The hunt for the ideal hot cross bun continues. I still miss my favourites from Davelle’s bakery in Epping, but I’ve moved house so it’s too far even for me to make the trip just for buns I decided to have another crack at making them this Easter, and thought I’d try the Laucke sweet… Continue reading Sweet spiced buns
Blood plums from Marrickville markets Coat plums in sugar and leave covered overnight along with a muslin bag with some of the plum kernels in it. I used Stephanie Alexander’s ratio of fruit to sugar. She uses 2kg plums, 1.25kg white sugar and 2 tablespoons lemon juice. Cut up plums, and set seeds to the… Continue reading Plum jam
I have become obsessed with this cake, after testing it for the CWA challenge at work. It is a delicious and moist cake with the refreshing flavour of passionfruit to lighten it up. I have made a few changes to make it my own as the original had a tendency to crack. I bake mine… Continue reading Passionfruit cake
This roast lamb shoulder was so delicious and easy. Buy a deboned lamb shoulder, open it out and spread the inside with chopped capers, dijon, anchovies, lemon, olive oil, garlic and parsley, roll it up, tie with string. Roast at 230C for 30 minutes until golden and crispy then reduce heat to 160C for 30 minutes per… Continue reading Roast lamb shoulder
My favourite comfort food – rabbit and pasta. The ragu is from Stephanie Alexander, it’s her ‘hare pasta sauce’ but made with rabbit. The pasta is saffron linguine from Marrickville markets. Parsley, thyme and bay from the garden. The wine to deglaze the pan and relax the chef is a McLeish Estate cabernet sauvignon/merlot.
I went to an ethical foie gras dinner a few years ago when a colleague of mine couldn’t go. Edouard de Souza’s ethical foie gras was delicious, although it seemed to me to be a completely different product, more meaty and livery, and less buttery. Anyway, listen to what Dan has to say, I think… Continue reading Dan Barber's foie gras parable
I just love love love this quarterly mag, issue 3 has just been released here in Oz. I buy mine from Magnation, Newtown. I was reading the article by Anthony Bourdain last night on foodie movies and there was a random one he mentioned that I love called La Grande Bouffe that I thought no… Continue reading Lucky Peach
I’ve just tested a recipe for macarons. They worked perfectly first time, so need to share… The recipe is from Ottolenghi. If you want a fabulous in depth discussion on macaron making… visit this page: http://bravetart.com/blog/MacaronMyths Pipe the mixture onto baking trays and allow to ‘skin’ or set for 15 minutes to half an hour.… Continue reading Peanut and salted caramel macarons
85 Dunning Ave, Rosebery Kitchen by Mike is my newest food haunt and I love it. I’ve been taking everyone I can possibly grab as well, so have now been for weekday breakfast and lunch, weekend brunch, but not dinner. The food: There’s no menu, just go up to the food counter and see what’s on. There’s… Continue reading Kitchen by Mike
Candied lemon peel roses Lemon and almond syrup cake with white chocolate buttercream There was such a delicious feast at Iain and Jules’ engagement party that we didn’t get through all of the cake, what a shame, we had to divvy the rest up to scoff at home. Jules, I need recipes for the adobo… Continue reading Lemon & almond syrup cake or Rose's 'Golden Dream Cake'