A dynamic culinary talent is Tara Thyer, Head Chef at Curlewis Golf Club. Hailing from the UK, Tara has been a chef for more than 30 years and joined the Golf Club in late 2015.
Tara’s life-long love of all things culinary – produce, creativity, colours and tastes - was activated whilst still at school so there was never any doubt as to what career path she would take. After completing her training in the UK, Tara worked throughout England in fine-dining restaurants and ‘Gastro pubs’ before moving to Australia in 2000. Since landing in Geelong, her work history has included Le Parisien and Crown.
Although Tara is an exceptional chef across the board, her absolute passion is patisserie as seen by the ever increasing array of spectacular sweet offerings available at Curlewis. In addition to the range of popular dishes (think great Ploughman’s, warm chicken salad, dill battered whiting. . .) on the lunch menu, this is definitely a find for those who love a special coffee and cake hot spot!
362g unsalted butter
176g icing sugar
250g dark chocolate
150g whole eggs
210g egg yolks
676g egg white
250g caster sugar
300g dark chocolate
5 egg yolks
2 whole eggs
250g caster sugar
Cream butter sugar and cocoa until light and fluffy. Add whole eggs and egg yolks together and gradually add to butter and sugar. Melt chocolate, cool to 40 degrees and add to the above. Whisk egg whites and sugar until soft peaks and fold into the above. Spread thinly onto tray and cook at 170 degrees for 18 to 20 minutes.
Melt chocolate over water bath. Add eggs and egg yolks until it reaches the ribbon stage (i.e. it looks like shiny ribbons). Boil sugar and water and cook to 120 degrees then slowly add to eggs and continue whisking the sabayon (mousse) until cool. Semi-whip the cream and leave at room temperature. Add half of sabayon into chocolate then add remaining sabayon. Finally, fold chocolate sabayon mix in to the cream.
Line a rectangle mould with acetate (strong clear plastic used in dessert baking for a professional finish, you can find them at paper/art supply stores. If you don’t have any, you can use baking paper, although the sponge may stick a little) then place sponge on the bottom. Pour chocolate pave mix over the sponge and refrigerate overnight.