cover recipe.
Preheat the oven to 170C. Grease and
chai cake with ginger
cream-cheese icing and
pomegranate syrup
Serves 15
This recipe makes a large layer cake to
entertain a crowd, but can also be halved
to make a smaller cake to serve 6-8.
2 chai tea bags
300g unsalted butter, softened
2 cups (440g) caster sugar
6 eggs
2 cups (300g) self-raising our
1 tsp ground cinnamon
1 tsp ground cardamom
1/4 tsp ground ginger
1/4 tsp ground clove
Ginger cream-cheese icing
250g cream cheese, softened
150g unsalted butter, softened
1/4 cup (60g) brown sugar
4 cups (600g) icing sugar, sifted
2 tsp ground ginger
1/2 tsp ground cinnamon,
plus extra to serve
Pomegranate syrup
1 pomegranate, halved
1/2 cup (110g) caster sugar
10 delicious.
smooth and voluminous. Add ginger
line two 22cm springform cake pans.
Place the tea bags in a jug with 1/2 cup
(125ml) boiling water and set aside to cool.
Beat the butter and sugar with electric
beaters for 5-6 minutes until thick and pale,
then add the eggs, 1 at a time, beating
well after each addition. Sift in the our
and spices, and mix well to combine.
Remove and discard the tea bags and
slowly add the cooled tea to the batter,
beating constantly. Divide batter evenly
between the pans, spreading to even the
surface, then bake for 45-50 minutes until
golden and a skewer inserted into the
centre comes out clean. Cool the cakes
in the pans for 10 minutes, then turn out
on to a wire rack to cool completely.
For the icing, beat the cream cheese,
butter, brown sugar and icing sugar using
electric beaters for 6-8 minutes until
and cinnamon, and beat to combine.
For the pomegranate syrup, place a
pomegranate half, skin-side up, in a sieve
over a bowl, and use a wooden spoon
to bash the skin so the seeds fall into the
sieve and the juice into the bowl. Repeat
with the remaining pomegranate half.
Reserve the seeds and place the juice
in a saucepan with the sugar and 1/2 cup
(125ml) water, then stir over low heat until
the sugar dissolves. Increase the heat to
medium and simmer for 3-4 minutes until
reduced by half and a syrupy consistency.
Add the reserved seeds to the syrup and
set aside to cool.
Place one cake on a serving plate and
spread with half the icing. Top with the
other cake and spread the remaining icing
over the top. Drizzle over syrup and dust
with cinnamon just before serving. d.
STYLING DAVID MORGAN
RECIPE VALLI LITTLE PHOTOGRAPHY JEREMY SIMONS
 in season.

Upside-down apple & almond

cake with pistachios. Opposite:
warm spiced rice salad with
fried cauliower and broccoli.
in season.
roast pumpkin & herb salad
Serves 6
1/3 cup (80ml) verjuice (unripe grape juice
from gourmet food shops), warmed
3/4 cup (120g) raisins
900g small Jap (kent) pumpkin, peeled,
cut into 3cm wedges
1 lemon, 1/2 thinly sliced, 1/2 juiced
1/4 cup (60ml) olive oil
2 tbs pepitas, toasted
1/2 bunch each, coriander, mint and
at-leaf parsley, leaves picked
Preheat oven to 200C. Pour the verjuice
over the raisins and set aside to cool.
Arrange pumpkin and lemon slices on
a baking paper-lined baking tray. Drizzle
with oil, season, then roast for 35 minutes
or until soft and caramelised. Set aside to
cool. Reserve the oil from the baking tray.
Strain verjuice, reserving raisins, and
mix with lemon juice and reserved oil.
Place, pumpkin, lemon, raisins, pepitas
and herbs in a bowl and toss with dressing.
braised lamb korma with
potato and coriander
Serves 6
1.5kg lamb shoulder (off the bone),
fat trimmed, cut into 4cm pieces
2 tbs sunower oil
2 onions, sliced
3 garlic cloves, chopped
5cm piece ginger, peeled, chopped
1 tsp ground cumin
1 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp garam masala
1/2 tsp red chilli powder
3 bay leaves
2 dried small red chillies
1 cup (280g) thick Greek-style yoghurt
2 /3 cup (165ml) chicken stock
250g sour cream
500g (about 4) Dutch cream potatoes,
peeled, cut into 3cm pieces
Coriander and naan bread, to serve
Preheat the oven to 160C. Season the
lamb with salt. Heat the oil in a ameproof
casserole over medium-high heat. Cook
24 delicious.
the lamb, in batches, turning, for 6 minutes
or until browned all over, then remove from
the pan. Reduce heat to medium, add the
onion and cook, stirring, for 3-4 minutes
until softened. Add the garlic and ginger,
then cook, stirring, for a further 1 minute.
Add spices, bay leaves and chillies, and
cook for 30 seconds or until fragrant.
Add the yoghurt, stock and sour cream,
then stir to combine.
Return the lamb to the casserole, season
with pepper and bring to a simmer over
medium heat. Cover surface with baking
paper cut to t, then cover with a lid, and
place in the oven for 2 hours or until the
meat is tender.
Meanwhile, place the potatoes in a
saucepan of cold salted water. Bring to
the boil over medium heat and simmer
for 12-15 minutes until tender, then drain.
Add the potatoes to the curry and stir
to combine. Scatter with coriander and
serve with naan.
warm spiced rice salad with
fried cauliower and broccoli
Serves 6
13/4 cups (350g) brown rice
1/2 head broccoli, cut into orets
1/2 head cauliower, cut into orets
1/4 cup (60ml) olive oil,
plus extra to drizzle
1 onion, nely chopped
1 garlic clove, nely chopped
1/2 tsp black mustard seeds
1/2 bunch each mint, coriander, at-leaf
parsley, leaves picked
1/2 bunch spring onions, white and light
green parts thinly sliced
Juice of 1/2 lemon
100g thick Greek-style yoghurt
1 tbs harissa (from gourmet food shops)
Cook rice according to packet instructions
or until tender. Bring a saucepan of salted
water to the boil and blanch the broccoli
and cauliower for 2 minutes or until
tender. Drain and set aside.
Heat oil in a large frypan over medium
heat. Cook the onion for 3-4 minutes until
softened. Add the garlic and mustard
seeds, and cook for a further 1-2 minutes
until fragrant. Add the cauliower and
broccoli, increase heat to medium-high
and cook for 3-4 minutes until browned.
