DEAN BRETTSCHNEIDER

COOK
WITH JENNA WHITE AND HELEN BURGE

food to share

COOK

COOK
food to share

DEAN BRETTSCHNEIDER
WITH JENNA WHITE AND HELEN BURGE

Copyright © 2019 Dean Brettschneider
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International

All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted,
in any form or by any means, electronic, mechanical, photocopying, recording or otherwise,
without the prior permission of the copyright owner. Requests for permission should be
addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited,
1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300
E-mail: genref@sg.marshallcavendish.com
Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used
their best efforts in preparing this book. The parties make no representation or warranties with
respect to the contents of this book and are not responsible for the outcome of any recipe in this
book. While the parties have reviewed each recipe carefully, the reader may not always achieve
the results desired due to variations in ingredients, cooking temperatures and individual cooking
DELOLWLHV7KHSDUWLHVVKDOOLQQRHYHQWEHOLDEOHIRUDQ\ORVVRISURŵWRUDQ\RWKHUFRPPHUFLDO
damage, including but not limited to special, incidental, consequential, or other damages.
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Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001,
USA • Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Floor,
Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand •
Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech
Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing in Publication Data
Name(s): Brettschneider, Dean. | White, Jenna, author. | Burge, Helen, author.
Title: Cook : food to share / Dean Brettschneider ; with Jenna White and Helen Burge.
Description: Singapore : Marshall Cavendish Cuisine, 2019.
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Subject(s): LCSH: Cooking. | LCGFT: Cookbooks.
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Printed in Malaysia

Contents
Introduction 7
Snacks & Light Bites 11
Breakfasts & Brunches 33
Salads & Vegetables 51
Grains & Pulses 83
Fish & Seafood 109
Meat & Poultry 127
Sweets & Desserts 151
Acknowledgements 175
About the Authors 177
Index 178

6

Introduction
*URZLQJXSLQUXUDO1HZ=HDODQGLQWKHV,DOZD\VORRNHGIRUZDUGWRRXU
family meal in the evenings. It was a time when the four of us, my parents, my
brother and I, would sit around the dining table at home to share a meal together.
The meals may have been simple, but it was a time to catch up with one another
and talk about our day.
On Sundays, the extended family would meet up at my grandmother’s house for
a roast dinner. All the platters of home-made food, lovingly prepared throughout
the day, were placed at the centre of the table for us to help ourselves freely to,
for second helpings and more, as we enjoyed the conversation around the table.
To me, those dinners were the epitome of comfort and sharing food.
When I opened Brettschneider’s Baking & Cooking School in 2016, my family
dinners were at the back of my mind. In an era of fast food and ready-to-eat
meals, I wanted to keep the art of baking and cooking alive. I knew that if people
understood quality ingredients and proper baking and cooking techniques, they
would also appreciate what it means to share a home-cooked meal with family
and friends. And this has proved true.
Many of those who attend our classes tell us that they want to be able to bake and
cook to share good food with people they love. The desire to create food to share
has never been stronger.
The recipes in this book include dishes taught at the school and served at Baker &
Cook that have become firm favourites among our students and diners. What made
these dishes so popular is not just their fresh and vibrant flavours, but that they are
perfect for sharing. And that was our guiding principle in selecting the recipes for
this book.
We hope you’ll enjoy these dishes as much as we do!
Happy cooking!
Dean Brettschneider





9

Snacks &
Light Bites

MUSHROOM AND THYME PÂTÉ WITH CROSTINI
Makes about 500 g (1 lb 1 1/ 2 oz) pâté

This pâté was created for our annual Festive Cookery classes as an alternative to foie gras.
Whilst foie gras it is not, we found that the mushrooms, roasted cashews and thyme provide
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ŵQLVKHGZLWKDZKLVSHURIIUDJUDQWWUXIŶHRLO'HOLVK

INGREDIENTS

METHOD

250 g (9 oz) mushrooms,
such as portobello, Swiss
brown, shiitake and/or
white button

Clean the mushrooms with a damp paper towel and roughly
chop. Set aside.

1 Tbsp extra virgin olive oil
/2 brown onion, peeled
DQGŵQHO\FKRSSHG

1

2 cloves garlic, peeled and
ŵQHO\FKRSSHG
3 sprigs thyme, leaves
picked
100 g (3 /2 oz) cashew nuts,
roasted
1

1 Tbsp balsamic vinegar
2 Tbsp Italian parsley
Salt, to taste
Freshly ground black
pepper, to taste
7EVSTXDOLW\WUXIŶHRLO

Heat the olive oil in a pan over medium heat. Add the onion,
garlic, mushrooms and thyme, and sauté until fragrant and the
onion is translucent. Set aside to cool.
Place the cooled mushroom mixture, cashew nuts, balsamic
vinegar and parsley in a food processor and pulse until the
mixture is smooth. Add some water, if needed. Season with salt
and pepper.
Transfer the pâté to a clean airtight jar. Smooth the top and cover
ZLWKWUXIŶHRLO&KLOOEHIRUHVHUYLQJZLWKFURVWLQL
Prepare the crostini. Pre-heat the oven to 150°C (300°F).
6OLFHWKHEDJXHWWHWKLQO\DQGSODFHŶDWVLGHXSRQEDNLQJWUD\V
6SULQNOHHYHQO\ZLWKWKHVHDVDOWŶDNHVDQGGULHGRUHJDQRWKHQ
drizzle lightly with olive oil.
Place the trays in the oven and bake for 10 minutes, then turn the
crostini over to bake the underside for another 10 minutes until
crisp and golden.

CROSTINI

1 baguette
WVSVHDVDOWŶDNHV
1 tsp dried oregano
Olive oil, as needed

13

BLUE CHEESE PALMIERS WITH QUAIL EGGS
Makes 16 palmiers

'HOLFDWHDQGVRSKLVWLFDWHGWKLVSUHGLQQHU)UHQFKSDVWU\LVVLPSOHWRSUHSDUH(YHQLI\RX
are new at cooking quail eggs, just follow Jenna's method carefully and you should be able
to produce perfectly cooked quail eggs every time.

INGREDIENTS

METHOD

1 sheet store-bought
puff pastry, 25 x 25-cm
(10 x 10-in)
3ODLQŶRXUDVQHHGHG
50 g (13/4 oz) blue cheese
1
/2 lemon, grated for zest
3 sprigs thyme, leaves
picked
1 egg, mixed with some milk
for egg wash
TXDLOHJJV
A few sprigs micro celery

The onion jam can be prepared in advance and kept in an
airtight jar in the refrigerator for up to 3 days. To prepare the
jam, heat the olive oil in a heavy bottom saucepan over medium
heat. Add the onions, bay leaves and rosemary and brown well
over low-medium heat, stirring constantly to prevent sticking.
Add the vinegar and stir well to deglaze the pan. Add the sugar
and mustard seeds. Cover and cook over low heat for about
PLQXWHV7KHŵQLVKHGRQLRQMDPVKRXOGEHTXLWHWKLFNZLWK
a shiny, rich brown colour. Set aside to cool completely before
using or storing.

ONION JAM

2 Tbsp olive oil
3 medium onions, peeled
and chopped
2 bay leaves
1 sprig rosemary, leaves
picked
2 Tbsp red wine vinegar or
balsamic vinegar
50 g (13/4 oz) brown sugar
1 Tbsp black mustard seeds
1 Tbsp yellow mustard
seeds
1 tsp salt

3ODFHWKHVKHHWRISXIISDVWU\RQDOLJKWO\ŶRXUHGZRUNVXUIDFH
Spread with some onion jam, leaving a 1-cm (1/2-in) border on
each side. Finely crumble the blue cheese over the onion jam,
then sprinkle with the lemon zest and thyme leaves. Brush the
borders with egg wash.
Carefully roll up one side of the puff pastry towards the centre,
then repeat with the other side, meeting in the middle. Place in
the refrigerator for 30 minutes.
Preheat the oven to 220°C (425°F).
Remove the rolled pastry from the refrigerator. Use a sharp
knife to cut it into 16 slices, each about 1-cm (1/2-in) thick.
Arrange on a lined baking tray.
Brush the top of each slice with egg wash and bake for
12–15 minutes, or until the cheese is melted and the pastry
is puffed and golden.
In the meantime, prepare the quail eggs. Boil a small pot of
water and add the eggs. Cook for 2 minutes 10 seconds, then
remove with a slotted spoon and plunge immediately into iced
water to stop the cooking process. Allow the eggs to cool for
10 minutes before peeling in the water. Slice in half using a
sharp knife.
Place a quail egg half on each warm palmier. Garnish with
micro celery.

14

15

16

SALMON GRAVL A X WITH SEED CRACKERS
6HUYHVŎ

This Nordic starter is a simple and stylish way to cater for larger numbers. Prepare two days
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crackers, it makes a stunning centrepiece.

INGREDIENTS

METHOD

J OER] WDLOHQG
of salmon, skin on
90 g (31/3 oz) castor sugar
J 1/2 oz) sea salt
1 lemon, grated for zest
2 limes, grated for zest
1
/2 tsp coriander seeds,
lightly roasted and
pounded
1 bunch dill, chopped
1 bunch chives, chopped

Start preparations 2 days ahead.

SEED CRACKERS

40 g (12/5R] VXQŶRZHU
seeds
50 g (13/4 oz) pumpkin
seeds
50 g (13/4 oz) white sesame
seeds
40 g (12/5 oz) linseed
110 g (4 oz) potato starch
1 tsp ground cumin
1 tsp dried dill
3
/4 tsp salt
200 ml (63/4ŶR] ERLOLQJ
water
2 Tbsp olive oil
TOPPING

50 g (13/4 oz) cream cheese
50 g (13/4 oz) salmon roe

Place the salmon, skin-side up, on a sheet of plastic wrap.
Combine the sugar, salt, lemon zest, lime zest and coriander
seeds in a bowl. Mix well. Press the mixture onto the skin of the
salmon, then cover the salmon tightly with plastic wrap. Place on
a tray, then place a weight on the wrapped salmon. Refrigerate
IRUKRXUV
Unwrap the refrigerated salmon and press the dill and chives on
the salmon skin. Slice the salmon thinly and set aside.
Prepare the seed crackers. Preheat the oven to 160°C (325°F).
/LQHDODUJH[FP 1/2 x 14-in) baking tray with baking
paper or a non-stick mat.
Combine the seeds, potato starch, ground cumin, dried dill and
salt in a bowl. Mix well, ensuring that the potato starch coats all
the seeds and there are no lumps.
Pour the boiling water over the seed mixture and stir until
combined and the mixture starts to thicken. Add the olive oil and
stir to combine.
Spread the mixture out onto the prepared baking tray. Place a
sheet of baking paper over and spread the mixture out evenly
using a rolling pin. Remove the top sheet of baking paper.
Bake for 10 minutes, then remove the tray and use a knife or
pizza cutter to create marks on the sheet of crackers so it can be
easily broken apart after baking. Return the tray to the oven and
bake for about 1 hour. Turn the oven off and leave the crackers to
cool in the oven.
Once the sheet of crackers is cool, break it into pieces and store
in an airtight jar.
Serve the salmon on the seed crackers, topped with a dollop of
cream cheese and some salmon roe. Garnish as desired.



IBERIAN HAM AND MANCHEGO CROQUET TES
Makes 22 croquettes

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Inspired by our good friend and great chef, Carlos Montobbio, it's well worth searching out
Spanish Iberian ham and Manchego cheese to take these croquettes to the next level.

INGREDIENTS

METHOD

Vegetable oil, as needed
for deep-frying

Place the milk and salt in a medium saucepan and bring to a boil.
Remove from heat and set aside.

CROQUETTES

Melt the butter in a small pan over medium heat. Add the ham
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and cook, stirring, for 3–5 minutes.

PO ŶR] PLON
1
/2WVSŵQHVDOW
J 2/3 oz) butter
110 g (4 oz) Iberian ham
J 4/5R] SODLQŶRXU
40 g (12/5 oz) Manchego
cheese, grated
2 sheets gelatine, soaked in
iced water
COATING

120 g (41/3R] SODLQŶRXU
3 eggs, lightly beaten
120 g (41/3 oz) panko
(breadcrumbs)
GARLIC AIOLI

2 eggs
10 cloves garlic, peeled
PO ŶR] FDQROD
or olive oil
Salt, to taste



Add the warm milk in 3 additions, stirring constantly with a whisk
for about 10 minutes to form a strong dough.
Add the cheese and gelatine sheets and mix thoroughly. Remove
from heat and set aside until dough is cool enough to handle.
Portion the dough into 30-g (1-oz) balls, then shape into
croquettes.
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WKHQFRDWWKHFURTXHWWHVZLWKŶRXUIROORZHGE\HJJDQGSDQNR
in this order. Refrigerate until ready to fry.
+HDWVXIŵFLHQWRLOIRUGHHSIU\LQJLQDSDQRYHUPHGLXPKHDW
Lower a few croquettes into the hot oil and deep-fry for
2–3 minutes until golden. Remove with a slotted spoon and
drain well. Repeat to cook the remaining croquettes.
Prepare the garlic aioli. Place the eggs and garlic into a blender
and process. Gradually add the oil while blending until the
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Serve the croquettes warm with garlic aioli on the side.

19

CALIFORNIA ROLLS
Makes 2 rolls

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classes taught by talented Japanese chef, Masashi Horiuchi. Little did he know, it would
EHFRPHRQHRIKLVPRVWSRSXODUFODVVHV*LYHWKHVHVXVKLUROOVDWU\ŏ\RX OOQHYHUHDWVWRUH
bought sushi again.

INGREDIENTS

METHOD

J  /5 oz) sushi rice
4 cm (11/2 in) dry kelp
(dashi kombu)
PO 4/5ŶR] ZDWHU
2 sheets nori
4 crab sticks
1
/2 avocado, cut into long
strips
1
/2 medium cucumber,
cut into long strips
1
/4 head iceberg lettuce,
cut into long strips
Japanese mayonnaise,
as needed
1 Tbsp salmon roe
1 tsp black sesame seeds

Place the sushi rice, dry kelp and water in a medium saucepan.
Let the rice soak for 15 minutes.

1

SUSHI VINEGAR

4 Tbsp Japanese rice
vinegar
30 g (1 oz) sugar
2 tsp salt
GARI GINGER

100 g (31/2 oz) ginger,
peeled and thinly sliced
100 ml (31/2ŶR] -DSDQHVH
rice vinegar
20 g (2/3 oz) sugar
A pinch of salt

Cover the pan of soaked rice with a lid. Bring the water to a boil,
then lower the heat and simmer for 12 minutes. Turn off the heat
and leave the pan covered for 10 minutes.
Place the ingredients for the sushi vinegar in a bowl and mix until
the sugar and salt are dissolved.
Remove the dry kelp from the cooked rice and transfer the rice
to a mixing bowl. Add the sushi vinegar and mix with a spatula.
Fan the rice as you mix to help it cool. Cover the cooled rice with
plastic wrap to maintain the moisture.
Prepare the gari ginger. Bring a small saucepan of water to a boil
and blanch the thinly sliced ginger for about 15 seconds. Drain
well using a strainer.
Combine the vinegar, sugar and salt in a bowl. Add the hot
ginger slices and set aside.
To assemble the roll, place a sheet of plastic wrap on a sushi mat.
Place a sheet of nori on the plastic wrap and spread with half
the sushi rice. Place another sheet of plastic wrap over the rice.
+ROGLQJERWKVKHHWVRISODVWLFZUDSWRJHWKHUŶLSWKHQRULDQG
rice over, so the nori sits on top of the rice. Peel the plastic wrap
away from the nori.
Place 2 crab sticks end to end in the middle of the nori. Repeat
with half the avocado, cucumber and lettuce strips. Squeeze
some mayonnaise over the ingredients.
Using the sushi mat, bring the rice and nori up to enclose the
ingredients and form a tight roll.
Repeat to make another roll.
Slice the sushi using a sharp knife. Peel away the plastic wrap
and garnish with salmon roe and black sesame seeds.

21

POTATO TORTILL A WITH GARLIC AIOLI
6HUYHV

This classic Spanish omelette is versatile and easy to whip up. Only a few simple ingredients
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were swooning for more.

INGREDIENTS

METHOD

3 large russet potatoes,
peeled and thinly sliced
1
/2 medium red onion,
peeled and sliced
Salt, as needed
Ground white pepper,
as needed
PO ŶR] ROLYHRLO
+ more as needed
5 eggs
1 Tbsp minced garlic
A handful of chopped
Italian parsley
1 portion garlic aioli
SDJH

Place the sliced potatoes and onion in a large bowl. Sprinkle
with 1 tsp salt and pepper and toss well to coat. Set aside.
Place the olive oil in a large saucepan over medium-high heat.
Add the seasoned potatoes and onion and cook, turning
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Use a slotted spoon to transfer the mixture a large bowl. Set
aside to cool slightly.
Crack the eggs into a mixing bowl and season with a pinch
of salt and pepper. Add the minced garlic and whisk using a fork.
Carefully pour the egg mixture over the cooled potato mixture.
Preheat the oven to 220°C (440°F).
Heat 1 Tbsp olive oil in a medium frying pan. Add the potato
mixture and spread it out evenly to cover the base of the pan.
Cook over medium heat, shaking the pan regularly, until the
mixture is half-set.
Using a spatula, lightly lift the sides of the tortilla to loosen it,
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tortilla out. Place in the preheated oven and bake for 5 minutes.
Slide the baked tortilla gently back into the frying pan and cook
on the stove for another 5 minutes or until golden and cooked
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Garnish with chopped parsley and serve with garlic aioli on
the side.

22

MUSHROOM SAN CHOY BAO
6HUYHV

Our mushroom san choy bao is a fresh, light and vibrant version of the Chinese classic.
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INGREDIENTS

METHOD

EDE\URPDLQH FRV 
lettuce leaves
40 g (12/5 oz) dried shiitake
mushrooms
300 g (11 oz) button
mushrooms
100 g (31/2 oz) oyster
mushrooms
1 Tbsp olive oil
WVSŵQHO\GLFHGJLQJHU
2 red chillies, deseeded
DQGŵQHO\GLFHG
4 shallots, peeled and
ŵQHO\GLFHG
125 g (41/2 oz) canned
EDPERRVKRRWŵQHO\
diced
125 g (41/2 oz) canned
ZDWHUFKHVWQXWVŵQHO\
diced
1 Tbsp light soy sauce
1 Tbsp + 2 tsp hoisin sauce
1 tsp sesame oil
Coriander leaves
UHGFKLOOLŵQHO\VOLFHG

Select the smaller and most uniform leaves from the lettuce.
Rinse and pat dry. Refrigerate until needed.
Soak the dried mushrooms in hot water for 10 minutes. Drain
and reserve the soaking liquid.
Clean the button and oyster mushrooms with a damp paper
towel, then cut into very small dice.
Heat the olive oil in a large frying pan. Add the diced mushrooms
and stir-fry for 5 minutes.
Add the ginger and chillies and stir-fry for 1 minute. Add the
shallots, bamboo shoot and chestnuts and stir-fry for another
4–5 minutes.
Mix 4 Tbsp reserved mushroom soaking water with the soy
sauce, 1 Tbsp hoisin sauce and sesame oil. Add to the pan and
heat through. Transfer to a bowl.
Spoon some mushroom mixture into each lettuce leaf. Top with
1
/4 tsp hoisin sauce. Garnish with coriander leaves and sliced
red chilli.

25

SNOW PEA AND WATER CHESTNUT DUMPLINGS
Makes 35–40 dumplings

Traditionally, dumplings were made during Chinese New Year as a symbol of good luck and
prosperity. Families gathered in the kitchen to spend time together and make their favourite
dumplings. Over the years, we have conducted many dumpling classes taught by talented
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eaters. You also have a choice of a spicy or vinegary dipping sauce.

INGREDIENTS

METHOD

DUMPLING DOUGH

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for a few seconds, then remove and plunge into iced water. Drain
and squeeze out any excess water using a clean, absorbent cloth.
Chop into 1–2-cm (1/2–1-in) pieces.

145 g (5 oz) potato starch +
more for dusting
J R] JOXWLQRXVULFH
ŶRXU
7EVSWDSLRFDŶRXU
1
/2 tsp salt
2 Tbsp vegetable oil
PO ŶR] ERLOLQJZDWHU
FILLING

J R] VQRZSHD
shoots
3
/4 tsp salt
1 tsp sugar
WVSFRUQŶRXU
1
/ tsp ground white pepper
1 Tbsp oyster sauce
3 Tbsp sesame oil
2 spring onions, chopped
6 water chestnuts, peeled
and chopped
DIPPING SAUCE

1 Tbsp rice vinegar or
black vinegar
1 Tbsp light soy sauce
3 tsp sesame oil
1
/2 tsp chilli oil
5-cm (2-in) knob ginger,
peeled and thinly sliced
into strips

26

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oil in a mixing bowl and mix well. Add the chopped snow pea
shoots, spring onions and water chestnuts. Mix well, then cover
and keep refrigerated until ready to use.
3UHSDUHWKHGXPSOLQJGRXJK3ODFHWKHŶRXUVDQGVDOWLQD
bowl. Mix well. Add the oil and mix again. Add the boiling water
and stir until combined, then knead by hand until a dough-like
consistency is achieved. The dough should be wet to the touch
and slightly sticky. If it is lumpy or pebbly, it means the starch
wasn’t cooked by the boiling water. Discard and try again.
Cover the dough with plastic wrap and set aside to rest for at
least 20 minutes. While the dough is still slightly warm, form it
into small balls, each about 14 g (1/2 oz). Keep them moist under
a damp tea towel.
Dust your work surface liberally with potato starch. Working one
at a time, roll a ball of dough out into a thin round. You can use
a large round pastry cutter to stamp out neat rounds, if desired.
3ODFHDWHDVSRRQIXORIŵOOLQJRQHDFKURXQG:HWWKHHGJHVDQG
fold in half, then pinch to seal the dumpling. Create decorative
pleats by pinching the centre, then folding 2–3 pleats to the right
and another 2–3 pleats to the left.
Arrange the dumplings in a lined steamer. Steam for 5–6 minutes.
In the meantime, prepare the dipping sauce. Mix the vinegar,
soy sauce and oils in a small bowl. Add the ginger.
Serve the dumplings immediately after steaming, with the
dipping sauce on the side.

PORK AND CHICKEN DUMPLINGS
Makes 35–40 dumplings

This crystal dumpling wrapper is translucent and soft, with a pleasant chewy texture that is
DKDOOPDUNRIDZHOOPDGHGXPSOLQJ,WWDNHVWLPHWRSHUIHFWVRZHHQFRXUDJH\RXWRLQYLWH
friends and family to come together to prepare these pockets of joy. These dumplings can
EHSUHSDUHGDKHDGDQGNHSWIUR]HQVREHVXUHWRPDNHORWV

INGREDIENTS

METHOD

1 portion dumpling dough
(page 26)
Potato starch, as needed

3ODFHDOOWKHLQJUHGLHQWVIRUWKHŵOOLQJH[FHSWWKHSRUNFKLFNHQ
oil, spring onions and coriander leaves in a bowl. Mix well, then
add the pork and chicken and mix vigorously by hand, in a single
direction, for about 5 minutes.

FILLING

1 Tbsp oyster sauce
1
/2 Tbsp Chinese rice wine
1
/4 Tbsp sugar
1
/2 tsp ginger juice
1
/ tsp ground white pepper
1
/2 tsp potato starch
2–3 Tbsp water
J 1/5 oz) minced pork
belly
J 1/5 oz) minced
chicken
1
/2 tsp sesame oil
2 spring onions, ends
WULPPHGŵQHO\FKRSSHG
3 sprigs coriander leaves,
ŵQHO\FKRSSHG

Add the oil, spring onions and coriander leaves and mix until
well combined. Cover and refrigerate until ready to use.

