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Rhubarb and apple tarts

These individual tarts are heavenly, and go perfectly with cream, or are just as good by themselves. Try them and see. Makes: 6 tarts Ingredients: <ul> <li>500g shortcrust pastry (store-bought or your favourite recipe)</li> <li>1 tablespoon plain flour</li> <li>¼ cup caster sugar</li> <li>2 apples, peeled and sliced</li> <li>300g rhubarb cut into 2cm pieces</li> <li>2 teaspoons ground cinnamon</li> <li>¼ teaspoon ground cardamom</li> <li>1 egg, beaten</li> </ul> Method: <ol> <li>Preheat your oven to 200°C and put a large baking tray on the middle rack to warm up.</li> <li>Roll out your pastry and cut out six circles approximately 15cm and put them in the fridge to stay chilled.</li> <li>Toss the apples and rhubarb slices with the flour, caster sugar, cinnamon and cardamom.</li> <li>Lay a large piece of baking paper on the counter and place the chilled pastry on top. Fill the centre of each pastry with the apple and rhubarb mixture.</li> <li>Fold the edges of the pastry up and over the sides of the filling, pressing it together.</li> <li>Brush the pastry with a little of the beaten egg and sprinkle a little extra caster sugar on top.</li> <li>Slide the tarts onto the hot tray and cook for 35 minutes or until the pastry is golden and crisp.</li> </ol> Images: Shutterstock

Food & Wine

Baked rice custard

As featured in the Over60 cookbook, The Way Mum Made It, Patricia Smith says of her recipe, “I used to make this for my three daughters and then I started making it for my five granddaughters and five grandsons — they all love it and request it whenever they come over to my place.” For a limited time you can get 23 per cent of the Over60 cookbook, The Way Mum Made It. Serves: 4–6 Ingredients: <ul> <li>2 cups milk</li> <li>2 egg yolks</li> <li>300 ml cream</li> <li>1½ cups cooked rice, rinsed, drained</li> <li>½ cup caster sugar</li> <li>½ teaspoon cinnamon</li> <li>1 teaspoon vanilla extract pinch of nutmeg, plus extra to sprinkle</li> </ul> Method: <ol> <li>Preheat the oven to 180°C.</li> <li>Combine the milk, egg yolks, cream, rice, sugar, cinnamon, vanilla and nutmeg in a bowl.</li> <li>Pour the mixture into a ceramic ovenproof dish. Stand the dish in a baking dish with enough water to come halfway up the sides. Bake in the oven for 40 minutes, or until the custard is set.</li> </ol> Remove from the oven and set aside for 10 minutes before serving. Serve warm. Image: Getty

Food & Wine

Bacon and egg tarts

Ready to eat in half an hour, this delicious recipe for bacon and egg tarts is the perfect with morning or afternoon tea will become a family favourite! Serves: 8 Ingredients: <ul> <li>8 rashers bacon</li> <li>4 eggs</li> <li>20g butter</li> <li>1 onion, finely chopped</li> <li>½ cup cream</li> <li>Salt and pepper</li> <li>2 sheets puff pastry</li> <li>100g mozzarella cheese, cubed</li> </ul> To serve <ul> <li>Tomato relish</li> <li>Rocket salad</li> </ul> Method: <ol> <li>Pre-heat oven to 210°C.</li> <li>Trim the bacon of rind and cut each rasher into two pieces.</li> <li>Melt butter in a small pan and sauté the onion over a medium heat for three minutes. Remove and cool.</li> <li>Break the eggs into a small bowl and add the cream. Using a fork to gently blend together but do not beat. Season with salt and pepper.</li> <li>Cut each sheet of puff pastry into four equal squares and place into greased muffin pans.</li> <li>Arrange the two pieces of bacon in each pastry case, place a few squares of mozzarella into pastry case. Pour the egg mixture slowly into each pastry case.</li> <li>Bake the tarts in the pre-heated oven and bake for 12 - 15 minutes until pastry is puffed and golden. Allow to cool for five minutes in the tin prior to removing tarts.</li> <li>Serve hot with tomato relish and fresh garden salad leaves.</li> </ol> Image: Getty

