Tuesday, February 26, 2013


I'm not the most adventurous lipstick wearer. I love bold colours on other people and always feel inspired to make my mouth look as interesting as theirs. So I buy a hip new shade, wear it once then default to something less overt... I still haven't learned my lesson on making such "risky" purchases. Today I was meeting James in town and saw the girl at the MAC counter in Myer rocking an incredible purple-y lipstick. It was that incredible I just kept looking at her over and over until she likely felt uncomfortable and asked me if I needed some help. I really want to do a cool blogger anecdote and say that I grabbed her by the shoulders, shook her hard and demanded the exact same shade she had on but in real life I just asked politely if she minded telling me where I might find the colour she was wearing. It turns out it was from the new "Archie's Girls" collection - one of the "deep, seductive tones inspired by spoiled rich girl Veronica". 
My new friend at MAC even applied it for me with a fancy brush which basically sealed the deal, in my opinion. So I walked away with another lipstick I am really excited by and hope to wear more than just once. What do you think, guys? Can I get away with it?

Sunday, February 24, 2013


... And I'm addicted! I'm uploading like mad and I can't see myself slowing down any time soon! Let's get in touch... I go by annasavannadaily... What's your instagram name?

Sunday, February 17, 2013


If there's one thing Australia does best of all the countries in this vast planet, it's biscuits. I know that seems like a big claim, but if you've seen the selection that food co. Arnott's offers down here, you'd agree. Now don't get me wrong, I'd love if we could buy UK favourite Fox's Classics in Aussie supermarkets, but I have to say that when I'm travelling abroad I miss some of my favourites from home. Most Aussies will have baked Anzac biscuits growing up - I did too - but one truly Australian treat my mum would rustle up at home was the Melting Moment. Otherwise known as the "Yo-Yo" biscuit, it is the most glorious crumbly custard biscuit sandwich with a creamy butter icing filling. If you haven't had one, you're going to fall in love...

To make 10 of these palate pleasers, you will need:

125g butter, softened
3/4 cup plain flour
1/4 cup icing sugar
1/3 cup custard powder

2/3 cup icing sugar
60g butter, softened
1 tsp - 1 tbsp lemon juice (depending on taste)

Preheat the oven to 160°C and line two baking trays with baking paper. Using an electric mixer, beat the butter til it's pale and creamy.

Then add the flour, icing sugar and custard powder and stir with a wooden spoon to combine.

Once it's combined fully, you are ready to rock and ROLL! Roll your mixture into approximately 20 balls - aim for about 2cm in diameter.

Place the balls on the baking tray and press lightly with a fork before baking in the oven for about 15 minutes.

Allow biscuits to cool completely before spreading with icing and sandwiching together. I personally love these biscuits after they've been in the fridge for at least a few hours. We kept ours in overnight and we all agreed that the next day they were a million times better than when we ate them immediately after frosting them!

So there you have it - just one of Australia's many incredible biscuits. If you think there's a national biscuit out there that'll have me packing up and leaving Australia for, I want to know about it!


It's been a little while since I brought out the ol' iPhone photos for you guys. When I scrolled through my phone prior to posting these pics here, I noticed there was a lot of pictures of calorie dense food and drink. All of it consumed by yours truly between the new year and now. When I add it all up, I realise it's actually quite a fair amount (and that's just the food I've managed to take pictures of). I didn't even notice it happening, but I'd steadily began increasing the amount of junk in my diet over the holidays. Not that it's a big issue, but it might explain why (in addition to almost zero visits to the gym) I was feeling a teeny bit softer than usual. So, with a very visual reminder that I have been a bit too cheeky with my diet, I am going back to my beloved LCHF eating for the majority of the time. I promise to keep you up to date with all my favourite recipes.

So, back to the iPhone. Let's start with the romantic stuff, shall we? I had a special delivery from James on Valentine's Day: 2 dozen red roses... Aren't they just beautiful? And whaddya think of my floral arranging skills?

In return, we sent James these pictures we took on our new laptop. (Yes, I'm aware the title of this post is "The iPhone Files" but how can I not post these pictures when Elsa looks so sweet?!)

Also on Valentine's Day, Rachel, Dan and I trekked into town and had a spot of lunch at Opera Bar, where we witnessed a profession of love in the sky...

We soaked up the sun, views and a couple of cocktails...

Mine was called the Buds and Bubbles. Ain't it pretty?

Rachel had the "Perfect Pair". I'm sure Dan agrees ;-)

To accompany, I ordered the King Crab salad. Oh yeah.

The very next day, we went out to the cinema to watch "Silver Linings Playbook". Like how I matched  my lippie to James' trousers?

After our date, we wandered back to the hotel mum was staying in, which is also home to the office I used to work at. Pretty, hey?

Now for the yummy stuff. Some delicious and strong (just the way I like it) coffee with mum, Rach and Dan after our successful wedding dress search. Yep, I've found "the one"!

Iced chocolate, cake and a massive side serving of whipped cream at Guylian Belgian Chocolate cafe in The Rocks:

Get ready for the cute stuff... Just look at little Elphin with the "lampshade" around his neck post-desexing. Adorable!

Little does "I'm so chilled out I can make just about anywhere my bed" know, it'll be her turn soon...

'Cause we can't have a whole family of furry things running about the place now can we? Instead we live vicariously through jigsaw puzzles. This one was tricky and became far too difficult to bother trying to finish. For Pete's sake, the sky was pretty much all one colour!!! 

Speaking of skies, it's looking rather bright and blue outside so I'd best be making the most of this last day of the weekend... What have you got planned today? 

Saturday, February 9, 2013


I am excitedly counting the hours until some very special visitors arrive at our door. My mum, little sister Rachel and Rachel's fiancé, Dan are driving up from Melbourne to stay for a little while, during which time we are searching for MY WEDDING DRESS! I really wish I could be telling you how clean I've been eating and how my body is 100% dress-ready but unfortunately I've been a piglet these past weeks, a sedentary little piglet whose hours have been spent not in the gym but with its snout buried deeply in novel after novel after novel. One of my dietary indiscretions was this salted caramel apple tart. It was so simple to put together, such an exciting dish to prepare. Most of all, it was utterly delicious. Though I'd like to serve it up to my family when they arrive, I don't think there'll be a morsel left. Oops. This recipe ought to yield approximately nine servings - if you can control your portions. You will need:

Tart base:
1 sheet puff pastry
2 or 3 Granny Smith apples
1½ tbsp caster sugar
1½ tbsp butter, cut into small cubes

Salted Caramel Glaze:
1/4 cup caster sugar
2 tbsp unsalted butter
1/4 tsp sea salt flakes
2 tbsp heavy cream

Start by preheating your oven to 200°C (400°F) then line a baking tray with baking paper. Trim pastry to fit, if required. 

Peel apples, chop in half and remove cores and stems. Slice the apple halves crossways as thinly as possible then, leaving a 1cm border, fan the apples around the tart, overlapping like so:

Next, sprinkle with sugar and butter cubes.

Pop in the oven and then twenty minutes in, start your caramel. In a saucepan on a medium heat, add the sugar and stir until it melts and turns a coppery colour. Remove from the heat and stir in the butter and sea salt then the cream, before returning to the heat for another minute or so. 

Set aside the caramel until the tart has baked (you may need to rewarm it so it's thin enough) then remove the tart from the oven and brush the caramel gently on top of the apples. Be careful not to disrupt your pattern by brushing in the direction the apples are fanned. 

Return to the oven for another 5 or 10 minutes (or until the caramel is bubbling away). Once it's done, take out of the oven and allow to cool completely before cutting into 9 pieces.

There are no more words, just happy groans.