Food & Wine

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Prawn bisque

<p>This classic seafood soup is ideal for a special first course. A last–minute addition of chopped red capsicum brings a delightful flourish of flavour, texture and extra vitamins instead of the fat in the traditional swirl of cream.</p> <div id="ingredients"><strong>Ingredients</strong> <ul class="no-bullet"> <li>500 g raw prawns, without heads</li> <li>4 tablespoons dry white wine</li> <li>4 slices of lemon</li> <li>4 black peppercorns, lightly crushed</li> <li>2 sprigs of fresh parsley, stalks bruised</li> <li>1 bulb of fennel</li> <li>1 teaspoon lemon juice</li> <li>1 tablespoon (20 g) butter</li> <li>1 tablespoon sunflower oil</li> <li>1 French shallot, finely chopped</li> <li>½ cup (40 g) fine white breadcrumbs, made from day–old slices of bread</li> <li>pinch of paprika</li> <li>1 red capsicum, seeded and finely diced</li> <li>salt and pepper</li> <li>chopped leaves from the fennel bulb, or fresh herb fennel, to garnish</li> </ul> </div> <p><strong>Preparation</strong></p> <div> <ol> <li>Peel the prawns and set them aside.</li> <li>Place the shells in a large saucepan.</li> <li>Pour in 1.</li> <li>25 litres cold water and add the wine, lemon slices, peppercorns and parsley.</li> <li>Bring to the boil, then reduce the heat and simmer for 20 minutes.</li> <li>Skim off any scum that rises to the surface during cooking.</li> <li>Meanwhile, use a small sharp knife to make a shallow slit along the curved back of each prawn.</li> <li>With the tip of the knife remove the black vein and discard it.</li> <li>Cover and chill the prawns until required.</li> <li>Allow the prawn–shell stock to cool slightly, then discard the lemon slices.</li> <li>Line a sieve with muslin and place it over a large bowl.</li> <li>Process the stock in a blender or food processor until the shells are finely ground, then strain the stock through the muslin–lined sieve.</li> <li>Coarsely chop 85 g of the fennel, and finely chop the remainder of the bulb.</li> <li>Place the finely chopped fennel in a bowl, add the lemon juice and toss, then cover closely with plastic wrap and set aside.</li> <li>Melt the butter with the oil in the rinsed–out saucepan.</li> <li>Add the coarsely chopped fennel and the shallot.</li> <li>Cook, stirring frequently, over a moderate heat for about 8 minutes or until the vegetables are soft but not browned.</li> <li>Stir in the breadcrumbs, paprika and stock.</li> <li>Bring slowly to the boil, then reduce the heat so that the soup simmers.</li> <li>Add the prawns and continue simmering for 3 minutes.</li> <li>Use tongs to remove 6 prawns; set them aside.</li> <li>Season the soup with salt and pepper to taste and simmer for a further 15 minutes.</li> <li>Purée the soup in a blender or food processor until smooth.</li> <li>Return to the pan and add the finely chopped fennel and the capsicum.</li> <li>Reheat.</li> <li>Serve garnished with the reserved prawns and chopped fennel leaves.</li> </ol> </div> <p><span class="red">Serves 6</span><br /><span class="red">Preparation:</span><span> </span>about 25 minutes, plus cooling<br /><span class="red">Cooking:</span><span> </span>about 55 minutes</p> <p><em>This article first appeared in </em><span><em><a href="http://www.readersdigest.com.au/recipes/prawn-bisque">Reader’s Digest</a></em></span><em>. For more of what you love from the world’s best-loved magazine, </em><span><em><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">here’s our best subscription offer.</a></em></span></p> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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The secret that makes KFC’s fried chicken so crunchy

