Macadamia Dukkah


Today I am sharing a very quick and easy recipe: Macadamia Dukkah. Quick and easy for sure, and also incredibly delicious!

What is dukkah, you say? It is a Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices, typically used as a dip with oil and bread. However, you can also sprinkle it on soups, stews, casseroles, poached or scrambled eggs, cooked rice. The possibilities are endless!

Today’s recipe uses macadamia nuts, which add a touch of Australia to the dip and also make it Low Fodmap… yeah, right?

As I said, this is a very easy recipe to make. It only requires some roasting/toasting, crushing, and mixing. It makes for a great addition to your holiday spread and you could even gift it for Christmas in pretty little jars. Don’t say I never give you good ideas eh??

Macadamia Dukkah

Enjoy my recipe and don’t forget to check out my video and to leave a comment to let me know how you like it!

Macadamia Dukkah

Macadamia Dukkah

Macadamia Dukkah – a Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices, typically used as a dip with oil and bread.

Ingredients

  • 45
    gms
    – 1/3 cup macadamia nuts
  • 30
    gms
    – 2 ½ tbsp white sesame seeds
  • 2
    tbsp
    coriander seeds
  • 1
    tbsp
    cumin seeds
  • 1
    tbsp
    cinnamon
  • ½
    tsp
    chilly powder
  • ½
    tsp
    black pepper
  • 1
    tsp
    salt

Instructions

  1. Toast the macadamia nuts in the oven at 160°C – 320°F for 15-20 minutes. Let them cool down, then roughly crush either with a mortar and pestle or in a mixer.

  2. Roast the coriander seeds in a dry pan until fragrant. Do the same with the cumin seeds. Let them cool down, then roughly crush either with a mortar and pestle or in a mixer.

  3. In a medium bowl, mix together the crushed macadamia nuts, crushed coriander and cumin seeds, sesame seeds, cinnamon, chilly powder, black pepper, and salt.

  4. Serve with bread and good quality extra virgin olive oil.

Recipe Notes

Nuts, seeds and spices can go rancid or lose their aroma and taste if stored at room temperature for too long. Therefore, it is best to freeze these products in airtight snap seal bags or containers. Simply remove the required amount just before use.

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Macadamia Dukkah

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Doshii signs up three new POS partners


Australian middleware cloud platform and hospitality marketplace provider Doshii has signed on three new Point of Sale (POS) partners, giving more venues the opportunity to cut through the app chaos and streamline their operating systems.

The three new partners – Abacus, Splitability, and MSL (SwiftPOS and Infogenesis) – will provide their venues with direct access to Doshii’s growing range of ordering, delivery, reservation, loyalty program, payment, rostering and other business apps.

Doshii CEO Justin O’Donnell said the partnerships will make it easier for venues to manage and maximise the performance of their online channels.

“These new partnerships will enable hospitality businesses to use Doshii to connect and sync with a multitude of information software platforms and apps needed to run a hospitality business, all through their partnered POS systems,” Justin said.

“Doshii effectively creates an integrated ‘one-stop-shop’ for all the home delivery and in-venue ordering, business management, data, and customer loyalty program apps with venues’ POS system.

“It assists with reducing labour costs involved with rekeying orders, and helps minimise mistakes that lead to product wastage and unhappy customers.

“Ultimately, it improves revenue, reduces operational costs and increases efficiency.”

Justin said the new partnerships would reduce development, maintenance and support expenses for the partners by leveraging Doshii as an integration provider along with 24/7 monitoring and proactive support.

“Giving our partners’ venues access to the Doshii ecosystem ultimately enhances the increasingly tech-savvy consumer experience – and happy customers lead to a more successful hospitality business,” he said.

“Doshii also has a full menu management system to allow venue operators to manage their menus from a central platform. All styles of hospitality operator will benefit from less time managing menus across multiple apps.

“We have experienced unprecedented uptake following last year’s COVID-19 restrictions, largely due to Doshii’s ability to help venues seamlessly ‘tech up’ and allow businesses to focus on what they’re actually good at – be it making and serving burgers or mixing cocktails – without distraction or delay.”

Doshii’s partnership with MSL’s POS venues will enable those venues to connect directly to the likes of Deliveroo, Mr Yum, OrderUp and Mobi2Go, along with their existing partner me&u, and reservations apps including OpenTable and Resy.

Justin said as venue operators emerged from COVID-enforced lockdowns, they were increasingly looking for ways to increase their revenue streams.

“These new partnerships will help venues achieve this, while also allowing them to digitally manage their menus via Doshii.”



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HowToCookThat : Cakes, Dessert & Chocolate | Does the minecraft cake recipe work in real life?


 

3 buckets of milk
Each bucket of milk is ~ 3.5L (0.92 gallons), there are 3 buckets of milk so in total there would be 10.5L (2.77 gallons) of milk.
From this amount of milk you can get 1214mL (41.05 fluid ounces) of cream.

2 piles of sugar
There are 4 sugar canes on a block, each cane gives between 50 and 150g (5.29 ounces) of sugar depending on its size and weight. So that is 200-600g (21.16 ounces) of sugar. 1m2 of sugar cane yields around 1 kg (2.2 pounds) of sugar. SO based on those calculations we can use anywhere between 200g (7.05 ounces) and 1kg (2.2 pounds) of sugar.

1 egg
That is pretty straight forward.

3 bunches of wheat
1 m2 of organic wheat yields ~550g (19.4 ounces) wheat, multiply that by three and we have 1650g (58.2 ounces) of wheat. I ground this and sifted it to get 400g (14.11 ounces) white flour, I am sure I could have processed it finer to get more flour out of it if needed.

