About the Recipes

Although these recipes are detailed they are direct from the Quay kitchen and unmodified for domestic use, so if you are cooking from this book in a home kitchen you may find cooking times vary depending on the oven or cooktop you are using. Commercial equipment is generally a little more powerful.

We have used 20 ml (4 teaspoon) tablespoon measures.

We use 65 g (extra large) eggs.

Some recipes make a larger quantity than is required for serving: this is because it is impossible to make a smaller volume of certain components and it also maintains consistency of texture for others.