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Apple and pear strudel

This moist, delicious apple and pear strudel makes a warming winter dessert, and is a fantastic recipe to try in the kitchen with your grandchildren. Ingredients: <ul> <li>Granny smith apple</li> <li>Pear</li> <li>65g seedless raisins</li> <li>55g walnut halves</li> <li>1 1/2 teaspoons ground cinnamon</li> <li>70g caster sugar</li> <li>5 sheets of filo pastry</li> <li>2 tablespoons vegetable oil</li> <li>Icing sugar, to dust</li> </ul> Method: <ol> <li>To begin, preheat oven to 220°C then prepare the fruit by peeling and coring the apple and pears, then coarsely chop them along with the seedless raisins and walnut halves.</li> <li>Combine the fruit and walnuts in a medium bowl with the cinnamon and caster sugar.</li> <li>Place the filo sheets on a clean work surface.</li> <li>Cover the filo sheets with a dry tea towel than a damp tea towel to prevent from drying out.</li> <li>Brush one of the filo sheets with a little oil, then top with another sheet and brush with oil.</li> <li>Continue this layering process with the remaining filo sheets.</li> <li>Spoon the fruit mixture on the short edge of the filo, leaving a 4cm border.</li> <li>Fold in the ends and roll up to enclose, then brush with oil and place on baking tray.</li> <li>Bake on top shelf of oven for 15 minutes or until golden brown.</li> <li>Dust with icing sugar, cut into equal slices and serve.</li> </ol> Images: Shutterstock

Food & Wine

National Duck Day: Diana Chan's Seared Duck breast with nashi pears, honey and star anise

The family owned business and Australia’s leading duck producer Luv-a-Duck has partnered up with MasterChef alum and duck lover Diana Chan, to officially launch National Duck Day, which falls on Tuesday May 23rd, 2023. Diana Chan is a Malaysian-Australian and won the 9th season of MasterChef in 2017. She has since become a well-known TV host, menu designer, product creator and restaurateur, turning her passion for food into her career. Duck breast with nashi pears, honey and star recipe Serves: 2 Prep time: 10 mins Cook time: 45 mins INGREDIENTS: <ul> <li dir="ltr" aria-level="1"> 2 x Luv-A-Duck raw duck breasts </li> <li dir="ltr" aria-level="1"> Salt to taste </li> </ul> For the roasted pears: <ul> <li dir="ltr" aria-level="1"> 2 nashi pears, halved and cored 2 tbsp honey </li> <li dir="ltr" aria-level="1"> Juice of 1 lemon </li> <li dir="ltr" aria-level="1"> 4 whole star anise pods </li> <li dir="ltr" aria-level="1"> 1 tbsp dry vermouth or dry white wine </li> </ul> Garnish: <ul> <li dir="ltr" aria-level="1"> Micro herbs </li> </ul> METHOD: <ol> <li dir="ltr" aria-level="1"> Preheat the oven to 180C. Cut 4 pieces of baking paper and aluminium foil enough to cover the pears. </li> <li dir="ltr" aria-level="1"> Dip the cut side of the pear in lemon juice (to prevent browning). </li> <li dir="ltr" aria-level="1"> Place 1 star anise in the cored center of each pear. Drizzle 1 tablespoon honey over each star anise.Place a pear half, cut side up, on each piece of baking paper. And wrap with foil on the outside to cover. Twist the foil tightly around the top of each fruit to seal. </li> <li dir="ltr" aria-level="1"> Place the pears on a baking tray and bake for 40-45 minutes or until the pears are tender. Remove from the oven and carefully unwrap each pear half. </li> <li dir="ltr" aria-level="1"> To cook the duck, make a few slits diagonally on the skin of the duck breasts about 2 cm apart. Be careful to not slice into the meat. Season liberally with salt. In a cold pan, add in the duck breasts skin side down and cook for 10-12 minutes to render the fat on low heat. Gradually turn the heat up from low to high. Turn the duck breast over and cook for another 5 minutes. Allow the duck breasts to rest for 5 minutes before slicing. </li> <li dir="ltr" aria-level="1"> Add the liquid from the pears into the pan with all the duck fat and juices and mix to combine over low heat. </li> <li dir="ltr" aria-level="1"> To assemble, slice each duck breast into three pieces diagonally. Place on a serving plate with the pears and drizzle over the pan juices over the duck. </li> </ol> Image credit: Luv-a-Duck

