Dish Magazine – Issue 108 Recipe Conversion One for the youngies – ditch a few of the store-bought Easter eggs and make your own flavour and texture combination. Ingredients To Prepare Hints & Tips Chocolate can be refrigerated for a few minutes to help set faster. Do not refrigerator any longer than necessary as it may collect condensation, which will…
Dish Magazine – Issue 106 Recipe Conversion The combination of sweet, salty spicy hokey pokey with rich dark chocolate is a winner. Put this on a Christmas dessert platter. Total prep and cook time – 2 hrs 20 mins | Makes 38 pcs Ingredients To Prepare
Dish Magazine – Issue 105 Recipe Conversion If you love a lemony lemon cake full of flavour and beautifully moist then this cake is just the perfect afternoon tea or dessert cake. The fact that its GF and DF* is an added bonus. Total prep & cook time – 2 hrs 25 mins | Serves 8 Ingredients To Prepare To…
August in Wellington is always a highlight with a month long food festival ‘Wellington on a Plate’. This year is my best yet, a chance meeting at the Wellington Food Show enabled me to meet the vibrant and talented Vicki Young. Vicki is a self taught talent in pastry brilliance. Her festival event was everything WOAP is all about. Exploring…
Dish Magazine – Issue 104 A favourite comfort dessert for our family in the depths of a cold winter is sticky date pudding. With a combination of dark chocolate and mouthfuls of crystallised ginger we will be making this again. We took to a friends for dessert accompanied with the delicious toffee sauce and a good quality vanilla ice-cream. The…
Dish Magazine – Issue 102 This is a very unassuming-looking cake but it packs a lot of flavour. It’s very easy to make and keeps well for several days. I’m a big fan of a gin and lemons so this was always going to be a dish to make from this months Dish magazine. The cake was beautifully soft and…
Dish Magazine – Issue 102 Fennel is a favourite spice of mine with its versatility for use in both sweet and savoury dishes. The fennel which is crushed and throughout the dough adds this gorgeous aniseed flavour throughout. The baked stone fruit (we used a combination of apricot, nectarine and peach) and cream topping evoked an almost danish like sense…
Dish Magazine – Issue 101 Tiramisu is undoubtedly one of the most famous desserts to come out of Italy. Literally meaning ‘a pick me up’, it’s a rich dessert consisting of layers of sweet mascarpone cheese, ladyfinger biscuits soaked in coffee and Marsala wine, and grated chocolate. It’s a stalwart of Italian restaurant menus and eaten across the country, with…
Dish Magazine – Issue 99 A softly set custard pudding that requires little effort and is really versatile. You could add ripe stonefruit, berries or cherries. Tinned plums are perfect for a wintery night with a touch of orange zest. Here I’ve converted it for use in the TM6, purchasing and milling just the amount of almonds required for the…
Dish Magazine – Issue 98 Peas pair beautifully with leeks and lemon and with the herby spinach puree it brings this dish alive with a zesty fresh flavour – perfect for Spring. Risotto is a great comfort food and delicious both vegetarian or with seafood or meat. This risotto was stunning and if it was served to me at a…