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Cruise control: Captain Kent of the Emerald Princess

We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.

Midnight in Melbourne style

After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.

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Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.

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Chocolate coconut meringue pie

We loved coconut roughs as kids, and the combination of milk chocolate and toasted coconut is still a winner. This is a more indulgent tart version, topped off with snowy clouds of espresso-flavoured Italian meringue. Feel free to brown the meringue with a blowtorch if you wish, or savour its pale beauty just the way it is.

You'll need

120 gm coconut flakes 200 gm each milk chocolate and dark chocolate (55% cocoa solids), finely chopped 300 ml pouring cream 3 egg yolks To serve: pure icing sugar and shaved coconut (optional)   Sweet pastry 250 gm (1 cups) plain flour 60 gm pure icing sugar 160 gm chilled butter, diced 3 egg yolks 1 egg, lightly beaten, for eggwash   Italian meringue 240 gm caster sugar 1 tbsp espresso-strength coffee 4 eggwhites


  • 01
  • For sweet pastry, process flour, icing sugar and a pinch of salt in a food processor to combine. Add butter, process until mixture is sandy, then add yolks and process until mixture just comes together. Turn out onto a work surface, bring together with the heel of your hand, form into a disc, wrap in plastic wrap and refrigerate for 1 hour to rest.
  • 02
  • Roll out pastry on a lightly floured surface to 2mm thick, line base and sides of a 4cm-deep, 25cm-diameter tart tin, trim edges and refrigerate for 1 hour. Blind-bake until edges are golden (6-8 minutes), then remove baking paper and weights and bake until base is golden (6-8 minutes). Brush lightly with eggwash, bake again until dark golden (4-5 minutes), then set aside to cool.
  • 03
  • Preheat oven to 180C. Spread coconut on an oven tray and bake, stirring occasionally, until golden (5-6 minutes). Set aside. Place chocolate in a bowl and set aside. Bring cream to the boil in a saucepan over medium-high heat, pour onto chocolate, leave for 5 minutes, then stir until melted and smooth. Whisk eggs and 1 tbsp warm water in a heatproof bowl over simmering water until pale and thick (5-6 minutes). Transfer to an electric mixer, add chocolate mixture and whisk until thick and cooled to room temperature (6-8 minutes). Fold in toasted coconut, spoon into tart case, smooth top and refrigerate until firm (2-3 hours).
  • 04
  • For Italian meringue, stir sugar, coffee and 80ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook, brushing down sides of pan with a wet pastry brush to remove sugar crystals, until syrup reaches 115C on a sugar thermometer (6-8 minutes). Whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form. Continue cooking syrup to 121C (2-3 minutes), then slowly pour onto eggwhite and whisk until thick, glossy and cooled to room temperature (4-5 minutes). Spoon onto tart, dust with icing sugar and serve with shaved coconut.

At A Glance

  • Serves 8 - 10 people
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At A Glance

  • Serves 8 - 10 people

Featured in

Aug 2013

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