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Restaurant charges diners $95 to slice up birthday cake

A restaurant in Italy has been slammed online after charging a group of diners a hefty cost to simply cut a birthday cake into slices. A family attended the high-end restaurant in the southern area of Arezzo to celebrate their mother's birthday, after they had asked the restaurant in advance if they could bring in an outside cake. After enjoying their meal, which came to a whopping €659 or $1,083 AUD, they were slapped with another fee of €58 or $95 to cut the cake and bring it to the table. Local news outlet <a href="https://corrierefiorentino.corriere.it/notizie/24_agosto_26/arezzo-ristorante-chiede-58-euro-solo-per-tagliare-la-torta-lo-scontrino-diventa-virale-e-il-gestore-quasi-si-scusa-267975fd-2227-4beb-9621-3bffb3aa4xlk.shtml" target="_blank" rel="nofollow noopener">Corriere Fiorentino</a> reported that the cost of slicing the cake was more than the cake itself. Two of the dinner guests shared the story of the expensive fee on a local Facebook page, claiming the restaurant said it is the rule of their establishment and they were required to pay it. The owner of the restaurant told the Italian media site, "We do not charge a cover charge and we mainly serve dishes of our own production, so we try to discourage those who bring things from outside." "If we consider that in Arezzo the average cover charge is 2.5 euros per person, there is not such a big difference," they said as they explained the group of diners was 13 people. "My restaurant has to pay for the waiter who serves at the table, the dishwasher and other related services. We have to recover them somehow." However, the owner did admit, "I wasn't there that evening and my employees were perhaps too fussy in managing the situation that had arisen, perhaps cutting the usual price a little or even not charging anything for the cake." "Better 50 euros less and people going home happy than this misunderstanding in which we are all damaged." Image credits: Corriere Fiorentino / Shutterstock

Travel Trouble

Tropical banana cake with salted peanut caramel sauce

If you’re really looking to go all out, this tropical banana cake with salted peanut caramel sauce is a striking dessert that tastes as good as it looks. If there are any leftovers of, they will keep for a few days in the fridge. Serves: Six to eight Ingredients: Banana cake <ul> <li>125g butter, softened</li> <li>1 cup brown sugar</li> <li>1 teaspoon vanilla extract</li> <li>2 tablespoons rum</li> <li>2 eggs</li> <li>3 ripe bananas, mashed</li> <li>1/4 cup coconut milk</li> <li>1/2 cup desiccated coconut</li> <li>1/2 cup chopped tropical dried fruits, plus extra for garnish</li> <li>2 cups self-raising flour</li> </ul> Salted peanut caramel sauce <ul> <li>200g caster sugar</li> <li>60ml (4 tablespoons) water</li> <li>60g butter, cut into small cubes</li> <li>1/2 cup cream</li> <li>1 teaspoon soy sauce</li> <li>80g salted roasted peanuts, roughly chopped</li> </ul> Filling <ul> <li>300ml cream</li> <li>1 tablespoon icing sugar</li> <li>250g sour cream, whisked</li> <li>2 bananas, sliced, tossed in a little lemon or lime juice to prevent browning</li> </ul> Method: <ol> <li>Heat oven to 180°C. Grease and line the base of a 22cm spring-form tin.</li> <li>Cream butter and brown sugar together. Add vanilla and rum, beating to combine. Beat in eggs, mashed bananas and coconut milk. Add desiccated coconut and dried fruits, sift the flour over and gently fold to combine. </li> <li>Spoon into prepared tin and bake 45-50 minutes or until a skewer inserted in the middle comes out clean. Allow to cool. The cake can be made the day before it is needed.</li> <li>For the sauce, place caster sugar and water in a small saucepan and swirl the pan over a medium-high heat until sugar dissolves.</li> <li>Bring to the boil and cook, swirling the pan occasionally, until a rich caramel colour. Add butter carefully (mixture may spit) and whisk to combine.</li> <li>Add cream and soy sauce, whisking to combine.</li> <li>Add half the chopped peanuts. Serve immediately or leave covered on the bench (the sauce will become solid if refrigerated). </li> <li>For the filling, whip cream with icing sugar then mix into whisked sour cream.</li> <li>Keep chilled until needed. </li> <li>To assemble, split the cold cake and cover the bottom piece with a layer of sliced banana. Top with half the cream mixture then add the other layer of cake.</li> <li>Cover the top with remaining cream and garnish with remaining peanuts and extra dried tropical fruits. Pour over the caramel sauce and serve.</li> </ol> Written by Bernadette Hogg. First appeared on <a href="http://www.stuff.co.nz/" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

