There were lots of great food and wine exhibitors to talk to...
I had Peter Evans' delicious Chicken larb salad (recipe provided!) and a glass of Lindeman's Early Harvest Crisp Dry White...
1 pkt Lattice biscuits
125g cream cheese - straight from the fridge and cut into cubes
125g butter (softened by cutting into cubes and microwaving a few seconds on low)
125g caster sugar
2 t gelatine dissolved in 1/4 cup hot water
1/2 t vanilla extract
First dissolve the gelatine in the hot water, then pour mixture into a fresh (cold) cup or glass and stand in a bowl of cold water to cool quickly. Blend together cream cheese, butter and sugar in food processor until smooth, scraping sides once. Add cooled gelatine mixture and vanilla down the feed tube and process a few seconds until combined. Put bowl in fridge while doing the next step. Lay out half the Lattice biscuits in a foil lined tin. Don't worry if some of them are broken, they can be hidden underneath to serve. Spread the cream cheese mixture over and top with the remaining biscuits. Refrigerate until firm, separate carefully and cut in half with a sharp knife. Sprinkle with icing sugar to serve.
1/2 small onion, studded with 1 clove
40g butter plus extra for greasing
40g plain flour
75g each of good cheddar cheese and gruyere cheese, grated and tossed together
1 t wholegrain mustard
3 egg yolks
4 egg whites
200ml thickened cream
2 T grated parmesan
parsley sprigs, to garnish
1. Put the milk in a small pan with the onion and bay leaf. Bring slowly to the boil, then remove from the heat and leave to infuse for 30 min. Remove the onion and bay leaf. Preheat the onion to 180C.
2. In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 min. Remove from the heat, then gradually stir in the infused milk. Return to the heat and stir constantly until thickened and just beginning to boil. Remove from the heat then add 125g of the cheese and the mustard. Season well and add a good pinch of nutmeg, then beat in the egg yolks.
3. Butter six 150ml ramekins thoroughly. Put the kettle on to boil. Whisk the egg whites until stiff, then fold into the cheese sauce. Spoon the mixture into the ramekins, then put them in a roasting tin. Pour enough boiling water into the tin to come halfway up the ramekins. Bake for 15-20 min until set and golden. Remove from water bath and leave to cool.
4. Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
5. Increase oven to 200C. Season the cream, then pour it over the souffles. Sprinkle over the remaining cheese and parmesan and bake for 15 - 20 mins. until the cream is bubbling and the souffles have risen. Remove with a palette knife and serve immediately, garnished with parsley.