Gary Mehigan, from Masterchef, brings us the food he loves to eat -
classic dishes with a modern twist. Discover the secrets of family
favourites such as pancakes, pumpkin soup and spaghetti with meatballs,
and learn how to transform a pork chop or beef stew with the addition
of roast quince or onion marmalade.
With over 90 recipes, lively kitchen notes and detailed food photography, this is the perfect introduction to good honest food, together with the kitchen wisdom of one of Australia's most generous and passionate chefs.
More than a few years ago, when one of our pastry chefs made a batch of scones for morning tea, I wasn't happy with the results and asked if anyone had a great scone recipe to share. Tracy, a young chef at the time (and now head chef of Fenix), put up her hand. We made three batches of scones in a 'scone-off ': the pastry chef 's, Tracy's and mine. I was convinced mine would be the best, but they weren't. Tracy's won hands-down - they are incredibly easy and take minutes to make. I threw out my recipe and adopted hers (and so did the pastry chef ). It's funny how you learn every day. You can add what ever flavourings you fancy to the basic recipe - here I have chosen dates, walnuts and a touch of lemon.
375 g self-raising flour
pinch of table salt
2 tablespoons caster sugar
100 g dates, pitted and chopped
50 g walnuts, chopped
finely grated zest of 1 lemon
150 ml milk, plus extra for brushing
150 ml thickened cream
2 free-range eggs
plain flour, for dusting
thickened cream and homemade jam, to serve
Number Of Pages: 228
Published: 29th March 2010
Dimensions (cm): 29.100 x 24.3 x 2.100
Weight (kg): 29.3