Pancakes, Doughnuts and Sour Apple Schnapps

Last week I took a road trip with my best buddy down to Thredbo. It was my first time ever on the snow so I was super excited although I had plenty of trepidation as well.

We drove via Canberra and stayed at the beautiful and majestic Hyatt Hotel, where the service and warmth of the hospitality was outstanding.

After a visit to the National Art Gallery to see the Turner exhibition and a cosy drink by the fire in the hotel bar, we ventured off to Italian and Sons for dinner. Spaghetti with scampi and a bottle of Soave was the order of the day, along with the best foccacia ever.

Spaghetti with scampi accompanied by a bottle of Soave

The next day we continued along our way across the Great Snowy hydro scheme and into the beautiful wilderness that is our Snowy Mountain range. We stopped at the Wild Brumby Schnapps distillery and picked up a bottle of caramel, peach and sour apple schnapps for our bed time tipple.

Winter wonderland

 

Pine needles in a hanging basket

We stayed at the oldest ski lodge in Thredbo, the Kosiosko Alpine Lodge, and I could really feel the history there. It was just great because they have a resident cook there named Carolyn who prepared a lovely hot brekky each morning and a gorgeous meal each night after we got in from carving up the slopes. I would have loved to have been able to put her in my suit case and bring her home with me!





Now isn't it interesting how food always tastes so much better when you haven't had anything to do with the preparation of it?! On the very first morning we woke up to the fluffiest flipped pancakes with crispy smoked bacon and lashings of maple syrup....... heaven!!!



Off to the slopes!

Of course, the first morning on the snow was frustrating and painful, spending most of it on my bum, wondering who's great idea this was anyway? Although, after a coffee and a few just-friend cinnamon dougnuts, we were back on Friday flats and it was finally clicking in.

Over the week we indulged in many beautiful meals at the lodge. One interesting salad as a starter - rocket and "P" salad. Made up of rocket and all things starting with "P": pear, prosciutto, pumpkin and parmesan. Fantastic!

Every evening Carolyn would deliver a dessert which left us heading off to bed with bellies full, our bodies sore and our hearts content. Strawberry souffle, figgy pudding, warm chocolate brownies, and yummy and light meringue roulade mmm.........

We skied for a week and before we knew it, it was time to say goodbye to the magical ambience of Thredbo village life, lovely Carolyn and our new friends we had made at the lodge.

The bath tub at the Hyatt was calling and the old bones could do with a soak so we made a beeline for the luxury of that and a dinner in Canberra at the renowned Waters Edge before we hit home.

Braised pork cheek, jowl and crackling with celeriac puree, and port poached pear

 

Chargrilled kingfish, Jerusalem artichoke, kale and pickled hazelnut

 

The food at Waters Edge was divine and long with the wine, many coming from the Canberra district, we agreed it was such a lovely way to finish our adventure.

On the way home we also took a slight detour to Jeir Creek vineyard to purchase a case of their 2009 chardonnay ;)

Bottle of Jeir Creek 2009 Chardonnay ;)

 

 

Rocket and "P" Salad

Ingredients

1 bag of wild rocket

1/2 butternut pumpkin, peeled

2 firm pears

10 slices prosciutto, baked until crisp

60g parmesan, shaved

 

Balsamic Dressing

1 teaspoon Dijon mustard

1 teaspoon runny honey

100ml balsamic vinegar

300ml olive oil

Salt & pepper

 

1. Chop pumpkin into chunks, drizzle with olive oil and season with salt and pepper. Bake in a moderate oven until lightly caramelised.

2. Slice pears and place in water with a squeeze of lemon.

3. Whisk all dressing ingredients together.

4. Layer all salad ingredients, finishing with parmesan and prosciutto. Drizzle with balsamic dressing. Enjoy!

 



Happy skiing,
Simmone x

Sticky Date Pudding

How can we ever get fed up with eating sticky date pudding?! It's never going to happen. Whenever I am invited to a friend's for dinner I always take a sticky date pudding because I just know it's going to be a huge hit. It might seem a bit old hat but I don't care as it is just one of those classic desserts for winter that everyone loves.

The first time I tasted the infamous sticky date pudding was in the 90's in a little restaurant called Morgans in Darlinghurst. The chef there had a unique way of preparing his sticky date in service. He would cut a piece, place it in a caste iron frypan, pour the sauce over the top and heat it in the oven.

The result was amazing! The pudding was so gooey and rich on the inside, and crunchy and caramelised on the outside........ divine!!!

