Kris Lloyd's Artisan Baked Camembert
1 - 200 g ripe/soft Kris Lloyd Artisan Brie or Camembert
Cut top off Brie or Camembert
Stuff cheese with a generous helping of all the ingredients listed keeping a small amount of herbs and chilli for finishing, put the Brie or Camembert lid back on and place in a ramekin dish brushed with a little olive oil.
Bake at 200c for 10 min - remove from oven carefully, finish with more fresh herbs and finely chopped chilli and serve immediately with bread or crackers.
Match with either red or white South Australian wine, my pick will be Coriole Fiano which is a drier white wine that I think works well with savoury dishes.
This is a very quick and easy dish to prepare and is great for sharing.
Paul Henry's Caponata
As ever, the Italians have the perfect vocabulary for gastronomy, and there are fewer combinations more enticing that those of 'agrodolce' - that perfect counterpoint of sweet and sour that keep you coming back for more.
Caponata is such a dish as it is a late summer 'stew' of aubergines/eggplant and tomatoes which also includes green olives, celery, capers, toasted pine nuts and plump sultanas. The whole dish - while cooked as a basic softito in olive oil - is then generously laced with vinegar (or vin coto, if you prefer). Originating in Sicily, caponata betrays the islands tempestuous history, invaded as it has been by Phoenicians, Creeks and Arabs over the centuries, with each culture clearly leaving a thumbprint in the resultant culinary flavours and inflections.
I think caponata is best served cold, and would be a perfect accompaniment to a lemon roasted leg of Savannah lamb for Easter lunch.
Serve with a slightly chilled bottle of Henry's Drive H Syrah, Padthaway.
1 red onion
3 cloves garlic
2 medium eggplants cut into 2 cm dice
Sea salt (River Murray Pink)
Freshly ground pepper
Olive oil (Coriole EVO)
Handful of salted capers
¼ cup green olives
75 g pine nuts
125 g sultanas
Handful of fresh basil
5 celery sticks cut into 2cm dice
1 red pepper cut into 2cm dice
400 g of tinned tomatoes
Sprinkle eggplant with salt and leave for 20 minutes. Transfer to a colander and rinse off the juices. Dry with paper towel.
Pour enough olive oil in a frying pan to reach 2cm up the sides. When it is hot and just about to start smoking, add eggplant and fry until coloured and soft (about 5 minutes) - you can do this in two batches. Drain eggplant on paper towel.
Drain oil from the pan and add 3 tbsp. of fresh extra virgin olive oil. Add onion, pine nuts, red pepper diced garlic and cook over medium heat for about 5 to 8 minutes. Add celery and cook for a further 5 minutes.
Return eggplant to pan then add capers and olives and toss together. Pour in the tomatoes, vinegar, sultanas and basil. Cook over low heat for 8 minutes.
Caponata can be served straight away or refrigerated to allow the flavours to combine further.
Rosa Matto's Paskha - Russian Soft Cheese Dessert
Serves 15 - 20
A traditional Paskha is shaped in a four sided or conical mould that represents the Ottoman empire headwear! Our neighbours used a clay flowerpot which is what I do, too. In any case, the conical mould should have a hole in the narrow end to drain off any moisture.
You need one 20 cm pot (or two x 12 cm), half metre fine cheesecloth or muslin
1 kg well drained Paris Creek quark (or cream cheese with extra squeeze lemon juice)
100 g Riverland roasted blanched almonds
100 g Riverland glace figs
100 g Riverland glace apricots
100 g Riverland candied citrus peel
4 red Riverland glace cherries
1-2 Murphy's Crossing free range eggs, beaten well (optional)
75 g castor sugar (or to taste)
75 g B.-d. Farm Paris Creek unsalted butter, softened
1 tsp vanilla extract 100 ml sour cream
To serve: flavoured Pashmak (a pretty, cross cultural touch)
Firstly, drain the quark (or other cheeses) by hanging in a muslin bag for 12 hours. Reserve some almonds and fruit for decoration, coarsely chop the rest. Combine the drained quark with the chopped nuts and fruit. Beat the eggs (if using) with the sugar until light and fluffy and add the butter, vanilla and sour cream. Beat thoroughly into the cheese mixture making sure there are no lumps.
Pour this mixture into the muslin lined pots, folding the ends of the cloth over the top. Cover with a small plate to distribute the weight and weigh down with anything heavy. Stand the pot on a rack in a deep plate and refrigerate the Paskha for at least 6 hours.
