Print Recipe Spiced chocolate and almond macaroons Serves: 15 Cooking Time: 50 mins Ingredients 2 extra-large egg whites (together these must weigh 60g) 50ml castor sugar 110g icing sugar 50g ground almonds 20ml (4 tsp) cocoa powder, sifted 2,5ml (½ tsp) Chinese five-spice powder FILLING 125ml (½ cup) fresh cream 200g white chocolate, finely chopped
I can’t remember where I actually found this recipe, but I tasted something similar while travelling in Europe. The chocolate is dark and decadently good.
Print Recipe Chinese-style duck strips and pancakes Serves: 4 Cooking Time: 45 minutes Ingredients 2 x 200g duck breasts peanut or avocado oil 10ml (2 tsp) Chinese five-spice powder PANCAKES 375ml (1½ cups) flour 250ml (1 cup) boiling water sesame oil TO SERVE ½ cucumber, sliced into matchsticks 2 spring onions, sliced into matchsticks Chinese
TO DRINK: Raka Biography Shiraz 2006, with ripe black berry flavours and spicy undertones which make for a fantastic food and wine experience.
It’s important to be patient when allowing the dough to rise in stages, because it is during this proving process that the bubbles are formed which make the bread light.
TO DRINK: Havana Hills Sangiovese, a good, sweet-fruited wine from a fine West Coast estate.
Tiramisu is a classic, but why not shake things up with no-bake mocha ricotta tiramisu? This layered delight is full of rich flavour and seductive creaminess.
“And what is the taste of New York?” asks Ruth Reichl in her book Garlic and Sapphires. “To much of the world it’s cheesecake.” Feature image: Pexels
Print Recipe Chessboard tea cakes (Lamingtons and coconut ice) Serves: 12 Cooking Time: 45 minutes + extra for setting Ingredients Lamingtons 1 day-old sponge loaf cake 480g (4 cups) icing sugar 80ml (1/3 cup) unsweetened cocoa powder 125ml (½ cup) milk 30ml (2 tbsp) butter 240g (3 cups) desiccated coconut Coconut ice 450g sugar 150ml