In the pantry: Vanilla

The most common association to vanilla is ice cream. But where exactly does the vanilla flavour come from and that is used to help bring a floral sweetness to many desserts including ice cream, cakes, puddings, and custards? Derived from vanilla orchids, it’s originally from Mexico and now widely grown in South America, Indonesia, and China. Vanilla can be bought as whole pods, in powder … Continue reading In the pantry: Vanilla

Recipe: Chestnut pudding with maple syrup ice cream

Sure vanilla ice cream is a classic, but Serge Dansereau of Sydney’s The Bathers’ Pavilion shares a recipe on how to bring a twist to it, and have it accompany some chestnut pudding. These are very simple puddings made with unsweetened, tinned chestnut purée but if you have the time, a better option is to roast, peel then boil fresh chestnuts and purée them. I … Continue reading Recipe: Chestnut pudding with maple syrup ice cream

Recipe: Ciambella alla Sulfaro – Bertoni’s favourite Italian doughnuts

Need something to warm the soul? Albert Iacono shares a family favourite on how to make Italian doughnuts, ciambella, a family favourite that is also featured in his book, I only eat Bertoni. We’ve been serving ciambella alla Nutella at Bertoni from the day we opened and they have become a signature sweet in our stores. These Italian-style doughnuts are the best served either fresh … Continue reading Recipe: Ciambella alla Sulfaro – Bertoni’s favourite Italian doughnuts

Recipe: Apple and walnut strudel

‘Fast Ed’ Halmagyi shares a recipe to show just how easy it is to whip up this popular Austrian pastry that is now loved all over Europe by the Hungarians, Polish, Croatians, and Serbians to name a few. Serves 10 8 Granny Smith apples 2 lemons, juiced 1½ cups caster sugar 2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1½ cups walnuts, toasted and chopped … Continue reading Recipe: Apple and walnut strudel