2013 AGDA Cookbook

Best of the Best Cookbook

The 2013

Australian Grand Dairy Awards

The Australian Grand Dairy Awards were established in 1999 to recognise the best of the best in Australian dairy produce.

The awards celebrate outstanding achievement and recognise emerging talent in the dairy industry. A prestigious Australian Grand Dairy Award represents quality, excellence and innovation in Australian dairy produce. Look out for the Australian Grand Dairy Awards' blue and gold medals on the pack as your sign of quality and good taste.

In this cookbook, Dairy Australia proudly presents the 20 Australian Grand Dairy Award winning products for 2013. Complemented with simple ingredients that allow the products to shine, these recipes and ideas are designed to inspire creativity and demonstrate how you can enjoy Australia’s best of the best in dairy produce in your own home. Developed and tested in The Dairy Kitchen at Dairy Australia, we know you’ll love these recipes as much as we do!

Editor: Amanda MenegazzoRecipe Development, Prop and Food Styling: Amanda Menegazzo and Pam TannourjiPhotography: Long PhotographyConcept Design and Art Direction: Ckaos

2013 Champion Cheeses

Grand Champion Cheese Tasmanian Heritage St Claire

2013

Champion Fresh Unripened Cheese Cuore Blu Burrata

Champion White Mould Cheese Old Telegraph Road Brie

Champion Semi-Hard and Eye Cheese Tasmanian Heritage St Claire

Champion Cheddar-Style Cheese Pyengana Cheddar

Champion Hard Cheese Mil Lel Superior Parmesan

Champion Blue Cheese Old Telegraph Road Heritage Blue

Champion Washed Rind Cheese Jindi Reserve Washed Rind

Champion Goats' or Sheeps' Milk Cheese Red Hill Mountain Goat Blue

Champion Flavoured Cheese Mil Lel Superior Pepato

2013

2013 Champion dairy products

Champion Ice Cream Dooley’s Premium Licorice Ice Cream

Champion Flavoured Yogurt Brancourts Premium Dessert Yoghurt - Mango

Champion Dairy Gelato Cow and the Moon Pistachio Gelato

Champion Dairy Dessert King Island Dairy Belgian Chocolate Crème Dessert

Champion Flavoured Dairy Drink Oak Egg Nog

Champion Natural Yogurt Jalna Greek Natural Yoghourt

Champion Milk Sungold Jersey Milk

Champion Cream Bulla Premium Sour Cream

Champion Butter or Butter Blend Western Star Original Butter

Champion Specialty White Dairy Drink Norco Hi-Lo Milk

Champion Dairy Dip Paradise Beach Pesto Swirl Dip

Grand Champion Dairy Product Bulla Premium Sour Cream

2013 Grand Champion CheeseTasmanian Heritage St Claire

2013

1. Heat oil in a large saucepan and add leek, garlic and bacon. Sauté over low heat for 5 minutes until soft. Add mushrooms, thyme and season to taste. Cover and cook over low heat for approximately 10 minutes, stirring occasionally until mushrooms are soft and juicy. Cool to room temperature.

2. Thinly slice half the cheese and reserve. Grate the remaining cheese and stir into the cooled mushroom mixture.

3. Brush each lasagne sheet with water on both sides to make it more pliable. Cut each sheet in thirds lengthways (we used a jagged pastry wheel). Spread each length with 2 heaped tablespoons of mushroom mixture, then roll up tightly into a scroll shape. Loosley bunch each scroll and arrange in a lightly buttered ceramic baking dish (25cm x 15cm). Pour over combined chicken stock and white wine, cover tightly with foil and bake at 180°C for 25 minutes. Uncover, drape with remaining cheese and sprinkle with pinenuts then bake for a further 20 minutes until the cheese is melted and golden brown. Garnish with thyme sprigs and serve.

