Executive chef Melissa Dixon at Bistro on Hermitage celebrates the sweet life.
Baked brie with honeyed strawberries, pecan and mint
1 x 200g round of brie
2 tbs honey
1 tbs balsamic vinegar
1/2 punnet strawberries
50g pecans toasted and chopped roughly 1/4 bunch mint leaves chopped ne Crackers or sliced, toasted baguette
In a medium-sized bowl, mix bal- samic vinegar and honey together until well combined.
Place the sliced strawberries into the mixture, stir to coat the strawberries, and let sit in the fridge for about 10 minutes.
Preheat oven to 180 degrees Celsius and line a baking tray with a silicone mat or baking paper and place cheese in centre. Bake on middle rack until cheese feels very soft when pressed, about 15 minutes.
Remove strawberries from fridge and stir in fresh mint and pecans. Top brie with strawberry mixture and serve immediately with crackers or toasted baguette slices.
To toast pecans, preheat oven to 180 degrees Celsius. On an unlined baking tray, spread pecans in an even layer. Bake for 8 to 10 minutes. Cool.
White chocolate and macadamia blondie, lemon and passionfruit tri e
200g white choc blondie chopped/crum- bled
1 batch lemon curd
150ml passionfruit pulp with seeds 150ml thickened cream, whipped
Bake blondie as per instructions, let cool
and then cut/crumble required amount. Make lemon curd as per instructions and let cool. Whip thickened cream to a soft peak, fold 2 tablespoons of passionfruit pulp into the cream. Layer the blondie crumbs into a glass, top with lemon curd, then passionfruit cream, a tablespoon of passionfruit pulp and then repeat with blondie, curd and passion- fruit pulp.
WHITE CHOC BLONDIE
125g butter chopped
300g white chocolate buttons
165g caster sugar
110g plain our
75g self-raising our
75g macadamia nuts chopped roughly Method
Preheat oven to 160 degrees Celsius.
Grease or line a square cake pan (23cm). Stir butter and 200g white choc buttons in
a saucepan over a low to medium heat until smooth. Set aside and let cool.
Stir sugar and eggs into chocolate mix, then sifted ours, remaining chocolate and macadamia nuts. Spread mix into pan. Bake blondie for about 40 minutes. Cool before removing from tin.
110g caster sugar
1 egg, beaten lightly
1 tsp nely grated lemon zest
2 tbs lemon juice
Combine all ingredients in a small heat-
proof bowl. Place bowl over small saucepan of simmering water, cook, stirring for about 20 minutes or until mix coats the back of
Remove from the bowl, cover with cling wrap and let cool.
Win a private wine tasting and lunch at James Estate
Weekend and Hunter restau- rants have teamed up for a series of summer dining givea- ways. This week, James Estate is offering one Herald reader the opportunity to win lunch for four people at Bistro on Hermitage, the cafe at their Pokolbin cellar door, plus a private wine tasting. Executive chef Melissa Dixon’s food philosophy is simple but effective: “To create fresh, quality, feel-good food that is best enjoyed with friends, wine and laughter”. James Estate has been Sydney Festival’s exclusive wine partner for the past two years. To enter, send the words “James Estate” to weekender- firstname.lastname@example.org or text “James Estate” to 0427 369 610, including your name, ad- dress and phone number. Entries close at 9am on Wednesday. The winner of the Sydney Junction Hotel dining voucher is T.Corradi, of Merewether.