Cream, eggs & Jam Cream, Eggs & Jam

As one last hurrah for 2022, Scotty and Elise hold your hand and help you navigate oven prioritisation, glazing hams and making gingerbread cookies to give you some Christmas tips and tricks to make Christmas less about stress and more about the Joy of eating delicious food.

They share some recipes on how to wow your ham, Masterchef your Christmas Pav and play a game of Entrée, Main and Dessert with mystery ingredients.
Scotty and Elise also share their fondest memories of Christmas traditions and what’s on their ultimate Christmas table this year as some inspiration for your Christmas cookery.

Freya Cox joins Cream, Eggs and Jam all the way from Scarborough UK to chat about her Great British Bake Off (GBBO) experience, how her life has transformed since entering the ultimate baking battle and what it was like writing her first cookbook, Simply Vegan Baking. Elise makes the case for Great British Bake Off being the best competitive cooking show out there and Scotty salivates over Freya's fluffy milk buns.
BOOKS:
To order Freya's book: https://www.booktopia.com.au/simply-vegan-baking-freya-cox/book/9781922616432.html
For more vegan recipes with flare, check out Jessica Prescott's books: https://www.hardiegrant.com/au/publishing/bookfinder/author/jessica-prescott
COOL FOOD STUFF:
To make Freya's milk buns: https://thegreatbritishbakeoff.co.uk/recipes/all/freya-vegan-milk-bread/

It's episode 12 and time to celebrate! Scotty and Elise simultaneously pop corks with champagne specialist Amanda Reboul, one of the most well researched individuals in Australia when it comes to champagne. Her French language skills have been an asset to developing working relationships in Champagne since the 90’s. Her French husband and relatives in northern France have also been critical to tying her to the infamous region.
SPOILER ALERT - Scotty and Elise chat about the MasterChef AU season finale before their champagne tasting with Amanda. Stay tuned to the end of the episode for another fun segment of show and tell, and a hint of a possible BONUS Episode 13.

BOOKS:
The Widow Clicquot - The story of a Champagne empire and the woman who ruled it, by Tilar J Mazzeo
Essi Avellan’s Champagne - a guide for champagne and gourmet travellers, by Essa Avellan
The finest wines of Champagne - a guide to the best cuvees, houses and growers, by Michael Edwards
Christie’s world encyclopaedia of Champagne & sparkling wine, by Tom Stevenson and Essa Avellan
Champagne, a Tasting Journey, by Kaaren Palmer
The Art & Science of Foodpairing - 10,000 flavour matches that will transform the way you eat, by Peter Coucquyt, Bernard Lahousse, Johan Langenbick
Bourke Street Bakery – The Ultimate Baking Companion, by Paul Allam & David McGuinness

COOL FOOD STUFF:
Amanda hosts transportative champagne celebrations in Brisbane. You can be in touch with her via her website www.amandareboul.com where you can also download her ebook 'Level Up Your Champagne Game'
To learn more about Tsarine visit their website - https://www.tsarine.com/en/
To purchase a bottle of the champagne tasted in this episode - https://www.danmurphys.com.au/product/DM_91739/tsarine-champagne-cuv-e-premium-brut

The glasses used by Amanda in the tasting are designed by Philippe Jamesse for Lehmann Glass in France. Philippe Jamesse was World’s Best Sommelier in 2008 and worked with Lehmann Glass and the physics department of the University of Reims to develop the perfect champagne tasting flute.
These are available here: https://thetruffleman.com.au/collections/accessories
(The model shown was the Premium 28.5cl, which is the smaller version but the 41 and the 45cl are the ultimate tasting glasses.)
To learn more about Champagne, subscribe to Vine & Bubble Magazine which is Australia’s only magazine dedicated to champagne: https://vineandbubble.com/

Have you ever wondered how baby oysters grow? Have you been curious about the seasonality of seafood?
The Freycinet Marine Farm in Tasmania happens to be an old stomping ground of our favourite Tasmanian, and 2021 Masterchef finalist, Sabina Newton. Scotty and Elise want to know more about this must visit Tassie location. Sabina introduces marine farmer Giles Fisher to learn a little more about life as a marine farmer. From the process of growing an oyster to its prime eating potential, Giles tells all!

BOOKS:
Tasmania’s Table – A food lover’s guide to Tasmania’s fine food, drink and restaurants by Paul County and Nick Osborne
COOL FOOD STUFF:
To find out more about the Freycinet Marine Farm: https://www.freycinetmarinefarm.com
To book Sabina to cater your next feast celebrating Tasmanian produce, contact her via Instagram @sabinanewton or check out her profile on Gather: https://www.gathar.com.au/cook/5176?utm_campaign=urban-list-ppl

In episode 10, Scotty and Elise discuss how to combat winter via delicious ramen broths and bergamot tea! They lament over Aldo's elimination from Masterchef season 14 and consider the utility of a cucumber.
Jess joins the conversation and shares what she's been up to. From travelling around Australia in a vintage caravan to hosting her very first pop up restaurant, Jess has been very busy navigating how to realise her food dream post Masterchef.

Scotty and Elise are joined by Jaclyn Crupi, a Melbourne based bookseller, editor and author who credits her passion for cooking and growing her own food to her Italian heritage. We chat about punishing rosemary, generous thyme and managing pesky possums.
Jaclyn is an inspiration when it comes to reducing the need to "buy stuff". Fruit and veg prices have skyrocketed and we are here for Jaclyn's wealth of frugal tips.
This episode is full of valuable information for maximising the potential of your home gardening endeavours, finding nutritional value in weeds and reducing the strain on your hip pocket via gardening the Italian way.
REFERENCES:
BOOKS:
To buy either of Jaclyn books, visit:
https://affirmpress.com.au/publishing/jaclyn-crupi/

COOL FOOD STUFF:
To follow Jaclyn on Instagram:
https://www.instagram.com/Jaclyncrupi

For amazing truffles visit:
https://thetruffleman.com.au/
For cool Circular solutions with lasting impact using coffee waste visit:
https://www.reground.com.au/