⏱️ Enjoy with your favourite beverage | 4 min readThis one was a genuine test of nerve – three ingredients, no room to hide, and a very particular Italian technique one of our Italian friends swear by: rest the dough overnight before you touch it. I made these, using egg whites left over after the yolks went into honey crème brûlée for dessert that…
⏱️ 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 | 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 –…
⏱️ Enjoy with your favourite beverage | 5 min readThis baked Ōra King Salmon is one of my absolute favourite dishes when I’m entertaining – it looks spectacular on the table yet requires minimal effort. I source my Ōra King Salmon from Fair Seafood in Adelaide. This premium fish comes from the pristine, cold waters of Marlborough Sounds in New Zealand, and honestly, the…
⏱️ Enjoy with your favourite beverage | 5 min readhis fish pie came about from my commitment to using every part of the fish. I collect the offcuts – those trimmings and odd-shaped pieces that are perfectly good but don’t make it onto the plate as fillets. Combined with whatever sustainable whole fish looks best at the market, these offcuts create a pie that’s…
