Mixing and a'making and a'shaking and a'baking...

Yes, I've been at it again. I am so fortunate to have a sweet-toothed audience, as I am a compulsive baker. I can freely admit it: my job allows me to peruse baking-related products (and frequently indulge in a purchase or two), and my family and friends gratefully accept anything and everything I make. This weekend I made Coffee & Pecan Biscotti (I'm not bringing you any shots of those, as they were not much to look at; although, they have been judged the best biscotti I've ever made) and these Fairy Cakes (I also made two Tiramisus, but there's not much of a story, and even less to look at, with them either).

So, to the cakes. I like Nigella Lawson's recipe (I also enjoy a bit of exaggerated simpering while baking) and make mini versions so the children can indulge without overindulging. For my mini-cake tray I use an Anolon SureGrip 12 cup Mini Muffin Pan. While I am very pleased with the quality and durability of the Anolon, and I really like the non-slip grips at the sides, given the choice again I would choose a 24-cup pan such as the Chicago Metallic one. I love Chicago Metallic bakeware (actually, I have a Chicago Metallic review coming up this week, so stay tuned!). Most mixtures for muffins or cupcakes are for 12 standard sized, so doing a mini version will give you twice as many. I can certainly manage, out of necessity, to flip the hot cakes out to enable me to put the second load in the pan, but I would feel so much more professional and fancy if I had a 24-cup one!

The cakes are made in the food processor, which in my house is a Magimix. While I could sing the praises of the Magimix all day, I have only just foisted a voltage-related review upon you in the Dualit, so I shall save that for another day. We recently received some new muffin papers from Fox Run, and the ones I used this time are Pink White Dots ones. The ones shown are exactly the same in size and shape, but the newer patterned ones come in packs of 48 instead of 60. To decorate, I used a similar sugar sprinkle to the Gingerbread Army, but this time I used "Flowers" in 4 colours. To ice, I like a little angled spatula, and the Loyal one does me perfectly (the image is of the straight one, but I do find the angled one easier to use, particularly for little cakes).

I'm finding myself slightly addicted to these little cakes, although I admit I've been "popping the top and tossing the stump" (Seinfeld) more often than is decent. But hey, they're so easy to make, and there are so many possible variations in decorating, that a few discarded stumps are not the end of the world. The digestion of one batch only means more opportunity for imaginative decorating for the next. Plus, I am urged to dispose of one lot of baked comestibles before I'm allowed to make more. Luckily, my audience awaits with open arms. And mouths.

The Toast of the Town

I have been asked, on many an occasion, to recommend a toaster. In my opinion, there is only one toaster that one should consider purchasing, and that is a Dualit. These are the Rolls-Royce of toasters (of course, the fact that they're handmade in England contributes to that reference!). In actual fact, I think Rolls-Royce might be a slightly unfair comparison: while the initial purchase price of each is certainly in the top tier of the type, you would never open the bonnet of your Rolls and change the radiator yourself. But that's just what you can do with a Dualit.

The model we stock is called the Vario. As you can see from our page, we have this toaster in two- or four-slice options. The beauty of the Dualit is its simplicity. The toasting function is controlled by a mechanical timer: turn the knob to select your toasting duration. The toast is manually deposited and ejected from the toasting slots; this means you can leave your slices in the toaster to keep warm. The lever also has a high lift, meaning you'll never lose your little baguette slices down the hole again (or have to stick a knife in to drag them out, praying you don't get electrocuted: very undignified to be zapped trying to make toast). The elements feature a patented Dualit technology called ProHeat, which increases the efficiency of the element, as well as its durability. If your element does go bung, it is replaceable...by you! No expensive mechanics, and no "doing without" while your toaster takes an extended vacation in Repairland (from which, as we all know, return is always mysteriously delayed).

And here's one more thing about the DIY replaceable parts: it's environmentally friendly. Dualits are designed to be kept forever, and consequently all parts are designed to be repaired or replaced. One less toaster on the landfill pile at the Resource Recovery Centre (yes, our Highlands' tip has a suitably genteel name). Furthermore, you can accessorise your Vario with a sandwich rack (with inbuilt drip tray) for toasties-with-the-mosties, or a warming rack (which will accomodate all sorts of doughsome delights). Who needs piped Connolly hide?!

The Dualit comes in a marvellous range of colours, with that retro, utilitarian look which complements any kitchen. However, I am a bit taken with the special edition Marmite one (as yet unavailable in Australia). The colours are quite reminiscent of something quintessentially Australian. I wonder if the "Mar" could be replaced with a "Vege"....?

