Summer is my favourite time of year. Not only for the fantastic hot weather (though Sydney really needs to pick up its game this time) but also for the sweet summer fruit that is available right now. I love that all the berries, stonefruit and tropical fruit are readily available in supermarkets and the fact that they’re so cheap that I can stock up on them and use them in baking projects.
I’ve spoken about passionfruit before and mentioned that previously I didn’t like to eat the crunchy seeds in the passionfruit. This recipe is perfect for that – you get all the passionfruit flavour without the harsh texture of the seeds.
The recipe does require you to have a lot of passionfruit to really get a punchy passionfruit flavour, but trust me, it’s definitely worth it. If passionfruit isn’t your thing, replace the juice with lemon or lime to make a luscious, creamy citrus tart.
Apart from the glorious passionfruit filling, my favourite part of this tart is the slightly bruléed top which is a good excuse to use my trusty blowtorch (yay fire!). It’s not quite as thick and crisp as the top of a crème brulée, but rather it is a thin, delicate toffee layer which gives and cracks slightly as you bite into it. It’s a little sugary, a little burnt, a little buttery, and a whole lot of passionfruit in one mouthful.
Happy new year everyone! I hope everyone had a relaxing and fun-filled break. A couple of weeks ago I went on a cruise to the Pacific Islands with my family on the P&O Pacific Jewel. It was our first time on a cruise and we quickly discovered that it’s not for everyone. For one thing, the ship actually rocks quite a lot when the seas are rough and both Charm and Mum felt a little ill at times.
We found that the key to overcoming seasickness apart from looking out to the horizon, getting fresh air and popping seasickness pills was to keep yourself busy and distracted at all times. This was easy enough given that the ship’s entertainment crew had pretty much organised activities for every second of the day. It was also nice to just explore the ship and while we were doing this we came across Salt Grill, Luke Mangan’s restaurant onboard the Pacific Jewel.
I highly doubt that Luke Mangan himself was cooking in the kitchen there but his presence was noted with all the branded plates, glasses and other merchandise for sale. His olive oil and balsamic vinegar were also served as an accompaniment to the bread that was given upon our arrival.
The bread was warm with soft fluffy innards which I loved. The zartar (which I think is referring to za’atar?) bread was lightly spiced and reminded me somewhat of raisin toast. There were even raisins in there! So it was a bit weird to have that with olive oil and balsamic but anyways.