Cloud 9
Strawberry Mousse
Yes I know, I know, I’m so late to be posting about Adriano Zumbo’s Summer collection but in my defence, your Honour, I don’t really live closeby and I do find it hard to get here. However this time, I am ordering cakes for my birthday and of course where else would I get them but Zumbo.
Marry Me Ed
Piste As She Goes
It’s no secret that there is a trend towards moving away from buying fruit and veg from the supermarket and buying it from greengrocers or specialist fruit and vegetables shops. We’ve all heard of the apples being in the deep freeze for months before reaching the supermarket shelves and the proof is in the eating and the staying power. Whatever you’ll buy from the supermarket will last less than a week while you’ve paid a premium price. The point was really hammered home to me when I started buying produce from Kirribilli markets. It was a revelation. My lettuce lasted for ages without going brown and shrivelled. The avocadoes ripened quickly and beautifully and when I sliced them open there was not a speck of black, only the most gorgeous unblemished green. The Spanish onions were cheap and lasted for weeks, perhaps more but we used them all. If I could buy all of F&V there I would but since they’re only at Kirribilli once a month, I’m left to fend for myself in the F&V wilderness.
Kirribilli markets
When I heard that Flemington markets had set up a markets to you delivery service where they delivered to you a box of fresh F&V for $45 I was curious. $45 is the Movers box, ideal for couples. There is also a Standard box suited to a family of 4 for $55 and a Family box which is 1.5 times the size of the Standard box for $68, all delivery costs included. I never get out to Flemington markets, it’s too far away and they close too early on weekends for me. So this was the next best thing. And I love being a guinea pig so I was eager to try this service.
Ordering was fairly easy, they have a website where you specify which items you want and don’t want and then pay online. You can also choose 1/2 size, full size or double size serves of a particular fruit or veg. There was a glitch in the payment area, I didn’t get the chance to put in my credit card but the website thought that I did. A customer service person Patty rang me that afternoon to take my credit card number and she gave me some hints as to how to order. She suggested taking out celery and lettuce and items that take up a lot of room. I told her that I really love baby spinach, mixed salad leaves and rocket and a function where I could put a preference for certain items would be useful. She let me know that I would receive an email asking for feedback and that I should put that in.
My haul $45
One thing I did have issue with was the courier, Fastway couriers. I’ve previously had very bad experiences with them as our intercom doesn’t work all of the time and despite being given instructions to call us they never do so we don’t get our packages. I expressed my concerns to Patty and she said that she would try and get one of their own delivery people to deliver it to me. She called back later saying that she wasn’t able to get them to deliver to our area on that day but she had put a large note on top with our number and not to leave it at the door.
The note about the intercom, of course ignored by the courier …
And of course you guessed it, on the day of delivery, Fastway just left the box downstairs at the front door without calling us. Luckily there was no-one wanting a free box of fruit and veg. And of course there is a very clear note on the top saying “CUSTOMER WILL BE HOME ALL DAY, DO NOT LEAVE AT FRONT DOOR. PLEASE CALL XXXX XXX XXX FOR CUSTOMER TO COME DOWN” which was promptly ignored.
I received a 45cms x 30cms x 30cms box about 2/3 rds full (it should have been about 1/2 full). This is what I received, a rather impressive haul I thought:
Total cost $45 including delivery -13.8kgs including box weight
I missed out on 1 spanish onion, a lot of baby spinach, rocket and mixed salad and 1 parsnip. However I can’t complain in the slightest as I suspected I had overpacked my shopping list. However as I mentioned, a facility where you can rate the importance of the items would be useful as I would have happily ditched the oranges, some potatoes or chinese cabbage for my beloved salad leaves.
Rocket with brown spots (1/4 was unmarked)
After 4 days
Capsicum with worm-organic without the benefits
As the week went on, I noticed that some items went bad quite quickly, a mandarin turned black within 3 days, my one and only red capsicum had a large worm boring through it (yes I heard from my vegetarian in laws that it means that it’s closer to being organic but do I care? I needed to go to the store now to buy a replacement for the dinner party), the rockmelon started to go bad after 3 days, most of the rocket had brown spots on it and a tomato started to go bad after 4 days.
After 1 or 2 days
The worst item (apart from the capsicum with the ghastly worm) was probably the hydro lettuce which I tried to eat a day or two after receiving it only to find that it had brown spots all over it and I could only salvage a tiny handful of the entire lettuce.
After 1.5 weeks most of the items had started to deteriorate so I wouldn’t necessarily use this for a 2 week shop like some people might want to. The items that remained in good condition for a 2 week period were the sweet potatoes, chinese cabbage, cucumber, apples, parsley, grapes, lemon and onion.
I am in two minds about ordering again. Quite frankly if they are going to use Fastway Couriers I think I’d hold off until the body corporate fixes the intercom (and knowing body corporates, it might be never) . Also the good thing about picking things yourself is that you notice the little things and you take care and time and pick the best produce yourself-I could tell from the start that the red capsicum that it wasn’t quite right. I had a potato that was burnt on one end that could easily have been seen had I packed it myself. They have a refund policy if you find that your F&V isn’t up to scratch, you photograph it and send them the pic but you may get sick of taking pictures of bad fruit and vegetables.
Potato with burnt part
In any case, I contacted them to let them know my feedback and they gave me a $7 credit for the substandard fruit and vegetable. When I asked if the credit could be in the form of a refund they agreed to that but said that it would be 3-4 weeks before it appeared. Patty also told me that they were no longer using Fastway Couriers for the North Shore as they had received a lot of complaints about them in this area so instead, her husband would take over the deliveries but would only be able to do Thursdays. So there is hope!
There is an offer, if you mention someone that has referred you, you will get $10 off your first order and the referee also receives $10 off their next order so feel free to mention “Lorraine Elliott”!
To buy this from Coles it would have cost me:
Total: $61.13
And as friendly as the Coles F&V guy is, the produce does look a bit sad at times but the proof is in the lasting and it certainly doesn’t last very long. This is my local Coles at Warringah Mall, obviously there will be slight differences in price according to area.
To buy the same box from Woolworths it would have cost me:
Total: $65.11
Woolworths is definitely the more expensive of the two supermarkets although they do push the “Fresh Food” line a bit. They also have white corn and I have to say their produce looks a bit better than Coles, however I rarely buy from Woolworths so I don’t know what the lasting power is like. We priced this at Woolworths Neutral Bay (note: not such a hot pick up joint any more!)
