Fondue never goes out of style. Originating in Switzerland this melting pot of delicious cheese is so much fun as the weather cools and great for entertaining. We have mixed some quality cheeses in the mix to elevate.
Rub the inside of the fondue pot (or a deep heavy-based pan) with a clove of garlic, add the white wine and warm over a low heat until it begins to simmer.
Add the Emmental, once cube at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the Comte, followed by the Mountain Man, and keep stirring until smooth. Stir in the kirsch, if using.
Transfer to a fondue set or heatproof pan set over a tea light and eat immediately.
What you’ll Need: 🗒️ ⠀ 2 cup (300g) seeded Angas Park dried dates, finely chopped ⠀ 1/2 cup (100g) Angas Park dried figs, finely chopped ⠀ 1 cup (250ml) water 💦 ⠀ 1 cup (220g) firmly packed light brown sugar ⠀ 90 gram butter, chopped coarsely ⠀ 1 teaspoon baking soda ⠀ 2 eggs 🥚 ⠀ 1 1/2 cup (375g) self-raising flour
Butterscotch Sauce ⠀ 3/4 cup (165g) firmly packed light brown sugar ⠀ 1 cup (250ml) pouring cream ⠀ 125 gram unsalted butter, chopped coarsely 🧈 ⠀
Preheat oven to 180°C. Grease the pudding moulds. ⠀ Place dates in a small saucepan with 1 cup water; bring to the boil. Stir in soda. Remove from heat; stand for 10 minutes. ⠀ Using an electric mixer, beat butter, caster sugar and 1 teaspoon of essence in a medium bowl until pale and creamy. ⠀ Beat in eggs, one by one, until combined. ⠀ Add flour and date mixture, beating until combined. ⠀ Pour mixture into prepared moulds. ⠀ Bake puddings for 25-40 minutes or until a skewer inserted at centre comes out clean. Stand pudding in pan for 5 minutes, then cool on rack. ⠀ Combine extra butter, brown sugar, cream in a small saucepan. ⠀ Stir over low heat until well combined and smooth. ⠀ Drizzle with caramel sauce. Serve pudding with ice-cream.
200g / 7oz dried apricots, plus extra for decoration
4 tbsp S&W maple syrup
100g / 3.5oz coconut oil
200g / 7oz oats
2 tbsp ground ginger
60g / 2.1 hazelnuts
60g / 2.1oz pistachios
60g / 2.1oz pumpkin seeds
80g / 2.8oz dark chocolate
Transfer the apricots to a small bowl and cover with hot water straight from the kettle. Leave to soak for 5 minutes (this will help them break down), then drain and transfer to a food processor along with the maple syrup and coconut oil. Process until fully combined.
Add the oats and ginger to the food processor and pulse half a dozen times until mostly combined. Then transfer the contents of the food processor to a mixing bowl.
Roughly chop the hazelnuts and pistachios, and add them to the bowl along with the pumpkin seeds. Stir everything until fully incorporated.
Line a 7” square tin with baking paper and pour the mixture into the tin. Even out the top with the back of a metal spoon or by pushing down using a small piece of baking paper. Then decorate with a few apricots on top and even out the top again, pushing the apricots into the mixture.
Pop the tin in the refrigerator for 2 hours.
Remove the bars from the tin.
Melt the chocolate in the microwave or in a bowl on top of a saucepan containing a little water on a medium heat. Once the chocolate has melted, transfer it to a small glass or bowl.
Dunk the end of each bar into the chocolate and place on a piece of baking paper to cool.
All done! Keep the bars in an airtight container in the refrigerator for up to 1 week.
There’s nothing our Lemon & Raspberry Yoghurt cake can’t fix 🍋🍰 Our go-to afternoon treat, add fresh raspberries and a touch of icing sugar for an extra pop of sweet and sour! Special thanks to Margaret River Dairy Extra Creamy Yoghurt for making this cake pop!
250g Softened butter 1 1/4 cups Caster sugar 3 large eggs 3/4 cup Vanilla yoghurt Juice & Zest from 2 lemons 2 1/2 cups sifted Plain flour 1 tsp baking powder 1/2tsp bicarb of soda 1/2 cup milk
Frozen Raspberries & Fresh to Garnish
Beat butter & sugar until light and creamy 5+ minutes Add eggs, yoghurt and lemon juice and zest. Fold in flour, baking powder, bicarb and milk until well blended. Add frozen raspberries lightly, do not over mix. Place into 8″cake tin or loaf pan. Into oven 175’c fan bake for 35-45mins or until skewer comes out of middle clean, don’t over bake. Should feel springy to touch. Semi cool in pan, then put onto rack for icing. Combine 1 cup mixed icing sugar and approx 1/3 cup lemon juice and tsp lemon zest, pour over cake.
2 sheets butter puff pastry 1 egg, lightly beaten 1 tub (150g) roasted capsicum and pecorino dip (or other vegetable dip) 6 baby zucchini, halved lengthways 3-4 (120g) yellow squash, thinly sliced with a mandoline 1 bunch asparagus, thinly sliced lengthways with a mandoline 150g goat’s cheese Extra virgin olive oil, to serve Balsamic vinegar glaze, to serve Mixed herbs, to serve
Preheat oven to 200°C. Line a large baking tray with baking paper.
