Traditional food celebrations from around the world.

Traditional food celebrations from around the worldTraditional food celebrations from around the world



St Agatha Day. Agatha Buns. 5th Feb.

St Valentine’s Day. Roses and chocolate anyone? February 14th.

Lunar New Year.


Nowruz. Iranian New Year, also known as the Persian New Year, is celebrated worldwide by the Iranians, along with some other ethno-linguistic groups, as the beginning of the New Year.


Shrove Tuesday


Greek Easter

Queens Day- now Kings  Day. Netherlands. April 27.


Cinco de Mayo 5th May


Eid alFitr is an important religious holiday celebrated by Muslims worldwide that marks the end of Ramadan, the Islamic holy month of fasting (sawm).

Midsummer in Sweden.


San Vermin. 1 July.

Independence Day Fourth of July


Moon Festival, Tsukimi. Japan. 15th.

La Tomitano tomato throwing Spain.

Maslenitsa Pancake Festival, Rusia.

Kraftskiva (Crayfish Party). As the summer draws to an end, crayfish parties with snapps and singing are very popular in Nordic countries.


Grape Throwing Fesivtal, to celebrate the grape harvest. . Last weekend in September.


Oktoberfest, Germany


Diwali, the Festival of Lights. Wednesday 7th November in 2018 although it changes from year to year depending on the cycle of the moon. Celebrated by Hindus, Sikhs and Jains for a variety of reasons, the main theme is the triumph of light over darkness and good over evil. Music, lights, fireworks and the sharing of traditional sweets.

Pepero Day


Advent in Germany. Stollen, gingerbread, marzipan and “glow wine.”

Sinterklass. 5th December. Chocolate letters. 

13th December. Saint Lucy’s Day. St Lucy buns. Scandinavia.


Christmas. December 25th.

Here at Eat My Street we love any excuse for a food celebration and so I have started this list.

I would love to hear about the food celebrations that are traditional to your country or culture.

Send me an email.

You might also like

National Food Days Calendar Australia. 

Australian Food Festivals and Events. 


Istanbul & Beyond by Robyn Eckhardt

Thanks to a recommendation from Jonell Galloway at The Rambling Epicure, Mastering the Art of Food Writing, I received a beautiful cook book for Christmas in the form of “Istanbul & Beyond” by Robyn Eckhardt.

Filled with a great variety of traditional recipes from her travels throughout Turkey and photographed by her husband David Hagerman the book offers an insight into daily life at the table beginning in Istanbul and then travelling to the provinces beyond.

As part of my effort to improve my cooking skills and increase my repertoire of recipes that I can call upon, I determined to cook my way through this book with an online group from across the world.

Starting at chapter 1 “workers’ canteens, street fare and a multiethnic past in Istanbul” I had no difficulty choosing something to make at home. But first I had to stock my kitchen and Robyn’s helpful list of ingredients was very beneficial. I did have to make some substitutions but not too many thanks to my local Middle Eastern and Mediterranean supermarket S2Mart.

I started by making the “Iced Almonds” recipe which intrigued me in its simplicity and also seemed fitting for a hot Melbourne Summer as they are served on summer evenings.. atop cracked ice in crowded drinking houses in Beyoglu districts fish market.

Presenting these almonds as little jewels atop cracked ice and on a silver platter seemed so alluring and reminded me of the beauty that comes from slow food.

On a whim one night whilst feeling a general malaise in the kitchen that comes after a busy week of work  and nearly succumbing to the temptation to order take away I instead remembered that I had all the ingredients to make “Yes Mercimek Yemegi” or Green lentil and beef soup. My motivation to cook at home returned as a took on the challenge of trying something new.

That is the joy of a really good cookbook, it helps you produces wholesome tasty food and in so doing, care for your kin.

The “soup” was delicious and was made more pleasing on the palate with the suggested accompaniment of a chopped salad and some “soupy yoghurt with cucumber and mint”. Perhaps come Winter I will find myself wanting to eat it without the light, fresh salad but for now it balanced things out well.

