There's nothing quite like your Mother's cooking. The comfort and warmth of walking in the door to familiar smells, the second helpings that always await you, and that one signature dish that's so good, no other version quite compares. For many of Australia’s most iconic chefs, their passions began with their mum’s signature home cooking. In the lead up to Mother’s Day, our participating restaurants renowned chefs are opening up their mum's cookbooks to share their most loved recipes. This one comes from Icebergs Dining Room and Bar Executive Chef, Monty Koludrovic.
This recipe is something dear to my heart and involves two very special mums; my mum, Christine, and the mum of my sons, Jaclyn.
I grew up with a hardworking, dedicated mum who always tried hard to not only fill my belly and fuel my growth, but also to make food fun and enjoyable and special time for the family.
Rainy days on the far north coast would often mean fun times cooking and eating homemade treats… Mint slice, crepes, jaffles, banana bread, and fresh pizza.
When Mulberry season hit on our tree in the backyard, we would start making mulberry everything. Pies, strudels, jams, compotes… it wasn’t always successful and it wasn’t always perfectly de-stemmed, but it was always delicious and great value for money!
Having lots of homemade jam around would lead to bowls of ice cream, swirled with a spoon to make frozen mulberry thick shakes. However, some of the best days were ‘jammy scone days’. Pumpkin or cheese or wholemeal fruit and nut were all good, but the whole thing went to the next level once the mulberry jam and whipped cream hit the table. Fresh, fluffy, fragrant scones would be closely monitored through the oven door so that not a single second was wasted when those golden puffs arrived on the table. Whip the cream, spoon on the jam, and get it in your mouth!
Many moons have passed since those days and along with my partner in crime, Jaclyn, we tweaked and fiddled until the recipe was up to commercial scrutiny. Let’s be honest, there’s not much you can change in a scone but the technique and tweaked measures when hitting a commercial operation are significant. When we were pregnant with our first boy, Stanton, we took our scones down to Pyrmont Growers Market and were delighted with the response. We discovered that so many people have fond memories and nostalgia around scones and afternoon tea. It’s little wonder really, as they truly represent how beautiful it is to share simple treats with your family. Good onya mums!
Serves 10 good sized scones
Note: The key is to not overwork your dough and keep it as fluffy as possible.