Dishの Issue 93 November/December 2020 の目次

I think we can all agree that 2020 has been a bit of a year…if you, like us, are looking forward to summer, Christmas and a fresh start next year, this issue is made for you. We feel like it’s time to try to relieve a little stress, relax where possible and celebrate the good things where we can. To get the ball rolling, we caught up with nine chefs and bar/restaurant owners around New Zealand, leading the way with innovation, fortitude and a sense of joy. It is definitely a tough gig at the moment; we’re so grateful that they carry on undaunted (page 26)! When it comes to cooking at home for friends and family, we’re taking it easy with Claire Aldous’ incredible selection of burgers and pizzas…

America may have its gardening cornerstone trio of companion planting known as the Three Sisters (corn, beans and squash) but I think we can lay claim to a backyard garden trio of our own in New Zealand: a lemon tree, a silverbeet patch and a rhubarb plant. A rhubarb plant is not so common now because it requires space, it’s slow to provide a good yield – it’s best not to pick it for the first year so that the plant can establish itself – and not everyone understands how to cook it well. Even before you get to cooking, it’s important to note that rhubarb reacts with aluminium and carbon steel. When cut with a carbon steel knife – carbon steel was favoured over stainless steel in knife-making because…

Dunedin In central Dunedin, next to the green triangle of Queens Gardens, stands an imposing late 19th-century building that was once the railway central terminus hotel. Its ornate cream facade – part of the heritage Warehouse Precinct – is a stoic reminder of the city’s past, but within its walls are modern apartments, a winery, a bakery and a restaurant intriguingly named Moiety. “‘Moiety’ comes from a Latin word that means ‘a whole which can be divided in half equally’,” says Sam Gasson, chef and co-owner with his partner Kim Underwood. “It worked for us because it’s as much about the food as it is about the experience – and having an open kitchen that splits it but keeps it all as one.” Step inside, and what greets you is…

Kiwi Lamb Burgers This is the mega burger so be prepared to squish it down, tuck in and get messy. BURGERS ½ cup panko breadcrumbs1 large egg, lightly beaten2 cloves garlic, crushed800 grams lamb mince1 small onion, grated2 cloves garlic, crushed2 teaspoons ground cumin¼ teaspoon ground cinnamonsmall handful parsley, finely choppedsea salt and ground pepper TO COOK AND ASSEMBLE oil for cooking4 burger buns, halved, toasted and buttered6 slices cheddar cheese4 eggs, friedsliced tomatoes, beetroot and lettucemayo, mustard or chutney and pickles Preheat the grill to its highest setting. BURGERS: Stir the breadcrumbs, egg and garlic together in a large bowl. Add all the remaining ingredients and combine well, seasoning generously with salt and pepper. Shape into 4 burgers, slightly larger than the buns as they will shrink on cooking.…

Lemon, Olive and Butter Bean Chicken (gf) ¼ cup extra virgin olive oil2 lemons, thickly sliced8 cloves garlic, skin on, crushed¾ cup green Sicilian olives12 sprigs oregano or marjoramsea salt and cracked pepper4 x 150 grams chicken breast fillets (4 small), trimmed1 x 400-gram can butter beans (lima beans), drained, rinsed12 small stalks cavolo nero (Tuscan kale), stems removed Preheat oven to 200°C regular bake. Place the oil, lemon, garlic, olives, oregano, salt and pepper in a large roasting pan lined with non-stick baking paper. Toss to combine. Bake for 10 minutes then add the chicken and butter beans. Coat the chicken in the pan juices and bake for 10 minutes. Add the cavolo nero to the pan and bake for a further 5 minutes or until the cavolo nero…

Big red The kids at The Hunting Lodge in West Auckland have created a red wine of hootenanny proportions in their Project X Tennessee Red ($36). It’s a Hawke’s Bay merlot malbec blend, first aged in French oak and then transferred to Bourbon barrels – “think Bordeaux chic with chargrilled Southern flavour,” says chief winemaker Pete Turner. This project was also encouraged by Liberty Brewery, who gave The Hunting Lodge a few bourbon barrels to put some red wine into, and see what happened. What happened is rootin’ tootin’, super-fruitin’, loud, proud and packed with flavour, fist pumps and high fives. thehuntinglodge.com GOT MA JUICE! Fans of the folk at pioneering Christchurch craft brewery Three Boys will be chuffed to see they’ve released their award-winning Three Boys Oyster Stout in…

