INGREDIENTS

CAKE

½ cup unsalted butter, cut into 2.5cm pieces, plus more, room temperature, for pan

¾ cup plus 2 Tbsp. sugar, divided, plus more for pan

285g semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped

2 tablespoon vegetable oil

6 large eggs

2 tablespoon natural unsweetened cocoa powder

1 teaspoon vanilla extract

¾ teaspoon salt

TOPPING

1 cup chilled heavy cream

½ cup mascarpone

3 tablespoon powdered sugar

As many of us still have a lot more time on our hands, why not put it to good use?  It's not too late and as restrictions have eased only a little right now, there’s a huge amount of stuff out there to keep us busy. Here’s just a few ideas to ward off the boredom we may be experiencing after weeks of staying home. 

Learn something new

INGREDIENTS

¼ cup extra virgin olive oil

1 medium brown or white onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, pressed or minced

2 teaspoons ground cumin

1 teaspoon curry powder

½ teaspoon dried thyme

1 large can (800g) diced tomatoes, lightly drained

1 cup brown or green lentils, picked over and rinsed

4 cups vegetable broth

2 cups water

1 teaspoon salt, more to taste

Pinch of red pepper flakes

Freshly ground black pepper, to taste

INGREDIENTS

200g unsalted butter, softened

21/2 cups (550g) caster sugar

4 eggs

250g sour cream

150g dark (70%) chocolate, melted, cooled

3 cups (450g) self-raising flour

3/4 cup (75g) cocoa

1 cup (250ml) Kahlua

1/2 cup (125ml) pure (thin) cream

1/4 cup (60ml) vodka

75g chocolate-coated coffee beans, chopped

Coffee Icing

1kg cream cheese, at room temperature

175g unsalted butter, softened

If you’re looking for a quick, tasty bite to eat, and maybe indulge in a sneaky cocktail while you’re at it, then look no further than Goldfish. Located in the heart of Pokolbin, at Roche Estate, you can pop in for your fix from midday ‘til late 7 days a week.

Prep: 45 mins ||  Cook: 30 mins  ||  Makes: 8 large or 16 mini rolls

INGREDIENTS

1 teaspoon fennel seeds, plus extra to sprinkle

1 teaspoon brown mustard seeds

1/2 teaspoon cumin seeds

1 onion, finely chopped

80g sliced pancetta, chopped

450g pork mince

1 1/2-2 cups (105g-140g) soft white fresh breadcrumbs (made from day-old bread)

1/3 cup roughly chopped flat-leaf parsley

Finely grated zest of 1 orange

2 eggs, lightly beaten

Welcome to Vamp, a new, stunning space by Lisa McGuigan where you’re invited to enjoy a wine tasting experience like no other. Be teased by wine, art and champagne as you take your place around the central tasting bar where you can enjoy “Just a Splash” or take your seat within a private tasting space and really “Vamp it Up”.

Prep: 10 mins  ||  Cook: 0 mins  ||  Serves 6

INGREDIENTS

150g soft goat's cheese

1 teaspoon finely grated orange zest, plus finely pared zest strips to serve

1/4 cup (60g) creme fraiche or sour cream

2 tablespoons finely chopped chives

6 x 8cm ready-made tart shells

200g drained pickled or canned baby beetroot, finely chopped

2 tablespoons extra virgin olive oil

1 tablespoon raspberry or red wine vinegar

Chervil or mixed herbs, to serve

METHOD

Working up a thirst while touring the vineyards? Well consider it quenched with a visit to Ironbark Brewhouse!