tag:blogger.com,1999:blog-50033707531137666752023-11-17T03:00:36.857+11:00Just DessertsJust Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-5003370753113766675.post-996065778062925972010-04-21T13:59:00.005+10:002010-04-23T16:29:59.916+10:00Foodie or a Food Snob?The term Foodie means different things to different people. Some wear it as a badge of honour, others consider it code for a food snob and then there is the idea that it is just a term for someone who loves all thing food related. <br />
<br />
The other day younger sister called me a food snob. I had said that I wouldn’t be happy eating tinned baked beans for dinner every night for the rest of my life. Since then I have spent some time thinking about it and I still refuse to accept that makes me a food snob. I need variety and simply put, I love food! While I enjoy fine dining as much as the next person but I don’t believe it is all about fine dining and am more than happy to have cheese on toast for dinner on occasion. <br />
<br />
I accept that there is just as much merit in the array cheap eats to be found around Melbourne as at our top end restaurants, not to mention market shopping and a home cooked meals- it about quality and circumstance, that is the right quality & price for the situation. I resent paying top dollar for a middle of the road suburban restaurant that serves diner quality meals, I enjoy my local fish ‘n chip shop but I don’t want to pay as if I have had a night out at <a href="http://www.vuedemonde.com.au/">Vue de Monde.</a> Does that make me a food snob or a discerning spender? <br />
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Watching a few reality TV food shows recently (particularly the promos for Channel 7) I have noticed a worrying thing- the rise of a bitchy competitiveness that is creeping its way into the foodie’s real world. Recently out to dinner with friends and one diner ( & new foodies convert) announced she had discovered a great new restaurant. The restaurant was not really new and the reaction was disappointing- many of our fellow diners’ just half nodded and started new conversations, some barley acknowledged her- we may as well have said “sweetie that place is so last season” and turned to walk away. The restaurant in question has been around for more than ten years but they still serve great food, it was new to her and she should have been listened to and engaged.<br />
<br />
I heard about an uncomfortable dining experience: one diner was openly and publicly humiliated by another diner- chastising them for breaking some obscure dining etiquette from the 1800’s. The evening became one where tension was the main course rather than the enjoyment of good food, wine and of course company. We have all been out with that obnoxious person who is rude to the wait staff and it is never enjoyable. You could “shout” me dinner at <a href="http://www.elbulli.com/">elBulli</a> or <a href="http://www.elbulli.com/">Fat Duck</a> but if that was the environment I had to endure (poor company), I would prefer baked beans on toast - good food is nothing without good people to enjoy and share it with. <br />
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So when did the “Foodie World” become so competitive and bitchy? I thought that a love of food, being willing to try new things and having a desire to learn was all I needed to be part of the foodie movement. I believed these values tied us together. I seemed to have missed the memo explaining that I have to have eaten at all the top restaurants (both local & global), have an encyclopaedic knowledge culinary methods and obscured ingredients and that every meal (including vegemite toast) had to be a restaurant quality experience complete with plating & garnish. <br />
<br />
The food world seems to have it own set of cool kids, with the rest of use just pressing our faces up against the glass or trying not to get noticed, so they won’t steal our lunch money. Mocking amateur enthusiasts because they made mistakes or lack knowledge is not nurturing and does nothing to entice new blood into the industry. <br />
<br />
Professional chefs will be the first to admit they are always learning, the best ones are enthusiastic teachers who passionately share their knowledge. As an amateur enthusiast (or as one dear friend put it amateur cook but a professional eater) I refused to be intimidated by people who know more than me, rather see them as an opportunity to learn. Likewise I try not to intimidate those who can learn from me. After all the more people who love food and have that interest nurtured, the more great chefs we might get and the fewer crappy meals we will have to endure and pay for in the future....<br />
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Are you a foodie or a food snob?Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com8tag:blogger.com,1999:blog-5003370753113766675.post-32871483694367115982010-03-30T22:21:00.005+11:002010-04-24T10:34:18.792+10:00One a penny, two a penny....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBTKmFT3K2SPzf41JooQNaafFUj74zuhn9xzEOIV0_iFzVxPT4JsAXxbcRS_xlknhMhnoWA77OFASQB9d8CxtP0Ppmox15U_MD_c2Io_F7KuZHJE3sQDxs7pzCGordR7NN5IU5wipB0vn/s1600-h/IMG_3577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaBTKmFT3K2SPzf41JooQNaafFUj74zuhn9xzEOIV0_iFzVxPT4JsAXxbcRS_xlknhMhnoWA77OFASQB9d8CxtP0Ppmox15U_MD_c2Io_F7KuZHJE3sQDxs7pzCGordR7NN5IU5wipB0vn/s320/IMG_3577.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">This year to my despair I saw my first buns in stores back on December 27th, the first trading day after Christmas!!!!! Don’t be mistaken I love a hot cross bun, hot from the oven ”a la natural” or toasted with lashings of butter. However, Hot Cross buns have become for me a symbol of retail greed.</div><br />