I also turned the “En Guzel Tost or Istanbul Style Grilled Cheese Sandwich” into a Friday night supper for the family although I did not manage to make the cucumber pickle in time. I did however roast a beautiful, crisp, sweet yellow chilli from the supermarket and in so doing, I learnt to prepare a new ingredient in my kitchen. Yum!

My absolute favourite dish from this section was the “Tahtakale market chicken wings with thyme chilli salt.” To tenderise the chicken it was marinated overnight in a mixture of vinegar, onion and olive oil. Again this was a new technique to me and it worked an absolute treat and provided the chicken with a sweet flavour and heat that was difficult to identify as having come from onion and vinegar. My family all guessed at “lemon” which I think is the closes I could come to explaining the complex flavour that was produced.

In this recipe I did use a substitution and used chicken thigh fillets instead of wings. I can’t wait to make it again and will probably use this recipe for the I have guests over thanks to its simple magic.

I also want to try the “hot pink quick pickled cabbage”, the “Iman fainted eggplant” and the “fragrant orange cookies.”

Next up is the “Fish, corn and greens” section from The Black Sea.

I am enjoying learning new skills in the kitchen and also cooking with ingredients that I don’t traditionally favour for everyday meals. I want to learn more about how to prepare eggplant and lentil so they soak up beautiful flavours and I hope to have a few more moments of learning new techniques like I did with the chicken pieces.

In the meantime I hope to hear about what other people have made and how they have found the process.

Want to join in?

Buy Robyn’s book.

Happy Eating.

Dani xx

Filled Speculaas Recipe

Filled Speculaas Recipe

This amazing Filled Speculaas Recipe comes to me courtesy of my Aunty. I am not really one to hide or keep my recipes secret (obvs) but there is a little something special about this very traditional recipe that made me think twice about sharing it.

It makes a very delicious cake with three layers, the middle layer being a lovely, light version of home made marzipan. The spicy, scented cake on the top and the base is buttery and delicious.

Filled Speculaas RecipeFilled Speculaas RecipeI also have a recipe for the Speculaas spices. They should always contain cinnamon, cloves, mace and ginger and they provide a beautiful scented warmth to the cake dough.

I didn’t find this Filled Speculaas Recipe difficult to make at all, although I had put it off for quite a while, thinking it would be hard work.

I baked everything on a flat tray and was just sure to roll it out to about the same size and shape. Because I was cooking on a very, very hot day (40 degree celsius) I did put my cake dough into the fridge before using it as it was quite soft. A really great solution to the “shape” of the cake would be to place it into a really large slice tin, but it really wasn’t necessary. Just trim your edges if you are worried.

One of the most but also least important hints for this recipes is this; make a pretty pattern with the almonds on top. This very traditional recipes calls for beaten eggs and chopped up almond flakes on top. I just arranged some blanched almonds in a pretty pattern and I was pretty happy with that.

It is apparently traditionally known as gevulde speculaas. Whatever its origins, it is a rather special cake and I have become a little addicted.

Happy Cooking.

Dani xx

Filled Speculaas
  • 400 grams of SR Flour
  • 200 grams of butter
  • 200 grams of castor sugar
  • 15 grams of Speculaa spices
  • 3 or 4 tablespoons of milk (enough to bind the mixture)
  • 200grams of minced almonds
  • 200 grams of sugar
  • 2 egg whites
  • 2 tablespoon of water
  • some almond essence to taste
  1. Cream the butter and sugar
  2. Sift the flour and spices and mix gently into the butter mixture with the milk.
  3. Form into 2 equal balls
  4. put half into a baking paper covered tray (30cm X 20cm)
  5. Roll out the almond mixture on top.
  6. Top with the second half of the mixture.
  7. Brush over with beaten eggs and sprinkle with chopped up flaked almonds.
  8. Cook in a moderate oven for approx 30 minutes.