SHORTCAKE 100 grams butter, at room temperature½ cup caster sugar1 large egg1 teaspoon vanilla extract2 cups plain flour2 teaspoons baking powder FILLING 4 apples, peeled, quartered, cored and thinly sliced1 tablespoon lemon juicefinely grated zest of 1 lemon¼ cup caster sugar1 tablespoon plain flour1 teaspoon ground cinnamon½ teaspoon ground ginger¼ teaspoon ground cardamomicing sugar for dusting EQUIPMENT: Grease a 20cm square cake tin and fully line with baking paper, bringing it 2cm above the rim. Preheat the oven to 160°C regular bake. FILLING: Place the apples in a large bowl and toss with the lemon juice. Combine all the remaining ingredients in a small bowl and set aside. SHORTCAKE: Beat the butter and sugar until light and pale. Beat in the egg and vanilla then add the combined flour and…

150 grams butter, at room temperature1 cup caster sugar1 teaspoon vanilla extract3 large eggs, size 7, lightly beaten125 grams plain flour100 grams ground almonds1 teaspoon baking powder150ml buttermilkfinely grated zest 1 large lemon¼ cup flaked almonds TO ASSEMBLE 200 grams mascarpone½ cup purchased lemon curd (I use Anathoth)icing sugar, for dusting EQUIPMENT: Grease a 12-hole, standard muffin tin and line the bases with baking paper. Preheat the oven to 160°C fan bake. Cream the butter, sugar and vanilla together until pale and creamy. Gradually beat in the eggs until very well mixed. Combine the flour, ground almonds and baking powder. Add to the butter mixture, along with the buttermilk and lemon zest, and gently mix everything together. Divide evenly among the holes of the muffin tin and smooth the tops.…

BANANA CAKE 350 grams plain flour, sifted225 grams caster sugar1 teaspoon baking powder, sifted½ teaspoon salt175ml olive oil4 large eggs, size 75 overripe bananas, mashed1 teaspoon vanilla extract1 tablespoon milk1 teaspoon baking soda ICING 125 grams cream cheese, softened75 grams butter, softened160 grams icing sugar1 teaspoon vanilla extract200 grams tinned dulce de leche or caramel EQUIPMENT: Grease and line a 20cm springform cake tin. Preheat the oven to 170°C regular bake. CAKE: In a large bowl, combine the flour, sugar, baking powder and salt. Add the olive oil, eggs, bananas and vanilla extract and mix until well combined. In a small bowl, microwave the milk for 10 seconds, or until warm. Mix in the baking soda and wait for it to foam up. Add the milk mixture to the cake…

MELTING CHOCOLATE: Place chopped chocolate in a stainless steel or glass bowl over simmering water. Make sure the bottom of the bowl doesn't touch the water, otherwise the chocolate will burn and seize. WHIP EGG WHITES: Have egg whites at room temperature and ensure the bowl and beater are clean and dry. There are three stages that the eggs will go through: foam; soft peaks; and stiff peaks. The peaks are indicated by pulling the whisk out of the whites: at the soft peak stage the whites will not hold their points and will droop over. Stiff peaks will hold their form. VANILLA BEANS: The cured pods from the vanilla orchid. These can be used whole or split, with seeds scraped into the mixture. VANILLA EXTRACT: Made by infusing vanilla…

Claire Aldous Food editor @clairealdous Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 15 years, having been with dish since the very first issue. With a vast knowledge of ingredients and techniques, her constant innovation and imagination are an invaluable source of inspiration. Always generous and welcoming, she focuses on creating recipes that are neither fussy nor overly fancy, producing delicious dishes that delight her guests and fill the kitchen with gorgeous aromas. “My favourite night of the week? Sunday. Having family and friends over for a casual, delicious dinner, usually followed by an indulgent dessert, encapsulates everything I love about cooking.” Olivia Galletly Food contributor @thehungrycooknz Olivia is a passionate and ubertalented home cook based north of Auckland, with a penchant for seasonal,…

