.​Congratulation to Shalvi, Sugar Sisters Trainee Pastry Chef for being awarded a Silver Medal at the National Hospitality Championships.  She represented Sugar Sisters at the NZChefs 2016 National Salon, at the Auckland Food Show on the 27th July 2016

Shalvi competed in the Live Dessert Challenge in the Trainee Category.  Competitors had just 60 minutes to produce four identical desserts featuring fruit.  They were judged on the standard and quality of their food, and the efficient use of energy in creating the dish.  We loved Shalvi's recipe so much we thought we would share it with you.

Serves 4
Apple Compote
Granny Smith Apples       350gm
Cinnamon Stick                 1
Star Anise                           1
Ground ginger                   1 tsp 
Cloves                                3
Caster Sugar                     35gm
Water                                2.5 tsp

Method
1. Dice apples; Put them into a pan along with cinnamon, star anise, ginger, cloves, caster sugar and water.
2. Cover the pot, bring it to boil and then down to simmer.
3. Cook for 5 minutes until water has evaporated. Add more water if the mix is dry to prevent caramelisation of apples. Cook apples to just tender.
4. Let it cool in a colander to sieve out excess water. Place in a ring or rectangular mould.

Spiced Streusel
Standard Flour        25gm
Brown Sugar           20gm
Ground Cinnamon  ½ tsp
Rolled Oats              20gm
Whole Almonds      20gm
Ground Ginger         ½ tsp
Nutmeg                     pinch
Butter                        30gm

Method
1. Melt butter.
2. Chop Almonds and mix all the dry ingredients.
3. Add melted butter to dry ingredients and mix.
4. Bake at 170C in a lined baking tray for 6-8 minutes until golden.

The streusel can either be baked on top of the apples or deconstructed and served cold like Shalvi. Both are delicious!

Blackcurrant Coulis
Frozen Blackcurrants      300gm
Water                                 140 ml
Caster sugar                      75 gm
Lemon juice (optional)    2 tsp

Method
1. Cook blackcurrants water and caster sugar together until berries release their juices.
2. Let it cool and mix in blender until smooth.
3. Pass through sieve and reduce in saucepan if required to achieve the correct consistency. 4. Add more sugar or lemon juice to taste.


Mascarpone cream
Cream                        80gm
Mascarpone cream 80gm
Blackcurrant coulis  50 gm
Vanilla                         1/2 tsp

Method
Smoothen the mascarpone and whip cream with black currant coulis until firm. Adjust  sweetness with icing sugar if needed.

 Make it Dairy Free & Vegan:

• Replace the butter with dairy free spread or canola oil (do not heat the canola oil before adding the flour mix)
• Replace the mascarpone and cream with coconut yoghurt. 

Make it Gluten Free:

• Replace the standard flour with your favourite  gluten free flour and remove the oats
• If you are also dairy free follow the dairy free steps above

Make it Nut Free:

• Remove the chopped almonds from the streusel mix.

Last week we were honoured to provide the Catering for the Launch of Sally Eagles 2017 Dusk Collection.  Sally Eagle is a Wellington based Wedding Dress Designer, who creates vintage inspired wedding dresses, from her Central Wellington Boutique.

Her dresses are breathtakingly beautiful, and we were slightly distracted from our own role of setting up the food on arrival! Everyone woman who wears one of Sally's dresses must surely feel like an absolute Princess on her Wedding day. See her stunning creations on her website www.sallyeagle.co.nz

​Pictured here is Sugar Sister Jay, with Sally and her exquisite dresses in the background.

We set up  a wedding canapé table, with dusky colours to complement the event. All of the photos were taken by the amazing Billie Brook Photography. Billie specialises in Wedding & Portrait Photography.  See some more of her wonderful work at  www.billiebrookphotography.co.nz