake in a standard round tin, but I love the look of the proper chiffon/angel cake tin more and I think it does make it rise higher. I also made my pandan cake in the square tin for a bit of fun. Square tins just have that sophisticated look to me. It probably doesn't work for a chiffon cake but I can't wait to make a chocolate fudge cake using the square tin.


Once the cakes were baked, I cooled them before icing them. If you've seen and eaten my cakes before, you will know that my icing isn't exactly good. It's so hard to ice a cake properly, and the turntable is again something that I've wanted. I couldn't believe how much easier it was to spin the cake around and ice it rather than twist my arms into all sort of contortionist styles. I also got a spreading knife with the bend in it. I have a flat spreading knife already but I will definitely only be using this bent spreading knife to do all my icing. This bend in the knife allows you to hold the knife in a comfortable position and then just spin the turntable. The final results, you can see for yourself in the top photos.



If you have been tempted by the Pandan Chiffon cake, you can have the recipe for free below. Enjoy as it's the most delicious cake and my favourite of all time. Thanks to April for her wonderful recipe. There's very little changes to my original recipe but somehow the results are so different. We were hypothesizing that the reduction of oil, reduction of flour and increase in coconut milk is what has made the cake more fluffy. But we don't know. If you have any clues as to how to make cakes fluffier, I'd love to hear it.

Pandan Chiffon Cake

INGREDIENTS
6 egg whites, room temperature
125 g caster sugar
6 egg yolks
80g sugar
1/2 tsp vanilla essence
165 ml can thick coconut milk
2 tbsp oil
1 ½ tsp of pandan essence
120 g plain flour
1 tsp baking powder (or 120g self raising flour and leave out the baking powder)
1/8 tsp salt

METHOD
1) Preheat oven to 160C.
2) Whisk egg whites for about 1 minute until foamy, then gradually add caster sugar and whisk until stiff peaks form. If you turn the bowl over, the whites should not drop out. Set aside.
3) Whisk egg yolks, sugar and vanilla essence till light and creamy. Should take about 5 minutes and mixture should be pale and tripled in size.
4) Mix oil, pandan essence and thick coconut milk in a separate bowl and add it slowly to egg yolk mixture while whisking slowly.
5) Stir in sifted flour and salt to egg yolk mixture and fold gently until combined.
6) Add one third of egg whites to green mixture and fold to loosen up the batter. You do not need to be too gentle at this stage. Then add the rest of the mixture and fold extra gently as not to deflate the batter.
7) Before pouring the mixture into the tin, give your batter a few sharp blows by banging it on the table. This will get the big bubbles to rise to the top and burst. Pour mixture slowly into ungreased ring pan.
8) Bake for 50-55 minutes or until set. If the top browns too quickly, put some aluminium foil over the top.
8) Cool completely in the tin upside down.

Pandan Fudge Icing
This can ice one cake thickly or two cakes thinly.

INGREDIENTS
600g coconut cream (99% or 100% stuff, look on label)
80g caster sugar
20g custard powder
1/2 tsp pandan flavouring
Dessicated coconut to decorate

METHOD
1) Mix all ingredients together in a saucepan and bring to boil over medium heat.
2) Stir till it thickens. Immediately coat cake with the warm fudge.
3) Decorate with dessicated coconut.


GIVEAWAY

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COMPETITION CLOSED

Thank you for entering. Lots of varied answers but the correct weight of the cake stand + cake plate + cake server is 1440g exactly. That makes Michelle Chin the winner with a guess of 1450g. Congratulations Michelle. I will contact you directly.
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Along with the free Pandan Chiffon Cake recipe, I am giving away some of the bakeware items for you, my dear reader, to win.

You will win the Cake Stand, Cake Plate and Cake Server
+ +

HOW TO ENTER

Leave a comment with your guess to:

How much is the combined weight of the cake stand, cake plate and cake server, to the nearest gram.

