Bring back the old-fashioned Kinder Surprise eggs, pah-leeeese!

It’s fabzilicious Friday and today I’d like to send out a plea to Ferrero to bring back the old-fashioned Kinder Surprise eggs I used to love so much as a child … and as an adult, to be honest …

Pretty please with a huge cherry on top!

For my younger followers (bless your cotton socks), a Kinder Surprise egg consisted of two halves of delicious, creamy chocolate, which contained a (traditionally) yellow capsule with a toy inside it that you needed to assemble.

Right now you may be thinking why I’m making such a fuss about the Kinder Surprise eggs when we still have the Kinder Joy on the market.

It’s simple, girls and boys. The only joy you’ll ever get from the Kinder Joy is having finally managed to scoop up the two chocolate balls lodged in the hardened chocolate (it’s SO not creamy as the promo images lead you to believe…believe me!) with the ridiculously ‘large’ and ‘sturdy’ plastic spoon. This is of course after you’ve opened up the other half of the egg only to discover your toy is practically already assembled and you don’t really need to use your grey matter at all.

What’s worse, there’s no yellow plastic capsule for me to keep and add to my collection of “I may need this someday” paraphernalia.

Oh, and the chocolate and bastardised Ferrero Rocher-like balls are nowhere near as yummy as the original Kinder Surprise egg chocolate.

My question is: Ferrero, why did you mess with a perfectly good thing?

*sigh*



fabzilicious_Mugg and Bean

Can it really be classified as coffee if it doesn’t taste like coffee?

Today I want to rant :) OK, I want to rant most days but this particular rant is a vital one! For me … I have a bone to pick with Mugg & Bean. I’m not sure how they get away with classifying their coffee as being suitable for consumption. Honestly now, a cappuccino at Mugg & Bean costs about… more …

fabzilicious_World Pasta Day_Ode to tortellini con brodo

Proudly (half) Italian – Happy World Pasta Day!

Useful pasta fact #1: Today – 25 October 2011 – is World Pasta Day. Useful pasta fact #2: There actually exists an International Pasta Organisation (IPA) … You better believe it … Useful pasta fact #3: As you read this, a conference is being held in Rome where several [pasta] delegates are discussing: “New markets and… more …

fabzilicious_Keep calm and bake on

Motto for the day : : Keep calm and bake on

‘Nuf said … Thanks Nalisha from Brain Candie for this one! more …

fabzilicious_Mini-banana loaves

Ba-na-na-naaaa (to the tune of Beethoven’s Fifth Symphony)

My colleagues at Ogilvy PR Cape Town are starting to get used to the idea of my bringing in some sort of baked something or other on a Monday morning. This morning it was mini-banana loaves made from a recipe I’ve had for years and years called Teach Me to Cook!, which my mom gave me… more …

fabzilicious_Nutella

It’s fabzilicious Friday – An ode to Nutella

On this the inaugural fabzilicious Friday, I would like to celebrate the awesomeness that is Nutella. Whether it’s smeared on fresh bread and topped with bananas, or Sandwiched between a freshly flipped pancake, accompanied by strawberries and drizzled with pistachios, or Eaten straight out the jar, or Incorporated into a tart recipe, or even Coating your… more …

fabzilicious_International Chef's Day_20 October

Happy International Chefs Day!

Today – 20 October – we annually celebrate the amazing men and women who tirelessly and passionately create earth-moving delicacies to satisfy our tummies. Although not a chef, I want to take this opportunity to celebrate the memory of my beloved late mother who taught me everything about making, eating and appreciating good food. Dad taught… more …

fabzilicious_How to make marshmallows

I love me a malva lekker a.k.a. marshmallow

Whether it’s Beacon or Mister Sweet, smothered in chocolate or roasted on an open braai fire (after cooking the meat…), I love marshmallows! Spatula Magazine by Yuppiechef published an article written by Bake Love Not War (confused much?) about the Science Behind Marshmallows accompanied by a recipe … eeeeeeeeeeeeeeek! Guess who’s going to be giving this… more …

fabzilicious_Focaccia flop or not

Focaccia flop or not?

Now, I’m not sure if this was a complete flop … I mean … the focaccia’s were edible and they looked good … Perhaps the reason why I would deem these not a complete success stems from the fact that I used bread flour as opposed to normal, baking flour and the dough was somewhat heavier… more …

Thank you, Beeld for the free Origin Coffee ... but where's my paper?

Not the best ‘reflection’, Beeld

Dear Beeld Contrary to the response I received this morning – by the lovely lady posted in the Ogilvy Cape Town foyer – that Capetonians want everything for free, I do believe that your complimentary offering of freshly brewed Origin coffee should have been accompanied by a free complimentary copy of your paper … surely that would be… more …

fabzilicious_Just because mini-cupcakes

Just because …

Just because I felt like making mini, chocolate cupcakes … I did. And they were divine! I think more people should make mini cupcakes. You don’t feel as guilty when they’re bite-sized … For the recipe check out issue 1 of Baked and Delicious. *smacks lips and contemplates making more mini cupcakes tonight* more …

Nataniel and Fabrizia at the Sunday Times Food Awards 2011

And the winners of the Sunday Times Food Awards 2011 are …

 The Sunday Times Food Awards 2011 winners were announced last week Thursday, 6 October at the Foodcorp Innovation Centre’s, 7th Floor in Cape Town. And without further ado, this year’s winners are: – Chef of the Year: Wynand van Rooyen of the Mount Nelson Hotel’s Planet Restaurant, Cape Town (back row, right) – Young Chef of… more …

fabzilicious_Charly's Bakery in Cape Town

For those not into the WRC there’s the Charly’s Cake Angels reality show

In between catching some Cape Town sunshine (sans howling wind, please!) this Saturday afternoon, I’m going to make it a mission of mine to catch an episode of Charly’s Cake Angels on SABC3 at 16h00. Produced by foodie Justin Bonello’s Cooked in Africa team, I’ve only heard good things about the reality show thus far …… more …

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