You’ll find these fabulous pancakes on the menu at the Byron Beach Café. The recipe is courtesy of chef Christian Poulsen, just one of the many talented chefs who’ll be part of the Sample Food Festival. The Festival kicks off at 9am on  Saturday 10/9/11 at the Bangalow Showground – entry is free. A Gala Dinner will be held on the night at The Byron at Byron Resort and the winners of the Golden Fork Award will be announced at the dinner.

To make the beetroot pancake batter, first cook the beetroot. The best method is to use oven-roasted beetroot for improved intensity of colour and flavour; boiling beetroot dilutes these things and the result is inferior. Dress the beetroots with the olive oil, then place in a small roasting tin, sprinkle with salt, add 1 cm of water to the tin, cover with foil, and bake in a 160°C oven for about 45 minutes, or until tender. Leave to cool before peeling and dicing; reserve 250 g diced cooked beetroot.
Place the reserved beetroot in a food processor and process to a purée. Add the sugar, salt, eggs and buttermilk and continue to process until smooth. Transfer to a mixing bowl and gradually add the flour, whisking to make a smooth, thick batter — if it is quite wet add a little more flour. Refrigerate for 30 minutes.
To make the orange dressing, put the sugar and 50 ml water into a small saucepan and bring to the boil. As soon as it starts to caramelize, remove from the heat and add the vinegar to seize the cooking process. ‘Cracking caramel’ with a liquid causes the caramel to boil and spit. If you haven’t done it before ensure you do it over the sink and in a saucepan with reasonably high sides. Allow to cool slightly, then stir in the nectar, canola oil and salt. Pour it into a sauce bottle or airtight jar so you can shake it — the mixture should resemble a vinaigrette.
Heat a frying pan over low heat and grease the base with a little canola spray. Pour about 1/3 cup of the batter into the pan at a time to make crumpet-sized pikelets. Cook for 3–4 minutes on each side, or until golden. You should be able to cook these in batches of three. Remove to a plate and keep warm while cooking the remainder — you should make about 12 pancakes in total.
To serve, place a pancake on each serving plate with 2 slices of orange on top, then repeat to make a stack of 3 pancakes. Spoon some of the goat’s curd on top, then drizzle over the orange dressing and scatter over the macadamia nuts and watercress.

Brack comes from the Gaelic ‘brec’ which means speckled with fruit. In Ireland, the fruit is often soaked overnight in cold tea and whiskey to make it swell. It’s very good sliced and buttered, with cups of hot tea.  A ring is sometimes stirred into the mixture and whoever gets it, it is said, will be married within the year. An un-yeasted version, made with baking powder, is known as tea brack.

Sift together the dry ingredients into a mixing bowl. Rub through the butter until mixture resembles breadcrumbs. Make a well in the middle and pour in the warm milk, the beaten eggs and yeast.
Mix well to combine with a wooden spoon.  Beat in the dried fruits until evenly distributed.  Cover with plastic wrap and a tea-towel and leave in a warm place until doubled in bulk, 1 – 2 hours (time will depend on the heat of the day – some days it may take longer).
Preheat oven to hot (190degC).
Turn into a greased 23cm diameter cake tin and bake for about an hour.
Make the Glaze by dissolving the sugar in the water.  Brush over the top of the brack and return to the oven for a further 3 minutes.  Test with a skewer before removing from oven.  Cool on a wire tray.

Here’s something a little different for Shrove Tuesday. These pancakes fit the bill for breakfast, brunch or dessert.

Sift together the flour, sugar, baking powder, bi-carbonate of soda and salt.  Place dry ingredients into the food processor and process to combine.
Add the remaining ingredients and whiz until just combined.  The batter will be quite thick.
Heat a frying pan or non-stick pan and brush lightly with a little butter. Pour ¼ cup of the batter into the pan, using a spatula to push it into a round shape if necessary.  Cook over medium heat until bubbles appear on the top of the pancake.  Flip over and cook on the other side until light golden.  Repeat with remaining batter.
Serve warm with maple syrup or honey and melted butter or vanilla yogurt.
Makes 10 – 12.

Tip: substitute lemons for the oranges for lemon poppyseed pancakes.

Oh so wicked – an irresistible treat for chocoholics.

Heat a char-grill or frying pan over medium hot.  Sprinkle the chopped chocolate over one of the slices.  Top with the other slice, pressing them together (don’t overdo it!).  Place the sandwich in the hot pan and cook until the brioche is turning golden, about one minute.  Carefully turn over (use an egg slice or palette knife) and cook the other side, another minute.  Timing will depend on the heat of the pan. When the chocolate has melted the sandwich is ready.  Dust with icing sugar and cut in half before serving.  Proceed to the next one and the one after that and the one after that…no, that’s wicked!

