Custard Biscuits

The best thing about these custard biscuits, besides their deliciousness, is how quick and easy they are to make. So quick you can whip them up in about 20 minutes for unexpected morning or afternoon tea guests! They are also a great biscuit for the kids to help make.

I use my Thermomix to make the batter but you certainly don't need one to make these biscuits. There are also many variations you can try. The recipe below is for the plain vanilla ones, however you can add about 40-50g of cocoa to make chocolate ones; or sprinkle with chopped nuts and other toppings as seen in picture at the bottom of this post for more variety.

 

Custard Biscuits

 

Makes approx. 30

 

250g unsalted butter (softened is better if not using a Thermomix)

50g (1/2 cup) pure icing sugar plus extra for dusting

1 teaspoon vanilla extract

210g (1 3/4 cups) plain flour

50g (1/2 cup) custard powder

 

 

1. Preheat oven to 180 degrees Celcius fan forced and line 2 baking trays with baking paper. If you don't have two trays, you can just bake alternative batches using same tray once it has cooled slightly.

 

2. Place butter, sugar and vanilla into Thermomix and mix for 20 seconds at speed 5. If using a food processor, process for a couple of minutes or until ingredients are well combined.

 

3. Add flour and custard powder into Thermomix bowl and knead for 30 seconds. If using a food processor, pulse until just combined. If you over mix, the biscuits may not have the soft texture that you are after.

 

4. Roll tablespoons of the mixture into balls and place on prepared trays. I use a measuring tablespoon to try and get them all roughly the same size. Then using a small fork dipped in a touch of flour (so as not to stick), slightly flatten each ball. This will give the biscuits a lovely ridged design.

 

5. Bake for 10-12 minutes or until slightly golden. Once removed from oven, leave them on tray to cool or wait 5-10 minutes and then transfer to a wire rack to cool completely. If you try to move them too soon after taking out of the oven, they will break. They harden a little as they cool.

 

6. Finally, dust them with a little icing sugar to make them look pretty :)



 

 

 

Geni's Spinach Dip

I don't know many people who don't like spinach dip. It always seems to be a winner at parties, and I've heard more than one person declare that they could just sit there and eat the entire bowl. I'm definitely in the fan category and so I have tried many different versions of this dip. This is my friend Geni's recipe and I can honestly say it is by far my favourite version of spinach dip! I see people devouring other spinach dips, and I think "you really need to try Geni's version!" This dip can be eaten cold but oh my goodness, when served warm, it is heavenly! So, without further ado, here is Geni's Spinach Dip!

Geni's Spinach Dip

Butter (I use a couple of good sized chunks)
2 small onions, chopped finely
2 packets of frozen spinach, defrosted (or fresh spinach, chopped finely)
1 packet of French Onion soup mix
1 packet of Spring Vegetables soup mix
2 cartons sour cream
1 cob bread
Extra bread (optional)*

* If it's a large party, I sometimes buy an extra cob bread or some bread rolls so that there is extra dipping bread available :)

1. Fry onions in a saucepan with the butter until soft and opaque.

2. Add spinach and stir until all broken up and mixed with onions and butter.

3. Sprinkle the packets of French Onion and Spring Vegetable soups over the spinach and stir to combine.

4. Pour in the sour cream and mix to combine. Bring to the boil and then let simmer for a minute or two.

5. In the meantime, cut off the top of the cob bread and pull out the centre crumb in the base, leaving a thick enough shell to serve your dip from.

6. Chop the top of the cob bread and the centre crumb part into bite size pieces and place around the base in an oven proof dish.

7. Pour the dip into the cob bread base and then place dish in a preheated oven (150-180 degrees Celsius) until bread and dip are slightly toasted or beginning to brown.

8. Remove from oven and allow to cool slightly before serving. Enjoy :)

Chocolate Cheesecake Truffles

These truffles are a rich, indulgent treat and perfect for Christmas gifts, although they do need to be kept refrigerated because of the cream cheese. I have been making these for a number of years and I upped the chocolate ante with this recipe by adding Nutella. They are always a winner with those who have a sweet tooth :) Even better, the recipe is super easy!

