Adriano Zumbo's Summer Love Parade

Adriano Zumbo's Summer Love Parade

 

Adriano Zumbo the master of the macaron

The audience were treated to a generous variety of Zumbo's new selection

 

Morgan McGlone of Flinders Inn made the perfect MC for the night

Adriano walked the catwalk and served the audience samples of his new macaron variety

Adriano Zumbo also known as the 'master of the macaron' show cased his new range of mouth watering summer sweets at his 'Summer Love' catwalk parade. The event took place at the Rosebud café on Darling St, Rozelle. With a late start to the event and filming of his new SBS documentary series, crowds gathered and multiplied rapidly with people lining up all the way down the street. Models strutted their stuff down the catwalk with Zumbo's new creations in hand as Morgan McGlone of Flnders Inn took on MC. The audience went wild as other models donning platinum blonde bob wigs, denim short shorts and tight tee's printed with 'I Love Zumbo' walked out to the ever-growing audience who pounced and dived in on the samples. This event was not for the faint-hearted as some members of the audience got a little feisty and a wee bit too excited as they still had their hands and mouths covered in chocolate while pushing their way through for more samples!

'Zumbo' is the title of the SBS six-part documentary series that can be viewed online and will soon be coming to DVD.

http://www.sbs.com.au/shows/zumbo/watchonline/page/i/1/h/Watch-Online/

These images are copyrighted and are not permitted to be used or reproduced without the prior authorisation or permission of the copyright holder, Dara Tippapart.

Pandan & Coconut Cake

Pandan & Coconut Cake 

Pandan & Coconut Cakes

Pandan & Coconut Cake with Pink Icing and Toasted Shredded Coconut

Pandan & Coconut Cake Mixture

Ingredients:

• 2 cups of self raising flour

•3/4 cup of caster sugar

• 200gm of unsalted butter

•   2 eggs separated

• ½ tspn of baking powder

• 1 tspn of pandan extract

• 200ml of coconut milk

Method:

Cream the butter and sugar then gradually mix in one egg yolk at a time.

In a separate bowl beat the egg whites to form stiff peaks.

Sift the flour into the bowl with the butter mixture. Gradually add the coconut milk and mix until smooth.

Gently fold in the egg whites until its all well combined.

Spoon the mixture into silicon cup cake molds and bake for approximately 15 minutes or until the skewer you insert to the centre of the cake comes out clean. Allow the cakes to cool in their molds and then transfer to a wire rack. The cakes are perfect on their own but you can also jazz it up a little by spreading a little pink icing on and sprinkling some toasted shredded coconut on top. Enjoy them with a cup tea!

  These images are copyrighted and are not permitted to be used or reproduced without the prior authorisation or permission of the copyright holder, Dara Tippapart.

Almond Fragrant Sweet Spiced Butter Shortbread With Crushed Rose Petals and Ginger

Almond Fragrant Sweet Spiced Butter Shortbread With Crushed Rose Petals and Ginger

Ingredients:

• 1 2/3 cup of plain flour

• ½ flaked almonds

•2 teaspoons of Herbies Fragrant Sweet Spice with Crushed Rose Petals

• 1 teaspoon of dried ground ginger or freshly grated ginger

• ½ cup of caster sugar

• 200gm of melted unsalted butter

Method:

This recipe is so quick and easy! You can also keep the dough in the freezer for when ever you feel like baked shortbread!

In a large bowl sift the plain flour, sweet spice mix and ground ginger. Now add the flaked almonds and sugar. Mix well and gradually add the melted butter. Using your hands gently kneed the dough but don’t over work it.

On a clean flat surface halve the dough. Roll each dough ball into cylindrical like logs about 16cm long.

Lay out enough cling wrap on a flat surface, place the log somewhere about 2/3 then carefully roll up the dough tightly while maintaining the shape. Tie each end up with a simple knot and place in the freezer.

When you are ready to bake the dough peel off the cling wrap making sure you remove every piece of plastic otherwise you will end up with plastic in your shortbread.

Cut the dough with a sharp knife approximately 5mm or a bit thicker if you prefer a thicker shortbread.

Place on a flat baking try lined with baking paper and bake for approximately 5-7 minutes or until just lightly golden brown.

Aromatic Duck Breast of Orange, Rosemary, Garlic, Black Peppercorn, Honey and Sage

Aromatic Duck Breast of Orange, Rosemary, Garlic, Black Peppercorn, Honey and Sage

Ingredients:

•4 duck breasts

•Juice of one large orange

•Grated rind of one orange

•Fresh sprigs of rosemary

•2 teaspoons of chopped sage

•6 cloves of garlic finely chopped

•4 tablespoons of honey

•1 ½ teaspoons of whole black peppercorns

Method:
Pre-heat the oven to 180°c

 Place the duck breasts in a dish with skin side up. Pour the orange juice over the duck and rub in the rest of the ingredients on to both sides of the meat. Cover and allow it to marinade over night.

Drain the juice from the meat and remove some of the herbs. On a hot non-stick sear the duck, placing the skin side down first. Cook the skin until it is golden brown then remove from the heat.