<br />
Placing Hot Cross Buns and chocolate eggs on the shelves in December (even in January & February) takes the unique & special feeling out of the celebration. Easter, like Christmas has all ready had its religious significance diminished for some of us even removed, for me the tradition is more about spending time with family. How many of us actually know someone observing lent? Now, not only are we not observing the many of the tradtions we can indulge in those that we do for three month before hand! What to we have to look forward to? <br />
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Innovation can be a wonderful thing & I have sung the praises of industry innovators in a previous blog. However, like cover versions of hit songs I believe the innovation has to at least equal too if not surpassed by the original to be worthy. The recent trend of chocolate hot cross buns has managed to take hold despite been far from a worthy cover version of the original.<br />
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I love a light yeasty bun, which is generously spiced and packed with fruit (peel optional) – this is the style I grew up with. There is no right or wrong here just a preference- many people like a heavy (almost bready dough) to support lots of fruit and spice; it is a matter of taste. <br />
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Do you like the chocolate buns? Do you buy them in January? <br />
Here is the recipe for the Easter buns which make my heart sing... as long as you don’t break it out in January!<br />
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<strong>HOT CROSS BUNS</strong><br />
<br />
<strong>Ingredients</strong> – makes 1.5kg of dough (approx 30 x 55g buns) <br />
<br />
Use of mixer with a dough hook highly recommended due to the amount of required kneading <br />
<br />
<strong><em>Dough</em></strong><br />
Zest of ½ a lemon<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqY3BTpPAgeP-XbulJZg1Z4_WGeyp-RPq8PvTIQH5jYsQI5Pw8KYQmT1_0_mQN2D8h9CMapF4RM__OHNon0QORz8_LLUV5Qy2JEzEKYgraYDc_r6XXsRf_KnlUxlc-iYNM36zaJy-LI8O/s1600-h/IMG_3569.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqY3BTpPAgeP-XbulJZg1Z4_WGeyp-RPq8PvTIQH5jYsQI5Pw8KYQmT1_0_mQN2D8h9CMapF4RM__OHNon0QORz8_LLUV5Qy2JEzEKYgraYDc_r6XXsRf_KnlUxlc-iYNM36zaJy-LI8O/s320/IMG_3569.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Zest of ½ an orange <br />
760g strong bake flour </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">125g sugar </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">11g milk powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">11g salt </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">11g malt powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">20g bread improver</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">70g butter </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">425ml water</div>75g yeast (fresh) <br />
<br />
<strong><em>Fruit</em></strong><br />
320g sultanas<br />
95g currants <br />
74ml orange juice<br />
<br />
<strong><em>Spice for Dough</em></strong><br />
30g mixed dutch spice <br />
<br />
<strong><em>Cross</em></strong> <br />
350ml milk<br />
20ml oil <br />
40g melted butter <br />
20g sugar<br />
200g plain flour<br />
100g self raising flour <br />
Pinch salt<br />
<br />
<strong><em>Wash</em></strong><br />
15g gelatine soaked in 250ml of water <br />
Bring to the boil.....<br />
<br />
500ml water <br />
170g sugar<br />
Juice & Zest of a lemon<br />
Juice & Zest of an orange <br />
8 cloves<br />
2 cinnamon sticks <br />
Add the gelatine & water it is soaking in to the boiled mixture, return to the boil and it is ready to use. <br />
<br />
<strong>Method</strong><br />
Soak Sultana’s & Currants in the orange juice over night. <br />
<br />
Take the temperature of the flour and note it down. <br />
|<br />
Combine all the ingredients (except the yeast, water, fruit & spice) <br />
<br />
Dissolve the yeast in the water-<br />
<br />
The temperature of the water should be 60°C MINUS the temperature of the flour (so if the flour is 24°C then the water should be 36°C) If it is too hot you will kill the yeast. <br />
And add to the other ingredients and mix until the dough is “clear”- meaning it doesn’t stick to the dough hook, sides or bottom of the bowl<br />
<br />
Add the fruit and carefully incorporate into the dough. When the fruit has been incorporated you can finally add the spice- <br />
<br />
<div style="text-align: center;"><em>Do not mix very much once the spice is in as it will kill the yeast</em></div><div style="text-align: center;"><em>Do not be tempted to add spice at the start as it will kill the yeast</em> </div>Leave the dough to rest covered and at room temperature (not warm & not cool) until it stars to rise (approx 30-40mins) <br />
<br />
Cut in to 55g size pieces (or to the size you want) and roll into shape, place in straight lines (makes piping the crosses much easier) on baking trays <br />
<br />
Leave to stand in a warm place until they are at least double their size, then pipe crosses on top using a piping bag. <br />
<br />
Bake in a hot (210°C - 220°C) oven until cooked – approx 20-25minutes<br />
<br />
Remove from oven and brush with spiced wash <br />
<br />
Eat!!!!!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dynGlumHIbB556ZqS2unHhPe5R3EDZiIudr1Svxvij5laoEMottVF4YLZlmLWz_ge4nMZykcDZeb5hdOy4xNA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com1tag:blogger.com,1999:blog-5003370753113766675.post-55277524129840203652010-03-11T14:49:00.007+11:002010-03-14T20:08:16.433+11:00Flooding<object height="405" width="660"><param name="movie" value="http://www.youtube.com/v/X7DgIIBI3M0&hl=en_US&fs=1&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/X7DgIIBI3M0&hl=en_US&fs=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="660" height="405"></embed></object><br />
