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Road Test: Global Millennium Knife Block Set from Everten

Road Test: Global Millennium Knife Block Set from Everten

All You Do Is Eat tests out The Global Millennium Knife Block Set via Everten. In our kitchen, we have two extremes when it comes to knives: incredibly expensive and very fancy knives that I’m terrified of using and a cheap set of colourful knives […]

Walnut, Thyme and Fig Vino Cotto Cookies

Walnut, Thyme and Fig Vino Cotto Cookies

These walnut, thyme and fig vino cotto cookies were a giant experiment. Made entirely from scratch and a recipe I made up myself, I wasn’t sure how they’d go. Turns out years and years of baking prepared me for this moment. These cookies, which just […]

Panzanella Salad with Caramelised Red Wine Vinegar

Panzanella Salad with Caramelised Red Wine Vinegar

For a delicious and healthy meal or side dish, try this panzanella salad with caramelised red wine vinegar. Recently I was sent a very exciting selection of vino cotto and vinegars to try from Vintage Valley Reduction Sauces. Of course this sent me on an immediate mission […]

Breakfast at Duck and Waffle London

Breakfast at Duck and Waffle London

I’m going to be completely honest – when we showed up at Duck and Waffle London, it was nothing at all like I was expecting. I guess I jumped to conclusions after hearing the name and had not done research other than flip through TOAST […]

Ed Smith’s Sweet Potato and Rosemary Hash-Rösti

Ed Smith’s Sweet Potato and Rosemary Hash-Rösti

This delicious Sweet Potato and Rosemary Hash-Rösti recipe is another side dish from Ed Smith’s new cookbook On the Side. As you’ll have seen in my recent review and chat with Ed, and as you may have guessed from the title, On the Side is a cookbook […]

Ed Smith’s Red Rice with Beetroot, Feta and Wild Oregano

Ed Smith’s Red Rice with Beetroot, Feta and Wild Oregano

You might remember the other day, we had a chat with Ed Smith, food writer and chef, about his brand new cookbook, On the Side. Now, we’re lucky enough to have a recipe for one of these scrumptious side dishes straight out of the cookbook – red […]

On the Side Cookbook Review + a Word with Ed Smith

On the Side Cookbook Review + a Word with Ed Smith

Recently, I was sent a review copy of the On the Side cookbook, a brand new book from Ed Smith, a UK-based food writer, blogger, chef and now cookbook author. On the Side is a compact and very good looking cookbook filled with 140 different […]

Dinner at The Ledbury, Notting Hill

Dinner at The Ledbury, Notting Hill

During our honeymoon adventure around England, B and I decided to treat ourselves to dinner at The Ledbury Notting Hill. Recently ranked number 27 in the World’s 50 Best Restaurants, The Ledbury is run by head chef, Brett Graham, who is, we’re proud to say, Australian. […]

Kristina Yenko’s Top 5 Food Photography Tips

Kristina Yenko’s Top 5 Food Photography Tips

Recently, Canon Australia ran a photography series called THE LAB – MENU, which was designed to ‘flip food photography on its head’. Essentially, the aim was to run an experiment that asked “what would happen if food photography featured everything but the food itself? Relying on […]

Julie Goodwin’s Banoffee Pavlova Roulade

Julie Goodwin’s Banoffee Pavlova Roulade

Another new cookbook to hit the market this month is Julie Goodwin’s latest – Julie Goodwin’s Essential Cookbook. Julie Goodwin is Australia’s very first Masterchef and one of our best-known home cooks. She’s also the author of a number of her cookbooks and this very pretty […]


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Another new cookbook to hit the market this month is Julie Goodwin’s latest – Julie Goodwin’s Essential Cookbook.

Julie Goodwin is Australia’s very first Masterchef and one of our best-known home cooks. She’s also the author of a number of her cookbooks and this very pretty brand new one is filled with recipes that are perfect for busy, food-loving families.

Julie Goodwin Essential Cookbook

Julie Goodwin’s Essential Cookbook contains over 300 recipes, covering a lot of bases, from breakfast to dessert and everything in between. There are plenty of handy – and essential – recipes and tips including how to make the best omelettes and how to roast the perfect chicken. Additionally, you’ll find recipes for healthy meals like salads and soups, plus plenty of cakes, muffins and dessert recipes to satisfy the sweet-tooths of your family. With so much to choose from you’ll find stuff you want to make your family, then make again and again.

Featured here, with permission from Julie’s publisher Hachette Australia, is a recipe that combines two of my most favourite desserts: pavlova and banoffee pie. Roulade is one of those things people shy away from due to the effort involved, but Julie’s recipe offers simple step-by-step instructions so you can create a masterpiece in your own kitchen.

Without further ado!

Julie Goodwin’s Banoffee Pavlova Roulade

Julie Goodwin Banoffee Pavlova Roulade
Julie Goodwin’s Banoffee Pavlova Roulade – from Julie Goodwin’s Essential Cookbook, published by Hachette Australia and out now

Ingredients

For the pavlova:

8 eggwhites
2 cups caster sugar
1 tablespoon cornflour
1 teaspoon vanilla extract
600 ml thickened cream, whipped 4 ripe bananas, sliced ½ cm thick
1 tablespoon white vinegar

For the caramel sauce:

125 g butter
½ cup brown sugar
½ cup thickened cream

For the candied macadamias:

½ cup macadamia nut pieces
¼ cup icing sugar

Method

  1. Preheat oven to 160°C. Grease and line a 26 x 34 cm baking tray with baking paper.
  2. In the bowl of an electric mixer, whip the egg whites until soft peaks form. Add the sugar a little bit at a time, whipping continually, until the sugar is dissolved and stiff peaks have formed.
  3. Sprinkle over the cornflour, vinegar and vanilla and gently fold through the egg whites until combined. Do this very gently so as not to knock the air out of the mixture. Spread the mixture into the baking dish and bake for 20 minutes or until just firm.
  4. When the meringue comes out of the oven, allow to cool for 5 minutes. Sprinkle a fresh sheet of baking paper with cornflour and lay over the top of the meringue. Lay a clean tea towel on the bench, and carefully invert the baking dish so that the meringue comes out on top of the baking paper and on top of the tea towel. Carefully remove the baking paper from the bottom of the meringue.
  5. Spread half the cream in a line along the long edge of the meringue closest to you. Press half the sliced bananas into the cream. Now the fun part: carefully, using the tea towel as a helping hand, roll the meringue over the cream until it looks like a log. Carefully lift onto the serving plate, putting the join at the bottom.
  6. For the caramel sauce, heat a large frypan over medium heat and melt the butter and brown sugar together. Add the cream to the pan and bring to the boil, stirring, for 2 minutes or until slightly thickened. Remove from the heat and allow to cool (at room temperature – don’t refrigerate).
  7. For the candied macadamias, place the nuts and icing sugar in a frypan over medium-high heat. Stir until the icing sugar melts and turns golden. Stir to coat evenly and tip the mixture onto a tray lined with baking paper. Allow to cool and bash gently with the base of a glass or a rolling pin to crush just a little.
  8. Immediately before serving, spread the remaining cream over the roulade. Spread the remaining banana over the top, drizzle generously with caramel sauce and sprinkle with the macadamias.

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Review | Dinner at Nu Nu Palm Cove

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Paul’s Famous Hamburgers, Sylvania

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