FOOD STYLING – MODERN AUSTRALIA
Bruschetta Serves: 4
Ingredients: 4 Pieces Toscano Garlic & Parsley Bruschetta Bread 2 red tomatoes 1 red onion 2 teaspoons of chives 2 Cups of Oil
Method: 1. 2. 3. 4. 5. 6.
Cut tomatoes and onion finely Add chives Place oil in a bowl, then add the tomatoes, onion and chives in a bowl. Sit that for 2-3 minutes Toast bread Serve
Australian Beef Burger Serves: 4 Ingredients:
4 Hamburger Buns 8 Pieces of Shortcut Bacon 4 Beef Hamburger Patties 4 Eggs 1 Iceberg Lettuce 4 Tomatoes 12 Slices of Beetroot
Method: 1. 2. 3. 4. 5. 6. 7. 8. 9.
Prepare cold ingredients first Dice lettuce then place in a bowl with water
Slice Tomatoes then place in a bowl and cover with plastic wrap Drain beetroot then do the same as tomatoes Cook eggs in a frypan, then place on a plat with 2 sheets of paper towel and cover with tin foil. Repeat for both bacon and beef patties. Cut open hamburger buns. Butter both buns Place lettuce, then beef patty, tomato, beetroot, egg, bacon, finally cheese. Drizzle on some tomato sauce. Then serve.
Lemon Myrtle Cheesecake Serves: 6-8 people
Ingredients: Base: 1 Cup Milk Arrowroot Biscuits, crushed finely 1 Cup Macadamia Nuts, crushed 125g butter, melted. Filling:
125g butter softened 250g cream cheese 1 Cup caster sugar 2 teaspoons vanilla essence 2 teaspoons gelatine 2 tablespoons ground lemon myrtle.
Method: 1. Base: Mix crushed macadamia nuts, crushed biscuits and butter. 2. Press into the base of dish and refrigerate while making filling 3. Filling: Place softened butter, softened cream, caster sugar, vanilla essence and ground lemon myrtle into a large bowl and cream with electric mixer. 4. Dissolve gelatine in about 6oml of hot water and when cool gradually add to the mixture. 5. Beat until light and fluffy. 6. Pout over the biscuit base and place in the fridge overnight.