You can find my sticky date pudding in Thomas Dux Grocer, Harris Farm Markets and both Simmone Logue stores. So light the fire, cuddle up on the couch and indulge in an old favourite....... I know I will be! :)

Sticky Date Pudding with Caramel Sauce

Ingredients
100g brown sugar
175g self-raising flour
125ml full cream milk
1 large egg
1 tsp vanilla extract
50g unsalted butter, melted
300g chopped dates

Caramel Sauce
200g brown sugar
25g unsalted butter, cut into small cubes
500ml boiling water

1. Preheat the oven to 190⁰C.
2. Butter a 1.5L pudding dish.
3. Combine the brown sugar and flour in a large bowl.
4. Pour the milk into a measuring jug, and beat in the egg, vanilla extract and melted butter. Pour this mixture over the brown sugar and flour mix, using a wooden spoon to stir and combine. Fold in the dates and then scrape the mixture into the pudding dish.
5. Sprinkle the brown sugar for the caramel sauce on top and dot with the butter cubes. Pour over the boiling water. Pop the pudding dish into the oven for 45mins. The top should be springy and spongy when it's cooked. If not, leave it in the oven for a another 5-10mins. You'll find that the butter, brown sugar and boiling water will have turned into a rich, sticky caramel sauce. Serve with a scoop (or two!) of vanilla bean ice cream. Divine!

Stay warm and happy cooking,
Simmone x

Red Dirt... Beautiful!

Red Dirt... Beautiful!

Menindee is the Aboriginal word for Great Lakes... and that, amongst other natural wonders, is what I found on my second visit to Tandou orchard to help my friends pick and pack their oranges.

On the way out to Broken Hill, which is the closest air strip to the orchard, a cowboy sitting next to me leant across, peered out the window and said three words - "red dirt... beautiful!"  And I get that, 'cause I felt the same way.  I couldn't wait to get my boots dirty, kick up the dust and smell the dusty scent of the desert.

When I arrived at the packing shed I was amazed at the sea of orange bobbing along happily on the packing machines all shine and waxed then packed into boxes and off to the market

The taste was a perfect balance of sweet and tangy and easy to peel too, which was a bonus. We picked on glorious afternoons after the dew had left the orchard, moving quietly and contemplatively though the trees, picking buckets of sunshine.

At the end of each day, my picking buddies and I would go down to the billabong to "catch a feed"... We pulled up some lovely perch and took in the tranquility of the evening light.

I came home from my visit with a suitcase full of the must gorgeous oranges and made a big batch of my orange marmalade and will most definitely only ever buy Aussie grown fruit and I urge you to do so too.

I serve my blood orange marmalade on sourdough toast with lashings of butter in both my Cammeray and Double Bay stores. Pots of the liquid gold are also available for purchase.


Salad of Grilled Witlof, Orange, Chicken and Walnuts

Ingredients
4 chicken breasts, skin on
10 sage leaves
1 clove of garlic (peeled and minced)
2 tablespoons olive oil
1 orange (juice and zest) - Aussie grown
1 orange (peeled, pips removed, and sliced) - Aussie grown
100g toasted walnuts

Witlof
Cut into 4 length ways
1 tablespoon olive oil
40g butter
2 teaspoons runny honey

Method
Marinate chicken for 2 hours in garlic, sage and olive oil.
Heat frypan on a medium to high heat.
Cook chicken skin side down for 4 minutes or until caramelised.
Turn and cook for a further 4 minutes, then rest.
Heat grill, line baking dish with baking paper and place witlof in with a dot of butter. Drizzle with olive oil and honey, and season with salt and freshly ground black pepper. Grill for 5 minutes or until caramelised.
To assemble salad, place orange slices on a nice white platter, arrange caramelised witlof, sliced chicken, toasted walnuts and drizzle with cooking juices.


Happy cooking,
Simmone xxx

Win a Hummingbird Cake baked by Simmone!

People often ask me why it's called a Hummingbird cake and, to be honest, I don't know the answer to that.  Although I can tell you where I got the original recipe.

I discovered it in a Vogue Entertainer magazine, circa 1982... A gorgeously moist carrot and pineapple cake, adorned with fluffy peaks of white Philadelphia icing.  Of course it caught my eye and later my taste buds to become one of our biggest sellers in the Simmone Logue repertoire.

I added some walnuts for crunch and a layer of fresh mango in the centre of the cake to embellish on the recipe... as I do... and created what has become a favourite of many of my customers.

I make the cake now in many formats: 10" and 7" round cakes, a 500g loaf cake (easy to slice into school lunch boxes) and our adorable little hummingbird cupcakes.

"Like" my Simmone Logue Fine Food Company page on Facebook this month, and share this post on your page to go into the draw to win a Hummingbird cake baked by yours truly!  Winner will be announced on May 28th.

Happy cooking

Simmone xx

Lovely Buttery and Velvety Cupcakes

Every day at around four o'clock I delve into the pastry cabinet at work and retrieve a fluffy, dreamy and luxuriously buttery pink cream cup cake... It's one of the perks of being Simmone Logue I suppose, and the little sugar hit coupled with a double shot latte is just what the doctor ordered to catapult me into a busy afternoon.... :)  Well that's my excuse and I'm sticking to it!!!

This week leading up to Mothers Day I'm getting well prepared to mix, fold, bake and ice many of these pretty pastel cakes in a celebration of my Mum and both my Grannies on the one day of the year which we can spoil them.

