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Nougat, salted peanut caramel and milk chocolate tart

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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."

Oyster fritters with tamarind sauce


"When cooked, oysters take on a meaty texture, and in a fritter such as this they're enough to convert the most ardent oyster naysayer," says Dunn.

You'll need

75 gm (½ cup) plain flour 65 gm (1/3 cup) rice flour 100 gm (1/3 cup) potato flour ½ tsp baking powder 2 tsp caster sugar 1 egg 18 oysters 1 carrot, cut into julienne 1 Spanish onion, halved lengthways and thinly sliced 2 spring onions, thinly sliced For deep-frying: vegetable oil   Tamarind sauce 70 gm palm sugar, finely chopped 2 tbsp fish sauce 2 tsp rice vinegar 1 long red chilli, finely chopped 2 tsp tamarind paste

Method

  • 01
  • For tamarind sauce, stir palm sugar and 60ml water in a small saucepan over low heat until sugar dissolves. Increase heat to medium and simmer until caramelised (8-10 minutes). Remove from heat, stir in fish sauce and vinegar (be careful, mixture may spit), then add chilli and tamarind and set aside until required.
  • 02
  • In a large bowl combine flours, baking powder and caster sugar. Make a well in the centre, add egg and 1 cup (250ml) water and whisk to form a smooth batter. Add oysters and vegetables and stir to combine. Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Add spoonfuls of mixture and deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful, hot oil may spit). Drain on a plate lined with absorbent paper and serve fritters hot with tamarind sauce.

At A Glance

  • Serves 12 people
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At A Glance

  • Serves 12 people

Drink Suggestion

Bottle-aged riesling.

Featured in

Aug 2013

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