Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Colin Fassnidge’s Poached rhubarb granita with cream cheese recipe

Preparation time
10 Minutes
Cooking time
15 Minutes (plus 6 hours to freeze granita)
Serves
4

INGREDIENTS

Poached rhubarb

  • 2 bunches rhubarb, stalks trimmed
    into strips
  • 750ml ginger beer
  • 1 knob fresh ginger, peeled and chopped
  • 4 star anise
  • 1 cinnamon stick
  • 1 vanilla bean, split, seeds scraped
  • 200g caster sugar
  • Squeeze of lemon

     

    Cream cheese

  • 300ml thickened cream
  • 500ml cream cheese
  • 40g sugar
  • 1 vanilla pod, scraped

METHOD

  1. To make cream cheese, in a small bowl beat cream until stiff peaks form, set aside.
    In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth, then fold in whipped cream. Keep cool.
  2. To make granita; peel rhubarb, keep aside stalks, put the rest of the trimmings into a saucepan with 2 cups of water. Bring to the boil until water changes to a nice red colour.
  3. Discard the trimmings and poach rhubarb stalks by adding the rest of the ingredients to the stock (except for lemon juice). Bring to a simmer and cook for 4 minutes, or until rhubarb is just tender.
  4. Take out the rhubarb and set aside. Discard ginger, star anise, cinnamon stick and vanilla. Use the remaining stock for the granita, taste and add a squeeze of lemon if needed to sharpen. Drain into a container.
  5. Freeze stock for up to 6 hours. When solid, take out of freezer, leave for 10 minutes then scrape with a fork to form a granita.
  6. To serve, arrange rhubarb and piped cream cheese on a plate and top liberally with granita.
Food
Preparation time
10 Minutes
Cooking time
15 Minutes (plus 6 hours to freeze granita)
Serves
4

