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Adjust Servings:
Rice bran oil for frying
Cinnamon sugar for dusting
Hazelnut praline to serve, sees basics (optional)
Salted Caramel Ice Cream
8 large egg yolks
2 cups pure cream 500 millilitres
2 cups full cream milk 500 millilitres
1/2 vanilla bean seeds scraped
1/2 cup Water 125 millilitres
1 ½ teaspoons Sea Salt
Salted Caramel Sauce
2/3 cup Caster Sugar 145 grams
4 cups Cream 180 millilitres
1 1/2 teaspoons Sea Salt
Nut Praline
125 grams hazelnuts, pistachios or blanched almonds
1/2 cup flaked almonds 50 grams
2 1/2 tablespoons glucose
Churros Tacos
1 cup Water 250 millilitres
100 grams Butter
1/4 teaspoon Sea Salt
1 orange zest finely grated zest
1 cup plain flour 150 grams
1 teaspoon Ground Cinnamon
3 large eggs
  • Serves 4
  • Medium


  • Salted Caramel Ice Cream

  • Salted Caramel Sauce

  • Nut Praline

  • Churros Tacos



Salted Caramel Ice Cream(makes 1 litre)

  1. Place the yolks in a medium bowl and whisk, until pale. Combine the cream, milk and vanilla bean and seeds in a medium saucepan and bring to the simmer. Set aside.
  2. Combine the sugar and water in a medium heavy based saucepan, set over low-medium heat and cook until the sugar begins to caramelise. Swirl the sugar to help create an even caramel.
  3. Gradually pour in the hot cream mixture, stirring constantly to combine. Take care it doesn’t splatter. Add the salt and cook on low until all caramel is melted.
  4. Gradually pour the hot cream mixture into the egg yolks, stirring to combine. Return the mixture to the pan and cook over low, stirring continuously, until the mixture thickens to coat the back of a spoon, or temperature reaches 85° C on a sugar thermometer.
  5. Pour the custard into a stainless steel bowl preferably and set over a larger bowl of iced water, stirring, to chill rapidly. Refrigerate for 30 minutes.
  6. Once chilled, pour the salted caramel custard into an ice cream machine and churn as per manufacturer’s instructions. Transfer into an airtight container and freeze for at least 4 hours, or until firm, before use.

Salted Caramel Sauce(makes 300 ml)

  1. Sprinkle the sugar over the base of a medium saucepan.
  2. Gently heat over low, until the sugar begins to caramelise.
  3. Swirl the sugar to help create an even caramel.
  4. Gradually add the cream, stirring continuously, to make a smooth sauce.
  5. Add the salt and stir until dissolved.
  6. Strain through a fine mesh sieve.
  7. Store in an airtight container in the refrigerator for up to a week.

Nut Praline (makes 1 1/2 cups)

  1. Preheat the oven to 180 ° C.
  2. Spread the hazelnuts or pistachios and the flaked almonds onto separate trays. Roast the hazelnuts or pistachios for 5–8 minutes and the flaked almonds for 3–5 minutes, until golden.
  3. Place the hazelnuts or almonds in a clean tea towel and rub to remove the skins. If using pistachios, they do not need to be roasted.
  4. Lightly grease a small baking tray with cooking spray.
  5. Place the sugar and glucose in a medium heavy based saucepan. Gently heat over low, until the sugar begins to caramelise. Swirl the sugar mixture to help create an even caramel. Add the nuts, stirring constantly, to combine.
  6. Pour the nutty caramel onto the greased tray and allow to cool.
  7. Once cool, crush the praline with a rolling pin.
  8. Transfer into a food processor and coarsely blend.
  9. Store in an airtight container in the freezer for up to 3 months.

Cooks Notes

  1. By blending the praline very finely to a powder, then passing through a sieve you can create delicate nutty flavoured wafers.
  2. Simple create a stencil to your desired shape and place on a lightly greased tray or silicon baking mat.
  3. Sprinkle the dust over a stencil and bake until it becomes liquid.
  4. Allow to cool slightly, then cut out once more with a cookie cutter for a more precise finish.
  5. Store in an airtight container in the freezer for up to 3 months.

