Photography: Danny Evans
What’s so ‘millionaire’ about millionaire’s shortbread? Sure, it’s decadent, rich, and has lines as crisp as a tailored suit, but aside from this, it’s actually pretty ordinary. Beneath its lavish exterior, it’s a deceivingly simple dessert: chocolate, caramel, shortbread. Yes, the addition of the former two ingredients certainly elevates the latter. But is it enough of a difference to qualify a move from economy to first-class? Does the millionaire shortbread live up to its name, or is it just another dessert dressed in expensive attire?
If this realisation has brought you to the cliff-edge of existentialism, don’t even try to dive into the realm of ‘billionaire’s shortbread’. This so-called upgrade is almost entirely identical to its lesser counterpart, save for a mere sprinkle of salt. It’s a curious distinction when you consider the staggering difference in wealth between a millionaire and a billionaire – enough to buy 135,000 metric tons of salt. For some, salted caramel may be a game changer – but is it all it’s cracked up to be?
In light of this, we decided to take action and explore ways to enhance the status of this dessert. With our big 2-0 on the horizon, it seemed like the perfect opportunity to celebrate, with a dish that could stand up to the occasion. We reached out to talented local chefs in Jersey, hoping to inspire a new version of a millionaire’s shortbread – one that lived up to its illustrious name.
Over the next few pages, we delve into a world of culinary creativity and cultural twists – revolutionising the traditional Scottish dessert. From the exotic flair of saffron-scented cream cheese, to light and airy sesame and lime espuma, to a French-inspired take turning the dessert inside out, the chefs at L’Horizon, Tassili and Pomme d’Or have outdone themselves. They present a lineup of desserts that not only honour the original, but elevate it to a level worthy of celebration.
Prachi Apurva
Sr. Sous Chef
Pomme d’Or Hotel
(photo above)
Growing up in India, the land that celebrates food in every moment with immense diversity, I can delightfully say that food has always been my first love. With over a decade of experience in various cuisines such as Mediterranean, British, Oriental, and Indian, I am currently managing a team of culinary experts, focusing on excellence in every recipe we create at The Pomme d’Or.
Tell us about your dish….
“Rose Berries, Saffron scented Cream Cheese Mousse, Millionaire’s Shortbread Crumble”.
The dish showcases an amalgamation of different cultures through its ingredients and techniques.
What is your earliest food memory?
Since I was 4, I remember watching cookery shows and writing down recipes for my mother, then standing beside her, intrigued, as she created those treasured culinary memories. As a child, it was magic for me! One day, my older sister needed to take a special dish of my mom’s, one everyone loved, for her school potluck with 50 students. My mom had just started preparing it, but then she got an emergency call—she is an obstetrician-gynaecologist. That was the first time, at the age of 7, I cooked something on my own from scratch. My father and sister stood beside me, and this time, it was my turn to be watched as I created that ‘wow’ moment. 🙂
What’s so ‘millionaire’ about millionaire’s shortbread?
It’s the whole idea of layering shortbread with caramel and chocolate, resulting in a rich and decadent masterpiece.
What’s more important – presentation or taste?
Taste!
What’s the greatest crime against cuisine?
It’s failing to appreciate the versatility and natural qualities of ingredients and how they should be used to balance the texture and taste of a dish.
When’s the last time somebody cooked for you, and what did they make?
A friend and team member cooks something special for me at times when I tell him I’m hungry. The last time, he made ricotta and spinach tortellini with king prawns in arrabbiata sauce with a balsamic glaze drizzle. The brilliant taste still lingers in my mouth!
What’s the most important piece of kitchenware you’ve bought for yourself?
Can’t choose, all of them are important, which is why I bought them.
Death row meal?
A very traditional Indian dish: Rajma, which is red beans simmered in spiced tomato and onion curry. I love to have it with ghee roti, okra fry and coriander chutney. My mouth is watering already!
Go-to takeaway?
A small eatery on New Street called ‘2 Tasty.’ It offers good quality and taste, making it one of my favourites. Also, Machans, a simple home-cooked Sri Lankan food tiffin delivery service by Jack. It’s a bit of home away from home!”
You’re going into co-op with £10, what do you get?
Ice cream and a variety of fruits
Favourite music to listen to whilst cooking?