SHARE

You might also like

Food
More pork on your fork
Words by Mark Hughes on 10 Aug 2015
One of my favourite scenes in the TV show, The Simpsons, is when Lisa is telling her dad Homer that she is no longer going to eat meat. “What about bacon?” asks Homer. “No,” replies Lisa. “Ham?” “No.” “Pork chops?” “Dad, those all come from the same animal.” “Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.” It might have been a great punchline on TV, but in reality Homer was pretty spot on. The varied cuts of pork and the vast ways to cook them has seen pork become very popular with Australians. But it hasn’t always been this way. Statistics show that 50 years ago it was beef and lamb that dominated the dinner plate; pork, and chicken for that matter, were barely a blip on the radar. One of the key reasons why this has changed is also the same reason why we are drinking table wine instead of fortifieds, and that is immigration. Our once predominant English-inspired dinner of meat and three veg has thankfully been complemented by a succulent array of delicious dishes. Think spaghetti Bolognese, pasta carbonara, chorizo paella, char siu – all of which, incidentally, feature pork; and that is not even thinking about breakfast (bacon and eggs) or, for that matter, lunch; ham and salad sandwich, anyone? Kitchen tradition Peter Haydon, marketing manager for Australian Pork , says tradition has played a huge role in shaping our food preferences and hindered his job in promoting pork. “People grow up to cook the meals their parents cooked,” he says “That was steak and veg, lamb chops, roast beef.” Decades ago Australian Pork had great success with the ‘get some pork on your fork’ campaign – many of you reading this will still have that phrase indelibly inked on your memory, and while that brought attention to the ‘other white meat’, it only did some of the job. “The next challenge was teaching them how to cook it,” says Peter. For the past decade, Australian Pork have marketed PorkStars – a collection of well-known chefs such as Manu Feildel , Giovanni Pilu , Alessandro Pavoni , Dan Hong, Chui Lee Luk – all of whom have shown Australians how to cook pork via events and recipes. Manu explains that pork played a huge role in his upbringing in France, learning different cuts and the many ways to prepare them. It is this knowledge that he hopes to pass on through his recipes.   “Food has always played a big part in our lives, my dad was a chef, so was his dad,” says Manu. “One of my uncles is a ‘charcutier’, so he’s an expert with pork and making pork products, such as salamis, pâtès, rillettes, and his own specialities, so pork has always been part of my diet. “I believe that pork is more versatile than any other animal,” states Manu. “You can eat everything from ‘nose to tail’. Roasts, stews, pan fried, deep fried, confit. Charcuterie, and things you not think about, like intestine for sausage skin, blood for black pudding, head for terrines, trotters, tail, ears, and more. “Creating recipes with pork is endless and it is a great match with other ingredients. It pairs beautifully with fruits such as apple, prunes, apricots, so as a chef, you can let your imagination run wild.” The science of eating Manu is also brand ambassador for Murray Valley Pork , part of the Rivalea group and Australia’s largest pork producer. They sell their extensive range of pork products exclusively through butchers and see the affable chef as a great way to promote their brand and also to continue to educate Australians on how to cook pork. “Manu’s reputation as an acclaimed chef has been instrumental in growing awareness of the brand,” says Sean Barrett, marketing manager with Murray Valley Pork. “We work together to communicate the same message: the best quality taste and experience when it comes to pork.” To this end, over the past 15 years Murray Valley Pork have invested heavily in addressing many concerns of consumers, from animal welfare to issues such as dryness, colour and pork taint, to create a better quality product. “There’s a cultural misconception that pork needs to be served well done, however more consumers are understanding this is not the case,” says Sean, who explains that they use a number of techniques including moisture infusion to ensure their pork doesn’t dry out from cooking. “It is easy to cook, which means everyone can produce a great result This guarantee of a soft, tender and delicious meal every time significantly increases consumer confidence in cooking pork.” Well-fed welfare Dr Rebecca Morrison, animal welfare programs manager at Rivalea, details how the company has also set the benchmark in providing the best care of their stock. “Rivalea commits to ‘care for every pig, every day’,” she says. “For instance, instead of pregnant sow stalls, our pregnant sows are now housed in social groups. This ensures that the sow is able to move freely within group housing and is able to perform natural social behaviours. More than half of our pigs are reared in straw-bedded housing systems. “Other programs include loose farrowing systems, group weaning of sows and environmental enrichment for animals. This humane treatment ensures the end product is of the highest quality.” It is these points that Manu believes will see pork continue to grow in the market and is the reason why he chose to work with the brand. “Murray Valley Pork produces the highest quality of meat,” he says. “They do this ethically and responsibly. And I love the consistency, sweetness and tenderness across all of their cuts.” Check out Manu's delicious pork recipes with our wine matching suggestions Pork cutlets with warm fennel and capsicum jam Pork, peas and asparagus risotto
Life
Haigh’s Chocolates – a legacy of quality
Over 100 years ago, Alfred Haigh had grand plans for his new business, but he never would have dreamed of the love the world has developed for his family’s chocolate.  While wine-lovers know South Australia as the home of multi-generational family-owned wineries – Yalumba , Henschke , d’Arenberg , to name a few – for chocolate lovers, the state is synonymous with the multi-generational Haigh family. Today, Haigh’s is in the hands of the fourth generation and in 2015 celebrated its centenary – one of only a few Australian enterprises to have family maintained continuity for 100 years. Beehive Beginnings
The first Haigh’s store opened in Adelaide’s historic Beehive Building in 1915, the dream of Alfred Haigh. Having been a confectioner’s shop, the business came with the former owner’s equipment, moulds, recipes and books – everything a budding self-taught confectioner needed to perfect his craft. Following Alf was his son, Claude, who kept the business humming through the trials of the Depression and war years, while also establishing a name in the thoroughbred racing industry. The 1950s saw Claude’s son John take over after a stint working at Lindt & Sprüngli in Switzerland. This experience was invaluable for both John and Haigh’s, as on his return, he set about revamping the family’s chocolate-making operations. John has been succeeded by his sons, Alister and Simon, who continue the family tradition of producing premium chocolate and expanding the company’s retail network, selling Haigh’s products all over Australia. A caring approach With an eye to Haigh’s continuing well into the future, the family is committed to the environment and sustainability. As such, 80% of its cocoa beans are UTZ-certified , which ensures traceability back to the grower and a fair return for producers and improving the lives of the farming community. The family also prides itself on its cultural, philanthropic and conservation work. So next time you’re savouring a Haigh’s truffle, relishing an Easter bilby or luxuriating in their Original Fruit Chocolates, consider the legacy of quality behind every bite. View the range instore or at  haighschocolates.com.au
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories