With only 10 weeks (!) until Christmas, we’re excited to share a guest post from The Epicurean Architect for this figgy Christmas fruit mince! The fruit mince can be used immediately after making, but gets better as it ages – so find the time and get yours made now. If you don’t use it all in your Christmas mince pies, it is divine in an Italian Christmas day dessert classic – Vanilla Ice-cream Cassata.
I have read conflicting stories which suggest that Florentines were, as the name suggests, first made in Florence, and others which recount a tale whereby their invention took place in the kitchen of King Louis XIV’s to present to a party of Italian guests to his palace at Versailles.
The third and final place-getting recipe from last year’s office bake-off comes from Simon, one of our senior engineers. A real foodie; Simon has previously shared with us his Schiacciata con l’uva, a traditional autumn bread made in Tuscany. For the bake-off he made this incredible
With summer finally gracing us with her presence, I am eagerly anticipating spending several afternoons, when the sun is shining, gathering elderflowers to make cordial and hopefully elderflower champagne, which our colleague Simon (of Simons lemoncello cake ) has very kindly given us a recipe for.
For a long time I really hated Zucchini, served to me as a child… horrendously over cooked and soggy, adorning a plate of roast. Oh, the ways I would try and get around it; most notably by saving it for last, hiding it in my mouth then running it off to spit it in the toilet.
When you grow up with a mechanical engineer for a Dad, it seems inevitable you will be equal parts curious and methodical. A few months ago we were lucky enough to have year 12 Otago Girls High student Holly spend a couple of days here with the design team completing some work experience. Passionate about both photography and baking, it seemed only natural that Holly dive into the test kitchen where she created, styled and photographed her very own blog post.
One of the side effects of being both a scientist and foodie is that ideas and inspiration sometimes come about in the most unexpected of ways. This peanut butter brownie recipe (loosely based on one from BBC Good Food) is one I first made for “work purposes” in my previous life as an ice cream scientist
Happy New Year everyone! After a holiday season filled with delicious food, some of you might not want to look at another slice of cake or bite of chocolate again for some time. I, however, have not been deterred and am feeling inspired by this beautifully rich dark chocolate torte.
Almost two years ago now, while travelling around southern Italy for a few weeks, we happened upon a small café in the town square of Catania, Sicily, with a counter stacked high with sweet treats. Choosing to forgo the famous cannoli, I bought the biggest doughnut I could find
- Whittaker's Chocolate
- spelt flour
- rye flour
- Rice & Grains
- Pulses & Legumes
- Pasta & Noodles
- Nuts & Seeds
- ice cream
- Green tomatoes
- full cream milk
- Fish & Seafood
- Dutch process cocoa