Shoppers left feeling nostalgic over new chocolate treats

Chocolate lovers are in for a treat with Cadbury’s new range hitting supermarket shelves. The confectionary giant’s new “slices” range may feel quite familiar to some, especially those who often follow their sweet tooth into well-stocked bakeries, which makes perfect sense when considering the new blocks are inspired by the likes of crackle, hedgehog, and mint cream slices. <a href="https://www.cadbury.com.au/brand/cadbury-slices">The Cadbury Slices</a>, which carry a price tag of $5.50, are described by their makers as being “inspired by iconic Australian bakery slices and mixed with our iconic Cadbury chocolate to create a new way to enjoy icons, perfect for sharing.” They were an immediate hit with the masses, with one social media snack reviewer even declaring one of the new blocks to be “up there with some of my current favourites”. In a video posted to her Instagram account, she could be seen entering a Woolworths supermarket to pick up the new range, and outlined her journey before reviewing the goods. She did not, however, try the Old Gold mint cream, noting that she wasn’t really a fan of mint chocolate to begin with. First up was the Caramilk hedgehog, and after explaining the “classic Aussie no-bake slice”, she described how the block had a Caramilk base and contained almonds, toasted coconut, and rice crisps, before noting that she “absolutely loved the taste”. Next came the block “inspired by a chocolate crackle”, which also featured rice crisps and toasted coconut, and “definitely resembled the chocolate crackle flavour”. She noted that it had that “recognisable Copha taste”, although she didn’t believe that was one of the ingredients. “It was so delicious,” she surmised, “and I hope this one stays around for a while.” <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-captioned="" data-instgrm-permalink="https://www.instagram.com/reel/Cr7-qyFJS1q/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/Cr7-qyFJS1q/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Snack Reviews Aus (@snackreviews_aus)</a> </div> </blockquote> Her joy at the range and their nostalgic flavours were exactly what the company had been aiming for, and as Paul Chatfield - vice president marketing for ANZ Mondelez International - told news.com.au, “the new Cadbury Slices range, features a variety of familiar and nostalgic flavours that Cadbury and chocolate-fans alike will enjoy. “We know Aussies share fond memories of bakery slices and hope they too will build new memories with family and friends as they share a Cadbury Slices block.” Images: Instagram

Food & Wine

Recipe: Chocolate caramel slice

The chocolate caramel slice is a variation on one I have made for years, with an extra hit of chocolate in the caramel, and using my quick and easy method of combining caramel and regular sweetened condensed milks. This slice is so wickedly addictive, to avoid gluttonous temptation it's best to pop leftovers in containers for guests to take with them – or pop them in portioned amounts in the freezer. Makes: 40 Ingredients: · 250g butter plus 25g, softened · ¾ cup caster sugar · 2 teaspoons vanilla extract · 2 ½ cups plain flour · 1 teaspoon baking powder · ⅓ cup dark Dutch cocoa powder plus 1 tablespoon extra · 1 tin sweetened condensed milk · 1 tin condensed milk caramel · 1 tablespoon golden syrup · 125g 50 per cent dark chocolate, roughly chopped Method: <ol> <li>Preheat oven to 180 degrees Celsius. Line the base and sides of a 28 x 21cm slice tin with baking paper.</li> <li>Put 250g butter, sugar and vanilla extract in a food processor (or mixer) and whiz until pale and soft. Add flour, baking powder and ⅓ cup of cocoa, and pulse again to combine. Tip ¾ of the mix into the prepared baking tin and press in, then smooth firmly with the back of a tablespoon. Pop in the fridge while you prepare the rest.</li> <li>Mix the condensed milks, 25g butter and golden syrup in a microwave-proof bowl and microwave on high for one minute. Add the extra tablespoon of cocoa powder and whisk until loosened. Microwave on high for a further minute and whisk until smooth.</li> <li>Pour the caramel mix over the base and sprinkle over the chopped chocolate. Top with the remaining base mixture, giving it a good squish as you crumble so it forms big clumps. Bake for 30-35 minutes until richly golden and cooked through. Cool in the tin, remove and slice into squares and store in an airtight container.</li> </ol> Written by Sarah Tuck. Republished with permission of <a href="http://www.stuff.co.nz" target="_blank" rel="noopener">Stuff.co.nz</a>. Images: Shutterstock

Food & Wine

Salted caramel cake in a mug

If you love caramel and cake but don’t like to wait, you find this easy salted caramel mug cake irresistible. Ingredients: <ul> <li>3 tablespoons of butter</li> <li>1 egg</li> <li>3 tablespoons of milk</li> <li>4 tablespoons of flour</li> <li>3 tablespoons of brown sugar</li> <li>½ teaspoon of bi-carb soda</li> <li>½ teaspoon of salt</li> <li>2 tablespoons of salted caramel sauce</li> </ul> Method: 1. Add butter to mug and melt in microwave. 2. Add egg and milk and whisk together. 3. Add flour, sugar, bi-carb soda, and salt, stirring until mixed thoroughly. 4. Add one tablespoon of caramel sauce, without stirring. 5. Microwave for 1 minute or until cooked to your liking. 6. Top with remaining salted caramel. Image: Shutterstock

