1 Tomakepastry,placeflourandbutter
ina bowlandrubtoa coarsecrumb.Turn
flourmixtureontobenchandmakea well
inthecentre.Addwaterandmixwith
fingertipstocombine(don’tover-work
orattempttomakesmooth).Wrap
doughinplasticwrapandrefrigerate
1hr(minimum)beforerolling.
2 Tomakefilling,placeeggs,milk,cream
anda pinchofseasaltina medium
bowl;whisktocombine.Straininto
a jugthrougha finesieve;refrigerate
untilneeded.
3 Meanwhile,rolldoughtoabout5mm
thick.Usetoline5x13cmloose-based
tartcases.Refrigerateuntilwellchilled.
4 Preheatovento 200 ̊C(180 ̊Cfan).
Linepastrycasesgenerouslywithbaking
paperandweightwithbakingbeadsor
uncookedrice.Blindbakeuntilgolden,
about35-40mins.Removefromovenand
reducetemperatureto 185 ̊C(165 ̊Cfan).
5 Meanwhile,sautéonionandblanch
asparagus.Divideandarrangeonion,
asparagus,anchoviesandparmesan
evenlyamongbakedtartcases.Place
ona bakingtrayandpourcustardover.
Garnishwithlemonthymeandseason
withcrackedblackpepper.Bake25mins
oruntiljustset.Removefromovenand
coolintins.Removefrom tins, cut into
quarters and serve.>PARMESANBISCUITS
Prep: 30 mins+ refrigeration.
Cooking: 10 mins.Makesabout 24.
2 cups(300g)plainflour
1/3cup(50g)self-raisingflour
1 leveltspseasaltflakes
½tspchilliflakes
100ggratedparmesan
100ggratedcheddar
250gsoftenedbutter
210mllemonjuice
100gsesameseeds
100gnigellaorblacksesameseeds
Cayennepepper,forsprinkling(optional)1 Placeallingredientsexceptseedsand
cayenneina largebowl.Usinganelectric
mixer,mixatthelowestspeeduntilwell
combinedanda softdoughforms.Turn
doughontoa lightlyflouredsurfaceand
formintocylindersabout3cmwide.
2 Combineseedsona tray.Rolleach
cylinderofdoughinseedmixturetocoat.
Placecoateddoughona separatetray.
Refrigerate2hrsorovernight.
3 Preheatovento185 ̊C(165 ̊Cfan)and
linea bakingsheetwithbakingpaper.
Slicechilleddoughintorounds,about
7mmthick.Placeonpreparedtray,2-3cm
apart. Finisheachwitha smallpinchof
cayennepepperorseasalt.Bakeuntiljust
golden,about10mins;coolontray.Serve
withina fewhoursorstorein an airtight
containeruntilneeded.ASPARAGUS&
ANCHOVYTARTLETS
Prep: 30 mins+ refrigeration.
Cooking:25 mins. Makes 5.
Pastry
Scant12/3cup(240g)plainflour
180gcoldbutter,diced
70mlcoldwater
Filling
6 largefree-rangeeggs
1 cup(250ml)cream
1 cup(250ml)full-creammilk
1 largeonion,finelyslicedandsautéed
2 bunchesbabyasparagus,blanched
6-8anchovies,cutinhalf
50gflakedparmesan
6 sprigs fresh lemon thymeAppleSourMocktail
Placeiceina cocktailshakerwith
50mlSeedlipGarden 108 non-
alcoholicspirit,35mlcloudyapple
juice,1 tbsplemonjuice,2 tsp
sugarsyrup*,1 tspcidervinegar
and½eggwhite.Shakewellandstrain
intoa chilledglass.Garnishwith
edibleflowersorfreshmicroherbs.MerryMaidenii
Place60mlMaideniiClassic
vermouth,30mlproseccoand15ml
sodawaterina chilledcoupeglass;
stirtomix.Topwithiceandgarnish
withavery thin slice of citrus.Shot on location at Jocelyn’s family farm in Killarney, Queensland. Cocktail recipes each serve
JocelynHancock
bringsoutthemain
event, baked ham.