December 2005

Strawberries This recipe for strawberries was provided by Paul Wilderbeek - supervising chef at The schoolhouse Restaurant, Mayfield Vineyard. Sable Biscuit with Orange District Strawberries with Chantilly Cream. 200gm Plain flour 120gm unsalted butter 50gm icing sugar 1 egg yolk 1/4 teaspoon vanilla Kate & David Dickson from Borenore Berry Farm Combine butter and sugar with creaming. Add egg yolk then vanilla and flour. Knead together to a paste. Roll into a thick roll shape. Wrap in plastic and refrigerate for 40mins. Slice into thin slices about 4mm thick place on a baking sheet covered with baking paper and bake for 20mins at 165 c or until nice golden colour. Cool. Cream Chantilly 300ml thickened cream 50gm icing sugar 1/2 teas vanilla Combine ingredients and whip to soft peaks. Keep cold. Strawberries 2 punnets strawberries 30ml cointreau sugar to taste ( may not be needed at all) To Serve Layer the strawberries and cream in alternate layers with the sable biscuit until you have two layers of everything. Finish with a light dusting of icing sugar.

OTHER RECIPES

November 2005 Penne with Asparagus, Bacon and Thyme, by Scott Turner from Scott Turner Catering.

October 2005 Green Garlic Pancakes with Chinese Barbeque Pork (or duck), by Josie Chapman from the Old Convent.

September 2005 Venison, beetroot and goat's cheese pizza with baba ghanoush, fresh rocket and toasted hazelnuts, by Peter Thoms from Provvista Wood Fire Pizza Restaurant

August 2005 Potato, Corn and Bacon Chowder, by Doug Papworth from DeVine Tapas & Wine Bar

July 2005 Beetroot Jam, by Tim and Deb Campbell from Lords Place Cafe

June 2005 Roast pumpkin, marinated fetta and red pepper tartlets, by Pip Price from 'tasty'