Food & Wine

How to create an eggless choc-caramel masterpiece

This choc cake with creamy choc icing is topped with choc-caramel flakes and, when you cut into it, choc sauce oozes out. Here’s how to create this delicious treat. <h2 dir="ltr">Ingredients</h2> 1¾ cups plain flour 1 cup caster sugar ¼ cup Dutch cocoa powder 1½ tsp bicarbonate of soda ½ tsp fine salt ½ cup vegetable oil 2 tsp vanilla extract 1½ tsp white vinegar 1 cup water Cadbury Flake and Flake Caramilk bars, roughly broken, to serve <h3 dir="ltr">Icing</h3> 75g unsalted butter, at room temperature 1 cup pure icing sugar ¼ cup Dutch cocoa powder 1 tsp vanilla extract 1 Tbsp milk <h3 dir="ltr">Chocolate sauce</h3> 200g dark chocolate, chopped 300ml thickened cream 2 Tbsp honey <h2 dir="ltr">Method</h2> <ol> <li dir="ltr" aria-level="1"> Preheat oven to 160°C fan-forced (180°C conventional). Grease and line a 22cm round cake pan with baking paper. </li> <li dir="ltr" aria-level="1"> Sift flour, caster sugar, cocoa, bicarb and salt into a bowl. Whisk the oil, vanilla, vinegar and water in a second bowl, then stir into the flour mixture. Spoon into prepared pan and bake for 35-40 minutes, until a skewer can be inserted into the centre and removed cleanly. Stand in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely. </li> <li dir="ltr" aria-level="1"> For icing, combine butter, icing sugar, cocoa and vanilla in a bowl and beat well. Add milk and beat until very smooth. Set aside for 5 minutes. </li> <li dir="ltr" aria-level="1"> Meanwhile, to make the chocolate sauce, melt chocolate gently in a heatproof bowl over a saucepan of simmering water. Bring cream and honey to the boil in a small saucepan, whisking until smooth. Whisk into melted chocolate. </li> <li dir="ltr" aria-level="1"> Use a melon baller to make holes in the top of the cake (reserving cake balls for another use), then pipe or spoon in the chocolate sauce, reserving leftover sauce. Top cake with icing and scatter with roughly broken Flakes. Served with reserved chocolate sauce. </li> </ol> Image: Better Homes & Gardens

Food & Wine

Winners of the Wotif Uniquely Aussie Awards crowned

With every small Aussie town claiming to have the best pubs, bakeries and hot chips, the <a href="https://www.wotif.com/vc/blog/australia/trending/2021-uniquely-aussie-awards/">Wotif.com Uniquely Aussie Awards</a> have made the definitive decisions. The travel site announced the winners of the six prestigious awards, as an annual guide to Australia’s quintessential experiences in both food and culture. The awards were designed to highlight some of the nation’s best kept secrets in small towns, beachside communities and occasionally, the big cities. The awards are Best Jaffle, Best Vanilla Slice, Best Country Pub, Best Hot Chips, Best Hotel Pool and Best National Park. This year, New South Wales took home the crown for the Best Jaffle, with the award going to Miss Jaffles in Cronulla, and Best Country Pub going to the Beechwood Hotel in Beechwood (just half an hour drive from Port Macquarie). Queensland’s JW Marriott Gold Coast Resort and Spa claimed the title of Best Hotel Pool, while the iconic Kakadu National Park in the Northern Territory was named Best National Park. The elite foodie awards went to the Bridgewater Bakehouse in Victoria for the Best Vanilla Slice, and Chicken Chef in Blair Athol, South Australia took home the Best Hot Chips title. Wotif managing director Daniel Finch said the awards are an opportunity for locals to nominate the unsung heroes of their community for national recognition. “Country charm, cheesy jaffles and creamy vanilla slices - no one does them quite like Australia, and the thousands of nominations we received this year shows Aussies are a passionate bunch,” he said. “There's so much to love and discover about Australia, and with a really exciting summer period ahead, we hope to inspire and encourage Aussies to plan their next adventure and support local businesses.” With the awards in their fourth year, Daniel said the 2021 awards have showcased an outpouring of community spirit, especially as local businesses have had a tough 18 months due to the pandemic. With thousands of votes from all over the country, it's clear to see that Aussies are passionate about their homegrown customs, and supporting their local communities along the way. Image credit: Getty Images

