Monday, July 29, 2013

Things I've made this week...

I was asked to draw a picture of a cake for an interview in Common Magazine. This is the result!
This is how I decorate my cakes...freeze dried strawberry slices, crushed pistachios, wild rose petals, Turkish Delight, lavender, candied citrus, rose water and homemade lemon curd. No fondant or rainbow sprinkles in sight!
I made some pear 'chips' by finely slicing pears using a mandolin and baking them. The result is crispy, sweet and intensely pear tasting morsels. Delicious.
Chocolate cakes decorated with edible violas, roses and mini orchids
Cakes for the launch of Penny Sage's beautiful new collection at Miss Crabb
Some gluten free raspberry, lemon and coconut cakes for a birthday
My book is displayed beautifully at Farro Fresh in Greylynn in anticipation of my baking demo which will be hosted there on August 15th.
A photo shoot for Taste Magazine using 3 of my favourite gluten free recipes. Make sure you keep an eye out for the Spring issue
Another exciting up coming event for me: as part of Restaurant month I will be collaborating with the beautiful Hotel DeBrett to develop the sweet section of their high tea menu. Reservations are essential, so make sure you book in if you'd like to come along x

Sunday, July 21, 2013

I'm also going to be at the Foodshow!

I'm also going to be at the Foodshow on both the 1st and 3rd of August from 3-3.45pm, doing a baking demonstration (there will be plenty of samples!) I'll be at the Kenwood stand alongside some other amazing culinary wizards, make sure you come and say hi!

A baking demonstration at Farro in Greylynn

I'm doing a baking demonstration at Farro (basically my second home) on Thursday 15th August. There are a limited number of tickets so make sure you get in fast if you'd like to come and watch me bake a selection of treats, which you will also get to sample. 
To buy tickets, click here

Wednesday, July 10, 2013

Things I've made this week...

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