Honeycomb
I once worked at Arpège for the mercurial M. Alain Passard. His mille-feuille was the reason I wanted to work there. Lighter than any puff pastry I’d ever had, it was like eating a block of crunchy bubbles.
Read MoreI once worked at Arpège for the mercurial M. Alain Passard. His mille-feuille was the reason I wanted to work there. Lighter than any puff pastry I’d ever had, it was like eating a block of crunchy bubbles.
Read MoreThe culinary timeline of white Australia is relatively short. In terms of bread, it is only very recently that the general population started to enjoy the delights of other cultures.
I think it was 1990 before I had focaccia for the first time. Those were heady days, when everything was new to me.
As a country kid of the ’70s, I would be sent to Nino’s deli down the road for fresh bread. There were three choices: tank loaf, square loaf and high-top. Same bread, different shapes. This recipe trades on that memory and, with the addition of buttermilk, perhaps improves it.
Read More
1kg Philadelphia Cream Cheese [room temperature]
6 whole eggs
335 gms castor Sugar
400gms Sour Cream
Zest 2 lemons
2 tablespoons cornflour
1/2 tsp salt
Pre-heat Oven to 200c
Line the base and sides of a 22cm Spring form tin with baking paper [glad bake is best] Leave the sides extending 2-3cm above the top.
Cut the cream cheese into small pieces and place in a blender with the other ingredients.
blend until smooth
Pour into the prepared tin
Bake for 50-60 minutes until there is a slight wobble in the centre and the top of the cake is dark brown
It will rise during cooking and may crack around the sides. Don’t worry. This is normal.
Leave to cool to room temperature before serving [around 2-3 hours minimum!]