by Christine Manfield
I never got the chance to eat at Paramount, a highly acclaimed restaurant in Sydney, Australia, which closed in 2000. The only reason I know of it, and of its chef, Christine Manfield, is through this book, which I first heard about on a foodie website, on a thread dedicated to great cookbooks.
The chef has more than 20 years' experience in the industry, having started in the early days of modern Australian cuisine. Although they were created at least 12 years ago, the recipes in Paramount Desserts are still relevant and distinctively Australian.
The delectable desserts included in the book are quite simple, with few having more than three components. On the list of confections are blood-orange cream and meringue tarts with strawberries; tuile cones with caramelised apple, ginger custard and Tokay caramel; lemon verbena ice cream with praline toffee wafers; candied ginger shortbread; espresso profiteroles; pear and lime charlottes with lime cigar biscuits; and saffron-poached pears stuffed with orange-cardamom ice cream.