<p>Not all fried chicken is created equal.<br /><br />Below, KFC's secret recipe to drumstick perfection is revealed.</p> <div class="view view-article-slider view-id-article_slider view-display-id-article_slider_block view-dom-id-dd28f7ccf28aa8571c06db372d2237a1"> <div class="view-content"> <div class="views-field views-field-field-slides"> <div class="field-content"> <div class="field-collection-view clearfix view-mode-full field-collection-view-final"> <div class="entity entity-field-collection-item field-collection-item-field-slides clearfix"> <div class="content"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>Make crispy chicken. Never leave the house again</strong></div> </div> </div> <div class="field field-name-field-slide-content field-type-text-long field-label-hidden"> <div class="field-items"> <div class="field-item even"> <p>Nothing says comfort food quite like a bucket of fried chicken.</p> <p>But few places do it better than the aptly-named Kentucky Fried Chicken, especially when paired with creamy mashed potatoes and a buttery biscuit.</p> <p>What sets Kentucky Fried Chicken apart from the rest? It’s how crispy they’re able to make their chicken.</p> <p>Now, you can recreate KFC’s secret recipe at home by following the steps below.</p> <p>We bet you won’t even be able to taste a difference.</p> </div> </div> </div> </div> </div> </div> </div> </div> <div class="views-field views-field-field-slides"> <div class="field-content"> <div class="field-collection-view clearfix view-mode-full field-collection-view-final"> <div class="entity entity-field-collection-item field-collection-item-field-slides clearfix"> <div class="content"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>Break out the 11 secret herbs and spices</strong></div> </div> </div> <div class="field field-name-field-slide-content field-type-text-long field-label-hidden"> <div class="field-items"> <div class="field-item even"> <p>To really nail the traditional flavor of Kentucky Fried Chicken, it’s all about their 11-spice seasoning blend.</p> <p>Combine KFC’s secret recipe for its breading with two cups of flour to thoroughly coat your chicken pieces after dipping in an egg and milk wash.</p> <p>2/3 tablespoon salt<br />3 tablespoons white pepper<br />1 tablespoon black pepper<br />1/2 tablespoon basil<br />1 tablespoon celery salt<br />1 tablespoon dried mustard<br />2 tablespoons garlic salt<br />1 tablespoon ground ginger<br />1/3 tablespoon oregano<br />4 tablespoons paprika<br />1/2 tablespoon thyme</p> </div> </div> </div> </div> </div> </div> </div> </div> <div class="views-field views-field-field-slides"> <div class="field-content"> <div class="field-collection-view clearfix view-mode-full field-collection-view-final"> <div class="entity entity-field-collection-item field-collection-item-field-slides clearfix"> <div class="content"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>Fry immediately</strong></div> </div> </div> <div class="field field-name-field-slide-content field-type-text-long field-label-hidden"> <div class="field-items"> <div class="field-item even"> <p>Some insist that you should let the coated chicken sit before frying.</p> <p>Not at KFC—their rule is “from flour to fryer.”</p> <p>If the chicken is left to sit, the breading will soften for a less-than-crispy result and the skin will fall off the chicken too easily.</p> </div> </div> </div> </div> </div> </div> </div> </div> <div class="views-field views-field-field-slides"> <div class="field-content"> <div class="field-collection-view clearfix view-mode-full field-collection-view-final"> <div class="entity entity-field-collection-item field-collection-item-field-slides clearfix"> <div class="content"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>All about the fryer</strong></div> </div> </div> <div class="field field-name-field-slide-content field-type-text-long field-label-hidden"> <div class="field-items"> <div class="field-item even"> <p>KFC swears by high temperature, industrial-strength pressure fryers for their extra-crispy skin.</p> <p>While you won’t be able at deep fry with your at home pressure cooker, you can still recreate the KFC crunch with a deep fryer, a Dutch oven or heavy-bottomed pot.</p> <p>Simply heat your oil to 350 or 360 degrees and leave each piece in for exactly 12 minutes.</p> </div> </div> </div> </div> </div> </div> </div> </div> <div class="views-field views-field-field-slides"> <div class="field-content"> <div class="field-collection-view clearfix view-mode-full field-collection-view-final"> <div class="entity entity-field-collection-item field-collection-item-field-slides clearfix"> <div class="content"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>The real secret ingredient</strong></div> </div> </div> <div class="field field-name-field-slide-content field-type-text-long field-label-hidden"> <div class="field-items"> <div class="field-item even"> <p>According to Ron Douglas, author of <em>America’s Most Wanted Recipes</em>, the real key to the perfect crispy texture is one thing: Accent, which is monosodium glutamate (MSG) flavour enhancer.</p> <p>You can add this into your seasoning mix before breading or sprinkle it on the chicken after frying.</p> <p>Regardless, it’s a must.</p> </div> </div> </div> </div> </div> </div> </div> </div> <div class="views-field views-field-field-slides"> <div class="field-content"> <div class="field-collection-view clearfix view-mode-full field-collection-view-final"> <div class="entity entity-field-collection-item field-collection-item-field-slides clearfix"> <div class="content"> <div class="field field-name-field-slide-title field-type-text field-label-hidden"> <div class="field-items"> <div class="field-item even"><strong>Take a rest</strong></div> </div> </div> <div class="field field-name-field-slide-content field-type-text-long field-label-hidden"> <div class="field-items"> <div class="field-item even"> <p>Biting into a piece of chicken right out of the fryer isn’t the smartest idea.</p> <p>At Kentucky Fried Chicken, they “hold” the chicken in an oven set to 175 degrees for about 20 minutes according to a former employee.</p> <p>This allows the chicken to finish cooking while keeping it warm and the skin crunchy.</p> <p>Do the same by holding your fried chicken in a warm oven for a few minutes.</p> <p>Even if you follow the above step by step, cracking the crispy skin code may be difficult to do at home.</p> <p>That’s because the texture we all love and crave is largely due to their method of cooking - and if you don’t have a restaurant-grade pressure fryer, it can be tough to recreate.</p> <p>However, using KFC’s secret recipe along with a deep fryer can still have delicious results.</p> <p><em>Written by <span>Amanda Tarlton</span>. This article first appeared in </em><span><em><a href="http://www.readersdigest.com.au/kitchen-tips/secret-makes-kfcs-fried-chicken-so-crunchy">Reader’s Digest</a></em></span><em>. For more of what you love from the world’s best-loved magazine, </em><span><em><a href="http://readersdigest.innovations.com.au/c/readersdigestemailsubscribe?utm_source=over60&amp;utm_medium=articles&amp;utm_campaign=RDSUB&amp;keycode=WRA87V">here’s our best subscription offer.</a></em></span></p> </div> </div> </div> </div> </div> </div> </div> </div> </div> </div> <p><img style="width: 100px !important; height: 100px !important;" src="/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" /></p>

Food & Wine

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What drives our wine choice – taste or the price tag?