Minecraft Cake attempt 1

(I suggest that you do NOT try this one):
Cake
320g (11.29 ounces) flour
1 cup sugar
1 egg, separated
enough milk to make it liquidy
393mL (13.29 fluid ounces) cream, whipped

Combine the flour, sugar and egg yolk. Add enough milk to make it liquidy. Mix in the whipped egg white and cream. Pour into a tin and bake until cooked through.

Modified Ermine Frosting (as used on the first cake in the video, it was actually pretty good)
80g (2.82 ounces) flour
2 cups sugar
821g (28.96 ounces) cream

Combine all ingredients in a pan. Heat while stirring continually until it boils and thicken. Allow to cool to room temperature and then whip using electric beaters.

Minecraft Cake attempt 2:

324 g (11.43 ounces) sugar
821g (28.96 ounces) cream
3 eggs*
400g (14.11 ounces) flour
1 teaspoon baking powder*

Whip together the cream, eggs and sugar on high seeped until they are thick and foamy. Sift in the flour and baking powder and mix on low speed until just combined. Pour into a lined baking tin and bake at 180C (356 degrees Fahrenheit) until golden and a skewer inserted int o the centre comes out clean.

Once cake is cooled, whip the remaining cream and spread on the cake. Decorate with raspberries.

*changes from original in game recipe

Other minecraft cakes you might enjoy:

minecraft cake
minecraft cake how to cook that
minecraft cake how to make

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you’ll need to know for success every time.

Booksellers where you can pre-order your very own copy:
http://bit.ly/ARcookbook

All recipe quantities in the book are in grams, ounces and cups.

Thank you for dropping in to My Local Pages and seeing this story involving the latest food news items called “HowToCookThat : Cakes, Dessert & Chocolate | Does the minecraft cake recipe work in real life?”. This news article is shared by MyLocalPages Australia as part of our local and national news services.

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Black Forest Cake | RecipeTin Eats


This gateau is the most German of all cakes: Black Forest Cake! My idea of the perfect version has soft and tender cake layers wielding enough chocolate flavour without being overwhelming. Jarred rather than fresh cherries are my other trick, because they just work that much better with the cake. And most importantly to me, it’s not too sweet, so you can actually taste all the elements rather than just a pile of sugar!!

To our dear German readers out there – how do you rate my efforts?? 😇

Showing the inside of Black Forest Cake

Black Forest Cake

I’ve never been completely happy with Black Forest Cake recipes I’ve tried in the past, whether it be traditional German cookbooks, recipes by notable bakers, or online sources. Niggly shortcomings seem to plague recipes for this cake. Often the cake layers are too dry (a very common offender). Other times it isn’t constructed right. Or the wrong type of cherries are used. Or – and the biggest issue for me – the cake is just far too sweet and the nuclear sugar levels obliterate everything.

So I gathered the best features that I want in a Black Forest Cake and constructed what I think is The Perfect Black Forest Cake. Here’s what makes it so!

  • Three chocolate cake layers – Tender and moist layers that are still sturdy enough to hold up to the (considerable!) mass of toppings and the all-essential cherry syrup soaking. The sponge is chocolate-y but not overwhelmingly so (save that kind of excess for Chocolate Cake!);

  • Cherry syrup that actually tastes of cherries, not just tooth-aching sweetness from sugar;

  • Vanilla cream, just lightly sweetened (notice a theme here?); and

  • Jarred rather than fresh cherries – Jarred cherries simply work better in this cake from a textural point of view. They’re softer, juicier and make much more sense to your mouth when you eat the cake. I tried fresh cherries in their prime during summer and they honestly weren’t as good!

If all this sounds pretty good to you, then I dare say this might also just be YOUR idea of a perfect Black Forest Cake too!

Pulling out a slice of Black Forest Cake

What goes in Black Forest Cake

1. Chocolate cake layers

Here’s what you need to make the three cake layers:

Black Forest Cake ingredients

Nothing groundbreaking here! Just a note on a couple of things:

  • Eggs – Make sure they are what’s sold as “large eggs”, which are 55 – 60g / 2oz each. These are industry-standard sizes in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 330 – 360g / 12 oz in total (including shell) or 300 – 325g / 11 oz in total excluding shell (this is useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need).

    Use at room temperature – Eggs need to be at room temperature and not fridge-cold, because they aerate better when beaten. This is particularly important for Black Forest Cake because the sponge layers rely solely on the eggs to make them rise; they do not use baking powder or baking soda like other cakes do. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe; and

  • Cocoa – Use Dutch process cocoa powder if you can because the colour and flavour is more intense than regular cocoa powder. Regular, unsweetened cocoa powder can however be used here instead – there’s plenty of other flavours going on so it won’t compromise the outcome!

2. Cherry layer and syrup

Black Forest Cake is sandwiched with cherries, and the cake layers are also soaked with cherry syrup which imparts flavour and moisture to the sponge layers which are often (sadly!) too dry otherwise. Here’s what you need:

Black Forest Cake ingredients

Just a note on a couple of items:

  • Morello / sour cherries in a can or jar, in syrup or juice – Yes, jarred not fresh cherries! I’ve tried this cake with fresh cherries and although lovely when summer cherries are in their prime, the cake just isn’t the same. Canned fruits are softer and juicier, and just make more sense here. Even when fresh cherries are cooked down to make a sauce (like I do with blueberries) the texture just wasn’t as good. So, canned cherries it is!

    Also, we use the flavoured syrup from the jar as the base for the cherry syrup used to brush the cake layers.

    Can’t find canned cherries? Use frozen pitted cherries + cherry juice instead. Thaw completely (reserve liquid). Top up using cherry juice to make up the cherry liquid called for in the recipe;

  • Kirsch or cherry liqueur – This is a German-origin, cherry-flavoured brandy. Authentic Black Forest Cake uses it in the cherry syrup. If you prefer not to use alcohol, just substitute with more reserved cherry juice.