St Claire, Mushroom and Bacon Baked Rotolo

Serves 4 Preparation Time: 40 mins Cooking Time: 1 hour

1 tablespoon olive oil

1 leek, finely sliced

2 cloves garlic, crushed

3 middle rashers bacon, finely chopped

500g Swiss Brown or Portobello mushrooms, finely sliced

1 teaspoon fresh thyme leaves

salt and freshly ground black pepper, to taste

400g Tasmanian Heritage St Claire

5 (250g) fresh lasagne sheets

1/4 cup white wine

1/2 cup chicken stock

2 tablespoons pinenuts

thyme sprigs, for garnish

Tasmanian Heritage St ClaireHandcrafted to a classic Swiss style and encased in a thin gold wax coating, the rich yellow interior reveals shiny holes (or eyes) that develop during maturation. Well formed eyes are key to achieving the distinct nutty, sweet flavour of the cheese. The challenge is that the cheesemaker can’t properly check the eye formation without opening a wheel of the cheese, which makes choosing one to send for judging a difficult job!

Try with....St Claire’s slight sweetness is contrasted by serving with savoury accompaniments like pickled zucchini or cucumbers, cornichons, smoked almonds or mustard.

Try melting slices of St Claire over char-grilled asparagus and sprinkling with finely chopped hazelnuts for a delicious side dish.

About Tasmanian Heritage...Tasmanian Heritage St Claire originates from one of Australia’s oldest specialty cheese producers with a heritage dating back to 1955 when Swiss cheesemakers were invited to bring their craft to the unspoilt purity of north-west Tasmania.

2013

1. Mix sugar, nuts, seeds and spices in a bowl.

2. Spoon sour cream into a serving bowl and arrange on a board or platter along with the spiced sugar and a pile of strawberries.

3. To serve, invite guests to dip strawberries into sour cream and then into spiced sugar.

Tip: Spiced sugar can be prepared up to a week ahead and stored in an airtight container.

Strawberries with Sour Cream and Spiced Hazelnut Sugar

Serves 6-8 Preparation Time: 10 mins Cooking Time: 5 mins (for roasting nuts)

1/2 cup brown sugar, sifted

2 tablespoons finely chopped roasted hazelnuts

1 tablespoon toasted sesame seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon each ground nutmeg and cloves

200g Bulla Premium Sour Cream

500g strawberries

Bulla Premium Sour CreamUtterly delicious dolloped on just about anything, Bulla Premium Sour Cream is a decadent sour cream that has a distinct light tang within its creamy profile. Its thick, glossy, smooth texture and refreshing flavour bring life to the humble cheesecake or roast potato.

Try with....For a stylish side dish, top roasted beetroot with sour cream and sprinkle with coriander and nigella seeds.

Did you know that Bulla Premium Sour Cream also makes the perfect accompaniment to sweet and decadent desserts? Its subtle acidity cuts through richness and sweetness, creating a perfect flavour balance.

About Bulla Dairy Foods...Bulla Dairy Foods is a proudly Australian-owned family company that has been making premium quality dairy products in country Victoria since 1910 using traditional dairy skills passed down through five generations. Today the company continues to provide first-class products that maintain that unmistakable taste of real dairy, country goodness.

2013 Grand Champion Dairy ProductBulla Premium Sour Cream

Food and dairy experts from around Australia and a guest judge from Denmark gathered in Melbourne in October 2012 for two days of judging.

Led by Australian Grand Dairy Awards chief judge, Neil Willman and deputy-chief judge Russell Smith, the panel of 20 judges ogled, sniffed, sampled and scored an

impressive 153 cheeses and 246 dairy products.

Judging days start early when the first product stewards arrive to prepare the samples and judging rooms. This is quite a job as each product needs to be

presented to judges at its best, with no identifiable branding and displayed in the way the producer intended it to be.

Judges then score products according to their appearance, aroma, flavour and texture. While tasting copious amounts of cheese and ice cream might sound

like great fun, it’s taxing work and an Australian Grand Dairy Awards judge takes their role extremely seriously. While there’s strictly no talking allowed during judging, you can always hear the enthusiastic chatter of judges afterwards

deliberating on which product was their personal pick of the bunch!