<p>Can a wine drinker judge the quality of a bottle by its price? The nature of this relationship has always been contested.</p> <p>We expect that consumers are willing to pay more for higher quality wines, while higher quality wines typically cost much more to produce. Some studies have identified that better quality wines do in fact <a href="http://onlinelibrary.wiley.com/doi/10.1111/j.1574-0862.2001.tb00058.x/abstract">sell for higher prices</a>, others <a href="http://www.tandfonline.com/doi/full/10.1080/13504850701222145#.VI5EmnuK2Vo">have not</a>.</p> <p>Fundamentally, it is the subjective nature of wine quality assessment and the lack of quality information held by consumers which potentially drives a wedge between price and its quality.</p> <p>Even though expert wine tasters are able to provide a sensory evaluation of a wine’s characteristics, evaluation is subjective and different tasters often maintain different opinions for the same wine.</p> <p>Further, wine is often argued to be an “experience good” - which means that consumers need to purchase and consume the good first to evaluate it. This subjective nature of wine evaluation and the inability of consumers to know what’s in the bottle before consuming it means that the pricing of wines according to some measure of quality may prove particularly difficult.</p> <p>To explain how wine prices differ statistical models have been developed to examine the relationship between wine price and its quality and a series of other factors thought to influence prices. These statistical models are called hedonic price functions.</p> <p>These hedonic functions recognise that price depends upon both demand and supply factors and are employed generally for differentiated goods, such as houses, personal computers and cars. For wine, hedonic price functions statistically estimate the relationship between prices and measures of a wine’s quality, reputation, variety, region, vintage, and other factors for one of the seminal wine studies.</p> <p>In an attempt to shed light on the price-quality debate, Chris Doucouliagos and I have recently <a href="http://ajae.oxfordjournals.org/content/early/2014/07/12/ajae.aau057.short">undertaken a meta analysis</a> of the relation between wine prices and quality ratings. The purpose of a meta analysis is to summarise previously published results from studies and make general conclusions of the major findings of a body of literature.</p> <p>The meta analysis examined more than 180 hedonic wine price models developed over 20 years covering many countries. The research identifies that the relation between the price of wine and its sensory quality rating is a moderate partial correlation of +0.30. This correlation is positive and statistically significant in approximately 90% of cases. In other words, approximately 90% of models estimated in the literature identified that the positive relation between prices and quality is not due to chance.</p> <p>The findings from the meta-analysis indicate, however, that the correlation between price and its quality is not perfect. That is, some wines are over-priced compared to quality, others may be under-priced. This recognition suggests some important implications for both wine producers and consumers.</p> <p>For wine producers specific pricing strategies to follow will depend on the quality of the wines produced and the nature of competition that producers face in the market. For example, some low quality producers may be able to charge higher prices than implied by quality, in the short term, as buyers may find it uneconomic to conduct the necessary search to identify quality.</p> <p>In other words, some consumers may be fooled by higher prices inferring higher quality, and pay higher prices than they really should. This deception may only occur for a short period of time as consumers become more aware of the wine’s quality over time.</p> <p>Alternatively, high quality producers may seek to charge higher prices than suggested by the wine’s quality level given that low-quality producers cannot sustainably follow a similar strategy.</p> <p>For consumers, the results imply that price may or may not infer quality. In other words, consumers should be wary of using price as a sole indicator of a wine’s quality. This implies that better informed buyers could potentially identify bargains in the short run. In this context expert wine guides potentially play an important role and I have developed a web-based tool called the <a href="http://csusap.csu.edu.au/%7Eeoczkows/winestart.htm?gclid=CLzokZ3uzsICFUwDvAodzjoAgg">Australian Wine Price Calculator</a> to help identify under and over-priced wines.</p> <p>The question naturally arises, if wine experts differ in their opinions of a wine, what does a consumer do? Wine expert Jancis Robinson suggests that individual consumers may wish to follow the “preferences and prejudices” of a specific wine critic in making wine purchase choices.</p> <p>The moderate price-quality correlation identified across numerous studies occurs despite the lack of information held by consumers about a wine’s quality and the inconsistency of expert tasters when evaluating wines. Despite all this, it can be argued that quality still does matter.<!-- Below is The Conversation's page counter tag. Please DO NOT REMOVE. --><img style="border: none !important; box-shadow: none !important; margin: 0 !important; max-height: 1px !important; max-width: 1px !important; min-height: 1px !important; min-width: 1px !important; opacity: 0 !important; outline: none !important; padding: 0 !important; text-shadow: none !important;" src="https://counter.theconversation.com/content/35252/count.gif?distributor=republish-lightbox-basic" alt="The Conversation" width="1" height="1" /><!-- End of code. If you don't see any code above, please get new code from the Advanced tab after you click the republish button. The page counter does not collect any personal data. More info: http://theconversation.com/republishing-guidelines --></p> <p><em>Written by <span><a href="https://theconversation.com/profiles/eddie-oczkowski-147677">Eddie Oczkowski</a>, Professor of Applied Economics and Quantitative Methods, <a href="http://theconversation.com/institutions/charles-sturt-university-849">Charles Sturt University</a></span>. Republished with permission of <span><a href="https://theconversation.com/what-drives-our-wine-choice-taste-or-the-price-tag-35252">The Conversation</a></span>.</em></p>

Food & Wine

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Chinese hot pot with Asian greens and chilli-garlic oil