Filled Speculaas RecipeSpecullas spices can be made up using cinnamon, with small amounts of cloves, ginger and mixed spice (mostly cinnamon).

Interested in my other Dutch recipes?

Opa’s butter biscuits. 

You can read a little about my Dutch heritage. For the love of bread.

Or meet my Tante Dina in a trip to the Yarra Valley to learn the lost arts.


Riddik Cafe Templestowe

Templestowe Lower has a new cafe and boy it’s a good one.

Riddik Cafe Templestowe has opened in what was once the old ANZ Bank building and with tree-lined views of the classic Lower Templestowe street beyond, it is sure to be equally loved by locals and visitors from further afield.

Riddik Cafe Templestowe

Surprisingly they are open for breakfast, lunch and dinner. I have only visited for breakfast so far but I really enjoyed what I tried from the menu and the Code Black coffee was excellent.  The kind of coffee that stays on your mind and demands a revisit.

The brunch menu was also rather delicious,

Eggs on toast ($9) with potato and dill rosti ($3) and the kids waffles with maple syrup and ice cream ($7).

Riddik Cafe Templestowe

Fresh juice $6.50.juice at Riddik Cafe Templestowe

French toast with bacon, banana and maple syrup ($7).

french toast at Riddik Cafe Templestowe

Eggs Benedict, ($16). There are six different “Benes” to chose from including the Pastrami, crispy fried soft shelled crab and the crispy skin sweet soy braised pork belly.

eggs benedict at Riddik Cafe Templestowe

The cafe itself is big and spacious and has plenty of room if you want to visit in a group. The service has also proven to be very good; functional, helpful and friendly even when things get busy (and they do get busy).Riddik Cafe Templestowe

Visit for the great coffee and you are bound to be tempted by the menu.

Next stop for me will be the beautiful cake cabinet, or maybe a sweet Valentine drink?

Happy Eating.

Dani xx

The details

Riddik Cafe Templestowe

1-3 The Mall

Templestowe Lower

Open 7am to 11pm 7 days.


(03) 9850 2680

You might also like

Almond Cherry Cake Recipe 

The Old Butcher Shop Cafe Seville 


Old Boys home Phillip Island

I must go down to the sea again, to the lonely sea and the sky.

John Masefield.

We have a little holiday apartment that we love to stay at in Phillip Island. Phillip Island is a place I have been visiting for decades (ug that sounds wrong)

It has taken quite the turn recently. I fear that the hipsters may be coming to replace our thongs with Birkenstocks and our fish and chips with poke bowls. Unfortunately I am immune to their bespoke, bearded pull, as evidenced by my pure unadulterated enjoyment of the brand new wine bar in town. I didn’t want to like it, but I did.

In recent years a visit to the Island for me has often included a wander around the beautiful grounds of the Old Boys Home Newhaven. There is something so dreamy and esoteric about the old crumbling buildings and outbuildings perched stoically on the edge of the bay.

I am obviously not the only one keenly reaching to hear the whispered song of these old buildings because this time when I visited, someone had knocked all the doors down or through or open.

I was told by one of the locals who also turned up (with his metal detector in tow) that a boy was once beaten so badly here that he eventually died. A little bit of further research seems to indicate that it was not actually here at the reformed boys home that this happened, but at the site next store which was eventually taken over. It seems that the Newhaven Boys Home (1914) and St Pauls Training School (established in 1928) were both homes to “delinquent boys” that operated with some success.

The Seaside Boys home next door was a different matter.

Can you imagine the remoteness and the conditions in 1914?

I wandered around a bit and captured some images of the buildings for my own enjoyment. I imagine that one day soon I will come for a look and the heritage listed buildings will be cordoned off, and the moment will be gone.

I’ll still have these photos though, and my imagination.


