Yield Approx. 1 Litre
Prep Time 15 minutes
Set Time 2 hours (refrigerated)
Temperature 37°C (body temperature)
Yield Variable (approx. 20 tuiles)
Cook Temp 145°C (sugar stage)
Bake Temp 180°C
Bake Time 5–8 minutes
Yield Approx. 1.2 Litre
Cook Temp 100°C (Thermomix)
Chill Time Until set (Blast chiller)
Yield 2 Trays
Prep Time 20 minutes
Bake Time 45–55 minutes
Oven Temp 160°C (fan 140°C)
Chocolate Olive Oil ganache
Place the chocolate in a heatproof bowl and melt gently over a pan of simmering water until smooth and fully melted.
Alternatively, microwave for 30 seconds at a time, stirring between intervals, until fully melted and smooth.
In a small saucepan, combine the milk and cream, and heat gently until they reach body temperature (around 37°C). Do not boil.
Slowly pour the warm milk and cream mixture over the melted chocolate, whisking continuously until fully incorporated and smooth.
Gradually whisk in the grapeseed oil, adding a little at a time, until a silky and glossy texture is achieved.
Pour the finished emulsion into a suitable container. Do not cover or seal — leave uncovered to allow condensation to escape.
Place in the refrigerator to set completely.
Chef’s Notes
Use high-quality couverture chocolate for best flavour and texture.
Maintain a temperature of around 37°C to ensure a stable emulsion.
Once set, the texture should be smooth, rich, and spreadable — perfect for dessert garnishes or as a base component.
Chocolate Tuile
In a heavy-based saucepan, combine the glucose and fondant. Heat gently, stirring occasionally, until both sugars are melted and the mixture reaches 145°C. Monitor closely with a sugar thermometer.
Remove from the heat and stir in the chocolate, mixing thoroughly until completely melted and fully incorporated.
Once smooth, portion the mixture into small balls while still warm. Allow these to cool and harden completely at room temperature.
Place one hardened ball in the centre of a silicone mat on a baking tray. Bake in a preheated oven at 180°C for 5–8 minutes, or until the ball melts and spreads into a thin disc.
Remove from the oven, cover with another silicone mat, and roll flat while still hot. Once evenly rolled, lift the top mat and stretch the tuile carefully, using scissors to snip or shape as desired.
Place the finished tuiles into an aerated container with a few food-safe silica balls to absorb moisture. These are now ready to garnish any chocolate dessert.
Chef’s Notes
Work quickly and precisely during the shaping stage — the sugar sets fast.
Use heatproof gloves when handling hot sugar for safety.
The tuiles should be thin, delicate, and crisp, providing texture and elegance to plated desserts.
Blood Orange Sorbet
Place the blood orange purée, caster sugar, malic acid, sorbet stabiliser, and gellan gum into the Thermomix bowl.
Set the Thermomix to 100°C and blend until the mixture is smooth and has reached full temperature, ensuring all powders are fully hydrated and dispersed.
Pour the cooked mixture into a container and transfer to the blast chiller to set completely.
Once fully chilled and firm, blend the mixture until smooth to achieve a silky sorbet base
consistency.
Churn in an ice cream machine if desired, or store frozen until ready for service.
Chef’s Notes
Adjust malic acid to taste depending on the sweetness and acidity of the purée.
Ensure full hydration of stabilisers and gellan for a stable, scoopable sorbet texture.
Perfect as a refreshing interlude or as a bright, acidic garnish for chocolate and citrus desserts.
Pistachio Polenta Cake
Preheat the oven to 160°C (fan 140°C). Line two baking trays with parchment paper.
Combine the polenta, ground pistachios, plain flour, baking powder, and the zest of the lemons and oranges in a large bowl.
Melt the butter gently in a saucepan, then remove from the heat and stir in the olive oil. Set aside to cool slightly.
In a mixing bowl, whisk the eggs and caster sugar together until light and fluffy.
Once the eggs and sugar are well aerated, switch to a paddle attachment on the mixer.
Slowly add the dry mixture to the eggs and sugar, mixing gently until combined.
Gradually pour in the oil and butter mixture, followed by the lemon and orange juice, mixing until smooth and evenly combined.
Divide the batter evenly between the two lined trays and bake at 160°C for 45–55 minutes, or until a skewer inserted in the centre comes out clean and the tops are golden.
