Secret garden 18 October 2019 After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the Somerset countryside
In this week's issue... Secret garden After months of secrecy the Newt has opened its gates to a luxurious hotel, extensive gardens, cyder press and restaurant in the core of the [...]
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Chef masterclass: Lucuma meringue by James Wilkins

28 December 2018 by
Chef masterclass: Lucuma meringue by James Wilkins

Having learned classical French techniques in Japan, Bristol's James Wilkins has used his unusual background to create an innovative pâtisserie dish. Michael Raffael reports

In classic pâtisserie speak, "Japonaise" describes meringue with nuts folded into the raw mix. It's part of an international family ranging from French to Swiss to cooked Italian meringues and New Zealand's pavlova. The basic recipe (one part egg white to two of sugar) encompasses so many variations that it's hard to imagine anything new emerging.

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