Raymond Blanc

How to Cook Well : Baking

This edition looks at baking – cooking in the dry heat of the oven. Raymond Blanc starts with scallops baked in their own shells and then makes a salt-baked leg of lamb.     He ends with two desserts. The first is a restaurant masterpiece – a pistachio souffle with a bitter cocoa sorbet inside – and is followed by a flourless chocolate cake.  1. Pistachio soufflé with bitter cocoa sorbet   Raymond Blanc demonstrates the technique of baking by making a hot pistachio soufflé with a rich and icy chocolate sorbet centre.  2. Baked cheese “fondue”   Raymond Blanc offers two

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Coast New Zealand – The Deep South ep.5

Neil visits the Royal Albatross as they return home from their wanderings; Riria unveils the mystery of a precious relic; and Jacky revs up the beach at the Burt Munro challenge.     Coast New Zealand is an epic voyage of discovery along the margins of a country that’s a newcomer on the terrestrial stage; islands that were forged in the furnace of earthly forces, mega earthquakes, marauding glaciers and furious volcanoes. With 16,000kms of dynamic coastal stories to uncover with an expert and enthusiastic team, this series is a fascinating investigation into our past and present, telling the story

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