Placeholder Content Image

BBQ mushroom skewers with rosemary gremolata

<p>Have mushrooms laying in the fridge but not sure what to do with them? Simply throw them on the barbie and let the magic happen with this recipe.</p> <p><strong>Ingredients:</strong></p> <p>2 large bunches rosemary<br />500g button mushrooms, cleaned, stems removed<br />1 garlic clove<br />2 tbsp olive oil<br />1 lemon, zest finely grated<br />10g butter<br />Salt and pepper, to season</p> <p><strong>Directions:</strong></p> <p>1. Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.</p> <p>2. Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.</p> <p>3. Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.</p> <p><strong>Tips:</strong></p> <p>You will need thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked bamboo skewers are the best alternative. If using rosemary sprigs as skewers, use a bamboo skewer to make the first incision to make it easier to insert the rosemary sprigs.</p> <p><em>Recipe by<span> </span><a rel="noopener" href="http://www.australianmushrooms.com.au/" target="_blank"><span>Australian Mushrooms</span></a>.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/bbq-mushroom-skewers-with-rosemary-gremolata.aspx" target="_blank">Wyza.com.au</a>. </em></p>

Food & Wine

Placeholder Content Image

Indulge in this simple pear, rosemary and frangipane cake

<p>This simple yet delicious cake is the perfect dessert for a quiet night in.</p> <p><strong>Serves: </strong>10</p> <p><strong>Ingredients</strong></p> <ul> <li>240g softened butter, at room temperature</li> <li>120g white sugar</li> <li>120g brown sugar</li> <li>4 eggs beaten, at room temperature</li> <li>140g almond meal</li> <li>110g self-raising flour</li> <li>1 tbsp chopped rosemary</li> </ul> <p><strong>Pears</strong></p> <ul> <li>500g sugar</li> <li>1 vanilla bean, cut in half and seeds scraped out</li> <li>2 lemons, zested and juiced</li> <li>6 winter nelis pears, peeled and quartered</li> <li>1 sprig of rosemary</li> <li>Whipped cream, to serve</li> </ul> <p><strong>Directions</strong></p> <ol> <li>Preheat oven to<span> </span><span>150°C</span>.</li> <li>Line a 22cm spring-form cake tin with baking paper, making sure to leave at least 3cm of paper overhanging the top of the tin.</li> <li>Cream the butter and sugars and add the eggs one at a time. Fold in the almond meal, flour and chopped rosemary, being careful not to over-mix.</li> </ol> <p><strong>For the pears</strong></p> <ol> <li>Add sugar to a heavy based pan and cook to a light caramel. Add vanilla, lemon juice and lemon zest and toss the pears until coated.</li> <li>Cook for about five minutes.</li> <li>Arrange pears in the bottom of the tin, pour over batter and bake for about 2 to 2½ hours or until cake skewer comes out clean.</li> <li>To serve, place a slice on a serving plate with a spoonful of softly whipped cream and a drizzle of any leftover pear caramel. Garnish with a sprig of rosemary.</li> </ol> <p><em>Recipe thanks to <a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a>.</em></p> <p><em>Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/pear,-rosemary-and-frangipane-cake.aspx" target="_blank">Wyza.com.au.</a></em></p>

Food & Wine

Placeholder Content Image

Sautéed potatoes with lemon and rosemary

<p>Rosemary, lemon, garlic and salt and pepper add plenty of flavour to this potato dish. And if that’s not enough, sautéing them will knock your socks off.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 2</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons olive oil25g of butter</li> <li>200g new potatoes, halved lengthways</li> <li>2 sprigs fresh rosemary</li> <li>2 garlic cloves, peeled, crushed</li> <li>1 lemon, juice only</li> <li>Sea salt</li> <li>Freshly ground black pepper</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for five to six minutes.</p> <p>2. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for a further five minutes, or until cooked through.</p> <p>3. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.</p> <p><strong>Related links:</strong></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/05/potato-cakes/">Potato cakes</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/02/crispy-potato-roast/">Crispy potato roast</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2014/11/cheesy-potato-bake-recipe/">Cheesy potato bake</a></span></strong></em></p>