Judging

Judging Im

ages: M

arcel A

ucar

1. Bring stock, bay leaves and cinnamon to the boil in a large saucepan. Add couscous and simmer covered for 10 minutes until tender.

2. Whisk yogurt, cornflour and egg until smooth, then whisk in a ladleful of hot stock until combined. Slowly whisk yogurt mixture into remaining stock and continue cooking, stirring until thickened and just beginning to boil.

3. Meanwhile, cook corn, bacon and onion in a dry frypan over medium heat for 5 minutes until golden.

4. Ladle soup into bowls and sprinkle with corn mixture, coriander and pepper.

Hot Yogurt Soup with Corn, Bacon and Coriander

Serves 4 Preparation Time: 15 mins Cooking Time: 25 mins

1 litre chicken stock

2 bay leaves

1 cinnamon stick

1/2 cup pearl couscous

2 cups Jalna Greek Natural Yoghourt

1 tablespoon cornflour

1 egg, beaten

1 corn cob, kernels trimmed

2 middle rashers bacon, trimmed and finely chopped

1/2 red onion, finely chopped

coriander leaves and freshly ground black pepper, for serving

2013

2013 Champion Natural YogurtJalna Greek Natural Yoghourt

1. Warm quince paste, juice, vinegar, thyme and seasonings in a small saucepan until smooth.

2. Arrange leaves, cherries and hazelnuts between serving plates.

3. Drape brie over the salad, drizzle with quince dressing, olive oil and sprinkle with pepper. Serve immediately.

Brie and Cherry Salad with Warm Quince Dressing


50g quince paste

2 tablespoons orange juice

2 teaspoons red wine vinegar

1/2 teaspoon fresh thyme leaves


50g baby red vein sorrel, baby chard or mixed lettuce leaves

16 cherries, halved and pitted

1/4 cup roasted hazelnuts, chopped

250g Old Telegraph Road Brie, cut into 4 wedges

extra virgin olive oil, for drizzling2013

2013 Champion White Mould CheeseOld Telegraph Road Brie

1. Combine potato, beetroot and onion in a covered microwave-safe container and microwave on high for 1 1/2 minutes.

2. Stir dill, seasonings and flour into the vegetable mixture until evenly combined.

3. Pan-fry heaped tablespoonfuls of the mixture in olive oil, flattening slightly, for 1 minute on each side, until crisp. Drain on absorbent paper.

4. Serve each roesti topped with a slice of washed rind, a grinding of pepper and a sprig of dill.

Beetroot and Dill Roesti with Washed Rind

Makes 15 Preparation Time: 10 mins Cooking Time: 15 mins

200g peeled and grated potato

200g peeled and grated beetroot

1/2 small onion, grated

2 teaspoons chopped fresh dill


2 tablespoons plain flour

olive oil, for frying

200g Jindi Reserve Washed Rind, sliced

dill sprigs, for serving

2013 Champion Washed Rind CheeseJindi Reserve Washed Rind

2013

1. Combine all ingredients in a bowl.

2. Place a 5-6 cm round cutter onto a baking paper-lined oven tray. Drop 2 teaspoonfuls of mixture into the cutter and spread to the sides to form perfect rounds. Remove the cutter and repeat with remaining mixture.

3. Bake at 180°C for 5-7 minutes until golden and bubbling. Cool on trays until crisp then serve as a pre-dinner nibble with drinks.

Parmesan and Nori Wafers


1 cup (80g) finely grated Mil Lel Superior Parmesan

2 teaspoons plain flour

2 teaspoons finely shredded nori sheets

2013 Champion Hard CheeseMil Lel Superior Parmesan

2013

1. Lightly char-grill or toast rye bread, spread with dip and arrange on a serving platter.

2. Top each bruschetta with tomatoes and basil. Season to taste and drizzle with olive oil.

Tip: Use large slices of bread to serve this as a light lunch or halve the slices of bread for smaller canapé style bruschetta.

