Hello lovelies! It's Easter and I thought that I should dedicate a post to this special occasion. Easter might be so commercialised and overwhelmed by Easter eggs, Easter bunny, Hot cross buns etc. It can mean a long weekend for you where you can catch up with friends, work, play or maybe sleep. All in all, these cannot represent how imperative this occasion means to me. It's a day of salvation where all of us are FREE, where a heartbroken yet meaningful sacrifice had been made, where we can have a personal relationship with God despite our sins and where we are able to conquer everything through His resurrection. 

And so, I decided to celebrate this weekend with some baking and cooking. 

Penne with asparagus pesto

Ingredients:
- Asparagus
- Penne
- Prawn 
- Eggplant 
- Garlic 
- Sundried tomato 
- Salt and pepper
- Pine nuts
- Danish feta 
- Extra virgin olive oil

Methods: 
1) Cook penne according to the instructions on the packet. 
2) Boil a pot of hot water with some salt inside. Put asparagus inside until it turns bright green. 
3) Recipe for asparagus pesto here
4) Saute garlic, prawn and eggplant together. Add in penne and saute for a little while with addition of some salt and pepper. 
5) Add in sundried tomato. 

Notes: I didn't add baby spinach and lemon into the asparagus pesto. The pesto tasted a little bit vegetable-ish, I guess more salt and danish feta will be helpful. I tried to make my own sundried tomato but not really successful. You can refer to the methods of making sundried tomato here. Optionally, you can get sundried tomato without much hassle from supermarket. 

Penne with asparagus pesto 

Asparagus and poached egg with hollandaise sauce + Mashed sweet potato

Ingredients:
- Egg
- Prawn 
- Garlic 
- Mixed greens
- Cherry tomato
- Asparagus 

Mashed sweet potato
- Sweet potato 
- Milk
- Butter 
- Exta virgin olive oil 
- Salt and pepper

Hollandaise sauce
- Egg yolk
- Water
- Butter
- Lemon juice
- Salt and pepper

Mustard vinaigrette (with red wine vinegar)
- Dijon mustard
- Egg yolk
- Red wine vinegar
- Extra virgin olive oil
- Salt and pepper

Methods:
1) Recipe for Hollandaise sauce here.
2) Recipe for sweet potato mash here. I omitted the addition of balsamic vinegar and used purple sweet potato instead of orange sweet potato. It turned out smooth and delicious. 
3) Recipe for mustard vinaigrette here. Use extra virgin olive oil for vegetable oil and red wine vinegar for white wine vinegar. I wanted to make mayonnaise initially but it turned out to be a different taste (more sour due to addition of red wine vinegar). Blend the egg yolk using food processor. Be aware of the choice of egg yolk as uncooked egg yolk can pose the risk of Salmonella infection. Choose fresh intact egg with its whites and yolk separated. 
4) Recipe for poached egg here. I didn't add white wine vinegar in my poached egg. 

Notes: This took me 2 hours for preparation but it is worthwhile as the resulting meal was satisfying.

Asparagus and poached egg with hollandaise sauce + Mashed sweet potato

Poached egg 

Grilled avocado stuffed chicken breast 

Ingredients: 
- Chicken breast
- Avocado
- Cherry tomato 
- Garlic 
- Lime/lemon
- Plain flour
- Salt and pepper
- Butter and olive oil 

Recipe here.

Notes: I substitute pork chop with chicken breast for health reason and availability. Cherry tomato is an add on to the recipe as I love a tinge of sourness in my meal. Check out the above recipe for mustard vinaigrette. 


Grilled avocado stuffed chicken breast 

Lemon thyme cupcakes with salted caramel filling 

Ingredients: 
- Lemon
- Thyme 
- Plain flour
- Milk
- Butter 
- Eggs 
- Sugar
- Sea salt 
- Thickened cream  

Methods
1) Salted caramel fillings recipe here.
2) Lemon thyme cupcakes recipe here

Notes: Heavy cream in the salted caramel recipe is equivalent to thickened cream. Add sea salt for further boost of flavour. I had been trying to incorporate salted caramel as a filling in the cupcakes but I failed to do so. I had tried to pour half the cupcake mixture and put salted caramel, then covered it with another half of the mixture. As salted caramel will melt, so the effect was not too good. In the end, I filled the salted caramel in my nozzle and force through the cupcakes, creating a wound-like cupcakes, just like the wound on Jesus' hands and feets. 


