Hi friends! Hopefully you have found my blog as you love cooking and eating (Hey, me too!)
I create recipes to inspire you and give you great dishes with taste and texture.
It makes my day when I hear about your experience in cooking from the blog, so please continue to do that.
I know some readers are all about the food, so when I say these Marinated Lamb Ribs will knock your socks off, they really will. They will leave you with sticky fingers wanting more. More is available in the form of the Slow Cooker Lamb Ribs, BBQ Lamb Ribs and Oven Baked Lamb Ribs.
Who I Am
I am an Aussie. From Brisbane, Queensland, Australia. Where it is always hot, hot, hot! For the 1 or 2 days a year that it is either cold or rainy, we rug up in our ugh boots and flannelette pyjamas.
I started blogging back in December of 2016. This is a little bit more about me, the face behind Sweet Caramel Sunday.
It is my voice, recipe development, photography and videography you see on the blog. All of the recipes you see are developed by me and if have been inspired by others, that is acknowledged.
These are my favourite collections of recipes:
- Dinner
- Chicken, Chicken Thighs, Chicken Wings
- Zucchini (I could eat it every day of the week!)
This is my favourite recipe on the blog: Beef Osso Bucco (it is full of flavor and so good for weekends). The Chicken Ribs are finger licking good too if you are after a different protein! This is my favourite dessert to make, Chocolate Zucchini Brownies they are oven baked and so easy!
Recipes that my reader's love:
When I am not blogging
The photo below is from a trip to The United States of America and Canada in 2019. I was lucky to win a scholarship through work and we had a great time in places like Louisiana and Montreal. I wrapped that trip up with a trip to Vegas (it was on my bucket list) and boy, oh boy, what an adventure!
The Grand Canyon as you can see here was simply breathtaking. The helicopter ride was a once in a life time experience. If you find my phone (I lost it on an Air Canada flight) let me know, haha but yes, true!
How I like to spend my time
I have traveled a bit throughout the world and lived in Japan and The United States of America. Whilst in Japan, I really started to enjoy trying and eating different foods and became more open to foods that I thought I wouldn't like when I was younger.
My favourite foods are often Asian inspired. I especially loved a huge bowl of ramen on a cold day and Japanese food in Australia, just isn't the same.
Study has kept me very busy throughout my life. The skills developed during that time, namely in undertaking my Bachelor of Design Studies and masters in Masters in Architecture greatly assist me in the day to day tasks of running my blog.
Photoshop and the Adobe suite in general are my go to software for many of the recipes you see here.
My favourite reader
You can read about my all time favourite reader and the loss of him, in my post My favourite reader.
Recipe development
I have been cooking and developing recipes for a number of years now and I love sharing them with you.
There is a lot to be said about some quality time in the kitchen with some awesome ingredients. Doing that and sharing with friends and family is even better.
The foods you can expect to see here are delicious meals that taste good (real good to be honest, you don't have to trust me on that, you can simply try one and see for yourself 😉👍).
Find out more
I am super happy that this internet community has embraced my love of food and cooking. You can check out mentions of Sweet Caramel Sunday and my recipes via the links below:
- Top 100 Australian Food Bloggers by Feedspot
- Top 50 Australian Food Bloggers by Jody Allen
- Food Blog Rankings
Food Photography
Inclusions on other blogs:
- 30 New Year's Eve Appetizer's (Laura, A Food Lover's Kitchen)
- Crunchy Noodle Salad with Crispy Tofu (Donna, Whole Food Bellies)
- 50 Healthy Slow Cooker Recipes (Pamela and her cats, Brooklyn Farm Girl)
- 20 + Easy Christmas Salads (Cassie, Cook It Real Good)
- The Hawaiian - Pina Colada Smoothie (The Gang, Tea and The Gang)
- Panforte with Figs and Nuts (Marcellina, Marcellina in Cucina)
- Pacific Island Living Issue 30
- Keto Zucchini Recipes (Wendy, Kicking Carbs)
So head straight to your kitchen and let me know how you go when you get there, as we need to get cooking!
Adrianne
Roy says
Hi Adrianne
I love the look of your recipes and website! I'd just like to check something with you so I can get the best results when following recipes that benefit from using precise ingredient ratios, like most baking recipes do.
For your tablespoon measurements do you use Aussie (20ml - 4 teaspoons) or International (15ml - 3 teaspoons) standards?
Just like to check, as I noticed you're based in Brisbane! In the past I've been caught out a few times, when I haven't bothered looking into the origin of the recipe.
Apologies if this is stated somewhere on your lovely website, I'm bad at finding things so thought I'd ask directly!
Adrianne says
Hi Roy. Thank-you for your feedback. I use Aussie 20ml tablespoons. I should probably write this in every recipe but I can do that moving forward. Thank-you very much for your compliments towards my site. The tablespoon specifics is not listed on the website specifically so don't worry you haven't missed anything. I will take on board your feedback so that it is clear on the recipes moving forward. Thanks for the chat and happy cooking!
Helen Curtis says
Hi I like your cooking suggestions but you don’t say what temperature you cook the party pies & sausage rolls or all the other recipes you have can you please explain why’s that
Adrianne says
Hello Helen, thanks for reaching out. I also appreciate your compliment 😁. I put the temperature for all of the recipes in the recipe card at the bottom of the posts. If you don't want to read the full post you can click the 'jump to recipe' at the top of each page. The main reason I don't put it in the body text is that I feel people wouldn't see it there and are more likely to see it in the recipe card. But I can put it in both places if you think it would help. Thanks.