Several moons ago in my life, I used to work as a General Manager of an upmarket shoe store in Sydney that had 5 store branches, including the Bruno Magli store in Chifley Tower, and each day I would travel to each one to see how things were going. If there’s anything that will cure you of an addition, it’s working in a store that sells the temptation in question. When I started working there I had over 120 pairs of shoes. People called me Imelda and I answered. I thought nothing of buying the same shoe in every shade.
Now I’d say in the several years that have ensued I am up to about 135 pairs (15 shoes over several years is pretty good) and mostly wear ballet flats and thongs in summer. So whilst the job was hard, it did cure me of my shoe obsession. I recall reading about a supermodel who did the same in high school and worked at a donut shop-she said that she never wanted to see a donut again so that’s my next challenge I suppose, working in a pastry and cake shop.
The stores that I looked forward to visiting most were the Chifley Tower store as it was quieter and they had good sushi upstairs and the Double Bay store because of the pastries and sweets nearby. I didn’t know the name of the shop that sold this upmarket version of Rocky Road as the store manager would purchase it, but I remember thinking that it was the best Rocky Road I had ever tasted with marshmallows, macadamias, shredded coconut and Turkish Delight chunks ensconced within the white chocolate.
The store manager is gone, as is the store itself, so I have no-one to ask. So what choice do I have but to try and recreate it at home? And what better time that to do it than at Christmas as a gift. I usually beg off making Christmas gifts but the time was right, I had most of the ingredients to hand and people seemed to expect me to make them something to eat for Christmas. I did a bit of guestimating along with plenty of sampling and what I ended up with was in my humble opinion better than the stuff I was thinking of.
And if you’ve never tried Turkish Delight in Rocky Road, you simply must do so, it’s toothsomely luscious. The Rocky Road is richer than rich so a little goes a long way which is never bad when eating chocolate. I always feel that small amount of chocolate is better for you than gorging on lots of really bad chocolate and the fact that this is chock full with other things means that you can only have a small slice. Which is a good thing you do see. However you may notice that I’m conveniently omitting how moreish it is…
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December 15, 2008
by Not Quite Nigella
I’ve spoken here many times about my friend M, originally from Austria, who I bonded with in the corporate jungle over the subject of food. We both didn’t expect to become such fast and good friends, well actually I didn’t have any preconceptions but she recently told me that she didn’t think she and I would have anything in common when she first saw me, but food has a mysterious way of bonding people. And all the better for me, because she has introduced me to all things Austrian. When she sent me an email asking if I’d like to come with her and her boys to the Austrian Club for the Krampus and Nikolo Christmas event, I said yes (of course after googling what Krampus and Nikolo were as I had no idea what they were!).
Oompapa band Tyrolian Echo
For those of you that have never heard of it before, on December 5th, the chain wielding Devil figure (Krampus), comes running through the cities and country areas of Austria searching for naughty children that he beats with hazelnut branches (yes really, I’m not making this up!). He drags the chains and generally creates a lot of commotion. Then on December 6th Nikolo arrives, he is Santa Claus or Saint Nicholas as we know him, and he roams the street with Krampus giving out little gifts to children. According to Wikipedia: “The present day Krampus costume consists of wooden masks or Larve, sheep’s skin and horns. Considerable effort goes into the manufacture of the hand-crafted masks, as many younger adults in rural communities engage competitively in the Krampus events.” So you see why I just had to say yes. And do try image googling “Krampus”, you may think you’ve come across a bunch of Lordi fans.
At 8pm we buy our $12 admission tickets to the event (I break out my rusty High School German which actually seems to be a vague approximation of what I should say) and walk into the Austrian Hall. It’s full and there’s an Oompapa band, The Tyrolian Echoes, playing all of the oldies and goodies including Edelweiss (and is it bizarre I know all of the words to this?) coaxing the attendees onto the floor by playing their favourites.