Allow to cool in the trays for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Yield Approx. 1 Litre
Prep Time 15 minutes
Set Time 2 hours (refrigerated)
Temperature 37°C (body temperature)
Yield Variable (approx. 20 tuiles)
Cook Temp 145°C (sugar stage)
Bake Temp 180°C
Bake Time 5–8 minutes
Yield Approx. 1.2 Litre
Cook Temp 100°C (Thermomix)
Chill Time Until set (Blast chiller)
Yield 2 Trays
Prep Time 20 minutes
Bake Time 45–55 minutes
Oven Temp 160°C (fan 140°C)
Chocolate Olive Oil ganache
Place the chocolate in a heatproof bowl and melt gently over a pan of simmering water until smooth and fully melted.
Alternatively, microwave for 30 seconds at a time, stirring between intervals, until fully melted and smooth.
In a small saucepan, combine the milk and cream, and heat gently until they reach body temperature (around 37°C). Do not boil.
Slowly pour the warm milk and cream mixture over the melted chocolate, whisking continuously until fully incorporated and smooth.
Gradually whisk in the grapeseed oil, adding a little at a time, until a silky and glossy texture is achieved.
Pour the finished emulsion into a suitable container. Do not cover or seal — leave uncovered to allow condensation to escape.
Place in the refrigerator to set completely.
Chef’s Notes
Use high-quality couverture chocolate for best flavour and texture.
Maintain a temperature of around 37°C to ensure a stable emulsion.
Once set, the texture should be smooth, rich, and spreadable — perfect for dessert garnishes or as a base component.
Chocolate Tuile
In a heavy-based saucepan, combine the glucose and fondant. Heat gently, stirring occasionally, until both sugars are melted and the mixture reaches 145°C. Monitor closely with a sugar thermometer.
Remove from the heat and stir in the chocolate, mixing thoroughly until completely melted and fully incorporated.
Once smooth, portion the mixture into small balls while still warm. Allow these to cool and harden completely at room temperature.
Place one hardened ball in the centre of a silicone mat on a baking tray. Bake in a preheated oven at 180°C for 5–8 minutes, or until the ball melts and spreads into a thin disc.
Remove from the oven, cover with another silicone mat, and roll flat while still hot. Once evenly rolled, lift the top mat and stretch the tuile carefully, using scissors to snip or shape as desired.
Place the finished tuiles into an aerated container with a few food-safe silica balls to absorb moisture. These are now ready to garnish any chocolate dessert.
Chef’s Notes
Work quickly and precisely during the shaping stage — the sugar sets fast.
Use heatproof gloves when handling hot sugar for safety.
The tuiles should be thin, delicate, and crisp, providing texture and elegance to plated desserts.
Blood Orange Sorbet
Place the blood orange purée, caster sugar, malic acid, sorbet stabiliser, and gellan gum into the Thermomix bowl.
Set the Thermomix to 100°C and blend until the mixture is smooth and has reached full temperature, ensuring all powders are fully hydrated and dispersed.
Pour the cooked mixture into a container and transfer to the blast chiller to set completely.
Once fully chilled and firm, blend the mixture until smooth to achieve a silky sorbet base
consistency.
Churn in an ice cream machine if desired, or store frozen until ready for service.
Chef’s Notes
Adjust malic acid to taste depending on the sweetness and acidity of the purée.
Ensure full hydration of stabilisers and gellan for a stable, scoopable sorbet texture.
Perfect as a refreshing interlude or as a bright, acidic garnish for chocolate and citrus desserts.
Pistachio Polenta Cake
Preheat the oven to 160°C (fan 140°C). Line two baking trays with parchment paper.
Combine the polenta, ground pistachios, plain flour, baking powder, and the zest of the lemons and oranges in a large bowl.
Melt the butter gently in a saucepan, then remove from the heat and stir in the olive oil. Set aside to cool slightly.
In a mixing bowl, whisk the eggs and caster sugar together until light and fluffy.
Once the eggs and sugar are well aerated, switch to a paddle attachment on the mixer.
Slowly add the dry mixture to the eggs and sugar, mixing gently until combined.
Gradually pour in the oil and butter mixture, followed by the lemon and orange juice, mixing until smooth and evenly combined.
Divide the batter evenly between the two lined trays and bake at 160°C for 45–55 minutes, or until a skewer inserted in the centre comes out clean and the tops are golden.
Allow to cool in the trays for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
