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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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Dan Hong's salt and pepper calamari with lime aioli

The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.

Jam roll trifle

Here we have a traditional trifle turned inside out and upside down. As with the traditional version, it's best made a day or two ahead.

You'll need

3 eggs, separated 110 gm (½ cup) caster sugar 2 tbsp warm milk 110 gm self-raising flour 160 gm (½ cup) raspberry jam 100 ml Pedro Ximénez 150 gm raspberries, plus extra to serve To serve: whipped cream and icing sugar, to serve   Custard 500 ml (2 cups) milk 400 ml cream 1 vanilla bean, split lengthways 240 gm egg yolk (about 2) 200 gm caster sugar 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes


  • 01
  • Preheat oven to 200C. Butter a 25cm x 30cm Swiss roll pan and line with baking paper. Whisk eggwhites in an electric mixer until soft peaks form (2-3 minutes), then add sugar a little at a time, whisking well between additions. With motor running, add egg yolks one at a time, beating well between additions, until mixture is thick and creamy (1-2 minutes). Place in a large bowl, pour milk down the side, sift in flour and fold gently. Spread in pan, smooth top and bake until golden brown (7-8 minutes). Turn out onto a piece of baking paper and remove backing paper. When cool, trim edges, spread jam evenly over sponge and use paper to roll up from the short side.
  • 02
  • Line a 1.8-litre pudding bowl with plastic wrap. Cut roll into 1cm-thick slices and line base and sides of bowl with slices. Drizzle with Sherry and set aside, reserving remaining jam roll slices.
  • 03
  • For custard, bring milk, cream and vanilla bean to the boil in a saucepan. Meanwhile, whisk egg yolks and caster sugar in a bowl. Whisk in warm milk mixture, then return to pan and stir over medium heat until custard reaches 83C on a sugar thermometer and thickly coats the back of a spoon (8-10 minutes). Remove from heat, squeeze water from gelatine, add to custard and stir to dissolve. Stir in raspberries and pour into jam roll-lined bowl, top with remaining roll slices, cover with plastic wrap and refrigerate until custard sets (5-6 hours).
  • 04
  • Turn out onto a serving plate, top with extra raspberries, dust with icing sugar and serve with whipped cream.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2015

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