Make sure there is a way for me to contact you, either via Twitter, a blog or an email. If you don't want to publish your email in the comments, please email me at ieatblog[at]yahoo[dot]com and let me know which comment was yours. If I do not hear back from you after 5 days upon contacting you, I will redraw the prize.

PLEASE HELP VOTE FOR ME

While this is not part of the entry conditions, I would really appreciate if you can help vote for my entries to the Malaysia Kitchen Competition. Just click on the three links below and click the Facebook "Like" button. Thank you.

*Malaysia Kitchen Post 1 - Kuala Lumpur vs Star Wars
*Malaysia Kitchen Post 2 - Omahs vs Lady Gaga
*Malaysia Kitchen Post 3 - Lim's Nyonya Hut vs Hollywood Movies

Conditions of Entry
- One entry per person.
- Australian readers only.
- Competition closes Sunday August 28th 8pm AEST. The winner will be announced at 9pm and published on this same post.
- The winner is the person with the closest answer. Should more than one person win, I will randomly draw the winner from those finalists. I will contact the winner directly to inform them they have won.

Malaysia Kitchen Summit Competition - Lim's Nyonya Hut vs Hollywood Movies

240 Blackburn Rd
Glen Waverley, VIC 3150
Ph: 9802 3763

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Malaysia Kitchen Competition
Malaysia Kitchen is an initiative set up by the Malaysian External Trade Development Corporation (MATRADE) and aim's to increase Australian's awareness of Malaysian food. I have been chosen as 1 of 12 finalist for the Malaysia Kitchen Blogger Summit to be held later this year. Each blogger will write 4 posts on various Malaysian restaurants of their choice, which will then be posted on the Malaysia Kitchen Summit Website and voted on by readers. The 3 bloggers with the greatest total votes will get to go to Malaysia later this year to join the summit.
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Food and movies go together like bread and butter. But there's a problem, it's always French food that gets all the glory. Movies such as Chocolat, Ratatouille and Julie & Julia all feature French food as the central star. Even Julia Roberts in Pretty Woman famously flung that escargot across the restaurant. Well, I plan on changing that. I have some ideas for featuring Malaysian food in Hollywood films.

300 Calories

Imagine a film, with these ancient warriors, who love to eat Malaysian entrees. They could be feasting on Satay skewers, chicken and beef, or Lobak, mince wrapped in bean curd skin and fried. The satay skewers were ok, with the sauce quite good but the meat a bit tough. The lobak was delicious and everyone loved the fried parcels.

You, Mee and Roti

Imagine a movie about a happily married couple, who have a friend that attend their wedding and in doing so loses his job. They feel sorry so let him stay with them for a while. But soon they find out that he keeps eating way more than his share of Malaysian food. Their friend will eat their Mee Goreng and Rendang with Roti. The Mee Goreng had a good texture and quite a strong flavour. The Rendang was tender but a bit salty, even with the flaky roti.

Green Pandan

The best way to promote Malaysian food is definitely with a superhero that people can identify with. So I present to you....."Green Pandan". His role is to prevent people from eating bad food and introduce them to the wonderful flavour of pandan. He can recommend dishes like the Nasi Lemak with Pandan Rice and Ondeh Ondeh. The Nasi Lemak had some belachan chicken wings, which didn't have much belechan flavour. The calamari was quite a strange addition as I've never seen it at other restaurants and it was served cold, which I didn't really like. However, the pandan rice was delicately fragrant. The Ondeh Ondeh was excellent, with a pandan exterior housing a liquid palm sugar exploding centre. The other range of kueh (dessert cakes made from rice) were also excellent. Each had a distinct look, texture and taste. I loved them all.

Titanic Kachang

The last film I can suggest is a film about a young couple, who meet on a big cruise ship that is sailing across the seas on its maiden voyage. The ship runs into a titanic ice kachang, where all the patrons then proceed to eat the delicious dessert. The kachang at Lim's was really good, with lots of condiment that combined well together.

