⏱️ Enjoy with your favourite beverage | 5 min readI made these brioche rolls as a double batch just to play with colour – turmeric folded through one half, activated charcoal through the other. The base is Richard Bertinet’s brioche formula from Crumb, one of the lightest enriched doughs I use – not sweet, so it sits well next to savoury fillings. I mix…
⏱️ Enjoy with your favourite beverage | 7 min readThe memory that sits behind this loaf takes me back to 1990 and the opening of a hotel at Brighton Le Sands in Sydney. I was there with my significant other for breakfast, and what stayed with me wasn’t the standard continental breakfast or the coffee but a fig and walnut bread, still warm with…
⏱️ Enjoy with your favourite beverage | 5 min readThere’s a short window each autumn when fresh figs are at their peak, and I was lucky enough to pick these directly from Willabrand Figs – fruit straight off the tree doesn’t get much better. My preference for a cake like this is Spanish figs – their density and sweetness are hard to beat –…