There are a number of possible variations and I have listed some of these at the end of the page. The chocolate coated ones are particularly rich, so you may like to make smaller versions of this type. The quantity will obviously depend on the size of each truffle.

If you are a chocoholic or just looking for a good hit of chocolate, this is the recipe for you! They are more chocolatey than cheesecake tasting, so if you are a fan of chocolate but not cheesecakes, still give them a try!

Chocolate Cheesecake Truffles

Makes approx. 20

500g (2 packs) Arnotts Choc Ripple biscuits
250g pack of Philadelphia Cream Cheese
100g Nutella
200g dark chocolate (optional)
Crushed, mixed nuts (optional)
Dessicated coconut (optional)

1. Place Choc Ripple biscuits in Thermomix and blitz for 10 seconds, speed 7. This will result in a crumb mixture. Biscuits can be crushed in a food processor or by rolling pin if you don't have a Thermomix.

2. Add cream cheese and mix for 20 seconds, speed 6. If using a food processor, mix until well combined.

3. Add Nutella and mix for a further 15 seconds, speed 5 or until well combined.

4. Roll mixture into balls and set out on a lined baking tray. Once completed, place tray in freezer for an hour or so until truffles become firm. The freezer part is more important if you are planning to coat with chocolate. If you are just going to use the coconut, half an hour in the fridge is plenty.

5. If coating with chocolate, melt your chocolate and then work as quickly as possible before it hardens. Picking up each truffle with a skewer, dip into melted chocolate and then place into a small truffle/cupcake case. Sprinkle with crushed nuts.

6. If coating with coconut, simply roll truffles in a plate of coconut and place in cases.

7. Refrigerate until ready to eat and then enjoy :)

See variations to recipe at end of page.

 

Variations to Recipe

 

 

* Nutella can be omitted for a slightly less rich truffle.

 

* Choc Ripple biscuits can be substituted with Oreos.

 

* White or milk chocolate can be used instead of dark. I've used all three before and sometimes it's nice to see the contrast of the filling with the white chocolate.

 

* Anything can be used as a garnish. Here I used crushed macadamia and pistachio nuts. You can use a different type of nut, crushed candy or swirls of chocolate in contrasting colour to name a few.

 



Chicken Cacciatore with Basmati Rice

Chicken Cacciatore is an Italian dish that many of you have probably heard of or tasted. The word "cacciatore" means “hunter” and this dish originated in the Renaissance period when only the wealthy could afford to enjoy the sport of hunting and subsequent poultry that was caught. It's a dish that has many variations, and this is my Thermomix version.

 

Great as a quick mid-week meal, it's usually one enjoyed by the whole family - even if some persist in picking out elements! I've presented it here with Basmati Rice but that can be substituted with some fresh bread to mop up all the yummy sauce. I hope you enjoy it :)

 

 

Chicken Cacciatore with Basmati Rice

 

Serves 4-5

 

400g Basmati rice

500g skinless chicken thighs, trimmed of excess fat and diced

3 cloves garlic

1 red capsicum, deseeded and chopped roughly

20g olive oil

400g can of crushed tomatoes

6-8 basil leaves

3-4 sprigs of parsley

1 tablespoon of TM vegetable/chicken stock

60g white wine

2 small-medium carrots, sliced

130g mushrooms, sliced

100g Spanish olives, sliced or whole and pitted

Salt and pepper to taste

 

1. Fill Thermomix bowl with approximately a litre of water.

 

2. Place rice in Thermomix basket and rinse for a few minutes under running water. Then place basket inside bowl. Cook for 20 minutes at 100 degrees/speed 4.

 

3. When rice is finished cooking, remove basket carefully and spoon rice into Thermo Server, fluffing with fork so as to separate grains. Set aside with lid on while you cook the chicken.

