Saturday, July 28, 2007

Lunch Order



When I was a kid, the list of foods I didn’t like was almost longer than the list of foods I did like! Eating is about looks as much as taste, so some of my food prejudices were based purely on how things looked. Other foods had bad experiences attached. This lasagne is a combination of three things that I wouldn’t touch as a child, but that I now love.

My first lasagne experience was a strange one. Schools in Australia don’t have cafeterias. A few good-hearted mums help out in the canteen, making sandwiches, serving hot food, and selling bags of lollies for 10 cents. For a primary school kid, a ‘lunch order’ was a big deal, because most of the time, you brought a sandwich from home. One day, when I was about 6 in first grade, I got lasagne for my lunch order. But it was absolutely foul, and it actually made me throw up. Imagine my disappointment! The sacred lunch order had been ruined, and I had nothing else to eat for lunch. It honestly took me nearly ten years to eat lasagne again. But one day I was game enough to try it again at a nice Italian restaurant. Now I love it, and I love making it.

Ricotta cheese is a funny thing for me, because I don’t mind the taste, but the texture is very off-putting. My family likes the ricotta filled ravioli with a tomato and garlic sauce, and even now I ask my mum to cook me up a little bit of spaghetti instead. Soggy, waterlogged ricotta is just not nice. However, in other forms, it is very tasty, and so versatile. It can be used in sweet or savoury dishes, from pasta to cupcakes, to just spread on nice crusty bread.

And as for spinach, do you know any child that likes spinach? I think I was mainly put off by the stigma that surrounds it, we didn’t have it at home very often and I wasn’t sure what to expect. Now I cook with it often, and really enjoy it.

This lasagne marries the ricotta and spinach in a moist and tasty, yet not too heavy dish. Additions such as bacon or pine nuts would be excellent too. It’s hardly an original combination, I know, but this recipe is my own, and one of my first. I am looking forward to experimenting and developing more of my own recipes in the near future.

Spinach and Ricotta Lasagne

• ½ bunch silverbeet or 1 bunch English spinach
• 500g ricotta cheese
• ½ cup breadcrumbs
• 1 ½ tablespoons fresh parsley, chopped
• 2 packets instant lasagne sheets
• mozzarella and parmesan cheese

White Sauce
• 80g butter
• 1/3 cup flour
• 600mL milk
• salt and pepper, to taste

1. Pre-heat the oven to 200°C (390°F) and line a large baking dish with baking paper.
2. Blanch the spinach for 30 seconds, then drain and squeeze to remove excess liquid. Chop finely.
3. Place spinach in a bowl with ricotta, breadcrumbs and parsley and mix to combine. Set aside.
4. In a medium saucepan, place the butter. When it is fully melted, stir in the flour, and when combined, add the milk. Whisk until it is smooth and starts to thicken, then reduce heat. Add salt and pepper. Do not let the sauce become too thick.
5. I like to pre-cook my lasagne sheets, even though the packets say it is not necessary. I use a large saucepan with salted, boiling water, cooking 2-3 lasagne sheets at a time for about 5 minutes.
6. Assemble the lasagne, with the lasagne sheets, a thin layer of the spinach and ricotta mixture, some of the white sauce and cheese. Continue this order, and finish with a decent amount of white sauce and cheese on top, with some cracked black pepper.
7. Bake for 30-40 minutes, depending on the size of your lasagne dish. Serve with salad.

Friday, July 20, 2007

How Quaint



Ever since we had to do a corporate identity for a tearoom at college last year, I have been a little obsessed with the thought of high tea. Fine china, elegant teacups and dainty little cakes and scones with jam and cream. However, the usage of the term as we know it today is historically incorrect. High tea was the name of the early evening meal, often with savoury food, eaten as a combination afternoon/evening meal. Afternoon tea is the proper name.

Afternoon tea was a big deal to the ladies of 19th century Britain. The tearoom used to be a place that wealthy women were allowed to socialise with each other, unaccompanied by their husbands. Tearooms became more common when tea became more affordable to the lower classes. It is kind of a forgotten ritual these days, but I often find that at I’m feeling a little flat and I just need a cup of tea at about 3.30pm.