Spiced Lamb and Broad Bean Salad with Whipped Feta SPICED LAMB 2 teaspoons smoked paprika1 teaspoon each ground coriander, ground cumin and sea salt¼-½ teaspoon ground chilli1 packet Ovation boneless lamb loins2 teaspoons olive oil WHIPPED FETA 100 grams creamy feta, crumbled½ cup plain yoghurt1 tablespoon olive oil2 cloves garlic, crushedfinely grated zest 1 lemon TO SERVE 4 large flatbreads, warmed250 grams purchased hummus600 grams frozen broad beans, blanched and peeled100 grams snowpeas, blanchedmint, dill, toasted sesame seeds and ground chilli SPICED LAMB: Combine all the spices and the salt then sprinkle over both sides of the lamb, pressing it on to adhere. Heat the oil in a sauté pan and, when hot, cook the lamb for 3 minutes on each side. Transfer to a plate and rest, lightly covered,…

As a 16-year-old on a school bus trip, Tim Wilson was profoundly moved seeing the isthmus between Lakes Hāwea and Wānaka. He longed to convey to his classmates the feeling the landscape stirred in him; he wanted them to experience what he was seeing, in the way he was seeing it. And he did. Not right there and then, but over a long and brilliant career as an artist. When Palmerston North-born Tim passed away in July, aged 65, New Zealand lost one of our most outstanding and original painters. Over a career spanning several decades, the self-taught artist became internationally renowned as a master of light, rendering his landscapes with an ethereal, almost spiritual beauty. While influenced by both Eastern and Western art – Monet, the Hudson River School…

Auckland What exactly is New Zealand cuisine? It’s a question that’s been slow-cooking in Ben Bayly’s mind for a good while. The acclaimed Kiwi chef made a whole TV series around it; in TV3’s New Zealand Food Story, he toured the country to find inspiration for his latest venture. The road trip may be over, but the journey continues as Ben plates up that inspiration at recently opened restaurant Ahi, in Auckland’s Commercial Bay. “I wanted to open a restaurant that focused on New Zealand cuisines. Something that had the excellence of fine dining, but without the massive price point, all the pomp,” says Ben, co-founder of Auckland’s The Grounds. Ahi offers all of this, and another crucial on Ben’s wishlist: a view of the Hauraki Gulf. While Ahi means…

Dunedin When Aucklander Josh Thomas moved to Dunedin 10 years ago, he wanted a change. He’d been working in TV and events, but needed a fresh start. And when he pondered what he loved, and his criteria for a new career, the answer became obvious. Open a bar. As a newcomer to Dunedin he got involved running a pop-up fringe festival club with a bar, kitchen and lots of performance. He was in his element. “I’ve always loved looking after people. One realisation was I wanted to work for myself and for it to be fun and celebratory. I thought a bar could provide that.” Josh had a clear vision of the experience he wanted to create. “I felt Dunedin was lacking bar options. There are a couple of great…

Looking for a healthier cooking oil? Then make Grove Avocado Oil your pantry go-to. Brimming with ‘good fats’, Grove Avocado Oil contains 16 pressed avocados in every bottle. Avocado oil is the unsung hero of the supermarket shelf, often overlooked in favour of more familiar options such as olive oil. Yet this mild-flavoured, heart-healthy alternative is the perfect choice for all types of cooking. Extra virgin and cold-pressed from ripe Hass avocados, Grove sets the gold standard for avocado oils: • It’s 100% pure and unrefined, and you can actually see this quality for yourself in Grove Avocado Oil’s green colour, because only the purest avocado oils retain their grassy hue.• Grove Avocado Oil has a very high smoke point – even higher than olive oil – so it’s a…

Christchurch Pivoting. It’s the 2020 zeitgeist. But chef Alex Davies, owner of Gatherings restaurant in Christchurch, was pivoting long before it became the manoeuvre du jour. His first bout of ‘rethinking everything’ came at age 18, when he followed his parents to New Zealand from the UK. Having no idea what to do, “I enrolled in a chef course simply to make friends”. He ended up loving it. Then, in 2012, in the aftermath of the Christchurch earthquakes, he responded to the needs of a broken, demoralised city with Local Food Project. The pop-up sold home-made pizza from a wood-fired oven, using local produce. Much had been lost, but Alex’s aim was to celebrate what Canterbury still had – “to show people the beauty of the landscape outside of the…

