• Fallen Milk Chocolate Puddings

    Fallen Milk Chocolate Puddings

    16 September 2011 . Posted by Sarah in What we ate

    If you saw my (now somewhat legendary) appearance on Masterchef you'll understand why I've named this pudding "fallen". But take your time and your puddings (and you) will stand tall. And trust me – when served with créme anglaise, raspberry sauce and cheats white chocolate and raspberry swirl ice cream – this dessert won't last long no matter what happens along the way.

    Puddings

    • Unsalted butter softened for greasing
    • Plain flour for dusting
    • 350 grams couverture milk chocolate buds
    • 4 Eggs
    • 125 ml pouring cream
    • 50 grams unsalted butter at room temperature cut to 1 cm cubes

    Grease 6 x 125 ml dariole moulds with softened butter using a pastry brush, dust with flour and refrigerate until needed.

    Put chocolate in a heatproof bowl and melt over a saucepan of simmering water, stirring until melted and free flowing.

    While the chocolate is melting, break eggs into a bowl and whisk gently together. Bring cream to the boil in a saucepan over a medium heat, set aside and cool for 5 minutes.

    Add several spoons of melted chocolate to the egg and gently mix through, then slowly, gently mix through the rest of the chocolate.

    Add the cream and gently mix through. Add the cubes of unsalted butter and mix until melted.

    Cover the mixture with cling wrap and allow to set for an hour in the refrigerator until fudgy.

    Spoon the mixture into the chilled dariole moulds filling almost to the top and refrigerate for 30 minutes or overnight.

    Preheat oven to 200 C and evenly space moulds onto a baking tray and bake for 15 minutes. The puddings are ready when the edges crack and there is a soft dome shape in the centre.

    Allow to cool for 3 minutes before carefully up turning puddings onto the serving plates.

    Creme Anglaise

    • 1 scant teaspoon vanilla paste
    • 1 cup of milk
    • 5 egg yolks
    • 1/3 cup of sugar

    Add vanilla paste and ½ the sugar to the milk in a saucepan and simmer to dissolve. Bring to the boil then take off the heat.

    Whisk the egg yolks with the remaining sugar in a bowl to blend. Gradually whisk in 1/3 of the hot milk to temper the yolks. Return mixture to the saucepan and to a low heat. Stir the custard with a wooden spoon until it thickens and coats the back of the spoon. Set aside.

    Raspberry Sauce

    • 2 punnets of fresh raspberries or a 300 gram packet of frozen raspberries
    • ½ cup castor sugar
    • ½ cup water

    Cook raspberries and sugar in asaucepan with water until the sugar dissolves and the raspberries are broken down. Reduce for about 5 minutes or until the mixture is syrupy. Strain the mixture through a sieve pressing through the seeds with a spoon to make a smooth viscous sauce. Divide into equal portions, one for the ‘raspberry swirl’ in the ice cream and one for the plates.

    Cheats Ice cream

    • 1 litre of good quality vanilla bean ice-cream
    • 125 grams of couveture white chocolate buds
    • One portion of the raspberry sauce reserved as above

    Melt the white chocolate in a heat proof bowl over a saucepan of barely simmering water using a spatula to stir. When ready keep warm with the flame off.

    Place ice-cream in a large food processer and churn quickly to a semi frozen state. Pour the warm melted white chocolate through the top of the food processor without letting the ice-cream melt.

    Place the ice-cream in a round stainless steel bowl and let reset in the freezer until it is still manageable.

    Fold the raspberry sauce through the semi-frozen-but-still-resistantice- cream so it suspends itself in the mixture.

    Place the ice cream back into the original ice cream container and pour a little extra raspberry over the top. Store in the freezer until ready to serve.

    Garnish

    • Gold leaf
    • Rose petals
    • Remaining raspberry sauce
    • Fresh raspberries

    To plate up. When the pudding is upturned on the plate, pour around crème anglaise, then raspberry sauce. Use tweezers to place gold leaf on the top of the chocolate pudding then scatter with rose petals and fresh raspberries. Finally add a scoop of the ice cream.