Food & Wine

Rhubarb and apple tarts

These individual tarts are heavenly, and go perfectly with cream, or are just as good by themselves. Try them and see. Makes: 6 tarts Ingredients: <ul> <li>500g shortcrust pastry (store-bought or your favourite recipe)</li> <li>1 tablespoon plain flour</li> <li>¼ cup caster sugar</li> <li>2 apples, peeled and sliced</li> <li>300g rhubarb cut into 2cm pieces</li> <li>2 teaspoons ground cinnamon</li> <li>¼ teaspoon ground cardamom</li> <li>1 egg, beaten</li> </ul> Method: <ol> <li>Preheat your oven to 200°C and put a large baking tray on the middle rack to warm up.</li> <li>Roll out your pastry and cut out six circles approximately 15cm and put them in the fridge to stay chilled.</li> <li>Toss the apples and rhubarb slices with the flour, caster sugar, cinnamon and cardamom.</li> <li>Lay a large piece of baking paper on the counter and place the chilled pastry on top. Fill the centre of each pastry with the apple and rhubarb mixture.</li> <li>Fold the edges of the pastry up and over the sides of the filling, pressing it together.</li> <li>Brush the pastry with a little of the beaten egg and sprinkle a little extra caster sugar on top.</li> <li>Slide the tarts onto the hot tray and cook for 35 minutes or until the pastry is golden and crisp.</li> </ol> Images: Shutterstock

Food & Wine

Bacon and egg tarts

Ready to eat in half an hour, this delicious recipe for bacon and egg tarts is the perfect with morning or afternoon tea will become a family favourite! Serves: 8 Ingredients: <ul> <li>8 rashers bacon</li> <li>4 eggs</li> <li>20g butter</li> <li>1 onion, finely chopped</li> <li>½ cup cream</li> <li>Salt and pepper</li> <li>2 sheets puff pastry</li> <li>100g mozzarella cheese, cubed</li> </ul> To serve <ul> <li>Tomato relish</li> <li>Rocket salad</li> </ul> Method: <ol> <li>Pre-heat oven to 210°C.</li> <li>Trim the bacon of rind and cut each rasher into two pieces.</li> <li>Melt butter in a small pan and sauté the onion over a medium heat for three minutes. Remove and cool.</li> <li>Break the eggs into a small bowl and add the cream. Using a fork to gently blend together but do not beat. Season with salt and pepper.</li> <li>Cut each sheet of puff pastry into four equal squares and place into greased muffin pans.</li> <li>Arrange the two pieces of bacon in each pastry case, place a few squares of mozzarella into pastry case. Pour the egg mixture slowly into each pastry case.</li> <li>Bake the tarts in the pre-heated oven and bake for 12 - 15 minutes until pastry is puffed and golden. Allow to cool for five minutes in the tin prior to removing tarts.</li> <li>Serve hot with tomato relish and fresh garden salad leaves.</li> </ol> Image: Getty

