If you were to walk into the kitchen on any day, you would find a team of dedicated food people. Executive chef Ryan loves to know all there is to know about food, most recently his passion is for cheese-making, fashioning his own smoked goat’s provolone. Head chef Alicia wines, dines and travels as often as she can. Sous chef Jamie builds race cars as well as vegie gardens. Zane likes to get into the nuts and bolts of things. Pastry chef Emily creates the most amazing sweet treats and Amanda comes from a family of master bakers. And when we have visitors in our kitchen they often remark at the youthfulness of the team, yep passionate people who love their trade and the place they live.
Ryan and the team are keen to share their recipes which mean you can easily prepare delicious food using ingredients from your own garden or local purveyors at home and share in the magic of fresh, vibrant food.
Chai Macaroons with White Chocolate Ganache
Perfect for a kitchen tea, dinner party sweetie or a cocktail party treat, these macaroons will be certain to wow your guests! And they’re gluten-free. This recipe makes a batch of about 25 whole macaroons.
For the Macaroons you’ll need:
120gm Icing sugar
120gm Almond meal
10gm Chai powder
120gm Caster sugar
100gm fresh egg white (room temperature)
10gm fresh egg white extra (room temperature)
pinch of Salt
For the White Chocolate Ganache filling you’ll need:
100gm White Chocolate buds
Sieve almond meal, icing sugar and chai powder into a large bowl. In a separate bowl beat egg whites to a firm peak. Gradually add sugar to egg white in small batches and beat until firm. Add pinch of salt and mix. Fold meringue and extra fresh egg white into almond meal mixture until well combined. Place mixture into a piping bag and pipe onto silicon baking mat (or cookie tray lined with baking paper) and leave to sit for 30 minutes. Bake at 155°C for 15 minutes. Remove from oven and allow to cool completely before assembling with filling.
Whilst the macaroons are baking prepare the filling:
Heat the cream over a low heat and add white chocolate, stirring until smooth. Remove from heat and cool. Place into a piping bag and pipe a small amount of filling in between two macaroon discs. Enjoy! Macaroons can be stored in an air-tight container for 2 days, but they’re so delicious they won’t last that long!