One of the problems with writing a blog is that you're constantly pushing your own agenda. While it's always fun and certainly a good way to challenge yourself, it becomes such a big focus that at times you feel you're missing out. When there are so many great bakers and chefs out there to learn from I don't always want to be doing my own take on something, I want to be following their lead and seeing how it's really done...
Read MoreFlaugnarde aux myrtilles
Clafoutis. It's one of those recipes that's been on my "must bake" list for what feels like an eternity. I've planned for it so many times now, but somehow always seem to get waylaid...
Read MoreSummer plums
My mother has a tremendous kitchen garden and, each summer, I'm lucky enough to reap the spoils of any crop that's had a particularly good year. Whatever the birds or bugs don't take are mine for the choosing, and while the majority of the plums, peaches and apricots are promptly squirrelled away as jam it's always nice to set some aside and try out something new...
Read MoreA pudding for you
After last year's success in fine-tuning my ultimate mince pie recipe I decided it was time to tackle the next of the festive season classics: Christmas pudding...
Read MoreDoubting Herman
A couple of weeks ago one of my neighbours popped around with a proposition:
"I know you like to bake", she said, "but have you ever tried making a sourdough friendship cake? It's a bit of work, you have to do stuff to it everyday for almost two weeks, but I think you'll find it interesting."
Handing me a small tub and brief list of instructions, as she tootled off I made a mental note to better explain next time what it is that I do for a living, and then got to wondering what this whole "friendship cake" thing was all about...
Read MoreRhubarb custard buns
Not surprisingly, a lot of the conversations we have at work revolve around food, and so it was that in a recent doughnut-related discussion contrasting the appeal of zany versus classic fillings I was reminded of the infallible combination of rhubarb and custard, and how I'd been meaning to try Dan's rhubarb and custard buns pretty much since time began...
Read MoreAll knotted up
When it comes to breakfast sausages my most favourite of all would have to be weisswurst, so it was not a question of whether, but how soon could I get there when the opportunity to spend an afternoon learning how to make them with the crew from Melbourne Meat Up recently came up...
Read MorePortable pie
As the longer days and hot sun hint that summer's just around the corner it's exciting to know it won't be long before we're back enjoying some of my favourite warm-weather produce. While I do so love the cooler months spring does have a habit of feeling rejuvenating, and it's pretty hard not to get excited when asparagus, fresh berries and stone fruit are back gracing our menus...
Read MoreA message from Alice
Earlier this week I had the pleasure of attending an evening in conversation with Alice Waters. Chef proprietor of Chez Panisse, author, and founder of the inspirational Edible Schoolyard Project, Ms Waters is a pioneer and champion of the slow food movement and well worth looking up if you’ve not yet had the pleasure...
Read MoreDay-old bread
One thing I've found since becoming a baker (in-training, that is) is that I'm often on the look-out for new ways of using up old bread. Toast is, of course, the most obvious option, and we're all pretty familiar with breadcrumbs, French toast and B&B pudding when there's a reasonable chunk of loaf still to get through...
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