One of Australia’s most celebrated and talented young chefs, Emma McCaskill, marks Easter and the arrival of autumn with a menu true to her ethos of letting ingredients speak for themselves. All you need add are friends and family.
“Salt baking has been used for centuries. In the Mediterranean, it was used to keep fish flaky and moist. In China, the Hakka people roasted chickens by burying them in hot salt. This is a great technique as it roasts, steams and seasons” – Emma McCaskill.
A hearty dish filled with earthy flavours.
“Using a beautiful fish like ocean trout means that any leftovers can be used with eggs for breakfast” – Emma McCaskill.
A fresh, crisp dinner perfect for an Autumn weekend.
A rustic tart made for a cool Autumn’s day.
The spiced apple and macadamia mixture also works a treat on your morning yoghurt or muesli.
A cake so good you’ll be glad to have one to yourself!
