Taste.com.au – September 2019

As a university student, Lauren

Eldridge admits she spent her time

reading dessert recipes and trying

out new dishes. This passion led her

to drop her psychology studies and

pursue the sweet life. It turned out

to be a smart move as in 2015, Lauren

picked up the Josephine Pignolet

Young Chef of the Year Award and

the Gault&Millau Australia The

American Express Potentialist Award.

“Winning both awards in the same

year was a big confidence boost and

gave me wonderful opportunities

to travel and work around the world,”

says Lauren, who is group pastry chef

at the famed Stokehouse restaurants

in Melbourne and Brisbane.

Lauren approaches the job of

devising new recipes by starting with

the produce. “I think about what its

best qualities are, and from there

I trial different techniques to bring

those out. I want to make sure the

final dish is delicious, interesting

and visually appealing,” she says.

A champion of Australian-

produced dairy goods, Lauren says:

“I always feel that milk or cream from

a dairy farmer who really cares tastes

creamier, richer and more natural.”

Yoghurt, from Schulz Organic

Dairy in Victoria, is the unexpected

ingredient in this recipe. “I'd

definitely recommend their Greek

yoghurt for this recipe because its

slightly sour note balances the cake's

sweetness and provides texture. It’s

a comforting yet special recipe that

shows how versatile yoghurt can be,”

says Lauren. “The double chocolate

is indulgent – and that’s what a

chocolate cake should be!”

THIS AWARD-WINNING PASTRY CHEF

CREATES THE SWEETEST OF TREATS.

AMAZING DESSERTS OFTEN

START WITH A STURDY

MIXER THAT HELPS ACHIEVE

THE CORRECT CONSISTENCY.

LAUREN
ELDRIDGE
Stokehouse, St Kilda Beach, Vic
Stokehouse Q, South Bank, Qld

STOKEHOUSE.COM.AU

SCHULZ ORGANIC DAIRY

schulzorganicdairy.com.au

Culture club

Dairy

RICH CHOCOLATE YOGHURT

CAKE WITH WHITE CHOCOLATE

GANACHE & POACHED QUINCE

HN.COM.AU

/RECIPES