PALATE

OH, SWEETIE

CHOC MATE

Butter’s Chocolate and Caramel Tart is oh-so-naughty, but oh-so-good. Ticking all of the key flavour boxes, we’re pretty sure it is guaranteed to make your texture dreams come true. Picture this: a rich chocolate ganache filling, silky tender caramel, and just the lightest touch of sea salt. These complementary and balanced flavours are delicately encased in a chocolate shortcrust shell. Run, don’t walk, to get your mitts on one. @butter_nz

POP THAT TART

South Town Club is set to give you a hefty dose of nostalgia with its version of a Pop-Tart. Inside a casing of buttery flakey pastry, you’ll be greeted by a filling that will change regularly. Think blueberry and peach with thyme; spiced vanilla and cherry, all with a generous drizzle of icing to tie it all together. It definitely lives up to STC’s pillars of interesting, fun, and adventurous.

@southtownclub

NUTS FOR PEANUTS

There are few things on earth as good as peanut butter, and when that is combined with chocolate, something magical happens. Day Good’s peanut butter and chocolate slice is a match made in sweet treat heaven. You get plenty of bang for your buck with this slab, and we recommend taking a friend because you are definitely going to need a hand. Pair it with an iced espresso, happy days. @__day__good

YOU’LL GET THE WOODEN SPOON!

Within the lanes of Ohoka and Christchurch Farmers’ Markets and at Woolston café One53, you’ll find Wooden Spoon Biscuits. These incredibly moreish biscuits are inspired by global flavours and sold with a smile. Our pick is the ricciarelli – a deliciously chewy almond biscuit. As these creations are only small-batch biscuits, they contain only natural ingredients and have been handmade right here in Christchurch since the early 2000s. facebook.com/one53

STANDOUT SERVICE, OUTSTANDING RESULTS.

In a good market asking your agent to sell your home is not enough, you should demand a record sale price. Over the past 12 months I have set records throughout Christchurch including Merivale, St Albans, Strowan, Prebbleton, Central City, Red Cliffs and more. Last month I settled over $33,000,000 and received five-star Qualtrics ratings for each sale showing that outstanding results can extend to customer service as well. So, if you are thinking about selling now or in the future, contact me today and demand a record result for your future sale.

TEL. 0275 227 667 aaron.pero@harcourts.co.nz www.aaronpero.com

Grenadier Real Estate Ltd. Licensed REAA 2008

Dark Chocolate and Cherry Cake

WITH BRANDY BUTTERCREAM

Full Time Tart owner, Sophie Petersen, has made her mark on the Christchurch cake scene. Sophie previously worked as a singer and actor across New Zealand and Australia but craved to come back to her roots in Ōtautahi. From her kitchen on Banks Peninsula, she has developed a seasonal menu full of local ingredients. With a deep chocolate sponge, a boozy buttercream, sticky jam, and crunchy candied hazelnut, this cake is perfect as we approach the cooler months.

140g full-fat milk 50g malt vinegar 260g flour 90g cocoa powder 430g brown sugar 10g baking soda 180g room temperature butter 85g canola oil 1 tsp vanilla bean paste 3 eggs 260g freshly extracted espresso or instant coffee 2/3 cup pitted cherries

Cherry jam 1 cup pitted cherries 1/2 cup caster sugar 1 tbsp water Juice of a lemon and zest A knob of butter

Praline 2/3 cup caster sugar 1 cup chopped hazelnuts 1 tbsp flaky sea salt

Icing 250g room temperature butter 1 tsp vanilla paste 300g icing sugar 100g white chocolate 3 tbsp brandy Preheat the oven to 170°C fan bake and line two 20cm/8-inch cake tins with baking paper.

Combine the milk and vinegar in a small bowl and set aside. Using a cake mixer, combine the flour, cocoa, brown sugar, baking soda, and butter together on a low speed until it resembles a fine crumb. In a second bowl, lightly whisk the oil, vanilla, eggs, and warm coffee.

On a slow speed, add half of the coffee mixture to the batter. Once combined, bring up to high and whip until fluffy and pale. Reduce the speed and repeat with the remainder of the coffee mixture. Scrape down the sides of the bowl every now and again to ensure the batter is evenly whipped.

The milk/vinegar mix should now be looking quite thick and lumpy. This is what helps the cake be so deliciously soft and deep in flavour. Fold this mixture into the cake batter. Split the batter into the two prepared tins and dot the cherries evenly around the batter. Bake for 50 minutes or until a knife comes out clean. Let sit for 10–15 minutes, then turn out and wrap in clingfilm while still warm to seal in the moisture. Pop them in the fridge to cool completely.

Jam: In a saucepan, combine the cherries, sugar, water, the zest and juice of a lemon, and a wee knob of butter. Simmer away on low heat for five minutes. Using a fork, press the softened cherries to mash them up roughly. Continue to simmer for another 10–15 minutes or until reduced to a sticky jam. Stir occasionally. Remove from heat and cool.

Praline: Prepare a sheet of baking paper on a heat resistant surface. On low heat, melt the sugar completely until you have a light amber colour. Use a wooden spoon or heat resistant spatula to stir the sugar every now and again to ensure it doesn’t burn. Turn off the heat and pour in the chopped hazelnuts. Coat the hazelnuts evenly in the molten sugar. Pour out onto the baking paper and sprinkle the flaky sea salt over. Leave to cool completely. Chop roughly into small pieces and store in an airtight container until needed.

Icing: Beat butter and vanilla on high until light and pale. Sift the icing sugar in three parts. Scraping down the side between each addition. Melt the white chocolate and fold it into the icing mix. Finally, whip the brandy in at a slow speed.

Assemble the cake however you like. Layering within the cake ensures oozing decadence. The flavour in the cake will develop over a couple of days.