About Me

So my name is Karen…

It means ‘pure maiden’. But I suppose that’s obvious right? *sweet smile*

I’m the self-taught cook, baker, photographer, writer, smart-arse and culprit behind this Sydney food blog which sprung into life in October of 2008. I also love to frolic in the rain.

See that gorgeous mound of fluff above ? That’s Orfy; my boy, my everything. He ‘started’ the blog with me but sadly, left early to go play at The Rainbow Bridge.

Here to continue his important work of trying to steal food when I’m not looking, is Kiki (aka princess, little lady, pumpkin, sock thief). She’s just a super tiny, fluffy ball of cheekiness.

The other man in my life is The Captain; my partner-in-crime, fearless taste-tester, mariner, backseat driver, kitchenhand, dishwasher, therapist, occasional hand model and hand-bag holder.

Bred in London from Malaysian / Chinese roots but happily raised on the sunny shores of Oz.

Behind the blogger, I’m just your average vegemite-happy, beach-goin’, road-trippin’, pub-rockin’, Holden-hooning, meat-pie-shovelling Aussie gal.

About this blog

Citrus and Candy is a collection of recipes, food photography and the odd ramble or two. I’ll try and keep the crudeness, in-your-face comments and bad language to a minimum but I can’t promise anything ;)

There’s nothing I love more than discovering (and rediscovering) old recipes particular those with a smattering of nostalgia thrown in. Closest to my heart is classic home cooking, comfort food and well, trashy and super indulgent desserts. Give me anything with chocolate, peanut butter, banana, salted caramel, apple, strawberries and coffee and you’ll have me eating out your hands.

If you’re after sugar-free, gluten-free, fat-free, carb-free, vegan, super healthy gourmet organic dandelion whatever-diet food, this is NOT the place for you. Sorry folks, I like my naughty stuff. Moderation over abstinence is the key to my happiness. The words ‘sugar-free’ makes me shudder.

All recipes will usually be written in metric and weight measurements (please for the love of sugar, buy a set of kitchen scales; old school or digital. Totally inexpensive but invaluable and priceless when it comes to baking). For conversions to imperial measurements, check out these handy sites. Unless specified:

• 1 Cup = 250ml
• 1 Tbl = 15ml
• 1 tsp = 5ml  

About the Photography

I’m still using the very first (basic) DSLR that I purchased about 6 months after I started the blog – a Canon EOS 1000D with a Canon EF 50mm F/1.8 lens. Woohoo! As of February 2013, I’ve finally upgraded up a notch to a Canon 60D. However I’m a firm believer that it’s not always about having the most fanciest equipment but about learning the basics and using your camera to its full potential. A little bit of lighting knowledge, a sturdy hand or tripod and post-editing savviness helps out too (yes I’m a proud Photoshop whore). Personally, I prefer a sweet and simple approach to photos with minimal props and styling, natural daylight and putting the food in the spotlight. You can read a little more on my thoughts on photography here.

Now here’s a quick guide to the boring technical stuff:

In general, I don’t write sponsored or paid posts or advertorials nor do I accept guest posts. 

Due to the volume of emails (and a very enthusiastic spam filter), I may not always get around to replying. Massive apologies for any inconvenience. If you have any questions about recipes, please leave a comment on the post and I’ll be able to reply sooner. Or give me a holler on twitter.

I have no problems if you want to use my photos/text/recipe in your blog or website as long as I’m properly credited and with a link back to my blog. Naturally I’d appreciate it greatly if you ask for permission first.

All contents on this blog are copyrighted and all rights reserved. Steal anything and I will lose my marbles on yo ass. Cheers!