 

 Next Saturday and Sunday to celebrate Mother's Day I will be with my team in my stores in Cammeray and Double Bay and at Thomas Dux in Paddington offering these fancy little pastel cakes on special, and packed in a pretty red gingham boxes with a gorgeous organza ribbon.

 

Come on down and try before you buy, and if I'm there with my cupcake stand you can even have a go at icing your own.

See you there and if you're time poor you can call us and we'll have your fresh box of cupcakes ready for you to collect ... No worries!

 

Happy baking,

Simmone xx

Weekend at Essington Park

I never desensitise to how beautiful our gorgeous Essington Park is. I can't remember it as green as I found it last weekend as I meandered along the country road approaching our gate. I was so excited with anticipation about the pine mushrooms we planned to pick the next day.

The wild bush quinces were on the trees on the back road to Bathurst as it's the right time of year for these autumnal goodies. With the weather on my side we had great luck in our annual forage.

While we were out, we also made a point to collect some fire starters for the fireplace.

 

Afterwards, it was time for magic hour on the back verandah with a mint-spiked cocktail and the preparation of a lovely silky seafood risotto spiked with saffron and lemon zest.

 

 

The rest of the night was spent curled up by the fire with our resident Essington Park cat.

 

 

On the way home we were lucky enough to come across a farm gate selling the last of the late summer's sunshine in a box of cherry tomatoes and the freshest, most lovely sacks of just ploughed potatoes. We rummaged around in the console of the car, under the seats and in the glove box for lost bits of coin to put in the honest box.

 

 

I am at my happiest when I'm in the country. I love the smell of the morning dew on the grass, the distant cry of the lambs, and how we always have softly turned eggs with crispy bacon in the morning.

 

 

The gorgeous quinces and berry bush from our garden now adorn my favourite piece of furniture from Elements I Love back at my Double Bay store.

 

 

Happy autumn to all!

 

Simmone x





Hot Cross Buns! Hot Cross Buns! One A Penny, Two A Penny, Hot Cross Buns!

For me these sweet little buns mean the end of a hot dry summer and the beginning of all the wonder which autumn brings.

Pumpkin a bounty, fossicking for mushrooms in the pine forest, and stacking the wood pile readying for the winter months ahead.

I just love this time of year when we drive to Essington Park through the mountains and the fiery reds and oranges of the maple trees. It's time to get into the veggie patch and pick the last of the late summer tomatoes, and fill the baskets by the fireplaces with pine cones for the fire.

A few weeks ago in our production kitchen, while we were putting together our schedule to produce our yearly batch of hot cross buns, the team and I got chatting about the superstitions around the hot cross buns.............

Did you know by sharing a hot cross bun with a friend it is said to solidify your friendship for at least another year? Especially if you sing this little ditty: "Half for you and half for me, between us two shall good will be". You just have to make sure you're not too much of a piggy and you share it evenly! :)

It is also said that if you hang a bun in your kitchen your cakes will rise and your bread will be perfect, replacing the bun each year. Most interestingly, did you know that they say it is sacrilegious and bad luck to bake and eat hot cross buns before Good Friday?! Whoops!!!


My (not to be baked before Good Friday) Hot Cross Buns
Ingredients
2 tsp dried instant yeast
500g plain flour
90g sugar
1 tsp salt
1 tsp cinnamon
1/2 tsp ground all spice
1/4 tsp fresh grated nutmeg
60g butter
1 large egg
140g sultanas
30g mixed peel

Crosses
2 tbsp self-raising flour
2 tbsp cold water

Glaze
4 tbsp sugar
1/4 tsp cinnamon
150ml boiling water

1. Sift together flour, spices, salt and yeast to evenly distribute.
2. In a small saucepan gently heat the milk over a low temperature and melt the butter into it.
3. In a seperate bowl beat the egg. Add the milk and butter mixture to the flour and mix thorougly. Add the egg and mix well to form a dough. Work in the dried fruit and peel.
4. Turn the dough out onto a lightly floured surface and knead until it feels smooth and is no longer sticky (approximately 10mins). Then place in a lightly oiled bowl, cover with cling wrap and place in a warm spot to prove. Leave for an hour or until it has doubled in size.
5. Punch the dough down and then seperate into 12 equal portions. Place the buns close together on a lightly greased baking tray. Cover and allow to rise until it has double in size and very light (approximately an hour).
6. For the crosses mix the flour and water thoroughly to form a thick paste. Spoon into a zip lock bag, cut a little hole out of the corner of the bag and pipe the mixture in crosses on the top of the buns. Bake the topped buns at 220⁰C for 15-20mins.
7. For the glaze mix together all ingredients, dissolving the sugar in the boiling water. Brush over the buns lightly while still hot.
8. Best eaten toasted with lashings of unsalted butter!!

My yummy buns are available from now through to Easter at both Simmone Logue stores; $9.50 for half a dozen, and $17.50 for a dozen.

Happy cooking and go safe this Easter!
Simmone x