Figgy Christmas Fruit Mince

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.

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Florentines

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.

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Simon’s Limoncello cake

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

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Tiny Apple and Elderflower tarts

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.

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Zucchini Loaf with Honey Mascarpone

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.

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leftovers cake

Roast vegetable cake

Anyone that knows me knows that I have an enormous sweet tooth, so naturally when we were discussing what we could make as a part of the 2016 Love Food Hate Waste campaign to “use up your leftovers” I immediately thought of something sweet.

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Orange and Cranberry Muffins

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.

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Peanut butter brownie

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

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Dark Chocolate Torte

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.

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Ricotta filled, orange scented doughnuts

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

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Breakfast Pizza #2

I just got back from 3 weeks working out of our Italian office, tucked away among the medieval towns in Italy’s northeast, just over an hour inland from Venice. (Sometimes life is hard, ya know?)

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Chocolate Cherry Rum Cake

If you want to drop a bomb on your dinner party.  This cake it totally nuclear.  The Engineers (our poor friends who we inflict our culinary experiments on) didn’t stop their thumbs up mutterings for days after this went out at afternoon tea.  The lovely Genevieve (one of our superstar product evaluators) and I have been plotting and planning this cake for quite some time.

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Pizza dough

I don’t want to say we planned our accommodation in Rome earlier this year around Gabriele Bonci’s Pizzarium, but I will say that his tiny hole-in-the-wall pizzeria was directly opposite our metro stop and only two blocks from the apartment we rented for five days. After watching an episode of Anthony Bourdain’s The Layover where Bourdain explores Rome in just over 30 hours, packing in the best places to eat, stay and visit, I was obsessed with getting some of Bonci’s Roman-style ‘Pizza al taglio’ (pizza by the cut).

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