sydney

Honeyed Carrot Tart

Honeyed Carrot Tart

I came across a recipe a couple of years ago when I was browsing through Stephanie Alexander’s wonderful book The Cook’s Companion that intrigued me. It was for a carrot tart that she had adapted from an eighteenth century recipe of the English cook, Hannah Glasse.

I tried it, omitting the sugar, and found that it became neither savoury nor sweet, but oh so delicate and a joy to eat, each mouthful a discovery of beautifully balanced flavours. We ate it, not even bothering to sit at the table, but at the kitchen bench, greedily devouring each morsel. Joy.

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Grazing Tables and a Romantic Wedding

Grazing Tables and a Romantic Wedding

Recently, I was asked by Sydney boutique caterer Delectable Dishes to be part of a team to put together a wedding at the National Art School in Sydney. This venue has quite a history, having been a prison from 1841 –1914. It’s one of Sydney’s oldest, and best-preserved examples of colonial architecture; the buildings are a gorgeous yellow sandstone, and I’m sure if they could speak would have so many amazing stories to tell. And after this evening there will be another story to add: one of a beautiful bride, loving families and friends, long banquet tables in the old cell block covered with flowers of sunset hues and glowing candles, and in the courtyard, two grazing tables groaning with fresh seafood and antipasti to be devoured by guests before the main course.

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