<p>Stave off the winter chill with this tasty Chinese hot pot. With an added hit of chilli, it's sure to keep you warm on a cold night!</p> <p><strong>Ingredients:</strong></p> <ul> <li>½ brown onion</li> <li>1 knob ginger</li> <li>4 cloves garlic</li> <li>½ long red chilli</li> <li>2 spring onions</li> <li>1 tbsp sesame seeds</li> <li>2 tbsp olive oil</li> <li>1 tsp sesame oil</li> <li>300g pork mince</li> <li>1tsp Chinese five spice</li> <li>1 cube chicken stock</li> <li>3 cups boiling water</li> <li>1 ½ tbsp salt-reduced soy sauce</li> <li>70g baby spinach leaves (handful)</li> <li>300g ramen noodles</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Bring a medium saucepan of salted water to the boil. Finely slice the brown onion. Peel and finely grate the ginger. Peel and crush the garlic. Finely slice the long red chilli (remove the seeds if you don’t like heat). Finely slice the spring onion.</li> <li>Heat a large saucepan over a medium-high heat. Add the sesame seeds and toast, stirring, for 3 minutes, or until golden. Remove from the pan and set aside. Add ¼ of the olive oil, the sesame oil and the pork mince and cook, breaking up with a wooden spoon, for 5 minutes, or until browned. Remove from the pan and set aside. Toasting sesame seeds before adding them as a garnish to the hot pot boosts flavour and adds extra crunch.</li> <li>Add ¼ of the olive oil and the brown onion to the same pan on medium-high heat and cook for 5 minutes, or until softened. Add the ginger, ¼ of the garlic and the Chinese five spice. Cook for 1-2 minutes, or until fragrant. Add the crumbled chicken stock cube, boiling water and salt-reduced soy sauce. Simmer for about 3 minutes to allow the flavours to infuse.</li> <li>Meanwhile, heat a small saucepan over a medium heat. Add the long red chilli, the remaining garlic and the remaining olive oil and cook for 4 minutes, or until the chilli and garlic are soft and fragrant.</li> <li>Add the ramen noodles to the saucepan of boiling water and cook for 3 minutes or until soft. Drain and rinse under cold water. Add the drained noodles and the baby spinach leaves to the broth and season to taste with salt and pepper.</li> <li>Divide the noodles, baby spinach leaves and broth between bowls and top with Chinese pork. Sprinkle with sesame seeds and spring onion. Drizzle over the chilli-garlic oil (if using).</li> </ol> <p><em>Recipe supplied by <a href="http://www.dpbolvw.net/click-8340400-12931890">HelloFresh</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/chinese-hot-pot-with-asian-greens-and-chilli-garlic-oil.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Lyndey Milan's Dark Chocolate Ganache Shells

<p>Celebrity home cook Lyndey Milan shares a rich and creamy dark chocolate treat the whole family will love! Plus, it's super easy – and super fast – to prepare.</p> <p><strong>Ingredients:</strong></p> <ul> <li>150g good quality dark chocolate</li> <li>2 tablespoons (40ml) thick cream</li> <li>1 tablespoon (20ml) Grand Marnier or Cointreau (optional)</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Heat cream in a very small saucepan or microwave and boil until it reduces by half. Stir in the liqueur if using. Pour over broken dark chocolate in a dry heatproof bowl and either microwave for 1-2 minutes on 50% power until chocolate has melted; or place over a saucepan of simmering water until chocolate has melted. Do not overheat the chocolate.</li> <li>Stir until combined, but do not overbeat. Refrigerate and stir occasionally until it is firming up evenly.</li> <li>Put into a piping bag with a plain wide nozzle and pipe into the round petite silicon moulds. Alternatively, spoon in. Level off any excess with a spatula. Refrigerate until firm then turn out.</li> </ol> <p><strong>Tips:</strong></p> <p>If for some reason your chocolate mixture seizes, add a little more very hot cream.</p> <p><em>Recipe provided by <a href="http://lyndeymilan.com/">Lyndey Milan</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-dark-chocolate-ganache-shells.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Delicious apple pie

<p>A warming slice of apple pie is a classic dessert and a perfect finish to any meal!</p> <p><strong>Ingredients:</strong></p> <p><strong><u>Pastry:</u></strong></p> <ul> <li>185g butter, chilled</li> <li>335g flour</li> <li>75g sugar</li> <li>2 teaspoons milk</li> <li>2 eggs</li> </ul> <p><strong><u>Filling:</u></strong></p> <ul> <li>6 Granny Smith apples</li> <li>110 g brown sugar</li> <li>2 teaspoons ground cinnamon</li> <li>45g unsalted butter</li> <li>40g pecans, chopped</li> </ul> <p><strong><u>To serve:</u></strong></p> <ul> <li>1-2 eggs, whisked to become an egg wash</li> <li>Raw sugar, to finish</li> </ul> <p><strong>Directions:</strong></p> <p><strong><u>Pastry</u></strong><br />1. Grate the chilled butter into a food processor then add the flour, sugar, milk and eggs and blend until the mix forms a dough. Do not overwork at this will make the dough tough.</p> <p>2. Remove from the food processor and gently knead until the dough is well combined.</p> <p>3. Wrap in plastic wrap and place in the refrigerator for 30 minutes before rolling.</p> <p><strong><u>Filling</u></strong><br />4. While the pastry is resting, core and peel the apples then chop into 2cm cubes.</p> <p>5. Place the apples in a pot with the brown sugar, cinnamon and butter then gently cook for 25 minutes until the apple is tender. Once the apple is cooked, allow the mix to cool then stir the pecans into the mix.</p> <p><strong><u>To serve</u></strong><br />6. Preheat oven to 160°C.</p> <p>7. Cut the dough in half then roll 1 piece of pastry into a circle large enough to fit into a deep tart shell.</p> <p>8. Gently lift the pastry into the tart shell, pushing the pastry into the sides. Trim the edges to fit.</p> <p>9. With the remaining pastry, roll to 5mm thick and cut into ribbons. Fill the pastry shell with the cooked apple mix, then criss-cross the pastry over the top of the pie.</p> <p>10. Egg wash the apple pie then sprinkle with raw sugar. Place in oven and bake for 40 minutes.</p> <p>11. Remove, allow to cool slightly and then serve.</p> <p><em>This recipe is featured in <a href="https://smudgeeats.com.au/product/flavours-of-sydney/">Flavours of Sydney 2nd Edition</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/centennial-homestead-apple-pie.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Chilled cucumber and avocado soup

