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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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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Grilled banana with coconut caramel sauce

I first came across the idea of cooking desserts on a grill when I was in California a couple of years ago for the launch of one of our grills. To me grilling was always associated with meats, chicken and vegetables, but I had never really considered cooking sweets on the grill: looking back, I was mistaken! The flavour combination of the grilled bananas, caramel sauce and coconut flakes is absolutely delicious. For me this recipe is a perfect way to start my lazy Sunday as an indulgent breakfast or as a perfect finish simple sweet and delicious finish to a cookout.

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Peanut Butter Cup Tart

Late one night, I found myself craving a certain American sweet treat. Salty but smooth peanut filling encased in deliciously creamy chocolate. 

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Imperial Stout Affogato

Beer and ice cream? To some people this is going to sound like a horrible waste of beer – or maybe a horrible waste of ice cream – but it’s definitely worth a try, especially if you can find a pairing you like.

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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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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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Grilled berry galette

By using indirect cooking, it is possible to make all kinds of treats on the grill. Recipes that are not too fussy about exact times and temperatures (I am yet to attempt a soufflé on the grill…) are perfect, so if you lift the hood a few times to check on progress, or get distracted enjoying your main and a few beverages, I’ve found this berry galette to be reasonably forgiving.

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Easy Ice Cream

One of my favourite food books is Americas Test Kitchen’s The Science of Good Cooking. The section on freezing shares many phrases with the steel manufacture section of my materials science books from engineering school. “Nucleation”, “crystal growth”, “supercooling”; steel and ice are very similar at the microscopic level.

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Salted caramel ice cream

This is another post inspired by our experience at the recent food design conference held right here in Dunedin. Three days of foodie heaven, with lectures and workshops on all things culinary, what a treat.

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Honey and thyme panna cotta with poached apricots

I’m a panna cotta girl, I often find crème brulee a little rich, and while I am always happy with a bowl of ice-cream to finish a meal, sometimes an occasion calls for something a little more sophisticated. A couple of months back, we had most of our board of directors, along with some of the exec team here in Dunedin

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