Reggae, Bollywood, R&B, and Pop
Luke Newton
Head Chef
L’Horizon
Born in the north east of England, I have had very humble beginnings. While I was studying I was offered a job in a kitchen of a nearby five Red Star hotel where I remained while going to catering college. It soon became clear that the kitchen was where I wanted to be. I was full of ambition and working with so many amazing chefs was very inspiring. I would watch them work and feel jealous that I wasn’t as good as them, which really motivated me to push on and reach their level. When I got offered a position in management I realised that I missed cooking so I wanted to get my chef whites on again and re-energise the passion for food.
Tell us about your dish….
Jersey butter caramel with miso, Valrhona chocolate mousse, shortbread biscuit crumb, sesame and lime espuma with black sesame seeds.
What is your earliest food memory?
My granddad had allotments, so I spent a lot of my youth skipping school and helping him to grow and harvest the crops. The allotments were vital to us and from a really young age, I loved not only helping on the land but also podding the peas and chopping and dicing the other vegetables, ready for my gran to cook.
What’s so ‘millionaire’ about millionaire’s shortbread?
I think the concept of it being so sweet, makes it so indulgent you just want more. It’s like a naughty treat!
What’s more important – presentation or taste?
Taste absolutely, what’s the most in creating dishes if they don’t taste delicious. Although people nowadays do eat with their eyes too so presentation is important.
What’s the greatest crime against cuisine?
Fast food chains. Food is now a convenience thing and we have lost patience in waiting for quality food.
When’s the last time somebody cooked for you, and what did they make?
My partner made a leek and potato soup with chicken breast, it sounds random but was pretty good!
What’s the most important piece of kitchenware you’ve bought for yourself?
A good rubber spoonula, although I do love the air fryer, its a toss up!
What would be your death row meal?
Corned beef and potato hash, with a Warburton’s milk roll, pint of full fat milk, pink slice and iced buns for dessert.
What is your go-to take away?
Indian all the time, could eat it every day!
You’re going into co-op with £10, what do you get?
Onions, potatoes, mushrooms, tin of Heinz baked beans, bread, eggs and ham – not much left after that.
Favourite music to listen to whilst cooking?
Anything with a bit of attitude, The cranberries are always on at home so probably them.
Nicolas Valmagna
Head Chef
Tassili at The Grand
I was born in Paris but as a child moved to the South of France. My mother and grandmother’s honest, traditional French style of cooking inspired me to become a chef from an early age and I spent a lot of time with them in the kitchen before heading off to catering school to hone my skills. The cuisine that I bring to Tassili is influenced by where I have worked and travelled, from France to Switzerland and New Zealand.
Tell us about your dish….
The dish is a French interpretation of millionaire shortbread. The biscuit is inside the dessert rather than traditionally on the bottom, a salted caramel ganache with Valrhona chocolate crémeux and glazed with chocolate. We also used gold powder on top to symbolise the luxury of a millionaire.
What is your earliest food memory?
I remember being fascinated by my grandmother’s cooking and I would always watch what she was doing. At this stage I was very young so I was just observing everything but as soon as I was old enough I was helping where I could. She owned her own deli so was constantly preparing things for the shop and I knew I wanted to develop my skills to become a professional chef.
What’s so ‘millionaire’ about millionaire’s shortbread?
Millionaire shortbread is made with such simple ingredients but the way it is made gives it such a luxury and indulgent taste.
What’s more important – presentation or taste?
For me if you don’t use quality products then it might present well but not taste the best so ideally you want quality products that taste amazing.
What’s the greatest crime against cuisine?
My mother’s cooking!
When’s the last time somebody cooked for you, and what did they make?
My daughter made me crepes recently, they were very good I must say. She has obviously learnt from the best (her mother)!
What’s the most important piece of kitchenware you’ve bought for yourself?
A Kitchen Aid mixer is essential for me. You can make your own butter, bread and of course pastry and cakes.
What would be your death row meal?
Random but spaghetti and butter.
What is your go-to take away?
Definitely sushi as it’s something different that I don’t cook myself so feels a real treat.
You’re going into co-op with £10, what do you get?
Coffee, lots of it, ham and of course a baguette.
Favourite music to listen to whilst cooking?
I don’t like to listen to music when cooking as it distracts me and I like to focus.