Paddy’s Markets
To buy it from Paddy’s markets, it would have cost me:
Total: $27.39
However with a lot of Paddy’s fruit and vegetables, a lot of it is slightly bruised and in some cases on it’s last legs. I never buy things like tomatoes there. Things such as eggs and noodles and fresh herbs aren’t bad but generally you’re getting end of line produce and diving into the crowd is an experience in itself. It is however terribly cheap so you balance the crowds and potential for short shelf life F&V with price. Paddy’s Markets is also only open Thursday-Sunday and we went to do our price check on Sunday afternoon, when the prices were at the lowest.
Paddy’s Markets
Flemington Direct: http://flemingtondirect.com.au/
Paddy’s Markets: open Thursday-Sundays. Hay Street, Haymarket Sydney: http://www.paddysmarkets.com.au/
Not even the dampening, miserable weather could put a lid on my enthusiasm for today. For today was the day that I was to meet and attend a cooking lesson held by Adriano Zumbo, creator of the most sublime cakes. Held as part of the Balmain Rozelle Food Week (April 21-27) this Wednesday night Adriano held just two classes for some very lucky people.
The elusive Adriano Zumbo
Trained in Paris at Ecole Lenotre, Adriano has also represented Australia in the Wold Cup of Patissier, the “Coup de Monde de la Patissier” and the “Chocolate Masters” yet those of us that await his new season’s creations like eager groupies at his small but perfectly formed patisserie only know of his friendly staff, as Adriano himself remains an elusive character. Not so tonight.
The recipe
It’s wet and rainy this Wednesday night at 6pm yet there are 20 eager students huddled in the entranceway. Each one is given a clean tea towel and apron as tonight’s class, Gateaux de Voyage is a hands on class making a coconut and coriander cake as well as a tart filled with caramel, lemon curd, praline feulletine noisette and topped with chocolate mousse and chocolate swirls. In the flesh, Adriano is much younger than you’d expect. I pictured an older grumpy but tortured egotistical artistic genius but he a young, smiling and modest guy with an eyebrow and upper ear piercing who looks like he’d be right at home at a music festival or sitting at an inner city cafe. The crowd tonight is a fairly even mix of women and men, some couples, some mums and daughters, even two of my old university professors are there and of course food lovers and I’m chuffed to hear that some are NQN readers-hello!
Adriano asks everyone to introduce themselves and explain what they do for a living to break the ice. After that, people group off into 4 groups of 5 people, each team making their own coconut and coriander cake and then making parts of the multi layered tart.
The first supply to materialise is an enormous hunk of butter on a blue plastic sheet - a good 50cm cube which was taken to with a large knife by the various groups to get their supply. I am somewhat fascinated by this enormous chunk of butter-I realise too fascinated when I get home and realise that I’ve taken 7 pictures of said hunk of butter.
Yes another pic, but it was huge!
Supply room
For the rest of the ingredients they are directed to the storeroom, a neatly stacked and ordered room.
Gordon Ramsay would be proud
There’s also a sign reminding everyone of cleaning standards, something Gordon Ramsay would only be too proud of.
I also see the beginnings of the famous Miss Marple crepe cake!
Everyone starts mixing and beating and I survey the kitchen. Adriano and his team of 4 is on hand to give advice and to ensure that everyone is following the directions that they’ve been given. Bowls are passed out and everyone is busy busy busy.
I look around and notice all of the equipment. There’s a thing that looks like a linen press or a piece of gym equipment which I am told is a pastry machine which stretches and rolls pastry. There are also three Kitchenaids of the heavy duty variety and another large mixer. At one end of the room is a huge prover set at 32 degrees for dough and at the other end two multi tiered ovens.
There’s also a huge dough mixer and I also see the enormous dough hooks that go with it.
I ask Adriano how his inspiration process works and he explains that he is at first struck with inspiration for a look which he then pairs with a list he has of flavours that he feels will work well together. Inspiration can come from anything and everything and of course like a writer or an artist, when he wants inspiration, it refuses to come. He is never short of ideas though, hence his being able to come with up a new collection every 3 or 6 months and his next collection for Winter may be out in June this year. And for those of you who want to see a cake runway show, do go to the Adriano Zumbo Appreciation Society Facebook page. When he feels that he has enough people interested, he will do one!
Tonight, they’re making two variations of the cake, a coconut and coriander butter cake and a lime and basil butter cake. Adriano shows a lady how to roll up the basil leaves together in order to cut them easier.
Buttering tins
Dusting with shredded coconut
Filled with cake mix
The mix for the cake is almost done and the tins are buttered and then dusted with shredded coconut and then filled before being popped in the oven.
Now onto the tarts! The first step is to make the caramel, lemon curd and the chocolate caramel mousse. It turns out that the chocolate caramel mousse didn’t quite come together so a fast chocolate mousse was used instead. Whilst each group does a different filling, one group starts trimming the ready rolled uncooked pastry. These are then filled with liners and then pie weights and baked dark until beautifully crispy. And I do love these tarts shells more than a person should love pastry.
One of the things that most Zumbo lovers appreciate is his attention to detail and his unfailing refusal to use the same details or decorations across his cakes. Indeed it is astounding how many individual components are made to create one single cake, at least 5 or 6, let alone the range of cakes that his patisserie produces. Ever since my first try, I’ve been hooked on the look and the taste of these fabulous creations.
Using the heat gun
So it’s with fascination that we watch Adriano create the chocolate swirls - the flourish to top off the tart. The whole process to make the 16 or so swirls takes about an hour from start to finish yet his patience is unwavering in the pursuit of the perfect flourish. It starts with heating the chocolate and getting it to the correct temperature. Adriano heats it to 50 degrees then drops it by 23 degrees, he of course knows this by feel and by instinct but most of us would be doing this by the thermometer. he’s looking for the perfect “crack”when the chocolate breaks with a glossy finish. When the chocolate needs more melting, he uses the heat gun again.
After that he sprays large sheet of acrylic with the coloured sprays, a relatively new product from France which is a huge time saver in his kitchen. Adriano says that Paris is is really the place to go to learn about the craft although there is a cooking school in Chicago run by two French chefs that also does an excellent job.
Once dry, these are then cut into strips
He then dollops a measure of melted chocolate and then using a comb runs it through touching the acrylic to make the lines.
He lifts it off and then semi dries it .
Each piece is then cut in half and twirled around and let to set in the fridge into a curl shape.
The tarts are then filled firstly with the liquidey caramel, then a light sprinkle of salt flakes, and then the praline disc.
They are then filled with lemon curd.
And then topped with piped chocolate mousse before receiving their last flourish-the chocolate swirls!
We learn that these tarts are a one off not sold in the store and created specially for tonight’s event which makes these delicious morsels even more special. One bite into the crunchy crust and praline, sweet caramel but tangy with lemon and dark chocolate I’m reminded again of how much I love the textural and flavour balance of Zumbo cakes. And when we hear the pop of champagne corks and are handed some bubbly, suddenly everything gets even sweeter.
The cakes are cut up and everyone takes pieces of the cakes and tarts home in a large white cake box. Everyone thanks Adriano and his lovely team for having us, it seems we are all happier for the glimpse into the Zumbo kitchen and to meet the man himself and his team.
For more events see the Balmain Rozelle Food Week program guide here (pdf).
To visit and join the Adriano Zumbo Appreciation Society Facebook page, click here.
To download the recipes click Adriano Zumbo Coconut and Coriander cake or Adriano Zumbo chocolate caramel lemon tart
296 Darling Street
Balmain NSW
Tel: +61 (02) 9810-7318
Open: 8am-6pm Mon-Sat
8am-4pm Sunday
***NEWSFLASH*** NQN is holding a Banana Bread Bake off event! Bake your Best Banana Bread recipe and enter this event here!
It is true that there are at least 1001 recipes for Banana Bread. It is also true that some of them will claim to be the best ever recipe. Whilst I can’t say that I am remotely qualified to be the judge of the best banana bread, I can say that I am somewhat qualified to eat them. So I decided that with a surplus of bananas (in Australia April-June and August-October are the best times to eat them), I’d make four different kinds of Banana Bread. The first one was of course from Nigella, the second a standby good old banana bread recipe I found in a Woolworths Fresh magazine, the third from the Taste website by Janelle Bloom (yes, I know she microwaves everything but this recipe did not involve the microwave and I was persuaded by the coconut flavour in it) and the last one is a Chocolate Banana bread by Karen Martini from the Sunday Life magazine.
I was woken at 7am this morning by a sudden urge to bake. Actually no, it was the birds outside and their loud morning calls that woke me but not knowing what to do with myself, I decided to bake. It was at the urging and from the favorable reviews on Vogue’s food forum that I sought to make Nigella’s banana bread. I was also influenced by the bananas that were ripening aromatically in my kitchen that were the perfect size for this recipe. The addition of brandy or rum soaked sultanas and walnuts makes this a little fancier and showier than your normal Banana Bread. I call this the Marcia Brady of the Banana Breads.
I made this a little rougher textured that I would like in that I didn’t chop the walnuts too finely and unlike most baked goods, I found this really came into its own when it was cold, sliced and buttered. When it was straight out of the oven, it just didn’t appeal to me as much.
1. Put the sultanas and rum or bourbon in a smallish saucepan and bring to the boil. Remove from the heat, cover and leave for an hour if you can, or until the sultanas have absorbed most of the liquid, then drain.
2. Preheat the oven to 170ºC/gas mark 3 and get started on the rest. Put the flour, baking powder, bicarb and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well. In a large bowl, mix the melted butter and sugar and beat until blended.
3. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained sultanas and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit.
4. Scrape into the loaf tin and bake in the middle of the oven for 1 to 1 and a quarter hours. When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer.
Makes 8-10 slices
From How To Be A Domestic Goddess by Nigella Lawson
This is more your plain Jane, nothing fancy like walnuts or brandy soused sultanas. I see it more as the Jan Brady of Banana Bread. Nigella’s would undoubtedly be Marcia Marcia Marcia. That doesn’t mean Jan isn’t good but she just isn’t as flashy but it also means that she is less work. It’s soft and fine grained but less moist.
Prep: 10 minutes Cooking: 50 minutes Makes: 1 loaf (10-12 slices)
1. Preheat oven to 180c. Grease and line the base and sides of an 11cms x 21cmsx6cm deep loaf pan.
2. Combine flours, sugar and cinnamon in a large bowl. Whisk butter and eggs together. Stir in banana. Spoon into prepared pan. Smooth the surface.
3. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before turning out onto a wire rack. Serve spread with butter.
Recipe: Woolworths Fresh magazine
Yes I do know that she is on Ready Steady Cook purporting the merits of Microwaves at every turn but I am willing to overlook this because of the addition of coconut and coconut milk in this Banana bread. This cake is very delicate, moist and light, the lightest of the four and not overly sweet but just sweet enough. Interestingly, there’s no butter in the recipe with the moisture and fat content provided by the coconut milk (I used coconut cream) which produces a lovely moistness. I call this the Mrs Brady-the surprise fox among the hens.
Ingredients (serves 8 )
Method
1. Preheat oven to 170°C. Grease and line a 6cm deep, 10.5cm x 20.5cm (base) loaf pan.
2. Combine coconut, sugar and flour in a large bowl. Using a fork, beat banana, coconut milk, egg and vanilla in a jug. Pour over flour mixture. Gently stir to combine. Spoon mixture into pan. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into centre comes out clean.
3. Stand for 10 minutes in pan. Turn onto a wire rack to cool completely. Serve sliced or toasted with butter, jam or cream cheese.
Notes & tips
* Note: Two large or 3 medium-sized ripe bananas will give 1 cup of mashed banana.
* Tip: Banana coconut loaf will keep for 1 week stored in an airtight container.
Source Super Food Ideas - September 2005 , Page 21
Recipe by Janelle Bloom
I left the most fiddly one until last. It’s not particularly fiddly when you compare it to a normal cake but it does require creaming and thus the aid of the heavy equipment whereas the other banana breads just needed a bit of luxuriated stirring. I am in two minds about Karen Martini’s recipes, the ones that I have tried have not been great, but the picture of this one was too tempting to not make. As it turns out, mine did not resemble the one in her picture in the slightest (notwithstanding the fact that I forgot to add the banana on top). Hers was a deep, dark chocolate colour on the outside with a glossy coating on top. Mine was more a very light brown and not glossy. Also when cutting it when warm, it wasn’t very dense, I would have liked a note to slice it when it’s cold. So I guess it’s the last Karen Martini recipe for me at least for a while. I like the little notes that Nigella gives and the fact that things turn out as they look in the pictures. As its the most trouble, and a little bit dense, it just has to be Cindy Brady.
1. Preheat oven to fan-forced 175c (195c conventional)
2. Soft combined flour, cocoa and baking powder into a bowl. Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well in between. Add mashed banana and stir until combined. Fold in flour mixture, then add coconut and chocolate chips and stir until well combined.
3. Grease a loaf pan (22×12cms) and line the base with baking paper. Spoon mixture into pan. Slice extra banana and place on top of loaf (arrrgh I forgot the banana on top!). Bake for 65-70 minutes or until cooked when tested with a skewer.
Recipe from Sunday Life by Karen Martini
I can say that out of the 4, I most liked Janelle Bloom’s Coconut and Banana bread the best followed closely by Nigella’s Banana Bread. I wasn’t so taken by Karen Martini’s Chocolate banana bread as I prefer dessicated to shredded coconut as it’s more delicate. As for the plain Jane Jan Brady Woolworth’s loaf, that was my least favourite in comparison with the others.
However my husband was an entirely different matter altogether. He liked the Woolworths Fresh magazine one the most, followed by Nigella’s, then Karen Martini’s Chocolate Banana bread and then Janelle Bloom’s Coconut banana bread which he said stuck to the roof of his mouth too much for comfort!
Having said that I don’t think that I would chuck any of them out of my bed at night and I found them all, uniformly best served cold with a spread of butter.
The Domestic Goddess herself, Nigella Lawson graced our fair, sunny shores today to sign the books of the Sydney contingent of her Antipodean fans. I for one, managed to sleep well despite the occasion although there was just a little hint of trepidation along with excitement. What if she wasn’t as lovely as she is on television? Would I have to rename my blog to “I don’t want to be Nigella”? That’s the risk of meeting your “idols” I suppose.
I managed to convince my lovely husband to take a few hours off work and come with me to photograph her book signing and we lined up at about 11.45am for the 12:30pm start. There were already about 200 people lined up, some since at least 9am. The crowd is made up of 2/3 women and 1/3 men and the line snakes around the shops on the first floor. There were at least 5 security personnel as well as ABC staff on hand to see that everything ran smoothly. The security guards are apologetic about the long queue and the ABC staff apologetic as Nigella will only be signing her name due to the number of people and only 1 item per customer. Damn, there goes my little intro about my website when I ask her to sign to “Not Quite Nigella” 
Once 12:30pm hit, the line moved smoothly. It was only another 10 minutes until we reached the front and we ushered to the corner of the store where the Domestic Goddess herself sat. In a candy pink cardigan and black dress (exactly like the one she wears on the Nigella Feasts DVD cover) she is as stunning as she is on television. Her skin is luminous and she has a broad sweet smile. I have three books but the ABC staff help open them up to the signing page so that she’ll sign them all.
Yes the above photo and three below photos were our little exchange! My arm on the left 
I even get a bit of a conversation with her when she comments “Wow, you have so many things marked for cooking” about the earmarks on all of my books. While in the queue, I was a little embarrassed at my well worn, well marked books compared to everyone else’s pristine copies but she doesn’t seem to mind. I said to her that I had already made at least 1/4 of Express, hence the dodgy cover but Domestic Goddess was my favourite as I love baking and I would have brought all 6 but I didn’t think that it was practical. She smiles that fabulous and genuine smile again and says that is wonderful and that bringing all 6 would be rather too heavy indeed. She signs unhurriedly and cocks her head while doing so which is much like the way she is on television.
After a few more photos and a thankyou and goodbye, we’re ushered along to make room for more people getting their books signed. She has a lovely smile for everyone and looks at everyone in the eye which is exactly what everyone had hoped for. I think the title of just “Goddess” would be rather fitting.
Level 1, Queen Victoria Building
455 George Street, Sydney NSW 2000
Listen to a podcast of Richard Fidler’s interview with Nigella here (click on headphones icon)
I approach Easter like that of a child: a week long chocolate eating opportunity. Unlike a child though, I get a say in the type of chocolate that I consume and my preferences are by Colefax chocolates in Haberfield and Belle Fleur in Balmain-both Australian made using Belgian chocolate. I have bought, in my time, over 150 chocolate truffles from each company for myself or friends/family, in all various shapes and sizes, lured by the tempting displays at David Jones confectionery counters. What I particularly liked, apart from the sublime taste is the craftsmanship put into each truffle. So when I was told that they both had shops that I should visit, I left it until Easter, when I knew that the best displays would be on show.
We head off to Colefax in Haberfield, the suburb right next to Leichardt where there is a strong Italian influenced population. So much so that there’s even a Bocci court in the local park and all of the shops on Ramsay street have a definite Italian flavour. As its Easter they’re open on a Sunday and we walk into the chocolate coloured shop, resplendent with all sorts of Easter goodies in a kaleidoscope of shades.
Reg, the owner Peter Lee’s father, is a very charming and affable fellow whose passion for chocolates is almost equaled by his passion for wine and cheese. He tells us all about Haberfield (yes I’m embarrassed to admit that whilst I was born and bred here in Sydney, I had never visited it, only driven through). He tells us that whilst Leichardt is the sister suburb for eating out, Haberfield is a great place for buying produce and cooking at home. I get the feeling that he’s to go-to man for all sorts of food related advice and his enthusiasm is infectious.
There’s a showstopping range of easter chocolates from the gigantic aboriginal paint inspired eggs with 1 kg of chocolate and hidden eggs peering out from detailed holes (the moulds that Colefax use are from Belgium only, such is the detail on them-check out the detail on the Hen’s night favourite “Kama Sutra” chocolates).
Kama Sutra chocolate
There are also huge half egg shells within which sit a range of smaller eggs in various sizes, colours and patterns in four different sizes up to the enormous extended family version. The colourful eggs are not surprisingly a bestseller and I am crushed to learn that their Babushka easter egg which consists of 6 easter eggs all within a layer of each other (the closest thing to a never ending chocolate fantasy) has been sold. Indeed, Reg laments that yesterday during a 20-30 person crush yesterday that their Babushka display model was stolen! All of the chocolates are made daily starting from 6am for maximum freshness so unfortunately I am out of luck as far as the Babushka is concerned.
