Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > July 2018 > “Mum’s been baking for so many years she feels the need to be creative”

“Mum’s been baking for so many years she feels the need to be creative”

Chef Peter Gordon grew up in New Zealand, where he was inspired by mum Timmy and her fantastic baking. Here, as his mum prepares to celebrate her 80th birthday on 19 July, the king of fusion cooking pays tribute to Timmy’s own clever hybrid


“There are a handful of cakes and biscuits that form part of every Kiwi and Australian home cook’s repertoire. Melting moments and yo-yos are two of them. They’re similar in that they’re both biscuits sandwiched together with a filling, but Mum didn’t like the way yo-yos crumble, or their dryness (they contain a lot of cornflour) so she made a hybrid of the two sorts using custard powder from the melting moments and called it a mo-yo. Mum likes to play around with old recipes a little these days as she’s been baking for so many years that she feels the need to be creative. She does all her mixing in a red plastic bowl she’s had for more than 30 years. Her favourite knife is a bone-handled butter knife that’s almost as old as she is. She does have some new equipment– she uses the microwave in some crafty ways.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - July 2018
If you own the issue, Login to read the full article now.
Single Issue - July 2018
Or 549 points
Annual Digital Subscription
Only $ 3.50 per issue
Or 4199 points
6 Month Digital Subscription
Only $ 3.66 per issue
Or 2199 points

View Issues

About delicious. Magazine

The July issue of delicious. is packed with summer delights starting with that sensational tomato tart on the cover – it’s like a rainbow on your plate. And don’t miss Felicity Cloake’s culinary Tour de France, a Scandi menu from the Land of the Midnight Sun, scintillating skewers for the barbecue, Gill Meller’s best trout dish and a spicy merguez burger. On the sweet side, there are British cherry recipes, Peter Gordon’s mo-yos and the prettiest patisserie-style strawberry tartlets. Let the good times roll with delicious. magazine.