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Floods at work 6th March 2010Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com1tag:blogger.com,1999:blog-5003370753113766675.post-90923423065906419372010-03-03T14:11:00.007+11:002010-03-04T11:46:05.609+11:00<strong><span style="font-size: large;">Quince and Ricotta Tart</span></strong> <br />
Quince season is nearly here, so here is a recipe for our most popular quince product, Quince & Ricotta Tart- please don’t call it cheesecake (I have issues!)<br />
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<strong>Pastry Case</strong><br />
170g butter<br />
85g caster sugar<br />
50g (1) egg <br />
260g flour<br />
Lightly cream butter & Sugar<br />
Add Egg & mix until combined <br />
Add Flour & mix into paste, until it comes clean off the bowl – be careful not to over mix.<br />
Transfer to a bowl. Cover and refrigerate for 30mins (or overnight) <br />
Lightly flour workbench & roll out into a sheet approx 5mm thick & big enough to cover an 18cm diameter tin –fluted sides & loose bottom.<br />
Grease the tin <br />
Line tin with the pastry being careful not to stretch (it will tear or shrink back if stretched).<br />
Return to fridge for 30 min (or longer if required) <br />
Pre-heat oven to 150°C. <br />
Line top of tart with foil or baking paper & fill with pastry weights (dried rice or beans) and bake for 30mins <br />
The pastry should be baked and but not coloured- allow to cool<br />
Check for holes & cracks, patching any up with the left over pastry <br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxYDE4SyYVLPfG182WTOVT32GfiTCXJrn65ZonxzOtXGDrW_XK4ACC_vYLD9Z2iVHDGFtp-AhKwxdCgyVrDUE-xCHbD2h0XkDCcxwMw0JBT1ntdxU8BarRPhtm29yPMo_dEYYEVtfRKW9/s1600-h/Quince+2.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxYDE4SyYVLPfG182WTOVT32GfiTCXJrn65ZonxzOtXGDrW_XK4ACC_vYLD9Z2iVHDGFtp-AhKwxdCgyVrDUE-xCHbD2h0XkDCcxwMw0JBT1ntdxU8BarRPhtm29yPMo_dEYYEVtfRKW9/s320/Quince+2.JPG" /></a></div><strong>Poached Quince</strong> <br />
1 quince – peeled & halved and cored <br />
500ml water <br />
20g sugar<br />
<br />
Place water & Sugar in saucepan & gently bring to the boil. Reduce the heat to a simmer. <br />
Place the quince halves in the simmering syrup, poach until tender- do not overcook the quince or it will become too soft. It will take approx 40 -45 min.<br />
Remove from Liquid, cover and cool, and then slice into 5mm slices.<br />
<br />
<strong>Cinnamon Sugar</strong><br />
100g granulated Sugar<br />
1 ½ teaspoons cinnamon<br />
2-3 small drops olive oil<br />
Place all the ingredients into a bowl & using your hands rub oil in to cinnamon & sugar to ensure even distribution and prevent separation. Set aside until required<br />
<br />
<strong>Filling & Assembly</strong> <br />
125g ricotta cheese<br />
50g (1) egg <br />
60g fresh cream <br />
Zest of 1 lemon<br />
Pre-heat oven to 190°C <br />
Place ricotta cheese & sugar in a bowl and beat until smooth. <br />
Add the egg, cream & lemon zest, and blend together until smooth. Do not over beat mix <br />
Pour 1/3 of mix into the pastry case, then place quince slices evenly over the filling<br />
Pour the remaining mixture over the quince and sprinkle generously with cinnamon sugar<br />
Bake for 25-30mins (or until mixture is set).<br />
Cool before removing from flan case<br />
Dust generously with icing sugar before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NOKjKlRhSVur_oTScIrmqWAKUVQ1_PvnLNxMSj5OzGlFfUNhkKJugJH8N3JiI2qc3FDWVN_BpuvQ4YJAPlmVD5At3pRdbRIu0IikvFoOvwKfH_gdy2X8YeV9PlvZJU8NTU5xI_IkQcoD/s1600-h/patersoms+Camera+1+060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7NOKjKlRhSVur_oTScIrmqWAKUVQ1_PvnLNxMSj5OzGlFfUNhkKJugJH8N3JiI2qc3FDWVN_BpuvQ4YJAPlmVD5At3pRdbRIu0IikvFoOvwKfH_gdy2X8YeV9PlvZJU8NTU5xI_IkQcoD/s400/patersoms+Camera+1+060.jpg" width="400" /></a></div><br />
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Give it a try & let me know how it works out...<br />
I forgot they will be on special at our Bentleigh and Camberwell stores on Tuesday 16th March - for those that cant be bothered with the baking & want to get straight to the eatingJust Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com3tag:blogger.com,1999:blog-5003370753113766675.post-19766707021655912272010-02-17T12:09:00.009+11:002010-02-19T20:13:44.989+11:00Food Club: The first rule of...This year I finally joined a book club. I have always resisted because I felt I wasn't intellectual enough in a literary sense. I have discovered what a wonderfully safe environment they can be for the less academic reader. I have read books I never would have and thought about them in new ways. So when I read <a href="http://www.theage.com.au/news/entertainment/epicure/foodies-unite/2010/02/08/1265477561336.html">epicure</a> last Tuesday and discovered that people do what I had only dreamt and joked about- FOOD CLUB, I was ecstatic. <br />
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Our book club incorporate this a little; we have a food theme to match the book. But to make it all about the food- I had only dreamed!<br />
<br />
My dear friend Random Pear & I have a two man Food Club of sorts- she lives in Sydney & I in Melbourne, & a couple of times a year we venture to each other’s current home town and take a foodies tour of Melbourne/ Sydney. We are talking serious eating Breakfast, Lunch & Dinner for two to three days. Our motivations something our less culinary enthused partners struggle to understand.<br />
