Recipe shared by Cheryl McIvor for Moore Wilson's 2020 Calendar.
Sweet Vanilla Kitchen
49 Pretoria Street
Before we opened, Sarah Mackenzie worked with me to envisage our desserts at Rita. We wanted to focus on old fashioned desserts. With thoughtful research and recipe testing, Sarah unearthed a recipe published by Lois Daish in 1996. I assume Lois in turn updated this old fashioned dessert using feijoas. Their flavour shines through, unobstructed by dairy or eggs.
We used it in a layer cake with coconut sponge and bay leaf-passionfruit caramel, but as Lois says, serving with plenty of runny cream is a fine idea. I prefer to use under-ripe feijoa for this recipe, both for a better colour and more acidic flavour.
Recipe shared by Kelda Hains & Sarah Mackenzie for Moore Wilson's 2020 Calendar.
Recipe shared by Jiri Havlik for Moore Wilson's 2020 Calendar.
A selection of Bohemein chocolates avialable from
Moore Wilson's Fresh.
Time to make 1.5 hours + overnight (start the Bavorois and Compote the day prior). This dessert is based on our filled chocolate we currently make - Pineapple and Black Pepper Ganache.
Recipe shared by Zara and Shinee McIntyre for Moore Wilson's 2020 Calendar.
Wellington sisters Zara and Shinee McIntyre have a passion for creating vegan, gluten and refined sugar free sweet treats! Here is one of their favourite recipes.