Transfer broccoli and cauliower
mixture to a bowl with the rice, herbs
and spring onion, then season and toss
to combine. Squeeze over the lemon
juice and drizzle over extra oil.
Combine the yoghurt and harissa,
then serve with the warm salad.
upside-down apple & almond
cake with pistachios
Serves 10-12
250g unsalted butter, softened
1 cup (220g) caster sugar
2 tbs brown sugar
6 eggs
1/2 cup (60g) almond meal
11/3 cups (200g) self-raising our
1 tsp vanilla extract
Finely grated zest of 1 lemon
1/2 cup (160g) apricot jam, warmed
2 /3 cup (100g) slivered pistachios
Caramelised apples
40g unsalted butter
5 Granny Smith apples, peeled,
cut into thin wedges
1/4 cup (60g) brown sugar
Preheat oven to 180C. Line a 23cm
springform cake pan with baking paper.
For the apples, melt the butter in a
frypan over medium-high heat. Add the
apple and cook, turning, for 4 minutes
or until golden and slightly softened. Add
the brown sugar and cook for 2 minutes
or until caramelised and a syrup forms.
Arrange apple slices in a single layer over
the base of the cake pan and set aside.
Beat the butter, caster sugar and brown
sugar using electric beaters for 4 minutes
or until thick and pale. Beat in the eggs,
1 at a time, then fold in the almond meal,
our, vanilla and lemon zest.
Pour batter over apples and bake for
50-55 minutes until a skewer inserted into
the centre comes out clean. Allow to cool
then release pan and invert onto a plate.
Brush warmed jam over cake and
sprinkle over pistachios to serve. d.
Japanese, Jap or kent pumpkin
is a sweet varietal with ribbed
green skin. Look for heavy
fruit with dry, hard skin and
no bruises or soft spots. Roast
kent pumpkins with their
skin on for added crunch;
sweet and slightly nutty
butternut pumpkins are great
pureed in soups; and you can
make pumpkin scones with
steamed Queensland blue. For
a quick snack idea, make your
own crispy pumpkin seeds by
cleaning the seeds, then patting dry and tossing in 1 tbs each melted butter
and oil. Season and bake for 30 minutes in a preheated 180C oven.
Shoulder is a cut thats perfect for the cooler weather, as its good for
long, slow-cooking, roasting or braising. Its an economical cut too.
The esh should be a clear rosy colour (avoid lamb with a dark brown
shade) and any fat should be creamy-white and feel rm.
Part of the brassica family, cauliower is made up of a central head
(curd) protected by wide leaves. Choose a rm, compact and creamy white
head with green, crisp leaves. Avoid vegetables with a yellow tinge and
unpleasant smell. Look out for the purple heirloom variety that is sweeter
than common white. Cauliower can be eaten raw try it shaved in a salad
with parmesan and a tangy dressing, nely chopped and used in place of
rice or couscous, or bake a whole head (see Jamie Olivers recipe, p 103).
First discovered and cultivated as a variety by Granny Maria Ann Smith
in the Ryde district of NSW, these apples are known for their glossy green
skin and crisp, white esh that is tart, but sweetens with maturity. Choose
heavy fruit with smooth, clear skin and no soft or dark spots. Use them
for baking as they hold their shape as they cook, or add to a winter slaw
or cheeseboard as they are slower to brown than other varieties when cut.
What else to buy in May
FRUIT
avocado (Sheppard and Hass; Bundaberg, Qld)
rhubarb (Tamborine, Qld, and Vic) tamarillo Australian
kiwifruit (short season) custard apple quince
VEGETABLES
broccoli (Mornington Peninsula, Vic) celery (Werribee and Clyde, Vic)
parsnip (Mornington Peninsula, Vic, and Gatton, SA) kohlrabi
ginger (Buderim and Eumundi, Qld) capsicum (Bundaberg, Qld)
leek (Robinvale, Werribee and Mornington Peninsula, Vic)

Flour and Stone
WHERE 53 Riley St, Woolloomooloo,
NSW, (02) 8068 8818.
WHO Celebrated pastry chef Nadine
Ingram has opened up her own slice
of bakery heaven after working at
Le Gavroche and The Ivy in London,
and Sydneys Bourke Street Bakery.
THE BUZZ This cosy inner-city cafe
bursts with an abundance of daily
baked goods and a constant ow
of people coming for breakfast,
lunch and everything in between.
WORDS LARA ZILIBOWITZ PHOTOGRAPHY NIGEL LOUGH
THE MENU Breakfast staples include
avocado on toast or boiled eggs with
soldiers (the bread is from Brickelds
in Chippendale) and the rotating
blackboard menu could include a
Ferrero Rocher-like hazelnut torte,
leek and gruyere tart or Nadines
signature joy of a lemon drizzle cake.
THE DRINKS Organic teas by Rabbit
Hole and brews by Coffee Alchemy.
MUST-EAT The lamington with sponge
layers soaked in panna cotta and
bound with berry compote.
Flour power
Pastry chef Nadine Ingram has worked in some of the best-known
restaurants and now offers daily baked goods at her Sydney cafe.
choc-hazelnut torte
Serves 8-10
12 /3 cups (250g) hazelnuts, roasted,
skins removed, plus extra to serve
400g dark chocolate
250g softened unsalted butter
1 cup (220g) caster sugar
6 eggs, separated
3/4 cup (185ml) pure (thin) cream
Preheat the oven to 150C. Grease
and line a 22cm springform pan.
Place the hazelnuts in a food processor
and whiz until nely ground. Set aside.
Place 220g chocolate in a food processor
and whiz until nely chopped. Set aside.
Using electric beaters, beat the butter
and 3/4 cup (165g) sugar until thick and
insider.
pale. Add yolks, 1 at a time, beating well
after each addition, until combined.
Gradually add chocolate and ground
hazelnut, beating until combined.
In a clean, dry bowl whisk eggwhites
with remaining 1/4 cup (55g) sugar until
stiff and glossy, then fold a little through
the chocolate mixture to loosen. Fold in
remaining eggwhite until just combined.
Pour into the pan and bake for 1 hour
10 minutes or until the centre of the cake
bounces back. Cool in pan for 10 minutes
then remove from pan and transfer to
a wire rack to cool completely.
