Posted at 5:14 am
There’s nothing like the comfort of your own bed, my mums salsa, and welcoming hugs.
My return to cowtown was full of familiar faces, and somehow that’s just what I needed. I needed to be jumped on by adoring little boys, and hot tub with forever friends. Home is after all, where the heart is.
In honour of my homecoming I made a banana chocolate mousse cake, with a praline crispy centre. I also got to try out my new chocolate paint gun. Which is great, because it gives a nice velvety texture.
Posted at 12:50 am
I find myself often thinking about my goals, where I want to be, what I want, my needs. It’s always an afterthought when I think about helping someone else. I used to volunteer quite a bit, and when I was studying at Cordon Bleu I would donate my cakes to a local shelter. However I never thought that being a pastry chef could put me in a position where I’m able to make a difference. I would like to shed some light on a terrific organization, led by Bourke street bakery.
They started a separate bakery, who like Bourke street delivers bread all over Sydney. The Bread and Butter project provides employment for refugees and communities in need. It gives them the skills needed to become an artisanal bread baker, oh and did I mention that 100% of the profits from bread sold go directly back in to helping train more and more people.
I’m so impressed with what this company has accomplished. Reminding me that knowledge is to be passed down, and not hoarded. That the best way to show gratitude for what you have is to give back.
If you wish to learn more about the bread and butter project follow this link. http://thebreadandbutterproject.com
Posted at 4:21 pm
This morning was hot, rainy and completely perfect. Spring days will soon be full of colour and life, and I can hardly wait. In honour of the season I baked some vanilla bean citrus doughnuts. The recipe was a simple yeasted dough enriched with a bit of extra fat to make it crispy on the outside and soft on the inside. I grated in some lemon zest and scraped in the vanilla seeds for extra flavour. They’re not your typical Tim’s or Krispy Cream, these dough boys are full of tradition, similar to a French beignet.
Posted at 3:11 pm
Wedding season is fast approaching, bring out the tulle, unleash the organza, and don’t forget that something blue. A while ago I did a Tiffany themed bridal shower that would have made Audrey herself proud. There was blueberry basil compote with panna cotta, crème brûlée, and vanilla bean macarons.
Theme parties are great, because instead of playing the guessing game of “oh I hope the bride likes spicy mango” you get a clear vision of what she wants.
Posted at 12:46 am
Bread, soft, crunchy and very versatile. Everybody body loaves it (hehe), and it’s easy to make. This week I made a pain viennoise, which means simple white bread. The only thing that’s not so great about bread it the fact that it only lasts about 24 hours. So below are some options for day old bread. I made a vanilla spiced French toast, and some pesto Parmesan croutons.
Posted at 5:30 pm
I would like to share some photos from the video we shot about moustache pies yesterday. ( the video will be posted shorty) In the meantime enjoy our silly pies filled with blueberry basil compote and strawberry honey-balsamic. These pies are great, easy, and perfect party snacks. Some other flavour pairings that I would try out are spiced pecan, elderflower peach and maybe orange blossom berry.