Sourdough fruit Cake, naturally sweet and a great keeperPosted: January 7, 2012
Our Sourdough christmas cake is still on offer, with tea of course, to welcome in this new year. May yours be as deliciously, naturally sweet and nutty. I am currently unlaxing in Northern NSW, home of the macadamia, it’s beyond beautiful here, the perfect place to rest and remember the value of time alone. Yesterday I walked through rainforest to a secluded beach a few bays from Byron, but with 5 people to Byron’s 5000! On the way I ate a fabulous breakfast at Harvest a charming cafe offering excellent local produce made with care. All the staff were unusually committed to offering fantastic service; with warm smiles, this is not common in these relaxed, hippy environs. Harvest is at the site of the old Newrybar bakery, which was once run by my friend and sourdough baking teacher John Downes. I made my sourdough leaven in his class in 1983 and I share it with all who come to my baking classes; it makes extraordinarily fine fare. I have some dates to finalise before posting my next term of Sydney classes, apologies to those who are keen to make bookings. I am teaching a two day Sourdough Bread, Pastry, Biscuits and Cake Baking Workshop in Brisbane at Mondo Organics March 24th and 25th, bookings via their site. If you have friends or associates in Queensland who might like to come to this class, please help me spread the word. What whole food cooking classes and workshops would you like this year? I will be teaching in Sydney, Brisbane, Melbourne and Perth and I am hatching a plan to be teaching classes in the UK mid year. I have added a Like me on facebook button, Like away please!