We just love winter at Broken Nose – the aroma of vanilla beans curing in the sun; the bird life; the crisp mornings; the golden afternoons with wisps of smoke from sugar cane fires.
It was lovely to come home to our vanilla beans after an extremely hectic weekend at South Bank, Brisbane, at the best ever, biggest ever Regional Flavours. We’ve had lots of media exposure lately through the Courier Mail and its local cousins, Cairns Post and Innisfail Advocate, a stint on Coxy (ABC 630 Brisbane) on Sunday morning and repeats on Alive and Cooking with James Reeson.
Matt is putting his new camera to the test. Watch out for some more great pics to come. In the meantime you might like to try our PINEAPPLE UPSIDE DOWN CAKE – it’s divine!
Enjoy
Fiona
100g unsalted butter
1 cup packed dark brown sugar
½ cup roughly chopped macadamia nuts
8 slices pineapple
1 vanilla bean, or 1tsp pure vanilla extract
CAKE:
1 ½ cups cake flour
2 ½ tsp freshly ground Aussie black pepper
½ tsp baking powder
½ tsp baking soda
pinch of salt
150g unsalted butter
1 cup sugar
3 eggs
1 cup sour cream
3 TB fresh lime juice
1 vanilla bean, or 1tsp pure vanilla extract