<br />
The Stand out for me in this article was Duck Club - Oh my freaking God! Not a highly intellectually response but the images of luscious duck dishes are swimming around in my head and there is no room for eloquence. <br />
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So it got me thinking of the food dedicated clubs I would like to join or form. Here is my not so shortlist....<br />
<br />
The Yum Cha Cha’s<br />
Pork Belly Appreciation<br />
Seafoodatrian’s <br />
Middle Eastern Food Caravan<br />
New ingredient of the month<br />
Chilli Chow Down<br />
Ice Scream for Ice Cream.... <br />
Custard<br />
Degustation Dinners <br />
Paella <br />
The Real Turkish delight<br />
Quest for the best Pub food <br />
Quest for the best Fish & Chips <br />
Cheese Tours <br />
All Day Breakfast Club<br />
We bake to justify the purchase of our Kitchen Aid’s Mother Group<br />
My Partner eats to live, not lives to eat Support Group<br />
Over Eaters Anonymous <br />
I love summer fruit with the exception of Manago’s & I am not a freak!<br />
Fresh Passionfruit Flavoured Food <br />
Artisan Bread & Butter <br />
Street Hawkers <br />
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Which of these or what other would you want to be part of? I'd love to hearJust Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com3tag:blogger.com,1999:blog-5003370753113766675.post-53040524086916363772010-02-03T16:25:00.008+11:002010-02-03T16:31:55.672+11:00Critical ThinkingOver my life one of the biggest changes in the Australian psyche that I can identify is our attitude towards all things culinary. Today we eat out more, watch TV shows about food and make celebrities out of those that make it. We even write online diaries about it! Our knowledge is greater than ever and seems we are eager to learn more. <br />
<br />
Theoretically this should be a good thing; they say knowledge is power after all. Yet as a nation our health is collectively worse than ever, obesity, heart disease & diabetes are all on the rise. One positive we have been able to make from our national food obsession is that we are all more empowered as consumers. We ask questions, make choices & demands of our providores in a way we have never before. Low G, Organics, GM free, Gluten Free, No MSG, lactose intolerant, free range are just a few of the terms now prevalent in the industry. <br />
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Helped along this path by the development of the internet, the industry has to face the prospect that every customer is a potential critic in a way they never had before. My grandmother drilled into me the notion that if a customer leaves your shop with a bad experience they will tell an average of 20 people about it- a scary thought for any business. Today the prospect is a lot more concerning with emails, text messaging, Facebook, twitter & blogs, now telling ‘anyone who will listen’ can mean hundreds, thousands, even millions of people depending on their internet presence. Everyone is a critic indeed! <br />
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Critisim is not always easy to take abd we do not always react in a positive way- regardless of how sucessful we are. A few well known examples from 2009 are <br />
<ul><li><a href="http://www.theage.com.au/technology/technology-news/youre-banned-for-life-masterchefs-george-in-sell-out-twitter-spat-20091002-gfcu.html">George Calombaris</a>'s,(The Press Club) stoush with a blogger</li>
<li><a href="http://www.smh.com.au/national/the-diary/top-chef-ends-up-in-the-soup-20090915-fpsy.html%20Manu%20Feildel">Manu Feildel</a> allegedly punched a heckler </li>
</ul>and a <br />
<ul><li><a href="http://www.smh.com.au/national/sued-food-critic-confirms-bad-restaurant-review-in-court-20091113-ieh0.html">restaurant actually sued a critic for a bad review</a> that they believed put them out of business. </li>
</ul>I know how good press can effect positively on our sales and although it can be less obvious, I have no doubt that the effect of bad publicity is at least equal. While sales are important I am guessing that the reaction of the Calombaris, Feildel and the restaurant that sued were motivated more by pride and passion. Passion is an essential element of anyone in this industry; you would not do it otherwise- early mornings, late nights, physically demanding work. Apart from a few at the very top it is not particularly financially rewarding. <br />
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So when, after all that you put in, someone comes along and rubbishes your work publically it wounds and demoralises you. It doesn’t matter that you sold out of the item the day before, that you are booked solid for the next 3 months or that your regular customers love things just the way they are. Recently we received bad reviews of our pies in the Herald Sun and our mince pies in The Age, the urge to use twitter, my blog or facebook to answer back was intense. Luckily I knew no good would come of it! If Calombaris couldn’t win, I had no chance! <br />
