Prahran Market, and My (Current) Product List

Gingersnaps

I have news.

This Sunday, if you happen to be in Melbourne, come see us between 10am-3pm at the Prahran market. In truth, this is our second week. We started last Sunday, and why did I not announce it on the blog? For the simple reason that I was not willing to let people who know me from my blog see me cower under the table while James does all the selling/interaction with customers. No, really. I was really going to do it.

Pistachio, almond and rosemary biscotti

Banana and peanut butter cookies

I think I have been pretty realistic with my expectations on this little venture; I expected it to be labour intensive and stressful. I know not to expect to make a tidy profit for at least the first few months. But what I didn't expect was how vulnerable I felt, having my ideas, my hard work, my creations displayed and scrutinised by possibly everyone who walks past my stall. It has made me feel a bit guilty for charging above-market prices for a packet of cookies, but I am fortunate to have James----someone who is not too personally involved in the products to help sell them---- and for me to be able to gather together just enough faith in the quality of my products, and the amount of work that I put into recipe development, packaging, labeling etc. to be able to justify the prices. After all, what I charge isn't a secret---the price list is out and open on the blackboard on the stall table, so if people have a problem with it, they can just choose to walk away.

Seville Marmalade Thumbprints

Classic chocolate chip

I love what I do now---but the question is whether or not I will be able to keep that feeling up in the long run---when demands (hopefully) grow, and the repetitive nature of this business finally caught on to me. But I guess this is where I am in the position, as owner of the business, to make things interesting and challenging for myself. I haven't talked much about my ideas for the business in this space, but one of my main focus is to use seasonal ingredients to develop and create artisan-quality products. This would mean that I would not have a set product catalogue for a period of more than six months at the most, which also would mean that I have to perpetually find new ways to successfully incorporate seasonal produce into my recipes. Sounds far-fetched? Maybe, maybe not. I don't know if this would work, but seeing that I have nothing to lose at this point, I'm ready to give it my all.

I promise that I'll tell you more about the business in the coming weeks, or whenever I can scrape around enough time to blog. In the meantime, I've been working pretty much non-stop since 9am this morning (it's 1215 am now), so I can't wait until my head hits the pillow as soon as I finish this.

I'll see you there?

Finally, Some Results

Yes, it's that time of the month already. Where did my time go? Again??!! I feel as though someone is playing a trick on me, ripping the pages off the daily calendar (does anyone still use those anyway?) way ahead of the current date so that it somehow makes them feel that they are very close to Christmas. Because they are. Hell, we all are. It is already October. Less than 90 days to Christmas. Are you freaking out, because I am.

I know I'm not the only one having trouble adjusting my work life with my blogging life, and borrowing words from my friend Mallory, 'I blog because I want to, not because I have to'.

It's not very often that I'm at a lack for words or stories to embellish my posts with, but I'm going to make this one a short one, and let the photos tell you the rest of the story.



The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.

This is what I've been busy with lately. Like it??

Oh, and see that table cloth that's actually a piece of fabric? I'm in love with it, and I intend to use it for the market stall. Coming soon, I promise!! I just need a clear 'yes' for the to-go date from the Council.

In Defense of Nigella Lawson, and a 30-layer Chocolate Cake

I admit to a certain addiction to watching Nigella Lawson on Youtube of late. While we are there, yes, it may well have been one of the reasons why I posted my DB Challenge late again. (The other reason is that it took me two days to make all the layers of matchstick-thin sponge, but I will go into that later. Promise.) Now back to Nigella. I am more than aware of the fact that she is not a chef, nor even a trained cook, and that by admitting to watching her shows religiously, I am opening the can of worms that is the scrutiny of 'serious' chefs/cooks out there who thinks that people who are serious about cooking shouldn't be watching such nonsense on TV. Well, guess what, those people would just have to suck it. Because, for the first time, in years, I am actually inspired to cook savoury food.

I cannot even begin to tell you how much of a feat this is----see my blog name? That didn't happen by accident, you know. While I use salt quite often in my baking escapades, I never go so far as to touch anything that would not fit seamlessly into my sweets and desserts-based pantry.

