My Recipes

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I create recipes from part inspiration and part innovation. I am inspired by chefs I have worked with; foods I have eaten in my travels; meals my friends and family have cooked for me; and classic dishes that have stood the test of time. I happily and gratefully acknowledge these influences.

I'm also inspired by enticing quality ingredients and vibrant seasonal produce. I'll often think of recipe combinations that sound delicious to my taste buds as I walk around a food market. I'll write down my thoughts then I test them out in the kitchen, adding a bit more of this or that until I'm pleased with the result. I next test the result out on real people for their input. People tell me that they find my dishes original and my flavour combinations exciting - to me, this is the greatest compliment.

Beautiful mouth-watering photographs are important. I work with leading food photographers, styling my food for them to capture on film. This process involves gathering and placing props and backdrops to form a picture. It also involves the art of food styling, which is cooking and arranging food for the camera; food that looks natural, edible and photogenic. The results speak for themselves.


J'adore les Cannelés
Not to be confused with cannelle (cinnamon) but sometimes spelt Canelés, Cannelés de Bordeaux
are a fabulously delicious French pastry/cake
creation. As their name implies, Cannelés originated
in Bordeaux but can now be found in patisseries in
Paris and beyond.
Just as specialty Macarons shops are springing up
all over the world, when I was in Paris last year I
noticed a new phenomenon... specialised Cannelés stores are the new vogue.
You will need specific fluted Cannelés moulds and a bit of preparation to make your own Cannelés, but it’s worth perfecting the art, as the results are sublime. Here’s a recipe that I’ve developed that works a treat:



Cannelé Batter:
Makes 10-12 medium-sized Cannelés
500ml (2 cups) milk
1 vanilla bean, split in half
200g (1 cup) caster sugar
115g (3/4 cup) flour
Pinch salt
4 egg yolks
50g butter
1 tsp vanilla extract
1/4 cup dark rum
Extra melted butter, to butter moulds
To prepare Cannelés, you need to plan at least two days in advance.
On the first day, start by bringing the milk to a boil with the split vanilla bean. Remove from the heat and set aside to infuse and cool, then strain to remove vanilla bean. In a bowl, combine flour and sugar. Add egg yolks and mix well. Stir in cooled milk, butter, vanilla extract and rum to form a smooth batter. Cover bowl and place in the fridge for 24 to 48 hours.
When ready to cook, preheat the oven at 210°C. Well grease Cannelés moulds (copper moulds are best) by brushing twice with melted butter (turn upside-down between applications, to drain and avoid puddles of butter, which cause white patches on the surface of Cannelés. Gently stir the batter to re-combine, then spoon into prepared moulds, filling by just over three-quarters, as they rise and fall back again. Place moulds on an oven tray.
Bake for 1 1/2 - 2 hours or until Cannelés are deep dark brown in colour (almost black, but be assured that the dark colour does not affect the moist inside). Check regularly, and turn oven trays, if necessary, for even browning.  
Remove to cool and firm in moulds for 5 minutes then turn out while still hot, to cool completely.

2 comments:

  1. Where in Auckland can you buy the Cannelé moulds?

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    Replies
    1. The moulds unfortunately are pretty expensive and so not many places stock them. Your best bet would probably be somewhere like Milly's in Ponsonby. If they don't stock them then they might be able to tell you where you can get some. I bought my overseas. Good luck!

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