Food & Wine

Slice of Charles and Di's wedding cake goes under the hammer

Prince Charles and Lady Diana Spencer wed in a globally broadcasted wedding 40 years ago. On July 29, 1981, the chosen guests of their special day were treated to an extravagant slice from a five-tier wedding fruit cake, which was made by Dave Avery, head baker with the Royal Navy. Along with their wedding cake, there were 22 others baked and sent out - including one that was made for Clarence House staff to enjoy. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842754/princess-diana-charles-wedding-cake-2.jpg" alt="" data-udi="umb://media/17b9450a439048149d03d4ff800619d3" /> Image: Supplied One leftover slice of cake is going under the hammer in the UK and is expected to sell for £500 ($950). The piece of cake, weighing in at 800g was given to Moyra Smith, a member of the Queen Mother's household at Clarence House. She used glad wrap to preserve the topping. Mrs Smith kept the piece of history wrapped and stored in a floral cake tin. She topped it with a handwritten label reminding anyone to "handle with care". <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842753/princess-diana-charles-wedding-cake-1.jpg" alt="" data-udi="umb://media/7b08a293936241f8a17b18c5496c1096" /> The label was signed by Mrs Smith and dated 27 July, 1981. Her family sold the piece of cake to a collector in 2008 but it has now found its way back onto the auction block, on their 40th wedding anniversary. The cake features white icing, and a 3D sugared image of the royal coat-of-arms coloured in gold, red, blue, and silver. It also has a small silver horseshoe and leaf spray.. <img style="width: 500px; height: 281.25px;" src="https://oversixtydev.blob.core.windows.net/media/7842756/princess-diana-charles-wedding-cake.jpg" alt="" data-udi="umb://media/c7977aa5e32846608bf7e531b8920038" /> "It appears to be in exactly the same good condition, but we advise against eating it," Chris Albury from Dominic Winter Auctioneers informed the BBC. Mr Albury expects the listing to get between £300 and £500 ($570-$950) It also includes an order of service, ceremonial details and a royal wedding breakfast programme. The auction will take place on August 11. Images: Getty Images

Money & Banking

Chocolate sour cherry slice

A sultry taste sensation for those who love sweet things with a touch of cherry sour. Ingredients: For the base <ul> <li>2 cups raw cashew nuts</li> <li>2 cups unsweetened desiccated coconut</li> <li>1/2 cup raw cacao powder</li> <li>Pinch of sea salt</li> <li>1/4 cup extra virgin coconut oil + 1/4 cup cacao butter* (or 1/2 cup extra virgin coconut oil)</li> <li>1/2 cup rice malt syrup</li> <li>1 x 20ml tablespoon pure vanilla extract</li> <li>3/4 cup unsweetened dried sour cherries</li> </ul> For the topping <ul> <li>200g dark chocolate</li> <li>2 x 20ml tablespoons extra virgin coconut oil</li> </ul> Method: 1. Line a 22 x 11 cm loaf tin with baking paper or cling film. 2. Process the cashew nuts and desiccated coconut in a food processor until you get fine crumbs. 3. Add the cacao powder and salt and process until well combined. 4. Melt the coconut oil (and cacao butter, if using) in a large saucepan over the lowest heat on your stove. 5. Add the rice malt syrup and vanilla extract and stir to combine. 6. Take the saucepan off the heat, tip the dry ingredients from the food processor and the sour cherries into the saucepan and stir everything together until well combined. Press the mixture into the prepared tin, smoothing the surface with the back of a spoon (and your hands, if need be). Place the tin in the freezer to chill. 7. To make the topping, melt the chocolate and coconut oil together in a double boiler or in the microwave. Remove the slice from the freezer and pour over the topping. Return the slice to the fridge for a few hours to set. Once set, remove the slice from the tin and cut into squares. Store in the fridge or freezer. Tips: The recipe uses 1/4 cup coconut oil + 1/4 cup cacao butter for the smooth and creamy texture that cacao butter provides. You can buy cacao butter at health food stores or online, or just use 1/2 cup coconut oil if you prefer. Recipe originally appeared on <a href="https://www.rfhb.com.au/blog/chocolate-sour-cherry-slice/">Real Food Body Health</a>. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/chocolate-sour-cherry-slice.aspx" target="_blank">Wyza.com.au</a>.

