Chef Al Brown’s recipe for a perfect summer

Chef Al Brown shares his recipe for his take on traditional Eton Mess
Al Brown

Top Kiwi chef Al Brown has come up with the ingredients for a perfect summer – a game of beach cricket and his own Kiwi take on traditional cricket fodder Eton Mess – now Al’s Mess.

The dessert, which was traditionally served at Eton College cricket matches, is in honour of a new initiative encouraging families to spend more time together (for more info or to register, visit

“I love beach cricket,” says Brown. “I love the informality of it, and that male, female, old and young can all play. Plus you don’t have to be too athletic – it’s a great leveller!”

Of course, Brown says food is also a great vehicle for bringing family and friends together, and holiday days revolve around tasty but simple dishes that can easily be eaten on the boat, beach or at the dining room table. “Good chops with a decent spice rub, new potatoes and a salad, or a good sausage even – the same as what most Kiwis eat.”

Al’s Mess

Al’s Mess Recipe


Leftover trifle, marshmallows, whipped cream, summer berries, meringues


For this dessert, you are going to want to spoon your ingredients in layers – not unlike making a trifle.

Start by spooning your leftover trifle in to make a base layer. Then, fill in the smaller gaps with berries, marshmallows, and whipped cream. Break up your meringue and layer it, to add a contrasting texture. Repeat as necessary. Once your vessel is almost full, finish with a layer of soft whipped cream, crumbled meringue, and a few more berries.

Keep chilled until ready to eat.

You can also mix up the layers with any of the following …

Leftover Christmas pudding


Sponge fingers

Lemon curd

Sweetened yoghurt



Chocolate shavings

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