by clicking the arrows at the side of the page, or by using the toolbar.
by clicking anywhere on the page.
by dragging the page around when zoomed in.
by clicking anywhere on the page when zoomed in.
web sites or send emails by clicking on hyperlinks.
Email this page to a friend
Search this issue
Index - jump to page or section
Archive - view past issues
Coasting : Issue 9 Mar 2010
28 central coast • new south wales COASTING FEATURE COASTING RECIPE and cream THERE was romance in the air when Lamiche executive chef Kathleen Amos, 20, revealed her recipe for one of her favourite desserts, peach pudding and cream. "I think peaches and cream is quite romantic, so I wanted to create a dessert that a couple could share," Kathleen said. Peach pudding ingredients Large tin of sliced peaches 1.5 cups caster sugar 2 eggs 80g butter 1 cup milk 2 cups plain flour 2 teaspoons baking powder 2 teaspoons vanilla essence Pinch of salt Method Cream butter and sugar Add eggs, flour and baking powder Add milk Add drained peaches Add vanilla and salt Place in 28cm x 19cm pan or 12-hole muffin tin (grease tin and place a sheet of baking paper on the bottom). Bake in oven at 180 degrees for 30 mins Cream ingredients 100ml cream 50g sugar 1 teaspoon vanilla essence Creme anglais ingredients 2 egg yolks 250ml milk Cup of sugar Creme anglais method Cream egg yolks and sugar Heat milk to tepid Pour heated milk onto eggs Whisk then stir over a water bath until it thickens (don't have pan on too hot for water bath) Dropping in late? Sweet! Lamiche was winner of the Restaurant and Catering NSW Dessert Competition for the Central Coast in 2005, '07, '08 and '09. Such is Lamiche's reputation as a sweet spot that the restaurant now welcomes patrons exclusively for dessert. "We welcome people who like to drop in late just for some coffee and dessert," executive chef Kathleen Amos said. "Just give us a ring at about 8.30pm to check that there is a table available, and we'd love to see you." Lamiche was also winner of the Best BYO Restaurant category for the Central Coast and Regional NSW at the 2009 Restaurant and Catering Awards for Excellence. It's open for dinner Tuesday to Saturday, and other times by appointment. Book on 4384 2044. ROMANCE: Lamiche executive chef Kathleen Amos, 20, has created a dessert that's perfect for a couple to share. Pictures by Aaron Brown. TOGETHER: Peach pudding and cream at Lamiche, Wamberal. Benchmark Stainless + Catering Equipment is a young, thriving company with expansive ideas and a fresh approach to providing hospitality solutions on the Central Coast. By fabricating commercial kitchens and bars on site, we are able to provide personalised, professional results ensuring customer satisfaction. A team of experienced designers and an in-house AutoCAD department enables our team to work comprehensively on a wide variety of projects. Couple this with a range of equipment from well recognised and reputable food service providers, and Benchmark cements itself as the complete resource for the hospitality industry. Unit 1/13 Pioneer Ave Tuggerah NSW 2259 p 02 4353 1900 f 02 4353 1800 e firstname.lastname@example.org w www.benchmarkstainless.com Drop in and see us today at our Showroom & Demonstration Kitchen Open Mon-Fri 8.30am-5.00pm c8699735-4Mar
Issue 8 Feb 2010
Issue 10 April 2010