Food & Wine

Tasty Tartlet Tuesday

These scrumptious little tarts will satisfy your craving for chocolate and baked goods. Warning: you might become the family favourite after debuting this delectable creation. Tasty Tartlets with NUTELLA® and Raspberries Difficulty: ⅔ Time: 1hr Serves: 6 Ingredients for the bases: <ul> <li dir="ltr" aria-level="1"> 2 cups plain flour </li> <li dir="ltr" aria-level="1"> 1 tsp baking powder </li> <li dir="ltr" aria-level="1"> 125g butter, softened and cut into pieces </li> <li dir="ltr" aria-level="1"> ½ cup sugar </li> <li dir="ltr" aria-level="1"> 1 egg yolk </li> <li dir="ltr" aria-level="1"> 1 egg </li> <li dir="ltr" aria-level="1"> Zest of 1 lemon </li> <li dir="ltr" aria-level="1"> Pinch of salt </li> </ul> To serve: <ul> <li dir="ltr" aria-level="1"> 90g Nutella® (15g/portion) </li> <li dir="ltr" aria-level="1"> Fresh raspberries or strawberries </li> </ul> Method: <ol> <li dir="ltr" aria-level="1"> Put the flour and baking powder into a pile on the pastry board. Add the softened butter in pieces in the middle. Mix quickly to make a pile of ‘crumbs’, then add the sugar, yolk and egg, lemon zest and a pinch of salt to the crumbs. Mix everything together quickly, forming a ball. Wrap it in a cloth or plastic wrap and put it in the fridge to rest for 30 minutes. </li> <li dir="ltr" aria-level="1"> Preheat the oven to 180℃. To create your tartlet shapes, use a rolling pin to roll out the dough to a thickness of 5mm and cut out circles slightly larger than the individual tins that you’re going to use. </li> <li dir="ltr" aria-level="1"> Put the dough into the greased tins. To prevent the tartlets from swelling up too much, prick the dough a few times with the prongs of a fork. Bake in the oven for 8-10 minutes. Afterwards, remove the tartlets from the cases and let them cool. </li> <li dir="ltr" aria-level="1"> Fill each little tartlet with a tablespoon of Nutella® and serve with a smattering of colourful fresh raspberries or strawberries </li> </ol> Chef’s Tip: While not essential, you can use pastry weights to hold the bases down while cooking. <span style="font-size: 12pt; font-family: Arial; color: #000000; background-color: transparent; font-weight: 400; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Image: Supplied

Food & Wine

Pick up your $2.50 potato hearts from Aldi

<div class="description g_font-long-format" style="font-size: 18px;line-height: 1.5;margin-bottom: 24px">When it comes to frozen potato treats, it’s safe to say us Aussies are fans.</div>Who could forget the uproar when Potato Smiles were discontinued from supermarkets – as well as the excitement when they were reintroduced (as the made-over Potato Emojis) in 2020.So it is no surprise that Aldi shoppers have been excited by the addition of a new potato treat, with some even saying they would make the perfect Valentine’s Day meal.The German supermarket is selling Potato Hearts for $2.49, with the “super cute” freezer item easily cooked in an air fryer or oven.These tasty treats have sent members of the Aldi mums facebook group into a freenzy. It’s not known whether the Potato Hearts are a permanent addition to shelves or here for a limited time only. Pick up yours today from Aldi and enjoy!Image: Instagram

Food & Wine

Tasty rice paper rolls with persimmon

Try this delicious meal with the perfect amount of sweetness. Ingredients <ul> <li>260g dried rice vermicelli</li> <li>8 16cm round rice paper wrappers</li> <li>8 medium butter lettuce leaves, washed</li> <li>8 large cooked king prawns, peeled, de-veined and sliced in half lengthways</li> <li>24 fresh mint leaves</li> <li>1 small Fuyu (crisp) persimmon, sliced</li> <li>1 small Lebanese cucumber, sliced</li> <li>24 fresh coriander leaves</li> </ul> Dipping sauce <ul> <li>1 tbs Japanese rice vinegar</li> <li>4 tbs hoisin sauce</li> <li>1 tbs unsalted peanuts (or almonds), roughly chopped</li> </ul> Method 1. Prepare rice vermicelli as per packet instructions, drain well. 2. Combine all sauce ingredients for dipping. 3. Place one rice sheet in warm water until just softened, remove from water and place on a clean, damp tea towel. 4. Lay a lettuce leaf over the wrapper, top with two pieces of prawn horizontally, three mint leaves, a little persimmon, cucumber, rice vermicelli and three coriander leaves. 5. Fold bottom of wrapper up over the filling, fold one side in, roll up tightly. Keep rolls under damp cloth while preparing remaining ingredients. 6. Serve with dipping sauce. For more information and recipe ideas, visit <a href="https://www.persimmonsaustralia.com.au/">Persimmons Australia</a>. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/articles/recipes/rice-paper-rolls-with-persimmon" target="_blank">Wyza.com.au.</a>

