Wednesday, July 30, 2008
Monday, June 23, 2008
I loosely based my recipe on the European version described in the book, using the following:
a decent handful of pancetta, sliced into lardons
500g beef mince
2 cloves garlic, crushed
zest of 1 lemon
2 small red chillies, finely chopped
a good pinch of freeze-dried oregano (MUCH better than normal dried herbs, try them if you can find them at your local gourmet store!)
salt and pepper
Mix all ingredients together, trying not to overmix. Cover and refrigerate for 30 minutes to firm the mixture slightly, then roll into small meatballs (about a tablespoon of mixture for each one is good).
Heat a little olive oil in a frypan over medium heat and brown the meatballs on all sides, then turn heat to low and finish cooking through.
Serve your meatballs hot, with any of the following:
- dropped into a chilli-spiced chicken broth with a few soba noodles and some Asian greens
- briefly tossed with a jar of tomato-based pasta sauce and perched atop a mound of spaghetti
- with mash and steamed vegies
- with tiny pasta shapes or rice (try deglazing your meatballs pan with a touch of white wine and throwing the pasta/rice around in this reduced mixture to coat & flavour), parmesan cheese and steamed broccolini - as per today's photo
Caramel-Quince Upside Down Cake
(adapted from the Yoghurt Cake with Syrup from Murdoch Books' Sweet Food)
8-10 pieces poached quince, drained of any syrup
200ml pre-bought caramel sauce, or you could make it yourself if you're feeling industrious (NOT that nasty fake caramel ice cream topping, please!)
185g softened unsalted butter
250g caster sugar
5 eggs, separated
250g plain Greek-style yoghurt
2tsp grated lemon zest
1/2tsp vanilla extract
280g plain flour
2tsp baking powder
1/2tsp bicarbonate soda
Preheat oven to 180C. Grease and line a 24cm round springform tin.
Spread the caramel over the base of your lined tin, then top with the quince pieces, arranging in neat circles so they present nicely when you turn out your finished cake. Set aside.
Beat butter and sugar until light and creamy. Add egg yolks gradually, beating well to incorporate. Stir in the yoghurt, zest and vanilla. Fold in the flour, baking powder and bicarb.
Whisk egg whites until stiff, then fold into the cake mixture. Spoon carefully into the prepared tin, being careful not to move the quinces too much, and bake for 50 minutes or until a skewer tests clean. Cool in the tin for 15-20 minutes, then turn out onto a serving plate so any sauce/juice runs down the sides of the cake.
Serve warm or at room temperature with double cream.
Tuesday, May 20, 2008
At these times, it's comfort that I seek, and even in my fairly broad culinary scope, comfort food more often than not entails white food. Fluffy mashed potato; saucy and gooey macaroni cheese (something which really deserves an entire future post of its own); eggy spaghetti carbonara; molten-cheese toasted sandwiches; and the above creamy leek and potato soup. Noticed the recurring carbohydrate theme yet?
So although I'm the first to admit that eating like this all the time is not where you want to be heading diet-wise (or cooking-wise if you like a challenge), the occasional day or two of white food can certainly have a calming and restorative effect on your emotional health. And that, really, is something precious.
Leek and Potato Soup
enough for around 4 decent servings
1 medium white onion, halved and thinly sliced
1 large or two small leeks, white parts only, sliced
2 cloves garlic, smashed
5 medium-large potatoes (I used Nadines, but most general-purpose/tending to floury potatoes will do), peeled and diced into about 6 chunks each
1 litre chicken stock (not too salty please, you can always season further at the end of cooking!)
enough cream to make you feel indulgent, not so much that you feel queasy
salt, pepper, parsley
Add a splash of olive oil to a large saucepan over medium-low heat and gently sweat your onion, leek and garlic without colouring until soft (if you find it's catching on the bottom, add the tiniest splash of water to give a bit more steam).
Add the chopped potatoes and increase the heat to medium. Add your stock and bring gently to the boil, then reduce heat and simmer until the potatoes can be squashed with the back of a spoon. Remove from heat and leave to cool a bit.
Blend your soup (I use a hand held stick blender for convenience, but batches in the food processor would also work), adding a touch of water or milk to thin it if necessary. Adjust seasoning to taste, then gently, over low heat, stir in the cream to reach your desired richness (I have, at health-conscious times, made this without any dairy additions and it's been just fine).
