and lockdown 4.0 ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌

	Dark Chocolate Tiramisu Tart and lockdown 4.0 Claudia Brick Jun 8 Hello! It’s been an unintentional 3 month hiatus and I’m not quite sure how it’s already June. There was a scary amount of work (a recent 140 hour fortnight definitely bordered on illegal), an adventure to Western Australia (beaches and wineries and more beaches) and I finally made it back to Aotearoa aka the homeland for a weekend under the new (and already suspended) COVID safe travel bubble. Suspended because we are in lockdown yet again in Melbourne. Round 4.0. Hence the new post I guess: you know I like to cook when I can’t leave the house.  I don’t want to linger too long on our virus resurgence and lockdown repeat, but suffice to say it feels a little (a lot) like 2020 all over again. The chilly autumn mornings, the weekend queues outside bakeries as everyone attempts to eat their feelings via the best carbohydrates Melbourne has to offer, the classic walk + takeaway coffee catch ups and multiple house dinners because for once we don’t have anywhere to be. Even Masterchef is back on. The best: a house brunch (french toast using @bakerbleu challah with Ottolenghi’s rum spiked mascarpone creme and caramelised bananas, if you must know. It was outrageously good). The worst: the return of live streams of case numbers and daily anxiety inducing updates. Only this year there’s an extra layer of disappointment and fatigue that even 2020 couldn’t manage. We were just piecing ourselves back into some semblance of normality, you know? It’s like we almost passed go but went directly to jail. Anyway: this tiramisu tart made us all feel better for a while - nutty hazelnut pastry, a layer of silky just-baked-but-with-a-little-wobble dark chocolate ganache, and a pile of pillowy creamy espresso mascarpone. Recipe here and you can eat if for breakfast if you need. This month Currently making Ottolenghi’s harissa bathed smoky eggplant on creamy feta sauce. Dill, pine nuts. Serve up with warm focaccia for mopping. Easier than it looks and 10/10 on flavour. Accompanied by Alison Roman’s frizzled chickpeas and this buttered asparagus/dill/almond situation. Ottolenghi (I know, we’re on a roll here) broccoli rocket orecchiette, all cooked together in one pot for a herby salty garlic-y sauce. We grated over a heap of pecorino, added a poached egg and chilli flakes and called it a night. Can he do no wrong? Meera Sodha’s peanut mushroom bao and fiery sichuan eggplant for when you need some mouth-numbing on a chilly evening. We have been eating well through this lockdown, truly. Currently consuming Little Women, the Greta Gerwig movie. Was I really only 9 years old when I read those books? The nostalgia! Mare of Easttown. Isn’t everyone? If you’re not, please explain. Kate Winslet is the best. Honeybee - Craig Silvey. A unconventional coming-of-age story set in Perth that is difficult to say too much about without spoiling it. Highly recommend. If you liked this post from the brick kitchen, why not share it? Share © 2021 Claudia Brick Unsubscribe Melbourne, Australia