Trophies and a tall Christmas tree
We’ve eaten a bit beforehand but a quick look at the night’s special menu convinces us to share one dish and have some desserts. They’re an organised and orderly lot these Austrians and the waitress lets us know that desserts will be served at 8.30pm as they’re made fresh and mains before then to help with serving the many guests here tonight.
There’s also Christmas Stollen available for purchase tonight.
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December 10, 2008
by Not Quite Nigella
No, I’m sorry if I got you excited but these are different from French macarons.
I admit I’m ahead of time. I usually make these for Christmas presents but don’t think I would recommend that you make a Gateau Breton requiring 6 egg yolks and leave you stranded with 6 egg whites do you? Of course not Dear Reader. This is one of the standby recipes I use if I have a surplus of egg whites. However this only uses 3 of them, and if you are determinted to use all 6 egg whites, you’d do better making a pavlova (as long as they’re totally egg yolk free) but in this case I was using my sister’s kitchen and she doesn’t have a beater or mixer.
UK food haul: icing tubes, sugar decorations, crystallised violets, silver balls (cachous), sugar flowers, jelly diamonds and Maldon Salt.
You can use milk or dark chocolate, I used white as I like the snow topped mountain look. And cachous are optional but obviously desirable, especially around Christmas time when things need a sparkle. I have to confess I went wild while in London at Tesco for their silver cachous. Priced at $6AUD at your local supermarket for 60grams, they were an incredible 9p-yes that’s right, a whole 20c for a 30g box of them. Which confirms what I’ve suspected for so long, that we’re completely rorted in Australia price wise. Which is of course why I bought 16 boxes of them 
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August 14, 2008
by Not Quite Nigella
I love the idea of edible Christmas tree decorations and the fact that I happen to like gingerbread is an added bonus. Last year I bought some chocolate Christmas tree decorations but thought that I’d try my hand at making some gingerbread this year.
I had some major issues with the original recipe, the amount of flour that they specified (2.5 cups) was not enough to make a dough that was kneadable so I had to add more in order to make it so. This recipe is for the crisp, not chewy gingerbread although apparently if you cook it for less time (closer to 7 minutes than 10) then it turns out chewy. It is also a fairly mild tasting gingerbread so you could certainly up the ground ginger content or grate some fresh ginger if a stronger hit is desired.
This is my first foray into using royal icing and I am painfully aware that it shows. Seemingly I have no dexterity when it comes to icing gingerbread despite the fact that I can ice and decorate cupcakes just fine. The amount of royal icing that this makes is quite a lot-enough for you to use to cover the cookies and pipe them in a myriad of shades although I used pre bought cake icing pens as I don’t have any disposable piping bags and they’re much easier to deal with. The recipe didn’t say so but I found the royal icing much easier to use a while after it was made, it was simply too runny otherwise, certainly far too runny to pipe with when first made. Oh and whatever you do, do wait til the icing sets, it does take a while, but any nicks or smudges are hard to get out. Go wild with the colours, the more colours the better I thought and silver cachous are fabulous although I just happened to run out of them much to my chagrin. ..
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December 14, 2007
by Not Quite Nigella
One the first day of Christmas my true love gave to me…some Christmas Pudding Vodka in a errrm …pear tree!
I’m a pretty gutless drinker I admit. I only like alcohol that is sweet and not bitter thus I end up mainly drinking dessert wine and vodka cocktails. I am however a HUGE fan of Christmas and all things associated with it. Christmas pudding, although not my favourite cake, reminds me of this magical time in December. I came across this recipe from Taste via Vogue’s food forum and the title immediately intrigued me. Yes I had to have it!
Finding my plain vodka stash running frighteningly low (fear not guests, I still have plenty of flavoured vodkas), I used my last 250ml to try out this recipe.
I let it steep for a few weeks although the recipe only calls for a period of a week. I ended up with a gorgeous syrupy amber liquid which is heady in Christmas pudding spices and flavours but deceptively strong. I kept thinking that it would make a gorgeous gift plus you also get your own treat, a jar of vodka soused fruit! A very Merry Christmas indeed.
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December 2, 2007
by Not Quite Nigella
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