Serve in deep bowls with cracked pepper and a scattering of parsley, and maybe some extra-buttery garlic bread if you feel the need.
Will keep covered in the fridge for about 4 days (I find it best on the second day but can't usually wait that long to eat my first bowl!).
Tuesday, May 13, 2008
As the picture demonstrates, my current cooking trend of 'all things chocolate' dominated on the day, although the Nigel Slater and Hugh F-W additions also made it in on the basis that I've had my eye on both books for some time...if you've never read/cooked with a book from either of these UK-based masters, well, where have you been? Both men are brilliant writers and dedicated foodies, and place strong emphasis on the origins and quality of what we eat - issues which are governing more and more of the foods I choose to buy and cook with.
I've gotten off track, though...Nigel and Hugh's books will almost certainly be featured in future posts (when I've had more time to go through them in detail), but today's recipe comes from one of my other 'newies', Lisa Yockelson's Chocolate Chocolate.
Having made my complaint, though, I read on and decided that this was still a book worth owning. The recipes are detailed and there are A LOT of them, covering just about any chocolate-themed baked good you can think of; most recipes have a photo; and when it comes down to it, it's just chocolate - pick a good quality version that you know you like, and it's more than likely to be a reasonable substitute. Oh, and the layout and design, though a bit flowery and flouncy, really suits the writing style and content (sounds simple but so often I come across a cookbook where this is really not the case, so it's worth mentioning the good ones).
So, the recipe.
On close inspection, there were several things I wanted to make, but these Rocky Road Mud Bars won out on the basis of pantry supplies and Chris' insistence that they were the best looking in the picture. And, apart from the Oreo crumb layer on the bottom, which could really be left out altogether next time (it didn't add much in terms of flavour/texture in my opinion, although I'll admit I've never been an Oreos fan), they really are pretty good. And I followed Yockelson's recommendation of chopping up extra nuts, chocolate and marshmallows and scattering these over the top of the mixture about 5 minutes before the end of baking. Definitely a worthy addition.
Chocolate Cookie Layer:
Mud Brownie Batter:
Preheat oven t0 325F (about 160C). Grease and line a 10x10inch pan (mine was about 26 x 22cm and made a pretty deep brownie).
Mix the cookie layer: pour the melted butter into the pan. Sprinkle the chocolate cookie crumbs evenly over the melted butter. Press down on the crumbs with the underside of an offset spatula so the crumbs absorb the butter. Bake the cookie layer for 4 minutes, then let stand on a cooling rack for 10 minutes.
Mix the batter: Sift flour, cocoa, baking powder and salt. In a small bowl toss the chocolate chips with 1/2 tsp of the sifted mixture (this will help prevent them from sinking to the bottom of the finished brownies).
Bake, cool, refrigerate and cut the sweet: Bake for 40 minutes or until set (don't overbake it, whatever you do - you want it still a bit gooey in the centre when tested with a skewer). Cool completely in the pan. Refrigerate for 1 hour, or until firm enough to cut neatly. With a small sharp knife, cut into quarters, then each quarter into 6 bars. Store in an airtight tin.
Bake and serve within 3 days (although we ate the last of them 6-7 days after baking and they were still ok).
Monday, May 5, 2008
The TourApart from much general discovery, Chris and I spent a relatively fine Saturday morning in the CBD on a dedicated 'Foodies Walking Tour', led by the lovely and exceptionally knowledgeable Allan Campion. Not only is Allan an expert on his foodie information (partly due, I'm sure, to the research he undertakes to co-author the Foodies Guide to Melbourne each year), he also offers many 'hidden extras' about the history of particular businesses and locations as you go along. And although my inclination was to give you a blow-by-blow account of every place we visited on the tour, and what we ate, I think it might be best to tantalise just enough that you might go on the tour yourself, rather than experience it through your computer! So, in no particular order of importance, highlights were:
- A visit to Maxims Bakery in Chinatown (cnr Little Bourke and Russell St's). Tiny, typically Asian and full to the brim with pastry delights. We tasted the interesting melon cake (which Allan rightly said was probably not something most 'Westerners' would choose, but was great to try) and the egg tarts during the tour, and were compelled to return a couple of days later for a gluttonous feast of curry beef buns, coconut buns, bbq pork puffs and curry puffs. I can happily say everything was great (and it's cheap enough that you can try A LOT of things withough blowing the budget, although the same probably can't be said about your waistline after you do this).