Food & Wine

Chocolate pancakes with caramel and peanut butter sauce

These delicious pancakes come packed with flavours and no dairy – perfect for the whole family! Serves 2 Ingredients: Pancake <ul> <li>1 cup wholemeal spelt flour</li> <li>1 cup unsweetened almond milk</li> <li>3 medjool dates, pitted</li> <li>3 tbsp raw cacao powder</li> <li>1 very ripe banana</li> </ul> Sauce <ul> <li>1/3 cup coconut milk</li> <li>2 tbsp <a href="https://mayvers.com.au/product/mayvers-smooth-peanut-butter/">Mayver’s Peanut Butter</a> </li> <li>3 medjool dates</li> </ul> Method: <ol> <li>Blend the dates and the almond milk until they are well combined and there are no chunks.</li> <li>In a mixing bowl, combine the flour with the cacao powder, date/almond milk from the blender and the banana. Mash the banana through the mixture with a fork.</li> <li>In a non-stick frypan over medium heat, cook the pancakes for approximately 2 minutes either side. </li> <li>Blend the sauce ingredients until smooth and creamy. Pour over pancakes when they’re ready.</li> <li>Enjoy! </li> </ol> Recipe by <a href="https://www.instagram.com/young_rebecca/">Rebecca Young</a>.

Food & Wine

Healthy and delicious Sultana slice

This sweet treat is easy to make and it will delight the whole family. (Image © Pacific Magazines Australia) Ingredients <ul> <li>Melted butter, to grease</li> <li>125g unsalted butter, chopped</li> <li>¼ cup golden syrup</li> <li>1 free-range egg, lightly beate</li> <li>Finely grated zest of 1 orange</li> <li>1 cup self-raising flour</li> <li>1 cup desiccated coconut</li> <li>1 cup rolled oats</li> <li>½ cup caster sugar</li> <li>1¼ cups sultana</li> <li>2 Tbsp crystallised ginger, chopped</li> <li>1 cup pure icing sugar</li> <li>1 Tbsp orange juice</li> </ul> Directions 1. Preheat oven to 180°C. Grease a 27 x 17cm slice tin with melted butter, then line base and sides with baking paper. Melt unsalted butter in a small saucepan over a medium heat. Stir in golden syrup until smooth. Set aside to cool for 10 minutes. Whisk in egg and stir in zest. 2. Sift flour into a large bowl, then add coconut, oats, caster sugar, sultanas and ginger, stirring until well combined. Add butter mixture, stirring until combined. Spoon mixture into prepared tin, spreading evenly, then bake for 25 minutes or until golden and firm to touch. Set aside in tin for 30 minutes to cool completely, then remove from tin. 3. Sift icing sugar into a large bowl. Add orange juice and whisk for 5 minutes or until very light. Drizzle icing over slice, then set aside for 20 minutes to allow icing to set. Cut into 12 bars and serve. Republished with permission from <a href="https://www.wyza.com.au/recipes/sultana-slice.aspx">Wyza.com.au.</a>

Food & Wine

Lyndey Milan’s chocolate pretzel and marshmallow slice

Home cook hero Lyndey Milan shares a wickedly delicious chocolate pretzel slice recipe. Ingredients <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> Method <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> Tips 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. 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>. Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-chocolate-pretzel-marshmallow-slice.aspx">Wyza</a>.

Food & Wine

Chocolate pretzel and marshmallow slice

Home cook hero Lyndey Milan shares a wickedly delicious chocolate pretzel slice recipe. Ingredients: <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> Directions: <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> Tips: 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. 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>. Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milan-chocolate-pretzel-marshmallow-slice.aspx">Wyza.com.au.</a>

Food & Wine

Individual sticky date puddings with caramel sauce

Who doesn’t love a nice slice of sticky date pudding? Well, now you don’t even have to bother with that slicing nonsense. You can have your own individual pudding smothered in hot caramel sauce, topped with a dollop of double cream. Ingredients: Puddings <ul> <li>1 ¾ cups pitted dates, halved</li> <li>1 cup boiling water</li> <li>1 teaspoon bicarb soda</li> <li>½ cup caster sugar</li> <li>80g butter, room temperature</li> <li>2 eggs</li> <li>¾ cup self-raising flour, sifted</li> <li>½ cup plain flour, sifted</li> </ul> Sauce <ul> <li>¾ cup pouring cream</li> <li>1 cup lightly packed brown sugar</li> <li>60g unsalted butter, cubed</li> </ul> Method: <ol> <li>Preheat your oven to 180°C and lightly grease and line a six-cup muffin tray.</li> <li>In a bowl, combine the dates, boiling water and bicarb soda and leave aside for 10 minutes to soften. Use a fork to mash roughly.</li> <li>Using an electric mixer, beat the butter and caster sugar until pale and creamy. Add the eggs, one at a time, beating between each one. Fold in the dates and flour until well combined together.</li> <li>Spoon the mixture into the muffin pan and smooth the surface. Bake for 25 to 30 minutes, or until the surface springs back when touched. Leave aside to cool in the pans for five minutes and then turn onto a wire rack to cool a little more.</li> <li>In a saucepan, heat the pouring cream, brown sugar and butter over a medium heat. Cook while stirring for five minutes, or until smooth.</li> <li>Serve the puddings on plates or in bowls with double cream, and drizzle the hot sauce over the top.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/05/individual-tiramisus/">Try these individual tiramisus</a> <a href="/lifestyle/food-wine/2015/05/plum-cake/">This plum cake is completely delectable</a> <a href="/lifestyle/food-wine/2015/05/portuguese-custard-tarts/">Portuguese custard tarts are incredible</a>

