CSR Bake A Difference - Honeycomb Cake - A Malaysian Recipe

I first heard about this wonderful charity drive from Penny at Jeroxie.com, and decided to jump aboard this wonderful sweet wagon of goodness! Check out Penny's recipe here.

CSR Bake a Difference is a wonderful event that encourages everyone to bake their Christmas presents this year instead of buying them and donate the money they save to Mission Australia through http://www.csrbakeadifference.com.au/.

The great thing about this is that CSR Sugar will match each donation dollar for dollar up to $100,000 so there’s the potential to raise $200,000 that will go directly towards helping disadvantaged Australians!!!

If you’d like to make a donation, all donations need to be made via the CSR Bake a Difference website, or you can simply go to the Donate page here and follow the instructions.

I'd been hankering to bake a cake for a while now and I really wanted to try the Boy's family's "secret" Honeycomb Cake recipe. This cake is also known as Kek Sarang Semut (Ant's Nest Cake) in other parts of the world...

Izakaya Den Review @ Russell Street, Melbourne

After the Taste of Melbourne this year, a bunch of bloggers and twitterers decided to pay a visit to Izakaya Den as they performed so well in the event.

The wonderful ingénue (she might choke on this a bit, so I'll add, for good measure, chotto!) author behind the blog of Blah Blog Blah did really well in organising the get together (given that I have never met her prior to this [face-to-face I mean]).

Together with a few others from blogs such as I Eat Therefore I Am, Jeroxie, Off the Spork and essJay Eats, we made a Motley Crue of food enthusiasts ready to tackle on this new frontier (okay, we had a little bit to drink prior to dinner... just a tiny bit!)

International Incident Lavender Party - Lavender Sorbet

My first International Incident Party! Yayy!! iip for short, is hosted by Penny from Jeroxie.com. This monthly event attracts global participation!!

The theme for the month of October was to be Lavender!... Thank Goodness I'd bought some dried culinary (edible) lavender flowers from Prahran Market a few weeks ago, in my attempt at making macarons (failed, we shall no longer speak about it...

Lavender Sorbet with Strawberry Drops

What I decided to make instead, for this months iip party, is Lavender Sorbet (there aren't many Lavender recipe's sitting out there that doesn't invoke thoughts about hand creams and soap... hence why I decided against my initial plan for a Lavender Panna Cotta...

For this sorbet recipe, I used an ice-cream maker machine (I guess you could do it the hard way of freezing the liquid and waiting for it to chill and then take it back out and break it with a fork/ice-pick/food processor/blender and then freeze it again)...

The crucial ingredients

Ingredients:

Half a cup of granulated sugar (I used 1 cup of caster sugar and it was way too sweet)

2 cups of water

1 tablespoon of dried lavender (edible) - never use lavender flowers from the florist or garden due to chemicals

2 tablespoons of vodka (I used Absolut Vanilla)

2 and a half tablespoons of freshly squeezed (and sieved) lemon juice

This recipe makes 8-10 servings

Dissolving sugar

In a medium saucepan over low-medium heat, combine sugar and water and heat up until the sugar has fully dissolved.

Once the consistency of the liquid is clear, add in the lavender flowers and turn to medium heat.

When it is boiling as such, change to low heat and let it simmer for 5 minutes

Let the flower infuse into the syrup. Once it starts boiling, reduce heat and let simmer for 5 minutes.

Remove from heat, cover and let it rest for 10-15 minutes.

Pour the lavender liquid into a clean bowl (sieving out the flowers), add in the lemon juice and vodka. Make sure to stir and combine it thoroughly.

TRIVIA: Can you guess why Vodka is being used?

Lavender syrup, lemon juice, red and blue colouring

Because the the lavender syrup is a completely colourless liquid, I decided to use some colouring. I mixed red and blue colouring to achieve a nice vibrant purple (not too bright)... I used less than half a teaspoon of each to do this (I didn't measure, but I would estimate 3 drops of red and 3 drops of blue).

Once the lavender syrup has cooled down, cover the bowl with some cling wrap and chill in the fridge for 2-3 hours (more if you like)...

Lavender Sorbet in the making

Following the instructions on my ice-cream maker (and your's too), the sorbet was ready for some rock and rolling!

After 45 minutes, my sorbet was done!

Plated by the Boy

Serve with fresh fruit (I have strawberry drops here) and fresh lavender flowers from the garden...