Food & Wine

Budget bubbles: Australia's Top 10 tasty champagnes

Valentine's Day is fast approaching and what could be better than popping open a bottle of Champagne to celebrate the occasion. But if you're on a budget, you can get that Champagne taste on a sparkling wine budget - with some options coming in at less than $7.50. Speaking to 9Honey, a number of wine experts recommended their favourite sparkling under $20. Here's what they recommended: Claire Creek Sparkling Moscato Rosa NV, $3.99 "Whether enjoyed as an aperitif or over a cream layered fruit Pavlova, sparkling moscato is a great way to freshen up the palate after a meal. Lifted, light red fruits of musk, fairy floss and strawberry tropical fruits, bring freshness and a balanced sweetness to the mouth. Best served chilled." - Jason Bowyer, Wine and Sparkling Buying Director, ALDI Veuve-Olivier Sparkling Brut NV 750ml, $7.49 "If you can't go past a French bubbly, particularly a sparkling under $10, then look no further than this Gold Medal-winning bottle. This wine is a fresh, dry, and fruit-driven bubble full of citrus and toasted honey flavours. Available as part of our everyday range, this is the perfect bottle for a Valentine's Day toast." - Jason Bowyer, Wine and Sparkling Buying Director, ALDI Yellowglen Chardonnay Pinot Noir & Prosecco NV 750ml, $7.99 "This refreshing pinot noir and prosecco is exclusive to ALDI with fresh citrus and stone fruit flavours and a creamy finish." - Jason Bowyer, Wine and Sparkling Buying Director, ALDI Yellowglen Chardonnay Pinot Noir Prosecco & Rose NV 750ml, $7.99 "A pale pink, refreshing rose sparkling that is perfect for any celebration, with aromas of strawberries and white pear." - Jason Bowyer, Wine and Sparkling Buying Director, ALDI Corte Carista Prosecco NV 750ml, $9.99 "This classic prosecco from the Veneto Fruilli Venezia Giulia region is fresh and dry, with flavours of white pear, acacia flowers and elegant perfume." - Jason Bowyer, Wine and Sparkling Buying Director, ALDI Vallee Des Secrets Sparkling Cuvee NV, $12.99 "This masterful Grande Cuvee exudes freshness, vibrancy and subtle complexity. Another award winner available in stores every day, the Cuvee features flavours of white stone fruits, grapefruit and light red fruits." - Jason Bowyer, Wine and Sparkling Buying Director, ALDI Amelia & Trent Burge Versus Cuvee Brut, $14.99 "The perfect bottle of bubbles for lovers who like their sparkling wine on the crisp and dry side. This Chardonnay Pinot Noir sparkling is full of summer fruits with complex notes on the nose followed by a rich mouthfeel and a light, crisp finish." - Mathew Young, Champagne and Sparkling Wine Category Manager, Dan Murphy's Villa Conchi Brut Selection Cava, $16.99 "For the woman in your life! With the aim of paying homage to Conchi, a woman who loved French sparkling wines, Villa Conchi Cava is a tribute to women around the world. A careful selection of vineyards in the heart of Catalunya, protected by the mountain of Montserrat, has been the main focus for the production of Villa Conchi. Their Cavas aim to present a fresher style from a Mediterranean climate." - Mathew Young, Champagne and Sparkling Wine Category Manager, Dan Murphy's Belvino Prosecco DOC, $17.99 "With its eye-catching packaging, Belvino is sure to impress your Valentine. But this Prosecco from Italy is not just about the packaging! The finest grapes were chosen to create an intense sparkling wine with a rich bouquet and pronounced flavours of fresh cut pear and crisp apple. The mousse is soft and caressing and the flavours linger attractively." - Mathew Young, Champagne and Sparkling Wine Category Manager, Dan Murphy's Dean & Monroe King Valley Prosecco, $18 "If you are going for a stylish Valentine's Day picnic or table setting, this is the perfect bottle. This refreshing Prosecco from the renowned King Valley region is full of lovely flavours of melon and white peach." - Simon Wilson, BWS Learning Partner But if you do decide to splurge a little on a bottle of bubbly… Monsigny Champagne Brut NV 750ml, $22.99 "This award winner offers great value for money and is available in stores every day. With a dried apple and nutty flavour, it's a signature of high-quality Champagne." - Jason Bowyer, Wine and Sparkling Buying Director, ALDI

