Vegetables work really well in desserts – they’re sweet and colourful and a great way to use leftovers (like this Courgette Cake and these Pumpkin Spice Cupcakes). These beetroot cupcakes are fluffy and moist inside and have a nice crispy top.
When I saw a tray of 4 local sand crabs for $10 at the markets recently, I decided this was deal that had to be taken up. I used them to cook up a crab & soba noodle dish. The delicateness of crab works well with the earthiness of soba noodles, sweetness of anise and freshness of a different herbs and ocean-umami flavours of wakame and dashi.
A nice balance of tangy, sweet and crunchy. I made this dish originally to go with a donburi, but it works well as a side to a heap of Asian dishes and roast meats, and is perfect on a sandwich.
In a nod to New York fashion week, I thought I’d recap on one of my favourite runway shows from Paris Fashion week in March 2014, the CHANEL supermarket.
Sugar Cured Ocean Trout with Beetroot & Pistachio Cream is a interesting spin on your everyday curing. Using a equal measure of sugar and salt gives the trout a delicate sweetness.
These aromatic little cakes were inspired by an idea to combine two of our favourite foods. The sweet, tropical flavours of pineapple pair well with the exotic, herbal flavours of liquorice – pineapple is often combined with star anise in desserts and syrups, and a fennel and pineapple slaw makes a great summer salad.
This is everything you want from a chocolate cake – rich, moist and chocolatey. This cake is great because you can use almost any combination of nuts and seeds you have on hand, which will give the cake a slightly different flavour and texture each time you make it. We’ve used combination of almonds with hazelnuts, sunflower seeds and pine nuts.
These cute little numbers were the fortuitous result of a winter marrow glut. They taste like all the good things about winter – cosy and comforting, with the sweet aroma of spices.
These dramatic little pasta parcels are an interesting combination of the sweet yet earthy flavour of beetroot and the tang of citrus.
These enchanting little biscuits are an absolute novelty, and worth the technical challenge! We like to nibble them square by square.
Orecchiette (singular, orecchietta), from orecchio (ear) + etto (small)) is a kind of home-made pasta typical of Puglia or Apulia, a region of Southern Italy. Its name comes from its shape, which resembles a small ear. In this recipe we’ve teamed little delight with all of the fresh herbs, some citrus and a sprinkling of feta cheese for the ultimate alfresco dining meal or easy midweek meal.
Cloak & Blender combines two of my favourite things, food and fancy dress.