Orange & Cardamom Custard Tart
Photo by Jun PangCustards are probably the first things you learn to make in trade school when it comes to sweets.Trick here is temperature control and the best way around this is usually a double boiler. A double boiler is a bowl above simmering water. This allows for gentle, even...
Apple Tart Tatin
Photo by Jun Pang Two simple things I love, warm apple pies and warm apple tart tatins, both served with vanilla ice cream. I grew up eating Granny Smith apples straight from a tree my mate’s dad grew. I love the tartness of these apples, the crunch and the...
Chocolate Fondant
Photo by Jun Pang When I was in Oxford, England I worked in a restaurant run and owned by Raymond Blanc, great French born chef cooking traditional French cuisine in England. I learnt a lot at this place. It taught me to be calm under pressure (eventually). It taught...