The Mungo Chef’s Apron is for the flour-nosed bakers, the braai masters and the culinary enthusiasts.
Like putting on a business suit gets you in the zone for the daily grind, this apron will help you feel ready (and excited) to get down and dirty – in style. It’s sturdy and durable, sufficiently covering up all the bodily surface area in the line of fire for grime. And afterwards, it’s an easy wash.
With adjustable, cross-over straps, it’s the perfect fit for guys and gals, tall and short. And with three appropriately named colourways, Yam, Aubergine and Berry, there’s sure to be one to appeal to everyone.
Whoever the wearer, whatever the activity – this apron has got you covered.
To test out its usability we decided to get busy in the kitchen making a festive pear, berry and white chocolate cobbler. Tried and tested, this dessert or teatime treat is always a crowdpleaser. Here’s how to make it…
PEAR, BERRY & WHITE CHOCOLATE COBBLER
- 4 pears, peeled, cored, cut into wedges
- 300g pkt frozen mixed berries
- 1/3 cup (75g) caster sugar
- 1/4 cup (35g) plain flour
- 1 teaspoon vanilla bean paste
- 1 1/2 cup (225g) self-raising flour
- 1 tablespoon caster sugar, extra
- 120g butter, chopped
- 3/4 cup (185ml) buttermilk
- 100g white chocolate, chopped
Put on you apron! Simply tie or cross-tie the adjustable back straps to your preferred fit, and keep any measuring spoons or utensils at the ready by slipping them into the large front pocket.
Combine the pear, berries, sugar, plain flour and vanilla in the base of an 18-cup (4.5L) slow cooker. Stir to combine. Stand for 20 mins or until the berries start to release their juices.
Meanwhile, combine the self-raising flour and extra sugar in a large bowl. Add the butter. Use your fingertips to rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Make a well in the centre and pour in the buttermilk. Stir until a soft sticky dough forms. Stir through the chocolate.
Spoon the crumble mixture evenly over pear mixture in the slow cooker. Cover and cook on high for 3 hours or until crumble is cooked and fruit is tender.
Recipe adapted from Taste Australia: https://www.taste.com.au/recipes/pear-berry-white-chocolate-cobbler/lckefnff)