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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Little apple pies


This is one of the most comforting things you can eat in our book; hot apple pie and ice cream.

You'll need

1 kg Granny Smith apples (about 7), peeled and diced 200 gm caster sugar 20 gm butter, diced ¼ tsp ground cinnamon 1 tbsp cornflour mixed with 1 tbsp cold water 1 sheet butter puff pastry rolled to a 3mm thick square and refrigerated until required Eggwash, for brushing Pure icing sugar, for dusting Vanilla ice cream or pouring cream, to serve   Shortcrust pastry 250 gm plain flour 40 gm caster sugar 200 gm chilled diced butter 2 eggwhites

Method

  • 01
  • For shortcrust pastry, process flour, sugar and butter in a food processor until fine crumbs form. Add eggwhite and process just until the dough comes together. Turn out onto a lightly floured bench, form into a disc, wrap in plastic wrap, then refrigerate for pastry to rest until firm (1-2 hours).
  • 02
  • Meanwhile, combine apple, sugar and 2 tbsp water in a large saucepan and stir occasionally over medium heat until apple is tender and translucent but still holding shape (15-20 minutes). Drain syrup from apples and return 50ml syrup to pan with butter and cinnamon and bring to a simmer (any flavoured syrup remaining makes a great addition to flavour various cocktails). Add cornstarch slurry to apples and stir until sauce is thick (2-3 minutes). Transfer mixture to a bowl and set aside to cool, then refrigerate until chilled (1 hour).
  • 03
  • Divide shortcrust pastry in half, then working with one half at a time, break pieces over a sheet of baking paper to form a small rough rectangle. Place another sheet of baking paper on top and roll to a 30cm x 15cm rectangle, then refrigerate in between paper to rest and firm while you roll the other half. Trim pastry edges and cut each into four 14cm x 7cm rectangles, then place on a large baking tray lined with baking paper and refrigerate again to firm (15-20 minutes).
  • 04
  • Trim puff pastry edges and cut into eight 14cm x 7cm rectangles and refrigerate to firm also (15-20 minutes).
  • 05
  • Preheat oven to 200C. Spoon apple filling along the centre of each rectangle of shortcrust pastry, brush edges with eggwash, place a piece of puff pastry on top and press sides to seal, then cut edges to evenly trim and seal short ends with a fork. Poke a hole in the centre for steam to escape, brush with eggwash and bake on a large baking paper lined oven tray, turning tray once until golden and puffed and pastry is crisp on base (14-16 minutes). Serve hot, dusted with icing sugar with ice cream or cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

April 2016

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