Food & Wine

Pear upside-down cake

One thing I love about social media is its ability to bring people together who share similar passions. I met Jess of <a href="https://www.instagram.com/jess_mycleantreats/">@jess_mycleantreats</a> on Instagram and after scrolling through her feed of healthy desserts I was dying to try them for myself. Jess doesn't follow any particular diet, she just loves food and prefers to make healthier choices. She particularly loves desserts, so much so that she says "I may have spent the previous year heaping 3 teaspoons of Nutella into my mouth every night before I went to sleep (and also heaping on 3 kilos while I was at it)." So she decided to start experimenting with creating her own healthier treats using natural ingredients. She shares her creations on her blog, My Clean Treats, and says "if you pair these treats with a healthy lifestyle of fresh meals and regular exercise, I’d say you’re on the right track." Agree! I tried out Jess's Pear & Date Upside-Down Cake and it was delicious. Her original recipe included chopped dates, which would be really tasty but I left them out to make a Pear Upside-Down Cake (because I can't eat a lot of dates). I also used brown rice flour instead of wholewheat or spelt to keep the cake gluten-free and it worked out nicely! The recipe for my adapted version is below and you can check out Jess's original recipe here. I loved the mixture of pear and cinnamon. Ingredients <ul> <li>4 pears</li> <li>6 x 20ml tablespoons coconut oil, melted</li> <li>1/2 cup rice malt syrup</li> <li>3 large free-range eggs</li> <li>1 tsp vanilla bean paste or pure vanilla extract</li> <li>1 2/3 cup brown rice flour</li> <li>2 tsp (gluten-free) baking powder</li> <li>1 tsp cinnamon powder</li> <li>1 cup unsweetened almond milk</li> <li>Extra cinnamon powder for dusting</li> </ul> Directions 1. Peel and core the pears and cut them into halves. Poach the pear halves in simmering water for about 30-40 minutes or until soft. Set aside to cool. 2. While the pears are poaching, preheat your oven to 170°C (fan-forced) and line the base and sides of a 20cm circular cake tin with baking paper.* 3. Drizzle 3 tablespoons of melted coconut oil over the base of the tin, then arrange the pear halves cut-side down to cover the base. 4. Using an electric mixer, beat the remaining 3 tablespoons of melted coconut oil, rice malt syrup and vanilla together until creamy. Add one egg at a time to the mixture, beating until well combined. 5. Sift the flour, cinnamon and baking powder over the liquid mixture, then gently fold everything together. Add the almond milk and beat lightly to combine. 6. Pour the mixture over the pears, then bake in the preheated oven for 1 hour - 1 hour 20 minutes (mine took 1 hour). Allow to cool. To serve, flip onto a plate and dust over some extra cinnamon. Store in an airtight container in the fridge. Serves 8. Tips * I used a springform cake tin, which meant that the coconut oil dripped through the tiny gaps in the base while in the oven causing a bit of a mess. So I ended up wrapping the tin in two layers of foil to stop the dripping. I'd recommend doing this from the start or using a normal cake tin (without a removable base). Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-upside-down-cake-ld.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy a tasty pear tarte tatin

Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could, of course, use apples – my favourites are granny smiths. Serves: 4 Ingredients Baked pears <ul> <li>4 small pears</li> <li>110g (½ cup) caster sugar</li> <li>20g unsalted butter</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>2 tablespoons brandy</li> <li>100g caster sugar</li> <li>100ml brandy</li> <li>1 vanilla bean, halved lengthways and seeds scraped</li> <li>50g unsalted butter, cubed</li> <li>1 sheet ready-rolled puff pastry</li> <li>Cream or ice-cream, to serve</li> </ul> Directions <ol> <li>To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly.</li> <li>Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside.</li> <li>Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel.</li> <li>Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot.</li> <li>Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven.</li> <li>Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream.</li> </ol> Image and recipe from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a> (Murdoch Books RRP $39.99). Photography: © Armelle Habib 2017. Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>.

Food & Wine

Whip up some puff pastry pear tarts

Almond frangipane is a classic French preparation that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts. It can be made in advance and stored in an airtight container in the refrigerator, then softened at room temperature or in the microwave in less than a minute. This recipe uses ground almonds, but it can be made with ground hazelnuts or walnuts. A fun variation is to leave the poached fruit halves whole and to cut pastry shapes to echo the shape of the fruit being used, thus making individual pear tarts or even peach or plum tarts. Each pastry shape must be chilled well before baking to prevent shrinking. Serves: 6 Ingredients <div class="article-body"> <ul> <li>1 roll ready-made all-butter puff pastry (such as Carême), thawed overnight in the refrigerator or at room temperature for 1 hour, then rolled into a 25cm-square sheet</li> <li>1 free-range egg yolk</li> <li>3–6 (depending on size) whole poached pears (see page 29), halved</li> <li>2 tablespoons reduced poaching syrup double cream or ice cream, to serve</li> </ul> Almond frangipane <ul> <li>80g unsalted butter, softened</li> <li>80g caster sugar</li> <li>80g ground almonds</li> <li>2 teaspoons plain flour</li> <li>1 free-range egg yolk</li> </ul> Directions <ol> <li>To make the almond frangipane, cream butter and sugar in a food processor until light and creamy. Add the ground almonds and flour and pulse briefly. Add egg yolk and mix just until you have a smooth cream. Scrape into a bowl until needed.</li> <li>Lift pastry sheet onto a baking paper-lined baking tray. Lightly mix the other egg yolk with a fork and brush it all over pastry with a pastry brush, ensuring that no egg drips over the edges (this will impede rising). If making a rectangular tart, score a 1 cm border around edges and prick centre with a fork. Chill in the refrigerator for 20 minutes.</li> <li>Spread chilled pastry with a 5mm thick layer of frangipane inside the scored border. (If using drained fruit halves for individual tarts, place a spoonful of frangipane on the pastry where the hollow of the fruit will cover it.)</li> <li>Preheat oven to 210°C. Cut fruit into thick wedges, then lightly press into frangipane, arranging them in closely packed and slightly overlapping rows. (For individual tarts, place halves over spoonfuls of frangipane.) Brush fruit with a little reserved syrup. Chill in refrigerator for 15 minutes.</li> <li>Bake for 20 minutes, then reduce heat to 170°C and cook for another 20 minutes. (Bake individual tarts for 15 minutes at 210°C and 15 minutes at 170°C.) Carefully paint fruit once again with reserved syrup.</li> <li>Bake for another 5 minutes; pastry should be the colour of toast so that it is really crisp and crunchy. Cool tart/s on a cake cooling rack before slicing with a serrated knife, if necessary (use a sawing action rather than pressing through the pastry). Serve with double cream or ice cream.</li> </ol> <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fkitchen-garden-companion-cooking-stephanie-alexander%2Fprod9781921384349.html" target="_blank">Recipe and image from Kitchen Garden Companion - Cooking by Stephanie Alexander, Penguin Books, RRP $49.99.</a> Photography: © Simon Griffiths, Mark Chew. Republished with permission of <a href="https://www.wyza.com.au/recipes/puff-pastry-pear-tarts.aspx">Wyza.com.au</a>. </div>

Food & Wine

Try this for a sweet delight: Chocolate mousse cake with poached pears and crème fraîche

Time to prepare 30 mins + Overnight refrigeration, Cooking time 1h 40 mins | Serves 8 This melt-in-your-mouth mousse cake is beautifully garnished. It's the perfect sweet treat with the one you love. Recipe from <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html">MKR: Best of the Best Cookbook</a> (RRP $39.99), published by Hachette Australia. <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html">Get 70% off*</a><a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fmkr-order-now-for-your-chance-to-win--seven-network-operations-ltd%2Fprod9780733634758.html"> the RRP - Order here</a>. Ingredients <ul> <li>340g dark chocolate, broken into small pieces</li> <li>225g unsalted butter, softened</li> <li>5 eggs</li> <li>340g caster sugar</li> <li>Crème fraîche, to serve</li> <li>½ teaspoon black salt, to garnish</li> <li>Extra cocoa, for dusting</li> <li>Mint leaves, to garnish</li> </ul> Poached pears <ul> <li>4 Beurre Bosc pears, peeled, cored and halved</li> <li>1 cinnamon stick, broken into pieces</li> <li>100g brown sugar</li> </ul> Directions 1. Preheat the oven to 180°C. To prepare the pears, place in a small casserole dish and add the cinnamon, sugar and enough boiling water to cover the pears. Cover with foil and cook in the oven for about 40 minutes or until very tender. Remove the pears and set aside to cool. Refrigerate, covered, until required. 2. To prepare the cake, preheat the oven to 160°C. Grease a 22cm round springform tin and line the base and sides with baking paper. 3. Melt the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, stirring to combine. Remove from the heat and cool for 10 minutes. 4. Whisk together the eggs and sugar until pale and creamy. Fold half the cooled chocolate mixture into the egg and sugar mixture, then repeat with the remaining batch. 5. Pour the mixture into the prepared tin. Place in a roasting pan and add enough boiling water to come halfway up the sides of the cake pan. Cook in the centre of the oven for 55 minutes. Remove the cake pan from the roasting dish, set aside to cool and refrigerate overnight. 6. To serve, remove the outer ring of the pan and cut the cake into generous slices. Place each slice on a serving plate, spoon over a generous amount of crème fraîche and garnish with black salt. Place a pear half beside each slice of cake, dust over a little cocoa and garnish with fresh mint. Tips If black salt is unavailable, try garnishing the crème fraîche with a little grated chocolate. Republished with permission of <a href="https://www.wyza.com.au/recipes/chocolate-mousse-cake-with-poached-pears-and-creme-fraiche.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy some hearty sticky beef rib with beurre bosc pear

