Sweet, Sweet, Toffee!

Home, Food & Body, The Dressing Room

With halloween so close, there’s only one thing we are considering making as a naughty treat. . .

Toffee Apples!

You’ll need 6 pairs of wooden chopsticks or 12 thin round wooden sticks.


  • 2 small red apples, stalks removed
  • 3 cups caster sugar
  • 1/4 cup liquid glucose
  • 1 teaspoon white vinegar
  • 1/2 teaspoon red food colouring


  1. Wash apples in hot water to remove wax coating. Dry. Push 1 chopstick or stick in top of each apple, being careful not to push all the way through. Line 2 large baking trays with baking paper.
  2. Place sugar, 3/4 cup warm water, glucose and vinegar in a heavy-based saucepan over low heat. Cook, stirring, for 5 to 7 minutes or until sugar has dissolved (don’t boil).
  3. Increase heat to medium-high. Bring to the boil. Cook, without stirring, for 15 to 20 minutes or until toffee reaches hard crack stage, brushing sides of pan with a pastry brush dipped in water to avoid crystallisation.
  4. Remove from heat. Tint red with food colouring. Stand for 30 seconds for bubbles to subside slightly. Working quickly, dip 1 apple into toffee, tilting pan to coat. Turn apple above pan to drain excess toffee. Stand apple on prepared tray. Repeat with remaining apples and toffee. Stand for 20 minutes or until set.

    And you can always get creative, dip them in crushed nuts or 100’s and 1000’s!

    Happy Halloween πŸ˜‰


A Pomegranate Spring Romance

Home, Food & Body, The Dressing Room

Nothing like a FRESH start!

We think Pomegranate juice is great for something different to sip on!

Especially if you are looking to impress your guests!


  • Cut the pomegranate in half, and place it in a bowl of room-temperature water.
  • Place your hands underwater, and remove the seeds from the 2 pomegranate halves, keeping them underwater. Remove all the insides of the pomegranate.
  • Scoop out the pomegranate peel as well as the yellow and white membranes from the bowl. Discard them. The seeds will be the only thing left in the bowl.

  • Pour the entire bowl of water into a strainer, so that the seeds are the only thing that remain. Put the seeds into a blender, and blend until the seeds are mushy. Pour the contents of the blender back into the strainer, and let this drip into a pitcher. Use the back of a spoon to press against the seeds and the strainer, to get the most juice as possible.
  • Add a cup of water to the pitcher and stir. Taste, and add sugar to taste. Pomegranate juice is naturally tart, so sugar will help the flavour. For an entire pitcher of juice, use 10 pomegranates and 8 cups of water.


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