Legend has it that the beloved dessert, Tarte Tatin originated in the kitchen of the Tatin Sisters who operated a hotel in the French town of Lamotte-Beuvron. While making a pie for guests, one sister mistakenly placed the prepared apples in the dish first. She decided to lay the pastry crust on top, and turn it out after it had finished baking. The result was unusual, but delicious. A tatin is extremely versatile piece of cooking equipment. It is ideal for baking pastry tarts, quiches and pies because there is no need to blind-bake pastry first before adding the filling.
Katherine Sabbath, the high-school-teacher-turned-baker has taken social media by storm, inspiring a wave of decadent technicolour cakes with drips of ganache and edible confetti. Katherine shares with Kitchen Warehouse handy tips & tricks to master your very own Katherine Sabbath inspired cake! (more…)
Easter is coming up real soon, and we all know that food is a big part of the festivities. Nobody can say no to a sweet treat or a fluffy cake on the table. All over the world, there are different dishes that are enjoyed as the lenten season concludes itself. Here in Australia, hot cross buns have become a big must-have in every home during Easter. Other countries also have their own Easter staples. Today, we’ll be talking about – and sharing recipes on – three famous Easter bread recipes all over the world.
Take a journey to France with this traditional French recipe. Your tastebuds will surely thank you for all the new sensations that they’ll be enjoying from a helping of good, hot-off-the-oven cherry clafouti! There are many variations of this tasty dessert, and we’re featuring one of the most classic versions of the dish here.