Hot cross buns

Today’s mission was to create hot cross buns for the girls at Brisbane girls grammar school. Make the ferment, make the dough, prove for 40 mins, knock back prove for 20 mins, weigh and ball into trays, prove until double , brush with egg wash, pipe on the cross(just flour, oil and water), bake in old stony (our ancient bakers oven), turn often to escape the shocking hot spots, cool in tray for 5 mins, dust with icing mix and return to oven to melt the sugar a little. Alternatively make a sugar syrup and slap in on top with pastry brush like your painting a fence(this will create a creamy fondant icing). Turn out of tray and savour the magic smell of yeast and spice before you tray and serve.

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Lost Valley Panorama

Lost World Valley Panorama
Lost World Valley Panorama

In the shadow of Lamington National Park we found a little known corner of South East Queensland “Lost World Valley”. 8 images stitched and adjusted in Photoshop CS6. ISO 100mm, 20mm @ f29 for 1/8sec. The magic colours have been only adjusted with vibrancy and saturation.

Wedding cake

Wedding cake completed for a couple last weekend. I made the cake and InnocentArt was the photographer. Very busy weekend but amazing, special, fun, beautiful, and memorable time. Some image will be shown after the special couple have viewed them.

Cake made with traditional fruit top, butter sponge layered centre and Mississippi mud cake bottom. Decorated in white chocolate fondant, cottage, briar, open white rose and petal spray, then topped with unique hand crafted dashound bride and groom edible figurines.

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Canapés

This week we had to whip up some simple canapés.
Rare roast beef on sourdough crisp with roast sweet potato, mustard mayo and crisp sweetpot chip.
Smoked salmon and herbed egg roulade w dill cream and pickled cucumber. Yum yum!

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Last Dinner Ever

Last supperI was completing a Job application today and came across an interesting question I wanted to share.

“you are preparing to serve a meal to 6 close friends, it is the last meals ever what do you serve?”

My mind and taste buds went mad thinking about the tastes and flavours I would want to appreciate for these final moments.  Below is the menu I came up with.  Please comment or reply with you own menu.

Pre Dinner – Toasted turkish with avocado and seasalt

Appertiser – Confit Duck and crisp noodle salad with sweet chilli sauce.

Entree – Smoked freshwater trout and salmon roulade, poppy seed crisps and basil oil.

Refresher – Zesty lime sorbet

Main Course – Roasted Rib on the bone with garlic mash, whole corn, sweet potato and snow peas.  pan jus deglazed with grange(why not) and reduced to a glaze accompanied by Beetroot relish.

Dessert – Belgian Chocolate silk cake served room temperature with vanilla bean Ice cream and blueberry syrup.

Petit four – Miniture french vanilla slice & hazelnut truffles

Noble one shots

fresh ground Coffee & vanilla latte’.

Sunflower 2014

Sunflower 2014

Sunny Day in Toowoomba Queensland Australia. a Field of Sunflowers following the sun.
“Simply Perfect yet with imperfections”

Waterfall from above

Waterfall from above

Image taken of a Waterfall in toowoomba from above with reflection of the sun.