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is is a very important step to avoid the wood from burning 3 set up the weber or any other charcoal barbecues according to the manufacturers instructions make sure it is an indirect heat until it reaches around 135ºc place a water pan filled to about 2 3 full in between the baskets filled with heat beads briquettes when you are ready to cook to brisket place it uncovered on the rack for 1 hour 4 remove the brisket from the rack and wrap it tightly in heavy aluminium foil double layer it return it to the weber however keeping the temperature is around 80ºc to 95ºc and let it cook for 5 6 hours or until the meat is tender let the meat rest in the weber for 20 minutes before serving 5 serve it with barbecue sauce and salad enjoy share this share on x opens in new window x share on pinterest opens in new window pinterest share on facebook opens in new window facebook like loading post navigation older posts anchor cream mini victoria sponge cakes australia melbourne recipes january 17 2016 comments 3 happy new year my dearest readers hope you ve all had a wonderful christmas and new years i plan of posting more frequently clearly hasn t worked again the same reasons excuses being very busy at work and we also had friends coming over staying with us anyhow my new years resolution is to share more exciting events reviews and recipes with you all that s why i m going to start 2016 with a mini victoria sponge cake recipe this recipe is inspired by the new range anchor cream that keepleft pr sent me i really like the bottle and screw top packaging i feel like it keeps the cream fresher for longer it s also got those clever lines on the side so you know exactly how much you re pouring without having to use another measuring cup meaning one thing less to wash now that s always a bonus the anchor cream is now selling exclusively at woolworths i found the anchor cream very smooth and easy to whip that s why i decided to make something which uses the cream in its whipped formed and not cooked or incorporated with something else initially i wanted to make scones however i have already shared that recipe before and i wanted something a little more cake like but still keeping it cute and dainty ta da mini victoria sponge cakes hope you like this recipe please share and let me know if you ve made them recipe mini victoria sponge cakes adapted from mary berry yield 8 10 mini cakes ingredients 175g unsalted butter soften 175g caster sugar 3 large eggs beaten 1 teaspoon vanilla extract 175g self raising flour 300ml anchor thickened cream strawberry jam icing sugar for dusting notes feel free to use any type of jam or marmalade you would like you can also use this recipe to make a 20cm cake instead of mini cakes method 1 preheat the oven to 190 c 170 c fan forced or 376 c lightly grease a shallow tray with butter and cover with baking paper to prevent sticking 2 using an electric mixer or by hand mix butter and caster sugar together until the mixture is very pale and light make sure to scrap the sides this will take approximately 5 minutes gradually add the beaten eggs mixing well between each addition and again scrape the bowl add the vanilla extra and mix to combine 3 sift the self raising flour into the mixing bowl and gently fold in until the mixture is glossy and smooth try not to over fold or mix 4 spread over prepared pan and bake for about 25 30 minutes until lightly golden brown check whether it is cooked using a skewer if it comes out clean it is cooked leave it to cool in the tin for a couple of minutes before removing it from pan 5 poor anchor thickened cream into bowl and whip until soft peaks form 6 once sponge cake is cool enough use a cookie cutter to cut into small disks 7 to assemble use one cake as the base place one tablespoon of whipped cream followed by strawberry jam another cake and dust with icing sugar daisy nevertoosweet received the anchor thickened cream as gift from keep left pr share this share on x opens in new window x share on pinterest opens in new window pinterest share on facebook opens in new window facebook like loading post navigation older posts renault captur fleurage create your own perfume australia event melbourne other reviews november 30 2015 1 comment renault captur thank you everyone for the warm welcome back i can t describe how much it means to me i m trying to do one blog post a week and eventually get back to posting 2 3 times a week but please be patient with me got some bad news that my new manager is leaving and moving on soon which is really sad because i only just started in the team however i am so happy for him to be spending more time with his young children and the next stage of his career if you follow me on instagram you will know i have been very spoilt by renault australia and soda communications this year every time they have an event we will always be picked up by a chauffeur in a renault car it started from the launch party this year for the new renault captur suv sports utility vehicle the next event was high tea at fancy nance with adriano zumbo and recently i was also then given the car for 2 weeks to test drive separate blog post to come about this fleurage create your own signature scent however the event that i enjoyed the most would be the create your own perfume held at the hidden but gorgeous mon bijiou on flinders lane the day started at around 9 20am when our lovely driver picked us up in a ivory white and diamond black captur i ve been in this car many times and it always surprises me how spacious it is both in the front and back we then arrived at the venue at around 10am and all settled in with a glass of champagne in hand and took time to enjoy the great scenery melbourne has to offer once all the guests had arrived we sat down in our seats and was introduced to emma the owner and perfumer of fleurage based in williamstown she explained to use how we were going to create our own personal scent and that perfumes consist of a base heart and top notes which made sense because when i spray perfume i can smell the different layers of scents it was very interesting the first thing we were asked to do was to fill out a short questionnaire and emma would then give us indication of what colour of scents we should focus on smelling for instance one of the question was which season do you like the most and i chose spring because i ve always like floral sweet scents and rest assure i was asked to smell and focus on the scents in the pink section while mr bao yes i dragged him along with me p much prefers autumn and one of his favourite food is sushi he was asked to focus not the green and black which had scents like seaweed the next step was to choose 4 base notes 7 heart notes and 2 top notes you start from the bottom of the tray and move your way to the top i thought it was going to be a lot harder to choose from 80 scents but i think i know myself very well because it only took me a couple of minutes to choose everything i chose scents like gardenia jasmine honey suckle fig and vanilla all those sweet girly scents while mr bao had a lot of trouble choosing between the woody or fresh grassy scents he ended up with fernwood sandalwood lime and citrus huge contrast from mine so glad they had coffee beans for us to refresh our noses because honestly after a while my nose was getting desensitised and i couldn t distinguish the different scents that s why i have so much respect for emma she didn t have any trouble with the scents and was able to quickly formulate each and everyone of our perfumes that s about 20 in only 10 minutes or so once we got our formula from emma it s actually quite easy to make our own perfume we grabbed our bottles from the bag which had i believe distilled water and we started added drops of scents you would add more droplets of those that you want to have a stronger presence in the perfume like mine i had more drops of rose and jasmine thanks mr bao for capturing this photo it s my favourite from the day he didn t do so badly himself but he was much more particular than me he was counting every drop again and again and was worried he would add too many or little it must be the scientist in him haha never too sweet own scent ta da here it is my very own never too sweet perfume staying true to my brand it s a very sweet florally perfume with strong musk jasmine and apple notes haha while mr bao s was very citrusy and refreshing with grass sandalwood lime mint and orange mr bao was very skeptical at first when i told him we were going to a perfume making class but he thoroughly enjoyed himself and has been using his own cologne since then i ve been joking once he s used up his bottle he wont have his own signature scent anymore but not to worry because emma offers a refilling service for 2 5 a ml which works out to be around 125 for 50mls for more information about creating your own perfume please visit the fleaurage website i think its a great idea for a birthday party or a bridal shower i highly recommend it and would love to do it again now let s move onto the food because at the end of the day i am a food blogger and eating takes precedent over every if not most things and don t forget camera eats first hehe i m glad the waitress was so patient and would come to me first with the food because she knew i wanted to take a photo the catering was done by om nom from the adelphi hotel which means we were in for a treat because food is always great i still remember when we stayed at the hotel last year for my birthday and i really enjoyed the room service grilled halloumi with pesto and eggplant pork meatball with ice berg lettuce poached chicken with shiitake mushroom all the savoury canapés were presented so nicely with a heart shape skewer and all tasted delicious i was impressed with how much flavour such small items had they were also a great size not too big or small and no mess when eating them soft shell crab with aioli my favourite