These scones were made to take to my nanna’s place this afternoon. I went over for a music lesson, followed by afternoon tea. How quaint! She was very impressed by their light and fluffy texture, and the way they split perfectly in half just waiting for a slathering of jam and a dollop of cream. Her preference was for apricot and mine for plum, and both were delicious. I felt like a real lady, sipping tea and nibbling scones, talking about perfect cadences and Handel’s operas.

Scones
Recipe adapted from Donna Hay Modern Classics 2
Makes about 24 small scones

• 2 cups thickened cream
• ½ cup milk
• 3 cups plain flour
• 3 teaspoons baking powder
• 2-3 tablespoons caster sugar

1. Preheat the oven to 180°C (350°F) and line baking tray with non-stick baking paper.
2. Whisk the cream and milk together until soft peaks form
3. Sift flour and baking powder, add sugar and stir to combine
4. Turn onto a lightly floured surface and press out the dough until about 3cm thick. Cut into small rounds (4-5cm) and place on baking tray, with 2cm between each
5. Brush the tops of each scone with a little milk.
6. Bake for 15-20 minutes or until scones are puffed and golden.
7. Serve warm with jam and cream

Tuesday, July 17, 2007

Girl Logic



Girl logic is a strange thing. I’m sure all men would agree, that sometimes women are inscrutable. I don’t suppose it’s something we do on purpose. It’s not about confusing people, the strange things we do have certain rationalisations, even if they don’t appear to make any sense at all. Why wear uncomfortable shoes? Flats are just as cute, however heels are more glamorous, and have the added advantage of making your legs look thinner. Why buy a cookbook for one recipe in particular, and then change it?

When I bought my new cookbook, the recipe that caught my eye was for jaffa cakes. I love the chocolate and orange combination, and those little biscuits were the catalyst many years ago. Whenever we visited my aunty, she would always serve them, and I’d get stuck into those while she and my mum chatted over coffee. So why did I adapt it into strawberry jelly cakes when I was so looking forward to trying the orange?

I can’t really explain it! But part of me thinks it might have been to test the water, to iron out the kinks so that when I do attempt these delightful jaffa cakes, they are perfect. See what I mean about girl logic!

I am not sorry, however, that I made this flavour change, because they turned out very nicely. Basically, it is a hybrid sponge cake/biscuit base, topped with a round of strawberry jelly and covered in chocolate. It was a challenge to only nibble one bite before photographing it! I love the versatility of this recipe more than anything. You can substitute almost any flavour for the jelly inside! I am sure it would even work with rounds of buttercream or ganache for a decadent treat. These are best eaten on the day they're made.

Strawberry Jelly Cakes
Recipe adapted from Australian Women’s Weekly Cookies
Makes 25-30

• ½ cup caster sugar
• 2 eggs
• 1 cup plain flour, sifted well
• 2 tablespoons caster sugar, extra
• 200g dark chocolate, melted
• 200g white chocolate, melted

Strawberry Jelly – I would recommend making double this, in two cake pans
• 2 tablespoons + 1 teaspoon strawberry jam
• 1 cup water
• 85g packet strawberry jelly crystals

1. To make strawberry jelly, combine water and jam in a small saucepan, and bring to the boil. Remove from heat and add jelly crystals, then stir until completely dissolved. Line a medium size rectangular cake pan with baking paper. Pour jelly into pan and refrigerate until set.
2. Preheat oven to 180°C (350°F). Line two oven trays with baking paper. I traced around a 4.5cm round cookie cutter with pencil on one side of the baking paper, then turned it over with the pencil side down.
3. Spread sugar evenly over base of shallow oven tray; heat in oven until sugar feels hot to touch. Beat eggs in a small bowl with electric mixer on high speed for 1 minute, then add hot sugar. Beat for about 10 minutes or until mixture is thick and will hold its shape.
4. Fit large piping bag with plain 1cm tube.
5. Fold in sifted flour to egg mixture. Place mixture in piping bag, and pipe 4.5cm rounds onto oven trays, about 3cm apart.
6. Sprinkle each round evenly with extra sugar. Bake each tray one at a time, for 5-10 minutes. Cool on trays.
7. Lift jelly from pan to board, and using the 4.5cm round cutter, cut out shapes.
8. Top each sponge with a round of jelly, place on wire rack over tray, and coat with chocolate.

