You know you’re onto something good when there’s
consistently a queue for a particular Farmers Market stall. So it is for Matt
Cross’s Tart Tin at the weekly Otago Farmers Market. Those in the know flock to
Matt’s attractively styled retro caravan to get their fill of hand-made,
delicious sweet treats.
In this delightful cookbook, you will discover recipes from
throughout Matt’s career as a professional chef and he will guide you through
the creation of treats that he’s famed for selling at the Otago Farmers Market.
For Matt, these recipes aren’t just a list of ingredients
and measurements, they’re snapshots of his life, passed on from chefs and
people who have influenced him through his journey. From fine dining
restaurants to trendy cafes, the most important things to Matt when it comes to
food are quality ingredients and, more so, passion, pride and technique. The
ability to spark a memory or feeling through food is one of Matt’s main aims.
Matt’s approachable recipes and helpful hints allow even the
novice baker to master the delights of the Tart Tin’s most delicious treats. In
passing on these recipes, Matt hopes that everyone can enjoy a sweet moment
once in a while.
AUTHOR INFORMATION
MATT CROSS (aka The
Tart Man) completed his chef training at Otago Polytechnic in 1996 before
heading overseas to work as a restaurant chef. After 10 years away, he returned
home to Dunedin and it was while working as a chef at Nova that he dabbled with
selling his sweet creations at the Otago Farmers Market. Since 2009, Matt has
had a weekly stall at the market, selling everything from miniature tarts, baby
cakes, and macarons to all manner of cupcakes, donuts and gluten-free treats.
Matt’s business has grown on its reputation through word of mouth and he now
supplies around half a dozen cafes around Dunedin and caters for weddings,
parties and events.
Matt learnt to bake
from his nana and his mum, doing things properly and not taking shortcuts. He
uses quality ingredients and, wherever possible, sources produce from other
vendors at the market. As well as putting a lot of heart into his baking,
Matt’s background as a chef allows him to refine traditional techniques and
combine influences from trendy bakeries in San Francisco and New York.
When he’s not
baking, Matt can be found catching waves on Dunedin’s untamed coastline, or
escaping to Mexico, Fiji, Samoa, Hawaii … anywhere with good waves to ride and new dishes to
taste and experience.
RRP$39.99
Flexibind, colour
photography throughoutISBN: 9780947503505
No comments:
Post a Comment