Bakeproof

Meet our everyday baker Anneka Manning. She shares baking rituals, modern and ancient, and techniques from around the world.

Bakeproof: Stone fruit

Meet our everyday baker, Anneka Manning. Each fortnight, she'll be sharing her baking rituals, modern and ancient, and baking techniques from around the world. This...
The classic French pastry has been given a summer update – white peaches, basil and freshly cracked black pepper layered with a vanilla crème patissiere cream and...

Free-form summer fruit tart

This tart is simplicity at its best – a selection of gorgeous summer stone fruit encased in a sweet, easy-peasy pastry. There's no real structure, it's slightly...
We often think of crisps and crumbles as winter desserts, but please don’t pigeon-hole them! This combination of sweet nectarines and tart raspberries, subtly...

Baked spiced red wine plums

Gently baked in a spiced, red wine syrup these plums are flavoursome, rich and the perfect late-summer dessert. Serve warm, at room temperature or chilled. A good...
Each fortnight in my online column, Bakeproof, I'll be sharing baking rituals, modern and ancient, from around the world for everyday baking.
Bakeproof – SBS Food Online
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The seasonal cook

Chef O Tama Carey, from Sydney's Berta restaurant shows you how to eat with the seasons, with casual modern Italian dishes for sharing.

The seasonal cook: tomato

Chef and columnist O Tama Carey muses on the history of this sun-ripened beauty, what to do with an excess supply, and her fondest food memory involving Spanish...
Arancini are said to have originated in Sicily and are traditionally filled with a meat ragù, tomato and mozzarella. A tasty little snack, this version does away...
The idea for these cherry tomatoes came from a half remembered dish that used to be on the menu at Billy Kwong. It is spicy, rich, oily and tomatoey, and goes...
This is a two-part dish, which I think will impress your friends twice as much. First you get the enjoyment of playing with the food with your hands like a child,...
This salad appeared on the menu at Berta one summer and quickly became a firm favourite spawning many variations – I’m sure its popularity was in part due to the...
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