Get Terrific Turkey for a Poultry Sum...

Turkey is something that most of us cook once a year. Obviously, my slightly obsessive festive-mindedness brings turkey preparation to my thoughts around this time of the year, but the problem with a once-a-year dish is that you're not really getting any practise in. I have recipes that I make all year round, and am consequently completely proficient and familiar with the processes. But turkey? Apart from the bird being possibly twice the size of the more common chicken (sorry chickens), if you got it wrong last year, you probably can't remember why. So what will you do this year to get your bird on the button?

You will purchase a packet of Regency Pop-Up Timers, of course! This little device is designed to give you the perfectly cooked turkey, every time. All you have to do is insert the little spear into the breast of the turkey (being the densest part of the bird), and when the meat reaches the correct temperature for cooking perfection, the red insert will pop out of the holder and alert you to the fact you are now a successful turkey-cooker. The timers come in a pack of two, so in reality, you will only need to buy them biennially! Just don't forget where you put them between Christmases.

Of course, as you can use these with all your poultry, you need never have another chewy chook, or tough ol' turkey, again.

Round Up The Troops

One of my friends laughingly refers to these as "The Gingerbread Army". I suppose they do resemble a little corps of biscuit men, although their outfits are much nicer than the usual army-green business. The Gingerbread Army came about when one of my small people wanted gingerbread men. I, of course, didn't have the right sized cutter. I had a huge one, but once decorated, the result was really a meal in itself. So I went to get a medium-sized one. However, we were out of stock, so I ended up with the little boy. Little indeed: little did I know that one batch of my dough recipe would turn into a zillion little boys. I must say, though: this was my first copper biscuit cutter, and the results are superior to my usual cutters. Copper is supposed to be sturdier and longer-lasting, but there is something else, something that I can't define, about the clarity and ease of cutting (very important when you have 100 to cut out!).

To decorate the army, I used some "Confetti" Sugar Sprinkles Five Colours (not on our website yet). These decorations are quite new to our shop, and come in a gorgeous selection of designs (not just the round, as seen here). The bag contains 50g, and the decorations are made in Germany. To give you an idea of how much is in a 50g bag, the bag pictured is what remains after decorating the boys. Plenty to keep you decorating! For the piping, I use the Thermohauser Piping Bags, which I like to refer to as semi-reuseable. You wouldn't keep them forever, but the very thick, sturdy quality means that, carefully looked after, you will get a few repeat uses. I'm an enthusiastic piper, so the Wilton Deluxe Tip Set is an essential in my kitchen. More tips than you could poke a, well, tip at: one for every occasion, and then some more. My only complaint with this set is the single coupler: if you have a few colours on the go, you might need to purchase some extra couplers. Otherwise, it is the perfect tip set.

The army is poised for attack on a Bakers Secret Non-Stick Cooling Rack. How non-stick is this rack? Well, the army lost some men in transit between the bench and the table while on their way to the photo shoot. They simply slid right off. Very efficient non-stick!

I have (since yesterday's baking) given two-thirds of these away. After all, doesn't everyone love a (gingerbread) man in uniform?

This Subject Is Not Under Discussion

Doesn't that sound aggressive? What it actually refers to is this: no kitchen should be without a piece of Le Chasseur Enamelled Cast Iron, and I will not hear of any remark to the contrary. On this subject, I stand firm.


For the stats fans, Le Chasseur is made of enamelled cast iron, and has been manufactured in France for over 70 years. The pieces feature two layers of enamel: the black base coat, followed by the coloured enamel which gives it the recognisable appearance. The base coat is like a primer, protecting and strengthening the iron, and preparing the surface for the colour. The pretty coloured enamels not only provide the attractive look; they also make the piece easier to clean, and more durable.

For the fashionistas, Le Chasseur comes in a splendid and complementary range of colours, from traditional to the more seasonal. Purple was huge in the fashion world this winter, and the new aubergine colour featured in the Le Chasseur range reflects the contemporary evolution of these pieces. From the new range, I actually think the ivory is outstanding: something about this most pure of colours works perfectly with the sturdy forms.

We have a wide range of styles to choose from: the casseroles come in an assortment of sizes, from teeny individual sized ones, to the 28cm (6.8L) round casserole. The sizes in between are available in round or oval (I confess to one of each: round in blue and oval in red). We also have large rectangular roasters, and grill pans, which have the added feature of a practical pouring lip. You will find some variation in prices between the colours: just as metallic paint costs more on your automobile, so some glazes are more expensive (usually the red!).