was definitely the soft shell crab with aioli deep fried but not greasy wish i grabbed another one i really love how soft shell crab is such a trendy food item now it appears on most menus i remember when it use to be limited to japanese restaurants mini churros with chocolate sauce rapsberry sorbet with fresh berries and meringue as for sweets they had mini churros with chocolate sauce and also rapsberry sorbet with fresh berries and meringue pieces another smart way of serving sorbet no spoons required as they are made into little discs very refreshing huge thank you to renault australia and soda communications for hosting another fantastic event and for inviting us what more could i ask for delicious food great fun and even better company and for those who are interested in learning more about the captur now is a great time because renault australia and french skincare brand nuxe have teamed up and the first 50 people who book in a test drive by the 31st december 2015 will receive a limited edition pack worth more than 100 i ve also entered in a competition and the more people who book a test drive and mentioned from never too sweet the higher chance for me to win and the prize is to drive the captur for 3 months at our own leisure if you would like to help me please following simple steps book in for a test drive take a selfie in the captur and email this to renault sodacommunications com au include the following information first name surname phone number how they heard about this promotion never too sweet you will then receive your nuxe gift pack please let me know if you have any questions have a wonderful week ahead daisy nevertoosweet and mr bao was invited as a guest of renault australia and soda communications all opinions are based from our own experience share this share on x opens in new window x share on pinterest opens in new window pinterest share on facebook opens in new window facebook like loading post navigation older posts ultimate cheat s dessert lemon trifle australia melbourne recipes november 23 2015 comments 10 my dearest reader s i m finally back my sincerest apologies for not posting for 3 months that is the longest time i haven t updated and written a blog post i wish i had a better excuse than i ve been busy at work but unfortunately that is the truth it s taken me a while to settle into my new job however i m finally comfortable and feel like i belong in my team and the company even though i haven t had the chance to blog i update instagram daisy_nevertoosweet so please follow me there for daily posts i have so many new and exciting events restaurant reviews and recipes that i look forward to sharing with you anyhow let s start with a super easy 5 minute cheat dessert honestly the easiest but most impressive dessert i ve made no cooking stirring and minimal washing because i m now working longer hours and have less time to be in the kitchen i need to find short cuts to at least make a dessert which can impress my friends when they come over this may be a good dessert to make for any upcoming christmas parties you may have thank you everyone for your continuous support and i promise to update more regularly again recipe cheat s lemon trifle original recipe from never too sweet yield 2 small jars serves ingredients 6 gingernut biscuits 1 jar store bought lemon curd use about 6 tablespoons 10 tablespoons vanilla yoghurt mint leave for garnishing2 small glass jars notes if you have time please feel free to make your own lemon curd you may substitute method 1 place gingernut biscuits in a ziplock bag and crush into crumbs 2 ensure your glass jars are dry and clean place a thin later of cookie crumbs in the bottom of the jars 3 layer with 2 tablespoons of vanilla yoghurt then layer 2 tablespoons of lemon curd 4 repeat until the jars are filled and finish with the lemon curd and sprinkle with some more gingernut cookie crumbs 5 finally garnish with mint leave if you wish enjoy share this share on x opens in new window x share on pinterest opens in new window pinterest share on facebook opens in new window facebook like loading post navigation older posts disclaimer and copyright all meals and products are paid for myself unless otherwise stated reviews and opinions are only based on my personal experience copyright daisy wong 2012 all rights reserved http nevertoosweetforme com search instagram photos no instagram images were found email subscription enter your email address to subscribe to this blog and receive notifications of new posts by email email address please support me follow me join 1 353 other subscribers recent posts john west fiery range hot tuna melt australia day bbq using heat beads anchor cream mini victoria sponge cakes renault captur fleurage create your own perfume ultimate cheat s dessert lemon trifle please follow me follow daisyntsfm archives archives select month august 2016 1 january 2016 2 november 2015 2 july 2015 1 june 2015 8 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