Recipe – Polvorónes (Andalusian Shortbread)

PolvorónesAndalusian Shortbread These Spanish shortbreads hail from the southern region of Andalusia and are particularly popular at Christmas time. The name comes from the Spanish word polvo, meaning powder or dust, referring to their crumbly texture – the dough is the crumbliest I’ve ever worked with! They’re popular in Latin America and the Philippines and […]

Recipe – Date Scones

Date Scones This recipe is inspired by Matt Moran’s date scone recipe in Australian Food, which is in turn inspired by the scones his Nan, Valda made. The dates and mixed spice make them so tasty I don’t think they need jam or cream, just lashings of Pepe Saya butter – but feel free to […]

Recipe – Herb Scones

Herb Scones I love herb scones alongside a bowl of soup, but they also make a great savoury addition to afternoon tea. Use just one herb or a mixture of any fresh herbs you like: parsley, chervil, dill, chives, tarragon or thyme – even a little very finely chopped rosemary – in this versatile, tasty […]

Recipe – Cheese Scones

Cheese Scones Given scones British heritage, I like to use a good crumbly cheddar in my cheese scones; most of it mixed into the dough and a little saved to sprinkle on top. Depending on your oven, the topping may brown unevenly, so check after 10 minutes and if necessary turn the tray around to […]

Recipe – Pumpkin Scones

Pumpkin Scones Pumpkin scones are perhaps the most Aussie scone of all, made famous by Lady Flo Bjelke-Petersen, wife of a Queensland Premier. Use leftover roast pumpkin if you have some (you’ll need about 1 cup mashed), in which case you may need to add a splash more milk. These pretty orange scones are delicious […]

Recipe – Spungata (Apricot Tart)

Spungata (Ligurian Apricot Tart) This delicious fruit tart, called spungata in Liguria and spongata in neighbouring Emilia-Romagna, is similar to what other Italian regions call crostata. In Liguria it’s often given as a gift when visiting friends and family. Apricots are a common filling, but it’s also made with apples, pears and other fruits; the […]

Recipe – Pinolate (Pine Nut Cookies)

Pinolate (Ligurian Pine Nut Cookies) These simple Ligurian pine nut cookies have a wonderfully chewy soft centre with a crisp outer and delicious nutty flavour. Also called pignoli or amaretti con pignoli, they’re traditionally made with a mix of bitter and sweet almonds. As bitter almonds can be hard to find, I use marzipan mixed […]

Recipe – Benne Wafers (Sesame Seed Cookies)

Benne Wafers (Sesame Cookies) Benne (pronounced benny) is the heirloom ancestor to modern day sesame seeds. Morgan tells me that even raw they have the rich, nutty flavour of toasted sesame seeds. Slaves brought benne seeds with them from Africa, and initially they were only grown in their subsistence plots. Over time the African cooks […]

Recipe – Bacon from Heaven

Bacon from Heaven There seem to be as many recipes for this cake as there are cooks; my simple version is inspired by the one Edite Vieira gives in her wonderful book The Taste of Portugal. She says that it originated in the Middle Ages in a convent (as so many Portuguese desserts did) and […]

Recipe – Fruit Leather & Walnut Rolls

Fruit Leather Walnut Rolls Fruit leather, pestil in Turkish, is popular all over the Middle East and Eastern Europe. It’s fruit juice or pulp that’s been dried into chewy strips, originally to preserve excess summer fruit for winter. It’s pastel in Armenian, pastilos in Greek and is also known as bastik in some parts of […]