Friday Food Tip #83

by Christine Salins on November 28, 2014

FoodLogoReplace flour with almond meal or chestnut flour in cupcakes for a dense yet moist texture and a nutty flavour.

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Heaven is a Chocolate and Hazelnut Fudge Brownie

by Christine Salins on November 27, 2014, Food Wine Travel, chocolate shops, Haigh’s Chocolates, Haigh’s Dark Chocolate Pastilles, brownie recipes, best brownie recipes, best recipe for brownies, chocolate recipes.

As you might have gathered from some of my previous posts, I’m a great fan of Haigh’s Chocolates. This proud South Australian company was founded in 1915 by A.E. Haigh and for a long time you had to go to Adelaide if you wanted your fix. These days it’s a lot easier with the products available online and in stores in Adelaide, Melbourne and Sydney.

When Maurie was in South Australia recently, being whisked around in helicopters and picking strawberries at the delightful Beerenberg Family Farm, he was given a copy of Cooking with Haigh’s. It’s a delicious little booklet, all of about six pages, with a couple of truly divine recipes.

There’s a Dark chocolate mud cake, a Chocolate, macadamia and salted caramel tart, and then there’s this one to die for … Chocolate and hazelnut fudge brownies. It needs no more introduction – the recipe speaks for itself. Happy baking!

Serves 12

150g Haigh’s Dark Chocolate Pastilles, chopped
200g unsalted butter, cubed
3 extra large eggs, beaten
2 cups (440g) brown sugar
1 cup (100g) hazelnut meal
1/3 cup (35g) cocoa, sifted
1 teaspoon baking powder
½ teaspoon salt
Preheat oven to 180 degrees C (160 deg C fan-forced). Lightly grease a 21cm square baking pan and line with baking paper.
Place the dark chocolate and butter together in a medium saucepan over a very low heat, stirring until melted and smooth. Remove from heat and allow to cool for 10 minutes.
Place the eggs and sugar together in the bowl of an electric mixer and beat for 5 minutes or until light and fluffy. Slowly add the cooled chocolate mixture, beating until combined. Add the hazelnut meal, ¼ cup cocoa, baking powder and salt, folding gently until combined.
Pour mixture into the prepared baking pan and bake in preheated oven for 50 minutes. Remove from oven and allow to cool completely in tin. Cut into 12 pieces. Serve brownies dusted with remaining cocoa.

Recipe and image reproduced with the permission of Haigh’s Chocolates.

Related Posts: Picking Strawberries at Beerenberg Family Farm; In My Kitchen.


Robert Stein 2014 Riesling, $35

by Christine Salins on November 26, 2014 Wednesday's Wine Pick

Robert Stein 2014 Riesling, $35

You wouldn’t readily associate Mudgee with Riesling but Robert Stein Vineyard is attracting a lot of attention with this impressive number. The Riesling vines on the property have an interesting provenance: John Stein arrived in Australia in 1838 with cuttings that were planted at Macarthur’s Camden vineyards. Cuttings were taken from there to the Clare Valley, returning to NSW when the Steins planted them in Mudgee. Winemaker Jacob Stein’s love of Riesling blossomed while he was working vintages in Germany and he has brought all that expertise to perfecting this lovely drop. It’s dry but not bone dry, with a little bit of residual sugar balancing the acidity, and fresh green apple and lime notes. We enjoyed it with fresh prawns and a creamy coconut and chilli dipping sauce. Keep an eye out for the Reserve Riesling from the same vintage; it will be released early next year.

Footnote: Robert Stein now has a restaurant on site, Pipeclay Pumphouse, run by Jacob’s sister Lara and her husband Andy Crestani. I haven’t dined there but apparently it’s fast gaining a reputation for its regional dishes using free-range meat and homegrown vegetables and herbs.

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