Category Archives: cook!


Sorry no picture, but I think I have the right ratio for fondue – 500g cheese to 1 cup of alcohol (beer/wine) with a little mustard/sirrarcha/Worcestershire sauce to taste and a rub of garlic on the pot. Heat on the stove and then transfer to the fondue pot.

Last weekend’s combo – 300g tasty/vintage cheddar and 200g gruyere with a cup of a random lager from Munich.

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Eleven Madison Park Granola


what is it?

My attempt at Eleven Madison Park’s granola. A parting gift given to each diner in a cute mason jar. For us, it was the saving grace of a lack lustre dining experience (service stuff ups galore!)

how’d I do it?

With this recipe

did it work?

Yes. But don’t add the salt! So much better without it. Also I substituted in cranberries for cherries and added goji berries

was it tricky?

Nope. The hardest part is waiting until breakfast!

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Tastes like Xmas

xmas ice cream

Success! Christina Tosi’s Milkbar ice cream recipes are amazing. They use gelatine instead of eggs which is awesome cos it lasts 2 weeks and not 4 days and I’m not likely to give anyone food poisoning with raw eggs yay!

I’ve adapted the wonderful Ms Tosi’s recipe as a base for all my frozen adventures and in light of the festive season I bring you my Tastes Like Xmas Ice Cream.

So the key ingredient is a tea, that tastes like Xmas – Ginger Spice from T2 a black tea with orange peel, hunks of ginger, cinnamon and vanilla.

To kick off, heat up a cup (250ml) of milk in a small saucepan until simmering. I like to use Canberra Milk’s Gold – a creamy non-homogenised milk.
Pop a couple of tablespoons of the tea into a giant infuser, put it into a heatproof jug and pour over the hot milk.
Let it steep for 5-10min – remember freezing dulls the flavour so you want it strong!
Remove infuser, mix in a few teaspoons of nutmeg, cinnamon and vanilla paste, to taste.
Refrigerate until chilled (I left it overnight)
Remove milk skin, retain about 50mls and put the rest into mixer with whisk attachment.
Bloom 1 leaf of titanium gelatine
Heat the 50ml of milk (microwave for 30 sec) and mix in gelatine thoroughly.
Add gelatine mix, 160g of thickened cream (35% fat), 100g glucose, 65g caster sugar, 40g skim milk powder and 1g salt to mixer.
Whisk for a few minutes until everything is incorporated.
Strain mixture.
Pour into ice cream maker. Churn
Freeze for 4hrs to harden.

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Macarons Round 3



Caramel this time and a new recipe 

I cheated with the filling though – Dulce du leche in a jar = best thing ever!


Macarons (round 2)


Better this time – smoother tops but less feet 😦
I’ll try again on the weekend – this time drying the almond meal longer and being more gentle when folding in the egg whites ….. Otherwise it’s off to the Italian method.


Macarons (round one)


Here it is my first attempt at macarons

I used the “French meringue” method (no hot syrup). I got feet woo! But the shells cracked and the top texture is rough. Next time I’ll dry the almond meal the oven and pipit in the food processor to make it finer.


Jaffa Mug Cake


Dear Mug cake

Your recipe did the rounds via email a few years back, and to be honest, I didn’t get it – you just tasted oily.

Well that was until I got hungry while watching a particularly boring episode of Hawaii 5-0 and thought of you.

Then I remembered I have blood orange infused olive oil.

Now you are truly amazing.

recipe here – just sub in awesome flavoured oil of your choice

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Pizza dough


Pizza dough, for so long you’ve been in the too hard basket….why who knows?! I came across this recipe and pizza in my household has changed for ever .

It takes a whopping 10mins max to make and no kneading woo! then after it rests for an hour, it’s pizza time

Continue reading

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Chez L’ami Jean Riz au Lait


what is it?

A homage to Chez L’ami Jean’s Riz au Lait

how’d I do it?

With this recipe

(except I was too lazy to make the add-ins, so I served it with maple peacans)

did it work?

Yes.  No additions/changes

was it tricky?

Nope.  The hardest part is not eating it while it cools.

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