Food & Wine

Apple crumble slice

Delight young and old with this twist on the classic crumble. It’s great served at teatime or as dessert. It also packs well into lunch boxes for the grandkids. Ingredients: <ul> <li>100g butter</li> <li>½ cup caster sugar</li> <li>1 egg</li> <li>1 cup plain flour, sifted</li> <li>1 teaspoon baking powder, sifted</li> <li>1 tablespoon milk</li> <li>Icing sugar, to dust</li> </ul> Apple filling <ul> <li>5 apples, peeled and chopped</li> <li>10g butter</li> <li>½ teaspoon ground cinnamon</li> </ul> Crumble topping <ul> <li>1¼ cups plain flour</li> <li>1 teaspoon baking powder</li> <li>125g butter</li> <li>¾ cup caster sugar</li> </ul> Method: 1. Preheat oven to 160°C. 2. To make the crumble, mix the flour, baking powder, butter and sugar in a bowl until it resembles breadcrumbs. Set aside. 3. Now to make the apple filling, place the apple, butter and cinnamon in a saucepan over low heat and cook for five minutes or until softened. Allow to cool. 3. Place the butter and sugar in an electric mixer and beat until creamy. Add the egg and beat well. Fold through the flour, baking powder and milk. Spread in a 20cm by 30cm tin lined with non-stick baking paper, top with the apple filling and crumble and bake for 40 minutes until golden. Related links: <a href="/lifestyle/food-wine/2015/04/peanut-butter-fudge/">Easy peanut butter fudge</a> <a href="/lifestyle/food-wine/2015/03/gluten-free-blondies/">Gluten-free blondies</a> <a href="/lifestyle/food-wine/2015/02/rocky-road/">Rocky road</a>

Food & Wine

Carrot cake slice with cream cheese topping

“Treat yourself with a scrumptious slice that is exciting, bold and textural. I’m sure many of you have tried carrot cake before; although this recipe is similar, I have transformed it by cutting the cooking time and presenting it in bite-sized portions. It’s fantastic for afternoon teas, lunch boxes and after-school snacks,” writes Justine Schofield in her latest cookbook Simple Every Day. Makes: 20 Ingredients: <ul> <li>75 g wholemeal self-raising ﬂour</li> <li>95 g brown sugar</li> <li>100 g rolled oats</li> <li>60 g (1 cup) shredded coconut</li> <li>2 teaspoons ground cinnamon</li> <li>1/2 teaspoon freshly grated nutmeg</li> <li>1/2 teaspoon ground cardamom</li> <li>3 tablespoons poppy seeds</li> <li>70 g hazelnuts, chopped</li> <li>2 carrots, coarsely grated</li> <li>3 eggs</li> <li>125 ml olive oil</li> </ul> For the cream cheese topping <ul> <li>150 g cream cheese, at room temperature</li> <li>60 g butter, at room temperature</li> <li>pinch of salt ﬂakes</li> <li>125 g icing sugar, sifted</li> <li>60 g (1 cup) shredded coconut</li> </ul> Method: <ol> <li>Preheat the oven to 190°C. Grease a 20 cm x 30 cm baking tin with oil and line the base and sides with baking paper, cutting into the corners to ﬁt.</li> <li>Place the ﬂour, sugar, oats, coconut, spices, poppy seeds, hazelnuts, carrot, eggs and olive oil in a large bowl. Stir until just combined, then spoon into the prepared tin, spreading evenly. Bake for 25 minutes until the slice springs back slightly when pressed in the middle. Allow the slice to cool completely in the tin, then prepare the topping.</li> <li>To make the topping, place the cream cheese, butter and salt in a bowl and mix well with a spatula. (Alternatively, combine the cream cheese, butter and salt in the bowl of an electric mixer and mix on medium speed using the paddle attachment.) Add the icing sugar and half of the coconut and mix to incorporate.</li> <li>Dollop the topping onto the slice, then gently spread out evenly using a palette knife. Sprinkle on the remaining coconut, loosely cover with plastic wrap and place the slice in the fridge to set for 2–3 hours before slicing.</li> </ol> Tip: To get really clean cuts, place the slice in the freezer, rather than in the fridge, then slice with a large chef’s knife. <img width="143" height="187" src="https://oversixtydev.blob.core.windows.net/media/7266451/simpleeveryday_book-cover_143x187.jpg" alt="Simple Every Day _Book Cover (3)" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Raw pecan pie

Years ago I made a delicious baked pecan pie, but I decided to make a raw one instead that provided that satisfying ‘caramelly-pecan pie’ taste. The only time-consuming aspect of this pie is that the nuts need to be activated — if they are only raw, you don’t get the same crunch and flavour. Makes: 12 pieces Ingredients: For the base <ul> <li>1 cup activated almonds</li> <li>1 cup activated pecans</li> <li>4 large Medjool dates, pitted</li> <li>¼ teaspoon dried ginger</li> <li>pinch of salt</li> </ul> For the caramel sauce <ul> <li>2 cups dates, pitted and soaked in boiling water for 10 minutes</li> <li>½ teaspoon pure vanilla essence (vanilla extract)</li> <li>pinch of salt</li> <li>2 teaspoons finely grated fresh ginger</li> <li>2 tablespoons lemon juice</li> </ul> For the topping <ul> <li>½ cup pecan halves</li> </ul> Method: 1. To make the base, combine the almonds, pecans, dates, ginger and salt in a food processor and blend until they are well combined but still slightly chunky. If you process them for too long, the nuts will become butter. 2. Press the mixture into a flat glass or metal pan (20 x 25 centimetres/8 x 10 inches), to make a layer about 1.5 centimetres (½ inch) high. 3. Place the dish in the freezer to harden while you prepare the rest of the ingredients. 4. To make the caramel sauce, drain and squeeze any excess water out of the dates. 5. Transfer the dates to the food processor and add the vanilla, salt, grated ginger and lemon juice. (There is no need to wash the food processer, because it has just had very similar ingredients in it.) Process well, until you have a spreadable caramel sauce with no big date chunks present. 6. Remove the base mixture from the freezer and evenly spread the caramel sauce over the base. 7. Press the pecans into the caramel sauce. 8. Refrigerate the pie for 2 hours, until it has set. 9. Slice small pieces and serve as is, or with a small dollop of cashew nut cream. It is rather sweet, so a small piece is perfect. Variation For a citrus twist, add the finely chopped rind of 1 orange to the caramel sauce. <img width="176" height="215" src="https://oversixtydev.blob.core.windows.net/media/7266070/book-cover_176x215.jpg" alt="Book Cover (5)" style="float: right;"/> Extracted from <a href="https://exislepublishing.com/product/feed-brain-cookbook/">Feed Your Brain: the Cookbook</a>by Delia McCabe available from <a href="http://www.exislepublishing.com/">www.exislepublishing.com</a> and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.

Food & Wine

Chocolate, hazelnut and caramel cookies

“These cookies are such a joy to make and eat – and the best part is the recipe is outrageously easy. The ﬂavour combination of chocolate, hazelnuts and, to top it off, gooey caramel is by far my favourite. Make sure you add that pinch of salt as it heightens the taste of these ingredients,” writes Justine Schofield in her latest cookbook Simple Every Day. Makes: 30 Ingredients: <ul> <li>1 egg</li> <li>230 g brown sugar</li> <li>80 g butter, melted and cooled</li> <li>50 g (¹⁄³ cup) dark chocolate chips</li> <li>70 g hazelnuts, toasted and chopped</li> <li>pinch of salt ﬂakes</li> <li>200 g plain ﬂour</li> <li>½ teaspoon baking powder</li> <li>½ teaspoon bicarbonate of soda</li> <li>100 g (¹⁄³ cup) soft caramels, cut in half (I use Werther’s Original Soft Caramels)</li> </ul> Method: 1. Preheat the oven to 190°C. Grease and line three baking trays with baking paper. 2. Combine the egg, sugar and butter in a bowl and mix well. Add the chocolate chips, hazelnuts and salt and mix well. Sift in the ﬂour, baking powder and bicarbonate of soda and stir until the mixture comes together to form a dough. Roll the dough into a cylinder, cover with plastic wrap and refrigerate for 2 hours until ﬁrm. 3. Using wet hands and 1 tablespoon of dough per cookie, roll the dough into balls. Make an indentation in each ball and add a piece of soft caramel, then roll again to encase the caramel in the dough. Place the cookies on the prepared trays, allowing 5 cm between each one as they will spread. Bake for 15 minutes until the edges have coloured. For crisp cookies, cool on the trays; for chewy cookies, lift the cookies and baking paper off the trays and cool on the bench. Once the cookies have cooled completely, they can be stored in a jar or airtight container for 2–3 days. Tip: The cookie dough can be wrapped in plastic wrap and stored for up to 3 months in the freezer. <img width="168" height="220" src="https://oversixtydev.blob.core.windows.net/media/7265396/simpleeveryday_book-cover_168x220.jpg" alt="Simple Every Day _Book Cover" style="float: right;"/> Recipe courtesy of Simple Every Day by Justine Schofield (Plum, $39.99).

