![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91.jpg)
This simple basic mixture is very versatile and you can use it can to make cupcakes, patty cakes or a light slab cake. If you trace the map of Australia on greaseproof paper and lay it over the top of the cooled cake, you can make a lamington cake for Australia Day. You can easily [...]
I came across this fabulous cake in Bundanoon, Southern Highlands, NSW. It’s delicious served at room temperature with tea or coffee but even better served fresh and warm from the oven when it’s like a gooey sticky pudding. Don’t stint on the cream and ice cream! The rich buttery topping lends extra flavour and texture [...]
Syrup cakes are deliciously moist – you can pour the syrup over whilst in the tin but they can be difficult to remove. The finish will be better if it is brushed or spooned over. Preheat the oven to 170degC. Grease a 25cm round cake tin and line the base with non-stick baking paper. Cream [...]
This delicious coconut ice-cream bombe may be prepared well in advance which makes it ideal for hectic Christmas days. Try coconut, strawberry and blackberry - there are many lovely combinations – just think about the end result in colour and flavour. Place the coconut ice cream in the refrigerator until soft enough to mould. Spoon [...]
On a recent trip to New Caledonia, I was fortunate to be shown around Noumea by the delightful Gabriel Gate, the well-known French chef based in Melbourne. On our last night, we dressed up for dinner at the Escoffier School of Cooking, a training ground for local students, and one of Nourmea’s best kept secrets (mind you, when we pulled up outside, I thought it was a grand motel, not a cooking school).
