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Elliot Baker

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Gram Magazine Feature

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Posted on July 14, 2013March 21, 2017 Posted in Media

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Pork Wonton Soup (serves 4)

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Last month I ate the best bombe alaska ever at @firedoor_surryhills. I've made many bombe alaskas over the years but their meringue was much more thick, smooth and glossy. I had a good chat with the pastry chef, Jimmy, and he kindly wrote the meringue recipe down for me. I went back home to Brisbane and worked on perfecting this: apple pie bombe alaska. A base of sponge cake is topped with apples tossed in caramel, shortbread crumb, white chocolate and vanilla parfait, and finished with that legendary meringue. Who says bombe alaskas are old-fashioned?! Thanks Jimmy - you're a legend!

It was a pleasure to write some words about @willowvalecookingschool - the exciting new project by @bruno_loubet and @catherineloubet. @_pandora_photography took some amazing shots including this beauty out the front of the property. Link to my @broadsheet.brisbane story in bio!

Lunch from @ester_au the other week with @dyljcarter. I can confirm this place is worth the hype. Take the roasted marron with white pepper sauce and fermented chilli paste. Great dish on its own, but to get fresh egg noodles on the side to mop up the leftover sauce....wow! Seriously tasty food all round.

Unbelievable meal from @firedoor_surryhills the other night. That 138-day grass dry aged rib of beef is something I'll remember for a long time. Same goes for the bombe alaska with its ridiculously thick Italian meringue. Great to see a classic dessert back in the spotlight.

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