Hot cross bun-like lemon and thyme cupcakes
For God so loved the world that He gave His one and only son, that whoever believes in Him shall not perish but have eternal life. (John 3: 16)


That's all for my Easter's cooking and baking. Check out other stories here. Have a blessed Easter! 

Love, Victoria 
How many of you guys like soup, especially during the chilly weather? Well, I love slurping soup down my throat, feeling the warmth at my stomach. That reminds me of my home and mummy's dish too. Such a relief and reminiscence you can get when you are oversea. So, this week is about SOUP. In case you miss out on the previous weeks' recipe, you can check it out here

Day 1

Bak Kut Teh / Pork Ribs Soup 

Ingredients:
- Pork ribs
- Fried tofu puff
- Enoki mushroom
- Cos Lettuce
- Dark Soy Sauce 
- Soy Sauce
- Garlic 
- Bak Kut Teh Herbal Soup Pack 

Recipe here

Note: Rice will be a great combination to Bak Kut Teh. I omitted canned straw mushrooms and fried fritters. 

Bak Kut Teh
 You can easily make your own sauce for pork ribs by mixing chopped garlic with soy sauce.


Sauce for pork ribs 

Day 2 

Zucchini, Leek, Potato and Carrot Soup 

Ingredients:
- Zucchini
- Leek
- Carrot
- Potato
- Vegetable or chicken stock
- Butter

Recipe here.

Note: You can add some variation to the soup, such as bacon and celery. For healthier option, omit the addition of cream into the soup. Blend the soup to get the puree and add a tablespoon of Greek yogurt instead.


Zucchini, Leek, Potato and Carrot Soup

Day 3 

Carrot and Leek Soup 

Ingredients
- Carrot
- Leek
- Vegetable/Chicken stock
- Butter

Recipe here.

Note: Use the stalk part of leek instead of the leaf as the leaf might be hard and affect the colour of the soup. Leek can be a good substitute to onion as both enhance the flavour of the dishes.


Carrot and Leek Soup

Day 4 

Steamed Chicken with Wolfberry (Goji) and Red Dates

Ingredients: 
- Chicken breast 
- Wolfberry 
- Red Dates 
- Salt, Pepper, Oyster sauce, Shaoxing Wine, Sesame oil  

Methods: 
1) Season the chicken breast with salt, pepper, oyster sauce, sesame oil and Shaoxing wine. Leave it for few hours 
2) Boil a pot of water. 
3) Arrange seasoned chicken breast with red dates and wolfberry in a plate. Add some warm water to ensure the chicken breast won't dry out. 
4) Steam it over the boiling water for around 5-10 minutes or until the chicken is cooked. 
5) Serve it with rice or noodle.  

Steamed Chicken Breast with Wolfberries and Red Dates

Day 5

Tau Yu Bak/Braised Pork in Dark Soy Sauce

Ingredients:
- Pork belly
- Fried Tofu Puff
- Egg
- Anise 
- Cinnamon stick 
- Five spice powder 
- Garlic 

Recipe here.

Braised Pork in Dark Soy Sauce + Stir Fried Cos Lettuce with Enoki Mushroom
Hope this keeps you warm. *Smiles*

Love, Victoria



Onyx Dessert Lounge is a fairly new dessert spot in Adelaide for around 5 months, as I am writing, now. It is a lounge situated at one of the famous dining street, O' Connell Street. Its feature is desserts and cocktails as well as the ambience. Cocktails and desserts make a good combination as both flavours blend together to provide a balance for our taste buds. 

I passed by this place out of random and I was deeply attracted by its colourful interior (scroll down and you will get to see it!). That was how I was strongly motivated to visit this lounge. And so, me and my friends went there for her graduation and birthday celebration. Food journey starts NOW! 

We were greeted by a friendly Onyx team member and the contemporary decor as we entered the door. The decor is simple yet trendy, oozing out the playfulness through the mix and match of bright colour from curtains, sofa, wall and bar. 


The interior decor
There is a multi coloured semi-glass panel near the kitchen area. Onyx team has been wanting to create an European ambience for its customers in embarking on their food journey.