Heirloom Tomato and Pesto Swirl Bruschetta


8 thick slices rye bread

1 x 200g tub Paradise Beach Pesto Swirl Dip

250g Heirloom or mixed coloured tomatoes, cut into bite sized pieces

1 tablespoon baby basil leaves


extra virgin olive oil, for drizzling

2013 Champion Dairy DipParadise Beach Pesto Swirl Dip

2013

1. Mash 2 strawberries with icing sugar and sherry vinegar to make a dressing. Roughly chop remaining strawberries and toss into the dressing with basil and a generous seasoning of pepper.

2. Arrange burrata and salsa on a serving platter and drizzle with olive oil. Serve with bread as a light starter or sharing dish.

Burrata with Strawberry and Basil Salsa


250g punnet strawberries, hulled

2 teaspoons icing sugar

2 teaspoons sherry vinegar

5 large basil leaves, torn

freshly ground black pepper

2 Cuore Blu Burrata

char-grilled ciabatta bread, for serving

extra virgin olive oil, for drizzling

2013 Champion Fresh Unripened CheeseCuore Blu Burrata

2013

1. Heat oil in a large saucepan until small bubbles form when a wooden spoon handle is lowered into oil (approximately 140°C).

2. Deep fry chips in batches for 3-4 minutes until partially cooked. Drain on absorbent paper and cool completely.

3. Reheat oil and deep fry chips in batches until crisp and golden (approximately 4 minutes). Drain on absorbent paper and transfer to serving bowls. While chips are piping hot, finely grate over the pepato and sprinkle with sea salt. Serve immediately.

Tip: Chips can be refrigerated for a few hours after step 2, until ready for the second frying. Using a fine grater like a microplane will achieve the best results for this recipe.

Twice-Cooked potato chips with Pepato

Serves 6 Preparation Time: 15 mins (plus cooling time for par-cooked potatoes) Cooking Time: 10 mins

1.5 litres vegetable oil, for deep frying

6 large (1.8 kg) Sebago, Russet Burbank or brushed potatoes, peeled and cut into 2cm thick chips

125g Mil Lel Superior Pepato

1 teaspoon sea salt, for sprinkling

2013 Champion Flavoured CheeseMil Lel Superior Pepato

2013

1. Bring soy sauce to the boil in a saucepan, then add seeds. Remove from heat and stand for 10 minutes. Drain seeds and scatter on a baking paper-lined oven tray. Roast at 180°C for 5-6 minutes until lightly toasted and cool to room temperature.

2. Dust pork fillet with smoked paprika and spray liberally with oil. Heat a frypan over medium heat and brown pork on all sides, transfer to baking paper-lined oven tray and roast at 200°C for 10-12 minutes or until done to your liking. Rest for 15 minutes, before slicing.

3. Whisk oil, vinegar, seasonings and sugar together until combined.

4. Toss half the dressing through the apples and lettuce and arrange on a serving platter. Arrange pork and blue cheese on top, drizzle with remaining dressing and sprinkle with seeds.

Roasted Pork, Apple and Goats' Blue Salad with Soy-Roasted Seeds


1/4 cup soy sauce

1 1/2 tablespoons pepitas

1 1/2 tablespoons sunflower seeds

1 x 350g pork fillet, trimmed

1/2 teaspoon smoked paprika

olive oil spray

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar


1/4 teaspoon caster sugar

1 red apple (royal gala, pink lady, jonathan), thinly sliced

200g green oak leaf or baby cos lettuce leaves

150g Red Hill Mountain Goat Blue, thinly sliced

2013 Champion Goats' or Sheeps' Milk CheeseRed Hill Mountain Goat Blue

2013

1. Peel, core and cut apples into eighths, then cut each piece into quarters.

2. Bring apples, raisins, water, sugar, vinegar and cloves to the boil in a large saucepan, reduce heat and simmer for 20 minutes, gently stirring occasionally until the apples are tender.

