Custard. Thick, creamy, sweet. Slabbed between two dainty sheets of flaky puff pastry. Eaten with a fork. This is a vanilla slice, an Australian cake institution, derived from the French mille-feuille, but oh so much better. I have a weakness for vanilla slices, a weakness my beloved grandmother discovered while I was still a child, and diligently … Continue reading Six reasons to eat that vanilla slice
Six reasons to eat that vanilla slice
Ellen Gregory 