Bar area 
We were assigned to a private seating area which is suitable for big group of people. It looked like a giant fitting room, being surrounded by transparent curtains. I really liked the settings as it provided intimacy within our group of friends. 


View from my seat 
Apart from its contemporary setting, Onyx is standing out uniquely from its peer by displaying its menu on a TABLET! It consists of 13 pages, including desserts, cocktails, snacks, wine and main meals. This could mean that you can have your dinner all settled in a dessert lounge not to mention treating yourself to a dessert feast. 

For the cocktails, Onyx has catagorised them into 4 different sense of taste. Reference to the waiter regarding the matching of cocktail to certain dessert is highly recommended. As we choose what to clothe, desserts do match well with certain type of cocktail. That would bring out the best of both.


The table menu
The waiting staffs were really polite and professional in ensuring their customers to have a five-star service. The drinks and desserts were served shortly after we ordered. A napkin folded in a tower shape was provided for each of us.


Napkin
Can't wait to see the presentation of cocktails and desserts? I feel you! So, here you go! 

Cocktails

Snickers Martini

It is a liquid snickers being served in a martini glass with nutty caramel sheet. The nutty caramel tastes like chinese nutty sugar bar. The smell of alcohol is strong with a tinge of sweet snicker within. The bottom of the glass is filled with caramel where the sweetness originates. This can be ordered in combination with Cuban Chocolate Square or Lemon Mascarpone Cheesecake


Snickers Martini

St Germain Sour 

It lies in the sour section of cocktail. It is a combination of elderberries, lemon, mint, and passionfruit which will give you a refreshing start to your dessert. The passionfruit sorbet is not too sweet, whereas the addition of mint further enhances the cocktail. There is not much alcoholic element in this, hence it is recommended for those who can't stand the smell of alcohol and yet want to have a try.


St Germain Sour 

Onyx Expresso Martini 

A coffee enthusiast? This can be your choice. Onyx's style of mixing vanila vodka, frangelino, fresh coffee and creme de cacao together has produced this martini where you can taste both coffee and alcohol. Interestingly, the foamy layer will still remain even after you drink till the bottom of the glass. This was ordered in combination with Chocolate Fondant

Expresso Martini
Cocktails 

Desserts

Chocolate Fondant

with Poached Pear, Creme Angalaise (light pouring custard), Nutmeg Chantilly (whipped cream) and Honey Honeycomb

Instead of being gooey, the chocolate fondant is a little bit dry and not too sweet. There is only a little amount of melted chocolate in the middle of fondant, which makes it not too surprising. The ginger ice cream is special as it exudes sweetness and spiciness at the same time. Worthwhile to be mentioned, Onyx has incorporated gold leaf on poached pear, which makes this dessert an exquisite one. Its effort of making the honeycomb is applaudable too as the strands are pretty even in texture. 


Chocolate fondant

Cuban Chocolate Square

with Burnt Milk Gelato, Praline Cigar and Hazelnut Praline

This is another top effortful dessert in Onyx as it is full of creativity. Do you notice the long radar which is radiating from the caramelised sugar blob? You will be surprised that it is quite stable and sturdy. In addition, the cigar which is made up of praline has soft fillings within the harder covering. It tastes like Magnum Ice Cream. For the chocolate square, you can taste the rich dark chocolate before the rum kicks in as it contains alcohol. However, the ice cream is pretty normal and tastes like vanilla ice cream instead. 


Cuban Chocolate Square

Lemon Mascarpone Cheesecake 

with Balsamic Ice Cream, Fig Jelly, Caramelized Fig, Grape Gel and Cinnamon Lavosh

The cheesecake has a subtle flavour instead of being cheesy. I still prefer a rich cheesecake though. The knife which is biscuit-like is really unique as you can eat the whole knife without hurting your throat. The fig jelly is indescribable, probably because fig is one of the incomprehensible fruits for me. 


Lemon Mascarpone Cheesecake

Sticky Date Pudding 

with Caramel Sauce, Orange Peel Ice Cream and Blood Orange Jelly

Sticky date pudding tastes pretty good aside from the more-buttery-than-usual texture. I really like the orange peel ice cream as it gives us the summery feeling where our taste buds are further stimulated for further degustation. Blood orange jelly is being decorated by gold leaf too. 


