Tweet Cooking with Sheridan 050112Here’s a terrific way to use leftover panettone from Christmas and New year celebrations. The recipe is from the 2012 Paesanella Calendar which photographer Andrew Payne and I put together recently. Place the blueberries and half the raspberries in a bowl. Combine 1 tablespoon Grand Marnier and 1 tablespoon sugar. Pour [...]
Tweet This wonderful pudding is from my new book, The Cook’s Garden, a terrific one for the “down-under” Christmas table – not only are berries and currants in season, but it’s served cold (which makes sense on a hot summer day). You can use a mixture of red or black currants, blueberries, mulberries and pitted [...]
Tweet Shaped like a top knot, and oozing luscious cream, burrata is a fresh Italian cheese made from mozzarella and cream. Faith Willinger, the American food writer who lives in Florence describes burrata as “halfway between cheese and sex.” You can buy it fresh from Pasesanella at their Marrickville factory in Sydney, which is also [...]
Tweet This recipe is courtesy of Uwe Habermehl, executive chef at the Sydney Convention Centre. Last week, Uwe and his chefs staged a stunning 7-course Fire-and-Ice banquet to honour painter Tim Storrier in one of the rooms overlooking Darling Harbour. It’s a sensational season for mangoes and this refreshing sorbet, flavoured with fragrant kaffir lime leaves and [...]
Tweet This is a terrific tart for any season, similar in style to a frangipane tart, but without the pastry base. It can be made in a ceramic quiche or pie dish and served straight from oven to table. It’s also good with tinned fruit. Preheat oven 180 C. Line a 26cm flan dish [...]
Tweet This lovely recipe is from Alain Fabergues, the fabulous French chef who owns The Loose Box at Mundaring, just outside Perth, W.A. Truffles combine well with cream and sugar as you’ll discover in this dish. For The Pannacotta: In a medium saucepan, heat the cream and caster sugar. Bring to the boil, remove [...]
Tweet 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 [...]
Tweet 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 [...]
Tweet 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 [...]
Tweet 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 [...]
