WHEN the weather is warmer it is nice to get out and about, shake off the winter blues and feel the warmth of the sun on your face.
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Spring is my favourite time of the year.
It starts with my Dad’s birthday on September 1, then fresh blossoms fill the garden and float through the air, there are new baby wrens in our back yard and the cover can finally be lifted off the barbecue. Hooray!
We are only a week away from our new pure food concept café, with a complete renovation of both the café and our menus, new decor, new style and a new amazing range of French cakes to eat in or ready to take home.
After eight-and-a-half years in business it’s time for a new look.
We have always cooked with as many pure foods as we can – meaning all of our foods are free from chemicals, hormones, preservatives and artificial additives, and all of our flours and sugars used in baking are 100 per cent organic.
This way of cooking is very important to me and if I want to live a healthy long life I want to teach others how to, too!
This week’s recipe will feature in the café deli in the super salads section. It’s packed with loads of goodness and brings fresh spring flavours to the palate.
