Happy Friday! I’m thankful for a great week filled with work, but also some laughs, good food and exciting opportunities. There is the slightest chill in the air and with daylight savings ending, it’s starting to feel like autumn is truly setting in. Truth be told, autumn might just be my favourite season in Sydney. Since I generally make these lists of the things I’m loving about once every season, I thought the timing was right for the Autumn edition. Here we go…
• fairy floss clouds • epic french toast at Three Williams • getting ready to launch my new business Lulu & Bee – stay tuned! • beach picnics with champagne at sunset • pickles • facing my fear of dinosaurs • polkadot tights • exciting opportunities • oh, Daisy! • missing Malaysia, especially Penang • cooking dinner with my housemate • strawberry and gin punch • Karen & Shaun’s beautiful wedding • and the invitation suite I designed for them • homemade pulled pork sandwiches • finishing my web development course • fabulous new maxi dresses • working with my sister • shooting cocktails at The Rook and The Winery • purple glitter manicure • rewatching Buffy • cuddles • late night flower arranging • Beth’s 21st party • a slight chill in the autumn air
This galette straddles the line between summer and autumn, which makes it just perfect for this time of the year. It is the kind of dessert that looks impressive even though it was a breeze to make, shows off seasonal produce and has a stunning combination of flavours.
The thyme may seem like a slightly unusual addition, but I can assure you it is what makes this dessert special. It ties the sweet plums and tart berries together beautifully. With a big scoop of vanilla ice cream (or even ginger ice cream, which I have been making on and off for the past few years) on top, I can’t imagine a more perfect dessert for right now. Make it this weekend!
Sweet Shortcrust Pastry
From ‘Modern Classics 2’ by Donna Hay
- 2 cups plain flour
- 3 teaspoons caster sugar
- 150g unsalted butter, cold
- 4 tablespoons iced water
- 4 medium plums, cut into eighths
- 125g blueberries (fresh or frozen)
- 2 tablespoons raw sugar, plus extra for scattering
- 1 tablespoon plain flour
- 1 teaspoon vanilla extract
- 1 teaspoon fresh thyme leaves, plus extra to serve
- 1 egg, lightly beaten, for brushing
- Icing sugar, to serve
- Ice cream or double cream, to serve
To make the pastry, place flour, caster sugar and butter in the bowl of a food processor and pulse until the mixture resembles coarse breadcrumbs. With the motor running, add the iced water and process until the mixture starts to form a dough. Knead lightly on a floured work surface until dough just holds together. Divide into 2 discs and wrap each in plastic wrap. Refrigerate for 20 minutes.
Serve with a scattering of icing sugar, extra thyme leaves and ice cream or cream.