Good Food

Nectarine and ricotta tart

Nectarine and ricotta tartMake the most of sweet, juicy nectarines in this creamy ricotta tart on a brown sugar pastry base.


  • 2 white nectarines, quartered
  • 1 tablespoon brown sugar
  • 500g fresh ricotta, drained
  • 60g (1/3 cup) icing sugar mixture
  • 1 lemon, rind finely grated
  • 1 teaspoon vanilla extract
  • 250g tub mascarpone
  • Chopped pistachios, to serve

Brown Sugar Pastry

  • 225g (1 1/2 cups) plain flour
  • 45g (1/4 cup, lightly packed) brown sugar
  • 150g unsalted butter, chilled, chopped
  • 1 egg, lightly whisked


Step 1  For the brown sugar pastry, process the flour, sugar and butter until fine crumbs form. Add egg and pulse until mixture just comes together. Turn onto a lightly floured surface. Knead lightly until smooth. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 1 hour.

Step 2  Grease a 23cm (base measurement) loose-based fluted tart tin. Roll out the pastry on a lightly floured surface until 3mm thick. Use to line prepared tin, pressing into base and side. Trim the edges. Prick the base all over with a fork. Place in the fridge for 15 minutes to chill.

Step 3  Meanwhile, preheat the grill on high. Place the nectarine quarters, skin side down, in a shallow baking dish. Sprinkle with brown sugar. Grill for 5 minutes, until just coloured. Cool.

Step 4  Preheat the oven to 190C/170C fan forced. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and pastry weights or rice and bake for a further 10-15 minutes or until pastry case is golden. Set aside to cool in the tin.

Step 5  Use electric beaters to beat ricotta in a bowl until smooth and creamy. Beat in icing sugar, lemon rind and vanilla until smooth. Fold in mascarpone. Spoon into the cooled pastry case. Top with the nectarine quarters and any syrup. Sprinkle with pistachios.

Source:  Author: Miranda Payne, Image credit: Guy Bailey, Publication: Taste Magazine

Best-ever berry-cherry pavlova

Best-ever berry-cherry pavlova

Luscious layers of whipped cream, folded with raspberry jam take this mixed berry pavlova to delicious new heights.


  • 6 Coles Australian Free Range Egg whites
  • 1 1/2 cups (330g) caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon white vinegar
  • 600ml Coles Thickened Cream
  • 2 tablespoons icing sugar mixture
  • 2 tablespoons raspberry jam, warmed, strained
  • Mixed berries, to serve
  • Cherries, to serve
  • Icing sugar mixture, extra, to dust

Raspberry Coulis

  • 200g frozen raspberries
  • 1/4 cup (40g) icing sugar mixture


Step 1  Preheat oven to 100C. Line 3 baking trays with baking paper. Draw a 20cm circle on each tray and turn paper over. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the caster sugar, 1 tbs at a time, whisking well after each addition. Continue whisking for 2 mins or until thick and glossy and sugar completely dissolves.

Step 2  Add the cornflour and vinegar. Gently fold until just combined. Divide the mixture into 3 even portions. Spoon onto circles on the lined trays. Using each circle as a guide, spread to a 20cm disc. Bake, swapping trays halfway through cooking, for 1 1/2 hours or until dry to touch. Turn oven off. Leave in oven, with door ajar, for 1 hour to cool completely.

Step 3  Meanwhile, to make the raspberry coulis, combine the raspberries and icing sugar in a saucepan over medium heat. Bring to a simmer. Cook, stirring, for 1-2 mins or until raspberries collapse and mixture thickens slightly. Strain through a fine sieve into a jug. Place in fridge to chill.

Step 4  Use an electric mixer to whisk cream and icing sugar in a bowl until soft peaks form. Add jam. Use a metal spoon to gently fold until just marbled through.

Step 5  Place 1 meringue disc on a serving plate. Spoon over one-third of the cream mixture. Continue layering with remaining meringue discs and cream mixture. Top with berries and cherries. Dust with extra icing sugar. Drizzle with raspberry coulis. Serve immediately.

