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.
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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.
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