The tip when making brioche is to allow plenty of resting time and add flour whenever the dough becomes too sticky. The final result looks and tastes gorgeous and all your guests will be impressed by the effort that was involved.
Follow up the sweet start with baked eggs. Tuck spinach and salmon into lightly buttered ramekins before adding parmesan and eggs and baking until the eggs have just set, they are creamy, rich and delicious.
To pick up the palate to cope with the rest of the day's festivities and eating, I've made a simple and refreshing watermelon granita. Frozen ices are easy to make and very fashionable right now, so you'll be right on trend. They can be made a few days before the big day and then left to defrost slightly just before you need them. Before serving, scrape the ices with a fork and pile into beautiful glasses or dishes to serve. They look so pretty in their pastel shades.
Chef's Tips
1. When using fresh herbs as a garnish, don't place on warm food or the herbs will quickly discolour. Add them at the table.
2. Rockmelon and honeydew can be substituted in the granita recipe if you prefer.
For more of Amanda Laird's fabulous recipes, visit foodhub.co.nz