Old Boys home Phillip Island

The old chapel. I was not brave enough to walk upstairs….Old Boys home Phillip Island

Someone obviously loved the garden. The main buildings actually form a courtyard around a lovely but very overgrown garden. I think it was made even more delightful by how overgrown it was.Old Boys home Phillip Island

A direct walk to the water from the front of the property. My poor “models” were forced to pause their scurrying until I got a photo of them.Old Boys home Phillip Island

Those arches. Be still my beating heart.Old Boys home Phillip Island The entrance. So impressive, even in decay. 

Old Boys home Phillip IslandOld Boys home Phillip Island

Can you spot the face in the window? Me neither, but a little black and white filter certainly gives the vibe. 

Macelleria Richmond

Macelleria Richmond

The Butcher who cooks for you has arrived in Melbourne.

Macelleria Richmond

Chief Meatologist Peter Zaidon has taken his very successful restaurant from the shores of Bondi beach to the suburbs of Sydney and now all the way to Richmond, Melbourne.Macelleria Richmond

The idea is simple, a butcher store and restaurant where you can turn up, chose from the selection of top shelf, dry aged, Cape Grim Australian beef carefully chosen with Peter’s fine eye and then have it cooked for you on site. You can also take it home if you’d prefer.

You might like to try a beer or cider while you wait.Macelleria Richmond

The fun does not stop with the beautifully chosen beef though, you can also select from a colourful array of salads and vegetables to accompany your meat, thus also making Macelleria a favourite among a health conscious crowd.

Then there are the iconic sweet potato fries. Crunchy, sweet and salty they can be swapped for delicious thick-cut potatoe chips that are equally delicious.

The idea behind the store, owned by five friends from Sydney and Melbourne, is to serve simple, whole foods and burgers to a discerning, health conscious crowd in a simple, casual setting. Ingredients are organic or locally sourced and seasonal vegetables make an appearance throughout the year. The real star of the show, apart from Zaidan himself, is the ethically sourced dry aged Cape Grim beef. Certified grass fed and MSA graded, the beef is grown in the naturally pristine Cape Grim area of Tasmania.

Then there are the burgers. There are 14 different gourmet burgers available and all are made with 100% grass fed Cape Grim Angus beef patties, created on premises from scratch. Following along with the ethos of the whole store, the burger buns are made from 100% organic unbleached flour sweetened only with honey. Melbourne even has its own local version, a nod to the ground on which it resides. Macelleria Richmond

Macelleria is all about excellent ingredients used to make good food in a casual and modern setting. Perfect for locals looking for  a simple, healthy meal it will also be sure to appeal to the sports crowds frequenting the popular venues nearby.

The Bondi store is much loved by locals, some of whom visit multiple times a week, and I expect the Melbourne restaurant will be the same.

The details

Macelleria Richmond

87/89 Swan St


Macelleria Richmond

Dutch Pancakes Recipe

I am pretty sure this recipe is called Dutch Pancakes.

Dutch Pancakes Recipe

I am very sure that my kids absolutely love it and have been asking for it nearly every morning.

It originally came to us via one of those supermarket magazines but I can’t for the life of me work out which one, nor can I find it again. So instead I have had to adapt from memory to come up with this rather good version.

Two things to note.

You must preheat the pan in the oven for it to work. It must be really rather hot before you throw in some butter and then pour in the batter.

It has no sugar. I think this is rather excellent. It also has a kind of naturally occurring fluffy bowl of its own by the time it is cooked which means I get to control the amount of syrup going in.

I also add chopped bananas, or cooked berries or fresh berries or nuts, depending upon what is in season.

Creamy and quite impressive, this will serve 3-4 or so people at my house.