Saturday, July 14, 2007

Secret Stash



I’m a second year graphic design student, and I’m considering getting into packaging design when I finish my course next year. It is a really interesting area, I think, because your designs are made tangible, for people to look at, pick up, and hopefully put into their shopping trolley.

Of course there are a lot of factors that determine purchasing decisions, but no one can deny that packaging plays a part. It takes me ages to do my grocery shopping, because I stand there analysing the designs, trying to figure out what works, what doesn’t, and why.

I love seeing things like the photo above, on the packaging for Arnott’s Tim Tams. Even more amusing for me, as I found them while putting away my mum’s groceries.

My mother is notorious for hiding her chocolatey treats. That’s one of the signs of addiction, isn’t it? Luckily, I am pretty good at finding them, and sometimes even when I’m not looking for them. Just this afternoon I found a block of chocolate hidden underneath the plastic bags in the pantry. I am so tempted to re-hide it somewhere else so when she is looking for her hidden treasure, she can’t find it.

Is this uncommon behaviour? If not, where do you keep your secret stash of goodies?

National Dish



There are few things more Aussie than a meat pie. Unless it’s a meat pie consumed while wearing shorts and thongs after playing a game of cricket on the beach, or in your mate’s quiet street. Or eaten during half-time at the footy and washed down with a beer.

The humble meat pie is an Australian icon – a beacon of hope whether you’re hungry or hungover – wrapped in pastry and smothered in tomato sauce (no ketchup in sight!) Mashed potatoes, peas and gravy sometimes make an appearance. When done properly, it is a beautiful thing.

But sadly, it is not too often that a meat pie is truly done properly. Meat pies are mass-produced and sold frozen, with who knows what inside. There have been horror stories of scary meat pie surprises, if the fat content alone wasn’t enough to turn a girl off them.

It had been a long time since I had a pie. When I was flicking through my copy of Donna Hay’s Modern Classics 1, the perfect golden pastry of her meat pie caught my eye. Reading the recipe, I thought, now this is more like it! Lean steak, cubed and stewed in red wine and stock, thickened later into delicious meaty gravy. I added bacon, but anything goes – mushrooms, vegetables, small cubes of potato. This was my first attempt at a pie from scratch ever and it worked out beautifully.

Meat Pie
Recipe adapted from Donna Hay

Shortcrust Pastry
• 2 cups flour
• 145g cold butter
• 5-7 tablespoons cold water

• Puff Pastry (I used store bought)

Pie Filling
• 1 tablespoon olive oil
• 1 ½ onions, chopped
• 1 kg blade steak, cut into small cubes
• 6 rashers bacon, finely sliced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon tomato paste
• 4 cups beef stock
• 1 cup red wine
• 1 tablespoon Worcestershire sauce
• 2 tablespoons flour or cornflour
• ¼ cup water
• sea salt and cracked black pepper
• 1 egg, lightly beaten