Extremely fun and easy, a definite hit with kids and parties!!! I do hope you enjoy it!

Do visit the other blogs listed below on their fun International Incident Lavender Party recipes

Six Feet One - A Guide Dog Australia Story

**Sponsored by Nuffnang**

What can you do with around $ AUD 20 a month? That's what the Boy and I asked ourselves a couple of years ago...

Photo Courtesy of Guide Dogs and Nuffnang

Join the Guide Dog Australia sponsorship program!!! And join the sponsorship program we did.

For $250 a year, we get to visit the puppies that are trained up to be working Guide Dogs... more importantly, we get to help the community and the visually impaired individuals who are deeply in need for more guide dogs to help them in their daily activities... activities that you and I might take for granted...reading this post for example.

Now it's even easier to jump on board with the new Guide Dog awareness campaign, Six Feet One Journey. Watch this great video that takes you through the joy of raising a guide dog puppy as well as Puppy Raising Officer Brett, seasoned volunteer Puppy Raiser Susan, and puppy-in-training Lulu (she's soooooo adorable!!!)

For more videos by Frontline and National Geographic, click here to go to YouTube or www.Frontlineplus.com.au/guidedogs


Developed by FRONTLINE PLUS® and HEARTGARD30® PLUS, this campaign pays tribute to the many people behind the fantastic work that goes into transforming cute (and often), playful puppies (from 8 weeks old) into responsible Guide Dogs for Australians with impaired vision. This process, although fun and wonderfully carried out by loving "adoptive parents", is a monumental job and takes 2 years to complete (more if they fail the first tests!)... and a lot of money as well...it costs around $ AUD 25,000 over the course of it's working life.

A series of short films which have been jointly developed by National Geographic Channel, Merial and Guide Dogs Australia details this incredible journey detailing the 3 stages of training that Guide Dogs must undergo before they qualify in their important work. These 3 stages are showcased together with the lives of three Australians with impaired vision and the great bond they share with their Guide Dogs, which are:

This is Malabo... isn't he the sweetest thing??!

Puppy raising

After a veterinary check for good health, pups are placed with a specially selected ‘puppy raising family’ for 12 months where they learn basic social skills and obedience while being monitored by a Puppy Raising Officer.

Team training 

At around 14 months of age, their suitability for guiding work is assessed at the Guide Dogs Centre. If selected, they embark on five months of intensive training, learning a range of complex skills.

Training in the field 

Guide Dogs that successfully complete the program are then matched to a potential handler, according to the person's specific lifestyle and mobility needs.

Just a key point if you ever meet a Guide Dog in your journey through life, never pet a working Guide Dog and don't distract it. 

However, if you do attend any of the Open Days, the puppy handlers and the pups themselves are more than ready for a photo opportunity!

Quenton and I in 2008

I've met many Guide Dogs in my life, both in the real world as well as when I visit the Guide Dog Centre in Kew... I'm always blown away by the enormous effort and the generous nature of everyone involved.

For those who can't possibly help by adopting a Guide Dog puppy to raise and train (for a year), we can always donate generously. You get pupdates, open day invitations, and even invites to name new puppy litters!!

So what are you waiting for? Sign up and donate today!! I did and I have never regretted it!!! I've been there for the P litter, Q litter, O litter, B litter (and a whole lot more) and most recently the M litter!

Meet Madison.. she's a real trouble-maker but sooo cute!

The Guide Dogs organisation relies on individual donors, community groups and corporate donors as it receives minimal funding from the government. So make a difference today and help support the Guide Dogs organisation and pass on the Six Feet One Journey campaign by sharing this post with your friends, family and colleagues!


I would love to know if you have a story to tell that relates to helping visually impaired individuals or with Guide Dog (Australia) in general!!

Find out more on how to sponsor the Guide Dogs in:
VIC
NSW & ACT
SA & NT
WA
QLD
TAS

**pictures used are my own from my recent Guide Dog Open Day in September in Kew, Victoria, showcasing the newest "M" litter**

Interview with Nicolas Poelaert - Chef-Owner of Embrasse - his inspiration, being a chef and his passion for cooking

During the Taste of Melbourne 2010 event, I braced myself for a rejection, approached Nicolas Poelaert and requested meekly, for a quick Q&A session with him. I mean, I'm only a tiny unimportant blog out of the many better food bloggers out there...