 

4. Place garlic and capsicum into Thermomix bowl and chop 3 seconds/speed 7.

 

5. Add 20g oil and sauté for 2 minutes at 90 degrees/speed 1.

 

6. Add chicken, crushed tomatoes, basil, parsley, stock, wine and carrots to the bowl and cook for 20 minutes on reverse at 100 degrees on soft speed (spoon symbol).

 

7. Place mushrooms into bowl and cook for 7 minutes on reverse at 100 degrees on soft speed.

 

8. Finally, add olives and cook for a final 1 minute on reverse at 100 degrees on soft speed.

 

9. Dish out rice on to individual plates and then spoon chicken cacciatore beside it or on top, however you prefer it.

Best Ever Banana Cake

I have been meaning to share this recipe for so long, that when I finally sat down to write this blog post, I discovered hundreds of banana cake photos on my computer! Every time I would bake this cake, I would take photos. I still don't think I have the perfect photo - the one that captures how wonderful this cake really is.

 

However, once you know the history of this cake, you'll realise that's a near impossible task. For this cake is tied up with a thousand childhood memories. The recipe was handed down from my paternal grandmother to my mum and aunties, and has now also been passed on to my mother in-law and beyond. I really don't know where it originated but I remember my Nonna and mum baking it - and quite frankly, it's the best banana cake I have ever, ever tasted!

 

You see, I hate bananas. I can't stand banana flavoured food of any sort and detest the smell of bananas. The only way I'll consume bananas is via banana cake or banana bread - and that's all thanks to this one cake.

 

I seem to make it every time I glance at the fruit bowl and discover a few over ripe bananas. The batter is quite large in quantity so I always bake it in a large bundt tin, however, you can also split the batter and make two smaller cakes. If you do this, don't forget to adjust the cooking time. It can be frozen either whole or in individual slices as well, however I love it fresh and so do the kids. It's also one of those cakes that really doesn't need a topping. Sometimes I sprinkle some icing sugar on top but it isn't necessary.

 

Both traditional recipe and adapted thermomix recipe is included below. Quantities in grams are for the thermomix.

 

Best Ever Banana Cake

2-3 over ripe bananas (approx. 180g total)
3 cups (490g) self raising flour
1 1/2 teaspoons bi-carb soda
1 cup (210g) caster sugar
2/3 cup (140g) milk
3/4 cup (120g) olive oil
3 large eggs
1 1/2 teaspoons vanilla essence

Thermomix version

1. Preheat oven to 160 degrees fan forced.

2. Place bananas in TM bowl and mix for 10 seconds/speed 5. Scrape down sides.

3. Add flour, bi carb soda and sugar to the bowl. Mix for 20 seconds/speed 4.

4. Add milk, oil, eggs and vanilla essence to bowl and mix for 20 seconds/speed 5. Scrape down sides and mix for a further 10 seconds/speed 5.

5. Pour batter into a large greased bundt tin and bake for approximately 40 minutes or until an inserted skewer comes out clean.

6. Let cake rest in tin for 10 minutes then turn out onto a wire rack to cool.

Traditional version

1. Preheat oven to 160 degrees fan forced.

2. Mash bananas with a fork and place them in mixing bowl.

3. Sift flour and bi carb soda into same bowl as bananas, then add the caster sugar. Beat together until combined.

4. Add milk, oil, eggs and vanilla essence and mix until well combined, scraping down sides of bowl to make sure all ingredients are well incorporated.

5. Pour batter into a large greased bundt tin and bake for approximately 40 minutes or until an inserted skewer comes out clean.

6. Let cake rest in tin for 10 minutes then turn out onto a wire rack to cool.

Jumble Biscuits

 

 

This is an old recipe that I remember my aunty making and she passed it on to me. It's probably an old Women's Weekly recipe but I can't find the original source. They are not brownies, despite looking a little like them. They have a chewy, biscuity texture. My aunty always called them Jumble Biscuits, so despite being more akin to a slice, I also call them Jumble Biscuits. 

 

In any case, they are not only delicious but also super easy and quick to make! You can mix everything in one bowl with a wooden spoon and don't even need to take out your mixer. It's one of my go to desserts when I need to take a plate.