The beauty of Le Chassuer is two-fold: they are investment pieces and, properly looked after, can be used for a lifetime of just about any sort of cooking you undertake. The casseroles will do for anything you want to cook on stovetop or in oven: soups, stews, pasta sauces (and pasta), curries, frying, etc. I haul mine out of the cupboard three or four times a week (which is testament to their usefulness: it's no small effort to get one of these up onto the bench!). There are very popular recipes going around at the moment for baking bread in cast iron pans. Having never done it myself, I cannot comment on the success, or otherwise, of this undertaking, but I know a number of people who use theirs for this as well. Obviously, the grill pan can be used for all your grilling opportunities, plus as an alternative in barbeque recipes in the winter months. And the roaster is fairly self-explanatory!

One word of warning: while your pan will handle just about anything you throw at it (just don't throw it at anyone or anything: you will undoubtedly do the intended victim a mischief), the knob won't. This applies to high heat. Do not expose the knob to heats higher than about 200C: this is not from the instruction book, but from the idiot who thought the oven had exploded, and had to pick out pieces of knob from the oven interior. Fortunately for me, the knobs are replaceable. Just another way Le Chasseur ensure the longevity of their products, and years of happy cooking for you.

The Homewares Department

I thought I'd just show you all some images from our homewares department. When we moved from the original tiny shop in Springett's Arcade, to the new and bountiful premises in Bong Bong St, it was decided that this was the opportunity to expand our range of homewares. And expand, we have.



What was originally a small but select range of linen only (all we could fit!) has now been increased to include an astonishingly beautiful selection of glassware, linen, childrens' accessories, fragrances, candles, leatherware, throws, lamps...well, just about anything your stylish heart could desire. We have Royal Doulton, Punch, Christopher Vine, Lintex, Rhubarb, Mosaique, Krosno, Brabantia and United Colors of Benetton, to name but a few of the carefully chosen brands we offer.

We also have an ever-expanding range of cookbooks, by authors such as John Torode and Ainsley Harriott, and Ina Garten (The Barefoot Contessa, whose pre-mix products we also stock). We have recipe files, and a gorgeous craft book by Cath Kidston (you will find a few of her products around the shop: we are big fans of her delicate, old-fashioned prints!).

While there are many, many items in this part of the shop which I am yet to bring you in detail, I wanted to give you an overview of what has become a very exciting area of expansion for us. You will find the homewares department up the stairs at the far-end of the shop. This area is the "baby" of our most senior member of staff, and her attention to detail, product knowledge, and eye for beauty and presentation are evident as soon as you make your way up the stairs.

And it always smells so divine!

The Guide

I have one. Finally. Yesterday, I launched myself into Cameron's Newsagency in Bowral (the major newsagent of the Highlands) and looked in vain for the Good Food Guide (GFG). "Sorry, love, we haven't sold it for two or three years," I was told, "Try next door." So I hung around like a junkie at the front door of the two booksellers (conveniently next to each other, as well as the newsagent) until they opened. As you all know, the result of those inquiries was two negatives. Hence my harrumphing yesterday.

This morning, a reliable source (Melinda from Red Olive: featured in the GFG, also desperately searching for a copy) told me that the truck carrying the blessed books broke down yesterday on its way to the Highlands. Wouldn't you know?

So today (after examining The Journeyman's copy over coffee with re-Hatted chef Tim Pratt), I returned to the booksellers. I was told that their copies had been "lost", presumably on the felled transportation vehicle. "But you can go next door. They have it," the kind salesperson said. Do we all remember what is next door? Oh yes: the newsagent, which miraculously side-stepped the failed Highlands' delivery to receive the GFG, which they weren't stocking anymore.

Anyone for a semi-rural adventure in book-buying? Anyhow, I have digressed. This is really meant to be about the contents of the GFG...

Aside from our previously mentioned Hat-winners (the Journeyman and Katers, both with 15/20), the Highlands section of the GFG features some other very impressive reviews. In total, 13 local establishments were deemed worthy of a review (you must score 12/20 or more to achieve a full review). Most excitingly, there were five new entries into the Guide this year, proving that the Highlands is truly evolving into a food destination. Our new local entries were The Black Swan (13.5/20), Post Cafe and Bar (13/20), Red Olive (12.5/20), Stones (13/20) and Vida (13/20). My warmest congratulations to you all, and I look forward to reading about you again in the 2011 Guide!