Why we need cherry syrup for the sponge

The Black Forest Cake’s chocolate sponge layers are made without a leavening agent (eg. baking powder, baking soda) and rely solely on whipped eggs to make them rise in the oven. This makes the cake beautifully light, but does have a tendency to be a bit on the dry side (it’s just a fact of life with egg-aerated cakes because eggs dry baked goods out).

This is why the soaking the sponge with cherry syrup is such an important step. It’s not just for flavour, but also to moisten the sponge cake layers!

Syrup soaked cherries for Black Forest Cake

3. Decorations!

Black Forest Cake ingredients
  • Cream – We need a hefty amount of cream for this recipe! It’s only lightly sweetened with icing sugar so isn’t overly heavy or rich.

    This recipe does not call for stabilised cream (ie. where the aeration of cream is stabilised using gelatine or cornflour; there’s a few methods). I prefer the pure, unadulterated flavour of plain whipped cream. It does however lose aeration after a few days. Using heavy / thickened cream rather than pure cream helps the cream to maintain its form.

    Having said that, the cake is still perfectly scoff-able even on Day 4! I just wouldn’t take it to an event to impress. 🙂

    If you want to use stabilised cream which will hold its form near perfectly for 3 to 4 days, here is the recipe I use (it’s a PDF document, I will publish it properly one day!);

  • Cherries for decorating – Use any cherries you want here. I’ve opted for maraschino cherries both for their merry, vivid red colour (love it!) and also because cherries are out of season right now here. I’d definitely use fresh cherries if I could get my hands on them!

  • Chocolate – For making curls or shavings to use in decorating!

Cutting Black Forest Cake

How to make Black Forest Cake

1. Chocolate sponge cake layers

How to make a German Black Forest Cake
  1. Sift flour and cocoa: Sift the flour and cocoa into a bowl to remove any pesky lumps. This is important for this cake batter so you can minimise the amount of mixing required when you fold the flour into the aerated eggs. I hate sifting too, so I promise I only do it when essential!!

  2. Beat eggs: Beat eggs briefly to combine, then slowly add the sugar in over 45 seconds while beating. Now beat the eggs for a whole 7 minutes on speed 8 until it’s pale in colour and tripled in volume. Don’t shortcut this step – this is what makes the cake rise (remember, there’s no baking powder used);

  3. Fold in flour: Gently fold in the flour and cocoa powder until most of it is incorporated (see video for folding technique). A few flour streaks are fine, we will mix them through in the next step. Use a rubber spatula or a large metal spoon to make short work of this. The less you mix, the better your cake will rise!

  4. Fold in butter: Add butter and gently fold that through as well, until you have a smooth batter;

  5. Bake: Divide the batter between 3 x 20cm (8”)cake pans. The batter should be thin enough to be pourable into the cake pans, rather than having to scoop and dollop. You will still need to scrape the bowl out though.

    Bake for 25 minutes at 180°C / 350°F (160°C fan).

    If your oven is not large enough to fit 3 cake pans on one shelf, do as I do: Put 2 pans in the middle shelf, and one on a lower shelf right underneath. Take the top 2 pans out at 25 min, and leave the bottom cake pan in for an extra 2 minutes;

  6. Cool: Check to ensure the cakes are cooked by inserting a skewer into the centre and ensuring it comes out clean. If there is batter on the skewers, it means the cake needs to be cooked more so just return it to the oven.

    Then turn the cake out onto cooling racks, and allow to cool fully before assembling!


2. Cherry syrup and cherries

While the cake is baking / cooling, prepare the cherries and syrup for sandwiching.

How to make a German Black Forest Cake
  1. Drain cherries: Drain jar of cherries, reserving the liquid;

  2. Measure out 1/4 cup (60ml) of the reserved cherry juice to make a cornflour slurry;

  3. Cherry cornflour slurry: Mix the reserved 1/4 cup of juice with cornflour to make the slurry;

  4. Make cherry syrup: Place a medium pot over medium low heat, add the sugar and another 1/3 cup of remaining reserved juice. Bring to a gentle simmer to dissolve the sugar.

    Then add the cornflour slurry and bring to a simmer. Cook for 1 minute or until it thickens into a thin syrup. We want the syrup to be quite thin so it soaks the cake layers all the way through rather than settling on top;

  5. Add kirsch (cherry liquor): Remove from the heat and stir in the kirsch;

  6. Soak cherries, cool: Now pour the syrup over the drained cherries and allow to cool completely before using. In this step, the cherries get soaked with the extra flavour from the kirsch.


3. Chocolate curls (optional)

This step is entirely optional because it does take a bit of practice. If you’re having trouble making curls, don’t fret. Even if they don’t work out, you’ll at the very least be left with chocolate shavings which still look GREAT on Black Forest Cakes. In fact, most Black Forest Cakes are decorated with chocolate shavings rather than fancier curls!

How to make a German Black Forest Cake
  1. Spread over back of baking tray: Break up the block of chocolate and place in a microwave-safe bowl. Gently melt in a microwave by heating over three 20-second bursts, stirring in between.

    Pour the melted chocolate over the back of a baking pan and spread out with a spatula as thinly as possible;

  2. Refrigerate for 3 – 4 minutes until the centre is just set.

  3. Scrape curls: Using something with a sharp straight edge (I use a bench scraper, spatula or the back of a knife also works), hold it at a 45 degree angle and scrape along the tray away from you to create curls. Do a small test patch first. If the chocolate is too hard, the curls may break or flake. Leave to soften slightly and try again. If the chocolate is too soft, the curls sag and won’t roll. Refrigerate more to harden; and

  4. Whip cream: Just prior to assembling the cake, beat the cream until stiff. Refrigerate until required.


4. Assembling the cake

We’re on the home stretch here! Plus this is the really fun part!

