by Yasmin Newman on June 8, 2010
“Almond & The Hazelnut is hitting up the markets once again!
Join me this Saturday 12th May at the brand new Gladesville Organic Markets.”
From the team behind the ever popular Leichardt and Frenchs Forest Organic Markets comes a brand new market in Gladesville. It’s set to be biggie, with quality fresh produce and artisan products galore.
At the Almond & The Hazelnut stall, drop by to find a selection of sweet treats inspired by seasonal produce – banana, hazelnut, orange, pomegranate and walnut – and lazy, winter long weekends.
Check out the mini mag here for a complete list of what’s on offer.
Looking forward to celebrating a great new addition to Sydney’s ever growing market scene with you.
See you there!
Gladesville Organic Markets Riverside Girls High School, Corner Victoria and Huntleys Point Roads, Gladesville, 8am–1pm.
by Yasmin Newman on April 30, 2010
“Almond & The Hazelnut will be at Chatswood Organic Markets this Saturday 1st May, 8am–1pm. Chatswood Public School, Corner Pacific Highway and Centennial Avenue.”
Just a quick reminder about the markets this Saturday…
In season, you’ll find banana, walnut, pear and hazelnut flavouring this month’s sweet selection, plus a little Latin flair to celebrate this month’s festivities.
Check out the mini mag here for a complete list of cake, tarts, cookies and bites. There’s a recipe in there too for the perfect autumn dessert indulgence.
Yum.
Hope to see you there!
Chatswood Organic Markets Chatswood Public School, Corner Pacific Highway and Centennial Avenue.
* Photo above was taken when I was in the Philippines, around this time one year ago (holy bejeezus!) It was shot in a local market in Coron, Palawan; the kids just couldn’t get enough of the camera-action.
by Yasmin Newman on April 28, 2010
“Pistachio and pear cake slathered in dark chocolate ganache. Slice in for a piece of heaven.”
Nuts always lend great flavour to cakes, and texture too. Paired with fruit and chocolate, it’s a winning combination.
This cake borrows the best from each world: distinctive pistachio, soft pears in season and smooth dark chocolate.
First baked for a girlfriend’s birthday party. Gone in two seconds! Sophisticated, yes, but oh so moreish too.
Moist and mealy, Guillotine is perfect as is, one slice… or even two!
{Guillotine will be available this month at the markets. Click here for whole cake pre-orders.}
Eat with: Locura by Yasmin Levy. Cause she’s a similarly unique mix of flavours. And she’s got a great name, too!
by Yasmin Newman on April 23, 2010
“Creamy white chocolate cheesecake with a luxurious dash of coffee. One shot and you’re in.”
With autumn well and truly here, indulgent desserts are a must. Cheesecakes always fit the bill — regardless the season or mood — but this version here is autumn to a tee.
Think white chocolate for the lighter, sweeter side of the season then espresso for bundled up, sultry appeal. This pistol is smooooth and sexy.
At a family get together, we ate this for dessert late one Friday night… it’s perfect by candlelight. And while one wedge will suffice, this one won’t let you go at that. Bang!
{Pistol will be available this month at the markets. Click here for whole cake pre-orders}
Eat with: Beijos by DJ Vadim (Hotel Costes 12). Similarly sexy.
by Yasmin Newman on April 19, 2010
When you first see Tabou’s vanilla creme brulee ($13), you may feel a little overwhelmed by your order. Served in a large oval flan dish, this guy is big. Likely you’ve just eaten their giant-sized steak frites too.
But fear not: after first bite, you’ll be thanking heaven above for the generous portion and savouring the last bite when you’re done. I almost licked the bowl.
A traditional-style brulee, Tabou’s version is silky smooth with a caramelised top in just the right thickness, and with just the right sounding crack. Vanilla bean seeds also feature for rich, rounded flavour and whole eggs are used in shameless abundance. It’s everything a brulee should be and a benchmark, now, for all brulees to come.
For added authentic flavour, Tabou throws in a chic, French-style bistro setting too.
Tabou Restaurant, 527 Crown Street Surry Hills, (02) 9319 5682
* Original photo courtesy of Simon Leong (SimonFoodFavourites) who is similarly besotted with this brulee and who had the smarts to have his camera with him on the day.