Dutch Pancakes
Prep time
Cook time
Total time
Serves: 3-4
  • 2 eggs
  • ½ cup  milk
  • ½ cup  plain flour, sifted
  • ½ teaspoon of vanilla essence
  • 40g butter
  1. Preheat the oven to 220 degrees celsius and pop in a deep, ovenproof, round pan. Leave to heat through for ten minutes.
  2. Prepare the batter by mixing all the remaining wet ingredients and then gently stirring through the dry ingredients until you reach a smooth consistency, I use a hand held whisk.
  3. Open the oven door and put in the butter, it should melt straight away.
  4. As soon as it does, pour over the batter and close the oven,
  5. Leave for 12-14 minutes, depending on your oven.
  6. The sides should pop up and over as it cooks and the base should cook through.
  7. Remove from the oven, it will drop a little and this is Ok.
  8. Pop in your mixed fruit and drizzle over a little syrup.
  9. Cut into slices to serve.

I hope your family enjoys it as much as we do.


Dutch Pancakes Recipe

You might also like

Home made waffles recipe

Almond and honey Muesli

and for a little bit of fun…..

How to predict your future based on your breakfast.


Warm lentil and radish salad

Warm lentil and radish salad

I am always trying to find new ways to incorporate seeds, legumes and grains into my diet as I have never really have a lot of them in my cooking repertoire.

For nearly a year my husband and I ate a strict Mediterranean diet due to a health scare that he had. When a heart specialist recommends a certain diet you don’t really tend to mess around.

It was a very delicious and satisfying way to eat and we had to focus a lot more on eating fish and using nuts, cheese and lean protein in place of red meat. My husband did not eat ice-cream for nearly a year, but once he eventually cracked that first bowl of ice-y creaminess again, it was all over.

Years later I am still on that learning curve of eating more vegetables and adding in legumes, beans and seeds. This lentil recipe is a lovely way to do just that and came about courtesy of some garden fresh radishes from a friend. I also used the remaining radishes to make a mixed vegetable pickle with bay leaves, garlic and peppercorns. This was a direct copy of a delicious jar of pickles I bought from an Italian couple at the Park Orchards markets. Perfect on rice, pasta or in salads it would even lend a lovely tangy crunch to salads.

When the veggie patch gifts you such delicious crunchy morsels, you have to make the most of it.

The star of this salad, apart from the radish itself, is the lovely dressing with maple syrup and tamari.


Warm lentil and radish salad
Prep time
Cook time
Total time
  • 2 red radishes, trimmed and thinly-sliced
  • 10 cherry tomatoes, halved
  • 1 tablespoon tamari
  • 1 tablespoon Dijon mustard
  • Dash of maple syrup
  • ¼ teaspoon sea salt, or more to taste
  • 1 cup puy/ green lentils, cooked
  • 2-3 cups of water
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • ½ a red onion, finely diced
  • 1 stick of celery
  1. In a medium saucepan, cover the lentils with 2 inches of water and bring to a boil. Add ½ teaspoon of salt. Simmer the lentils over low heat, stirring occasionally, until tender, about 25 minutes. Drain and transfer to a bowl.
  2. Heat the olive oil in the saucepan.
  3. Add the red onion and cook over mild-moderate heat until softened, about 5 minutes. Stir in chopped celery and cook gently for another two minutes. Add the cooked lentils and remove from the heat.
  4. Finely slice your radishes and cut your cherry tomatoes in half and add the to the lentils.
  5. Mix your tamari, mustard and maple syrup to make a dressing and pour this over your lentil salad. Mix well and season to taste.

Happy Eating.

Dani xx


New Years Resolution. The Year of Saying Yes.

A few years ago, in the last moments of a sticky Summer evening, I decided that I needed to try something new with my life.

You see I had been spending quite a bit of my time moaning and groaning and grousing about some personal problems I was having.

There had been a lot of change going on in my life, some of it rather major and distressing including a big house move, loss of a parent and a change of community.

But one morning it occurred to me that it was time to do something new. Most years, in those lost timewarp days between Christmas and New Year, I would spend some time planning for the year ahead. That year, instead of making plans, I decided I would set myself a goal relating to how I wanted the next year to be, rather than what I wanted to do. In essence I set myself a theme.

