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Recipe

EARL GREY CHILLI CHOCOLATE CLOUD CAKES WITH MANDARIN CREAM

This recipe is one of my French husband’s family recipes – whipped up literally in a dash, the chocolatey, velvet softness of this cake is champion in our Franco-Kiwi household. Since meeting the effervescent Merrill J. Fernando of Dilmah last year I have been spellbound by the powers of tea and I am using it far less carelessly than before. The addition of bergamot citrus notes from Earl Grey tea touched with a smack on the tongue from fruity ground Guajillo chillies make these darling little cakes jaunty and voguish. Partner them with the perfect, pillowy mandarin cream.

Recipe

BARBECUED APRICOTS, HONEY & CHÈVRE IN FIG LEAVES

It is best to use firm apricots for this as soft ones will collapse. If you have a very light, soft goat’s cheese you can forgo the crème fraîche. Trim the tough stalk of the fig leaves off with a sharp knife, trying not to cut through the leaf. I have served these with ice cream but if you wanted to serve them as more of a cheese course, you could have with a fruity bread or cracker and the honey syrup.

Recipe

TREVALLY & TARO CAKES IN BANANA LEAF WITH CUCUMBER, RADISH & CHILLI RELISH

These tasty parcels are a great addition to a Pacific feast. They are best cooked and served immediately, though I have pre-cooked them then heated them quickly for 5 minutes in a hot oven and they were still great. Frozen banana leaves are available from Asian supermarkets. The mixture also makes great fritters if you simply want to fry in a little oil.

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