<p>As we get closer to spring, this delicious chilled soup is perfect to cool down on warm days, and healthy to boot!</p> <p><strong>Ingredients:</strong></p> <ul> <li>1 cucumber, peeled and sliced (reserve 6 slices for decoration)</li> <li>2 avocados, peeled and de-stoned</li> <li>2 jalapeno peppers, halved and deseeded</li> <li>4 spring onions, roughly chopped</li> <li>20ml extra virgin olive oil</li> <li>100g natural yoghurt</li> <li>40g crème fraiche</li> <li>200ml chicken or vegetable broth</li> <li>5-10g fresh dill</li> <li>1 lemon, juice only</li> <li>Sea salt and freshly ground black pepper</li> </ul> <p><strong>To serve:</strong></p> <ul> <li>Extra virgin olive oil</li> <li>6 cucumber slices</li> <li>Dill sprigs</li> <li>1 tomato, deseeded and diced</li> <li>Hot sauce, such as cholula</li> </ul> <p><strong>Method:</strong></p> <ol> <li>Put all the ingredients for the coup into a food processor or blender and blitz for about 5 minutes until silky smooth.</li> <li>Scrape any soup from the sides down and blitz for another minute or two.</li> <li>Taste, and add a pinch of salt and some pepper, if you think it needs it.</li> <li>To serve, divide between two bowls and top with a good drizzle of olive oil, the cucumber slices, dill sprigs, tomatoes and a few dashes of hot sauce.</li> </ol> <p>This is an edited extract from <a href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/pioppi-diet-dr-aseem-malhotra/prod9781405932639.html"><em>The Pioppi Diet  by Dr Aseem Halhotra &amp; Donal O'Neill</em></a>, Penguin Books, RRP $24.99.</p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/chilled-cucumber-and-avocado-soup.aspx">Wyza.com.au</a>.</em></p>

Food & Wine

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Smoked honey sesame pork ribs

<p>These old school American-style ribs are the perfect use of a barbeque smoker for a weekend dinner.</p> <p><strong>Preparation:</strong> 10 minutes</p> <p><strong>Cooking time:</strong> 2 h 40 minutes</p> <p><strong>Serves:</strong> 4</p> <p><strong>Ingredients:</strong></p> <ul> <li>2 racks pork ribs</li> <li>100 g honey</li> <li>100 g butter, sliced</li> <li>50 g sesame seeds</li> <li>1 spring onion (scallion), thinly sliced</li> </ul> <p><strong>Rub (Dry spice mix)</strong></p> <ul> <li>2 tablespoons brown sugar</li> <li>1 tablespoon smoked paprika</li> <li>1 teaspoon celery powder</li> <li>1 teaspoon garlic powder</li> <li>1 teaspoon onion powder</li> <li>1 tablespoon freshly cracked black pepper, finely ground</li> <li>1 tablespoon kosher salt</li> </ul> <p><strong>Method: </strong></p> <ol> <li>Combine all of the rub ingredients in a bowl.</li> <li>Remove the membrane from the underside of the pork ribs and apply liberal coating of the rub to completely cover all sides of the ribs.</li> <li>Indirectly hot smoke the ribs for 1 hour inside a barbecue smoker at 130°C with apple or peach wood chunks or chips.</li> <li>Remove the ribs from the smoker and drizzle with the honey, top with sliced butter.</li> <li>Double wrap each rack of ribs in foil and return to the smoker for a further 1½ hours at 130°C.</li> <li>Allow the ribs to rest for 10 minutes before slicing and sprinkling with sesame seeds and spring onion to serve.</li> </ol> <p><strong>Tips:</strong></p> <ul> <li>Drizzle with extra pre-smoked honey before serving for an extra sweet kick.</li> </ul> <p><em>This is an edited extract from Ribs: With Low and Slow BBQ Guide by Adam Roberts, New Holland Publishers, RRP $45, available from all good bookstores or <a href="http://au.newhollandpublishers.com/">online</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/smoked-honey-sesame-pork-ribs.aspx">Wyza.com.au.</a></em></p>

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Carrot and haloumi fritters with fresh cucumber salad

<p>For a fresh, healthy meal you can't go wrong with lightly fried haloumi, and it's a perfect complement for a light cucumber salad.</p> <p>Perfectly balanced, every bite of this is giving you earthiness, richness, sweet and savoury. Carrot and haloumi come together for a delicious crispy fritter stack, while cucumber, mint and honey cut through with a beautiful fresh hit.</p> <p><strong>Time to prepare: </strong>25 minutes</p> <p><strong>Cooking time:</strong> 15 minutes</p> <p><strong>Serves: </strong>2</p> <p><strong>Ingredients</strong></p> <p><span>180g haloumi </span></p> <p><span>2 carrots, peeled &amp; grated </span></p> <p><span>2 spring onions, finely sliced </span></p> <p><span>1 cucumber, peeled into ribbons</span></p> <p><span>2 tbsp plain flour </span></p> <p><span>1 egg, lightly whisked</span></p> <p><span>¼ cup olive oil</span></p> <p><span>½ lemon, juiced</span></p> <p><span>1tsp honey </span></p> <p><span>Handful of mint, leaves picked </span></p> <p><span>2 tbsp hummus</span></p> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 160ºC/140ºC fan-forced.</p> <p>2. Coarsely grate half of the haloumi using a box grater. Cut the remaining haloumi into 1cm thick slices and set aside. Squeeze the excess moisture from the carrot, then combine with the grated haloumi, spring onion, plain flour and egg in a medium bowl. Season with pepper. Form the mixture into round fritters, packing tightly with your hands.</p> <p>3. Heat a little olive oil in a large frying pan over a medium-high heat. Carefully add the fritters and cook for 3-4 minutes on each side or until golden. Remove them carefully and place on the prepared oven tray. Place in the oven to keep warm. Heat a little olive oil in the same frying pan over a medium-high heat. Add the haloumi slices and cook for 1-2 minutes on each side or until golden.</p> <p>4. Combine equal parts olive oil and lemon juice with the honey in a small bowl. Combine the rocket, cucumber and mint in a large bowl. Drizzle with the lemon dressing.</p> <p>5. Divide and stack the fritters and haloumi slices and serve with the minted cucumber salad and hummus on the side.</p> <p><em>Recipe supplied by <a rel="noopener" href="http://www.dpbolvw.net/click-8340400-12931890" target="_blank">HelloFresh</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/carrot-and-haloumi-fritters-with-fresh-cucumber-salad.aspx">Wyza.com.au.</a></em></p>

