Potato and Rosemary Bread

It may not have been my brightest idea to make bread on one of the hottest October days we have had in years, but the end result was certainly worth it. This potato and rosemary bread was the perfect addition to a casual afternoon picnic lunch.


Adapted from All You Knead Is Bread by Jane Mason

Makes 2 medium loaves.


  • 500gms bakers flour
  • 5gm dry yeast
  • 250-300ml water
  • 10gm salt
  • 2-3 sprigs rosemary
  • 400gm potato, boiled and cut in to cubes.


Place flour in a large bowl. Make a well in the centre and pour yeast into the well. Pour 50gm of the water into the well. Cover bowl with plastic wrap and rest for 15 minutes.

Add the remaining water, salt and rosemary and knead with a stand mixer for at least 5 minutes.

Remove dough from mixer and place in an oiled bowl and rest mixture for 15 minutes.

Place dough on a clean bench and fold in the cubed potatoes until well combined.

Place dough back in oiled bowl. Cover with oiled plastic wrap and rest for 1-2 hours or until the dough has doubled in size.

Place dough on a clean bench and divide in two even pieces.

Shape into round balls, be gentle don’t stretch and fold as you would with other dough as this one will be too soft.

Place on a tray lined with baking paper.

Dust dough with flour.

Cover with a dry tea towel and rest for one hour.

Pre-heat oven to 200°C.

Bake for 45 minutes or until the bottom sounds hollow when tapped.


Mint Chocolate Macarons


While there may be some debate on where the macaron originally came from, a popular, and by far my favourite, version is that it was introduced to France in the 16th century from Italy when Catherine de Medici married Henry II of France. I can just imagine her rocking up to the palace with her Italian pastry chefs in tow looking down her nose at the courtiers and announcing I bring you “the macaron”…. ok possibly that is only the way it happened in my imagination!

Macarons are one of those things that strike fear into the heart of many a baker and I can say from experience that they definitely take practice and the old saying “if at first you don’t succeed, try, try again” is certainly apt in this case.  This is by far the best attempt I have made at the macaron and it has come about by trial and a lot of error…. I mean practice.


Adapted from Secrets of Macarons by Jose Marechal.

Makes 20 filled macarons

Note: you will require a sugar thermometer for this recipe.


  • 200gm almond meal
  • 200gm pure icing sugar
  • 75ml water
  • 200gm caster sugar
  • 2 x 80gm egg white
  • 1 teaspoon peppermint extract
  • mint green food colouring gel
  • chocolate sprinkles
  • 100gm dark chocolate
  • 50gm pure cream.


Place almond meal and icing sugar in food processor and process for 3-5 minutes. Sieve mixture into a mixing bowl and set aside for later use.

Bring water and sugar to boil in a saucepan. At the same time place 80gm of egg white in stand mixer and on a slow speed whisk to soft peaks.

Once your water and sugar temperature has reached 105°C increase the speed of the mixer and beat until the egg whites have reached firm peaks.

Once the temperature of the water and sugar has reached 115°C remove the sugar from the heat and gently pour into the egg whites in a thin stream while continuing to whisk at a medium speed. Be careful to pour sugar down the side of the bowl so you don’t hit the whisk. Continue to whisk for 10 minutes to allow mixture to cool.

In the meantime, combine the almond mixture with the remaining 80gm egg white and mix to combine.

Add in peppermint extract to almond mixture.

Add a small amount of gel colour to the almond mixture and mix, add more colour if required. Note: the colour will turn out lighter once you mix in the meringue so you do need to go darker than you want the finished colour to be.

Add 1/3 of the meringue mixture to the almond mixture and fold in until fully combined with a spatula, this will loosen the mixture. Add the remaining meringue and gently fold in until all the colour and mix is evenly combined – at this point be careful to not knock air out of the mix.

Pipe even rounds onto a tray covered with baking paper. Sprinkle with chocolate sprinkles.

Leave macarons to rest for at least 30 minutes.

Preheat oven to 150°C.

Bake for approx. 14-16 minutes.

Remove tray from oven and allow to cool completely before peeling macarons off the paper.

To make ganache bring cream to the boil, pour over chopped chocolate and mix with a spatula until melted and completely smooth. Cool in the fridge until at piping consistency.

Place ganache in a piping bag and pipe onto one side of the shell. Join macarons together.