How to make a German Black Forest Cake
  1. Brush with cherry syrup: Brush a cake layer with 1/4 cup of the cherry syrup that the cherries are soaking in.

  2. Add cream layer: Spread with 1 cup of whipped cream, leaving a 1cm (1/2″) border (the weight of cake when placed on top and gently pressed will push the cream to edge).

  3. Layer cherries: Top the cream layer with half the cherries (in a single layer), using a slotted spoon to drain well. Don’t pat them dry though, want the cherries juicy!;

Assembling Black Forest Cake
  1. Repeat: Top with a cake layer, brush with 1/4 cup syrup, spread with 1 cup cream, top with remaining cherries, and place 3rd cake layer on top.

    Finish by brushing the top layer with 1/3 cup of the cherry syrup. You will have some syrup leftover.

  2. Cover with cream: Reserve 1 1/2 cups whipped cream for piping decorations later. Spread the remaining cream over the top and side of the cake;

  3. Chocolate shavings: Pile large chocolate curls in the middle (I stack them in a tent shape like I’m building a fire!) Use the smaller broken shavings to coat the base of the sides of the cake (with cold hands, scoop some shavings, press on side, repeat).

  4. Pipe dollops of cream around the edge using a large star-tipped nozzle; and

  5. Top with cherries, and rest cake: Top each cream dollop with a maraschino cherry.

    Then importantly, REST the cake in the fridge for 4+ hours, preferably overnight, to allow flavours to develop and the syrup to really soak into the cake. This step is key for a really great Black Forest Cake, so don’t skip it!

Side photo of Black Forest Cake

Now THIS is what I call a cake!!! All those layers, all those elements – this is the glory of the Black Forest Cake!

Close up of a slice of Black Forest Cake being pulled out
Fork cutting into a slice of Black Forest Cake

Black Forest Cake wraps up German Week here on RecipeTin Eats! This week I shared recipes to make your very own German feast at home. On the menu we have:

  • Slow Roasted CRISPY Pork Knuckle – Declared by German readers to be better than they’ve ever seen in Germany!! #BestComplimentEver

  • German Potato Salad – A warm, German-inspired potato salad with a bacon vinaigrette. You know it’s going to hit the mark!

  • German Cucumber Salad – A refreshing and cooling side that’s perfect with hearty German food; and

  • This Black Forest Cake to finish with a bang!

And with that, another theme week menu is done! What cuisine shall we tackle next? Leave a comment below! – Nagi x

‘Theme week’ menus from years gone by:


Watch how to make it

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Close up of a slice of Black Forest Cake ready to be served

Black Forest Cake (Schwarzwälder Kirschtorte)

Servings12 – 16 slices

Tap or hover to scale

Recipe video above. The most German of cakes: Black Forest Cake! You’ll love how this cake’s layers are lovely and moist (too often they are terribly dry!), and how this Black Forest Cake is not too sweet so you can actually taste all the elements. It’s a cake that looks rich and decadent, but is actually not that rich at all – so you can eat plenty!TIP: Though it seems a shame not to use fresh cherries when they’re in season, using jarred or canned cherries in between sponge layers really does work better. They’re softer so texturally they make more sense, plus the flavoured syrup from the jar is perfect to brush the cake layers.You MUST make this cake at least 4 hours ahead or even better, overnight, for flavours to develop!

Instructions

Chocolate sponge cake layers:

  • Oven and cake pans: Preheat oven to 180°C / 350°F (160°C fan). Grease 3 x 20cm (8”) cake pans with butter, line with parchment / baking paper.

  • Sift dry ingredients: Combine dry ingredients by sifting the cocoa and plain flour into a bowl. Set aside.

  • Beat eggs: Beat eggs for 30 seconds on speed 6 of a stand mixer fitted with a whisk attachment, or hand beater.

  • Slowly add sugar: With the beater still going, slowly pour the sugar in over 45 seconds, then add the vanilla.

  • Beat 7 minutes: Beat for 7 minutes more on speed 8, or until tripled in volume and pale in colour. Don’t shortcut this step; this is what makes the cake rise (there’s no baking powder used).

  • Fold in dry ingredients: Add the flour and cocoa mixture to the batter, folding in with a spatula until just combined (a few streaks of flour remaining is fine). Be gentle here, we don’t want to knock out the air bubbles.

  • Fold in butter: Add the butter and fold gently through until just combined. Once you can no longer see any flour, stop stirring.

  • Fill cake pans: Pour the batter into the three prepared pans. The batter should be fairly thin and pourable.

  • Bake: Place into the oven and bake for 25 minutes, until springy to the touch and a skewer inserted into the cake centre comes out clean. (Note 5 regarding shelf placement)

  • Cool: Remove from the oven. Let cool in the pan for 10 minutes before turning the cakes out onto a rack to cool completely.

Cherry syrup:

  • Drain cherries: Drain jar of cherries, reserving liquid.

  • Cherry cornflour slurry: Measure out 1/4 cup (60ml) of the reserved cherry juice and mix with the cornflour to make a slurry. Set aside.

  • Make cherry syrup: Place a medium pot over medium-low heat. Add the sugar and another 1/3 cup of reserved juice. Bring to a gentle simmer to dissolve the sugar. Stir in the cornflour slurry and bring to a simmer. Cook for 1 minute, stirring, until it thickens into a thin syrup.

  • Soak cherries, cool: Remove from the heat and stir in the kirsch. Pour the syrup over the drained cherries and allow to cool completely before using.

Chocolate curls (Note 8):

  • Melt chocolate: Break up the block of chocolate and place in a microwave-safe bowl. Gently melt in microwave by heating over three 20 second bursts, stirring in between.

