Christmas Trifle 2016


I was going to give Heston’s Trifle recipe a go but I left it a little bit too late and ran out of time to gather ingredients. I then went on a big recipe hunt and thought which Australian Chefs do I know that make desserts really well. The first that came to mind was Chef Peter Gilmore. I had learnt from last year to make sure to use ingredients that were in season and I think I got lucky as my little brother found the figs that were just coming into season in one of 8 supermarkets that we looked! So here is the recipe for Peter Gilmore’s Quince, Pecan and Crème Caramel Trifle with Honey Cream.



– 50g White Chocolate, cut into 4 pieces

– 150g (1 ¼ Cups) Pecans

– 50g Currants, Soaked in 150ml Pedro Ximénez Overnight


– Grapeseed Oil, for Brushing

– 380g (2/3 Cup) Caster Sugar

– 180g Egg Yolks (About 10 Yolks)

– 2 Eggs

– 1L (4 Cups) Milk


– 150g Caster Sugar

– 1 Vanilla Bean, Split, Seeds Scraped

– 200g  Quince Paste

– 3 Titanium-Strength Gelatine Leaves, Softened in Cold Water for 3 minutes


– 150g (2/3 Cup) Caster Sugar

– 6 Eggs

– 150g (1 Cup) Plain Flour, Sieved


– 375 ml (1½ Cups) Pouring Cream

– 1½tbsp Honey


1. For crème caramel, preheat your oven to 160ºC and lightly oil eight 220ml ramekins. Stir the 200gm of sugar with 100ml water in a saucepan over a medium-high heat until the sugar has dissolved, then cook without stirring until it becomes a dark golden colour (6-8 minutes).



2. Pour enough caramel into each mould to just cover the base and stand until set (10-15 minutes). Whisk the yolks, eggs, and remaining sugar in a bowl until the mixture is just pale in colour (1-2 minutes). Meanwhile you want to bring the milk close to the boiling in a saucepan over medium-high heat and whilst whisking, pour the milk onto eggs and sugar and whisk to combine.




Custard Mixture

3. Strain mixture through a fine sieve and into a jug. Place moulds in a deep roasting pan lined with a tea towel (this prevents the moulds from sliding). Divide the custard evenly among moulds, then fill pan with hot water to come halfway up the sides of moulds. Cover with foil and bake until caramels are set and barely wobble in the centre when gently shaken (40 minutes to 1 hour). Remove from oven and leave in the water bath to cool for 10 minutes. Refrigerate overnight to chill. Dip moulds in hot water, then turn out and cut each into quarters.


4. For poached quince jelly, whisk the sugar, vanilla bean and seeds, 500ml water and the quince paste in a flameproof casserole and bring to a simmer. Stir until sugar and quince paste has dissolved. Cover and refrigerate until required. Bring 300ml of the mixture (discard remainder) and 100ml water to the boil in a saucepan, squeeze excess water from gelatine and, off the heat, stir into quince mixture until dissolved. Strain syrup into a 500ml container and refrigerate until set (2-3 hours).


Currents and Pedro

5. Meanwhile, for sponge cake, preheat oven to 160C and line a 10cm-deep, 23cm-square cake tin with baking paper. Whisk the sugar and eggs in an electric mixer until thick and pale with a fine, firm foam (8-9 minutes). Sift in flour and fold to combine, then pour into prepared tin, spreading evenly. Bake until a skewer inserted withdraws with dry crumbs (20-25 minutes). Turn sponge out onto a rack to cool (20-30 minutes). Cake is best made on the day, but can be made a day ahead and wrapped in plastic wrap to keep fresh

6. Increase oven to 170C. Bake white chocolate pieces on an oven tray lined with baking or a silicone oven tray until chocolate is light caramel in colour (6-8 minutes). Cool completely, place in an airtight container, and refrigerate until required.


White Chocolate

7. Roast pecans on an oven tray until crisp (7-8 minutes). Set aside to cool, then break with your hands, leaving some whole to decorate the top.

8. For honey cream, whisk cream and honey in a bowl until soft peaks form.

9. Cut or tear the sponge and the jelly into 5cm pieces. To assemble the trifle, layer a 5-litre trifle bowl with half of the following: pieces of sponge, currants and soaking liquid, quince jelly, crème caramel, crumbled pecans and honey cream. Repeat with remaining ingredients, then cover trifle and refrigerate to chill and set (2-3 hours).

