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"This is a traditional tart eaten in Naples at Easter," says Ingram. "The legend goes that a mermaid called Parthenope in the Gulf of Napoli would sing to celebrate the arrival of spring each year. One year, to say thank you, the Neapolitans offered her gifts of ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She took them to her kingdom under the sea, where the gods made them into a cake. I love to add nibs of chocolate to Parthenope cake because I think it marries nicely with the candied orange and sultanas, but, really, do you need an excuse to add chocolate to anything?" Start this recipe a day ahead to prepare the pastry and soak the sultanas.
The mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.
I grew up with a rambling passionfruit vine on the back fence, so in summer there were endless supplies of this delightful and exotic fruit which we mainly squeezed directly into our mouths, or occasionally scooped over vanilla ice-cream.
I love the unique flavour of passionfruit, juicy and a little piquant. The juice makes a terrific curd (mixed with a little orange juice) and I do have a soft spot for old-fashioned passionfruit pavlova.
A vigorous evergreen vine originally from the Americas, it is native to subtropical and tropical regions but has established itself well in Australia. In hot climates, passionfruit vines produce fruit all year round, peaking in summer and again in winter, but in cooler climates fruit ripen in mid to late summer only.
A ripe passionfruit turns from green to dark purple then starts to wrinkle. Very wrinkly fruit that feels light may be overripe and empty of juice. Choose fruit that is dark, heavy and beginning to wrinkle. I like to make passionfruit curd to swirl through organic cream or a great yoghurt and serve with cake, or to fill a classic sponge along with some whipped cream.
Cranking up the oven on a hot Christmas day isn’t really all that appealing, yet the tradition of roasting turkey come Christmas has endured here in Australia. For me, it’s about sourcing the very best turkey, cooking it gently and slowly and wholeheartedly celebrating this great, albeit ridiculous, tradition.
I recently spoke with a turkey farmer out in Dadswells Bridge in western Victoria who rears beautiful free-range turkeys of excellent quality. Daryl Deutscher has been breeding turkeys for 35 years now and is passionate about his birds, especially his rare-breed varieties, which have been a hobby since childhood. His turkeys always receive high praise from the specialty shops that sell his produce, and Daryl attributes this to the high-quality diet, the breed, plenty of sunshine and access to pasture.
I am pleased that the quality and range of turkeys available nowadays have vastly improved. A good, free-range bird reared well makes all the difference. Quality butchers and specialist poultry suppliers offer fresh (as opposed to frozen) and free-range birds of various size. Buying from a quality supplier is definitely worth the effort and it pays to order well in advance.
I prefer to cook a large turkey because an older bird will have a more pronounced flavour than a younger one, and because everyone loves the leftovers. An older bird also has a little more fat than a young one, and cooked on the bone it will be succulent.
Regardless of the size of your turkey, the best way to cook a bird is gently. The most common turkey ruination comes from overcooking your bird at too high a temperature – turkey is actually quite a delicate meat and requires a delicate hand. Relatively slow roasting with plenty of basting will give you a moist and tender bird.
I remember as a child my mother bringing home punnets of her very first Australian redcurrants. She was beside herself with excitement – berries from her home country. Back in Bavaria they grew on a bush in her family’s backyard and she had grown up eating redcurrants every summer, usually picked in the countryside. I remember that every summer after that, mum would bake flans with a sponge/biscuit kind of base filled with custard and topped with redcurrants, and also delicious cheesecakes made with quark and topped with redcurrants and a beautiful red jelly.
Redcurrants are a little sour, which is why they go so well with cream and custard but also why they need a little sweet jelly or sugar for balance. Of course redcurrant jelly makes a divine accompaniment to baked ham or turkey and is equally delicious on buttered toast.
My uncle Wilfried grows redcurrants on his farm in G
Apricots, bananas, berries, cherries, lemons, lychees, mangoes, pineapples, rockmelons, Valencia oranges, watermelons.
Asparagus, avocados, capsicum, celery, cucumbers, eggplant, lettuce, onions, peas, squash, sweetcorn, tomatoes, zucchini, zucchini flowers.
Atlantic salmon, blue swimmer crabs, Sydney rock oysters.