Fraise Sauvage

01/02/2022

This is a malted hazelnut frangipane cake. I usually make frangi flourless and with clarified or infused butter cause I like it like that, I had some left over and is like just stick some flour in it. My face 😱like not weigh it!!! Yeah. So I put random amount of flour and made the best cake I’ve ever made. Never to be repeated again cause I didn’t weigh it FFS nor write it down 😂! At least me, Rav and ellie know how good it was.

30/12/2021

Anyone who knows me well knows I f’n love chocolate. asked me to share a recipe I love for Off The Pass, the week before Christmas. I mean finally pinned me down to make it. She persisted with me for months and I’m grateful for her patience, cause I really enjoyed making this with them.

This mousse technique I learned from legend when I staged there in 2009. Seems like forever ago. I’ve made a few iterations of this mousse but my absolute FAVE is with Piura Porcelana 75% choc from

You make a creme anglaise, pour it over the chocolate, fold together then fold in semi whipped cream. Key is to let us set at room temp and then the fridge. If ya fancy making it, I’ll pop the link in my bio.

I served this with, honeycomb, cream, crystallised cacao nibs and

06/11/2021

I think if I didn’t have an ice cream business I’d be making custard tarts. How good are they!

was so kind to contribute to our crowdfunder earlier this year and her reward was a day of baking together. I think I got a double win! We went all out pumpkin. This is the delica pumpkin custard tart we made. Move over popcorn!

29/09/2021

These were my test batches for the article in early September. Sad to see the weather changing but know that everybody eats ice cream all year round! Right???? 🍦❄️

My intention with this piece was to give foundational recipes for people to add to their pastry repertoires.

So depending on the energy level you can go HAM and make all of it and make this tasty AF sammie, or if you have the CBF’s just one component. They all work together or alone.

The beauty of making desserts is that if you have lots of sick base recipes, the world is your ice cream oyster.

The vanilla parfait recipe has been with me since I was 19, that’s a long f@&king time!

Let me know if you have a crack at it. Recipe link in bio legends. XX 💋

04/09/2021

A massive career highlight today! This is my first ever published recipes in today. Amazing 🤩 so excited!
What I wanted to write about is parfait a great building block for making delicious ice cream sandwiches and how you can transform this little beauty into many forms.
For the full article click the link in my bio.
Massive thanks to for letting me write this and the amazing people who worked on this.

📸
Props & Styling:
Food Assistant :

And to for encouragement and support always

Here is a little excerpt

“ My surname is an anagram of ice-cream, so it was kind of inevitable that I’d end up being an ice-cream maker – and I’m fine with that. This vanilla parfait has been with me since I was a whippersnapper pastry apprentice; we didn’t have an ice-cream machine, even though it was the best restaurant in Sydney at the time (1997). It’s a tried, tested and much-loved go-to, and I’m using it as the base for two icy treats: an ice-cream sammie and a sundae. I’ve gone for a tropical Australian vibe, so get your spoons ready, because, let’s face it: everybody loves parfait.”

04/08/2021

Last week we got to make 5 nights of ice cream sammies for the dinner series! This is something I’ve wanted to make forever.

The Neapolitan a childhood fave… BUT a with a vibe. I wanted to make all the things I love about making frozen desserts. Sorbet, Parfait, and ice cream. It was a real bonus working with this amazing delicious flour in the malt biscuits and the 85% for the chocolate ice cream. The flecks on top are Berry white chocolate that taught me how to make in the wet stone grinder. Such a fun tasty summery number. Who got to try it? This one was paired with from ‘s awesome menu on the Monday eve
Lovely pic by

06/07/2021

Been loving making the crowdfunder ice creams this week. This is a cherry pie with vanilla ice cream. Made this for the years ago for a David Lynch movie marathon! This time I was testing out flour from which was delightful to use and taste. I made a pie crust specifically t65 pastry flour, butter, a smidge of golden caster and which made it golden af.
The idea is you bite into it, get that buttery crust, pie filling flavour and vanilla ice cream combo.

For the ice cream I used which is Tongan vanilla gold! Savoury and aromatic and I fn love it.
Want to make it again and refine the s**t out of it. Which is exciting.

17/05/2021

This was one of the first ice cream sammies I made for the lovely fun restaurant Pond Dalston in 2014. Lots of improvement since then.
The Naughty One - layers of squidgy chocolate Guinness cake, soy dulce de leche and miso salted caramel parfait.
Today hospo is back to more life, its exciting to see and hope we get to continue to go out and start to see more stability each day. Let’s not get complacent. :)
Massive hugs to the hospitality venues swinging their doors open again today. 🥰

01/05/2021

When i was away and created this beauty for Val Day. I wonder if there is a surprise one for me in the freezer??? ⁠Wink 😉⁠⁠
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Amazing pic by

30/04/2021

One of the best things about travelling is trying new things. WHO knew there were this many varieties of bananas... I knew of 3 of these. So and I decided we'd have a banana tasting in the order pictured. ⁠⁠
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Plans were dashed a bit when we crossed the border cause you cant take fruit over, but you can take the fruit in the form of a fruit salad turns out! So we may not have got the order right, but they were all so different and amazing! ⁠⁠
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My fave the GOLDFINGER!

29/04/2021