To make tart case, place pastry sheets side by side on the lined tray. Brush egg wash along the long edge of one sheet, then overlap with the other by 2cm to create a large single sheet measuring approximately 36cm x 20cm.
Fold and pinch all four sides to make a 2cm border, pushing down to seal. Brush border with egg wash. Using a fork, prick the base of the tart all over.
Place in oven and bake for 20 minutes or until the pastry is golden.
Remove from oven and spread base of pastry with dip.
How to prepare puff pastry
Meanwhile, place vegetables in a large bowl. Pour boiling water over vegetables, steep for 1 minute to blanch, then drain and pat dry with kitchen paper. Scatter vegetables over tart and crumble over goat’s cheese. Drizzle with oil and vinegar glaze. Serve with mixed herbs.
We have a rich and delicious new baking recipe for you to try this week! Follow along with @LarissaTakchi as she shows us her decadent Salted Valrhona Chocolate and Blackberry Tart! 🍫😍
INGREDIENTS Tart shell (or store-bought): 175g of plain flour 25g of Dutch cocoa powder 1 pinch of salt 25g of icing sugar 125g of unsalted butter, diced and chilled 1 large egg yolk 2 tbsp of water, cold
METHOD To make the pastry, sift together the flour, cocoa, salt, and icing sugar. Rub in the cold butter (using your fingers or a food processor) until the mixture resembles fine breadcrumbs Mix the egg yolk with the water and add to the mixture to make a dough. Add more water at this point, if you need to. Press the pastry into a ball, wrap in cling film and chill for 1 hour
Roll out the pastry to fill your tin (you will have some spare). Prick the pastry base with a fork and then put it back in the fridge to rest for 2 hours. Preheat the oven to 200°C/gas mark 6.
Line the case with foil and fill with baking beans. Blind-bake them for 15 minutes. Remove the foil and baking beans and bake them for 5 more minutes. Remove from the oven but leave the case in the tins to cool completely. Fill the tart with blackberry purée.
For the ganache, place the chocolate in a heatproof bowl. Place the cream, salt, and sugar in a saucepan and heat on low. When hot, take the cream off the heat and pour over the chocolate. Leave it for a few minutes and then stir to combine. Pour the ganache over the tart and place in the fridge to set for 2 hours.
Remove from the fridge, take the tart out of the tin and slice as desired. Serve with a sprinkle of cocoa powder and a handful of fresh blackberries.
We love experimenting with interesting new recipes and have we got a winner with our delicious Lemon Olive Oil Cake, made using beautiful quality ingredients ! 🍋🙌
INGREDIENTS 2 Lemons, zested & juiced (see method below) 2 cups Self Raising Flour 0.5 cup Dominio Di Bagnoli Polenta White 5 Free Range Eggs 1.5 cups La Perruche Cassonade Pure Cane Sugar 0.75 cups Pons Green Extra Virgin Olive Oil Icing sugar, to garnish
METHOD Preheat oven to 180C & line a 20cm cake tin with baking paper. Zest lemons using a grater or microplane, set aside zest. Juice lemons, discarding pith & seeds, set aside. Combine self raising flour, polenta and lemon zest in a medium size mixing bowl, stir to combine. Crack the eggs into a large mixing bowl, add sugar and whisk until the sugar dissolves into the eggs. Gently pour reserved lemon juice into the egg mixture & whisk gently before adding the olive oil. Continue whisking until the mixture thickens & emulsifies, until glossy. Gradually add the dry ingredients – (flour mixture) into the wet ingredients (egg mixture) whisk until combined and the cake batter is lump free & smooth. Pour batter into prepared cake tin and bake for 45-55 mins, until golden on top & cooked through. If the cake still jiggles at the centre, continue to cook for 5 min intervals until done. Remove cake from the oven and rest for 15 mins to cool, before dusting with icing sugar to serve.
We’re making the most of our time at home and we’re now baking more than ever! High-quality chocolate is what makes any blondie really special so give our Dulce Chocolate Valrhona Blondie recipe a go this week and let us know what you think 👌
INGREDIENTS 150 g Will Studd Le Conquerant Butter 1 cup La Peruche loose sugar 1 tsp Neilsen Massey Vanilla Extract 0.5 tsp Tasman Sea Salt, plus extra to sprinkle 1 Kangaroo Island Eggs 1.5 cups Self Raising Flour 200 g Valrhona Ivoire 35% Chocolate Feves 125 g fresh raspberries 0.5 cup Ponthier Raspberry purée, available at Simon Johnson in-store
METHOD Preheat oven to 180C & line baking tray with baking paper, (we used a 27cm x 17cm tray.) Combine butter & sugar in a large heatproof bowl, microwave on high for 40 seconds (approx) until it begins to melt. Add vanilla extract and stir to combine. Melt half the Ivoire chocolate – stirring 100g into the butter mix (reserve the rest to decorate blondies afterward.) Add 1 beaten egg, self-raising flour & stir into chocolate mixture until smooth. Gently fold raspberries/and pureé through the cake batter, spoon into the baking tray & dot remaining Ivoire chocolate feves over the top to decorate. Bake for 30 mins until golden on the edges and blondies have a slight wiggle in the centre. Turn off heat and rest in the oven for a further 15mins before removing. (Optional) Sprinkle with a touch of sea salt, before cutting into squares to serve.