Chocolate Pavlova... because everything is better with chocolate...

Sometimes I annoy myself. There are words on menus that draw me in, like honey to a bee, a moth to a flame - a fatty to an "All you can eat Buffet"... you get the picture.

For me it's:

Scallops. Pork Belly. Chocolate.

Although it’s hard to explain – when I go out to Restaurants and I’m reading the menu – I feel a bit like the Terminator with the weird goggles. Those words just jump out at me and I’m hypnotised. It really doesn’t matter how much more appealing the other things might be – once I see those three magic words – I start to drool like Pavlov’s dog and it’s all over.

Likewise when I try a new ecipe, my immediate thought is “I wonder if it would be better in chocolate”. I know people do similar things with clothes and shoes… “I wonder if it would look better in black / red / snakeskin?” But for me – it’s all about the chocolate.

So when I tried making Pavlova for the first time not long ago – and I was moderately impressed with my efforts – I was already itching to try a Chocolate version. I also had grand plans of trying to make spun sugar to sit on top of it – but after everyone told me to make sure that I lock the cats in the bedroom and cover every surface with newspaper before trying… I somehow lost my enthusiasm!

But the Chocolate Pavlova was amazing – the Cocoa and Balsamic Vinegar made the marshmallow middle taste almost like a very light Chocolate Mousse and the Grated Chocolate sunk to the bottom giving the base a brownie-like quality. It was delicious, just as easy as a regular Pav but so much more memorable…

So here it is…

Chocolate Pavlova Recipe

6 egg whites
300g caster sugar
3 tablespoons cocoa powder, sieved
1 teaspoon Balsamic Vinegar
100g dark chocolate, grated

Topping:
600ml Whipped Cream
Fresh Berries
Torn Mint Leaves

Directions:

Preheat the oven to 180°C and line a baking tray with baking paper / greaseproof paper.

Beat the egg whites until the peaks have a satiny sheen, and then beat in the sugar a spoonful at a time until the meringue is stiff.

Sprinkle the sieved cocoa over the meringue mix and then add the vinegar and grated chocolate.

Gently fold everything until the cocoa is thoroughly mixed in with no lumps.

Scoop on to the lined baking sheet – the higher the Pav, the more marshmallowy middle – the wider the Pav the more crispy edges.

Place in the oven, then immediately turn the temperature down to 150°C and cook for about 75 mins.

Turn off the oven and open the door slightly, and let the chocolate meringue cool completely before dressing it with cream and fruit.

To serve: Whisk the cream till thick and pile on top of the Pavlova, scatter with the fresh berries and torn mint and then dust with icing sugar. To give it an adult edge – you could even soak the berries in Cointreau for 20mins before arranging.

Daring Bakers Challenge - Traditional British Pudding...

I really feel the need to preface this post by saying that I LUUURVE the Daring Bakers and especially the Challenges. It is fantastic to learn so many new plating tricks and recipes, to try dishes I haven't made before and to meet other (aspiring!) Bakers through the Blogroll.

That being said - I ummed and ahhed about this challenge since the day it was posted. I didn't know what to do, I didn't know how to make it look pretty and I especially didn't want to eat it.

Why? Because this month's original challenge was a Traditional British Pudding using Suet. Suet is animal fat that is grated into the pastry to give it a rich, crumbly texture. I'm all for rich and crumbly - but not so much for the grated fat.

I battled until the very end - and as you can see, I'm even late posting...

I'm embarassed to admit it - but this month - I was a bit, fat cheater.

I didn't stick to the rules in any way, shape or form. And I am sorry. But as a relatively new member, I've actually only eaten one of the challenges - and my workmates are a bit perplexed as to why I bring elaborate desserts to work that I've obviously slaved over but have no interest in eating ... So this month I caved in and baked something I loved.

The Rhino Bar Townsville -

There are two things about me that drive my poor husband absolutely bonkers.

#1. That I will drag him across a busy road just to read a Restaurant menu.
#2. That I have started photographing everything we eat.

Although he is yet to stage a coup - I honestly don't think it's that far off.

I think - even as a foodie - you know that you have reached a pretty bad place, when you check into a Hotel and you already know their Room Service Menu off by heart.

