Food June 19, 2021

Bee stings

A bee sting cake is a staple of the German cake stand. It is usually baked in a cake tin and then split and filled with a vanilla pastry cream. It’s not a cake, though; it’s actually a bread. In my version here I like to make oversized individual …

Food June 12, 2021

Chou farci (stuffed cabbage)

Cabbage is hardly the sexiest ingredient. But I am finding real joy in celebrating the staples. The likes of potatoes and cabbages all deserve their time to shine and take centrestage for even a fleeting moment. Like anything, the key is in the ingredient …

Food June 5, 2021

Pumpkin stuffed with farro, chestnut and mushrooms

Pumpkins are everywhere in my life at the moment. The restaurant is decorated with an array of beautiful specimens, the racks on the verandah are full of them and there are crates of little ones stacked neatly out of the weather. As with so many vegetables, …

Food May 29, 2021

Hand-rolled semolina pasta with scallop blanquette

Making pasta is commonly associated with machinery and complex home set-ups, but it is possible to make pasta purely by hand. Small rolling pins or specific hand-shaping tools will allow for the myriad shapes and styles to add to your repertoire. With …

Food May 22, 2021

Quince jelly

Beauty is in the eye of the beholder, but all eyes see beauty differently. For the past few years I have had the great pleasure of working with Earl Carter, the man whose vision is behind The Saturday Paper’s food page photographs. Our shoot …