Single origin chocolate eggs $30
Single Origin Taster pack 6 eggs for $15
He shows us the latest trend in chocolate-single origin chocolate. These are chocolates where the cocoa beans and butter are sourced from a single location around the globe giving rise to markedly different chocolate tastes. There is Peru with a 32% cocoa, Venezuela 43%, Peru 64%, Ecuador 71% up to Tanzania which has a 75% cocoa component. “Its like wine you see-where a Cab Sav from one place will have a different characteristic and flavour to a Cab Sav in another area” he explains and that these are for gourmet chocolate buffs who treat their chocolate like wine. Seven years ago, the chocolate mix they were selling was 85% milk chocolate and 15% dark. Now its 60% milk chocolate and 40% dark and he expects it to reverse to 40% milk and 60% dark as people pick up on the health benefits of dark chocolate.
He also tells us of a great chili truffle trick. When serving truffles or dessert after dinner, start with a chili truffle. This will help clear the palate and make the next course taste much clearer and true, working much like, or even better than a sorbet. Indeed, he recommends serving truffles at the end of the meal not with a champagne but with Tokay which perfectly balances the sweetness.
Along the way he offers us a sample of the Fiesta chili truffle (divine with a mild chili tingle). There are two chili truffles, the Gold Award winning Fiesta chocolate and there’s also the Chili Bomb for the serious chili enthusiasts. A sample of the Vera Myrtle turns me into a quivering mess with the gorgeous dark chocolate surrounding a perfect whole toffee macadamia-if you wanted to convert someone into a dark chocolate lover, give them this chocolate. Even the novelty caramel easter egg, is divine with gorgeously smooth and butterscotchy caramel with a slight crunch-definitely no relation to the tooth aching sweetness of the caramello koala caramel.
I choose for my purchase the carton of eggs, the smaller version of half a dozen eggs as the colours have caught my eye and my imagination ($15). The bunny with the two types of filled eggs (peppermint and strawberry) also finds his way into my basket ($8) along with a variety of truffles to give to my mother for her birthday ($90 per kg). They’re boxed beautifully and Reg slips in some extra truffles so that the box looks great. What a sweetie.
Unfortunately three hours in the car and the bunny didn’t make it home intact. I feel like a muffled, disguised voice has rung me and said “Your bunny is dead” and hung up. Its quite devastating but thankfully the rest of my purchases remain perfect.
With my mother, she lets us sample these along with her (yes its possible to slice a truffle into two). The St Lazare, sugared pistachios and Italian nougat in milk chocolate is gorgeously rich and nutty.
The Alannah, a vanilla ganache in white chocolate named after their daughter is a sweet and delicious creamy vanilla.
The Orange Blossom, a white Marnier ganache in white chocolate is delicately scented with Orange Grand Marnier.
Sunshine, a pineapple fondant in dark chocolate is a somewhat jarring sounding description but the proof is in the eating. Its gorgeous with the sweet tangy pineapple fondant perfect against the bittersweet dark chocolate. Its one of my favourites.
Cupcake is a raspberry marshmallow with nougat in milk chocolate. Of course I had to buy this being that it is cupcake shaped. The nougat is very nutty with an interesting juxtaposition against the spongy raspberry flavoured marshmallow.
Pamela, the milk butter truffle in milk chocolate flakes is soft and gorgeous like an upmarket flake. Its named after his mother.
The Deco, a honey and almond ganache is a honey lover’s dream. Gorgeously smooth and distinct with fragrant honey. Its one of my favourites.
The easter bun has the slightest hint of cinnamon and a sublime creaminess.
The three eggs: peppermint in dark chocolate, strawberry in white chocolate and caramel in milk chocolate are decadent good version of the humble egg. The caramel is definitely my favourite although the other two are close behind.
The Fiesta: a chili ganache in milk chocolate we save for our experiment. A few days later, we have our main meal and then try some Banana bread. We note the flavours and then try a Fiesta truffle. Then we try the Banana bread again and interestingly, we taste a wider palette of flavours-the other slightly more hidden flavours like walnut emerge alongside a more salty flavour. Its a very interesting experiment and one well worth trying at your next dinner party!
The dark chocolate coffee beans ($22 for 250g), ones that we were warned were moreish are frighteningly and compulsively so. I had to put myself between them and my husband or he would have gladly eaten the rest of the 250g bag. The coffee beans giving a fresh roasted crunch (roasted in their kitchens and then coated) and the sublime dark chocolate enrobing them.
My “carton” of half a dozen eggs is tried last and they are dark chocolate vividly streaked and patterned eggs, gloriously artistic but even better when being consumed. After trying these I’d definitely have to say that whilst Colefax does all kinds of chocolate, their dark chocolate is most certainly the star. I’m not even a particularly big dark chocolate eater but find myself enjoying their dark chocolates the most. The only issue here is that I had 5 left waiting for me to eat them and I have to somehow resist.
In May the rest of the renovations will be completed and there will be a huge cafe with coffee and chocolate and other temptations. I think we’ll definitely have to make this our second visit to Haberfield.
Later on in the day, we visit Balmain to pick up some Easter chocolates from Belle Fleur. We walk in past the sun shaded windows which disappointingly render the displays behind the glass invisible (I am too short to peer over the top of them!). Pity as they’re quite creative ranging from chocolate houses to chocolate burgers. Its all very quiet and whilst the people are polite, there’s a decidedly efficient but quiet atmosphere as if they want to get us in and get us out. I buy some truffles and instead of being boxed they’re plonked into a plastic bag marring the top of the cappucino truffle - if I had intended to give it as a gift, I wouldn’t have been able to do so. I also buy a chocolate bunny with eggs and the when I ask for a bag, they give me a plastic supermarket bag, even though there are spiffy paper bags available. Indeed another customer after buying quite a dozen eggs is given a plastic bag which she declines and asks for a proper paper bag. Surely the paper bags doesn’t cost that much? Call me a fussy customer but given the chocolates are so good, its a sloppy ending.
Obviously the chocolate itself is top notch but the staff putting the delicate truffles in a plastic bag where they will get crushed in the heat of Easter and then putting it in a plastic shopping bag does their chocolate no justice and makes a customer feel like they’ve just bought something from a local milk bar or supermarket.
The cappucino cup is a delicate milk chocolate cup three layer creamy ganache filling consisting of milk chocolate ganache, coffee ganache and white chocolate ganache. Its smooth and creamy but not particularly strong in the coffee taste.