SPICY SOUR SAUCE

Prepare the spicy sour sauce. Heat the sesame oil in a pan
over medium heat. Add the garlic and shallots and stir-fry until
fragrant. Add the remaining ingredients and mix well. Simmer for
5 minutes, then transfer to a bowl.

1 Tbsp sesame oil
20 g (2/3 oz) garlic, peeled
and minced
40 g (12/5 oz) shallots,
peeled and minced
2 Tbsp sugar
100 ml (31/2ŶR] ZKLWH
vinegar
1 Tbsp spicy broad bean
paste
1 Tbsp hoisin sauce
1
/ tsp ground white pepper

Prepare the dough according to the instructions on page 26.
Cover the dough with plastic wrap and set aside to rest for at
least 20 minutes. While the dough is still slightly warm, form it
into small balls, each about 14 g (1/2 oz). Keep them moist under
a damp tea towel.
Dust your work surface liberally with potato starch. Roll each ball
into a thin, roughly square-shaped piece. Using a 5-cm (2-in)
square cutter, cut each piece into a neat square. If you don't have
a cutter, use a sharp knife and metal ruler.
3ODFHDWHDVSRRQIXORIŵOOLQJRQHDFKVTXDUH:HWWKHHGJHV
and bring the 4 corners to meet in the middle, to form a tightly
packed square parcel. Pinch the edges to seal.
Arrange the dumplings in a lined steamer. Steam for 5–6 minutes.

Serve the dumplings immediately after steaming, with the spicy
sour sauce on the side.



Top: Snow pea and water chestnut dumplings
Left: Pork and chicken dumplings

29

BEETROOT TZATZIKI WITH LEBANESE PITA BREAD
6HUYHVŎ

This earthy, sweet and tangy dip tastes as vibrant and colourful as it looks. Cook and cool the
beetroot ahead of time and the rest of the preparation will be a breeze. Paired with warm
KRPHPDGHSLWDEUHDGWKLVGLVKFDQEHXVHGDVWKHEDVHIRUDZLQQLQJPH]HSODWWHU

INGREDIENTS

METHOD

150 g (5 /3 oz) beetroot,
peeled
1
/2 tsp ground cumin
1
/2 clove garlic, peeled and
ŵQHO\FKRSSHG
J R] *UHHN\RJKXUW
2 tsp honey
7EVSGLOOŵQHO\FKRSSHG
7EVSPLQWOHDYHVŵQHO\
chopped
1
/2 lemon, juice extracted
1 tsp extra virgin olive oil
Salt, to taste
Ground white pepper,
to taste

Place the beetroot in a small saucepan and cover with water.
Bring to a boil, then cover the pan and simmer over low heat for
40 minutes or until the beetroot is tender. Remove and set aside
to cool before peeling and grating into a medium bowl.

1

PITA BREAD

11/4 tsp active dry yeast
1
/2 Tbsp sugar
PO ŶR] ZDUPZDWHU
190 g (62/3R] SODLQŶRXU
more as needed
1
/2 Tbsp olive oil
1
/2 tsp salt

Add the remaining ingredients, except the salt and pepper, and
mix well. Taste and adjust the seasoning with salt and pepper,
then cover and refrigerate to chill before serving.
Prepare the pita bread. Place the yeast and sugar in a small bowl,
then add half the warm water. Stir until the yeast and sugar are
dissolved.
3ODFHWKHŶRXULQWRDPL[LQJERZO$GGWKH\HDVWPL[WXUHRLODQG
salt. Add the remainder of the warm water a little at a time, while
PL[LQJXQWLODVRIWGRXJKLVIRUPHG.QHDGIRUDERXWPLQXWHV
or until the dough is smooth.
Cover the bowl and let the dough rest in a warm place for about
1 hour, or until doubled in size.
7XUQWKHGRXJKRXWRQWRDOLJKWO\ŶRXUHGZRUNVXUIDFHDQGGLYLGH
it into 6 portions, each about 45 g (11/2 oz). Reshape into balls,
then cover with a wet tea towel and set aside for 10 minutes.
3UHKHDWWKHRYHQWRr& r) 3ODFHDODUJHEDNLQJWUD\RQ
the bottom rack.
'XVWWKHUHVWHGGRXJKZHOOZLWKŶRXUWKHQXVHDUROOLQJSLQWR
roll each portion into a thin round.
Place the dough on the preheated baking tray and bake for
2–3 minutes, until the dough is puffed up and brown at the
bottom. Flip them over and bake for another 1 minute.
Serve warm with the chilled tzatziki.

30

31

Breakfasts
& Brunches

AÇAI BREAKFAST BOWLS
Serves 4

$©DLERZOVKDYHEHFRPHTXLWHWKHWUHQGDQGZKDWLVWKHUHQRWWRORYH"7KLVLFHFUHDPOLNH
superfood bowl can be raw and vegan. It looks as pretty as a picture and is as light as a
ŶRZHUEXWLWSDFNVDPDVVLYHQXWULWLRQDOSXQFK

INGREDIENTS

METHOD

J R] IUR]HQD©DL
purée
PO ŶR] DSSOHMXLFH
J R] IUR]HQ
strawberries
2 medium bananas, peeled

3ODFHWKHIUR]HQD©DLSRXFKHVXQGHUFRROUXQQLQJZDWHUIRU
10–20 seconds. Open the pouches and empty the purée into
the blender.

TOPPING SUGGESTIONS

Transfer to 4 small serving bowls. Finish with toppings of your
choice and garnish as desired.

2 Tbsp blueberries
VWUDZEHUULHVKXOOHGDQG
sliced
2 medium bananas, peeled
and sliced
2 Tbsp black chia seeds
2 Tbsp goji berries
2 Tbsp grated coconut,
toasted
7EVSVXQŶRZHUVHHGV
toasted
FKHUULHVSLWWHGDQGKDOYHG

34

Add the apple juice, frozen strawberries and banana and
blend for 3 minutes, or until the mixture is smooth and creamy,
like a frozen slushy or thick shake.

36

COCONUT CHIA BREAKFAST CUPS
Serves 4

We feature these coconut chia breakfast cups in our Raw Treats class, and it has become
D UHDO KLW DPRQJVW KHDOWKFRQVFLRXV KRPH FRRNV *LYHQ WKH SRSXODULW\ RI WKHVH EUHDNIDVW
cups, we produced a similar breakfast bowl, and it is now a regular favourite on the Baker
& Cook menu.

INGREDIENTS

METHOD

90 g (3 /3 oz) white chia
seeds
360 ml (111/2ŶR] FRFRQXW
milk
PO ŶR] RUJDQLF
oat milk
1 Tbsp raw honey

Place the chia seeds, coconut milk, oat milk and honey in a
large bowl and mix together. Refrigerate for 30 minutes until
the chia seeds are gelatinous.

1

TOPPING

Vanilla yoghurt, to taste
Raw honey, to taste
A handful of fresh berries
such as raspberries and
blueberries
7EVSFRFRQXWŶDNHV
toasted
4 Tbsp almonds, toasted
and roughly chopped

Divide the mixture among 4 glasses and return to the
refrigerator for another 30 minutes. The chia seeds can also
be left to sit overnight.
When ready to serve, top the chia with yoghurt, a drizzle of
KRQH\IUHVKEHUULHVFRFRQXWŶDNHVDQGDOPRQGV*DUQLVK
as desired.



CORN FRIT TERS WITH CHILLI JAM
Makes about 12 fritters

A Kiwi classic as well as an international love affair, these sweet and savoury fritters can be
enjoyed at any time of the day. The crunch from the macadamia nuts and burst of sweetness
IURPWKHFRUQPDNHDZLQQLQJFRPELQDWLRQZKHQSDLUHGZLWKFKLOOLMDP-XVWDQRWHŏMDPE\
GHŵQLWLRQLVDVZHHWSUHVHUYH%XWLI\RXOLNH\RXUFKLOOLMDPDOLWWOHPRUHSLTXDQWDGGVRPH
bird's eye chillies to the mix.

INGREDIENTS

METHOD

100 g (3 /2R] SODLQŶRXU
J R] ULFHŶRXU
1
/4 tsp baking powder
1 tsp salt
2 tsp ground coriander
1 tsp sugar
200 ml (63/4ŶR] FROGZDWHU
400 g (141/3 oz) canned
corn kernels or 250 g
(9 oz) fresh corn kernels
12 macadamia nuts,
crushed using a mortar
and pestle
J 1/2 oz) chopped
celery leaves and stalk
2 large green chillies,
deseeded and chopped
Vegetable oil, as needed
Sour cream, to taste
1–2 sprigs coriander leaves

Prepare the chilli jam. Place the chillies in a food processor and
SXOVHXQWLOŵQH$GGWKHFDSVLFXPDQGSXOVHXQWLOŵQH$GGWKH
grated ginger and pulse to combine. Set aside.

1

CHILLI JAM

90 g (31/3 oz) red chillies
(+ 1 bird's eye chilli for
extra heat, if desired),
deseeded and chopped
1 red capsicum, cored
and roughly chopped
25 g (4/5 oz) ginger, peeled
and grated
250 g (9 oz) sugar
PO ŶR] DSSOHFLGHU
vinegar
1
/2 Tbsp lemon juice



3ODFHDPHGLXPŶDWERWWRPHGSDQRYHUORZKHDW$GGWKHVXJDU
and vinegar and let the sugar melt without stirring.
Pour the blended chilli mixture into the pan and increase the
heat to get the mixture boiling. When the mixture starts to boil,
turn the heat down and simmer for 45–60 minutes, until the
liquid is reduced by two-thirds, and the mixture is syrupy.
Add the lemon juice and stir through. Remove the pan from the
heat and set aside to cool.
3UHSDUHWKHFRUQIULWWHUV&RPELQHWKHŶRXUVEDNLQJSRZGHU
salt, ground coriander and sugar in a medium bowl. Add the
cold water and whisk until it forms a thick batter. Fold in the corn
kernels, macadamia nuts, celery and green chillies. The batter
VKRXOGEHWKLFN\HWŶXLG,ILWLVWRRWKLFNDGMXVWZLWKZDWHUDV
necessary.
Heat some oil in a large frying pan over medium heat. Carefully
VSRRQLQKHDSHGWDEOHVSRRQIXOVRIEDWWHUDQGŶDWWHQOLJKWO\WR
form circular fritters. Let the fritters cook until golden on one side
EHIRUHŶLSSLQJRYHUWRFRRNWKHRWKHUVLGH5HPRYHDQGGUDLQRQ
paper towels. Repeat with the remaining batter.
Serve the corn fritters warm or at room temperature with chilli
jam and sour cream. Garnish with coriander leaves.

39

40

MIXED MUSHROOM TART WITH POPPED SORGHUM
Makes four 10-cm (4-in) tarts

+RVWLQJ EUXQFK DQG QHHG WR LPSUHVV" 7KLV VRSKLVWLFDWHGORRNLQJ DQG VXEOLPHWDVWLQJ
VDYRXU\ WDUW FDQ EH PDGH DKHDG RI WLPH DQG ŵQLVKHG MXVW EHIRUH VHUYLQJ 3RS VRPH
sorghum and use this mild and slightly sweet whole grain as a crisp garnish.

INGREDIENTS

METHOD

Vegetable oil, as needed
10 g (1/3 oz) sorghum
Salt, to taste
2 sheets store-bought
shortcrust pastry, each
25 x 25 cm (10 x 10 in)
1 Tbsp white vinegar
OLWUH ŶR] ZDWHU
4 eggs

Prepare the pickled mushrooms. Trim away the hard base of the
shimeji mushrooms and separate the stalks. Rinse lightly and set
aside. Combine the sugar, rice vinegar and water in a saucepan
and bring to a boil. Add the bay leaves and peppercorns and
allow to infuse. Add the shimeji mushrooms and let the mixture
cool completely before storing in a clean airtight jar. These
pickled mushrooms will keep for up to 1 month.

PICKLED MUSHROOMS

20 g (2/3 oz) shimeji
mushrooms
25 g (4/5 oz) sugar
3 Tbsp + 1 tsp rice vinegar
100 ml (31/2ŶR] ZDWHU
2 bay leaves
2 black peppercorns
FILLING

125 g (41/2 oz) mixed
mushrooms, such as
portobello, Swiss brown
and/or white button
1 clove garlic, peeled and
ŵQHO\FKRSSHG
1 sprig thyme, leaves picked
DQGŵQHO\FKRSSHG
1 Tbsp olive oil
1
/2 lemon, grated for zest
20 g (2/3 oz) Parmesan
cheese, freshly grated
1 Tbsp mascarpone
1 sprig Italian parsley,
chopped

3UHSDUHWKHŵOOLQJ&OHDQWKHPXVKURRPVZLWKDGDPSSDSHU
WRZHO3ODFHLQDIRRGSURFHVVRUDQGSXOVHXQWLOŵQH7UDQVIHUWKH
mixture to a bowl. Add the garlic and thyme and mix well.
Heat the olive oil in a frying pan over medium heat. Add the
mushroom mixture and sauté until dry. Remove from heat and
add the lemon zest, Parmesan cheese, mascarpone and parsley.
Mix well and set aside.
Heat some oil in a small saucepan over medium heat. Add
the sorghum and cover the pan with a lid, then shake until the
sorghum pops. Drain the popped sorghum on a paper towel.
Season to taste with salt. Set aside.
Preheat the oven to 220°C (425°F). Prepare four 10-cm (4-in)
ŶXWHGWDUWWLQV
Line the tart tins with the shortcrust pastry and trim the edges
as necessary. Prick the base several times using a fork. Bake for
12–15 minutes, or until the tart shells are golden and baked
through.
6SRRQWKHPXVKURRPŵOOLQJHTXDOO\LQWRWKHWDUWVKHOOV7RSZLWK
the pickled mushrooms and popped sorghum.
Poach the eggs. Bring the water and vinegar to a boil in a large
saucepan. Use a spoon to swirl the water in a clockwise direction,
then crack an egg into the water, followed by a second egg.
Poach for 2–3 minutes. Remove with a slotted spoon and place
an egg on each tart. Repeat with the remaining eggs.
Garnish as desired.

41

CHORIZO HASH WITH FRIED EGG
Serves 4

&KRUL]RKDVKZDVDFDUHHUGHŵQLQJGLVKIRURXUJUHDWPDWHDQGWKHNLQJRIIXVLRQFRRNLQJ
FKHI3HWHU*RUGRQ:HVDOXWH\RX3HWHUZLWKRXUYHUVLRQRI\RXUFHOHEUDWHGGLVKDV\RXUV
LVRQHŵQHFDUHHUWREHKRQRXUHGDQGDFNQRZOHGJHG

INGREDIENTS

METHOD

300 g (11 oz) potatoes
4 chorizo sausages
1
/2 tsp ground cumin
1
/2 tsp paprika
Salt, to taste
Ground black pepper,
to taste
Vegetable oil, as needed
4 eggs
A handful of rocket leaves
4 tsp Sriracha sauce, mixed
with 8 tsp olive oil

Peel the potatoes and roughly chop. Place into a large pot of
lightly salted water and bring to a boil. Reduce to a simmer and
cook until potatoes are tender.
Preheat the oven to 180°C (350°F).
Peel the skin from the chorizo sausages and bake for 5–6 minutes,
or until the sausages are cooked through. Remove and set aside
to cool slightly.
Place the chorizo into a food processor and pulse until slightly
broken. Add the potatoes and pulse several times. Transfer to a
bowl. Add the cumin and paprika and mix well. Season to taste
with salt and pepper.
Place some oil into a non-heated frying pan. Crack an egg into
the pan, then bring the heat up slowly so the base of the egg will
remain soft and not become crisp, and the yolk will stay runny.
Remove to a serving plate. Repeat to cook the remaining eggs.
Divide the hash among 4 serving plates. Top with rocket leaves
and an egg. Drizzle with Sriracha oil.

42

CINNAMON FRENCH TOAST WITH LEMON CURD AND BERRIES
Serves 4

Worth getting out of bed for, our decadent French toast only takes minutes to whip up, but
looks and tastes like you've been cooking for days. The key is a thick slice of good quality
brioche and a fresh tangy lemon curd as the hero.

INGREDIENTS

METHOD

HJJV
360 ml (111/2ŶR] PLON
1 lemon, grated for zest
4 Tbsp ground cinnamon
1 tsp vanilla extract
4 slices brioche or a
soft sweet bread, each
2.5-cm (1-in) thick
2 Tbsp butter
Vegetable oil, as needed

The lemon curd can be prepared in advance and kept in an
airtight jar in the refrigerator for 2–3 weeks. To make the lemon
curd, place all the ingredients in a saucepan over low heat and
beat rapidly with a whisk, until the consistency of honey. Be
careful not to let the mixture come to a boil. Pass the lemon curd
through a sieve and set aside to cool. Chill before using.

LEMON CURD

Heat 1/2 Tbsp butter and some oil in a frying pan over low heat.
Add the soaked bread and let it cook slowly until golden before
ŶLSSLQJLWRYHUWRFRRNWKHRWKHUVLGH)UHQFKWRDVWVKRXOGKDYH
a spongy texture on the inside and be golden and crisp on the
outside. Transfer to a serving plate.

J R] VXJDU
3 large eggs
2 lemons, juice extracted;
1 lemon, grated for zest
100 g (31/2 oz) butter
TOPPING

A handful of fresh berries
A handful of pistachio nuts,
chopped

Prepare the French toast. Combine the eggs, milk, lemon zest,
ground cinnamon and vanilla in a large bowl. Beat lightly.
Soak a slice of the bread in the egg mixture until the bread feels
soft but isn’t falling apart.

Repeat with the remaining slices of bread.
Spread the toast with lemon curd and top with fresh berries and
pistachio nuts. Garnish as desired and serve warm.

45

POLENTA PANCAKES WITH GUACAMOLE AND SALSA
Serves 6

We were recently engaged by a lovely longtime customer of the cooking school to create
a vegetarian menu for her chain of hotels and villas in Indonesia. These polenta pancakes
came straight to mind. They plate beautifully, are super tasty and can be enjoyed at any time
RIWKHGD\7U\PDNLQJWKHSDQFDNHVDOLWWOHODUJHULQGLDPHWHUWKHQŵOODQGIROGWKHPLQKDOI
like tacos, for a casual meal.

INGREDIENTS

METHOD

50 g (1 /4 oz) polenta
60 g (21/4R] SODLQŶRXU
1
/4 tsp baking powder
1
/4 tsp salt
1 tsp sugar
PO ŶR] EXWWHUPLON
2 eggs
30 g (1 oz) butter, melted
Olive oil spray
PO ŶR] VRXUFUHDP
Coriander leaves or
micro herbs
3DGUµQSHSSHUŵQHO\
sliced

Prepare the batter for the pancakes. In a medium mixing bowl,
FRPELQHWKHSROHQWDŶRXUEDNLQJSRZGHUVDOWDQGVXJDU0DNH
a well in the centre. Set aside.

3

GUACAMOLE

2 ripe avocados, mashed
VSULQJRQLRQVŵQHO\
chopped
1 roma tomato, diced
2 tsp chilli sauce
2 tsp lemon juice
1
/4 tsp salt
SALSA

2 roma tomatoes, deseeded
DQGŵQHO\GLFHG
.DODPDWDROLYHVŵQHO\
chopped
1 tsp red wine vinegar
5 drops Tabasco sauce
1 tsp olive oil
Salt, to taste

46

Place the buttermilk, eggs and melted butter in a jug and beat
to combine. Add to the mixing bowl and mix well. Cover with
plastic wrap and set aside for 20 minutes.
Prepare the guacamole. In a small bowl, gently mix all the
ingredients together. Cover and refrigerate for 20 minutes.
Prepare the salsa. In a small bowl, gently mix all the ingredients
together. Set aside.
Coat a large frying pan with olive oil spray and place over
PHGLXPKHDW3ODFHIRXUFP LQ FRRNLQJULQJVLQWRWKHSDQ
and coat with olive oil spray. When hot, pour in a small amount
of batter, just enough to cover the base of the ring and meet the
edges. Cook over medium heat until bubbles form, then remove
WKHULQJVDQGŶLSWKHSDQFDNHVRYHUWRFRRNWKHRWKHUVLGHXQWLO
golden. Remove from the pan and repeat with the remaining
batter. Prepare 4 pancakes per serving.
To assemble, place a pancake in the centre of a large serving
plate. Spread some guacamole to the edges of the pancake,
then sandwich with another pancake and spread with salsa.
Repeat to add another pancake and guacamole layer. Cover the
guacamole with a fourth pancake, then spread with sour cream.
Spoon a small amount of salsa on top and garnish with coriander
leaves or micro herbs and Padrón pepper.
Repeat with the remaining ingredients.

CINNAMON AND MAPLE GRANOL A
Makes 500 g (1 lb 1 1/ 2 oz) granola

6WDUW\RXUGD\ULJKWZLWKRXUQXWIUHHJUDQRODWKDWZDVGHYHORSHGIRU%DNHU &RRNDVSDUW
RIRXUDUWLVDQWDNHKRPHSDFNDJHGUDQJH7KHELJJHVWFKDOOHQJHZKHQPDNLQJWKLVJUDQROD
LVKDYLQJWRUHVLVWHDWLQJDOOWKH\XPP\FLQQDPRQŶDYRXUHGRDWVDQGVHHGVDVWKH\FRRORQ
WKHWUD\

INGREDIENTS

METHOD

260 g (9 /5 oz) rolled oats
120 g (41/3 oz) pumpkin
seeds
J 4/5R] VXQŶRZHU
seeds
1 Tbsp ground cinnamon
2 tsp salt
60 g (21/4 oz) maple syrup
J 1/2 oz) dried coconut
ŶDNHV

3UHKHDWWKHRYHQWRr& r) /LQHODUJHEDNLQJWUD\V
with baking paper or non-stick mats.

1

Place the oats, seeds, ground cinnamon, salt and maple syrup
in a large mixing bowl and mix well. Pour on the baking trays
and spread evenly.
Bake for 10 minutes, then remove from the oven and toss to
mix the granola.
'LYLGHWKHGULHGFRFRQXWŶDNHVLQWRSRUWLRQVDQGVSULQNOH
evenly over the granola on both trays. Bake for a further
ŎPLQXWHVXQWLOWKHFRFRQXWŶDNHVDUHJROGHQ
Let the granola cool completely before storing in an airtight
container.

49

Salads &
Vegetables

GADO GADO WITH SATAY SAUCE
Serves 6

*DGRJDGRLVDKHDOWK\,QGRQHVLDQVDODGWKDWLVIXOORIYHJHWDEOHVDQGSURWHLQVHUYHGZLWK
an aromatic and, sometimes, spicy peanut sauce. It contains all the elements of a complete
YHJHWDULDQPHDODQGSDFNVDQDZHVRPHŶDYRXUSXQFK7KHUHLVQRZRQGHUWKDWLWLVDVWDSOH
to millions in our neighbouring island country.

INGREDIENTS

METHOD

SATAY SAUCE

Prepare the satay sauce. Heat the oil in a small frying pan over
medium heat. Add the chillies, shallots and garlic and stir-fry for
5 minutes or until softened.

