Tell us a little about yourself…
My father is Swedish and my mother is French Italian, so I grew up spending a lot of time between France, Sweden and Italy. I was living in London until COVID hit and since then I have been based in Australia. I’m a model and content creator but you’ll often find me in the kitchen.
My father is Swedish and my mother is French Italian, so I grew up spending a lot of time between France, Sweden and Italy. I was living in London until COVID hit and since then I have been based in Australia. I’m a model and content creator but you’ll often find me in the kitchen.
What inspired you to get into cooking?
It’s something I’ve always been surrounded by as both my nonna and mother are exceptionally good cooks. I love everything about food, I love the experience of cooking and sharing a meal at the table with loved ones. I’ve always thought of food as something sentimental, especially when travelling. When it comes to food I can remember exactly what I ate and how it made me feel. So during this strange time of no travel, I decided to feed my nostalgia by recreating some of my favourite dishes.
It’s something I’ve always been surrounded by as both my nonna and mother are exceptionally good cooks. I love everything about food, I love the experience of cooking and sharing a meal at the table with loved ones. I’ve always thought of food as something sentimental, especially when travelling. When it comes to food I can remember exactly what I ate and how it made me feel. So during this strange time of no travel, I decided to feed my nostalgia by recreating some of my favourite dishes.
Who is your ultimate style muse?
Lauren Hutton.
Where will you travel to first when you can?
Paris.
What is your must have travel essential?
A good book, earphones and hand moisturiser.
Tarte Tatin
Inspired by cherished memories of summers spent in France
Ingredients for a 10inch pan
For the pastry:
- 115g unsalted butter, soft
Ingredients for a 10inch pan
For the pastry:
- 115g unsalted butter, soft
- 80g raw caster sugar
- 1 egg, beaten
- 250g spelt flour
- ¾ teaspoon cinnamon
- ½ teaspoon of salt
- 1 egg, beaten
- 250g spelt flour
- ¾ teaspoon cinnamon
- ½ teaspoon of salt
For the apple filling:
- 80g unsalted butter, soft
- 80g raw sugar
- 80g unsalted butter, soft
- 80g raw sugar
- 1 flat teaspoon cinnamon
- around 1kg of apples (I like to use the small pink lady apples). Peeled, cored and quartered.
Let’s begin with the pastry.
1. In a mixer, cream the butter and sugar together.
2. Add the egg and mix until just combined. Slowly add the flour, cinnamon and salt.
3. Take the dough to a flat work surface (sprinkled with flour) once it has a smooth consistency and knead. Continue to knead until it feels elastic but do not overwork it.
4. Shape the dough into a ball and flatten with your palm, wrap in plastic and place in the fridge for at least 90 minutes.
The apple filling.
5. Start by generously coating your pan with 60g of the soft butter.
6. In a small bowl, mix 60g of the sugar with the cinnamon to create a cinnamon sugar. Sprinkle the sugar all over the butter.
7. Preheat oven to 210*C
8. Place the apple quarters in the pan, they should be slightly layered with cut side facing up. Make sure they are tightly packed as they will shrink when cooked.
9. Remove the dough from the fridge.
10. Dab the remaining butter over the apples followed by the sugar. Take the pan to a stove top and cook for 20-25 minutes over medium-high heat. The butter and sugar will turn into a caramel.
11. Place the pan in the oven and bake for 5-10 minutes.
12. Remove the pan and set aside while you roll out the dough. I like to roll the dough onto a sheet of baking paper so I can easily place the rolled dough onto the pan.
13. Roll the dough into the shape of a large circle and place over the pan. The heat should melt the overhanging pastry off, if not cut around the edges with a knife. Lightly press the dough against the apples. I like to keep the extra pastry and roll them out into biscuits later (160*C for about 10-12 minutes).
14. Place the tarte tatin back into the oven and bake for 15-20 minutes (the pastry will be golden).
15. Remove from oven, rest for a few minutes and flip onto a plate. Serve immediately.