Rainbow unicorn tie dye s’mores

Look at these gorgeous s’mores! The colours are truly amazing. I must use these colours in my work!

Studio DIY smore recipe featured in Claudia Owen Blog 1 Studio DIY smore recipe featured in Claudia Owen Blog 2 Studio DIY smore recipe featured in Claudia Owen Blog 3 Studio DIY smore recipe featured in Claudia Owen Blog 4

If you would like to make these colourful s’mores you can take get the recipe at Studio DIY.



This is another thing I love about Chile: Empanadas. I’d love to have one right now…

Even though empanadas now come in all flavours my ultimate favourite is one of the most traditional types, the Empanada de Pino which is made with meat, onion, egg, black olives and bunch of spices. Yum!


One of the many things that I love about Chile are their delicious hotdogs or what they call a ‘Completo’. I absolutely love them! Too bad I can barely fit one in my stomach at a time, otherwise I would eat a tonne of them!

This is one of the many Completos I had while I was In Chile just recently.  

I think I love them even more because I only ever get to eat them once in a couple of years!

A good Chilean Completo has plenty of avocado, Chucrut (which is like pickled cabbage), tomato, mayo, mustard and maybe a little bit of chilli or Pebre (Chilean hot sauce). Just delicious!


A delicious meal

This breakfast looks amazing and I think I might have to try it! I think I will try it for lunch though, as I really like to have a light breakfast. I enjoy feeling light in the mornings but I don’t mind having a heavier more filling lunch and this would be perfect!

These are Indian style scrambled eggs which sounds very exotic but I get the feeling that it would be delicious.


Lightly beat the eggs in a mixing jug or bowl with a fork until combined. Add the milk and beat again, put to one side.

Heat the oil in a non-stick pan, and add the onion, ginger and chilli. Stir every now and then – the onions should start to take on a little colour and the ginger smell fragrant.

Add the turmeric (if using), cumin and coriander, stirring to coat the onions – heat through for a minute to cook the raw edge off the spices.

Add the chopped tomatoes to the pan, cook for a minute before pouring the egg mixture into the pan too, with a good pinch of salt and some freshly ground pepper. Stir occasionally to ensure the egg cooks but remains fluffy.

Sounds pretty easy, doesn’t it?

Recipe from: OxNosh

Happy Australia day!

Hope you are having a fantastic Australia day! I’m enjoying a lovely BBQ with the family 🙂