 

Jumble Biscuits

Makes approx. 48 (size 4 x 4cm)*

2 cups self raising flour
4 tablespoons cocoa
pinch of salt
1 1/2 cups sugar (white or caster)
2 cups desiccated coconut
180g butter, melted
2 teaspoons vanilla essence
2 eggs
200g cooking chocolate
extra desiccated coconut to sprinkle on top

* Obviously, you will get less slices if cutting into bigger pieces

1. Preheat oven to 180 degrees Celsius fan forced.

2. Combine all dry ingredients in a bowl and mix well.

3. Add butter, vanilla essence and eggs and mix again until all ingredients are fully combined. I like to do this by hand. At first it may seem like there is not enough liquid to incorporate all the dry ingredients but trust me, it's just perfect - you don't need to add anything! Just keep kneading it together by hand until it's all combined.

4. Place mixture on to a lined/oiled baking tray and using your hands, flatten until the mixture is evenly spread. I use a baking tray that measures approximately 35.5cm x 25cm.



This is the mixture, all flattened in the baking tray.

 5. Place tray in preheated oven and cook for 15 minutes or until inserted skewer comes out clean.

6. Remove from oven and allow to sit for about 10 minutes. There may be sections of the slice that look like they have risen more than other parts - almost like a giant air bubble. Don't worry about this, as any such section will deflate to be level with other parts once out of oven.

The cooked biscuit/slice.

 7. Melt chocolate over stove top or in microwave and then pour over slice whilst it is still warm. Spread chocolate with a knife so it is entirely covered.

8. Sprinkle extra coconut on top to decorate.

9. I like to cut it at this stage to avoid cracks in the chocolate. I cut off about half to one centimetre around all edges simply for presentation and then proceed to cut the slab into 4 x 4cm pieces, wiping knife down between each cut because the chocolate is still quite runny at this stage.

Cutting up the Jumble Biscuits.

 10. Place whole tray as is in fridge and leave until chocolate sets, usually half an hour. When ready to plate up, you'll need to cut up again because some chocolate will have dripped and stick pieces together. However, because of the pre-refrigeration cutting, this should be quite simple and hopefully you will avoid cracked chocolate!

Delicious and ready to eat!

If you like this recipe, don't forget to share -

you can do so easily using the little button at the end of this post.

Mini Apple Cinnamon Muffins

The other day I bought my boys some mini cupcakes at the supermarket and one of the flavours was apple. They really weren't that great and I could hardly taste apple in it, which was probably to be expected from a supermarket chain product. I remembered a banana muffin recipe that I had found and made which I had scribbled down in my notebook - the texture of the muffin just lent itself to apple - so I set about recreating it and the result was wonderful. I'm so happy with how these mini muffins turned out. They have a firm top and are deliciously soft in the centre with big chunks of apple through them. Ideal for a morning tea or afternoon snack, I promise you they won't last long!

You don't even need a mixer for this recipe but for those wanting to use their Thermomix, I've included separate instructions.

 

Mini Apple Cinnamon Muffins

 

Makes approx. 15

 

1/2 400g tin pie fruit apple slices

1 3/4 cups plain flour

1 tablespoon baking powder

4 teaspoons cinnamon

1 teaspoon nutmeg

pinch of salt/sea salt

1 1/2 cups white sugar

1/2 cup coconut oil, melted

1/2 cup milk

1/4 cup brown sugar, lightly packed

1 tablespoon vanilla essence

 

Cinnamon Sugar Coating

1/4 cup caster sugar

1 teaspoon cinnamon

 

1. Preheat oven to 180 degrees Celsius fan forced.

 

2. Combine flour, baking powder, cinnamon, nutmeg and salt in a medium size bowl and set aside.

 

3. In a separate bowl, combine white sugar, coconut oil, milk, brown sugar and vanilla and whisk for a few minutes or until fully incorporated.

 

4. Pour wet mixture over dry mixture in first bowl.

 

5. Add apples on top of mixture and then fold through until both mixtures are fully blended together. You should end up with a dough-like consistency. It won't be runny.

