New Spring Menu

Lemon filled with sticky blackberry cupcakes

NY Times salted chocolate chip biscuit

Lumberjake cake

Blueberry and apple huckle buckle

And as ever, vanilla vanilla.

smooth vanilla with sugared violets

and myer lemon curd tarts

sour cream cake filled with rhubarb poached in blood orange.

Vanilla bean with sugared violets. So sweet.

Frosty fruits. Summer's gooseberries to be cooked with vanilla beans into a jammy filling for lemon cupcakes.

serving suggestion

Poached quinces in vanilla bean syrup. The base of the filling for our quince and chocolate cupcake.

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!