Rhubarb is in season and it's beautiful and bright pink. I like to stew it with honey, vanilla extract and a sprinkle of cinnamon
Last week I cooked and hosted a 6 course French dinner at Petit Bocal for 45 people along side my chef friend Sam. It was a beautiful event! I was fully in charge of dessert so I made tarte au citron. Unfortunately my sabayon didn't completely set so the tarts started to run a little on the plate, but they still tasted amazing. I adorned the plates with edible flowers and freeze dried plum powder.
I love mixing savoury elements into sweet things, and I've been playing around with fresh herbs from my garden. These short bread fingers are laced with truffle oil, rosemary, lemon zest and sea salt. Delightful!
A lemon and rhubarb cake for Eighthirty.
Kenwood have asked me to be part of their stand at this year's food show, which I'm very excited about. I'll be working along side some amazing chefs so I'm honoured to be involved. I will be at the Food Show on the 1st and 3rd of August doing a baking demonstration from 3 - 3.45pm - make sure you by tickets and come along!
In return, Kenwood sent me an array of goodies to adorn my kitchen bench - a new mixer, blender and food processor. I'm the luckiest baker alive! Thank you Kenwood!
Fuse PR decided to do something a little different for their Auckland Restaurant Month media invites this year. They created these cute bento boxes containing one of my Asian fusion cupcakes - they are ginger and black sesame.
A 21st birthday cake for Sarah.
Chocolate babycake with edible flowers x