Weis bar cheesecake

Weis bar cheesecakeThis easy recipe sees your favourite summer Aussie treat – mango and ice-cream Weis bar – reincarnated into a no-bake cheesecake, perfect for entertaining.


  • 200g Arnott’s Butternut Snap Cookies
  • 35g (1/2 cup) shredded coconut
  • 100g butter, melted, cooled


  • 4 medium mangoes
  • 2 Mango and Ice Cream Weis bars
  • 3 teaspoons gelatine powder


  • 250g cream cheese, chopped, at room temperature
  • 125ml (1/2 cup) thickened cream (or coconut cream)
  • 70g (1/3 cup) caster sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons gelatine powder


Step 1  Process the biscuits and coconut in a food processor until biscuits are coarsely crushed. Add the butter and process to combine. Use the back of a spoon to firmly press the mixture into the base and sides of a 12 x 34cm loose-bottomed tart tin. Place in the fridge for 20 minutes or until firm. Wipe the food processor clean.

Step 2  Meanwhile, for the mango filling, cut the cheeks from the mangoes and remove the skin. Cut the Weiss bars to separate the mango from the ice-cream. Transfer the fresh and frozen mango to the bowl of the food processor (reserve the ice-cream in a small bowl in the fridge until needed). Process the mango mixture until smooth. Transfer to a bowl. Measure out 375ml (1 1/2 cups) mango mixture and return to the processor. Reserve any remaining mixture for another use (see notes).

Step 3  To divide the tart base in half, lengthways, and give a neat two-toned filling, take a 32cm length of foil and fold in half, lengthways. Fold lengthways again and smooth flat. Fold in half one more time to make a crease line the length of the foil. Place the foil along the length of the tart base so that the crease line sits at a long right angle. Place a ruler along the vertical foil to hold it in place. Use more scrunched up foil to hold the flattened foil and ruler in place (don’t worry if it’s a bit wobbly, it will stabilise once the filling goes in).

Step 4  Place 60ml (1/4 cup) water into a small wide microwave-safe bowl and sprinkle the gelatine over. Set aside for 2 minutes to allow the gelatine to soften. Microwave the gelatine mixture on High for 20 seconds, then whisk with a fork to dissolve. Set aside to cool slightly before adding to the mango mixture. Process to combine. Transfer to a jug. Pour the mango mixture into the divided tart shell, on the side opposite where the ruler is. Carefully place in the fridge for 1 hour or until set.

Step 5  Meanwhile, for the cheesecake filling, use electric beaters to beat the cream cheese, cream, reserved ice-cream, sugar and vanilla extract until smooth. Place 1 1/2 tablespoons water into a small microwave-safe bowl and sprinkle the gelatine over. Set aside for 2 minutes to allow the gelatine to soften. Microwave the gelatine mixture on High for 20 seconds, then whisk with a fork to dissolve. Set aside to cool slightly then add to the cream cheese mixture and beat to combine.

Step 6  Remove the tart from the fridge and carefully remove the foil. Spoon the cheesecake mixture into the empty half of the tart shell and use the back of a spoon to gently spread it and smooth the surface. Return to the fridge for 1 hour or until set.

Step 7  Remove the tart from the fridge and stand at room temperature for 5 minutes to soften the crust slightly. Cut into slices to serve.

Source:  Author:  Tracy Rutherford  Image credit: Nigel Lough  Publication: Taste.com.au

Link to recipe on taste.com.au

Market Update – October 2018

View from the hill

Trade tensions escalated in September as the U.S. put in place a 10% tariff on US$200bn of Chinese imports and Donald Trump flagged tariffs on another US$267bn, should China retaliate. China has added tariffs (5% and 10%) on US$60bn of goods imported from the US.

Click here to read the article.

Banoffee roll

Banoffee rollMix, bake and whip up a frenzy with this show-stopping creation.


