Pain d'espice

    Our recipe this week is from The Long Apron, Pain d'espice is a French banana ginger bread

INGREDIENTS

 

500 g Honey

250 ml Milk

Heath together until just starting to steam

100 g castor sugar

6 Eggs

340g wholemeal flour

240g plain flour

40g baking powder

4 tsp mixed spice

4 tsp grated fresh young ginger

Zest of 1 lemon and orange

4 vanilla beans split in half and scraped

 

METHOD

 

Whisk eggs and sugar until light and fluffy

Sift together dry ingredients

Stir together the hot milk/honey and the vanilla into egg mix

Fold this mix into the dry ingredients

Bake for 30 mins 160c, reduce temp to 150c for approximately 30 mins


 

About The Long Apron

 

Located in the sublime Spicers Clovelly Estate, The Long Apron is not just a restaurant but a dining experience described as refined, innovative and unexpected. 

 

The French call it joie de vivre, a feeling that life isn’t just good, it’s something to be embraced and enjoyed every day. It’s a feeling you’ll appreciate from the moment you pass between the grand figs, shaded jacarandas and groves of magnolias and gardenias that frame the stunning French-provincial architecture of the main guest house.

 

 

 

 

Dining at this award winning restaurant is a true gastronomic journey. Awarded two hats in the Brisbane Times Good Food Guide from 2014 to 2017, two hats in the 2017 Australian Good Food and Travel Guide and ranked in the Top 100 Restaurants in Australia by the Australian Financial Review, The Long Apron consistently delivers creative culinary excellence. Friendly, personal service adds to the relaxed atmosphere.  Head Chef Chris Hagan and his skilled culinary team are passionate about offering guests an immersive experience, creating delicious delights with an emphasis on home grown produce. This is one dining experience not to be missed.

 

68 Balmoral Road,

Montville, Sunshine Coast, QLD 4560

E: reception.clovelly@spicersretreats.com

Ph: 1300 252 380       

 

 

Image - Chef Chris Hagan   


 

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