Food & Wine

‘Wood’ shavings tasty indeed

Justine Tyerman learns the ancient art of bonito processing... and eats ‘wood’. “Try this,” said guide Yohei holding out a plate of wood shavings. “No thanks... I’m not THAT hungry,” I replied somewhat mystified as my fellow hikers munched away on slivers of wood. I had tried all sorts of new food on the <a href="https://walkjapan.com/tour/izu-geo-trail">Izu Geo Trail</a> with <a href="https://walkjapan.com/">Walk Japan</a> but this was one delicacy I decided I could live without. We were visiting a family-run business in Nishi-izu that produces katsuobushi, the dried bonito flakes that are used extensively in Japanese cuisine. Here we met Yasuhisa Serizawa, the fifth generation owner of the Kanesa Dried Bonito Store founded in 1882. Standing where the fish are processed with members of the family working away in the background, we heard all about the fascinating history of bonito processing in the Tago district of Nishi-izu which dates back centuries. Written records in the ancient capital of Japan show that ‘ara-gatsuo’ (salted or dried bonito) from the region was used as a currency to pay taxes more than 1300 years ago, suggesting it was already regarded as a luxury food back then. This simple preserved food was then improved to become ‘shio-katsuo’ (bonito preserved in salt), which is said to be the origin of bonito ‘dashi,’ the stock used in Japanese soup. Shio-katsuo was once made all over Japan. Nishi-izu was home to many bonito fishing boats and in the mid-20th century, there were more than 40 shops selling dried bonito. But the number decreased as small, packaged, dried bonito shavings and granulated or liquid substitutes for dashi became widely used. Shio-katsuo, bonito dipped in high concentrations of salt, is now only made in the Tago district of Nishi-izu. Shio-katsuo is regarded as the New Year fish in the town, so residents still practise the tradition of offering shio-katsuo decorated with rice straws at the Shinto altar. They pray for protection at sea, good fish catches and a bountiful harvest. Today there are no bonito fishing boats in Nishi-izu, and only four dried bonito shops remain. Mr Serizawa is now the sole person left in Japan who can make the rice straw-decoration for shio-katsuo. We also learned about the making of honkare-katsuobushi (fermented dried bonito) or tago-bushi, a complex, multi-stage process taking six months. Tago-bushi dates back to the Edo period (1603-1868), when Izu was designated as one of three major dried bonito-producing fiefs. Among the three, Izu was the closest to Edo (now Tokyo), the headquarters of the government and a large consumer market. To make tago-bushi, filleted bonito is fumigated and dried repeatedly using the ‘tebiyama’ (manual smoking) method, the oldest in Japan, a technique established in Tago district. The first smoking session is done by direct heat of more than 130 degrees Celsius, concentrating the umami (flavour) of the fillets. The wood used for smoking is from oak and cherry trees collected exclusively in the Izu region. The smoked fillets are then left to cool down. This procedure of drying by heat and resting is repeated ten times. Finally, the fillets are coated and fermented with ‘koji’ (fungus), sun-dried, and stored away to ferment and further siphon out residual moisture. The whole process is repeated over a period of approximately six months. The finished fermented dried bonito product can be stored at room temperature for a long time. Tago-bushi is regarded as a premium product because most of the process is done by hand, requiring time, effort, and the practised eyes and hands of trained artisans. Mr Serizawa brought his presentation to life by demonstrating the cutting up of a fish on a model. He then produced what appeared to be a hunk of wood which he shaved with a plane-like tool into paper-thin slivers of tago-bushi. Finally, I understood — very tasty indeed! Kanesa Dried Bonito Store holds workshops to pass on the technique of preserving and making shio-katsuo decorations and develop modern shio-katsuo-based dishes and food products. Mr Serizawa has participated in international events such as Asio Gusto (2013), the Japanese food event in Florence, Italy (2014), Milano Expo (2014), and Terra Madre Salone del Gusto (2014 and 2018), international Slow Food events to promote shio-katsuo. The product was registered with the Ark of Taste in 2014. Fact File: * <a href="https://walkjapan.com/tour/izu-geo-trail">The Izu Geo Trail</a> is a 7-day, 6-night guided tour starting in Tokyo and finishing in Mishima. The trail explores the Izu Peninsula in the Shizuoka Prefecture, one of the most unique geological areas on Earth. The mountainous peninsula with deeply indented coasts, white sand beaches and a climate akin to a sub-tropical island, is located 150km south west of Tokyo on the Pacific Coast of the island of Honshu, Japan. * An easy-to-moderate-paced hiking tour with an average walking distance of 6-12km each day, mostly on uneven forest and mountain tracks including some steep climbs and descents. Justine Tyerman was a guest of <a href="https://walkjapan.com/">Walk Japan.</a>

International Travel

Enjoy a tasty pear tarte tatin

<div class="article-body"> Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could, of course, use apples – my favourites are granny smiths. Serves: 4 Ingredients Baked pears <ul> <li>4 small pears</li> <li>110g (½ cup) caster sugar</li> <li>20g unsalted butter</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>2 tablespoons brandy</li> <li>100g caster sugar</li> <li>100ml brandy</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>50g unsalted butter, cubed</li> <li>1 sheet ready-rolled puff pastry</li> <li>Cream or ice-cream, to serve</li> </ul> Directions <ol> <li>To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</li> <li>Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</li> <li>Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</li> <li>Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</li> <li>Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</li> <li>Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</li> </ol> Image and recipe from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017. Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>. </div>