1. To make the filling, heat the oil in a saucepan or large frying pan over high heat. Add the onion and cook for 2 minutes, until soft. Add bacon and cook until crispy, then add the meat and cook until brown.
2. Add the tomato paste, stock, wine and Worcestershire sauce to the pan and simmer, uncovered for one hour or until the meat is tender.
3. In the meantime, make shortcrust pastry. In a stand mixer (with hook attachment) or food processor, mix flour and butter until the mixture resembles breadcrumbs. Add enough cold water, and mix until the dough is smooth and comes away from the bowl. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
4. Blend the cornflour/flour and water to a smooth paste. Add it to the beef mixture while it is simmering rapidly on high heat. Stir until the mixture has thickened and returned to a simmer. Add salt and pepper and then set aside to cool.
5. Preheat the oven to 180°C (350°F)
6. Roll out the shortcrust pastry on a lightly floured surface to 3mm. Cut out pie bases (1 large and four small, or 6 medium). Blind bake for 20 minutes. Remove baking weights and spoon in the filling. Roll out the puff pasty and cut out lids for each pie.
7. Place on top and press edges of the pastry together. Brush the tops with the egg and make a slit in the tops.
8. Bake for 30 minutes, or until golden. Serve with mashed potatoes, peas and gravy.

Friday, July 13, 2007

Recipe Index

recipe index

Here is a long overdue, easy to navigate list of all of the recipes and reviews I've posted here on spicyicecream.

Australian Food

lamingtons

Aussie Meat Pie
Brown Sugar Pavlova
Chocolate Pavlova
Dad's BBQ Potatoes
Lamingtons
Lamington Ice Cream Pops
Peach Melba Pannacotta
Vanilla Slice
Veal and Fennel Sausage Rolls

Biscuits & Cookies

wagon wheel

Alfajores
Blueberry & Gingerbread Cheesecake Sandwiches
Caramelised Apple and Ginger Shortcakes
Caramel and Nutella Stuffed Chocolate Chip Cookies
Chocolate and Almond Rochers
Chocolate Candy Cane Cookies
Chocolate and Chilli "Spicy Icecream" Sandwiches
Chocolate Chip Cookies
Chocolate Chip Cookie Skillet
Chocolate Oatmeal Walnut Cookies
Cocoa Nib Buckwheat Butter Cookies
Fig, Ginger and Macadamia Cookies
Ginger Beer Scones with Strawberry Ginger Jam
Gingerbread Men
Green Tea Shortbread Diamonds
Lavash Crackers and Dips
Lemon Slice and Baked Cookies
Mallows
Passionfruit S'mores
Peanut Butter and Jelly Macarons
Pear and Elderflower Macarons
Rosemary Chocolate Chip & Sea Salt Cookies
Strawberry Jelly Cakes
Tuiles with Raspberry Cream
Vanilla and Almond Biscotti
Yoyo Cookies with White Chocolate Passionfruit Ganache

Breads & Yeasted Doughs


cinnamon roll

Apple and Cinnamon Hot Cross Buns
Banana Bread with Chocolate and Ginger
Brioche (Tartine)
Brioche (Donna Hay)
Brioche Bread Pudding
Brioche Hamburger Buns
Chorizo and Thyme Rolls
Cinnamon Rolls with Cream Cheese Glaze
Coconut Bread
Crumpets
Grape Schiacciata
Hot Cross Buns
No Knead Bread
Pizza Dough
Potato & Rosemary Pizza
Rhubarb and Strawberry Cheat's Danish

Breakfast & Brunch


pancakes

Apple and Cinnamon Hot Cross Buns
Banana Bread with Chocolate and Ginger
Blueberry Cheesecake Stuffed French Toast
Blueberry Muffins
Buttermilk Scones
Chicken and Macadamia Mini Quiches
Cinnamon Pancakes
Cinnamon Rolls with Cream Cheese Glaze
Coconut Bread
Coconut Pancakes with Banana and Caramel
Crumpets
Date and Fig Pancakes
Ginger & Coconut Granola
Grape Schiacciata
Honey and Almond Granola
Ricotta Hotcakes with Mulled Wine Stewed Rhubarb
Vanilla Bean Glazed Scones with Rhubarb Gin Jam

Cupcakes & Muffins



Apple Pie Cupcakes
Berry Buttermilk Cupcakes
Blueberry Buckwheat Friands
Blueberry Muffins
Butternut Pumpkin Cupcakes with Cream Cheese Frosting
Chocolate Brownie Cupcakes with Peanut Butter Frosting