 

6. Spoon dough mixture into muffin cases - I always use an ice-cream scoop with a "squeeze to empty" mechanism.

 

7. Bake in pre-heated oven for 20 minutes or until an inserted skewer comes out clean.

 

Straight out of the oven. If you prefer your muffins without the extra sweetness of the topping,
you can leave them like this. They'll taste just as delicious!

8. For the coating, place white sugar and cinnamon in a small dish and stir well to combine.

9. Taking care with the hot muffins, take each one and place face down into the dish with the cinnamon sugar. The moisture still present from the heat will be enough for the sugar to stick. If there are any small dips that miss out on sugar using this method, once turned upright, spoon a bit of sugar on top and then turn to shake off excess.



Cinnamon Sugar - a wonderful coating to complete these apple muffins.

Mini Apple Cinnamon Muffins (Thermomix version)

 

Makes approx. 15

 

1/2 400g tin pie fruit apple slices

250g plain flour

1 tablespoon baking powder

4 teaspoons cinnamon

1 teaspoon nutmeg

pinch of salt/sea salt

320g white sugar

100g coconut oil

100g milk

40g brown sugar

1 tablespoon vanilla essence

 

Cinnamon Sugar Coating

1/4 cup caster sugar

1 teaspoon cinnamon

 

1. Preheat oven to 180 degrees Celsius fan forced.

 

2. Add flour, baking powder, cinnamon, nutmeg and salt to Thermomix bowl and combine 5 seconds/speed 5. Set aside in a medium size bowl.

 

3. Spoon coconut oil into Thermomix bowl and melt for 30 seconds/50degrees/speed 4.

 

4. Attach whisking tool. Add white sugar, milk, brown sugar and vanilla and whisk for 2 minutes/speed 3.5.

 

4. Pour wet mixture over dry mixture in bowl that was previously set aside.

 

5. Add apples on top of mixture and then fold through until both mixtures are fully blended together. You should end up with a dough-like consistency. It won't be runny.

 

6. Spoon dough mixture into muffin cases - I always use an ice-cream scoop with a "squeeze to empty" mechanism.

 

7. Bake in pre-heated oven for 20 minutes or until an inserted skewer comes out clean.

 

8. For the coating, place white sugar and cinnamon in a small dish and stir well to combine.

9. Taking care with the hot muffins, take each one and place face down into the dish with the cinnamon sugar. The moisture still present from the heat will be enough for the sugar to stick. If there are any small dips that miss out on sugar using this method, once turned upright, spoon a bit of sugar on top and then turn to shake off excess.

Will you be able to stop at just one?

 

Pea and Mushroom Cauliflower "Rice"

Cauliflower "rice" seems to be all the rage at the moment. I see it popping up on all sorts of diet and healthy eating sites, as well as on cooking shows. Basically, it is the use of cauliflower in place of rice - a lower calorie, healthier option for those who don't want to load up on carbs. Whilst I'm definitely a carb fan and could never give up rice entirely, cauliflower rice is a tasty option.  Whilst many use it as a plain base for casseroles, I've chosen to add a couple more vegetables. I was going to add a little bacon as well but I forgot to buy it! We had ours as a side dish but it could easily be a great little lunch meal. Likewise, the ingredient quantities are suggestions only - you can adjust everything to your own taste. 

 

Steamy stove top photo :)

 Pea and Mushroom Cauliflower "Rice"

Serves 4-6 (as a side dish)

1/2 head of cauliflower
200g button mushrooms, chopped into quarters or sixths depending on size
1 cup frozen peas
Couple of handfuls of chopped spring onion
2 tablespoons Olive oil
Salt & pepper to taste
Chilli flakes to taste

1. Clean cauliflower and roughly chop. Place into food processor and process until cauliflower is of a fine, grain-like consistency. Alternatively, you can grate the cauliflower or if you have a Thermomix, grate for about 5 seconds/speed 5-6. Set aside.

This is how your cauliflower should look after processing/grating.