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What response it appropriate? When a customer calls with a complaint we listen to their comments, thank them for the feedback and consider the merits of what they had to say, often taking it on board. So why when someone does it in the public arena do we take offence? It is after all just someone’s opinion! Opinions on food are afterall just like those on art, music and literature...personal, subjective and unique.Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com2tag:blogger.com,1999:blog-5003370753113766675.post-69792122928855581462010-01-20T17:37:00.002+11:002010-02-06T12:12:54.413+11:00Thank you...<span style="font-family: Arial, Helvetica, sans-serif;">We are all familiar with the concept that the best careers are built on doing something that you love. I have always loved working in the family business, it would be clear that I am passionate about food. Earlier this year I considered I had gone too far when two dear friends & I spent half an hour discussing porridge - where to get it, the best way to make it and what to put on it! So from a work perspective I have been very lucky. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Despite this I have often felt that I should be doing more, that I needed to be following a career where (to use a clique) I made a difference. At university I followed another of my passions, politics and would have told you that I wanted to get a job with the Department of Foreign Affairs. International relations and law still excites me and if I was not working with the family or with food, I would love to work for a NGO, the Dept of Foreign affairs or even at the UN!!!!</span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It is easy in retail to become jaded to the point that you question the virtue of what you do. At its most basic level we sell cakes and if we weren’t, many others do. While years ago there were few quality cakes shops, Melbourne now has plenty. Apart from the big names like Laurent and Browns there are great little shops in most suburbs, with good quality products. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Boxing Day provided a humbling and bittersweet reminder of how even the most seemingly unimportant things that we do, impact on the lives of others, whether we realise it or not. Reading <em><strong>The Age A2</strong></em> in an article by Stephen Cummings <a href="http://newsstore.fairfax.com.au/apps/viewDocument.ac?page=1&sy=nstore&kw=Sweet+Relief+in+a+hug&pb=age&dt=selectRange&dr=1month&so=relevance&sf=text&sf=headline&rc=50&rm=200&sp=nrm&clsPage=1&docID=AGE091226L57HG512ONF">“Sweet Relief in a Hug”</a> he writes of standing on Chapel Street after the death of his mother and a hug shared between him and his son. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">If 2009 was not a good year for the Cummings family then 2008 was that year for my family- what you take from these times is a profound sense of what is important. I became acutely tuned to all the things that the people we lost gave me. From my grandmother I learnt the importance of family and motherhood as a career, from my Grandfather I got a strong work ethic and a desire to help and accept others without judgement. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">What surprised me was the smaller, seemingly insignificant stuff. Thanks to Granny and Gramps, I have an understanding of the virtues of the handkerchief over tissues, I can’t let myself out of someone’s house (it is a superstition & I am not even superstitious) and that the best BBQ’s involve “a few snags, bread, sauce and none of those fancy salads”. These are the memories that you do not even realise you have until our loved ones are gone. In Cummings article he mentions standing outside Paterson’s “watching intently the cream cakes.....Such behaviour has been genetically gifted to me from my mother”. </span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">What an amazing gift I have been given to know that although some days I feel like we just sell cakes, that many of our customers have actually formed strong emotional ties that get passed on. Most retail business rarely hear of the good things they do, it is in our nature to call to complain (which is perfectly reasonable) but not to compliment. Unusually, we get many calls where before the customer places their order they share their Paterson’s story-starting with “I have been a customer for 50 years” or a similar sentiment, so thank you Mr Cummings and thank you to everyone who has ever shared their personal experience and gratitude with us.</span>Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com0tag:blogger.com,1999:blog-5003370753113766675.post-84978925581205624462009-12-11T10:33:00.002+11:002010-02-06T12:11:19.254+11:00A little tradition please<span style="font-family: Arial, Helvetica, sans-serif;">Tradition is a big part of all our lives, quite simply it is the things we do over & over through time. Traditions give us a sense of grounding, make us feel safe and can bring comfort. Paterson’s Cakes is in so many ways defined by the word tradition. There is the tradition of </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">• The family run business- My Great Grand Father, My Grand Father, My Father & now me. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">• Many of our customers have a tradition of using Paterson’s Cakes to celebrate Birthdays, Weddings & Christenings among other events</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">• We use traditional methods and recipes- my father even has my great grand fathers original hand written recipe books. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Christmas is a wonderful time of year for tradition. No matter where you come from, if you celebrate Christmas you & yours will have your own traditions. One of my strongest childhood memories is of helping my Grandma with the Christmas pudding. She used the same recipe as the shop but she always put old coins in it for us to find in Christmas Day. We would stand on a stool at the kitchen bench and each throw in a couple of coins, makes a wish (always for the best gift from Santa) and give it a stir. Then after lunch on Christmas Day she would turn it out, set it alight and the culinary treasure hunt began. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I was never a big fan of Pudding back then but would always ask for a large slice so as to increase my chances of making it rich! After making an attempt to eat enough so as not to be wasteful and I had retrieved my loot, my next trick was to hit all the adults up for theirs (coins not pudding). My parents were a wash - I had three other siblings and they were annoyingly even handed. So it was up to the Aunts and Uncles.... When we had extracted everything we could from the pudding and our family, we approached Grandma who converted the old money to current day value. Easy money earned from eating, if only someone would pay me for it today...</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sadly Grandma is not with us this year & traditional pudding in an Australian Hot summer is a tradition whose time is passing, but it is one tradition that I love & will continue- with just a few fresh berries on the side ( “a bit of both please!”) </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tnUL5aZyLmLE3MraSXKeayrV1_-Iee-4q7rwh8TYDWnATCQIYMTNtC5XMSAE46dniZdIXITuKi40Smh1bNr6tGEJr1eo5Hfqh2nhmDF1S7vzpXtFYz2wV4NEpjO_MrNDTB2li7pYmw6N/s1600-h/Paterons+Cakes+Christmas+Plum+Pudding+029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2tnUL5aZyLmLE3MraSXKeayrV1_-Iee-4q7rwh8TYDWnATCQIYMTNtC5XMSAE46dniZdIXITuKi40Smh1bNr6tGEJr1eo5Hfqh2nhmDF1S7vzpXtFYz2wV4NEpjO_MrNDTB2li7pYmw6N/s400/Paterons+Cakes+Christmas+Plum+Pudding+029.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Plum Pudding with Brandy Sauce </span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Another tradition from Europe is that of Stollen. I never really understood the appeal as a child; to me it looked like old mouldy bread. How wrong I was, I discovered it as a teenager and have never looked back. It is perhaps my all time favourite Christmas treat- yeast dough, spices, fruit, nuts and baked marzipan centre.... what is not to like? Now, I know many of you are saying (possibly shouting) MARZIPAN is what is not to like! But I promise in Stollen & baked it takes on a whole new dimension & is the best </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Those of you from Austrian, German, or Swiss backgrounds are bound to be thinking,” yeah but it won’t be a good as from back home” and I offer you this posted on our fan page a few weeks ago </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em>Torie Nimmervoll</em></strong> </span><br />
<em><span style="font-family: Arial, Helvetica, sans-serif;">Yum Stollen, Ang I don't know if you know this but Paterson's Stollen is my grandmas favourite since she migrated here decades and decades ago. Your dad I think said it's the swiss version not the Austrian version of it however she just loves it and get nostalgic......</span></em><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The art of making great versus a good Stollen is apparently in the way that the dough is rolled. The all important thing being that there is a thin layer of dough without any fruit or nuts poking through. This forms a sort of seal which with brushing with clarified butter layer of sugar applied after baking coating helps to keep it lovely and moist. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Paterson’s Stollen is a traditional Swiss recipe that Dad brought back with him after working in Zurich bakery </span><a href="http://www.honold.ch/cms/front_content.php"><span style="font-family: Arial, Helvetica, sans-serif;">Honold</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> for two years, Patersons baked their first Stollen for Christmas in 1969. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogvZXaLXxzuevC6iKBlzPwY8yP1lOsqxACP33w_n2sFqlHPKXy8U4CISklWgP302OazFXy0CNetsP8h-5140gYSggAieIDXn_3Mc4dXR4hI3EgS1Hlp8NxFwtI8N42VC-ObbzFxUvSMxY/s1600-h/Christmas+2008+039.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" er="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiogvZXaLXxzuevC6iKBlzPwY8yP1lOsqxACP33w_n2sFqlHPKXy8U4CISklWgP302OazFXy0CNetsP8h-5140gYSggAieIDXn_3Mc4dXR4hI3EgS1Hlp8NxFwtI8N42VC-ObbzFxUvSMxY/s320/Christmas+2008+039.jpg" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Stollen </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">So what are you favourite Christmas Food Traditions?</span> </div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div>Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com1tag:blogger.com,1999:blog-5003370753113766675.post-76529739087692241792009-12-03T13:02:00.005+11:002010-02-06T12:09:33.446+11:00Crack in the Mouth<span style="font-family: Arial, Helvetica, sans-serif;">The not so humble Croque-em-Bouche has always been popular, it is fanciful and when executed well can be shear elegance. Its appearance on Master Chef captured Australia’s culinary imagination; Adrian Zumbo’s was a fine example of the Croque-em-Bouche at its best.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Following those episodes there were noticeable increases in the volume of Croque-em-Bouche related inquires our shops fielded. There were even reports of home wares stores selling out of the cones they used due to the viewing publics overwhelming desire to try it for themselves.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Broken down into it elements it can be made to appear more simple or complicated depending on your skill level & confidence- you need to master the following;</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Choux Pasty</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Crème Patisserie</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Toffee </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">& the Construction!!!! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">From the first appearance on Master Chef it became apparent the construction was the element approached with the most trepidation and where most were brought undone. You can make the most superb Choux Puffs, Crème Patisserie and toffee but falter in the construction and you fail. Your Croque-em-Bouche is nothing more than a pile of toffee dipped profiteroles, sweet rubble- delicious, but a disaster none the less. You may as well wear a tracksuit to the wedding! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Over the years I have witnessed many an apprentice and even qualified chef having a bad day, construct what could be mistaken for a tribute to Italy’s leaning tower of Pizza rather than the majestic French Wedding Cake. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">With this in mind I have videoed a Croque-em-Bouche under construction so we amateurs might get some tips. I had planned to post this last week & would have done so except for my technical limitations.... </span><br />
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<object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/6Ov0PmnuNQ4&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/6Ov0PmnuNQ4&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><a href="http://www.youtube.com/watch?v=6Ov0PmnuNQ4"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a>Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com1tag:blogger.com,1999:blog-5003370753113766675.post-27995612713668002142009-12-03T09:17:00.025+11:002009-12-03T13:09:08.891+11:00Crack in the Mouth- some photo's<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Arial, Helvetica, sans-serif;">These photo’s illustrate some of the different ways we have been asked to decorate them.</span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"> Toffee, Roses and Gyp</span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"> 2009</span><br />
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<a href="http://www.youtube.com/watch?v=6Ov0PmnuNQ4"></a>Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com0tag:blogger.com,1999:blog-5003370753113766675.post-77487656435403576322009-11-16T14:52:00.003+11:002010-02-06T12:07:09.498+11:00Treats of ChidlhoodBrownie Indulgences.... <br />
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I recently was planning a trip down to my mother’s (she lives in Venus Bay, Gippsland) and I asked her if she wanted me to bring her anything from Melbourne. Her request for a Paterson’s Brownie brought back memories of visiting the shop as a child. We were not there often during work hours during our younger years- it was a big, busy place and Dad was always too preoccupied to keep an eye on us. <br />
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We did go in after hours if Dad had to drop in to do any odd jobs on the weekend. It was for us a and vast mysterious place- our very own Chocolate Factory (minus the Oompa Loompas) just on a smaller scale, it was magic. I saw this excitment again recently when my then 3 year old nephew, nearly tripped over himself getting his shoes on so as not to miss out on the visit to "Grandpas work shop". <br />
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Just like the Chocolate Fctory we were encouraged not to touch with out permission. We were were allowed to use icing piping bags to decorate cardbord discs -fake cake tops, play with the PA system and to help Dad as requested. If we were well behaved (and nagged just a little!) there was a treat of a Chocolate Brownie- chewy, chocolaty and laced with meaty walnuts, they were delicious and never big enough! <br />
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Here is the recipe... <br />
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Brownie Base<br />
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150gm Walnuts <br />
3 (55gm) Eggs <br />
390gm Sugar <br />
195gm Chocolate <br />
195gm Melted Butter <br />
195gm Plain flour<br />
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Line A 20cm x 30cm -4 cm deep Baking tray with baking paper.<br />
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In a bowl mix walnuts, eggs and sugar with melted chocolate and mix well, but don’t beat until light.<br />
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Mix in the melted butter and lastly the flour. Combine well and spread evenly into the baking tray. <br />
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Bake at 190°C for approx 35-40 minutes until the cake is set – remove from oven and cool<br />
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Topping <br />
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40gm Unsalted Butter <br />
160gm Melted Chocolate <br />
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Combine melted chocolate & melted unsalted butter. <br />
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Spread onto the brownies & sprinkle with chopped walnuts. <br />
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When set cut into pieces and remove from tray <br />
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NB: Will keep for a week in a cool place or 2 weeks refrigeratedJust Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com2tag:blogger.com,1999:blog-5003370753113766675.post-27876004447349278142009-11-03T12:01:00.005+11:002010-02-06T12:05:35.873+11:00Food FashionWe all want to know what is fashionable right now! It maybe a dress, hair cut, a place to live, a movie star or gadget but when it is in we want it and want to have it first<br />