  • Spread: Pour the melted chocolate over the back of a baking pan and spread out with a spatula as thinly as possible. Refrigerate for 3 – 4 minutes until the centre is just set.

  • Scrape curls: Using something with a sharp, straight edge (I use a bench scraper, spatula or the back of a knife also works), hold it at a 45 degree angle and scrape along the tray away from you to create curls. Do a small test patch first. If the chocolate is too hard, the curls may break or flake (leave to soften slightly and try again). If the chocolate is too soft, the curls sag and won’t roll (refrigerate more to harden).

  • Having problems?? Don’t worry! Just scrape to make shavings instead – it still looks amazing!

  • Refrigerate: Carefully place curls on a plate and refrigerate until ready to use.

Whip cream:

  • Just prior to assembling, place cream, icing sugar and vanilla in a large bowl. Whip into pretty stiff peaks – about 5 minutes on high. Refrigerate until needed.

Assembling:

  • Place one cake layer upside down on a serving platter (or cake decorating turn table, if you’re a pro! 🙂 ).

  • Brush with cherry syrup: Brush the cake layer with 1/4 cup of the cherry syrup the cherries are soaking in.

  • Cream layer: Spread with 1 cup of whipped cream, leaving a 1cm (1/2″) border (the weight of the next cake layer gently pressed will push cream to edge).

  • Layer cherries: Top the cream with half the cherries (in a single layer), using a slotted spoon to drain well (but don’t pat dry, want the cherries juicy!).

  • Repeat: Top with another cake layer, brush with 1/4 cup syrup, spread with 1 cup cream, top with remaining cherries, and place 3rd cake layer on top.

  • Cover with cream: Reserve 1 1/2 cups whipped cream for piping cream decorations. Spread the remaining cream over the top and side of the cake. Pipe dollops around the edge of top using a large star-tipped nozzle. Top each dollop with a maraschino cherry.

  • Chocolate shavings: Pile large chocolate curls in the middle (I stack in a tent shape like building a fire!). Use the smaller broken shavings to coat the base of the sides of the cake (using cold hands, scoop up shavings, press on side).

  • Rest 4 hours+: Leave cake in the fridge for at least 4 hours, preferably overnight, to allow flavours to develop and syrup to really soak into the cake.

  • Take out of fridge: Remove from fridge 30 minutes prior to serving (but be mindful of cream melting on hot days). Slice and serve proudly!

Recipe Notes:

1. Cocoa powder – Dutch processed will give the cake layers a deeper chocolate colour and more flavour. But regular unsweetened cocoa powder will be just fine too –  plenty of other flavours going on here in this cake!
2. Canned / jarred cherries – Use pitted morello cherries in syrup (sour cherries), drained and juice reserved. Texturally they work better than fresh cherries in this cake (I tried both!) Plus we use the syrup from the jar for the cake syrup.
Where to get jarred cherries – I use this one or this one from Woolworths, Coles etc in Australia. They’re easily found in the canned fruit aisle.
Frozen pitted cherries – Use these as an alternative. Thaw completely (reserve liquid). Plus use cherry juice for the liquid in the recipe to make the syrup (tip in the liquid from thawed cherries).
3. Kirsch or cherry liqueur – This is a key ingredient for a truly authentic Black Forest Cake! However if you cannot have alcohol, substitute with more reserved cherry juice.
4. Cream – Yes, I know, it sounds like a LOT! But you will use it all!
Some recipes use stabilised cream, but I prefer plain fresh cream as it’s lighter in mouthfeel. It won’t weep within the 3- 4 days that the cake keeps as long you use heavy / thickened cream (rather than plain pure cream) and whip it until stiff as directed in the recipe. After 3 days, the cream starts to noticeably lose aeration but the cake is still deliciously scoff-able!
STABILISED CREAM OPTION: If you want the cream to look freshly whipped for 4 days, make stabilised cream instead. Here is a PDF document with my recipe for stabilised cream (I will publish it properly one day!!).
5. Icing sugar – It’s best to use what’s labelled “soft icing sugar” in Australia (which is a mix of pure icing sugar + cornflour). For this recipe, what’s sold as “pure icing sugar” will also work ok.
6. Fitting cakes into oven – If all three cake pans don’t all fit on one shelf (like my standard oven), put 2 pans in the middle shelf, and one pan on a shelf directly underneath. Take the top 2 pans out after 25 mins, and leave the bottom cake pan in for another 2 minutes.
7. Eggs – Eggs need to be at room temperature and not fridge-cold, to ensure it incorporates properly into the batter or aerates better when beaten. A quick way to warm up fridge-cold eggs: Place eggs in a large bowl, cover with warm tap water (just warm, not hot) and leave for 5 minutes. Wipe dry (to avoid residual water dripping into bowl), then use per recipe.
Large eggs:  50 – 55g / 2 oz per egg is the industry standard of sizes sold as “large eggs” in Australia and the US. If your eggs are significantly larger or smaller in size, just weigh different eggs and use 330 – 360g / 12 oz in total (including shell) or 300 – 325g / 11 oz in total excluding shell (this is useful if you need to use a partial egg to make up the total required weight. Crack eggs, beat whites and yolks together, THEN pour into a bowl to measure out what you need).
8. Chocolate Curls – These can take practice, but honestly, don’t get hung up about it. Curls are optional! If they don’t work out or you want an easier option, it’s easy to make shavings by refrigerating the chocolate until hard, then shave it using a knife, spatular etc. Sprinkle this across the surface. This is what most recipes do anyway, and it looks GREAT!
9. Storage and serving – Keeps 3 – 4 days in the fridge. Keep covered. Take out 30 mins prior to serving (watch the cream on hot days).