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Sweet Potato Pecan Pies

<p><strong>Time to prepare: </strong>35 minutes</p> <p><strong>Cooking time: </strong>45 minutes</p> <p><strong>Serves: </strong>6</p> <p><strong>Ingredients</strong></p> <p><strong>Pastry</strong></p> <p>1½ cups (225g) plain flour<span> </span></p> <p>2 tbsp icing sugar<span> </span></p> <p>125g cold butter, chopped<span> </span></p> <p>1 egg yolk<span> </span></p> <p>1-2 tbsp iced water</p> <p><strong>Filling</strong></p> <p>500g sweet potato, peeled and chopped<span> </span></p> <p>½ cup (110g) brown sugar<span> </span></p> <p>1 tsp vanilla bean paste<span> </span></p> <p>1 tsp cinnamon<span> </span></p> <p>½ tsp ground ginger<span> </span></p> <p>¼ tsp nutmeg<span> </span></p> <p>1 cup (250ml) pouring cream<span> </span></p> <p>2 eggs<span> </span></p> <p>½ cup chopped pecans<span> </span></p> <p>Whipped cream and maple syrup, to serve</p> <p><strong>Directions</strong></p> <p><strong>Pastry</strong><span> </span></p> <p>1. Grease six 10cm loose-based fluted tart tins.</p> <p>2. Process flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water to make dough come together. Knead dough on floured surface until smooth. Wrap in plastic and chill for 30 minutes.</p> <p>3. Preheat oven to 200 °C/180 °C fan forced. Meanwhile, steam sweet potato until tender. Cool for 10 minutes.</p> <p>4. Divide pastry into six portions. Roll out each and line tins. Chill for 15 minutes. Line pastry with baking paper, fill with dried beans or rice. Bake for 10 minutes; remove baking paper and beans/rice. Bake for a further 5 minutes or until browned slightly.</p> <p>5. Reduce oven to 180 °C/160 °C.</p> <p><strong>Filling</strong><span> </span></p> <p>1. Blend or process sweet potato with sugar, paste, spices, cream and eggs until smooth. Pour mixture into pastry cases. Sprinkle with pecans.</p> <p>2. Bake for 25-30 minutes until set. Cool to room temperature before chilling until firm. Serve topped with whipped cream and a drizzle of maple syrup.</p> <p><em>Recipe thanks to <a rel="noopener" href="http://australiansweetpotatoes.com.au/" target="_blank">Australian Sweet Potatoes</a></em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/sweet-potato-pecan-pies.aspx">Wyza.com.au.</a></em></p>

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Italian Chocolate Torta

<p>This rich, moist Italian-style chocolate cake will satisfy even the most avid chocolate lover. It keeps remarkably well for several days and features a delicious fudge-like interior.</p> <p><strong>Time to prepare:</strong> 30 minutes</p> <p><strong>Cooking time: </strong>45 minutes</p> <p><strong>Serves: </strong>12</p> <p><strong>Ingredients</strong></p> <p><span>120g butter</span></p> <p><span>350g good-quality dark chocolate</span></p> <p><span>5 large eggs</span></p> <p><span>250g caster sugar</span></p> <p><span>1 tablespoon instant coffee granules</span></p> <p><span>3 tablespoons Dutch cocoa powder</span></p> <p><span>5 heaped tablespoons ground walnuts (walnut meal)</span></p> <p><span>90g walnut pieces</span></p> <p><span>1 tablespoon unsweetened cocoa</span></p> <p><span>1 tablespoon icing sugar</span></p> <p><strong>Directions</strong></p> <p>1. Preheat the oven to 180°C. Grease a 20cm non-stick springform tin or bar (loaf) tin.</p> <p>2. Place the butter and chocolate, broken into pieces, into a heatproof bowl and set over a saucepan of simmering water (or melt in a microwave). Stir gently until the chocolate is thoroughly melted and the mixture is smooth. Set aside.</p> <p>3. In a separate bowl, using electric beaters, beat the eggs and sugar together until thick and pale. Fold in the coffee granules, cocoa, walnut meal and walnut pieces.</p> <p>4. Gently fold together the chocolate mixture and the egg mixture until thoroughly combined, then pour the batter into the prepared cake tin.</p> <p>5. Bake for 40 minutes, or until the top of the cake is dry. Turn off the oven and leave the cake undisturbed to cool in the oven.</p> <p>6. When the cake is cool, remove from the cold oven and gently remove from the tin.</p> <p>7. Dust with a combination of the cocoa and icing sugar and serve in thin slices with fresh cream.</p> <p><em>Recipe and image from Bake Your Cake &amp; Eat it Too (New Holland Publishers), RRP $29.99,<span> </span><a rel="noopener" href="http://www.newhollandpublishers.com/" target="_blank"><span>newhollandpublishers.com</span></a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/italian-chocolate-torta.aspx">Wyza.com.au.</a></em></p>