On an oven tray lined with baking paper place the duck breasts skin side up. With the herbs that were removed earlier place them under the duck breast. 

Cook for approximately 8-10 minutes or until it is firm but not too firm.

Serve with my roasted kipfler potato side dish and a fresh salad of curly endive and radish with a balsamic vinaigrette.

Roast Garlic & Rosemary Kipfler Potatoes Cooked in Duck Fat

 Roast Garlic & Rosemary Kipfler Potatoes Cooked in Duck Fat

Ingredients:

                  • 1 kilo of kipfler potatoes washed and peeled

• 1 tablespoon of finely chopped fresh garlic

•  2 teaspoons of freshly chopped rosemary

• 1 tablespoon of finely chopped parsley

• 1 ½ tablespoons of quality duck fat

• 1 ½ tablespoons of salted butter

• Sea salt and freshly cracked black pepper to season

Method:

Pre-heat the oven to 180°c

Boil the kiplfer potatoes until they are just cooked. Drain them and cut them into bite size pieces and place them on a baking tray lined with baking paper.

In a small pot gently melt the duck fat and salted butter. Remove from heat and let it cool till its still warm. Stir in the garlic, rosemary and parsley.

Pour the duck fat mixture over the potatoes and coat them well, season with sea salt and pepper.

Bake the kipfler potatoes and turn them occasionally so they get coated in the fat. Cook until they turn light golden brown and the edges start to crisp.

Serve as a side dish or accompaniment to my aromatic roast duck breast recipe.

Whole Roast Free Range Chicken

Whole Roast Free Range Chicken

Ingredients:

• 1.5kg whole free range chicken

• 1 tablespoon of chopped fresh garlic

• 1 bulb of garlic, separate the cloves but leave the skins on

• 150gm of salted butter at room temperature

• 1 ½ tablespoons of finely chopped rosemary

• 1 ½ tablespoons of chopped sage

• 2 medium brown onions cut into quarters

• 12 small/pickling onions peeled and left whole

•1 large lemon cut into quarters

•1 tablespoon of lemon zest finely grated

• Extra virgin olive oil

•Freshly cracked black pepper and sea salt

• Baking twine

Method:

Pre-heat the oven to 220°c. Stuff the chicken with quartered onion and quartered lemon and rosemary sprigs.

Carefully lift the skin off the flesh starting from the neck end using your fingers, easing your hand down and loosening the skin as far as you can go down the breast, thighs and drumsticks with out tearing the skin.

Place the butter in a bowl and gently mix in the garlic, rosemary, sage, lemon zest.

Carefully stuff the butter mixture under the chicken skin. Gently smooth the butter out under the skin and gently push the mixture around using your fingers so it is evenly spread down the length and across the width of the chicken. This will ensure that whichever piece of chicken you get has flavour to it. Truss the chicken with the twine so it is ready to be cooked.

Pat dry the chicken with kitchen paper towel. Drizzle extra virgin olive oil over the chicken and rub into the skin. Sprinkle with sea salt and cracked pepper. This will create a delicious crisp skin. Place the chicken in a lightly greased deep baking tray and then place the small onions and the cloves of garlic around the chicken.

Roast the chicken breast side up at 220°c for the first 20 minutes then reduce the heat to 180°c and cook for a further hour and ten minutes or until the juice of the chicken runs clear when pierced in the thickest section of the thigh.

Serve the chicken with roast the onions, garlic and a fresh side salad or steamed greens.

Barbequed Chicken Thighs with Lemongrass

Barbequed Chicken Thighs with Lemongrass

Ingredients:

• 6 chicken thighs

• 4 stalks of fresh lemongrass

• ½ bunch of fresh coriander leaves

• The roots of a bunch of fresh coriander

•  Half a bulb of garlic

• 4 red birds eye chilli  (or as much as you’d like depending how hot you like it)

• 1 ½ tablespoons of freshly chopped ginger

• 1 ½ teaspoons of sea salt

• Water

Method:

Usually I would make the marinade in a mortar and pestle but it can be done in a food processor to save time. Ideally this would be cooked on the barbeque but you can cook this in the oven on a tray as well.

Cut the lemongrass two thirds of the way up from the root and keep the root end.  Peel and discard the outer layer. Carefully crush the end of the stalk using the flat side of the blade of the knife or with a wooden rolling pin. This helps bring out the lemongrass flavour and makes it easier to cut. Roughly cut the lemongrass and place it in a food processor along with salt and process till the lemongrass is finely chopped

Add the ginger, coriander roots , coriander leaves, chilli and garlic. You may need to add a little bit of water if the marinade is too dry and doesn’t come together . I would suggest a tablespoon at a time and be sure not to make it runny it should still be thick.

In a glass dish coat the chicken thighs in the marinade and allow it to marinade over night so the chicken thighs are full of flavour. Otherwise this can be done a couple of hours before cooking as well.

Pre-heat your barbeque so it is nice and hot and cook the chicken for approximately 25-35 minutes or until its cooked through. Cooking times will vary depending on the size. Make sure you turn the chicken over halfway through cooking so it is cooked evenly.

Garnish with fresh coriander leaves and serve with jasmine rice and sweet chilli sauce.