Tag: chocolate

Cake and Cover Competition

Josephine Moon

This week, The Cake Maker’s Wish finally made it out into the world after I began working on it five years ago! I had a wonderful time launching it online last Sunday afternoon. If you’d like to see the video, you’ll find it on Facebook here.

Now… for your chance to win a gorgeous prize pack!

Once you have your copy of The Cake Maker’s Wish, simply take a photo of it with some cake (any cake!) and post it to Facebook or Instagram, tagging me so I know it’s there, and using the hashtag #cakeandcover

Here’s an example:

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The winner will be chosen from a shortlist and win this wonderful prize pack, including a brooch and matching earring set from Ruby Olive, a copy of The Beekeeper’s Secret (for you to enjoy or pass on to a friend), my favourite brand of chai (and this one is chocolate chai!), and Lindt chocolate.

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The winner will be chosen on 2 July. I can’t wait to see your entries 🙂

Happy reading and caking!

Jo x

Four Chances to Win!

Josephine Moon

** FOUR CHANCES TO WIN these prize packs! **

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I’ve been dying to share this news!! To celebrate the release of THE CAKE MAKER’S WISH I have FOUR of these wonderful prize packs for you to win. Each pack contains:

* An adorable petunia brooch with matching half moon earrings set from Ruby Olive ($49 value, either lilac or mint)
* 125g The Fresh Chai Co. chocolate chai (which is my favourite chai brand ever, and you KNOW how much chai I drink… $11.95 value)
* one of my signed back list novels (various titles, valued at $19.95)
* Lindt dark chocolate, 70%, which is one of my favourite chocolate choices.
That’s over $80 worth of gorgeousness right there, delivered to your door.

HOW TO WIN:

(1) Join the Facebook live stream book launch on my AUTHOR page (not my personal page) on Sunday 31 May at 3pm AEST and leave a comment. One winner chosen at random at 5pm 1 July.

(2) Once you have your copy of THE CAKE MAKER’S WISH, photograph your book with some cake and post it to your FB timeline or Instagram account and make sure you TAG ME (so I know it’s there… you’ll need to make sure your privacy setting is on PUBLIC) and use #cakeandcover The MOST BEAUTIFUL photos will be shortlisted and put to public vote to find the winner.

(3) Make sure you’re signed up to my MAILING LIST because one of these boxes will go out to someone on that list! That’s all you have do, then wait for my next newsletter for your chance. You can do that here: https://josephinemoon.com/become-a-vip/

(4) Once you’ve read the book, leave a review on either Goodreads or Amazon and share it to my timeline/tag me. One of these boxes will go to the review that I think best captures the spirit of the story.

Enter in each category and get four chances to win!

I can’t wait to share these boxes with you! A big thank you to Adam from The Fresh Chai Co. for providing the scrumptious chai and to Skye from Ruby Olive for the beautiful jewellery.

Wishing you the best of luck!

Jo X

T&Cs: Australian postal addresses only (sorry!). All entries must be in by 5pm on 2 July 2020, except for the Facebook live stream, which will be chosen at 5pm 1 June.

The Best Flourless Chocolate Cake Ever (GF)

Josephine Moon

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This is a great flourless chocolate cake that is decadent, moist and with a hint of darkness to make it interesting. This dish is inspired by my character, Olivia Kent, who makes her flourless chocolate cake in her shop, Rambling Rose, one grey and misty morning in the Cotswolds.

If you’re gluten free, this recipe is perfect for you, so long a you ensure your chocolate is gluten free too.

The Best Flourless Chocolate Cake Ever

Ingredients

  • 200g gluten free chocolate (at least 75% cacao/cocoa)
  • 1/2 cup olive oil
  • 5 eggs, separated
  • 3/4 cup brown sugar
  • 1Tb instant coffee granules (optional, if you’re not a coffee drinker)
  • pinch salt
  • 1/2Tb vanilla essence
  • 60g chocolate chips of choice (milk, dark or even white for an added difference)

