I’m the self-taught cook, baker, photographer and writer behind this Sydney food blog which sprung into life in October 2008. I was born in London and raised by Malaysian parents on the sunny shores of Oz.
See that gorgeous mound of fluff above ? That’s Orfy; my boy, my best friend. He ‘started’ the blog with me but sadly got his wings in 2012 and inevitably left a big hole in our home.
Here to continue his important work of trying to steal food when I’m not looking and keeping me company, is Kiki (aka princess, little lady, pumpkin, sock thief). She’s just a super tiny, fluffy ball of cheekiness.
Oh and of course; there’s also my partner-in-crime, The Captain aka Shaun, fearless taste-tester, mariner, backseat driver, kitchenhand, dishwasher and occasional hand model.
Behind the blogger, I’m just your average vegemite-happy, beach-goin’, road-trippin’, pub-rockin’, meat-pie-shovelling Aussie gal.
Citrus and Candy is a collection of recipes, food photography and stories. There’s nothing I love more than discovering, (and rediscovering), old recipes particular those with a bit 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 and coffee and you’ll have me eating out your hands.
If you’re solely after sugar-free, gluten-free, fat-free, carb-free, vegan, super healthy gourmet organic dandelion whatever-diet food, then this is NOT the place for you. 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
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.
Generally speaking, I don’t do sponsored or paid posts, reviews, media releases or advertorials. I also do not accept guest posts from strangers.
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.
Naturally I’d appreciate it greatly if you ask for permission first but in general, I have no problems if you want to share my photos or recipe on your site as long as I’m properly credited using my blog name and a link back to my blog is included (no sorry, a link at the bottom of the post in teeny-tiny font doesn’t count). And if you’re going to share my recipe, please don’t copy word for word or copy-paste the text (I mean, hellooo copyright violation and sheer laziness!).
All contents on this blog are copyrighted and all rights reserved. Steal anything and I will lose my marbles. Cheers!