This sticky beef recipe is messily delightful, with sliced pears for an added health kick to your meal! Serves: 4 to 6 Ingredients Beef <ul> <li>2kg beef short ribs</li> <li>5 litres water</li> <li>3 cups Chinese cooking wine</li> <li>2 cups dark soy</li> <li>1 cup light soy</li> <li>1½ cups white sugar</li> <li>1 cup ginger roughly chopped</li> <li>10 garlic gloves crushed</li> <li>1 bunch of green shallots roughly chopped</li> <li>3 cinnamon quills</li> <li>8 star anise whole</li> <li>1 orange, zest removed</li> </ul> Salad <ul> <li>2 beurre bosc pears pealed and finely sliced</li> <li>1 bunch sea parsley picked</li> <li>1 small kohlrabi, peeled and finely sliced</li> <li>1 lemon</li> <li>Extra virgin olive oil</li> </ul> Sticky sauce <ul> <li>50g sugar</li> <li>50ml Chinese black vinegar or balsamic vinegar</li> </ul> Directions For the beef <ol> <li>Place all ingredients except for the meat in a stockpot and bring to a simmer. Cook for about 15-20 minutes to bring out flavour.</li> <li>To prepare the beef ribs, cut excess fat away and place in the simmering stock for 2½-3 hours, keeping in mind that the beef should be under the stock at all times. It is a good idea to place a piece of baking paper over the top of the beef as this helps keep it submerged.</li> <li>Once cooked, remove from the stove and let the beef steep for about 1 hour.</li> </ol> For the pear and kohlrabi salad <ol> <li>Place sliced pear, kohlrabi, sea parsley and native pepper berry in a bowl.</li> <li>Season with salt, lemon juice and a splash of olive oil. Set aside.</li> </ol> For the sticky sauce <ol> <li>In a pan, add 200ml of braising liquid, Chinese black vinegar and sugar and reduce to a thick sticky sauce.</li> <li>Slice ribs and place on a serving platter, pour over the reduced sauce and garnish with the pear and kohlrabi salad.</li> </ol> Recipe thanks to <a href="http://rediscoverthepear.com.au/">Australian Pears</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/sticky-beef-rib-and-beurre-bosc-pear.aspx">Wyza.com.au</a>.

Food & Wine

Delicious kale, prosciutto and blue cheese tart

Serves 8 So many food trends come and go. Right now kale is having its moment in the culinary limelight, it is so versatile and nutritious. Try serving a wedge of this tart with a bitter leaf salad, which helps to cut through the richness. <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fthe-edible-city-indira-naidoo%2Fprod9781921383816.html">Recipe from The Edible City by Indira Naidoo, published by Penguin Books, RRP $45.00.</a> Ingredients <ul> <li>1 pre-rolled butter puff pastry sheet, thawed</li> <li>2 tablespoons thyme leaves</li> <li>1 egg, beaten</li> <li>1 large bunch kale, finely chopped</li> <li>1 tablespoon olive oil</li> <li>1 onion, thinly sliced</li> <li>1 teaspoon brown mustard seeds</li> <li>Salt and freshly ground black pepper</li> <li>Small handful chopped flat-leaf parsley</li> <li>180 g blue cheese, chopped</li> <li>2 eggs (extra)</li> <li>4 egg yolks</li> <li>200 ml pouring cream</li> <li>200 g sour cream</li> <li>200 g prosciutto (about 4 strips)</li> </ul> Directions 1. Preheat the oven to 180°C fan-forced (200°C conventional). 2. Sprinkle the pastry sheet with the thyme leaves. Roll it out to fit a pie dish 27 cm in diameter and 5 cm deep. Prick the base all over with a fork. Line with baking paper and fill with baking beans or rice, then blind-bake for 10–12 minutes or until lightly golden. 3. Remove from the oven and remove the paper and baking beans. Brush the base with the beaten egg, return to the oven and bake for 6 minutes until golden and crisp. 4. Reduce the oven temperature to 150°C. 5. Place the kale in a large heavy-based saucepan over medium heat. Place a lid on top and allow to soften and wilt for 15–20 minutes. 6. Heat the olive oil in a frying pan over medium heat and add the onion. Fry for 4–5 minutes until soft. Add the kale and mustard seeds and cook for a further minute. Season with salt and pepper to taste. Spread the kale mix over the tart case, then sprinkle over the parsley and scatter over the blue cheese. 7. In a bowl, whisk the eggs, yolks, cream and sour cream. Season with salt and pepper to taste, then pour into the tart case. Place the prosciutto strips on top. 8. Bake for 40–50 minutes or until light golden and just set with a slight wobble. Leave to stand for 10 minutes, then serve. Republished with permission of <a href="https://www.wyza.com.au/recipes/kale-prosciutto-and-blue-cheese-tart.aspx">Wyza.com.au.</a>

