Time to say goodbye: Clem leaves us with his epic rocky road recipe

It’s been almost three years since I started at TASTE and to say that it has been amazing is an understatement. I’ve learnt, experienced and tasted so much while being surrounded by beautiful people.

I’ve eaten my way around the world through the pages of Taste, munching my way through the culture, people and destinations of this delicious globe we live on. Along the way I’ve met some pretty astonishing people that have inspired, taught and guided me to be the ever-hungry person I am today.

We are more than an office team, or just colleagues, we’ve become a family unified over mac ’n’ cheese, cupcakes and bubbles, tea and rusks and cheese and wine, not forgetting a few gin and tonics as well.

It takes many ingredients to put together the ultimate dish making it perfect in taste, texture and presentation. That’s how I see this group of people that have become so near and dear to me, each playing their roles to put together the perfect dish that is TASTE.

If I had to sum up my time at TASTE in a single recipe it would have to be my rocky road cake.

Filled with all the crazy bits and pieces, representing the people and experiences I’ve had here, they all seem to come together and work harmoniously to form this sweet, salty decadent treat that’s perfect in the morning, afternoon or evening, for celebrating or for fixing a heart that needs mending, it’s perfect for welcomes and, in this case, perfect for farewells.

I will never forget my time spent at TASTE, the people I’ve met and the memories I’ve made. I thank the team and the readers for that.  As always, I will continue following the trail of crumbs knowing that one day they will lead me back to this amazing place.

A farewell rocky road cake

Makes 1 x 23 cm round cake

For the base:

Cadbury’s milk chocolate 5 x 80 g slabs (or any other chocolate, you can also try wholenut, biscuit, or other options offered in the 90 g slab)

butter 100 g, melted

golden syrup 3 T

Fillings:

salted pretzels 150 g

Oreos 1 x 175 g box, crushed by hand

nuts 200 g (any kind)

Shortbread biscuits 200 g (I use Eet-Sum-Mor)

coconut marshmallows 150 g, halved

1 Melt 4 slabs chocolate in the microwave or in a double-boiler. Add the melted butter and golden syrup and stir into the chocolate.

2 Fold the ingredients for the filling into the melted chocolate, making sure everything is well coated in the chocolate.

3 Spoon the mixture into a springform baking tin lined with baking paper and press down to compact. Chill for 2 hours to set.

4 Melt the last slab of chocolate and drizzle over the cake, then chill for a further 30 minutes.

5 Remove from the baking tin and cut into bite-sized pieces before serving.

Cook’s note: You can use anything you like for the filling.

Discover more of Clem’s recipes here