Have a jar or two of Candied Quinces in your larder, some whipped cream or ice cream and you’ll have a delicious dessert on the table in an instant. Or use them, as we’ve done, in our Quince and Almond Cream Cake, or our Candied Quince and Ricotta Cake. Try replacing the rhubarb with Candied Quinces in our Rhubarb, Orange and Almond Tart ….
I make a lovely honey mousse – yes, I know I shouldn’t be saying it myself – but it has a really luscious but melting texture..
n the lead-up to a wedding in the family, (catering for a completely gluten-free reception for 40 people, but more of that later) my husband came home with some shopping, beaming, because he’d managed to score 14 punnets of beautiful strawberries for $7.50...
I’m very lucky to live near the Sydney fish markets. I try to time my shopping to avoid the weekend rush and the madness of the carpark, but in the middle of Chinese New Year...
Small sweet and spicy, our gluten-free Linzer Biscuits are a variation on the traditional Austrian cake, the Linzer Torte, a latticed topped, jam filled tart made with hazelnut pastry. Our biscuits are flavoured with cardamom and cinnamon and filled with our homemade sour cherry jam but any jam, homemade or not will be delicious ….
We know you can pick up a macaron pretty well anywhere these days but they’re not all good and just think how impressed your friends and family will be when you produce your very own home-made version. Our macarons are not at all difficult to make but you do need to follow a few easy technical steps to ensure success ….
As a very young woman I went to Europe with two girlfriends for a year. We had a great time (who wouldn’t?) and, like most people, fell in love with Italy. And its food (yes, and the art, architecture and the odd young man or two!). In Siena, to see where the famous Palio horse race spectacular is run, I had a piece of its equally famous Siena Cake. And another love affair was started ….
Chestnut is the hero of this layered dessert cake. It’s rich, delicious and worthy of a celebration, we think. The gluten-free sponge uses chestnut flour which has a delicate and distinct aroma, and the glorious filling is a combination of sweetened chestnut purée and cream. Dark chocolate is the supporting act in the form of a luscious icing ….
