Indoor S'mores

If for whatever reason you can’t get out camping, or if camping appeals to you as much as sweet curdled egg white (we’ll get back to that in a minute), there is no reason you should have to miss out on the pure joy of campfire S’mores. I was lucky enough to grow up with an American mum who brought the S’more tradition to outback Australia, and to have a family who camped – a lot. Even when not camping we had a big open fireplace and would toast marshmallows on the end of sticks until the outside was charred and the middle oozing soft white goo, then carefully transfer it to a prepared granita biscuit with a square of milk chocolate. We always ended up happy with sticky hands and faces, and a trail of crumbs to our sleeping bags. Patience has never been a virtue of mine so instead of golden toasted marshmallows, I would jam mine right into the fire until it burst into flames, then wave it madly until it either went out or slipped off the stick into the ashes.

Brown Sugar Marshmallows

There is something hugely satisfying about turning out a big slab of soft, springy, fluffy marshmallow covered in a drift of icing sugar and thinking, ‘I made that!’ After eating 15 marshmallows you think, 'OOohhhhhhhhhhhhh why did I make a giant slab of marshmallow when I am home by myself and am severely lacking in willpower’. Sometime later when they are all gone and you’re licking icing sugar off your fingers and out of the corners of the Tupperware you start thinking, they were so light, like eating air, maybe I’ll make more, I could easily double a batch! Do it…

 

I should clarify, do make marshmallows, they are easier than you imagine to make, but don’t double the batch unless you are planning on seeing lots of people soon.  They are just too easy to eat, dissolving in your mouth with a puff of sweetness and then you think, ‘just one more...’ . Before you know it the marshmallow has re-formed in your stomach as one giant marshmallow man and you are wishing the Ghostbusters were real and that they would help you with digestion, or save you from yourself by eating the rest of the marshmallows. Then you’d all sit around toasting marshmallows while Bill Murray tells jokes and compliments you on your cooking.

Brown Sugar & Spice Pavlova with Brûléed Nectarines

Modern Australia is made up of so many cultures and traditions, from the original inhabitants of the land  through to the newest of migrants. For me, Australia Day is about celebrating this diverse multicultural range and what better way than through food. I am a first generation Australian and thinking about my own heritage I have come up with my Australia Day Pavlova to represent me - Brown Sugar & Spice Pavlova... with brûléed nectarines just because they are amazing.

 

Using brown sugar is a nod to my American mum who taught me the wonders of candy making (and love of cooking in general), this pavlova tastes like a wonderful light version of American brown sugar fudge "penuche". From my Dutch father I have incorporated those aromatic Trade Route Spices which I (and the Dutch) can't get enough of - cinnamon, nutmeg, cloves, ginger and cardamom. The Pavlova bakes to a sun kissed creamy brown with flecks of spice throughout and the combination of flavour and texture is heavenly.  

Decadent Chocolate & Cherry Pavlova

All I can say is cream and fruit can cover a myriad of structural problems so even when a Pavlova is a "failure" it is a success… and this tasted phenomenal.

 

This Pavlova started with all the hallmarks of a successful show-stopping dessert. Cherries are in cheap, ripe abundance at the moment so I wanted to use Nigella’s chocolate Pavlova as a platform for fresh cherries by incorporating the flavours of that Aussie classic chocolate bar the Cherry Ripe (dark chocolate, moist coconut and glacé cherries) into the meringue before cooking. The idea being that with the shell made the night before, I would be destined for an effortless end of meal flourish with a dab of cream and scattering of glossy cherries. Unfortunately my kitchen appliances had other ideas…

Classic Pavlova: for Australia Day

Happy New Year and Happy Australia Day week! While the end of January seems a little late in the year to be giving New Years' wishes, I have been a little lax in getting back into the swing of things since Christmas. So with the first week back at work under my belt and now my first blog for the year I will race past Christmas and towards that merciful public holiday for those back at work with the year stretching out in front of them - Australia Day. Christmas was the ideal antidote to a busy year with a long relaxing break in WA with family reading, camping, snorkelling, fishing and of course eating - glazed ham, black brim from river to BBQ in a matter of minutes, caramel flan with a hint of orange, iced cherries, zesty quinoa salad, turkey quesadillas with exceptionally hot jalapenos, chicken curry with eggplant from the garden, Dad's corn chowder (it's not camping without it)... the list of good, restorative, tasty food goes on.

I ummed and ahhed over Australia Day fare, with vegemite and lamingtons being the forerunners, or some canny composition of the two (the idea of which was met with concerned amusement by my husband, turning to horror when he realised I was not joking). I have not entirely shelved the idea but without time to experiment I am going for that "Aussie" favourite that is so perfect for summer get togethers while every berry and stone fruit imaginable is ripe and ready, the Pavlova.

Macaroon vs Macaron: Coconut Macaroons

Taste is such a truly individual thing that you will find for anything you are cooking there are an infinite number of variations out there. Only through trial and largely delicious error will you find out which one becomes your never fail, go to recipe. Coconut macaroons are no exception, they can be chewy, "meringuey", with a glacé cherry, dipped in chocolate, with desiccated coconut or moist shredded coconut … you may end up with several recipes that are just right depending on what mood you are in.