Place the cream and remaining 180g
chocolate in a heatproof bowl set over
a pan of simmering water, until melted.
Cool, then spread ganache over the cake
and top with extra roasted hazelnuts.
delicious. 33
insider.
Street smart
The team behind popular Brunswick Street Alimentari in Fitzroy
have branched out into another of Melbournes hot eat streets.
farro salad with shanklish
Serves 4
13/4 cups (400g) farro*
1 rosemary sprig
1 small onion, cut into wedges
1 bunch broccolini, blanched,
refreshed
1/2 bunch dill sprigs
1/2 bunch basil, leaves picked
1/3 cup (55g) blanched almonds,
roasted, chopped
100g shanklish* or feta, chopped
Basil pesto
Bunch basil, leaves picked
2 tbs pine nuts
1/3 cup (25g) grated parmesan
1/3 cup (25g) grated pecorino
1/3 cup (80ml) extra virgin olive oil
34 delicious.
Rinse the farro well and drain. Place faro,
rosemary and onion in a saucepan of cold
salted water over medium heat. Bring to a
simmer, then cook for 25-30 minutes until
tender. Drain the farro, discarding the
rosemary, season and set aside to cool.
Meanwhile for the pesto, place all the
ingredients in a small food processor and
process until a smooth paste.
Combine the farro with the broccolini,
dill, basil, and 1/2 cup pesto. Top with
almonds and shanklish, then serve.
* Farro (a grain from the same family
as pearl barley with a chewier, nuttier
texture) and shanklish (a Middle
Eastern cheese made from cow or
sheep milk thats shaped into balls
and covered in zaatar, thyme and
pepper) are both available from
delis and gourmet food shops.
Smith Street Alimentari
WHERE 302 Smith St, Collingwood,
Vic, (03) 9416 1666.
STYLING BERNI SMITHIES
WHO Meaghan Gorski and Paul and
Linda Jones who own all-day diner
Gorski and Jones next door have
created a food, wine and coffee hub.
THE BUZZ White tiled walls, high
ceilings and a vast array of deli goods
FOOD PHOTOGRAPHY BRETT STEVENS
and take-home meals are feeding the
inner-north think wine, charcuterie
and a wicked chocolate mousse.
THE MENU Free-range chickens,
suckling pig and roast beef twirl on
the rotisserie, while seasonal salads
may include roasted beetroot with
feta, walnuts and dill, or shaved fennel
with orange, chicory and currants. Plus
meatballs, risotto and pasta to go.
THE DRINKS Theres a smart wine list,
WORDS HILARY MCNEVIN
good coffee and juices.
MUST-EAT Roasted Bannockburn
chicken lled with lemon, rosemary
and parsley is a life-saver for the
cooks night-off. Salads too are a must.
insider.
Upper crust
Two Adelaide chefs have teamed up to open new bakery and cafe
Butterngers, where handmade fun food is the order of the day.
braised beef & cauliower pie
Serves 8
1kg beef cheeks, trimmed
2 cups (500ml) red wine
11/2 tsp fennel seeds, ground
1 tsp whole black peppercorns
1 each cinnamon quill, bay leaf, star anise
1/3 cup (50g) plain our
1/4 cup (60ml) olive oil
1 each onion and celery stalk, chopped
2 carrots, chopped
100ml Pedro Ximenez or sweet sherry
3 sheets frozen shortcrust pastry, thawed
Chopped at-leaf parsley, to serve
Cauliower puree
600g cauliower, chopped
600g desiree potatoes, peeled, chopped
1/3 cup (80ml) pure (thin) cream
75g unsalted butter
Place the beef, wine, spices and 11/2 tbs
salt in a non-reactive bowl. Cover and
refrigerate for at least 6 hours or overnight.
Drain the beef, reserving the wine and
discarding spices, and pat dry. Dust in
2 tbs our, shaking off excess. Heat oil
in a casserole over medium-high heat and
36 delicious.
cook beef, turning, for 7-8 minutes until
browned, then remove from casserole.
Reduce heat to medium, add onion,
celery and carrot, and cook for 3-4 minutes
until softened. Return beef to pan with the
reserved wine and 1 cup (250ml) water.
Cover surface with a piece of baking paper
and bring to a simmer. Cover with lid and
reduce heat to low. Cook, occasionally
turning beef, for 21/2 hours. Add the Pedro
Ximenez and cook for a further 30 minutes.
Combine remaining 2 tbs our with
1/3 cup (80ml) water, then stir into the
casserole until smooth. Cook for a further
5 minutes or until thickened. Cool slightly,
then chill to cool completely. Remove beef
and shred, then combine with 11/2 cups
thickened sauce and vegetables.
Meanwhile for puree, place cauliower
and potato in a saucepan of cold salted
water. Bring to the boil and cook for
10-15 minutes until tender. Drain, mash
and beat in the cream and butter while
still warm. Season and set aside to cool.
Preheat oven to 210C. Grease a deep
26cm pie dish and line with pastry,
patching sheets. Add beef, then top with
cauliower puree. Bake for 35 minutes or
until pastry is golden. Serve with parsley.
Butterngers
WHERE 168 Melbourne St,
STYLING BERNI SMITHIES
North Adelaide, SA, (08) 7225 8855.
WHO Bakers Domenic Tiani and
Nicole Abbasi have made their dough
in Adelaide institutions including
Mulots Patisserie, Nano, ETC and
Martini Restaurante, where they met.
THE BUZZ Butterngers has only been
FOOD PHOTOGRAPHY BRETT STEVENS
open a few months in well-heeled
North Adelaide, but its recycled
timber and metal are much older,
coming from a pavilion at the Wayville
Showground. Try for a seat at the
communal table outside if its warm.
THE MENU Domenic has a passion for
pies that are made with top-quality
ingredients in unique combinations.
Butter sticks are crunchy lengths
WORDS SIMON WILKINSON
of house-made focaccia with different
llings, while the apple and lemon
tarts are hard to pass up.
MUST EAT The pies. Try the braised
beef cheek with Pedro Ximenez and
cauliower puree if its on. d.

Take stock
Boost the avour of these hearty family favourites
with the all-natural range of Campbells Real Stock.
