Tag Archives: dessert
{recipe for…} yoghurt waffles with strawberries

There’s a photo of me as a six year old holding up a plate to the camera, my pale blue Mickey Mouse sweatshirt (horror) obstructed by the enormous plate. My teeth are all gappy but it’s clear nothing will get in the way of me enjoying the crispy creamy-laden waffle I had somehow been allowed to order. It was a 1984 Disneyland treat and a breakfast epiphany, and I’d never seen anything like it in all my life. Piled high with strawberries and cream and I think possibly whipped butter, this inch-thick American-style waffle I’ve never forgotten. Determined to recreate the magic, with a little more sophistication, I bought an electric Breville waffle iron this week. Here you’re witnessing its first production. The first batch missed the crispy exterior I craved, so I added a little more sugar (which it needed anyway) and the whole banana, and the result is the chewy centre and outer crisp I wanted. Serve with dollops of cream or yoghurt (I’ve used the latter here), and then offer maple syrup for drizzling. I went with strawberries, but sliced banana or just plain also work well. I mashed up a few strawberries to make an elderflower and strawberry cordial to drink. {READ MORE}

Mochi sweets, Tokyo

Mochi sweets, those glutenous rice balls, are traditionally filled with sesame paste, cream or red bean paste. But the wagashi parlour and cafe, Higashiya, has overhauled the culinary tradition, filling the doughy balls with the likes of peach, edamame paste and blueberry. Rolled balls of gelatinous rice  are gem-like sculptured pieces, pretty morsels of silk and goo.

There’s pumpkin and cheese, mashed chestnuts and brandy jelly, ginger, orange and chocolate, sweet potato and black sesame butter, macadamia and sweet potato, rum and fermented butter, cashews in mashed sweet potato.

The powder-coated or polished bites are served with the spirit Shochu instead of the traditional thick green tea. Though eating any any of the stores still feels like some ancient Japanese tea ceremony.

Martha Stewart and Snoop Dogg make brownies

An old recording of when Snoop Dog visited the Martha Stewart show, and they both made brownies. In an amusing turn, Snoop does a rap about making brownies, while Martha, hip hop as she is, joins in to the awkward rap.

Snoop: “Trying to make some brownies, but we’re missing the most important part of the brownies.”
Martha: “Which is, which is, which is …”
Snoop: “No sticks no seeds no stems.”
Martha: “You want green brownies.”
Snoop: “Yes.”
Martha: “He wants green brownies. Brownish green brownies.”
Snoop: “The greener the better!”

{recipe} lamingtons this australia day

You really need to have started these yesterday, so you can have them in all their glory on this momentous day. But I secretly didn’t and they worked out just fine, still soft and the chocolate icing firm enough to hold the coconut in place and avoid too chocolatey fingers. Is there anything more Australia Day than lamingtons? Ok yes there are snags and VB and pies, but for those the smell and idea is everything and the actual eating nothing at all. Really, we’ve come so far. Lamingtons, and maybe pavlova, are sustaining Australia Day stalwarts; happy and easy and a reminder of a time we used to take English things (like baking) and make them our own.

 
First you need to make a basic butter cake, and then cut the cake into lamington squares, leaving them like this for a day to prevent catastrophic crumbling when you ice them. {READ MORE}
{recipe for…} eton mess

Boys at elite English school Eton invented this dish. Apparently the top-hat wearing children smashed the school pudding of meringues, strawberries and cream to make this downright Eton mess. Let the juice of the crushed strawberries and raspberries dribble down the inside of glasses, and add less cream for a healthier version.

{READ MORE}

Monkey Magic

If Sydney’s Japanese restaurants’ menus could be lined up in a row, we might be excused for thinking it is a case of the usual suspects. Salmon avocado rolls, crispy fried soft-shell crab rolls, beef teriyaki.. sigh. But a New York style Japanese fusion restaurant, Monkey Magic, is setting a new agenda. Suzuki jewfish with dashi and lemongrass consomme (below), a salted caramel semifreddo with pineapple chip … New head chef Shea Crawford (above, right) has joined the restaurant having worked at New York’s acclaimed Nice Matin and Oceana Restaurant, where he worked under the tutelage of Andy D’Amico.

Now as head chef at Monkey Magic, Shea has collaborated with Tsuboi and head sushi chef Michiaki Miyazaki to create a new menu flush with European influenced Japanese fusion fare. The so-named Crab Leaves is crab meat bedded on a betel leaf with a touch of ginger, chilli and lime, not a bad thing to go with a tall lemongrass julep (above), a gin and lemongrass cocktail. The slow cooked pork belly is braised and served with apple and ginger puree, salad of fennel, chinese cabbage, orange and chives ($27).

The usual suspects are still here, but the soft shell crab roll ($15) comes with flyingfish roe, tomato, mizuna, fried leek and spicy mayonnaise. And then it can be followed by the wonderfully unusual silken tofu cake (above), with white lemon sorbet and tuille ($13) or the sugar cinnamon beignet, which comes with a chai latte and sweet cream ($13).

Monkey Magic: 3&4, 410 Crown St. Surry Hills (02) 93584444

Like pumpkin pie

Photography by Andrew B Myers. Love these “High West” pictures of dramatic landscapes and rugged jaws, perfectly suited to a day testing a pumpkin pie- inspired rice pudding, all very cinnamon spiced and cream laden, like one I had in New York this year. Will keep you posted.

rice pudding macarons by adriano zumbo

Adriano Zumbo, of course. Theses oatmeal and ylang ylang macarons are soft and chewy on the inside, and crispy on the outside, again, of course. But even more amazing were the rice pudding and the coconut and pineapple macarons, the first with that creamy pudding flavour folded into to the not-too-sugary macarons. Pretty clever mister Zumbo.

Pictures by Kate Gibbs, taken using tiltshift.

connolo: little pieces of sicily

A SICILIAN will tell you cannoli has to be filled with sheep’s-milk ricotta and they must be eaten the day they are made.

There may be chocolate-cream filled, custard loaded, coffee creme varieties sold in Australia but a real cannolo, Sicily’s most famous pastry, is something quite different.

In Sicily, crisp-fried pastry shells are filled with a not-too-sweet mixture of dense and creamy sheep’s-milk ricotta – either plain or laden with candied citrus, usually blood orange – a pinch of cinnamon, crushed pistachios, a few drops of orange blossom water and bittersweet chocolate chips.

Cannolo starts as an oval of pastry wrapped around a wooden dowel or metal tube, then deep-fried before being filled. The butter pastry includes cocoa powder, cinnamon and marsala, though digressions from the original recipe bring in things such as amaretto and orange liqueur. {READ MORE}

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