Food & Wine

Whip up some puff pastry pear tarts

Almond frangipane is a classic French preparation that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts. It can be made in advance and stored in an airtight container in the refrigerator, then softened at room temperature or in the microwave in less than a minute. This recipe uses ground almonds, but it can be made with ground hazelnuts or walnuts. A fun variation is to leave the poached fruit halves whole and to cut pastry shapes to echo the shape of the fruit being used, thus making individual pear tarts or even peach or plum tarts. Each pastry shape must be chilled well before baking to prevent shrinking. Serves: 6 Ingredients <div class="article-body"> <ul> <li>1 roll ready-made all-butter puff pastry (such as Carême), thawed overnight in the refrigerator or at room temperature for 1 hour, then rolled into a 25cm-square sheet</li> <li>1 free-range egg yolk</li> <li>3–6 (depending on size) whole poached pears (see page 29), halved</li> <li>2 tablespoons reduced poaching syrup double cream or ice cream, to serve</li> </ul> Almond frangipane <ul> <li>80g unsalted butter, softened</li> <li>80g caster sugar</li> <li>80g ground almonds</li> <li>2 teaspoons plain flour</li> <li>1 free-range egg yolk</li> </ul> Directions <ol> <li>To make the almond frangipane, cream butter and sugar in a food processor until light and creamy. Add the ground almonds and flour and pulse briefly. Add egg yolk and mix just until you have a smooth cream. Scrape into a bowl until needed.</li> <li>Lift pastry sheet onto a baking paper-lined baking tray. Lightly mix the other egg yolk with a fork and brush it all over pastry with a pastry brush, ensuring that no egg drips over the edges (this will impede rising). If making a rectangular tart, score a 1 cm border around edges and prick centre with a fork. Chill in the refrigerator for 20 minutes.</li> <li>Spread chilled pastry with a 5mm thick layer of frangipane inside the scored border. (If using drained fruit halves for individual tarts, place a spoonful of frangipane on the pastry where the hollow of the fruit will cover it.)</li> <li>Preheat oven to 210°C. Cut fruit into thick wedges, then lightly press into frangipane, arranging them in closely packed and slightly overlapping rows. (For individual tarts, place halves over spoonfuls of frangipane.) Brush fruit with a little reserved syrup. Chill in refrigerator for 15 minutes.</li> <li>Bake for 20 minutes, then reduce heat to 170°C and cook for another 20 minutes. (Bake individual tarts for 15 minutes at 210°C and 15 minutes at 170°C.) Carefully paint fruit once again with reserved syrup.</li> <li>Bake for another 5 minutes; pastry should be the colour of toast so that it is really crisp and crunchy. Cool tart/s on a cake cooling rack before slicing with a serrated knife, if necessary (use a sawing action rather than pressing through the pastry). Serve with double cream or ice cream.</li> </ol> <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fkitchen-garden-companion-cooking-stephanie-alexander%2Fprod9781921384349.html" target="_blank">Recipe and image from Kitchen Garden Companion - Cooking by Stephanie Alexander, Penguin Books, RRP $49.99.</a> Photography: © Simon Griffiths, Mark Chew. Republished with permission of <a href="https://www.wyza.com.au/recipes/puff-pastry-pear-tarts.aspx">Wyza.com.au</a>. </div>

Food & Wine

Delicious kale, prosciutto and blue cheese tart

Serves 8 So many food trends come and go. Right now kale is having its moment in the culinary limelight, it is so versatile and nutritious. Try serving a wedge of this tart with a bitter leaf salad, which helps to cut through the richness. <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.</a> Ingredients <ul> <li>1 pre-rolled butter puff pastry sheet, thawed</li> <li>2 tablespoons thyme leaves</li> <li>1 egg, beaten</li> <li>1 large bunch kale, finely chopped</li> <li>1 tablespoon olive oil</li> <li>1 onion, thinly sliced</li> <li>1 teaspoon brown mustard seeds</li> <li>Salt and freshly ground black pepper</li> <li>Small handful chopped flat-leaf parsley</li> <li>180 g blue cheese, chopped</li> <li>2 eggs (extra)</li> <li>4 egg yolks</li> <li>200 ml pouring cream</li> <li>200 g sour cream</li> <li>200 g prosciutto (about 4 strips)</li> </ul> Directions 1. Preheat the oven to 180°C fan-forced (200°C conventional). 2. Sprinkle the pastry sheet with the thyme leaves. Roll it out to fit a pie dish 27 cm in diameter and 5 cm deep. Prick the base all over with a fork. Line with baking paper and fill with baking beans or rice, then blind-bake for 10–12 minutes or until lightly golden. 3. Remove from the oven and remove the paper and baking beans. Brush the base with the beaten egg, return to the oven and bake for 6 minutes until golden and crisp. 4. Reduce the oven temperature to 150°C. 5. Place the kale in a large heavy-based saucepan over medium heat. Place a lid on top and allow to soften and wilt for 15–20 minutes. 6. Heat the olive oil in a frying pan over medium heat and add the onion. Fry for 4–5 minutes until soft. Add the kale and mustard seeds and cook for a further minute. Season with salt and pepper to taste. Spread the kale mix over the tart case, then sprinkle over the parsley and scatter over the blue cheese. 7. In a bowl, whisk the eggs, yolks, cream and sour cream. Season with salt and pepper to taste, then pour into the tart case. Place the prosciutto strips on top. 8. Bake for 40–50 minutes or until light golden and just set with a slight wobble. Leave to stand for 10 minutes, then serve. Republished with permission of <a href="https://www.wyza.com.au/recipes/kale-prosciutto-and-blue-cheese-tart.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy a savoury onion and goat cheese tart

