It is MasterChef season again in Australia, and we get glued to our screens most nights at 7.30pm...
In its third year now, this is an amazing phenomenon, with wide ranging repercussions in the life of many young or older people, as well as a big economical impact, as everybody rushes to buy the (branded...) products used, or visiting the restaurant whose Chefs are invited on the show.
Take the example of this recipe: it calls for verjuice and vino cotto.
These two ingredients are definitely not your top of the list ingredients in your pantry, are they? Do you know what "vino cotto" is? I didn't...
So, here I am, reading the recipe by Maggie Beer, one of our iconic food figure in Australia, following a hint from my ex-colleague Janine, herself a talented amateur cook who was short listed in the 50-strong Melbourne contingent of this year's program contestants, and guess what? verjuice and vino cotto are two of the ingredients that Maggie Beer makes and sells by the gallon (vino cotto is now her most popular product sold via her online shop!).
I had not seen the episode, a Masterclass, and got some help from Janine.
You can find the recipe here: http://www.masterchef.com.au/chocolate-quince-and-almond-tart.htm
I am not very good at pastry, and I struggled to get the dow right - in fact I failed lamentably, but got some consolation out of the fact that my friend did have some similar problems.
The end results were obviously very "eatable" as we both almost missed out taking photographs of the finish products...
So here are a couple of shots of the last remaining slices:
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