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Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

Apfel kuchen

"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

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As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.

Chicken stir-fried with holy basil and chilli

Grilled polenta


You'll need

250 gm (1½ cups) fine yellow polenta 60 gm (¾ cup) finely grated parmesan

Method

  • 01
  • Bring 1 litre water almost to the boil in a large saucepan over medium-high heat, add 2 tsp salt and gradually pour in the polenta in a steady stream using a whisk to stir the water, then stir continuously with a wooden spoon until polenta boils and becomes thick (10-15 minutes). Add parmesan and taste for salt – it generally needs quite a bit. Add a little more water in necessary; the polenta should fall off the spoon. Pour into a small oiled tray so polenta is 3cm-4cm deep and set aside to cool, then refrigerate until firm. This can be done a day ahead.
  • 02
  • To serve, heat a char-grill over high heat until very hot, cut polenta into wedges and grill on one side until char marks appear (3-5 minutes). Serve warm with salad.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

May 2014

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