It was going to be my year of saying yes.

What this meant was that I was going to change a little bit of what was going on in my life.

Instead of saying “I can’t,” “It won’t work,” “I know I should, but I really don’t want to,” “I guess you are probably right” “if that’s what you think I should do.” Etc

I was going to start saying

“Yes, if I want to do it I will.” And alongside this

“No, if I don’t want to do it I won’t.”

Somehow, from somewhere I just had this epiphany that this was the best way forward for me.

It became known (in my head alone) as the year of saying yes.

It was awesome.

I had spent a really long time trying to make other people happy. A lot of the time I would do things because I thought that is what the other person wanted me to do. Most of the time they probably really did not care. All of the time it was not really up to them to decide what was right for me anyway.

So I set off on my brand new adventure at a roaring pace.

I already knew that doing new things had a magical way of opening up new opportunities. I also already knew that engaging in pleasant activities is good for the soul and the heart and the head.

I decided to keep track of what I was doing as part of a gratitude journal because I also knew that gratefulness increases happiness and this time around I was determined to say yes to happiness whenever it decided to pay me a visit.

Welcome home happy-Ness. Pull up a chair, pop your feet up and just lounge around until you need to head off again.

And so I did some elaborate-ish things (in my mind anyway). I met new people and I tried new things and I went to places that I once would have left for other people. I reached out and I tried my hand and I danced along and I painted my lips too red and wore bright clothes that made me smile in my toes.

Some people were not very happy for me, they didn’t exactly scowl or growl but they didn’t exactly cheer me on either. But I decided to let them go this time because I was cheering and it sounded rad. Plus I was learning to say “no. Not “no” to what other people wanted, but “no” to putting what other people wanted first.

My year of saying yes then led to the year of “just keep going.”

You know how women these days can have it all? Meaning of course, not that we can have everything, rather that we can have a few very specific things. A job, a family and a pair of skinny jeans and a up-do that makes you look 1.4 years younger.

Well after my year of saying yes, I stumbled swiftly into my year of saying “this is all a little bit too much. And so although one morning  I had woken up to the awesome epiphany of the year of saying yes, 12 months later my new theme was this, “the year of just keep going.”

Not very inspiring hey?

But let me whisper a little phrase in your ear that some of you will understand.

That just happened to be year when my youngest child was in kindergarten.

Imma gonna let that sink in.


Remember the kinder year?

All that free time just to yourself, except when you are picking up and dropping off and picking up again. Oh yeah and wiping noses and putting cream on rashes and pouring panadol because no one is sick more than a four year old child in kindergarten. It is good for them, I know. They develop immunity and you develop an eye twitch that goes off everytime someone new in your family starts coughing. Again.

So I was entering my final year as a kinder Mum, at the same time as I was working a two day a week, fairly intense job and still Mumming to my crew. Plus the year of yes had created me some excellent opportunities in my creative life so that I was able to pour every spare waking moment into my website.

So here are some things that my year of yes taught me

  • saying yes opens up a lot of new opportunities, so make sure you are saying it to the right things.
  • Throw a lot of mud as only some of it will stick.
  • Saying no can be hard work.
  • Happiness does not determine future happiness.
  • Being unhappy is human and fine and it will keep you honest.
  •  Persistence is important.
  • Sadness and happiness are not mutually exclusive.

My year of saying yes was actually one of the saddest years of my life.

I lost a very special, beautiful, important person in my life and I missed her every day and I still think about her most days. This also reminded of the other saddest year of my life when I lost my own Dad and how losing two parents makes you feel a little lonelier because you are a little more lonely when you don’t have your parents by your side.

But being sad is not separate to being happy in a weird way that you have to live to understand.

Somehow there is room in me for both.

So the year of saying yes, which was also the year of second sadness, led to the year of just keep going, which is also the year of making room for both.