And know what you will order.

And know how long you have to shower and be in PJ's before they knock on the door...

It was this shameful admission that forced me to venture outside the Hotel, and to actually eat dinner like a normal person. Sans pajamas, bad TV and minibar within reach.

So although I didn't venture very far - let's be honest - it was less than 100m, I did leave the comfort of my room and actually go out for dinner.
Or Tapas. Whatever, it was a meal and I was dressed. I deserve a medal just for that!

The Watermark - Townsville's Best Restaurant?

It has always been a family joke that I have inherited my unattractive qualities from my Dad.

While he stubbornly refuses to take ownership for my big head, ugly feet and Maori thighs – there is one thing that he openly concedes is from him. My love of solitude. I don’t mean that I am a hermit or that I hate being around people (or even that my Dad is unattractive - he's quite the cutie!). Quite the opposite in fact – but I do love the chance, every now and then, to just chill out in my own company.


This has been quite a revelation to my husband who would always ask quite tentatively if he could have a boys night, go away for the weekend or even just spend the day with his mates – always to be met with me shoving him out the door with a change of clothes while mumbling about bubble baths and ice cream for dinner.

But while I really do enjoy these rare moments of alone time – there is one thing that I absolutely hate to do on my own. And it’s become such an issue that when I travel – I almost always have Room Service.

I hate eating dinner alone. Especially in a Restaurant.

I always feel like some desperado who has no friends or someone on a blind date that got stood up. I can feel the (probably imaginary) pity eyes staring across at me – but even more that that – I hate the awkward sidestep you have to go through with the Waiter.

“Could I get a table for one please?”
“Yes, just for one”
“No, I’m not waiting for anyone”
“Yes – it’s just me… yes I’m sure…”

For me – great customer service is all about the little things. It’s the little extra’s – like asking what kind of Vodka I prefer, did I have an objection to Chef cooking my pork to Medium and having Pink Murray River Salt on the table.

This isn’t the first time I’ve been to The Watermark  – this is actually my 5th visit and I’m happy to say that all four previous ones were consistently brilliant.

I’m also ashamed to say – that on each of the four previous visits – I ordered exactly the same thing. Every time.

I hate email. But I love these Gooey Chocolate Chip Cookies.

I have recently discovered that I don't like email.

The thing about email is that it is non-personal.

It is quick, it is efficient and it does ass-covering well. But it is not personal.


Sometimes we say things in emails that are taken the wrong way. With no “sarcasm” font, no “I’m only joking” accent and no “I’m just testing the waters” highlight available - we are limited to smiley faces, explanations in brackets and expressions in bold -  and even then the meaning behind our words can be interpreted a million different ways.

Today I received an email that was like a slap in the face.

The words itself were not particularly harsh, and there was no profanity or abuse. Simply - the sentence in which they were formed brought me to tears and made me question some of the decisions I have made in my life. Being tired, emotional and in desperate need of a holiday probably did not help – but I was broken.

My sweetheart of a husband wiped away my tears – told me it didn’t matter and took me for a walk to get out of the house. When I came home, with a clearer head but still with a heavy heart – I broke out the scales and my beautiful Kenwood Mixmaster.

Cooking is my therapy, and somewhere between the measuring of flour and the greasing of trays, a little bit of healing takes place. Isn’t it amazing how something so simple can make you feel so much better?

He's a cranky Birthday Boy - but he still wants cake!

The Birthday Boy wanted cake to go with his Pizza - and while the dough was rising happily in the spare room - I considered my options.

I could make him cake - but then there would only be the two of us to eat it... and I would have to light up the candles and sing to him (like an idiot) all by myself... as that vision played out in my head - I couldn't really think of anything more depressing so decided on delaying the cake until the next night when we had friends coming over for a non-birthday dinner*. (*see previous post about how we were not allowed to celebrate this year)

My staple chocolate cake that I take everywhere is Green & Black's Chocolate Mousse Cake - which is super easy and disgustingly rich.

I made it once on a whim to see what it was like - only to have every BBQ invitation after that come with the condition that I "bring that chocolate-thing I make".