  • 70g butter, at room temperature
  • 120g (2/3 cup) dark brown sugar, lightly packed, plus 2 tbs extra
  • 1 teaspoon vanilla bean paste
  • 3 eggs, separated
  • 75g (1/2 cup) plain flour, sifted
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons water, boiling
  • 600ml thickened cream, whipped to firm peaks
  • 3 large bananas
  • 300g jar salted caramel dessert sauce
  • 2-3 tablespoons caster sugar


Step 1  Preheat the oven to 190C/170C fan forced. Grease a 3cm-deep, 24.5 x 37cm (base measurement) rectangular cake pan and line with baking paper.

Step 2  Use electric beaters to beat the butter and sugar in a small bowl until pale and creamy. Add the vanilla bean paste and egg yolks and beat until the sugar almost dissolves. Transfer to a large bowl.

Step 3  Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to fold the flour into the butter mixture alternately with the egg whites until just combined. Combine the bicarb and water in a jug and fold into mixture until just smooth. Pour mixture into the prepared pan and gently spread to the edges. Bake for 15 minutes or until the surface springs back when lightly touched.

Step 4  Place a piece of baking paper on a tea towel. Sprinkle with the extra brown sugar. Turn the warm cake onto the paper. Remove and discard the top sheet of paper.

Step 5  Starting from the short side closest to you and using the paper as a guide, gently roll up the cake. Set aside for 2-3 minutes. Gently unroll the cake by about two-thirds. Set aside to cool completely.

Step 6  Reserve 1/3 cup cream. Completely unroll the cooled cake and spread with remaining cream. Thinly slice 1 of the bananas and arrange over cream. Spoon over 1⁄2 cup of the caramel sauce. Carefully roll up the cake and transfer to a serving platter.

Step 7  Line a baking tray with foil. Lightly grease. Cut the remaining bananas into 5mm-thick long diagonal slices. Place on the prepared tray. Sprinkle liberally with the caster sugar. Use a kitchen blowtorch to melt the sugar until it caramelises.

Step 8  Microwave the remaining sauce in a heatproof bowl on High for 1 minute or until warmed. Allow bubbles to subside. Top cake with reserved cream and caramelised banana. Drizzle with sauce.

Source:  Author: Kerrie Ray, Image credit: Jeremy Simons, Publication: Taste Magazine

Link to recipe on taste.com.au

Roast duck, cherry & couscous salad

Roast duck, cherry & couscous saladThis quick and easy duck salad is perfect for a busy weeknight, with juicy orange flavours and the rich, savoury taste of duck.


  • 420g pkt Luv-a-Duck ready roasted traditional duck breasts
  • 125g pearl couscous
  • 100g (1⁄2 cup) whole-wheat couscous
  • 125ml (1⁄2 cup) boiling water
  • 1 1⁄2 tablespoons extra virgin olive oil
  • 160g (1 cup) morello pitted cherries
  • 2 oranges, segmented
  • 1 cup fresh mint leaves, 
  • 1 cup fresh continental parsley leaves, chopped
  • 40g (1⁄4 cup) pistachio kernels, toasted, chopped
  • 3 green shallots, thinly sliced
  • 1 tablespoon fresh orange juice
  • 1 tablespoon lemon juice
  • 3 teaspoons white balsamic vinegar
  • 1⁄2 teaspoons Dijon mustard1 2/3 cups (250g) plain flour


Step 1  Preheat oven to 180ºC/160ºC fan forced. Place duck breasts on a lined tray. Roast for 10-12 minutes or until heated through. Rest for 5 minutes. Thinly slice.

Step 2  Cook pearl couscous in a saucepan of boiling salted water for 8 minutes or until just tender. Drain. Refresh under cold running water.

Step 3  Place couscous in a heatproof bowl. Pour over boiling water and 1 teaspoon oil. Cover. Stand for 5 minutes. Fluff with a fork to separate grains.

Step 4  Place combined couscous, cherries, orange segments, mint, parsley, pistachio kernels and shallots in a large bowl. Whisk remaining oil, orange juice, lemon juice, vinegar and mustard in a small bowl. Season. Add half the dressing to the couscous mixture. Toss to combine. Divide among plates. Top with the duck and pour over remaining dressing.

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

Link to recipe on taste.com.au