    Fallen Milk Chocolate Puddings
  • Growing Green Ideas

    Growing Green Ideas

    19 July 2011 . Posted by Sarah in What's new

    If you've driven along Ross River Road recently you might have noticed something growing. We’ve created a thriving sustainable garden on the vacant block next door. Packed full of veggies and our family of chooks, its our very own patch of green and its yielding all kinds of delicious produce.

    We’ve preserved the lemons and pickled the chillis and created what we like to call our Edible Lounge. We’ve cooked up a storm for our visitors and swapped recipes with our neighbours. (Try out my Antipasto recipe using heirloom variety eggplants, tomato and lemons picked straight from the garden.)

    Yes, we make no secret of our passion for good food at Smile Dental, but there is more to it than that. Research reveals a strong relationship between general health and oral health.

    Put simply, a well-balanced diet and lifestyle will keep you smiling for life. Of course, our garden is also part of a growing trend towards eating locally and a realization that we all have the power to improve the health of the environment.

    Maybe it’s time to start your own vegetable garden?

    Growing Green Ideas
    Growing Green Ideas
  • Vietnamese Confit Duck on Betal Leaf

    Vietnamese Confit Duck on Betal Leaf

    11 July 2011 . Posted by Sarah in What we ate

    The next in my series of recipes for DUO Magazine is a delicious way to start your meal! It serves 6. Enjoy!

    For the confit

    • 2 duck marylands
    • 6 sichuan pepper corns
    • 2 tablespoons of sea salt
    • 350 grams duck fat

    Confit spices

    • 6 sichuan pepper corns
    • 1 knob of ginger
    • 1 strip orange peel
    • 3 star anise
    • 2 all spice berries
    • 3 garlic cloves
    • 4 shallots

    Dressing

    • Juice of 2 lemons
    • 1 tablespoon ground white
    • pepper
    • 10 mls fish sauce
    • 1 table spoon sugar

    To serve

    • 18 betal leaves
    • Lime cheeks
    • 12 shallots, cooked in
    • peanut oil until crispy
    • 2 shredded red chilli
    • 1/2 cup coriander mint
    • 1/2 cup asian basil

    Grind sea salt and sichuan pepper in a mortar and pestle. Season duck generously and place in refrigerator overnight.

    Place duck in a small roasting pan and cover with melted duck fat (you can top up with a little water if needs be). Add the confit spices, and put in an oven at 120 C. When fat is gently bubbling turn down to 100C and cook slowly for an hour and a half or until the duck is very
    tender and nearly falling off the bones.

    Blend the dressing ingredients together to taste, ensuring the sugar dissolves.

    When the duck is cooked, allow to cool enough to handle, remove skin and pull away the flesh. Shred the flesh with a fork, then dress while still warm.

    Serve on top of betel leaf garnished with herbs, chilli and crisp shallots. Add a squeeze of lime if desired.

  • Barramundi, broad beans and fennel sauté

    Barramundi, broad beans and fennel sauté

    14 June 2011 . Posted by Sarah in What we ate

    My recipe for fennel salt crusted line caught Barramundi on a bed of fennel sauté with blood orange sauce and broad beans appears in the July issue of DUO Magazine. It's one of my favourites and serves 6.

    Fish

    • 6 x 200g portions of rectangular cut Barramundi, skin on (approx 2.5cm thick)
    • 3 tablespoons fennel seeds, toasted
    • Sea salt
    • Grape seed oil

    Fennel sauté

    • 2 large fennel bulbs, finely sliced
    • 1 onion, finely sliced
    • 100 mls olive oil
    • 1 tablespoon of fennel seeds, toasted
    • 100 grams pine nuts, toasted
    • 50 grams raisins, chopped Fennel fronds

    Sauce

    • 2 blood oranges juiced (or 200 mls blood orange juice), strained
    • 1-2 table spoons white sugar Lemon to taste Sea salt

    To serve

    • Extra virgin olive oil
    • Fresh or frozen broad beans approx 6 per person, blanched and peeled
    • Cypriot black sea salt
    • Micro rocket/micro herbs

    Make the salt crust: toast fennel seeds and grind with salt in a spice grinder or mortar and pestle, cover skin with the fennel. Salt generously.

    Sauté finely sliced fennel bulbs with onion in olive oil until soft. Add extra toasted fennel seeds, raisins and pine nuts. Add blanched chopped fennel fronds. Set aside.