2. Heat oil to a medium heat and add peas and mushrooms. Saute until vegetables are softened and starting to brown.

 

3. Turn up heat and add cauliflower. Mix through well and continue to cook for 3-5 minutes or until cauliflower softens and starts to brown.

 

4. Add salt, pepper and chilli to taste and stir through.

 

5. Finally, add spring onions and cook for another minute.

 

6. Serve immediately and enjoy :)

Balla, The Star, Sydney

Last time my husband and I visited Balla, housed at The Star in Sydney, we were gifted with a table by the large windows overlooking the harbour and great lighting for photos - always a huge bonus for foodies who like to share! I had previously written about Balla on my former blog and was always looking for an opportunity to revisit it on behalf of Sugar and Salt.

 

Photo from The Star website

Balla is Stefano Manfredi's baby and he has said that it is probably the most Italian restaurant he has opened. He overlooked the entire design of the food menu as well as the wholly Italian wine collection and the space in which it is all housed.

I think he did an amazing job putting everything together - Balla has a wonderful Sydney seaside ambiance and I still love it. The very first time we visited Balla, we were seated at one of the bench seats and at first I thought I was a bit too close to neighbouring patrons but this is in keeping with Manfredi's vision of shared tables as in an authentic Milanese osteria. Besides, I quickly overcame my reservations as the restaurant started to fill and the food arrived without delay. The decor is wonderfully fresh and unique, and the views are beautiful. I cannot believe The Star was previously not making good use of that particular side of the building!

If you want to see some gorgeous photos of the interior, along with some special dishes served at a private dinner when Balla first opened, head on over to the blog Not Quite Nigella. Blogger Lorraine Elliot, as you can probably guess, is a food enthusiast and writer who was lucky enough to attend this private dinner! I believe her husband may have taken the photos of the restaurant which are simply gorgeous. She got all the inside goss on the design of the restaurant and how much everything cost - I was intrigued reading about the lighting and the mosaic tiles.

We have eaten at Balla a number of times, particularly before heading to The Lyric Theatre for a show, as it is so close. On our latest visit we were seated at a small table nestled in the corner with great views. One of our favourite things about Balla is that they are spot on with their portion sizes. Following is a pictorial journey of our last visit.



Roasted Quail with radicchio, figs and balsamic.

Grilled Cauliflower with truffle pecorino, cured egg yolk and macadamia.

Tagliatelle with slipper lobster, tomato, capers and oregano.

Potato Gnocchi with pork shoulder ragu.

Scampi with shaved Autumn vegetables and Tuscan oil.

Pan Roasted Duck Breast with sautéed parsnip, radicchio and mustard plum.



Coffee Brulee with chocolate biscuit, raspberry and almond praline.

As usual, Balla got it right with all their flavours marrying perfectly. The standout dish for me were the gnocchi. I've had gnocchi there in various ways and each time they seem to nail the dish!

The dessert was also gorgeous. The biscuit base was a little thick and hard to crack but we successfully got to it without a scene. I would definitely order it again because it was delicious.

You can view the current dinner menu here and the dessert menu here. Definitely worth a visit, particularly if you're in Sydney and looking for a pre-show dinner.

Brownie Cookies

Who doesn't love a great cookie? This one was certainly a big hit with everyone who tried it, from young children to adults. With a crunchy outer layer and a chewy, soft centre it's no surprise that they were snapped up and devoured quickly. You can find this Donna Hay recipe here. Ms Hay actually sandwiches two cookies together with peanut butter frosting and I had the same intention when I began to bake them. However, some misadventure in the kitchen resulted in burned fingers that day and I had to abandon that plan. Instead, I served the cookies on their own and discovered they were wonderful just as they were.

 

My recipe below gives instructions for making the cookies using a Thermomix. However, as always, you can follow the original recipe from the link above if you don't own a Thermomix.

