One can never have too many raw fudge slices in their repertoire and this recipe doesn't use lots of dates which can often add too much sweetness.
Over the past five years, sales of gin have ballooned by 151 percent in South Africa, and 142 percent across the ditch. No other tipple has seen such a spike in popularity in recent years.
Morell is an owner operated bistro and bar set on the leafy corner of Upland and Benson Roads, Remuera.
Seventh generation Chatham Islander, third-generation farmer, and founder of fishing firm Chatham Island Food Co, Delwyn Tuanui, has always dreamt and thought big.
Ask any chef to go back 10-15 years and name the number one selling dessert on their menu and I can guarantee that a crème brûlée would be right up there. Basically a crème brûlée is a baked custard that’s been allowed to cool and then had sugar burnt onto the top of it. It does not get any better! For this wonderful sweet all we are doing is cooking it the same as you would with a crème brûlée, but instead of allowing it to cool. We are serving it piping hot from the oven.