Food & Wine

Healthy chocolate mint slice

This is simple to make, and very tasty, but there are a few steps to follow and it’s quite messy to consume. If you freeze it before serving it’s a lot easier to eat! I make each part separately, and then add it to the tray and put it in the freezer. In this way, each part is really cold when I add the next layer. This means it’s ready to be eaten when you add the last layer, which just solidifies as you spread it. Makes: 24 Ingredients: For the crust <ul> <li>1½ cups desiccated coconut</li> <li>¾ cup cashews</li> <li>1 tablespoon coconut oil</li> <li>pinch of salt</li> </ul> For the peppermint filling <ul> <li>1¼ cup macadamia nuts</li> <li>2 tablespoons maple or rice syrup</li> <li>3 tablespoons coconut oil</li> <li>¼ teaspoon pure vanilla essence (vanilla extract)</li> <li>6 drops organic peppermint essential oil</li> </ul> For the chocolate topping <ul> <li>½ cup melted (50 grams) raw cacao butter</li> <li>3 tablespoons raw cacao powder</li> <li>3 tablespoons maple syrup or rice syrup</li> <li>¼ teaspoon pure vanilla essence (vanilla extract)</li> </ul> Method: 1. To make the crust, combine the coconut, cashews, coconut oil and salt in a food processor and blend until they form soft crumbs. Press the mixture into a baking tray (20 x 6 centimetres/8 x 2¼ inches) and place the tray in the freezer while you prepare the filling. 2. To make the peppermint filling, combine the macadamia nuts, syrup, coconut oil, vanilla and peppermint oil in a blender or food processor. Blend until the mixture is mostly smooth but with a few remaining macadamia chunks. 3. Remove the crust from the freezer and spread the peppermint mixture over the cold crust. Return the tray to the freezer while you prepare the topping. 4. To make the chocolate topping, melt the cacao butter in a saucepan over a very low heat, slowly adding the cacao powder, syrup and vanilla. Stir well to remove any lumps, and then remove from the heat. 5. Remove the crust from the freezer and pour the topping over the frozen peppermint and crust layers, spreading evenly. Return to the freezer for 30 minutes, until the topping has set. When the topping has set, use a hot knife to slice, and serve immediately. Store leftovers in an airtight glass container in the refrigerator for up to 10 days. <img width="154" height="188" src="https://oversixtydev.blob.core.windows.net/media/7265377/book-cover_154x188.jpg" alt="Book Cover (1)" style="float: right;"/> Extracted from Feed Your Brain: the Cookbook by Delia McCabe available from <a href="http://www.exislepublishing.com/" target="_blank">www.exislepublishing.com</a> and wherever good books are sold. RRP $34.99. Image credit: Vanessa Russell.

Food & Wine

Raspberry coconut slice

Come afternoon-tea time, nothing will compare to this timeless, classic baked slice. It’s a guaranteed crowd pleaser! Ingredients: <ul> <li>100g butter, softened</li> <li>¾ cup caster sugar</li> <li>3 eggs</li> <li>¾ cup plain flour</li> <li>½ cup self-raising flour</li> <li>⅓ cup buttermilk</li> <li>⅔ cup raspberry jam</li> <li>1 cup desiccated coconut</li> <li>¾ cup shredded coconut </li> </ul> Method: 1. Preheat oven to 180°C/160°C fan-forced. Grease a three-cm-deep, 20cm by 30cm slice pan. Line with baking paper, allowing two-cm overhang on all sides. 2. Using an electric mixer, beat butter and half a cup sugar until light and fluffy. Add one egg. Beat until combined. Sift flours into mixture. Stir to combine. Stir in buttermilk. 3. Press mixture into base of prepared pan. Spread jam over mixture. 4. Whisk remaining eggs and sugar together in a bowl. Stir in coconuts. Sprinkle mixture over jam. Bake for 35 to 40 minutes or until light golden. Cool in pan. Cut into pieces. Serve. Related links: <a rel="noopener" href="/lifestyle/food-wine/2015/03/chocolate-roulade/" target="_blank">Chocolate roulade</a> <a rel="noopener" href="/lifestyle/food-wine/2015/02/cheesy-potatoes/" target="_blank">Delicious cheese stuff potatoes</a> <a rel="noopener" href="/lifestyle/food-wine/2015/02/apple-pie/" target="_blank">Apple pie</a>

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