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 [...]
I first tasted this rich, creamy rice pudding many years ago at Mudgee Homestead. Preheat oven to 180degC/160degC fan forced. Butter a 1.5 litre deep ovenproof pudding dish. Blanch the rice in the boiling water for ten minutes, drain and dry on paper towels. In a mixing bowl, beat together the eggs, sugar and vanilla. [...]
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 [...]
Here’s something a little different for Shrove Tuesday. These pancakes fit the bill for breakfast, brunch or dessert. Sift together the flour, sugar, baking powder, bi-carbonate of soda and salt. Place dry ingredients into the food processor and process to combine. Add the remaining ingredients and whiz until just combined. The batter will be quite [...]
A refreshing icy treat for the kids when they come home from school. Remove flesh from melon, discarding any seeds. Chop up and put into a blender in batches. Puree each batch until smooth. Push through a sieve to remove any remaining seeds. Stir through the sugar and lemon juice. Combine well and place in [...]
An utterly delectable dessert, served at Bells Restaurant, Killcare. “If people are making it at home and don’t want to make the gelato and sorbetto, they can buy good quality from the shop and assemble,” advises chef Steve Manfredi. “The praline is easy to make and lasts well if put in an airtight container away [...]
Good to serve for either afternoon tea or dessert. Preheat the oven to 180degC. Grease and line a 23cm x 27.5cm rectangular tin (or a 27.5cm round cake tin). For the crumble topping: place all the ingredients into the bowl of a food processor and pulse to form coarse crumbs. In another bowl, cream the [...]
Cherry clafoutis originated in the Limousin region of France where batter and fruit desserts are common. The dish’s name derives from the Occitan clafotís, from the verb clafir, meaning “to fill” The beauty of this one is that you don’t need to pit the cherries, a time consuming and kitchen-spattering job at the best of [...]
This recipe is from Rebecca Varidel, one of Australia’s leading food bloggers. Rebecca lost her mum this year, so this is a tribute to her. “At least a day before you’d like to make the pudding, cover a tray with the dried fruits and sprinkle with the rum, says Rebecca. “This is not in the [...]
