RECIPE: BAILEY’S CRÈME BRULEE
Makes 6-8 This recipe is straightforward to make but does require some precision and confidence. You’ll need a blow torch (also called baker’s torch or brulée torch), and some shallow custard or cocotte dishes. My favorite dishes to use are terracotta flan dishes –...
RECIPE: Whiskey Fruitcake
CHRISTMAS FRUITCAKE Makes 1 large loaf or 2 smaller (1lb each) loaves Kindly set your glacé cherries aside – this is not your Nana’s loaf. We’re using heaps of dried fruit, citrus zest, and a generous soaking of booze. Make this a few weeks before the holidays for a...
RECIPE: Squash and Pumpkin Pie
Roasted Squash & Pumpkin Pie Filling Makes enough filling for 1 x 8” pie This recipe is really versatile and works with a variety of squash. If using canned purée, opt for brands without sugar added (look for the word ‘purée’ on the label). Canned purée can be...