CHEF SERIES W. ANDY BOWDY
Andrew Bowden never wanted to make sweets for a living. But after two attempts at uni and a string of jobs in London kitchens, he found his feet as pastry chef at Sydney’s Hartsyard. His peanut butter and banana sundae soon became one of the city’s favourite desserts and the rest, as they say, is history.
He’s since opened Saga, a neighbourhood café and patisserie in Enmore, and his colossal cakes have been the subject of pressure tests on MasterChef Australia and featured in GQ and Delicious magazines.
He takes inspiration from his plum tart recipe for his #MBChefSeries contribution, combining sweet-sour plum vinegar with Mr Black Coffee Amaro and oloroso sherry for caramel richness. Finish with prosecco, wave goodbye to the Spritz of yesteryear and say hello to the ‘Heavy D-Nuttin but Plums.’
HEAVY D-NUTTIN’ BUT PLUMS
- 30 ml Mr Black Amaro
- 15 ml Olorosso Sherry
- 20 ml Plum Vinegar
- 15 ml Orgeat
- Shake Mr Black, sherry, plum vinegar and orgeat with ice
- Strain into a wine glass filled with ice
- Add a dash of Sodae
- Top with Prosecco
- Garnish with a sprig of rosemary and dried orange slice