The rejection came... 


But it was because he said that he was much too busy working at the event and rather than a hurried conversation, he invited me instead to his restaurant for a proper chat the following week...

This of course turned out to be a great idea and opportunity, but it got me a bit flustered (being my first real interview with a chef and all), and the Boy doing an extensive research into interviewing chefs...

Embrasse @ 312 Drummond Street, Carlton

Embrasse pronounced as Ehm-brass or Ehm-brace, began a year and a half ago today on a quieter street of Carlton (parallel to the famous Lygon Street directly behind Lygon Plaza).


So I'd like to take the opportunity to dedicate this post and wish a very HAPPY ONE & A HALF YEAR ANNIVERSARY EMBRASSE!


According to Nic (as he humbly likes to be called), the inspiration to name his very first restaurant 'Embrasse' was always in the plan. Inspired by the very French culture of kissing and embracing, Nic said, "When you kiss someone, you have this personal connection with that someone. It (kissing) is a personal connection with new found things, with people, places, food, producers and farmers (alike)."


The name Embrasse is just to showcase that whole level of personal connection. Nic states that his inspiration for cooking the dishes he cooks now (in Embrasse) stems from his time working with Michel Bras. Michel Bras is one of his idols and helped Nic change the course of his career and has inspired him to do what he loves the most now.

The interior of the restaurant with the 3 signature art pieces

Nic's other idols are unsurprisingly the two people he worked for whilst building his cooking repertoire in Australia, Shannon Bennet (from his stint at the original Vue de Monde) and Matt Wilkinson (from his time at Circa). The latter is now one of his best friends whom Nic fondly insists on calling him by his full name, Matthew...


Originally from France, (he fondly calls himself "a country boy from France"), Nic and his family currently reside in Donvale, where they have a vegetable garden and a beautiful park behind their home. Just like most people, he gets his inspiration to cook from reading books and seeing pictures, happily announcing that he loves art!


Of course, for a big foodie like me (and a great sticky beak/ busy body), I had to ask what his favourite cuisine apart from French was. Nic replied that, "I like everything. I really like Malaysian, Vietnamese, Indian, Japanese..."

Steamed King Fish with mussels cooked in cream with purple and white cauliflowers and  borage flowers

To which I gleefully interrupted and announced that I was Malaysian... and he then said, that I had to cook for him one day!... One day... after I conquer the world Nic =)


I asked him if he'd ever go down the path of turning into a fusion restaurant of French Asian, as there are a few out there doing quite well (namely Tetsuya's and Jacques Reymond). And this is what he said, 

"I don’t know. I cook what I like to cook, I cook with the produce I like. And after that, it [the creation] just comes up. We are classified as a French restaurant, but there are a few bits and pieces. Like at the moment, we are doing a smoked and roasted (lamb) sweetbread, which I serve with a slow poached egg, corn puree, with goats milk on the plate and with some black sesame seed and black mustard, which I crush into a paste. And we add a little bit of French dressing to it, which is just oil, brown vinegar, salt and pepper, just to make it a bit lighter.

So it’s a little bit of [Asian], you won’t see much black sesame seed in French cooking. It’s just adding a little twist, we don’t really... that was just because it works really well for the dish. It’s not something that I think, “Okay, what are Japanese people using? What’s Malaysian [for the dish]?”

It is just elements that get together. And if it goes together, it works. And if it works, it works."

Bread served on tree bark and butter on wood with a wooden knife/paddle

Nic mentioned that he was initially inspired to learn to cook from his mother who is a really good cook and that she is amazing in the kitchen! 


Whenever he goes back to France for a visit, she'll be cooking up a storm. For instance, he recently went back to France for a visit and whilst he was getting ready in the morning for breakfast, he said that the smell of lunch cooking is already on and it's always a 3 course meal, with a soup, a meat or fish dish and a dessert. Noting that this behaviour is completely normal for his mum =)

"So you’ll sit down and have your breakfast, lunch is on, and my mum says, “What do you want for dinner?” And I say, “I haven’t even started my breakfast yet, lunch is already on, just give me a bit of a break!” [laughs]. But no, my mum, she always loves being in the kitchen."

Nic started cooking in a professional kitchen when he was 15, attending a chef school where the curriculum for the semester involved a constant rotation. He worked for 3 weeks in a real (commercial) kitchen and studied for a week (learning subjects such as mathematics, history, geography, etc). He acknowledges that he learnt a lot whilst doing the practical stint in the real kitchen environments.