Egg & Spoon Alexandra Tylee and Giselle Clarkson HarperCollins, $40 Right from the little egg on the cover with its jaunty golden crown, this book declares itself child-friendly and fun. This collection of recipes from chef Alexandra Tylee (of Havelock North’s Pipi Café) and illustrator Giselle Clarkson is bound to appeal to junior MasterChefs and busy parents alike. From after-school snacks to breakfast-on-a-stick and cakes, slices and dinners, Egg & Spoon is designed to teach kids (and remind grown-ups) that cooking can be a joy, not a chore – and sometimes just a little bit magic. Many of the recipes are nutrition-packed and/or gluten-free or vegan, but you won’t find earnest reminders to ‘eat your veges, children’ on any of these pages. Instead you’ll encounter playfulness both in the cute…

110 grams butter, at room temperature250 grams cream cheese, at room temperature1 cup caster sugar½ cup brown sugar1 tablespoon golden syrup1 large egg, size 71 teaspoon vanilla extract2 cups plain flour2 teaspoons baking powder¼ teaspoon baking soda1 tablespoon ground ginger1 teaspoon ground cinnamon½ teaspoon each ground nutmeg and sea salt¼ teaspoon each ground cloves and ground allspice1 cup sifted icing sugar, for rolling cookies in EQUIPMENT: Grease 2 flat baking trays and line with baking paper. Preheat the oven to 160°C fan bake. Beat the butter, cream cheese, both sugars and golden syrup until pale and fluffy, about 5 minutes. Beat in the egg and vanilla. Combine all the dry ingredients and add to the butter mixture. Beat until well combined, scraping down the sides of the bowl for even…

8 medium firm-but-ripe plums3 tablespoons brown sugar¼ teaspoon ground cinnamon½ teaspoon ground Chinese five-spice CAKE 180 grams butter, at room temperature1 cup caster sugar1 teaspoon vanilla extract with star anise or plain vanilla3 eggs, size 7, lightly beaten1¾ cups plain flour½ teaspoon sea salt1 teaspoon baking powder TO SERVE icing sugar and lemon juice EQUIPMENT: Grease an 8-cup capacity loaf tin and line the base and sides with baking paper. My tin is 25cm x 13cm and 7½cm deep. Preheat the oven to 150°C fan bake. Halve and stone the plums. Cut each half into 3 wedges and set aside. Combine the sugar and spices in a bowl and set aside. CAKE: Beat the butter, sugar and vanilla until pale and light. Gradually beat in the eggs, adding in a…

300 grams pitted dates, roughly chopped100 grams butter, diced1 cup water½ cup packed brown sugar¼ cup golden syrup¼ teaspoon sea salt1 teaspoon baking soda1¼ cups plain flour1 teaspoon baking powder2 large eggs, size 7, lightly whisked TO SERVE vanilla bean ice creamToffee Sauce (see recipe below) EQUIPMENT: 4- to 5-cup capacity baking dish. Preheat the oven to 160°C fan bake. Put the dates, butter, water, brown sugar, golden syrup and sea salt in a large saucepan and bring to the boil, stirring occasionally. Reduce the heat and simmer for 5 minutes. Use a potato masher to crush everything together to form a rough paste. Set aside for 20 minutes then stir in the baking soda. It will bubble up. Combine the flour and baking powder and add to the warm…

125 grams butter, softened100 grams each soft brown sugar and caster sugar1 large egg, size 72 teaspoons vanilla extract150 grams rolled oats180 grams plain flour½ teaspoon each baking powder and baking soda200 grams chocolate, roughly chopped110 grams macadamia nuts, chopped30 grams cornflakessea salt for sprinkling EQUIPMENT: Line 3 baking trays with baking paper. In a large bowl, cream the butter and sugars until light and fluffy. Add the egg and vanilla extract and mix until well incorporated. Add the rolled oats and sift in the flour, baking powder and baking soda. Add the chocolate, nuts and cornflakes and mix until just combined. Place the dough in the fridge for 1 hour. Preheat the oven to 180°C. Roll the dough into golf ball-sized balls. Place on the prepared baking trays roughly…