Sticky Date Pudding

Lemon Sugar Caramelized Vanilla Creme Brulee 

with Chocolate Ganache and Palet Breton

The creme brulee is soft with caramelized top layer. Chocolate ganache is more rich than the Cuban Chocolate Square. Besides that, the palet breton which is a french biscuit has a crunchy texture. 


Lemon Sugar Caramelized Vanilla Creme Brulee
Yours truly blogger 

The dessert team 
On overall, Onyx provides its customers a tip-top experience in regards to its creativity and effort in presenting the dessert, not to mention the variety of self-created mixed cocktails. The ambience and customer service which are excellent have contributed to my pleasant dining experience too. However, the desserts and cocktails are pretty expensive, ranging from $16-$22. The desserts are pretty subtle in flavour. This would be a great place if you are looking for a special hang out event and birthday celebration. 

It is an Easter weekend. What does Easter mean to you besides the long weekend? To me, it is a time of gratitude and appreciation of what Jesus has done on the cross for us. Have a blessed Easter!

Love, Victoria

Address: 163 O'Connell Street, North Adelaide, SA 5006
Trading hours: 6pm-12pm (Wed-Thurs), 5pm-1am (Fri-Sat), 4pm-10pm (Sun) 

Onyx Dessert Lounge on Urbanspoon

Hey guys! This week I am going to feature on these two ingredients which are BASIL and FETA. Do check out Greek yogurt story last week!

Basil is a kind of herbs which has various health benefits, including anti-inflammatory effects, DNA protection, antibacterial and antioxidants properties. I really love its fragrant smell and it can enhance the flavour of any dishes, be it Western or Asian.  

Feta cheese is a cheese type made up of whole sheep's milk which has a creamy and crumbly texture. It has a tangy and salty taste, hence making it suitable to be used in salad or as table cheese. However, it has saturated fat and cholesterol which is bad for our health. 


Day 1

Zuchinni and feta fritter

Ingredients:
- Zuchinni 
- Danish feta
- Plain flour 
- Egg 
- Onion/shallot 
- Salt and pepper

Recipe here.

Note: I put less proportion of plain flour in the mixture and hence it turned out to be an omelette-like fritter. But it was still yummy! Have a little play with it. 


Zucchini and feta fritter

Day 2

Salad with basil vinaigrette dressing 

Ingredients: 
- Baby spinach
- Grapes
- Feta cheese
- Basil leaves
- Red wine vinegar
- Dijon mustard
- Sugar, salt, black pepper
- Extra virgin olive oil 

Recipe for basil vinaigrette dressing here.

Note: You can reduce the quantity of red wine vinegar if you want it to be less sour. I substitute kosher salt with normal salt. Extra virgin olive oil is a must and do not substitute it with normal olive oil. You can keep the vinaigrette in fridge for few days or even weeks as long as it is kept in an airtight container. 

Basil vinaigrette 

Baby spinach and feta salad with basil vinaigrette dressing

Day 3

Basil pesto penne

Ingredients:
- Penne
- Mushroom
- Bacon
- Garlic and onion 
- Baby spinach
- Basil vinaigrette dressing
- Pine nuts
- Basil leaves
- Extra virgin olive oil
- Feta cheese 
- Garlic cloves

Methods:
1) Prepare basil pesto here
2) Saute garlic, onion, mushroom and bacon together till you can smell the aroma. 
3) Prepare a pot of boiling water and cook the penne. 
4) Mix the penne together with the sautéed products. 
5) Pour the basil pesto onto the penne. 
6) Prepare salad with the dressing. 

Note: Remember to toast pine nuts in the oven or on a frying pan with.  I substitute parmesan cheese with feta cheese. Do not put too much garlic cloves as the pesto will be very spicy. 


Penne with basil pesto + Baby spinach salad with basil vinaigrette dressing

Day 4

Ciabatta roll with bacon, mushroom and basil pesto 

Ingredients:
- Ciabatta roll
- Bacon
- Mushroom
- Garlic, Onion
- Basil pesto 
- Baby spinach 
- Black grapes 
- Basil vinaigrette dressing

Methods: 
1) Cut ciabatta roll into half. Toast it in an oven or sandwich maker or on a pan with drizzle of olive oil 
2) Saute garlic, onion, bacon and mushroom. 
3) Serve them on the ciabatta roll together with the basil pesto. 
4) Prepare baby spinach salad and dressing. 


