Black Forest Floor Dessert

With all the flavours of a classic Black Forest cake this dessert looks a little daunting but if you break it down into steps it’s all pretty simple. We wanted to create a dessert with a reveal – the Black Forest floor is completely hidden under a cloud of fluffy fairy floss which dissolves in…

Historical Kitchen: Apple Fritters A La Bavarre (1759)

I love cookbooks, I have shelves laden with cookbooks covering every cuisine from the classic Art of Cooking to the kitsch Coca Cola Cookbook. But my favourites are my collection of vintage and historical cookbooks. For example, my copy of William Verrall’s Cookery Book 1759 which I purchased whilst on holiday in London.  It’s full of Georgian Era French and…

The Deathly Hallows: “I Open at the Close”

We had two main goals for our Harry Potter themed Winter Feast: recreate the sense of magic and excitement we had when reading the books, and, make our guests cry (hopefully happy tears) – we achieved both with this course! For our seventh and final course, we knew we needed to go out with a…

Off Script #1: Girl Asleep

Combined Australian classics to celebrate an instant Australian classic! Girl Asleep is a brand spankin’ new Australian coming of age film written by Matthew Whittet – adapted from his own 2014 Windmill Theatre play – and directed by Rosemary Myers. Shy 14 year old Greta is forced by her loving but overbearing parents to throw a…

Elixir to Induce Euphoria

Here’s our guide to delicious liquid magic! While I’m partial to a whiskey or three, Emily doesn’t drink any alcohol at all and we knew that many of our guests would be driving and wouldn’t want a strong cocktail at the end of the dinner. As a non-drinker, Emily is all too aware of how…

Historical Hootenanny #1: Les Noces After Party, Paris, 1923

A couple of days ago we celebrated the opening night performance of Nijinsky by The Australian Ballet, a biographical work celebrating the life and madness of one the most famous dancers of the Ballets Russe era, Vaslav Nijinsky. But today I’m thinking about a work choreographed by his sister Bronislava Nijinska, Les Noces, and –…

The Half Blood Prince: Advanced Potion Making

Up until this course our feast had featured the unexpected and exciting, but now it was time to blow our guests’ minds with some ACTUAL MAGIC!!* Being the sixth course we didn’t want anything heavy, and were initially planning a dessert, however being The Half Blood Prince we couldn’t look past a potions class and decided…

Book Club #1: Travelling to Infinity with Swiss Fondue

This months book club book was my selection: Travelling to Infinity by Jane Hawking.  Jane Hawking was the first wife of physicist Stephen Hawking and in her memoir she speaks openly about the struggles of living in the shadow of a celebrity scientist, as well as the pressures of raising a family whilst supporting a loved…

Green Tea Jelly

After all of the excitement of the Triwizard Feast our guests were warm, full and beginning to slip into sleepy chatter – it was time for something light and zingy to perk up our guests ready for the rest of the feast. This refreshing Green Tea Jelly was the perfect palate cleanser! This is an…

Order of the Phoenix: Umbridge vs Dumbledore’s Army

We think most Harry Potter fans will agree that however evil Voldemort and his Death Eaters may be, there is no character more hated than Professor Umbridge!  We wanted our fifth course to pay homage to Umbridge in all her sickly sweet, pink, kitten-loving glory, and to the students’ rebellion against her. So far our…

Triwizard Feast: Coq au Vin, Yorkshire Puddings, and Vegetarian Goulash

A main course spread to satisfy the appetite of every wizard! For our Triwizard Feast we wanted to have three main options for students to choose from, representing the corners of Europe, just like the feast described in the books. BEAUXBATONS’ COQ AU VIN This is a delicious, warming wine-based stew, offset with salty bites…