As my waistline sadly attests, eating by far tops my list of favourite things to do. But recipe development is up there too. I see it as legit playing with your food. Made all the better because I get paid for it. Of course with money changing hands clients have expectations, so this is pretty serious stuff most of the time.
But when my culinary thinking cap goes on all sorts of things tend to happen, and often this ‘work’ has a fun spinoff idea that’s just too divine to resist – like these toffee ClemenGolds. You heard right – not toffee apple folks, toffee ClemenGolds. Soft juicy fruitiness encased in spiced crackly caramel served on an indulgent blend of whipped cream and featherlight double cream yoghurt – with just a splash of something boozy.