Dulce de leche, confiture du lait or arequipe. Call it what you will, it's ready and waiting to be added to our brownies for this weekend's market.

It's a long but pleasurable process cooking this milk caramel. Litres of milk, a small amount of sugar and vanilla beans are simmered for hours resulting in this mild milky caramel. Not as sweet or cloying as caramel made from sugar and cream, it's the natural sugars in the milk that give it a luscious feel. And the sweet jersey milk from Tasmanian cows of course!


Winter menu

Chocolate and hazelnut - made with hazelnuts from Nutpatch Kettering - gluten free.
Honeyed fig and walnut brownies
Lemon cream cheese with mandarin dust
spiced chocolate cake filled with gluhwein pears vanilla bean cream cheese frosting and a pear chip - Beurre bosc pears from Cradoc and gluhwein made with Josef Chromey Pinot Noir
The French lady's apple cake - made with Geeveston Fannys from Cygnet.


Scenes from the factory

My creation, originally uploaded by sweet sunday.