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GEOFF’s Wild Rabbit Ragù Pies…
⏱️ Enjoy with your favourite beverage | 4 min readThese pies are built from the same ragù as GEOFF’s Braised Wild Rabbit Ragù with Pappardelle… -— one rabbit, braised with white wine, pancetta, sage, rosemary, and Bone Roasters veal stock, then pulled from the bone. The veal stock sets the filling as it cools overnight in the fridge, which is what gives these pies…
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GEOFF’s Multi-Coloured Brioche Rolls…
⏱️ 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…
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GEOFF’s Fresh Fig, Walnut and Rye Bread…
⏱️ 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…
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GEOFF’s Spiced Fresh Fig Cake with Honey Mascarpone…
⏱️ 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 –…
