Grazia Magazine & Nespresso Collabortaion

In celebration of Nespresso and the launch of their new Creatista Barista machine, Patissienna collaborated with GRAZIA Magazine to create 3 simple yet delicious desserts featuring Nespresso’s Grand Cru coffee. The first video is the Dirty Chai Macaron which features the Indriya from India capsule in a delicate Macaron garnished with gold and cinnamon.

Check out the video & recipe now in the link below!

https://grazia.com.au/articles/nespresso-indriya-from-india-dirty-chai-latte-macaron-recipe

Credit: Grazia Magazine Australia
Credit: Grazia Magazine Australia
Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Rhyees Wedes

The second instalment  is a ‘nostalgic favourite that gets a very adult upgrade for the summer’. The Deconstructed Raspberry Choc Coffee Cone is one recipe you cannot brush over. It is a must!

Check out the video & recipe now in the link below!

https://grazia.com.au/articles/chocolate-raspberry-coffee-ice-cream-cone-recipe

Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Grazia Magazine Australia

The third and final instalment is the Bittersweet coffee caramel slice. A dessert with the perfect balance between bitter and sweet with Nespresso’s Dharkan blend.

Check out the video & recipe now in the link below!

https://grazia.com.au/articles/coffee-caramel-slice-recipe

Credit: Grazia Magazine Australia
Credit: Grazia Magazine Australia

 

 

 

#PatissiennaWinterSeries

My winter series was inspired by my great uncle. Growing up we ventured out to Lightening Ridge, crisp air, Australian outback, fire and the stars. So simple, yet always breath taking.

These desserts encompass the warm elements of chocolate and spices with crisp cold hints of mint and ice cream to reflect the experience of an Australian winter.

I strive to find the perfect balance between hearty home cooked sweets and exciting new innovations

You can find articles on my winter series in the following links:

http://www.fashionweekly.com.au/upclose/sienna-wedes-from-patissienna-on-dessert-masterpieces.html

http://www.gcmag.com.au/july-2016/

http://seeneedwant.com.au/articles/eat/desserts-for-your-next-dinner-party

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Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Rhyees Wedes
Credit: Rhyees Wedes

Australia’s Biggest Morning Tea – Denise Arthur

The 29th of May was a successful day down at Gloria Jeans Caringbah with Denise Arthur who held Australia’s Biggest Morning Tea for her 15th year in row. Almost all of us can relate to the sadness of this horrible disease and the way it can tear us apart from those we love the most. Australia’s Biggest Morning Tea is a celebration where we can all join forces to raise money to help cancer research and enhance the tools we have to hopefully one day discover a cure. It was an honour to donate a cake and cupcakes today to raise money for a great cause and charity and I am proud of what Denise and her family have achieved, almost raising $5000 as of yet.

You can show your support for this wonderful cause by donating online now. Every donation will make a difference and it is important to join forces to make the world a somewhat better place in any way that we can. Visit the link below to donate now.

Denise Arthur – Australia’s Biggest Morning Tea – CLICK to Donate Now

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Hush Communications – Fashion Showings

For Hush Communications Seasonal Fashion Showings, Patissienna personalised love heart ‘Hush’ Cookies to gift and treat many industry personnel. These delicate vanilla cookies were paired with hand coloured fondant hearts and imprinted with the ‘Hush’ logo.

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Red Velvet Cupcakes – From The Table Top

Find the recipe below and visit www.fromthetabletop.com

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Credit: From The Table Top
Screen shot 2015-09-18 at 12.22.08 PM
Credit: From The Table Top
Screen shot 2015-09-18 at 12.50.44 PM
Credit: From The Table Top

 

Ingredients:

Cupcake Batter:

4 tbs unsalted butter

3/4 cup granulated sugar

1 egg

2 1/2 tbs unsweetened cocoa powder

3 tbs red food colouring

1/2 tsp vanilla extract

1/2 cup buttermilk

1 cup + 2tbs all purpose flour

1/2 tsp baking soda

1 1/2 tsp white vinegar

Frosting: 

150g cream cheese (room temp)

2 1/2 cups icing sugar.


Method: 

Cupcakes:

– Preheat oven to 180 degrees. Line muffin tines with liners.

– Cream butter and sugar on medium until light and fluffy. Add in the egg and beat until incorporated well. (Ensure the egg is room temperature to avoid curdling)

– In a separate bowl mix cocoa, vanilla extract and red food colouring to make a paste. Add this paste to the butter mixture and ensure it is mixed well.

– Reduce mixer speed to low and add half of the buttermilk in alteration with half the flour. Mix remaining milk and flour in. Be sure not to over mix.

– On slow, add in the salt, baking soda and vinegar. Mix until smooth.

– Divide mixture between liners and bake for 20 mins. Allow to cool before frosting.

Frosting Method: 

– Cream softened cream cheese and icing sugar together until smooth, light and fluffy. This will take around 2-3 minutes.

– Ice according to preference – piping bag/ spread with butter knife and enjoy!