The Easter bun is very, very lightly scented with apple and I might be tasting a bit of Calvados in it although it is very, very light.
The Violet chocolate is gorgeous-unusual and heady with violets. I can imagine that if you like floral teas like Earl Grey, you might enjoy this.
The praline filled white bunny and eggs is good-creamy and sweet.
78 Ramsay Street
Haberfield NSW 2045
Tel: +61 (02) 9798 2022
32 Cottam Avenue
Bankstown NSW 2022
Tel: +61 (02) 9796 2022
Mon-Fri : 10.00am to 6.00pm
Sat : 9.00am to 4.00pm
Both boutiques are opened on the 2 Sundays proceeding Easter and Christmas each year.
http://www.colefaxchocolates.com.au/
658 Darling Street Rozelle NSW 2039
Tel: +61 (02) 9810-2690
Mon-Fri: 9:00am to 6.00pm
Saturday: 9:00 to 4.00pm
Sunday: 10:00 to 4:00pm
http://www.bellefleur.com.au/
After a recent visit to Carne station in Parramatta, we were driving back home and passed Hooters, to which we immediately screeched with laughter. Once our laughter subsided we realised that we just had to come out for a visit. More for morbid curiosity than anything else. Hooters is an American phenomenon that hasn’t quite made an impact here with just the two locations in Sydney and one in Queensland. We wanted to know whether the “image” of Hooters was anything like reality. Would it be like a down, down home version of the Playboy mansion much like the show Blokesworld? I haven’t known a single person that has visited, due to its location being rather far away and the reputation being that of a busty, bawdy, blokefest.
We needed to convince my food adventure friends Queen Viv and Miss America that this was indeed, something we should do in the name of research. Miss America was more than amenable, she even threatened to bring along her own inflatable swimming pool and lime jelly. Getting the regal Queen Viv to agree was another thing. We asked if she was busy and that we were thinking of having another food adventure out to a place that has a certain charm. Once we had ascertained that she was free, we told her that it was called “Oouteurs” suggesting that it was a chic little French bistro. I gave the game away as I couldn’t keep a straight face and Queen Viv was a good sport and thought that there was some merit to our morbid curiosity. We thought that it would be an interesting thing to see who would go there on Valentines Day and my husband, relieved of Valentines Day cooking duties, agreed. I didn’t mind giving up Valentines Day. After all, our wedding anniversary is only a few weeks later and we have planned something big for it.
I wanted to dress up as a prim and proper Victorian lady with high Victorian collar and lace parasol and ask in a haughty voice “Where are the OWLS?” but my husband, Miss America and Queen Viv said that I would be the only one
Ringing ahead to book I was told that it was indeed “singles night” where they match up a girl and a guy to go off and have dinner together. Half of the restaurant was booked up for this event with places running out but the other half was walk in traffic.
At 7.30pm on Valentines Day, we arrived after fighting some insanely awful traffic. Miss America and Queen Viv have just arrived too and are looking a little distressed. “Its very LOUD music in there!” Queen Viv exclaims and we walk in to an aural assault. They have our booking and we’re led to a high table with menus on the side, a caddy of squeezy bottles of tomato sauce, BBQ sauce and American mustard and something that makes us laugh, a paper towel dispenser, with the last towel decorously folded over modestly.
The room itself is decorated in a lot of warm, solid woods and TV screens featuring all manner of sports, I guess appealing to men and music loud enough to have to do away with conversation which, presumably also appeals to men. Signs are everywhere cracking the usual blonde and boob jokes and the waitresses are outfitted in tiny nylon orange shorts, white Hooters singlets, thick white socks and sneakers, not to mention the industrial strength shiny pantyhose that could probably withstand a jet blast and survive intact. The back of the singlet says “Delightfully tacky. Yet unrefined” which sums up the experience really. The outfits are like 1985 came and stayed and any minute we expect Jamie Lee Curtis from Perfect to walk in wearing her green aerobics outfit.
Our waitress is Emma, we know this because, in American style she tells us her name and that she’ll be our waitress for the night and to further emphasise her point or perhaps stake the table, she writes down her name on a napkin. She’s friendly, smiley and could give some waiters a lesson in service. We girls are given a free drink for the night, a cocktail of cranberry juice and Malibu-its not bad but coconut and cranberry juice aren’t natural partners but who am I to complain when I’m getting it free just for being a girl? Beers are a little on the expensive side, at $5 for a beer on tap and $6.50 for a Crown Lager.
As promised singles night is in full swing with large tables of people sitting around chatting, denoted by the orange and white balloons. Looking around the room we see plenty of couples having a Valentines Day dinner-on the menu there is the Hooters Gourmet Dinner that has perhaps lured them. For $109.95 you get 20 buffalo wings served along with a bottle of Moet Chandon champagne. As the menu says “Its as much as class as you need!”. Unfortunately we don’t see a lot of bottles of Moet being drunk or champagne corks being popped. There are also families and plenty of young singles that aren’t actually taking part in the singles event. In fact there are a lot more men than women so I am not sure where this reported “man shortage” comes from. Perhaps Hooter’s is an exclusionary zone.
But for me, as always, the food is what beckons me. I had a look at the menu online earlier in the day and for once, its actually current. We order food to share and extra plates. When they bring out the moist towelettes, we realise that we’re firmly in deep fried territory.
Medium heat chicken wings 10 for $10.50
The chicken wings are the first to arrive (10 wings for $10.50). Juicy, crispy and battered they’re very tender and although we’ve ordered medium, there’s not a trace of chili or spice to be had. Perhaps we needed to go to the “real hot 3mile island” or the “screamin’ hot 911″ heat levels. From what we’ve been told, from a friend of a friend, this is pretty close to American style wings. The leg portions are much juicier than the wing portions and I happily munch on these.
The Buffalo platter is next ($19.50), a tray of deep fried calorific goodness on a green lettuce and salad base with carrot and celery sticks just so you feel like you are getting your vegetables. We had a choice of ranch or blue cheese dressing and we chose the ranch which is creamy and tangy. On the Buffalo platter are chicken strips, buffalo shrimp and more chicken wings. The chicken strips are very tender and juicy and Queen Viv’s favourite but the Buffalo shrimp are an awful disappointment. These shrimp have seen better swims and taste completely dry and flavourless.
