Internationally renowned chef, Simon Rogan teaches us how to make one of his delicious desserts and speaks about his exciting new residency bringing his Michelin-starred menu Down under
His restaurant L'Enclume has been awarded three Michelin stars.
Simon is in Australia bringing L'Enclume, his three-Michelin starred restaurant from Northern England to Bathers' Pavilion at Balmoral Beach for a not-to-be-missed six week residency throughout July and August.
Recipe below:
Wattle seed and caramel miso mousse
Macadamia, apple and Divine vanilla
Wattle mousse
Amount
Ingredients
900g Caster Sugar
3700g Double Cream
1000g Milk
180g Milk Powder
1400g Yolk
700g Caster Sugar
250g Trimoline
17.5x Gelatine Leaves
500g Miso
500g Wattle
Method
1. Soften the gelatine in cold water.
2. Cold infuse the wattle into the milk vacuum packed over 24 hours.
3. Pass and boil the milk, milk powder and cream.
4. Mix the caster sugar, yolk and trimoline.
5. Make a caramel with the 900g sugar.
6. Add the warm cream mix to the sugar slowly.
7. Pour over the yolks and cook to 82°C.
8. Add the gelatine and miso and bamix.
9. Pass. Freeze in paco beakers.
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7NEWS
10-07-2025
- 7NEWS
Internationally renowned chef, Simon Rogan teaches us how to make one of his delicious desserts and speaks about his exciting new residency bringing his Michelin-starred menu Down under
Simon Rogan MBE is an internationally renowned, award-winning chef, recognised as one of the pioneers of the farm-to-table movement. His restaurant L'Enclume has been awarded three Michelin stars. Simon is in Australia bringing L'Enclume, his three-Michelin starred restaurant from Northern England to Bathers' Pavilion at Balmoral Beach for a not-to-be-missed six week residency throughout July and August. Recipe below: Wattle seed and caramel miso mousse Macadamia, apple and Divine vanilla Wattle mousse Amount Ingredients 900g Caster Sugar 3700g Double Cream 1000g Milk 180g Milk Powder 1400g Yolk 700g Caster Sugar 250g Trimoline 17.5x Gelatine Leaves 500g Miso 500g Wattle Method 1. Soften the gelatine in cold water. 2. Cold infuse the wattle into the milk vacuum packed over 24 hours. 3. Pass and boil the milk, milk powder and cream. 4. Mix the caster sugar, yolk and trimoline. 5. Make a caramel with the 900g sugar. 6. Add the warm cream mix to the sugar slowly. 7. Pour over the yolks and cook to 82°C. 8. Add the gelatine and miso and bamix. 9. Pass. Freeze in paco beakers.
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Simon Cowell wants son to take over America's Got Talent
Simon Cowell's "dream" is for his 11-year-old son to take over 'America's Got Talent'. The 65-year-old star - who has Eric with partner Lauren Silverman - is celebrating 20 years since the reality show began and not only can he see it running for at least another two decades, he hopes to keep the programme in the family and have his only child take his executive producer title one day. He told People magazine: "I'm now looking at the next 20 years of this show - where does it go next?" "And because it's so open to anyone, I really do have this feeling that whether it's me or whether it's Eric, my son, you're going to be having a conversation with us in 20 years time saying, 'Well, how was the 40th anniversary?' Because I can't imagine this show not being on now." Simon admitted he has already "hinted" to Eric that he'd like him to follow in his footsteps. Asked if he has spoken to Eric about working on 'America's Got Talent' in the future, he said: "I haven't really had that conversation. I've hinted at it. "Fortunately like me, he loves these kinds of shows, which is a good start. I think he'd actually be a really good producer." Simon is also a judge on the show but he isn't convinced Eric would be as keen to take that role too. He said: "I don't think he'd be comfortable on camera, but that could change. I don't know. "But if he wanted to, I would definitely encourage him to produce. "I would love that. I mean, that would be my dream." Despite thinking ahead to his successor, Simon has no plans to depart 'AGT' any time soon because he's still really excited by the quality of the contestants. He said: "[The] level of talent generally has just got better from when we first started to now. "If I didn't feel that was the case, then I would just say, 'Well then, that's it. We've had a great time and thank you very much.' "But you always go after you finish a season, 'Now I can't wait to see who's going to come on [next] season' ... that's my motivation still, and I'm still really, really enjoying it." Simon also reflected on how "empty" his life would feel if he didn't have his son - and admitted fatherhood has had a positive impact on his work too. He explained: "You realise that there are other things more important actually than your career. I know it sounds corny, but I mean, it is the truth. "If I wasn't where I am in my life today, I think it would feel quite empty. "I guess I wouldn't be complaining, but I wouldn't be the same. I've definitely, definitely changed since I became a dad. I mean, big time. "[Being a judge on 'America's Got Talent'] got easier since I became a dad, because as Eric got a little bit older ... I suddenly started to watch acts through his eyes thinking, 'Would he like that?' Because you want your kids and their friends to love the show. "So when he comes down with his friends, they're having the best time, and that's a great feeling."
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