OAT BASE 150 grams butter170 grams brown sugar2 tablespoons golden syrup1 teaspoon vanilla extract145 grams desiccated coconut150 grams rolled oats115 grams plain flour, sifted1 teaspoon baking powder, sifted CARAMEL 170 grams butter2 x 395-gram tins sweetened condensed milk200 grams soft brown sugar¼ cup golden syrup1 teaspoon vanilla extract½ teaspoon salt TOPPING 200 grams dark chocolate, roughly chopped and sea salt EQUIPMENT: Line a 20cm square tin with baking paper. Preheat the oven to 180°C regular bake. OAT BASE: Melt the butter, brown sugar, golden syrup and vanilla in a saucepan over a medium heat. Remove from the heat and mix in the coconut, rolled oats, flour and baking powder. Firmly press into the prepared tin and bake for 15 minutes. CARAMEL: Melt the butter, sweetened condensed milk, brown sugar and…

Get the most out of dish on dish.co.nz where you’ll find recipes, both new and old, videos, int erviews and all sorts of other web-exclusive content. Sign up to our e-ne wsletter and follow our Instagram and Facebook pages to stay updated on what ’s going on be tween mags and what we’re up to. Team picks If you’re wondering what our favourite new restaurant is, which recipe books have a permanent place on our kitchen shelf, or are wanting tips and insights from our food editor Claire Aldous, left, look no further. We’ll keep you updated on our top picks, what we’re cooking from our latest issue and what we think of the latest bar, cafe or burger joint. Videos Want to see how the dish team cooks? Watch…

Ryan Moore UK-born Ryan is head chef at Auckland’s The Grove, which has earned a stellar reputation in the realm of degustation dining. He reveals his favourite New Zealand destination, why he doesn’t use cookbooks, and recalls a dish so good he had to order it twice. What’s a cool ingredient discover y you’ve made recently? Ryan: It’s not really a new discovery but one of my favourite ingredients to work with is yuzu. It’s got such a unique flavour, I absolutely love it. There are a few yuzu growers in New Zealand so it’s great to have the fresh product. Can you share a favourite food memor y? Ryan: Probably the most memorable dish I have ever eaten was Turbot Grenobloise at a restaurant called Bibendum by Claude Bosi…

Auckland There’s a new hotel restaurant in town – one that is a little out of the ordinary. Not only is the hotel in question New Zealand’s very first five-green-star offering, its restaurant is being run by two young talents with a passion for sustainability and two very hip (and successful) brands under their belts. In other words, this is definitely one to check out (even if you haven’t checked in). New eatery Kingi is part of The Hotel Britomart in downtown Auckland – just an oyster-shell’s throw from the waterfront. And every adjective that can be lavished on this 99-room edifice can equally apply to Kingi: sustainable, sophisticated, eco-conscious, soulful. Kingi is in the capable hands of Tom Hishon and Josh Helm of Orphans Kitchen fame, the small and…

Lamb Cutlets with Lentils, Eggplant and Fresh Herb Relish 12 lamb cutlets (we used the Blue Sky Butchery Frenched Rack)2 teaspoons each ground turmeric and smoked paprikasea salt and ground pepper2 large eggplants, sliced into 1½cm-thick roundsolive oil HERB RELISH 1 packed cup roughly chopped rocket leaves⅓ packed cup each parsley and mint¼ cup olive oil2 tablespoons drained capers2 cloves garlic, crushed1 tablespoon lemon juice1 teaspoon sea salt¼ teaspoon caster sugar TO SERVE 1 cup thick plain yoghurt400-gram tin brown lentils, drained and rinsed1 small red onion, very thinly slicedmint, dill and toasted sesame seeds Sprinkle both sides of the cutlets with the combined spices and season with salt. Brush both sides of the eggplant rounds with olive oil and season with salt and pepper. Heat a large saute pan…

Baked Spinach and Ricotta Gnocchi with Cherry Tomatoes (v) These ricotta gnocchi are made in a simple mix-together process. The balsamic vinegar adds a lovely depth of flavour to the sauce. GNOCCHI 300 grams baby spinach400 grams firm ricotta2 tablespoons pine nuts, roasted and roughly chopped½ cup grated parmesan2 egg yolks¼ teaspoon freshly grated nutmegfinely grated zest 1 lemon`1 clove garlic, crushed½ cup panko breadcrumbssea salt and ground pepper SAUCE 2 tablespoons olive oil2 cloves garlic, crushed2 x 400-gram tins cherry tomatoes2 tablespoons balsamic vinegar TO TOP 1 ball fresh mozzarella, drained and rippedparmesan for grating EQUIPMENT: A large ovenproof baking dish or sauté pan. Preheat the oven to 180°C fan bake. GNOCCHI: Put the spinach in a heatproof bowl and cover with boiling water, turning to wilt. Drain well…