This is what I think: with so many cooking shows abound that they had to dedicate an entire channel to it, I tend to get lost in the myriad of choices. Some are good, of course, and some, like Heston Blumenthal's In Search of Perfection, are very capable of eliciting oohs and ahhs and much admiration for the chef and his quest for, well, perfection in the culinary sense. But what really draws me to the Domestic Goddess is her ability to take pleasure in every little morsel or crumb that she puts in her mouth---she made eating for pleasure her business. And women the world over thank her for it.


She is an attractive woman, no doubt. And so many people have taken a fair go at her, both professional chefs and serious home cooks alike, that what she does isn't cooking, that her show is as best food porn. I agree on a couple of things. First, that she is a very charismatic lady in every sense of the word, and second, that she is a sensualist. But I love her precisely because of these things! Watching her made me stop worrying about my expanding waistline (I'm closer than ever to the 50kg mark, and for someone who used to weigh a mere 39kg 6 years ago, believe me, it's a scary thing), because really, she shows everyone that you don't have to be stick thin to be attractive! Also, if a food lover isn't a sensualist, I'd be very, very wary. Food, and cooking, involve all the senses. I remember reading a while ago that food is the closest thing to sex, in the way that it demands and involve sight, smell, taste, touch, and sound. If a cook seems frigid in the kitchen, I'd be worried that his/her food will lack the warmth that speaks louder than any amiable words or actions that had preceded the meal. Sure, her recipes are not entirely irreproachable, but I think it's the inspiration that counts. Nigella makes me want to jump up on my feet and start cooking savoury food---and trust me, even accomplished, Michelin-starred chefs couldn't make me do that.


I think it is too easy to get jaded by food that all they have become to us is a few lines on a recipe we are working on. The most extraordinary thing about the Domestic Goddess is her ability to see beauty, and to appreciate and take pleasure in even the most mundane ingredients. It is this facet of her that lead her viewers to believe that food is something truly special, something worth labouring over for. In the words of Mr. Ping the Goose (Panda's father in the hit animation Kung-Fu Panda): In order to make something special, you just have to believe that it is special.


Now, on to the cake. I don't think the Dobos Torte is something that Nigella would have featured as one of her express, no-fuss, minimal effort required recipes. But since this is baking, the sky's the limit for me, and I will go to the ends of the earth to bake a 30 layer chocolate cake. Yes, you heard it: 3-0 layers. And oh boy it was so worth the two days I spent and slaved and cursed it for.

It was the perfect balance of flavours. No component is too overpowering, and that's what I look for in a good cake, or any patisserie product for that matter. In the pastry field, it is much too easy to rely solely on technique alone and forget about the taste part. The result is a creation that's spectacular to look at, but makes you think twice about getting a second helping. Not this cake. Even with all the buttercream that I put on it---I ended up making 2 1/2 times the amount specified in the original recipe, and using every last drop of it--- the intensity of the chocolate flavour is balanced with the coffee that I used to soak the sponge layers with, resulting in an orchestral harmony of taste that well and truly makes your palate sings.

The real challenge this time is the sponge. Ah-ha!! Yes, the humble, unassuming sponge. While a sponge is often depicted as a cake that is as soft and tall as a goose-down pillow, in this instance, what I require are sheets as thin as a matchstick. Long story short, two batches later, I'm in the game with 7 1/2 sheets of usable sponge, which I magically turned into 15 neat layers. See how the tediousness of this is getting on my nerves? Time to get on with the recipe.


Sheet Sponge

6 large eggs, separated, at room temperature 1 1/3 cups (162g) confectioner's (icing) sugar, divided 1 teaspoon (5ml) vanilla extract 1 cup plus 2 tablespoons (112g) sifted cake flour (SUBSTITUTE 95g plain flour + 17g cornflour (cornstarch) sifted together) pinch of salt

1.Position the racks in the top and center thirds of the oven and heat to 180C.

2.Line 2 half sheet pans with parchment paper and spray with cooking oil.

3.Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes.

4.In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.

