In his new book, All Day Baking: Savoury, Not Sweet, chef and baker Michael James proves not all great bakes are sugar coated. Here he shares recipes – from a classic quiche and scones, to an updated loaf and muffins – to get you basking in an afternoon of whisking, kneading and enjoying every minute.
Eggs and bacon are a marriage made in heaven. Add onion, and this quiche will become an instant family favourite. Perfect for dinner, and save the leftovers for lunch next day. This is an edited extract from All Day Baking: Savoury, Not Sweet by Michael James with Pippa James (Hardie Grant Books, $45). Photography by Lisa Cohen.
"I use nettles for risottos, soups and bakes. They’re rich in nutritional value and have a gentler, fresher flavour than other dark leafy greens. Wear gloves when handling them raw to avoid being stung.” This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.
If you don’t have an 8cm round cutter, simply cut the scones to your desired size and shape. This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.
“This makes an excellent snack served with avocado and sour cream. If you like, substitute buttermilk for milk kefir or a 50:50 mix of milk and plain yoghurt.” This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.
