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ABOUT ME



I am a stay-at-home mum  with a passion for good food, cooking and baking.  This food blog was first created with the main intention to share all my favourite recipes with my darling daughter, Jess, who also loves good food but has no inclination for cooking.  I hope that one day she will be inspired to start experimenting in the kitchen and eventually enjoy cooking and baking like I do.  It is my hope that one day when I no longer exist in this world, my children and their children will be able to read this.

 However, over the time, documenting and sharing recipes with everyone has become my hobby. I am an amateur in photography and all my photos are 'point-and-shoots shots' taken under natural lighting by my kitchen window. 

Thank you for visiting my blog and I hope that you enjoy reading my recipes as much as I enjoy posting them.  Your comments are most welcome.


Veronica
Melbourne
Email:  veronchai888@gmail.com



11 comments:

  1. AnonymousMarch 27, 2015 at 8:44 AM

    I love your blog, however, have a hard time converting the measurements into what we use in the USA
    Perhaps you can include them in ( )
    Thanki You

    ReplyDelete
  2. UnknownApril 26, 2015 at 10:02 PM

    I love your blog ever since I started to explore baking after I quit working 3 year ago. Just started my own food blog recently and I can finally relate to how tough it must have been when you first started. Thanks for sharing such wonderful recipes to inspire people to enjoy the process of baking and cooking. Cheers!

    ReplyDelete
  3. LotusAugust 5, 2015 at 7:19 AM

    I can't believe your photos are just point and shoot, they look so professional and nice

    ReplyDelete
    Replies
    1. Veronica August 5, 2015 at 3:15 PM

      Hi Libby, thanks for visiting my blog. And thanks for your kind words. Hope to see more of you ;-)

      Delete
  4. AnonymousSeptember 24, 2015 at 12:51 AM

    Your blog is amazing. I love it and would like to try some of your cake recipes. Is the egg used around 55- 59g each including shell (~ 50g without shell) ?
    Thanks

    ReplyDelete
    Replies
    1. Veronica January 7, 2017 at 12:26 PM

      Usually I use eggs weighed about 60g with shells

      Delete
  5. AnonymousMarch 14, 2016 at 1:08 PM

    Love your blog veronica, wish i could take a good picture like yours hahaha...

    ReplyDelete
  6. AnonymousJanuary 5, 2017 at 2:07 AM

    Hi Veronica,

    I just followed one of your recipe "Braised Sweet & Sour Zhenjiang Vinegar Sprae Ribs" and my family loved it!

    I loved your blog! Will keep trying other dishes too!

    Happy New Year to you & Family!

    Cheers
    Michelle from Singapore

    ReplyDelete
    Replies
    1. Veronica January 7, 2017 at 12:27 PM

      Hi Michelle Happy New Year! Thank you for visiting and great to hear that your family loved that dish.

      Delete

Thank you for visiting my blog. I always love reading your thoughts and comments!