6. Weigh the sponge batter. Divide the total weight by the number of layers you want it to have. I ended up using about 100g per sheet of 25cm x 25cm square. This is where it can get tricky as you may need to change the dimensions of the square if you do not have enough sponge batter. My advice is to use the instructions as a guide and use your instinct for this step. Try one out, and id you think you do not have enough batter to cover a 25cm x 25cm square, work out a new dimension and start again.

5.Spread the batter amongst the sheet pans, and even out with an offset metal spatula as best as you can. Spray another piece of baking paper with oil spray and dust it with cocoa powder. Carefully place the baking paper over the sheet sponge, carefully eliminating any air bubbles that may develop in the process. I find that it's best to start on the side closest to you and work away. Take a rolling pin (or in my case a cannister of cooking oil spray as my rolling pin proved too heavy for this purpose), and gently roll it over the baking paper-covered sponge batter. Even out any slopes or bumps, and your sponge sheet is good to go.

6. Bake at 180C until lightly golden on top, about 3-5 min. Let the sponge cool.


Chocolate Buttercream
(This is double the the amount on the original recipe. I ended up more than this quantity for the piping I do on top of the cake, so if that's what you are after, add: 2 eggs. 100g caster sugar, 55g chocolate, and 125g unsalted butter to the recipe below)

8 large eggs, at room temperature
400g caster (ultrafine or superfine white) sugar
220g bakers chocolate or your favourite dark chocolate, finely chopped
500g unsalted butter, at room temperature


1.Whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.

2.Fit bowl over a water bath. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.

3. Let cool to room temperature, and whisk in soft butter. It is important that the butter is very soft at the stage, but not melted, or you will end up with ganache instead of buttercream. Store buttercream, covered, in the fridge for a couple of hours or overnight until thickened and firm. Alternatively, you can make the buttercream ahead of time and store in the refrigerator for up to three days.


Soaking Coffee

1/2 cup hot water
3 Tablespoons instant espresso coffee

Dissolve coffee in hot water. Set aside.


To Assemble the Torte

1. Cut the half sheet pan of sponge in half. Flip over and peel off the parchment from the bottom. Divide the buttercream into the same number of parts your Dobos torte layers will have.

2.Line a quarter sheet pan with parchment paper. Place the first layer of sponge on top of it. Spread one part of the measured buttercream, top with another layer of sponge. Soak the second layer of sponge with coffee, and spread another part of the measured buttercream on the sponge. Repeat the process until you get to the last layer. Chill, or even better, freeze overnight.

3. The next day, heat the blade of a long, serrated knife with a blow torch. Carefully make a cut about half a centimeter on each side, so that your cake finally reveals its beautiful striped layers that you've worked so hard to achieve. Serve to your friends and family and wait for the moans of pleasure that will inevitably escape their lips after the first bite. Then take a bow, because you deserve it.


The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

July Daring Bakers Challenge---and the update

It's been a long time since I wrote anything of significance on this space. Do not fret, I am still here. But between testing recipes, figuring out the next move, and a myriad of other issues that have kept me awake at night, my nervous disposition notwithstanding, I just haven't found the time, or the mood, to post anything here. Although I do not have any good news to share with you yet---I am a firm believer of not counting my chickens before they hatch---what I do have is a few works in progress. I'm getting my logo designed by a friend/graphic designer, and I just can't wait for her to finish up the final drawing, colours and all. She's shown me a few sketches that she made so far, and I simply fell in love with all of them (T, you're amazing!). It's just like how I've always dreamed it, but a lot better.

I'm still in the middle of sending out applications to good markets around Melbourne---a task that was much harder and took way longer than I anticipated, much of it due to the bureaucracy imposed by the local council and market management---but I am working on a promising one which hopefully will not fall through.




I am Nervous. Scared. Excited. But mostly unsure. Unsure of whether or not this would work. Unsure of whether or not we will make enough profit to make this worthwhile. Unsure of whether or not I have what it takes to do this. Just unsure.

But I'm halfway there, and there's no sense in stopping or looking back. I am on a forward moving train that is my will to make this work, and I will not stop until I reach my destination. I have to make this work. I have to. Because it is the only thing I can see myself doing.



