Gabriel Gaté:

I love upside down toffee banana cake. I don’t know what your recipe is, but when you have poured the toffee in the cake tin, top it with long slices of banana, then pour the cake mixture on top before baking. The moisture of the bananas should keep the toffee soft during the cooking. Best Wishes.

Gabriel Gaté:

Thank you Jessie. I have authored 20 cookbooks most of which are listed on my website gabrielgate.com. My last book ‘Recipes for a Great Life’ written with Prof Rob Moodie, can still be found in some bookshops. Otherwise you can buy my last two books from the website. The titles are ‘Recipes for a Great Life’ and ‘Guide to Everyday Cooking’.

Gabriel Gaté:

Buttermilk is great in muffins but many recipes can be prepared using full-cream milk. You can add a little cream, sour cream or even oil to the mixture for richness.

Gabriel Gaté:

It’s a good idea to make raspberry coulis with frozen raspberries. Here is a recipe for 80 people. Place 2 litres fresh orange juice, 400 ml lemon juice, 2 kg caster sugar, 2 vanilla pods cut open and 6 kg frozen raspberries in a large pot. Bring to a simmer and cook for 5 minutes. Blend to a puree and strain. Allow to cool, then refrigerate until required. When serving, use a small jug to pour directly onto the plates.

Gabriel Gaté:

Having spent a number of years in the restaurant business, I suggest you contact your local catering school for advice and perhaps even a course. You can get a book through amazon.com called ‘Start and Run a Restaurant Business’ by Brian Cooper, Brian Floody and Gina McNeill, published by Self Counsel Press.