For the baklava
1kg pistachios 
1kg walnuts
300g caster sugar
2 packets filo pastry
400g ghee
400g butter
2-3 tsp ground cinnamon
2 orange for zest
pinch of salt 

Sugar syrup for baklava:
¼ cup honey
2 cups caster sugar
2 cups water
2x oranges for orange zest2 tsp salt
2x cinnamon sticks
orange blossom water

kaymak honey ice cream (double the mix)
250g kaymak (500g)
568ml cream (1136)
600ml milk  (1200)
¼ cup white sugar (1/2)
6 egg yolks (12)
2 tbs honey (4)
1 tsp salt (2)

Candied walnut
500g walnuts 
1 cup brown sugar
2 tsp salt 
100g butter
1 tsp cinnamon ground

Sweet pistachio dukkah
white sugar
orange zest
sesame seeds
touch of cinnamon

orange segments

For the baklava:
1. Lay out the filo pastry and brush the pastry with melted butter
2. Sprinkle over the crushed nuts mixture thinly
3. Place the rod over the pastry and roll up until it forms a long log over the rod and set aside
4. Repeat this method with another sheet of filo pastry with slightly less nuts and then add the rod over the top and roll again creating two sheets of filo per roll
5. Pick up the rod and slightly scrunch together by pushing both ends until a scrunch effect forms
6. Add to the buttered tray and continue until the entire tray is filled, brush with butter and slice before baking
7. Bake at 180 for 20 minutes or until golden brown
8. Pour the cold sugar syrup onto the hot baklava and allow to soak 

For the sugar syrup:
1. Add equal parts sugar and water to the pot
2. Add honey, cinnamon stick, orange zest and salt and allow to boil until slightly thickened
3. Allow to cool completely

For the candied walnut:
1. add brown sugar and butter to a sauce pan and allow to completely melt, add cinnamon and wait till it slightly bubbles
2. Add in the walnuts and mix around until the walnuts are coated in the sugar mix
3. Once coated and slightly thick, add to a baking tray with baking paper and then sprinkle over salt

For the ice cream:
1. Heat the milk and cream and honey until it reaches almost a boil
2. Whisk the egg yolks and sugar until it is pale and fluffy using a hand mixer
3. Pour the hot milk mixture little by little over the egg mixture and then add to the pot until it slightly thickens
4. Set over an iced water bath to cool
5. Once cooled, whisk in the kaymak and then add to the ice cream churner and while churning

For the pistachio dukkah:
1. Toast all the nuts (sesame, pistachio, walnut)
2. Blitz into a crumb/powder
3. Add the cinnamon, salt and sugar and mix again
4. Add orange zest and mix

Specialty equipment:

  • Super fine sieve
  • processor
  • Offset spatula
  • Baklava tray deep dish baking tray
  • Thin wooden rod/baklava roller
  • Pastry brush
  • Ice cream maker
  • hand mixer