The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

Cumquats and Bakewell Tart

First of all, let me thank you all sincerely for the kind words of encouragement. I really appreciate it, and although I don't say it enough, please know that I am very grateful of all the support and readership I have received in the past year. I could not remember when I started blogging---perhaps my one year blog anniversary is long over, perhaps not, and even though to check is as easy as a mouse click, I could not be bothered.

I have never been the sentimental type, I think; and even though I reminisce a lot about past experiences, I tend to spend more of my time on thinking about the future. Speaking of which, in my excitement to announce my plans, I forgot to mention that I am not selling at the markets as yet. I am very grateful for all the expressions of interests, and I will keep all of you updated through this blog.


As I have only been baking to test recipes for the business this past month, I welcomed this the June Daring Bakers Challenge with wide open arms. Still, the anticipation of being able to make something different did not stop me from leaving it to the very last minute.


The Bakewell tart consists of a sweet shortcrust base, a jam/curd layer, and a frangipane filling. I've never made it before, and the shortcrust pastry is different from the sweet pastry base that I normally use for baking, thus I was curious on how it would turn out. I was very pleasantly surprised by how pliable and how easy to handle the raw dough was. Baked, it was arguably the best part of the Bakewell tart-- tender, crumbly and slightly savoury; beautiful even when unadorned. It is a recipe that I'm definitely keeping.

Since I have been buying kumquats by the truckloads this winter---so fascinated I am by their sweet skin and bitter flesh, and their versatility---I decided to use it to make a curd and confit to go on the Bakewell tart. I also decided to experiment a little with their presentation. Those who know me would know that I am not so good when it comes to plated desserts. So the best way to go about it is just to keep practicing until I get better.



The June Daring Bakers’ challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart… er… pudding that was inspired by a rich baking history dating back to the 1800’s in England.

As you can find the recipe for the frangipane and the shortcrust pastry from Jasmine's and Annemarie's blogs, I am not going to include it here. I will, however, give you the recipes for the confit and the curd. Feel free to substitue any citrus fruits you can find.


Kumquat Curd
makes 180ml
from Christine Manfield's Desserts

3 large egg yolks
50g caster sugar
55g kumquat puree
63g unsalted butter

Wash kumquats and remove stalks. Puree, whole and unpeeled, in a blender. Strain. Whisk yolks and sugar until pale. Add puree, and whisk over a bain marie until thick. Add butter piece by piece, whicking to incorporate. Remove bowl from heat and store in a covered container until set and firm.


Confit Cumquats
adapted from Australian Gourmet Traveller September 2008 issue

200g cumquats, washed and stalks removed
100g caster sugar
1 cinnamon bark
1 1/2 teaspoon anise

Prick cumquats with a fork, and combine all ingredients in a saucepan and bring to boil. Turn down heat and simmer for about 25 minutes, or until tender and transluscent. Cool, and store in the fridge in an airtight container.

Daring Bakers May: Strudel!!

Okay. So here it goes.

I know I have been missing from my blog for quite some time. I also have not left as many comments on your blogs. For this, I apologise. I'm there, always, but these days time seem to be getting shorter for me, and before I knew it, it's already time for bed.

Now, I've kept the reason for this under wraps for a few months---except from a couple of fellow bloggers, mainly because I did not want to jinx my chances, and I did not know how things are going to pan out. A few months ago, I left the hospitality industry completely. The hours just do not agree with me anymore, and with restaurants closing down/cutting back on staff due to the economic recession, even if I had managed to get a job at a restaurant somewhere, it would mean that I would have to work longer hours for lower pay. Not that I am afraid of hard work, mind you, but I had to make a choice between a job in patisserie, and seeing J on a regular basis (we don't live together) and keeping the relationship together. I chose the latter.

Besides, working to recreate other people's visions and ideas has never been what I saw myself doing in my future. I have always wanted to do my own thing in patisserie, even right from the start. But I had no idea it was going to have to happen right now.