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Mango cheesecake slice

<p>Enjoy this sweet treat after dinner and relax with the refreshing taste of mango!</p> <p><strong>Ingredients:</strong></p> <p>4 mangoes</p> <p>2 x 200g packets lattice biscuits</p> <p>375g cream cheese, softened</p> <p>½ cup caster sugar</p> <p>395g can sweetened condensed milk</p> <p>2 egg yolks</p> <p>250g sour cream</p> <p>1 tsp vanilla bean paste</p> <p>250g mascarpone</p> <p><strong>Directions:</strong></p> <p>1. Preheat oven to 160°C fan forced. Grease and line a 22cm (base) square cake pan with baking paper, allowing a 3cm overhang on all sides.</p> <p>2. Arrange 16 biscuits, glaze side down, over the base of the cake pan, cutting to fit so the base is covered.</p> <p>3. Peel and cut the fruit from 1 mango. Process the mango until smooth (you should have ¾ cup of puree). Pour the puree into a jug, wash and dry the food processor.</p> <p>4. Combine the cream cheese and sugar in the processor. Process until smooth. Add the sweetened condensed milk, egg yolks and sour cream, pulse until just combined. Add ¾ cup mango puree, pulse to combine. Pour over the base.</p> <p>5. Arrange more biscuits, glazed side up, over the top. Bake for 40-45 minutes until set. Set aside to cool. Refrigerate for 4 hours or overnight if time permits.</p> <p>6. Lift the slice onto a board or serving platter. Fold the vanilla through the mascarpone. Gently whisk with a balloon whisk to thicken if necessary. Spread over the biscuits.</p> <p>7. Cut the cheeks from the remaining mangoes. Using a large spoon remove the mango fruit from the cheeks and thinly slice. Arrange over the mascarpone. Cut into squares to serve.</p> <p><em>Written by Editor. Republished with permission of <a href="https://www.wyza.com.au/recipes/calypso-mango-cheesecake-slice.aspx">Wyza.com.au.</a></em></p>

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Chocolate pretzel and marshmallow slice

<p>Home cook hero Lyndey Milan shares a wickedly delicious chocolate pretzel slice recipe.</p> <p><strong>Ingredients:</strong></p> <ul> <li>250g shortbread biscuits </li> <li>100g salted butter, melted</li> <li>250g dark chocolate bits (chips)</li> <li>150g marshmallows, halved </li> <li>75g mini pretzels</li> <li>250g pecans, walnuts or macadamias, roughly chopped</li> <li>100g milk chocolate buttons, roughly chopped</li> <li>100g white chocolate bits (chips) </li> <li>395g can condensed milk</li> <li>2 teaspoons salt flakes (optional)</li> <li>125g dark chocolate (melted)</li> </ul> <p><strong>Directions:</strong></p> <ol> <li>Preheat oven to moderate, 180°C (160°C fan-forced). Line a <a href="http://lyndeymilan.com/bakeware-range/">33 x 24 x 4.5 baking tray</a>with baking paper.</li> <li>Crush biscuits in a food processor until fine, add butter, just long enough to combine. Press over base of tin and push down. Scatter over dark chocolate chips, marshmallows, pretzels and pecans.</li> <li>Sprinkle with the chopped milk buttons and white chocolate bits. Drizzle condensed milk over top. Sprinkle with salt flakes if desired.</li> <li>Bake for 25-30 minutes or until the slice is mostly firm. If the top is browning too quickly cover loosely with a sheet of foil.</li> <li>Leave to cool completely or refrigerate. Cut into small squares or slices to serve. Before serving melt dark chocolate in a snap lock bag in a bowl filled with hot water, snip corner and drizzle melted chocolate over slices.</li> </ol> <p><strong>Tips:</strong></p> <p>Most slices take time, preparing the different layers and cooking and preparing different layers. This one doesn’t but it is very, very rich. Don’t even think about using skim condensed milk.</p> <p><em>Recipe from <a href="http://lyndeymilan.com/">Lyndey Milan</a>. As seen in Episode 4 in Lyndey Milan's Easy Summer Baking Secrets. More recipes at <a href="http://lyndeymilan.com/">www.lyndeymilan.com</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-chocolate-pretzel-marshmallow-slice.aspx">Wyza.com.au.</a></em></p>

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Goat cheese crostada

<p><strong>Serves:</strong> 4 - 6</p> <p><strong>Ingredients:</strong></p> <p><strong>Filling</strong></p> <p>4 large red onions<br />2 red capsicums (bell peppers)<br />2 tablespoons olive oil<br />2 rosemary sprigs<br />2 tablespoons brown sugar<br />1 tablespoon balsamic vinegar<br />250g goat cheese of your choice</p> <p><strong>Pastry</strong></p> <p>300g (2 cups) plain (all-purpose) flour<br />2 teaspoons rosemary<br />2 tablespoons polenta grains<br />1 teaspoon baking powder<br />240g cold butter, diced<br />2 tablespoons cold water</p> <p><strong>Directions:</strong></p> <p>1. To make the filling, slice the onions into thick rounds or wedges. Slice the capsicum flesh into wedges and discard the seed core.</p> <p>2. Toss the onion and capsicum pieces with the oil, rosemary, brown sugar and balsamic vinegar and bake at 190°C for 50 minutes, tossing during the cooking period. When the vegetables are golden and soft, remove from the oven and allow to cool.</p> <p>3. In a food processor, ‘pulse’ the flour, salt, rosemary, polenta and baking powder to mix. With the motor running, add the butter cubes and process briefly. Add just enough water to help the mixture hold together to reach the ball stage. Remove from the processor and flatten to a disk. Chill until required.</p> <p>4. To assemble, roll out the dough to 4 mm thick, round shape. Pile the filling in the centre of the dough then gently spread to within 6 cm of the edge. Sprinkle the goat cheese over the filling. Lift up the edge and fold forward to encase some of the filling and pinch to create a freeform crust.</p> <p>5. Place on a non-stick baking tray and bake at 220°C for 10 minutes, then reduce the heat to 180°C. Bake for 45 minutes, or until pastry is crisp and golden.</p> <p>6. Serve hot, warm or cold in wedges with a salad.</p> <p><em>This is an edited extract from Curd &amp; Crust: Artisan Cheese and Bread Making by Tamara Newing, (New Holland Publishers, RRP $35) available from all good bookstores or <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=https://www.booktopia.com.au/curd-and-crust-tamara-milstein/prod9781742579641.html" target="_blank">online</a>.</em></p> <p><em>Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/goat-cheese-crostada.aspx">Wyza.com.au.</a></em></p>

