About time you had a weekend away?
Whether you’re in need of some R&R, or want to see more of our beautiful country before the busy season hits, August is the perfect time to enjoy a weekend away from home. Book now to take advantage of cheap holiday rates, and enjoy some quality time with those who matter. Click here for lovely invite ideas to surprise that special someone with.
Whatever happened to the champagne breakfast?
We’re not sure about you, but it’s been a while since we’ve enjoyed a champagne breakfast. On your next free Sunday why not gather together friends to enjoy the day – no need for a babysitter, or a late night, and the house can be tidy before the morning. Sounds good to us! Click here for a selection of breakfast/brunch invites.
Flavour of the Month – Try this café-style Christmas treat
For centuries, food and Christmas have gone hand in hand. Our favourite recipe this winter is a delicious pine and citrus biscotti – a light and zesty sweet to add the finishing touch on those hearty winter meals. Pine and citrus biscotti ½ cup salted butter – room temperature
<ul><li> 1/2 cup sugar</li><li> 2 eggs</li><li> 2 Tbsp. fresh lemon juice</li><li> 2 Tbsp. lemon zest</li><li> 2 cups flour</li><li> 1 1/2 tsp. baking powder</li><li> 1/4 tsp. salt</li><li> 3/4 cup pine nuts</li></ul>
In a bowl cream together butter and sugar. Beat in eggs. Mix in lemon juice and zest.
Roast pine nuts until light brown.
In a separate bowl combine flour, baking powder and salt. Add dry ingredients to butter. Fold in pine nuts.
Grease and flour baking sheet. Divide dough in half and form two logs about 12″ long. Bake the logs once for 30 minutes. Remove from oven and let stand for 5-7 minutes.
Cut the logs into 1″ wide slices. Be sure to support the sides of the biscotti log with your hand for a clean cut.
Return the slices to the oven for 15-20 minutes for a second baking.
Makes about 2 1/2 dozen biscotti