Nutrition Information:

Calories: 668cal (33%)Carbohydrates: 60g (20%)Protein: 7g (14%)Fat: 45g (69%)Saturated Fat: 28g (175%)Trans Fat: 1gCholesterol: 217mg (72%)Sodium: 77mg (3%)Potassium: 263mg (8%)Fiber: 2g (8%)Sugar: 37g (41%)Vitamin A: 2006IU (40%)Vitamin C: 2mg (2%)Calcium: 106mg (11%)Iron: 2mg (11%)

Life of Dozer

Dozer, I promise there’s nothing going on in here of interest to you….😇



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Vegetarian eating highlights – Apr18


Autumn has been a little slow to kick in here in Sydney town. Instead of brisk cool mornings it’s been warm and sunny, and that ain’t so bad when it comes to eating out. Here are some of my favourite vegetarian eats for April.





Baby Coffee Co, Waterloo

Cute pink chairs and champagne for breakfast? That’s the kind of vibe at Baby Coffee Co in Waterloo. I did pretty well ordering the avo pesto – it’s a slice of toast topped with avocado, carrot, cauliflower, baby tomatoes and radish. If you visit on a sunny morn, dining with your pals out front is perfect.


Leaf-Cafe-Co-Lidcombe


Leaf Cafe & Co, Lidcombe

Sometimes you just gotta hit an old fave for a simple, tasty lunch. I took a break from the office for a bite at Leaf Cafe & Co in Lidcombe. After not visiting for almost a year, I was pleased to see that the grilled vegetarian toasted sandwich was still on the menu. It’s loaded with sweet potato and zucchini, pesto mayo, cheese, caramelised onion and greens. It’s hands down a local favourite.


San-Churro-Parramatta


San Churro, Parramatta

Did you know dessert joint San Churro has a stack of vegan options? I popped down to their Parramatta cafe to try The Happy Vegan. It’s a bowl made of churro filled with honeycomb gelato, strawberries, dark chocolate and Oreos. It’s big, it’s indulgent and it’s ideal for sharing.


Six-Aint-Seven-North-Parramatta


Six Ain’t Seven, North Parramatta

I discovered North Parramatta’s Six Ain’t Seven when I drove past and saw the cafe sign. It turned out to be a good option for a weekend brunch. Avo toast with mushrooms are a few of my favourite breakfast goodies, so this dish hit the spot. So did the generous side of haloumi.


Lil-Miss-Collins-Parramatta


Lil Miss Collins, Parramatta

Starting off as a pop up, Lil Miss Collins now has a permanent (and very busy) home in ParramattaBonus: breakfast and lunch dishes are available all day so you can have whatever you want anytime you visit. I enjoyed the big breakfast bowl which had maple roasted pumpkin, chickpeas, mushrooms, hash browns, hummus and greens, plus a side of haloumi. This joint is bound to be a bit of competition for some of the other local cafes.

What memorable veg eats have you had lately? Hit me up in the comments with your favourites.

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Tasting Australia 2021 – Gluten Free Family Festa – ADELAIDE FOOD CENTRAL


I was on the way to the Duke of Brunswick Hotel and wondering, how will they pull a Tasting Australia event off. Well, in a pub style using everything gluten free with an Italian theme, that’s how. Greeted by one of the hosts, I was ushered to a beautiful part of the hotel which had been styled with a little taste of Italy featuring their iconic red and white checkered tablecloths, a bottle of olive oil on each table (using Pendleton brand) and to add to the theme, there was a live accordion playing in the background. This atmosphere was still casual yet intimate and perfect for family friendly events. Our host mentioned that there would be plenty of food to share on each table and that they would keep it coming. He was right.

Aperitivo

Crumbed Valente Seafood Gulf Prawns
Wow! First bite, just wow. Perfectly crumbed. The crunch and the flavouring of the coating was second to none. Squeeze a little lemon and dip in the aioli and you get that tantalizing tingling sensation. You just cannot stop.

Crumbed La Casa Del Formaggio Baby Bocconcini Balls
At first I thought they were tater tots but then quickly remembered they were baby bocconcini. Also lightly crumbed and fried. When it was served to us we took a bite and immediately felt it melted in our mouths. I personally love bocconcini but hadn’t tried it cooked this way before. I love it.

Antipasto
Beautifully curated a plate full of goodness. Lightly grilled asparagus and thinly sliced zucchini drizzled with Pendleton Olive Oil which are also part of the San Remo Family Festa Tasting Australia this year, they were absolutely divine. Prepared on our table was the Pendleton lemon infused olive oil which when drizzled, gives a subtle citrus flavour which cuts through the sweetness of the vegetables. What followed was rock melon, two types of olives that were (already pitted) and selections of cold cut meat from Barossa Fine Foods complete with a selection of cheese from La Casa Del Formaggio. believe it or not we were quite full at this stage. Not that we were complaining but the portions here are very generous.

All the food that came out had been quick and efficient, it didn’t make us feel rushed. A steady pace where you don’t have to look around wondering when your next course was coming. You just knew they had it covered. Kudos to the team at the Duke of Brunswick for working hard and being so organised to make sure everyone was having a good evening. The fact that it was a full house that weekend also proved that these guys know what they are doing and their speciality of delivering good gluten free dishes are no doubt one of the best in town.

Mains

Penne Mac & Cheese Pasta Baked
This came out first with creamy cauliflower sauce and four types of cheeses from La Casa Del Formaggio. Hot from the oven, the steam comes pouring out as you dig in. This dish is vegetarian and deliciously creamy. The tricky part of making or using gluten free products is the texture. Gluten free products (in this case pasta) tend to be drier than the regular pasta. However, our experience with Duke Of Brunswick in conjunction with San Remo Tasting Australia has been fabulous so far. The pasta was cooked al dente yet stayed moist.

