CARAMILK ANZAC CHEESECAKE

• 1 lemon, juiced, zested

8 servings

871 calories

• Finely chopped continental parsley, to serve

• 1 tbsp vegetable oil

• 500g pork mince

• 100g button mushrooms, thickly sliced

• 425g can baby corn, drained, halved lengthways

• 2 (about 200g) baby buk choy, quartered lengthways

2 Method Steps

• 200g Anzac biscuits, plus 2, extra, crushed

• 100g butter, melted, cooled

Step 1

• 500g cream cheese, chopped, at room temperature

• 70g (1/3 cup) caster sugar

• 60g (1/3 cup, lightly packed) brown sugar

Step 2 process until combined. Use the back of a spoon to press the mixture frmly over the base of the prepared pan. Place in the fridge for 15 minutes to frm up.

• 100g snow peas, halved

• 2 tsp sesame seeds, toasted

• 3 eggs

Set a 5L slow cooker to Browning. Heat oil. Cook onion, carrot and celery for 5 minutes or until tender. Add garlic, fennel and chilli. Cook for 1 minute. Add tomato, beans, stock and bouquet garni. Season. Change cooker setting to High. Cover. Cook for 3-4 hours or until vegetables are almost tender.

Stir in cavalo nero, bread and parmesan. Cover and cook on High for 30 minutes or until soup has thickened slightly. Stir in lemon juice, to taste. Serve topped with parsley, lemon zest and extra parmesan.

• 300ml thickened cream

• 180g Caramilk chocolate, melted, cooled

• Whipped cream, to serve

• Twirl Caramilk chocolate bar, sliced diagonally, to serve

• Golden syrup, to drizzle

Method

1. Grease a 20cm springform pan. Place a sheet of baking paper over the base and clip on the side, allowing the paper to overhang outside the tin.

3. Preheat oven to 160C/140C fan forced. Use electric beaters to beat the 500g cream cheese, chopped, at room temperature and 70g (1/3 cup) caster sugar|60g (1/3 cup, lightly packed) brown sugar in a bowl until smooth. Beat in the 3 eggs, 1 at a time, until combined. Add the 300ml thickened cream and beat to combine. Add the 180g Caramilk chocolate, melted, cooled then beat until just combined. Pour into the prepared pan and bake for 1 hour or until just set.

4. Turn off the oven. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours to cool completely. Transfer to the fridge and chill overnight or until frm.

• Sliced green shallots, to serve

Method

1. Heat 2 x 400g packet shelf-fresh udon noodles following packet directions. Combine the 60ml (1/4 cup) light soy sauce and 60ml (1/4 cup) dark soy sauce sauces, 60ml (1/4 cup) oyster sauce, 2 tbsp honey and 2 tsp rice wine vinegar in a jug.

2. Heat the 1 tbsp vegetable oil in a large frying pan or wok over high heat. Add 500g pork mince and 100g button mushrooms, thickly sliced. Stir-fry for 2 minutes or until lightly browned.

2. Break up the 200g Anzac biscuits, plus 2, extra, crushed into a food processor. Process until fnely crushed. Add the 100g butter, melted, cooled and

5. Top the cheesecake with whipped Whipped cream, to serve and Twirl Caramilk chocolate bar, sliced diagonally, to serve. Sprinkle with extra biscuits and drizzle over Golden syrup, to drizzle to serve.

3. Add the 425g can baby corn, drained, halved lengthways, 2 (about 200g) baby buk choy, quartered lengthways and 100g snow peas, halved. Stir-fry for 2 minutes or until bright green. Add the noodles and sauce mixture. Stir-fry for 1-2 minutes or until well combined. Sprinkle with 2 tsp sesame seeds, toasted and Sliced green shallots, to serve to serve.

Grape Expectations by Max Crus

Max Crus is a Clarence Valley-based wine writer and Grape Expectations is now in its 27th year of publication. Find out more about Max or sign up for his weekly reviews and musings by visiting maxcrus.com.au