This puff pastry tart is perfect for when you want a savoury treat. Read more: Serves: 4 Ingredients: <ul> <li>1 sheet of defrosted frozen puff pastry</li> <li>4 red onions sliced</li> <li>2 tsp fresh thyme leaves </li> <li>200g crumbly goats cheese </li> <li>1 egg </li> <li>50g butter </li> </ul> Method: <ol> <li style="font-weight: 400;">Add butter to a medium saucepan over low heat. Once melted add sliced onions and cook gently for 45 minutes. Stir occasionally until soft and caramelised and set aside to cool.</li> <li style="font-weight: 400;">Preheat oven to 200°C. Line a flat baking tray with baking paper and lay puff pastry on top. </li> <li style="font-weight: 400;">With a knife score a line 2cm inside the edge to create a border around the pastry (do not cut through the pastry). With a fork prick the pastry all over inside the border. </li> <li style="font-weight: 400;">Inside the border, spread caramelised onions and distribute half the goats cheese in chunks.</li> <li style="font-weight: 400;">In a small bowl beat the egg and brush around the border of the pastry. Bake in the oven for 30 mins or until the pastry is golden brown.</li> <li style="font-weight: 400;"> Remove from the oven, top with remaining goats cheese and sprinkle with fresh thyme leaves.</li> </ol> Recipe courtesy of Australian Onions.

Food & Wine

Enjoy the taste of summer with a tropical granola breakfast tart

Juicy, delicious and bursting with nutritional goodness, these breakfast tarts are the perfect way to wake up. Serves: 4 Cooking time: 20 minutes Ingredients: Tarts <ul> <li> 3 Cups rolled oats</li> <li> 1 Cup sunflower seeds</li> <li> 1 Tsp vanilla paste</li> <li> ¼ Cup honey</li> <li> ½ Tsp cinnamon</li> <li> 4 Tbsp melted coconut oil</li> <li> 1 egg white</li> </ul> Topping <ul> <li> 1 Tub coconut yoghurt</li> <li> Fruits for topping – Ruby Rise Red Papaya sliced, mango cubed, blueberries</li> <li> Shaved coconut</li> <li> 1 Tbsp honey</li> </ul> Method: <ol> <li>Preheat the oven to 120 degrees.</li> <li>Lightly spray 4 small tart tins with vegetable oil.</li> <li>In a medium bowl combine oats, cinnamon, sunflower seeds, vanilla, honey, egg white and coconut oil. Mix well. Divide the mixture between tins. Press the mixture at the bottom of the pans and press evenly at the bottom and sides of pan – be sure to leave ditch/well for the yoghurt.</li> <li>Bake for 20 minutes or until light and golden brown.</li> <li>Allow to cool in the tins for 10 mins, then move to a cooling rack (keep in tins).</li> <li>When completely cool, gently remove.</li> <li>Place a few spoonfuls of yoghurt into the granola tarts, then top with the fruit and toasted coconut. Drizzle with honey.</li> </ol> Recipe and photo courtesy of Ruby Ryse Papaya.

Food & Wine

Enjoy some tasty mexican layered dip

A festive and healthy dip, great for parties and picnics too. Serves: 8 Ingredients <ul> <li> 2 medium (430g) avocados, de-seeded and skin removed </li> <li> 400g can refried beans </li> <li> 1 cup (275g) salsa </li> <li> 3⁄4 cup (75g) freshly grated cheddar cheese </li> </ul> Method <ol> <li> Place the avocados into a mixing bowl, season with sea salt and cracked pepper and mash well.</li> <li>Spread the beans over the base of a clear serving bowl, followed by the avocado and then the salsa; creating noticeable layers as you go.</li> <li>Sprinkle with grated cheese. </li> </ol> Optional: Serve scattered with fresh coriander leaves and your favourite corn chips to dip and scoop. Recipe courtesy of Hass Avocados.

Food & Wine

French classic: Pear tarte tatin

Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could also use granny smith apples. Ingredients: Baked pears 4 small pears 110g (½ cup) caster sugar 20g unsalted butter 1 vanilla bean, halved lengthways and seeds scraped 2 tablespoons brandy 100g caster sugar 100ml brandy 1 vanilla bean, halved lengthways and seeds scraped 50g unsalted butter, cubed 1 sheet ready-rolled puff pastry Cream or ice-cream, to serve Directions: 1. To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly. 2. Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside. 3. Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel. 4. Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot. 5. Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven. 6. Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream. Image and recipe from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a>. Photography: © Armelle Habib 2017. Written by Stuart McKenzie. Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>.