1 Tbsp vegetable oil
1–2 red chillies, deseeded
and sliced
2 shallots, peeled and sliced
2 cloves garlic, peeled and
sliced
1 stalk lemongrass, white
part only, sliced
1 lime, grated for zest and
juice extracted
100 g (31/2 oz) roasted
skinned peanuts
11/2 Tbsp Indonesian sweet
soy sauce (kecap manis)
1 Tbsp grated palm sugar
1
/2 tsp salt
PO 1/2ŶR] KRWZDWHU
GADO GADO

400 g (141/3R] ŵUPWRIX
Cooking oil, as needed
300 g (11 oz) new potatoes
1 large carrot
3 eggs
Salt, as needed
J R] FKR\VXP
J R] QDSDFDEEDJH
ŎVKDOORWV
Vegetable oil, as needed
1 cucumber, sliced
2–3 sprigs coriander leaves
1 red chilli, sliced
Cassava chips, as desired
52

Transfer the contents of the pan to a food processor. Add the
lemongrass, lime zest and juice, peanuts, Indonesian sweet soy
sauce, palm sugar and salt. Pulse to combine. With the motor
running, gradually add the hot water and process until the sauce
is smooth.
3UHSDUHWKHJDGRJDGRLQJUHGLHQWV&XWWKHŵUPWRIXLQWRFP
(1/4-in) slices. Heat some oil in a pan over medium heat and fry
the tofu until golden. Remove and drain well on paper towels.
Wash and scrub the potatoes, then cut into halves. Peel and
slice the carrot into batons. Bring a pot of lightly salted water to
DERLO$GGWKHSRWDWRHVDQGFDUURWDQGFRRNIRUŎPLQXWHV
until just tender.
Boil another pot of water and cook the eggs for 5–6 minutes.
Remove and place into a bowl of iced water and leave until the
eggs are cold. Peel and cut into halves.
Cut the choy sum into 5-cm (2-in) lengths. Roughly chop the
napa cabbage. Boil a fresh pot of water and add a big pinch of
salt. Blanch the choy sum and cabbage for 1–2 minutes or until
just tender. Remove and refresh in iced water. Drain well.
3HHOWKHVKDOORWVDQGŵQHO\VOLFHLQWRULQJV+HDWVRPHRLOLQD
frying pan and cook slowly over low heat until golden and crisp.
Remove and drain on paper towels.
Place the choy sum, cabbage, potatoes and carrot in a large
bowl and toss with the satay sauce. Transfer to a serving plate
and top with the boiled eggs, cucumber, fried shallots, coriander
leaves and chilli. Offer a bowl of cassava chips on the side.

53

FESTIVE BAKED CAULIFLOWER
6HUYHVŎ

Queen of any festive table, this impressive but simple dish is deliciously tender and great
IRUVKDULQJ2QFH\RXPDVWHUEDNLQJWKHFDXOLŶRZHUWRSHUIHFWLRQ\RXFDQH[SHULPHQWZLWK
different types of dips and salsas.

INGREDIENTS

METHOD

FDXOLŶRZHUKHDG
trimmed at the base
1 clove garlic, peeled and
crushed
4 Tbsp extra virgin olive oil
+ more to serve
A handful of Italian parsley,
chopped

3ODFHWKHFDXOLŶRZHULQWKHPLFURZDYHRYHQDQGFRRNRQ+LJK
IRUPLQXWHV$OWHUQDWLYHO\VWHDPXQWLOMXVWWHQGHUZKHQD
VNHZHUFDQEHLQVHUWHGLQWRWKHFDXOLŶRZHUVWHPZLWKHDVH

BUTTER BEAN HUMMUS

400 g (141/3 oz) canned
butter beans, rinsed and
drained
J 4/5 oz) tahini
1 large clove garlic, peeled
3 Tbsp lemon juice
4 Tbsp extra virgin olive oil
3 tsp ground cumin
1 tsp sea salt
4 Tbsp water

Preheat the oven to 200°C (400°F).
3ODFHWKHSDUWLDOO\FRRNHGFDXOLŶRZHURQDODUJHEDNLQJWUD\
and rub with garlic, then drizzle with olive oil. Place in the centre
of the oven and bake for 20 minutes, or until tender and golden
in colour.
In the meantime, prepare the hummus. Place the butter beans,
tahini, garlic, lemon juice, olive oil, ground cumin and salt into
a food processor and blend until smooth. Add the water a
spoonful at a time, and blend until the consistency of thickened
cream.
Prepare the salsa. Place all the ingredients in a bowl and mix well.
To assemble, spread the hummus over a large serving plate and
SODFHWKHFDXOLŶRZHULQWKHPLGGOH7RSZLWKVDOVDDQGFKRSSHG
parsley. Drizzle with extra virgin olive oil.

OLIVE AND WALNUT SALSA

40 g (12/5 oz) pitted green
olives, sliced
1
/2 pomegranate, peeled
and seeds separated
50 g (13/4 oz) walnut halves,
lightly roasted and
roughly broken
1 Tbsp pomegranate
molasses
2 Tbsp olive oil
1
/4 tsp sea salt

55

ROASTED BEETROOT MEDLEY WITH PICKLED SHALLOTS
Serves 6

+HUHDUHDIHZRIRXUIDYRXULWHWKLQJVŏEHHWURRWSRPHJUDQDWHDQGDQ\WKLQJSLFNOHG7KLV
visually stunning salad works well with rich meats and is also amazing with a good crumble
of goat's cheese.

INGREDIENTS

METHOD

J R] JROGHQEDE\
beetroots
Olive oil, as needed
Salt, as needed
Ground black pepper,
as needed
600 g (1 lb 51/3 oz) red
baby beetroots
2 Tbsp red wine vinegar
1
/2 small pomegranate,
peeled and seeds
separated
10 g (1/3 oz) basil leaves,
torn
5 g (1/6 oz) mint leaves, torn

3UHKHDWWKHRYHQWRr& r) 

PICKLED SHALLOTS

3 shallots, peeled
PO 1/3ŶR] ZDWHU
PO 1/3ŶR] DSSOHFLGHU
vinegar
1 Tbsp sugar

Place the golden baby beetroots on a large sheet of aluminium
foil. Drizzle with olive oil and season with salt and pepper. Fold
into a parcel and place on a baking tray.
Repeat to place the red baby beetroots on another large sheet of
aluminium foil. Drizzle with the red wine vinegar and 2 tsp olive
oil. Season with salt and pepper. Fold into a parcel and place on
another baking tray.
Roast the beetroots in the oven for 20–25 minutes, or until a knife
can be inserted into the beets with ease. Remove and set aside
for 10–15 minutes. Peel the beetroots while they are still hot, then
cut into halves. Reserve the liquid from the red beetroots.
Prepare the pickled shallots. Using a mandolin, slice the shallots
into rings, roughly 0.3-cm (1/10-in) thick. Place the water, apple
cider vinegar and sugar in a small saucepan and bring to a boil.
Pour over the shallots and set aside.
Place the beetroots along with the liquid from the red beetroots
in a large bowl. Add half the pomegranate seeds, half the
strained pickled shallots and half the basil and mint leaves.
Toss gently.
Arrange on a serving plate and top with the remaining
pomegranate seeds, pickled shallots and basil and mint leaves.

56

CRISPY SAGE POTATO STACKS
Makes 10

For Helen, Christmas in Australia would not be complete without these crispy sage potato
stacks. A regular feature on her family's dining table, these potato stacks have now become
DKLWZLWKVWXGHQWVDWWHQGLQJRXU&KULVWPDV(QWHUWDLQLQJFODVVHV:HFKDOOHQJH\RXWRHDW
MXVWRQH

INGREDIENTS

METHOD

30 g (1 oz) butter, melted
10 fresh whole sage leaves
7EVSŵQHO\FKRSSHG
fresh sage leaves
J OER] 'HVLUHH
potatoes
PO ŶR] GRXEOH
cream
4 cloves garlic, peeled and
crushed
Salt, to taste
Ground black pepper, to
taste

Preheat the oven to 200°C (400°F).
/LQHWKHEDVHRIPXIŵQFXSVZLWKDFLUFOHRIEDNLQJSDSHU
and brush with melted butter. Place a whole sage leaf face-down
LQHDFKPXIŵQFXS6HWDVLGH
Wash and peel the potatoes. Slice thinly using a mandolin. Place
in a large bowl and set aside.
Combine the cream, garlic and chopped sage in a bowl. Season
generously with salt and pepper and mix well.
Pour the cream mixture over the sliced potatoes and ensure the
potatoes are well coated.
)LOOWKHPXIŵQFXSVZLWKWKHGUHVVHGSRWDWRHV
Bake for 40 minutes, or until crisp and golden on the top and
edges, and a skewer can be easily inserted into the middle of
each stack.
5HPRYHWKHSRWDWRVWDFNVIURPWKHPXIŵQFXSVDQGRYHUWXUQ
them on a serving plate, so the whole sage leaf sits on top.
Peel off the baking paper.

59

BROWN BUT TER AND ALEPPO CORN
Serves 6

No one can deny that nude fresh ears of sweetcorn are a crowd favourite. But let's face
LW WKH\ DUH D ORW EHWWHU ZKHQ GUHVVHG7U\ WKLV NLOOHU FRPELQDWLRQ RI QXWW\ EHXUUH QRLVHWWH
3DGUµQSHSSHUV$OHSSRFKLOOLŶDNHVDQGJHQHURXVVKDYLQJVRI3DUPHVDQ)RUEHVWUHVXOWV
VHUYHKRW

INGREDIENTS

METHOD

6 ears corn, husk and silk
removed
Sea salt, to taste
Ground black pepper, to
taste
50 g (13/4 oz) Parmesan
FKHHVHŵQHO\JUDWHG
1
/2WVS$OHSSRFKLOOLŶDNHV
3DGUµQSHSSHUVŵQHO\
sliced
Tortilla chips, as desired

Prepare the brown butter. Heat the butter in a small pan over
medium heat until it starts to brown and gives off a nutty aroma.
Take the pan off the heat and add the lime zest and juice and
FKLOOLŶDNHV

BROWN BUTTER

100 g (31/2 oz) butter
1 lime, grated for zest and
juice extracted
WVS$OHSSRFKLOOLŶDNHV

60

Boil a large saucepan of water and add the corn cobs. Cook for
5 minutes. Remove and drain well.
Place the corn cobs in the pan with the brown butter and coat
the corn well with the brown butter.
Arrange on a serving plate and season to taste with salt and
SHSSHU7RSZLWK3DUPHVDQFKHHVHFKLOOLŶDNHVDQG3DGUµQ
peppers. Serve with tortilla chips on the side.

SOUS VIDE WHITE ASPARAGUS WITH
SMOKED SWEETCORN SAUCE AND CRISPY PARMA HAM
Serves 6

Previously a culinary technique held tightly by restaurant chefs, sous vide cooking is
now accessible to home cooks and is one of our most popular classes. Inspired by
chef Carlos Montobbio, who himself learned from the Roca brothers, the fathers of sous
YLGHFRRNLQJWKLVPHOWLQ\RXUPRXWKGLVKLVDQH[SHULHQFHQRWHDVLO\IRUJRWWHQ

INGREDIENTS

METHOD

VSHDUVZKLWHDVSDUDJXV
160 ml (51/3ŶR] PLON
11/2 tsp sugar
A pinch of salt
12 slices Parma ham
A handful of Italian parsley,
chopped

Peel the asparagus and place in a resealable freezer bag or
vacuum bag with the milk, sugar and salt. Seal the bag and
SODFHLQWRDVRXVYLGHZDWHUEDWKDWr& r) IRUPLQXWHV
When done, place the bag into an ice water bath and set aside.

SMOKED SWEETCORN
SAUCE

Transfer the sautéed corn kernels to a sheet of aluminium foil
and place on the top tier of a steamer. Place the woodchips on
another sheet of aluminium foil and place on the bottom tier.
Ignite the woodchips and let it smoke for 10 minutes.

1 Tbsp olive oil
425 g (15 oz) canned corn
kernels, drained
Liquid from canned
sweetcorn
Salt, to taste
FOR SMOKING

2 handfuls of woodchips

Prepare the sweetcorn sauce. Place the olive oil in a small
saucepan over medium heat. Add the corn kernels and sauté
until golden and lightly toasted.

Place the smoked corn kernels in a blender. Add the liquid from
the canned corn kernels a little at a time, while blending, until the
mixture is smooth. Strain the sauce and season to taste with salt.
Preheat the oven to 160°C (325°F).
/D\WKH3DUPDKDPŶDWRQDOLQHGEDNLQJWUD\%DNHIRUPLQXWHV
or until crispy.
Spoon some smoked sweetcorn sauce onto each serving plate.
Top with 3 spears of asparagus and top with 2 slices of Parma
ham. Garnish with parsley.

63

ROCKET AND PEAR SAL AD WITH
CANDIED PECANS AND PARMESAN
Serves 6

)RUDVLPSOHVDODGWKDWLVEXUVWLQJZLWKŶDYRXU\RXFDQ WJRSDVWWKLVFODVVLFFRPELQDWLRQRI
rocket, pear, Parmesan and balsamic dressing. We've taken it to another level and fancied it
up with some candied pecans to add a sweet crunch.

INGREDIENTS

METHOD

BALSAMIC VINAIGRETTE

Prepare the balsamic vinaigrette. Place the olive oil, balsamic
vinegar, honey and grain mustard in a small bowl and whisk.
Transfer to an airtight jar and refrigerate until ready to serve.

4 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
2 tsp grain mustard
Salt, to taste
Freshly ground black
pepper, to taste
SALAD

1 Tbsp butter
2 Tbsp brown sugar
J R] ZKROHSHFDQV
lightly toasted
2 pears
150 g (51/3 oz) rocket leaves
125 g (41/2 oz) Parmesan
cheese, shaved

64

Place the butter and brown sugar in a medium pan over
medium heat. When the mixture starts to bubble, add the
pecans and cook, stirring constantly, for about 2 minutes, until
caramelised. Transfer to a plate and spread the pecans out in
a single layer to cool.
Core and slice the pears just before serving. Place in a large
serving bowl with the rocket leaves.
Top with the shaved Parmesan and candied pecans. Drizzle with
balsamic vinaigrette.

65

CL ASSIC GREEK SAL AD
Serves 6

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GLVKFRQVLVWVRIMXVWŵYHPDLQLQJUHGLHQWV:HHQFRXUDJH\RXWRJHWWKHYHU\EHVWTXDOLW\
WRPDWRHV*UHHNROLYHVFXFXPEHUVUHGRQLRQVH[WUDYLUJLQROLYHRLODQG*UHHNIHWDWKDW\RX
FDQŵQG(QMR\ZLWKFUXVW\EUHDG

INGREDIENTS

METHOD

10 large cherry tomatoes,
cut into halves
10 baby Roma tomatoes,
cut into halves
2 medium cucumbers, cut
into wedges
1 small red onion, peeled
and thinly sliced
Salt, to taste
4 Tbsp olive oil
11/2 tsp dried oregano
Freshly ground black
pepper, to taste
J R] IHWDFKHHVH
(made from a mixture of
sheep and goat's milk)
50 g (13/4 oz) Kalamata
olives, pitted, if desired

Combine the tomatoes, cucumbers and onion in a shallow bowl.
Season to taste with salt and let it sit for a few minutes for the salt
to draw out the juices from the tomatoes and cucumbers.
Drain the juices and transfer the vegetables to a serving plate.
Drizzle with olive oil and season with dried oregano and pepper.
Top with feta cheese and olives.



SPINACH AND FETA SPANAKOPITA
6HUYHV

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VSLQDFK DQG IHWD SLH ZLWK LWV FULVS DQG ŶDN\ ŵOR SDVWU\ FUXVW LV KHDUW\ DQG VDWLVI\LQJ ,W LV
SHUIHFWVHUYHGZLWKRXUFODVVLF*UHHNVDODG SDJH 

INGREDIENTS

METHOD

50 g (13/4 oz) butter, melted
1 kg (2 lb 3 oz) frozen
spinach
400 g (141/3 oz) feta cheese
3 heaped Tbsp freshly
grated Parmesan cheese
5 eggs, beaten
VSULQJRQLRQVŵQHO\VOLFHG
25 g (2/5R] GLOOŵQHO\
chopped
1 tsp ground nutmeg
Freshly ground black
pepper, to taste
VKHHWVŵORSDVWU\

3UHKHDWWKHRYHQWRr& r) 
Prepare a 23-cm (9-in) square baking pan with a removable base.
Grease with melted butter.
Place the frozen spinach into a colander to drain. Gently squeeze
out any excess liquid.
Place the spinach, feta cheese, Parmesan, eggs, spring onions,
dill and ground nutmeg in a large bowl. Season with black
pepper and toss gently to distribute the ingredients evenly.
%UXVKRQHVLGHRIDVKHHWRIŵORSDVWU\ZLWKPHOWHGEXWWHU3ODFH
LQWRWKHEDNLQJSDQDQGOD\HUZLWKDQRWKHUVKHHWRIŵORSDVWU\
5HSHDWWREUXVKZLWKEXWWHUDQGOD\HUZLWKŵORSDVWU\XQWLO\RX
KDYHOD\HUV/HDYHDJHQHURXVRYHUKDQJRQWKHVLGHV
Spoon the spinach and feta mixture into the pan and fold the
RYHUKDQJLQJHGJHVRIŵORSDVWU\RYHUWKHŵOOLQJ%UXVKWKHSDVWU\
ZLWKDOLWWOHPRUHEXWWHUWKHQSODFHWKHUHPDLQLQJVKHHWVRIŵOR
pastry over the parcel. Tuck the pastry down the edges. Brush
with more melted butter.
Bake for 40 minutes, then cover the top of the pie with a sheet of
baking paper and bake for another 25 minutes.
Remove from the oven. Let the pie stand for about 10 minutes
before slicing.



69



ROASTED AND PICKLED MUSHROOMS
WITH HERBS AND POPPED SORGHUM
Serves 6

When conducting salad classes, we always share with our students the idea of layering
ŶDYRXUV ,Q WKLV VDODG WKH URDVWHG PXVKURRPV DUH PHDW\ ULFK DQG GHHSO\ŶDYRXUHG EXW
when combined with their clean, bright and slightly acidic counterparts, this salad is
perfectly balanced and quite unforgettable.

INGREDIENTS

METHOD

15 g ( /2 oz) basil leaves
1
/2EXQFKFKLYHVŵQHO\
sliced

Preheat the oven to 200°C (400°F).

1

ROASTED MUSHROOMS

500 g (1 lb 11/2 oz)
portobello mushrooms
1 kg (2 lb 3 oz) Swiss brown
mushrooms
Olive oil, as needed
Salt, to taste
Ground black pepper,
to taste
10 cloves garlic, peeled
and sliced
PICKLED MUSHROOMS

J R] VKLPHML
mushrooms
PO ŶR] DSSOHFLGHU
vinegar
100 ml (31/2ŶR] ZDWHU
50 g (13/4 oz) sugar
3 stalks thyme, leaves
picked
POPPED SORGHUM

Olive oil, as needed
10 g (1/3 oz) sorghum
Salt, to taste

Prepare the roasted mushrooms. Wipe the portobello and Swiss
brown mushrooms with a damp paper towel and cut into 0.5-cm
(1/4-in) thick slices. Place in a roasting pan. Drizzle with olive oil
and season well with salt and pepper. Roast for 15–20 minutes,
or until the mushrooms are golden. Set aside to cool completely.
Prepare the pickled mushrooms. Trim off the hard base of the
shimeji mushrooms and rinse lightly. Set aside.
Place the apple cider vinegar, water and sugar in a saucepan
and bring to a boil. Turn off the heat and add the thyme and
shimeji mushrooms. Set aside until the mixture is completely
cool. Store in an airtight jar until needed. These pickled
mushrooms will keep for up to a month.
Prepare the popped sorghum. Heat a dash of olive oil in a small
saucepan over medium heat. Add the sorghum and cover the
pan with a lid. Shake the pan until the sorghum pops. Remove
and drain well on paper towels. Season to taste with salt.
Prepare the dressing. Take 3 Tbsp pickling liquid from the
pickled mushrooms and whisk with the olive oil until well
combined.
To serve, place the roasted mushrooms in a big bowl. Strain the
pickled mushrooms and add to the bowl. Add the basil leaves
and chives. Toss to mix. Drizzle with dressing and toss again.
Transfer to a serving plate and top with the popped sorghum.

DRESSING

3 Tbsp pickling liquid from
pickled mushrooms
2 Tbsp olive oil



BRET TSCHNEIDER’S BIBIMBAP
Serves 6

7KLV.RUHDQLQVSLUHGUHFLSHFRPELQHVWZRIRRGPRYHPHQWVWKDWZHORYHŏERZOIRRGDQG
fermentation. This ultimate soul food that is good for our guts, is surprisingly simple to
PDNHEXWLWGRHVUHTXLUHVRPHSODQQLQJ0DNHRXUTXLFNDQGHDV\NLPFKLDWOHDVWDZHHN
ahead so Mother Nature can complete the bubbling process and provide the best umami
taste sensation to accompany your bowl.

INGREDIENTS

METHOD

KIMCHI

Prepare the kimchi at least a week ahead.

600 g (1 lb 51/3 oz) napa
cabbage
2 Tbsp sea salt
300 g (11 oz) daikon, peeled
and cut into thin strips
5 cloves garlic, peeled and
crushed
1 tsp grated ginger
1 tsp sugar
2 Tbsp water
7EVSUHGFKLOOLŶDNHV

Slice the cabbage into quarters and remove the core. Cut the
leaves into 4-cm (11/2-in) wide strips and place in a large bowl.
Add the salt and massage it into the cabbage. Add enough
water to cover the cabbage and place a plate on top to weigh it
down. Let it stand for at least 1 hour.
Rinse the cabbage 3–4 times with cold water, then set aside to
drain for about 15 minutes to remove all excess water.
Place the daikon, garlic, ginger, sugar and water in a large bowl.
0L[ZHOO$GGWKHFKLOOLŶDNHVDQGPL[DJDLQ
Squeeze any remaining water from the cabbage and add to
the chilli mixture. Use gloved hands to mix, ensuring that the
cabbage is well coated with the chilli mixture.
Stuff the cabbage into a clean airtight jar, making sure the
cabbage is submerged in the liquid and there is a little room
left at the top for the fermentation to take place. Seal the jar and
leave at room temperature for 1–5 days. During this time, check
that the kimchi is covered with liquid. Perform daily taste tests
until the kimchi reaches your desired “ripeness”. Once the taste is
to your liking, it is ready to be used. At this point, keep the kimchi
refrigerated to slow down the fermentation process.



BIBIMBAP

300 g (11 oz) brown rice
6 beef steaks, each about
J 1/2 oz)
Salt, as needed
Ground white pepper, as
needed
Butter, as needed
12 shiitake mushrooms,
cleaned and sliced
1
1 /2 medium carrots,
peeled and cut into
matchsticks
J R] VSLQDFKULQVHG
60 g (21/4 oz) mung bean
sprouts
11/2 Japanese cucumbers,
thinly sliced into rounds
6 eggs

Prepare the bibimbap. Cook the brown rice according to the
instructions on the packaging. Set aside to cool.
Season the beef with a pinch of salt and pepper. Place a pan
over high heat and sear the beef for 2 minutes on each side for
medium rare. Place on a wire rack to rest for 2–3 minutes.
Place a small saucepan over medium heat and add some butter.
Add the mushrooms and season to taste with salt and pepper.
Cook until the mushrooms are soft. Remove and set aside.
5HKHDWWKHSDQRYHUKLJKKHDWDQGDGGWKHFDUURWV6WLUIU\EULHŶ\
and set aside.
Using the same pan, cook the spinach until just wilted. Remove
and set aside.
Boil a pot of water and blanch the mung bean sprouts for about
10 seconds. Drain well.
To serve, spoon some brown rice into each serving bowl. Slice
the beef and arrange in the bowls with the mushrooms, carrots,
spinach, mung bean sprouts, cucumbers and kimchi.
Heat some butter in a frying pan over medium heat. Fry the eggs
sunny-side up. Top each bowl with a fried egg.







