Seasons.

Today I got new reading glasses, so consequently I felt that buying a new cookbook to christen them was in order. I played it safe and stuck to one of my absolute favourites - Donna Hay - to deliver the goods. I was initially planning on buying her latest release, 'Simple Dinners', but in the end the lush location photography throughout 'Seasons' won out over practicality. I can't wait to spend the next 365 days celebrating the seasonal changes in fresh produce by cooking in accordance with the quarterly chapters.

I'm already dreaming of serving this roast pork belly ...

... With this roasted baby vegetable salad

(I think I would use pomegranate molasses as a dressing, though)

Saturday morning food styling

Breakfast in a bucket.

I want to run back to Provincial and buy a whole set of these buckets - imagine serving sorbet in them in summer, or individual puddings during winter!

oh-my-YES!

Tea Sommelier.
Vue de Monde.
Tea Cupping Classes.
Green, White, Black, Oolong, Puerh.
Three course meal.

Yes!

I know that most 20-somethings spend their Saturday mornings hungover and sauntering up Brunswick Street in search of a recovery brunch, but to this 20-something a Tea Cupping Class at Bistro Vue sounds one million times better. Bizarrely enough, I actually met Vue's Tea Sommelier, Charlie, weeks ago when he stopped by work in search of Matcha and a chawan. I had no idea he had these classes up his sleeve though, and after I found out about them today I've thought of little else. History, production, brewing techniques - each session involves a detailed tea and home wares talk, before finishing with a three course lunch served with matching teas.

I know it's daggy and that I'm letting my age demographic down, but for me this sounds like a magical way to spend the morning. If a guy were to take me to one of these on a date, I would seriously be putty in his hands. It's just such an amazing concept for a Saturday lunch.


Check it out at:
www.vuedemonde.com.au 

Je sais cusiner

I have a new bible.

I'm a little behind the trend, given it's been the bible of nearly every French housewife since its first publication in 1932. I've lusted after this French compendium ever since I first heard they were going to translate the entire 1000+ page 'Je sais cusiner' into English ('I know how to cook').
Despite the absolute hundreds of classic recipes for every provincial French meal you can dream of, my favourite part of the book is the historical insight it provides. Initially written as the 'go to guide' for the young French bride, Ginette dedicates sections to the utensils she believes every kitchen requires, as well as pages on table etiquette and guides to having dinner guests. Though I don't prescribe to the traditional schools of thought regarding the role of a wife, I find Ginette's writing and advice to be a perfect and quaint snapshot into the life of a 20th century French housewife. For me, this is the difference between a good cookbook and a great cookbook - not only does it contain creative and interesting recipes, but it has that ability to transport you somewhere else.

I wish it was a wedding photo ...

... But still, a girl can dream.

Mr Zumbo. Inspiration doesn't come in a better package than this!

People cake #1 - 'The Olivia'

Over the last couple of months I've been developing cakes and desserts inspired by my nearest and dearest. A combination of my favourite memories along with their personal palate and personality resulted in several delicious creations, which I will slowly post about over the coming months.

This one is called 'The Olivia'. My dear Liv now lives over in Paris, however, we initially bonded over chai tea and every time I drink a traditional Indian masala chai, I think of her. It seemed only fitting that I not only created a chai infused custard tart in her honour, but busted out some Beyonce tunes while baking it.

I have infused the butter with T2 certified organic chai, while the custard includes one of my favourite ingredients of late - the magical vanilla bean paste.

INGREDIENTS:

Pastry

250 grams unsalted butter

10 tb good quality chai tea leaves

1 1/3 cups plain flour

1/4 cup caster sugar

1 egg yolk

1/4 tsp each of ground cinnamon, cardamom, ginger and cloves (optional)

1 tb iced water, if necessary

Custard

1 1/2 cups milk

2 eggs

1 egg yolk

1 tsp vanilla bean paste

2 tb caster sugar

1/4 ground nutmeg

METHOD:

Melt the butter in a saucepan over a low heat. When completely melted, add the chai tea leaves. Steep for 5 minutes on a low heat, and then remove from heat and continue to steep for another 5 minutes. Strain the leaves through a sieve as you pour it into a container, taking care to press down on the leaves to release all of the butter. Set aside to cool to room temperature, and then put it in the fridge until it has completely set.

Cut the butter into cubes, and put in a food processor with the flour and sugar (add the extra spices here, if desired). Process until it resembles fine breadcrumbs, add the egg yolk, and continue to process until the dough just comes together. If the dough is struggling to come together, gradually add the iced water to help it along. Knead the dough on a lightly floured surface until it's just smooth, then wrap in plastic wrap and place in the fridge for 30 minutes.

Preheat oven to 180 degrees Celsius, and grease a 20cm false bottomed tart tin. Roll out the pastry until it is roughly 5mm thick, and line the tin with the pastry. Chill for another 10 minutes in the fridge.

Place a sheet of crumpled baking paper over the pastry, and cover with coins or pastry weights. Bake for 10 minutes, remove the weights, and bake for another 5-10 minutes. Reduce oven temperature to 160. Set tart aside to cool.

Whisk milk, eggs, egg yolk, vanilla bean paste and caster sugar together in a bowl until thoroughly combined. Pour the milk mixture onto the pastry base, and bake for 20 minutes. Sprinkle the nutmeg over the custard, and return to the oven for another 15 minutes or until custard is just set. Remove from oven, allow to cool, and then refrigerate for a minimum of 2 hours.

Clearly, it's not my fault I turned out like this.

This little gem was sitting in my Facebook feed today. To paraphrase Elle Woods, whoever said raisins were the new chocolate was seriously disturbed.