Source:  Author: Sarah Hobbs, Image credit: Steve Brown, Publication: Coles

Teriyaki turkey meatball and soba stir-fry

Teriyaki turkey meatball and soba stir-fry


  • 3 green onions
  • 500g turkey mince
  • 3/4 cup fresh breadcrumbs
  • 1 egg
  • 270g packet soba noodles
  • 1 tablespoon vegetable oil
  • 1 large carrot, cut into matchsticks
  • 2 garlic cloves, thinly sliced
  • 3cm piece fresh ginger, cut into matchsticks
  • 2/3 cup teriyaki sauce
  • 125g baby spinach
  • 1 tablespoon sesame seeds, toasted
  • Lemon wedges, to serve


Step 1  Thinly slice 1/2 the onion. Finely chop remaining onion. Combine mince, breadcrumbs, egg and finely chopped onion in a bowl. Season with salt and pepper. Using clean hands, roll level tablespoons of mixture into balls.

Step 2  Cook noodles following packet directions or until tender. Drain, reserving 1/2 cup cooking water. Refresh under cold water. Drain well.

Step 3  Meanwhile, heat a wok over medium-high heat. Add 1/2 the oil. Swirl to coat. Cook meatballs, in batches, for 4 to 5 minutes or until browned all over. Transfer to a plate.

Step 4  Heat remaining oil in wok over high heat. Add carrot, garlic and ginger. Stir-fry for 1 to 2 minutes or until carrot is just tender. Add sauce, reserved cooking water and meatballs. Stir-fry for 2 to 3 minutes or until meatballs are cooked through.

Step 5  Add spinach, sliced onion and noodles. Stir-fry, tossing gently, for 1 to 2 minutes or until heated through. Sprinkle with sesame seeds. Serve with lemon wedges.

Source:  Author: Cathie Lonnie & Claire Brookman, Image credit: Guy Bailey & Andrew Young, Publication: Super Food Ideas.

Apple and Honey Tart with Walnut Crumb Crust


  • 100 gm honey, plus extra to serve
  • 500 gm softened cream cheese
  • 150 gm sour cream
  • 100 gm caster sugar
  • Scraped seeds of 1 vanilla bean
  • Finely grated rind of 1 lemon
  • 2 eggs

Walnut Crumb Crust

  • 100 gm walnuts
  • 220 gm digestive biscuits, coarsely crumbled
  • 1 tsp ground cinnamon
  • 80 gm butter, melted
  • 120 gm honey
  • 40 ml dessert wine
  • Juice of ½ lemon
  • 2 pink lady apples, thinly sliced


Step 1  Preheat oven to 180C. For walnut crumb crust, spread walnuts over an oven tray and roast, stirring occasionally, until golden (4-5 minutes), then transfer to a food processor. Add biscuits and cinnamon, and process to fine crumbs, then add butter and process to combine. Press into the base and up the sides of a 19cm x 27cm tart tin with a removable base (or use a 23cm-diameter tart tin, but there may be a little filling leftover) and refrigerate until firm (30 minutes). Bake until just crisp (12-15 minutes) and set aside.

Step 2  Increase oven to 200C. Cook honey in a saucepan over medium-high heat until caramelised (2-3 minutes), then set aside to cool slightly. Beat cream cheese, sour cream, sugar, vanilla seeds, rind and honey in an electric mixer until fluffy (4-5 minutes). Scrape down sides of bowl. Add eggs one at a time, beating well and scraping down sides of bowl between additions. Pour mixture over crumb base and bake until edges turn golden (4-5 minutes). Reduce oven to 120C and bake until firm (10-15 minutes). Turn off oven and cool completely (2-3 hours), then refrigerate until required.

Step 3  For honeyed apple, heat honey in a large frying pan over medium-high heat until bubbling, add wine and lemon juice, and stir to combine. Add apple slices in a single layer and simmer until tender and translucent (4-5 minutes). Remove carefully with a slotted spoon, and reserve apples and syrup separately.

Step 4  Top tart with honeyed apple, drizzle with honey syrup and serve with extra apple slices to the side. Tart is best eaten within a day or two.

Source:  This recipe is from the May 2014 issue of Australian Gourmet Traveller.  Recipe by Emma Knowles, Photography by Mikkel Vang, Styling by Emma Knowles.

Date Puddings with Sesame Ice-Cream and Salted Caramel


  • 450 ml milk
  • 375 gm pitted dates coarsely chopped
  • Scraped seeds of 1 vanilla bean
  • 1 tsp bicarbonate of soda
  • 120 gm softened butter
  • 220 gm (1 cup) caster sugar
  • 3 eggs 225 gm
  • 1½ cups self-raising flour, sieved
  • Pinch each of ground allspice and ground cinnamon

Sesame ice-cream

  • 80 gm sesame seeds
  • 500 ml (2 cups) milk
  • 3 tsp tahini
  • 250 ml (1 cup) pouring cream
  • 6 egg yolks
  • 120 gm caster sugar

Salted caramel

  • 275 gm caster sugar
  • 180 ml pouring cream
  • 50 gm unsalted butter
  • 1 tsp fine sea salt


Step 1 For sesame ice-cream, preheat oven to 170C. Spread sesame seeds on an oven tray and roast, stirring occasionally, until light golden (3-5 minutes). Transfer to a saucepan (reserve 1 tsp for serving), add milk and tahini, stir to combine and bring to the boil. Set aside to cool, then refrigerate to infuse (2 hours). Strain through a fine sieve into a clean saucepan, add cream and bring to the boil. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale. Add cream mixture and stir to combine, then return to pan and stir continuously over low heat until mixture coats a wooden spoon thickly (5-10 minutes). Transfer to a chilled bowl placed over ice and stir occasionally until cool, then freeze in an ice-cream machine. Freeze until required. Makes about 1 litre.

Step 2  For salted caramel, combine sugar and 100ml water in a saucepan, bring to the boil over medium-high heat, stirring to dissolve sugar, then brush down sides of pan with a wet pastry brush and cook until dark caramel (10-15 minutes). Add cream, butter and a tsp fine sea salt (be careful as hot caramel will spit), stir until dissolved (1 minute) and set aside.

Step 3  Combine milk, dates and vanilla in a saucepan over medium heat, bring to the boil, remove from heat, add bicarbonate of soda and set aside to cool (1 hour).

Step 4  Preheat oven to 175C. Beat butter and sugar in an electric mixer until smooth, then add eggs one at a time, beating well after each addition. Add flour, spices and date mixture and mix to just combine. Divide among 6 buttered and floured 9cm-diameter cake tins, tap tins on bench to level, then bake on a tray, turning tray occasionally, until cakes are golden and spring back when touched (30-40 minutes). Cool slightly, then turn out onto plates or serve warm in tins, with a scoop of sesame ice-cream topped with salted caramel (see note) and scattered with reserved sesame seeds.

Notes:  If salted caramel has cooled and become too thick, reheat it to drizzling consistency over low heat.

Source:  This recipe is from the May 2012 issue of Australian Gourmet Traveller.  Recipe by Lisa Featherby, Photography by Chris Court, Styling by Lisa Featherby.

Fish Pie with Mashed Potato Crust

It can be as simple or as complicated as you like, but a good fish pie is right at the pointy end of the comfort food pyramid for me.


  • boneless and skinless white fish fillets
  • salt and pepper, to taste
  • 250 ml milk
  • 50 g unsalted butter
  • 40 g plain flour
  • 100 g hot smoked fish, skinned, bones removed and flaked
  • 100 g frozen peas
  • 1 tbsp chopped flat-leaf parsley leaves
  • 4 hard-boiled eggs, chopped
  • 150 ml dry cider
  • 50 g grated cheddar cheese

Mashed potato

  • 700 g floury potatoes, peeled and roughly chopped
  • 50 ml milk
  • 50 g butter


Step 1  Preheat the oven to 180°C.

Step 2  Cut the fresh white fish into chunks and place in a small baking dish. Season with salt and pepper and pour over the milk. Cover the pan with foil and bake for 10 minutes or until nearly cooked through. Drain the fish and reserve the milk.

Step 3  Meanwhile, to make the mashed potato, cook the potatoes in salted boiling water until tender. Drain well, then return the potato to the pan. Add the milk and butter, then mash until smooth and season to taste.

Step 4  Melt the butter in a saucepan over low heat. Add the flour and stir for 2-3 minutes or until the mixture becomes sandy in colour. Gradually whisk in the reserved milk and continue to whisk until the sauce is thick and smooth. Add the poached and smoked fish, peas, parsley, egg and cider, then season to taste and stir until just combined. Take care not to break up the fish too much. Spoon the mixture into a 1 litre-capacity baking dish. Spoon the mash on top and smooth with a spatula. Sprinkle the top with grated cheese, then bake for 20-25 minutes until golden and bubbling.

