Carême Pastry

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Reviewed by Deborah Bogle, The Advertiser Food & Wine October 18, 2006

The art of the patissier is one acquired only through years of rigorous training and hard work. Even then, there's a lightness of touch required that is in itself a gift. Small wonder that when a recipe calls for puff pastry, most of us reach for ready-made.

Thanks to an enterprising couple based in the Barossa, the perfection achieved by a professoinal patissier is within the grasp of the home cook.

Careme butter puff pastry has none of the stabilisers, relaxants and other additives found in mass-produced varieties. Chef William Wood and his partner Claire use traditional methods, hand-folding natural ingredients including Belgian butter in their base dough, which is then snap-frozen. And it works. Using one of a number of simple recipes included with the 375g pack ($8), I baked a grand final pie that, just for a moment, diverted attention from the game. Stockists include Lucia's Fine Foods and selected Foodland and IGA supermarkets.