Churros Tacos

  1. Combine the water, butter and orange zest in a medium saucepan and bring to the boil over medium heat.
  2. Combine the flour, cinnamon and salt in a small bowl.
  3. Add the flour mixture to the boiling water and stir to come together to make a dough. Cook over medium heat, stirring constantly, until the dough forms a ball and comes away from the sides of the pan.
  4. Transfer the dough into the bowl of an electric mixer fitted with a paddle attachment. Beat the dough, adding the eggs, one at a time, beating well between each addition, to incorporate and make a smooth and glossy paste. Set aside to rest for 10 minutes.
  5. Cut four 10 cm squares of baking paper.
  6. Spoon the paste into a piping bag fitted with a large star nozzle. Pipe the mixture onto the paper squares in circular fashion, working from the inside out, to form approximately 10 cm diameter discs. Store in the freezer until required.
  7. To cook, pour enough oil in a deep large frying pan to fill 4 cm deep. Heat to 180 ° C.
  8. Carefully slide the piped papers of churros into the oil, two at a time. Remove the papers and fry for 2 minutes on each side, until golden brown and cooked through. Remove using a slotted spoon and drain on paper towel.
  9. Dust with cinnamon sugar.

To Serve

  1. Plate churros tacos onto serving plates whilst warm, top with a scoop of ice cream, drizzle generously with salted caramel sauce and sprinkle with praline, if desired.


  1. Churros dough can be made and piped into shape in advance. Store in an airtight container in the freezer for up to a month.
  2. Store salted caramel ice cream in an airtight container in the freezer for up to 6 months.  

Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. Known for taking classic ideas & exotic food cultures turning them into contemporary dishes, his cooking style spans the globe. Founder & managing director Mr Wilson restaurant concepts. Recent Clients & Achievements

  Paul Wilson Paul was the culinary founder of the MPG restaurant group, these venues included- Prince of Wales Hotel, - Circa Bar & Restaurant, Pan Asian – Gourmet Traveller Review The Age ‘Hot’ by Larissa Dubecki Acland St Cantina – Mexican Cantina- The Age ‘Hot’ Review Middle Park Hotel, Modern British Pub- The Age - Epicure Albert Park Hotel, Seafood- John Lethlean- The Australian Newmarket Hotel & Cellar Bar Cal-Mex – John Lethlean- The Australian (Menus & concepts may have changed since PW departure) “When I arrived in Melbourne after a successful career in London my objective was to make a contribution to this world class city, not to follow or play it safe.” “And to still be mindful & respectful for what Melbournians & Australians celebrated & enjoy” “My mission is to keep the joys of eating accessible & informal but still creative whilst highlighting great produce, & inspiring talent amongst the team! “   Media Highlights for our Clients Anthony Bourdain- No Reservations - Melbourne Masterchef- Australia Gourmet Traveller Melbourne Age Magazine Broadsheet NYC- Alan Richman Career Highlights - Melbourne Australia Epicure Professional Excellence Award winner the industry’s highest Accolade voted by peers Chef Director the Botanical- South Yarra Best New Restaurant Nominee the Botanical Restaurant of the Year Winner the Botanical Two Chef’s Hat Winner the Botanical International Culinary Ambassador Tourism Victoria Delicious Produce Awards State judge Victoria 2009 to present Award winning published Author the Botanical Inside the iconic brassieres (World gourmand best chef’s cookbook award) Executive Chef Park Hyatt Melbourne- responsible for the entire hotels F&B Chef of the Year Winner Radii Park Hyatt Chef of the Year Winner Radii Park Hyatt Quaglinos –London Senior Sous chef - Executive Chef 1994 -98 Europe’s & Sir Terence Conran’s most successful brassiere Achievements Red M Michelin guide Caterer & hotel keeper Acorn award winner 96 in recognition of being London’s youngest executive chef

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