Anyone who knows me will tell you that I love to shop. I can happily browse for hours in shopping malls, scroll through online storefronts till the early hours of the morning and – to my fiancé’s frustration – spend days touring the high streets and outlets while on holidays. But one shopping experience I absolutely love is roaming around markets, be they farmers, arts and crafts or food and wine. So when I heard about The Wild Collective’s fabulous new market event featuring some incredible foodies/designers/producers, I was more than excited to join the tribe!
As I mentioned in my last post detailing my clean eating attempts, I love ice cream, especially the Ben & Jerry’s varieties packed with chunks and swirls. So much so that earlier this year, during the Sydney summer, I experimented with making my own ice cream, but without an ice cream maker (with that many gadgets already in the kitchen, an ice cream maker seemed an unnecessary addition!). Most of the recipes I found either required an ice cream machine or else lots of ingredients and hand-mixing at regular intervals, so I was super excited to find a basic ice cream recipe that only required 3 ingredients and next to no work!
With my wedding coming up later in the year, I have been attempting to make some healthier choices in my daily diet. One of my many vices is ice cream. My fiancé and I both enjoy the childhood favourite of simply vanilla ice cream with lashings of Ice Magic (which, incidentally, now comes in a chocolate peanut butter version!); while Ben & Jerry’s opening up business in Australia was bad not only for my waistline, but also my wallet (my favourites are Clusterfluff and Couch Potato). So after hearing so much about chia seed puddings and not only how good chia is for you, but also how easy it is to make, I figured I should at least try it as an ice cream substitute!
Readers will remember my mention of Jonathan Phang’s epic bread and butter pudding bake-off on his show Gourmet Express that inspired the baking of our sultana bread pudding. Ever since I read Agatha Christie’s Murder on the Orient Express, I have been entranced by the old world glamour of long-distance train travel to exotic destinations (minus the murder, of course!). So when I stumbled across the first episode of the series featuring the Venice-Simplon Orient Express, I was immediately hooked – the behind the scenes look at luxurious, iconic trains, fabulous food and the effervescent humour and enthusiasm of Jonathan Phang made it a must-watch for the next five weeks.
So you can imagine my surprise and excitement when Jonathan himself commented on my post, with an offer to send over his revised bread and butter pudding recipe! The pudding he made during the bake-off looked incredible, so on receiving his new recipe, my sister and I were eager to try it out. Thanks very much for sharing Jonathan – I hope we did your recipe justice!
One of my mum’s go-to desserts when we were growing up was apple and rhubarb crumble. She would make this quite regularly during winter, and the crunchy crumble topping combined with the simultaneously sweet and tart filling, served with a dollop of double cream, is still one of my favourite bakes. With the days in Sydney getting shorter and colder, it was time for Mum to bring out the baking mitts (and a taste.com.au recipe) and show us how it’s done: