If you’re off to London this summer, don’t miss the new Winnie the Pooh playroom at the Athenaeum Hotel (recently recognised as the Best UK Family Hotel). Packed with loads of Winnie toys, musical instruments, Lego Duplo, colouring sets and games all featuring the beloved bear and his friends, the Hundred Acre Wood setting playroom [...]
What would you do with this fat strawberry? I’d use it in an Eton Mess (a mixture – or mess – of smashed meringues, whipped cream and berries). Just where the name comes from is a mystery – some people say it may have come about when a Labrador dog accidentally sat on a picnic [...]
Maddison Fogarty (who is currently living in Hong Kong), made a batch of these scones from Mini Chef – Cooking with Kids the other day. Didn’t she do well? You can serve them with butter or whipped cream and jam. For soft scones, wrap in a clean tea towel for ten minutes as soon as [...]
The recipe for this luscious tart was given to me by Courtney Bracks, the talented owner/chef of Ciao Thyme and Café Viva in Darling St., Balmain, Sydney. Courtney has cooked for the stars – but doesn’t have stars in her eyes. Preheat oven to 220degC/200degC Fan Forced. Grease a 35cm x 13cm tart dish with [...]
The recipe for this luscious tart was given to me by Courtney Bracks, the talented owner/chef of Ciao Thyme and Café Viva in Darling St., Balmain, Sydney. Courtney has cooked for the stars – but doesn’t have stars in her eyes. Preheat oven to 220degC/200degC Fan Forced. Grease a 35cm x 13cm tart dish with [...]
The recipe for this luscious tart was given to me by Courtney Bracks, the talented owner/chef of Ciao Thyme and Café Viva in Darling St., Balmain, Sydney. Courtney has cooked for the stars – but doesn’t have stars in her eyes. Preheat oven to 220degC/200degC Fan Forced. Grease a 35cm x 13cm tart dish with [...]
At Rockpool, pastry chef Catherine Adams makes a four-layered version of this divine cake. She likes to use raspberries and says you can change the fruit without too much trouble to reflect the season. It’s perfect to make for mum for Mother’s Day, though you will need to start preparations the day before. Preheat oven [...]
Kulich is a Russian sweet bread, similar to panettone or stollen, served during Russian Orthodox Easter celebrations. It is baked in tall, cylindrical tins (see note below), and when cooled is decorated with white icing drizzled down the sides, colourful flowers, and XB, the traditional Easter greeting meaning “Christ is Risen”. You will need to [...]
These little gems give trendy macarons a run for their money. Preheat oven to 170°C. Whisk the egg whites, salt and cream of tartar together in a large, clean bowl until soft peaks form. Add the sugar a spoonful at a time, whisking well after each addition. Keep whisking for 2 – 3 minutes or [...]
You’ll find this delicious cake on the menu at Long Track Pantry, Jugiong. Preheat oven to 180 degrees. Combine flour, almond meal, sugar, vanilla seeds and baking powder. Add melted butter and eggs and mix well. Add honey and combine. Line a 24cm springform tin with baking paper and spread half the cake mixture over [...]