Our other contributions to the fine standard of dining in NSW were Centennial Vineyards Restaurant (13/20), Esco Pazzo (13/20), Josh's Cafe (13/20), Onesta Cucina (13.5/20) and Willow Vale Mill (13/20). A repeat appearance in the guide is an indication of a great standard maintained, and congratulations to you all. Unfortunately, Eschalot (14.5/20) lost their Chef's Hat this year, but Richard received a very optimistic and positive review, and we all look forward to the imminent, and proper, return of said Hat.

The Highlands had another 10 cafes/restaurants receive mention in the Guide, as well as a large selection of provedores, our great markets, and Centennial and Blue Metal Vineyards. We have much to be proud of as a region. I urge you to pick up a copy of the GFG, and to go and experience the wonderful food and wine our region has to offer. There is no shortage of splendid places to visit in the Highlands; the GFG covers but a few. Support our local "growers" and "sellers" and "cookers", and help them continue to represent us so inspiringly on the increasingly competitive national stage.

One should never be thirsty, should one?

Have you ever found yourself on holidays with a sub-standard wine list? Ever wished that the bar stocked your favourite tipple? Well, you need concern yourself no longer with such trifling matters. With a rather reasonable outlay (and some decent-sized muscles), you can now ensure that your beloved beverages accompany you everywhere.

What do we have here? This is a leather travelling bar. Superbly crafted from Indian leather, this magnificent piece would serve in your home as well as being, literally, a travel item. It is styled in a traditional trunk form, with handle on either side, straps to hold the contents in place, and a sturdy front clasp. There are four lockable castors, making it a little simpler to move around (this is no small potato, particularly fully loaded!). The trunk will hold twelve bottles of Montrachet (OK, so it will hold twelve bottles of anything, but it demands a certain standard of fermented grape), and has two glass racks just above the bottle compartments, in which to store your stemware. There is a drawer to hold your sundries (perhaps a bottle opener, some coasters, your cigar stash?), and assorted interior compartments for decanters, ice buckets, etc as shown. The doors feature strapped compartments of three different sizes, perfect for liqueur bottles in a variety of volumes.

This trunk is simply extraordinary, and is proving to be a rather popular item in the shop. While the convenience of a moveable leather bar might be debatable to some, imagine this as a stationary piece in your sitting room, or instead of a credenza in the dining room.

If you do purchase it with a mind to travelling with it, may I suggest you find yourself a personal porter? Cary Grant would be just perfect.

They're in!

Well, I have the most basic results, at least, from the Sydney Morning Herald Good Food Guide awards last night. Congratulations to our two local heroes, The Journeyman (5 Boolwey St, Bowral; ph 02 4861 2442) and Katers (Pepper's Manor House, Kater Rd, Sutton Forest; ph 02 4860 3111), each of whom were awarded one Chef's Hat. Katers retained theirs from last year's Guide, whereas the Journeyman (who missed the cut-off last year due to moving) marched straight back into the hatted territory.

I am rather grumpy, however, that while the Guide is out today, there is not a copy to be found in the Highlands. Disgraceful! I will have to return with a summary of who received a mention (and some scores), other than our award winners.

In other news, tonight is our second Chef's Night, with Melinda from Red Olive. I hope to bring you some images from, and a report of, the night in the next few days.

Now...off to find a Guide (or harass local booksellers).

A Delicate(ly scented) Situation

Soap. One wonders when giving such a lovely gift became such a minefield of potential offence. Personally, I don't purchase many exquisite soaps for my house: I have two small people and a mechanic living there, so such a frivolity is bound to go overused and underappreciated. However, I do occasionally love to have a special soap, and I think they make a gorgeous gift. The only problem is that soap tends to toe the line between "Oh, how thoughtful of you" and "Do you think I smell?". The gift of perfume seems to have emerged from this odious stigma, but soap can still be a tricky one. I care not; and neither will you when you see what arrived in store last week...



These are absolutely divine soaps by The Morris Design Group. Founded by a husband and wife team, this company make all sorts of superb home and personal products (many of which, we stock), including these perfect little fragranced soaps. The fragrances available in-store now are Calendula Flower, Gingerlily and Nutmeg, Basil and Grapefruit (my fave), and Lemongrass and Ginseng. The soaps are 150g size, and all Morris Design Group products are proudly made in Australia.

We don't have these soaps in our online shop as yet, but I can assure you that they are very reasonably priced: ideal for a little self-indulgence, or as a beautiful gift. As I always have the festive season in mind, I would highly recommend these to parents who are looking for that end-of-year thank you present for their child's teacher. I did a gorgeous soap wrapped in a linen teatowel (in the style of a bonbon) last year. Beats yet another coffee mug, that's for sure!

