Thursday, 23 April 2015

Anzac biscuits with a Turkish twist - recipe

It's still the sweet, crunchy traditional biscuit loved across our sweeping plains, but this delightful twist on the Anzac biscuit tradition incorporates vanilla extract, rosewater and slivered almonds, and is garnished with a dust of icing sugar.

Bacchus Restaurant Head Chef Mark Penna has taken this humble yet famous biscuit and added some very special touches to celebrate the 100th anniversary.

His Turkish Anzac Biscuit is  “The Anzac biscuit is an important part of our history, it is as Australian as the damper, the billy boiling and the swagman. To celebrate this simple biscuit that is so loved by us all, I’ve just added an extra touch of love, I hope everyone enjoys.”

The Turkish Anzac Biscuit


  • Oats 85g
  • Desiccated coconut 85g
  • Flour 100g
  • Sugar 100g
  • Butter 100g
  • Golden syrup 1 tablespoon
  • Bi-carb 1 teaspoon
  • Boiling water 2 tablespoons
  • Mixed spice ½ teaspoon
  • Vanilla extract ½ teaspoon
  • Rose water 30ml
  • Slivered almonds 80g


Pre-heat oven to 160 degrees Celsius.

  • Mix oats, desiccated coconut, flour, sugar, mixed spice, vanilla extract and slivered almonds together.
  • Melt butter and golden syrup together.
  • Mix bi-carb and boiling water.
  • Add bi-carb to butter and mix. Add rose water.
  • Add the bi-carb, rose water mix to the oats, desiccated coconut mix.
  • Using your hands, shape the mix into round 16g flat cookies.
  • Bake in the oven for 12 minutes
  • Remove from the oven and let cool completely.
  • Dust with icing sugar.

Kerry Heaney

Disclaimer: The recipe was supplied by Bacchus Restaurant,  South Bank, Brisbane

Wednesday, 22 April 2015

Taste Southern Queensland Country with Lamb Pot Sticker Dumplings

Autumn is the time of year when Southern Queensland Country can take your breath away with its beauty.  It's all about crisp mornings, bright blue skies, chilly nights that demand a warming fire and drifts of autumn leaves.

Where's southern Queensland country? Well we are talking about towns like Warwick, Stanthorpe, Toowoomba, St George, Roma, Dalby and Kingaroy.

Nature has been generous in this part of the world with a four seasons landscape as well as bounteous local produce.  The fine folk of this region are inviting us all to connect with the earth, put our fast forward lives on hold and spend time with loved ones under their southern country stars.

Kate Jones, Minister for Education, Minister for Tourism, Major Events and Small Business, and the Minister for Commonwealth Games was wearing her tourism hat and developing her cooking skills at  The Golden Pig for the  Southern Queensland Country Breathe Break launch. Kate showed a deft hand with Lamb Pot Stickers (see the recipe below).

Mark and Katrina Ryan were everywhere in the room showing guests how to make their dinner.
Here's the recipe so you can try them yourselves.

Lamb Pot Stickers with Ginger and Shallot Dipping Sauce

For the pot stickers

4 leaves wombok finely shredded
1/2 teaspoon sea salt
1/2 teaspoon sugar
300gms lamb mince
1/2 bunch garlic chives chopped
1/2 cup water chestnuts finely chopped
1 tablespoon finely chopped ginger
2 tablespoons light soy sauce
1 tsp sesame oil
1 tsp Shoaxing wine
2 tablespoons corn flour
24 round wheat dumpling wrappers
2 tablespoons peanut oil for cooking

Toss the cabbage with the salt and sugar and leave for 30 minutes. Squeeze the moisture from the cabbage and place in a bowl with the rest of the ingredients and mix well.

Place a small spoonful of filling in the centre of a wrapper and moisten the edges with water.  Fold over to make a half moon shape and pleat the sealed edge with your thumb and forefinger. Place on a tray lightly dusted with cornflour and cover with a tea towel.

Cook the dumplings in two batches. Boil for 4 -5 minutes in plenty of boiling water.  Remove from the water with a wok sieve, drain well and then tip into a hot fry pan with the peanut oil to colour the base.

For the ginger & shallot dipping sauce

3 tablespoons castor sugar
2 tablespoons shoaling wine
2 tablespoons red vinegar
3 tablespoons light soy sauce
1 tablespoon sesame oil
1 1/2 tablespoons peanut oil
2 green shallots finely sliced
2 tablespoons fine julienne ginger

Whisk together the sugar, wine, vinegar and soy sauce until sugar dissolves.  Stir in the oils, shallot and ginger.

For more information visit Southern Queensland Country.

Kerry Heaney

Disclaimer: Ed+bK was a dinner guest at the Southern Queensland Country launch.
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