The Delta Cobb salad ($15.50) is the next to arrive and its comparatively small but good, with cos lettuce, bacon, egg, cheese, tomato and topped with what else but fried chicken strips! Its indeed very tasty, if not exactly healthy but its crisp and textural enough to keep us happy and feel like we’re not eating one giant deep fried buffet.
Our fish and chips ($14.90) consists of two enormous pieces of fish (one resembling a swimming fish), fat traditional cut chips and side salad. The fish is freshly cooked and juicy although the fish itself is very flakey and appears almost minced in parts so we presume it to be shark like most fish and chips. We’re not under any delusions, its not an upmarket restaurant and unlikely to be another type of fish.
Doing the…
We’re finishing up our meals and unfurling our miniature sized moist towelettes when there’s some action happening mid floor. Its 9 o clock and time for the … Hooters girls to dance the Nutbush? There are 5 in total dancing together and after the Nutbush they get up on chairs and the booths and dance some more. Its a little surreal, compounded by the fact that they look a bit embarrassed and bored during. As Queen Viv points out, its very reminiscent of the jumping stripper dance from My Name is Earl.
Single girls
Single guys
But let’s not forget Singles night. Its time for the single girls to get up and tell us what they’re looking for in a man and then its the single men’s turn to describe what they consider to be their “perfect date night”. Although its hard to hear most answers, we do hear one gem from a guy that answers that his perfect date would be: “KFC, DVD, Hooters and then rooters”. Well ladies, you know where to find him. Form one orderly queue please…
132 James Ruse Drive (Cnr Hassall St) Parramatta
Tel: +61 (02) 9633-5160
3-7 The Kingsway 2230 Cronulla
Tel: +61 (02) 9929-7255
Also located at
Hooters Mermaid Beach
2488 Gold Coast Highway Mermaid Beach QLD
Tel: +61 (07) 5572 4100
General enquiries 1300 466 291 or 1300 HOOTERS
http://hooters-oz.com/
Hooter’s blog! http://blog.hooters-oz.com/
Open 7 days, Midday until late
There’s very little that can go wrong with a view like this. The view uninterruptus from Icebergs has got to be one of the most iconic Sydney vistas, that of Bondi beach. Icerbegs opened with a splash and since then reviews on the ground have been mixed but the chef Maurizio Terzini still received his two chefs hat this year from the SMH.
We’ve booked for 6.30pm, a little early we know but seeing the view as it descends from daylight to twilight to the fall of darkness is something quite spectacular and I find that watching a pool of glossy black water isn’t quite as exciting as seeing it develop to hand.
Its surprisingly busy with diners given the early timeslot. We’re ushered to the best seat in the house, right next to the window. Service is efficient if not especially warm and relaxed, the staff seems a little stressed out and serious.
Sourdough bread and olive oil is brought to the table while we ponder the menu and the scenery. Along with the menu items, there are quite a few additions to the menu for the evening with 3 entrees, 2 mains and 2 extra desserts. I find that the entrees are beckoning me more as they seem more creative so I order one of the special additions to the menu suggested by our waitress: scallop sashimi with crispy garlic, marjoram and grissini $32 and a regular entree: crab, soft polenta, garlic, chili, lemon $28. Blythe orders the figs with gorgonzola, ricotta, walnut and honey $26 and the Flinders Island Salt Crusted Suckling Lamb and mache salad $48. She’s intrigued by the idea of Polenta chips with sour cream $14 which she saw on the website which are actually from the bar menu so we order those.
We studiously avoid the carne menu which is full to the brim with fascinating red meat offerings such as the Wagyu Rib Eye 800g sliced for two $165 and the Black Angus Cross Wagyu Rib eye 300g bone removed $92 which is bred exclusively for Icebergs.
Scallop Crudo-raw scallop sashimi with cripsy garlic and marjoram $32
Interestingly, there’s no amuse bouche to be had, just the bread which is good: lovely, chewy and sour which is how I love my sourdough. We have scarcely enough time to ponder the waves outside and the Police helicopter that is relentlessly circling before our entrees arrive. My scallops comprise of 8 scallop halves, dressed in oil with a sprinkling of majoram leaves and crispy deep fried garlic shards. One slice into them and I know I’ve ordered well. They’re beautifully soft and fresh and deliriously good, the dressing giving it an even more lustrous texture and the marjoram and garlic complementing it perfectly. The grissini isn’t really necessary for the taste but I suspect its more for the look.
Fig Salad-figs with gorgonzola, ricotta, walnuts and honey $26
Blythe’s figs with gorgonzola and ricotta is light on the honey and walnuts which it could do a bit more with but the figs are lovely, full and ripe.
We are transfixed by the surfers and the police helicopter activity as well as the passing traffic. There’s a real mix of people, the flashy, trashy flamboyant ones seem to gravtitate towards the bar whereas the more conservative patrons are in the restaurant. Eeek, what does that say about us?
Crab with lemon, chili and garlic with creamy polenta $28
Our People watching is cut short by the arrival of our mains. My main is of course the crab entree, a large pool of creamy polenta resembling a creamy sauce surrounds a large mound of crab meat. Its delicate and every flavour resonates from the lemon, chili and garlic.
The Polenta chips arrive and they resemble fat rectangular hand cut chips. Unfortunately they don’t taste of anything and even a liberal sprinkling of salt can’t save these which is a real pity as the outside is wonderfully crisp.
Blythe is very pleased with her Flinders Island lamb. There is one piece with the ribs and the meat is incredibly soft and tender, falling off the bone. The two separate pieces of lamb are unctuous and soft, in parts a little too fatty for me, but the outside is crisped to perfect and almost pork crackling like. Its strong in balsamic and the mache salad is a meandering stream in the middle of the wonderfully soft lamb dish. Its also incredibly filling and any plans to have a dessert each is abandoned.
We decide to share the dessert, a trio of Sicilian Cannoli, chocolate zabaglione, Ricotta and candied fruit, vanilla custard $18. We had mistakenly thought that we would get a Cannoli, a Zabaglioneand some ricotta and candied fruit with some vanilla custard on the side but what we get instead is three cannoli, each with the different filling. Starting off with the vanilla bean custard, its good, still crispy but the filling is a little unexciting and bland. The chocolate zabaglione is by comparison, dangerously good, the strongly flavoured chocolate filling rounded off with a touch of coffee. The last cannoli, the ricotta and candied fruit is also very good if a little light on the candied fruits which I can’t really detect, the ricotta giving it a richer texture than the custards.