And I think (personally), that he is imparting that knowledge he gained and giving it back to society as he currently has an apprentice (James) who works for him. Being such a passionate chef and a great lover of fresh produce, I think James will be able to learn a lot from his time at Embrasse.


Of course I had to ask the great reality TV show question. You can't go by a day without someone mentioning shows like Masterchef and My Kitchen Rules (the former more than the latter).  So I wanted to know what Nic really thought of these type of shows and if life has gotten more difficult with it, as more and more consumers become more judgmental in the way food is prepared and cooked.

Roast Chicken Breast with heirloom vegetables and various condiments from the Sunday Lunch menu

Nic acknowledges that shows like Masterchef showcases the reality of working in a commercial kitchen. However, he also acknowledges that it glamourises the industry and makes people believe that life as a chef is cool, which is often not the case and it overshadows the real story of pressure, stress and heartache. Chef's often put in a lot of hard work and long hours in the kitchen and chef cum owners put in a lot more, including a lot of (personal) money.


He mentions that a lot of people do not realise that running a restaurant is just as hard as running a business. Most people only think of a restaurant of a place where they can go and eat, where if something bad occurs, they should be compensated with a free meal. 


(I guiltily admit to this kind of behavior). 


Nic says, "But it is a business, we have bills to pay like everybody else, and we are trying our best to give the best service we can." 

"He goes on to say that , "A chef can spend a 110% of his time in the kitchen and can concentrate on what he has to do. But a chef-owner can’t do that. For example, yesterday [Wednesday] was the first day of the week for us, I come in and open the door in the morning. I have to be careful and make sure that the side door is open. [Because] if the side door is not open, we won't be able to receive the deliveries and flowers for the restaurant; we are not going to get anything. 

And if at 5 o’clock [p.m.] we realise that there are no flowers in the restaurant, [and we try to] call the florist at that time and the florist is going to say, “I’m sorry it’s 5 o’clock and my day is finished, there’s not going to be any flowers”."

He gives thanks to his brilliant team whom he trusts implicitly. But he also admits that it was his choice to be a chef-owner and that decision has stressful outcomes. He is constantly worrying, about the cleanliness and presentation of the restaurant to the job satisfaction of his staff. He worries about the window cleaner [if he will return to clean the following week], the cancellation of bookings, machinery breaking down...

Even saying that, "if the fridge breaks down, I will need to find out why it broke down and if I can fix it myself, I will fix it. And that’s what it is. We are only a year and 5 [now 6] months old. So every penny we can save, we have to save it for the future of the restaurant and making the restaurant better."

Lightening the atmosphere, I asked Nic what is the one meal he would want to eat if he knew that tomorrow would be the last day for him. He said that it'd have to be his mother's version of a roulade with slice ham, witlof, cooked gratin with a béchamel sauce and served with sautéed potatoes.


His favourite ingredient to use would have to be red vegetables, such as beetroots and carrots.


And when asked if he'd ever do a guest cameo or a guest spot in a cooking show such as Ready Steady Cook!, he said that he'd probably say no.


Nic is very passionate about Embrasse and would rather showcase what Embrasse [and him] can do. 

"I don’t think people come to a restaurant to know me. They want to know about the food I’m doing. They don’t really care who I am. If I can cook, people will come. But if I’m ugly, or have black hair, or...[laughs]

If I have the opportunity, it would be to showcase Embrasse."

And that Nic is currently doing. Partaking in events such as the Taste of Melbourne 2010 and doing cooking demonstrations and talks... (most recently with Tony Tan and Alla Wolf-Tasker)


He doesn't want to be on TV, just to be on. "I don't think I'm good looking", he says. I laughed and countered, asking him, wouldn't he like to be a celebrity chef??! He visibly shuddered...(hahahaha)


I next asked him what he thought about the Chefs that have worked in Circa, including him, as most of them that have had the chance to work there have all gone their successful ways.


He mentions that it's a really passionate kitchen where for a young chef to go, would be a great opportunity. It had the best and freshest produce, the most passionate and professional staff with excellent training. No one ever cared if they had to come in and work on a Wednesday or a Sunday, they just enjoyed working there and he reckons that for a young chef, it is a good place to start.


I also question him on his use of Twitter (as that was how I first came to know him)...