- A stop at the iconic Grossi Florentino restaurant for a sneak peek at their upstairs Mural Room (complete with brief history of the business from Allan), followed by salt cod fritters and a glass of wine in the downstairs bar. We didn't have time to go back for a meal during our stay, but it will certainly be on the list for next time. A place that serves up handmade pasta with guanciale (pig's cheek, and no, I didn't know what it was until we asked!), cavolo nero and olives is a place I want to eat at...
- Chocolates and a chat with the chocolatier at Koko Black. There are several stores around Melbourne, and if you live there but haven't visited one before then I would suggest it's high time you did. Classic high-class chocolatey goodness. Nothing else to say.
- A wander past Quists Coffee, Melbourne's first commercial coffee roasters. They were unfortunately closed the day of our tour, however we went back to try their coffee and were not disappointed. I might add here that appearances can be deceiving - apart from their prominently-situated coffee machine (which is truly a thing of beauty), Quists doesn't look like much from the outside. One tiny macchiato, however, will convince you otherwise.
There were many other fascinating discoveries made during Allan's tour which Chris and I referred back to over the course of our visit, and I sincerely hope that whether you think you are a 'tour person' or not (I have to say that it's not usually my first inclination to go on a tacky guided tour of a city when I go somewhere new), you'll give it a try if you get the chance. It was well worth the time and cost, and something any food-oriented soul should enjoy.
Oh, what a joy it is to go to a restaurant you've heard so much about and find that not only does it live up to your expectations, it actually exceeds them. On several occasions I've visited much-touted venues only to be let down by one thing or another and gone home a bit perplexed as to the deservedness of their reputations (the most recent that springs to mind is Sydney's Pier, where the service didn't quite match up to the setting/food/prices despite it's long-standing good name).
MoVida, in Melbourne's CBD, impressed on all counts. So much so, in fact, that I almost cry when I think about how far I must travel to visit again. The tapas style of eating is one which appeals a lot, due to its emphasis on eating many different things throughout the meal. Great for those of us who can never decide what to have, although at MoVida I wanted to try almost everything on the menu, which left another problem entirely: be a total glutton and try everything that looks good, or make a concerted effort to choose only the 'best' of the menu??
Ultimately, our party of four went with the recommendation of our fantastic waitress and chose around 3 tapas each, then 5 racion (mid-sized plates) to share. Although we probably could have gotten through another 1-2 dishes between us, our restraint was later rewarded with the ability to fit in dessert - it's always a plus when you don't leave knowing you've eaten so much that you won't be able to sleep that night!
I'd like to be able to tell you that everything we consumed has a matching photograph so you can actually see what was ordered, but, well, we were far too busy devouring it to worry about pictures! And to be honest, any photographs I could have taken would probably only detract from the deliciousness...a crumbed and fried ball of goodness might be about the best thing one can eat, but lets face it, there aren't many ways to make it beautiful on camera. So you'll just have to trust me. And if you really want to see it, their quirky website has a few funny little pics that will whet the appetite.
Highlights: the diminutive Croqueta, crunchy and golden on the outside, silky and mushroomy within; Vieira, jamon y espuma (baked scallop on the half-shell with jamon and potato foam), the potato foam giving a little nod to the molecular gastronomy groupies; the Gambas con pancetta (pastry-wrapped prawns with pork belly and chickpea shoots), possibly my favourite EVER prawn dish; and, surprisingly, an unassuming and simple little number of Espinacas con garbanzos (sauteed spinach with chickpeas and spices), which defied all expectation and was one of the best dishes of the night. The current menu lists these gorgeous treats and more.
Go there. Go there now. Although you will want to book a table - it's not a huge restaurant and reservations need to be made well in advance (it took us 5 weeks 'thinking ahead time' to get our Sunday night booking). And if you don't live in Melbourne, like us, you'd better start thinking about planning a trip. It's that good.
A couple of other things
Try a cheap and cheerful vegetarian lunch at the Trippy Taco if you're near Collingwood, and churros with an array of different dipping chocolates at Chocolateria San Churro (several locations, we patronised the Brunswick St store in Fitzroy more than once). Gills Diner in the city is also good for a casual dinner (despite a rather unfortunate brand of service from our less-than-friendly waitress - all other reports have been favourable, and the food was great).
Still to come in the next post: my newly-acquired cookbooks from a little shopping expedition during our trip, with a recipe full of chocolatey ooziness to delight one and all.
