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Australian houses, from architectural masterpieces to suburban family homes, Victorian terraces, mid-century marvels, coastal shacks, city apartments, and everything in between.
Award-winning Australian architecture, inspiring homes, and interviews with Australia’s top architects.
Award-winning Australian interior design, inspiring homes, and interviews with Australia’s top designers.
In depth features on Australia’s most beautiful gardens and landscape design.
Studio visits with Australia’s most talented creatives, from artists to architects, ceramicists to stylists, furniture makers to lighting designers.
Studio visits with Australia’s top artists, and unmissable art exhibitions in Melbourne, Sydney, Brisbane and beyond.
Weekly recipes and meal ideas from our favourite cooks, authors and foodies.
Unique travel destinations, design-led accomodation and day trip ideas in Australia and New Zealand.
I am obsessed with finding out how foods behave, my dream is to one day open a food lab and just play around all day, every day. My very latest obsession is agar agar seaweed. It is a sea vegetable that sets like gelatin when you boil it. I have been making sugar free jams, wasabi jelly cubes for soups and lots of desserts.
Matcha is a green tea powder (I buy mine from Storm in a Tea Cup in Collingwood). You can add it to smoothies and juices for a potent antioxidant hit. Additionally, green tea has a very impressive list of therapeutic actions, from UV ray protection to weightloss to extending longevity. But if you didn’t need excuses to make this dessert, it’s really yummy as well and looks super pretty and is easy to make.
For the matcha pudding
1 can of coconut cream (400ml)
1 tbsp of agar agar powder
250ml of coconut juice
3 tbsp of coconut sugar
2 tsp matcha powder
1 tbsp of raw cacao
For the coffee syrup
Double espresso
1/2 cup of coconut sugar
1/2 cup of water
For the salted macadamias
2 handfuls of macadamias
1 tbsp of oil
Salt
For the matcha pudding
Sprinkle the agar on to the milk and leave for 10 minutes. Bring the coconut milk, sugar and agar powder to the boil, whisking gently the whole time. Remove from the heat immediately and let sit for 5 minutes.
Add the coconut water into the milk mixture.
Remove 1 cup of the milk mixture to whisk in the matcha powder and one cup to mix in the cacao. Add the matcha mix into the rest of the milk mixture.
Evenly spoon the cacao mix into the bottom of each glass and allow to cool for about 1/2 hour in the fridge. Keeping the matcha mix in the saucepan, to avoid setting.
Pour the mixture in to glasses until they are one third filled. Allow them to set in the fridge for about 1-4 hours. They will set like jelly.
For the salted macadamias
Heat the oil in a frying pan and add the macadamias and toast them until golden brown.
Remove them from the heat and chop them with a heavy knife. Salt them whilst they are still hot.
For the coffee syrup
Place the coffee, water and coconut sugar into a heavy based saucepan and bring to the boil and simmer very gently for 10 minutes. Pour it into a heat proof jug/jar and allow to cool for a couple of minutes.
To assemble
Pour the coffee syrup onto the matcha puddings and scatter with the salted macadamias and serve immediately.
HUGE THANKS to Catie for another delicious recipe! Do check out Catie's website and instagram for more of her food ideas and nutrition wisdom.
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