CANDIED SWEET POTATO SAL AD WITH
HAZELNUT AND RAISIN PESTO
6HUYHVŎ

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FDUDPHOLVHGPDSOHŶDYRXUHGWKHFRORXURIWKHVXQŶXII\URRWYHJHWDEOHVFRDWHGLQDULFK
toasted hazelnut and raisin paste, and topped with crisp radish, spring onion and coriander
OHDYHVŏ\XP

INGREDIENTS

METHOD

2 kg (4 lb 6 oz) sweet
potatoes
100 g (31/2 oz) maple syrup
20 g (1/3 oz) brown sugar
100 g (31/2 oz) butter, cut
into small cubes
2 Tbsp olive oil
Salt, to taste
Ground black pepper,
to taste
5 red radishes
VSULQJRQLRQVŵQHO\
chopped
A handful of coriander
leaves

Preheat the oven to 200°C (400°F).

HAZELNUT AND RAISIN
PESTO

100 g (31/2 oz) hazelnuts,
toasted
50 g (13/4 oz) raisins
3 Tbsp olive oil
Salt, to taste
Ground black pepper,
to taste



Scrub the sweet potatoes well and rinse. Slice into 2.5-cm (1-in)
thick rounds and place in a roasting pan.
Add the maple syrup, brown sugar, butter, olive oil and a good
pinch of salt and pepper. Toss well and place in the oven.
Roast for 20–25 minutes, or until the sweet potatoes are tender.
Remove and set aside to cool.
Prepare the pesto. Place the hazelnuts and raisins into a food
processor. Add the olive oil and blend until smooth. Season to
taste with salt and pepper.
Using a mandolin, thinly slice the red radishes. Leave to soak in
a bowl of iced water until needed. Drain well before using.
Toss the sweet potatoes with the pesto. Transfer to a serving
SODWHDQGŵQLVKZLWKWKHVSULQJRQLRQVFRULDQGHUOHDYHVDQG
sliced radish.





KIPFLER POTATO SAL AD WITH CHILLI,
CORIANDER AND CASHEW TAPENADE
Serves 6

Salads are all about colour, texture and taste, and this potato salad is a stellar example.
:H WRRN WKH HYHU\GD\ SRWDWR FRDWHG LW ZLWK D ŶDPLQJ UHG WDSHQDGH WKDW WDVWHV VDOW\ DQG
FUXQFK\DQGFUHDP\DOODWRQFHDQGŵQLVKHGLWZLWKDSRSRIVXQŶRZHUVHHGVVOLFHGFKLOOL
DQGPLFURKHUEV7KLVLVDSRWDWRVDODGWRUHFNRQZLWK

INGREDIENTS

METHOD

NJ OER] NLSŶHU
potatoes or new potatoes,
washed, skin on
1 large red chilli, sliced
J R] VXQŶRZHUVHHGV
toasted
2 Tbsp extra virgin olive oil
(optional)
3 red radishes, thinly sliced
A handful of micro herbs

Boil a large pot of lightly salted water and cook the potatoes
for 15–20 minutes, or until the tip of a sharp knife can be easily
inserted into the middle of the potatoes. Do not overcook.
Drain and set aside.

CHILLI, CORIANDER AND
CASHEW TAPENADE

1 clove garlic, peeled and
chopped
1 large red chilli, deseeded
and chopped
1 small bunch coriander
leaves
J R] VXQGULHG
tomatoes
160 g (53/4 oz) cashew nuts,
roasted
15 g (1/2 oz) Parmesan
cheese, grated
6 Tbsp olive oil
2 Tbsp lime juice
Salt, to taste
Ground black pepper,
to taste

Prepare the tapenade. Place all the ingredients, except the salt
and pepper, in a food processor and pulse until you achieve
a chunky paste, stopping to scrape down the sides as needed.
Season with salt and pepper. Set aside.
3ODFHWKHSRWDWRHVKDOIWKHVOLFHGFKLOOLKDOIWKHVXQŶRZHU
seeds and the tapenade in a large bowl. Add 2 Tbsp olive
oil, if needed, to loosen the tapenade, then toss to coat the
ingredients.
Transfer to a serving bowl and top with the remaining sliced
FKLOOLDQGVXQŶRZHUVHHGV)LQLVKZLWKWKHVOLFHGUHGUDGLVKDQG
micro herbs.



ROASTED PARSNIP AND GRAPE SAL AD
WITH TOASTED PECANS AND FINE HERBS
Serves 6

$OWKRXJKFORVHO\UHODWHGWRFDUURWVSDUVQLSVDUHQRWWKHPRVWZLGHO\XVHGURRWYHJHWDEOHLQ
the chiller. But they should be, and they will be, after you try this wildly delicious salad that
can also be served warm.

INGREDIENTS

METHOD

1.4 kg (3 lb 2 oz) parsnips
110 g (4 oz) butter, cut into
small cubes
100 g (31/2 oz) brown sugar
4 Tbsp + 1 Tbsp olive oil
Sea salt, to taste
Ground black pepper, to
taste
300 g (11 oz) grapes, picked
off the stem
40 g (12/5 oz) pomegranate
molasses
4 tsp water
60 g (21/4 oz) pecans
10 g (1/3 oz) mint leaves,
roughly chopped
10 g (1/3 oz) tarragon,
roughly chopped

Preheat the oven to 200°C (400°F).



Peel the parsnips and cut into quarters lengthways. Remove
the core.
Place the parsnips on a roasting pan and top with the butter
and brown sugar. Drizzle with 4 Tbsp olive oil and season with
salt and pepper. Roast for 20–25 minutes, or until the parsnips
are tender.
In the meantime, prepare the grapes. Heat 1 Tbsp olive oil in a
pan over medium heat. Add the grapes and sauté for 2 minutes.
Add the pomegranate molasses, water, and a pinch of salt and
pepper. Cook until the mixture is reduced and thick. Remove and
set aside.
Lower the oven temperature to 160°C (325°F).
Place the pecans in another roasting pan and toast for
12–15 minutes. Remove and set aside to cool.
Toss the parsnips with the grapes, pecans and chopped herbs
just before serving.



Grains
& Pulses

WARM MISO BL ACK RICE WITH ROASTED VEGETABLES AND TOFU
Serves 6

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LV XPDPL LQ D ERZO 7KH PLVRURDVWHG WRIX DQG YHJHWDEOHV SURYLGH WKH XOWLPDWH XPDPL
VHQVDWLRQEDODQFHGZLWKWKHQXWW\ŶDYRXUDQGFKHZ\WH[WXUHRIWKHEODFNRUIRUELGGHQULFH
7DNHQRWHŏWKHPDULQDGHGRXEOHVDVDEDVHIRUWKHGUHVVLQJ

INGREDIENTS

METHOD

J R] EODFNULFH
2 medium carrots, peeled
and cut into batons
1 small butternut pumpkin,
peeled and cut into cubes
Olive oil, as needed
400 g (141/3R] ŵUPWRIX
cut into small cubes
A handful of coriander
leaves

Cook the black rice according to the instructions on the
packaging. Set aside to cool.

MARINADE

3ODFHWKHŵUPWRIXLQWRDQRWKHUURDVWLQJSDQDQGGUL]]OHZLWK
olive oil and 3 Tbsp marinade. Place on the middle rack of the
oven and roast for 15 minutes. If the tofu browns too quickly,
move it to the bottom rack or cover the roasting pan with a sheet
of aluminium foil.

3 Tbsp miso
3 Tbsp maple syrup
3 Tbsp rice vinegar
2 Tbsp light soy sauce
1 Tbsp extra virgin olive oil
DRESSING

4 Tbsp marinade
2 Tbsp rice vinegar
2 tsp extra virgin olive oil

Place the ingredients for the marinade in a small bowl and whisk
to mix. Set aside.
3UHKHDWWKHRYHQWRr& r) 
Place the carrots and pumpkin in a roasting pan and toss with
some olive oil. Place in the middle rack of the oven and roast for
10 minutes. Remove from the oven and coat well with 5 Tbsp
marinade. Return to the oven to roast for another 15 minutes.

Prepare the dressing. Place the ingredients for the dressing in
a small bowl and whisk to mix. Set aside.
Place the cooled cooked black rice in a large bowl and add
WKHZDUPFDUURWVSXPSNLQDQGŵUPWRIX$GGWZRWKLUGVRIWKH
coriander leaves and the dressing. Toss gently.
Transfer to a serving bowl and garnish with the remaining
coriander leaves.







SMOKED SALMON, ASPARAGUS AND DILL RISOT TO
6HUYHV

:KLOVWWKHŶDYRXUVRIWKLVGLVKDUHVXSHUEWKHNH\WRDQ\ULVRWWRLVWRJHWWKHEDVHULJKWDQG
for the rice grains to remain al dente all the way to the plate. Follow this recipe closely, and
RQFH\RXKDYHSHUIHFWHGWKHIXQGDPHQWDOVJRDKHDGDQGDGGDQ\RI\RXUIDYRXULWHŶDYRXUV
DQGLQJUHGLHQWV-XVWUHPHPEHUWRNHHSRQVWLUULQJ

INGREDIENTS

METHOD

OLWUHV ŶR] 
vegetable stock
10 spears asparagus
2 Tbsp olive oil
3 shallots, peeled and
ŵQHO\GLFHG
3 cloves garlic, peeled and
ŵQHO\GLFHG
400 g (141/3 oz) Arborio
rice
PO ŶR] ZKLWHZLQH
45 g (11/2 oz) butter
115 g (41/5 oz) mascarpone
cheese
Salt, to taste
Ground white pepper,
to taste
300 g (11 oz) smoked
salmon
1 lemon, grated for zest
4 sprigs dill, chopped

Prepare the crispy capers. Heat the olive oil in a small pan over
medium heat. Add the capers and fry for about 2 minutes until
the capers are crisp. Remove with a slotted spoon and drain well
on paper towels.

CRISPY CAPERS

200 ml (63/4ŶR] ROLYHRLO
2 Tbsp capers

Bring the vegetable stock to a simmer in a medium saucepan.
Lower the heat and keep the stock hot.
Trim and discard the woody end of the asparagus spears, then
cut each spear into 3–4 pieces. Boil a small saucepan of water
and blanch the asparagus for 1–2 minutes. Remove with a
slotted spoon and place into a bowl of iced water to cool. Drain.
Separate the tips from the stems and set aside.
Heat the olive oil in a medium saucepan over medium heat.
Add the shallots and garlic and gently sweat without browning.
Add the rice and cook for 2–3 minutes until it crackles.
Add the white wine and cook until it is absorbed by the rice.
Gradually add the hot vegetable stock, a ladleful at a time,
making sure that the stock has been absorbed before adding
more. Keep the heat at medium or low so the rice cooks as it
absorbs the stock. When all the stock has been added, the rice
should be cooked al dente.
Remove from the heat and stir in the butter and mascarpone
cheese. Season to taste with salt and pepper.
Chop half the smoked salmon and add to the risotto. Add the
asparagus stems and lemon zest. Stir gently to mix.
Spoon onto serving plates and garnish with the remaining slices
of smoked salmon, asparagus tips, dill and crispy capers.



CORN, GOAT'S CHEESE AND SAGE BARLEY RISOT TO
6HUYHV

'HYHORSHGIRURXU'HPSVH\%DNHU &RRNPHQXWKLVQDWXUDOO\VZHHWDQGVDYRXU\ULVRWWR
LV PDGH ZLWK D EDVH RI QXWW\ŶDYRXUHG FKHZ\ DQG QXWULWLRXV SHDUO EDUOH\ 7KH ŶDYRXU LV
GHOLFDWH DQG WKH FRQVLVWHQF\ LV FUHDP\ GXH WR WKH VRIW JRDW V FKHHVH DQG WKH ŵQLVKLQJ
touches of butter.

INGREDIENTS

METHOD

OLWUHV ŶR] YHJHWDEOH
stock
Olive oil, as needed
4 tsp + 4 Tbsp butter
1 large onion, peeled and
ŵQHO\GLFHG
4 cloves garlic, peeled and
ŵQHO\GLFHG
450 g (1 lb) barley
400 g (141/3 oz) canned corn
kernels, drained
250 g (9 oz) + 50 g (13/4 oz)
soft goat's cheese
VSULJV,WDOLDQSDUVOH\ŵQHO\
chopped
6 stalks sage, leaves picked
DQGŵQHO\FKRSSHG
more leaves for garnishing
Salt, to taste
Ground black pepper,
to taste
6 baby corn cobs

Bring the vegetable stock to a simmer in a medium saucepan.
Lower the heat and keep the stock hot.



Heat 2 Tbsp olive oil and 4 tsp butter in a large saucepan
over medium heat. Add the onion and garlic and gently sweat
without browning.
Add the barley and corn kernels and sauté for 2–3 minutes.
Add half the hot vegetable stock and bring to a boil. Lower the
heat and simmer, stirring occasionally, until the liquid is almost
fully absorbed.
Gradually add the remaining stock, a ladleful at a time, making
sure that the stock has been absorbed before adding more. Stir
constantly until the barley is tender. This will take 45–60 minutes.
Remove the barley from the heat. Add 4 Tbsp butter and
stir through gently. Add 250 g (9 oz) goat's cheese and the
chopped parsley and sage. Stir gently to mix. Season to taste
with salt and pepper.
Grill the baby corn cobs. Heat 1 tsp olive oil in a grilling pan
over high heat. Add the baby corn cobs and grill until lightly
charred. Remove and cut each cob into 2–3 pieces.
Spoon the barley risotto onto serving plates and top with
the baby corn cobs, whole sage leaves and remaining goat's
cheese.



90

JAPANESE VEGAN BOWL
Serves 6

In traditional Japanese cuisine, visual presentation is as much a part of the dining experience
DV WKH WDVWH RI WKH IRRG LWVHOI7KLV QRXULVKLQJ-DSDQHVHLQVSLUHG ERZO LV D ZLQQHU RQ WKLV
IURQWSOXVVRPXFKPRUH7KLVGLVKLVDIHDVWIRUWKHH\HVLWVGHSWKRIŶDYRXULVGLYLQHDQGLW
is nutritious and satisfying.

INGREDIENTS

METHOD

600 g (1 lb 5 /3 oz) soba
noodles
400 g (141/3 oz) silken tofu,
cut into 1.5-cm (3/4-in)
cubes
6 spring onions, sliced
20 g (2/3 oz) dried shredded
wakame
60 g (21/4 oz) enoki
mushrooms
J R] HGDPDPH
Shichimi togarashi, to taste
2 limes, cut into wedges

3UHSDUHWKHSLFNOHGJLQJHU3HHOWKHJLQJHUDQGVOLFHŵQHO\XVLQJ
a mandolin. Boil a small saucepan of water and blanch the ginger
for 15 seconds. Drain well. Place the vinegar, sugar and salt in a
bowl and add the hot ginger. Set aside until needed. This pickle
can be prepared and stored in an airtight container for up to a
month.

1

PICKLED GINGER

50 g (13/4 oz) ginger
3 Tbsp rice vinegar
2 tsp sugar
1
/4 tsp salt
GINGER PONZU

11/2 Tbsp rice wine vinegar
6 Tbsp mirin
1
/2 lime, juice extracted
1 Tbsp lemon juice
3 Tbsp light soy sauce or
tamari
1 Tbsp grated ginger
11/2 Tbsp water

Prepare the ginger ponzu. Place all the ingredients in a jar and
shake well to combine. Refrigerate until needed.
Prepare the miso broth. Place the vegetable stock, miso and mirin
in a small saucepan and bring to a boil. Keep warm until needed.
Cook the noodles according to the instructions on the packaging,
then rinse under cold running water and drain. Divide among 6
serving bowls. Set aside.
Boil a small pot of water and blanch the edamame for 10 seconds.
Remove with a slotted spoon and refresh in iced water. Drain.
Top the noodles with the tofu, spring onions, wakame, enoki
mushrooms and edamame. Ladle some miso broth over and
drizzle with ginger ponzu. Sprinkle with shichimi togarashi and
ŵQLVKZLWKDZHGJHRIOLPH

MISO BROTH

OLWUHV ŶR] YHJHWDEOH
stock
3 Tbsp miso
6 Tbsp mirin

91

POMEGRANATE AND FREEKEH TABBOULEH
WITH SPELT AND CORIANDER FL ATBREAD
Serves 6

7DEERXOHKLVDIUHVKWDVWLQJ/HYDQWLQHKHUEVDODGRIWHQVHUYHGLQ/HEDQHVHUHVWDXUDQWV7KLV
is our recipe, elevated with pomegranate seeds and molasses. It goes superbly well with
TXLFNDQGHDV\QRIDLOŶDWEUHDGVDQGULFKURDVWHGPHDWVOLNHWKHVXPDFDQGPDSOHJOD]HG
leg of lamb featured on page 135.

INGREDIENTS

METHOD

125 g (4 /2 oz) whole
freekeh
30 g (1 oz) Italian parsley,
roughly chopped
15 g (1/2 oz) mint leaves,
roughly chopped
VSULQJRQLRQVŵQHO\
sliced
1 medium cucumber,
cut into small dice
1
/2 pomegranate, peeled
and seeds separated
11/2 lemons, juice extracted
3 tsp pomegranate
molasses
2 tsp maple syrup
1 Tbsp extra virgin olive oil
Salt, to taste
Ground black pepper,
to taste

Cook the freekeh according to the instructions on the packaging.
Set aside to cool.

FLATBREAD

6SULQNOHZLWKPRUHVHDVDOWŶDNHVDQGVHUYHZDUPZLWKWKH
tabbouleh.

1

J R] *UHHN\RJKXUW
140 g (5 oz) wholemeal
VSHOWŶRXUPRUHIRU
dusting
1
/2 tsp ground coriander
11/2 tsp baking powder
1
/2WVSVHDVDOWŶDNHV
5 g (1/6 oz) coriander leaves
Vegetable oil, as needed

92

Place the cooled freekeh in a bowl with the parsley, mint, spring
onions, cucumber and pomegranate seeds. Mix gently.
Place the lemon juice, pomegranate molasses, maple syrup
and olive oil in a small bowl. Mix well, then pour over the freekeh
mixture and combine gently. Season to taste with salt and
pepper. Set aside.
3UHSDUHWKHŶDWEUHDG3ODFHWKH\RJKXUWŶRXUJURXQGFRULDQGHU
baking powder and salt in a mixing bowl and mix to combine.
Add the coriander leaves and gently mix through.
7XUQWKHGRXJKRXWRQWRDOLJKWO\ŶRXUHGZRUNVXUIDFHDQGGLYLGH
into 6 portions, each about 55 g (2 oz).
Roll each portion into a 0.3-cm (1/10-in) thick round, lightly
GXVWLQJZLWKH[WUDŶRXUWRVWRSLWIURPVWLFNLQJ
Heat a non-stick frying pan or grill pan over medium heat. Brush
ZLWKRLODQGFRRNŶDWEUHDGLQGLYLGXDOO\IRUŎPLQXWHVRQHDFK
side, until golden brown and cooked through.

94

FRAGRANT MANGO AND BASIL SOBA NOODLES
WITH CRISPY TEMPEH
Serves 6

Soba noodles make a great base for both warm and cold salads. This hearty dish is topped
with sweet mango, Indonesian tempeh sambal and a dressing that was inspired by Yotam
2WWROHQJKL WKH FKHI ZKR PDGH YHJHWDEOHV FKLF 7KLV PDLQ PHDO VDODG LV D WUXH FURZG
pleaser and a huge hit with students attending our Sassy Salads class.

INGREDIENTS

METHOD

J R] JUHHQWHDVRED
noodles
1 large ripe mango
1
/2 medium red onion
20 g (2/3 oz) basil leaves
20 g (2/3 oz) coriander
leaves
4 Tbsp vegetable oil
400 g (141/3 oz) tempeh,
cut into small rectangles
2 Tbsp Indonesian sweet
soy sauce (kecap manis)
4 Tbsp sweet chilli sauce

Cook the noodles according to the instructions on the
packaging, then rinse under cold running water and drain well.
Set aside.

DRESSING

100 ml (31/2ŶR] ULFH
vinegar
35 g (11/4 oz) sugar
1
/2 tsp salt
2 cloves garlic, peeled and
crushed
UHGFKLOOLŵQHO\FKRSSHG
2 tsp toasted sesame oil
1 lime, grated for zest, juice
extracted

Prepare the dressing. Place the rice vinegar, sugar and salt in
a small saucepan over medium heat. Cook, stirring, for up to
1 minute, or until the sugar is dissolved. Remove from the heat
and add the garlic, chilli and sesame oil. Set aside to cool, then
add the lime zest and juice.
Peel and cut the mango into small cubes.
3HHOWKHRQLRQDQGVOLFHŵQHO\XVLQJDPDQGROLQ
Tear the basil and coriander leaves.
Place the mango, onion, basil and coriander leaves in a
medium bowl. Add the noodles and dressing. Toss gently
to mix. Set aside.
Heat the oil in a frying pan over medium heat. Add the tempeh
and fry until golden. Drain the oil from the pan, then add the
sweet soy sauce to coat the tempeh. Fry for a minute, then add
the chilli sauce and cook for another minute until caramelised.
Remove and set aside to cool slightly.
Arrange the tossed noodles on serving plates and top with the
crispy tempeh.

95

FET TUCCINE CARBONARA, ROMAN-ST YLE
6HUYHV

7KHUHLVQRWKLQJTXLWHDVVDWLVI\LQJDVKRPHPDGHSDVWD)ROORZWKLVUHFLSHFDUHIXOO\DQG
once your pasta is made, this authentic Roman carbonara can be on the table in 10 minutes.
The key to success is to remove the pan from the heat and work quickly to toss the cooked
fettuccine, so the sauce remains rich and creamy, and the eggs don't scramble.

INGREDIENTS

METHOD

PASTA DOUGH

3UHSDUHWKHSDVWDGRXJK3ODFHWKHŶRXULQDIRRGSURFHVVRU
and with the motor running, slowly add the eggs and egg yolks,
followed by the olive oil. At this point, some water (up to 1 Tbsp)
may be added if the mixture is too dry.

500 g (1 lb 11/2R] SODLQŶRXU
2 whole eggs
150 g (51/3 oz) egg yolks
2 Tbsp olive oil
Water, as needed
6HPROLQDŶRXUDVQHHGHG
CARBONARA SAUCE

6 eggs
150 g (51/3 oz) ParmigianoReggiano, grated
150 g (51/3 oz) Pecorino,
grated
Cracked black pepper,
to taste
1 Tbsp olive oil
300 g (11 oz) pancetta,
cut into thin strips

Pour the mixture out onto a work surface and knead with your
hands until it is well combined. Continue kneading until the
dough is shiny and elastic. Cover with plastic wrap and set aside
to rest for 30 minutes.
Divide the dough into 2 portions.
Working with 1 portion of dough at a time, put the dough
through the largest slot in the pasta machine 3 times. Continue to
roll the sheet once through the decreasing sizes until the desired
thickness is achieved. You will need to dust the dough generously
ZLWKVHPROLQDŶRXURIWHQWRDYRLGLWVWLFNLQJWRWKHPDFKLQH
Once the pasta sheets are very thin but not translucent, trim both
ends of the sheets, then cut each sheet in half. You should get
4 sheets, each 50–60-cm (12–16-in) long.
Pass the sheets through the fettuccine cutter and sprinkle with
VHPROLQDŶRXU
Bring a large pot of lightly salted water to a boil and blanch the
fettuccine for 2–3 minutes until al dente. Drain well.
Prepare the carbonara sauce. Crack the eggs into a small bowl
and mix with the cheeses and a generous amount of black
pepper. Set aside.
Heat the olive oil in a large frying pan over medium heat. Add
the pancetta and sauté until brown. Do not allow it to become
too crispy.
Add the blanched fettuccine followed by the egg mixture and
toss quickly. The residual heat from the pan should be enough
to cook the egg without it becoming too dry.
Plate the pasta and serve immediately.

