Making a hollandaise (and its derivative, bearnaise) is one of the great challenges for the home cook. The recipe is by any measure a solid commitment but once mastered is also a great pleasure. I really do love a great benedict but even for me it’s a rare treat which is probably why it’s so … [Read More]
Recipes with Gary
A thermometer is a worthwhile investment when making custard as it will guarantee that the custard is sterilised and the eggs have reached the right temperature to thicken. One of the most common mistakes when making custard is not cooling it quickly enough, thus resulting in something resembling scrambled eggs. Makes 1 litre 300g sugar500ml … [Read More]
A delicious fusion of espresso and caramel.
A rich, hearty, asian inspired dish with a lovely hint of espresso.
My take on the classic tiramisu featuring The Dawn blend.
A really special, tasty dish featuring The Dawn blend.