Hot Cross Bun Season

Embraced the Easter season and a warm Autumn Melbourne morning with a batch of Karen Martini’s Hot Cross Buns. Made the dough in the KitchenAid – holding back a 100g or so of flour to prevent the mass from climbing

Hot Cross Bun Season

Embraced the Easter season and a warm Autumn Melbourne morning with a batch of Karen Martini’s Hot Cross Buns. Made the dough in the KitchenAid – holding back a 100g or so of flour to prevent the mass from climbing

Cucamelon with Basil & Mint

Harvested a bowl of cucamelon, chilled for an hour or so, then halved each lengthwise. Tossed with the juice of 1 or 2 limes, a clove of microplaned, peeled garlic, a handful each of shredded basil and mint, and a generous

Cucamelon with Basil & Mint

Harvested a bowl of cucamelon, chilled for an hour or so, then halved each lengthwise. Tossed with the juice of 1 or 2 limes, a clove of microplaned, peeled garlic, a handful each of shredded basil and mint, and a generous

Cucamelon & Tomato Salsa

Tossed a salsa together with some chilled and halved cucamelon, a ripe, cubed, fleshy tomato, a handful of sliced spring onion, and sesame-soy-garlic dressing inspired by Chinese Smashed Cucumbers With Sesame Oil and Garlic.

Cucamelon & Tomato Salsa

Tossed a salsa together with some chilled and halved cucamelon, a ripe, cubed, fleshy tomato, a handful of sliced spring onion, and sesame-soy-garlic dressing inspired by Chinese Smashed Cucumbers With Sesame Oil and Garlic.

Chicken Potpie for Modern Times

Baked the NYT’s Chicken Potpie for the Modern Cook and made a batch of Rough Puff to top it off (without the curry powder, but included the turmeric for its comforting, medicinal properties and a golden hue).

Chicken Potpie for Modern Times

Baked the NYT’s Chicken Potpie for the Modern Cook and made a batch of Rough Puff to top it off (without the curry powder, but included the turmeric for its comforting, medicinal properties and a golden hue).

Monkey Bread Bolognese

Drew inspiration from the Korean Barbecue Monkey Bread recipe to make a bolognese version. Started with 750ml bolognese sauce, 3 cups grated mozzarella cheese, 500g refrigerated, aged pizza dough shaped into 16-or-so tiny balls, and 4 sliced green onions. Tossed these

Monkey Bread Bolognese

Drew inspiration from the Korean Barbecue Monkey Bread recipe to make a bolognese version. Started with 750ml bolognese sauce, 3 cups grated mozzarella cheese, 500g refrigerated, aged pizza dough shaped into 16-or-so tiny balls, and 4 sliced green onions. Tossed these

Korean Barbecue Monkey Bread

Made a tray of Monkey Bread using 500g of Aged Pizza Dough. Cut the chilled dough into 20 or so portions, tossed with the mince and cheese mixture, then left arranged cubes to raise for nearly an hour at room

Korean Barbecue Monkey Bread

Made a tray of Monkey Bread using 500g of Aged Pizza Dough. Cut the chilled dough into 20 or so portions, tossed with the mince and cheese mixture, then left arranged cubes to raise for nearly an hour at room

Breakfast Sandwiches

Breakfast sandwiches were a bit of fun. Saved 2 teaspoons of baked bean spice mix to mix with dried herbs and pork mince to make the patties.

Breakfast Sandwiches

Breakfast sandwiches were a bit of fun. Saved 2 teaspoons of baked bean spice mix to mix with dried herbs and pork mince to make the patties.