There's something very alluring about an award-winning chef who says "I'm not a natural TV presenter or a travel guide. I'm not a celebrity chef, or wanting to be. I am just a cook from Melbourne who loves his life and all that it encompasses."
Mascarpone made an appearance in my kitchen in the late 1970s, when I first tried my hand at making that wonderful layered Italian dessert, Tiramisu. Now, almost forty years later, I wish I had a penny for all the times I have purchased a tub of the rich and creamy curd 'cheese'. If only I had tried making it home back then!
'Early next morning, a shrill whistle woke Heidi up. She opened her eyes. A ray of sunlight came through the window, falling on her bed and making the hay shine like gold. Very surprised, she looked round her, trying to think where she was. Then, hearing her grandfather's voice, she remembered what had happened the day before, and her spirits rose. She was longing to see the goats again. Jumping out of bed, she climbed down the ladder and ran out to the front of the hut. Peter was there with his goats and her grandfather was on his way to open the door of the goat-shed. Heidi dashed over to see the goats and say good morning to them. "Come here, you mustn't go without some food," called her grandfather, putting a huge piece of bread and a huge piece of cheese into the haversack.'
'Cheese courses are too often overlooked, which is a crime when you have [such good] camembert. Half the cheeses were split lengthways and layered with the earthy lushness of local truffles, while the others were drizzled with honey and thyme before being baked. Both lifted the already beautiful cheeses, but for me the oozing joy of the baked version was really hard to beat.'
Join me as I share with you recipes for all seasons, postcards and morsels from my travels, conversations with cookery writers
and chefs, and news on food and cooking.
Search by topic
NB: I use Australian standard measuring cups and spoons in my recipes.