In case you are wondering, the year of “having it all” is yet to occur because frankly, I think it is a load of doo doo.

What do you think?

Do you pick a theme for your new year or do you just chose a word?

Have you had a year of just keep on going? And do you think that sadness and happiness are separate or have you learned to make room for big bouts of both of them, like I had to do?

Dani xx

Caramel Meringue Tart Recipe

Caramel Meringue Tart RecipeCaramel Meringue Tart Recipe

This is another recipe that comes via my husbands Grandmother.

I love to think of her cooking this sweet pie to serve to the many guests who came to visit her in Gippsland. She was well known for her generous hospitality and for always having something delicious to serve her guests.

We visited her old house recently. It sits proudly on a corner block in the middle of a country town. Easy walking distance to most things. I imagine her walking regularly in to town to get her supplies and perhaps stopping to talk to the other locals along the way. This was a farming community and I am sure that she was the kind of woman that helped give a community its heart and soul.

Even though the house is now old and a little run down it still has a generous air to it. Maybe it is because of all the stories I have been told about bustling times where it was full of family and guests, little children and cake. Or maybe some houses are just lovely no matter how old they get.

Wherever this pie was served, I am sure it was well loved. My family were delighted when I made it for them. It won’t keep for long, but that probably won’t be a problem.

Crispy pastry, gooey “caramel” and glistening meringue on top.

A little hint from a busy Mum, you could always purchase a tart case from the supermarket to save time.

Caramel Meringue Tart Recipe
  • 1.5 cups of flour
  • 2 tablespoons of castor sugar
  • 2 tablespoons of butter softened
  • 1 egg beaten
  • 2 eggs extra
  • 1 cup of brown sugar
  • vanilla essence
  • 2 tablespoons of butter
  • 1 tablespoon of corn flour
  • 3 tablespoons of water
  • pinch of salt
  • 1 cup of milk
  • 2 tablespoons of castor sugar
  1. To make the pastry
  2. Place the flour and sugar in a bowl and mix together.
  3. Rub in the butter until it resembles fine bread crumbs.
  4. Add egg and enough water to mix to a soft dough. Knead into a smooth ball and refrigerate for 30 minutes.
  5. Separate the eggs.
  6. To make the caramel.
  7. Add the yolks to the water and beat until mixed together.
  8. Place the brown sugar and corn flour in a bowl and add in the yolk mixture.
  9. Heat up the milk until nearly boiling and pour this into the flour. Cook over a gentle heat until thickened. Add in 2 tablespoons of butter and a few drops of vanilla essence and stir thoroughly.
  10. To make the meringue.
  11. Take the two egg whites in a separate bowl and add the castor sugar. Beat thoroughly until thick and peaks form to make your meringue.
  12. Lay the pastry between two sheets of greaseproof paper and roll out to required thickness. Lay it in your pie tin and pierce with a fork a few times. Bake it in a moderate oven until light brown (15 minutes)
  13. When cooled, add in your caramel and then spread the meringue over the pie and bake in the oven util brown (approx 15 minutes)

Caramel Meringue Tart RecipeYou might also like

Creme de menthe pie recipe. 

Home made nut bar recipe.  

Cauliflower with capers and lemon.


Dani Bee Social Media Management Melbourne

Dani Bee Social Media Management Melbourne

We are very proud to launch our new service, Dani Bee Social Media Management Melbourne.

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We understand that creating and posting great content online can be time consuming and complicated for a lot of small business people. So we are pleased to be offering packages to assist your business with this task.

Here at Dani Bee Social we can provide

  • professional photography service
  • freelance writing for your website
  • content production for your social media profiles
  • graphic design
  • assistance with posting to social media, or
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We have different packages to suit and would be more than happy to discuss your requirements with you.

Send an email to for more information and to book a time to chat.

Let someone else see your business with fresh eyes and then share the buzz with online.

Dani B on behalf of the Eat My Street team.

Dani Bee Social Media Management Melbourne