Gnocchi Ragu
Sweet and tasty. We liked our ragu mixed with gluten free gnocchi. Everything was tender and even though we had our share of carbs, we could definitely fit in this light and easy gnocchi. It was too hard to stop at one mouthful. I’d say don’t gnocchi til you try it!

Bowtie Pesto Trapanase
We thought something was missing with the dish, it was the pine nuts. Then we realised this dish was cooked for us to experience their take on vegan, gluten free, and nut free Pasta Pesto. Still very tasty nonetheless. This was a winner in my book, it was al dente, with a generous serving of sundried tomatoes, basil, garlic and vegan parmesan cheese to finish.

Spaghetti Vongole
Valente seafood SA cockles finished with white wine, garlic, chilli and parsley
This came out with angel hair spaghetti which was great as we were already full by the time this dish came out. Angel hair spaghetti is light and with the cockles we just kept munching on it like a snack. They were tender and the infused olive oil definitely added extra flavour to the dish. We really thought we would have to leave a lot on the plate just because of how full we were but we ended up finishing the whole plate.

Dessert

What would be the perfect end to a perfect Italian Fiesta? A very wholesome gelati. And what’s better than our own S.A gelati, Gelista Gelati! We have had our share with this brand yet we cannot get enough of it. Yes we admit, we were very full but who can resist when they come out in small little tubs with a choice of Chocolate, Vanilla Bean and Coconut and Raspberry Swirl with biscotti.

When we were offered tea or coffee we had to politely decline as we almost had to unbutton our pants to be able to roll out the door.

This event is not only perfect for people who’s gluten intolerant but also for anyone who would like to try why San Remo gluten free option pasta is so popular among us.

We sincerely thank the team at Duke of Brunswick for their hospitality that night and for making sure that we were well fed and taken care of.

Words by Dee Pene from Adelaide Food Authority

WHERE: 207 Gilbert St, Adelaide



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Things to Consider When Buying a Freestanding Bath


Freestanding baths have the ability to add a sense of luxury to any bathroom and give individuals the perfect place to soak after a long day. If you have made the decision to install a freestanding bath then it is important that you are first aware of the many factors to take into consideration, regarding the purchase and the installation of the tub.

There is no doubt that a bath can transform the look of a bathroom, but getting the choice right is essential. Before you go seeking the perfect tub for your relaxing baths, here is what you should be thinking about.

Space Availability

The reason why most people do not have freestanding baths in their home, is that they simply don’t have enough space. Even those with ample space in the bathroom, struggle to find the right place for the tub to go. There is a wide range of freestanding tubs which will occupy varying amounts of space, and the choice will come down to exactly how much space you will have to play with. Consider not only the space that the tub will occupy; but also the space you will need to access the tub.

Installing Freestanding Baths

Whilst it is true that these baths are much easier to install than a drop-in or a corner tub, there are still some challenges that a freestanding tub presents regarding installation. For example, freestanding baths are usually larger and more cumbersome, making getting into the bathroom tricky. Consider the space and accessibility you have regarding stairs and hallways in the home before buying. Additionally, think about where your plumbing is in the bathroom, as most freestanding tubs require plumbing directly below the floorboards.

Floor Strength

The weight of these baths is one of the most overlooked factors, yet it is one of the most critical. When compared with other options, there is no doubt that a freestanding tub is significantly heavier. The last thing anyone needs is their lovely new tub coming through the ceiling, which is why checking floor strength and tub weight is essential.

Design Options

There are a wide range of design choices when it comes to freestanding baths, from luxurious and contemporary, to a more traditional or even a minimalist style tub. Choosing your design will come down to the budget, the overall theme of your bathroom and what you are looking for in a tub.

Materials

Baths are created using a variety of materials. This is another area which you are going to have to explore before you buy. Material choices such as acrylic, cast iron and steel vary wildly in terms of benefits & detractors. For example, whilst cast iron may be more durable and offer great longevity, its weight may cause an issue. Alternatively acrylic is lighter and affordable, yet it can be prone to scratches and chips, offering less in the way of durability.

These are just some of the factors which you should be thinking about, before you go hunting for a freestanding tub for your bathroom.



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Mr Potato – Glenelg and Other Locations • The Aussie Coeliac


One of the places I longed to go last time we were in our sister state was Mr Potato. They have a few different locations in South Australia, you can check that out on their facebook. Thankfully, this time around I made them a top priority and we stopped into the Glenelg store on Saturday for lunch. You can find them right near the beach at 13/7 Moseley Square. Mr Potato is 100% Gluten Free and offers as the name would suggest potatoes. The Glenelg store is vibrant and fun. Lots of natural wood and light. You can sit in at one of their tables or get your potato for take away. You can choose to make your own potato concoction or choose from their established collections.

Starting off you can choose from a standard low carb spud or sweet potato; then garlic and chilli butter or normal butter. Some of the menu choices allow you to select your own protein. I went with the Drop it Like it’s Hot with chicken. From $13.95; you can add sour cream, guacamole, feta and other additions for extra. If you like spicy then this is a great option; the chicken works nicely with the sriracha, jalapenos, and chilli flakes. You also get bacon, onion, capsicum and eggplant. The Drop it like its hot has the option to add sour cream as an included extra. It all works nicely together, didn’t make me sweat but I felt the heat. It’s a lightish potato and didn’t sit too heavily or feel too rich.

Brody went for The Aussie Tator (from $13.95), with beef ragu, bacon, coleslaw, beetroot, and carrot. It does also come with pineapple but he opted for that to be left off and got corn instead. Again he could have the sour cream as an included extra. Brody really enjoyed this potato, but he felt that the ragu made it really heavy. If he was going to do it again, he’d go for the chicken as a lighter option. Don’t get us wrong though the ragu has a great flavour and tastes incredible – it just was a lot to take in with so many toppings.