Ciabatta roll with bacon, mushroom and basil pesto + Baby spinach salad 

Day 5 

Couscous with basil pesto and stew zucchini 

Ingredients: 
- Couscous
- Basil pesto 
- Mushroom
- Bacon
- Zucchini 
- Onion and Garlic
- Leek  
- Chicken stock  

Method : 
1) Boil the chicken stock and put couscous inside. (Remember to put the couscous in only if the stock is boiling) 
2) Cover the pan and let it sit for few minutes until it is cooked. If it feels crunchy, it is not cooked yet. 
3) Saute garlic, onion, muschroom, bacon, leek and zucchini in a pan. Pour chicken stock over it and let it cook for few minutes. 
4) Serve the couscous with basil pesto and stew zucchini. 

Note: My couscous turned out to be sticky which indicated a failed one. Put 1:1 ratio of chicken stock and couscous. Fluff the couscous when it is done. Do not put salt into the stewed zucchini as the chicken stock is flavourful enough. Alternately you can cook couscous in boiling water instead of chicken stock.


Couscous with basil pesto + Stew zucchini 

Day 6

Pear Lassi

Ingredients: 
- Pear
- Greek yogurt
- Honey

Methods: 
1) Core the pear and remove its skin. Microwave it so that it becomes soft. 
2) Mix few tablespoons of honey, Greek yogurt and pear together in a blender.
3) Serve it in a glass and dust with cinnamon powder.

Recipe here.

Note: It might feel grainy due to the texture of the pear. In addition, Greek yogurt might let the lassi to have some sourness. You can consider to use plain yogurt. 

Pear lassi
Love, Victoria
Macaron is a small round cakes, crisp on the outside, smooth and soft in the middle. As simple as it seems to be, the amount of time and patience behind its production is enormous. Paris is the home of macaron and it has given birth to a lot of renowned macaron patisserie  including Ladurée. Thanks to global enterprise, macaron has become more accessible around the whole world. An affordable luxury that we can get nowadays.  

With the upsurge of macaron everywhere, even in general supermarket such as Woolworths, how can you differentiate between good and bad macaron? Well, there is a guide here! Basically, the warning signs would be air bubbles, detached cookie shells, excessive colouring, staleness, substitution of ground almond for pistachio, excessive sugar, insufficient grounding of almond, insufficient filling and proportion of macaron. I really salute those macaron chef as a lot of wisdom is involved in the making process. 

Founded since 1862, Ladurée started off as a bakery, later on as a tea room selling pastry followed by the birth of macaron.It has been named by the panel of contributing editor from Paris by Mouth as the top five great places for macaron. This shop is the grande dame of Paris patisserie and pioneer of Macaron Mania. Now, it has over 20 shops around the whole world, whereby the one and only shop in Australia is situated in Sydney. I am very privileged to have a bite on these petite macaron when my housemate's boyfriend came over to Adelaide and visit. 

The macaron came in a box of 6. I cannot get to choose the flavour of macaron in the gift box. Beggars can't be choosers. Hence, I was more than happy to try out any flavour that was included in the gift box. The gift box had a light pink colour. Being enhanced by the silver printed border, it exuded the elegance of Ladurée.   


The macaron box 

A box of 6 macaron

From the top: 
Rose
Pistachio
Coffee
Almond marshmallow
Violet marshmallow
Raspberry 

On overall, they did not taste as amazing as I thought it would be. But it definitely lighted up my day with the bright colours and the sugar rush. Although I am not a macaron person, but I do appreciate macaron (sounds contradicting oh well!) Macaron still tastes the best when it is fresh. 

Not being able to enjoy Ladurée macaron? Don't worry! Because you can click into Ladurée website and have a virtual sensation of being in that vintage tea room, enjoying the huge variety of patisserie, and of course macaron! 

Love, Victoria  

Website: http://www.laduree.fr/en/scene
Address: 100 Market St Level 3 Westfield, Sydney.
Trading hours: 9.30am - 6pm (Mon-Wed, Fri-Sat), 9.30am - 9pm (Thurs), 10am-6pm

Ladurée on Urbanspoon
Voila! The first ever weekend Fork on the Road and Damn the Man Night Market has just ended last Sunday (March 17). I am pretty sure that almost all the Adelaideans were there to savour the vast variety of food from our fellow mobile food truck vendors. The Depot has been really fascinating in bringing these two events together in conjunction of the last day of the Fringe Event! How many of you have enjoyed the accompaniments of food and music? Sure you do! 

