recipes
Rhubarb Queen Of Puddings
courtesy of Carole Ruta, South Coast Providores
Serves 6 300ml milk 300ml cream 1 vanilla bean split lengthwise 4 egg yolks 125g crushed savoiardi biscuits Rhubarb conserve 4 egg whites 150g caster sugar Bring milk, cream and vanilla bean to the boil. Take off heat and leave for 20 mins. Whisk 4 egg yolks and slowly add milk mixture discarding the vanilla bean. More…
Creamy Lime Tart
courtesy of Cathy, Little Blowhole Café, Kiama
Combine the following in a bowl: 5 free range eggs (lightly whisked) 1 cup single cream 3/4 cup caster sugar 2 tbs finely grated lime rind 1/2 cup fresh lime juice Cover mixture, and refrigerate for at least an hour (we left it overnight) to develop the flavour. Line a 23 cm pie dish with More…
Seared Jervis Bay Kingfish with Pumpkin & Potato Gnocchi, Slow Roasted Cherry Tomatoes, Sweet Corn, Lemon and Fried Parsley
courtesy of Andrew Heffill, The Butterfactory Café and Restaurant, Pyree
“When Kingfish is available it’s a beautiful fish caught in the morning and on the plate for dinner. We get them whole but it would be a little more manageable to get a fillet for this recipe. At this time of year we have pumpkins everywhere so we are using them in everything. We have fantastic soil More…