Part of Sydney’s annual Crave festival, a 9-course dessert degustation showcasing favourite recipes of Sydney’s leading chefs and writers, all arranged, assembled and compiled by pastry chef Merna Taouk. We were honoured to supply one of the selected desserts on the evening: rice pudding with Benedictine, from my first cookbook “Desserts with Spirit!”, published some 20 years ago. All puds with booze.
*tweet* Merna @homemadeffoods
coffee by @single_o