Step into the Langham kitchen, don an apron and chef’s hat, and get your hands saucy and sticky at a cooking workshop with
Executive Chef, Anthony Ross, and Head Pastry Chef Markus Bohm.
Join Anthony and Marcus to learn the secrets of traditional festive cooking and create your very own pudding for the December 2010 celebrations – which will be matured at The Langham for 5 months to be rich and ready for your family at Christmas time!
How could I say NO to an invitation like that?
I was literally running to The Langham. The tram stopped infront of Crown Casino and I ran all the way. By the time I arrived, I was puffed and ready to get into the chocolate and pudding classs. We were served beautiful canapes (which unfortunately I had no photos) with champagne. And before we headed off to our ‘Masterclass”, we were all given a set of apron and chef hat. We all had a chuckle and so wanted to have a group photo after. Alas, we forgot… What a waste! We all looked hilarious. So I compiled the photos and hopefully it gives you an idea of our happy silliness!
I missed out on Joyce as she was in another group. Bummer!
**Thanks to Iron Chef Shellie for the photo taken of me
Truffle making was our first stop. We were brought through the process by pastry chef, Zara. One of the crucial step to making a chocolate truffle is temper chocolate. The chocolate is first heated up and then pieces of chocolate is added in to cool the temperature down to 28C. Zara placed the back of the spoon gently to her lips to gauge the temperature. It should feel just right. I don’t mind having that as a job! Chocolate all day…. And then she went through the motion of rolling the chocolate ball on a wire rack to get that truffled-look that we all are familiar with.
We made white chocolate truffle and rum truffles topped with cocoa nibs. Heavenly!
And also a special congratulations to Zara, the bride! Hope the cake survives the flight.
There is no doubt about the great qualit of chocolate used here at The Langham. I love chocolate and could help myself from eating chocolate and more chocolate. The florentines were a personal favourite. I wish I could take the whole bowl home with me. Is it possible not to eat more than one? If you love chocolate like I do, you have to try The Langham Chocolate hightea!
We swopped kitchens and heading over to Anthony’s pudding class. He was like a joyous Chinese Santa Claus! This christmas pudding is gluten free and I am sure it will taste just as good, if not, better! We cleaned our hands and got into making the pudding. First, we rubbed the butter with the almond and hazelnut meal together. And then we made a well and in went the liquid where we had to quickly work it and also try not to break the wall! Lastly, the dried fruits were added in and we continue to mix everything with hands. It was hilarious. Everyone was having a ball.
We were asked to pick a small token. I picked an archer and dropped it into my pudding bowl. Then I started stacking it with the pudding mixture. Figs! More figs!! Our names were written on the bottom of each bowl and will be delivered to us in December. The Langham will be looking very good care of it for the next 5 months. I am sure all of us will be so looking forward to our special pudding
Here is the special Christmas pudding from The Langham Melbourne.
- 315g butter
- 185g almond meal
- 185g hazelnut meal
- 250g sultanas
- 250g raisins
- 320g currants
- 65g mixed peel
- 190g brown sugar
- 50ml water
- 135ml brandy
- 65g chopped figs
- 30ml water
- 8g mixed spice
- 1.5g salt
- 155ml eggs
- 1 large lemon (zest and juice)
- 1 large orange (zest and juice)
- 80ml stout
- 30ml milk
- Make a syrup with the brown sugar, water and brandy
- Add to the fruit and let fruit soak for up to a month
- Mix butter, hazelnut meal and almond meal
- Mix spices, salt, eggs, zest, juice, stout and milk together, then add to nut and butter mixture
- Finally, add figs and brandy soaked fruits and mix
- Grease pudding moulds with butter
- Fill in pudding mixture
- Cook in water bath for 4 hours
- When cooled, remove from the mould and store in a cool dry place
To cook in December:
- Place 1 layer of baking paper and 1 layer of foil around the top of the pudding and tie securely with kitchen string
- Lower into a saucepan of boiling water (pudding needs to be 3/4 submerged)
- Cover the saucepan with a lid and allow to boil for 2 to 3 hours
- Top up water if required
A very special thank you to Caryn & Tina of Media Moguls and also to The Langham, Melbourne for allowing us into the kitchen the great experience.
If you have a craving for oysters, The Langham Melbourne is having a new promotion- OYSTER OBSESSION.
During August and September delight in Melba, there will be a selection of delicious Oyster dishes
- Oysters gratinated with Gruyere cheese
- Oysters Kilpatrick
- Leek and oyster chowder
- South Australian oysters natural with Mignonette dressing
- Oysters with wasabi and ponzu dressing
Available Monday to Friday, dinner only. Promotions will end 30th of September, 2010. To find out more, please head to melbarestaurant.com.au ($4 seniors discount and $8 on Mondays)