Scratching your head to figure out who those places and terms are? Well, there is a little bit insights about them. The Fringe event is an annual open-access art festival which runs over 4 weeks in Adelaide during February and March. Its role is to support, encourage and facilitate registered artists, presenters and venues. In this way, artists and presenters can have the best possible experience, not to mention that audiences have the opportunity to be exposed by these amateur or professional artists. A great time to aggregate artists around South Australia as well as the globe. 

The Depot was originally an old bus depot at Franklin Street. Under the initiative of Splash Adelaide which aims to create a vibrant city of Adelaide, it has been turned into the Fringe's newest hub and performance venue. It has been a hive of activity for the past one month with various entertainment and food events. The good news is that the Depot will continue bring liveness to the city despite the end of Fringe event! It has also been nominated for The City of Adelaide Prize at this year's Architecture Awards. Well done!

Being one of the biggest food event in Adelaide, Fork on The Road has done a great job in bringing Adelaide food trucks, bikes and vans together for a food feast. It has also been included in UK renowned newspaper, Guardian on its list of highlights of Adelaide. 

I missed out on the previous Fork on The Road events so this time off, I will not let myself to miss it again! Hence, my Fork on The Road journey starts!


The Entrance of the Depot 

Nice weather for a food event
The crowd at 1pm
Seating areas 
More seatings at the back
The shady seating areas 
Alrights! Enough with the settings, we shall proceed to the FOOD now! 36 food truck vendors turned up that day with their tantalising display of food. See the whole range of list here. Do notice that their names are really unique. 

Cambodian rolls - bread roll
Mischief Brew - coffee

Chimney Cake Station 

A bread-like cake which looks like chimney, being covered with cinnamon and sugar. 
Chimney cake station
Chimney cake

Loca Pops

My friend had tried Sweet Potato and Chocolate Chilli ice blocks from Loca Pops. The Chocolate Chilli seemed to be a mismatch but the sweet potato one was nice despite that it tasted like yam. 


Loca pops - Mexican style ice blocks 

Chimichurri Grill 


Chimichurri Grill serves Argentinian food on food truck. I ordered Chimi Steak which is tender scotch fillet steak, provolone cheese, rocket, and its signature chimicurri sauce being served in ciabatta roll. I added on fries and dipping sauce because I was craving for it! 



The Chimi steak was too dry and hence I put the dipping sauce to enhance the flavour. Other than that, the ciabatta roll was really soft and this has become my new obsession. The dipping sauce was homemade and it tasted really superb with the fries. Dipping sauce is a must if you go for Chimichurri Grill. 



Sneaky pickles

Chimmi Steak 
Fries with homemade dip  
Chimichurri Grill Mobile Food Truck on Urbanspoon

Burger Theory

Selling the best burger in the town. This burger is always on my number 1 burger list. However, my friend said this was a little bit salty. 

Burger Theory

Sneaky Pickles

The chilli fries was not spicy at all. It was spread by bolognese sauce instead. An unique combination! The tasting platter consisted of pastrami on rye, Texas pulled pork and fried pickle. It was petite and perfect for foodies who like to try different options. Still remember that I mentioned about trying fried pickle here? Well, I had finally tasted it! It was really unique and suited my taste buds, but not my friends'. Besides that, the pastrami on rye was pretty good too. 


Chilli fries
Tasting platter 
Sneaky Pickle Roaming Food Truck on Urbanspoon

The Little Van That Could

Selling all the -ades. Refreshing drinks for a hot day! Take a look at Advertiser's review on the board. 

The little van that could 
The variety 
Passionfruit-ade 

Churroz

I tried churros from ChurrOZ and I can never forget the sensation! Eat this when it is piping hot and I can assure you that you want some more! This can be deemed the best churros in Adelaide. 
ChurrOZ
Churros with chocolate sauce (ChurrOZ)

 Tacocat

Tacocat
Taco
Do not feel left out if you have never been to Fork on the Road because it will be held again on April 12! Mark your calendar and bring on your hungry stomach! 


Love, Victoria 

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