REAL BEEF BURRITOS
1/4 cup (60ml) olive oil
750g chuck steak or gravy beef,
thinly sliced
1 large onion, nely chopped
2 garlic cloves, crushed
1 tsp Mexican chilli powder
1 tsp ground cumin
2 tbs tomato paste
2 cups (500ml) Campbells Real Stock: Beef
400g can corn kernels, rinsed, drained
2 tomatoes, quartered, seeds removed,
thinly sliced into strips
1/2 bunch coriander, leaves chopped
6 tortillas, heated or chargrilled
NEWS LIFE MEDIA CREATIVE SERVICES
Heat a non-stick frypan over medium heat.
Add 1 tbs oil and cook the beef, in batches,
stirring, until browned. Transfer beef to
a plate and set aside.
Add onion, garlic, Mexican chilli powder
and cumin to pan and cook, stirring, for
2 minutes. Return beef to pan with tomato
paste and cook, stirring, for 2 minutes.
Pour in Campbells Real Stock and
bring to boil. Reduce heat to low and
simmer for 30 minutes or until the liquid
has almost evaporated. Season to taste.
Meanwhile, combine the corn, tomato,
coriander and remaining 2 tbs oil in a bowl.
Season to taste.
To assemble, place a tortilla on a at
surface. Place a little beef just left of centre.
Top with corn salsa and roll into a burrito.
Repeat with remaining tortillas and serve
immediately. Makes 6
OVEN-BAKED TOMATO
& CHICKEN RISOTTO
1 tbs olive oil
1 onion, nely chopped
100g bacon rashers, thinly sliced
500g chicken thigh llets, thinly sliced
2 garlic cloves, crushed
1 tsp nely grated lemon zest
1 tbs nely chopped fresh rosemary
1/2 tsp dried chilli akes (optional)
2 cups (440g) arborio rice
delicious. CAMPBELLS ADVERTISING FEATURE
2 tbs tomato paste
1L (4 cups) Campbells Real Stock: Chicken
Finely grated parmesan (optional), to serve
Preheat the oven to 180C.
Heat the oil in a large ameproof,
ovenproof dish over medium heat. Cook the
onion and bacon, stirring, for 2 minutes or
until golden. Add the chicken and cook,
stirring, for 3-4 minutes until golden. Add
garlic, lemon zest, rosemary and chilli, if
using, and cook for a further 2 minutes.
Add the rice and cook, stirring, for
1 minute to coat the grains. Mix the tomato
paste and Campbells Real Stock in a jug and
Pour over rice. Bake, covered, for 35 minutes
or until rice is just tender and the liquid has
almost been absorbed. Stir through the
parmesan, if using, and serve. Serves 6
The real deal
One hundred per cent all-natural
beef or chicken bones, vegetables
and spices, and four hours of gentle
simmering go in to each carton of
Campbells Real Stock. The result
is a clear stock that adds a deeper,
richer avour to your favourite
meals in minutes. Perfect in risottos,
soups, casseroles and braises.
roast duck breast with orange,
cranberry & walnut salad
Serves 4
1/4 cup (60g) brown sugar
Finely grated zest and juice of 2 oranges
Finely grated zest and juice of 1 lemon
1 tbs soy sauce
1/2 cup (125ml) chicken stock
1/3 cup (110g) orange marmalade
4 duck breast llets
Orange, cranberry & walnut salad
(recipe follows), to serve
Place sugar and 1/2 cup (125ml) water in a
saucepan over low heat and simmer until
sugar dissolves. Add citrus zest and juice,
soy, stock and 2 tbs marmalade. Return
to the boil, reduce heat to low and simmer
for 2-3 minutes until syrupy, then set aside.
Score the duck skin, season well and
place, skin-side down, in a cold frypan.
Place the pan over medium-low heat,
then cook for 5-6 minutes until the fat has
rendered and the skin is golden. Place,
skin-side up, on a baking tray and brush
with remaining 2 tbs marmalade. Bake for
5 minutes for medium-rare or until cooked
to your liking, then rest for 3 minutes.
Add the resting juices from the duck
to the sauce and gently reheat. Slice the
duck and serve with the salad and sauce.
orange, cranberry & walnut salad
Serves 4
2 tbs red wine vinegar
1/4 cup (60ml) olive oil
3 oranges
2 wiltof, leaves separated, torn if large
1/4 cup chopped dill
1/4 cup chopped chives
1/4 cup mint leaves, roughly chopped
1/4 cup at-leaf parsley, roughly chopped
1 celery heart, leaves torn
1/4 cup (40g) dried cranberries, soaked in
boiling water for 10 minutes, drained
1/2 cup (50g) walnuts, toasted, chopped
Whisk together the vinegar, oil and nely
grated zest and juice of 1 orange. Season.
Peel and segment remaining 2 oranges
and combine with the remaining salad
ingredients. Toss with dressing and serve.
make-ahead berry souffles
Serves 4
Melted butter, to grease
1 cup (220g) caster sugar, plus extra
3 cups (450g) frozen berries,
thawed
1 tsp vanilla extract
1 tsp lemon juice
1 tbs cornour
3 eggwhites
Icing sugar and vanilla ice cream,
to serve
Preheat oven to 200C. Grease four 1-cup
(250ml) capacity ramekins. Dust with extra
caster sugar, shaking out any excess.
Combine the berries, vanilla, lemon juice
and 1/2 cup (110g) caster sugar with 1/4 cup
(60ml) water in a saucepan over medium
heat. Combine cornour with 1 tbs water,
add to the berries and cook for 2-3 minutes
until fruit has broken down. (The mixture
can be chilled for 3-4 hours at this stage.)
Whisk eggwhites and remaining 1/2 cup
(110g) caster sugar in a bowl until thick and
glossy. Fold three-quarters of the cooled
berry sauce into the eggwhite. Divide the
remaining sauce among the ramekins and
top with eggwhite mixture.
Bake for 10-12 minutes until risen. Dust
with icing sugar and serve with ice cream.
delicious. 55
layered white chocolate cake
Serves 15
400g white chocolate, chopped
300g unsalted butter, cut into 1cm pieces
300ml milk
11/2 cups (330g) caster sugar
2 tsp vanilla extract
3 eggs, at room temperature,
lightly beaten
3 cups (450g) plain our
3 tsp baking powder
1/2 cup (165g) good-quality raspberry jam
Freeze-dried raspberries* (see Shopping
list) or fresh raspberries, to decorate
White chocolate ganache
750g white chocolate, chopped
1 cup (250ml) pure (thin) cream
Preheat the oven to 160C. Grease
and line two 20cm round cake pans.
