Vanilla orange custard slices are little slices of heaven and perfect for a teatime treat. The creaminess of the custard is undercut by a refreshing citrus tang, and the light…
This gorgeous dessert come courtesy of Keith Frisley, Executive Sous Chef at The Fourseasons Westcliff Hotel. As a Granny Smith is one of his favourite ingredients and a big source of…
This Sicilian cannoli recipe is a homage to one of Italy’s favourite sweet treats. Meaning “little tubes”, cannoli are straight from your dessert dreams: deep-fried curls of pastry filled…
It might have them in its name, but this frangipane apple tart doesn’t actually contain any flowers. Instead, frangipane refers to a distinctively delicious almond paste that’s the star…
Cook’s tip: You can also use plain icing and decorate with jelly tots, smarties, crushed candy canes, chocolate chips, hundreds and thousands, etc. Decorating biscuits is a great activity…
There’s something about the salty creaminess of cheese and tart berries that just make a perfect combination. Ricotta and berry tartlets are the perfect example. If you’re short on time, you…
TO DRINK: Hamilton Russell Pinot Noir, a lighter-style red that won’t overpower the delicate flavours, but with a pleasing earthiness that makes it a great match for mushrooms. …
TO DRINK: Idiom Viognier-Chardonnay 2008, slightly spicy with hints of peach and orange blossom. COOK’S TIP Shortcrust pastry tends to crumble, so place a board over the pan when…
TO DRINK: Chamonix Sauvignon Blanc 2009, rich and spicy with a long-lingering aftertaste. …
TO DRINK: Ayama Chenin Blanc 2009, with hints of lime and litchi and a crisp, lingering aftertaste. …
Deliciously creamy with just enough fruity tang and a slight spicy kick, custard tart with nectarines and ginger preserve is an amazing flavour experience. This is a wonderful tart…