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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Caramel yoghurt cheesecake


You'll need

750 gm natural yoghurt 440 gm (2 cups) caster sugar 175 ml dessert wine 250 gm cream cheese, at room temperature 1 vanilla bean, scraped seeds only 3 eggs To serve: pure icing sugar   Praline shortcake 50 gm unblanched almonds 50 gm pure icing sugar 110 gm plain flour 90 gm cold butter, coarsely chopped

Method

  • 01
  • Place yoghurt in a muslin-lined sieve placed over a bowl and refrigerate overnight to drain and yield 500ml.
  • 02
  • For praline shortcake, preheat oven to 180C. Dry roast almonds in a frying pan over medium-heat until golden (1-2 minutes). Sieve over half the icing sugar and cook, stirring occasionally with a fork, until caramelised and nuts are coated (1-2 minutes). Cool on a lightly greased oven tray then transfer to a food processor. Add flour and remaining icing sugar, process to a fine powder. Add butter and pulse until mixture just comes together. Press into the base of an 18cm-diameter spring-form ring placed on a baking-paper-lined oven tray (don’t use the spring-form base; this will make it easier to transfer to a serving plate). Refrigerate for 30 minutes. Blind bake for 10 minutes, remove paper and weights and bake until golden (8-10 minutes). Set aside.
  • 03
  • Meanwhile, combine sugar and 185ml of water in a small saucepan and stir over medium-high heat until sugar dissolves. Cook, while brushing down sides of pan with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour (10-12 minutes). Remove from heat, add 75ml of dessert wine (be careful, mixture will spit), swirl to combine and set aside until bubbles subside.
  • 04
  • Reduce oven to 150C. Using a food processor, process drained yoghurt, cream cheese and vanilla seeds until smooth. Add half the reserved caramel mixture, process to combine, then add eggs and process until smooth. Pour over prepared base (there may be a little mixture left over) and bake until the centre just starts to set (35-40 minutes). Turn off oven, cool cake in oven for 1 hour, then refrigerate until chilled (3-4 hours). Dust with icing sugar to serve.
  • 05
  • Meanwhile, return remaining caramel mixture to heat, add remaining dessert wine and simmer until just combined (1 minute), cool and drizzle over cheescake to serve.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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