Place chocolate, butter and milk in
a saucepan over medium heat and cook,
stirring, until melted and smooth. Transfer
to a bowl and set aside to cool completely.
Add the sugar, vanilla and eggs to the
chocolate mixture and whisk until well
combined. Sift in the our and baking
powder, then stir until just combined.
Divide mixture evenly between cake pans
and tap pans gently on a at surface to
remove any air bubbles. Bake for 1 hour
or until a skewer inserted into the centre
comes out clean. Cool the cakes in pans
for 10 minutes, then turn out onto a wire
rack to cool completely.
Meanwhile, for the ganache, place the
chocolate and cream in a heatproof bowl
set over a saucepan of simmering water
(dont let the bowl touch the water),
stirring until smooth and melted. Remove
bowl from heat and cover with plastic
wrap. Chill, stirring occasionally, for
11/2 hours or until it reaches a thick
spreadable consistency. Divide the
ganache into three portions (you will use
1 portion for the lling and the remaining
2 to ice the cake) and use immediately.
To assemble the cake, trim the top of
the cooled cakes to level, then slice each
cake in half horizontally. Place one cake
layer on a serving plate, and spread with
one-third of the ganache lling, then top
with 2 tbs jam. Repeat layering two more
times, nishing with a nal layer of cake.
Using a palette knife, spread remaining
ganache icing over the top and sides
of the cake. Decorate the cake with
freeze-dried raspberries, then serve.
cooking school.
chicken, leek & thyme pies
with simple aky pastry
Makes 6
400g desiree potatoes,
peeled, cut into 2cm pieces
60g unsalted butter
2 leeks (pale part only), halved
lengthways, chopped
1 celery stalk, thinly sliced
4 prosciutto slices, chopped
1/3 cup (50g) plain our
1/2 cup (125ml) milk
2 quantities Annekas simple aky
pastry (recipe follows)
10 thyme sprigs, leaves removed
1 egg, lightly beaten with 2 tsp milk
Poached chicken
1.5kg whole chicken
2 carrots, thinly sliced
2 celery stalks,
thinly sliced
1 onion, unpeeled, quartered
2 bay leaves
10 whole peppercorns
For the chicken, place all ingredients in
a large saucepan or stockpot and add
enough cold water to cover the chicken by
about 2cm. Cover with a lid and bring to
the boil over medium heat. Reduce heat
to low and gently poach for 40 minutes or
until the chicken is just cooked through.
Remove the chicken from stock, transfer
to a bowl and place in the fridge to cool.
Strain the stock, discarding the solids.
(The stock can be reserved and kept
frozen for up to 3 months). Return 1.5L (
6 cups) stock to the saucepan and bring
to the boil. Add the potato and boil for
8 minutes or until just tender. Remove
the potato from the stock with a slotted
spoon and set aside. Continue boiling
the stock for a further 15 minutes or until
reduced to 2 cups (500ml). Set aside.
Meanwhile, shred the chicken meat,
discarding the skin and bones. Cover
and chill until needed.
Melt 20g butter in a saucepan over
medium-low heat. Add the leek, celery
and prosciutto, then cook, stirring
72 delicious.
occasionally, for 15 minutes or until
the vegetables are just soft. Transfer
to a bowl and set aside.
Melt the remaining 40g butter in
a saucepan over medium heat. Add the
our and whisk for 1 minute. Remove
pan from heat and gradually add
the reduced stock and milk, stirring
constantly, until smooth and combined.
Return pan to medium heat and cook,
stirring constantly, until thickened and
simmering. Remove from heat and
transfer to a large bowl. Stir in the
shredded chicken, potato and leek
mixture, then season well with salt
and freshly ground black pepper.
Chill for 1 hour or until cooled.
Preheat the oven to 200C. Grease
six 3/4 cup (185ml) ovenproof dishes
or ramekins.
Roll out the pastry on a lightly oured
work surface until 4mm thick. Using the
top of one of the dishes as a guide, cut
out 6 rounds of pastry. Divide the chicken
mixture among the dishes and top each
pie with some thyme leaves. Brush the
edge of the dish with a little of the egg
wash, then place a piece of pastry over
each pie. Press down the edges with a
fork to seal. Cut a small cross or two slits
in the top of each pie, then brush pastry
with a little egg wash to glaze.
Place the pies on a baking tray and
bake for 25-30 minutes until the pastry
is golden and crisp.
Serve pies straight from the oven.
annekas simple
aky pastry
Makes 3-4 individual pie tops
or one 25cm pie top
11/4 cups (185g) plain our
125g unsalted butter, frozen
Combine the our and a pinch of salt in
a bowl. Holding the frozen butter with
a piece of foil or baking paper (this will
prevent it from melting), coarsely grate
onto a chilled plate. Add grated butter
to the our, then using a round-bladed
knife or palette knife, cut through the
our and butter until mixed and evenly
combined. Sprinkle 1/3 cup (80ml) chilled
water over the our and butter mixture.
Using the knife again in a cutting motion,
mix until evenly combined and the mixture
starts holding together. Press a little of
the mixture between your ngers, if it
holds together easily, there is no need
to add more water. If it doesnt, add an
extra 1 tsp chilled water, then test again.
Bring the pastry together with your hands
and transfer to a lightly oured, cool work
surface. Lightly knead the pastry with your
ngertips for 30 seconds or until smooth
and soft (the butter pieces will be visible
in the pastry). Shape the pastry into a
disc, then enclose in plastic wrap and
chill for 30 minutes before using.
chocolate chunk fudge
& hazelnut cookies
Makes about 35
These cookies will keep in an airtight
container in a cool place for up to 2 weeks.
450g good-quality dark chocolate,
roughly chopped
125g unsalted butter, softened
1/2 rmly packed cup (125g)
brown sugar
2 eggs, at room temperature
11/2 cups (225g) plain our
1/2 tsp baking powder
3/4 cup (100g) roughly chopped
roasted hazelnuts
Place 300g dark chocolate in a heatproof
bowl set over a saucepan of simmering
water (dont let the bowl touch the water).
