Fleur De Sel + Kampot Pepper Brownie Sandwich

We've finally taken possesion of our first shipment of Kadode Kampot Pepper as the new Australian Wholesalers. This recipe is one of Dave's better inventions and one that gets made again and again. If you're a little skeptical about the pepper, give it a go, it makes for a very grown up, not so sickly sweet and spicy surprise.


INGREDIENTS - ice cream

900mL thickened cream
1 cup brown sugar
80g unsalted butter
Fleur de sel sea salt
Your favourite rum

INGREDIENTS - brownies

170g dark chocolate, (~60% cocoa solids), roughly broken up
120g unsalted butter
3 eggs
150g raw sugar
¼ cup plain flour
1 tsp Fleur de Sel,  sea salt blossoms
3 tsp Kampot red peppercorns, coarsely ground
100g toasted macadamia nuts, half roughly chopped and half left whole
Extra Fleur de Sel for sprinkling


METHOD - ice cream

1/ Put ½ cup of the cream, brown sugar, butter, a pinch of smoked salt and small dash of the rum into a small saucepan

2/ Cook over medium-low to medium heat for around 5 to 7 minutes, gently whisking until mixture coats the back of a spoon. Pour into a stainless bowl and refrigerate until cool

3/ Once butterscotch is cool, gently whisk in a good swig of rum and another pinch of smoked salt

4/ Whip remaining cream in a bowl until soft peaks form. Gently fold butterscotch into cream

5/ Line a shallow metal tray with baking paper and pour mixture into a metal tray and cover with cling wrap. Place into the freezer for around 1 to 2 hours or until firm


METHOD - brownies

1/ Preheat oven to 180oC. Gently melt chocolate and butter in a glass or metal bowl over a pan of barely simmering water; ensuring that the water doesn’t touch the bowl.

2/ In a separate bowl, beat the eggs, sugar, sel gris and 1 teaspoon of Kampot red pepper until light and fluffy. Sift in flour and whisk to combine. Stir in the melted chocolate mixture and, once incorporated, fold in the macadamia nuts.

3/ Lightly grease a large shallow baking tin and line base with baking paper. Pour in mixture and sprinkle with remaining Kampot red pepper and big pinch of fleur de sel

4/ Bake for 10-15 minutes, until a skewer comes out clean but the centre is still a little wobbly. Allow to cool before cutting into generous bite size squares. 

5/ Sandwich a slice of ice cream between two pieces of brownie and serve.

Salt + Pepper Brownie

#plasticfreejuly English Muffins

#plasticfreejuly English Muffins


500g white bakers flour
5 tsp soft butter
1 1/2 tsp fine sea salt
2 tsp active dried yeast
1 tsp raw caster sugar
200ml milk
150ml water
Polenta for dusting
Butter and Olive Oil for frying

A note on flour.. sorry health nuts, I tried with an organic stone ground wheat and they were way too dense. Fluffy white bakers flour works best!)


1/ Place flour and salt into a mixing bowl, rub in the butter until breadcrumb texture.

2/ Stir the yeast, sugar, milk and water together in a jug and set aside until a little bubbly. If the weather is freezing, like it is at the moment, your yeast might need a little help; so I have taken to warming the milk and water gently to about blood temperature, just dip your finger in to check.

3/ Make a well in the flour and mix the milk mixture in using a knife or wooden spatula to just bring the dough together. Leave on the bench covered with a tea towel for about 20 minutes to relax and fully hydrate.

4/ Turn the mixture out of the bowl and knead for 10 minutes, or until soft, super smooth and stretchy. Yes this seems a lot but the muffins will be so much better if you knead this mixture well.

5/ Place the dough in an oiled bowl, cover and leave to prove until doubled in size. This could take an hour or five depending on how warm your house is, you’ll know it’s ready when the dough ball is very soft and when you poke it with your finger he indent slowly fills back in.

6/ Dust a large tray generously with polenta.  Gently punch down the dough and pat/roll the dough into an even log and slice into 10 equal pieces. Flatten out each piece of dough a little and pull the edges of the dough into the middle, use wet fingers to pinch the bottom dough together neatly. Using a cupped hand and circling motion, roll each piece on the bench to form a flatish ball. Space the balls out on the dusted tray and sprinkle with more polenta, cover with a damp tea towel and place in a warm place to prove until the balls have doubled in size, they should be quite puffed up and soft.

7/ Preheat oven to 180°C with a tray inside. Place a heavy-based frying pan over very low heat. Add a small knob of butter and a slug of olive oil; when the butter has melted gently pop a few of the balls of dough into the pan. Fry until just starting to colour, about 2 minutes, then flip over and press down on the ball a little and fry till just golden. (This is when the muffins will start to take on their characteristic shape.)  Immediately transfer the fried muffins into the oven to bake for about 5-8 minutes to cook through. Repeat for remaining dough. Cool on a wire rack.