Sponge cake

This cake is from the kitchen of “Corinna Neild”, one of the best cake makers and decorators I have ever taught. She was also the funniest!

  • 4 eggs
  • 3/4 cup caster sugar
  • 3/4 cup cornflour
  • 1 tsp cream of tartar
  • 1/2 tsp bi-carb soda
  • 1 tbs custard powder

Pre-heat oven to 180c.

Prepare tin by greasing, or lining with baking paper, 7×3″ round cake tin.

Beat the egg whites until soft peaks, add caster sugar gradually beating well after each addition.

Add the egg yolks one at a time, beating well after each addition.

Sift cornflour, custard powder, bi-carb soda and cream of tartar together 3 times.

Fold the dry ingredients through the egg mixture using a S/S spoon.

Pour mixture into prepared tin.

Bake for 35 minutes or until the top springs back when touch

Corinna’s tips: Using a metal spoon to fold the flour into a sponge mixture helps to keep the air in the mixture keeping it light and fluffy.

Rating: 4 out of 5.

Individual bombe Alaska

Demonstrated in store by a French Chef “Daniel”

  • 1 Sponge cake (1 cm thick)
  • ½ cup fruit puree or jam
  • 4 egg whites
  • 500g vanilla Ice Cream
  • 6 tsp caster sugar
  • Cognac or Brandy

Cover the inside of your pudding moulds with glad wrap.

Spread the ice cream around the inside of the mould to form a cavity. Place in the centre 1 tablespoon of the fruit puree or jam. Top with a layer of ice cream to close the cavity. Place in the freezer for 1 hour

Cut the sponge into rounds of the size of the moulds and place them in the bottom of the moulds then refrigerate.

Whisk the egg whites until soft peaks form, add the sugar and whisk for another minute.

Take the dessert out of the mould and decorate with the meringue. Make a small well on the top to pour in the alcohol. With a blow torch slightly burn the bombe Alaska, pour 1 teaspoon of Cognac or Brandy in the well and light it up. Serve immediately.

Rating: 4 out of 5.

Celebration mud cake

This recipe was given to me by a gorgeous customer “Ms Smith”, who knew how much I love Bailey’s in my coffee!

  • 500g butter, chopped
  • 350g dark chocolate, chopped
  • 4 cups (880g) caster sugar
  • 2 cups (500ml) hot water
  • 2 tbs dry instant coffee
  • 1/3 cup (80ml) whisky
  • 1/3 cup (80ml) Irish cream liqueur
  • 4 eggs, lightly beaten
  • 3 cups (450g) plain flour, sifted
  • 1/2 cup (75g) self-raising flour, sifted
  • 1/2 cup (50g) cocoa powder, sifted

Chocolate icing

  • 375g dark chocolate, chopped
  • 1 cup (250ml) cream
  • 60g butter, chopped

Grease 27 x 33cm cake tin or baking dish (4Litre capacity), line the base with baking paper (I use cake release!), and bring the paper 2cm above the edge of the dish.

Combine butter, chocolate, sugar, water, coffee, whisky and liqueur in a large pan. Stir over low heat, without boiling until the chocolate is melted. Cool for 5 minutes.

Transfer mixture to a large bowl, whisk in the eggs and sifted dry ingredients.

Pour into prepared pan. Bake in moderate slow oven for about 1 ¼ hours.

(I don’t pre-heat my oven so its takes a bit longer but turns out better)

Let it stand for 8-10 minutes before turning out onto a wire rack.

Chocolate icing

Combine all ingredients in a double boiler and stir over a pan of simmering water until smooth. Cool to room temperature. Stir with a wooden spoon until spreadable.

*I sometimes make a Baileys gauche as the topping because its so good…

Rating: 5 out of 5.

Thai green chicken curry

Demonstrated in store by Scottish chef “Alan Taylor” using his Thai green curry paste recipe, using my Silit wok.

  • 1 tsp oil
  • 1.5 tablespoons of Thai green curry paste
  • 400ml tin of coconut milk
  • 2 tsp fish sauce
  • 1.5 tsp palm or white sugar
  • 500g chicken thighs, cut into small bite sized pieces
  • 150g snow peas
  • 1 bunch asparagus
  • 1 large red chilli
  • Steamed jasmine rice to serve

Cook’s tip: to ensure that the asparagus isn’t woody, snap the ends off by hand. The asparagus will naturally snap at the correct place. Discard the woody ends (or you can use them for a vegetable stock).