So that's my plan for promoting Malaysian food in Hollywood movies. I'm sure my ideas would be embraced by the Hollywood studios. So where do I go to contact them about it?

Please check out the Malaysia Kitchen Summit website to vote, hopefully for me, Thanh Do from I Eat Therefore I Am, if you like my post.

Voting period: Friday, 5th August, 2011 (15:00 AEST) – Wednesday, 31st August, 2011 (16:00 AEST)

*CLICK AND VOTE FOR MY CURRENT POST

*Vote for my previous post, Omah's vs Lady Gaga
*Vote for my previous post, Kuala Lumpur vs Star Wars

Malaysia Kitchen Facebook Page
Malaysia Kitchen Twitter

I dined at Lim's Nyonya Hut courtesy of Malaysia Kitchen.

SBS Featured Foodie for August

In case I haven't already told you for the tenth time, I have been selected by SBS to be an SBS Featured Foodie. This is a real honour as I love SBS's dedication to food, especially ethnic food. I've subscribed to their food newsletter for a long time and read about all these other wonderful foodies who have been featured, so to be pick as one was a real highlight.

Check out my full interview on the SBS Food Website. Let me know your thoughts.

I thought I'd finish off this post by re-posting the photo of myself and Maeve, one of my favourite food presenters from SBS's Food Safari.

Malaysia Kitchen Summit Competition - Omah's vs Lady Gaga

138 Rouse St
Port Melbourne, VIC 3207
www.omahs.com
Ph: 9676 9918

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Malaysia Kitchen Competition
Malaysia Kitchen is an initiative set up by the Malaysian External Trade Development Corporation (MATRADE) and aim's to increase Australian's awareness of Malaysian food. I have been chosen as 1 of 12 finalist for the Malaysia Kitchen Blogger Summit to be held later this year. Each blogger will write 4 posts on various Malaysian restaurants of their choice, which will then be posted on the Malaysia Kitchen Summit Website and voted on by readers. The 3 bloggers with the greatest total votes will get to go to Malaysia later this year to join the summit.
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Omah's Malaysian is one of my favourite places for mud crab, and I'm always telling everyone about it. I was thinking how I could get the message through to more people. After some brainstorming, the answer was obvious, Lady Gaga. Gaga loves food, so much so that she wore it as clothing. So my idea is to approach Gaga and suggest she wear some Malaysian food as part of her elaborate costumes.

So, what would you get if you combine delicious Lady Gaga and Salted Egg Mud Crab?
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Image of Lady Gaga courtesy of ifood.tv

Salted Egg Mud Crab High Heels

Image of crab claw courtesy of Almost Always Ravenous

The Salted Egg Mud Crab at Omah's is sensational. The salted egg coats the crab and provides a lovely flavour, without being grainy. I love to peel out the crab meat and then pick off the salted egg from the shell and eat them together. Gaga can wear the crab claws as high heels, rather than the copycat Alexander McQueen claw shoes which are clearly inspired by crab claws.

Mee Goreng Hat

Image of crab claw courtesy of Accidental Sexiness

The Mee Goreng at Omah's is very good, with a nice "wok" flavour, lots of prawns and chicken and a strong flavour which I prefer. Gaga can work this plate of Mee Goreng into her wardrobe as a hat. It works to shade her eyes, and also when she's hungry, she can nibble at the noodles.

Five Spice Mud Crab Handbag

Image of crab claw courtesy of Vintage Handbag & Purses

The Five Spice crab is as the name suggests, cooked in five spices. It also has fresh vegetables in onion, spring onion and chilli to lift the flavours. This crab is good, but obviously not as good as my favourite salted egg crab. Gaga can definitely use this crab and incorporate it as a handbag. It's far better than a Versace handbag as this crab handbag has not only colour and depth, but also a beautiful smell.