Pea, Spinach and Mint Hummus (gf) (v) This hummus can be made with kale or silverbeet in place of spinach but it will need to be soaked for longer before using. 1½ cups frozen baby peas3 packed cups baby spinach1 ripe avocado2 cloves garlic, crushed1 teaspoon ground cumin¼ packed cup mint leaves¼ cup olive oil, plus extra to serve2 tablespoons lemon juicesea salt and ground pepper TO SERVE ¾ cup thick plain yoghurttoasted sesame seeds, roasted pumpkin seeds, dukkah, blanched sugar snap or snow peas, witloof, cucumber spears, crackers or crusty bread (optional) Put the peas and spinach in 2 heatproof bowls. Pour over enough boiling water to cover, and leave for a couple of minutes. Drain both then place the spinach on a clean tea towel and roll up…

Chilli and Garlic Chicken Nibbles No yum cha meal is complete without a plate of spicy chicken wings. This is my take on that wonderful dish. Double frying gives you an extra-crunchy exterior while keeping the meat juicy. 700 grams chicken nibbles1 large egg, size 711⁄2 teaspoons each salt and garlic powder1⁄2 teaspoon chilli powder1⁄4 teaspoon each chilli flakes, white pepper and Chinese five-spice1 tablespoon soy sauce1 teaspoon chilli crisp oil, plus extra to serve1 tablespoon Shaoxing cooking wine11⁄2 tablespoons cornflour1⁄4 cup plain flourvegetable oil for fryingtoasted sesame seeds, to serve Pat the chicken nibbles dry and place in a large bowl along with all the remaining ingredients apart from the vegetable oil, sesame seeds and 1 tablespoon of the flour. Mix until well combined. Cover and marinate in the…

Our fourth dish sauvignon blanc tasting panel features a first-ever baker’s dozen of deliciousness. This year marks 51 years since Ross Spence (of Matua Wines) first had a crack at planting sauvignon blanc in New Zealand, and 41 years since Montana produced New Zealand’s first commercial Marlborough sauvignon blanc from its Brancott Valley vineyard. Back then, no one could have predicted that sauvignon blanc would one day comprise almost 74 per cent of our nation’s total wine production and almost 90 per cent of our total wine exported. No other country makes it like we do; it’s absolutely our global calling card in the world of wine – and if we were looking for a liquid national treasure, it would be the gum-tingling, lip-smackingly crisp, grassy, herbaceous, passion fruit-laden beverage…

Notes for cooks To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up. DISH USES : Large eggs (size 7). Level spoons and cup measurements. Liquids are always measured in a jug and dry ingredients in measuring cups. NB: One tablespoon is 15ml (the Australian tablespoon is 20ml). Oven temperatures Cool oven . . . . . . . . . . . 225°F . . . . . . . . . . . 110°C Very low oven . . . . . . .…

CRUMBLE ½ cup rolled oats½ cup plain flour½ cup desiccated coconut⅓ cup packed brown sugar1 teaspoon ground ginger½ teaspoon mixed spice3 tablespoons sliced almonds100 grams butter, melted FRUIT 6 Braeburn apples, peeled, cored and sliced into 1cm wedges3 tablespoons brown sugar2 tablespoons plain flour¼ teaspoon each ground cinnamon and nutmeg2 cups frozen berries (I used blackberries) Preheat the oven to 160°C fan bake. CRUMBLE: Combine all the dry ingredients in a bowl. Pour over the butter and mix together with your fingers to form different-sized clumps of crumbs. Place in the fridge until ready to cook. FRUIT: Put the apples, sugar, flour and spices in a large ovenproof baking dish and combine well, then stir in the berries. TO COOK: Spoon the topping over the fruit and bake for about…