Method

  1. Preheat your oven to 180C (160C fan forced).
  2. Grease a 20cm springform pan with butter and line with baking paper. (Pro tip: Trace around the outside of your pan on the baking paper and cut it to size. Measure the depth of the pan (mine is 6cm), then cut strips to lay around the circumference. This will leave the outside of your cakes with a smooth finish.)
  3. Break your chocolate into pieces and place in a porcelain bowl along with the oil. Nest the bowl over a small saucepan of water and heat the water to simmer. Stir the chocolate and oil mix until melted and combined, then turn off the heat. Remove the bowl from the saucepan and set it aside to cool slightly.
  4. In another bowl, combine the rest of your ingredients except for the chocolate chips and egg whites. Whisk if you can but a fork will do the trick if you don’t have a whisk. Add your slightly cooled melted chocolate and whisk again.
  5. In yet another bowl, use electric beaters to whip the egg whites into stiff white peaks. (Beginner’s tip: make sure your bowl and beaters are perfectly dry or the eggs won’t form peaks.)
  6. Fold in the beaten egg whites into the chocolate mixture in several additions. Try not to ‘beat’ the mixture as you want to preserve as much air in the egg whites as you go. Continue gently until the mixture is fully combined, then stir in the chocolate chips.
  7. Pour the batter into your springform pan. Bake for approximately 25 minutes then check how it is going. (My oven is a bit slow so it takes a bit over 30 minutes in mine.) The cake is cooked when the surface has begun to crack and it springs back when lightly pressed.
  8. Take it out of the oven and set it on the stovetop to cool in the pan. It will fall from the top and shrink in from the sides. Once it’s done this, you can carefully release the springform pan from the sides and leave it to fully cool.
  9. Serve with a dusting of icing sugar, berries of choice, whipped cream or ice cream. It goes well with an espresso coffee or even a liquor coffee! Enjoy!

 

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This teacup set belonged to my great grandmother! It’s at least one hundred years old and it only comes out for special occasions 🙂

 

Order The Cake Maker’s Wish here.

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Chocolate is good for you!

Josephine Moon

Chocolate Mask Facial Spa. Beauty Spa Salon

My post-Easter message is one of happiness. Eat more chocolate!

I know what you’re thinking. More? Last weekend’s indulgences may already have you dreading the scales and reaching for lettuce. But, just for a moment, imagine a world in which chocolate was medicine.

I like to think it’s not too much of a stretch. You see, rainforest plants provide the chemical basis for a quarter of Western medications, yet only a small number of the total rainforest plant species have been tested by science to see what other wonder ingredients they have on offer.

Chocolate comes from the rainforests, growing in a small band of tropical climate zone either side of the equator. And the best news is that research reveals exactly what we want to hear: chocolate is good for you.

Actually, more specifically, cacao is good for you. Cacao (pronounced ka-cow) is where chocolate comes from. Cacao comes from the rainforest tree Theobroma cacao, which means food of the Gods (no argument here.) The tree produces flowers, a small percentage of those flowers turn into fruit pods, and inside each pod are beans covered in white flesh. Crack open the beans and you’ll find the cacao nibs—small, hard and bitter fragments that give us cacao.

Raw cacao and cocoa are different. Cacao comes from cold-pressing unroasted nibs, while cocoa powder is the refined, processed product that has been heat-treated, thereby changing the vitamins and enzymes. One is a whole food and one is not.

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This is an important difference. So before you run off to buy a truckload of high-fat, high-sugar, relatively inexpensive chocolate from the supermarket shelf (yes, the stuff you may have munched on over Easter), think again. After many years of researching (and eating) chocolate for my novel The Chocolate Promise, I’ve come to think of chocolate products as either confectionery or real food—there’s not much in between. I can eat shameful quantities of a certain type of milk chocolate in a day (because it’s confectionery) and far less of high-quality dark chocolate (because it’s actually real food, and therefore filling, nourishing and satisfying).

So what makes this real food so great? Raw cacao is bursting with phenolic phytochemicals (i.e. antioxidants), and minerals and vitamins (magnesium, iron and potassium to name a few). Some say it has the highest antioxidant of any food in the world. And many go so far as to call it a superfood. Backing this up, researchers at Cornell University (USA) found that cacao surpassed the antioxidant levels of both red wine and green tea. Antioxidants are the marvelous little scavengers that work to beat off cancer cells and heart disease.

Cacao also assists our own body to produce more of its feel-good hormones in the brain, namely serotonin and dopamine—it therefore has antidepressant qualities. It also contains phenethylamines, which help us to release endorphins, our ‘happy high’ hormone. And since the time of the Aztecs—clever people who worshipped cacao as the food of the Gods—it’s been a known aphrodisiac. Theobromine is a stimulant to the central nervous system and the heart. (But be warned, while we enjoy the effects of theobromine, it also makes chocolate toxic to dogs.)

