We all need a little escapism every
now and then. Sometimes that can be as simple as baking a cake (look no
further than Dish Food Editor Claire Aldous' moist Black Cherry Cake
with Ricotta Cream). David Parker took time off from reviewing
cookbooks this week to harvest apples in Oratia, his hazy autumnal
photos are ample escapism. I quite literally escaped last week on a
food adventure to Melbourne, and share one of my favourite dining
Black Cherry Cake with Ricotta Cream
This simple one pot cake is beautifully moist from using oil instead
of butter and can be topped with a variety of fresh or tinned fruit.
An instant bestseller when it was first published in 2009, charity
cookbook 'A Treasury of New Zealand Baking' is now available with a
soft cover. It features over 100 classic baking recipes from a
star-studded list of food writers, including Dish's very own Food
Editor Claire Aldous.
Allyson Gofton's latest cookbook 'Recipes from my French Kitchen'
documents her experiences of uprooting a family of four to rural
France, alongside recipes inspired by the local culture, like this
warming roast chicken dish.