When ready to serve, undo the cloth; place a serving dish on top of the mould and turn over, removing the mould and cloth. Decorate with the almonds, fruit and Pashmak.
Serve with a yeasty, sweet bread or simple biscuit – and a glass of Kangaroo Island Spirits vodka!
Ulli Spranz's Homemade Hefekranz
1 cup sugar
½ cup extra light olive oil
Zest of 1 lemon
28 g fresh active yeast cake
½ cup warm B.-d. Farm Paris Creek full cream milk
2 potatoes, peeled, cooked and rinsed
6 cups flour, plus more for kneading
1 tablespoon water
In a large bowl, combine the eggs and sugar. Mix until all the sugar is incorporated and the color is a light yellow. Add the oil and lemon zest, then stir.
Dissolve the yeast into the warm milk, and add with the potatoes to the other ingredients in the mixing bowl. Slowly begin to add in all of the flour, scraping the bowl occasionally. The dough should be soft.
Turn out onto a lightly floured board; knead until smooth and elastic, adding flour as needed to keep it from sticking, about 8 minutes. Rub the outside of dough with a small amount of oil to keep moist. Place in a bowl. Cover with a clean dishcloth or plastic wrap; let rise in warm place, free from draft, until doubled in size, about 1 hour. Punch dough down, cover and let rise again until almost double, about 30 minutes.
Punch dough down again; turn out onto lightly floured board. Divide in 6 equal pieces. Roll each piece into a long loaf-shape, about 90 cm long and 4 cm thick. To make a braided loaf, using two pieces of dough, form a loose braid. Seal the ends of the loaf together with your fingers.
Place the loaves on a baking sheet with parchment paper and cover loosely with a damp towel. Place loaves in a warm place and let rise until doubled in size, about 45 minutes.
Preheat oven to 180˚C. Brush risen loaves with an egg wash (one egg beaten with 1 tablespoon water).
Bake for 50 to 55 minutes, or until golden. Remove from baking sheet and cool on wire racks.
Makes 3 loaves
Duncan Welgemoed's Roasted venison loin with maple carrots and crispy sage
250 g venison loin
2 tbsp olive oil
25 g unsalted butter
750 ml Madeira
6 shallots, finely chopped
½ bulb garlic, peeled and chopped
2 sprigs fresh thyme
1 bay leaf
10 button mushrooms, sliced
1.5 ltrs brown chicken stock
2 tomatoe, halved
2 sprigs fresh tarragon
2 tbsp olive oil
Carrots and Dates
2 carrots, peeled and quartered
1 tbsp maple syrup
1 baby carrot
1 tsp root ginger, peeled and grated
1 tsp coriander leaves, chopped
4 dates, chopped
2 tbsp olive oil
Crispy sage leaves
80 g picked sage leaves
250 ml Canola oil
2 dates (chopped)
To prepare the Madeira sauce, heat the olive oil in a large saucepan over a medium heat. Once the oil is hot, add the shallots, garlic, thyme and bay leaf to the pan and sauté for approximately two minutes, or until the shallots are soft.
Add the mushrooms to the pan along with the Madeira wine. Bring to the boil and reduce by two thirds.
Add the chicken stock and reduce. Add the tomatoes and tarragon to the pan, bring back to the boil and simmer for 15 minutes.
Remove from the heat and skim the fat and impurities off the surface with a ladle.
Pass the sauce through a sieve into a suitable container. Once cooled, store in the fridge.
Preheat the oven to 170°C. Place a roasting tray in the oven to warm.
Cook the carrots in salted boiling water for 15 minutes.
Place the carrots in the hot roasting tray and add the olive oil. Cook the carrots in the oven for six to eight minutes, or until golden brown, turning them every two minutes.
Add the maple syrup and place back in the oven for a further two minutes. Keep warm until required.
Heat 250 ml canola oil to 180°C in a medium saucepan, add the sage leaves and fry until crispy. Drain leaves on paper towel.
To cook the venison, heat a frying pan until very hot and add the remaining olive oil. Season the venison loin with salt and pepper and place straight into the pan.
Seal the venison on all sides until golden brown. Add the butter to the pan. Once it starts to foam, turn down the heat and cook for a further two minutes, continuously rolling the loin in the butter. For well–cooked venison, allow another four to five minutes. Remove from the pan and leave to rest.
Add the root ginger, coriander leaves, and 4 chopped dates to the carrots. Mix well and season to taste with salt and pepper.
Gently reheat the sauce.
Carve the venison and lie on the plate followed by the remaining chopped dates, carrots, sage leaves and a good drizzle of sauce. Serve immediately.