Food & Wine

Enjoy a savoury onion and goat cheese tart

This puff pastry tart is perfect for when you want a savoury treat. Read more: Serves: 4 Ingredients: <ul> <li>1 sheet of defrosted frozen puff pastry</li> <li>4 red onions sliced</li> <li>2 tsp fresh thyme leaves </li> <li>200g crumbly goats cheese </li> <li>1 egg </li> <li>50g butter </li> </ul> Method: <ol> <li style="font-weight: 400;">Add butter to a medium saucepan over low heat. Once melted add sliced onions and cook gently for 45 minutes. Stir occasionally until soft and caramelised and set aside to cool.</li> <li style="font-weight: 400;">Preheat oven to 200°C. Line a flat baking tray with baking paper and lay puff pastry on top. </li> <li style="font-weight: 400;">With a knife score a line 2cm inside the edge to create a border around the pastry (do not cut through the pastry). With a fork prick the pastry all over inside the border. </li> <li style="font-weight: 400;">Inside the border, spread caramelised onions and distribute half the goats cheese in chunks.</li> <li style="font-weight: 400;">In a small bowl beat the egg and brush around the border of the pastry. Bake in the oven for 30 mins or until the pastry is golden brown.</li> <li style="font-weight: 400;"> Remove from the oven, top with remaining goats cheese and sprinkle with fresh thyme leaves.</li> </ol> Recipe courtesy of Australian Onions.

Food & Wine

Treat yourself with salmon rillettes and pear relish

For when you feel like something a little bit fancy, try this delectable combination of salmon and pear relish! Serves: 4 Ingredients Pear relish <ul> <li>2 packham pears, peeled and sliced</li> <li>50ml olive oil</li> <li>1 small red onion, finely chopped</li> <li>2 cloves garlic</li> <li>60ml cider vinegar</li> <li>70g sugar</li> <li>½ tsp cumin seeds, toasted and ground</li> <li>½ tsp mustard seeds, crushed</li> <li>2 bay leaves</li> </ul> Rillettes <ul> <li>400g salmon</li> <li>100g smoked salmon</li> <li>100g butter</li> <li>1 tsp fennel seeds, toasted and ground</li> <li>1 bunch of dill</li> <li>1 preserved lemon, finely chopped</li> <li>20g capers, finely chopped</li> <li>¼ tsp cayenne pepper</li> <li>50ml crème fraiche</li> <li>Salt and pepper</li> </ul> Salad <ul> <li>3 endives</li> <li>Olive oil</li> <li>1 lemon, juiced</li> <li>12 nasturtium leaves, to serve</li> </ul> Directions For the pear relish 1. In a heavy based pot, sauté the red onion until slightly caramelised, then add spices, sugar, vinegar and bay leaves. 2. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside. For the rillettes 3. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together. 4. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set. For the endive salad 5. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through. 6. Season with salt, olive oil and lemon juice and set aside. To serve 7. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately. Recipe thanks to <a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a>. Written by Wyza. Republished with permission of <a href="https://www.wyza.com.au/recipes/salmon-rillettes-and-pear-relish.aspx">Wyza.com.au</a>.

Food & Wine

Enjoy the taste of summer with a tropical granola breakfast tart

Juicy, delicious and bursting with nutritional goodness, these breakfast tarts are the perfect way to wake up. Serves: 4 Cooking time: 20 minutes Ingredients: Tarts <ul> <li> 3 Cups rolled oats</li> <li> 1 Cup sunflower seeds</li> <li> 1 Tsp vanilla paste</li> <li> ¼ Cup honey</li> <li> ½ Tsp cinnamon</li> <li> 4 Tbsp melted coconut oil</li> <li> 1 egg white</li> </ul> Topping <ul> <li> 1 Tub coconut yoghurt</li> <li> Fruits for topping – Ruby Rise Red Papaya sliced, mango cubed, blueberries</li> <li> Shaved coconut</li> <li> 1 Tbsp honey</li> </ul> Method: <ol> <li>Preheat the oven to 120 degrees.</li> <li>Lightly spray 4 small tart tins with vegetable oil.</li> <li>In a medium bowl combine oats, cinnamon, sunflower seeds, vanilla, honey, egg white and coconut oil. Mix well. Divide the mixture between tins. Press the mixture at the bottom of the pans and press evenly at the bottom and sides of pan – be sure to leave ditch/well for the yoghurt.</li> <li>Bake for 20 minutes or until light and golden brown.</li> <li>Allow to cool in the tins for 10 mins, then move to a cooling rack (keep in tins).</li> <li>When completely cool, gently remove.</li> <li>Place a few spoonfuls of yoghurt into the granola tarts, then top with the fruit and toasted coconut. Drizzle with honey.</li> </ol> Recipe and photo courtesy of Ruby Ryse Papaya.