Chilli Mud Crab Bow Tie

Image of crab claw courtesy of Bauer-Griffin

The Chilli Mud Crab is probably Omah's signature crab, but in my opinion is probably their weakest. It's not terrible but I really don't like the sweet element to it. Instead, their Salted Egg (sensational), Lemongrass (sensational), Black Pepper (excellent) and Five Spice (good) are all better I think. Gaga can help show off these crabs by using it as an accessory to her crazy outfits. Here, she shows it off as a bow tie.

So as we can clearly see, delicious Malaysian food can be perfectly advertised by Lady Gaga as fashion items. Before you know it, all the cool kids will be wearing crab claw shoes and Mee Goreng hats in the streets.

Please check out the Malaysia Kitchen Summit website to vote, hopefully for me, Thanh Do from I Eat Therefore I Am, if you like my post.

Voting period: Friday, 5th August, 2011 (15:00 AEST) – Wednesday, 31st August, 2011 (16:00 AEST)

*CLICK AND VOTE FOR MY CURRENT POST

*Vote for my previous post, Kuala Lumpur vs Star Wars

Malaysia Kitchen Facebook Page
Malaysia Kitchen Twitter

I dined at Omah's courtesy of Malaysia Kitchen.

Cooking The Books - Nigella's Kitchen

In the continuing Cooking The Books (CTB) meetups, this time we wanted to test out one of the queens of the kitchen, Nigella Lawson's new book, Kitchen - Recipes from the Heart of the Home. Nigella's recipe are notoriously easy but as we found out, can also be perfectly delicious. Having tested out quite a few recipes in the book, I would buy it and cook from it regularly.

You can read about previous Cooking The Books meetups here
Cooking The Books - Jamie's America
Cooking The Books - Bill Granger's Holiday
Cooking The Books - David Thompson's Thai Street Food

As usual, we cooked at the The Cooking Space thanks to their generosity. The space can be hired out for use throughout the year and it has lots of great professional equipment and even a dining area.

You can read about this meetup by
I-Hua
Michele
Cherrie

Other participants were
Kat with baby
Kat
Agnes
Celeste
Emma

Let's start with the savoury dishes. Cherrie made the African Drumsticks/Wings. I love this dish with its caramelised soy marinade.


Agnes made Beer Braised Pork Knuckles. How can you go wrong with pork knuckles cooked to a perfect crisp. I couldn't really taste the beer but maybe it helps to crisp it up?


The dish of the day, and you won't hear this from me too often, was the Mexican Lasagna. This was a vegetarian dish and contained beans, corn and various vegetables. The flavours really worked together and was cooked perfectly by Kat.


Kat (with baby) made a Risotto Bolognese. The risotto was definitely cooked well, and the flavours were quite good.


Kat (with baby) also made Pigs in Blankets. Well, how can you go wrong with sausages wrapped in pastry.


Other savouries that we had and not pictured were
-A simple Avocado Salad by Kat
-Caraway, Garlic Apples and Potatoes by Agnes. They were a really good combination.
-Turkey Meatballs by Michele. These weren't bad, but sort of dull in flavour compared to Jamie's America meatballs that Michele made at a previous meetup.
-Rocket and Lemon Cous Cous by Michele. Simple and tasty.
-Spanish Chicken with Chorizo and Potatoes by me. The chorizo really gave the chicken a good kick and the herbs in it were good.
-Chorizo and Chickpea Stew by Celeste, full of chorizo goodness.

For desserts, Celeste made a Key Lime Pie. It was sharp and sweet, and I liked it. I think Celeste used regular limes so it didn't have the taste of the usual key lime pie.


Agnes made a Chocolate Peanut Butter Cheesecake. As you can see from the photo, it was wickedly good but also super duper rich. One tiny slice is enough.