96



MUSHROOM AND HERB RAVIOLI WITH
MUSHROOM TEA AND GARLIC CRUMB
6HUYHV

You may have noticed that mushrooms have featured regularly in this book. We love these
ŶHVK\IXQJLIRUWKHLUP\ULDGRILQWHUHVWLQJVKDSHVWH[WXUHVFRORXUVŶDYRXUVDQGRIFRXUVH
KHDOWKEHQHŵWV7KLVLPSUHVVLYHUDYLROLSDVWDSD\VWULEXWHWRWKHPLJKW\PXVKURRPLQDOOLWV
glory, and it will not fail to excite the eyes and palate of even the most discerning guest.

INGREDIENTS

METHOD

1 portion pasta dough,
rolled out into 4 sheets
(page 96)
3ODLQŶRXUDVQHHGHG
1 egg, beaten

3UHSDUHWKHPXVKURRPŵOOLQJ&OHDQWKHPXVKURRPVZLWKDGDPS
paper towel, then chop roughly using a food processor. Do this
in batches.

MUSHROOM FILLING

600 g (1 lb 51/3 oz) mixed
mushrooms such as
shiitake, Swiss brown
and oyster
4 Tbsp butter
3 shallots, peeled and
minced
6 cloves garlic, peeled
chopped
5 sprigs thyme, leaves
picked
PO ŶR] UHGZLQH
1 Tbsp Worcestershire
sauce
30 g (1 oz) Parmesan
cheese, freshly grated
3 sprigs Italian parsley,
chopped



Melt the butter in a large frying pan over medium heat. Add the
chopped mushrooms and cook for 5 minutes. Add the shallots,
garlic and thyme and sauté for 10–12 minutes, or until the
mixture is dry. Add the red wine and Worcestershire sauce and
cook until evaporated.
Add the Parmesan cheese and Italian parsley and mix well.
Transfer to a tray and spread the mixture out. Place in the
refrigerator to cool until needed.
Prepare the pasta dough and roll it out into 4 sheets according to
the instructions on page 96.
6SUHDGDVKHHWRISDVWDRXWRQDOLJKWO\ŶRXUHGZRUNVXUIDFH
Brush the top lightly with beaten egg, then spoon mounds
RIŵOOLQJ DERXW7EVS DORQJWKHWRSKDOIRIWKHSDVWDVKHHW
keeping the mounds about 5 cm (2 in) apart. Fold the pasta
VKHHWLQKDOIVRWKHPRXQGVRIPXVKURRPŵOOLQJDUHFRYHUHG
Press around the mounds and make sure there is no air trapped
inside. Cut the ravioli to your desired shape using a cookie cutter.
We suggest using a 5-cm (2-in) round cutter. Repeat for the
remaining sheets of pasta.
Boil a large pot of lightly salted water and cook the ravioli for
3 minutes. Drain well and set aside.

GARLIC CRUMB

Olive oil, as needed
5 cloves garlic, peeled and
ŵQHO\FKRSSHG
20 g (2/3 oz) panko
(breadcrumbs)
1 lemon, grated for zest
MUSHROOM TEA

250 g (9 oz) Swiss brown
mushrooms
150 g (51/3 oz) shiitake
mushrooms
150 g (51/3 oz) oyster
mushrooms
100 ml (31/2ŶR] ROLYHRLO
150 g (51/3 oz) leek, sliced
1 bulb garlic, cut across
in half
1 large bay leaf
5 sprigs thyme, leaves
picked
50 g (13/4 oz) dried porcini
mushrooms
OLWUHV ŶR] ZDWHU
21/2WVSVHDVDOWŶDNHV

Prepare the garlic crumb. Heat a good dash of olive oil in a
small frying pan over low heat. Add the garlic and sauté until
golden. Add the panko and repeat to cook until golden. Add
the lemon zest and mix well. Remove from the heat and set
aside until needed.
Prepare the mushroom tea. Clean the fresh mushrooms with a
damp paper towel and roughly chop.
Heat the olive oil in a large saucepan over medium heat. Add
the leek, garlic, bay leaf and thyme and sauté until the leek
starts to caramelise. Add the chopped mushrooms and dried
porcini and sauté, stirring constantly, to allow the mushrooms to
sweat down and soften.
Add the water and bring to a boil. Turn down the heat to low
and cover the pan with a lid. Let it simmer gently for at least
1 hour, or 3–4 hours, if time permits. Strain the mushroom tea
through a muslin cloth.
Ladle the mushroom tea into serving bowls. Add the ravioli and
top with garlic crumb. Garnish as desired.

99

100

101

PUMPKIN TORTELLINI WITH HAZELNUT
AND SAGE BEURRE NOISET TE
6HUYHV

-HQQDFRQGXFWVRXUSDVWDPDNLQJPDVWHUFODVVHVDQGWKH\KDYHEHHQHYHUSRSXODUDPRQJ
KRPHFRRNVDQGFRUSRUDWLRQVIRUWHDPEXLOGLQJH[HUFLVHV6KHPDVWHUHGWKHDUWRISDVWD
making under Italian chef Paolo Pancotti in New Zealand and she remains forever grateful
IRUKLVPHQWRUVKLS3XPSNLQWRUWHOOLQLLVDQDOOWLPHFODVVLF3DLUHGZLWKWKLVEHXUUHQRLVHWWH
it is a match made in heaven.

INGREDIENTS

METHOD

1 portion pasta dough,
rolled out into 4 sheets
(page 96)
1 egg, beaten
6HPROLQDŶRXUDVQHHGHG
60 g (21/4 oz) hazelnuts,
roughly chopped
A handful of Italian parsley,
chopped

3UHSDUHWKHŵOOLQJDGD\DKHDG3UHKHDWWKHRYHQWRr&
(350°F). Cut the pumpkin into medium-sized wedges and place
in a roasting pan. Drizzle with olive oil and roast for 25 minutes,
or until cooked and tender. Set aside to cool.

FILLING

450 g (1 lb) pumpkin
Olive oil, as needed
150 g (5 oz) ricotta or
feta cheese
120 g (41/3 oz) Parmesan
cheese, grated
1
/ tsp ground nutmeg
Salt, to taste
Ground black pepper,
to taste
SAUCE

300 g (11 oz) butter
1
/2 lemon, juice extracted
6 sprigs sage, leaves
picked

Place the cooled pumpkin in a food processor and blend into
a purée. Line a strainer with muslin cloth and place in a big bowl.
Pour the pumpkin purée into the lined strainer. Bring the edges
of the cloth up and tie tightly. Refrigerate overnight to drain.
The next day, unwrap the pumpkin purée and place in a bowl
with the ricotta or feta cheese and Parmesan cheese. And the
ground nutmeg and mix well. Season to taste with salt and
pepper. Spoon into a piping bag.
Prepare the pasta dough and roll it out into 4 sheets according to
the instructions on page 96.
Spread a sheet of pasta out on a work surface lightly dusted with
VHPROLQDŶRXU&XWRXWFLUFOHVXVLQJDQFP LQ URXQGFXWWHU
Pipe 1 Tbsp pumpkin mixture on one side of a circle, avoiding
the edge. Brush some beaten egg around the edge and fold
LQWRDVHPLFLUFOH3LQFKWKHHGJHVWRVHDO8VLQJ\RXUOLWWOHŵQJHU
lightly press into the middle of the parcel and bring the two
SRLQWHGHGJHVWRJHWKHUDURXQG\RXUŵQJHU3LQFKWRMRLQ6HWWKH
WRUWHOOLQLDVLGHRQDFOHDQVXUIDFHZLWKSOHQW\RIVHPROLQDŶRXUVR
they don't stick. Repeat for all the dough circles.
Repeat for the remaining sheets of pasta.
Boil a large pot of lightly salted water and cook the tortellini for
3 minutes. Drain well and set aside.
Prepare the sauce. Place the butter in a small saucepan over
medium heat and cook for 3–5 minutes, or until the milk solids
turn brown. Add the lime juice and sage leaves and fry lightly.
Add the tortellini and mix gently. Serve topped with hazelnuts
and Italian parsley.

102

103

104

CAVOLO NERO, ORANGE, HAZELNUT,
FETA AND QUINOA SAL AD
Serves 6

Helen conceptualised this salad while enjoying the sun with a glass of rosé and a simple
YHJHWDEOHSODWWHULQDVPDOOPDUNHWWRZQLQ6LFLO\,W VIXOORIVXPPHUFLWUXVŶDYRXUVDVZHOO
as iron and protein. We recommend you make trays of the kale chips so you can continue to
VQDFNRQWKHPZHOODIWHUWKHVDODGKDVJRQH.LGVORYHWKHPWRR

INGREDIENTS

METHOD

J R] TXLQRDULQVHG
1 bunch cavolo nero or kale
Olive oil, as needed
Salt, as needed
2 oranges, segmented
100 g (31/2 oz) feta cheese,
crumbled
J 4/5 oz) hazelnuts,
toasted
1
/2 pomegranate, peeled
and seeds separated

%ULQJPO ŶR] ZDWHUWRDERLOLQDPHGLXPVDXFHSDQ
Add the quinoa and let the water return to the boil. Lower
the heat and simmer for 12–15 minutes, or until the quinoa is
translucent and al dente. Pour into a strainer and rinse under
cold running water. Set aside to cool.

ORANGE AND MISO
DRESSING

11/2 Tbsp miso
11/2 Tbsp sesame oil
1
/2 clove garlic, peeled and
crushed
2-cm (3/4-in) knob ginger,
SHHOHGDQGŵQHO\JUDWHG
1
/2 Tbsp maple syrup
4 Tbsp freshly squeezed
orange juice

Prepare the cavolo nero. Preheat the oven to 160°C (325°F).
Carefully remove the midrib of all the leaves using a sharp knife.
Divide the lot of leaves into 2 portions.
Rub 1 portion of the leaves lightly with olive oil, then cut or tear
them into bite-sized pieces. Place on a lined baking tray and
sprinkle with salt. Place in the middle rack of the oven. Bake for
PLQXWHVWKHQŶLSWKHOHDYHVRYHUDQGEDNHIRUDQRWKHU
PLQXWHVXQWLOWKHOHDYHVDUHGU\DQGFULVS\
Blanch the other portion of leaves in boiling water for 3 minutes,
then drain and place into an ice bath to cool. Drain and pat dry
with paper towels. Cut into 5-cm (2-in) pieces.
Prepare the dressing. Place all the ingredients in a bowl and
whisk until well combined. Set aside.
Place the quinoa, orange segments, blanched cavolo nero,
most of the feta cheese, most of the hazelnuts and most of
the pomegranate seeds in a large bowl. Add the dressing and
carefully fold through.
Arrange on a large serving plate. Top with the remaining feta
cheese, hazelnuts and pomegranate seeds. Finish with the
crunchy cavolo nero pieces.

105

ROASTED BROCCOLI, PUY LENTIL AND HALLOUMI SAL AD
Serves 6

5RDVWLQJEURFFROLDQGFDXOLŶRZHUEULQJVRXWGHHSFRPSOH[ŶDYRXUVDVWKHGU\KHDWKHOSV
to caramelise and sweeten the vegetables. Combine this with salty halloumi cheese and a
base of peppery French lentils and you have a delicious and hearty salad that can easily
double as a vegetarian main meal.

INGREDIENTS

METHOD

500 g (1 lb 1 /2 oz) broccoli,
FXWLQWRŶRUHWV
J R] FDXOLŶRZHU
FXWLQWRŶRUHWV
5 large cloves garlic, peeled
and crushed
PO ŶR] H[WUDYLUJLQ
olive oil
2 tsp sumac
Sea salt, to taste
Ground black pepper,
to taste
OLWUH ŶR] YHJHWDEOH
stock
250 g (9 oz) Puy lentils
1 bay leaf
2 lemons
50 g (13/4 oz) Italian parsley,
chopped
20 g (2/3 oz) mint leaves,
roughly torn
J 2/3 oz) walnuts,
toasted
250 g (9 oz) halloumi cheese

Preheat the oven to 220°C (440°F). Line a roasting pan with
baking paper.

1

106

3ODFHWKHEURFFROLFDXOLŶRZHUDQGJDUOLFRQWKHSUHSDUHG
roasting pan and drizzle with half the olive oil. Sprinkle with
sumac, salt and pepper. Roast for 20–25 minutes, until the
vegetables are caramelised.
In the meantime, place the vegetable stock in a large pot and
bring to a boil. Add the lentils and bay leaf and lower the heat.
Let it simmer for 20 minutes, until the lentils are tender and
al dente. Drain and place the lentils in a large bowl. Discard
the bay leaf.
Remove the roasted garlic from the roasting pan and mash it.
Place in a bowl. Squeeze the lemons into the bowl and add
2 Tbsp olive oil. Whisk well, then drizzle this mixture over the
hot lentils and toss.
Add the roasted vegetables, parsley, mint and walnuts.
Place the remaining oil in a grilling pan over medium heat.
Add the halloumi, turning once after 3–5 minutes.
Add the halloumi to the salad and serve warm.



Fish &
Seafood

SALMON TARTARE
Serves 6

6DOPRQ WDUWDUH LV D ORYHO\ HOHJDQW DSSHWLVHU ZLWK GHOLFDWH ŶDYRXUV ,W LV OLJKW KHDOWK\ DQG
HDV\ WR SUHSDUH DQG ZKHQ SODWHG OLNH WKLV VR YHU\ SUHWW\:H XVH VXVKLJUDGH VDOPRQ WR
maintain the highest quality and freshness.

INGREDIENTS

METHOD

550 g (1 lb 31/2 oz) sushigrade salmon
1 shallot, peeled and diced
J 1/4 oz) Italian parsley,
chopped
2 tsp capers
4 g (1/ oz) coriander
leaves, chopped
1 tsp Tabasco sauce
30 g (1 oz) salmon roe
1
/ tsp Espelette pepper
Salt, to taste
Ground black pepper,
to taste
3 quail eggs
1 portion crostini (page 13)

Cut the salmon into 0.5-cm (1/4-in) cubes. Place in a mixing bowl.

TARTAR SAUCE

3 Tbsp grapeseed oil
1 egg yolk
20 g (2/3 oz) Dijon mustard
2 Tbsp ketchup
1
/4 tsp Worcestershire
sauce

110

Combine the ingredients for the tartar sauce in a small bowl and
mix well. Add to the salmon.
Add the shallot, parsley, capers, coriander leaves, Tabasco,
salmon roe and Espelette pepper to the bowl and toss. Season
to taste with salt and pepper.
Prepare the quail eggs. Boil a small pot of water and add the
eggs. Cook for 2 minutes 10 seconds, then remove with a slotted
spoon and plunge immediately into iced water to stop the
cooking process. Allow the eggs to cool for 5–10 minutes before
peeling in the water. Slice in half using a sharp knife.
Arrange the salmon tartare on a large serving plate and top with
the quail eggs. Garnish as desired and serve with crostini.

111

MURCIA-ST YLE CL AMS
Serves 6

Popularly served in coastal areas around Spain, this dish features fresh clams bathed in
D FRORXUIXO DQG WDVW\ VDXFH PDGH ZLWK ZKLWH ZLQH JDUOLF RQLRQV DQG FKLOOLHV (QMR\ ZLWK
generous slices of grilled crusty sourdough to soak up the sauce.

INGREDIENTS

METHOD

1 kg (2 lb 3 oz) fresh clams
PO ŶR] ROLYHRLO
1 large white onion, peeled
and sliced
FORYHVJDUOLFSHHOHGDQG
sliced
7EVSSODLQŶRXU
2 Tbsp ground paprika
200 ml (63/4ŶR] ZKLWHZLQH
7EVSUHGSHSSHUŶDNHV
Salt, to taste
Ground white pepper,
to taste
A handful of chopped
Italian parsley
A loaf of sourdough or
baguette, sliced

Inspect the clams to make sure that they are all closed.
Discard any that are open. Scrub the clams, if necessary,
under cold running water. Rinse well.
Heat the olive oil in a large saucepan over medium heat.
Sauté the onion until it is translucent, then add the sliced
garlic and clams.
$GGWKHŶRXUDQGJURXQGSDSULNDDQGPL[ZHOO
Add the white wine, while stirring, and let it reduce by half.
$GGWKHUHGSHSSHUŶDNHVWKHQVHDVRQWRWDVWHZLWKVDOW
and pepper.
Cover the saucepan and cook for 4–5 minutes until the clams
are all open. Discard any that do not open.
Transfer to a serving bowl and sprinkle with parsley.
Serve immediately with slices of fresh or toasted sourdough
or baguette.

113

SEARED SCALLOPS IN HOT AND SOUR BROTH
Serves 6

Variations of hot and sour broth feature across Asia and are often served to wake the palate.
/DGOHG RYHU ODUJH SDQVHDUHG VFDOORSV WKLV ZDUPLQJ GLVK PDNHV D VWXQQLQJ VWDUWHU 7KH
spicy and sour Thai broth can be made ahead without the seasoning, then frozen. It also
JRHVZHOOZLWKRWKHUŵVKDQGVHDIRRG

INGREDIENTS

METHOD

Vegetable oil, as needed
ODUJHVFDOORSV
A pinch of salt
A pinch of ground white
pepper
1 Tbsp butter

Prepare the broth. Place a small amount of oil in a saucepan
over medium heat and sweat the shallots until softened. Add the
lemongrass, ginger and garlic and allow to cook for 1–2 minutes
without browning.

BROTH

Vegetable oil, as needed
VKDOORWVSHHOHGDQGŵQHO\
diced
3 stalks lemongrass, white
SDUWRQO\ŵQHO\VOLFHG
4-cm (11/2-in) knob ginger,
peeled and grated
2 cloves garlic, peeled and
smashed
2 red chillies, sliced
OLWUH ŶR] FKLFNHQVWRFN
Fish sauce, to taste
1 large lime, juice extracted
Sugar, to taste
GARNISHING

1 spring onion, shredded
and placed in iced water
A handful of coriander leaves

114

Add the chillies and chicken stock and bring to a boil, then lower
the heat to a gentle simmer. Allow to simmer for 10–15 minutes
IRUWKHŶDYRXUVWRGHYHORS7DVWHDQGDGMXVWZLWKDGDVKRIŵVK
VDXFHDQGOLPHMXLFHWKHQWDVWHDJDLQDQGEDODQFHWKHŶDYRXU
ZLWKPRUHŵVKVDXFHDQGVXJDULIQHHGHG.HHSWKHEURWKZDUP
Heat a small amount of oil in a frying pan over medium heat.
Season the scallops with salt and pepper and add to the pan.
Cook until the scallops are a nice golden colour. This will take
1–11/2 minutes depending on the size of the scallops.
Turn the scallops over and add the butter to the pan. Spoon the
PHOWHGEXWWHURYHUWKHVFDOORSVEULHŶ\5HPRYHDQGGUDLQRQ
paper towels.
Arrange the scallops in a deep serving dish. Top with shredded
spring onion and coriander. Ladle the hot broth over and serve.

116

CEREAL PRAWNS
Serves 6

We invited Singaporean chef, Lee Kwok Meng, to teach this quintessential local favourite
after trying the dish in Chinese restaurants. It has an addictive combination of succulent
prawns and fragrant, crunchy cereal. Meng's version is sweet and spicy. Feel free to take up
the heat a notch by adding bird's eye chillies.

INGREDIENTS

METHOD

1 kg (2 lb 3 oz) king prawns
OLWUH ŶR] YHJHWDEOHRLO

%XWWHUŶ\WKHSUDZQVE\FXWWLQJGRZQWKHEDFNZLWKDVKDUSNQLIH
Remove the shell and green intestinal tract. Keep the tail and
head intact. Rinse.

MARINADE

3 Tbsp light soy sauce
1 tsp sugar
2 egg whites, lightly beaten
1 tsp sesame oil
7EVSFRUQŶRXU
2 Tbsp custard powder
CEREAL

100 g (31/2 oz) butter
30 g (1 oz) curry leaves,
stems removed
ELUG VH\HFKLOOLHVŵQHO\
sliced
2 egg yolks
100 g (31/2 oz) cereal drink
mix (Nestum)
2 Tbsp sugar
1
/4 tsp salt

Combine the ingredients for the marinade in a bowl. Add the
prawns and mix well. Set aside to marinate for 10 minutes.
Heat the oil in a wok over high heat. Lower the prawns gently
into the hot oil and deep-fry for 4–5 minutes, until golden brown
and cooked through. Remove and drain well on paper towels.
Prepare the cereal. Heat the butter in a clean wok over medium
heat. Add the curry leaves and chillies and stir-fry until fragrant.
Add the egg yolks and stir vigorously until foamy. Add the cereal
drink mix, sugar and salt and stir to mix.
Add the cooked prawns and toss to coat the prawns with the
cereal. Remove to a serving plate and serve hot.



SWEET AND SOUR SNAPPER
6HUYHV

Sweet and sour dishes like this can be found on westernised Chinese menus all over
WKHZRUOG$QGZLWKJRRGUHDVRQŏWKH\DUHVRWDVW\:HPDNHRXUYHUVLRQZLWKVQDSSHU
EXW\RXFDQFKDQJHLWXSE\UHSODFLQJWKHŵVKZLWKSRUNFKLFNHQRUHYHQWRIX

INGREDIENTS

METHOD

1.2 kg (2 lb 11 oz) snapper
ŵOOHW
1 tsp salt
7EVSWDSLRFDŶRXU
4 eggs, beaten
OLWUH ŶR] YHJHWDEOHRLO
3ODLQŶRXUDVQHHGHG

&XWWKHŵVKLQWRELWHVL]HGSLHFHV3ODFHLQDERZODQGDGGWKH
VDOWWDSLRFDŶRXUDQGHJJV0L[ZHOO&RYHUDQGVHWDVLGHWR
marinate for 1 hour.

SAUCE

Prepare the sauce. Using the same wok, reheat the oil and add
the capsicums, cucumber, tomatoes, pineapple and onion. Fry
for about 10 seconds, then remove and set aside.

3 small capsicums (green,
red and yellow), cored and
cut into bite-sized pieces
1 medium cucumber, cut
into wedges
4 small tomatoes, cut into
wedges
J R] SLQHDSSOHFXW
into cubes
1 large yellow onion, peeled
and cut into wedges
4 cloves garlic, peeled and
ŵQHO\FKRSSHG
PO ŶR] NHWFKXS
4 Tbsp white vinegar
4 Tbsp oyster sauce
4 Tbsp light soy sauce
4 tsp Worcestershire sauce
4 tsp sesame oil
4 tsp Chinese cooking wine
150 g (51/3 oz) sugar
Salt, to taste
WVSFRUQŶRXUPL[HGZLWK
WVSZDWHU



Heat the oil in a wok over high heat.
&RDWWKHŵVKZLWKSODLQŶRXUDQGORZHUJHQWO\LQWRWKHKRWRLO
Deep-fry until golden brown and cooked through. Remove and
drain well on paper towels.

Drain all but 2 Tbsp oil from the wok and reheat over medium
heat. Add the garlic and stir-fry until fragrant.
Add the remaining ingredients for the sauce, except the
FRUQŶRXUPL[WXUHDQGFRRNRQPHGLXPKLJKKHDWIRUPLQXWHV
$GGWKHFRUQŶRXUPL[WXUHDQGVWLUWRWKLFNHQWKHVDXFH
5HWXUQWKHIULHGŵVKDQGYHJHWDEOHVWRWKHZRNDQGWRVVWRFRDW
Transfer to a serving dish and serve hot.

119

120

FRIED SEA BASS WITH THREE-FL AVOUR SAUCE
Serves 6

After we conducted a baking class at Thai chef, Ian Kittichai's, cooking school in Bangkok,
the favour was reciprocated when Ian joined us in Singapore and shared one of his signature
GLVKHVDWRXUFRRNLQJVFKRRO:KDWDUHWKHWKUHHŶDYRXUV"6ZHHWVRXUDQGWDQJ\

INGREDIENTS

METHOD

1 sea bass, about
1.5 kg (3 lb 41/2 oz)
Salt, as needed
50 g (13/4R] FRUQŶRXU
OLWUH ŶR] YHJHWDEOHRLO

&OHDQWKHŵVKDQGSDWGU\6HDVRQZLWKVDOWDQGGXVWOLJKWO\ZLWK
FRUQŶRXU

SAUCE

Prepare the sauce. Drain all but 1 Tbsp oil from the pan and
reheat over medium heat.