Stir over low heat until the chocolate is
melted and smooth. Remove from the
heat and set aside to cool.
Beat the butter and sugar with electric
beaters until thick and pale. Add the
eggs, 1 at a time, beating well after
each addition until well combined.
Add the cooled chocolate and beat
until combined. Sift the our and baking
powder together, then fold into the
mixture. Add the hazelnuts and remaining
150g dark chocolate, then stir until evenly
combined. Cover the bowl with plastic
1. Roll out the pastry on a lightly oured work surface
until 4mm thick. 2. Brush the edge of the dish with
a little eggwash so the pastry adheres during cooking.
3. Brush the pastry with a little eggwash for a golden
crust. 4. Serve the pies straight from the oven.
cooking school.
wrap and chill for 1 hour or until the
mixture is rm enough to roll into balls.
Preheat the oven to 180C. Line a large
baking tray with baking paper.
Roll heaped tablespoonfuls of the
cookie dough into balls and place on the
baking tray, spaced 5cm apart. Place any
remaining dough back in the fridge. Use
your hands to atten the balls slightly until
4cm in diameter, then bake for 10 minutes
or until they are still slightly soft to the
touch. Remove the cookies from the oven
and cool completely on the tray. Repeat
with the remaining dough.
orange blossom cheesecake
with pomegranate syrup
Serves 10
100g plain sweet biscuits (we used
morning coffee biscuits)
50g unsalted butter, melted
375g cream cheese, at room
temperature, cut into 1cm pieces
3 eggs, at room temperature
3/4 cup (185g) sour cream
1/2 cup (125ml) pure (thin) cream
3/4 cup (165g) caster sugar
1 tbs nely grated orange zest
3 tsp orange blossom water*
(see Shopping list, p 70)
Orange & pomegranate syrup
Seeds of 1 pomegranate,
juice reserved
1/4 cup (55g) caster sugar
1/2 cup (125ml) orange juice, strained
Preheat the oven to 150C. Grease a 20cm
springform cake pan and line the base
with baking paper.
Place the biscuits in a food processor
and whiz until ne crumbs. Add the
melted butter and whiz until combined.
Sprinkle biscuit mixture over the base of
the pan and press down to cover evenly.
Place the pan on a baking tray and chill
for 30 minutes.
Whiz cream cheese in the cleaned food
processor until smooth. Add eggs and
whiz to combine, then add the sour
74 delicious.
cream, cream, sugar, orange zest and
orange blossom water, and whiz until well
combined, scraping down the side and
base of the bowl if necessary.
Remove the pan from the fridge and
pour mixture over the biscuit base. Gently
tap the pan on the bench to remove any
air bubbles, then bake for 1 hour and
10 minutes or until the cheesecake is just
set but the centre still has a slight wobble
when gently shaken. Turn off the oven and
cool the cheesecake in the oven with the
door ajar for at least 1 hour (this helps
prevent the top of the cheesecake from
cracking). Transfer the cheesecake to
the fridge and chill for at least 3 hours.
For the pomegranate syrup, strain the
juice from the seeds into a small saucepan
and set the seeds aside. Add sugar and
orange juice to the pan and stir over
medium-low heat until sugar dissolves.
Bring to a simmer and cook for 10 minutes
or until the syrup has thickened and
reduced to 1/3 cup (80ml). Remove from
the heat and set aside to cool. Once cool,
stir in the reserved pomegranate seeds.
Slice the cheesecake into wedges and
top with pomegranate syrup to serve.
gluten-free mandarin,
coconut & polenta cake
with toffee mandarins
Serves 10
2 large mandarins
1 cup (100g) almond meal
1/2 cup (90g) instant polenta
1/2 cup (45g) desiccated coconut
1/2 tsp baking powder
3 eggs, at room temperature
3/4 cup (165g) caster sugar
11/2 tsp vanilla extract
Double thick cream, to serve
Toffee mandarins
4 mandarins, peeled, thinly sliced
1 cup (220g) caster sugar
Place the whole mandarins in a small
saucepan and cover with water
(if necessary, top with a small saucer
and a sheet of baking paper to keep
the mandarins submerged). Bring to
the boil, then cook for 45 minutes or
until very soft when tested with a skewer.
Drain and set aside to cool.
Preheat the oven to 160C. Line the
base and sides of a 20cm springform
cake pan with baking paper.
Quarter the boiled mandarins,
discarding the core and any seeds.
Whiz in a small food processor until
smooth. Set puree aside.
Combine the almond meal, polenta,
coconut and baking powder in a bowl
and stir to combine.
Beat the eggs, sugar and vanilla with
electric beaters until very thick and pale
and a ribbon trail forms when the beater
is lifted (this will take about 3-4 minutes).
Fold the mandarin puree into the egg
mixture until just combined, then fold in
polenta mixture until evenly combined.
Pour the mixture into the prepared pan
and smooth the surface with the back
of a spoon. Bake for 40-45 minutes until
the cake is rm to the touch and a skewer
inserted into the centre comes out clean.
Cool the cake in the pan for 5 minutes
before releasing the pan and transferring
the cake, still on the base, to a wire rack
to cool completely.
Meanwhile, for the toffee mandarins,
line a large baking tray with baking paper
and arrange the mandarin slices in a
single layer on the tray. Place the sugar
and 1/3 cup (80ml) water in a small
saucepan and stir over medium heat,
without boiling, until the sugar dissolves.
Bring to the boil, without stirring, and
cook, occasionally brushing the sides
of the pan with a pastry brush dipped
in water to remove any sugar crystals, for
7-10 minutes until golden. Remove from
heat and drizzle half the toffee evenly
over the mandarin slices. Set mandarins
aside to cool. Add 1/4 cup (60ml) water to
the remaining toffee and stir to combine
and form a syrup. Pour the hot toffee
syrup over the cake and set aside to cool.
Serve the cake topped with the toffee
mandarin slices and cream on the side. d.
