I can’t believe it! Only two months and 10 weeks until I farewell my family and spend four wonderful months in Italy, the motherland of food. I’m bursting with excitement, and constantly fantasising about the day my mother drives me to the airport.
She’ll be hyperventilating - tearing up at the thought of not having me at arms length. - understandably so - I’m the baby in the family, and of course, her favourite!. Once I prize myself from Mum’s arms, and wave her off … I’ll run into that airport, dragging my 32kg of luggage behind me, ready for an adventure of a lifetime!
So, lately, my cooking has been inspired by the anticipation of my Italian sabbatical. This morning I made Annie, and me the most amazing crepes! Not the typical nutella version with strawberries, but something fresher, lighter, and brighter! Buckwheat crepes with sliced mango, greek yoghurt, and toasted almond flakes … oh, and a generous swig of maple syrup! Without trying to sound too Nigella Lawson - just imagine a crisp, golden crepe, wrapped around slices of super sweet mango, and a generous dollop of cool yoghurt! It looked magnificent, and it tasted even better!
So cooks, go forth and show off your culinary skills with this taste sensation. I promise you’ll feel heathy, happy, and hungry for more!