Slices, Brownies & Bars


Cakes

chocolate whisky cake

Blueberry Crumble Cake
Bourke St Bakery Banana Cake
Caramel Cake with Caramelised Butter Frosting
Caramelised Pandan Cake with Coconut Sorbet
Carrot Cake with Cream Cheese Icing
Carrot Cake (Bourke St Bakery)
Chiffon Cake
Chocolate Cake with Milk Chocolate and Caramel Frosting
Chocolate Mudcake with Mandarins in Syrup
Chocolate and Muscat Puddings
Chocolate and Peanut Butter Mousse Cake
Chocolate Sticky Date Cake
Chocolate Whisky Cake
Devil's Food White Out Cake
Dobos Torte
Easy One Bowl Chocolate Cake
Flourless Chocolate Cake
Funfetti Fairy Bread Cake
Ginger Beer Bundt Cake
Italian Ricotta Cake
Lamingtons
Lemon Buttermilk Cake with Strawberry Pimms Compote
Pandan Tres Leches Cake
Pear and Almond Torta
Pear and Earl Grey Crumble Cake
Pear and Ginger Upside Down Cake
Rhubarb and Almond Cake
Sea Disaster Cake
Steamed Gingerbread Pudding with Bourbon Sauce
Strawberry Cake
Vanilla Malt "Sprinkle Bark" Cake
Yoghurt and Almond Cake with Orange Caramel Peaches

Canapés & Finger Food

gougéres

Chicken and Macadamia Mini Quiches
Gougéres
Pulled Pork Empanadas with Peach BBQ Sauce

Cheesecakes

Caramelised White Chocolate Cheesecake with Blueberry Sauce
Passionfruit Cheesecake Brownies
Raspberries and Cream Cheesecake


Chocolate


Christmas

gingerbread man

Candy Cane Ice Cream Spiders
Chocolate Candy Cane Cookies
Christmas Pudding Ice Cream
Fruit Mince Pies
Gingerbread House
Gingerbread Men
Little Figgy Christmas Cakes
Marmalade and Whisky Glazed Turkey
Mulled Wine Cherry Sauce
Spiced Baked Muscat Custards
Toffee Apple Trifles
Turkish Delight and Pistachio Semifreddo
Yule Log

Desserts & Sweets

cheesecake (25)