Biscuits for Barrels (or jars)

OK, so my computer has been compliant, and I have a photo of the chocolate chocolate chip biscuits. I did warn you that they are not the most beautiful to look at (in fact, a ranger would probably fine you if one fell out of your picnic basket and onto the grass), but the taste is exquisite. Mine turned out rather crumbly, but I found a use for those as well: soften some quality vanilla icecream and stir the broken biscuits through for a very special cookies'n'cream mix (I had to relent: biscuits'n'cream just doesn't work).



Now, I can't help you with supply of the astounding Atomic machine, but I can sing the praises of the jar. This is a Maxwell & Williams Olde English storage jar, and I love love love these jars. They come in a fantastic range of sizes, even up to an enormous 7 litre jobbie. The 5 litre has been hugely popular in our commercial division (you might spot them around the Highlands' cafes, stuffed full of gingerbread men). While there are round barrels available, I prefer the square-bottom ones: you can have a hodge-podge of sizes, but the straight sides mean they all fit neatly on a shelf and look rather lovely. The set of four is alarmingly good value, and you'll find a use for every one. The only thing stopping my expanding collection is a lack of shelf space!

I must mention that these jars have a wonderful seal on them as well. Obviously, if you're storing biscuits or other morsels which need to retain their "crunch", the seal of a jar is vital. I find these jars do the job perfectly.

With the festive season rapidly approaching, I have in mind these jars full of homemade festive biscuits, tied around the neck with some gorgeous Christmas ribbon and a gift tag, as a very special, practical and impressive gift. I guarantee the jar will be used in aeternum by the receiver, and everyone appreciates the care that goes into homemade biscuits. Or, at $5.95, pick up a few of the 0.5 litre ones, buy some Christmas-themed sweets or chocolates, and have them on hand for when you get invited for a festive gathering. A simple, inexpensive and thoughtful gift. If you don't get invited anywhere, keep the jars and eat the contents. Either way, you can't go wrong.

Delinquent!

Which is what I have been for the passed three days. My apologies: I have been busy enjoying a few Highlands' treats (and some out-of-town ones as well).

I had a fabulous breakfast at Coffee Culture (Empire Cinema Complex Walkway, Bong Bong St, Bowral; ph 02 4862 2400) on the weekend. This really is one of the premiere spots to enjoy a leisurely weekend brunch-type affair: great food, superb coffee, and a relaxed atmosphere. It is also family-friendly, something which can be strangely hard to find in the Highlands. Chris and Will each have young children, and go out of their way to ensure a low-stress, enjoyable outing for families. Did you know Coffee Culture supply their own coffee beans to establishments all over NSW, even as far as Hippo Espresso (468 The Esplanade, Warners Bay; ph 02 4948 0800) on Lake Macquarie? Hardly surprising: the coffee is always great (I frequently pick up my weekday ones at CC as well!). For dining in, I highly recommend the BLT...

We celebrated a birthday over the weekend, and being not of the mind to make a cake (I did make the choc-chip biscuits, the recipe for which I previously published: am trying to upload the photos!), I enabled a secret Highlands pastry weapon: Susie Porter. For those of you who indulge in a dessert or two, it is likely you have tasted a Susie Porter creation in your travels. She makes cakes for a number of the great cafes in the Highlands, most notably Wild Food Bowral (250a Bong Bong St, Bowral; ph 02 4861 2838). We had the most divine strawberry sponge, filled with whipped cream, jam and fresh strawberries. I had three pieces in one sitting (and this was a 12" cake...). Light as a feather, and delicately delicious: just as you would imagine a perfect sponge to be. This woman can bake. Susie is currently investigating some new venues for her cake supply, and I will certainly keep you up-to-date so you can seek out these extraordinary desserts for yourselves. We are hoping to have her do a Chef's Night for us as well. Watch this space...

I also had a splendid little bite yesterday at a hole-in-the-wall in Sydney's CBD. While visiting Tetsuya's (which is not open for lunch on weekdays), I popped across the road to Bar Adyar (448 Kent St, Sydney). This teeny cafe is utterly odd, but has the most impressive food and coffee: I am told that the morning takeaway queues stretch down the street. I am not in the habit of singing the praises of the metropolis, but having worked in Kent St for years, I can assure you that this end of town needs places like Bar Adyar. If you find yourself in the vicinity, I recommend you drop in.

Hopefully my computer will be generous enough to cooperate with me sometime today, and I will have pics of the biscuits imminently....