Print Recipe Bitter chocolate and Copper Lake Stout tart Serves: 6 – 8 Cooking Time: 2 hours Ingredients The base 75g unsalted butter, cut into pieces 15ml (1 tbsp) vegetable oil 45ml (3 tbsp) water 15ml (1 tbsp) castor sugar pinch salt 120g cake flour The filling 110g 70% dark chocolate, chopped 125ml (½ cup)
TO DRINK: A white Pinot Grigio is medium-bodied and not too oaky or fruity, making it a friendly match with all kinds of foods
Print Recipe Peach and lemon grass ice cream Serves: 6 Cooking Time: 20 mins plus extra for setting Ingredients 2 large eggs, lightly beaten 200g (1 cup) sugar 4 peaches, pitted and pureed 450ml fresh cream 1 stem lemon grass, bruised pinch of salt dark chocolate, melted, to serve Instructions 1 In large bowl, mix
TO DRINK: Spice Route Viognier 2007 has beautiful balance and weight that pairs well with both pops.
Print Recipe Lace pancakes with poached plums and cardamom scented cream Serves: 20 mins Cooking Time: 4-6 Ingredients Poached plums 1L water 3 star anise 2.5 ml salt 60g sugar 12 ripe plums, halved and stone removed Pancakes 500ml (280g) cake flour 10ml baking powder 2ml salt 3 large eggs, whisked 250ml water 250ml Clover