by Yasmin Newman on February 27, 2010
“Offering a smooth texture, nutty flavour and a distinctive orange-yellow hue, sweet potatoes make a perfect addition to the traditional plain scone, or a twist on the more common pumpkin.”
The good old scone. Scots have the claim on this famous quick bread that is believed to date all the way back to the 1500s. Some say its name was derived from the Dutch word ’schoobrot’, meaning beautiful bread, while others believe it was named after the Stone (i.e. Scone) of Destiny, where Scottish Kings were once crowned.
Looks wise, there ain’t much pretty to it, so I’m going for the latter. And I’ve always been a sucker for kings and lords. But where it does fall short in the looks department, it more than makes up for with ease of making. Your average scone can be mixed, kneaded, cut and baked off in next to no time. And like Miss Plain Jane in her Sunday best, paired with thick, double cream and a chunky strawberry conserve, something relatively simple can be elevated to core-shaking heights. Believe you me; warm just from the oven, I’ve had many a Wuthering moments myself.
Anna, the Duchess of Bedford from the early 1800s, was also a big fan. So much so that it is said that she would order scones with tea, along with other sweet breads, each day for her mid-afternoon snack. And thus the charming tradition of Afternoon Tea (still common throughout England) was born.
Scones and afternoon tea may not be Australian customs by birthright, but they’re definite favourites of mine. And after a trip up the north coast last month on assignment, stopping in at riverside cafes for a spot of tea and scones, I see the tradition is still alive and kicking… 500 years and counting.
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by Yasmin Newman on January 24, 2010
“Almond & The Hazelnut will be returning to the markets March 2010. Happy New Year!”
First up: Happy 2010!
Apologies for the belated wishes, but I have been on the road writing travel stories, researching new recipes, without internet connection, and also, enjoying myself too much for words.
Well, too much for updates would seem more fitting, but it’s really more a case of the former than the latter.
For your diaries: Almond & The Hazelnut will be returning to the markets in March 2010, as I’m off to Darwin in February on assignment (just as an add-on, but if you want to mark it in your diaries too, by all means!) But I’ll be sending more details closer to the date. Hope to see you there!
Yasmin*
* Photos taken on my road trip from Sydney to Coolangatta. Above: Menu board shot at a beautiful cafe-restaurant, Mavis’ Kitchen, in Uki. Lower: Tea cups for afternoon tea at Melba’s in Broadwater.
by Yasmin Newman on December 7, 2009
“Come join me this Saturday 12th December at the North Sydney General Markets for more Almond & The Hazelnut baked goodies!”
Can you believe it’s that time of year again? Me, no siree. But here it is again in less than a blink of an eye!
I’m a big fan of the festive season. In Australia, it means the onset of summer; for me personally, my birthday; and for everyone around the world, a time to celebrate Christmas and New Years with family and friends.
It also means great food — and lots of it.
In celebration of the silly season, I’ve created a range of Christmas specials* — cakes that reflect our Aussie palate, will keep for several weeks unrefrigerated and also transport well (if you can last that long!) — which I’ll be selling this Saturday 12th December at the North Sydney General Markets.
“Bladerunner: A stunning chocolate bundt cake laced with orange. Absolutely intoxicating.”
Perfect for any work or Christmas party, these are available as whole cakes by pre-order with two pick up dates, one at the markets and another on the 21st December, just in time for Christmas.
So come on down between 9am and 3pm to pick up one of your favourite goodies or a special Christmas treat!
“Te Amo: If the way to dad’s (or mum’s) heart is through their stomach, say I love you with these beautiful gingerbread cookie cards.“
For a sampling of the delicious range available, click here for Almond & The Hazelnut’s Christmas product list.
And last, but certainly not least, I invite you all to join the Almond & The Hazelnut mailing list for updates on markets stall dates and new products! By joining, you’ll go into the draw to win one of the Christmas specials, Vince (pictured below).
To join, simply send me an email to yasmin@almondandthehazelnut.com with ‘mailing list’ in the subject line.
“Vince: Enjoy an Aussie take on Christmas with this gorgeous macadamia, caramel and passion fruit tart. Mince pies, eat your heart out.“
Wishing you all a very merry Christmas!
Y*
* Christmas specials include Bladerunner, Vince and Te Amo. For orders and enquiries, please contact me at yasmin@almondandthehazelnut.com
by Yasmin Newman on November 24, 2009
Baking lore is always a fuzzy one. Or a woolly one as Lord Lamington would have it.
Named after the Governor of Queensland, Charles Cochrane-Baillie, (aka Lord Lamington) in the late 1800s, there are many myths surrounding the origins of lamingtons. Some claim it was a slight of hand — oopsie, in fell a slab of sponge cake into melted chocolate, out came a lamington! (Dusted in coconut of course to tidy its looks up a little.) Some of the world’s best desserts are thought to have been discovered by similar means, like brownies, so I’m not one to knock it.
Other accounts call upon ingenuity — Armand Gallad, Lamington’s chef, asked at short notice to feed unexpected guests, saw inspiration in leftover sponge, which he carefully proceeded with grace and savoir-faire, to dip in chocolate and coat in coconut (an unusual mix of flavours for the time) which saw Lady Lamington’s guests asking for the recipe.
More conspiratorial theories however suggest the dessert looked just like the Homburg hats Lord Lamington loved to wear. But no one is quite sure on that one.
Wherever they came from, lamingtons struck a chord with everyone it seems except for Lord Lamington himself, henceforth burdened with the honour of his name on a dessert he cared not much for. It is believed “those bloody poofy woolly biscuits” were his exact words, but of that, again, no one is quite sure. *
Yet, whether to the disdain or a giant tick of approval from the Lord himself, as ambassadors of his name, lamingtons have done a great job of keeping the brand alive, today synonymous with true blue Aussie fare alongside Anzac biscuits, meat pies, Vegemite and pavlova. There are some issues with the Kiwis on the last one, but that’s never stopped us Australians before!
Traditional lamingtons come sans cream, but you can find them sliced in half or center-filled with the whipped stuff, along with jam in some cases too. I like mine the way my Old Nana made them, au naturale, which she’d have ready — without fail — in her biscuit tin to serve whenever someone dropped by. So loved, they’d even take their hat off for them.
Lord Lamington — eat your heart out.
* Note: Lord Lamington facts were taken from Wikipedia and relayed, on my end, with a touch of drama. Enjoy with a grain of salt :)
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by Yasmin Newman on November 19, 2009
Sunshine, friends dropping by, chats between stall holders, happy customers with your cakes in hand — I now fully appreciate the appeal of having a market stall and what a great endeavour it is. So much so that I’ll be back again, next month, with my cake wares a ready!
I’d just like to say thank you to everyone who helped make my first market stall a success — customers, friends and family alike. It was a great day, sales wise, with all but one Times Square cookie selling out… much to the delight of friends hawking nearby whom I fed it to, ready to swoop!
And to all you market stall holders out there, here’s to you — it’s a rewarding game, certainly, but one that requires hard work (burnt myself once or twice), long hours (was up till 3am a couple of nights running) and muscles. Or in my case, a man and a mother to help carry supplies where deficiencies exist!
Hope to see you there next time for more Almond & The Hazelnut baked delights in December where you can meet more of the gang, like Harlow, a chocolate pecan pie, smooth and sophisticated, or Desert Sun, roasted macadamias in a sweet cumin and paprika glaze.
Details on their way shortly!
Yasmin x
