Tamara Jane: Gluten-free with no regrets

Tamara Jane's new book full of gluten-free treats.

Award-winning patisserie chef Tamara Jane has worked throughout Europe, the United States and Australasia. She started a designer cupcake business called Tempt in Wellington in 2008 and is also known for her stunning wedding and celebration cakes. Tamara talks to Colleen Thorpe about her new book that focuses on gluten intolerance, and why she took up the challenge.

THIS BOOK OFFERS TREATS FOR THOSE WHO SUFFER FOOD INTOLERANCES. WHAT MADE YOU DECIDE ON A GLUTEN-FREE COOKBOOK?

Over the years of my pastry cooking I have developed a gluten intolerance. I found that the foods that catered for this, especially the baked goods and cakes, were not very appetising and tasted so unappealing that I didn't want to eat them.

I knew there would be many people in my situation and have always made an effort to include gluten-free items in the Tempt shop that were tasty and beautiful.

WHERE ARE THE INGREDIENTS AVAILABLE FOR THOSE WITH SPECIAL DIETARY REQUIREMENTS?

Nowadays most of the ingredients are available at either the supermarket, an organic-type shop or very easily ordered online.

WHAT IS THE KEY TO GLUTEN-FREE BAKING?

Making sure the taste is good. The alternative flours can leave a pasty and gritty feel in your mouth, so I use really good flavouring ingredients such as real vanilla, fruit puree and powders, good cocoa and chocolate. The baked items will always have a different texture but if the flavour is there then the texture is less relevant.

WHAT IS YOUR COOKING PHILOSOPHY?

Always use the best ingredients you can afford, and you must love what you do.

WHO COOKS AT HOME?

My partner Adam and I share the cooking. We both love Asian cuisine and cook from memory of flavours rather than out of books. We work really well together in the kitchen.

HOW DID YOU DECIDE WHAT RECIPES TO INCLUDE?

I wanted to make sure the recipes were from wide range of baking areas, so something as basic as a scone or as creative as a birthday cake. I also wanted to show readers there are regular recipes that don't contain gluten, such as meringue and macarons. The photography was very important as I wanted to make sure every recipe looked accessible to the home baker - no Photoshop or touching up. I think baking can be daunting for some people when the images in the book look so perfect.

WHICH RECIPE IS YOUR FAVOURITE?

The gluten-free ginger cakes - so much flavour packed into a little cake.

WHAT IS YOUR ALL-TIME FAVOURITE RECIPE?

My mum's chocolate souffle. I can't enjoy it now but growing up she had a few amazing recipes up her sleeves for special occasions.

DO YOU HAVE A GUILTY PLEASURE?

Really good dark chocolate and French fries.

AND WHAT WAS THE VERY FIRST THING YOU EVER COOKED?

I had a kids' cookbook when I was about 8 and in it was a recipe for baked eggs. So easy, yet my parents loved them for Sunday breakfast or a quick dinner.

WHO INSPIRED YOUR LOVE OF COOKING?

I have been very fortunate to have so many amazing home cooks in the family. Both my grandmothers baked, one of them using a wood-fired stove. My dad was the one who enjoyed cooking at home and he also made our birthday cakes.

WHAT DID YOUR SCHOOL REPORT SAY?

I dug this out not that long ago to show our kids. I didn't do so well at home economics, which is ironic as I went on to get a teaching degree in food technology. I was good at school, really enjoyed it, but knew that baking was my love and passion.

WHERE DID YOU TRAIN TO BE A CHEF?

I worked with mostly Swiss pastry chefs in Melbourne - they have the most wonderful techniques for chocolate and petit four. I was fortunate to also travel and work in both France and America.

TELL US THREE THINGS ABOUT YOURSELF THAT WOULD SURPRISE.

I love shoes ... lots of shoes. My favourite book is Gone with the Wind and I own a first-edition copy. I can sleep in any form of moving transportation.