AFFOGATO

8 December 2014

Affogato Affinity
<Affogato AffinityAffogato Affinity

I recently had the opportunity to write, style and photograph a collaborative article on the Italian dessert affogato for Sydney based online publication tête-à-tête & PLATE. When I was approached asked to collaborate with them, I was more than thrilled to be a part of their creative journey. Being a Sydney sider myself, it would be wonderful to see this exciting new publication succeed and I’m doing my bit to contribute. Admittedly, I was genuinely surprised at how they came to discover my blog but I'm learning that's the beauty of the internet and social media.

Affogato Affinity
Affogato Affinity
Affogato Affinity
Affogato Affinity

It’s freezing right now in the northern hemisphere and if like me, your abode lies in this part of the world, ice-cream is the one food that is probably least on your mind. For myself, I’m craving comfort food, warming soups and hot chocolate. If you are one of those enviable people in the southern hemisphere or close to the equator, basking in warmth and temperatures above 20 degrees, you wouldn’t say no to a cold, cooling affogato. This quick fix is impressive to serve yet so easy to make and assemble. I encourage you to head on over to tête-à-tête & PLATE for your fix and my take on this dessert. Whilst there, peruse the other articles and get inspired. 

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