We sit back and watch as the surfers leave and the night descends and the view is replaced by the sparkling lights and a luminous pool. Its a spectacular show.
1 Notts Avenue
Bondi Beach NSW 2026
Tel: +61 (02) 9365 9000
Tues-Sat 12noon-Midnight
Sunday: 12noon-10pm
http://www.idrb.com
I don’t know if having an American style barbecue on the Australia Day weekend is somewhat perverse or likely to get your Australian citizenship annulled. My husband and I along with our friends, Gina, Hot Dog, Teena and Phillippe do World Theme Nights on occasion and, Your Honour, when planning our American theme night, it just happened to coincide with the Australia Day weekend. Our World Theme Nights involve cooking the chosen nation’s food, dressing in the clothing, speaking with the appropriate accents and listening to the music.
Since Gina is Canadian, which is near enough to America, she told us about her nephew, Matthew Fabian who lives in Milton, Canada. Prior to this he lived in Burlington and every year many cities in Canada enjoy a Ribfest competition where restaurants in the area have a stall in the park with their rib recipe for all to try and they compete for title of ‘best ribs’ as voted by the critics and public. Matt did not officially compete as he is not a restaurant, but as the story goes, a large group who went to Burlington’s Ribfest, then to Matt’s place, (unofficially) nominated his recipes as the best tasting on the day. He has kindly given me, via her, the recipe for these babies and I was more than happy to try the recipe out. The instructions are his word for word as I thought the fact that he wasn’t sure if we had Bourbon in Australia was funny and how he specifically mentioned using a new and not used paintbrush was truly hilarious.
If it does seem like a bit more work than your usual ribs, I think you could probably use a very good bought BBQ sauce instead of making your own but as I am literally a trouble maker, as in someone who prefers to make things more complicated, I made the BBQ sauce. Instead of using baby back ribs, I use regular pork ribs that my parents have found a reliable supplier of as they’re juicier and meatier. The heady smell of the dry rub will have you salivating and they’re worth the extra effort and the home made sauce is gorgeously tangy, much nicer than any bottled sauce you could buy although it seems to become a little milder once bottled and refrigerated. Dare I mess with perfection and suggest a drop or two of Tabasco? The ribs themselves are fantastically good, soft and incredibly flavoursome with the heady mixture of the dry rub and BBQ sauce permeating each bite. They aren’t what you’d call photogenic, looking almost burnt but glisteningly so, because of the dark dry rub and BBQ sauce basting.
As for my dessert contribution, Ice Cream Cake, is from Nigella Express. Peanut butter and chocolate are undoubtedly an American combination and it seemed fitting to give this to Gina as her slightly belated birthday cake, on this allegiance muddled American themed Australia Day as she is often mistaken for an American but she is in fact an Australian citizen now but formerly a Canadian citizen!
Home made honey roasted peanuts (with more honey coating than usual)
I roasted my own peanuts as I couldn’t find any honey roasted peanuts at the supermarket and made a slightly different mix as I didn’t have the Bourbon creams or Nestle milk chocolate and peanut butter chips. Instead of the Bourbon creams I used a mixture of Arnotts Caramel Crowns bludgeoned to death with a rolling pin and instead of the chocolate chips I used a combination made up mostly of Reese’s Peanut butter cups with some Cookie Dough Kit Kat (cookie dough is definitely an American thing) and milk chocolate chips and macadamia praline.
One of the best parts of this is that I had 1/2 litre left over of Streets Blue Ribbon light vanilla ice cream to do with what I wanted. My choice, if I could have my wicked way with it would be to squeeze Ice Magic on top, let it harden, eat the chocolate and repeat until the bottle of Ice Magic has finished and then eat the ice cream. Terrible I know but I live in hope that I am not the only one that does this… I wouldn’t recommend using Streets Blue Ribbon light if you’re transporting it though like we did, when it melts, it separates into a yellow layer and a white cream layer.
Other additions to the BBQ spread were BBQ chicken wings (deep fry unadorned wings in deep fat fryer and then coat with “Crazy Mother Puckers BBQ sauce”). Made by Hot Dog in his deep fat fryer.
Coleslaw also featured-seasoned with fragrant dill. Made by Teena
As well as Havana Beach Cocktails (like a delicious pineapple Splice ice cream, recipe below). Made by Gina.
And delicious Pumpkin tarts also made by Gina
And creamy Spinach dip from Teena (recipe below)
And crispy Bloomin’ Onions (American version of what Australians eat, recipe below) made by Gina and fried by Hot Dog
Ingredients:
Pre-prepare the following;
Dry rub (mix it all together and put in a jar - can be done way ahead of time):
BBQ Sauce (I usually prepare the night before - can be done a couple days before and kept in fridge)
Drop a splash of vegetable oil into a saucepan and add onions, cook until they start to become clear. Turn heat down to low-medium and add rest of ingredients. Stir regularly for about 20 minutes and then bring to a simmer for about an hour (stirring occasionally). Let cool and refrigerate
The resultant rich, tangy, eye wateringly good BBQ sauce
For the Ribs:
Get a whole bunch (6) of baby back ribs, and the night before rub the dry rub into them well on both sides. Wrap them in foil or saran wrap in the fridge overnight.
Dry rub on one of the rib racks
Now on the big day.
Heat your oven to 250 degrees fahrenheit (120 degrees Celcius)
slice up the onions and apples and lay them on the bottom (mixed) of the pans
Lay your ribs over them and put the whole lot in the oven for about 4.5 hours. Every half hour or so spray (or lightly sprinkle if you don’t have a sprayer) the apple juice/cider on the ribs
At the 4.5 hour (or so) mark take them out of the oven and put them on the bbq. Set the bbq at low-med (around 350 degrees or less is good)
Start slopping the bbq sauce all over the ribs (I buy a paintbrush for this - I don’t need to tell you to use a new one right?). Coat the ribs in the sauce real good. And keep slopping it on every few minutes for about 30 minutes. That’s about all the time you’ll have before the crowd gets surly from the sweet smell.
If you’re really gung ho about it you can use your bbq as a smoker and smoke the ribs at the end vs. straight grilling.
I don’t think a cook’s job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were incredibly hard work and yet involves no more than a bit of stirring. You must, though, serve a warm sauce with it-the crowning glory-and I’ve certainly given you options below.
To be frank, you can choose different biscuits, different nuts and nobbly bits to mix in with the ice cream and give crunch, texture an