3. Spoon the chutney into sterilised jars and seal. Refrigerate for up to 1 month.

4. Serve apple and raisin chutney with cheddar and oatcakes.

Cheddar and Oatcakes with Apple and Raisin Chutney

Makes 3 cups chutney Preparation Time: 10 mins Cooking Time: 25 mins

4 Granny Smith apples

1/2 cup raisins

1 cup water

1 cup sugar

1 cup apple cider vinegar

4 whole cloves

wedge of Pyengana Cheddar, for serving

oatcakes, for serving

2013 Champion Cheddar-Style CheesePyengana Cheddar

2013

1. Boil potatoes in their jackets until you can insert a skewer all the way through without resistance. Drain and cool for 5 minutes before peeling.

2. Mash warm potatoes until very smooth and stir in blue cheese and salt, then 1 cup flour until a smooth dough forms, adding extra flour if necessary.

3. Roll dough out on a floured bench into long thin logs about 1.5cm in diameter and then, using a butter knife, cut into 2cm lengths. Rest in a single layer on a well floured surface until ready to cook.

4. To make the sauce, heat oil in a medium saucepan over medium-low heat, add onion and bacon and sauté for 5 minutes until softened. Add pumpkin and stock and season lightly. Cover and simmer gently for 15 minutes until the pumpkin is tender. Puree the sauce in a blender, season, then stir through extra olive oil.

5. Cook gnocchi in batches, by dropping into a large pot of salted boiling water and cooking until the gnocchi float. Remove with a slotted spoon and drain.

6. Toss gnocchi into the pumpkin sauce and arrange in serving bowls. Top with extra blue cheese and herbs to serve.

Blue Cheese Gnocchi with Pumpkin Sauce

Serves 4 Preparation Time: 45 mins Cooking Time: 1 hour

500g potatoes (e.g. Pontiac, Otway Red, King Edward or brushed potatoes)

50g Old Telegraph Road Heritage Blue, mashed with a fork

1/2 teaspoon salt

1 - 1 1/4 cups plain flour

1 tablespoon olive oil

1 onion, finely diced

1 middle rasher bacon, finely diced

400g pumpkin, chopped into 2-3cm chunks

1 1/2 cups chicken or vegetable stock


2 tablespoons olive oil, extra

50g Old Telegraph Road Heritage Blue, extra, crumbled

micro herbs, for serving

2013 Champion Blue CheeseOld Telegraph Road Heritage Blue

2013

In November, a select group of special guests were invited to an exclusive event at Melbourne’s Circa, The Prince to announce the 2013 Australian Grand Dairy

Award winners. Each of the 20 class winners were awarded and celebrated and the two highest-scoring products across all classes, Tasmanian Heritage St Claire

and Bulla Premium Sour Cream, were crowned Grand Champions.

Guests enjoyed a lunch designed by Jake Nicolson, Head Chef at Circa, which incorporated each of the winning products, along with matching wines.

Here are some snapshots of the day!

Event

Event Im

ages: Jam

es G

rant

1. Bring quinoa, coconut, milk, sugar and vanilla to the boil in a saucepan. Reduce heat and simmer for 15 minutes, until cooked, stirring frequently.

2. Meanwhile, place pears, sugar, maple syrup and juice in a large non-stick frypan and cook over medium-high heat stirring occasionally for 5 minutes until caramelised.

3. Serve porridge in bowls topped with caramelised pears, pan juices and pecans.

Quinoa Porridge with Maple Caramelised Pears


1 cup mixed coloured quinoa, rinsed and drained

1/4 cup desiccated coconut

2 cups Norco Hi-Lo Milk

2 teaspoons brown sugar

1 teaspoon vanilla extract

2 firm green pears, each cut into 8 wedges

2 tablespoons brown sugar, extra

2 tablespoons maple syrup

2 tablespoons orange or apple juice

1/3 cup roasted pecan nuts, roughly chopped

1. Combine oats, nuts, coconut, seeds, dried fruit, cherries, apple, orange rind, juice and yogurt in a large container and refrigerate overnight.