 

 

Brownie Cookies

Makes approx. 24 cookies

350g dark chocolate
40g butter
2 eggs
150g caster sugar
1 teaspoon vanilla extract
35g plain flour
1/4 teaspoon baking powder

1. Preheat oven to 180 degrees Celsius fan forced.

2. Place 150g of the dark chocolate into Thermomix bowl, roughly broken up. Grate for 10 seconds/speed 9 and then set aside.

3. Place the remaining 200g of chocolate in the bowl, also roughly broken up and grate for 10 seconds/speed 9. Scrape down sides if necessary.

4. Add butter to chocolate in bowl and melt for 3 minutes/50 degrees/speed 3. Then set aside and clean bowl.

5. Place eggs, sugar and vanilla into cleaned Thermomix bowl and beat for 20 seconds/speed 5-6 or until mixture is pale and creamy.

6. Add flour, baking powder and both lots of chocolate previously set aside. Mix for 20 seconds/speed 5.

7. Let mixture stand for 10 minutes - it will be almost firm in its consistency. Then spoon onto a lined baking tray using a tablespoon for an approximate measurement of each cookie. I've included a photo of the raw dough below so that you can see how it is meant to look. As the cookies bake, they will spread out and rise.

8. Bake for about 10 minutes or until cookies are puffed and cracked. Then remove from oven and allow them to cool completely. As they cool, they will "collapse" so you get a rustic, cracked cookie - this is exactly what they are meant to do.

High Tea at the Hydro Majestic Hotel

I recently had the pleasure of experiencing high tea at the aptly named Hydro Majestic in Medlow Bath - a small township nestled in New South Wales' Blue Mountains. The hotel has a very long and rich history, having opened its doors as Australia's first health retreat back in 1904 and even serving as US military hospital in 1942.

It is not surprising that this icon of the hospitality industry is heritage listed, because even without its historical tales, it is architecturally stunning. The hotel's most recent refurbishment cost $30 million as its new owners (who paid $11 million for the property) sought to restore it to its former glory. It is absolutely stunning as the photos below indicate and had us in awe as soon as we stepped through the doors. You truly feel like you're stepping back in time to a Great Gatsby-esque era.


 The Casino Lobby must be seen in person to be appreciated. Source

The elegantly fitted out Wintergarden Restaurant that hosts High Tea every day.
Photo credit: Ramona/Charlize.

Panoramic views of Megalong Valley, accessed by large windows along the length of the
Wintergarden Restaurant are just stunning.
Coupled with the gentle background music of the resident piano player, it proved a very relaxing afternoon.

There is nothing more delectable than high tea with wonderful friends, and the Hydro does not disappoint. You literally step off a busy highway and escape into a peaceful and enchanting world that harks back to old fashioned gatherings. Whilst these days high teas take many forms, and can even include extensive buffets, the Hydro's sweet and savoury treats are served at tables on tiered trays with pots of tea or other beverage choices.

 

 

 

High Tea is served daily from 11am to 5pm and starts at $55 per person on weekdays and $65 per person on weekends. Reservations are essential.

 

It includes a selection of finger sandwiches, with traditional fillings like chicken or cucumber as well as delicious savoury pikelets and tarts.

 

 

The scones, topped with homemade jam and clotted cream, just melt in the mouth...

 

And of course, no high tea would be complete without sweet treats and I'm pleased to say that nothing on this top tier was sickly sweet...which meant we could fit more in! I find that macaroons often fall into the too-sweet category but these lavender coloured, passion fruit-filled and chocolate dipped ones were just perfect!

 

Special dietary requirements can also be accommodated. One of our party was served a gluten free 3-tier selection of delicious food which looked just as wonderful as ours.

 

Not to be left out, the children who were with us were served from the children's high tea menu. At $35 per person for ages 3-12 years, it included a selection of sandwich soldiers, sweet treats and pikelets with jam and cream.

 

I must give a special shout out to the staff that served us as well, for no request was too much hassle. We even had them move us from a large table to a smaller one so we could gossip more effectively :)

 

We loved our afternoon at the Hydro Majestic so much that we plan to return for a stay, perhaps sometime in Winter. What would be nicer than sitting by a large open fire, looking across at that beautiful view?

