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...
Jan’s daughter-in-law, Zoe, came up with these fabulous Walnut Crispbreads. They are quite rich and make a delicious base for all sorts of canapés. We’ve topped one with goats’ cheese and tobiko (flying fish roe) and the other with gravalax, pickled cucumber and dill and mustard sauce but the toppings will only be limited by imagination and what’s on hand in the fridge ....
I’m a big fan of Melbourne chef Andrew McConnell and I thought I’d like to recreate a dish I’d read about from his new restaurant, Supernormal. I can guarantee that the following would be nothing like his original, but when I made it for our gang of friends recently, we all loved it – happily ignorant, of course, of what we were really missing ....
This is a really quick and easy recipe, making a good all-purpose cake, delicious for the gluten-tolerant as well as intolerant. It can be served plain or iced, topped or bottomed with whatever takes your fancy, split and filled, studded with fresh berries in summer or topped with poached quinces in winter ...