Chocolate Mousse Cake
3 tbsp Ground hazelnuts plus extra for dusting tin

300g Dark chocolate

275g Caster sugar

165g Unsalted butter

1 Pinch of sea salt

5 Eggs (large)

Icing sugar / cocoa powder / gold dust

Brush a lined 20-23cm cake tin with a little melted butter and dust with ground hazelnuts, shaking off any excess.
Melt the chocolate, sugar, butter and salt in a heatproof bowl suspended over a saucepan of barely simmering water, then remove from the heat.

Using a beater, beat the eggs with the ground hazelnuts until fluffy and then fold into the chocolate mixture, careful not to lose too much of the air.

Pour into the cake tin and bake at 180C or 35 minutes. Remove from the oven but leave the cake on the base to cool for at least 30 mins - it may still be quite wobbly so it is essential to let it sit to get the right texture.

Depending on how fancy you want to be - dust with Icing Sugar, Cocoa Powder or Gold Dust.

*This is a very rich cake which does need something to cut it - I recommend ice cream / cream / fresh raspberries / citrus salad.

Needless to say - the cake was a hit. It is always a hit.

Every kid should have birthday cake...

When I was a little girl - it was the highlight of my year when my birthday came around - and not so much because of the presents - but because every year, we were allowed to go through Mum's massive library of cook books and choose ANY cake we wanted - and she would make it for us.

So after growing up with this tradition and experiencing the Barbie Doll ice cream cake, Frog Pond Cake with Green Jello, Excavator cake (yes, Mum did actually build an excavator out of cake, complete with Mint Slice wheels and a moving bucket thanks to skewers) as well as the famous Death by Chocolate cake when I old enough to truly appreciate a 6 tier masterpiece, I have always felt that this was a tradition I would continue when I had kids.

Freestyle Tout - the gateway to bigger pants

When I was a kid, my Dad always used to say “There’s a separate stomach for dessert – have you ever noticed that no matter how full you are, you always have room for dessert? That’s because you have two stomachs.” He was my Dad and I always grinned, wide eyed at him when he would tell me this and if I’m being honest, I was well into my teens before I questioned his grasp on biology.

But there’s something to be said for Freestyle Tout – we always go there after dinner at Wagamamas which is just across the carpark in Emporium. And let me tell you, we have rarely left Waggie’s without huffing and puffing about how full we are, rubbing our belly’s like we’ve traded with Buddha for the night… and yet we always have room for Freestyle.

To put it bluntly – the desserts here are phenomenal, in size, flavour, imagination and height. They tick every box possible.

My favourite is without a doubt the chocolate Sundae, loads of ice cream, cream, chocolate sauce and marshallows all served in a dish bigger than my vases at home (I kid you not). It is every child's dream come true.

In winter, when it’s just too teethchatteringly cold to eat ice cream – I can’t go past the Sticky Date Pudding, super moist pudding in a pool of butterscotch sauce, ice cream and cream – you can feel the cavities setting up camp with each mouthful, but it’s so worth it, and funnily enough, it’s not sickly sweet like you would imagine. (My next visit I'm determined to bypass the favourites and try out the White chocolate and raspberry brioche dumplings... *insert drool here*)

Hubby – who isn’t really a sweet-tooth at all – is usually the one steering me towards Freestyle, because he claims he has Pavlov’s Dog syndrome as soon as he sees the sign across the carpark! His favourite? The Satisfaction dessert cocktail – a sinfully delicious and headspinning concoction of Bailey’s, Kaluha, Tia Maria, Franjelico, ice cream and cream, drizzled with honey and layered with a chocolate swizzle stick. For the pure heaven of dessert here, I’m happy to drive home (because God knows how much booze is in that cocktail!)… although the seat does need to go back a few notches to allow for the Buddha belly!

Verdict: Wear your Frank Barone (Everybody loves Raymond) pants and enjoy every monuthful. They do have a "regular" menu as well, but it's just for the minority - you don't come here to eat "regular" food - it's the sugar highway and you're either with us or against us.

My recommendations: Chocolate Sundae, Crème Brulee, Sticky Date Pudding, Dessert cocktail.
Details: Freestyle Tout