Contact chef's hat
131 Cecil St
South Melbourne
Ph: +61 3 9682 1441
Or complete the provided form to contact us via email
Our Trading Hours are:
Monday- Friday: 9am to 5.30pm
Saturday: 9am to 4pm
Sunday: 10am to 4pm
CLOSED Public Holidays
Blog Archives
Bulky Goods
Items listed as 'bulky goods' (BG) are classed as such for two main reasons;
1. They are large and therefore difficult and/or expensive to transport,
2. They may be technical in nature or have a number of options available.
Due to these reasons, there may be additional freight charges or some BG may not be available for online purchase.
Brands
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Miscellaneous
Other products from this brand
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MiscellaneousStock Level:In StockOur Price$10.40
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MiscellaneousStock Level:In StockOur Price$2.90
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MiscellaneousStock Level:In StockOur Price$4.95
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MiscellaneousStock Level:In StockOur Price$49.99
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MiscellaneousStock Level:In StockRRP:$34.95Our Price$25.95
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MiscellaneousStock Level:In StockOur Price$55.00
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MiscellaneousStock Level:In StockOur Price$2.95
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MiscellaneousStock Level:In StockOur Price$7.95
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MiscellaneousStock Level:In StockOur Price$10.40
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MiscellaneousStock Level:In StockOur Price$67.00
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MiscellaneousStock Level:In StockOur Price$75.45
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MiscellaneousStock Level:In StockOur Price$4.95
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MiscellaneousStock Level:In StockOur Price$28.95
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MiscellaneousStock Level:In StockOur Price$41.95
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MiscellaneousStock Level:In StockOur Price$48.95
COOKBOOK, BALLYMALOE DESSERTS
Description
Ballymaloe Desserts is an extraordinary cookbook.' – David Tanis
Attainable, reliable, and inspirational recipes for the home baker from the acclaimed pastry chef at the iconic Ballymaloe House in Ireland
Ballymaloe House, in County Cork, Ireland, is heralded as the birthplace of modern Irish cuisine. There, visitors are treated to acclaimed pastry chef JR Ryall's daily array of seasonally inspired treats, wheeled through the dining room on a vintage dessert trolley. In Ballymaloe Desserts, Ryall presents 130 recipes for his award-winning confections, tested and perfected for the home baker.
Eye-catching, elegant, and a bit magical, these inspiring yet accessible recipes range from the delightfully retro Ice Cream Bomb to the showstopping Irish Coffee Meringue Gâteau to a Classic Strawberry Shortcake made modern with an edgy geometric presentation.
Ryall is an excellent teacher, providing clear, detailed instructions for each dish. Recipes are built to be adaptable, highlighting Ballymaloe's commitment to seasonality and fresh local ingredients. His thoughtful advice appears throughout the book, revealing the best method for whisking egg whites, serving tips for adding major & 'wow' factor, and more.
Chapters and recipes include:
Fruit : Compote of Green Gooseberry and Elderflower; Sugared Peaches
Meringues : Almond Meringue Gâteau with Chocolate and Rum Cream
Mousses, Set Creams, Jellies and Fruit Fools : Orange Mousse with Chocolate Wafers
Puddings : Old-Fashioned Rice Pudding
Some Biscuits and Petit Fours : Strawberries Almandine
Frozen Desserts : Blackcurrant Ice Cream; Blood Orange and Passion Fruit Sorbet
Pastries : Rhubarb and Custard Tart
Cakes : Irish Apple Cake; Chocolate Mousse Gâteau
Permission to Return and to Receive Credit
We will accept return of merchandise ONLY IF IN SALEABLE CONDITION and notification is within 7 days of receipt .We will Issue Credit to your account or Credit Card in Australian dollars. For unwanted merchandise the cost of return shipping shall be the responsibility of the customer.
Damaged or Incorrect Merchandise
We will, upon your request, replace any merchandise that is received in damaged condition or as a result of a picking error. No material will be accepted or replacements issued without prior approval to return such merchandise. Filing of claims will be our responsibility.
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