Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Mark Olive's Baked wattleseed cheesecake Food Mark Olive's Baked wattleseed cheesecake Preparation time Cooking time Serves 4-6 Ingredients 1 packet sweet biscuits 150g melted butter 250g ricotta cheese 150g cottage cheese 2 tsp lemon or lime rind 1 tbsp semolina 2 tbsps buttermilk 3 eggs (separated) 2 tbsp wattleseed ¾ cup caster sugar Icing sugar to serve Method Pre-heat oven to 180°C. Crush biscuits in a large bowl. Slowly incorporate the butter and mix to combine. Press into the base of a lightly greased 24 cm spring form tin, chill until firm. To make the filling, beat the cheeses, rind, semolina, buttermilk, egg yolks and wattleseed with an electric mixer. In a separate bowl, beat the egg whites, slowly adding the sugar until it forms soft peaks. Fold the egg whites into the cheese mixture to combine. Pour mixture over biscuit base and bake in oven for 1 hour. Food Preparation time Cooking time Serves 4-6 SHARE You might also like Food Tetsuya Wakuda’s Salmon carpaccio with wasabi recipe Words by Tetsuya Wakuda on 7 Sep 2017 This exquisitely delicate dish would pair nicely with a young zesty Riesling . The Elredge Riesling 2016 is the perfect foil rich and juicy with a solid core of apple and citrus balanced by zesty acidity. Food Tobie Puttock Gets Healthy Words by Mark Hughes on 4 Aug 2016 As far as chefs go, Tobie Puttock is far from being on the list that needs to look at his health. He’s always been fairly lean and away from the kitchen is pretty active. Admittedly, over the past years he noticed a slight spreading around his middle, but it didn’t worry him too much. What did motivate him to make a change in his life was love. His wife, Georgia, wanted to get fit, not that she was overweight, but, as Tobie says, “she wanted to achieve a body image that she was happy with.” She hit the gym, was working with a trainer and getting really good results, but then she plateaued. No matter how hard she worked, she couldn’t get over this hump. A meeting with nutritionist Donna Ashton was the key to the change. “She asked Georgia what her diet was,” says Tobie. “When she replied that her husband was a chef, Donna suggested that I go in and have a chat. “I was a bit apprehensive because I thought what we were eating was healthy food. However, Donna showed me that what I thought was healthy and what was needed for weight loss, were two different things. My idea of health food – things like quinoa salad – was heath food, but it was not ‘weight loss food’.” After reading a pile of recipe books penned by dieticians, Tobie realised that while the recipes might be great for weight loss, they were pretty bland and tasteless. So he set himself a personal challenge to create healthy dishes that also taste great. It was a process that reawakened the chef inside him, found him a publishing deal and led to a whole new lifestyle. Sitting down with Donna to devise a weight-loss plan for Georgia, Tobie created three lists – foods that you can’t eat ever, foods you can eat sometimes and foods you can eat as much of as you want. “I started cooking some dishes and, as you do these days, I put a picture of them up on social media. I got a call from Julie Gibbs from Penguin who said, ‘What the hell are you cooking here? I’ve not seen you do this before because you normally do Italian food’ Then she said, ‘Let’s do a book’. Then the fun really started.” A new horizon Tobie had been a chef for almost two decades and had graduated to the point of being a restaurateur. But the hassle of running a business coupled with the pressure of managing people had quashed his creativity in the kitchen. Taking a hiatus from the restaurant game and working on this project gave him back his culinary mojo and opened up doors he’d never considered walking through. “I realised I didn’t have to cook Italian food anymore, I could do whatever I wanted,” says Tobie. “It really took a while to get my head around trying to make things taste good without using heaps of butter and olive oil and without the deep fryer. I haven’t reinvented the wheel, but for me personally, it was a huge learning curve and a big thing to happen in my cooking. “So I found writing this book to be a huge creative process and I really enjoyed it. The most satisfying part was seeing the results for Georgia. She lost 10 kilos of body fat through the writing of the book – she wasn’t big to begin with, but she managed to smash through her plateau.” Don’t mention the word diet There is a saying that dieting is like holding your breath – at some stage you have to let it out to breathe. Tobie affirms his recipes are more lifestyle than diet. “I still love eating chocolate, I still drink beer, but now I do it in moderation,” he says. “All I have done is take dishes that are familiar to us and re-jigged them by lowering the fat and carb levels. “This means that in the book, there are basically no carbs, there is not a potato in the whole book, but there are beautiful sweet potato dishes in there. I tried to make dishes that taste good to try to over-ride the desire for things like potatoes.” As well as healthy recipes that taste great, another important aspect of the book, and his change in eating, is the fact that ingredients are accessible and cheap. “I want people to be able to cook most of the recipes in this book from your local supermarket, so the ingredients are accessible and dishes are easy to make. “I am not trying to get people to give up everything, because the most important thing is to be happy, and happiness comes through balance. But if you cook from this book a few times a week, you are going to get results.” The Chef Gets Healthy by Tobie and Georgia Puttock is out now on Penguin (RRP $39.99). Food Mark Olive’s crusted kangaroo fillets recipe We recommend a Tempranillo with a hint of spice to pair with the spicy elements in this dish. Try the Heirloom Vineyards Tempranillo 2015 from the Adelaide Hills – although powerful, it shows elegance and balance with a bold core of red and black fruits, subtle vanillin spice notes, bright acidity, velvety tannins and a long finish.