30 g (1 oz) garlic, peeled
DQGŵQHO\FKRSSHG
30 g (1 oz) shallots, peeled
DQGŵQHO\FKRSSHG
J R] UHGFKLOOLHVŵQHO\
chopped
50 g (13/4 oz) sugar
100 ml (31/2ŶR] 6ULUDFKD
sauce
1 Tbsp oyster sauce
3 Tbsp tamarind juice
WVSŵVKVDXFH

Heat the oil in a large frying pan over high heat. Carefully lower
WKHŵVKLQWRWKHKRWRLODQGGHHSIU\XQWLOJROGHQEURZQ5HPRYH
and drain well on paper towels.

Add the garlic, shallots and chillies and sauté until golden brown.
Add the sugar, Sriracha sauce, oyster sauce, tamarind juice and
ŵVKVDXFHDQGPL[/RZHUWKHKHDWDQGVLPPHUIRUDERXW
5 minutes, or until the sauce is thickened. Remove from the heat.
3ODFHWKHŵVKRQDODUJHVHUYLQJSODWH6SRRQWKHVDXFHRYHUDQG
ŵQLVKZLWKFULVS\IULHGVKDOORWVVSULQJRQLRQFKLOOLHVDQGZHGJHV
of lime.

GARNISHING

1 Tbsp crispy fried shallots
VSULQJRQLRQŵQHO\VOLFHG
1 small red chilli, sliced
1 lime, cut into wedges

121

BAKED SALMON WITH FRESH HERBS
6HUYHV

'XULQJ RXU KRXU EDNLQJ FODVVHV ZH DOZD\V SURYLGH D FUDFNLQJ OXQFK ZKLFK VRPHWLPHV
includes this baked salmon. And when we do, we are typically asked to share the recipe
DVLWLVVXSHUVLPSOHWRGRIHHGVWKHPDVVHVDQGJRHVUHDOO\ZHOOZLWKVDODGVDQGDVOLFHRI
'DQLVKUXJEUºG

INGREDIENTS

METHOD

1.5 kg (3 lb 4 /2 oz) side of
salmon, skin on
1 Tbsp sea salt
1 Tbsp ground black pepper
1 lemon, cut into wedges

Preheat the oven to 200°C (400°F). Line a roasting pan with
baking paper.

1

HERB MIXTURE

EXQFKFKLYHVŵQHO\
chopped
EXQFKGLOOŵQHO\FKRSSHG
1 lemon, grated for zest
1 portion garlic crumb
(page 99)

122

Place the salmon on the prepared baking tray and season well
with salt and pepper.
Place in the oven and bake for 20–30 minutes. The salmon
should be nice and pink inside. Leave to cool slightly.
Prepare the herb mixture. Place the chives, dill, lemon zest and
garlic crumb in a bowl. Mix well.
Transfer the baked salmon to a serving plate and top with the
herb mixture. Serve with lemon wedges on the side.

PAN-SEARED BARRAMUNDI FILLET WITH HARISSA AND RAITA
Serves 6

This dish is a match made in heaven. Aussie chef Peter Rollinson enjoys working with clean,
ORFDOO\VRXUFHG SURGXFH DQG IRU WKLV GLVK KH SDLUHG ORFDO SURGXFH ZLWK ORFDOO\IDUPHG
barramundi from our friends at Kühlbarra. Although simple, this dish tastes amazing, and
lets the produce shine.

INGREDIENTS

METHOD

EDUUDPXQGLŵOOHWVHDFK
150 g (51/3 oz)
A pinch of salt
A pinch of ground black
pepper
Olive oil, as needed

Start by preparing the harissa. Place all the ingredients in a
EOHQGHUDQGSURFHVVLQWRDŵQHSDVWH6HWDVLGH

HARISSA

Season the skin of the barramundi with salt and pepper and
set aside for 5 minutes. The salt will draw the moisture out for a
crispier skin.

J R] ODUJHUHG
chillies, deseeded
4 cloves garlic, peeled
2 tsp cumin seeds, toasted
2 tsp caraway seeds,
toasted
1
/2 tsp sea salt
RAITA

250 g (9 oz) Greek yoghurt
1 medium cucumber,
grated
2 limes, juice extracted
A pinch of sea salt

Prepare the raita. Mix the yoghurt, grated cucumber and lime
juice in a bowl. Season with salt and set aside.
Preheat the oven to 200°C (400°F).

Heat 1 Tbsp olive oil in a non-stick ovenproof pan over medium
KHDW$GGWKHŵVKVNLQVLGHGRZQDQGOHWLWFRRNXQWLOWKHHGJHV
are golden brown and the skin is golden brown and crispy.
7XUQWKHŵVKRYHUDQGSODFHWKHSDQLQWRWKHRYHQIRUPLQXWHV
To serve, smear some harissa on each serving plate. Arrange a
EDUUDPXQGLŵOOHWRQWKHKDULVVDDQGWRSZLWKVRPHUDLWD

125

Meat &
Poultry

CL ASSIC BEEF CARPACCIO
6HUYHVŎ

Beef carpaccio is perfect as an appetiser when entertaining. This dish looks and tastes like
LW VFRPHVWUDLJKWIURPDQ,WDOLDQUHVWDXUDQW\HWLWLVVRHDV\WRSUHSDUH'RQ WEHLQWLPLGDWHG
E\WKHUDZEHHIŏWKHWULFNLVWRUROOLWWLJKWO\LQSODVWLFZUDSDQGIUHH]HLWVOLJKWO\VRLWLVHDV\
WRVOLFHSDSHUWKLQ$KLQWRIWUXIŶHRLOWDNHVLWWRWKHQH[WOHYHO

INGREDIENTS

METHOD

J R] IUHVKEHHIŵOOHW
trimmed
7EVSWUXIŶHRLO
Sea salt, to taste
Freshly ground black pepper,
to taste
1 Tbsp pine nuts, toasted
20 g (2/3 oz) capers
VWDONVFKLYHVŵQHO\VOLFHG
10 g (1/3 oz) Parmesan
cheese, shaved
A handful of rocket leaves
1 lemon, cut into wedges

3ODFHWKHEHHIŵOOHWRQDVKHHWRISODVWLFZUDSDQGUROOLWLQWRD
cylindrical shape. Wrap it tightly and place in the freezer for at
least 30 minutes. This will make it easier to slice.



Using a sharp knife, slice the chilled beef very thinly.
Alternatively, slice the beef as thinly as you can, then place it
EHWZHHQVKHHWVRISODVWLFZUDSDQGJHQWO\ŶDWWHQRXWXVLQJD
rolling pin.
$UUDQJHWKHEHHIRQDVHUYLQJSODWHDQGEUXVKZLWKWUXIŶHRLO
Season well with sea salt and freshly ground pepper.
Sprinkle with pine nuts, capers, chives and Parmesan cheese.
Finish with rocket leaves and lemon wedges.

129

130

BEEF BOURGUIGNON
Serves 6

6UL /DQNDQERUQ DQG )UHQFKWUDLQHG FKHI 5RVKLQL 'KDUPDSDOD VKLQHV ZKHQ FRRNLQJ
authentic French cuisine. Her recipe for beef bourguignon is rich and full of braised beef
DQG VORZFRRNHG YHJHWDEOHV 7KH SUHSDUDWLRQ WLPH IRU WKLV GLVK LV FRQVLGHUDEOH EXW LW LV
well worth the effort.

INGREDIENTS

METHOD

1.5 kg (3 lb 4 /2 oz) chuck
beef, cut into cubes
150 g (51/3R] SODLQŶRXU
Salt, as needed
Ground black pepper,
as needed
J R] EDFRQFXWLQWR
matchsticks
150 g (51/3 oz) button
mushrooms
J R] EXWWHU
J R] VKDOORWVSHHOHG
1 Tbsp sugar
1–2 Tbsp water
2 Tbsp chopped Italian
parsley

Marinate the beef for at least 2 hours or overnight, if time
permits. Place all the ingredients for the marinade in a large
bowl. Add the beef and mix well. Cover and set aside.

1

MARINADE

PO ŶR] UHGZLQH
3 medium carrots, peeled
and chopped
3 stalks celery, chopped
6 cloves garlic
1 bouquet garni (thyme, bay
leaves and parsley stalks)
3 Tbsp brandy
3 tsp black peppercorns
STOCK

3 tsp tomato paste
PO 1/3ŶR] EHHI
stock

Preheat the oven to 200°C (400°F).
Remove the beef from the marinade. Strain the marinade into a
medium pot and set the aromatics aside. Bring the marinade to
a simmer.
'U\WKHEHHIZHOORQSDSHUWRZHOVWKHQFRDWZLWKŶRXUDQG
season with salt and pepper. Set aside.
Heat a large ovenproof pan over medium heat and fry the bacon
until crisp. Remove and drain on paper towels. Reheat the pan
and sear the beef until browned. Remove and set aside.
Prepare the stock. Reheat the pan and add the aromatics from
the marinade. Add the tomato paste and cook for 10 minutes.
Deglaze the pan with the warm marinade.
Add the beef and beef stock and bring to a boil. Cover the pan
and place in the oven. Braise the beef for 11/2–2 hours, turning it
over every 30 minutes, and cooking until the meat is fork-tender.
In the meantime, wipe the mushrooms with a damp paper towel
and cut into quarters. Heat half the butter in a pan over medium
heat. Add the mushrooms and sauté until soft. Season with salt
and pepper. Set aside.
Heat a clean pan over medium heat. Add the shallots, a pinch of
salt, the remaining butter, sugar and water. Cover and cook until
the shallots are soft.
Remove the beef from the stock and place in a casserole dish.
Strain the stock and discard the aromatics. Bring the stock to a
boil and simmer over low heat until thick and glossy. Pour over
the beef.
Top the beef with the bacon, mushrooms and shallots. Garnish
with parsley.

131

ROAST BEEF WITH YORKIES AND SALSA VERDE
6HUYHV

Sunday roast is Britain's most iconic dish, and while working in London, Jenna perfected
her version of it, complete with light and crispy yorkies. This is her recipe. We serve it with a
zingy salsa verde, but you can always make a traditional gravy and serve it with a dollop of
horseradish cream.

INGREDIENTS

METHOD

1.5 kg (3 lb 4 /2 oz) beef
(sirloin, cube roll or rump)
Salt, as needed
Ground black pepper,
as needed
Olive oil, as needed

3UHSDUHWKHEDWWHUIRUWKH\RUNLHV6LIWWKHŶRXULQWRDODUJHERZO
and add the salt. Mix well and make a well in the centre. Mix
the eggs, milk and water together in another bowl, then add
JUDGXDOO\WRWKHŶRXUZKLVNLQJXQWLOWKHEDWWHULVVPRRWK6HW
aside for at least 20 minutes or overnight, if time permits.

YORKIES (MAKES 12)

Add 1/2WVSVXQŶRZHURLORUEHHIIDWLQWRHDFKFDYLW\LQDKROH
PXIŵQSDQDQGKHDWLQWKHRYHQIRUPLQXWHV6SRRQWKHEDWWHU
LQWRWKHSUHSDUHGPXIŵQSDQDQGEDNHIRUPLQXWHVRUXQWLOWKH
yorkies are golden, crisp and well-risen. Remove and set aside.

1

125 g (41/2R] SODLQŶRXU
1 tsp salt
2 eggs
PO ŶR] PLON
25 ml (4/5ŶR] ZDWHU
7EVSVXQŶRZHURLORU
beef fat
SALSA VERDE

2 cloves garlic, peeled
J 1/2 oz) capers
50 g (13/4 oz) gherkins
DQFKRY\ŵOOHWV
30 g (1 oz) Italian parsley
5 g (1/6 oz) basil leaves
5 g (1/6 oz) mint leaves
1 Tbsp Dijon mustard
3 Tbsp red wine vinegar
9 Tbsp olive oil
Salt, to taste
Ground black pepper,
to taste

132

Preheat the oven 220ºC (425°F).

Increase the oven temperature to 230ºC (450°F).
Season the beef well with salt and pepper.
Heat some olive oil in an ovenproof frying pan over mediumhigh heat. Add the beef and sear on all sides.
Place the pan in the oven and roast the beef for 30 minutes.
Remove from the oven and wrap the beef in aluminium foil.
Place on a wire rack and set aside to rest for 10 minutes.
Prepare the salsa verde. Place the garlic, capers, gherkins and
DQFKRY\ŵOOHWVLQDIRRGSURFHVVRUDQGFKRSŵQHO\7UDQVIHUWRD
ERZO&KRSWKHSDUVOH\EDVLODQGPLQWŵQHO\E\KDQGWKHQDGG
to the bowl. Add the mustard, red wine vinegar and olive oil.
Mix well and season to taste with salt and pepper.
Unwrap the beef and slice. Serve with the yorkies and salsa verde.

133

134

SUMAC AND MAPLE-GL AZED LEG OF L AMB
Serves 6

Sheep are ubiquitous to New Zealand and it has been estimated that there are 10 sheep
WRHYHU\.LZL,W VQRZRQGHUWKHQWKDW'HDQDQG-HQQDNQRZODPEURDVWVOLNHWKHEDFNRI
WKHLUKDQGV,QWKLVUHFLSHWKHLUXVHRIVXPDFDVDVHDVRQLQJUHDOO\EULQJVRXWWKHŶDYRXURI
the lamb.

INGREDIENTS

METHOD

2 kg (4 lb 6 oz) leg of lamb,
bone-in
Sea salt, as needed
Ground black pepper, as
needed
2 Tbsp sumac
4 tsp olive oil

Prepare the maple glaze. Place the beef stock, maple syrup,
sugar and mustard in a saucepan and bring to a boil. Let it boil
IRUŎPLQXWHVXQWLOWKLFNDQGVWLFN\6HWDVLGH

MAPLE GLAZE

PO ŶR] EHHIVWRFN
PO ŶR] PDSOHV\UXS
J 4/5 oz) brown sugar
2 Tbsp grain mustard
GARNISHING

J 2/3 oz) pistachio nuts
1 pomegranate, peeled
and seeds separated
A handful of micro mint
$KDQGIXORIHGLEOHŶRZHUV

Score the skin of the lamb, then season well with salt, pepper
and sumac.
Place a large frying pan over high heat and heat until it is
smoking. Add the olive oil, followed by the lamb, skin-side down.
Let it cook until the skin is caramelised and golden in colour.
Preheat the oven to 240°C (465°F).
Remove the lamb and place skin-side up in an oven dish. Brush
with the maple glaze and roast for 30 minutes. Repeat to brush
with the maple glaze every 10 minutes until a thermometer
inserted into the thickest part of the leg reads 54°C (130°F) for
medium rare.
Remove and place on a wire rack. Cover with aluminium foil
and let rest for 10 minutes.
Arrange on a serving plate and garnish with pistachio nuts,
SRPHJUDQDWHVHHGVPLFURPLQWDQGHGLEOHŶRZHUV

135

CRISPY PORK BELLY WITH APPLE AND RHUBARB CHUTNEY
Serves 6

Jenna often claimed that her mum's roast pork was the best in the world. We took it with a
SLQFKRIVDOWXQWLOZHJDYHLWDWU\7KHVHFUHWWRWKHFUDFNOLQJLVWKHRYHUQLJKWVHDVDOWEULQH
Paired here with chef Carlos Montobbio's chutney, it will disappear from the table right
EHIRUH\RXUH\HV

INGREDIENTS

METHOD

OLWUHV ŶR] ZDWHU
160 g (52/3 oz) sea salt
ŶDNHV
J R] EURZQVXJDU
10 cloves garlic, smashed
1
/3 bunch thyme
1.5 kg (3 lb 41/2 oz) pork
belly
7EVSŵQHVDOW
2 medium onions, peeled
Water, as needed

Start preparations a day ahead.

APPLE AND RHUBARB
CHUTNEY

125 g (41/2 oz) Fuji apples
J R] UKXEDUE
20 g (2/3 oz) butter
4 Tbsp sugar
3 Tbsp pomegranate juice
3 tsp apple cider vinegar
Salt, to taste

3ODFHOLWUH ŶR] ZDWHULQDVDXFHSDQ$GGWKHVHDVDOWŶDNHV
brown sugar, garlic and thyme and bring to a boil. Remove from
the heat. Add the remaining water and mix well.
Place the pork belly in a deep container and add the sea saltbrown sugar solution. Cover and leave to marinate overnight.
3UHKHDWWKHRYHQWRr& r) 
Remove the pork from the solution and pat dry using paper
WRZHOV&XWVOLWVLQWKHVNLQDQGUXEZLWKŵQHVDOW
Cut the onions into 1-cm (1/2-in) thick slices and cover the base
RIDURDVWLQJSDQ6LWWKHSRUNRQWKHOD\HURIRQLRQVWKHQŵOOWKH
pan with water until it just touches the pork. Place in the oven
and roast for 30 minutes.
Lower the oven temperature to 160°C (325°F) and roast for
another 2 hours. Remove and set aside to cool before slicing.
Prepare the chutney. Peel and core the apples. Cut into 0.5-cm
(1/4-in) cubes. Cut the rhubarb into 1-cm (1/2-in) thick slices.
Melt the butter in a saucepan over medium heat. Add the apples
and cook until soft. Remove and set aside to cool.
Place the sugar, pomegranate juice and apple cider vinegar
in a saucepan and cook, stirring over low heat, until reduced
by about a quarter. Add the rhubarb and cook for 5 minutes.
Remove from the heat and set aside to cool before folding in the
cooked apples. Season to taste with salt.
Slice the pork belly and serve the chutney on the side.

136



POMEGRANATE AND APPLE-GL AZED HAM
Serves 10–12

There are so many great things about a glazed Christmas ham, but here in Asia, it is not a
FRPPRQFXVWRP7RZDUGV&KULVWPDVKRZHYHUZHŵQGWKDWLQWHUHVWLQKDPLVXVXDOO\SLTXHG
DQG RXU FODVVHV IHDWXULQJ WKH VHFUHW RI WKLV IHVWLYH (QJOLVK WUDGLWLRQ DUH D VHOORXW7U\ WKLV
impressive ham. It is juicy and delicious, and will last for days after the Christmas lights have
dimmed.

INGREDIENTS

METHOD

5 kg (11 lb) ham, on the bone,
at room temperature
4 apples, peeled and halved
PO ŶR] ZDWHU

3UHKHDWWKHRYHQWR|& r) 

POMEGRANATE AND APPLE
GLAZE

Prepare the ham. Use a small knife to remove the rind. Do this by
cutting around the bone, 10 cm (4 in) down the ham, then gently
OLIWLQJWKHULQGZLWK\RXUŵQJHUV<RXPD\QHHGWRXVHWKHVPDOO
knife to assist you.

2 cinnamon sticks
4 star anise
PO ŶR] DSSOHMXLFH
J R] EURZQVXJDU
4 Tbsp pomegranate
molasses
J R] KRQH\

Prepare the glaze. Place all the ingredients in a small saucepan
and bring to a boil. Let it boil for 1–2 minutes until the sugar is
PHOWHGDQGWKHJOD]HLVHPXOVLŵHG6HWDVLGH

Using a sharp knife, gently score the fat in a criss cross motion,
being careful not to cut too deeply into the ham or the fat will
spread apart during cooking.
Brush the ham with glaze and place it on a rack in a roasting
pan. Add the apples and water. Cover the bone-end of the ham
with aluminium foil and bake for 11/2 hours, brushing with glaze
regularly throughout.

139

DUCK CONFIT WITH DARK BERRY GASTRIQUE
Serves 6

'XFNFRQŵWLVRQHRIWKHPRVWOX[XULRXVIRRGVLQ)UHQFKFXLVLQHDQG'HDQVLPSO\ORYHVLW
Whilst it does take some time to prepare, the result is incredibly tender meat that falls easily
off the bone. The gastrique balances the richness, and this dish pairs beautifully with a
chilled Chablis.

INGREDIENTS

METHOD

1 bulb garlic, peeled
3 stalks thyme
1 orange, grated for zest
J 1/2 oz) sea salt
6 duck legs
1 kg (2 lb 3 oz) duck fat,
melted

Start preparations a day ahead.

DARK BERRY GASTRIQUE

250 g (9 oz) sugar
PO ŶR] ZDWHU
200 ml (63/4ŶR] DSSOH
cider vinegar
J R] EODFNEHUULHV
250 g (9 oz) blueberries
J R] UDVSEHUULHV

Bruise the garlic and thyme using a mortar and pestle. Place in
a bowl with the orange zest and salt. Mix well. Rub the mixture
all over the duck legs, on the skin and under the skin. Cover
and refrigerate overnight.
Preheat the oven to 150°C (300°F).
Rinse the marinated duck legs and place into a deep roasting
pan. Cover with melted duck fat.
Cover the roasting pan with baking paper, followed by
aluminium foil. Roast for 2–3 hours, or until the duck meat splits
from the knuckle. Remove the duck legs from the fat and allow
to cool completely.
In the meantime, prepare the dark berry gastrique. Place the
sugar and water in a small saucepan and bring to a boil. Let
the mixture boil for 4–5 minutes until it turns caramel/amber
in colour. Remove from the heat.
Add the apple cider vinegar. Be careful as it may splatter.
Return to the boil, then simmer for 5 minutes or until the liquid
is reduced by a quarter. Add the berries and cook until they
start to soften. Set aside until ready to serve.
Place a large frying pan over medium-low heat. Add the duck
legs skin-side down and cook slowly until very crisp. This will
take about 15 minutes.
Arrange the duck legs on serving plates. Serve with the dark
berry gastrique.

140

141

CHICKEN CACCIATORE
Serves 6

This classic Italian hunter's stew features in our Midweek Italian Meals class. It is a quick,
HDV\ DQG WDVW\ RQHSRW ZRQGHU WKDW V SHUIHFW IRU VKDULQJ 6HUYH ZLWK VRIW SROHQWD IRU WKH
ultimate midweek comfort food.

INGREDIENTS

METHOD

Olive oil, as needed
J 1/2 oz) pancetta, diced
6 chicken thighs, skin on
Salt, as needed
Ground white pepper, as
needed
1 medium onion, peeled
DQGŵQHO\FKRSSHG
2 cloves garlic, peeled and
ŵQHO\FKRSSHG
1 medium red capsicum,
cored and sliced
10 button mushrooms,
cleaned and sliced
15 cherry tomatoes, cut into
halves
PO ŶR] ZKLWHZLQH
400 g (141/3 oz) canned
chopped tomatoes
2 Tbsp tomato paste
4 sprigs fresh oregano
2 Tbsp capers
PO ŶR] FKLFNHQ
stock
1 bunch basil leaves

Heat some olive oil in a saucepan over medium-high heat. Add
the pancetta and sauté until golden. Remove and set aside.
Season the chicken thighs with a pinch of salt and pepper.
Place a clean pan over medium heat and cook the chicken
skin-side down until golden brown. Remove and set aside.
Reheat the same pan and sauté the onion, garlic, capsicum,
mushrooms and cherry tomatoes for 5 minutes. Remove and
set aside.
Deglaze the pan with white wine and cook for 2 minutes. Add
the canned chopped tomatoes, tomato paste, oregano, capers,
chicken stock and pancetta and bring to a boil. Lower the heat
and simmer for about 40 minutes, or until the chicken is cooked
through.
Remove the chicken from the pan and set aside.
Continue cooking the sauce until it is thickened. Return the
chicken to the pan and season to taste with salt and pepper.
Dish out and garnish with basil.

