Writer, EaterI hope all my 2010 macaron devourers had a lovely summer, relaxing and eating (but not too many substandard, crunchy, flavourless macarons, please!). I know many of you have been curious about what's happening with Macarons by Duncan in 2011. As you might know, the macarons are a second business for me alongside an almost [...]
Macarons by Duncan
The biscuits have left the building
And so six months of squeezing piping bags, banging trays, swearing at ovens and buying plastic boxes every time they're on special has come to an end. Here's my 2010 macaron sign-off.
One last round of pre-orders! [FINISHED]
I'm pleased to announce another round of pre-orders, for collection on Thursday! [MAXIMUM NUMBER RECEIVED] You can place an order for a random mix of either five or ten macarons. No flavour requests this time, sorry (Thurs is too busy for me to prepare personalised selections). See the Christmas announcement for an idea of the [...]
Christmas week: ending my macaron season with a bang!
Every day in the week before Christmas there'll be macarons at Liaison Café. And there'll be quite a lot. And there'll be pretty Christmas ones. I've been baking my buns off to get enough stock ready for this special week. [ALL GONE!] [UPDATED ON: Thursday] The macarons will usually be available from approximately 10am and [...]
Ginger and orange for Fri 17th Dec, 2010
What a lovely pair for Friday! JUDY dark, all gingery, and an orangey friend… BETH dark: orange dark chocolate ganache. JUDY dark: ginger in dark chocolate ganache. And get ready for next week's Christmas macarons (hint: lots of macarons!). More news tomorrow.
TASTY PRESERVES
Violet jelly
Have you rummaged in your undergrowth recently? Did you see any deeeeep blue flowers? No? I guess yours might be one of the gardens I pillaged for a supply of violets. Sorry 'bout that. But it was worth it. Violet jelly. Beauuuuutiful.
Read more Fri 19 Sep, 2008Review: Fast Food Nation, by Eric Schlosser
Eric Schlosser's Fast Food Nation, published in 2001, is a well researched, persuasive and at times shocking work describing the excesses of big business and the broad spectrum of compromises that make modern, cheap fast-food lifestyles...
Read more Sun 25 Mar, 2007Pastéis de nata — Portuguese custard tarts
Of the many baking projects I've launched in the last ten years, only one has caused serious weight gain, burns and an absolute lack of fear of puff pastry. Portuguese custard tarts, known as pastéis de nata (cream pastries) or pastéis de Belém (Belém...
Read more Tue 04 Nov, 2008Plummy goodness: plum and cardamom cake
Before the last juicy plums vanish from the markets and fresh produce displays, buy up and bake a cake! This delightfully fragrant cake is dense and moist, strong with the aroma of plum and cardamom and lifted by tangy pieces of plum. The perfect cake...
Read more Thu 20 Mar, 2008Paper Chef: beetroot and ginger kuih with apple purée
I've been following the monthly Paper Chef event for quite a while now. You are given four primary ingredients with which to create a dish. This month's ingredients involved some bold flavours which could go in both savoury and...
Read more Tue 07 Oct, 2008