Heat a wok or pan on medium heat. Add the curry paste and cook until fragrant. Add the the tin of coconut milk and stir and heat.

Season with fish sauce and sugar and then add the chicken and simmer for about five minutes. Add the snow peas and asparagus and simmer for another few minutes, until chicken is cooked through. Slice the chilli thinly and add to the curry and serve

Rating: 4.5 out of 5.

Baked chicken and mushroom risotto

This recipe was given to me from a really good customer and friend “Christine Mitchell”

  • 1 1/2 cups Arborio rice
  • 4 1/2 cups chicken stock
  • 40g butter
  • 2 tbs olive oil, for cooking the mushrooms
  • Sea salt and cracked pepper

Preheat the oven to 160oc place rice and stock in a 30cm Le Creuset buffet or risotto pot (10cup capacity) and stir to combine.
Cover and bake for 30-40 minutes until most of the stock is absorbed and rice is al dente.
Cook mushrooms in small frypan. Add mushrooms to risotto mixture and cook for a further 5-10 minutes.

Add parmesan cheese, salt, pepper and butter stir until butter has melted.

Serve with a sprinkle of Parmesan. Serves 4


You can also add prawns, lemon, spinach (devein them first), fetta, pinenuts, potatoes, pumpkin whatever you like.

Rating: 3.5 out of 5.

Winter spinach & pumpkin risotto – pressure cooker

Demonstrated in store by “Eugenia” for Fissler pressure cookers

  • 1 tbs Butter or Olive oil                                            
  • 1 clove crushed Garlic                                                  
  • 1 medium Onion, Diced                                           
  • 1 cup Arborio Rice                                                       
  • ½ cup chopped Red Capsicum                                   
  • ½ cup chopped Pumpkin                                         
  • 1½ cups of Vegetable or Chicken Stock                      
  • ½ cup White Wine                                                    
  • 1 tbs grated Orange Zest                                             
  • 1 cup Baby Spinach Leaves                                        
  • Salt & Pepper to taste                                              
  • 1 tbs Parmesan Cheese                                                

On low heat melt butter, add onion and garlic and sauté lightly. Add rice, stir & heat until well combined. Add Capsicum, pumpkin, stock, wine & orange zest and stir well. Close the, set to high pressure (2) and increase the heat to medium. Once the indicator rod shows the ring pressure (2), decrease the heat to the lowest second setting and time for 6 minutes.

De-pressurise the cooker, remove the lid, and add spinach, seasoning and Parmesan cheese.

Rating: 4 out of 5.

Lentil soup

Demonstrated in store by “Dean Smith” using my Fissler pressure cooker.

  • 3 pork veal & oregano sausages, blanched              
  • ¼ cup olive oil
  • 2 cloves garlic, finely chopped                               
  • 1 onion, finely chopped
  • ¼ cup speck or pancetta, cut into small batons       
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped                                
  • 375g lentils
  • 1 tbs tomato paste                                      
  • 1 potato, diced
  • Freshly ground black pepper                                 
  • Sea salt                
  • 2 litres chicken stock                                           
  • 3 bay leaves
  • 1 tsp freshly chopped flat leaf parsley                            
  • 1 tsp freshly chop sage

Heat oil in Fissler pressure cooker. Sauté onion, garlic & speck over medium heat for 4 minutes then add carrot & celery.

When speck begins to colour add lentils.

Add tomato paste & stir for 3-4 minutes then stir in potato and sliced sausage and season with salt & pepper.

Pour in stock and add the herbs, bring to boil.

Close cooker with lid and turn burner to high and set indicator rod to the first ring then turn down heat to low.

Cook for 15 minutes, turn off heat and depressurize.

Rating: 3.5 out of 5.

