The key element to this chocolate mousse tart recipe is the texture of the mousse. It needs to be light and fluffy; be careful not to press out too many of the air bubbles while folding the mixture to ensure the best results.
Fior de latte is the traditional Italian name for cow's milk mozzarella. And this gorgeous recipe from The Australian Women's Weekly's Made From Scratch cookbook means you can make this creamy cheese yourself.
This monumental chocolate cake is Fiona Hugues' extreme solution to those times when you need an epic cake to either celebrate something audacious or silly, or to shed tears over as you commiserate with a loved one. Fiona has included every fantastic, wicked treat that she has at some time or other danced around with, or sat and wept with, and enveloped them in a Snickers-like cream and then drizzled in salted caramel sauce. Recipe and styling by Fiona Hugues. Photography by Jani Shepherd, Gatherum Collectif.
This is one of my favourite summertime flavour combinations, and the colours make eating it a treat. I garnish this dish with nasturtium leaves and flowers, which are found growing wild just about everywhere from the beach to a Ponsonby roadside! They’re not essential, but look great with the blood orange.
This is a great summertime starter or light lunch. If whitebait is out of season and you can’t find any frozen, you could easily substitute it with your favourite seafood, e.g. prawns, crayfish or mussels.
Schiacciata is a Tuscan-style flatbread traditionally made with flour, yeast, salt and water – I’ve added a little rosemary for variety. It’s baked in the oven then brushed with olive oil once it comes out. Use wild mushrooms if available but otherwise substitute whatever mushrooms you have access to. Lardo is a salami that has been made since the time of the Ancient Romans from cured fat, rosemary and spices. Use fresh broad beans in season; at other times, use frozen ones, which are just as good.