If the GFC and the recent Budget didn’t give you a reason to turn to drink, the notion of moving back to some of our quaint home projects – mingled with exotic vodka drinks – might!

I’ve personally always considered vodka a winter drink. I don’t know whether it’s the romantic notion of feeling like a Russian princess, or my time spent skiing throughout my university days, but I think the colder whether we’re starting to (finally) experience is perfect for these vodka infusions.

But no matter the time of year, they’ll also make fantastic gifts (Birthdays, Father’s Day and Christmas).

To create the following infusions, I’ve provided some basic guidelines. Essentially, though, all that’s involved is putting a bit of the best quality vodka you can acquire into a lidded container, adding a few fresh sprigs of your herb of choice and allowing the mixture to infuse for several days. For each of the herbs listed, I’ve also offered five flavour pairings, if you’d like to infuse the vodka with a little more than one herb – which, of course, will also taste fantastic all on its own. These suggestions come from The Flavor Bible, my indispensable go-to manual when looking for ideas for culinary pairings.

Herbs

• Cilantro Pair with: ginger, chile peppers, figs, cucumbers, cumin seed
• Basil Pair with: strawberries, cucumbers, orange peel, peaches, pineapple
• Lemon Verbena Pair with: apricots, blueberries, cherries, cinnamon stick, red currants
• Lemon Balm Pair with: fennel bulb, honeydew melon, black tea, nectarines, blackberries
• Tarragon Pair with: lemon thyme, celery seeds, lemon peel, pink grapefruit, bay leaf
• Dill Pair with: cucumber, coriander seeds, cilantro, capers, lemon balm
• Mint Pair with: apples, cardamom seeds, whole cloves, grapes, peaches
• Rosemary Pair with: pears, lemon peel, orange slices, apricots, plums
• Thyme Pair with: whole allspice, bay leaf, celery stalks, cranberries, sage
• Lavender Pair with: peaches, raspberries, blackberries, strawberries, lemon peel

To Infuse

1. Clean and dry a glass container with an air-tight lid. I like to infuse in glass mason jars.

2. Place several sprigs of whatever herb you’d like to infuse in the jar, along with additional flavouring agents, if using. Cover with vodka. Secure the lid tightly.

3. The amount of time required for infusing will vary. If infusing an herb by itself, allow up to two days, shaking the jar several times daily. If using additional flavouring agents, allow at least one week. Keep out of direct sunlight and store at room temperature during the infusing process.

4. Strain solids off using a fine-mesh wire strainer, coffee filter or cheesecloth. Transfer the infusion back to the jar used for processing (after cleaning it out) or into a decorative bottle for gifting.

5. Store the infusion in the refrigerator (and consume within 1 month) or the freezer (consuming within 2 months).

If giving as a gift, you can opt to leave the infusing agents in the vodka and instruct the recipient to strain the solids off after a little time. Otherwise, strain the blend yourself and present the liquor in an attractive glass bottle. I like to use either clamp-lid glass bottles or salvaged, repurposed ones I keep on hand for gift-giving.

These infusions will be equally delicious whether served neat, with ice or blended into a cocktail. From Bloody Marys and martinis to hard lemonade and cosmopolitans, they’ll add nuance and seasonality to whatever whets your whistle.

I have just made this fabulous recipe for about the 10th time this year and taken it to my friends for desert, it was a resounding success again.  I must say it is best served warm with a scoop of ice cream or cream and dusted with icing sugar, but cold is good too (my children love it in their lunch).

Choc Caramel Brownie

375g dark chocolate melts
200g Butter, chopped
3/4 cup caster sugar
3 eggs
2 cups plain flour
380g can Top’n'fill caramel
1/2 cup white chocolate bits (optional)

1. Preheat oven to 180 degrees C. Grease a 4.5cm deep 21cm x 31cm baking pan.  Line pan with baking paper.
2. Place dark choc melts and butter in a saucepan and melt on a medium heat stirring regularly, until smooth.
3. Stir caster sugar into chocolate mixture.  Stand for 5 minutes.  Add eggs, 1 at a time, stirring after each addition. Stir in flour.  Fold through top’n'fill caramel (and white choc bits).  Spread mixture into prepared pan.  Bake for 35 to 40 minutes or until a skewer inserted in centre comes out with crumbs clinging. Set aside in pan to cool. For a different presentation use a cookie cutter to cut into hearts or stars.  Serve warm or cold dusted with icing sugar or with ice cream or cream on the side.  Cheers Linda

There's a lot of talk around town at the moment about Ryn & Cordie, the passionate, wine loving Brisbane based authors of
"In Search of the Perfect Partner
(The Food & Wine Matching Formula)”

They are being tagged as "the next big thing" by Latte Magazine and are about to be featured in several popular magazines across the country including Appetite Magazine and Better Homes & Gardens, so you can understand why we are so excited!  Not only are we retail stockists for their book, but they are going to make their FIRST in-store appearance at HOME SAVVY. Yes that's right – not only can you purchase their book for yourself, friend, hubby, work colleague or family member but you can also meet these bubbly ladies, ask questions and have them sign the book too – what a great gift idea for any occasion and for all ages 18+

Why not make a night of it??? Come along to our Sip n Sign event then,may I suggest – make a reservation for dinner at
The Odd Couple Restaurant on 3355 3113, which is just around the corner on Trouts Road.

How yummy does this look !!!!  Smashed Meringue served in a lidded jar for a unique but fun look.

MATCHING TIP:  Classic meringue and fruit flavours are dreamy with a light chilled MUSCAT