He tells of a story of how Matthew (Wilkinson) was constantly telling him to get on Twitter and that he would say to Nic, “You should do it, you should do it.” 


Not being very interested at first, after a night of good food and a few too many drinks, Nic announced that he would finally get on Twitter! Saying that it was a good decision as he got to meet a lot of different people, myself included!

Awwwwww.... Nic and I :P

When I asked him what he would be if he wasn't a chef. He quickly answered that he'd probably be a farmer, being a country boy and loving the outdoors.

"If one day, for some reason I’m not a chef anymore, for some reason, I have to stop being a chef or whatever. Still in the hospitality world [probably], maybe growing some herbs, supplying flowers and produce to other people, other chefs."

Upon being asked if he gets much sleep now (Nic and his wife Tara are proud parents of a 5 month old baby) with his new regime, he mentions that it is getting better. On his days off now, he spends time with his family but not as much as he likes as he has to manage the restaurant still.


A normal working day for Nic starts with him being at the restaurant at 9 o'clock in the morning until midnight. So he says, he only gets to see his baby in the morning before he leaves for work and on Mondays. On Tuesdays, he goes shopping in the markets and then it's back again preparing the produce for the week ahead.


I congratulate him on maintaining his 1 chef hat status in The Age Good Food Guide (bible for foodies), and other good reviews.

"Yes, the reviews are good. Reviews are good, except with the horse situation."

In summary of that situation, Embrasse had about 30 people with picket signs and microphones protesting outside after Nic announced that he was serving horse meat in his restaurant and at the Taste of Melbourne event.


He received a tremendous amount of emails and letters. And fearing for the safety of his staff, family and restaurant, they cancelled the plan to go ahead. Some were a show of support, some were against the serving of horse but respected the decision and others were mostly hate mail and death threats.

"We were the first restaurant to ever (in Australia) do it. There were a couple of restaurants in Perth who bought the meat before us, but they never used it. So we were the first restaurant to be able to do it.

I grew up eating horse, my parents, especially during the mad cow disease a few years back. My family ate more horse than beef."

I mentioned that perhaps some of those [negative] people, might be associating serving horse meat as the same with a dog or a cat due to personal experiences of keeping pets or horse riding.


Nic readily agreed with me and mentioned that he completely respected their opinion and that he understood what they were saying. He said that he always knew that it was going to stir up controversy, because anything that is new usually does that. However, he wasn't expecting death threats from certain quarters of the population.


We ended our conversation casually chatting on about my plans for the evening and when I was going to return to dine at Embrasse. I was constantly reminded, throughout our conversation, how humble and friendly Nic was.


He's definitely just another person trying to get by in this big big world and is utterly unfazed by the whole glamourising of the industry (as he liked to put it).


Thank you again to Chef Nic Poelaert who kindly gave up his time (in his very busy schedule) to have a chat with me for the purposes of this blog.


Nic has accumulated several distinguished awards:
Winner Best New Restaurant - Saviour Awards for Excellence, Restaurant & Caterers Association of Australia
Winner Nicolas Poelaert - Young Chef of the Year 2010, The Age Good Food Guide
Nominated Best New Talent - 2010 Restaurant Guide Awards, Gourmet Traveller
Winner Best New Restaurant - Awards for Excellence, Restaurant & Caterers Association of Victoria


**Pictures used are from my own experiences with the restaurant, event and chef**

Koko Black @ 52 Collins Street - Melbourne Blogger Meetup by Nuffnang

I'm terribly late you know =)

I had the pleasure of attending my first Blogger meetup yesterday in Melbourne.. and although we got off to a slow and (silent) akward start... I think I've made some new friends =)


I never thought I'd be part of a group of people where, when food is served... there is a flurry of activity.. not to eat the food but to catch the best picture of the food.. how silly we must have looked... But I came home announcing to the Boy, "I've found my people!"


A selection of chocolate pieces courtesy of Nuffnang (thank you!)


My Chocolate Affagato (still my fave to drink at KoKo Black) and I influenced Simone from alookinmybook to try one too =)

Emma from thecakemistress hands embracing her soy hot chocolate... isn't it pretty?


Violet's ice chocolate (I have no idea why she ordered ice.. it was raining and cold...)


For once I was so engrossed on making new friends and sharing stories, that I've completed neglected to take note of what we had...