10. To serve, coarsely grate caramelised white chocolate over the top and garnish with pecans


Peter Gilmore’s Trifle

Peter Gilmore’s Quince, Pecan and Crème Caramel Trifle with Honey Creme

First Mugaritz Recipe


A freaking mouthful I know, and I can tell you the picture in the book looks a hell of a lot simpler than actually making this dish. I wanted to up my recipe cooking again so I went up to the top shelf of my bookshelf and chose the book Mugaritz by Andoni Luis Aduriz. This has been my most liked Instagram which I am truly humbled for. Mine in no way looked as pretty as the picture in the book but it sure was a very interesting, fun and tasty dish. This is quite a long recipe and I have written this post out as if it where in the book. Being in Perth I had to substitute a few of the berries I could not find them but it still made for a good eat.



  • 250ml Beetroot Juice
  • 750ml Still Mineral Water
  • 1.2g Xanthan Gum
  • 20g Egg White Powder

Pour the beetroot juice and the mineral water into a mixing bowl. Sprinkle in the xanthan and mix at a low speed with a hand-held blender. Add the egg white powder and continue mixing very gently for at lease 5 minutes. Vacuum pack the juice on maximum pressure (I did it the best I could with a chamber-less vacuum) and leave to stand in the refrigerator at 2-4°C (36-39°F) over night.

The Beetroot Bubbles

The Beetroot Bubbles


  • 100g Strawberries
  • 25g Blackberries
  • 25g Raspberries

Place the fruits into a vacuum bag and vacuum them under maximum pressure (I have a chamber-less vacuum and just vacuumed until all air had gone) immerse in your SousVide at 70ºC (160ºF). Keep the bag immersed for 5 hours and then sieve the fruit to collect the juice. pass the juice through a fine mesh sieve and set aside in the refrigerator covered with clingfilm (plastic wrap).

Red Fruit Juice Berries

Red Fruit Juice Berries


  • 10 Red Raspberries
  • 8 Strawberries
  • 10 Blackberries
  • 10 Blueberries

The berries should be ripe and never be refrigerated (If you cant get this store bought is fine). Halve the strawberries and blackberries if they are too big. Set the different fruits in different containers (try to not refrigerate) on damp paper towels to allow the fruit to regain any moisture it may have lost.

The Fruits

The Fruits


  • 200g White Sugar
  • 200ml Still Mineral Water
  • 100g Beetroot (Beet)

Gently heat the sugar and water in a saucepan until the sugar has dissolved. Set aside. Next you want to peel the beetroot and cut into irregular pieces about 1cm wide. Blanch the pieces in the hot syrup for 2 minutes then place them on a tray and cover.


1cm Beet Pieces


Candied Beets



















  • 1 Lemon
  • 1 Lime
  • 100ml Extra-Virgin Olive Oil
  • 150ml Red Fruit Juice (See Above)
  • 0.2g Blended Pink, Green, White and Black Pepper

Cut off the rind of the lemon and lime, removing any pulp and pith. Put the oil into a bowl and make a twist with the rind of the two citrus fruits. Soak the rind for 2 minutes, sieve the oil and add it to the red fruit juice. Add the pepper.

Lemon-Flavoured Oil

Lemon-Flavoured Oil


Pour the beetroot bubble mixture into a large bowl and add the air using an aquarium pump to produce a the bubbles (I used my smoking gun). Mix the different varieties or berries and the beetroot in small glass bowls. Coat them well with the lemon-flavoured oil mixed with the fruit juice, make sure you soak them well, serve them in soup bowl. Collect the bubbles with a skimmer and place them over the fruit mixture. Enjoy 😀

Ready for Preparation

Ready for Preparation

Bubbles :D

Bubbles 😀

Sun-Ripened Berry Fruits, Drops of Extra-Virgin Olive Oil and Lime, Cold Beetroot Bubbles

Sun-Ripened Berry Fruits, Drops of Extra-Virgin Olive Oil and Lime, Cold Beetroot Bubbles

Full credit to Chef Andoni Luis Aduriz and the team at Mugaritz it was a pleasure adapting and replication this dish. Link to Mugaritz below