Friday, May 2, 2008
Just wanted to let everyone know about a little way in which you can help me promote this blog to the world - head over here, sign up to use the Digg site (if you haven't already - it's free and relatively painless) and 'digg' this blog. The idea is that the more diggs your site gets, the more prominently it will be displayed on their site for other users to find, thus increasing visibility to more than just friends and family... hopefully a good way to gain a bit of new readership and encourage my desire to post often.
If you have a spare five minutes, Digg is worth exploring in general. Not everything is great (after all, anyone can add recommended sites, and we all know how many idiots are out there in internet-land), but I have come across several new blogs and websites this way. It's just about sharing the good things, really. :)
Delicious Melbourne stories soon, watch this space.
Tuesday, April 22, 2008
It occured to me after looking back over my first few posts that I am yet to give a recipe for anything savoury. And bearing in mind my HUGE pasta addiction (to which Chris will attest and probably groan at, seeing as I try to feed it to him at least twice a week despite his adamant and definitely ridiculous view that it is far tastier eaten only occasionally), what could be better that a gorgeous Sunday-night chicken & mushroom fusilli with bacon, chilli, rocket and basil?
Over the years my relationship with this ubiquitous foodstuff has changed and, I like to think, grown somewhat to reflect my furthered knowledge and experience in the kitchen. I've always loved it in its myriad forms, and been happy to consume it pretty much to the exclusion of all other foods, however I can dimly remember a time in my childhood when the pinnacle of my pasta experiences involved spaghetti with minced meat sauce and pretend parmesan cheese. Not that there's anything wrong with that, of course, but how things change! I now make, buy and consume varying fresh and filled pastas, along with the craziest of dried shapes coated in everything from basic tomato sugo to slow-cooked shredded rabbit with olives, pancetta and tiny onions. Which, unfortunately, has landed me with a slight problem: I am now unable to order pasta off most restaurant menus.
That's right. Call me picky, a snob perhaps, but I have spent so long in my own kitchen playing with pasta that the overcooked, oversauced and underflavoured (or just plain weird) offerings of many a 'cafe' or pub menu simply don't cut it anymore. There are notable exceptions at a few higher-end restaurants in Perth, but for the most part I must venture away from the pasta section on the menu and head instead for the proteins. A tall order for someone who loves the stuff as much as I do!
Anyway, back to Sunday night's chicken and mushroom creation. It's not my best ever, but was more than serviceable as a 'pull everything out of the fridge and chuck it in a pan' dinner for two. I've done my best to remember the main points below...
Chicken & Mushroom Fusilli
200g fusilli pasta
Cook your pasta until al dente, then drain. Meanwhile, heat a large frypan over medium heat. Season your chicken with garlic, salt, pepper and oregano to taste (I just sprinkle the seasonings over chicken in a bowl and mix with my hands). Add the oil to your chicken and mix, then fry until browned all over (doesn't need to be cooked all the way through, you'll finish it off later). Remove from pan and set aside.
Place the pan back on medium heat and add the mushrooms. Cook for a minute or two until they start to brown and have lost most of their 'juice', then add your shallot, bacon and chilli to the pan. Cook until the bacon is browned, then add the tomato puree and a touch of hot water to thin the mixture if you need it. Add your browned chicken back to the pan and cook everything until the chicken is cooked through.
Add your drained pasta and rocket/basil mix to the pan and mix thoroughly. At this stage I like to add a handful of grated parmesan and mix it through, rather than just sprinkle it all on top once it's in the bowl. Season to taste and adjust if necessary.
Serve your pasta in large bowls with more parmesan cheese on top, and enjoy!
Sunday, April 20, 2008
Today's delicious post comes about thanks to my brainstorming session earlier in the week regarding possible 'Christmas products' for my business this year. Yes, I agree it is a little early for most of us to be thinking about the festive season, however any additions to my product range need to be thoroughly tested and perfected by about June in order to fit in with production/packaging/distribution timelines for the remainder of the year (it's a long and tedious process the details of which will bore most of you to death, so I shan't go on about the 'un-fun-ness' and lack of spontaneity in developing Christmas products at Easter!).
All of which leads us, in a roundabout way, to caramels.
I suspect that the main reason I have never pursued a career as a chocolatier or master pastry chef may have something to do with the mind-altering effect large quantities of fabulous chocolate, dairy and sugar products have on me. In moderate 'finished product' quantities I have some form of willpower not to eat everything in sight, but put me in a kitchen with a candy thermometer and a few select ingredients and I will taste-test until I make myself sick. Which, though I am slightly ashamed to admit it, is precisely what's been happening with these delicious little salted caramels I tested out a couple of days ago.