Gluten-free mandarin,
coconut & polenta cake
with toffee mandarins
sri lankan salmon curry
Serves 4
2 garlic cloves
3cm piece ginger, sliced
2 tsp each panch phoran*
and whole coriander seeds
1 tbs mild madras curry powder
2 small green chillies, chopped
2 tbs sunower oil
1 onion, chopped
4 tomatoes, chopped
10 curry leaves
1 bunch broccolini
270ml can coconut milk
600g skinless salmon llets,
cut into 3cm pieces
Shredded coconut, lime wedges,
chutney and warmed roti, to serve
To make the curry paste, place the garlic,
ginger, spices and chilli in a mortar and
pestle and grind to a paste. Set aside.
Heat oil in a saucepan over medium
heat. Add onion and cook for 3-4 minutes
until softened. Add the curry paste and
cook, stirring, for a 2 minutes or until
fragrant. Add the tomato, curry leaves
and broccolini, then cook for a further
2 minutes. Add the coconut milk
and 1/2 cup (125ml) water, then bring
to a simmer. Add the salmon, season
and cook for a nal 5 minutes or until
the salmon is just cooked.
Garnish the curry with shredded coconut
and serve immediately with lime wedges,
chutney and warmed roti.
* Panch phoran is an Indian whole spice
mix available from gourmet food shops.
delicious. 77
meatballs with risoni
Serves 4

600g Italian pork sausages

2 tbs olive oil
75g pancetta, chopped
1 onion, nely chopped
2 garlic cloves, nely chopped
400g risoni or orzo pasta
400g can chopped tomatoes
1 tbs tomato paste
1 cup (250ml) red wine
Finely chopped at-leaf parsley leaves
and grated parmesan, to serve

Squeeze the meat from the sausage

skins, discarding the skins. Roll sausage
meat into 20 walnut-sized balls.
Heat oil in a deep frypan over medium
heat and cook the meatballs, turning, for
3-4 minutes until golden. Remove and set
aside. Add pancetta to the pan and cook
for 2-3 minutes until slightly crisp, then
add the onion and garlic, and cook for
a further 2-3 minutes until slightly
softened. Add risoni and stir to coat, then
add the chopped tomatoes, tomato
paste, wine and 2 cups (500ml) hot water.
Season and bring to a simmer, stirring,
then return the meatballs to the pan.
Reduce heat to low and cook for a nal
10 minutes or until the risoni is cooked
and liquid has absorbed.
Divide among bowls and scatter with
chopped parsley and parmesan to serve.

delicious. 79
daily special.
green harissa chicken
with baked couscous
Serves 4
2 long green chillies, chopped
1 garlic clove, chopped
1 lemon, zest nely grated,
lemon cut into wedges
1 tsp ground coriander
1 tsp ground cumin
1/2 cup (125ml) olive oil
1/2 bunch coriander
4 chicken thigh llets,
(skin on, bone in)
82 delicious.
11/2 cups (375ml) chicken stock
11/2 cups (300g) instant couscous
400g pumpkin, cut into 1cm pieces
To make the harissa, place the chilli, garlic,
lemon zest, 1/2 tsp each ground coriander
and cumin, 1/3 cup (80ml) olive oil and
the coriander in a small food processor.
Season with salt and pulse until smooth.
Rub half the harissa over the chicken and
set aside for 30 minutes to marinate.
Preheat oven to 200C. Place stock in
a ame-proof roasting pan over medium
heat. Bring to a simmer then remove from
heat and stir in the couscous. Set aside for
5 minutes for liquid to absorb, then uff
with a fork. Add the pumpkin, 1 tbs oil and
remaining 1/2 tsp each ground cumin and
coriander. Season and toss to combine.
Heat remaining 1 tbs oil in a frypan over
medium heat and cook chicken, skin-side
down, for 3-4 minutes until slightly golden.
Place chicken, skin-side up, on top of the
couscous with the lemon wedges and bake
for 30-35 minutes until chicken is cooked
through, pumpkin is tender and couscous
is golden. Squeeze over roasted lemons
and serve with remaining harissa.
 exclusive extract.

Basboussa
exclusive extract.
GROWING UP IN CAIRO was glorious.
There were family meals, always prepared
by my mother and I loved the comforting
smell of all the spices in her kitchen. I have
been making this basboussa recipe for
nearly 40 years and today I enjoy making
it for my grandchildren as a treat. I love
the sweet syrupy avour and the crunch
of the almonds. Colette Levy
basboussa (semolina syrup cake)
Makes 25 pieces
2 cups (360g) ne semolina
1 cup (220g) caster sugar
21/4 tsp baking powder
250g unsalted butter, melted
1/4 tsp vanilla sugar
1 cup (250ml) milk
25 blanched almonds
Sugar syrup
2 cups (440g) caster sugar
Juice of 1/2 lemon
1/4 tsp vanilla extract
Combine semolina, sugar, baking powder,
butter, vanilla sugar and 1/2 cup (125ml)
milk in a bowl. Set mixture aside at room
temperature for 30 minutes to absorb.
Preheat the oven to 180C. Grease and
line the base and sides of a 27cm x 18cm
rectangular baking pan with baking
paper, leaving plenty overhanging the
sides (this will ensure the basboussa is
easy to remove).
Add the remaining 1/2 cup (125ml) milk
to semolina mixture and stir to combine.
Pour into the prepared pan, then bake
for 20-25 minutes until just golden on
top and slightly set.
Meanwhile, combine all the sugar syrup
ingredients together in a saucepan with
1 cup (250ml) water and simmer until
the sugar dissolves. Cook for a further
5-7 minutes until the liquid has thickened.
Set aside to cool.
Remove basboussa from the oven and
make diagonal cuts from corner to corner,
spaced 3-4cm apart, to create diamond
shapes. Press an almond, pointy side up,
into each diamond. Return to the oven
and bake for a further 20 minutes or until
90 delicious.
golden. Remove from the oven and spoon
the cooled syrup over the hot basboussa,
then return to the oven for a further
10 minutes. Turn the oven off, leaving the
basboussa inside for a further 30 minutes
to rest and cool slightly.
Remove from the pan and cut into the
scored diamonds to serve. Store in an
airtight container for up to 3 weeks.