Other desserts we had were
-Coffee Toffee Meringues by Cherrie, which were actually my favourite dessert of the day. Light meringues were doused with a coffee toffee.
-Michele made Lemon Meringue Fool, meringues, lemon zest and cream. This was also very good.
-I-Hua made Pistachio Fudge, which were super decadent.
-Emma made a Torte Al Giandula, which techically was from Nigella's Domestic Goddess book but still totally delicious.
-Lastly, I made a Venetian Carrot Cake. With carrots and almond meal, I thought this cake would be amazing but instead was rather awful. I'm not sure what went wrong but I think it may have been that the almond meal was stale.

And that wraps us another wonderful Cooking The Books meetup, where as usual I went home so full that I didn't need dinner and needed a massive afternoon nap.

Malaysia Kitchen Summit Competition - Kuala Lumpur vs Star Wars

123 Koornang Rd
Carnegie, VIC 3163
Ph: 9563 6707

***********************************************************************************************
Malaysia Kitchen Competition
Malaysia Kitchen is an initiative set up by the Malaysian External Trade Development Corporation (MATRADE) and aim's to increase Australian's awareness of Malaysian food. I have been chosen as 1 of 12 finalist for the Malaysia Kitchen Blogger Summit to be held later this year. Each blogger will write 4 posts on various Malaysian restaurants of their choice, which will then be posted on the Malaysia Kitchen Summit Website and voted on by readers. The 3 bloggers with the greatest total votes will get to go to Malaysia later this year to join the summit.
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I like Malaysian food, but to test out how much I love it, I've pitted it up against my other love, science fiction. In this case, I've decided to put up Kuala Lumpur Malaysian Restaurant's food against THE science fiction movie of all time, Star Wars. I have devised 6 rounds where each side will pit themselves up against the other to fight for my allegiances. Join me in the fun and make your own selection.

A long time ago in a galaxy far, far away...

Round 1
VS

First up is the fight between the two heroes. The Nasi Lemak was the best dish of the day, full of great flavour. The chicken was soft and tasty and I loved the sambal as well. To go up against the Nasi Lemak, Luke Skywalker has taken up the challenge. Luke is the hero in Star Wars and was always there to save the day.

Verdict: Although it was a close fight, the winner is... Nasi Lemak. As nice as Luke was, he was kinda boring and I'd take the exciting flavours of the Nasi Lemak any day.

Round 2
VS
Han Solo image courtesy of Solware

The next fight brings the old faithful Beef Hor Fun against another old faithful, Han Solo. The hor fun had a good "wok" flavour with good soft beef which my colleagues liked. However, the hor fun is up against the funny and charismatic Han Solo.

Verdict: As much as I like the Beef Hor Fun, nothing can beat Han Solo in a battle for my loyalty. I would have Han Solo as my side kick for any adventure.

Round 3
VS

Next up we have a battle of the beauties. Look at the glistening shiny shell of the Blue Swimmer Crab Noodles. It's just enticing me to lick it, just like I would lick..... oh sorry, I was drifting off into a daydream. Anyway, the crab had lots of flavours and the noodles had good bounce. To battle this beautiful crab, the desire of many a young teen with those glistening hair buns, Princess Leia cuts an equally sexy figure. How can you not love a Princess who can handle a gun?

Verdict: I do love crabs a lot, but I love Princess Leia in THAT bikini more.

Round 4
VS

From the battle of the beautiful, we go into the battle of the not so beautiful. The Roti Canai might have tasted really good, but that brown dull look definitely won't be winning any beauty contests. Equally not winning any beauty contests is the Death Star, the home and vehicle of Darth Vader.

Verdict: It was a close battle, but while the Roti Canai didn't have any fatal flaws, the Death Star's one fatal flaw that allows it to be destroyed with one missile shot in the right area means that I have to give the win to the Roti Canai.

Round 5
VS

This round sees some tag team battles. Representing Malaysian Kitchen, we have Roast Duck with Dry Noodles, while Star Wars is represented by C3PO and R2D2. The Roast Duck was surprisingly good, with a nice crispy skin and a soy sauce that wasn't too salty. The dry noodles also had a good mixture of flavours. However, C3PO and R2D2 are formidable opponents. They helped Luke, Han and Leia save the day many times while always being super friendly.

