Dusk Masthead

Eat, drink and be merry!

Belinda Neame and Tim Bean

The perfect seasonal entertaining menu is big on flavour, low on fuss. Find the perfect ingredients at Westfield Belconnen and Westfield Woden.

Start with a Grazing Board of favourite cheeses and charcuterie.

For the main event, assemble colourful and tasty salads—we love Tomato, Basil and Olive Salad and Roast Kipfler Potato Salad—and add a simple and delicious dish of Roast Beef with Horseradish Sauce.

Finish with an Australian twist on plum pudding with Chocolate and Raspberry Pavlovas.

Grazing Board

Gather together a selection of hard and soft cheeses, fresh fruit, crackers, crusty bread, olives, fruit and prosciutto and serve with a glass of local wine. We love a cheeky rosé.

Roast Kipfler Potato Salad

Ingredients

1kg kipler potatoes, halved
1 tablespoon olive oil
sea salt and cracked black pepper
100g baby spinach leaves

Parmesan dressing

1/4 cup whole egg mayonnaise
1/4 cup finely grated parmesan
2 tablespoons white wine vinegar
1/2 cup chopped mint leaves
1/2 cup chopped continental parsley leaves
1/4 cup chopped green onions (shallots)

Method

Preheat the oven to 200C. To make the parmesan dressing, combine the mayonnaise, parmesan, vinegar, mint, parsley and green onions. Set aside.

Place the potatoes in a baking dish with the oil, sea salt and cracked black pepper and toss to combine. Roast the potatoes for 40 minutes or until golden. To serve, toss with the baby spinach and the parmesan dressing. Serves eight.

Tomato, basil and olive salad

Ingredients

4 thick slices bread, torn into small pieces
1 1/2 tablespoons olive oil
80g rocket (arugula leaves)
5 tomatoes, thickly sliced
5 bocconcini, torn
2 tablespoons finely chopped black olives or tapenade
2 tablespoons basil leaves
2 tablespoons olive, extra
2 tablespoons red wine vinegar

Preheat the oven to 200C. Toss the bread with the oil, place on a baking tray and cook for 10 minutes. Top the rocket with tomatoes, bocconcini, olives, basil and croutons. Combine oil and vinegar and spoon over to serve. Serves eight.

Roast Beef with Horseradish Sauce

Ingredients

1.2kg long beef fillet, tied with kitchen string
olive oil, for brushing
3 teaspoons sea salt
2 teaspoons cracked black pepper
3 tablespoons chopped thyme leaves
1 1/2 tablespoons finely grated lemon rind
4 cloves garlic, crushed
3 tablespoons olive oil
1/2 cup water
1/2 cup white wine
1/2 cup beef stock
3 teaspoons horseradish cream

Method

Preheat the oven to 200C.

Brush the beef with oil. Heat a baking tray over medium heat on the stove and brown the fillet for three minutes each side.

Combine the salt, pepper, thyme, lemon, garlic and oil and brush over the beef.

Roast in the oven for 30 minutes for medium-rare or until cooked to your liking. Set aside.

Place the baking tray over medium heat, add the water, wine, stock and horseradish and stir to combine. Bring to a simmer and cook for 2-3 minutes of until thickened.

Serve the sauce with the beef. Serves eight.

Chocolate and Raspberry Pavlovas

Ingredients

150 ml egg white (approximately four eggs)
1 cup (220g) caster (superfine) sugar
2 tablespoons cornflour (cornstarch), sifted
2 teaspoons white vinegar
100g dark chocolate, melted
1 cup (250ml) single (pouring) cream
300g raspberries
icing (confectioner’s) sugar, to dust

Method

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Add the cornflour and vinegar and whisk until just combined. Spoon ½ cupfuls of the mixture onto baking trays lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for one hour.

Turn the oven off and allow the pavlovas to cool completely in the oven. Dip the bases of the pavlovas in melted chocolate, place on non-stick baking paper and set aside for 30 minutes or until the chocolate is set.

Whisk the cream until soft peaks form. Spoon over the pavlovas, top with raspberries and dust with icing sugar. Serve immediately. Makes 10.

Recipes adapted from Donna Hay. Styling by Belinda Neame. Photography by Tim Bean Photography.

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Belinda Neame

Belinda is HerCanberra’s Production Manager. A foodie and lover of handmade, Belinda enjoys nothing more than a good coffee and seeing Canberra businesses thrive. In her ‘spare time’, Belinda organises the quarterly Canberra street food event, The Forage with her husband Tim.

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Tim Bean

A fire fighter by day (and night), Tim also loves being behind the lens to capture all things food, people and places. You can often find Tim drinking coffee at his local or capturing a time lapse on Anzac Parade!

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