1 cup plain flour1 teaspoon baking powderpinch salt½ cup caster sugar1 teaspoon freshly grated nutmeg¼ teaspoon ground cinnamon½ cup milk1 large egg, size 7¼ cup melted butter1 teaspoon vanilla extract TO FINISH ½ cup caster sugar¼ teaspoon ground cinnamon¼ cup melted butter EQUIPMENT: Lightly grease a 9-hole standard muffin tin. Preheat the oven to 180°C fan bake. Combine all the dry ingredients in a large bowl. Whisk the milk, egg, butter and vanilla together then pour onto the flour mixture. Gently but thoroughly stir together but don’t overbeat. Divide the batter evenly among the holes of the prepared tin and bake for about 10 minutes, or until risen and golden. TO FINISH: Combine the sugar and cinnamon in a bowl. When cool enough to handle and working with one cake…

DOUGH 3 cups high-grade flour1½ teaspoons instant dried yeast⅓ cup caster sugar¾ teaspoon ground cardamom¼ teaspoon salt250ml milk, warmed2 large eggs1 teaspoon vanilla extract125 grams butter, very soft but not melted FILLING 150 grams butter, at room temperature2 teaspoons ground cinnamon1 teaspoon ground cardamom¼ cup each brown sugar and caster sugar GLAZE See Cook's note page 16 EQUIPMENT: Grease a 12-hole standard muffin tin then line each hole with baking paper. DOUGH: Combine the flour, yeast, sugar, cardamom and salt in the bowl of a stand mixer. Whisk the milk, eggs and vanilla together in a jug then pour onto the flour mixture. Beat to combine then gradually add the butter and continue to mix for 8 minutes to make a soft and slightly sticky dough that starts to come…

200 grams butter at room temperature1 cup icing sugar1 teaspoon vanilla extract2 cups plain flour¼ cup cornflourpinch of salt¼ cup passionfruit in syrup, or pulp and seeds of 1–2 large passionfruit FILLING 100 grams butter at room temperature1½ cups icing sugar, plus extra to dust3 tablespoons passionfruit in syrup, or pulp and seeds of 1–2 large passionfruit EQUIPMENT: Line a baking tray with baking paper. Preheat the oven to 160°C. Beat the butter, icing sugar and vanilla extract until very light and creamy. Sieve the flour, cornflour and salt together. Add to the butter mixture along with the passionfruit pulp and beat gently to combine. Roll out tablespoons of the mixture on baking paper into logs approximately 6cm x 1.5cm wide. Place on the prepared lined baking tray and refrigerate…

1⅔ cups quick rolled oats⅓ cup plain flour½ cup each desiccated coconut and caster sugar1 teaspoon each ground cinnamon and ground ginger¾ cup roasted skin-on almonds½ cup each walnuts, pitted dates, white sultanas or raisins¼ cup crystallised ginger⅓ cup tahini¼ cup nut butter90 grams butter, melted⅓ cup runny honey1 tablespoon water EQUIPMENT: Grease a 20cm square cake tin and line the base and sides with baking paper. Preheat the oven to 160°C fan bake. Combine the oats, flour, coconut, sugar and the spices in a large bowl. Chop the almonds, walnuts, dates, sultanas or raisins and crystallised ginger into small pieces and stir into the oat mixture. Place the tahini, nut butter, melted butter, honey and water into a bowl and stir together until smooth. Pour onto the dry ingredients…

240 grams ground almonds (almond meal)100 grams brown rice flour60 grams desiccated coconut200 grams caster sugar½ teaspoon each ground cinnamon, ginger and nutmeg200 grams butter, melted and cooled4 large eggs, size 72 tablespoons runny honey2 teaspoons vanilla extractfinely grated zest 1 orange2 large firm-but-ripe pears100 grams chopped dark chocolate¹⁄3 cup slivered almonds TOPPING icing sugar for dustingsoftly whipped cream EQUIPMENT: Grease a 24cm loose-based cake tin and line the base and sides with baking paper. Preheat the oven to 160°C fan bake. Combine the ground almonds, rice flour, coconut, sugar and spices in a large bowl. Whisk the butter, eggs, honey, vanilla and zest together and stir into the dry ingredients. Peel, quarter and core the pears. Cut each piece into 3 wedges. Pour half the batter into the tin.…