After deciding that caramels/toffee could be a great addition to the silly season range, it was straight to my bookshelves for inspiration and recipes. And although I found several ideas which would probably suffice, it occured to me that I am lacking in dedicated candy making books (something which I will shortly be rectifying with the purchase of this book and possibly also this one). So off I went to the great resource of my laptop and its lovely fast broadband speeds - thankyou Chris - and came across the Chocolate Gourmand, aka Brian from San Francisco. Brian's site is a great resource for amateur candymakers, full of delicious sounding recipes and detailed explanations (including step-by-step photos) of how to achieve the right results. The process of candy-making can be quite daunting if you've never attempted anything like it before, so these descriptions and details go a long way to de-mystifying it.
It's Brian's recipe for Classic Cream Caramels I share below, almost word for word, with the small addition of a tiny sprinkling of good sea salt over the top of the finished slab (whoever thought up salted caramels deserves only good things to happen to them). Being a bit of a novice in this area, I was thrilled with my first attempt at his recipe and hope he won't mind me sharing the love. Other things on my list to try soon are his Pecan Maple Caramels and English Toffee.
After making my caramel, I set most of it in a large baking tray lined with silicone paper, but also put a bit into some silicone ice cube trays I bought - they are the perfect shape and size to make individual caramels, however I soon established that my two (36 pieces all up) moulds would be severely inadequate for the quantity of caramel I had made. They are also fiddly to fill and I think on reflection it would be easier (if not so pedantically same-sized) to pour all of it into baking trays and just cut my set slab into individual portions.
I am undecided about precise wrapping and packaging of these delicious treats, but think maybe the best way to go would be to cut bars of whatever size you prefer and wrap them in waxed/silicone paper before wrapping again in cellophane or boxing. Beware the cut but not wrapped caramel, it will become sticky, oozy and quite unattractive (yet still extremely tasty!) if left out, particularly in humid/damp weather.
Classic Cream Caramel
2 cups light corn syrup (for us Australians, liquid glucose is fine - not an exact substitute but pretty close)
Using safflower oil and a paper towel, generously oil a 23x33cm (9x13in) foil-lined baking dish (or do as I did and line your dish with silicone paper, which negates the need for greasing).
Combine the sugar and corn syrup in a large saucepan over medium heat. Stir frequently until it comes to a boil. Wash down the sides of the pan several times with water using a pastry brush. Stop stirring and place a candy thermometer in pan (I bought mine for $4.95 at Kitchen Warehouse) and continue to boil over medium-high heat. You are going to boil the sugar syrup mixture until it reaches 151C (305F), which will take about 10 minutes or so.
While you are waiting for the sugar syrup mixture to heat you can heat the cream in a saucepan over medium heat, stirring frequently until simmering. Remove from heat and set aside.
Once the sugar syrup has reached 151C (305F), reduce heat and slowly add the cubed butter. Slowly add the hot cream to the sugar mixture. I usually do this with a small ladle or measuring cup. Keep the mixture boiling while adding the cream, but beware of boil-over if you add the cream too quickly. The boiling mixture will rise rapidly after adding the cream. Let the mixture settle down before adding more cream. The game is to keep it boiling without letting it overflow.
Once the cream has all been added, continue stirring constantly until the mixture reaches 116C (242-243F) for dipping or 117C (246-248F) for wrapping. If you like your caramel harder, you can keep heating it until you get to around 119C (250F). If you like your caramel soft, be careful not to make it too soft. Extra gooey caramel is hard to package or dip. The caramel will usually continue to heat a degree past when you remove it from heat.
Let sit for 5 minutes before my favourite part: stirring in the salt and vanilla. Once you pour in the vanilla and salt, stir just until blended. As you stir the vanilla into the caramel, the vanilla bourbon will boil off and you can inhale the intense vanilla smell.
Pour mixture into prepared baking pan. Cover well and let cool overnight. Once you are ready to dip or wrap, peel the foil off the caramel. Oil a large plastic cutting board and place the caramel slab there. Slice into pieces and wrap or dip.
I typically prefer to make my dipped caramels more gooey than the wrapped caramels, but note that softer caramels are more difficult to work with and dip. Even firm caramels will succumb to gravity and sag after a few minutes. When dipping, slice off only as much as you need from the main block to maintain rectangular shapes.