Apple and Ginger Shortcakes
Apple and Pear Strudel
Apple and Quince Tart
Baked Custard and Date Tart
Baked Lemon Doughnuts
Bakewell Pie
Banoffee Tart
Blackberry and Almond Clafoutis
Blueberry Cobbler with Lemon Curd Ice Cream
Blueberry and Gingerbread Cheesecake Sandwiches
Blueberry and Vanilla Frangipane Tart
Brioche Bread Pudding
Brown Sugar Pavlova
Buckwheat Strawberry Shortcakes
Cannoli
Caramel Pumpkin Pie
Caramelised Pandan Cake with Coconut Sorbet
Carrot Cake (Bourke St Bakery)
Cherry Clafoutis
Cherry Pop Tarts with Vanilla Bean Glaze
Chiffon Cake
Chocolate Brownie Cupcakes with Peanut Butter Frosting
Chocolate Cake with Milk Chocolate and Caramel Frosting
Chocolate and PX Brownie Cake
Chocolate, Fig and Hazelnut Semifreddo
Chocolate Ginger Profiteroles
Chocolate Mousse with Bourbon Caramel Popcorn
Chocolate Mudcake with Mandarins in Syrup
Chocolate and Muscat Puddings
Chocolate and Pear Tart with Cardamom Creme Anglaise
Chocolate Pavlova
Chocolate and Peanut Butter Mousse Cake
Chocolate Pecan Pie
Chocolate and PX Brownie Cake
Chocolate Sticky Date Cake
Chocolate Tart (Aria)
Chocolate Whisky Cake
Churros with Cointreau-Spiked Hot Chocolate
Cookies and Cream Cheesecake
Croquembouche
Dark Chocolate and Raspberry Muffins
Dobos Torte
Earl Grey Caramels
Eclairs
Espresso Zeppole with Vanilla Mascarpone
Fresh Mint Chocolate Chip Ice Cream
Fruit Galettes
Gooey Chocolate Puddings with Whole Cherry Sauce
Green Tea Tiramisu
Ginger Beer Bundt Cake
Ginger Beer Scones with Strawberry Ginger Jam
Honey Parfait with Grilled Plums
Honeyed Ricotta, Fig and Lavender Galette
Lemon Bars on Brown Butter Shortbread
Lemon Buttermilk Cake with Strawberry Pimms Compote
Lemon Delicious
Lemon Delicious with French Earl Grey Icecream
Lemon Flan with Strawberry and Lemon Thyme Compote
Lemon & Passionfruit Meringue Tart
Lemon Tart
Little Plum and Brown Butter Cakes
Maple and Cinnamon Baked Cheesecake Brulee
Milk Chocolate Filled Cinnamon Doughnuts
Mixed Berry Cobbler
Mixed Berry Lattice Pies
Passionfruit Cheesecake Brownies
Passionfruit S'mores
Peanut Butter and Jelly Macarons
Pear and Almond Torta
Pear and Elderflower Macarons
Pear Crumble with Vanilla Brown Butter
Pear and Earl Grey Crumble Cake
Pear and Espresso Pannacotta
Pear and Ginger Upside Down Cake
Pear Pies with Tea-Infused Custard
Pear, Vanilla and Cardamom Lattice Pie
Pecan Maple Pie with Bourbon and Kumquats
Pimm's Jelly
Plum, Brown Sugar and Lime Sorbet
Pomegranate Baklava
Popcorn and Caramel Icecream Sandwiches
Popcorn Doughnuts
Portuguese Tarts
Profiteroles with Orange Creme and Maya Gold Chocolate Glaze
Raspberries and Cream Cheesecake
Rhubarb and Almond Cake
Rhubarb and Apple Cobbler
Rhubarb and Strawberry Cheat's Danish
Rhubarb and Strawberry Lattice Pie
Rhubarb Bougatsa
Rhubarb and Custard Souffle
Rice Pudding with Vanilla Bean and Poached Rhubarb
Roasted Pears with Honey Ice Cream
Scones
Shaker Lemon Pie
Spiced Baked Muscat Custards
Spiced Fig and Tapioca Pudding
Sticky Date Cheesecake with Bourbon Caramel Sauce
Sticky Date Pudding with Butterscotch Sauce and Almond Praline
Sticky Date Pudding
Strawberry Cake
Strawberry Jelly Cakes
Toffee Apple Trifles
Turkish Delight Doughnuts
Turkish Delight and Pistachio Semifreddo
Walnut Brownies
Watermelon, Raspberry and Gin Iceblocks
Vanilla Bean Glazed Scones with Rhubarb Gin Jam
Vanilla Creme Brulee
Vanilla Malt "Sprinkle Bark" Cake
Vanilla Spice Cheesecake
Watermelon, Berry & Rose Salad with Coconut Granita
Yoghurt Pannacotta

Dinner Ideas

father's day lunch

Aussie Meat Pie
Baked Macaroni
Beef Ribs with Pomegranate BBQ Sauce
BBQ Pork Ribs
Brisket Tacos with Tequila Lime Guacamole
Chicken and Leek Pies
Chicken Penne with Basil Pesto
Chinese Potstickers
Chunky Chicken and Vegetable Soup
Crab & Chilli Spaghetti
Crispy Chicken with Ratatouille and Lyonnaise Potatoes
Grilled Vegetable Salad with Feta & Tabbouleh 
Lamb Burgers with Homemade Brioche Buns
Lamb Burger with Walnuts and Figs
Lamb Kofta Kebabs
Lamb Stuffed Eggplant
Lasagne
Lemon, Garlic and Thyme Roast Chicken
Marmalade and Whisky Glazed Turkey
Mexican Corn Soup with Crushed Avocado
Osso Bucco
Peach & Prosciutto Salad
Penne with Eggplant, Tomato and Mozzarella
Pizza Dough
Pork and Apple Pie
Potato & Rosemary Pizza
Pulled Pork Tacos
Ricotta Gnocchi
Roasted Grape & Prosciutto Toastie
Roast Pumpkin and Maple Soup
Slow Cooked Veal Shank Pasta with Pesto
Spaghetti con Polpette
Spaghetti and Pork Meatballs
Spinach and Ricotta Lasagne
Vietnamese Chicken Pho