143

ONE-POT ROAST CHICKEN
Serves 6

0DQ\RIRXUJXHVWFKHIVKDYHEHFRPHJUHDWIULHQGVDQGFKHI5RVKLQL'KDUPDSDODLVRQH
RIWKHP7KLVTXLFNDQGHDV\RQHSRWZRQGHUIHDWXUHGLQKHU6XQGD\5RDVWFRRNLQJFODVV
She transforms the juices from the cooked chicken into a delicious gravy at the end. This
GLVKDOZD\VKLWVWKHVSRW

INGREDIENTS

METHOD

1 large chicken, about
NJ OE
Salt, as needed
Ground black pepper,
as needed
1 lemon, cut into halves
50 g (13/4 oz) butter,
softened
2 tsp dried mixed herbs
J OER] SRWDWRHV
peeled and cut into
quarters
500 g (1 lb 11/2 oz) carrots,
peeled and cut into
chunks
2 Tbsp olive oil
PO ŶR] FKLFNHQ
stock
1 tsp yeast extract (Marmite)
100 g (31/2 oz) green peas

Preheat the oven to 220ºC (425°F).

144

Rinse the chicken and pat dry. Season well with salt and pepper.
Place the lemon halves into the cavity of the chicken and rub the
butter and dried mixed herbs all over the skin. Place in a roasting
pan. Place the potatoes and carrots around the chicken and
drizzle the olive oil over the chicken and vegetables.
Roast for 45–60 minutes, until the chicken is cooked through.
Check by piercing the thigh with the tip of a sharp knife. The
juices should run clear. Alternatively, a meat thermometer
LQVHUWHGLQWRWKHWKLFNHVWSDUWRIWKHWKLJKVKRXOGUHDGr&
r) 
Transfer the chicken to a cooling rack and cover it loosely with
a sheet of aluminium foil. Set aside to rest for 10 minutes.
In the meantime, pour the chicken stock and yeast extract into
the roasting pan with the roasted vegetables and return to the
oven to roast for another 10 minutes.
Remove the roasting pan from the oven and add the green
peas. Stir to mix and heat the peas. Season to taste with salt and
pepper. Serve alongside the roast chicken.

145

COQ AU VIN
6HUYHV

After spending two decades in French Michelin kitchens such as that of the late chef,
Joël Robuchon, chef Masashi Horiuchi cooks an unforgettable coq au vin. This recipe that
featured on the menu of his French bistro in Singapore, was shared with our students, and
QRZZLWK\RX%RQDSS«WLW

INGREDIENTS

METHOD

ERQHLQFKLFNHQWKLJKV
Salt, as needed
Ground white pepper, as
needed
100 g (31/2 oz) bacon, cut
into chunks
1
/2 medium onion, peeled
and sliced
50 g (13/4 oz) pearl onions
1 medium carrot, peeled
and cut into chunks
150 g (51/3 oz) button
mushrooms, cleaned and
cut into quarters
3 cloves garlic, peeled
20 g (2/3 oz) tomato paste,
or as needed
PO ŶR] UHGZLQH
PO ŶR] SRUWZLQH
PO ŶR] FKLFNHQ
stock
1 bay leaf
3 sprigs thyme
150 g (51/3 oz) butter
2 Tbsp chopped Italian
parsley
A handful of croutons

Season the chicken legs with salt and pepper.
Place a pan over medium heat and brown the chicken for
5–6 minutes on each side. Set aside.
Reheat the pan and cook the bacon until the fat is rendered.
Add the onions, carrot, mushrooms and garlic and cook until the
RQLRQVDUHWUDQVOXFHQW7KLVZLOOWDNHŎPLQXWHV
Stir in the tomato paste and red wine. Lower the heat and simmer
for 2–3 minutes. Add the port wine and bring to a boil. Let it boil
for about 5 minutes until the liquid is reduced by half.
Return the chicken to the pan. Add the stock, bay leaf and thyme
and bring to a boil. Lower the heat and cover the pan. Cook for
30–40 minutes until the chicken is tender. Transfer the chicken to
a serving dish.
Continue to boil down the sauce until it is reduced by a third.
Add the butter and mix, then pour the sauce over the chicken.
Garnish with parsley and croutons.



ROASTED CHICKEN LEG WITH VINE TOMATOES AND OLIVES
Serves 6

1R ORQJ KRXUV RI SUHSDUDWLRQ DQG VORZFRRNLQJ DUH QHHGHG IRU WKLV GLVK ,W LV TXLFN DQG
simple to do, and can be completed in under an hour. When the chicken is in the oven,
prepare a crispy green salad and skip down to the bakery to pick up a fresh baguette to
soak up the savoury sauce.

INGREDIENTS

METHOD

6 chicken legs
Salt, as needed
Ground black pepper,
as needed
3 Tbsp olive oil
1 stem cherry tomatoes
on the vine (with about
20 tomatoes)
30 g (1 oz) Kalamata olives
FORYHVJDUOLFSHHOHGDQG
smashed
1 lemon, grated for zest
and juice extracted
1 bunch basil leaves,
roughly chopped

Preheat the oven to 200°C (400°F).



Season the chicken legs well with salt and pepper.
Heat 1 Tbsp olive oil in a large frying pan over medium heat.
Add the chicken legs and cook until golden. Transfer to a
roasting pan.
Arrange the tomatoes on the chicken legs, followed by the
olives, garlic, lemon zest and juice and remaining olive oil.
Season well with salt and pepper.
Roast for 30–40 minutes, or until the chicken is cooked through.
Check by piercing the thickest part of the leg with the tip of a
sharp knife. The juices should run clear.
Remove from the oven and top with basil leaves. Serve with
crusty bread.

149

Sweets &
Desserts

TIRAMISU
6HUYHVŎ

7KLVFODVVLFWLUDPLVXLVPDGHWKH,WDOLDQZD\ZLWKHVSUHVVRDQGOLTXHXUVRDNHGODG\ŵQJHUV
layered with slightly sweetened, light and airy mascarpone cream, and a dusting of cocoa
powder. This heavenly dessert relies upon the quality of its ingredients. If you don't have
a coffee machine at home to make the perfect espresso, whip down to your local barista.

INGREDIENTS

METHOD

4 egg yolks
PO 1/2ŶR] GU\0DUVDOD
wine
100 g (31/2 oz) castor sugar
450 g (1 lb) mascarpone
PO ŶR] ZKLSSLQJ
cream
$ERXW,WDOLDQODG\ŵQJHU
biscuits
Cocoa powder, as needed
Chocolate shavings, as
needed

Prepare a large glass serving bowl.

ESPRESSO MIXTURE

VKRWVHVSUHVVR
1 Tbsp castor sugar
3 Tbsp coffee liqueur

Prepare the espresso mixture. Stir together the espresso, sugar
and coffee liqueur in a shallow bowl until the sugar is dissolved.
Allow to cool.
Place the egg yolks, Marsala and sugar in a metal bowl set over
a saucepan of barely simmering water. Beat using a whisk for
ŎPLQXWHVXQWLOWULSOHGLQYROXPH5HPRYHWKHERZOIURPWKH
heat and beat in the mascarpone until just combined. Set aside
to cool.
Whip the cream until it holds stiff peaks.
Fold the cooled mascarpone mixture into the whipped cream.
Do this gently but thoroughly.
'LSERWKVLGHVRIDODG\ŵQJHULQWKHHVSUHVVRPL[WXUHDQG
arrange in the serving bowl. Repeat until the base of the bowl
LVFRYHUHGZLWKODG\ŵQJHUV7ULPWKHHGJHVWRŵWLIQHFHVVDU\
6SUHDGKDOIWKHPDVFDUSRQHŵOOLQJRQWRSDQGGXVWZLWKFRFRD
powder.
5HSHDWWRFUHDWHDQRWKHUOD\HUZLWKWKHUHPDLQLQJODG\ŵQJHUV
DQGPDVFDUSRQHŵOOLQJ'XVWZLWKFRFRDSRZGHU
Cover the bowl and place in the refrigerator to chill for at least
6 hours.
Let the tiramisu stand at room temperature for 30 minutes before
serving. Dust with more cocoa powder and top with chocolate
shavings.

152

153

154

VEGAN CHOCOL ATE MOUSSE
WITH CHOCOL ATE SOIL AND BERRIES
Serves 6

With not a hint of egg, cream, chocolate or processed sugar, this vegan spin on the classic
FKRFRODWHPRXVVHKDVIRROHGHYHQWKHPRVWGLVFHUQLQJGHVVHUWDŵFLRQDGR1RWHWKDWWKH
avocado must be perfectly ripe to create the silky base, and only the best quality maple
V\UXSDQGFDFDRVKRXOGEHXVHG*LYHWKLVGHFDGHQWULFKDQGFUHDP\WUHDWDJR

INGREDIENTS

METHOD

A handful of fresh berries
$IHZHGLEOHŶRZHUVDQG
mint leaves (optional)

3UHSDUHWKHFKRFRODWHVRLO3UHKHDWWKHRYHQWRr& r) 
Line a baking tray with baking paper.

MOUSSE

3ODFHWKHŶRXUFRUQŶRXUVXJDUFDFDRSRZGHUDQGVDOWLQD
bowl and mix well. Add the coconut oil and mix to combine.

CHOCOLATE SOIL

Spread the mixture out onto the prepared baking tray and
bake for 10 minutes. Stir the mixture and bake for another
10 minutes. Remove from the oven and set aside to cool
completely. The chocolate soil will be slightly moist to the
touch, but will harden as it cools. This can be prepared ahead
and kept in an airtight container in the refrigerator for up to
a week.

3 large ripe avocados
J 1/2 oz) maple syrup
60 g (21/4 oz) raw cacao
powder
2 tsp vanilla extract
A pinch of sea salt
40 g (12/5R] SODLQŶRXU
1
/2WVSFRUQŶRXU
50 g (13/4 oz) sugar
40 g (12/5 oz) raw cacao
powder
1
/2 tsp sea salt
3 Tbsp coconut oil

Prepare the mousse. Slice the avocados in half and scoop out
WKHŶHVK3ODFHLQDIRRGSURFHVVRUDQGDGGWKHPDSOHV\UXS
cacao powder, vanilla and sea salt. Process until smooth. Spoon
into 6 serving glasses.
Top the mousse with chocolate soil and decorate with berries,
HGLEOHŶRZHUVDQGPLQWOHDYHV

155

GINGER, PEAR AND WALNUT FRANGIPANE TART
6HUYHV

When asked by a prestigious food and wine magazine to contribute to a dessert feature
on autumnal fruit, Jenna's mind went straight to this classic seasonal tart. A vacation from
creamy desserts, this tart takes its texture from ground walnuts, sweetness from whole
poached pears and warmth from ground ginger.

INGREDIENTS

METHOD

40 g (1 /5 oz) castor sugar
J R] EXWWHUVRIWHQHG
1
/2 egg
2 drops vanilla extract
2 Tbsp ground ginger
125 g (41/2R] SODLQŶRXU
$IHZIUHVKŵJV
$KDQGIXORIHGLEOHŶRZHUV
and herbs

Prepare the pastry for the tart base. Place the sugar and butter
in a large mixing bowl and beat until light and creamy. Add the
egg, vanilla and ground ginger and mix until combined. Add
WKHŶRXUDQGPL[MXVWXQWLOWKHSDVWHFRPHVFOHDQRIIWKHERZO
Be careful not to over mix or the pastry will become elastic and
doughy. Cover with plastic wrap and refrigerate for at least
30 minutes or overnight.

2

WALNUT CRÈME FILLING

150 g (51/3 oz) butter,
softened
150 g (51/3 oz) sugar
3 large eggs, warmed
150 g (51/3 oz) ground
walnuts
11/27EVSSODLQŶRXU
POACHED PEARS

3UHSDUHWKHZDOQXWFUªPHŵOOLQJ3ODFHWKHEXWWHUDQGVXJDULQD
mixing bowl and beat until light and creamy. Add the eggs one
at a time to avoid curdling. Beat well to incorporate. Add the
JURXQGZDOQXWVDQGŶRXUDQGPL[XQWLOVPRRWKDQGFUHDP\
Prepare the poached pears. Peel and core the pears, then cut
into wedges. Place in a bowl and toss with the lemon juice. Bring
the water to a boil in a small pot. Add the sugar, vanilla pod and
SHDUV6LPPHUJHQWO\IRUŎPLQXWHVXQWLOWKHSHDUVDUHWHQGHU
Remove and set aside to cool.
Prepare the apricot glaze. Place the jam and water in a small pot
and bring to a boil. Strain and set aside.

2 pears
1 lemon, juice extracted
200 ml (63/4ŶR] ZDWHU
J 1/2 oz) sugar
1 vanilla pod
1 cinnamon stick

3UHKHDWWKHRYHQWRr& r) 

APRICOT GLAZE

)LOOWKHVKHOOWZRWKLUGVIXOOZLWKWKHZDOQXWFUªPHŵOOLQJDQGEDNH
IRUŎPLQXWHVRUXQWLOWKHŵOOLQJLVVHW5HPRYHWKHWDUWDQG
brush with apricot glaze. Set aside to cool on a wire rack.

100 g (31/2 oz) apricot jam
4 Tbsp water

156

Remove the pastry from the refrigerator and gently re-work,
WDNLQJFDUHWKDWWKHSDVWU\UHPDLQVFROGDQGŵUP5ROOWKHSDVWU\
RXWRQDOLJKWO\ŶRXUHGZRUNVXUIDFHLQWRDVKHHWDERXWFP
(1/10-in) thick. Line a 15-cm (6-in) tart pan with the pastry and prick
the base using a fork.

Arrange the poached pears on the tart and brush with glaze.
'HFRUDWHZLWKŵJVHGLEOHŶRZHUVDQGKHUEV



APPLE TARTE TATIN
6HUYHV

Tarte Tatin is a French classic that is fun to prepare and spectacular to present. It's one of
'HDQ VIDYRXULWHGHVVHUWVWRVHUYHKLVJXHVWVDVLW VKDUGWREHDWWKHFRPELQDWLRQRIOLJKW
JROGHQSXIISDVWU\VRIWMXLF\DSSOHVDQGEXWWHU\IHQQHOVFHQWHGFDUDPHO/HWWKHFDUDPHO
set for 5 minutes before turning the tart out.

INGREDIENTS

METHOD

J R] VWURQJSODLQŶRXU
1 tsp salt
J R] EXWWHUDWURRP
temperature, but not soft
PO ŶR] FROGZDWHU
1 tsp lemon juice

3UHSDUHWKHSDVWU\IRUWKHWDUWEDVH6LIWWKHŶRXUDQGVDOWLQWR
a large bowl. Roughly break the butter into 1-cm (1/4-in) chunks
and add to the bowl. Add the cold water and lemon juice and
PL[XQWLO\RXKDYHDŵUPURXJKGRXJKDGGLQJH[WUDZDWHU
if needed.

APPLE, FENNEL AND CARAMEL
GLAZE

6 Granny Smith apples
50 g (13/4 oz) unsalted butter,
softened
110 g (4 oz) castor sugar
1
/2 Tbsp fennel seeds, lightly
bruised

7XUQWKHGRXJKRXWRQWRDOLJKWO\ŶRXUHGZRUNVXUIDFHDQGIRUP
into a rectangle. Roll the dough in one direction only, until it is
roughly a 50 x 20-cm (191/2[LQ UHFWDQJOHNHHSLQJWKHHGJHV
straight and even. There should be a marbled effect with streaks
of butter.
Fold the top third of the pastry down to the centre, then the
ERWWRPWKLUGXSRYHUWKHŵUVWIROG*LYHWKHGRXJKDTXDUWHU
turn (to the left or right) and roll out again until it is 3 times the
length. Fold into thirds as before, then cover with plastic wrap
and refrigerate for at least 20 minutes before rolling to use.
7KLVUHFLSHPDNHVVXIŵFLHQWSDVWU\IRUWDUWV&RYHUWKHH[FHVV
pastry with cling wrap and freeze for use another day. The pastry
will keep for up to 3 months.
2QDOLJKWO\ŶRXUHGZRUNVXUIDFHUROORXWKDOIWKHSDVWU\LQWR
a 0.5-cm (1/4-in) thick sheet, then use a sharp pointed knife to
FXWRXWDFLUFOHWKDWZLOOŵW\RXURYHQSURRIIU\LQJSDQRUURXQG
EDNLQJGLVK:HXVHGRQHWKDWZDVFP LQ LQGLDPHWHU)ROG
the pastry in half and then in half again to make a quarter and
cover with plastic wrap. Refrigerate until needed.
Prepare the glaze. Peel and core the apples, then cut into halves.
In a bowl, mix the softened butter, sugar and fennel seeds
together. Coat the bottom of your ovenproof frying pan/baking
dish with the softened butter and fennel mixture.



Place the frying pan/baking dish on the stove over low heat
to allow the butter and fennel mixture to melt and bubble.
Stir gently using a spatula to ensure even cooking. When the
caramel syrup is simmering evenly, turn the heat up and cook
IRUŎPLQXWHVXQWLOWKHFDUDPHOLVWKLFNDQGJROGHQEURZQ
Place the apple halves, cut-side down in a circular pattern in
the caramel. Start from the outside and work your way to the
middle.
Place the pre-rolled pastry circle on top of the apples, tucking
the edges of the pastry inside the rim of the pan/dish.
Preheat the oven to 220°C (425°F).
Prick the pastry with a fork or knife several times to allow the
steam to escape and prevent the pastry from doming while
baking. Place in the oven and bake for 10 minutes, then lower
the heat to 200ºC (400°F) and bake for another 10–12 minutes,
until the pastry is golden brown and cooked through.
Carefully remove the baked tart from the oven and set aside to
cool for 5 minutes.
3ODFHDODUJHŶDWVHUYLQJSODWHRQWRSRIWKHSDVWU\WKHQKROG
WKHSODWHDQGWKHSDQGLVKŵUPO\WRJHWKHU,QYHUWWKHWZRVRWKH
plate is at the bottom and the apples are on top. Take extreme
care when doing this as the caramel syrup will be runny and
very hot.
&DUHIXOO\UHPRYHWKHSDQGLVK6OLFHLQWRZHGJHVWRVHUYH

159

PAVLOVA ROUL ADE WITH TROPICAL SALSA
Serves 10

If ever there was a dessert that tasted like an Antipodean summer, this would be it. While
pavlovas are usually served topped with berries, we have introduced a tropical nuance to
our version with mango and passion fruit. Crisp and coconutty on the outside, soft and
PDUVKPDOORZOLNHRQWKHLQVLGHWKLVGHVVHUWZRQ WGLVDSSRLQW

INGREDIENTS

METHOD

ROULADE

3UHKHDWWKHRYHQWRr& r) /LQHD[FPEDNLQJWUD\
with baking paper.

4 egg whites
J 1/3 oz) castor sugar
+ 2 Tbsp for sprinkling
1 tsp vanilla extract
1 tsp white vinegar
7EVSFRUQŶRXU
2 Tbsp desiccated coconut,
lightly toasted
PO ŶR] ZKLSSLQJ
cream
TROPICAL SALSA

1 mango
3 passion fruit

Prepare the roulade. Place the egg whites in the bowl of an
electric mixer and beat until soft peaks form. Add the sugar
JUDGXDOO\IROORZHGE\WKHYDQLOODYLQHJDUDQGFRUQŶRXU0L[ZHOO
Using an offset spatula, spread the meringue onto the prepared
baking tray. Bake for 15 minutes or until lightly golden brown.
Place a large sheet of baking paper on a work surface and
sprinkle with 2 Tbsp sugar and toasted desiccated coconut.
Remove the meringue from the oven and turn it out onto the
prepared baking paper. Allow to cool.
In the meantime, prepare the tropical salsa. Peel the mango and
FXWWKHŶHVKLQWRVPDOOFXEHV3ODFHLQDERZO&XWWKHSDVVLRQ
fruit in half and scoop out the seeds. Place in the bowl with the
mango cubes and mix well.
Whip the cream using a handheld mixer until medium peaks
form. Spread the whipped cream on the cooled meringue, then
top with the tropical fruit salsa.
Roll the meringue up. Cut into thick slices to serve.

162

PASSION FRUIT SOUFFLÉ
Serves 6

6RPHKRPHFRRNVDUHSDUDO\VHGZLWKIHDUDWWKHWKRXJKWRIEDNLQJVRXIŶ«V%XWZHSURPLVH
\RX ZLWK WKLV UHFLSH \RX FDQQRW JR ZURQJ )ROORZ WKHVH LQVWUXFWLRQV VKDUHG ZLWK XV E\
)UHQFKWUDLQHGFKHI0DVDVKL+RUXLFKLYHU\FDUHIXOO\DQG\RXUVRXIŶ«VZLOOEHGHOLFDWHKLJK
and airy every time.

INGREDIENTS

METHOD

Softened butter, as needed

Preheat the oven to 210°C (410°F).

BASE

Prepare six 9-cm (31/2-in) ramekins and coat well with softened
butter. Set aside.

60 g (2 /4 oz) egg yolks
30 g (1 oz) castor sugar
60 g (21/4 oz) fromage
blanc or sour cream
1

SOUFFLÉ

360 g (44/5 oz) aged egg
whites
J 1/2 oz) castor sugar
120 g (41/3 oz) passion fruit
purée

Prepare the base. Whisk the egg yolks and sugar until well
combined. Add the fromage blanc or sour cream and mix well.
Set aside.
3UHSDUHWKHVRXIŶ«8VLQJDQHOHFWULFPL[HUEHDWWKHHJJZKLWHV
and sugar to soft peaks. Switch to a hand whisk and continue to
beat to medium peaks.
Using a spatula, gently fold 120 g (41/3 oz) of the base and all
the passion fruit purée into the beaten egg whites.
Spoon the mixture into the prepared ramekins, then tap the
ramekins on your work surface to release any trapped air.
6FUDSHDNQLIHDFURVVWKHWRSRIHDFKUDPHNLQWRŶDWWHQWKH
tops, then wipe around the edge with a paper towel.
Place in the oven and bake for 10 minutes. Serve immediately.

165

DEAN’S VICTORIA SANDWICH
WITH RED BERRIES AND CREAM
Serves 12

$VDFKLOGJURZLQJXSLQ1HZ=HDODQG6XQGD\VZRXOGQRWKDYHEHHQWKHVDPHIRU'HDQ
without a slice of his grandmother's Victoria sandwich. Although the ingredients are
inexpensive and the recipe is straightforward, this cake stands tall and proud, and every
bite will provide a taste of decadent nostalgia.

INGREDIENTS

METHOD

100 g (3 /2 oz) strawberry
jam
2 punnets strawberries,
hulled and sliced
6 cherries, stoned and cut
into halves
6 raspberries
Icing sugar, as needed

3UHKHDWWKHRYHQWRr& r) 

1

SPONGE

J R] VHOIUDLVLQJ
ŶRXU
2 tsp baking powder
J R] EXWWHU
softened
J R] FDVWRUVXJDU
5 eggs
CHANTILLY CREAM

PO ŶR] IUHVK
cream
2 Tbsp castor sugar
1 tsp vanilla extract

3UHSDUHWZRFP LQ URXQGVSULQJIRUPSDQVDQGOLQHWKHP
with baking paper.
3UHSDUHWKHVSRQJH6LIWWKHŶRXUZLWKWKHEDNLQJSRZGHUDQG
set aside. Place the butter and sugar into the bowl of an electric
PL[HUŵWWHGZLWKDSDGGOHDQGEHDWXQWLOFRPELQHG$GGWKH
HJJVRQHDWDWLPHDQGEHDWXQWLOFRPELQHG$GGWKHŶRXUDQG
beat for 1–2 minutes.
Pour the batter equally into the prepared springform pans and
level the top.
Bake for 20–25 minutes, or until the cakes are well risen and
spring back when lightly pressed. Remove from the oven and
set aside for 10 minutes before unmoulding. Let the cakes cool
on a wire rack before assembling.
Prepare the Chantilly cream. Place all the ingredients into
the bowl of an electric mixer and whisk to medium peaks.
Refrigerate until needed.
To assemble, spread the jam on the top of one sponge. Cover
with a layer of Chantilly cream, followed by a handful of
chopped strawberries. Sandwich with the other sponge and
press down lightly.
Spread the remaining Chantilly cream over the top sponge,
then decorate with the remaining strawberries, cherries and
raspberries. Dust with icing sugar.