2. To serve, spoon the bircher into bowls and top with extra yogurt and fruit.

Mango and Orange Bircher Muesli

Serves 6 Preparation Time: 15 mins Cooking Time: 5 mins (for toasting nuts)

2 cups rolled oats

1/4 cup roasted macadamia nuts, chopped

1/4 cup roasted hazelnuts, chopped

1/4 cup shredded coconut

2 tablespoons each pepitas, sunflower seeds and chia

1/2 cup chopped dried apricots

1/4 cup dried sour cherries or cranberries

1 green apple, grated

1/2 teaspoon finely grated orange rind

2 cups freshly squeezed orange juice

500g Brancourts Premium Dessert Yoghurt - Mango

fresh seasonal fruit, for serving

Brancourts Premium Dessert Yoghurt - Mango, extra, for serving

2013 Champion Flavoured YogurtBrancourts Premium Dessert Yoghurt - Mango

2013

2013 Champion Specialty White Dairy DrinkNorco Hi-Lo Milk

2013

1. Toast seeds in a dry frypan over medium heat until white sesame seeds are golden. Transfer to a bowl and cool completely.

2. Pour melted chocolate onto a baking paper-lined tray and spread into a 20cm x 12cm rectangle. Sprinkle with toasted seeds and refrigerate until set. Break into shards.

3. To serve, scoop ice cream into bowls or glasses and stud with chocolate shards.

Tip: Chocolate shards can be stored in an airtight container in a cool cupboard for up to a month.

Licorice Ice Cream with White Chocolate and Sesame Shards


2 teaspoons sesame seeds

2 teaspoons black sesame seeds

125g white chocolate, melted

200g tub Dooley's Premium Licorice Ice Cream

2013 Champion Ice CreamDooley’s Premium Licorice Ice Cream

2013

1. Bring butter, sugar and honey to the boil in a heavy- based saucepan, stirring until the sugar has dissolved. Cook until mixture is golden in colour.

2. Remove from heat and stir in the popcorn and peanuts. Spread onto a baking paper-lined tray and allow to set at room temperature. Roughly chop.

3. Sprinkle half the popcorn into individual glasses or dishes and then top with crème dessert and remaining popcorn.

Chocolate Pots with Crushed Caramel Peanut Popcorn


30g butter

1 1/2 tablespoons caster sugar

3 teaspoons honey

1 cup cooked natural popcorn

1/4 cup roughly chopped roasted peanuts

2 x 200g tubs King Island Dairy Belgian Chocolate Crème Dessert

2013 Champion Dairy DessertKing Island Dairy Belgian Chocolate Crème Dessert

2013

1. Beat egg whites until soft peaks form. Gradually add sugar beating well between each addition. Sift cornflour over the egg whites and, using a metal spoon, fold through with the vinegar and rosewater.

2. Spoon or pipe the meringue into 8 x 8cm diameter mounds. Sprinkle with pistachios and bake at 120°C for 1 hour. Turn the oven off and allow to cool completely with the door ajar.

3. Coarsely mash raspberries with icing sugar. Top each pavlova with a large scoop of pistachio gelato and drizzle with raspberries. Serve immediately.

Tip: Pavlovas can be made up to 2 days ahead and stored in an airtight container before using. Alternatively, use pre-purchased meringue nests.