In fact, there are more than seven hundred known components of chocolate and more not yet known. And the science says that cacao is good.

Having said that, not all chocolates are created equal and you need to know what you’re buying in order to benefit. Firstly, the price of the chocolate will give you a fair indication of quality. Next, look for the ingredients. You can make sweetened chocolate from just a few ingredients. I’ve handmade raw chocolate just from cacao, cacao butter, agave syrup and sea salt. That’s pretty much as authentic as you’re going to get. But if the ingredients are listing lots more than that, take note. Vanilla is used as a masking flavour to cover the (naturally occurring) variations between batches, while vanillin is a synthetic flavour.

And for goodness’ sake, don’t eat compound chocolate! It uses cocoa powder (of questionable value), ‘vegetable oil’ (which could mean anything) and a lot of sugar. I wouldn’t count on this for any medicinal qualities whatsoever.

The percentage of cacoa mass will give you some indication of quality as well. The higher the number then, potentially, the more health benefits (and less sugar) you’ll receive. I can enjoy up to 90% percent, though 70–80% is my preferred range. If you’re new to dark chocolate, try starting around 40% and working up.

Eat enough of the good stuff and your palette will change. Like all things, the more you educate yourself, the more you’ll learn to appreciate the immense varieties and value of chocolates out there. Better yet, you’ll be experiencing and receiving just a fraction of the amazing medicines the rainforest has to offer us, delivered in a silky smooth, universally-loved and endorphin-boosting treat. And in my dreams, maybe one day we’ll all be lucky enough to go the doctor and receive a script for chocolate.

Christmas Livingstone’s Top 10 Tips for a Happy Easter

Josephine Moon

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Christmas Livingstone owns The Chocolate Apothecary, a boutique store in Tasmania that sells gifts for the senses and chocolate as medicine. She also works as a ‘fairy godmother’, granting wishes and bringing joy to others. She has a very strict list of rules for happiness that she has followed for the past three years. Many of those rules revolve around nurturing the senses, bringing joy to others, sharing abundance and taking care of her body, mind and soul.

Oh, and Christmas is the main character of my novel, The Chocolate Promise.

If Christmas also had a specific top 10 list of rules for Easter, I think this is what it would include.

  1. Go slowly. The beauty of Easter is that it lasts for four days, so enjoy the quiet and the more relaxed pace than other festivities during the year.
  2. Choose the best quality chocolate you can possibly get your hands on, a chocolate that is good for you, the people who grew it and made it, and the planet.
  3. Use all that precious time off to fill your home with the aromas of nurturing homemade meals and treats, preferably ones that are created in union with your children and loved ones. Which leads to…
  4. Create memories. Rituals and traditions are proven to be emotionally satisfying and bond-strengthening events in our lives.
  5. Remember the people who might not have as much love and joy as you do and draw them into your circle with all that wonderful baking and crafting.
  6. Explore all the senses, not just your sense of taste. Think about sounds, such as music; sights, such as homemade decorations; touch, such as slippers, robes, gooey marshmallow, fluffy dogs, soft chicks, fluffy bunnies, foot rubs and hugs; and smells, such as mists and candles.
  7. Do remember that chocolate is toxic to dogs and can even kill them. But carob is okay, so spoil the furry canine of the family with special treats too, designed especially for her.
  8. If you’re one of the many people out camping, take a bit of luxury with you, such as satin sheets for the blow-up mattress, some perfume, or a beautiful new journal to write in.
  9. It’s always a good time for hot chocolate.
  10. It’s not about the money or about being ‘perfect’; it’s about the joy, the love, the spirit and compassion.

Wishing you all a wonderful, relaxing and happy Easter.

My Chocolate Tourism Bucket List

Josephine Moon

Do you love your chocolate? Me too! And other than combining chocolate with a good book, I can’t think of too many things I like better than pairing chocolate with visiting a new place of interest. (And Easter is the perfect time to combine holidays and chocolate!)

