TO DRINK: Villiera Cellar Door Chenin Blanc 2008, rich and creamy with a lovely dry finish.
Print Recipe Vegetable tart Serves: 4 Cooking Time: 1 hour 45 mins Ingredients QUICK SHORTCRUST PASTRY 120g (1 cup) cake flour pinch of salt 60g butter, cubed 45ml (3 tbsp) cold water FILLING 30ml (2 tbsp) butter 60ml (¼ cup) olive/avocado oil 2 garlic cloves, chopped 250g leeks, roughly chopped 250g baby marrows, sliced diagonally
TO DRINK: A creamy, oaked chenin blanc has both pear and nutty characters, and its richness will complement the creamy remoulade
Print Recipe Fennel, mustard and goat’s cheese tartlets Serves: 12 Cooking Time: 1 hour 15 mins Ingredients 2 medium fennel bulbs, quartered 250ml (1cup) vegetable stock 250ml (1 cup) orange juice 600g ready-rolled shortcrust pastry 2 large eggs 250ml (1 cup) milk 15ml (1 tbsp) wholegrain mustard pinch of salt 2 logs goat’s cheese, cut
Print Recipe Bitter chocolate and Copper Lake Stout tart Serves: 6 – 8 Cooking Time: 2 hours Ingredients The base 75g unsalted butter, cut into pieces 15ml (1 tbsp) vegetable oil 45ml (3 tbsp) water 15ml (1 tbsp) castor sugar pinch salt 120g cake flour The filling 110g 70% dark chocolate, chopped 125ml (½ cup)
Print Recipe Granadilla brûlée tartlets Serves: 4 Cooking Time: 50 mins + 20 mins to chill Ingredients PASTRY 180g (1½ cups) cake flour 40g ( cup) icing sugar + 45ml (3 tbsp) extra 3ml salt 100g lightly salted butter, chilled and cubed + extra, for greasing 1 medium egg, separated 10ml (2 tsp) ice-cold water