Shane Nixon

This is really cheesy but it is what it is

1 month ago | [YT] | 8

Shane Nixon

This is my annual we forgot our anniversary of being together again yesterday post. 35th this time. No, not 35 forgots, 35 years of being with my beautiful little travel buddy. We've only forgotten a couple of dozen times. ❤️💝❤️

Skip the Carousel

1 2 3

1 month ago | [YT] | 7

Shane Nixon

I'm always looking for great easy donut recipes and a few days ago Yoshi from‪@yoshi_kitchen‬ posted a beauty. No knead donuts. So easy and so delicious. Really quite fluffy inside. Brandon said it's my best so far.
I reckon it would be easy to fill these with jam for the best homemade jam donuts ever. Or fill them with Crema, Italian style custard, so they'd almost like bomboloni.
PS
Channel update: editing Vietnam videos now. Hopefully the first won't be too far away. Certainly not 3 years like the last one. 🥴

2 months ago | [YT] | 3

Shane Nixon

Youtube allows you try different thumbnails for your videos. Up to 3. The one that gets the most click throughs wins. So I made two for the next video. They're both pretty similar but which one do you prefer? Let me know which one Youtube serves you when the video goes live sometime tonight (Oz time). 😁 Yep, finally.

3 months ago | [YT] | 5

Shane Nixon

All the Cantonese custard tarts I've been making sent me down a custard tart rabbit hole on YouTube until I was offered up a video from ‪@leescooking‬ of traditional Australian 1950s custard tart. I have had an unhealthy obsession with custard tarts for as long as I can remember so of course I had to make Lee's version. This custard tart is 30 cm across, huge, so we have to have it by the slice. How was it? It was so hard just to have one slice. The custard was creamy and delicious and the crust was biscuity and buttery. I really need to have another sneaky slice. Don't tell anyone...

Skip the Carousel

1 2

4 months ago | [YT] | 1

Shane Nixon

Michelle made tofu from scratch. That is, from soy beans all the way to silken tofu.
You can serve it like this, with chilli crisps, coriander, spring onions, soy sauce, sesame oil, sesame paste, peanuts as a savoury dish or as a dessert. Dessert will have sugar syrup and other flavours. Both versions are delicious. Totally vegan too if that is your thing.
As a first attempt at making tofu it is outstanding.

4 months ago | [YT] | 2

Shane Nixon

This is a bo lo bao or pineapple bun. They are commonly served with iced milk teas in Cha Chaan Tengs in Hong Kong. Cha Chaan Tengs are Cantonese western fusion cafes that have been around since the 1940s. They also serve thick buttered toast served with butter like a big ol' slice of cheese. Just how I like it. The toast and pineapple buns were two of my favourite things on our recent trip to China. So I decided to make it myself. Michelle reckons these were better than the ones we had in Honkers. 😃 I don't know about that but it was pretty good even if I do say so myself.
Pineapple buns don't have pineapple in them. The name comes from the texture of the sweet biscuit top which sort of resembles the texture of a pineapple. Apparently. It is kind of like Japanese melonpan. The rest of the bun is a sweet bread roll.

Skip the Carousel

1 2

4 months ago (edited) | [YT] | 2

Shane Nixon

G'day, it's been a minute. Since we got back from China and Hong Kong a couple of weeks ago I've been obsessed with custard tarts and coconut tarts. They are a thing in Hong Kong. We spent the last day or so in HK going from cake shop to cake shop trying dozens of tarts (not hyperbole 😁 ). So of course I had to make some when we got home. Ridiculously easy to make once I got hold of a couple dozen teeny tart tins. Even easier to consume. These 3 little suckers barely had time to get photographed before disappearing in a frenzy of custard consumption. 😋

4 months ago | [YT] | 5

Shane Nixon

There are 30 million people in Shanghai. I deadset reckon half of them were out enjoying this spectacular view of the Pudong skyline across the Huangpu River. Of course we decided to show up in China right in the middle of Chinese New Year. The only time I think I've been in a crowd like this was at the Sydney New Year's Eve fireworks 20 years ago. More than a million of us line the harbour back then. This had a similar feel.
Shanghai is amazing.

6 months ago | [YT] | 2

Shane Nixon

56 days till we leave for China and we're already obsessed with Chinese food. This is Tian Shui Mian. Sweet water noodles from Chengdu. I made the noodles from scratch and Michelle made the spicy sweet sauce. Hâo chi.

8 months ago | [YT] | 3