So I'm going to go with assorted pastries and cakes ^_^


One of the pretty cakes.. I don't think I tried this one.. but hey! Looks pretty!


This last one was a pear and chocolate tart (I know this because Sarah from Nuffnang was presenting it to us)


Time for some pictures with people =)


The waittress looked a bit wary as she stepped in front of Penny from Jeroxie as she was trying to gather all of us to take a group shot...


Sylvia, Michelle and Emma listening to some conversation (there were a few)...


Simone, Violet and I


I also spoke to Ceri who writes for healthypartygirl, who has a mobile version of her blog!! Amazing!


Group shot of all who attended... I didn't quite get to speak to everyone as we were separated into two tables (groups).. so maybe next time?

Great job to the organisers, Violet and Penny!! Thank you again and here's to the next one!!!

*Disclaimer: All food ratings are purely based on my own experiences and how I feel about the service, food and quality

Food/ Cuisine: Chocolate
Dining Style: Chocolate Cafe
Overall Food Rating (Based on the Dining style): 7/10
Restaurant ambiance: 8/10
Service/ Attitude: 8/10
Value for money: 7/10

Address:
52 Collins Street
Melbourne VIC 3000

Tel:(03) 9663 5567

Website:http://kokoblack.com

KoKo Black @ Collins Street is open from
Mon - Fri : 9.30am-5.30pm
and Saturday :11am-4pm
Closed on Sundays

How to get there:

View Larger Map

Snap snap... Touche

HmMmm... Trawling the nets this morning... I came across this article...

I have lived in an oblivious state whereby "apparently" chef's and their staff are unwelcoming when it comes to bloggers.

When I do my food blogging and when I am taking pictures whilst dining (home and out) it has become second nature to me...

I am quite disgusted with restaurants that hold zealously that taking pictures of their food is a negative thing... if you have nothing to hide and you are proud of your food... what's the big deal?

Reading this article today makes me sad and I want to smack the arrogant and silly people in the hospitality industry...

I am not a villain... I love food...

NOTE: Since calming down and speaking to a few other's regarding this issue, I can understand how it is the restaurant's/chef's right to disallow the taking of pictures whilst dining at the establishment. However, how they go about it (rudely screaming at you, or politely telling you) is a different thing.

*sigh*

The Pedigree Adoption Drive 2010 - Celebrate Yellow Dog Day!

Anyone that knows me, can attest to you how much I LOVE dogs...

As a child, I've always wanted my very own best friend... someone who would always love me no matter what happened, and would lick my face dry from the tears I'd cry...

That love has been carried through to my adult life, and everytime I see a dog, my heart melts and my knees go weak!

Okay, I am having some knee problems now which only through major knee reconstruction can be fixed, but I digress

Every weekend, the Boy will take me to a pet shop to visit the puppies available... and I'd stand there and melt until he drags me away!

The only reason why I haven't found my friend as yet, is because I am not allowed pets in my current home (the landlord dissaproves... BOO!)


In my world, I have a beautiful white Japanese Spitz (and the Boy wants a Siberian Husky) named Snowy Snowstorm, and the Husky named Phantom Fang.

My dog would wait for me to come home from work and entertain himself by watching television


He would have dinner with us and lick clean the plates so that I wouldn't have to do any cleaning up!


He'd love to lie on his back and go to sleep, without a care in the world...


Because this is my dog, he's required to share the same interests as me and be intellectually inclined to read as many books as I do...


So what are you waiting for?

There are a lot of beautiful, healthy dogs that are currently up for adoption. For some reason or another, their owners can no longer care for them.

The great sense of joy and accomplishment that you will feel once you have rescued a dog will be immense!


Don't lie there on your lazy bum and ignore the situation out there!


Join Plopples or as we like to call him Ploppy, as we celebrate Yellow Dog Day on Friday June 4th this year!


What are you waiting for? Even Ploppy has signed on Facebook to "like" and be a fan of the Pedigree Adoption Drive page on Facebook.

For every fan or "like" they get on this page, the nice people at Pedigree have agreed to donate a bowl of dog food to a dog shelter!



For more information, visit the Pedigree website by following the advertisement banner on the top left or just click on this link http://www.pedigreeadoptiondrive.com.au/

Even if you can't adopt a dog (like poor unfortunate me), you can still donate via Pet Rescue or become a fan on Facebook. To help, it is that easy!

Seriously, visit the Pedigree website and make yourself proud!