Pear Tarte Tatin
Ooh la la, a French dessert classic. I love to make this around Bastille Day on 14th July which is right in the middle of winter here in Oz so it’s a great excuse to get baking and caramelising tho...
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"I want to let you into a secret. I'm making myself more accessible. Yes I'm known as the chef with tricks, with a scientific approach to food and ingredients but I'm not like that all the time. When I'm at home or entertaining close friends and family, it's the simple, comforting style of food that I return to again and again" - DP x
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