CHEESE FONDUE

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.

What you’ll Need: 🗒️ ⠀

1 garlic clove, whole

250ml dry white wine

350g Emmental, cubed

400g Comté, cubed

300g L’Artisan Mountain Man, rind removed and cubed

2tsp kirsch, optional

bread, to serve & dip

METHOD

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.


Sticky Date & Fig Pudding with Butter Scotch Sauce


Its moist, its fluffy & it’s so yummy! ❤️ 👅 😋 ⠀

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 🧈 ⠀

METHOD

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.


ANGAS PARK Dried Apricot Sorbet

INGREDIENTS

1 1/2 cups dried Angas Park apricots
2 cups apricot nectar (1 1/2 11.5 oz. cans)
1 1/4 cup water
3/4 cup sugar
1/3 cup limoncello
3 tablespoons fresh lemon juice (1 or 2 lemons)

METHOD
Hydrate dried apricots.
In a medium saucepan combine apricot nectar, water and dried apricots. Heat over medium low heat (no need to boil) until apricots are plump and tender, about 20 minutes (longer if the apricots are really dry). Place hot apricot mixture in blender with sugar and purée until smooth. Pass mixture through chinois or strainer. Chill mixture in ice bath. Once mixture is no longer hot, add fresh lemon juice and limoncello, stirring until blended. Add additional water, 1/4 cup at a time, if you think the apricot flavour is too strong.

Chill base and then freeze in ice cream maker.
Continue chilling mixture in ice bath until it is less than 45° F. Pour into ice cream maker and freeze according to your maker’s instructions. Once chilled, remove from ice cream maker and place in dedicated (odour-free) container to let ripen in the freezer for several hours.