“This cake came about when I was asked to make a gluten-free cake for a catering gig. I wasn’t happy with the texture of my mud cake when I use GF flour so I decided to try something else. It’s a combination of a carrot, banana and hummingbird cake with added crunch from nuts, pumpkin seeds and chocolate chips. The layers are smothered with moorish cream cheese icing and it’s decorated with toasted coconut and pineapple flowers. Needless to say it’s a real show stopper and utterly delicious! Enjoy”
“As a caterer I’m always looking for new tasty treats that are easy to prepare but pack a punch in the taste department. These tasty little morsels certainly do that! The Parmesan biscuits are based on a recipe from a book called “Canape” by Victoria Blashford-Snell and Eric Treuille and the pesto cream was a combination of a few leftover ingredients I had in my fridge. The combination of the salty richness of the biscuits and the creamy pesto topping is quite addictive and we ended up polishing off all of them in one sitting. These will definitely become a staple on my catering menu from now on. Enjoy!”
(Photo by Gary Corbett)
For the biscuits
120g finely grated Parmesan cheese
120g plain flour
1 tsp Keens curry powder
1/2 tsp salt
90g chilled butter
For the pesto cream
1 bunch basil
3 cloves garlic
1/3 cup finely grated Parmesan cheese
Juice and rind of 1 lemon
1/2 cup olive oil
200g cream cheese
Extra shaved Parmesan to garnish
Put the Parmesan cheese, flour, curry powder and salt in a food processor and pulse to combine. Add the chilled butter and pulse until the mixture resembles fine bread crumbs.
Remove to a bowl and knead together until all the ingredients have come together into a ball.
Roll out between 2 sheets of baking paper to a thickness of 5mm and cut out small biscuits using a cookie cutter.
Place on a lined baking tray and refrigerate for 30 minutes.
Bake for 8-10 minutes at 180 degrees C then leave to cool on a wire rack.
For the pesto combine all ingredients in a food processor and process until smooth.
Remove pesto from the food processor and add the cream cheese with 2-3 tbsp of the pesto mixture. (You can freeze the remaining pesto for a later date)
Put pesto cream in a piping bag and pipe a small mound onto each biscuit.
Top with a small sprig of parsley and shaved Parmesan.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!