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Ricotta & Spinach Filo Triangles

These Ricotta and Spinach Triangles were the very first things I learnt to make (sort of) when I arrived in Melbourne 12 years ago to begin my foundation studies (pre-uni) program. The orientation camp included 3 nights stay in one of the residential colleges and listed on the itinerary was […]

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Lamb & Rosemary Pies

These days, I am extremely fickle when it comes to meal ideas. With massive cravings and nightly food-related dreams (I kid you not), I just could not decide on what to cook but in most cases, convenience and ingredients on hand dictate what I eventually end up cooking. So yesterday […]

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I’m back! with Spanish Churros

No I didn’t disappear to some exotic island but sometime after my last entry in May, I found myself hurled into a whirlwind of The Busy; family flew over for an impromptu visit, completing the final hurdle of Cert III Patisserie, birthday and wedding cake orders, and a new small […]

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Egg Tarts

Believe it or not, this is my first successful chinese egg tart attempt! I would say it’s been eight years since I made my very first egg tart, with less than exciting results; burnt blistered top, overly sweet yada yada which I could sneakily disguise as Portugese egg tarts (brulee […]

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Daring Bakers Challenge November 2010: Crostata

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Sience in the Kitchen and the Art of Eating Well

Pasta Frolla is […]

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Vanilla Brûlée Tarts with Strawberry Purée from Bourke Street Bakery, Sydney

4th attempt at the crème brûlée tart: the best one

This is so good! Gobsmackingly good! Everything about this vanilla brûlée tart is perfect; from that first ‘crack’ of the caramelised sugar on top to that creamy but firm classic brûlée then to the luscious flow of strawberry […]

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Sweet Shortcrust Pastry (Pâte Brisée) from Bourke Street Bakery

This version of pâte brisée from the Bourke Street Bakery ‘ The Ultimate Companion’ book produces a crisp, flaky and buttery pastry which is simply divine as an accompaniment to various sweet fillings. I wanted to include this in my vanilla crème brûlée tart entry (next post) but the instruction […]

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