 





Nutella Brioche

After seeing various versions of this recipe floating around on social media, I decided I would give it a go myself. The first time I attempted to make it, I was in a rush and could tell that my dough wasn't right so I binned it without even trying it. But today I had plenty of time, and so in a relaxed and happy state, using a combination of recipes (including the brioche recipe from the Everyday Thermomix Cookbook), I made my Nutella Brioche.

 

This a great looking dessert and quite simple to make. The bonus came when I found out that today is World Nutella Day! What better occasion than this to share this recipe? It was a winner with all the Nutella addicts at our weekly family night dinner! It's the perfect tear apart bread for those with a bit of a sweet tooth. Warning though - it is very filling and once you start, you just can't seem to stop tearing off pieces and devouring them.

 

As always, the recipe can easily be adapted if you don't own a Thermomix. You just have to add a bit more time to knead the dough by hand. I've also tried to add a few photos showing the process of putting it all together.

 

 

Nutella Brioche

 

55g caster sugar

330g milk

1 sachet of dried instant yeast (7g)

80g softened butter

1 teaspoon sea salt

650g baker's flour

1 egg

 

1 egg white

1 tablespoon milk

1 tablespoon vanilla extract

 

1. Place sugar, milk and yeast into Thermomix and heat for 1 minute at 37 degrees on speed 1.

 

2. Add butter, salt, flour and whole egg and mix for 10 seconds, speed 7 in order to combine ingredients. Then knead for 3 minutes.

 

3. Turn dough out and work into a ball and then set aside in a covered bowl in order to let it prove/rise. This should take about 30 minutes. These days I always set dough aside in a lightly greased bowl over another bowl of boiled water to speed along the process and ensure that my dough does rise if the temperature inside my house isn't playing nice.



 

Seems a bit of a contraption, but now I always use this method!

 

4. Preheat oven to 180 degrees Celsius fan forced and once dough is ready, divide into 4 roughly equal portions.

 

5. Take first portion of dough and on a lightly floured surface, roll it out using a rolling pin until you have a large, pizza-like shape. Place the rolled out, flattened dough on a lightly floured pizza oven tray or on baking paper on a heat proof tray.

 

6. Slather with Nutella!

 

The first layer of the brioche.

7. Roll out another quarter of the dough in the same way and place on top of the Nutella layer. Then slather that layer with Nutella as well. Repeat this step for the third piece of dough. Then roll out the final piece of dough and place on top. Do not add Nutella to very top layer. In essence, what you should have at this stage is a four layered Nutella dough structure.

8. If you haven't mastered perfect dough circles, then like me, you will need to ensure your dough structure is circular. The easiest way to do this is to place a plate upside down on the dough and cut around the outside edge using a sharp knife. You can either throw these scraps out or use them for taste testing purposes - perfectly legit! Just throw them on another tray so they can go into the oven with your brioche when it's ready.



Use a plate to help you get a round shape.

9. Next, grab a glass and press down with the rim in the centre of the dough. Don't cut all the way through to the bottom but make enough of an indent so that you clearly have a centre.



Indent made by glass in centre of dough.

10. Without cutting into that centre circle made by the glass, use a very sharp knife to divide the rest of the dough into 16 equal pieces.



The cut up dough.

11. Now here's the bit that creates the wow factor but is really rather simple! Just grab two pieces next to each other and twist both inwards towards each other - a couple of twists will suffice. This part can get a little messy, and I like to wipe my hands before I twist each pair, but any smudges of Nutella get swept away by the wash in the final step before cooking - and once cooked, you can't see them anyway!


The first two pieces after being twisted.

12. Repeat previous step for the rest of the pairs in the circle - easy and quick!



Twisted and almost ready for baking.
 

13. In a small bowl, whisk together egg white, milk and vanilla essence and brush all over the brioche.

14. Place brioche, uncovered, in preheated oven and bake for approximately 20 minutes or until golden brown. Remove and enjoy warm or cold.

Happy World Nutella Day!