Food & Wine

Indulge in this simple pear, rosemary and frangipane cake

This simple yet delicious cake is the perfect dessert for a quiet night in. Serves: 10 Ingredients <ul> <li>240g softened butter, at room temperature</li> <li>120g white sugar</li> <li>120g brown sugar</li> <li>4 eggs beaten, at room temperature</li> <li>140g almond meal</li> <li>110g self-raising flour</li> <li>1 tbsp chopped rosemary</li> </ul> Pears <ul> <li>500g sugar</li> <li>1 vanilla bean, cut in half and seeds scraped out</li> <li>2 lemons, zested and juiced</li> <li>6 winter nelis pears, peeled and quartered</li> <li>1 sprig of rosemary</li> <li>Whipped cream, to serve</li> </ul> Directions <ol> <li>Preheat oven to 150°C.</li> <li>Line a 22cm spring-form cake tin with baking paper, making sure to leave at least 3cm of paper overhanging the top of the tin.</li> <li>Cream the butter and sugars and add the eggs one at a time. Fold in the almond meal, flour and chopped rosemary, being careful not to over-mix.</li> </ol> For the pears <ol> <li>Add sugar to a heavy based pan and cook to a light caramel. Add vanilla, lemon juice and lemon zest and toss the pears until coated.</li> <li>Cook for about five minutes.</li> <li>Arrange pears in the bottom of the tin, pour over batter and bake for about 2 to 2½ hours or until cake skewer comes out clean.</li> <li>To serve, place a slice on a serving plate with a spoonful of softly whipped cream and a drizzle of any leftover pear caramel. Garnish with a sprig of rosemary.</li> </ol> Recipe thanks to <a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a>. Republished with permission of <a rel="noopener" href="https://www.wyza.com.au/recipes/pear,-rosemary-and-frangipane-cake.aspx" target="_blank">Wyza.com.au.</a>

Food & Wine

French classic: Pear tarte tatin

Here’s another French classic that has made it onto our favourites list. A traditional tarte tatin is made with apples, but I’ve gone for pears here, although poached quinces would work wonderfully too. You could also use granny smith apples. Ingredients: Baked pears 4 small pears 110g (½ cup) caster sugar 20g unsalted butter 1 vanilla bean, halved lengthways and seeds scraped 2 tablespoons brandy 100g caster sugar 100ml brandy 1 vanilla bean, halved lengthways and seeds scraped 50g unsalted butter, cubed 1 sheet ready-rolled puff pastry Cream or ice-cream, to serve Directions: 1. To make the baked pears, preheat the oven to 160°C. Butter an ovenproof dish that will fit the pears snugly. 2. Peel, quarter and core the pears. Arrange the pears in the dish. Sprinkle the sugar over the pears, then dot with a little butter and some of the vanilla seeds. Pour in the brandy and cover with baking paper and foil. Bake for 1½–2 hours, or until the pears are soft and light golden brown. Remove and set aside. 3. Increase the oven to 190°C. You will need an ovenproof frying pan to cook the tart. Put the pan over medium heat and add the sugar, brandy, vanilla seeds and bean. Let the sugar dissolve and cook until the mixture forms a light caramel. 4. Add the baked pears, arranging them neatly in the pan, and cook for about 5 minutes, shaking the pan gently to make sure the pears aren’t catching on the base. Dot with the cubed butter, then lay the pastry over the top. Using a wooden spoon, tuck the pastry edge down around the pears, taking care not to touch the caramel, as it is very hot. 5. Bake for 25–30 minutes, or until the pastry is golden and the caramel is bubbling up around the edge. Remove from the oven. 6. Get a serving plate that is larger than your pan and put the plate on top of the pan. Using oven gloves to protect your hands, invert the pan onto the plate. Allow the caramel to cool slightly before serving with cream or ice-cream. Image and recipe from <a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank">All Day Café</a><a rel="noopener" href="http://t.dgm-au.com/c/185116/69171/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fall-day-cafe-stuart-mckenzie%2Fprod9781743368404.html" target="_blank"> by Stuart McKenzie</a>. Photography: © Armelle Habib 2017. Written by Stuart McKenzie. Republished with permission of <a href="https://www.wyza.com.au/recipes/pear-tarte-tatin.aspx">Wyza.com.au</a>.

