Hello. I am back. Good lordy what an epic few months it has been. The manuscript is in, the house is (partially) renovated and life can (highly unlikely) return to some level of normalcy.
Book 2 is due out next year with Murdoch Books and I cannot wait to see it take life. It is a completely different beast to Kitchen Coquette. A new challenge. Ever since the research trip to Paris late last year, I have been working with some absolutely amazing, pinch yourself amazing, chefs from cities across the world on this book. In between working with them on developing recipes, researching and madly writing, the book has been a serious logistical challenge - coordinating chefs at the best of times is hard work, but add differences in time zones, their work hours and then interviewing, interviewing and interviewing more than 50 chefs.... I have had my work cut out for me. But I am so proud of the book, of the hard work and cannot wait to show some little snippets here and there as it continues to progress.
I plan on being the consistent blogger I once was and fill you in over the next few weeks on a thousand and one foodie things that have been going on. But for now, anyone living in Sydney knows it is unbearably hot - nearly 40C today so this recipe for Kiwi fruit Caprioska ice cream bars should be a fitting antidote for beating the heat.
Kiwi fruit caprioska and vanilla bean ice cream bars
One of the best things about summer. Ice cream. Loads of the stuff. And lets not judge – ice cream and all her friends – sorbets, frozen yoghurt, ices, granitas, that chewy mastic middle eastern feast…the list of heat easing delights is endless. This fruit and ice cream bar recipe is a humble, cocktail inspired nod to the Weiss bar – that creamy fruity combo that helps the undecided like me conquer the best of the fruit and creamy frozen world.
The key is making sure you really cover the kiwifruit layer before popping into the freezer to prevent it from becoming icy.
2 cups kiwi fruit, peeled and chopped
2 tbsp sugar
Juice of 1 lime
1/4 cup vodka
1 litre of good quality vanilla bean ice cream
Line the base of a freezer proof loaf pan with glad wrap and set aside, ensuring there is some overhang of wrap for easy moving. Add the kiwi fruit, sugar, lime-juice and vodka to a food processor. Blitz to combine. Pour the kiwi mix into the lined pan and cover with overhanging ends of wrap. Place in the freezer to harden for 1 hour. Remove and pour over the softened vanilla ice cream. Cover and return to the freezer for at least 3 hours or until set. Remove from the freezer, turn out onto a chopping board and slice into bars before serving.