Notes:  It must have a mashed potato crust (not puffy pastry) and chopped boiled eggs. Make sure that the fish you buy is super-fresh and sustainably caught.

Source: Image by Benito Martin. Styling by Lynsey Fryers. Food preparation by O Tama Carey. Creative concept by Belinda So.

Mixed Apple and Berry Sponge Pudding

Mixed apple & berry sponge puddingThis fruity winter pudding is perfect for cooler evenings.


  • 3 Granny Smith apples, peeled, chopped
  • 2 tablespoons lemon juice, plus 2 teaspoons grated lemon zest
  • 1 1/2 cups (330g) caster sugar
  • 500g frozen mixed berries
  • 2 eggs
  • 1/2 cup (125ml) milk
  • 2 tablespoons whisky
  • 1 teaspoon vanilla extract
  • 1 cup (150g) plain flour, sifted
  • 1 teaspoon baking powder, sifted
  • Icing sugar, to dust
  • Thick cream mixed with 1 teaspoon ground cinnamon, to serve


Step 1  Preheat oven to 160C. Place the apple, juice and 1 cup (220g) sugar in a small pan and cook over low heat, stirring, for 3 minutes or until the sugar dissolves. Cook for a further 3-4 minutes, stirring occasionally, until apple softens slightly. Cool, then stir through berries. Transfer to a 1.25 litre baking dish. Set aside.

Step 2  Whisk eggs, milk, whisky, lemon zest and vanilla in a bowl until combined. Set aside. Place fl our, baking powder and remaining sugar in a bowl. Pour egg mixture into dry ingredients, whisking well to form a smooth batter. Pour over fruit, then bake for 30-35 minutes until golden and firm to the touch.

Step 3  Dust with icing sugar and serve warm with cinnamon cream.

Source:  Author: Valli Little, Image credit: Brett Stevens, Publication: delicious.

Blueberry and Lemon Swirl Bars

Blueberry and lemon swirl barsBlueberry and lemon is a winning combination in this lush fruity swirl dessert. It’s also a great healthy snack option with a cup of tea at the weekend.


  • 290g (2 cups) cashew nuts
  • 185ml (3/4 cup) coconut milk, plus 1 tablespoon extra
  • 125ml (1/2 cup) fresh lemon juice
  • 60ml (1/4 cup) maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 2 teaspoons finely grated lemon rind
  • 125ml (1/2 cup) melted coconut oil
  • 120g (3/4 cup) frozen blueberries, thawed in a bowl


  • 80g (1/2 cup) cashew nuts, lightly toasted
  • 80g (1/2 cup) sunflower seeds, lightly toasted
  • 45g (1/2 cup) desiccated coconut, lightly toasted
  • 150g fresh dates, pitted, chopped
  • 1 tablespoon coconut oil
  • Pinch sea salt


Step 1  Place cashews in a large bowl. Cover with cold water. Soak for 4 hours. Rinse under cold running water and drain.

Step 2  Meanwhile, preheat oven to 180C/160C fan forced. Grease the base and sides of a 20cm (base measurement) square cake pan. Line with baking paper, allowing the sides to overhang.

Step 3  For the base, process cashews, sunflower seeds and coconut in a food processor until coarsely chopped. Add dates, oil and salt. Process until well combined. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place in the freezer for 30 minutes or until firm.

Step 4  Use a high-speed blender to blend soaked cashews, milk, juice, maple syrup, vanilla, rind and 100ml oil until very smooth. Transfer two-thirds (about 550g) of the cashew mixture to a bowl and stir in extra coconut milk. Add berries and any juice from the bowl, and remaining oil to the blender with remaining cashew mixture and blend, scraping down sides occasionally, until very smooth. Spoon half the mixtures, in random spoonfuls, into the prepared pan. Use a butter knife to create a swirled effect. Repeat with remaining mixtures, using the knife to create a swirled effect. Place in the freezer for 6 hours or until set.

Step 5  Stand pan at room temperature for 15 minutes to soften slightly. Cut into 18 pieces. Store in a lined airtight container in the freezer for up to 1 month.

