We thought we’d pass on a couple of yummo Mother’s Day in Iso recipes – one from The Fullarton Hotel in Sydney and one from CENTREPIECE (and CACAO) in Melbourne … a special breakfast and a fabulous dessert … shop early for ingredients and have fun trying out these delicious recipes for Mother’s Day (or any time!).
TOP IMAGE: Tim Clark’s Chocolate and Cafe Pavlova – Mothers Day Recipe CENTREPIECE Melbourne
MOTHER’S DAY PAVLOVA
Melbourne & Olympic Parks’ highly anticipated venue, CENTREPIECE at Melbourne Park, which is scheduled to open in 2021, has partnered with chocolatier and co-owner of Melbourne’s CACAO, Tim Clark, to create this exclusive Mother’s Day Pavlova recipe which will be showcased at CENTREPIECE, with a special Melbourne ‘twist’.
For more #iso Mother’s Day top tips, follow and tune into CENTREPIECE at Melbourne Park’s Instagram page (@centrepiecemelbourne) today, Friday 8 May 2020 at 4pm (AEST), for a cooking class with Tim Clark on how to make the perfect winter hot chocolate.
Serves 4–6
Ingredients
Pavlova
4 egg whites (200g)
2 tsp cornflour (cornstarch)
1 cup (220g) caster sugar (superfine)
30mL (1 shot) of espresso coffee from your favourite Melbourne roastery
1 tsp white vinegar
Pavlova Chocolate Cafe topping
300mL whipped cream
30mL (1 shot) of espresso coffee from your favourite Melbourne roastery
30mL (1 shot) of Baileys Irish Cream liqueur
Handful of good quality dark chocolate shavings
Cocoa powder (for dusting)
Method
- Preheat oven to 120°C
- Place egg whites in a bowl and beat with an electric mixer until soft peaks form. Add a shot of espresso into the mix and gradually add sugar, beating well until the mixture is glossy. Then, sift the cornflour over, add the vinegar and fold through.
- Line a baking tray with non-stick baking paper. Spoon meringue mixture onto the baking tray and create a large round mound shape approximately 18cm in diameter. With a spatula, decorate the pavlova starting from the outside and working inwards pulling the meringue in a spiral motion to create the appearance of a flower.
- Place in oven and bake for one and a half hours.
- Once the pavlova is baked, turn the oven off but leave the pavlova inside the oven for a further 20 minutes.
- Remove the pavlova from the oven and place on a wire rack to cool.
To serve, top with whipped cream, then drizzle Baileys liqueur and espresso coffee on top. Finish with a sprinkling of chocolate shavings and a dusting of cocoa powder.
Tim Clark’s berry-topped pavlova
Top tip: If you’re looking for another quintessentially Melbourne experience without coffee or liqueur, include some fresh berries from your local green grocer and omit the coffee and liqueur from the recipe.
Eggs Benedict with Smoked Salmon on a Toasted Croissant
Kenny Kong Chef de Cuisine The Fullarton Hotel Sydney
When it comes to staying in, few things beat having a delicious meal in the comfort of your own home.
With most of our favourite hotel restaurants closed for the foreseeable future, this Mother’s Day, Kenny Kong, Chef De Cuisine at The Fullerton Hotel Sydney is bringing the #FullertonExperience to you, and shares his recipe for the perfect Mother’s Day breakfast – a classic dish that is simple to create and assemble. Feel free to get creative with the ingredients, and wash it down with a Mimosa of Mum’s choice!
Serves one
Ingredients
For Hollandaise Sauce:
2 egg yolks
125 grams melted butter
½ teaspoon white wine vinegar
½ teaspoon lemon juice
Pinch of salt
Pinch of cayenne pepper
Method:
- Half-fill one saucepan (saucepan 1) with water and add vinegar for poaching the eggs and set aside
- Half-fill another saucepan (saucepan 2) with water, boil the water and reduce to a gentle simmer to prepare the hollandaise sauce
- Place the egg yolks and white wine vinegar into a mixing bowl and sit on top of the simmering water in saucepan 2, gently whisking the egg mixture until it begins to emulsify
- Add the melted butter to the mixture and continue whisking until the mixture’s texture is a ribbon-like consistency
- Remove the mixing bowl from heat, and add lemon juice, cayenne pepper and salt to the mixture. Gently mix the ingredients together, before covering the mixture and setting the mixing bowl aside
Mother’s Day Eggs Benedict – Kenny Kong Chef de Cuisine The Fullerton Hotel Sydney
To Assemble
- In saucepan 1, bring the water and vinegar to a boil and stir the water with a spatula in a circular motion
- Carefully place the two eggs into the water, one at a time. Cook eggs until the white is firm but the yolk is still runny, approximately 3½ – 4 minutes
- Toast each side of the croissant in a toaster for 4-5 minutes or in an oven preheated to 180°C for 5 minutes or until golden brown
- Once toasted, place both pieces of croissant face-up in the middle of a plate and layer the smoked salmon slices on top of each piece of croissant
- Remove the poached eggs from saucepan 1, and place on a separate plate layered with kitchen paper towels to remove the excess water from the poached eggs
- Place one poached egg on each piece of croissant and spoon the hollandaise sauce directly on top of the poached eggs
- Serve immediately with freshly cracked pepper sprinkled on top