While writing my novel, The Chocolate Promise (also called The Chocolate Apothecary in the UK), researching and taste-testing chocolate pretty much took over my life—and my dress size! And my palette for chocolate has changed. Only the finest will do these days. So now, I’ve begun writing myself a ‘Chocolate Tourism Bucket List’, to continue my love affair with this heavenly food.

Selection of chocolate in a row

Here are my current Top 5 locations:

  1. Antica Dolceria Bonajuto. This is the oldest chocolate factory in Sicily. Let’s just consider that for a moment: chocolate + Sicily. It’s a no brainer, right? Top of my list.
  2. Puyricard. This French chocolate artisan store is located just outside of Aix-en-Provence in the south of France, which is where the main character of The Chocolate Promise spends time with a master chocolatier, roams the beautiful countryside and encounters unexpected romance. I soaked up the research for this part of the novel and am positively salivating to go there in person and enjoy the delights of Provence, including this chocolate store.
  3. Chocolate Walking Tour of Melbourne. A little closer to home for me, this would be a delightful weekend treat. Melbourne is known by many to be the food capital of Australia and I’ve no doubt the chocolate on this tour would leave a lasting impression. I only hear good things about this one. Definitely a To-Do, sooner, rather than later, I think. (At least the plane flight would be a quick one!)
  4. Rococo. I certainly couldn’t comprise this list without including a visit to Rococo in London. You’ll find an acknowledgement to Chantal Coady (founder of Rococo) for her inspiration that influenced The Chocolate Promise and for good reason. I pored over her book, Rococo: Mastering the Art of Chocolate, as research for my novel. I even imported some of her creations. (The milk rose is my favourite.) I think I’d like to rent a flat just around the corner and simply hang out there every day, breathing it all in.
  5. Cailler. I’ve been to Switzerland but only once and I would love to go back there. (I’ve even been trying to work in some sort of Swiss plot into a novel so I can have a tax-deductible reason to go.) And this factory has some pretty great architecture to go with the experience.

So there’s my shortlist to get me (and maybe you) started. I’m sure there are dozens of amazing places around the world that would keep me entertained on my chocolate tours. I’d love to hear your recommendations if you have any?

Love

Jo xx

p.s. Here’s a recipe from Chantal Coady for Chocolate Ganache Teacups, which fortuitously combines two of my favourite foods: chocolate and tea!

 

 

Josephine Moon’s favourite chocolate recipe: chocolate beetroot cake

Josephine Moon

This recipe comes from The Saffron Girl.

I talk about chocolate a lot. I think about it a lot. And, yes, I even eat it a lot. But what I’ve learned while doing research for The Chocolate Promise, is that you need to know how to eat it in order to get all the great health benefits without all the fat and sugar nastiness that comes with so much of the commercial confectionary on the market.

So, what better way to begin the Easter season than to share chocolate yumminess that’s bursting with goodness.

In this recipe, I take two of my favourite foods—chocolate and cake—add some awesome beetroot and get a delicious, healthy indulgence.

But before we get to the recipe, let’s take a quick look at where chocolate comes from.

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This is a fruit pod from Theobroma Cacao. Inside the pod are flesh-covered beans, and inside the beans are the cacao nibs. And that’s from where we derive cacao, which is fermented, dried and roasted, and artisans then combine it in varying quantities with cocoa butter, some sort of sweetener, and perhaps vanilla or other flavours.

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In its most natural state, cacao is ridiculously good for you, containing a plethora of vitamins, minerals, enzymes and a whopping great load of antioxidants—twice those found in red wine and three times that of green tea.

The problem is that most of what we know as ‘chocolate’ is really just cocoa-flavoured fat and sugar. Bummer! To get the absolute best out of chocolate, you need be consuming high-quality fare of at least 70% cacao.

Better yet, just do what I like to do and put raw cacao powder in whatever you can manage! Smoothies, goodie balls, cakes… go for it!

So, here is my chocolate beetroot cake. In the food processor it’s amazingly red! (And you know it’s good for you when it’s naturally red.) Just like tomatoes and red wine, beetroot is full of fantastic cancer-fighting properties because of that red colour.

Red beetroot + chocolate = awesome!

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Here it is out on a plate, with a sprinkle of coconut and a sprig of lavender (because lavender is my thing—seriously, I will put it in everything given half the chance).

My tips for this recipe:

Measure the beetroot accurately (otherwise it can turn out runny if you use too much) and watch it carefully as it’s baking. Anytime I’ve made it, it needs much longer in the oven than the recipe suggests. Every oven is different so use your best judgment.

