Roasted Stone Fruit
- 2 peaches
- 2 nectarines
- 2 plums
- 2 sprigs fresh rosemary
- 2 to 3 tablespoons honey (depending on sweetness of fruit)
- 2 tablespoons unsalted butter
- 1 tablespoon fresh lime juice
- Mascarpone cheese
Preheat oven to 180°C.
Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit.
Toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons Honey (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.
Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.
Serve fruit warm with a dollop of mascarpone cheese.
For further information on courses in culinary visit cit.edu.au phone (02) 6207 3188 or email firstname.lastname@example.org.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
Crumpets with Honey & Sheeps’ Milk Cheese
Recipe by Ivonne Nathan of forchefs
- 450 gm (3 cups) plain flour
- 350 ml milk, warmed
- 5 gm (1¾ tsp) dried yeast
- For brushing: vegetable oil
- 1 tsp baking powder
- Pinch salt
- Honey, to serve
- Sheep’s’ milk or ricotta cheese
- Whisk flour, milk, yeast and 350ml lukewarm water in a bowl to form a smooth batter.
- Cover with plastic wrap and set aside in a warm place until bubbles form on surface (2-4 hours).
- Heat a large frying pan over medium-high heat and brush with oil.
- Lightly grease 7cm crumpet rings with oil.
- Whisk baking powder and a pinch of fine sea salt into batter. Place a ring in the frying pan and ladle batter into the ring to make a test crumpet.
- The batter should stay in ring and bubbles should begin to appear within 2 minutes; if batter doesn’t stay in ring, whisk in a little more flour; if bubbles don’t appear, whisk in a little more water.
- Cook crumpets, in batches, until bubbles form on surface, then flip and cook until just set and golden.
- Place crumpets on a tray and cover loosely with foil while remainder are cooked. Serve crumpets warm with honey and cheese.
Recipe by Michaela Uren of For Chefs
- 8 ripe figs
- Knob of butter
- 4 tbs clear honey
- Handful of shelled pistachio nuts
- 1 tsp ground cinnamon
- Mascarpone or Greek Yoghurt, to serve
– Heat grill to medium high.
– Cut a deep cross in the top of each fig then ease the top apart.
– Sit the figs in a baking dish and drop a small piece of the butter into the centre of
– Drizzle the honey over the figs, then sprinkle with the nuts and cinnamon.
– Grill for 5 minutes until figs are softened and the honey and butter make a sticky
sauce in the bottom of the dish.
– Serve warm, with dollops of Greek yoghurt or Mascarpone.
One of our sweetest favourites, Honey Delight, has recently moved sites to a new larger corner site at the market where you can find them and their delicious honeys each week. The move to the corner site has come about so that they have more space to promote the Canberra Urban Honey Project. As a direct result of customer enquiry and feedback at the market about beekeeping, Carmen and the Honey Delight team have developed the project which helps to educate people about bees in their environment, how to be bee friendly and make our city more sustainable. The project was the first agricultural related project in Australia to raise funds through Pozible crowd funding, and late last year they introduced the first rooftop bee site at Hotel Realm – a micro apiary of 4-5 hives. This aims to help Canberra be more sustainable as there are not enough bees in the city to pollinate backyard fruit and vegetables. Keep an eye out for the new Honey Delight stall where they’ll display information about the Canberra Urban Honey project, and are happy to chat about possible sites and how they best work. And of course you can buy their yummy varieties of honey including the new Paperbark honey, as well as the popular three packs of fresh honeycomb.
Recipe by Katherine Brown of Debacle
- 4 (230g each) fresh corn cobs, husks attached
- 75g butter, softened
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh flat leaf parsley
- 1/2 teaspoon dried chilli flakes
– Preheat a barbecue chargrill on medium-high heat. Gently peel husks back from corn without removing husks. Remove silk from corn cobs. Gently pull husks back over corn. Place corn in a large bowl. Cover with water. Set aside for 10 minutes.
– Meanwhile, combine butter, honey, parsley and chilli in a bowl. Season with salt and pepper. Stir to combine.
– Pat corn dry with paper towel. Barbecue, turning for 15 to 17 minutes or until charred and cooked through. Set aside to cool for 2 minutes. Peel back husks. Brush corn with butter mixture. Serve