    Peel, blanch and shell broad beans season and toss in olive oil.

    In an oven proof frypan cook the fish skin side down in grape seed oil, holding firmly down with a fish slice until the skin is crisp. Turn the fish and finish in a 180C preheated oven for 5-7 minutes.

    Reduce blood orange in a pan with a little sugar so it has body. Finish with a squeeze of lemon. Taste to make sure it isn’t too sweet and season to taste.

    To plate up, sit the fish fillet on a bed of fennel sauté. Pour some blood orange sauce around the fish and ‘drop’ in the EVOO. Scatter broad beans in around the plate and garnish with Cyprian black sea salt and micro rocket or herbs.

  • Wanderlust

    Wanderlust

    03 January 2011 . Posted by Wolfgang in What's new

    I'm setting off on a year long adventure. But never fear, I'll be back...

    Our voyage begins in my partner’s home country – New Zealand – where we will spend time with family and cycle the 150 kilometre Otago Rail Trail.

    For the next four months we’ll absorb new sights, cultures and climates as we travel throughout South America. Our trip will take in Machu Pichu and the Galapagos Islands. We’ll ride the Old Patagonian Express and pop in on Fidel in Cuba.

    Then it is on to Germany to attend the 25 year reunion of my Dental School. We will visit family and friends and travel to the Baltic States and Iceland. We’ll take a cruise on Ireland’s River Shannon and sail the Greek Islands.

    In Spring I will be back in my adopted homeland – zigzagging through the outback, going “overseas” again to Tasmania and finally returning to Smile in January 2013.

    And you can be sure, I'll be wearing a big smile.

    But until then, adventure awaits! Farewell!

  • Pretty in Pink

    Pretty in Pink

    04 November 2010 . Posted by Sarah in What's new

    Everyone lent a hand for our Pink Ribbon Breakfast – even the Smile Dental chooks!

    While they got to work laying, the rest of the team poached – serving our early morning visitors with pink eggs and ham all topped with baby beetroot, goats curd, beetroot vinegar, beetroot hollandaise and microherbs.

     

    Pretty in Pink
    Pretty in Pink
  • More confident than ever

    01 September 2010 . Posted by Sarah in Smile Stories

    As a successful real estate agent Jason knows a thing or two about the power of confidence. Part of the way he has created that confidence has involved paying special attention to his clothes and appearance.

    But there was one thing that kept his confidence at bay. Something that he didn’t want to think about for the fear of what might lay ahead.

    “Aesthetically I wasn’t happy with my teeth. I had a little gap down the bottom and the teeth were crossed over at the front. I’d look in the mirror and I didn’t like what I saw,” Jason said. “But I’d had some very bad experiences as a young child with dentists and I was very frightened and fearful of the whole thing.”

    The avoidance of dentists due to previous dental trauma is a story Dr Cameron Arnold is very familiar with.

    “Jason had this paradoxical situation where he was so scared of getting his teeth done that he neglected his teeth,” says Cameron. “He was embarrassed by his teeth and he didn’t smile as much as he should have. Overall that can affect somebody’s confidence.”

    But Cameron’s softly, softly approach eventually overcame Jason’s resistance so some real work could begin. “As Cameron got me in bit by bit into the chair, with very gentle things, I got some courage to go the next steps” says Jason.

    And once he got comfortable in the dental chair, he was ready to do whatever it took to get the smile of his dreams. Smile Dental established a new bite, did a full mouth reconstruction, prepared every tooth in his mouth for porcelain crowns and restored his whole mouth to where it is today.

    “I didn’t realize how much it would adjust how I felt until after the work was completed. I am a reasonable confident person everyday but what I have found is that I smile a lot more, definitely,” Jason says.

    Jason’s smile is now whiter and brighter than anybody else in town and that’s the way he likes it!

  • A stitch in time

    27 June 2010 . Posted by Sarah in Smile Stories

    Many of us think that if a tooth is lost at the back of the mouth, that it is not really a big deal. As long as nobody can see it when you smile, it doesn‘t really matter, right?

    Dr Cameron Arnold sees things a bit differently.

