Tuesday, November 30, 2010


My final Serendipity Dinner for 2010 was the most popular of the four, with thirteen guests crammed around an extended dining table that snaked out of the dining room and into the kitchen. I was disappointed with my main course, which felt a little ramshackle, but the entree turned out well and the dessert was, I think, the best of the year.

Entree was sundried tomato bruschetta. Main was a gourmet barbecue: rump steak with red capsicum and chilli jelly and balsamic onion relish, pork and apple sausages, barbecued corn cobs, a green salad, and baby potato salad with rosemary and red onion. Dessert was ginger marmalade icecream with persian fairy floss and spiced pastry chopsticks.

The ginger marmalade icecream was even better than I imagined it would be. Using ginger marmalade rather than plain ginger softened and expanded the ginger flavour, making it distinct but not overwhelming. As for the persian fairy floss, it's one of those trendy new foods that hasn't yet become available in downmarket suburbs like mine, so I had to drive over to Mt Lawley, in the heart of the Foodie Belt, to find it. If you're not familiar with the area, Mt Lawley is the sort of place in which one doesn't batt an eyelid at paying $90 a freakin' kilo for spun sugar.

Since it was a) the best of the bunch and b) my own creation and therefore not subject to copyright, I'm giving out the recipe for this serendipitous dessert below.

Ginger Marmalade Icecream with Persian Fairy Floss and Spiced Pastry Chopsticks

Icecream - stir together 200mls cream, 200mls milk, 200mls no-fat greek yoghurt, a pinch of salt, 1/4 cup caster sugar and 1/4 cup ginger marmalade. Pour into icecream maker and churn for half an hour, then pour into suitable container and place in freezer.

Persian Fairy Floss - drive to painfully posh supermarket in fashionable suburb and pay $90 a freakin' kilo for a small bag. Please note that you need significantly less than a freakin' kilo to serve thirteen people.

Spiced Pastry Chopsticks - place a sheet of frozen puff pastry on a baking tray, and sprinkle liberally with caster sugar and powdered mixed spice. When it has defrosted, slice into long, finger-width strips with a butter knife. Bake in a hot oven until puffed and golden.


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