LATEST POST
Fresh Fruit and Cardamom Cream Tart
It's been a long time isn't it? When I look at my last post I realize I haven't posted on the blog for over a month. I hope all of you have been well and enjoying the change of seasons. At my end, things have been hectic. I had been working (still am) on several creative projects at the same time. … Read More
Passion Fruit Cupcakes
A few years ago when we were packing for Australia, everyone was curious to know what were the first things I would like to see or experience 'down under'. Perhaps the magnificent Opera House or one of the 100 incredible beaches around Sydney. Some were very sure it would be Adriano Zumbo's dessert … Read More
Red Velvet And Almond Cake
A couple of weeks ago, I baked a 'brain' cake for a friend's birthday. It was meant to be a surprise zombie party cake from her husband. Her husband sent me a photograph of what he was looking for and to be honest, at first it freaked me out to think of creating something so ghastly. Since it had to … Read More
Ginger Cake With Salted Caramel Poached Pears
I spotted the first cherry blossoms today and the weather felt warmer than usual. It's coming! Spring is coming. I felt like doing a happy dance. Meanwhile it occurred to me that I have this huge list of winter recipes to share and winter will be gone in a wink. This winter I tested out recipes to … Read More
Ginger And White Chocolate Profilova (Profiteroles +Pavlova) With CSR Sugar
I have barely, ever seen it snow in winter in Sydney! However, a gentle dusting of sugar on baked goods reminds me of snow in winter. This is how I live my Alaskan fantasies in my own kitchen. With increased baking in the colder months, I ensure my pantry is armed with my favourite sugars (like caster sugar, brown sugar, icing sugar, jam setting sugar) and syrups (golden syrup, treacle) for me to be able to experiment with new and creative recipes for you. I love a good baking challenge and thanks to CSR Sugar for getting me excited once again this year. I was provided with the ingredients and asked to create a unique hybrid dessert. I wanted to create something different, one of a kind, something that would be a bit Aussie and represent our gorgeously, vibrant winters. Therefore I present to you my Profiterole-Pavlova hybrid, the Profilova. What do you think? This should come as no surprise to my regular readers that the only brand of sugar I use in my kitchen is CSR Sugar. I have started my baking adventures with them years ago, stuck with them and cannot recommend them enough to others. A good quality sugar can create a world of difference in your baked goods and make … Read More
Kirsten Tibballs’ Milk Chocolate Mousse Cups
Jars of milk chocolate mousse, roasted hazelnuts, layers of caramel and dollop cream. Recipe by Kirsten Tibballs. A few weeks ago, I had the incredible pleasure of meeting one of my favourite food heroes, Kirsten Tibballs at the Bulla Chef's table. The event was hosted and organised by Bulla Dairy foods, a major Australian dairy company to celebrate their award winning chef ambassadors Guillaume Brahimi, George Calombaris and Kirsten Tibballs. I had the wonderful opportunity of meeting them alongside other food industry personalities and dining with them. The menu was created by the chefs inspired by their favourite Bulla cream. The entire setup was gorgeous, the menu, exquisite but the highlight of the day for me was to discover that my seat was right next to Kirsten Tibballs. Oh my God (insert face with open mouth emoji)! I got to chat with her about different aspects of the pastry world and she was just wonderful! Kirsten Tibballs, as you might already know is popularly referred to as the 'queen of chocolate'. She is one of Australia's most celebrated and internationally respected pastry chefs and chocolatiers. She was in fact, recognized as the best … Read More
Tim Tam Pineapple Chocolate Cupcakes
Wikipedia describes Tim Tams as chocolate biscuits 'composed of two layers of chocolate malted biscuit separated by a light chocolate cream filling, and coated in a thin layer of textured chocolate'. I'll describe it as sheer delight! (if you don't already know ) It is actually dessert by itself. Because there are batch after bath of sweet things coming out of my kitchen almost everyday, I normally do not buy a lot of cookies, cupcakes and such from outside. The only ones I would pickup are the Oreos and the Tim Tams. I love how easy they both are to crush and just add as toppings to various things i.e if not eaten away directly. In this recipe I've inserted one third a piece of Pineapple flavored Tim Tam biscuit into the chocolate cupcake batter and another third, crushed and on top of the frosting. Now let me tell you what this will taste like. It tastes like a triple chocolate fudgy cupcake with a burst of pineapple flavour in the centre and crunchy chocolate-y bits melting out of the frosting. The pineapple filling is such a great addition without having to make any of your own flavored buttercream or a fruit curd (like we do with lemon cupcakes). By the way, this is not … Read More
Orange and Carrot Cake
The best part about winter for a person like me who does not really enjoy the cold is definitely the food. I like a bit of spice in everything, sweet or savory! I noticed that I've been using nutmeg a lot this winter as compared to the rest of the year when the spice is lying quietly in one corner of my cupboard. What is a Winter without Carrot Cake? The Internet is flooded with Carrot cake recipes and there is no point in me adding just another one. So I've combined the flavours of a classic carrot cake with zesty oranges and the marriage is nothing short of a flavour explosion! Think of warm spices, soft caramel kissed Carrot Cake, the bitterness of orange marmalade and just a touch of sweet white chocolate. I'll let the pictures do the talking for you. Cakes like these don't need tonnes of buttercream. It is there in the cake to cement the flavours and the layers together. So I have applied a thin coat of swiss meringue buttercream and a generous amount of orange marmalade to complement the cake. One important factor that I always stress on is that making a cake should not mean toiling away in the kitchen or an elaborate prep. I did not even grate the carrots at home … Read More
- « Previous Page
- 1
- …
- 41
- 42
- 43
- 44
- 45
- …
- 111
- Next Page »