Are you a fan of love & Valentines Day? Then this isn't the episode for you. Seriously who likes a set menu?

Follow along and join in the convo on Twitter @honeybirdtravel

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Ok outdoor clothing companies, we need to talk. What the f**k happened to my pockets? It's 2021 y'all and I demand pockets.

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The fun thing about Farmers Market. Fun fact 1 - in Australia they are considered an essential business and are open during lock downs.

Fun fact 2 - they make me spend all my money and I have no regrets!

If you want to battle it out over olives best to find me over on Twitter @honeybirdtravel

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It's my birthday month and I'll eat all the cake if I want to. Did your parent even love you if they didn't spend hours constructing and cursing as they made a cake from the infamous Women's Weekly Children's Birthday Cake Book? This episode Jean is talking her love of cake, birthday cakes and mothers guilt over previously mentioned cake.

Click here to buy yourself a copy of the Australian Women's Weekly Children's Birthday Cake Book

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Cooking up a storm of change. Did Jean really just quit her job in the middle of a global pandemic? How many chickens is too many chickens? #askingforafriend

Feeling generous? Why not support Jean's Endometriosis fundraiser. Donate here

Don't forget to rate, review and send Jean your dodgy recipe requests over on the 'gram @honeybirdtravel

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This week we fall face first into the world of freakshakes and learn a thing or two about how you really should be eating hummus with super star Brittney, from The Sweet Wanderlust.

Read more here about the hummus. You can thank me later.

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It's snack time! Where have I been, what have I been baking (spoiler alert it's all at home) and did I really join the cult of sourdough? 

Let me ask you - would you like bread with that?

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Into the kitchen and away we go! An introduction to the world of Jean. BYO wine, sit down and spend a mere 5 minutes with me. 

Like many others I, because talking about me in the third person is as weird as decaf coffee, found myself grounded at home by the virus that shall not be named. And like a lot of people I found myself not nailing it with baking failures, hours of cleaning up every pot & pan that I had used in the kitchen and catching up with friends near and far from the kitchen sink.

And so from my turquoise kitchen came the podcast - Travel tales from the kitchen sink. Each week I'll be cooking up a storm of a podcast. Talking travel, eating on the road when we could travel and iso-cooking failures.

If we are lucky we might get an appearance from Myrtle, one of the three pandemic panic bought chickens that recently joined our house hold. She's sassy, talks back when she wants corn and is the one and only giver of chicken treasure. 


Caramel self saucing pear pudding
This pudding is super simple and can be amended to add in any sort of fruit you have that needs to be used up. It works equally well with banana, peach or nectarine. Perfect for cold winters or those moments when you hate the world and need a warm hug from the inside.

Credit for the base of this recipe goes to Recipe Tin Eats.

Making the pudding you'll need;

• 1/4 cup (50g) dark brown sugar
• 1 1/4 cup (185g) plain flour (all purpose flour)
• 2.5 tsp baking powder
• 100g / 7 tbsp unsalted butter - melted
• 1 egg
• 1/2 cup (125ml) milk 
• 4 tbsp golden syrup or treacle or honey. What ever you got works wonders

The beautiful caramel sauce needs;

• 3/4 cup (150g) dark brown sugar (or really any sugar. Coconut works well too!)
• 2 tbsp cornflour / corn starch
• 2 cups (500ml) boiling water <- Needs to be boiling hot/

Serve with 

• Vanilla ice cream & sparkling wine.

Making the marvelous pudding is really simple. 

• Preheat oven to 180°C/350°F (160°C fan).
• Grease a baking dish up real good with some melted butter.
• Chop up your pears or if you have tin pear drain and slap into the bowl.
  
  
• Caramel Sauce: Whisk sugar and cornflour in bowl. Set aside and let it think about current world political situations #blacklivesmatter
• Pushing the boundaries with the Pudding batter: Place sugar, flour and baking powder in a separate bowl. Whisk to combine somewhat evenly.
• Add melted butter, egg, milk and golden syrup/honey. Whisk until mostly lump free.
• Scrape into baking dish and smooth surface like you're painting a picaso.
• Gently make it rain Caramel Sauce sugar mixture all over surface. 
  The next step is vital. Get a big spoon ready
• Pour boiling water over the surface over the back of your big spoon held as close to the batter as you can. You want to do this delicately to soften the pour so it doesn't break the surface of the batter and leave it lumpy.
• Transfer to tour delicate creation to you oven, bake for around 40 minutes or until skewer inserted into the cake part comes out clean. Don't squish it all the way through otherwise you'll end up in sauce town.
• Now put on them good heat proof gloves, remove from the oven and cut through pudding to reveal a deliciously decadent caramel sauce underneath.
• The easiest way to serve is to add a ration of 1 scoop pudding into a bowl then douse with caramel sauce. Top with ice cream and enjoy with sparkling wine or a light pale ale beer.
  
  Or whatever drink floats your fancy!

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