166



BERRY AND LEMON CHEESECAKES
Serves 6

$ ZRUOGUHQRZQHG )UHQFK SHUIXPH KRXVH HQJDJHG XV WR FUHDWH D GHVVHUW EDVHG RQ WKH
notes of a new fragrance they were preparing to launch. The perfume called for berries,
lemons and pink peppercorns, and we used these mini cheesecakes to form the base of our
FUHDWLRQ)HHOIUHHWRDGGSLQNSHSSHUFRUQVLI\RXGDUHWKHQŵQLVKZLWKDJROGOHDI

INGREDIENTS

METHOD

1 punnet raspberries
A handful of blueberries
A few baby cress

*UHDVHVL[FP LQ FDNHULQJVZLWKFRRNLQJVSUD\DQG
place on a baking tray.

BISCUIT CRUMB

150 g (51/3 oz) digestive
biscuits
60 g (21/4 oz) butter,
softened
1 lemon, grated for zest
RASPBERRY CHEESECAKE
MOUSSE

1 Tbsp cold water
1 tsp gelatine powder
100 g (31/2 oz) frozen
raspberries
J 4/5 oz) sugar
J 1/2 oz) cream
cheese, cut into cubes
140 ml (42/3ŶR] ZKLSSLQJ
cream

Prepare the biscuit crumb. Place the biscuits into a food
SURFHVVRUDQGSXOVHXQWLOŵQH7UDQVIHUWRDERZODQGDGG
the butter and lemon zest. Mix well.
Press 11/2 Tbsp biscuit crumb into each cake ring, then place
a raspberry in the centre.
Prepare the raspberry cheesecake mousse. Place the cold
water in a bowl and sprinkle the gelatine powder over. Set
aside to bloom for 5 minutes.
Place the frozen raspberries and sugar in a small saucepan
over medium heat. Cook lightly until the sugar is melted,
then add the gelatine and mix well.
Transfer the mixture to a food processor. Add the cream
cheese and blend until smooth. Transfer to a mixing bowl
and set aside.
Whisk the whipping cream until soft peaks form. Fold the
whipped cream into the raspberry-cream cheese mixture.
Spoon into a pipping bag.
Pipe the mousse evenly into the cake rings over the biscuit
base. Tap the baking tray to release any air bubbles trapped
in the mousse.
Place in the freezer for 45 minutes or refrigerate overnight
until the mousse is set.
Gently run a small knife around the edge of each cake ring
to loosen the cheesecake. Arrange on serving plates and
decorate with raspberries, blueberries and baby cress.

169

YOGHURT PANNA COT TA WITH HAZELNUT CRUMBLE
Serves 6

3UHWW\DQGOLJKWRXUYHUVLRQRISDQQDFRWWDERDVWVDŵUPHUWH[WXUHWKDQWKHWUDGLWLRQDOPLON
UHFLSHGXHWRWKHLQWURGXFWLRQRI*UHHN\RJKXUW,WLVDOVROHVVVZHHW7RSSHGZLWKDIUXLW\
blackberry coulis and a rustic hazelnut crumble, this dessert is truly divine.

INGREDIENTS

METHOD

3 leaves gelatine
PO ŶR] KHDY\FUHDP
120 g (41/3 oz) sugar
60 g (21/4 oz) Greek yoghurt

Soak the gelatine in iced water until soft. Squeeze out the excess
water and set aside.

BLACKBERRY COULIS

Pour the mixture over the yoghurt and stir to combine. Strain
and pour into 6 glasses. Place in the refrigerator for at least
KRXUVRUXQWLOWKHSDQQDFRWWDLVVHW

150 g (51/3 oz) frozen
blackberries
1 Tbsp sugar
HAZELNUT CRUMBLE

50 g (13/4 oz) hazelnuts,
roughly chopped
40 g (12/5R] SODLQŶRXU
40 g (12/5 oz) brown sugar
50 g (13/4 oz) butter, cut into
small cubes
TOPPING

A handful of fresh berries
A few micro red shiso



Place the heavy cream and sugar in a small pot and bring to
a boil. Add the softened gelatine and stir until dissolved.

Prepare the blackberry coulis. Place the blackberries and sugar
in a small saucepan and cook over medium heat, stirring often,
until it reaches 104°C (220°F). This will take about 15 minutes.
Remove from the heat and strain. Chill before using.
Preheat the oven to 160°C (325°F).
Prepare the hazelnut crumble. 0L[WKHKD]HOQXWVŶRXUEURZQ
sugar and butter together, then spread the mixture out on a lined
baking tray. Bake for 12 minutes or until golden. Set aside to cool
before using.
Drizzle the blackberry coulis over the panna cotta, then top with
the hazelnut crumble. Decorate with fresh berries and shiso.





STICK Y DATE PUDDING
6HUYHV

Nothing spells comfort food quite like warm sticky date pudding. It is sweet, soft and
luscious, and when topped with brûléed bananas, salted caramel sauce, crispy buckwheat
and a generous scoop of vanilla ice cream, your taste buds will dance. Indulge in our version
RIWKLVDOOWLPHIDYRXULWH

INGREDIENTS

METHOD

J  /2 oz) dates
PO 1/5ŶR] ZDWHU
1 tsp baking soda
60 g (21/4 oz) butter
2 eggs
140 g (5 oz) brown sugar
1 tsp vanilla extract
1
/4 tsp salt
J 1/2 oz) self-raising
ŶRXUVLIWHG
Ice cream, as desired

3UHKHDWWKHRYHQWRr& r) /LQHDFP LQ VTXDUH
baking pan with baking paper, then place into a larger, deep pan
for creating a water bath. Set aside.

1

BANANA BRÛLÉE

2 bananas
1 Tbsp sugar

CRISPY BUCKWHEAT

100 ml (31/2ŶR] OLJKW
olive oil
40 g (12/5 oz) buckwheat
SALTED CARAMEL SAUCE

J R] VXJDU
4 Tbsp water
350 ml (112/3ŶR] IUHVK
cream
1 Tbsp sea salt, or to taste

Prepare the pudding. Place the dates and water in a pot and
bring to a boil. Lower the heat and simmer for 2 minutes, then
add the baking soda. Press down on the dates using a whisk to
break them up slightly. Add the butter and stir to mix. Remove
and set aside to cool slightly.
Beat the eggs, brown sugar, vanilla and salt in a bowl. Add the
GDWHPL[WXUHDQGPL[ZHOO)ROGLQWKHVLIWHGŶRXUXQWLOMXVWPL[HG
Pour the batter into the prepared baking pan, then place both
pans in the oven. Fill the larger pan with hot water until it comes
halfway up the sides of the baking pan. Bake for 40 minutes or
until a skewer inserted into the centre of the pudding comes out
clean. Remove from the oven and let it sit in the water bath for
15 minutes before removing to a wire rack to cool completely.
Prepare the banana brûlée. Peel, then slice the bananas in half
OHQJWKZD\VDQGFXWDJDLQLQKDOI6SULQNOHWKHŶDWVLGHZLWKVXJDU
and caramelise with a blow torch. Set aside.
3UHSDUHWKHFULVS\EXFNZKHDW+HDWWKHROLYHRLOWRr& r) 
and fry the buckwheat until golden. Remove and set aside to
drain on paper towels.
Prepare the salted caramel sauce. Place the sugar and water in
a small saucepan and let it boil until the mixture turns amber.
Remove from the heat and add the cream, being careful as it may
splatter. Return the pan to the heat and whisk until smooth. Stir in
the sea salt.
To assemble, slice the pudding and place on individual serving
plates. Drizzle with a spoonful of salted caramel sauce, then top
with a scoop of your favourite ice cream. Finish with a slice of
banana and some crispy buckwheat.





Acknowledgements
Thank you to the team at Marshall Cavendish, especially Lydia Leong and
Bernard Go, for allowing me to work on this book with total confidence.
Thank you to all the chefs, cooks and bakers who have conducted classes at
Brettschneider’s Baking & Cooking School. Many of their recipes made it into this
book because they were simply too good not to share. Their passion, commitment
and dedication to help others recreate their dishes is visionary.
Thanks to Wong Wei Liang and his assistant, Ong Chee Wee, for sharing my vision
for this book and making the photography sessions a breeze.
Thanks to Meldric Lim and Eric Lim from Arova for sponsoring the stunning
laminates that provided the perfect backdrops for our array of dishes.
To Luzerne for sponsoring the beautiful plates and platters, and Crate and Barrel for
the stunning homewares. A special thanks to both for their friendship and support.
Thanks to my partners at Baker & Cook, Anders Boye, Andrew Kwan and Atlantic
Partners, for trusting me to produce yet another book and for keeping the passion
alive in everything we do.
To Tiffany Bond for the loan of her heirloom cutlery to add sparkle to the dishes.
To Clara Lim for her time and effort in assisting with the preparation of the dishes.
She is truly a godsend.
To Jay Soh for her tireless behind-the-scenes work and support. Without her, the
school would not be able to function with the professionalism that we take pride in.
A huge thank you to all who make up the teams at Baker & Cook, Brettschneider’s
Baking & Cooking School, Plank Sourdough Pizza and Mo & Jo Sourdough Burgers
for fulfilling our vision daily.
To all our customers for their continued support, and our suppliers for their
amazing products that enable us to produce our wonderful dishes. Thank you.
Lastly and most importantly, a huge thank you to Jenna and Helen. This is really
their book. The work that goes into a project like this cannot be measured, but
I can honestly say that among the many books I have worked on, I am most proud
of this because both of them just got on with it, changed things when it was
needed, and went the extra mile to take it from ordinary to extraordinary. The art
of baking and cooking is truly alive whenever the two of them are in the kitchen.
Thank you.
Dean Brettschneider



From left: Helen Burge, Dean Brettschneider and Jenna White

About the Authors
Dean Brettschneider is one part professional baker and one part entrepreneur.
Internationally recognised as one of the world’s best bakers, Dean resides in
Singapore where he heads up his baking empire. He is the founder and co-owner
of Baker & Cook, Plank Sourdough Pizza, Mo & Jo Sourdough Burgers and
Brettschneider’s Baking & Cooking School. He is also co-owner of London-based
Crosstown Doughnuts. The author of 13 award-winning books on baking, Dean also
features on many TV shows that promote baking excellence, travel, food and culture.
www.globalbaker.com • www.bakerandcook.biz • www.plankpizza.biz •
www.bakingandcookingschool.com • www.crosstowndoughnuts.com
• www.moandjoburgers.com
Jenna White hails from one of New Zealand’s top wine-producing areas, Hawkes
Bay. In the past two decades, she travelled around the world working with renowned
chefs, including Peter Gordon in London. Previously the Executive Pastry Chef at
Flute’s Restaurant at The National Museum in Singapore, Jenna joined Baker &
Cook and Brettschneider's Baking & Cooking School in 2016 as Resident Chef and
Development Chef, where she also teaches bread, pastry and cooking. Jenna is
passionate about plating and loves to create vibrant, colourful dishes.
Helen Burge is a passionate foodie, cook and entertainer. As a vegetarian, she loves
to create dishes that would turn any meat lover's attention to the humble vegetable.
Helen joined Brettschneider's Baking & Cooking School as Operations Manager and
Tutor in 2016, after the successful publication of her charity cookbook, $IWHU'LQQHU
Mints for Breakfast. She shares her time between taking raw food and vegetarian
cooking classes, managing the marketing and communications needs of Baker &
Cook’s brands and looking after her two cheeky girls.



Index
$©DL%UHDNIDVW%RZOV
D©DLSXU«H
DOPRQGV
DQFKRY\ŵOOHW
DSSOHFLGHUYLQHJDU
136, 140
apple juice, 34, 139
$SSOH7DUWH7DWLQ
DSSOHV
apricot jam, 156
DVSDUDJXV
avocado, 21, 46, 155
EDE\FRUQ
EDFRQ
baguette, 13, 113
Baked Salmon with Fresh Herbs,
122
balsamic vinegar, 13, 14, 64
bamboo shoot, canned, 25
EDQDQD
EDUOH\
barramundi, 125
EDVLOOHDYHV

ED\OHDI
EHHI
Beef Bourguignon, 131
beef fat, 132
Beetroot Tzatziki with Lebanese
Pita Bread, 30
beetroot, 30, 56
EHUULHV

Berry and Lemon Cheesecakes,
169
black vinegar, 26
Blue Cheese Palmiers with Quail
Eggs, 14
bouquet garni, 131
brandy, 131
breadcrumbs, see panko
%UHWWVFKQHLGHUőV%LELPEDS
brioche, 45
broccoli, 106
Brown Butter and Aleppo Corn,
60
brown butter, 60


EXFNZKHDW
butter bean hummus, 55
buttermilk, 46
FDEEDJH
California Rolls, 21
Candied Sweet Potato Salad with
+D]HOQXWDQG5DLVLQ3HVWR
FDSHUV
FDSVLFXP
  UHG
caraway seeds, 125
carbonara sauce, 96
FDUURW
FDVKHZQXWV
cassava chips, 52
FDXOLŶRZHU
cavolo nero, 105
Cavolo Nero, Orange, Hazelnut,
Feta and Quinoa Salad, 105
FHOHU\
&HUHDO3UDZQV
FKHHVH
blue cheese, 14
  IHWDFKHHVH
105
fromage blanc, 165
  JRDWőVFKHHVH
halloumi cheese, 106
  0DQFKHJRFKHHVH
  PDVFDUSRQH
Parmesan cheese, 60, 41,
  
Parmigiano-Reggiano, 96
  3HFRULQR
ricotta cheese, 102
chia seeds
black, 34
  ZKLWH
Chicken Cacciatore, 143
FKLFNHQ
chilli oil, 26
chilli
  ELUGőVH\H
  ŶDNHV
  JUHHQ
  UHG
114,121, 125

FKLOOLMDP
FKLYHV
Chorizo Hash with Fried Egg, 42
chorizo, 42
choy sum, 52
Cinnamon and Maple Granola, 49
Cinnamon French Toast with
Lemon Curd and Berries, 45
cinnamon, 139, 156
ground, 45, 49
clams, 113
Classic Beef Carpaccio, 129
&ODVVLF*UHHN6DODG
&RFRQXW&KLD%UHDNIDVW&XSV
coconut
desiccated, 162
  GULHGŶDNHV
grated, 34
FRFRQXWPLON
coconut oil, 155
FRRNLQJZLQH&KLQHVH
&RT$X9LQ
FRULDQGHUOHDYHV

FRULDQGHUVHHGV
  JURXQG
&RUQ)ULWWHUVZLWK&KLOOL-DP
FRUQ
Corn, Goat’s Cheese and Sage
%DUOH\5LVRWWR
FRUQŶRXU
162
crab sticks, 21
FUHDPFKHHVH
Crispy Pork Belly with Apple and
Rhubarb Chutney, 136
Crispy Sage Potato Stacks, 59
FURTXHWWHV
crostini, 13, 110
FXFXPEHU
125
cumin seeds, 125
  JURXQG
FXUU\OHDYHV
FXVWDUGSRZGHU
GDLNRQ
GDWHV

Dean’s Victoria Sandwich with Red
Berries and Cream, 166
digestive biscuits, 169
dill
  GULHG
  IUHVK
double cream, 59
dried mixed herbs, 144
'XFN&RQŵWZLWK'DUN%HUU\
Gastrique, 140
duck fat, 140
duck legs, 140
GXPSOLQJGRXJK
edamame, 91
HGLEOHŶRZHUV
HJJV

  ZKLWHV
  \RONV
egg wash, 14
IHQQHOVHHGV
)HVWLYH%DNHG&DXOLŶRZHU
Fettuccine Carbonara, Romanstyle, 96
ŵJV
ŵORSDVWU\
ŵVKVDXFH
ŶDWEUHDG
Fragrant Mango and Basil Soba
Noodles with Crispy Tempeh,
95
freekeh, 92
IUHVKFUHDP
)ULHG6HD%DVVZLWK7KUHHŶDYRXU
Sauce, 121
Gado Gado with Satay Sauce, 52
gari ginger, 21
JDUOLFDLROL
JDUOLFFUXPE
JHODWLQH
  OHDYHV
powder, 169
gherkin, 132
ginger, 21, 26
Ginger, Pear and Walnut
Frangipane Tart, 156
JOXWLQRXVULFHŶRXU
goji berries, 34
granola, 49
JUDSHV
*UHHN\RJKXUW
green peas, 144
guacamole, 46
ham, 139

  ,EHULFR
Parma, 63
KD]HOQXWV
KHDY\FUHDP
KRLVLQVDXFH
honey, 30, 64, 139
  UDZ
Iberian Ham and Manchego
&URTXHWWHV
Japanese Vegan Bowl, 91
kale, see cavolo nero
kelp, dry, 21
NHWFKXS
.LSŶHU3RWDWR6DODGZLWK&KLOOL
Coriander and Cashew
7DSHQDGH
kombu, see kelp
ODG\ŵQJHUELVFXLWV
lamb, 135
OHHN
OHPRQ


lemongrass, 52, 114
lettuce
iceberg, 21
romaine (cos), 25
OLPH
125
OLQVHHG
PDFDGDPLDQXWV
mango, 95, 162
PDSOHV\UXS
135, 155
Marsala wine, 152
PLFURKHUEV
micro celery, 14
micro mint, 135
milk, 45, 63, 132, see also coconut
milk and oat milk
PLQWOHDYHV
132
mirin, 91
PLVR
Mixed Mushroom Tart with
Popped Sorghum, 41
PXQJEHDQVSURXWV
Murcia-style Clams, 113
Mushroom and Herb Ravioli with
Mushroom Tea and Garlic
&UXPE
Mushroom and Thyme Pâté with
Crostini, 13

Mushroom San Choy Bao, 25
PXVKURRPV
  EXWWRQ
dried porcini, 99
dried shiitake, 25
enoki, 91
oyster, 25, 99
  SRUWREHOOR
shiitake, 99
  VKLPHML
  6ZLVVEURZQ
mustard seeds
black, 14
yellow, 14
mustard
Dijon mustard, 110, 132
grain mustard, 64, 135
nori, 21
nutmeg, ground, 102
RDWPLON
oats, rolled, 49
olives
green, 55
  .DODPDQWD
One-pot Roast Chicken, 144
RQLRQ
brown, 113
  SHDUO
  UHG
white, 113
  \HOORZ
onion jam, 14
orange, 105, 140
oregano
  GULHG
fresh, 143
R\VWHUVDXFH
Padrón pepper, 46
palmiers, 14
palm sugar, 52
Pan-seared Barramundi Fillet with
Harissa and Raita, 125
pancetta, 96, 143
SDQNR
paprika, 42, 113
SDUVQLS
3DVVLRQ)UXLW6RXIŶ«
passion fruit, 162, 165
SDVWDGRXJK
pâté, 13
Pavlova Roulade with Tropical
Salsa, 162
peanuts, 52
pears, 64, 156
pecans, 64


SHVWR
pickled ginger, 91
SLFNOHGPXVKURRPV
pickled shallots, 56
pine nuts, 129
SLQHDSSOH
pistachio nuts, 45, 135
pita bread, 30
Polenta Pancakes with Guacamole
and Salsa, 46
polenta, 46
Pomegranate and Apple-glazed
Ham, 139
Pomegranate and Freekeh
Tabbouleh with Spelt and
Coriander Flatbread, 92
pomegranate juice, 136
SRPHJUDQDWHPRODVVHV
92, 139
pomegranate, 55, 56, 92, 105, 135
3RUNDQG&KLFNHQ'XPSOLQJV
SRUNEHOO\
SRUWZLQH
SRWDWRVWDUFK
Potato Tortilla with Garlic Aioli, 22
SRWDWRHV
  NLSŶHU
  QHZ
SUDZQV
puff pastry, 14
SXPSNLQVHHGV
Pumpkin Tortellini with Hazelnut
and Sage Beurre Noisette, 102
SXPSNLQ
Puy lentils, 106
quail eggs, 110
quinoa, 105
radish
  UHG
white, see daikon
UDYLROL
UHGSHSSHUŶDNHV
red wine vinegar, 14, 46, 56, 132
UHGZLQH
ULFHŶRXU
ULFHYLQHJDU
rice vinegar, Japanese, 21
ULFHZLQH&KLQHVH
rice wine vinegar, 91
rice
  $UERULR
  EODFN
  EURZQ
ULVRWWR
Roast Beef with Yorkies and Salsa
Verde, 132


Roasted and Pickled Mushrooms
with Herbs and Popped
6RUJKXP
Roasted Beetroot Medley with
Pickled Shallots, 56
Roasted Broccoli, Puy Lentil and
Halloumi Salad, 106
Roasted Chicken Leg with Vine
7RPDWRHVDQG2OLYHV
Roasted Parsnip and Grape Salad
with Toasted Pecans and Fine
+HUEV
Rocket and Pear Salad with Candied
Pecans and Parmesan, 64
rocket leaves, 42, 64, 129
rosemary, 14
VDJHOHDYHV
VDOPRQ
  URH
Salmon Gravlax with Seed Crackers,

Salmon Tartare, 110
salsa, 46
olive and walnut, 55
salsa verde, 132
tropical salsa, 162
satay sauce, 52
sausage, 42
scallops, 114
sea bass, 121
Seared Scallops in Hot and Sour
Broth, 114
VHHGFUDFNHUV
VHPROLQDŶRXU
VHVDPHRLO
toasted, 95
VHVDPHVHHGV
shortcrust pastry, 41
VPRNHGVDOPRQ
Smoked Salmon, Asparagus and
'LOO5LVRWWR
VQDSSHU
Snow Pea and Water Chestnut
Dumplings, 26
snow pea shoots, 26
soba noodles, 91, 95
VRUJKXP
VRXUFUHDP
sourdough, 113
Sous Vide White Asparagus with
Smoked Sweetcorn Sauce and
Crispy Parma Ham, 63
soy sauce
  OLJKWVR\VDXFH
  
sweet soy sauce, Indonesian,
95

VSHOWŶRXU
VSLF\EURDGEHDQSDVWH
6SLQDFKDQG)HWD6SDQDNRSLWD
VSLQDFK
VSULQJRQLRQ
114, 121
Sriracha sauce, 42, 121
star anise, 139
6WLFN\'DWH3XGGLQJ
strawberry jam, 166
Sumac and Maple-glazed Leg of
Lamb, 135
sumac, 106, 135
VXQGULHGWRPDWRHV
VXQŶRZHUVHHGV
sushi vinegar, 21
6ZHHWDQG6RXU6QDSSHU
sweetcorn, see corn
VZHHWSRWDWR
Tabasco sauce, 46, 110
tahini, 55
tamarind juice, 121
WDSLRFDŶRXU
WDUUDJRQ
WDUW
tempeh, 95
WK\PH

Tiramisu, 152
tofu
  ŵUP
silken, 91
WRPDWRSDVWH
WRPDWRHV
canned, 143
tortellini, 102
tortilla, 22
WUXIŶHRLO
vanilla pod, 156
Vegan Chocolate Mousse with
Chocolate Soil and Berries, 155
wakame, 91
walnuts, 55, 106
Warm Miso Black Rice with Roasted
9HJHWDEOHVDQG7RIX
water chestnuts, 25, 26
whipping cream, 152, 162, 169
ZKLWHYLQHJDU
ZKLWHZLQH
:RUFHVWHUVKLUHVDXFH
yeast, dry, active, 30
Yoghurt Panna Cotta with Hazelnut
&UXPEOH
\RJKXUWsee also Greek yoghurt