This post comes to you live and direct from our fine capital, Wellington. As I type I gaze out over rooftops which stretch out across the heart of the city, finally nestling into the lower steppes of Mt Victoria who’s tree-covered slopes flank the east-side of the city. Further on the blue sky provides a backdrop to fluffy white clouds which float lazily along the top of the hills, like a film strip playing in slow motion.
I’ve exchanged Auckland for Wellington in all it’s autumnal glory and in the midst of it all I’m reminded how much I miss living here. The city is a perfect little package and can be crossed from north to south and east to west easily on foot. The waterfront I am inexplicably pulled to and I find myself wishing I could while away the day gazing out upon the sparkling water and sculpture lined piers.
All this talk of Wellington and I’ve digressed substantially from the real reason for this post! At most I can tenuously call upon autumn as the link which ties this intro to the proceding recipe but it is doubtful! This recipe was kindly shared by Trish, our new property manager and makes a beautifully dark, spicy, dense loaf. I urge you to make it while feijoas still fill the shelves of fruit shops and while russet red leaves still cling to the branches of autumn trees.