Recipes and information

Lemon Myrtle Cheesecake

Lemon Myrtle Cheesecake

Serves: 10 people Preparation time: 30 minutesCooking time: nilChallenge: Easy250 g sweet biscuits (Granita)150 g butter250 g cream cheese250 g ricotta cheese300 ml cream200 ml castor sugar1 - 1½ tbsp lemon myrtle1 tbsp gelatine 100 ml hot waterBase:Combine crushed biscuits and melted butter and press into a cheesecake dish.Topping:Beat cream the cheeses until soft. Add sugar and lemon myrtle. Dissolve gelatine in the water. Whip cream. Combine gelatine and cheese mixture. Fold the whipped cream through. Pour over biscuit base and leave in fridge to set.   All rights reserved ©Oz Tukka 2011

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Mushroom and Pepper Berry Pasta Sauce

Serves 4 500g dried pasta2 ½ tsp Oz Tukka Tasmannia Pepper Berry, coarsely ground400g mushrooms, sliced finely4 cloves garlic, crushed1 tbsp butter600 ml cream4 egg yolkschopped parsley, shaved Parmesan to serveCook pasta in boiling salted water, drain & keep warm.Melt butter in heavy based pan, add garlic, mushrooms and ground tasmannia pepper berry, fry gently for 2 minutes and add ½ the cream, simmer for 2 minutes.Beat egg yolks with remaining cream.Add pasta to pan, stir well and remove from heat, stir in egg yolk mix and let stand for 1 minute to “cook” before serving, topped with parsley and...

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