So just bask with me for a moment in the glory that is this milkshake…
Seriously, how good looking is my afternoon tea? Salted caramel sauce and chocolate ganache mixed with icy milk, topped with whipped cream, cake crumbs, pecans, meringue kiss and more salted caramel and chocolate ganache- what more could you need?
There isn’t really a method (or measured ingredients) to this madness, just layer it up and enjoy! Or, if you can, head to Canberra and get a Freakshake, which this is inspired by. So much excessiveness…. and deliciousness….a cream… and caramel…. I think I need another one!
Regional flavours at Brisbane was the best thing in the world! I know I said that last year, but each year gets better and better. I was lucky enough to meet Paul West again and was completely inspired by his talks to just keep it simple, fresh and therefore, tasty! If you are reading this Mr West, thank you again for the inspiration and the reminder good cooking starts with good food. And thank you also for the insight you gave into the cooking industry, that was very interesting and helpful (and funny!). So without further ado, this is my simple cherry tomato pasta inspired by the wholesome, real of River Cottage Australia.
Roasted Cherry Tomato Pasta
500g of mixed cherry tomatoes
3 cloves of garlic
2 tablespoons of olive oil
salt and pepper
250g of pasta
olive oil and parmesan to serve
Preheat the oven to 150 degrees celsius. Line a baking tray with baking paper or foil. Spread the tomatoes out evenly on the tray and drizzle with olive oil. Add the garlic cloves and sprinkle with salt and pepper. Roast for at least 40 mins or until soft. Once they are nearly ready, bring a large pot of water to boil, cook the pasta until al dente. When cooked, drain the pasta, toss in a large bowl with tomatoes and the juices from the pan. Drizzle with a little more olive oil, or to your liking. Season with salt and pepper, grate some parmesan over the top, and serve.