Monday, April 7, 2008
I love stone fruit.
So what about the collision of the seasons post title for today? Well, summer's been covered above, but with the slightly cooler weather over the past few days it seems my appetite was also whet for a bit of winter warming - thus a breakfast combination of tart and juicy poached plums with soft and comforting porridge was in order. It's probably not the most common of food marriages (stewed apples or rhubarb coming to mind more as fruits to serve with porridge), however if you haven't tried it I can assure you that there's something a bit inexplicably special about the combination.
Not so much a recipe, really, then - more of a general idea/guide: I quarter and stone the fruit, adding a couple of tablespoons of sugar, some vanilla bean paste (or a split whole bean if you have one) and a tiny splash of water. If I'm feeling impatient, they go on the stovetop over a low-medium heat until they collapse (a lid on the pan will quicken things further, but you will end up with a mushier finished product); on a slower-paced day I'll bake them (uncovered at around 170C) instead to retain more of the shape and texture and give a more syrupy, reduced liquid.
Enjoy your fruity, warming breakfast as is, or be especially indulgent and add a big dollop of thick Greek-style yoghurt...there's something very appealing about the cold creaminess offset against the tart, warm fruit that always wakes me up.
Saturday, March 22, 2008
So, in keeping with this blog's title, I thought it appropriate that my first ever post should be about a cookbook. And not just any cookbook - this unassuming and not-so-glamorous number (compared to some of the stunningly beautiful 'coffee table tomes' available) would have to be the number one book on my shelves for sheer user friendliness and all-encompassing content.
A bit of background: the authors of this fabulous book (and several others) are the Melbourne-based husband and wife team of Allan Campion and Michele Curtis. Both are chefs and general food personalities on the Melbourne scene - for more information see campionandcurtis.com. *As a small aside, I will be attending one of Allan's 'Foodies Walking Tours' in Melbourne at the end of April. I've been wanting to go to Melbourne and do this tour for ages, so stay tuned for the post-tour write up.* You can purchase Every Day in the Kitchen, along with their other publications, direct from the site, and I believe they sign the copies purchased via this method.
But back to the book...it was first published in 2002 in hardcover with the title 'Campion and Curtis in the Kitchen'. This in fact is the version I own, although I've put up the newer softcover-version photo from their website as this is what you'll need to look for if you want to buy the book now.
Split into 18 chapters, plus an introduction and 'how to use' section, Campion and Curtis cover just about everything the modern Australian cook could hope for. Each chapter starts with a brief insight to the following pages and a general overview of techniques and necessary information for that type of cooking, entitled 'things you need to know about...'. In addition, most of the recipes have their own short introduction which may describe the friend the recipe came from; their particular way of eating or serving it; or just a little anecdote about why they love that dish. This personal touch is, I think, what makes it so appealing to me, as I'm a sucker for food with a story.
Whilst I am a competent cook and usually apply my own approach and style to recipes, this is still a book I find immensely useful and I often refer to it if not for an entire recipe, then for the wealth of variations and general know-how the authors include. Just as importantly, when I do follow the recipes letter for letter, they work without fail every time, and I'm yet to try something out of this book which is bland or uninteresting. High praise from someone who spends much of her working and leisure time poring over cookbooks and food websites!
And now that I've spent all this time expounding on the greatness of Every Day in the Kitchen, it's probably only fair that I share one of my most-used recipes from the book...simply called Coconut Cake, it's something I've played with and baked in many different forms over the past few years. I think my favourite adaptation is to bake the cake as the recipe says, adding the zest and juice of a couple of limes whilst creaming the butter and sugar. This will split the mixture, however it comes back together again when you add the flour later in the recipe. I also don't bother with a springform tin as the recipe states, and use a normal 22cm round tin. Just make sure to grease and line your tin well or the cake won't turn out properly.
The above photo is a version of the Coconut Cake I made for a wedding (apologies to everyone that I don't have one of the inside of the cake!). The couple were after a cake which tasted great and looked pretty without being overdone, so I've iced with a basic buttercream flavoured with lime juice to complement the lime in the cake, and decorated with fresh flowers which matched those carried by the bride. Trav and Jac, hopefully you won't mind the use of your cake photo here!
270ml coconut milk
100g dessicated coconut
200g soft butter
300g caster sugar
4 medium eggs
250g self-raising flour