Thanks to Madman here is your chance to win one of 5 copies of Zumbo on DVD starring Masterchef Adriano Zumbo.

ZUMBO takes us behind the scenes of Adriano Zumbos delicious patisserie empire.

The series is a delectable mix of tense kitchen reality, mouth-wateringdessert ogling and face to face time with Zumbo himself, as well asmany of his colourful and talented colleagues - all the while chargingtowards a stunning end-of-show gastronomic extravaganza.

Well known for his notoriously difficult Masterchef challenges, AdrianoZumbo is no ordinary patissier. His creations elicit admiration from criticsand the public alike and for good reason; theyre unique in concept andexecution quite simply, you wont find anything else quite like them inAustralia. Inspired by the world around him, his desserts tell a story or takeon the personality of their namesakes. Zumbos fertile mind, exceptionalskill and natural curiosity for unlikely ingredients are his biggest assets.

This country boys first taste of the sweet life was raiding the lollies andcake mix from his parents Coonamble supermarket. In his pursuit ofmastering the art of pastry, he has trained and worked both in Australiaand France with Australian culinary greats such as Neil Perry andinternational heavyweights Ramon Morato and Pierre Herme.

Zumbo has long said that his goal is to caramelise the nation and heis well on his way to achieving this.

Zumbo
Starring: Masterchef Adriano Zumbo
RRP: $29.95


Want to cook like Zumbo?

To celebrate the release of ZUMBO on DVD - SBS DVD presents Adriano Zumbos signature recipes

Golden Macarons

INGREDIENTS
Vanilla-gold ganache
200g white chocolate, cut into small pieces
120g cream
1 vanilla bean
65g unsalted butter
2 sheets 23-carat edible gold
Macaron shells
95g egg whites
125g caster sugar
40g water
270g TPT (this is a mix of halfblanched ground almond meal and half pure icing sugar. To make it yourself, put 135g whole blanched almonds and135g icing sugar in a food processor)
2 tbsp gold powder
Metallic gold dust, to decorate

PREPARATION
The ganache:
Place the chocolate in a stainless steel bowl. Set the bowl aside. In a saucepan, mix your cream and vanilla over mediumheat. Bring to the boil.

Pour the cream mixture over the chocolate and wait 20 seconds, allowing the heat of the cream to melt the chocolate. Stirthe mixture with a whisk until a glossy ganache forms. When the chocolate has completely melted, add the butter.

Stir the butter through and mix well. Gently break up the gold leaf and fold it in. When you begin to see little gold flecks, theganache is done. Cover the bowl with plastic wrap, making sure it touches the surface of the mixture. Then put the bowl inthe fridge.

The golden shells:
Crack the eggs and separate them. Put 50g of egg whites in one bowl and 45g in another. Pour the water into a saucepan.

Add the sugar and gently stir. Place the mixture on the stove and, using a cooking thermometer, stir until the temperaturereaches 118°C.

Meanwhile, put the TPT mixture in another bowl. Make a well in the centre of the TPT and place 45g of egg whites in thewell. The egg whites should just sit in the nest. Set that bowl aside.

Place the remaining batch of egg whites into the clean, dry bowl of a food processor. On medium speed, slowly run the hotsugar mixture down the side of the bowl so it blends in with the egg whites. After 3-5 minutes, it should form a firm, glossymeringue mixture. Take the bowl with the TPT mixture and gently fold through themeringue mix. Then lastly, add the gold powder.

Fit a piping bag with a 9mm tube. Fill the bag half-way, and pack the mixturedown tight so there are no air bubbles. Line a tray with baking paper. Make eachshell about the size of a 20-cent piece. Lay out the shells in alternate rows so theair flow on the tray is nice and even. When finished, pick up the tray and lightlytap the bottom. That will get rid of any excess air.

Set the tray aside for about 30 minutes or until a skin forms on the top of theshells. Once theyre touch-dry, put the shells in the oven at 135°C and bake for15 minutes. When the shells are cool, flip them out and match them up in pairs.

Assembly:
Take the vanilla-gold ganache out of the fridge and load up the piping bag using a7mm tube. Pipe a ball of ganache, roughly the size of a 20-cent piece, onto half ofthe shells. Then top with the remaining shells to make a beautiful golden sandwich.

For the finishing touch, take a dry brush and skim a little metallic gold dust on top ofeach macaron, then turn the macaron over and repeat on the other side. Put themon a baking tray, cover them with plastic wrap, then leave in the fridge overnight.