MY MOTHER SHARIS Hungarian/
Romanian cooking was known throughout
the community, especially her amazing
cugloaf. It became a tradition in our family
to break the Yom Kippur fast with cugloaf
at Nanna Sharis place and, since my
parents passed away, we have continued
this tradition at our home our children
love it so much. It is so satisfying to see
my family enjoying it with such relish,
and I always feel my mother is looking
down and smiling. Esther Wakerman
sharis cugloaf
Makes 3 loafs
500g 00 our* (see Shopping list, p 88),
plus extra to dust
35g fresh yeast* (see Shopping list, p 88)
1/2 cup (110g) caster sugar
120ml milk
2 eggs
150g sour cream
1 tbs sunower oil
Chocolate lling
375g softened unsalted butter
3/4 cup (165g) caster sugar
300g drinking chocolate
Place the our in a large bowl and make
a well in the centre. Crumble the yeast
into the well and sprinkle 1 tbs caster
sugar on top. Warm 100ml milk and pour
half over the yeast mixture. Set aside for
5 minutes or until the yeast starts to froth,
then pour over remaining warm milk and
set aside for a further 10 minutes or until
it froths again.
Break one egg into the well and add
the sour cream, oil, 1 tsp salt, 11/2 tbs hot
water and remaining caster sugar and
1 tbs milk. Mix until it forms a sticky dough.
Using an electric mixer tted with
a dough hook, or by hand, knead for
10-15 minutes, adding a little more our
and milk or water if necessary to form a
smooth elastic dough that comes away
from the side of the bowl.
Transfer to an oiled bowl, cover with
a clean tea towel and set aside in a warm
place for 2 hours or until well risen.
Meanwhile, for the lling, place all the
lling ingredients in a bowl and mix with
a wooden spoon until well combined and
the consistency of a creamy icing.
Preheat the oven to 180C. Grease
a 32 x 22cm rectangular baking pan.
When the dough has risen, divide it
into three balls. Each ball will make one
cugloaf. Working individually, knead a
ball on a well-oured board, then roll
CHICKEN EVEREST (P 87) REPRODUCED WITH PERMISSION FROM CHARMAINE SOLOMONS COMPLETE ASIAN COOKBOOK, HARDIE GRANT 1976,
COMPLETELY REVISED AND UPDATED 2011. SLOW-COOKED BEEF WITH RAS EL HANOUT (P 88) ADAPTED AND REPRODUCED WITH PERMISSION
out until it is very thin and shape into
a 40cm-long rectangle.
Spread one-third of the chocolate
lling right to the edge, completely
FROM THE RECIPE SLOW COOKED BEEF WITH HERBS IN THE FOOD OF MOROCCO BY TESS MALLOS, MURDOCH BOOKS 2008.
covering the dough. Turn over the edge
the whole way around to make a 1cm
border, then, starting at the side closest
to you, roll up the pastry to make a long
sausage or strudel shape. Place in the
prepared pan, seam side down. Repeat
with the other balls of dough and the
remaining lling, laying them close
together in the pan so the logs touch
each other. Cover the pan with a clean
tea towel and set aside for a further
30 minutes to rise.
Lightly beat the remaining egg, then
brush the logs with the egg wash and
bake for 40 minutes or until a dark
golden and cooked through. Leave to
cool, then separate the logs. The cugloafs
can be served one at a time. d.
The Feast
Goes On
by Monday
Morning
Cooking
Club
(Harper
Collins
Australia,
$49.95),
is out now.
Sharis cugloaf
 baking paper and fill with rice or pastry
weights, then bake for 15 minutes.
Remove the paper and weights and
return to the oven for 5 minutes or
until crisp and golden.
6 For the filling, heat the golden syrup
and ginger in a small saucepan over low
heat. Stir in the breadcrumbs, pecan,
lemon zest and juice and beaten egg
until combined, then pour into the
pastry case.
7 Roll out the remaining dough into
a 25cm circle, 2mm thick. Slice into
5mm-wide ribbons, then weave them
in a lattice pattern over the top of the
tart. Brush with egg, and bake for
3035 minutes until cooked and golden.
8 Remove from the oven and set aside
for 15 minutes to cool, then carefully
remove it from the pan and slice this is
perfect served warm from the oven.

ULTIMATE CHOCOLATE
& RASPBERRY TART
Serves 10
1 cups (200g) plain flour,
plus extra to dust
25g cocoa
ULTIMATE CHOCOLATE 25g icing sugar
& RASPBERRY TART 175g chilled unsalted butter,
chopped
1 egg yolk
1 tsp vanilla extract
LATTICED TREACLE of a food processor with a small pinch of 250g punnet raspberries
& PECAN TART salt. Drop in the butter and pulse until Chocolate filling
Serves 10 the mixture resembles breadcrumbs. 2 cups (500ml) double thick cream
1 cup (250g) plain flour, 2 Add the egg yolk and 2 tbs cold water, cup (75g) caster sugar
plus extra to dust then pulse again until it comes together 300g dark chocolate,
2 tbs icing sugar into a dough. Turn it out onto a lightly broken into squares
Finely grated zest of 1 lemon floured surface, and bring it together 2 large eggs, beaten
175g chilled unsalted butter, with your hands. Wrap in plastic wrap
chopped and chill in the fridge for 20 minutes. 1 To make the pastry, sift the flour,
1 egg, lightly beaten, 3 Cut off a third of the pastry for the cocoa and icing sugar into a food
plus 1 extra egg yolk latticed top, cover with plastic wrap and processor. Add the butter and a pinch
Treacle filling return to the fridge. Roll out the large of salt, then pulse until the mixture
600ml golden syrup piece of pastry on a floured surface into resembles breadcrumbs.
Pinch ground ginger a 30cm circle, about 4mm thick. 2 Add the egg yolk, vanilla extract and
150g fresh breadcrumbs 4 Drape the pastry over your rolling pin, 2 tbs cold water and pulse again, until
cup (45g) pecans, and lay it across a 23cm fluted tart pan. the dough comes together. Tip out onto
finely ground Push it into place, making sure it goes a floured surface and bring it together
Finely grated zest and right into the edges. Roll your rolling with your hands. Cover in plastic wrap
juice of 1 lemon pin over the top of the pan to cut off and chill for 20 minutes.
1 egg, lightly beaten any excess. Pop in the fridge to chill 3 Preheat the oven to 200C. Roll out
for 30 minutes. the pastry on a floured work surface
1 To make the pastry, place the flour, 5 Preheat the oven to 190C. Prick the into a 25cm circle, 4mm thick. Using
icing sugar and lemon zest in the bowl pastry with a fork, line the pastry with your rolling pin, lift the pastry and

108