Change the Course – A Two Good Cookbook
Two Good Co.’s latest cookbook, Change The Course, shows us that food is more than food, sharing stories that feed the souls of people whose lives have been transformed through the magic of Two Good Co: survivors of homelessness and domestic violence.
Photography: Petrina Tinslay
Polenta Chips with Gorgonzola Sauce by Claire Van Vuuren. Main hero image: Toasties by Jill Duplex, Jimmy Callaway & Darren Robertson. Photo: Petrina Tinslay
Barberry and Tarragon Rolled Chicken by Two Good Co. Photo: Petrina Tinslay
‘Each recipe is thoughtfully crafted to inspire creativity in the kitchen and bring people together around the table. We hope this cookbook becomes a trusted companion, encouraging readers to embark on their own culinary adventures and enjoy the transformative power of good food,’ says Rob Caslick. Pictured: The Two Good Co. team.
Change the Course, Two Good Co.’s latest, (and third!), cookbook, once again shows us that food is so much more than food – it has the power to transform lives, bringing hope and purpose to those in need.
The book includes stories that feed the souls of people whose lives have been transformed through the magic of Two Good Co: survivors of homelessness and domestic violence, participants of their life-changing employment pathway program; managers of women’s refuges and community services supporting Australia's most vulnerable.
‘Change The Course is more than just a cookbook,’ says Two Good's founder, Rob Caslick. ‘It is a catalyst for change, a source of empowerment, and a symbol of love.’
The book is thoughtfully curated into six chapters; fridge and pantry heroes, nourishing breakfast and brunches, savoury snacks and sambos, simple lunches and dinners, slower meals and feasts, and desserts and sweet treats. The recipes are accompanied by valuable tips and tricks from the chefs on how to get the most out of the recipe, with cooking tips and suggestions on how to garnish and store your food to maximise longevity.
Change The Course features artwork from Sydney-based still-life artist Leanne Xiu Williams, who created beautiful depictions of pantry staples which are scattered throughout the cookbook. The artworks, including a painting of onions, garlic and tinned tomatoes candidly sprawled across a kitchen table, perfectly capture the beauty of simple ingredients.
Two Good Co's commitment to social impact remains unwavering, with every purchase, 50% of all profits are reinvested into supporting, empowering, and employing women rebuilding their lives after homelessness, domestic violence, and complex trauma.
Below we share a recipe from the new cookbook: Torta De Santiago by Martin Benn.
This in an edited extract from Change The Course by Two Good Co. published by Two Good Co. Purchase the book online now here.
Torta De Santiago by Martin Benn, – recipe below. Photo: Petrina Tinslay
Raspberry Poached Peaches with Raspberry Granita and Lolly Ice-cream by Lauren Eldridge. Photo: Petrina Tinslay
“Change The Course is more than just a cookbook, it’s a catalyst for change, a source of empowerment, and a symbol of love.”
Torta De Santiago by Martin Benn, – recipe below. Photo: Petrina Tinslay
Change The Course by Two Good Co. is available now!
TORTA DE SANTIAGO BY MARTIN BENN
This is Martin’s take on a traditional almond cake from Santiago in north-west Spain. Said to date back to the Middle Ages, this dish was a favourite of the pilgrims of the Santiago de Compostela, believed to be the burial site of the apostle Saint James the Greater. This version of the recipe is reminiscent of a traditional English treacle tart, in which breadcrumbs are used instead of almond meal (the texture and sweetness is remarkably similar). It’s a rich, dense and insanely good tart, perfect with a cup of tea, coffee or a cheeky glass of sherry!
Serves 10-12
INGREDIENTS
325 g plain flour, plus extra for dusting
1 tablespoon caster sugar
1 teaspoon fine sea salt
250 g cold unsalted butter, finely diced, plus extra for greasing
2 tablespoons ice-cold gin or vodka (see Tips)
1 egg yolk, lightly beaten with 1 tablespoon water
Cocoa powder, for dusting thickened cream, to serve
Almond Custard Filling
500 g caster sugar
Finely grated zest of 1 orange
50 ml freshly squeezed orange juice
11⁄4 teaspoons Amaretto, Frangelico or other nut liqueur
9 large egg yolks (see Tips) 1 large whole egg
1 teaspoon fine sea salt 250 g almond meal
METHOD
Sift the flour into a large bowl, then stir in the sugar and salt. Add the butter and toss to coat. Using your fingertips, rub the flour and butter until the mixture resembles coarse breadcrumbs. Add the gin and gently bring the dough together. Turn out onto a work surface and gently push together until it forms a smooth ball. Flatten into a disc, cover and refrigerate for 1 hour.
Grease a 22 cm wide, 5 cm deep fluted tin with a removable base with the extra butter, making sure you coat the base and side well. Dust with extra flour and shake out the excess.
Remove the chilled pastry from the fridge and stand at room temperature until just soft enough to roll. Roll out on a lightly floured work surface into a 5 mm-thick round. Line the greased tin with the pastry, leaving the sides overhanging. Use a fork to prick the base all over and a small sharp knife to trim the edges. Freeze for 1 hour.
Preheat the oven to 190°C. Line the tart case with baking paper, leaving the sides overhanging, then fill with baking beads or pie weights. Bake for 14 minutes, then carefully remove the baking beads and paper and bake for another 6 minutes or until the pastry is light golden.
Brush the inside with egg yolk, then return to the oven for 1 minute (this will help seal the pastry and stop it becoming soggy). Remove and stand until cool. Reduce the oven temperature to 175°C.
To make the filling, place the sugar, orange zest and juice, Amaretto and 150 ml water into a saucepan over medium heat. Stir until the mixture comes to a simmer and the sugar has dissolved. Remove from the heat and stand until warm (around 55°C).
Place the egg yolks and whole egg into a blender and blitz to combine. With the motor running on low speed, slowly pour in the warm syrup and blend until well combined. Add the salt and almond meal, then blend on high speed for 1 minute or until smooth. Pour into the tart shell and bake for 30 minutes.
Reduce the heat to 150°C and bake for another 35–40 minutes or until the custard is dark brown and set. Remove from the oven and stand on a wire rack to cool. Dust with cocoa, then cut into small wedges and serve with a dollop of cream.
TIPS
Adding chilled gin or vodka to the pastry helps the pastry become more flaky, but you can easily use chilled water too.
Use your leftover egg whites to make meringues.