When a door closes, another one opens. I have no passion for my day job, and I don't see myself being at it for very long. So I toyed with the idea of having my own little venture, just as a daydream at first, and then evolving into something that I could almost see in front of me. And best of all, I could actually see myself very clearly in that dream.


And so, I did all the necessary research and came up with a decision. I am going to have my own business. It is only something that I will do on the side-- working from my home kitchen, selling once a week at the weekend markets, making small but high-quality batches using the best locally-sourced ingredients-- but which I hope to expand into something a lot more.

Now, I am far from being the most experienced pastry chef around, and some of you might start to think: who does she think she is, attempting something like this when she's only had a couple of years of experience in the food industry?

Well, you know what, I thought that too at first. But now I trust the feeling in my gut a lot more. And I believe that if you have an idea of what you want, if you could see how it would work, that maybe you don't get it right the first time, but you will get there eventually. Much like cooking and baking, no?

And so I spent a fair amount of time researching this and that, testing recipes, and getting my kitchen registered. Yes, you actually have to register your kitchen with your local council here in Australia if you want to operate from home, and get the health inspector to come check it. Among the requirements are 3 sinks (one for hand-washing, one for rinsing and one for sanitising, and I haven't even gotten to the food prep sink yet), which I passed with flying colours thanks to the Smeg dishwasher that came with the apartment; non-permeable surfaces (no wood), and separate equipment for home and business. I have never been more thankful of my contemporary kitchen, and instantly dismissed all former thoughts of having a rustic looking, cozy one instead.

And so she came on Wednesday, the same day of this month's DB challenge posting---which half explains why I couldn't post until now, and I'll explain the other half later, because I insist that no one uses the kitchen for the whole day for anything at all. J, who came to help me whip the apartment into shape, had to settle with microwave soup for lunch, girlfriend-of-the-year that I am.

And she passed it!! So $700 later ($500 of which I will pay tomorrow), my kitchen will be fully registered for a year. Yup, you read that one right, I have to do this every year. And I thought home-based businesses are supposed to cost nothing at all to set up.

So this would mean that from now on I would be eligible to sell my products at any markets across Victoria---after the application of a Temporary Events Permit to whatever council the market is under, of course, but that is another story---and that I can legally make stuff to sell from my home kitchen!! Woohoo!!

It may not sound like a big deal, but I really need to work from home in to make any minimal profits at all, and since renting a kitchen space would cost around $60/hour, let's just say that I am over the moon that my kitchen's been approved.


After the health inspector's visit, I had a 3kg order of biscotti to do for 6 people, my first 'big' one so far. I know it sounds like nothing compared to the quantities a commercial kitchen produce on a daily basis, but I had to do all 3kg of it on my little bench-top stand mixer, using only 2 oven trays (I have yet to purchase more equipment). Now since we all know that biscotti are baked twice, the whole thing took me quite some time to finish.

In the end I got to making the strudel on Sunday, and since we are approaching winter in the Southern Hemisphere, I wanted to make it rich, warm, and comforting. Like a good boyfriend.

One of the things I love about the cold weather is the variety of seasonal produce that results from it. Chestnuts, a rarity in the tropics, were going for a cheap $8/kg at the farmers' markets. I thought back to just a few weeks ago when they were twice that, and I just had to buy them. I bought a few varieties of apples too---Braeburn, Granny Smith and Red Splendour---since they were in season, and since I was very much mesmerised by Erica Bauermeister's addictive and wonderful book 'The School of Essential Ingredients'. If you haven't read it, please, run out and get a copy now, for I have never read anything better.

So, after much digression, I chose to make two fillings for my strudel: Apple and Chestnuts; and Apple, Sultanas and Almonds. But instead of putting the apple cubes in the dough raw, I decided to saute them in butter and brown sugar until caramelised but are still firm enough to keep their shapes during the 30 minute baking time.

I still cannot make up my mind which filling I like better, so I guess I'll just have to keep trying.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

A Late Daring Bakers Post

Nope, no strudel here today.

For a VERY good reason though. For real this time. But check back over the weekend, and I will have one for you. And a good news.