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The Cooking Company is based in Noosa on Queensland’s Sunshine Coast. Our retail shop and deli has long been a favourite for locals, cooking professionals and visitors to Noosa. We stock everything from cookware, tableware, bakeware, glassware, home linens and the best deli selection in town.

Our Shipping options are simple and easy to understand. Most single products cost only $5, Multiple lightweight products cost $11 anywhere in Australia, and if you have any super heavy items in your order then $24

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The only time of year we can easily find panettone and apricots....so how about this Panettone apricot mascarpone trifle...

350 gm panettone, cut into rough 3cm cubes
120 gm melted butter
4 egg yolks
60 gm caster sugar
40 ml lemon liqueur, such as limoncello, plus extra for drizzling 750 gm mascarpone, whisked until smooth

Lemon jelly
400 gm (2 cups) caster sugar
Finely grated rind of 2 lemons
200 ml lemon juice
150 ml lemon liqueur, such as limoncello
8 titanium-strength gelatine leaves, softened in cold water

Roasted apricots
165 gm each brown sugar and caster sugar
Pinch each of ground cinnamon and ground cardamom 16 apricots, halved
Juice and thinly peeled rind of 1 orange and ½ lemon
120 ml dessert wine
Scraped seeds of 1 vanilla bean

For lemon jelly, stir sugar, lemon rind and 500ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook for 1 minute, then remove from heat and stir in lemon juice and liqueur. Squeeze excess water from gelatine, add to jelly mixture, stir to dissolve, then strain through a fine sieve into a container and refrigerate overnight to set.
For roasted apricots, preheat oven to 220C. Combine sugars and spices in a bowl, spread evenly in a roasting pan large enough to fit apricots in a single layer, then press apricots, cut-side down, into sugar, stand for 10 minutes, then turn cut-side up and scatter rinds in between fruit. Combine juices, wine and vanilla seeds in a jug, drizzle over apricots and roast, turning and basting with pan juices occasionally, until apricots are golden brown and tender (10-15 minutes). Set aside to cool.
Preheat oven to 180C. Toss panettone and butter in a bowl to coat, then spread on a baking tray lined with baking paper and bake until toasted (6-7 minutes). Set aside to cool.
Whisk yolks, sugar and liqueur in a heatproof bowl over a saucepan of simmering water until thick and pale (3-4 minutes), transfer to an electric mixer and whisk until cooled to room temperature, then fold in mascarpone.
To assemble, spoon a few apricots and a little roasting liquid and mascarpone mixture into glasses, top with spoonfuls of lemon jelly, then panettone, drizzling panettone with a little extra liqueur to taste. Spoon on another layer of apricots and mascarpone mixture, then top with apricots and crumbled panettone and serve.
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