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Chocolate hob-nobs

These extra-large oat biscuits are exactly what you need to get through the afternoon slump. Have one with a strong cup of tea and you'll be firing.

Best winter breakfast recipes

If you need a little more convincing than usual to get out of bed when it's cold outside, try these warm, hearty breakfast ideas to get you going, from waffles to warm polenta and smoky beans with bacon.

What to cook this winter

From rib-sticking beef rendang to the perfect goat's cheese quiche, these are the recipes to tick off for winter (so far).

Recipes using turmeric

An old Indian spice lauded for its health benefits, turmeric adds both colour and a peppery, warm, sometimes slightly bitter flavour to food. Use it in curries, with rice, as a paste for grilled meats and in warm winter soups.

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From tarte au citron to canard a l’orange, citrus flavours have long been friends of French cuisine. Pucker up for a taste of the sun-kissed Mediterranean and further afield with these recipes featuring oranges, lemons, grapefruit and mandarins.

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With a succulent flavour, bacon works as a garnish, side and main ingredient in these recipes for versatile meals, perfect for any time of day.

One-pot recipes

There's no need to do the dishes with these one-pot wonders. From hearty stews to creamy risottos, these recipes are mess free and perfect for a winter's night.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Banoffee pie


You'll need

6 ripe bananas, thinly sliced 300 ml pouring cream 400 gm crème fraîche Scraped seeds of 1 vanilla bean To serve: shaved dark chocolate   Pretzel crumb base 240 gm digestive biscuits, coarsely broken 90 gm salted pretzels 75 gm caster sugar 200 gm butter, melted   Salted toffee 200 gm caster sugar 80 gm butter, coarsely chopped 125 ml pouring cream

Method

  • 01
  • For pretzel crumb base, process biscuits, pretzels and sugar in a food processor until fine crumbs form, add butter, pulse to just combine, press into base and up sides of a 5cm-deep, 24cm-diameter pie dish and refrigerate until set.
  • 02
  • Meanwhile, for salted toffee, stir sugar and 50ml water in a saucepan over medium heat until sugar dissolves, bring to the boil and cook until caramel (6-8 minutes). Add butter, cream and ½ tsp sea salt flakes (be careful as hot caramel will spit), stir until combined, then pour over crumb base and refrigerate until chilled.
  • 03
  • Arrange banana on top of caramel and set aside. Whisk cream, crème fraîche and vanilla seeds in an electric mixer until firm peaks form. Spoon on top of banana, scatter with chocolate shavings and serve.
This recipe is from the June 2012 issue of Australian Gourmet Traveller.

This banana-toffee confection was invented in East Sussex restaurant The Hungry Monk in 1972. We've added crème fraîche to the cream, pretzels to the crumb base and salt to the caramel for a salty-tangy take on a sweet classic.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Rich, malty, sweet Rutherglen topaque (the fortified wine formerly known as tokay).

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