Food & Wine

Placeholder Content Image

Apple, hazelnut and rosemary cake

<p>For me, this cake embodies cool weather. With its warming spices, crunchy hazelnuts and fresh apple chunks, it is perfect served with a cup of hot milky tea.</p> <p>The rosemary may seem an unusual addition, but it really enhances the flavour and adds an almost savoury note.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 12</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>150g butter, softened</li> <li>125g light muscovado sugar or coconut sugar (or regular soft brown sugar)</li> <li>1 tsp vanilla extract</li> <li>3 organic eggs</li> <li>150g flour</li> <li>50g ground almonds</li> <li>1 tsp nutmeg</li> <li>1 tsp cinnamon</li> <li>1 tsp allspice  </li> <li>2 tsp baking powder</li> <li>½ cup Greek yoghurt </li> <li>50g roasted hazelnuts, chopped </li> <li>2 apples, peeled, cored and cubed</li> <li>leaves from one large sprig fresh rosemary (about 2 tbsp)</li> </ul> <p><em>For the icing:</em></p> <ul> <li>150g butter, softened</li> <li>2 cups icing sugar, sifted</li> <li>125g cream cheese</li> <li>1 tsp vanilla extract with seeds</li> <li>1 tsp cinnamon </li> </ul> <p><em>For the decoration:</em></p> <ul> <li>Few fresh sprigs rosemary </li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat the oven to 175C fan bake. Line a 22cm diameter tin with baking paper.</p> <p>2. In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then eggs, one at a time. Sift in flour, ground almonds, spices and baking powder. Add yoghurt and mix. Stop mixer once all ingredients are combined. Do not over mix. </p> <p>3. By hand, fold through hazelnuts, apple and rosemary. Pour batter into tin and spread out to the sides.</p> <p>4. Bake for about 40 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Cool for 10 minutes before turning out onto a rack.</p> <p>5. Meanwhile, make icing. In the bowl of an electric mixer, beat butter and vanilla until smooth and then gradually add icing sugar. Add cream cheese gradually and continue to beat until light and fluffy. Fold through cinnamon by hand.</p> <p>6. Once cake is cool, ice and decorate with fresh rosemary. Serve with Greek yoghurt or mascarpone. Store in a cool, dry place in an airtight container for up to 3 days.</p> <p><em>Written by Jordan Rondel. First appeared on <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz.</span></strong></a></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, </strong></em><strong>The Way Mum Made It</strong><em><strong>, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>

Food & Wine

Placeholder Content Image

Orange, ricotta and rosemary cheesecake flan

<p>This light, fluffy orange cheesecake flan is the perfect accompaniment to your afternoon tea. </p> <p><span style="text-decoration: underline;"><strong>Serves</strong>:</span> 6-8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>100ml cream</li> <li>½ cup honey</li> <li>2 tablespoons fresh orange juice</li> <li>2 sprigs rosemary</li> <li>500g ricotta</li> <li>200g Greek style yogurt</li> <li>3 eggs</li> <li>2 teaspoons finely grated orange rind</li> <li>icing sugar and Australian Greek style yogurt, to serve</li> <li>Syrupy Oranges</li> <li>1 cup caster sugar, extra</li> <li>2 tablespoons honey</li> <li>1 cup water</li> <li>2 oranges, thinly sliced</li> <li>3 sprigs rosemary, extra, broken into clusters</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Bring cream, honey, orange juice and rosemary sprigs to a gentle simmer for 2 minutes. Remove from heat and stand for 15 minutes, until cooled slightly. Remove rosemary sprigs.</li> <li>Process cooled mixture with ricotta, yogurt, eggs and orange rind. Pour into a baking paper lined 24cm springform pan. Bake at 180°C for 50 minutes or until set, cool in oven.</li> <li>For Syrupy Oranges, bring sugar, honey and water to a simmer, add oranges and rosemary clusters, gently simmer for 20 minutes. Cool oranges in the syrup.</li> <li>Remove cheesecake from pan and slide on a serving platter. Top with oranges, rosemary clusters and some of the syrup. Serve with yogurt and a dusting of icing sugar.</li> </ol> <p>Recipe courtesy of Legendairy. <a rel="noopener" href="/(http:/www.legendairy.com.au/recipes/the-dairy-kitchen-recipe-landing)" target="_blank">V<span style="text-decoration: underline;">isit their site for more delicious food ideas.</span> </a></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/peach-popsicles/"><strong>Peach popsicles</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/baked-parmesan-zucchini/"><strong>Baked parmesan zucchini</strong></a></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/tuna-noodle-patties/">Tuna noodle patties with lime and cucumber yogurt</a></strong></em></span></p>

Food & Wine

Placeholder Content Image

Baked Camembert with garlic and rosemary

<p>A lovely baked Camembert infused with garlic and rosemary, served with crusty bread and breadsticks for dipping, will always be a winner.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span></strong>:</p> <ul> <li>250g whole Camembert cheese</li> <li>2 cloves garlic, finely sliced </li> <li>3 sprigs fresh rosemary</li> <li>Olive oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Preheat oven to 180°C.</p> <p>2. Unwrap Camembert and place in oven-proof tray. Cut off top layer of skin and score the top of the cheese with a sharp knife.  Insert garlic slices and rosemary tips into the slits. Drizzle with a little oil. Bake in oven for 15 to 20 minutes, or until cheese is melted and oozing in the middle. Serve with bread and breadsticks.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/guacamole/"><em><strong>Guacamole</strong></em></a></span></p> <p><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/mashed-potato-balls/"><em><strong>Crispy mashed potato balls</strong></em></a></span></p> <p><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/cauliflower-pizza/"><em><strong>Cauliflower pizza</strong></em></a></span></p>

Food & Wine

Our Partners