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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

Watermelon, gin and cassis icy poles


This is super-quick to make. You just need to be patient and let it freeze properly.

You'll need

750 gm seedless watermelon, coarsely chopped, chilled 45 ml lime juice, or to taste 25 ml gin 15 gm pure icing sugar, sieved 40 gm blackberries 30 ml blackcurrant cordial 30 ml crème de cassis

Method

  • 01
  • Process 300gm watermelon in a food processor and pass through a coarse sieve to yield 300ml juice. Add lime juice, gin and icing sugar and stir well to dissolve sugar. Divide among six 1/3 cup-capacity moulds and freeze until starting to firm (1-2 hours).
  • 02
  • Process blackberries and remaining watermelon in a food processor and pass through a coarse sieve to yield 400ml juice. Add cordial and crème de cassis, stir to combine, then divide among moulds. Freeze until just firm (1-2 hours), insert popsicle sticks and freeze until completely frozen (2-3 hours). Unmould icy poles and serve immediately.

Note Crème de cassis is a blackcurrant liqueur available from select bottle shops.


At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Feb 2009

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