Fresh Plum Tart


It’s that time of year. The plum tree is bursting with treasures, but what must one do with so many plums? Well, a lot of things, but why not try a delicious Belgian style plum tart. Now, you can use a pre-made pastry if you want, but there is no better satisfaction than making your own pastry!


Plum Tart

Plum Tart



For the Pastry (go on, do it! It is not as daunting as you think)

  • 1 and 3/4 cups of flour
  • 125 gm butter
  • 1 egg yolk
  • 2 tablespoons of cold water

For the plum filling

  • 800 gm of fresh plums, pip removed, sliced into quarters (skin is fine)
  • 1/3 of a cup of brown sugar
  • 3 tablespoons of flour
  • 1 teaspoon of cinnamon


For the Pastry

  1. Place the flour and butter in a food processor and process until it resembles fine breadcrumb
  2. Add the egg yolk and water and process until the dough just starts to come together
  3. Turn the dough onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.
  4. Pre-heat the oven to 200°C
  5. Next prepare the plums, place in a bowl with the flower, brown sugar and cinnamon, mix well until each plum segment is completely covered
  6. Next, roll out the pastry on a floured surface, roll out the pastry and place into a buttered tart tin
  7. Then, starting from the outside inwards, place each plum quarter around the edge, continue going around in a circle until reaching the middle
  8. Finally, back for 30-40 mins or until pastry is golden and plums are well cooked and bubbling
  9. Once cool, dust with icing sugar and enjoy!
Plum tart pre-oven

Plum tart pre-oven

Almond and Amaretto Cookies

Almond and Amaretto Cookies

Almond and Amaretto Cookies

These are great little biscuits for serving with coffee after a meal. Spiced up by the twang of Amaretto liquor, a traditional Italian digestive, they make for a nice after dinner treat.


  • 230 gm butter
  • 1 cup sugar
  • 2 beaten eggs
  • 1 tablespoon of Amaretto liquor
  • 3 cups sifted flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • blanced almonds


  1. Cream the butter and sugar until pale
  2. Add the eggs and then the Amaretto and mix well
  3. Stir in the remaining, combined dry ingredients
  4. Roll into balls and place on an oven tray, press down with a fork
  5. Place a few blanched almonds on the top of each biscuit and gently press in.
  6. Bake at 180°C for 10 to 15 minutes
  7. When cooked place on a wire rack to cool

Chocolate Macarons

Chocolate Macaroons

Chocolate Macaroons

I have to admit… I am not usually a fan of “French patisserie,” not at all because I don’t like it, but rather because it generally involves a lot of precision, patience and “delicate-ness” – three things of which I don’t really do well, but to be a well rounded cook, I thought I couldn’t neglect this French traditional treat (based of course on a traditional french recipe)


  • 100gm of Almonds meal
  • 150gm of Icing sugar
  • 3 egg whites
  • 1 teaspoon of cocoa powder
  • 50 gm of caster sugar
  • 50 gm of chocolate
  • 50ml of cream


  1.  Mix together the icing sugar and almond meal
  2. Beat egg whites until soft  peaks forms and mix, add the sugar in three times, then add the cocoa powder
  3. Gradually add the eggs to the almond and icing sugar powder mix and mix with a spatular until smooth
  4. Next place small, equal spoonfuls of the mix onto a macaron tray (or else baking paper, but make sure they are all equal and placed at equal distances apart)
  5. Leave them for 30 mins before placing in the oven (see what I mean about patience! But this step is very important)
  6. Pre-heat the oven to 150°C
  7. After the 30 min have passed, bake for 20 min and let cool before taking off the try
  8. Bon appétit!

Banana Split “Revisité”

Banana Split "Revisité"

Banana Split “Revisité”

One night I needed to prepare a dessert… and fast… faced with a few (well) ripe banana, some chocolate and a couple of marshmallows, I decided to take the typical “banana split” to the next level with this wee gem.

Ingredients serves 2

  • 2 ripe bananas
  • 1 teaspoon of butter (non-salted)
  • 4 marshmallows (pink and white to make it look pretty)
  • Half a block of milk chocolate
  • Neapolitan Ice-cream
  • Wafer biscuits


  1. Peel and slice the bananas length ways
  2. Heat the butter in a pan and place in banana slices
  3. Meanwhile, cut the marshmallows in two and brown with a blow torch (or an open fire if you are lucky enough to have one… and it is Winter)
  4. Bring a pot of water the a gentle boil and place a bowl over the top (bain marie) with the chocolate in it (ensure the bowl doesn’t touch the water) to melt
  5. By this time you banana should be golden, flip and ensure the other sides is golden too
  6. Plate up by placing the golden banana slices on the bottom, place the wafer and a scoop of each flavour of ice-cream
  7. Decorate with the toasted marshmallows and melted chocolate

There you have it, a gourmet take on a traditional dessert in less than 10 mins!

Kiwi Pavlova

Kiwi Pavlova

Kiwi Pavlova

A typical “kiwi” dessert, claimed by many Australian’s to be their own, but we all know the truth… ok ok kidding, but really it is a New Zealand invention. Simple to make, but oven better made the night before to ensure a nice crunchy exterior and marshmallow centre a good pav is sure to please for any pudding occasion!


  • 3 large  egg whites
  • 1 cup caster sugar
  • 1 Tbs cornflour, sifted
  • 1 dessertspoon vinegar
  • 330ml of fresh cream
  • 1 teaspoon of icing sugar
  • A few drops of vanilla essence
  • Strawberries
  • Kiwifruit
  • Peaches (tinned is fine)


  1. Pre-heat the oven to 18°C and line a baking tray with baking paper
  2. Beat the egg whites until stiff, then slowly add the sugar, initially 1 Tbsp at a time
  3. Sprinkle the cornflour and vinegar over the top of the mixture and then slowly fold it in – don’t beat it
  4. Spatula the meringue on the tray then make any shape you want
  5. Place the tray in the oven then immediately drop the temperature to 130C.
  6. Bake for one hour then turn the oven off and leave the pavlova to cool in the oven
  7. Whip the cream with the icing sugar and vanilla
  8. Slice fruit and decorate your Pav