as!

a small saucepan Boil for 2 m i nutes Remove from heat and stir flour into the butter mixture followed by nuts, pepitas, raisins and thyme.

Line an oven tray with baking paper ensuring it extends up and over both sides on the tray Dollop scant tablespoonfu l s of the mixture onto the t ray about 5cm apart.

Bake at 180°C for 7-10 minutes or until spread, bubbling and deep golden in co lour Remove and sprinkle with salt. Note that the mixture w ill have formed one l arge th in sheet and w i ll harden upon cool ing

Cool on t ray for 10 minutes before transferring to a wire rack to cool completely. Repeat with remaining m ixture

Break cooled sheets into shards and serve with blue cheese.

Tip: Bark can be stored in an airti ght container for a few days with baking paper between each layer

Method

Cut puff pastry into 16 squares before itthaws fully, transfer squares to a baking paper li ned oven tray. Combine ricotta, basil and lemon zest until smooth and season with salt and pepper. Add milk if the mixture seems a little dry and crumbly. Spread ricotta mixture over pastry pieces, leaving a narrow border Top each with 2 sl ices tomato.

Bake at 220°C for 10-12 minutes or until puffed and golden

Meanwhi le, pat capers dry with paper towel Heat oil in a small saucepan over medi um-high heat, add caper s and fry for 3-4 minutes until crisp. Remove with a slotted spoon and drain on paper towel. Top tartlets with flaked trout, capers and extra basil. Serve warm or at room temperatu re.

Tip: Swap the trout with smoked salmon or leave the trout off altogether, for a vegetarian opti on.

Layered Chocolate Dream Pavlova

Serves 12

Preparation time: 50 m i nutes+ cooling time

Cooking time: 1 hour

Ingredients

6 egg whites

1 ½ cups caster sugar

2 tsps white vinegar

1 tbsp cornflour

2 tsps vanilla extract

¾ cup flaked almonds

100g dark chocolate, finely chopped

300ml thickened cream

1 tbsp Italian marsala wine (optional)

2 tsps instant espresso coffee powder

200ml creme fraiche

500g fresh mixed berries

Method

To make meringue

Draw a 20cm circle on 3 pieces baking paper and line

3 baking trays Preheat oven to 120°c.

Use an electric mixer to beat egg whites in a dean, dry bowl until soft peaks form Gradually add sugar, beating well between additions until the sugar dissolves and t he mixture is t h ick and glossy.

Beat i n the vinegar, cornflour and vanil l a until combined Divide the meringue between the prepared trays and spread evenly to the edges of the cirdes Sprinkle w ith almonds

Bake at 120°c for 50-60 minutes, rotating the trays every 2 0 minutes, or until firm to touch Turn off oven Leave meringues in the oven, with t h e door ajar, to cool completely.

To make chocolate cream

Bring 100ml of the cream, marsal a and coffee powder just to the boil in a small saucepan over low heat. Remove from heat and add choco late, stirring until melted and smooth. Transfer to a bowl and coo l to room temperature.

Beat the creme fraiche and the remaining cream together with an electri c mixer until firm peaks just form. Do not over-beat Add the cooled chocolate mixture and fold together until combined. Refrigerate for 30 minutes or unti l thick ened slightly, if necessary llp: Use a few dollops of meringue to stick the baking paper to the oven trays to help stop the paper slipping when you spread the meringue

Pl ace one meringue disk on a serving plate and spread with half the choco late cream. Repeat with remaining meringue and chocolate cream, finishing with the last meringue Scatter with berries and serve.

The chocolate cream can be made several hours ah ead and refrigerated. Assemb le the cake close to serving time and if berries are abundant, add a few between the layers as well.

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