On a recent trip back home we dropped into La Cigale’s French Market. It’s been a past favourite weekend rendezvous, so I was pleased to see business was going as well as ever. Yep, Auckland sure does hold its own.
My choice of morsel for the morning was a pomegranate and lemon curd éclair. Made with fresh pomegranate seeds, lemons, and pure New Zealand dairy. Divine!
‘Window-shopping’ for the remainder of our visit, I noticed the tarts also looked particularly appealing: apple, calvados, and cider; tamarillo and crème; and rhubarb, pistachio, and raspberry. Tempting, but we had the rest of the weekend to eat through. Save some for later Augustus!
69 St Georges Bay Road, Parnell, Auckland
Finding a good almond croissant is always a happy occasion. Recently, I discovered Noisette’s clutch at their Prahran Market stand. Never one to do things by halves, I opted for a chocolate almond croissant and was satisfied by my choice: a fresh, light croissant, enveloping a generous portion of chocolate almond filling, crowned with crispy almond flakes.
Needless to say, I’ll be back. Chez Dre is my regular source, however it’s good to have options – South Melbourne isn’t always within reach when an almond croissant craving strikes!
Prahran market, 163 Commercial Road, South Yarra, VIC 3141
84 Bay Street, Port Melbourne, VIC 3207
As a rule, I try not to shop too far ahead – food-wise – in case plans fall through, or I change my mind. However, sometimes my desire for being prepared and organised overtakes! On this occasion, I’d bought ingredients for a cherry custard tart. Sure enough, plans fell through. A rich custard treat for one was out of the question, but I still had eggs that needed using …
My solution? A cherry clafoutis. A clafoutis is a French pudding, which has become one of my ’pantry’ recipes for quick and delicious; cheap and easy; low-fat and healthy. And the choice of fruit? Well, yes cherries are out of season, but I got some preserved ones for a steal at the supermarket!
Recipe-wise, there are a myriad of interpretations out there. Some that use two eggs, three eggs, six … varying amounts of milk, flour, and butter … and some recipes even call for ground nuts! Yum.
On this occasion I was looking for a recipe that used just a few eggs; ‘healthy’ enough to be enjoyed over several serves. But I also wanted a stodgy pudding to provide some winter comfort. This led me to Neil Perry’s recipe on goodfood, which sits in the middle of the road, clafoutis-wise. It uses three eggs and a cup of flour, perfect for my intent and purpose.
Here’s the result!
Recipe: Cherry clafoutis