A former Labor leader and Sydney’s veteran king of breakfast radio are renowned for turning up the heat on political correctness.

Mark Latham and Alan Jones did some baking of a different nature on Wednesday afternoon as they launched a cookbook in Sydney, complete with a scone recipe from the 2GB star’s mother, Beth.

Tziporah Malkah, a former model and actress previously known as Kate Fischer, was Manjitsat the Wharf restaurant’s star attraction on Wednesday afternoon, giving Alan Jones a kiss on the cheek after he had mixed some flour and sultanas.

ALAN JONES’S SULTANA SCONE RECIPE

3 cups self-raising flour

1 pinch salt

80 g butter, cubed

1 cup milk

3 tablespoons sultanas

Jam and cream, to serve

Pre-heat oven to 200°C.

Sift flour and salt in a large bowl and add the butter.

Using your fingertips, rub together butter and flour, until the flour resembles fine bread crumbs, if you have a food processor this makes the process a little faster and the scones a little lighter.

Make a well in the centre of the flour mixture and add the milk and sultanas.

Stir the mixture with a knife to form a soft dough.

Turn the dough out on a floured bench and knead slightly.

Roll the dough out to about 12mm thickness and, using a 5cm cutter, cut out scones.

Place the scones on a greased tray and bake for 10 minutes.

Allow to cool and serve with jam and cream.

Jones, who has topped the breakfast ratings for 30 years on 2UE and 2GB, admitted before the launch he had left the Conversations in the Kitchen recipes to his friend, Mark Latham.

Of the 80 recipes Jones contributed just one – his mother’s formula for sultana scones which he enjoyed growing up on a farm near Acland, on Queensland’s Darling Downs.

‘I haven’t done much of this, these are Mark’s recipes,’ he said.

Latham, a critic of left-wing multiculturalism who has campaigned to lower Australia’s immigration intake, joked the book was full of curry recipes to pay tribute to immigrants.

‘They say, “Why have we got so many curries in the book?”. I do support those migrant communities,’ he told Alan Jones’s breakfast show on Wednesday morning.

‘I love the food, I love them.’

The former federal Labor leader, who has been a house husband since he quit politics in 2005, said his wife Janine, who works full-time as a lawyer, approved of the recipes.

‘Taste pretty good. My wife is my referee on this, she’s gone through the book,’ he said.

‘It’s a shame you can’t eat the pages.’

Latham, who has previously been a newspaper columnist and Sky News presenter, has turned his attention to spicy pumpkin soup with ginger, sauteed red curry paste and fish sauce.

The curry theme continues with chicken kofta curry as a main.

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