Verdict: As much as I like the duck, C3PO and R2D2's charms are just too great and hence they are the winners for me.

Round 6
VS

The last battle is between the Char Kway Teow and Jar Jar Binks. While the Char Kway Teow had good texture in the noodles, the flavour was lacking and the dish was very bland. To go up against this bland noodles, it's the very annoying Jar Jar Binks, a creation for the new prequel episodes of Star Wars.

Verdict: While the noodles were not so good, nothing can be as bad as Jar Jar Binks, so I choose the Char Kway Teow.

Conclusion
After 6 torrid rounds battling it out, it is a draw between Kuala Lumpur Malaysian Restaurant and Star Wars with 3 wins each. I guess I can enjoy both things equally and they can exist in harmony after all.

I hope that you have enjoyed this post.

Please check out the website to vote, hopefully for me, Thanh Do from I Eat Therefore I Am, if you like my post.

Voting period: Friday, 5th August, 2011 (15:00 AEST) – Wednesday, 31st August, 2011 (16:00 AEST)

CLICK AND VOTE FOR THANH DO

Malaysia Kitchen Facebook Page
Malaysia Kitchen Twitter

I dined at Kuala Lumpur Malaysian Restaurant courtesy of Malaysia Kitchen.
All copyrights to the Star Wars images belong to Lucasfilm Ltd. 2011.

Mart 130 - Breakfast

107 Canterbury Rd
Middle Park, VIC 3206
Ph: 9690 8831

It started with a bet. Let me rewind back to the start and tell you the story. When I learned about an iPhone game called Words with Friends, I started to play it and get quite addicted. I was/am fiercely competitive in most things and this game was the same. I introduced Agnes to this game, and while I thrashed her in the first few games, she started to play ultra strategic like me, and beat me consistently at my own game. A bet was struck and we decided to play best of five games, with the loser buying the winner a meal. Luckily, I managed to sneak a win and hence Agnes paid her debt with a meal.

Agnes left the decision for the meal up to me, and after a bit of searching, I decided on breakfast at Mart 130 as it received really great reviews. Neither of us had gone before and only now do we know that all of Melbourne's other bloggers have been and loved the place. The restaurant is actually located at Middle Park at a tram stop, 130. Trust me when I say that Google Maps will lead you to the wrong location so don't trust it. Basically the restaurant is across the rail tracks away from the Middle Park Hotel. The restaurant is a cute little place with quite a small indoor seating area and a verandah area out the back that is semi open and looks onto gardens. It's a very relaxing area in the back and I love the streaming sunlight through the plastic shades.


After much indecision, unlike my usual self, I decided on the Smoked Salmon with Poached Eggs. There were far too many enticing options both savoury and sweet, hence my indecision. The smoke salmon I had was very tasty and the eggs cooked perfectly. My cappuccino was also very good and creamy.


Agnes ordered the corn fritters, and my Spidey senses started tingling. From my wealth of eating experience, I could tell that Agnes' dish was a far superior dish to mine. I pounced and quickly told her that I'd happily share my dish with her, and threw half my meal onto her plate. This forced her hand and she had to give me half her corn fritters muahahaha. How right my Spidey senses were. The corn fritters were amazingly delicious with lashings of bacon rashers and chutney. I wolfed down the fritters and then slowly ate my salmon. I'm definitely ordering the fritters next time so I can eat the whole dish.


We had a great time relaxing on our day off from work and enjoyed our Bloggers Of Leisure Who Lunch (BOLWL) status, while our fellow bloggers were hard at work. It may have started with one person losing a bet, but it definitely ended with two bloggers enjoying a wonderful relaxing breakfast and learning about a great new dining location. A big win in my books.

Thanks for the meal Agnes, and the company.