Doughnuts

doughnuts

Baked Lemon Doughnuts
Blueberry Jam Doughnuts with Lavender Sugar
Chai Doughnut Holes
Churros with Orange Spiked Hot Chocolate
Espresso Zeppole with Vanilla Mascarpone
Kaya (Coconut Jam) Doughnuts
Milk Chocolate Filled Cinnamon Doughnuts
Popcorn Doughnuts
Raspberry Ricotta Doughnuts
Turkish Delight Doughnuts

Drinks & Cocktails

sangria

Candy Cane Spiders
Ginger Ale
Rhubarb and Ginger Cordial
Pimms Cocktaill
Pomegranate and White Wine Sangria
Rhubarb Berry Fizz
Rhubarb Berry Spider
Spiced Dark & Stormy
White Wine Sangria

Ice Creams & Frozen Desserts

ice cream

Blueberry Sour Cream Ice Cream
Candy Cane Ice Cream Spiders
Chocolate and Chilli "Spicy Icecream" Sandwiches
Chocolate, Fig and Hazelnut Semifreddo
Christmas Pudding Ice Cream
Coconut Sorbet (without an ice cream maker)
Earl Grey Icecream
Fresh Mint Chocolate Chip Ice Cream
Date and Rum Ice Cream
Dulce de Leche Ice Cream
Gingerbread Ice Cream
Honey Parfait with Grilled Plums
Honey Peach Ice Cream
Lamington Ice Cream Pops
Lemon Curd Ice Cream
Popcorn and Caramel Ice Cream Sandwiches
Plum, Brown Sugar and Lime Sorbet
Peach and Ginger Ice Cream Blondies
Pomegranate and Lime Granita
Popcorn Salted Caramel Ice Cream
Quince and Rhubarb Ripple Ice cream
Roasted Pears with Honey Ice Cream
Roasted Strawberry Crumble Ice Cream
Turkish Delight and Pistachio Semifreddo
Vanilla Bean Ice Cream
Watermelon, Raspberry and Gin Iceblocks

Jams, Sauces and Spreads

jams

Blueberry Jam
Peach BBQ Sauce
Pomegranate BBQ Sauce
Rhubarb Gin Jam
Strawberry Ginger Jam
Tequila Lime Guacamole

Lunch Ideas

galette

Beef Ribs with Pomegranate BBQ Sauce
Brisket Tacos with Tequila Lime Guacamole
Chicken and Macadamia Mini Quiches
Crispy Chicken with Ratatouille and Lyonnaise Potatoes
Chorizo and Thyme Rolls
Fig and Hazelnut Salad
Grape Schiacciata
Lamb Burger with Walnuts and Figs
Pork and Apple Pie
Potato & Rosemary Pizza
Pulled Pork Empanadas with Peach BBQ Sauce
Pulled Pork Tacos
Roasted Grape & Prosciutto Toastie
Roast Pears with Goat's Cheese and Proscuitto
Summer Vegetable Galette
Veal and Fennel Sausage Rolls

Pasta Dishes

veal fettuccine

Baked Macaroni
Chicken Penne with Basil Pesto
Chunky Chicken and Vegetable Soup
Crab & Chilli Spaghetti
Lasagne
Penne with Eggplant, Tomato and Mozzarella
Ricotta Gnocchi
Slow Cooked Veal Shank Pasta with Pesto
Spinach and Ricotta Lasagne
Spaghetti con Polpette
Spaghetti and Pork Meatballs

