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Trio of Macarons
Makes roughly 12 of each flavour Vanilla Macaron base recipe250g Almond meal (blanched)450g Icing mixture260g Egg whites (from roughly 7 XL eggs)220g Caster sugar2 tsp Heilala Vanilla EssenceBrown, Purple and Caramel (or yellow + pink) gel food colouring Salted Caramel filling100g Caster Sugar1/4 Thickened cream35g Westgold unsalted butter2 tsp Flaked seat salt Salted Caramel buttercream2 XL Egg whites100g Caster sugar140g Westgold unsalted butter, room temp1/4 Salted caramel filling (above)1/2 tsp … Read More Trio of Macarons
Smoked Salmon Tart
Serves 3 Makes 3x10cm tarts or 1x22cm tart Cheddar shortcrust pastry1 cup Plain flour, plus extra to dust1 tbsp Almond meal1/4 cup Mainland Vintage Cheddar cheese, finely grated75g Westgold salted butter1 tbsp Coconut oil1-2 tbsp chilled water Smoked Salmon200g fillet of Ora King Salmon, skin off, diced into 2cm cubes1 tsp smoking chips (I used applewood) Filling2 Eggs2 Egg yolks1/3 Pure or thickened cream1/3 … Read More Smoked Salmon Tart
Three layer Carrot Cake with Cream Cheese Icing
Serves 12 Ingredients Carrot Cake (3 layers) 3 cups (375 grams) all-purpose flour 3 teaspoons baking soda 1 1/2 teaspoons kosher salt 3 teaspoons ground cinnamon 1/2 teaspoon of ground nutmeg 1 3/4 cups (440 ml) canola or other vegetable oil 1 1/2 cups (300 grams) caster sugar 1 1/2 cups (300 grams) dark brown sugar 2 teaspoons vanilla bean paste (or 2 fresh … Read More Three layer Carrot Cake with Cream Cheese Icing
Pan Seared Salmon with Satay Sauce
Serves 2 Ingredients Pan seared Salmon 2 fillets of salmon, de-boned, skin on 1 tbsp ghee salt and pepper to season Satay sauce 2 large (or 4 small) coriander roots, cleaned 2 tbsp smooth, raw, unrefined peanut butter 3 small garlic cloves, sliced 2cm piece of fresh ginger, peeled and grated small pinch of dried red chilli flakes 1 whole long red chilli, sliced … Read More Pan Seared Salmon with Satay Sauce
Spicy Cucumber Salad
Serves 2 Ingredients Spicy Cucumber Salad 1 long continental cucumber, chopped in segments 1/2 long red chilli, sliced 2 stems coriander, leaves only, rinsed 1 coriander root, cleaned and sliced 1 large garlic clove, sliced 1/2 tbsp brown sugar 1/2 tbsp fish sauce juice from 1/2 lime Steps In a mortar and pestle, combine and crush the garlic and coriander roots. Once crushed, add … Read More Spicy Cucumber Salad
Kingfish Ceviche with Coconut, Avocado, Chilli and Kaffir Lime
Serves 2 Ingredients Kingfish Ceviche with Coconut, Avocado, Chilli and Kaffir Lime 150g kingfish, diced into 1-1.5cm cubes 100g avocado, diced into 1-1.5cm cubes 100ml coconut and lime milk (see recipe) 1 kaffir lime leaf, finely sliced 1/2 long red chilli (seeds removed) finely diced Coconut and lime milk 50ml coconut milk 25ml lime juice 25ml white wine vinegar 10ml fish sauce 1/2 tsp … Read More Kingfish Ceviche with Coconut, Avocado, Chilli and Kaffir Lime
Creamy Black Truffle Spaghetti
Serves 2 Ingredients Creamy Black Truffle Spaghetti 150g fresh Spaghetti pasta 100ml pure cream 1 garlic clove, crushed 1 tbsp extra virgin olive oil A pinch of salt and pepper 15g Black Truffle, grated 1/8 tsp fresh vanilla bean 2 tbsp parmesan, grated To Serve Freshly shaved Black Truffle Steps Cook the fresh spaghetti in a large pot of heavily salted, boiling water until … Read More Creamy Black Truffle Spaghetti
Perfect Scrambled Eggs with Black Truffle
Serves 2 Ingredients Scrambled Eggs 4 large eggs 100ml pure cream A pinch of salt and pepper 1 tbsp butter 15g Black truffle To Serve Slice of toasted sourdough Steps Combine eggs, cream, salt and pepper and whisk thoroughly. Heat a medium sized non stick pan over a medium to high heat. Once hot, add butter to pan. Once butter has melted, pour egg … Read More Perfect Scrambled Eggs with Black Truffle
My ‘Surf and Turf’ – Lamb, Scallops and Cauliflower
Serves 4 Ingredients Laksa Paste 3 tbsp grapeseed oil 2 shallots, peeled, chopped 3 garlic cloves, peeled 3 native ginger or galangal stems, bottom section only 5cm piece young ginger 1 large red chilli, chopped 1 bird’s eye red chilli, chopped 2 kaffir lime leaves 2 sprigs curry leaf, leaves picked 6 coriander roots, cleaned Laksa Sauce 1 tbsp grapeseed oil Laksa Paste 6 sprigs curry leaf, leaves picked 400g coconut cream 1 tbsp palm sugar 1 – … Read More My ‘Surf and Turf’ – Lamb, Scallops and Cauliflower
Dark Chocolate Tart with Feijoa Sorbet and Fresh Feijoa
Serves 4 Ingredients Feijoa Sorbet 12 feijoas, peeled ½ cup caster sugar 1 ½ tbsp glucose syrup citric acid, to taste Chocolate Pastry 1 ½ cups plain flour, plus extra to dust 150g cold salted butter, diced ¼ cup icing sugar ¼ cup cocoa powder 3 egg yolks salt Dark Chocolate Filling 150g 70% dark chocolate callets, melted 150ml cream 3 egg yolks 2 tbsp brown sugar 30g butter, melted 1 tsp salt To Serve sliced feijoa fennel … Read More Dark Chocolate Tart with Feijoa Sorbet and Fresh Feijoa
Cheese and Onion Mille-Feuille with Fresh Apple and Grapes
Serves 4 Ingredients Quick Puff Pastry 250g plain flour, plus extra for dusting 250g unsalted butter, diced Caramelised Onion 6 golden shallots, peeled and finely sliced 50g unsalted butter 1 tbsp extra virgin olive oil 2 tbsp port 2 tbsp brown sugar 1 tsp salt 1 tbsp balsamic vinegar Goats Cheese Mousse 300g soft goats cheese 200ml creme fraiche zest of 1 lemon salt To Serve 40g Blue Stilton, crumbled 80g roasted walnuts 8 chives, finely chopped thinly … Read More Cheese and Onion Mille-Feuille with Fresh Apple and Grapes
Moreton Bay Bug and Yabby with Caviar Beurre Blanc
Serves 4 Ingredients Golden Potatoes 750g salted butter, chopped 1/2 cup verjuice 1/2 cup chardonnay 600g Dutch cream potatoes, peeled, cut into 2cm cubes Salt and pepper Garnish Micro sorrel leaves Butter Poached Moreton Bay Bugs and Yabbies Reserved butter mixture 8 Moreton Bay bug tails 4 red claw yabby tails Caviar Beurre Blanc 1 tsp finely chopped chives 75g reserved poaching butter 25g caviar Steps For the Golden Potatoes, place the butter, … Read More Moreton Bay Bug and Yabby with Caviar Beurre Blanc
Tessa Boersma 