We get into the festive spirit with one of our favourite baking bon vivants (and the artiste behind this issue’s gorgeous cover cake)
The bodacious baker who never fails to amaze, Katelyn Allegra takes centre stage
TREND FORECASTI hope baking with ancient grains and flours like kamut and spelt will become more mainstream in 2019. These grains have so much flavour and nutritional value, and they can be used in everything from puff pastry to cakes (and breads, like the one I made in “This Month We Love” on page 98).
MY FESTIVE BUBBLY OF CHOICE IS…My absolute favourite, Krone. And because they do a vintage release every year, I’m going to crack open a 2002 bottle come December.
MEDITERRANEAN MAGICMy husband is from Sicily and, whenever we go there, I live my best life. I believe it should be on any foodie’s bucket list.
THE MOST DECEPTIVELY EASY BAKE IS...Bread – it’s all in the proofing (where the best you can do is… nothing).
LOCAL INSPIRATIONI just love the playfulness of chef and restaurateur Peter Tempelhoff’s food. He constantly surprises me.
CHILDHOOD MEMORIES My parents gave me a set of measuring cups and spoons for Christmas when I was 6 years old. The moment I used them, I was obsessed with baking.