Mr Potato

Honestly, I love potatoes, so this was always going to get a good review. Prices aren’t bad and the portions are really decent. We were even tempted to go back on our final day in SA just because we didn’t have lunch plans. I’ll be stopping back in next time we are in town, however for those of you who are in Melbourne you can check out Spud Bar for similar fare.

That’s it for Mr Potato; I am so glad we managed to get there this time around. For more South Australia reviews, head to my South Australia review page. Alternatively, for more 100% gluten free venues head here. Stick around because I’ll be posting more gluten free reviews from South Australia all week.

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Until Next Time;

Ashlee; The Aussie Coeliac.

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News: Perth Vegan Restaurant Ten Acre Block Launches New à la carte Menu


Plant-based restaurant Ten Acre Block has launched a new plant-based à la carte menu available for dinner from Thursdays to Saturdays.  Located in the Pan Pacific Perth hotel, the pop-up turned permanent fixture continues to challenge diners’ perceptions of plant-based eating through its wide array of entrées, small plates and mains.

Pairing traditional cooking techniques such as fermentation, curing, pickling and roasting with modern ones including sous vide, consulting Executive Chef Alejandro Saravia, Head Chef Gianni Moretto and the team celebrate the textures, colours, skins and scents of every ingredient by matching the ingredient to the appropriate cooking style.

Not only is the produce obtained directly from local farmers and growers, it is the vegetables and raw ingredients as well as the seasons that are the source of inspiration for the dishes. Consulting Executive Chef Alejandro Saravia , said: “We rely on intel directly from the farmers and ask for their outlook on the crops they’re growing for the next three months. If they tell us heirloom carrots are growing really well, we craft a dish celebrating heirloom carrots, as we know they will provide us with the very best heirloom carrots on the market.”

Created from sustainable, trusted West Australian ingredients, the inspiring new dishes tantalize the taste buds. The coconut cream cultured tofu is a creamy, refreshing dip sprinkled with chia seeds that has little sour kick as a surprise. While the Chinese Radish Cake marries puff barley with a light, delicate radish flavour and a black garlic sauce for the ultimate entrée.

Set to become a favourite is a dish that uses spaghetti squash, a heirloom variety of squash that has a soft, fibrous texture like spaghetti that is perfectly paired with the exciting and spicy flavours of the mole poblano, a traditional Mexican sauce that has over 35 ingredients. The saffron and pistachio cappelletti is served with a beautiful brodo and garnished with lemon aspen, a native Australian ingredient.

Head Chef Gianni Moretto said: “This new menu really is something special. Working with local producers such as Rick Scones from Warren Grange Farms and using the very best West Australian grown autumn ingredients has enabled us to elevate our offering at Ten Acre Block to the next level. We created Ten Acre Block to offer everyone the opportunity to enjoy a premium plant-based dining experience. This menu is designed for sharing so that diners can enjoy not just one or two highlights, but a range of distinctly different dishes that really challenge all the senses, from the colourful vegetable tartlets to the roasted onion, golden beetroot tartare which is full of flavour.”

Ten Acre Block is open Thursday to Saturday evenings from 5.30pm to late. In addition to the new menu à la carte menu patrons can also enjoy a chef’s four course selection of dishes for $55 per person.

Bookings are available via https://www.panpacific.com/en/hotels-and-resorts/pp-perth/dining/ten-acre-block-vegan-restaurant.html

(Images : Supplied)



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B-Kyu: Killiney Kopitiam – Singaporean ~ Central Park, Chippendale


Killiney Kopitiam has settled in to one corner, with plenty of outdoor seating. The menu is large and has seasonal specials, we’ve been hitting the Singaporean classics as we can. 

Mee rebus, $9.90. A mix of yellow noodles, fish cake and a sweet gravy made thick with potato. This is a good size serve, not too big which suits the full flavour of the gravy.

The special joy of the place has to be the kaya toast, egg and coffee deal. For $8.50 (Set B) you get the classic Singapore breakfast, mid morning snack or general anytime comfort dish. Look at that butter in between the slices of toast and kaya jam. They also sell jars of kaya jam for $8.00.

And those soft eggs, oh the utter joy of cracking an mixing with a little soy and white pepper. Then the toast dipping can commence. And we may have raised the saucer and slupped up the eggy goodness.

Kopi O, black coffee with sugar. If you want it less sweet, order kopi o siew dai. This is deeply black and deeply sweet stuff.

Chicken and fish ball mee pok, $12.50. This is a spicy dry style noodle dish with fish balls and fish slices, the chicken was pretty scarce. You can see the chilli sambal around the edge of the bowl, essential.

Singapore laksa with seafood, $12.50. Laksa is not one of our favourite dishes but we are always keen to have our minds changed. This one gave a good fight but won’t make a hall of fame. It’s a solid laksa with good flavour and seafood pieces. All the soups are not overly large, a good size so you don’t waddle away.

Stir fried prawn har mee, $11.90. When this dish was set down, it looked a bit disappointing. But there’s a lot of flavour underneath the mess of yellow noodles and vermicelli. It had the base har mee prawn flavour you would expect and a couple of casual bits of prawn. Not overly prawn generous in the serve but there are slices of fish cake and a swirl of cooked egg.

Prawn har mee soup, $12.50. In contrast, the prawn har mee soup was a bit of a disappointment. When this was put down I wondered if perhaps it was the wrong order. Har mee with a clear soup base defies the very essence of this soup. This is probably the only miss hit we had here.

A cheapskate tip for ordering – you can order at the main terminals at the entrance and pay a surcharge on your credit card, or order at the counter and pay cash and give the charge a slip. It’s also a little easier and faster to be served.

Killiney Kopitiam is at the lower levels of Central Park, 38 Broadway. They also have a store in Westfield Pitt St.

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