Rose and Pistachio Gelato Pavlovas with Smashed Raspberries

Serves 8 Preparation Time: 20 mins Cooking Time: 1 hour (plus cooling time)

4 egg whites

1 cup caster sugar

2 teaspoons cornflour

1 teaspoon white vinegar

1 teaspoon rosewater

2 tablespoons finely chopped pistachio kernels

250g fresh raspberries

2 tablespoons icing sugar, sifted

1 litre Cow and the Moon Pistachio Gelato

2013 Champion Dairy GelatoCow and the Moon Pistachio Gelato

2013

1. Heat butter and cardamom in a small saucepan until melted and foaming. Continue cooking over low heat until the solids at the bottom turn a deep brown colour and smell nutty. Strain into a bowl to remove cardamom and cool to room temperature.

2. Blend pistachios and icing sugar in a food processor for 2 minutes until very finely ground.

3. Beat egg whites until soft peaks form and then, using a metal spoon, fold in the icing sugar mixture in batches until incorporated. Fold in flour and cooled butter mixture, alternately.

4. Pour mixture into a side and base-lined 23cm springform pan. Stud the cake with blackberries and sprinkle with extra pistachios. Bake at 160°C for 1 hour and 25 minutes, until the centre of the torte is just set and skewer comes out clean when tested. Cool in pan for 15 minutes before transferring to a wire rack to cool completely. Serve with double cream.

Burnt Butter, Blackberry and Pistachio Torte

Serves 8 Preparation Time: 20 mins (plus butter cooling time) Cooking Time: 1 hour 30 mins

175g Western Star Original Butter

3 cardamom pods, bruised

380g pure icing sugar

150g pistachio kernels

5 egg whites

200g plain flour, sifted

150g fresh or frozen blackberries

40g pistachio kernels, extra, roughly chopped

double cream, for serving

2013 Champion Butter or Butter BlendWestern Star Original Butter

2013

1. Whisk yolks, sugar and cornflour in a heavy-based saucepan until smooth. Gradually whisk in the egg nog and cream until smooth.

2. Cook over medium heat whisking continuously until custard is thickened and just beginning to boil. Transfer custard to a bowl and press cling wrap onto the surface to prevent a skin forming. Refrigerate until cold.

3. Sprinkle pastry with combined brown sugar and spice and fold in half. Roll up tightly along the longer side into a sausage shape. Using a serrated knife, cut pastry into 12 x 2cm rounds. Roll out rounds on a lightly floured surface to a 10cm diameter and press into 1/3 cup capacity muffin pans. Spoon cooled custard into pastry cases and flatten slightly with the back of the spoon. Sprinkle with sugar.

4. Bake at 200°C for 20-25 minutes or until golden. Cool for 5 minutes in pans before transferring to a wire rack to cool completely.

Egg Nog Portuguese Tarts

Makes 12 Preparation Time: 30 mins Cooking Time: 30-35 mins (plus cooling time)

3 egg yolks

2 tablespoons sugar

2 1/2 tablespoons cornflour

1 cup Oak Egg Nog

2/3 cup thickened cream

1 sheet butter puff pastry, thawed

1 tablespoon brown sugar

1 teaspoon mixed spice

1 tablespoon sugar, extra, for sprinkling

2013 Champion Flavoured Dairy DrinkOak Egg Nog

2013

1. Combine all ingredients in a blender and blend until thick and smooth. Pour into a chilled glass and serve immediately.

Real Choc Mint Milkshake

Makes 1 large milkshake Preparation Time: 5 mins

1 cup chilled Sungold Jersey Milk

2 large scoops chocolate ice cream

2 tablespoons finely grated dark chocolate

1 teaspoon finely chopped mint

2013 Champion MilkSungold Jersey Milk

2013

Published by Dairy Australia Limited Level 5, 60 City Road Southbank Victoria 3006 Australia ACN 105 227 987 First published 2013 ©Dairy Australia 2013

Consumer Line 1800 817 736 [email protected]

This cookbook may only be photocopied or reproduced with the permission of Dairy Australia Limited.

ISBN 978-0-9872385-8-0

www.dairyaustralia.com.au/agda

www.facebook.com/australiangranddairyawards

twitter.com/agda_2013

Documents

2013 AGDA Cookbook