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Old School, , Retro , Vintage, Nostalgia – all words used to let us know that what wasn’t cool last week is back, so dust of your 80’s fluoro and get on with it- defiantly do not stop to question whether you should ( the answer will often- but not always, be NO NO NO!!!! )<br />
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The food industry is no different. Deliha Smith was dumped for Jamie Oliver. We turned our backs on Jamie for Nigellia Lawson. Now poor Nigellia is licking the bowl on her own while we obsess over the three master chef amigos. <br />
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In the world of pastry chef’s we now have “rock stars” of our own. <a href="http://www.adrianzumboo.com.au/">Adrian Zumbo</a> (also of Master Chef fame) and <a href="http://burchandpurchese.blogspot.com/">Burch and Purchese</a> (British expats) are doing simply amazing things in the world of dessert & pasty. The way they play with flavours and their stunning presentation is inspiring. While the rest of us are squeezing everything we can out off the cup cake craze, Zumbo & co are already working on the next big thing- macaroons! You heard me MACAROONS are the next big thing and with flavours like bacon & maple syrup, sticky buns and Passionfruit Adrian Zumbo is leading the way. <br />
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The result of changing culinary trends and fashion is that many great new things have been introduced to that Australia table- flavours that younger generations take for granted. There are also many that have consequently been left behind- some that should never be revived (curries made from “curry powder”, pre mixed mashed potatoes and greens boiled until they smell of a mouldy old chux). There are a few that deserve another look, they prove that while we should always be looking for something strange and new, classic and simple is good too!!!<br />
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Paterson’s is a place for Nostalgia. While we keep up with current trends ours is still the place to come for the teats of your childhood. Observing trends in children’s Cakes and party orders can be a fascinating social study. We can tell you the most popular children’s names (no research grant needed) and what the latest themes are. I have seen them come and go, Teenage Mutant Ninger Turtles, My Little Pony, Transformers, Princesses, Cars, The Wiggles, Dorothy the Dinosaur, Dora the Explorer, Ben 10 and Iggle Piggle....................... This week I noticed a few cakes for children that may signify a return to some of the retro themes.<br />
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Two cakes in the shape of Rocket Ships and one for Mr Tickle!!! Simple, Classic and surprisingly effective. <br />
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Hopeful prediction –“Where the Wild things Are” is going to go off (possibly for as many nostalgic adults as children).Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com2tag:blogger.com,1999:blog-5003370753113766675.post-32049571781344420682009-10-21T12:46:00.001+11:002009-10-21T17:48:24.944+11:00An Introduction<span style="font-family: Arial, Helvetica, sans-serif;"><strong><em><span style="color: #666666;">Dessert: (di-ZERT) - Meaning an usually sweet food served as the final course of a meal. The word was first recorded in 1600 and it derives from a French word meaning "to clear the table...</span></em></strong> </span><br />
<a href="http://en.mimi.hu/gastronomy/dessert.html"><span style="font-family: Arial, Helvetica, sans-serif;">http://en.mimi.hu/gastronomy/dessert.html</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cake.... It is a big part of my life. I work in a cake shop and have done all my life; it might be more accurate to say that I was born into it. My Father is a pastry cook, my Grandfather was a pastry cook and my Great Grandfather was a pastry cook. I am not a pastry cook, merely “a pastry cooks daughter” but I work in my family’s business </span><a href="http://www.patersonscakeshop.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">Paterson's Cakes Shop </span></a><span style="font-family: Arial, Helvetica, sans-serif;">in Melbourne.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZX6UzXBqZ6qBgKM0HPPLhABN0vcZloeLA-LxGKliIUUCSPJ58FLLWgft8oVZE2p8TLCqdhhpUhk49dErb9pi9rEjChGg4c1lAzvpwGzZw9GM3T2pJIAZUL28rzZFo0eSTETdZ4Pd2PwCP/s1600-h/Walter+Schneider++%26+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZX6UzXBqZ6qBgKM0HPPLhABN0vcZloeLA-LxGKliIUUCSPJ58FLLWgft8oVZE2p8TLCqdhhpUhk49dErb9pi9rEjChGg4c1lAzvpwGzZw9GM3T2pJIAZUL28rzZFo0eSTETdZ4Pd2PwCP/s320/Walter+Schneider++%26+Cake.jpg" vr="true" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Food has been an important part of my upbringing, both my parents are like me- good eaters and enjoy good food. Like many families’, celebrations centred around the kitchen table and on holidays we always end up indulging in great local food. I remember travelling to Hong Kong and Bangkok as a child where my father had us down the back lanes and market stalls for dinner with the locals. I remember eating in one particular restaurant, the menu was in Cantonese and Dad just pointed blindly to a few selections and we took our chances. The lesson learnt- to try anything once! If you did not like it that was ok but you had to try it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here I will include tales of life behind the scenes, some company history and recipes. My thoughts on food, culinary trends, great places to dine and things I have eaten (and want to eat!)- I hope it finds some readers...</span>Just Dessertshttp://www.blogger.com/profile/10727272839753690136noreply@blogger.com3