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Individual vegan dark chocolate cakes

<p>These are so rich, fudgy and delicious that it’s almost impossible to believe there are no eggs, butter, milk or even chocolate in the recipe. My sister Ellen thought all her Christmases had come at once! Kudos to Nigella for the inspiration.</p> <p><strong>Note:</strong> This recipe uses a thermo cooker.</p> <p><strong>Serves:</strong> 12</p> <p><strong>Ingredients:</strong></p> <p>1 vanilla bean, halved<br />200g brown sugar<br />220g plain flour<br />60g cocoa powder<br />2 teaspoons instant coffee granules<br />1½ teaspoons bicarbonate of soda<br />½ teaspoon fine salt<br />300g boiling water<br />60g macadamia oil<br />20g dark rum<br />1 teaspoon apple cider vinegar</p> <p><strong>Directions:</strong></p> <p>1. Preheat oven to 170°C.</p> <p>2. Place vanilla bean and sugar in thermo cooker bowl, mill for 15 seconds, speed 10.</p> <p>3. Add flour, cocoa, coffee granules, bicarbonate of soda and salt, sift for five seconds, speed 6.</p> <p>4. Add boiling water, oil, rum and vinegar, mix for 30 seconds, speed 3. Scrape down sides and base of TC bowl.</p> <p>5. Mix for a further 10 seconds, speed 3, or until combined and smooth.</p> <p>6. Divide mixture evenly among 12 silicone bar moulds (approx. 90ml each; see tip). Lightly tap moulds on bench to remove any air bubbles.</p> <p>7. Bake for 15 minutes, or until a skewer inserted just comes out clean. Allow to cool for 10 minutes before pushing up from the bottom of the moulds and removing cakes. Cool completely on a wire rack.</p> <p>8. Serve just as they are, or frost with coconut caramel or a simple chocolate ganache. If desired, garnish with dried rose petals.</p> <h3 class="tint">TIPS:</h3> <p>If you don’t have silicone bar moulds you can make the cakes in a muffin tin but you may need to increase the cooking time. Test with a skewer – they are ready when it comes out clean.</p> <p><em>Recipe extracted from Everyday Thermo Cooking by Alyce Alexandra, published by Penguin Random House, RRP $39.99. Available in all good bookstores and <a rel="noopener" href="https://www.penguin.com.au/books/everyday-thermo-cooking-9780143784456" target="_blank">online</a>.</em></p> <p><em>Image credit: Loryn Babauskis.</em></p>

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Salted caramel mango ice cream cake

<p>Satisfy your sweet tooth with a salted caramel and mango ice cream cake.</p> <p><strong>Time to prepare:</strong> 30 mins </p> <p><strong>Cooking Time:</strong> 15 mins </p> <p><strong>Serves:</strong> 8-10</p> <p><strong>Ingredients:</strong></p> <p>5 mangoes<br />1¼ cups self-raising flour<br />80g butter, chilled, chopped<br />½ cup brown sugar<br />1 cup honey roasted macadamia nuts, roughly chopped<br />3 litres vanilla ice cream</p> <p><strong>Quick salted caramel</strong><br />½ cup thickened cream<br />2 x 135g packet chewy toffees, unwrapped<br />2 tsp salt flakes, crushed</p> <p><strong>Directions:</strong></p> <p>1. Preheat oven to 180°C fan forced. Combine the flour and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add sugar and ½ cup of the macadamia nuts, process until crumble forms clumps. Spread out on a baking tray and bake for 15 minutes or until golden. Cool.</p> <p>2. Meanwhile, to make the quick salted caramel, pour the cream into a small saucepan, add the caramels. Stir over medium-high heat for 3-4 minutes until cream comes to the boil. Remove from the heat and stir until caramels have melted and sauce is smooth. Stir in the salt. Set aside to cool.</p> <p>3. Line the base and sides of a 4cm deep, 20cm x 30cm (base) baking dish with baking paper, allowing a 2cm overhang at both long sides. Scatter the crumble over the base of the pan to cover.</p> <p>4. Peel 3 of the mangoes. Chop the fruit. Swirl chopped mango, remaining macadamia nuts and ¾ cup salted caramel through the ice cream. Spoon over the crumble base. Smooth the surface. Cover and freeze overnight.</p> <p>5. Peel and chop the remaining 2 mangoes, spoon over the ice cream. Cut into pieces and serve drizzled with remaining salted caramel.</p> <p>Did you try this recipe? How did it go? Let us know in the comments!</p> <p class="p1"><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/salted-caramel-calypso-mango-ice-cream-cake.aspx">Wyza.com.au.</a></em></p>

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