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Anzac Biscuits
makes about 20 medium sized biscuits

115g flaked oats
250g caster sugar
115g desicated coconut
150g strong flour
115g chopped almonds
115g unsalted butter
50g golden syrup zac
90g water

Method
Weigh all of the dry ingredients into a bowl and mix well. Weigh the butter, golden syrup and water into a small saucepan and stirring constantly bring to the boil. Add to the dry ingredients and mix thoroughly. Spoon teaspoonfuls on baking sheets covered with baking paper ot the more environmentally friendly silcon sheets and slightly flatten them.
pre heat oven to 150°C
Bake until golden and set. Allow to cool on the sheets and when they are completely cold pack into airtight containers — that is if they get that far!

Olive’s Fruitcake
makes 1 x 30cm square cake

300g glacé red cherries
500g glacé pears, roughly chopped
500g glacé peaches, roughly chopped
300g glacé pineapple, roughly chopped
1kg sultanas
500g currants
500g fresh Mejhul dates, pitted and cut into three
200ml cognac
375g + 50g very soft unsalted butter
1 orange, grated rind and strained juice
250g soft brown sugar
10g cinnamon
1 whole nutmeg, finely grated
12 extra large eggs (61g), room temperature and warmed in hot water
200g plain/cake flour
200g blanched almonds, ground until fine, but not oily in a food processor

Method
day 1
Put the cherries, pears, pineapple, peaches, sultanas, currants and dates into a large bowl and pour over the cognac. Mix thoroughly, cover with plastic and leave it in a cool place for twenty–four hours.

day 2
Using the 50g of butter, carefully butter the tin and line it with baking parchment. Cream the butter and sugar with the orange rind, brown sugar, cinnamon and nutmeg and when completely smooth, beat in the eggs one at a time, making sure that they are completely incorporated before adding the next. Fold through the flour, almond meal and then stir through the fruit and orange juice. Put the mixture into the tin and smooth off the top of the cake.

Pre heat the oven to 150°C
We use many layers of newspaper to wrap the outside of the tin. This slows the cooking down so that the centre is cooked before the edges are dry. Make very flush hospital bed corners, fold in the edge, wrap the paper tightly around the tin, securing it in place by securing the paper in place with cooking string.
Bake the cake approximately 2 to 3 hours, or until a skewer comes out cleanly when inserted in the centre. This time will depend very much on how cold your fruit is. Allow the cake to cool, in the tin, standing on the rack, until it is barely warm, then unmould it onto the cake rack and allow it to become completely cold. Wrap the cake in a double layer of greaseproof paper, then in a double layer of foil and store in an airtight container.

Properly stored the cake will keep almost indefinitely and we think matures nicely in three months and cuts perfectly.

wedding cakes and other festive cakes
The cake can be iced, but should still be given the three weeks maturation period before icing. I find these days that people are not fond of icing and prefer it to be left plain, but I still love a thick marzipan layer and then iced. AO


the people behind Galaxy Guidesfood editor and publisher
Ann Oliver
food-editor@galaxyguides.com

champagne editor
Kaaren Palmer
kaaren.palmer@galaxyguides.com

Contibutors

Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.