Beef stock – pressure cooker

Demonstrated in store by “Eugenia” for Fissler pressure cookers

  • 1 kg beef bones, sawed by the butcher into 1-2 inch pieces
  • 500g cross-cut meaty beef shanks
  • 1 tbs vegetable oil     
  • 1 small onion, coarsely chopped
  • 1 small carrot, coarsely chopped
  • 1 small celery rib with leaves, coarsely chopped
  • 1 clove garlic
  • 1 tbs tomato paste
  • ¼ tsp dried thyme
  • ¼ tsp black peppercorns
  • 4 parsley sprigs
  • 1 bay leaf
  • 2 quarts, 1900ml water

In an 8 litre pressure cooker, heat the oil over a medium-high heat. In batches, add   bones and shanks and cook, turning occasionally, until lightly browned, about 6 minutes. Transfer to a plate and set aside.

Pour all but 1 tablespoon of the fat from the pot. Add the onion, carrot, celery and garlic. Cook, stirring occasionally, until the vegetables soften, about 2 minutes. Return the shank and bones to the pot. Stir in the tomato paste, thyme, peppercorns, parsley and bay leaf. Add the water.

Lock the lid in place, bring to high pressure (2) over a high heat. Adjust the heat to maintain the pressure (2). Cook for 1 hour.

Remove from heat and release the pressure naturally. This will take 20 minutes. Strain the stock into a large bowl. Cool completely. Cover and refrigerate overnight.

Using a large spoon, remove the chilled fat from the surface of the stock.

(The stock can be prepared up to 3 days ahead, stored in an airtight container and refrigerated, or frozen for up to 6 months.)

Rating: 4 out of 5.

Chicken stock – pressure cooker

Demonstrated in store by “Eugenia” for Fissler pressure cookers

  • 1 kg chicken backs, all visible fat and excess skin removed
  • 1 tsp vegetable oil
  • 1 small onion, halved
  • 1 small carrot, coarsely chopped
  • 1 small celery rib with leaves, coarsely chopped
  • ¼ tsp dried thyme
  • ¼ tsp black peppercorns
  • 4 parsley sprigs
  • 1 bay leaf
  • 2 quarts, 1900ml water

Using a heavy cleaver, chop the chicken backs into 2-3 inch pieces.

In a 8 litre pressure cooker, heat the oil over a medium-high heat. In batches, add the chicken and cook, turning occasionally, until lightly browned, about 5 minutes. Transfer to a plate and set aside.

Pour all but 1 tablespoon of the fat from the pot. Add the onion, carrot and celery. Cook, stirring occasionally, until the vegetables soften, about 2 minutes. Return the chicken to the pot. Stir in the thyme, peppercorns, parsley and bay leaf. Add the water.

Lock the lid in place; bring to high pressure (2) over a high heat. Adjust the heat to maintain the pressure (2).

Cook for 40 minutes.

Remove from heat and release the pressure naturally. This will take 20 minutes. Strain the stock into a large bowl. Cool completely. Cover and refrigerate overnight.

Using a large spoon, remove the chilled fat from the surface of the stock.

(The stock can be prepared up to 3 days ahead, stored in an airtight container and refrigerated, or frozen for up to 6 months.)

Rating: 4.5 out of 5.

Crispy skinned duck breast on warm autumn salad.

Demonstrated in store by “Dean Smith” using my Le Creuset Grill.

  • 4 fresh duck breasts
  • Sea salt
  • 4 Witloff
  • Hand full of rocket leaves
  • 1 Ripe pear
  • 100g walnuts
  • 100g parmesan cheese shaved
  • Rind from 1 orange
  • Walnut oil
  • White balsamic condiment
  • 400g kipfler potatoes

Preheat a cast iron grill plate/pan over medium heat.

Wash and peel kipflers and boil until tender, cool and set aside.

Season duck breasts with sea salt and place skin side down onto grill.

Leave skin side down until skin is crispy 10-12 min. turn over and turn heat off to finish cooking.

While duck is cooking prepare salad. In a mixing bowl place rocket, witloff, toasted walnuts, sliced pear & shaved parmesan. Preheat a nonstick pan and add a little duck fat. When fat is hot and smoking, add the sliced kipflers and toss until golden brown. Season with salt and pepper and add to salad. Dress salad with white balsamic and walnut oil, slice duck over salad and serve.

Rating: 4 out of 5.