I’d like to be notified when you post a new recipe.  How can I do this?

There are two ways you can do this.  The first option is to subscribe to my RSS feed, which you can do here, and you can subscribe by email, here.

Blueberry Meringue Tarts recipe | via Delicieux www.deliciouseveryday.com

Your baking recipes seem to use weight instead of cups. Why?

Baking is a science that relies on precise measurements for the best results. Too much flour, too much sugar and too little liquid or too little rising agent can lead to disastrous results when baking. As I’m based in Australia we use metric weights, but for my newer recipes I try to also provide imperial measurements. Many kitchen scales are available that measure in both metric and imperial weights. If I haven’t provided measurements in your preferred unit of measure please consult my conversion charts.

The Kitchen at Daniel Boulud's Daniel New York

Are all recipes your own?

No, not all the recipes featured on Delicieux are my own.  There are so many delicious recipes out there from wonderful cooks and chefs to explore that I don’t always want to cook my own food.  Where I have used another persons recipe I will state that on the recipe, along with the name of the original author and the book or magazine that the recipe came from, or a link to the website.  On the occasions I do use another persons recipe I usually like to give it my own unique spin and adapt it to suit my tastes.  On these occasions I will specify “Recipe adapted from” and will link to the original source where available, or mention the particular book or magazine from which the recipe originates.

I subscribe to David Lebovitz’s recipe attribution methodology.

Do you have a recipe index?

I sure do. You can find it here.

Can I use one of your recipes on my blog?

If you have a personal blog you can use my recipe on the proviso that you rewrite the recipe in your own words and provide a link to my recipe as the  original source.  For more information about recipe attribution please read this great article by David Lebovitz. If you do try one of my recipes I’d love it if you would let me know.

If you are not a personal blog and would like to use my recipe, please contact me first.

Can I use one of your photos on my blog/website?

All photographs and text on this website are subject to copyright © Delicieux 2007-2013. All rights reserved. You may use one image on your website as long proper credit is provided linking back to the appropriate post (not the homepage).

If you would like permission simply contact me.

Chocolate filled cookies

How do I get added to your Links page?

On my links page I like to share some of my favourite food blogs.  If I haven’t listed your blog I don’t mean to offend and please don’t take it that way.

If you chose to provide a link to Delicieux on your website, that is fantastic and I really appreciate, but please do not email me asking me to be part of a link exchange.

Why are there ads on Delicieux?

Food blogging and blogging in general is surprisingly expensive.  There’s website hosting, camera equipment, lighting, food, kitchen equipment and styling props to pay for.  Running ads helps me to keep Delicieux going and keep it a free place for you.  I do however try to keep the ads as unobtrusive as possible.

I would like to advertise on Delicieux.  How do I do this?

If you would like to advertise on Delicieux please visit my Advertising page for more information.

Would you develop a recipe for our product, magazine, newspaper or website?

If you’d like to hire me for recipe development please see my recipe development page.

Caramelised Onion Tart

Would you be interested in working as a brand ambassador for our product?

Sure. Send me an email with further details and we can discuss further.

I’d like to invite you an event, review my product or run a give away for my product. Will you do this?

Please see my work with me page for more details.

I’d like to send you something. What’s your address?

My address is:

PO Box 243
Banyo QLD 4014

What kind of camera do you use?

Over the years I have used a couple of different cameras. Originally I started out with a Canon EOS 100D, then I upgraded to a Canon EOS 450D. Last Christmas, my then fiancé (now husband) surprised me with a Canon EOS 50D which is what I use nowdays, along with the Canon EF 100mm f2.8 Macro Lens and a Canon Canon EF 24-70mm f/2.8L Lens.

For my photography I use  natural lighting.

Who designed your website?

Delicieux runs on the WordPress using a theme, which I have customised to suit my needs.  My website is hosted at MDD Hosting.

I’m thinking about starting my own blog. Do you have any advice?

Check out my resources page which contains tips and resources on starting your own blog.