Food & Wine

Enjoy a tasty cherry tomato, macadamia, walnut & silverbeet pasta

Up your nut intake with this easy and simple recipe. Preparation time: 5 mins Cooking time: 15 mins Serves: 4 Ingredients <ul> <li style="font-weight: 400;">2 Tbsp olive oil  </li> <li style="font-weight: 400;">2 cloves garlic, crushed  </li> <li style="font-weight: 400;">1/2 cup raw walnuts, roughly chopped (60g)  </li> <li style="font-weight: 400;">1/2 cup raw, unsalted macadamias, roughly chopped (70g)  </li> <li style="font-weight: 400;">1 cup fresh breadcrumbs  </li> <li style="font-weight: 400;">400g dry spaghetti  </li> <li style="font-weight: 400;">500g cherry tomatoes, halved  </li> <li style="font-weight: 400;">1/2 bunch silverbeet or kale leaves, torn  </li> <li style="font-weight: 400;">zest of 1 lemon  </li> <li style="font-weight: 400;">1/4 cup chopped parsley  </li> <li style="font-weight: 400;">sea salt and fresh cracked pepper  </li> </ul> Method   <ol> <li style="font-weight: 400;">Warm half the olive oil and half the garlic in a large skillet over medium heat. Add all the breadcrumbs, and half the walnuts and macadamias. Cook, stirring regularly for 5-6 minutes until fragrant and toasted. Tip into a bowl, season with salt and pepper, and set aside.  </li> <li style="font-weight: 400;">Bring a large pot of salted water to the boil. Cook spaghetti according to packet directions. Drain, reserving 1 cup cooking water.  </li> <li style="font-weight: 400;">While pasta cooks, return the large skillet to medium-high heat and drizzle in remaining olive oil. Add cherry tomatoes and remaining garlic. Sauté for approximately 5 minutes, until tomatoes begin to break down.  </li> <li style="font-weight: 400;">Add reserved pasta cooking water, silverbeet, and remaining walnuts and macadamias to pan with tomatoes. Cook for a minute or two, until greens are just wilted. Remove from heat and stir through lemon zest.  </li> <li style="font-weight: 400;">Add parsley to cooled breadcrumb mixture. Serve pasta with generous spoonfuls of sauce, and plenty of nutty breadcrumbs on top.  </li> </ol> Tips You can find fresh breadcrumbs at good grocery stores, or make your own by pulsing a slice or two of day-old sourdough in a food processor. Recipe and images by Jennifer Jenner for <a href="https://www.nutsforlife.com.au/">Nuts for Life</a>

Food & Wine

Nutritious and tasty: Avocado and coconut ice cream

Avocados are bursting with nutrients needed for a healthy body. It’s little wonder there are so many health benefits when a single serve of avocado (1/4 or 50g) boasts healthy fats, fibre, folate, niacin, vitamins C, B5, E & K, potassium and antioxidants! Serves 6 Ingredients: • 3 avocados • 1 can (400ml) coconut cream • 2 tablespoons honey • ½ cup fresh berries, cherries and edible flowers Directions: 1. Cut the avocados in half and discard the pit. Scoop the avocado out, adding the flesh to a food processor. 2. Add the coconut cream and honey. 3. Season with a pinch of salt and puree until nice and smooth. 4. Pour into a paper-lined loaf tin, cover with cling wrap and freeze for at least 3 hours or until set. 5. Serve on a long, rectangular platter garnished with fresh cherries, berries and edible flowers.

Food & Wine

Tasty Japanese crumbed chicken with Asian slaw

Want a taste of Japanese crumbed chicken mid week? It’s easier to make than you think! Difficulty: easy Cooking time: less than 15 minutes Serves: 4 Ingredients <ul> <li style="font-weight: 400;">2 chicken breast fillets thinly sliced</li> <li style="font-weight: 400;">2 eggs</li> <li style="font-weight: 400;">Splash of milk</li> <li style="font-weight: 400;">Japanese bread crumbs</li> <li style="font-weight: 400;">Japanese mayonnaise</li> </ul> For the salad <ul> <li style="font-weight: 400;">Green cabbage</li> <li style="font-weight: 400;">Red cabbage</li> <li style="font-weight: 400;">Coriander</li> <li style="font-weight: 400;">Avocado</li> <li style="font-weight: 400;">Toasted nori</li> <li style="font-weight: 400;">Sesame</li> <li style="font-weight: 400;">Sliced shallots</li> </ul> Mayonnaise dressing <ul> <li style="font-weight: 400;">Japanese mayonnaise</li> <li style="font-weight: 400;">Few drops of sesame oil</li> <li style="font-weight: 400;">Squeeze of lime juice</li> </ul> Method <ol> <li style="font-weight: 400;">Firstly, crumb the chicken.</li> <li style="font-weight: 400;">Make an egg wash, by combining the eggs with milk, and beating. </li> <li style="font-weight: 400;">Line up the flour, egg wash and bowl of Japanese bread crumbs in a row. Dust the thin chicken first in flour, then egg, then crumbs. Set aside. </li> <li style="font-weight: 400;">To make the mayonnaise dressing, put all ingredients in a bowl and mix together with a whisk. Set aside. </li> <li style="font-weight: 400;">To make the salad, thinly slice the cabbages, shallots and avocado, and toss together with nori, sesame, coriander leaves. Dress with mayonnaise. </li> <li style="font-weight: 400;">Fry off the chicken in batches in a mix of vegetable oil and butter, until golden brown. This should take approximately 3-4 minutes. </li> <li style="font-weight: 400;">Blot the excess oil by placing the chicken on paper towels. </li> <li style="font-weight: 400;">Place the chicken on a plate, dress with the salad.</li> </ol> Recipe courtesy of <a href="https://kitchen.nine.com.au/recipes/japanese-crumbed-chicken-with-asian-slaw-salad-recipe/fc764edf-eed2-46e9-8d29-cea504e941dd">Nine Kitchen.</a>