Food & Wine

Choc pear smoothie

For a healthier variation on a classic chocolate hit, try this delicious smoothie with pears and almond milk. Serves: 1 Time to prepare: 5 mins Ingredients: 1-2 pears, peeled and chopped 1½ cups chilled almond milk 3 medjool dates, pitted 1 tablespoon almond butter 1 tablespoon cacao 1 tablespoon chia seeds 3-4 ice cubes Directions: 1. Add all ingredients to blender. Blend on high speed. Republished with permission of <a href="https://www.wyza.com.au/recipes/choc-pear-smoothie.aspx">Wyza.com.au.</a>

Food & Wine

Green pear smoothie

Create this quick and easy superfood smoothie that will provide you with lasting energy throughout the day. Ingredients: <ul> <li>2 ripe pears, peeled, cored chopped</li> <li>2 frozen bananas, chopped</li> <li>3/4 cup chopped kale</li> <li>1 tablespoon rice malt syrup/or agave</li> <li>250ml vanilla almond milk</li> <li>3-4 ice cubes</li> </ul> Method: 1. Add all ingredients to blender. Blend on high speed. Recipe thanks to <a rel="noopener" href="http://rediscoverthepear.com.au/" target="_blank">Australian Pears</a>.

Food & Wine

Chocolate tart

This chocolate tart is rich and sweet and will make a decadent dessert for your next special occasion. Ingredients: <ul> <li>500g shortcrust pastry (store-bought or your favourite recipe)</li> <li>150g milk chocolate, melted</li> <li>4 eggs</li> <li>50g plain flour</li> <li>75g butter, melted</li> <li>100g caster sugar</li> <li>Icing sugar (for dusting)</li> </ul> Method: <ol> <li>Line a 25cm tart tin with the pastry (rolled to about a quarter of cm) and leave in the fridge for 30 minutes to chill. Preheat the oven to 180°C.</li> <li>When the pastry has been chilled, blind bake it for 15 minutes. Then remove the beads/paper and bake for another five minutes.</li> <li>Mix the melted chocolate with the eggs, butter, sugar and flour. Pour this mixture into the tart and bake for eight to 10 minutes, or until just set.</li> <li>Dust with a little icing sugar and serve with a little cream or your favourite berries.</li> </ol> Related links: <a href="/lifestyle/food-wine/2015/06/mini-lemon-tarts/">Love tarts? Try these lemon tarts</a> <a href="/lifestyle/food-wine/2015/05/apple-sponge-cake/">This apple sponge cake is perfect for afternoon tea</a> <a href="/lifestyle/food-wine/2015/05/apple-fritters/">Apple fritters, anyone?</a>

Food & Wine

Strawberry custard tart

For anyone in need of a dessert that is sure to impress, this is the recipe you’ve been looking for. Ingredients: <ul> <li>1 ½ cups plain flour</li> <li>2 tablespoons caster sugar</li> <li>125g butter, chilled, chopped</li> <li>1 egg yolk</li> <li>2 tablespoons chilled water</li> <li>250g strawberries, hulled</li> <li>2 tablespoons apricot jam</li> <li>1 tablespoon boiling water</li> </ul> Custard filling <ul> <li>1 egg</li> <li>2 egg yolks</li> <li>½ cup caster sugar</li> <li>1 teaspoon vanilla bean paste</li> <li>⅓ cup custard powder</li> <li>2 cups milk</li> <li>½ cup thickened cream</li> </ul>

Food & Wine

Jam tarts

An old favourite, cheap to make and such a pretty little treat. This is a great recipe to make with the grandkids. Ingredients: For the sweet pastry <ul> <li>250g plain flour, plus extra for dusting</li> <li>250g icing sugar</li> <li>125g unsalted butter, softened</li> <li>Pinch of sea salt</li> <li>1 large egg</li> <li>1 orange or lemon</li> <li>Splash of milk </li> </ul> For the fillings <ul> <li>30 heaped teaspoons of your favourite jams, curds or marmalades </li> </ul>

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Enjoy the taste of summer with a tropical granola breakfast tart

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