Brûlée Tartes à l’Orange

Because it is Le Tour time again … three weeks of little or no sleep as I wish the time difference between the east coast of Australia and France were not so huge.   Our local coverage of Le Tour is a long-standing fabulous tradition and part of that is a segment called Taste Le Tour,…

Lemon Financiers

“Lemon tree very pretty and the lemon flower is sweet but the fruit of the poor lemon is impossible to eat” So sang Peter, Paul, and Mary way back in the early 60s.  I think they were being a bit harsh, don’t you?  Poor lemon?  Impossible to eat? Sure, there are not too many people…

Creamy Vanilla Choc Chai Brûlée

I love the idea of chai tea.   What’s not to love?  That heady enticing aroma of spices.  Cardamom, cinnamon, ginger, cloves, and pepper swirling around in a hot tea drink just smells so divine. Except it is a tea drink with milk.  I have never liked milk in tea.  Ever.  So I struggle with the…

A New Year and More Macarons

I think I’m quietly going mad at the moment.  Although, perhaps not as quietly as I imagine, most days 😉 My head is filled with flavours, textures and recipe ideas for new chocolates, recipe ideas for a cookbook, ideas for protein bar flavours, ideas for this blog!  All this is distracting me as I am…

It’s a Mad Mad Mad Tour

  July is a month that always throws my body clock right out of whack.  It’s not the cold weather and short days  (it’s winter here, oh joy), although I am not a fan of the cold.  It’s a sporting issue, dear readers.   You see, while most of Australia is focussed on our local Australian…

Pear Almond & Coconut Blossom Tart

If you didn’t get the Wizard of Oz reference in the title, do you remember when the fab four were marching through the forest chanting “Lions and tigers and bears!”, as they made their way to the Emerald City?  I love that film.    I blame my mother for my love of classic Hollywood musicals ……

Raspberry Lemon Thyme Tarts

You can only stay away from making pastry for so long before the desire overwhelms you like a tidal wave of flaky deliciousness … and you find yourself rolling and cutting out dough to line tart tins once more with delight. Just me?  I doubt it.  But it certainly describes how I’ve been feeling for…

Raspberry and Chocolate Financiers

I know that many bloggers cook, bake, and generally prepare fabulous food and recipes with their blog in mind.  Out comes the semi-professional food photography gear, amazing props, flowers, table settings, and hey presto, a few days of intensive preparation and forethought produce stunning pictures to accompany posts that are thoughtfully written, peppered with witticisms…

The CCM Macaron Lexicon … Version One

Well, I’m not quite sure what’s going on because here am I wanting to get busy with some overdue protein recipes from my long long LONG list … but I keep having to make macarons. I can’t explain the periodic obsession for these little pastries that takes hold of some members of my family. Out….

Double Strawberry Macarons … au naturale

Me: Hey, I’ve got these leftover egg whites.  What … ? My father: Macarons! I got no further with my question.  I made macarons.  Strictly speaking, these strawberry beauties are the second batch after reaching this “consensus”.  But more on that other batch another time 🙂 I’m still no big fan of eating macarons although…

Salted Caramel Profiteroles

If I had my way, choux pastry would be THE NEXT BIG THING.  Actually, it would be a PERMANENT next big thing! I ♥ choux. More than any other pastry.  It is fun to make, delicious to eat and provides one with endless possibilities for all manner of stunning desserts and a whole universe of…

Lemon & White Chocolate Trüffeltorte

I wish I had a funky story to write about.  I don’t.  I don’t even have fabulous photos to share.  Life now is all about work … renovations … cleaning … work … I wish I could just spend more time in the kitchen and sharing my fabtastic kitchen adventures with you.  Not too many…

Amarena Caramel Tart

I like a little ambiguity in life.   Maybe that’s why I love the darkest, most bittersweet chocolates. Warm chocolate ganache over cold gelato.  Zesty, pucker-up citrus with smooth, warm, nutty chocolate.   Hot, spicy chilli with silky, luscious mango. I must confess I do particularly love tart and sweet together.   Like tart cherries in a sweet…

Bignè al Pistachio e Cioccolato

If the choux fits … go ahead, eat it and enjoy the experience! I love love love choux pastry.  It’s possibly my favourite pastry of all.  The silky satiny shine when it’s ready to pipe.  The way it puffs up into magical, golden shells.  Sigh.  Endless possibilities for deliciousness.  Ahhh, mon petit choux … Which…

Wattle Seed Frangelico Macarons

What is it about Australian native bush foods that makes them so darn exotic?  OK, they’re Australian native bush foods.  That’s exotic enough for most people, especially if you’re not in Australia …  What many people might not know, though, is what an incredible diversity of fabulous indigenous foods we have on our doorstep here. …

Financiers à la Pistache et Rose

A few weeks in and I’ve already failed to post at least one recipe per week. Not auspicious, is it? So I’m making up for producing absolutely nada last week with two postings this week. In the words of Jake Blues “there was an earthquake, a terrible flood … it wasn’t my fault!”. Long story…