Food & Wine

Tasty lemon and herb mushroom salad

This quick and easy salad is the perfect accompaniment to a weekend lunchtime meal Ingredients: <ul> <li>Dressing</li> <li>125ml (¼ cup) extra virgin olive oil</li> <li>Juice of one lemon</li> <li>2 red chillis, de-seeded and finely chopped</li> </ul> Salad <ul> <li>250g button mushrooms, sliced</li> <li>4 mini cucumbers</li> <li>1 bunch flat leaf parsley, roughly chopped</li> <li>Salt and pepper, to season</li> </ul> Directions: Dressing 1. In a screw top jar combine olive oil, lemon juice, chillies and a pinch of salt. Put on the lid and shake until well combined. Salad 2. Add all salad ingredients to a bowl, top with dressing and gently mix to combine. Serve as a side salad with chicken, fish or grilled meat. Recipe courtesy of <a href="https://australianmushrooms.com.au">Australian Mushrooms.</a> Republished with permission of <a href="https://www.wyza.com.au/recipes/lemon-herb-mushroom-salad.aspx">Wyza.com.au.</a>

Food & Wine

Tasty avocado gazpacho you need to try

A healthy midday meal with the refreshing taste of avocado. Ingredients For the chilled broth <ul> <li>300 g ripe vine tomatoes, quartered</li> <li>150 g plain yoghurt</li> <li>1 tablespoon tomato paste (concentrated purée)</li> <li>1 tablespoon lemon juice sea salt</li> </ul> To serve <ul> <li>2 perfectly ripe avocados, at room temperature</li> <li>¼ sweet yellow or orange capsicum (pepper), cut into small dice</li> <li>3 cm piece cucumber, seeds removed, cut in small dice</li> <li>4 teaspoons extra virgin olive oil freshly ground black pepper ﬁnishing salt (optional)</li> </ul> Options Serve with crusty bread. Directions 1. Whizz all the broth ingredients in a blender or food processor with 60 ml water until smooth. Push it through a sieve, ideally over a pouring jug – or transfer the sieved broth to a pouring jug. Cover with plastic wrap and refrigerate. It needs to chill for at least 1 hour, but it can stay chilled for up to 24 hours if necessary. 2. Shortly before serving, get all your remaining ingredients ready, then prepare the avocados. Cut each in half, remove the stone, then use the tip of a knife to score 1 cm chunks, cutting a grid pattern in the flesh of each half without cutting through the skin. Now use a dessertspoon to scoop out the chunks into a bowl. If the avocado needs to stand for more than 10 minutes, dress with a little lime or lemon juice to stop it browning. Otherwise, assemble the gazpacho bowls. 3. Using light ﬁngers and a spoon, gently place an elevated mound of avocado pieces in the centre of each bowl. Gently pour a shallow pool of tomato broth around the avocado. Scatter the capsicum and cucumber pieces on the surface of the broth. Use a teaspoon to drizzle droplets of olive oil across the surface. Grind a little pepper in too, and ﬁnish with either a pinch of sea salt flakes on the avocado or a special ﬁnishing salt, if using. Transport steadily to the table and eat right away. Tips <ul> <li>Use a ﬁnishing salt here for crunch and flavour – just a pinch or two on the avocado or the broth edge would do the trick. Here are three of my favourites, which would be ideal with the flavours here:</li> <li>Smoked salt flakes – light brown and assertively smoky flakes.</li> <li>Hawaiian black lava salt – jet-black mini crystals.</li> <li>Hibiscus salt – ﬁne crystals blended with crushed pink hibiscus petals, giving a citrus flavour and a pink pigment that releases in contact with liquid.</li> </ul> Republished with permission of <a href="https://www.wyza.com.au/recipes/avocado-gazpacho.aspx">Wyza.com.au</a>

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