An oldy but a goodie, chocolate mousse never goes out of style. It is a perfect dessert for a dinner party as it can be made fully in advance. This adult version has the addition of liqueur, which of course could be left out but why would you? Any liqueur can be used – use your favourite or…
It’s winter in Oz, and even though I am lucky enough to live on the Sunshine Coast in Queensland, we still have chilly evenings. Slow-cooked lambs shanks hit the spot perfectly for a winter-warming meal.
With the temperatures dropping, the time is right for warming winter dishes. At this time of the year I am cooking Beef Bourguignon, Osso Bucco, slow-cooked lamb shanks, Coq au Vin and similar comfort foods. Many winter dishes involve braising liquids, so it’s nice to serve an accompaniment that can soak up all those lovely juices….
Crème Brûlée originated in England and was known as “Burnt Cream” before it was given the more exotic-sounding French name most people know it by. For some reason, many people hold the belief that this is a really complicated dessert to prepare, but it is actually really simple.
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