Tip: brioche loaves are available from most supermarkets – or use panettone.

This omelette was one of the dishes served at the breakfast for former U.S. President, Bill Clinton, at the Sydney Convention Centre on his vist here a few years ago and is an easy and delicious way to use camembert cheese.

Cut the tomato in half, brush cut sides with olive oil and dry roast in oven for approx 20 min at 160 Celsius.
Break eggs into a bowl, add runny cream, a pinch of sea salt and whisk together with a fork.
Pre-heat skillet or frying pan, add a knob of butter and pour egg mixture in to pan. Stir egg mixture until egg is just set yet runny and soft on surface. Place slices of brie on top of egg, let open omelette settle for a few minutes so the brie will become warm without melting it.
Slide omelette on to a warm plate, serve with ready roasted tomato and garnish with freshly picked rocket leaves.
Sprinkle extra sea salt on top and serve at once

For a simple yet impressive breakfast dish or snack.

Heat the grill. Toast the bread lightly on one side.  In a small bowl combine the ricotta with the maple syrup or honey. Spread this mixture over the un-toasted side.  Top with generous pieces of fresh custard apple (check that you have removed any black seeds).  Sprinkle lightly with cinnamon sugar.    Lower grill heat to moderate and cook until the sugar begins to turn golden and the bread is toasted around the edges.
For the Cinnamon Sugar: mix 1 tablespoon caster sugar with 1/2 teaspoon sugar.

Serve these for dessert or breakfast.   The glorious translucent red jelly can be used to spread on toast and scones or to serve with roast pork or turkey. Yes, there’s a lot of sugar, but you will need it!
Rub skins of quinces and wash well.  Place in a pot packed fairly tightly.  Add the water, sugar and star anise.  Bring to the boil and simmer, uncovered, for about 3 hours or until tender when pierced with a knife, rolling the quinces occasionally to ensure even cooking.
Add the juice of the lemons to cut excessive sweetness during the last stages of cooking and turn temperature down to prevent jelly burning. A simmer pad is very useful to prevent sticking and burning.  Serve cut into halves or quarters, drizzled with the pink syrup. Serve with thick cream. Every part can be eaten, including the core.
For quince jelly, add the juice of another lemon to the syrup and boil hard until it reaches setting point.
To make the black rice pudding: Drain rice and wash well. Place in a large saucepan, add the water and bring to the boil. Simmer gently for 30 – 40 minutes or until rice is soft -then add the palm sugar and cook for another 20 – 25 minutes or until the rice is soft but still firm. Stir through the sugar.  Serve warm with a little coconut cream poured over the top.  Garnish with shredded coconut (the fresher, the better).

The perfect breakfast dish for Shrove Tuesday – or make them for dessert tonight.

Put the buttermilk, eggs and oil into the bowl of a food processor or blender.  Process until well combined.
Sift together the dry ingredients onto a piece of greaseproof paper and add to the buttermilk mixture.  Process 1 – 2 minutes or until well combined.  Scrap down the sides with a spatula and process for a few seconds.  Pour into a jug.
Lightly grease a small non-stick pan and place over moderate heat until hot.  Pour in a little of the batter, smoothing out with the back of a spoon.  Make the cakes about 12cm in diameter.  Cook until small bubbles form on top, flip over and cook until golden on the other side.
Serve in a stack of 2 – 3 pancakes topped with a knob of butter and drizzled with honey or maple syrup for breakfast or brunch.  Or mixed berries, dusted with icing sugar and vanilla yogurt.

Seriously Decadent French Toast

Wonderful comfort food, best served to love ones still in bed.

Serves 4

2 eggs
300ml fresh cream
1 tablespoon brandy (optional)
½ teaspoon cinnamon
100ml vegetable oil
25g butter
4 thick slices brioche
(or French bread)
Cinnamon sugar, to serve

In a large bowl, whisk together the eggs, cream, brandy (if using) and cinnamon.

Put the oil and butter into a frying pan and heat until the butter is frothy. Place each slice of bread in the egg mixture and soak for 20 seconds on each side (a little longer if using French bread).

Carefully lift each piece out and fry for one minute on each side, ensuring the oil doesn’t get too hot.

Drain on paper towels . Dredge with cinnamon sugar. Serve with maple syrup, cream and/or fruit.

Tip: brioche loaves are available in the bread section of supermarkets – they are quite soft so take care when cooking and turning over.