LUKE Mangan's food influence extends to 19 different restaurants in five countries, and in the air on Virgin Australia business class and on board five P&O cruise ships. In his latest cook book, Sharing Plates, Mangan focuses on not only the food, but also how to keep menu planning easy and what can be prepared in advance.
Salted chocolate honeycomb
Make these amazing bombs of honeycomb well in advance and keep them in the freezer, so you can pull them out any time that calls for a sweet little bite.
Makes about 25 pieces
cooking oil or spray, for greasing
125g liquid glucose
360g caster sugar
3 tbs honey
15g bicarbonate of soda
250g dark chocolate
sea salt, for sprinkling
Line a heatproof tray with baking paper and lightly oil it.
Place the glucose, sugar, honey and 75ml water in a saucepan over medium heat.
Stir until the sugar has dissolved, then cook until the mixture turns a quite dark caramel colour.
Remove from the heat and leave to stand for 2 minutes, before whisking in the bicarbonate of soda.
Whisk just enough so that it is incorporated into the caramel, ensuring not to over-mix or the honeycomb will collapse.
Pour on to the prepared tray and leave at room temperature for about an hour to cool.
Once the honeycomb has set, break it into bite-sized pieces. Set a wire rack over a tray.
Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
Remove from the heat, dip the honeycomb bits into the melted chocolate, and place on the wire rack.
Sprinkle with sea salt and allow the chocolate to set. Store in the freezer until required.
Recipes and images from Sharing Plates by Luke Mangan, RRP $39.99, out now through Murdoch Books.
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