The Tart Tin

(Paperback)

Publishing Details

Classifications

Physical Properties

Description

You know youre onto something good when theres consistently a queue for a particular Farmers Market stall. So it is for Matt Crosss Tart Tin at the weekly Otago Farmers Market. Those in the know flock to Matts attractively styled retro caravan to get their fill of hand-made, delicious sweet treats. In this delightful cookbook, you will discover recipes from throughout Matts career as a professional chef and he will guide you through the creation of treats that hes famed for selling at the Otago Farmers Market. For Matt, these recipes arent just a list of ingredients and measurements, theyre snapshots of his life, passed on from chefs and people who have influenced him through his journey. From fine dining restaurants to trendy cafes, the most important things to Matt when it comes to food are quality ingredients and, more so, passion, pride and technique. The ability to spark a memory or feeling through food is one of Matts main aims. Matts approachable recipes and helpful hints allow even the novice baker to master the delights of the Tart Tins most delicious treats. In passing on these recipes, Matt hopes that everyone can enjoy a sweet moment once in a while.

Author Bio

Matt Cross (aka The Tart Man) completed his chef training at Otago Polytechnic in 1996 before heading overseas to work as a restaurant chef. After 10 years away, he returned home to Dunedin and it was while working as a chef at Nova that he dabbled with selling his sweet creations at the Otago Farmers Market. Since 2009, Matt has had a weekly stall at the market, selling everything from miniature tarts, baby cakes, and macarons to all manner of cupcakes, donuts and gluten-free treats. Matts business has grown on its reputation through word of mouth and he now supplies around half a dozen cafes around Dunedin and caters for weddings, parties and events. Matt learnt to bake from his nana and his mum, doing things properly and not taking shortcuts. He uses quality ingredients and, wherever possible, sources produce from other vendors at the market. As well as putting a lot of heart into his baking, Matts background as a chef allows him to refine traditional techniques and combine influences from trendy bakeries in San Francisco and New York. When hes not baking, Matt can be found catching waves on Dunedins untamed coastline, or escaping to Mexico, Fiji, Samoa, Hawaii anywhere with good waves to ride and new dishes to taste and experience.