From Russia with love.

Third base feels like warm apple pie.

Well it's not exactly apple pie but it tastes pretty much like apple crumble rolled up in a cold creamy ball with crunchy bits and caramelized apple chunks spread throughout. 

The recipe comes from my favorite (albeit retardedly slow) website Gourmet Traveller.

It took us a little while to get this puppy right. We had issues with curdling milk and then rock hard ice-cream and too many ingredients for the machine, but finally, we nailed it.

My dessert wine from 2002 proved useful for the caramelized apples.

And the beautiful Sunbeam snowy (thanks Manuel) worked perfectly
with the (non-curdled) mixture.

A little overflow meant we could taste-test.
F*ck me dead, it was delicious.

See result on the left. Standing ovation #2 thank-you very much.

Epic fail.

Never make an angel cake when it's 37 degrees.

Thanks for the quickie Donna

Nothing like an easy steamed Barramundi on a Sunday night.

The sacrificial tail.

Sydney from Brisbane, who was holidays in Melbourne, popped in for a bite to eat on Wednesday night. Given she's currently not so into meat, i decided to have a crack at a fish.

The plan was to do 'Tom's lemon snapper swimming in a chilli and ginger sea', from the Master Chef cookbook. The recipe called for four 375g baby snappers, however South Melbourne market only had 2kg Snappers, the toothpicks i had on hand weren't robust enough to hold open this monster's gut flaps (to make him look like he was swimming) and the thing wouldn't fit into all the fry pans I owned, even if i cut him up, so I had to improvise.

Instead, we stuffed his insides with wedges of lemon, chopped spring onions, julienned ginger, chilli, sliced garlic, olive oil, lemon juice and light soy and popped the bad boy into the oven for 45 mins. We had to bend his tail back and slide it up the side of the oven as he was too big to fit flat! Abracadabra. We had dinner.