    “A lot of people who have a tooth removed say, “It’s down the back of my mouth, don’t worry about it. You can’t see it, so there is no consequence.” But that is so far from the truth,” says Cameron. “You lose those posterior teeth and it has an impact on the rest of your mouth.”

    Sandy, who moved to Townsville 12 years ago, couldn’t agree more. “I’ve gone with an implant because I had a tooth removed on one side and I know how uncomfortable it can be to have a tooth missing in your mouth. It’s also a situation that I would rather look after my teeth now then lose them later.”

    So apart from the constant awareness of a space between your teeth, what are the implications of leaving a gap between teeth?

    "When a tooth is lost, it may cause neighbouring teeth to tilt into the empty space which creates mal-alignment of teeth. This can lead to food getting stuck in awkward spaces between the teeth causing tooth decay and gum disease,” says Cameron.

    “Not only that but tilted teeth are not able to withstand the forces of chewing well, so these teeth may slowly become loose. That means more teeth will be lost.”

  • Loving life…pain free!

    27 April 2010 . Posted by Sarah in Smile Stories

    Imagine a life where the first thought when you open your eyes each day was, “How bad will the pain be today?” It sounds like the stuff of nightmares, but Sofia lived with this reality for most of her adult life.

    “I would wake up each morning and my jaw would be so locked that I had to physically pry it open with my hands. I had shooting headaches through my temples, behind my ears and down my back,” Sofia says. “I was popping painkillers every day and I felt like if I could just get rid of my head I would be fine.”

    Lucky for Sofia, Dr Cameron Arnold had been undertaking training in the groundbreaking new field of neuromuscular dentistry and he began to see that this might be a solution for Sofia’s problems. “When you are sitting in these (neuromuscular) lectures and the lecturers are talking about the different symptoms, in your minds eye a patients face sort of jumps out and a lightbulb clicks on. Sophia was definitely one of those patients.”

    But Sofia wasn’t that easily convinced. “At first my husband, Frank, and I were pretty skeptical because it was a pretty expensive process and we had been to so many experts in the past and nothing had helped,” Sofia said. “But there was a temporary stage that you could do that wasn’t prohibitively expensive and it was also a reversible process so we decided to give it a try. And to our amazement it worked. So we decided to go ahead with the full procedure.”

    After embarking on orthotic work to improve Sofia’s bite and improving Sofia’s jaw position, Sofia also had crowns put on her bottom teeth and veneers put on her top teeth to refine the look of her smile.

    So has it made a difference? “My clicky jaw is gone. My headaches are gone. My pain is gone! Having done this procedure really has changed my life.”

  • What lies beneath

    15 November 2009 . Posted by Sarah in Smile Stories

    To look at Peter you would never know he had a serious fear. He is a busy doctor, musician, father and husband, and a committed scuba diver and cyclist. But lurking beneath his confident exterior Peter was suffering from dental phobia.

    By definition, dental phobia (also known as dentophobia or odontophobia) is an unexplained fear of dentistry and of seeking dental care. And while this is essentially a psychological and behavioral problem, it easily becomes a physical issue once dental problems arise and people are not able to seek proper treatment.

    “I had let my teeth get to a stage where I had the molars of a hobo. I looked ok but there were lots of things I couldn‘t eat or which hurt to eat. I knew once we started we were going to have to do a fair bit of work,” Peter says. “I have logged nearly 200 Scuba hours including caves and wrecks, and all sorts of things for which confidence and training is needed, so I don’t think of myself as a fearful person. It struck me as a bit odd that I couldn’t sit in the dentists chair.”

    Dr Cameron Arnold is no stranger to the effect of dental phobia on people’s mental and physical health. “You see this in people that they tend to neglect their mouth a bit because they are paranoid about going to the dentist. They just put having treatment off until it reaches a crisis point when it is too uncomfortable to bear,” Cameron says.

    “For people like Peter, who are nervous to begin with, they only want to put their trust in one person. For that reason it was good that we were able to do everything from his root canal to his restorative and aesthetic work under the one roof.”

    So how is Peter’s dental phobia now?

    “I just recently had a five hour session in preparation for crowns and it was no drama at all. I think that means I am officially cured!” Peter laughs.