Pies and Tarts

aria chocolate tart

Apple and Quince Tart
Baked Custard and Date Tart
Bakewell Tart
Bannoffee Pie
Blueberry, Vanilla and Frangipane Tart
Caramel Pumpkin Pie
Cherry Pie
Cherry Pop Tarts with Vanilla Bean Glaze
Chicken and Leek Pie
Chocolate and Pear Tart with Cardamom Creme Anglaise
Chocolate Pecan Pie
Chocolate Tart (Aria Restaurant)
Fruit Galettes
Fruit Mince Pies
Hazelnut Frangipane Tarts with Semillon Vanilla Peaches
Honeyed Ricotta, Fig and Lavender Galette
Lemon Bars on Brown Butter Shortbread
Lemon Tart
Meat Pies
Mixed Berry Cobbler
Mixed Berry Lattice Pies
Pear and Cardamom Lattice Pie
Pear Pies with Tea-Infused Custard
Pecan Maple Pie with Kumquats and Bourbons
Pork and Apple Pie
Portuguese Tarts
Puff Pastry
Pulled Pork Empanadas with Peach BBQ Sauce
Pumpkin Pie with Caramelised Pepitas
Rhubarb Bougatsa
Rhubarb and Strawberry Lattice Pie
Shaker Lemon Pie
Sticky Date Cheesecake with Bourbon Caramel Sauce
Strudel Dough
Summer Berry Tart
Summer Vegetable Galette
Vanilla Slice
Veal and Fennel Sausage Roll

Soups and Stocks

vietnamese pho

Chunky Chicken and Vegetable Soup
Mexican Corn Soup with Crushed Avocado
Roast Pumpkin and Maple Soup
Vietnamese Chicken Pho

Spoon Desserts

crumble

Banoffee Pie
Blackberry and Almond Clafoutis
Blueberry Cobbler with Lemon Curd Ice Cream
Brioche Bread Pudding
Brown Sugar Pavlova
Caramelised White Chocolate Cheesecake with Blueberry Sauce
Cherry Clafoutis
Chocolate and Chestnut Self-Saucing Pudding
Chocolate, Fig and Hazelnut Semifreddo
Chocolate Mousse with Bourbon Caramel Popcorn
Chocolate Mudcake with Mandarins in Syrup
Chocolate and Muscat Puddings
Chocolate Stout Puddings with Ice Cream
Cookies and Cream Cheesecake
Fig & Salted Caramel Meringue Smash
Gooey Chocolate Puddings with Whole Cherry Sauce
Lemon Flan with Strawberry and Lemon Thyme Compote
Lemon Delicious
Lemon Delicious with French Earl Grey Icecream
Maple and Cinnamon Baked Cheesecake Brulee
Mixed Berry Cobbler
Peach Melba Pannacotta
Pear Crumble with Vanilla Brown Butter
Pear and Espresso Pannacotta
Pimm's Jelly
Pimm's Trifle
Pomegranate and Lime Granita
Quince and Rhubarb Ripple Ice cream
Quince and Tea Creme Brulee
Rhubarb and Apple Cobbler
Rhubarb and Custard Souffle
Rice Pudding with Vanilla Bean and Poached Rhubarb
Spiced Baked Muscat Custards
Spiced Fig and Tapioca Pudding
Steamed Gingerbread Pudding with Bourbon Sauce
Sticky Date Pudding with Butterscotch Sauce and Almond Praline
Vanilla Creme Brulee
Vanilla Spice Cheesecake
Watermelon, Berry & Rose Salad with Coconut Granita
Yoghurt Pannacotta

Vegetables & Salads

fig salad

Coleslaw
Dad's BBQ Potatoes
Fig and Hazelnut Salad
Grilled Vegetable Salad with Feta & Tabbouleh 
Roast Pears with Goat's Cheese and Proscuitto
Peach & Prosciutto Salad
Tomato and Red Capsicum Salsa

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