Driver’s star trip on television series

Mt Druitt taxi driver Cyrille Giannini takes hundreds of fares but one journey in particular will stay with him for a long time.

The zingy lemon tart that chef Anna Gare made using Mt Druitt taxi driver Cyrille Giannini's recipe. Picture: Kitti Smallbone

Mt Druitt taxi driver Cyrille Giannini takes hundreds of fares but one journey in particular will stay with him for a long time.

Giannini took a drive with celebrity cook Anna Gare as part of a new television series that airs on Nine this weekend.

In each episode of Anna Gare’s Cab Fare the cook takes a ride with a 13cabs driver and collects recipes and their life story along the way.

Cyrille and Anna Gare in a still from the new television series.

Gare, who has published three cookbooks and has her own kitchenware range, then recreates the recipes in her kitchen and brings them to dinner with the driver and their family.

Giannini, a former pastry chef, appears in the second episode — due to air next Saturday — and shares his recipes for two classic French dishes with Gare.

Giannini was born in France and inherited his mum’s love of cooking; he remembers helping out his mum in the kitchen from a young age.

“I was always licking the pot, stirring, whisking, breaking eggs,” he said.

He moved to New Zealand at 19 and in 2000, his work took him to the Sydney Olympics where he met his wife.

The pair have lived in Sydney since, and have three young children.

Anna Gare and Mt Druitt taxi driver Cyrille Giannini. Picture: Tim Thatcher

Anna’s strawberry macarons that she made for Cyrille and his family. Picture: Kitti Smallbone

Giannini started working as a taxi driver with 13cabs three years ago and with his background as a baker was the perfect candidate for the series.

During his drive with Gare, Giannini shares his recipes for a lemon tart and chocolate mousse.

“Chocolate mousse and lemon tart are a good classic,” he said.

Gare, who has previously appeared on screens in Junior MasterChef and The Great Australian Bake Off, recreated the two dishes for Giannini and his family, and also brought her own recipe of strawberry macarons.

“Can you believe I took macarons to a Frenchman’s house,” she laughed.

Gare said “meeting Cyrille was a delight”.

“For me this whole adventure has been incredible,” she said.

The debut episode of Anna Gare’s Cab Fare airs at 12.30pm on Saturday October 18 on NINE.

The chocolate mousse that Anna made from Cyrille’s recipe. Picture: Kitti Smallbone

Cyrille’s Zingy Lemon Tart Recipe

INGREDIENTS

(Serves 10 — 12)

FILLING

1 cup (250ml) fresh lemon juice

¼ cup (60ml) fresh lime juice

1 tablespoon finely grated lemon rind

2 teaspoons finely grated lime rind

1 cup (220g) caster sugar

3 eggs

2/3 cup (160ml) double cream

¼ cup (60ml) milk

Softly whipped cream, to serve

SWEET SHORTCRUST PASTRY

150g unsalted butter, softened

2/3 cup (120g) pure icing sugar, sifted

1 teaspoon vanilla extract

1 egg, at room temperature

2 cups (300g) plain flour, sifted

½ cup (60g) almond meal, sifted

METHOD

STEP 1.

To make the sweet shortcrust pastry, beat the butter, sugar and vanilla in the bowl of an electric mixer until pale and creamy. Add the egg and beat until fully combined.

STEP 2.

Mix in the flour and almond meal until the mixture comes together. Turn the pastry out onto a lightly floured work surface and gently knead to form a soft ball. Press dough in to a disc and wrap in plastic. Refrigerate for 1-2 hours or until firm and chilled.

STEP 3.

Pre-heat oven to 180°C. Lightly grease a 23cm loose-bottom, fluted tart tin. Roll pastry out between two sheets of non-stick baking paper dusted with flour, to 3mm thick. Line the tin with the pastry and trim the excess.

STEP 4.

Line the pastry case with baking paper and fill with pie-weights or uncooked rice. Place on to an oven tray and bake for 15 minutes. Remove the pie weights and baking paper and bake for a further 5 minutes, or until edges are lightly browned. Remove and set aside to cool. Reduce oven temperature to 160°C.

STEP 5.

To make the lemon filling, place all ingredients in a medium jug and whisk to combine. Pour the filling in to the baked pastry shell. Cook for 30-35 minutes or until the filling is set around the edges and the centre wobbles slightly. Remove and allow to cool to room temperature. Chill in the fridge before cutting and serving.

TIP: You will need approximately two juicy lemons and one lime for the juice and rind used in this recipe. Zest the lemon and lime before juicing.