Source:  Author: Katrina Woodman, Image credit: Jeremy Simons, Publication: Taste Magazine

Chicken piccata

Chicken piccataEven the kids will love this creamy lemon chicken dinner, served with mashed potato and green beans.


  • 1/4 cup plain flour
  •  4 small chicken breast fillets
  •  2 tablespoons extra virgin olive oil
  •  40g butter
  •  2 eschalots, thinly sliced
  •  1 garlic clove, crushed
  •  1 teaspoon fresh lemon thyme leaves, plus extra to serve
  •  1 cup salt-reduced chicken stock
  •  1/4 cup lemon juice
  •  300ml tub light thickened cream for cooking
  •  1 small lemon, thinly sliced
  •  2 tablespoons drained baby capers, rinsed
  •  1 tablespoon chopped fresh flat-leaf parsley leaves
  •  Mashed potato, to serve
  •  200g steamed green beans, to serve


Step 1  Place flour in a large snap-lock bag. Season with salt and pepper. Place chicken in snap-lock bag. Seal bag. Shake to coat chicken in flour.

Step 2  Heat 1/2 the oil and 1/2 the butter in a large frying pan over medium-high heat. Add chicken to pan, shaking off excess flour. Cook for 4 to 5 minutes each side or until browned. Transfer to a plate.

Step 3  Add remaining oil and remaining butter to frying pan. Add eschalot, garlic and thyme. Cook, stirring, for 2 to 3 minutes or until eschalot has softened. Add chicken stock, lemon juice and cream to pan. Season with salt and pepper. Stir to combine. Bring to a simmer. Return chicken to pan. Reduce heat to low. Simmer, uncovered, for 10 to 12 minutes or until chicken is cooked through and sauce has slightly thickened.

Step 4  Add lemon slices to pan. Remove from heat. Sprinkle with capers, parsley and extra thyme. Serve with mashed potato and steamed green beans.

Source:  Author: Cathie Lonnie & Claire Brookman, Image credit: Nigel Lough, Publication: Super Food Ideas

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Italian ricotta cake

Light citrus cheesecakes are a common sight across Italy, where they are made with ricotta in place of cream cheese. The case also differs, made with sweet pastry instead of biscuit crumbs.


  • 55 g (⅓ cup) sultanas
  • 80 ml (⅓ cup) marsala (see Note)
  • 250 g mascarpone
  • 1.2 kg fresh ricotta (see Note)
  • 150 g (⅔ cup) caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 orange, zested
  • 1 lemon, zested
  • 2 tbsp plain flour

Sweet shortcrust pastry

  • 350 g (2⅓ cups) plain flour
  • 100 g pure icing sugar, sifted, plus extra, to dust
  • 150 g cold unsalted butter, chopped
  • 1 egg, lightly beaten


Step 1  Place sultanas in a bowl, cover with marsala and soak for 2 hours or overnight. Drain sultanas, reserving 1 tablespoon of marsala, and set aside.

Step 2  To make pastry, place flour and icing sugar in a food processor and process to combine. Add butter and process until mixture resembles breadcrumbs, then add egg and process until dough just comes together. Shape into a disc, enclose in plastic wrap and refrigerate for 2 hours.

Step 3  Roll out two-thirds of the pastry between 2 sheets of baking paper until 3 mm-thick and use to line the base of a 22 cm cake pan. Roll out remaining pastry until 3mm thick, cut into even pieces and use to line side of pan, pressing edges and base to seal. Refrigerate for 30 minutes.

Step 4  Preheat oven to 160°C. Using an electric mixer, beat mascarpone and ricotta until just smooth. Add sugar and beat to combine. Add eggs, one at a time, beating well after each addition. Add vanilla, orange zest, lemon zest and flour, and beat until just combined. Fold in sultanas and reserved marsala. Pour into pastry-lined cake pan and bake for 1 hour or until just set. Turn off oven and allow cake to cool completely in the oven with the door held slightly ajar with a wooden spoon. Remove from oven and refrigerate for at least 4 hours or overnight until cold. Dust cake with extra icing sugar, to serve.

• Marsala is a Sicilian fortified wine available from bottle shops.
• Fresh ricotta is available from the deli section of supermarkets and delis.

Source:  SBS Food – Photography by Brett Stevens. Styling by Berni Smithies.  As seen in Feast magazine, Apr 2014, Issue 30.

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