Also, it goes really well with coconut milk yoghurt and grated dark chocolate on top for decoration.

Enjoy!

Ingredients

  • 3 cups of grated, cooked beetroots
  • 4 eggs
  • 1/2 cup olive oil
  • 1/2 cup raw honey
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup raw 100% cacao powder
  • 1/3 cup coconut flour (for a slightly fluffier and dryer cake, use 1/2 cup coconut flour)*

Process

  • Preheat oven to 170C (350F).
  • In a food processor or blender, beat the beetroots, eggs and olive oil.
  • Add the honey, vanilla extract, baking soda, sea salt and spices. Blend well.
  • Add the cacao powder and coconut flour and mix until well incorporated.
  • Pour into a greased cake pan of choice. I used a 9-inch diameter tart pan.
  • Bake for 35-45 minutes, or until an inserted toothpick comes out clean.
  • Cool completely before cutting and serving. Garnish as desired.

 

 

 

Feel the Love at Goodness Gracious Cafe

Josephine Moon

20160524_105802LOVE. This is the first word that comes to mind when I think of Goodness Gracious Gluten Free & Organic Cafe in Yandina on the Sunshine Coast. The women who run this charming abode (Jill and Nicky) radiate love.

But I’ll get back to this. For now, I’m going to sidestep a little to a time in my life when I was really sick. Stay with me…

About thirteen years ago, my health was in a terrible mess, diagnosed with chronic fatigue syndrome (CFS), Hashimoto’s Disease, hypothyroidism, a host of rheumatological issues and more. It was an intensely frightening time, unable to work to make the money I needed for the many treatments that doctors and natural therapists claimed would help. Unable to afford them, I had to make Big Life Decisions. But one of the easiest decisions I made was that I needed to invest the little amount of money I had into FOOD. It was clear to me that high quality food would be the basis of everything after that.

I started going to the Northey Street City Farm organic markets each week. And then for whatever reason, I found myself drawn to eating at Govinda’s (Hare Krishna) cafe in Brisbane city. Something that deeply impressed me about the Hare Krishna lifestyle was how important food was in their service and spirituality. So much so, I was told, that to be a person elevated to a food prep position was something of an honour, something that had to be earned. To prepare food in a Hare Krishna kitchen included loving and blessing the food before it was eaten.

Call me crazy if you like, but I felt some deep healing on those Sunday evenings spent at Govinda’s.

And this takes me back to Goodness Gracious Cafe. From the moment you pull up on the footpath you are surrounded by love–in the welcoming chalkboard signs; in the organic garden that’s lovingly tended by these women; in the heart-shaped art pieces hanging from the ceiling; in the locally-made handmade artworks for sale; in the groups of women knitting at the tables, with their rows of stitches becoming blankets for the homeless in the local area; and most certainly, most definitely, in the food.

Everything here is baked on site inside this post-war home on stumps–a home that has a fascinating history including being a railway station master’s home and having had a resident spirit called ‘Alfred’ walking the rooms (who was later ‘released’ when his daughter, who’d also lived in the home, happened upon the cafe and took him home with her).

Jill and Nicky and their friendly staff are always there with a warm smile, knowing many of their customers by name. Their gratitude for living their dream is evident, with the cafe and its customers supporting more than half a dozen different charities, both local and overseas. And their gastronomic creations never let you down.

My favourites include the Turkish delight hot chocolate (with real rose water); the chocolate, blueberry and lavender mud cake (seriously, you MUST try this!); the banana pancakes with homemade caramel sauce and banana ‘nice cream’ (dairy free); the chicken crepes and salad; the paleo lemon bar; and, well, pretty much everything else on the menu too.

There is some kind of deep wisdom that tells us that to provide food with love, and to eat food with love, is one of the most powerful things we can do. That’s why so many of our memories involve food with loved ones. That’s why we say ‘you are what you eat’. That’s why we go home for a ‘home cooked meal’. That’s why we make our loved ones soup when they’re ill.

Hippocrates is reported to have said, “Let food be thy medicine.”

Whether it’s intentional or not, the love and care that comes from these women’s hands infuses every mouthful. Just like my time at Govinda’s all those years ago, I come away from Goodness Gracious every time feeling blessed, nurtured and a little bit healed. And I walk away feeling that the world is a good place after all.

