aussie food

Chef Ben Devlin from boutique hotel Halcyon House has created an afternoon tea to remember, bringing a touch of relaxed elegance to your next summer spread.

Baked custards with jam drop biscuits and apple tea

eggs, lightly beaten

300 milliliters pure (thin) cream

sweetened condensed milk

tbs wattleseed (optional – from Herbie’s Spices), crushed

(500 milliliters) cloudy apple juice

tsp black tea leaves

Micro lemon balm leaves and freeze-dried fruit

unsalted butter, softened

caster sugar

plain flour

tsp baking powder

tbs strawberry jam

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981827187001&=domain=del

5348771529001-5981827187001

Valli Little adds a tropical twist to the classic lemon tart with the addition of a tasty nut pastry.

The new lemon and lime tart that screams summer

(80 milliliters) lime juice

(80 milliliters) lemon juice

(165 grams) caster sugar

(125 milliliters) thickened cream,

eggs

finger limes, split, pearls removed

Micro coriander, to serve

(75 grams) macadamias,

(225 grams) plain flour

(40 grams) pure icing sugar

unsalted butter, chilled, chopped

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5348771529001-5977447755001

Chef Ben Devlin from hip hotel Halcyon House creates a warm chicken salad harnessing the zingy flavours of native lemon myrtle.

Poached lemon myrtle chicken with grilled sprouts

extra virgin olive oil

thyme

black peppercorns

garlic cloves, bruised

lemon, halved

(500 milliliters) dry white wine

lemon myrtle leaves

chicken chicken breasts (skin on)

flat-leaf parsley, leaves

Dijon mustard

tbs chardonnay vinegar vinegar

Brussels sprouts, halved

tbs macadamia oil

(100 grams) roasted macadamias, chopped

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Baked custards with jam drop biscui...

The new lemon and lime tart that sc...