SIX & SIX

Now for some exciting news about a new project I've been madly working on and finally get to share with you all. After plenty of late nights, I'm equally elated, scared and relieved that my new venture SIX & SIX is finally up off the ground and ready to roll! This is something I've been creatively planning for quite some time. Anyone for a Gingerbread House Construction workshop? Yes, that is right. Our first workshop will be putting the bits together to create a one of a kind house that you get to take home and use as the centrepiece for your Christmas celebrations. Come and join in if you're in Melbourne and hear me talk baking. Yay! Book through the SIX & SIX website.   

These photographs were taken by David Grbac

Gingerbread season

Things are moving towards December rather quickly and there is so much to do. Time spent in the studio has been productive. I've also signed up to Ilka White's University of the Front Room. It was a jump up and down moment when her email arrived in my inbox announcing an extension weaving class. Ilka is an accomplished weaver, teaching at The Handweavers and Spinners Guild and in the past, at RMIT where our paths crossed. I've long admired her work and passion for weaving. It was so great to sit down, think technically about weave structure and be able to get feedback and guidance. I can't wait for more. 

In preparation for December, I've begun gingerbread baking. At this time of year I'm usually elbow deep in royal icing, making houses for my nephews, nieces and friends. This year, I'll be running gingerbread house workshops, hence I'm testing a few ideas. I've wanted to find myself an antique patterned rolling pin for some time but they are difficult to come by. While you can find new versions online, I've also wanted to try something a little different. This is my first attempt using a design cut into lino based on Polish wycinanki. Although the pattern fell out as the dough rose and my sugar glaze wasn't quite right, I still have plenty of time to perfect it. 

Just a note if you are in Melbourne and see this before it's too late, The Handweavers and Spinners Guild are holding their annual Textile Bazaar tomorrow. Check their website for details.

Drawing

These past few weeks, I've managed to fit in some drawing and baking. I dusted off my blow torch and made Crema Catalana for the first time. Practice is needed to perfect that one. I also have my eyes on an eclair recipe I want to try. I'm ready for a choux pastry challenge, but that will have to wait until next weekend. Back to drawing for now.  

Madeleines for Hayley

I've had a hankering to try these for quite some time, and Saan reminded me of this Saint John's recipe yesterday. These madeleines remind me of all those times I've made honey joys. Perhaps this is the much more grown up adult version. In any case, they were delicious. Happy birthday Hayley, sending you madeleine love from Melbourne.

Oranges and Lemons

The trees are full of ripe oranges and lemons. Once seeing them, all I could think of was cake. I had one of those internal fights with myself. While my head was saying 'no baking', I couldn't help but ignore it. After a quick scan of my cookbooks I settled on a Ottolenghi recipe. Orange, lemon and polenta cake for which I substituted semolina. It looks rather pretty once turned out onto a plate, with rounds of caramelised orange slices now sitting on top. All it needs is a light glaze with some apricot jam and a cup of tea. Again, no photographs, you're going to have to use your imagination on this one, and I might have to mark a little more work to deserve a slice. Right now, I'm so thankful it's a long weekend. Back to work for me.   

 

Apples

As promised, a few baked goodies to make use of the delicious apples from our tree. I got a little carried away and before I knew it I made pie, tarts as well as some raspberry and white chocolate muffins earlier this morning. The kitchen smelt so good as I was sauteing the apples for the tarts, it reminded me of my mums apple slice that my siblings and I have been asking her to re-create. I fear it's a case of forgotten recipe. For the pie, I played around with Nigel Slater's recipe calling for apple and blackberries. Not being able to bring myself to use lard for the pastry, I settled for Tartine's sweet pastry dough and used a handful of raspberries that I had in the freezer from picking late last summer. It was fun decorating the pie case with leaves. The tart was a little more time consuming, sauteing the apples in batches in butter and sugar, and then covering them with a sliced almond, sugar and egg white mix. Happy weekend!     

Busy times

With my brother's wedding last weekend and so much work to do, I haven't had time for baking these past few weeks. There was plenty of chasing around nephews and nieces, eating freshly shucked oysters and ripe green skinned figs on picnic blankets in between ceremony and reception. A perfect day. The apple tree in my backyard has been groaning under the weight of delicious apples. Light greenish yellow skin and not too sweet or tart, they are great for baking. I quickly made a batch of apple, walnut and maple syrup muffins this morning but I've been desperate to try something a little more challenging. I'm going to give Nigel Slater's apple pie recipe and go, and promise a follow up post by the end of the week. 

Getting out of town

There is nothing like having a weekend off and taking a short trip to the beach. Especially if one is blessed with wonderful weather and there are events to celebrate. It was Helen and David's wedding part two, for which I made this cake. Part one took place in London. Called Devils Food Cake, it is similar in texture to a chocolate chiffon cake. I made this one with a caramel filling and covered it in ganache. Running out of time to make crystalised rose petals, the fresh ones worked a treat. Luckily the garden was full of beautiful blooms to choose from. The views and sunset were spectacular, the dancing fun but most of all it was lovely to be surrounded by friends and be a part of it all. I figure, there isn't anything in the world like fresh sea air. 

Melbourne skies

Standing on a balcony at a friends, surrounded by gums and watching the local bats setting off for the night, this sky presented itself. It was indeed a lovely evening, quite a contrast to the thunder and fat raindrops now falling. I'm hoping it calms down before I head out for a late supper and midnight gig in the city. Although I haven't had much time for weaving over the past few weeks, I have managed to fit in baking. Last night I made a sweet tart shell, filled it with pastry cream and covered it with fresh berries. I'm enjoying practicing my pastry skills and I'm getting better at making custard. Which reminds me - there is enough pastry in my fridge for another tart, perhaps for another present as February is filled with birthdays. It is never as much fun eating sweets alone as it is sharing, especially among friends and family.

Apricot season

Mid summer brings with it the arrival of one of my favourite stone fruits, apricots. The best kind always come from backyard trees and are no comparison in flavour to the commercial variety. They just don't cut it. After picking a few boxes off Trish's tree, I've made a couple of these apricot frangipane tarts, with the rest about to be quickly stewed in a vanilla sugar syrup as a delicious breakfast treat. It is going to be a lovely weekend, enjoy!

Maps and pistachio cake

I have collected maps for quite a while. Old atlases are easy enough to find in suburban op-shops. They acted as paper for present wrapping until I found ones I couldn't part with. My favourites are a series of maps I got photographed onto film from a rare book, which I then printed in the darkroom.

The school atlas below is another one I love. I've never really used pastels in my own work until recently and these colours are beautiful.

I was handed a bag of these pistachios as a thank you from Lucy, after putting together a few bake stalls in aid of our end of year exhibition. They are hand picked from trees at her parents farm, then roasted in small batches on a wood fire. They taste amazing and I think a cake is the perfect way to eat them.