 

Goodness Gracious Cafe: 3 Conn St, Yandina. 

Opening Hours

Mon – Fri  8:00am – 4:00pm

Saturday  7:00am – 2:00pm & Sunday  7:00am – 1:00pm

(This post is part of a series of fortnightly reviews by Josephine Moon and Ashley Jubinville of healthy places to eat on the Sunshine Coast.)

 

My Chocolate Tourism Bucket List

Josephine Moon

Do you love your chocolate? Me too! And other than combining chocolate with a good book, I can’t think of too much better than pairing chocolate with visiting a new place of interest.

While writing my latest novel, The Chocolate Promise (also called The Chocolate Apothecary in the UK), researching and taste-testing chocolate pretty much took over my life—and my dress size! And my palette for chocolate has changed. Only the finest will do these days. So now, I’ve begun writing myself a ‘Chocolate Tourism Bucket List’, to continue my love affair with this heavenly food.

Here are my current Top 5 locations:

  1. Antica Dolceria Bonajuto. This is the oldest chocolate factory in Sicily. Let’s just consider that for a moment: chocolate + Sicily. It’s a no brainer, right? Top of my list.
  2. Puyricard. This French chocolate artisan store is located just outside of Aix-en-Provence in the south232323232fp93232>uqcshlukaxroqdfv67-35;5=3427986;494<24-ot1lsi of France, which is where the main character of The Chocolate Promise spends time with a master chocolatier, roams the beautiful countryside and encounters unexpected romance. I soaked up the research for this part of the novel and am positively salivating to go there in person and enjoy the delights of Provence, including this chocolate store.
  3. Chocolate Walking Tour of Melbourne. A little closer to home for me, this would be a delightful weekend treat. Melbourne is known by many to be the food capital of Australia and I’ve no doubt the chocolate on this tour would leave a lasting impression. I only hear good things about this one. Definitely a To-Do, sooner, rather than later, I think. (At least the plane flight would be a quick one!)
  4. Rococo. I certainly couldn’t comprise this list without including a visit to Rococo in London. You’ll find an acknowledgement to Chantal Coady (founder of Rococo) for her inspiration that influenced The Chocolate Promise and for good reason. I pored over her book, Rococo: Mastering the Art of Chocolate, as research for my novel. I even imported some of her creations. (The milk rose is my favourite.) I think I’d like to rent a flat just around the corner and simply hang out there every day, breathing it all in.
  5. Cailler. I’ve been to Switzerland but only once and I would love to go back there. (I’ve even been trying to work in some sort of Swiss plot into a novel so I can have a tax-deductible reason to go.) And this factory has some pretty great architecture to go with the experience.

So there’s my shortlist to get me (and maybe you) started. I’m sure there are dozens of amazing places around the world that would keep me entertained on my chocolate tours. I’d love to hear your recommendations if you have any?

p.s. Here’s a recipe from Chantal Coady for Chocolate Ganache Teacups, which fortuitously combines two of my favourite foods: chocolate and tea!

Win copies of The Chocolate Promise

Josephine Moon

Dear readers,

WIN! 10 copies to give away.
WIN! 10 copies to give away.

I have 10 finished copies of my new foodie fiction novel, The Chocolate Promise, to give away.

Christmas Livingstone has ten rules for happiness, the most important of which is ‘absolutely no romantic relationships’.

In The Chocolate Apothecary, her enchanting artisan store in Tasmania, she tempers chocolate and creates handmade delicacies. Surrounded by gifts for the senses, in this shop chocolate isn’t just good for you, it’s medicine.

And then one day a stranger arrives at her front door – a dishevelled botanist seeking her help. She really doesn’t need Lincoln van Luc to walk into her life, even if he does have the nicest blue eyes, the loveliest meddling grandmother and a gorgeous newly rescued dog. She really doesn’t need any of it. Or does she?

Set across Tasmania, Paris and Provence, this is a glorious novel of a creative woman about to find out how far in life a list of rules will take her, with an enticing tangle of freshly picked herbs, pots of flowers and lashings of chocolate scenting the air.

How to Enter: 

To win, all you need to do is join me in the VIP lounge by 20th March by subscribing to my quarterly newsletter. Ten winners will be chosen at random and notified by email. Good luck!!